CN104544256A - Recombined sausage with salt roasted chicken flavor and preparation method of recombined sausage - Google Patents
Recombined sausage with salt roasted chicken flavor and preparation method of recombined sausage Download PDFInfo
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- CN104544256A CN104544256A CN201510022244.4A CN201510022244A CN104544256A CN 104544256 A CN104544256 A CN 104544256A CN 201510022244 A CN201510022244 A CN 201510022244A CN 104544256 A CN104544256 A CN 104544256A
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- roasted chicken
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 33
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a recombined sausage with salt roasted chicken flavor. The recombined sausage comprises a main material, packing and auxiliary materials, wherein the main material comprises the following components in percentage by weight: 5%-30% of bone paste of salt roasted chicken, 30%-60% of salt roasted chicken and/or skin, 8%-45% of fresh pork and 2%-20% of water chestnut; the packing is soybean protein isolate, corn starch or carrageenan; and the auxiliary materials are composite phosphate, sodium bicarbonate, salt and white granulated sugar. Through reasonable formula proportion, and strict control on a preparation process, the prepared recombined sausage with the salt roasted chicken flavor is uniform in mouthfeel, fresh and delicious in taste, abundant in nutrient, and high sensory evaluation, and suitable for being eaten by all people, has special salt flavor and water chestnut taste, and has cool and crisp feeling; no spice or essence except for salt roasted chicken leftover materials is added to the raw materials, so that the recombined sausage has relatively high additional value, and has great significance on environmental protection; and waste is changed into treasures.
Description
Technical field
The invention belongs to sausage processing technique field.More specifically, recombinant meat intestines relating to a kind of Salt roasted chicken local flavor and preparation method thereof.
Background technology
Salt roasted chicken is traditional famous dish in Dong Jiang, Guangdong, finished product golden yellow color, and Pi Shuan, meat are sliding, bone is fragrant, has unique baked fragrance of salt, has dietotherapy effect of gas of enriching blood, strong waist kidney, thus deeply by the welcome of consumers in general simultaneously.The traditional diamond-making technique of Salt roasted chicken smears chicken by the batching such as salt, Sha Jiang, and then paper using wraps and imbeds in crude salt, made that chicken is slow bakedly ripely to be formed by heating crude salt.Deep processing chicken meat product Salt roasted chicken as Guangdong characteristic achieves suitability for industrialized production, its industrialization processing technology mainly with freezing divided chicken (chicken leg, chicken wings, chicken block) for raw material, through thawing, stew in soy sauce, pruning, oven dry, vacuum packaging, the process such as sterilization is refining forms.Chicken nugget after stew in soy sauce is because of heat shrinkable, and bone exposure, by pruning so that vacuum packaging, therefore need often produce the leftover pieces such as a large amount of chicken bone, meat mincing in pruning operation.General often processing 100 tons of Salt roasted chicken can produce about 3.5 tons of corner meat mincing and 17 tons of pigeon breast bones.But the utilization at present for these chicken bones, meat mincing is little, and these leftover pieces are used as feed to sell cheap by most Salt roasted chicken processing enterprise, and surcharge is very low.
But, in these chicken bones and meat mincing, contain a large amount of nutritional labelings equally.Chicken is compared with beef, pork, and chicken has the feature such as fine and tender taste, flavour deliciousness, low fat high protein, low cholesterol, dark doting on by common people.The nutrition of chicken is very abundant, and protein content is high, accounts for 23.3%, and be rich in chicken protein all must amino acid, and its content is very similar to the aminogram formula in egg, Ruzhong, is the protein source of high-quality.In chicken, fat content is about 2.5%, mostly is unrighted acid (as oleic acid and linoleic acid), can reduce the disadvantageous LDL-C of health; Also containing growing to growth in humans the phospholipid played an important role, it is one of source of fat and phosphatide in people's diet structure.Chicken is also the good source of the mineral matters such as Ca, P, Fe, K, Zn, and VA, VB
1, VB
2, V
c, niacin equal size enriches, and is the indispensable nutritional labeling of human body.The digestibility of chicken is high, is easy to the utilization that is absorbed by the body, and has the effect strengthening muscle power, strengthening body, has well eat sequence effect to diseases such as malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness.Chicken also has Wen Zhongyi gas, benefit essence adds the effects such as marrow, strengthening the muscles and bones, promoting blood circulation for regulating menstruation, has processing and using value preferably.Effective process and utilization technology is still lacked at present, also not for the recycling solution proposed in conjunction with the good nutritive value of chicken and functional characteristic for the leftover pieces such as a large amount of chicken bones, meat mincing produced in Salt roasted chicken process.
At present there are no with the technical scheme of Salt roasted chicken processing fent for raw material making meat intestines, be because the leftover pieces of processing Salt roasted chicken remainder just do not comprise broken chicken on the one hand, also comprise chicken bone, cock skin etc., mouthfeel and the taste of meat intestines can be had a strong impact on.On the other hand, in the existing processing technology about meat intestines, be all after adopting fresh meat to rub, then carry out mixture with other raw materials; Fresh meat often except boning, muscle tendon, sarolemma, lymph, blood vessel, pathology and damage location, therefore, green meat is comparatively even after rubbing, the meat intestines mouthfeel uniform and smooth of preparation; And Salt roasted chicken leftover pieces itself are be produced maturation, add the existence of chicken bone, cock skin, muscle tendon, sarolemma, lymph, blood vessel etc., after rubbing, its granular sensation is comparatively strong, mouthfeel is poor, fine and smooth sense and viscosity poor, exist when carrying out mixture with other raw materials merge feel poor, the uneven first-class problem of mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention overcomes the leftover pieces such as chicken bone, the meat mincing shortage produced in existing Salt roasted chicken process effectively to add work post technology, the problem that added value is low, provides a kind of Yi Salt roasted chicken processing byproduct (chicken bone, chicken meat mincing and/or skin etc.) to prepare the recombinant meat intestines of Salt roasted chicken local flavor for raw material.
