CN104814451A - A mellea armillaria sporophore sausage with a strong flavor and a processing method thereof - Google Patents
A mellea armillaria sporophore sausage with a strong flavor and a processing method thereof Download PDFInfo
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- CN104814451A CN104814451A CN201510204947.9A CN201510204947A CN104814451A CN 104814451 A CN104814451 A CN 104814451A CN 201510204947 A CN201510204947 A CN 201510204947A CN 104814451 A CN104814451 A CN 104814451A
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Abstract
The present invention relates to a sausage and a processing method thereof. The sausage uses mellea armillaria sporophore powder or mellea armillaria sporophore concentrate as a spice without adding any other spices. Uing ultrafine mellea armillaria sporophore powder or the mellea armillaria sporophore concentrate as the spicy, the produced sausage has the following characteristics: simple in recipe, easy in processing, green and natural in raw material, bright red and plump in steamed flesh color, delicious in taste, pleasant in aroma, capable to make fragrance left on lips and teeth, rich in nutrition etc., and is beneficial to human health, and has a broad application prospect.
Description
Technical field
The invention belongs to field of food, relate to sausage, especially a kind of hazel mushroom giving off a strong fragrance sausage and processing method thereof.
Background technology
Sausage refers to pork to be raw material, through cutting, being twisted into fourth, is equipped with auxiliary material, pours into beaters' skin through spontaneous fermentation, maturation, the air-dry meat products made.In China, sausage has a long history, all the time all dark liking by vast Chinese people.Along with growth in the living standard, the requirement of people to nutrition and taste is also more and more higher, and hazel mushroom giving off a strong fragrance sausage not only can bring a kind of brand-new mouthfeel, and nutrition is abundanter, has larger development space.
Zhen Moshibai mushroom section edible fungus.Wildness hazel-mushroom is mainly distributed in forest zone, mountain area, Heilungkiang, has the laudatory title such as " mountain delicacy ", " northeast the 4th precious ", is also listed in one-level food in some developed countries, and hazel mushroom is that only a few can not one of the edible mushroom of artificial culture, therefore more precious.Hazel mushroom is soft tasty and refreshing, delicious flavour, and the hazel mushroom after drying being made particle diameter is that after the hazel mushroom powder of 5 ~ 100 μm, its fragrance is fully discharged, therefore more strong.Hazel mushroom is nutritious, the micronutrient levels such as calcium, phosphorus, iron enrich, the content of potassium is especially up to every hectogram more than 2000 milligram, in addition, the nutritional labelings such as protein, carrotene, vitamin C are tens times of general vegetables, often eat and can prevent dry skin, better prevention effect is all had to yctalopia, hypopsia, also can strengthen the resistance to respiratory tract, infectious disease of the digestive tract, in addition, the medicinal material that hazel mushroom also can be used as dispelling, collateral-activating, strengthens muscles and bones.Hazel mushroom edibility is high, makes sausage using hazel mushroom powder or hazel mushroom concentrate as spices, and fragrance is unique and strong, allows consumer obtain more nutrition while enjoyment is delicious.
By retrieval, not yet find the patent literature about hazel mushroom being used for sausage.
Summary of the invention
The object of the invention is to overcome consumer too much worry existing sausage additive, provide a kind of and no longer add sausage and the processing method thereof of any other spices using hazel mushroom powder as spices.
The technical scheme that technical solution problem of the present invention adopts is:
A kind of hazel mushroom giving off a strong fragrance sausage, its component and mass percentage are:
Meat:
Casing: chitterlings casing
Hazel mushroom Ultramicro-powder or hazel mushroom concentrate: 0.2%-1.0% (in meat)
Salt: 2.5% ~ 3.5% (in meat)
Nitrite: 0.001% ~ 0.002% (in meat)
Composite phosphate: 0.1% ~ 0.4% (in meat)
Water: 25% ~ 35% (in meat).
And, described meat be lean meat with fat meat in mass ratio 7-8:3-2 mix.
