CN104489744A - Pickled pepper flavor oat roast sausage and processing technology thereof - Google Patents
Pickled pepper flavor oat roast sausage and processing technology thereof Download PDFInfo
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- CN104489744A CN104489744A CN201410741121.1A CN201410741121A CN104489744A CN 104489744 A CN104489744 A CN 104489744A CN 201410741121 A CN201410741121 A CN 201410741121A CN 104489744 A CN104489744 A CN 104489744A
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- oat
- green pepper
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Abstract
The invention relates to a pickled pepper flavor oat roast sausage and a processing technology thereof. The invention discloses a pickled pepper flavor oat roast sausage which is characterized by comprising the following components in percentage by weight: 40-50% of frozen lean pork meat, 10-17% of fat pork, 20-25% of ice water, 0.1-0.5% of a compound phosphate, 1.4-5.6% of seasonings, 0.1-0.5% of transglutaminase, 8-10% of rehydrated oat grains and 2-3% of chopped pickled pepper. The invention further discloses a processing technology of the pickled pepper flavor oat roast sausage. Due to the adoption of the technical scheme, the pickled pepper flavor oat roast sausage disclosed by the invention has the following beneficial effects: transglutaminase used by the pickled pepper flavor oat roast sausage can be used for improving the tissue structure of a meat product and improving elasticity, crispness and tenderness; and oat has rich nutritive value and is rich in starch, proteins, fat, water-soluble dietary fiber, family B vitamins, nicotinic acid, folic acid, pantothenic acid, calcium, iron and other nutritional ingredients. According to the method disclosed by the invention, the operation is simple and convenient, relatively low in production cost and suitable for industrial production, and has relatively great practical value and social and economic benefits.
Description
Technical field
The present invention relates to field of meat product processing, is that a kind of bubble green pepper taste oat bakes intestines and processing technology specifically.
Background technology
Along with the quickening of people's rhythm of life, intestines class has become one of requisite food of consumers in general's daily life.The processing of current intestines class adopts traditional handicraft more, and its yield rate is lower, and structure is not tight, affects mouthfeel.
Summary of the invention
The bubble green pepper taste oat that the object of this invention is to provide a kind of special taste, fresh and tender bullet crisp, nutritious bakes intestines and processing technology.
For achieving the above object, the technical solution used in the present invention is: a kind of bubble green pepper taste oat bakes intestines, comprise the component of following weight ratio: freezing lean pork 40 ~ 50 %, pig show condition 10 ~ 17%, frozen water 20 ~ 25%, composite phosphate 0.1 ~ 0.5%, flavor enhancement 1.4 ~ 5.6%, glutamine transaminage 0.1 ~ 0.5%, rehydration oat grain 8 ~ 10%, bubble green pepper broken 2 ~ 3%.
As preferably, comprise the component of following weight ratio: freezing lean pork 47 %, pig show condition 16%, frozen water 22%, composite phosphate 0.2%, flavor enhancement 2.8%, glutamine transaminage 0.3%, rehydration oat grain 9.6%, broken 2.1 % of bubble green pepper.
As preferably, described pig show condition is the freezing pig show condition twisted with the meat grinder of 6mm or 8mm double-edged fine-toothed comb.
As preferably, described composite phosphate is sodium phosphate trimer, and calgon, sodium pyrophosphate is composited in varing proportions.
As preferably, described flavouring comprises following component: salt, monosodium glutamate, white granulated sugar, white pepper powder, onion powder, pork essence, monascorubin.
As preferably, described rehydration oat is that the oat grain after cleaning fully is soaked water suction, and then adding water cooks, and oat grain can not boil and split, and breaks disconnected oat grain without half-cooked.
As preferably, after described glutamine transaminage part water fully disperses, add cutmixer.
As preferably, the broken 0.5cm for being cut into by knife by bubble green pepper is little broken for described bubble green pepper.