Another object of the present invention is to provide the preparation method of the recombinant meat intestines of described Salt roasted chicken local flavor.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The invention discloses a kind of recombinant meat intestines of Salt roasted chicken local flavor, comprise major ingredient, inserts and auxiliary material; Described major ingredient is grouped into by the following one-tenth accounting for the percentage by weight of major ingredient total amount: 5 ~ 30% Salt roasted chicken bone mud, 30 ~ 60% Salt roasted chicken meat and/or skins, 8 ~ 45% fresh porks, 2 ~ 20% water chestnuves; In addition, to account for the weight percent meter of major ingredient total amount, described inserts is 3 ~ 8% soybean protein isolates, 5 ~ 10% cornstarch and 0.2 ~ 0.8% carragheen are inserts, and described auxiliary material is 0.2 ~ 0.7% composite phosphate, 0.3 ~ 0.8% sodium acid carbonate, 0.5 ~ 5% salt, 0.5 ~ 5% white granulated sugar.
Preferably, the recombinant meat intestines of described Salt roasted chicken local flavor comprise major ingredient, inserts and auxiliary material; Described major ingredient is grouped into by the following one-tenth accounting for the percentage by weight of major ingredient total amount: 10 ~ 20% Salt roasted chicken bone mud, 35 ~ 55% Salt roasted chicken meat and/or skins, 20 ~ 40% fresh porks, 5 ~ 15% water chestnuves; In addition, to account for the weight percent meter of major ingredient total amount, described inserts is 4 ~ 6% soybean protein isolates, 6 ~ 8% cornstarch and 0.4 ~ 0.7% carragheen, and described auxiliary material is 0.3 ~ 0.5% composite phosphate, 0.4 ~ 0.6% sodium acid carbonate, 1 ~ 3% salt, 1 ~ 3.5% white granulated sugar.
More preferably, the recombinant meat intestines of described Salt roasted chicken local flavor comprise major ingredient, inserts and auxiliary material; Described major ingredient is grouped into by the following one-tenth accounting for the percentage by weight of major ingredient total amount: 15% Salt roasted chicken bone mud, 45% Salt roasted chicken meat and/or skin, 30% fresh pork, 10% water chestnut; In addition, to account for the weight percent meter of major ingredient total amount, described inserts is 5% soybean protein isolate, 7% cornstarch and 0.5% carragheen, and described auxiliary material is 0.4% composite phosphate, 0.5% sodium acid carbonate (NaHCO
3), 1.2% salt, 1.5% white granulated sugar.
Present invention also offers a kind of preparation method of recombinant meat intestines of above-mentioned Salt roasted chicken local flavor, comprise the steps:
S1. Salt roasted chicken bone is processed into Salt roasted chicken bone mud through coarse crushing and ultramicro grinding by pretreatment of raw material:; Salt roasted chicken meat and/or skin rub into Salt roasted chicken muddy flesh, and fresh pork rubs into pork mud;
S2. vacuum is cut and is mixed:
S21. proportionally, Jiang Salt roasted chicken bone mud, Salt roasted chicken muddy flesh and the mixing of pork mud, repeatedly beat with iron hammer after adding water and be stirred to entrance without granular sensation; The consumption of described water is 15 ~ 25% of Salt roasted chicken bone mud, Salt roasted chicken muddy flesh and pork mud gross mass;
S22. utilize vacuum cut mixer, the abundant vacuum of the mixed material obtained by S21 is cut and is mixed to evenly;
S3. enzymolysis: add compound fertilizer production in mixed material, keeps temperature 10 DEG C ~ 30 DEG C, enzymolysis 2h ~ 6h;
S4. mix: the fresh water chestnut after cleaning is diced and (is preferably cut into about 3 × 3 × 3mm
3the cube of size), more fully mix with the material after enzymolysis;
S5. add auxiliary material: proportionally, inserts and auxiliary material are mixed in above-mentioned material, then add water and be fully uniformly mixed; The consumption of described water is 35 ~ 45% of inserts and auxiliary material gross weight;
S6. add 0 ~ 5 DEG C of frozen water accounting for fillings gross weight 3 ~ 5% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds 35 ~ 45 DEG C of warm water accounting for fillings gross weight 3 ~ 5%, and hammering stirs and evenly mixs;
S7. pickle: after step S6 completes, repeat S6, then poured in container by the sunken material be stirred and pickle 8 ~ 12h, temperature controls at 0 ~ 5 DEG C;
The contraction repeatedly of Salt roasted chicken muddy flesh and fresh pork mud under stirring action and expansion is beaten in turn at frozen water repeatedly and warm water, beating under the effect with moisture simultaneously, Salt roasted chicken taste in Salt roasted chicken muddy flesh can better be diffused in other raw materials, and make the baked local flavor of whole fillings Yan more homogeneous, mouthfeel is better, again after pickling after a while, gained fillings mouthfeel is even, delicious in taste, nutritious, has the baked fragrance of special Yan;
S8. shaping, the boiling of bowel lavage, room temperature cooling, refrigeration.