And described lean meat is pig hind shank, described fat meat is pig back fat.
And described composite phosphate is the 2 ~ 2.3:2:1 mixing in mass ratio of sodium pyrophosphate, sodium phosphate trimer and calgon.
A processing method for hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) prepare hazel mushroom Ultramicro-powder, step is as follows:
1. choose northeast wildness hazel-mushroom, the clean hollow out bamboo sieve that is placed on of clear water after heavy natural sunning 3 ~ 5d, is dried to constant weight under well-ventilated's condition in 60 DEG C of air dry ovens, and pack sealing is for subsequent use;
2. by dried hazel mushroom, 1 ~ 10cm thin segment is cut into, after micronizer idle running 1 ~ 2min, reinforced pulverizing, after pulverizing, particle diameter is 5 ~ 200 μm, crosses 150 mesh sieves, controls hazel mushroom powder below 100 μm;
3. fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, fail the hazel mushroom powder repeated stock grinding of sieving, until hazel mushroom powder is below 100 μm.
(2) raw meat pretreatment: choose fresh meat, go manadesma, clean watery blood control do, fat meat, lean meat are cut into the cutlet of about 8cm × 1cm × (0.5cm ~ 1.5cm);
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent;
(4) pickle: the lean meat bar after (2) processing through step is soaked in curing agent, pickle 16 ~ 24h for 0 ~ 4 DEG C;
(5) configure hazel mushroom suspension: join in the salt solution of 1% by hazel mushroom Ultramicro-powder according to mass ratio 1:5 ~ 10, use high-shear homogenizer homogeneous 5 ~ 10min under 15000 turns/min condition, be configured to hazel mushroom suspension, load in spray kettle, matching while using;
(6) mix filling: the meat cubelets lean meat bar pickled being cut into 1cm × 1cm × (0.5cm ~ 1.5cm), fat meat is cut into the meat cubelets of 1cm × 1cm × (0.5cm ~ 1.5cm), thin fertile in pressing 8:2 ~ 7:3, then accounting for meat ratio according to hazel mushroom powder is 0.2%-1.0%, evenly spray into hazel mushroom suspension, vacuum tumbling 3-5min, then leaves standstill about 1 ~ 2h, makes sausage fillings for subsequent use.
(7) bowel lavage: get the salt that appropriate casing washes away surface, then use emerge in worm water after 30 minutes, rinses casing with water inner, pours into sausage fillings, interval 18 ~ 23cm cotton thread ligation, and bowel lavage terminates to rest and reorganize to intestines body afterwards, and 5 ~ 8 holes pricked by each sausage toothpick.
(8) air-dry: at 15 ~ 20 DEG C, relative humidity is that under the condition of 55 ~ 65%, vertical hanging is carried out air-dry, and air-dry time is 7 ~ 10d;
(9) vacuum packaging, 0 ~ 4 DEG C of storage.
The processing method of another kind of hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) prepare hazel mushroom concentrate: be added to the water 1:5 ~ 8 in mass ratio by hazel mushroom, 85 ~ 95 DEG C in a kettle., 1500 turns/min, react under-0.1 ~-0.09MPa condition to hazel mushroom be pasty state, filter with double gauze, filtrate through Rotary Evaporators 40 ~ 50 DEG C, rotating speed 1000 ~ 1500 turns/min, under-0.1 ~-0.09MPa condition, be concentrated into sticky state and obtain hazel mushroom concentrate, seal for subsequent use;
(2) raw meat pretreatment: choose fresh meat, go manadesma, clean watery blood control do, be cut into cutlet;
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent;
(4) pickle: the cutlet after (2) processing through step is soaked in curing agent, pickle 16 ~ 24h for 0 ~ 4 DEG C;
(5) mix filling: the cutlet pickled is cut into meat cubelets, then accounting for meat quality ratio according to hazel mushroom concentrate is that 0.2%-1.0% adds hazel mushroom concentrate, stirs;
(6) bowel lavage: get the salt that appropriate casing washes away surface, then use emerge in worm water after 30 minutes, rinses casing with water inner, pours into sausage fillings, interval 18 ~ 23cm cotton thread ligation, and bowel lavage terminates to rest and reorganize to intestines body afterwards, and 5 ~ 8 holes pricked by each sausage toothpick;
(7) air-dry: at 15 ~ 20 DEG C, relative humidity is that under the condition of 55 ~ 65%, vertical hanging is carried out air-dry, and air-dry time is 7 ~ 10d;
(8) vacuum packaging, 0 ~ 4 DEG C of storage.