Above-mentioned bubble green pepper taste oat bakes a processing technology for intestines, comprises the steps:
(1) pretreatment of raw material: select the freezing lean pork meeting state health standards to be placed in defrosting room, naturally thaw to central temperature and be ~ 2 ~ 2 DEG C, cut can cut with cutter, thaw point 0 ~ 10 DEG C;
(2) pickle: the pork 8mm orifice plate meat grinder thawed is twisted, in the pork twisted, adds and weigh up composite phosphate and flavor enhancement, with the mixing of mixer stirring at low speed, under being put in the environment of 0 ~ 4 DEG C of constant temperature, pickle 12h, for subsequent use;
(3) cut and mix: the lean pork pickled is placed in cutmixer, setting speed is that 3000r/min cuts and mixes 1min, then add show condition 3000r/min rotating speed to cut and mix 2min, make show condition fully emulsified, then be 1000r/min by speed setting, add glutamine transaminage and flavor enhancement successively, cutting the time of mixing is 1min mixing, last low speed add rehydration oat grain rotating speed 1000r/min cut mix 1min mixing, whole process control filling temperature less than 8 DEG C;
(4) bowel lavage: load fully automatic vacuum sausage filler by cutting the fillings of mixing, according to product specification setting sausage filler parameter, controlling single product grammes per square metre is 13 ~ 17g;
(5) front drying: directly load having filled with product in steam box, setting case temperature 50 ~ 60 DEG C, drying time 15 ~ 25min;
(6) boiling: setting case temperature 75 ~ 85 DEG C, digestion time is 10 ~ 20min;
(7) dry afterwards: setting case temperature 55 ~ 65 DEG C, dry 5 ~ 15min;
(8) cool, repair intestines: through ventilating and cooling, require chilling room temperature≤12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
(9) pack: adopt vacuum packing machine packaging, cross the laggard luggage case of metal detector;
(10) quick-frozen: package product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
Owing to have employed technique scheme, the present invention has following beneficial effect: the present invention's glutamine transaminage used can improve meat products institutional framework, increases its elasticity, brittleness and tenderness; Cereals nutrient is worth abundant, is rich in the nutritional labelings such as starch, protein, fat, water-soluble dietary fiber, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron.Of the present invention method is simple, and production cost is lower, is applicable to suitability for industrialized production, has larger practical value and economic results in society.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment one: a kind of bubble green pepper taste oat bakes intestines, comprises the component of following weight ratio: freezing lean pork 47%, pig show condition 16%, frozen water 22%, composite phosphate 0.2%, flavor enhancement 2.8%, glutamine transaminage 0.3%, rehydration oat grain 9.6%, bubble green pepper broken 2.1%.
Described pig show condition is the freezing pig show condition twisted with the meat grinder of 6mm or 8mm double-edged fine-toothed comb.
Described composite phosphate is sodium phosphate trimer, and calgon, sodium pyrophosphate is composited in varing proportions.
Described flavouring comprises following component: salt, monosodium glutamate, white granulated sugar, white pepper powder, onion powder, pork essence, monascorubin.
Described rehydration oat be by clean after oat grain fully soak water suction, then adding water cooks, and oat grain can not boil and split, and breaks disconnected oat grain without half-cooked.
Cutmixer is added after described glutamine transaminage part water fully disperses.
The broken 0.5cm for being cut into by knife by bubble green pepper is little broken for described bubble green pepper.