Wherein, preferably, pretreatment of raw material described in step S1 is specially:
S11. Salt roasted chicken meat mincing Jiang be produced in Salt roasted chicken process and cock skin meat grinder is twisted into muddy flesh; Chicken bone with after pulverizer coarse crushing, then is ground into micronizer the chicken-bone paste that particle diameter is 15 ~ 25 μm;
S12. dicing defending the qualified fresh pork of inspection (or fresh cold pork thaw then dice), being cut into about 1 × 1 × 1cm
3the cube of size, puts into meat grinder and is twisted into pureed, obtains pork mud.
Preferably, the consumption of water described in step S21 is 20% of Salt roasted chicken bone mud, minced chicken meat and pork mud gross mass; It is 0.06kpa that vacuum described in step S22 cuts the vacuum of mixing, and slurry temperature is 4 ~ 6 DEG C.
Preferably, compound fertilizer production enzyme activity described in step S3 is 500LAPU/g(Mei Kemeizhong leucine aminopeptidase unit), enzyme dosage is 0.3% ~ 1.5% of material gross mass, and is fully dissolved as the enzyme liquid of concentration 2 ~ 15g/mL with water;
Preferably, the consumption of water described in step S5 is 40% of inserts and auxiliary material gross weight;
Preferably, bowel lavage described in step S8 is shaping is poured in diameter about 15 ~ 40mm Collagent casing for sausages by the sunken material sausage filler pickled, and carries out binding segmentation to the casing of having filled with, and every segment length is 5 ~ 6cm; Require that intestines body is full, do not bend; Can not be too tight or too loose;
Boiling described in S8 the intestines of having filled with is put into steam box to carry out boiling (Main Function of boiling makes bowel lavage slaking, and suppress growth of microorganism); The technological parameter of boiling is:
(1) dry: temperature settings is 65 ± 2 DEG C, duration 20 ± 2min;
(2) boiling: temperature settings is 85 ± 2 DEG C, duration 15 ± 2min;
(3) be vented: duration 3min; Steam pressure all controls at 1.5 ~ 2Mpa.
Cooling described in S8 be by boiling after intestines be placed in room temperature (less than 25 DEG C) and fully cool;
Refrigeration described in S8 is that cooled intestines are placed in-18 DEG C of refrigerator and cooled Tibetan.
The leftover pieces that the present invention attempts Yi Salt roasted chicken processing and packing remainder first make meat intestines for raw material, will overcome the technical problem that chicken bone, cock skin etc. have a strong impact on meat intestines mouthfeel and taste on the one hand, and the problem of the exquisiteness sense of Salt roasted chicken cold cuts mud and glutinous glutinous sense difference; Also to solve uniformity and palatability problems when having made ripe Salt roasted chicken leftover pieces and other raw fresh material mixtures on the other hand; The more important thing is, from controlling cost, the angle of the simple and safety and Health of preparation technology considers, in raw material of the present invention except Salt roasted chicken leftover pieces, do not add any spices and essence, so how to ensure that the recombinant meat intestines prepared possess uniform Salt roasted chicken local flavor, that is how better Salt roasted chicken taste is diffused in other raw materials (as pork) equably in Shi Salt roasted chicken muddy flesh, make mouthfeel better evenly, be the problem that must solve.
The level of raw meat mud or higher is reached in order to make the exquisiteness sense of Salt roasted chicken muddy flesh and glutinous glutinous sense, the treatment process of Dui Salt roasted chicken muddy flesh of the present invention is improved, adopt repeatedly to beat to stir to cut to mix with vacuum and combine; Salt roasted chicken muddy flesh, chicken-bone paste, pork mud are merged mutually, the high resilience more all in the lump of matter structure.
The present invention is by all muddy flesh, after bone mud and various filler auxiliary materials and mixing, frozen water and warm water is repeatedly used to carry out beating mixing in turn, frozen water repeatedly and warm water beat stirring action in turn under, the contraction repeatedly of Salt roasted chicken muddy flesh and fresh pork mud and expansion, beating under the effect with moisture simultaneously, Salt roasted chicken taste in Salt roasted chicken muddy flesh can better be diffused in other raw materials, make the baked local flavor of whole fillings Yan more homogeneous, mouthfeel is better, again after pickling after a while, gained fillings mouthfeel is even, delicious in taste, nutritious, there is the baked fragrance of special Yan.Simultaneously, the present invention explores curing process, pickle when adopting low temperature long, inserts and auxiliary material is made to have the sufficient time to play a role, and form the gelinite that matter structure is homogeneous between major ingredient, to reaching when there is no other additives such as spices and essence, can better in Shi Salt roasted chicken muddy flesh the baked taste of Yan diffuse to equably in other raw materials, and then make the homogeneous deliciousness of the mouthfeel of recombinant meat intestines.
In addition, in order to solve the problem of chicken bone uniformity and palatability difference, invention introduces ultramicro grinding technique, chick bone powder, in conjunction with ultramicro grinding, is broken into the chicken-bone paste that particle diameter is about 20 μm by coarse crushing, makes recombinant meat intestines entrance finer and smoother, without granular sensation; Farthest can also keep color and the nutrient of chicken bone simultaneously.Meanwhile, the invention in formula, add appropriate water chestnut, meat intestines can not only be made to have abundanter water chestnut taste and the sharp and clear sense of water chestnut, and water chestnut is cut into 3 × 3 × 3mm
3the cube of size, through follow-up beat stirring after, its granular size is suitable for, and while the sharp and clear sense of increase meat intestines, can also cover the granular sensation of chicken-bone paste cleverly, further improve palatability and the uniformity of meat intestines.