Advantage of the present invention and good effect are:
1, the present invention does not add any spice except hazel mushroom powder or hazel mushroom concentrate, has unique hazel mushroom fragrance, and dense pure, the product natural green of sausage local flavor is conducive to health, and can eliminate consumer and worry the psychological factor that additive is too much.
2, the present invention adopts superfine grinding method to prepare hazel mushroom powder, and its advantage is that grain diameter is little, uniform granularity, and hazel mushroom fragrance is fully discharged, and its product hazel mushroom sausage delicate mouthfeel, aromatic flavour are tempting.
3, the present invention adopts hazel mushroom powder suspension spray method to add in meat stuffing, and its advantage makes suspension by the premixed of hazel mushroom Ultramicro-powder, avoids hazel mushroom powder to lump and piles up; By spray method, hazel mushroom powder is mixed with meat evenly.
4, the present invention extracts hazel mushroom concentrate from hazel mushroom, is admixed in meat stuffing, and adds compared with hazel mushroom powder, and subsequent step is more simple, eliminates the step of configuration hazel mushroom suspension, and can ensure equally to be mixed to get evenly with meat.
5, raw meat of the present invention adopts wet cure to pickle, and compared with dry salting, wet cure butcher's meat can make lean meat more fresh and tender.
6, the sausage formula that makes of the present invention is simple, handling ease, natural material, delicious flavour, full aroma are pleasant, lips and teeth lasting and the feature such as nutritious, is conducive to health, has broad application prospects.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1:
A kind of hazel mushroom giving off a strong fragrance sausage, its component and content are:
Meat: pig back leg: pig back fat=35Kg:15Kg
Casing: pickled chitterlings casing
Hazel mushroom powder: 0.1Kg
Salt: 1.65Kg
Nitrite: 0.002% (in meat)
Composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=2:2:1, mass ratio): 250g
Water: 12.5Kg
A processing method for hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) the preparation of hazel mushroom powder:
1., after wildness hazel-mushroom clear water in northeast is cleaned, be placed in hollow out bamboo sieve and after heavy natural sunning 5d, in 60 DEG C of air dry ovens, be dried to constant weight under well-ventilated's condition, pack sealing is for subsequent use.
2. by dried hazel mushroom, be cut into 10cm thin segment, after micronizer idle running 2min, reinforced pulverizing, crosses 150 mesh sieves after pulverizing, and controls hazel mushroom powder under 100 μm.
3. fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, fail the hazel mushroom powder repeated stock grinding of sieving, until hazel mushroom powder is under 100 μm.
(2) raw meat pretreatment: select fresh pig back leg lean meat and back fat, after peeling, reject connective tissue and blood vessel, aponeurosis (aponeuroses) rejected by lean meat, soaks, cleans watery blood, is cut into the rectangular of 8cm × 1cm × 1cm after control is dry.
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent.
(4) pickle: lean meat bar is soaked in curing agent, pickle 18h for 0 DEG C.
(5) configure hazel mushroom suspension: hazel mushroom Ultramicro-powder for subsequent use is added the salt solution of 1% according to 1:5, use high-shear homogenizer homogeneous 10min under 15000 turns/min condition, be configured to hazel mushroom suspension, load in spray kettle, matching while using.
