CN104783213A - Black pepper flavor roasted sausage and preparation method thereof - Google Patents
Black pepper flavor roasted sausage and preparation method thereof Download PDFInfo
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- CN104783213A CN104783213A CN201410023156.1A CN201410023156A CN104783213A CN 104783213 A CN104783213 A CN 104783213A CN 201410023156 A CN201410023156 A CN 201410023156A CN 104783213 A CN104783213 A CN 104783213A
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Abstract
Black pepper flavor roasted sausage comprises the following raw materials and auxiliary materials, by weight, 80-120 parts of chicken breast, 50-85 parts of duck skin, 4-5 parts of frittered thigh meat, 110-150 parts of ice water, 2-3 parts of salt, 0.5-1.5 parts of white sugar, 1.3-1.6 parts of carrageenan, 15-25 parts of corn starch, 7-15 parts of isolated soybean protein, 42-44 parts of cassava modified starch, 15-20 parts of black pepper marinade and 0.5-1.0 part of sodium hexametaphosphate. A preparation method of the black pepper flavor roasted sausage comprises a series of processes as follows: pretreatment of the raw materials, stirring and pickling, filing, hanging, drying and cooking, cooling and packaging, quick-freezing and warehousing. The prepared black pepper flavor roasted sausage has advantages of lubricating taste, pleasant fragrance and rich and healthy nutrition. According to the technical scheme, steps are simple and machine operations are many. The black pepper flavor roasted sausage is convenient to process and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, especially a kind of black green pepper type roasted sausage and preparation method thereof.
Background technology
Roasting intestines are derived from Taiwan, and taste is partially sweet, simultaneously again with special spice local flavor, are famous one cuisines in Taiwan.The roasting intestines girth of a garment is moderate, stings a bite, and voluptuousness nature, meat perfume (or spice) assails the nostrils, and dispute is promoted the production of body fluid.The production of roasting intestines is comparatively simple compared with the sausage of Guangdong, remains more meat fragrance, seldom by poach or decatize, adopts the method for low temperature oil immersion to make product directly ripe.But the most scale of enterprise of producing roasting intestines is at present less, follows traditional artisan craftsmanship more, seldom uses mass mechanized production.
Summary of the invention
The object of this invention is to provide a kind of black green pepper type roasted sausage, these roasting intestines are with the large chest of chicken and duck skin for primary raw material, and taste is fresh and tender, pleasant aroma.
Another object of the present invention is to provide the preparation method of above-mentioned black green pepper type roasted sausage, and the method production technology is simple, is applicable to mass mechanized production.
As above conceive, technical scheme of the present invention is: a kind of black green pepper type roasted sausage, is characterized in that: be made up according to following weight proportion of following raw materials according: raw meat 85 ~ 130 parts, cock skin or duck skin 50 ~ 85 parts, frozen water 110 ~ 150 parts, salt 2 ~ 3 parts, white granulated sugar 0.5 ~ 1.5 part, carragheen 1.3 ~ 1.6 parts, starch 57 ~ 69 parts, soybean protein isolate 7 ~ 15 parts, black green pepper cure 15 ~ 20 parts, calgon 0.5 ~ 1.0 part.
The preparation method of above-mentioned black green pepper type roasted sausage, completes according to the following step:
1. raw meat, cock skin or duck skin are twisted into meat stuffing;
2. make emulsification skin: the soybean protein isolate in cock skin twist or duck skin are filled a prescription and frozen water in 1:2 ratio together with pour into cutmixer cut mix even;
3. by the raw meat twisted, cut the emulsification skin mixed and pour mixer into, be sequentially added into the various auxiliary material except starch and the 1/3-1/2 remaining frozen water, first time vacuum stirring 10-20min, the quiet 8-24h that salts down in storehouse is pickled at 0-4 DEG C after going out machine, add starch and residue frozen water again, second time vacuum stirring 20-30min;
4. filling, peg;
5. dry, boiling;
6. bulk packages.