The present invention has following beneficial effect:
The leftover pieces that the invention discloses a kind of recombinant meat intestines Yi Salt roasted chicken processing and packing remainder of Salt roasted chicken local flavor are raw material; success recycles a large amount of chicken bones, cock skin and the meat mincing that stew in soy sauce Salt roasted chicken produces; give the added value that these discarded objects are higher; solve handling problems; turn waste into wealth, protection of the environment, has great importance.
Simultaneously, the present invention is by rational formulation ratio, and the strict control of manufacture craft, overcome that Salt roasted chicken leftover pieces are difficult to utilize, the first-class problem of taste inequality after poor, the mixture of mouthfeel, adding of water chestnut makes the taste of meat intestines abundanter, the granular sensation of chicken-bone paste can also be covered cleverly, too increase uniformity and the palatability of meat intestines; Repeatedly beat to stir to cut with vacuum and mix the technique combined and make the exquisiteness sense of Salt roasted chicken muddy flesh and stick glutinous sense to reach the level of raw meat mud or higher; The technique repeatedly using frozen water and warm water to carry out beating mixing in turn makes Salt roasted chicken taste in Salt roasted chicken muddy flesh can better diffuse in other raw materials, again after low-temperature salting after a while, make the baked local flavor of whole fillings Yan more homogeneous, mouthfeel is better; The Salt roasted chicken local flavor recombinant meat intestines mouthfeel prepared is even, delicious in taste, nutritious, has the baked fragrance of special salt and water chestnut taste, does not also lose sharp and clear sense, is suitable for everyone and eats, especially the desirable good merchantable brand of the elderly, patient and children.
Salt roasted chicken local flavor recombinant meat intestines scientific formulation of the present invention is reasonable, in raw material except Salt roasted chicken leftover pieces, does not add any spices and essence, more healthy and safe, and preparation method is simple, and cost is low, and popularizing application prospect is good.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart that the present invention prepares the recombinant meat intestines of Salt roasted chicken local flavor.
Detailed description of the invention
Further illustrate the present invention below in conjunction with Figure of description and specific embodiment, but embodiment does not limit in any form to the present invention.Unless stated otherwise, the present invention adopts reagent, method and apparatus are the art conventional reagent, method and apparatus.
Unless stated otherwise, following examples agents useful for same and material are commercial.
embodiment 1 prepares recombinant meat intestines
The concrete making step preparing the recombinant meat intestines of Salt roasted chicken local flavor is as follows:
S1. pretreatment of raw material: take 150g Salt roasted chicken bone, through high speed disintegrator coarse crushing, then is ground into the chicken-bone paste of about 20 μm with micronizer; Take in 450g Salt roasted chicken meat mincing input meat grinder and rub into pureed; Take 300g fresh (freezing) pork, dice after meat thaws, be cut into about 1 × 1 × 1cm
3the cube of size, puts into meat grinder and is twisted into muddy flesh shape;
S2. vacuum is cut and is mixed: chicken-bone paste, minced chicken meat and pork mud mixed and add 180g water, repeatedly beats stirring after preliminary mixing with iron hammer; Material after beating is put into vacuum cut mixer, vacuum 0.06kpa, and slurry temperature is under 5 DEG C of conditions, carries out cutting mixing 20min;
S3. enzymolysis: add 8.1g compound fertilizer production toward cutting in the material after mixing, enzymolysis 4h at temperature 20 DEG C;
S4. the fresh water chestnut after being cleaned by 100g is cut into about 3 × 3 × 3mm
3the cube of size, more fully mix with the material after enzymolysis;
S5. auxiliary material is added: take soybean protein isolate 50g, cornstarch 70 g, carragheen 5 g by weight percentage; Composite phosphate 4 g, sodium acid carbonate 5 g, salt 12 g and white granulated sugar 15 g are mixed in above-mentioned material, are more fully uniformly mixed after adding 64.4g water;
S6. add the 0 DEG C of frozen water accounting for fillings gross weight 5% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds the 35 DEG C of warm water accounting for fillings gross weight 5%, and hammering stirs and evenly mixs;
S7. pickle: after S6 completes, repeat S6, finally poured in container by the sunken material be stirred and pickle 12h, temperature controls at 3 DEG C.
S8. bowel lavage is shaping: the sunken material sausage filler pickled is poured into diameter and is about in 20mm Collagent casing for sausages, and carry out binding segmentation to the casing of having filled with, every segment length is 5cm; Require that intestines body is full, do not bend.
S9. boiling: the intestines of having filled with are put into steam box and carries out boiling.Digesting technoloy parameter can be set to: the first step is dry: temperature settings is 65 DEG C, duration 20min; Second step boiling: temperature settings is 85 DEG C, duration 15min; 3rd step exhaust: duration 3min; Steam pressure all controls at 2Mpa.The Main Function of boiling makes bowel lavage slaking, and suppress growth of microorganism.
S10. cool: fully cool under the intestines after boiling being placed in room temperature (25 DEG C).