(6) mix filling: the meat cubelets lean meat bar pickled being cut into 1cm × 1cm × 1cm, fat meat is cut into the meat cubelets of 1cm × 1cm × 1cm, and the girth of a garment mixes, and evenly sprays into hazel mushroom suspension, vacuum tumbling 5min, then leaves standstill 2h, makes sausage fillings for subsequent use.
(7) record: get the salt that appropriate casing washes away surface, then use emerge in worm water after 30 minutes, rinse casing inner, pour into fillings, 18cm cotton thread ligation of being separated by with water, bowel lavage terminates to rest and reorganize to intestines body afterwards, and 5 holes pricked by each sausage toothpick.
(8) air-dry: at 20 DEG C, relative humidity is that under the condition of 55%, vertical hanging is carried out air-dry, and air-dry time is 7d.
(9) vacuum packaging, 4 DEG C of storages.
The testing result of made sausage is as follows:
Characteristic index: outward appearance is clean and tidy, filling is full, length thickness comparatively evenly, sealing part is good and without content; Color and luster is deepened gradually along with the increase of hazel mushroom powder addition, is added gradually be deep to brownish red by peony; Smell is comparatively strong meat-like flavor, free from extraneous odour; The degree of saltiness is agreeable to the taste, and local flavor is better.
Physical and chemical index: moisture (%)≤5; Fat (%)≤22; Nitrite (mg/kg)≤30
Microbiological indicator: total plate count≤30000/g; Escherichia coli≤30/100g
Embodiment 2:
A kind of hazel mushroom giving off a strong fragrance sausage, its component and content are:
Meat: pig back leg: pig back fat=38Kg:12Kg
Casing: pickled chitterlings casing
Hazel mushroom powder: 0.25Kg
Salt: 1.65Kg
Nitrite: 0.002% (in meat)
Composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=2.3:2:1, mass ratio): 0.25Kg
Water: 15Kg
A processing method for hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) the preparation of hazel mushroom powder: northeast wildness hazel-mushroom is cleaned and drains, be placed in air dry oven in 60 DEG C of forced air dryings, be dried to after constant weight until it, use micronizer pulverization process, after pulverizing, particle diameter is 5 ~ 200 μm, crosses 150 mesh sieves, hazel mushroom powder particles is below 100 μm, and equipment sealing is for subsequent use.
(2) raw meat pretreatment: select fresh pig back leg lean meat and back fat, after peeling, reject connective tissue and blood vessel, aponeurosis (aponeuroses) rejected by lean meat, soaks, cleans watery blood, is cut into the rectangular of about 8cm × 1cm × 0.5cm after control is dry.
(3) prepare curing agent: be made into curing agent by soluble in water in proportion to salt, nitrite, composite phosphate.
(4) pickle: meat is soaked in curing agent, pickle 16h for 4 DEG C.
(5) mix filling: the meat cubelets cutlet pickled being cut into 0.5cm × 0.5cm × 0.5cm, then the hazel mushroom powder of 0.25Kg is joined in the salt solution of 1%, be made into suspension, load in watering can, be evenly injected in lean meat and fat meat bar, after mix and blend, leave standstill about 2h.
(6) record: get the salt that appropriate casing washes away surface, then use emerge in worm water after 25 minutes, rinse casing inner, pour into fillings with water, bowel lavage terminates to rest and reorganize to intestines body afterwards, often saves sausage toothpick and pricks 5, hole.
(7) air-dry: at 15 ~ 20 DEG C, relative humidity is that under the condition of 55 ~ 65%, vertical hanging is carried out air-dry, and air-dry time is 8d.
(8) vacuum packaging, 0 DEG C of storage.
The testing result of made sausage is as follows:
Characteristic index: profile is good, intestines body evenly, casing is combined with content closely, sealing two ends place is well and without content; Color and luster is deepened gradually along with the increase of hazel mushroom powder addition, is added gradually be deep to brownish red by peony; Smell is comparatively strong meat-like flavor, free from extraneous odour; The degree of saltiness is agreeable to the taste, and local flavor is better.