Above-mentioned bubble green pepper taste oat bakes a processing technology for intestines, comprises the steps:
(1) pretreatment of raw material: select the freezing lean pork meeting state health standards to be placed in defrosting room, naturally thaw to central temperature and be ~ 2 ~ 2 DEG C, cut can cut with cutter, thaw point 0 ~ 10 DEG C;
(2) pickle: the pork 8mm orifice plate meat grinder thawed is twisted, in the pork twisted, adds and weigh up composite phosphate and flavor enhancement, with the mixing of mixer stirring at low speed, under being put in the environment of 0 ~ 4 DEG C of constant temperature, pickle 12h, for subsequent use;
(3) cut and mix: the lean pork pickled is placed in cutmixer, setting speed is that 3000r/min cuts and mixes 1min, then add show condition 3000r/min rotating speed to cut and mix 2min, make show condition fully emulsified, then be 1000r/min by speed setting, add glutamine transaminage and flavor enhancement successively, cutting the time of mixing is 1min mixing, last low speed add rehydration oat grain rotating speed 1000r/min cut mix 1min mixing, whole process control filling temperature less than 8 DEG C;
(4) bowel lavage: load fully automatic vacuum sausage filler by cutting the fillings of mixing, according to product specification setting sausage filler parameter, controlling single product grammes per square metre is 13 ~ 17g;
(5) front drying: directly load having filled with product in steam box, setting case temperature 50 ~ 60 DEG C, drying time 15 ~ 25min;
(6) boiling: setting case temperature 75 ~ 85 DEG C, digestion time is 10 ~ 20min;
(7) dry afterwards: setting case temperature 55 ~ 65 DEG C, dry 5 ~ 15min;
(8) cool, repair intestines: through ventilating and cooling, require chilling room temperature≤12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
(9) pack: adopt vacuum packing machine packaging, cross the laggard luggage case of metal detector;
(10) quick-frozen: package product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
Embodiment two: a kind of bubble green pepper taste oat bakes intestines, comprises the component of following weight ratio: freezing lean pork 43 %, pig show condition 15%, frozen water 25%, composite phosphate 0.4%, flavor enhancement 5%, glutamine transaminage 0.2%, rehydration oat grain 8.5%, bubble green pepper broken 2.9%.
Described pig show condition is the freezing pig show condition twisted with the meat grinder of 6mm or 8mm double-edged fine-toothed comb.
Described composite phosphate is sodium phosphate trimer, and calgon, sodium pyrophosphate is composited in varing proportions.
Described flavouring comprises following component: salt, monosodium glutamate, white granulated sugar, white pepper powder, onion powder, pork essence, monascorubin.
Described rehydration oat be by clean after oat grain fully soak water suction, then adding water cooks, and oat grain can not boil and split, and breaks disconnected oat grain without half-cooked.
Cutmixer is added after described glutamine transaminage part water fully disperses.
The broken 0.5cm for being cut into by knife by bubble green pepper is little broken for described bubble green pepper.
Above-mentioned bubble green pepper taste oat bakes a processing technology for intestines, comprises the steps:
(1) pretreatment of raw material: select the freezing lean pork meeting state health standards to be placed in defrosting room, naturally thaw to central temperature and be ~ 2 ~ 2 DEG C, cut can cut with cutter, thaw point 0 ~ 10 DEG C;
(2) pickle: the pork 8mm orifice plate meat grinder thawed is twisted, in the pork twisted, adds and weigh up composite phosphate and flavor enhancement, with the mixing of mixer stirring at low speed, under being put in the environment of 0 ~ 4 DEG C of constant temperature, pickle 12h, for subsequent use;
(3) cut and mix: the lean pork pickled is placed in cutmixer, setting speed is that 3000r/min cuts and mixes 1min, then add show condition 3000r/min rotating speed to cut and mix 2min, make show condition fully emulsified, then be 1000r/min by speed setting, add glutamine transaminage and flavor enhancement successively, cutting the time of mixing is 1min mixing, last low speed add rehydration oat grain rotating speed 1000r/min cut mix 1min mixing, whole process control filling temperature less than 8 DEG C;
(4) bowel lavage: load fully automatic vacuum sausage filler by cutting the fillings of mixing, according to product specification setting sausage filler parameter, controlling single product grammes per square metre is 13 ~ 17g;
(5) front drying: directly load having filled with product in steam box, setting case temperature 50 ~ 60 DEG C, drying time 15 ~ 25min;
(6) boiling: setting case temperature 75 ~ 85 DEG C, digestion time is 10 ~ 20min;
(7) dry afterwards: setting case temperature 55 ~ 65 DEG C, dry 5 ~ 15min;
(8) cool, repair intestines: through ventilating and cooling, require chilling room temperature≤12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
(9) pack: adopt vacuum packing machine packaging, cross the laggard luggage case of metal detector;
(10) quick-frozen: package product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
Embodiment three: a kind of bubble green pepper taste oat bakes intestines, comprises the component of following weight ratio: freezing lean pork 45 %, pig show condition 14%, frozen water 24%, composite phosphate 0.3%, flavor enhancement 4.2%, glutamine transaminage 0.4%, rehydration oat grain 10%, bubble green pepper broken 2.5%.