Above-mentioned raw materials meat adopts the large chest of chicken.
Above-mentioned raw materials meat adopts the large chest of chicken and leg meat mincing, and wherein the large chest of chicken is 80 ~ 120 parts, leg meat mincing 4 ~ 5 parts.
Above-mentioned starch adopts cornstarch 15 ~ 25 parts, cassava modified starch 42 ~ 44 parts.
Above-mentioned steps 2. by twist the cock skin that fallen into or duck skin fill a prescription in soybean protein isolate together with the ratio of 1:2, pour cutmixer with frozen water into, first being mixed even with cutting at a slow speed, then using high speed instead and cut and mix 1min.
3. go out machine fillings amasss pressure≤4h to above-mentioned steps for the second time, goes out machine Wen Du≤12 DEG C.
The condition of above-mentioned steps 5. drying and cooking is:
The dry 12min 75 DEG C of the first step;
Second step boiling 25min 78 DEG C;
The dry 10min 60 DEG C of 3rd step.
The present invention has following advantage and good effect:
1, utilize the present invention to obtain black green pepper taste and bake intestines taste lubrication, pleasant aroma, nutritious health.
2, the technical scheme steps in the present invention is easy, machine operation is many, easy to process, is applicable to suitability for industrialized production.
3, the present invention uses raw material resources to enrich, and draws materials easily, is applicable to long-term production.
Detailed description of the invention:
A kind of black green pepper type roasted sausage supplementary material formula is: object of the present invention adopts following proportioning to realize: 80 parts, the large chest of chicken, duck skin 50 parts, leg meat mincing 4 parts, frozen water 110 parts, salt 2 parts, white granulated sugar 0.5 part, carragheen 1.3 parts, cornstarch 15 parts, soybean protein isolate 7 parts, cassava modified starch 42 parts, black green pepper cure 15 parts, calgon 0.5 part.The method that black green pepper taste bakes intestines is made as follows with above-mentioned formula:
1, preprocessing raw material and auxiliary material:
Adopt the orifice plate of 6mm separately to twist filling after large for chicken chest, duck skin and leg meat mincing being thawed, meat temperature≤8 DEG C after strand, strand takes raw material according to proportioning after falling into.
Make emulsification skin: by twist the duck skin fallen into fill a prescription in soybean protein isolate together with the ratio of 1:2, pour cutmixer with frozen water into, first being mixed even with cutting at a slow speed, then using high speed instead and cut and mix 1min.
2, stirring is pickled:
By large for the chicken of having twisted chest, cut the emulsification skin mixed and pour mixer into, be sequentially added into the various auxiliary material except starch and half frozen water, first time vacuum stirring 15min, the quiet 8h that salts down in storehouse is pickled at 0-4 DEG C after going out machine, add starch and second half frozen water again, second time vacuum stirring 25min, and out-of-machine temperature is not higher than 12 DEG C.Second time goes out machine fillings and must not overstock more than 4h.
3, filling, peg:
Adopt the automatic knot of Collagent casing for sausages of diameter 18mm, 19mm, 23mm, 26mm filling, be divided into: 435-440g/10 saves (40g/ root), 423-428g/10 saves (38g/ root), and 735-740g/10 saves (66.7g/ root).
Arrange evenly when ensureing product peg during peg, intestines body distance ground must not be less than 20cm.
4, drying and cooking:
The dry 12min 75 DEG C of the first step;
Second step boiling 25min 78 DEG C;
The dry 10min 60 DEG C of 3rd step.
5, heat radiation packaging:
Dispel the heat between heat radiation product being pushed room temperature≤15 DEG C and reach less than 18 DEG C to central temperature and get final product undercarriage (after heat radiation, undercarriage time controling is at 1-2h), continuing to be cooled to less than 15 DEG C after undercarriage can pack, and after undercarriage, the packing of product must not overstock more than 8h.Employing vacuum packing machine is packed, and carries out quantitatively according to packaging quantitative requirement.Requirement length is consistent, even thickness, puts neat.