S11. preservation: cooled intestines are placed in-18 DEG C of refrigerator and cooled and hide.
embodiment 2 prepares recombinant meat intestines
The concrete making step preparing the recombinant meat intestines of Salt roasted chicken local flavor is as follows:
S1. pretreatment of raw material: take 100g Salt roasted chicken bone, through high speed disintegrator coarse crushing, then is ground into the chicken-bone paste of about 20 μm with micronizer; Take in 350g Salt roasted chicken meat mincing input meat grinder and rub into pureed; Take 400g fresh (freezing) pork, dice after meat thaws, be cut into about 1 × 1 × 1cm
3the cube of size, puts into meat grinder and is twisted into muddy flesh shape;
S2. vacuum is cut and is mixed: chicken-bone paste, minced chicken meat and pork mud mixed and add 170g water, repeatedly beats stirring after preliminary mixing with iron hammer; Material after beating is put into vacuum cut mixer, vacuum 0.06kpa, and slurry temperature is under 6 DEG C of conditions, carries out cutting mixing 20min;
S3. enzymolysis: add 4.3g compound fertilizer production toward cutting in the material after mixing, enzymolysis 5h at temperature 20 DEG C;
S4. the fresh water chestnut after being cleaned by 150g is cut into about 3 × 3 × 3mm
3the cube of size, more fully mix with the material after enzymolysis;
S5. auxiliary material is added: take soybean protein isolate 40g, cornstarch 80 g, carragheen 6 g by weight percentage; Composite phosphate 5 g, sodium acid carbonate 6 g, salt 30 g and white granulated sugar 30 g are mixed in above-mentioned material, are more fully uniformly mixed after adding 98.5g water;
S6. add the 5 DEG C of frozen water accounting for fillings gross weight 4% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds the 40 DEG C of warm water accounting for fillings gross weight 4%, and hammering stirs and evenly mixs;
S7. pickle: after S6 completes, repeat S6, finally poured in container by the sunken material be stirred and pickle 9h, temperature controls at 5 DEG C.
S8. bowel lavage is shaping: the sunken material sausage filler pickled is poured into diameter and is about in 20mm Collagent casing for sausages, and carry out binding segmentation to the casing of having filled with, every segment length is 5cm; Require that intestines body is full, do not bend.
S9. boiling: the intestines of having filled with are put into steam box and carries out boiling.Digesting technoloy parameter can be set to: the first step is dry: temperature settings is 65 DEG C, duration 20min; Second step boiling: temperature settings is 85 DEG C, duration 15min; 3rd step exhaust: duration 3min; Steam pressure all controls at 1.5Mpa.The Main Function of boiling makes bowel lavage slaking, and suppress growth of microorganism.
S10. cool: fully cool under the intestines after boiling being placed in room temperature (25 DEG C).
S11. preservation: cooled intestines are placed in-18 DEG C of refrigerator and cooled and hide.
embodiment 3 prepares recombinant meat intestines
The concrete making step preparing the recombinant meat intestines of Salt roasted chicken local flavor is as follows:
S1. pretreatment of raw material: take 200g Salt roasted chicken bone, through high speed disintegrator coarse crushing, then is ground into the chicken-bone paste of about 20 μm with micronizer; Take in 550g Salt roasted chicken meat mincing input meat grinder and rub into pureed; Take 200g fresh (freezing) pork, dice after meat thaws, be cut into about 1 × 1 × 1cm
3the cube of size, puts into meat grinder and is twisted into muddy flesh shape;
S2. vacuum is cut and is mixed: chicken-bone paste, minced chicken meat and pork mud mixed and add 190g water, repeatedly beat stirring with iron hammer after preliminary mixing, the material after beating is put into vacuum cut mixer, vacuum 0.06kpa, slurry temperature is under 4 DEG C of conditions, carries out cutting mixing 20min;
S3. enzymolysis: add 11.4g compound fertilizer production toward cutting in the material after mixing, enzymolysis 3h at temperature 25 DEG C;
S4. the fresh water chestnut after being cleaned by 50g is cut into about 3 × 3 × 3mm
3the cube of size, more fully mix with the material after enzymolysis;
S5. auxiliary material is added: take soybean protein isolate 60g, cornstarch 60 g, carragheen 4 g by weight percentage; Composite phosphate 3 g, sodium acid carbonate 4 g, salt 20 g and white granulated sugar 20 g are mixed in above-mentioned material, are more fully uniformly mixed after adding 85.5g water;
S6. add the 0 DEG C of frozen water accounting for fillings gross weight 5% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds the 40 DEG C of warm water accounting for fillings gross weight 5%, and hammering stirs and evenly mixs;
S7. pickle: after S6 completes, repeat S6, finally poured in container by the sunken material be stirred and pickle 10h, temperature controls at 4 DEG C.
S8. bowel lavage is shaping: the sunken material sausage filler pickled is poured into diameter and is about in 20mm Collagent casing for sausages, and carry out binding segmentation to the casing of having filled with, every segment length is 5cm; Require that intestines body is full, do not bend.
S9. boiling: the intestines of having filled with are put into steam box and carries out boiling.Digesting technoloy parameter can be set to: the first step is dry: temperature settings is 65 DEG C, duration 20min; Second step boiling: temperature settings is 85 DEG C, duration 15min; 3rd step exhaust: duration 3min; Steam pressure all controls at 2Mpa.The Main Function of boiling makes bowel lavage slaking, and suppress growth of microorganism.