Described pig show condition is the freezing pig show condition twisted with the meat grinder of 6mm or 8mm double-edged fine-toothed comb.
Described composite phosphate is sodium phosphate trimer, and calgon, sodium pyrophosphate is composited in varing proportions.
Described flavouring comprises following component: salt, monosodium glutamate, white granulated sugar, white pepper powder, onion powder, pork essence, monascorubin.
Described rehydration oat be by clean after oat grain fully soak water suction, then adding water cooks, and oat grain can not boil and split, and breaks disconnected oat grain without half-cooked.
Cutmixer is added after described glutamine transaminage part water fully disperses.
The broken 0.5cm for being cut into by knife by bubble green pepper is little broken for described bubble green pepper.
Above-mentioned bubble green pepper taste oat bakes a processing technology for intestines, comprises the steps:
(1) pretreatment of raw material: select the freezing lean pork meeting state health standards to be placed in defrosting room, naturally thaw to central temperature and be ~ 2 ~ 2 DEG C, cut can cut with cutter, thaw point 0 ~ 10 DEG C;
(2) pickle: the pork 8mm orifice plate meat grinder thawed is twisted, in the pork twisted, adds and weigh up composite phosphate and flavor enhancement, with the mixing of mixer stirring at low speed, under being put in the environment of 0 ~ 4 DEG C of constant temperature, pickle 12h, for subsequent use;
(3) cut and mix: the lean pork pickled is placed in cutmixer, setting speed is that 3000r/min cuts and mixes 1min, then add show condition 3000r/min rotating speed to cut and mix 2min, make show condition fully emulsified, then be 1000r/min by speed setting, add glutamine transaminage and flavor enhancement successively, cutting the time of mixing is 1min mixing, last low speed add rehydration oat grain rotating speed 1000r/min cut mix 1min mixing, whole process control filling temperature less than 8 DEG C;
(4) bowel lavage: load fully automatic vacuum sausage filler by cutting the fillings of mixing, according to product specification setting sausage filler parameter, controlling single product grammes per square metre is 13 ~ 17g;
(5) front drying: directly load having filled with product in steam box, setting case temperature 50 ~ 60 DEG C, drying time 15 ~ 25min;
(6) boiling: setting case temperature 75 ~ 85 DEG C, digestion time is 10 ~ 20min;
(7) dry afterwards: setting case temperature 55 ~ 65 DEG C, dry 5 ~ 15min;
(8) cool, repair intestines: through ventilating and cooling, require chilling room temperature≤12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
(9) pack: adopt vacuum packing machine packaging, cross the laggard luggage case of metal detector;
(10) quick-frozen: package product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (9)
1. a bubble green pepper taste oat bakes intestines, it is characterized in that, comprise the component of following weight ratio: freezing lean pork 40 ~ 50 %, pig show condition 10 ~ 17%, frozen water 20 ~ 25%, composite phosphate 0.1 ~ 0.5%, flavor enhancement 1.4 ~ 5.6%, glutamine transaminage 0.1 ~ 0.5%, rehydration oat grain 8 ~ 10%, bubble green pepper broken 2 ~ 3%.
2. a kind of bubble green pepper taste oat as claimed in claim 1 bakes intestines, it is characterized in that, comprises the component of following weight ratio: freezing lean pork 47 %, pig show condition 16%, frozen water 22%, composite phosphate 0.2%, flavor enhancement 2.8%, glutamine transaminage 0.3%, rehydration oat grain 9.6%, broken 2.1 % of bubble green pepper.
3. the one bubble green pepper taste oat as described in claim 1 ~ 2 bakes intestines, and it is characterized in that, described pig show condition is the freezing pig show condition twisted with the meat grinder of 6mm or 8mm double-edged fine-toothed comb.
4. the one bubble green pepper taste oat as described in claim 1 ~ 2 bakes intestines, and it is characterized in that, described composite phosphate is sodium phosphate trimer, and calgon, sodium pyrophosphate is composited in varing proportions.