6, put in storage:
Product sends into quick freezing repository, and quick-frozen, to central temperature≤-15 DEG C, proceeds to freezer and stores.
Claims (8)
1. a black green pepper type roasted sausage, is characterized in that: be made up according to following weight proportion of following raw materials according: raw meat 85 ~ 130 parts, cock skin or duck skin 50 ~ 85 parts, frozen water 110 ~ 150 parts, salt 2 ~ 3 parts, white granulated sugar 0.5 ~ 1.5 part, carragheen 1.3 ~ 1.6 parts, starch 57 ~ 69 parts, soybean protein isolate 7 ~ 15 parts, black green pepper cure 15 ~ 20 parts, calgon 0.5 ~ 1.0 part.
2. a preparation method for a kind of black green pepper type roasted sausage according to claim 1, is characterized in that: complete according to the following step: 1. raw meat, cock skin or duck skin are twisted into meat stuffing;
2. make emulsification skin: the soybean protein isolate in cock skin twist or duck skin are filled a prescription and frozen water in 1:2 ratio together with pour into cutmixer cut mix even;
3. by the raw meat twisted, cut the emulsification skin mixed and pour mixer into, be sequentially added into the various auxiliary material except starch and the 1/3-1/2 remaining frozen water, first time vacuum stirring 10-20min, the quiet 8-24h that salts down in storehouse is pickled at 0-4 DEG C after going out machine, add starch and residue frozen water again, second time vacuum stirring 20-30min;
4. filling, peg;
5. drying and cooking;
6. bulk packages.
3. the black green pepper type roasted sausage of one according to claim 1, is characterized in that: above-mentioned raw materials meat adopts the large chest of chicken.
4. the black green pepper type roasted sausage of one according to claim 1, is characterized in that: above-mentioned raw materials meat adopts the large chest of chicken and leg meat mincing, and wherein the large chest of chicken is 80 ~ 120 parts, leg meat mincing 4 ~ 5 parts.
5. the black green pepper type roasted sausage of one according to claim 1, is characterized in that: above-mentioned starch adopts cornstarch 15 ~ 25 parts, cassava modified starch 42 ~ 44 parts.
6. the preparation method of a kind of black green pepper type roasted sausage according to claim 2, it is characterized in that: above-mentioned steps 2. by twist the cock skin that fallen into or duck skin fill a prescription in soybean protein isolate together with the ratio of 1:2, pour cutmixer with frozen water into, first mixed evenly with cutting at a slow speed, then use instead to cut at a high speed and mix 1min.
7. the preparation method of a kind of black green pepper type roasted sausage according to claim 2, is characterized in that: 3. go out machine fillings amasss pressure≤4h to above-mentioned steps for the second time, goes out machine Wen Du≤12 DEG C.
8. the preparation method of a kind of black green pepper type roasted sausage according to claim 2, is characterized in that: the condition of above-mentioned steps 5. drying and cooking is:
The dry 12min 75 DEG C of the first step;
Second step boiling 25min 78 DEG C;
The dry 10min 60 DEG C of 3rd step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410023156.1A CN104783213A (en) | 2014-01-17 | 2014-01-17 | Black pepper flavor roasted sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410023156.1A CN104783213A (en) | 2014-01-17 | 2014-01-17 | Black pepper flavor roasted sausage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104783213A true CN104783213A (en) | 2015-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410023156.1A Pending CN104783213A (en) | 2014-01-17 | 2014-01-17 | Black pepper flavor roasted sausage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475870A (en) * | 2015-11-13 | 2016-04-13 | 山东凯铭实业有限公司 | Golden pork tripe and making method thereof |
-
2014
- 2014-01-17 CN CN201410023156.1A patent/CN104783213A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475870A (en) * | 2015-11-13 | 2016-04-13 | 山东凯铭实业有限公司 | Golden pork tripe and making method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150722 |
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| WD01 | Invention patent application deemed withdrawn after publication |