S10. cool: fully cool under the intestines after boiling being placed in room temperature (25 DEG C).
S11. preservation: cooled intestines are placed in-18 DEG C of refrigerator and cooled and hide.
embodiment 4 prepares recombinant meat intestines
The present invention prepares the process chart of the recombinant meat intestines of Salt roasted chicken local flavor as shown in Figure 1, and concrete making step is as follows:
S1. pretreatment of raw material: take 50g Salt roasted chicken bone, through high speed disintegrator coarse crushing, then is ground into the chicken-bone paste of about 20 μm with micronizer; Take in 300g Salt roasted chicken meat mincing input meat grinder and rub into pureed; Take 450g fresh (freezing) pork, dice after meat thaws, be cut into about 1 × 1 × 1cm
3the cube of size, puts into meat grinder and is twisted into muddy flesh shape;
S2. vacuum is cut and is mixed: chicken-bone paste, minced chicken meat and pork mud mixed and add 160g water, repeatedly beat stirring with iron hammer after preliminary mixing, the material after beating is put into vacuum cut mixer, vacuum 0.06kpa, slurry temperature is under 5 DEG C of conditions, carries out cutting mixing 20min;
S3. enzymolysis: add 2.4g compound fertilizer production toward cutting in the material after mixing, enzymolysis 6h at temperature 10 DEG C;
S4. the fresh water chestnut after being cleaned by 200g is cut into about 3 × 3 × 3mm
3the cube of size, more fully mix with the material after enzymolysis;
S5. auxiliary material is added: take soybean protein isolate 30g, cornstarch 100 g, carragheen 8 g by weight percentage; Composite phosphate 4 g, sodium acid carbonate 5 g, salt 50 g and white granulated sugar 40 g are mixed in above-mentioned material, are more fully uniformly mixed after adding 118.5g water;
S6. add the 5 DEG C of frozen water accounting for fillings gross weight 3% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds the 45 DEG C of warm water accounting for fillings gross weight 3%, and hammering stirs and evenly mixs;
S7. pickle: after S6 completes, repeat S6, finally poured in container by the sunken material be stirred and pickle 12h, temperature controls at 5 DEG C.
S8. bowel lavage is shaping: the sunken material sausage filler pickled is poured into diameter and is about in 20mm Collagent casing for sausages, and carry out binding segmentation to the casing of having filled with, every segment length is 5cm; Require that intestines body is full, do not bend.
S9. boiling: the intestines of having filled with are put into steam box and carries out boiling.Digesting technoloy parameter can be set to: the first step is dry: temperature settings is 65 DEG C, duration 20min; Second step boiling: temperature settings is 85 DEG C, duration 15min; 3rd step exhaust: duration 3min; Steam pressure all controls at 1.5Mpa.The Main Function of boiling makes bowel lavage slaking, and suppress growth of microorganism.
S10. cool: fully cool under the intestines after boiling being placed in room temperature (25 DEG C).
S11. preservation: cooled intestines are placed in-18 DEG C of refrigerator cold storage.
embodiment 5 prepares recombinant meat intestines
The concrete making step preparing the recombinant meat intestines of Salt roasted chicken local flavor is as follows:
S1. pretreatment of raw material: take 300g Salt roasted chicken bone, through high speed disintegrator coarse crushing, then is ground into the chicken-bone paste of about 20 μm with micronizer; Take in 600g Salt roasted chicken meat mincing input meat grinder and rub into pureed; Take 80g fresh (freezing) pork, dice after meat thaws, be cut into about 1 × 1 × 1cm
3the cube of size, puts into meat grinder and is twisted into muddy flesh shape;
S2. vacuum is cut and is mixed: chicken-bone paste, minced chicken meat and pork mud mixed and add 196g water, repeatedly beat stirring with iron hammer after preliminary mixing, the material after beating is put into vacuum cut mixer, vacuum 0.06kpa, slurry temperature is under 6 DEG C of conditions, carries out cutting mixing 20min;
S3. enzymolysis: add 14.7g compound fertilizer production toward cutting in the material after mixing, enzymolysis 2h at temperature 30 DEG C;
S4. the fresh water chestnut after being cleaned by 20g is cut into about 3 × 3 × 3mm
3the cube of size, more fully mix with the material after enzymolysis;
S5. auxiliary material is added: take soybean protein isolate 80g, cornstarch 50 g, carragheen 2 g by weight percentage; Composite phosphate 7 g, sodium acid carbonate 8 g, salt 1 g and white granulated sugar 1 g are mixed in above-mentioned material, are more fully uniformly mixed after adding 74.5g water;
S6. add the 0 DEG C of frozen water accounting for fillings gross weight 5% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds the 35 DEG C of warm water accounting for fillings gross weight 5%, and hammering stirs and evenly mixs;
S7. pickle: after S6 completes, repeat S6, finally poured in container by the sunken material be stirred and pickle 11h, temperature controls at 5 DEG C.
S8. bowel lavage is shaping: the sunken material sausage filler pickled is poured into diameter and is about in 20mm Collagent casing for sausages, and carry out binding segmentation to the casing of having filled with, every segment length is 5 ~ 6cm; Require that intestines body is full, do not bend.
S9. boiling: the intestines of having filled with are put into steam box and carries out boiling.Digesting technoloy parameter can be set to: the first step is dry: temperature settings is 65 DEG C, duration 20min; Second step boiling: temperature settings is 85 DEG C, duration 15min; 3rd step exhaust: duration 3min; Steam pressure all controls at 1.5Mpa.The Main Function of boiling makes bowel lavage slaking, and suppress growth of microorganism.