5. the one bubble green pepper taste oat as described in claim 1 ~ 2 bakes intestines, and it is characterized in that, described flavor enhancement comprises following component: salt, monosodium glutamate, white granulated sugar, white pepper powder, onion powder, pork essence, monascorubin.
6. the one bubble green pepper taste oat as described in claim 1 ~ 2 bakes intestines, it is characterized in that, described rehydration oat is that the oat grain after cleaning fully is soaked water suction, and then adding water cooks, and oat grain can not boil and split, and breaks disconnected oat grain without half-cooked.
7. the one bubble green pepper taste oat piece as described in claim 1 ~ 2 bakes intestines, it is characterized in that, adds cutmixer after described glutamine transaminage part water fully disperses.
8. the one bubble green pepper taste oat piece as described in claim 1 ~ 2 bakes intestines, and it is characterized in that, the broken 0.5cm for being cut into by knife by bubble green pepper is little broken for described bubble green pepper.
9. a kind of piece as described in claim 1 ~ 8 steeps the processing technology that green pepper taste oat bakes intestines, comprises the steps:
(1) pretreatment of raw material: select the freezing lean pork meeting state health standards to be placed in defrosting room, naturally thaw to central temperature and be ~ 2 ~ 2 DEG C, cut can cut with cutter, thaw point 0 ~ 10 DEG C;
(2) pickle: the pork 8mm orifice plate meat grinder thawed is twisted, in the pork twisted, adds the salt weighed up, composite phosphate, monosodium glutamate, sugar, with the mixing of mixer stirring at low speed, under being put in the environment of 0 ~ 4 DEG C of constant temperature, pickle 12h, for subsequent use;
(3) cut and mix: the lean pork pickled is placed in cutmixer, setting speed is that 3000r/min cuts and mixes 1min, then adds show condition 3000r/min rotating speed and cuts and mix 2min, make show condition fully emulsified, then be 1000r/min by speed setting, add glutamine transaminage successively, spice, essence, pigment, cut the time of mixing be 1min mixing, last low speed add rehydration oat grain rotating speed 1000r/min cut mix 1min mixing, whole process control filling temperature less than 8 DEG C;
(4) bowel lavage: load fully automatic vacuum sausage filler by cutting the fillings of mixing, according to product specification setting sausage filler parameter, controlling single product grammes per square metre is 13 ~ 17g;
(5) front drying: directly load having filled with product in steam box, setting case temperature 50 ~ 60 DEG C, drying time 15 ~ 25min;
(6) boiling: setting case temperature 75 ~ 85 DEG C, digestion time is 10 ~ 20min;
(7) dry afterwards: setting case temperature 55-65 DEG C, dry 5-15min;
(8) cool, repair intestines: through ventilating and cooling, require chilling room temperature≤12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
(9) pack: adopt vacuum packing machine packaging, cross the laggard luggage case of metal detector;
(10) quick-frozen: package product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410741121.1A CN104489744A (en) | 2014-12-09 | 2014-12-09 | Pickled pepper flavor oat roast sausage and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410741121.1A CN104489744A (en) | 2014-12-09 | 2014-12-09 | Pickled pepper flavor oat roast sausage and processing technology thereof |
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| CN104489744A true CN104489744A (en) | 2015-04-08 |
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| CN201410741121.1A Pending CN104489744A (en) | 2014-12-09 | 2014-12-09 | Pickled pepper flavor oat roast sausage and processing technology thereof |
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| CN105661357A (en) * | 2016-03-09 | 2016-06-15 | 四川省食品发酵工业研究设计院 | Quick-frozen flour-covered meat product and preparation method thereof |
| CN108185312A (en) * | 2018-01-03 | 2018-06-22 | 岳阳市渔之源食品有限公司 | A kind of lemon sweet potato sausage and preparation method thereof |
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| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
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| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
| CN104172251A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Basil-flavored oatmeal sausage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661357A (en) * | 2016-03-09 | 2016-06-15 | 四川省食品发酵工业研究设计院 | Quick-frozen flour-covered meat product and preparation method thereof |
| CN108185312A (en) * | 2018-01-03 | 2018-06-22 | 岳阳市渔之源食品有限公司 | A kind of lemon sweet potato sausage and preparation method thereof |
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Application publication date: 20150408 |