S10. cool: fully cool under the intestines after boiling being placed in room temperature (25 DEG C).
S11. preservation: cooled intestines are placed in-18 DEG C of refrigerator and cooled and hide.
comparative example
1, following contrast groups prepares recombinant meat intestines with reference to the Method and process of embodiment 1, is only with the difference of embodiment 1:
The technique of contrast groups 1: step S2 replaces with as follows: chicken-bone paste, minced chicken meat and pork mud mixed and add 180g water, repeatedly beats stirring after preliminary mixing with iron hammer.
The technique of contrast groups 2: step S2 replaces with as follows: chicken-bone paste, minced chicken meat and pork mud mixed and add 180g water, and after preliminary mixing, material puts into vacuum cut mixer, vacuum 0.06kpa, and slurry temperature is under 5 DEG C of conditions, carries out cutting mixing 20min.
Contrast groups 3: eliminate step S4, namely dispenses water chestnut in formula.
Contrast groups 4: the frozen water warm water eliminating step S6 replaces hammering and stirs and evenly mixs, the sunken material that S5 is directly stirred by step S7 is poured in container and is pickled.
The temperature of pickling of contrast groups 5: step S7 controls at room temperature (25 DEG C).
2, effective evaluation
Effective evaluation is carried out to recombinant meat intestines prepared by embodiment 1 ~ 5:
(1) carry out detection respectively by the recombinant meat intestines that just prepared embodiment 1 ~ 5 and the content of nitrite of storage after 45 days thereof known, its content of nitrite all meets national standard.
(2) the sensory evaluation scores experiments such as taste are carried out to recombinant meat intestines prepared by embodiment 1 ~ 5 and contrast groups 1 ~ 5, what participate in scoring has 28 gourmets and 100 the potential consumer of Agricultural University Of South China's Stochastic choice in the school, each index appraisal result gets the mean value (full marks are 10 points) of 28 gourmet's scorings and 100 potential consumer's scorings, and result is as shown in table 1.
Table 1
From the sensory evaluation scores result of table 1, the preparation technology of embodiment is the best preparation technology of Salt roasted chicken local flavor recombinant meat intestines of the present invention, and wherein each step is the Unified Global of mutually coordinating to mutually promote, by rational formulation ratio, and the strict control of manufacture craft, overcome that Salt roasted chicken leftover pieces are difficult to utilize, the first-class problem of taste inequality after poor, the mixture of mouthfeel, especially make the taste of meat intestines abundanter adding of water chestnut, the granular sensation of chicken-bone paste can also be covered cleverly, too increase uniformity and the palatability of meat intestines; Repeatedly beat to stir to cut with vacuum and mix the technique combined and make the exquisiteness sense of Salt roasted chicken muddy flesh and stick glutinous sense to reach the level of raw meat mud or higher; The technique repeatedly using frozen water and warm water to carry out beating mixing in turn makes Salt roasted chicken taste in Salt roasted chicken muddy flesh can better diffuse in other raw materials, again after low-temperature salting after a while, make the baked local flavor of whole fillings Yan more homogeneous, mouthfeel is better; The Salt roasted chicken local flavor recombinant meat intestines mouthfeel prepared is even, delicious in taste, nutritious, and have the baked fragrance of special salt and water chestnut taste, also do not lose sharp and clear sense, sensory evaluation is high.
Claims (10)
1. recombinant meat intestines for Salt roasted chicken local flavor, is characterized in that, comprise major ingredient, inserts and auxiliary material; Described major ingredient is grouped into by the following one-tenth accounting for the percentage by weight of major ingredient total amount: 5 ~ 30% Salt roasted chicken bone mud, 30 ~ 60% Salt roasted chicken meat and/or skins, 8 ~ 45% fresh porks, 2 ~ 20% water chestnuves;
In addition, to account for the weight percent meter of major ingredient total amount, described inserts is 3 ~ 8% soybean protein isolates, 5 ~ 10% cornstarch and 0.2 ~ 0.8% carragheen are inserts, and described auxiliary material is 0.2 ~ 0.7% composite phosphate, 0.3 ~ 0.8% sodium acid carbonate, 0.5 ~ 5% salt, 0.5 ~ 5% white granulated sugar.
2. the recombinant meat intestines of Salt roasted chicken local flavor according to claim 1, is characterized in that, comprise major ingredient, inserts and auxiliary material; Described major ingredient is grouped into by the following one-tenth accounting for the percentage by weight of major ingredient total amount: 10 ~ 20% Salt roasted chicken bone mud, 35 ~ 55% Salt roasted chicken meat and/or skins, 20 ~ 40% fresh porks, 5 ~ 15% water chestnuves;
In addition, to account for the weight percent meter of major ingredient total amount, described inserts is 4 ~ 6% soybean protein isolates, 6 ~ 8% cornstarch and 0.4 ~ 0.7% carragheen are inserts, and described auxiliary material is 0.3 ~ 0.5% composite phosphate, 0.4 ~ 0.6% sodium acid carbonate, 1 ~ 3% salt, 1 ~ 3.5% white granulated sugar.
3. the recombinant meat intestines of Salt roasted chicken local flavor according to claim 1, is characterized in that, comprise major ingredient, inserts and auxiliary material; Described major ingredient is grouped into by the following one-tenth accounting for the percentage by weight of major ingredient total amount: 15% Salt roasted chicken bone mud, 45% Salt roasted chicken meat and/or skin, 30% fresh pork, 10% water chestnut;
In addition, to account for the weight percent meter of major ingredient total amount, described inserts is 5% soybean protein isolate, 7% cornstarch and 0.5% carragheen are inserts, and described auxiliary material is 0.4% composite phosphate, 0.5% sodium acid carbonate, 1.2% salt, 1.5% white granulated sugar.
4. the preparation method of the recombinant meat intestines of the arbitrary described Salt roasted chicken local flavor of claims 1 to 3, it is characterized in that, first after Salt roasted chicken meat and/or skin, fresh pork rub meat mud separately, mix Yu Salt roasted chicken bone mud, add water and repeatedly beat stirring, then vacuum is cut and mixed to evenly; After adding compound fertilizer production 10 ~ 30 DEG C of enzymolysis 2 ~ 6h again, add water chestnut dices, inserts and auxiliary material, repeatedly beat with 0 ~ 5 DEG C of frozen water and 35 ~ 45 DEG C of warm water and stir and evenly mix, pickle 8 ~ 12h for 0 ~ 5 DEG C, bowel lavage is shaping, boiling, room temperature cooling, refrigeration.
5. preparation method according to claim 4, is characterized in that, comprise the steps:
S1. pretreatment of raw material: Salt roasted chicken bone mud is that You Salt roasted chicken bone is through coarse crushing and ultramicro grinding process gained; Salt roasted chicken meat and/or skin rub into Salt roasted chicken muddy flesh, and fresh pork rubs into pork mud;
S2. vacuum is cut and is mixed:
S21. proportionally, Jiang Salt roasted chicken bone mud, Salt roasted chicken muddy flesh and the mixing of pork mud, repeatedly beat after adding water and be stirred to entrance without granular sensation; The consumption of described water is 15 ~ 25% of Salt roasted chicken bone mud, Salt roasted chicken muddy flesh and pork mud gross mass;
S22. the abundant vacuum of the mixed material obtained by S21 is cut and is mixed to evenly;
S3. enzymolysis: add compound fertilizer production to cutting to mix in uniform material, 10 ~ 30 DEG C of enzymolysis 2 ~ 6h;
S4. mix: proportionally, the fresh water chestnut after cleaning is cut into 3 × 3 × 3mm
3the cube of size, more fully mix with the material after enzymolysis;
S5. add auxiliary material: proportionally, inserts and auxiliary material are mixed in the material that S4 obtains, then add water and be fully uniformly mixed; The consumption of described water is 35 ~ 45% of inserts and auxiliary material gross weight;
S6. add 0 ~ 5 DEG C of frozen water accounting for fillings gross weight 3 ~ 5% in the sunken material be stirred toward S5, hammering stirs and evenly mixs, then adds 35 ~ 45 DEG C of warm water accounting for fillings gross weight 3 ~ 5%, and hammering stirs and evenly mixs;
S7. pickle: after step S6 completes, repeat S6, the more sunken material be stirred is pickled 8 ~ 12h at 0 ~ 5 DEG C;
S8. shaping, the boiling of bowel lavage, room temperature cooling, refrigeration.
6. preparation method according to claim 5, it is characterized in that, described in step S1, the particle diameter of Salt roasted chicken bone mud is 15 ~ 25 μm.
7. preparation method according to claim 5, it is characterized in that, the consumption of water described in step S21 is 20% of Salt roasted chicken bone mud, minced chicken meat and pork mud gross mass; It is 0.06kpa that vacuum described in step S22 cuts the vacuum of mixing, and slurry temperature is 4 ~ 6 DEG C.
8. preparation method according to claim 5, it is characterized in that, compound fertilizer production enzyme activity described in step S3 is 500LAPU/g; Enzyme dosage is 0.3% ~ 1.5% of material gross mass, and is dissolved as the enzyme liquid of concentration 2 ~ 15g/mL with water.
9. preparation method according to claim 5, it is characterized in that, the consumption of water described in step S5 is 40% of inserts and auxiliary material gross weight.
10. preparation method described in claim 5, is characterized in that, bowel lavage described in step S8 is shaping is poured in diameter 15 ~ 40mm Collagent casing for sausages by the sunken material pickled, and carries out binding segmentation to the casing of having filled with, and every segment length is 5 ~ 6cm;
The technological parameter of boiling described in step S8 is:
(1) dry: temperature settings is 65 ± 2 DEG C, duration 20 ± 2min;
(2) boiling: temperature settings is 85 ± 2 DEG C, duration 15 ± 2min;
(3) be vented: duration 3min; Steam pressure all controls at 1.5 ~ 2Mpa.
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| CN111528414A (en) * | 2020-05-25 | 2020-08-14 | 上海薄荷信息科技有限公司 | Low-fat chicken breast sausage formula and preparation method thereof |
| CN111758913A (en) * | 2020-05-15 | 2020-10-13 | 福建舜洋食品有限公司 | Production line and production method of fermented sausage |
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| CN111758914A (en) * | 2020-05-15 | 2020-10-13 | 福建舜洋食品有限公司 | Processing equipment and processing technology of fermented sausage |
| CN111528414A (en) * | 2020-05-25 | 2020-08-14 | 上海薄荷信息科技有限公司 | Low-fat chicken breast sausage formula and preparation method thereof |
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