Physical and chemical index: moisture (%)≤65; Fat (%)≤20; Nitrite (mg/kg)≤30
Microbiological indicator: total plate count≤25000/g; Escherichia coli≤30/100g
Embodiment 3:
A kind of hazel mushroom giving off a strong fragrance sausage, its component and content are:
Meat: pig back leg: pig back fat=40Kg:10Kg
Casing: pickled chitterlings casing
Hazel mushroom powder: 0.15Kg
Salt: 1.65Kg
Nitrite: 0.002% (in meat)
Composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=2:2:1, mass ratio): 0.2Kg
Water: 20Kg
A processing method for hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) the preparation of hazel mushroom powder:
1., after wildness hazel-mushroom clear water in northeast is cleaned, be placed in hollow out bamboo sieve and after heavy natural sunning 3d, in 60 DEG C of air dry ovens, be dried to constant weight under well-ventilated's condition, pack sealing is for subsequent use.
2. by dried hazel mushroom, be cut into 10cm thin segment, after micronizer idle running 2min, reinforced pulverizing, crosses 150 mesh sieves after pulverizing, and controls hazel mushroom powder under 100 μm.
3. fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, fail the hazel mushroom powder repeated stock grinding of sieving, until hazel mushroom powder is under 100 μm.
(2) raw meat pretreatment: select fresh pig back leg lean meat and back fat, after peeling, reject connective tissue and blood vessel, aponeurosis (aponeuroses) rejected by lean meat, soaks, cleans watery blood, is cut into the rectangular of about 8cm × 1cm × 0.8cm after control is dry.
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent.
(4) pickle: lean meat bar is soaked in curing agent, pickle 24h for 0 DEG C.
(5) configure hazel mushroom suspension: hazel mushroom Ultramicro-powder for subsequent use is added the salt solution of 1% according to 1:5, use high-shear homogenizer homogeneous 7min under 15000 turns/min condition, be configured to hazel mushroom suspension, load in spray kettle, matching while using.
(6) mix filling: the meat cubelets lean meat bar pickled being cut into 1cm × 1cm × 1cm, fat meat is cut into the meat cubelets of 1cm × 1cm × 1cm, and the girth of a garment mixes, and evenly sprays into hazel mushroom suspension, vacuum tumbling 5min, then leaves standstill about 1h, makes sausage fillings for subsequent use.
(7) record: get the salt that appropriate casing washes away surface, then use emerge in worm water after 25 minutes, rinse casing inner, pour into fillings, 20cm cotton thread ligation of being separated by with water, bowel lavage terminates to rest and reorganize to intestines body afterwards, and 5 holes pricked by each sausage toothpick.
(8) air-dry: at 20 DEG C, relative humidity is that under the condition of 55%, vertical hanging is carried out air-dry, and air-dry time is 10d.
(9) vacuum packaging, 4 DEG C of storages.
The testing result of made sausage is as follows:
Characteristic index: profile is good, intestines body evenly, casing is combined with content closely, sealing two ends place is well and without content; Color and luster is deepened gradually along with the increase of hazel mushroom powder addition; Smell is comparatively strong meat-like flavor, free from extraneous odour; The degree of saltiness is agreeable to the taste, and local flavor is better, cooks rear yellowish pink glow full.
Physical and chemical index: moisture (%)≤30; Fat (%)≤10; Nitrite (mg/kg)≤20
Microbiological indicator: total plate count≤30000/g; Escherichia coli≤30/100g
Embodiment 4:
A kind of hazel mushroom giving off a strong fragrance sausage, its component and content are:
Meat: pig back leg: pig back fat=40Kg:10Kg
Casing: pickled chitterlings casing
Hazel mushroom concentrate: 0.15Kg
Salt: 1.65Kg
Nitrite: 0.002% (in meat)
Composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=2:2:1, mass ratio): 0.2Kg
Water: 20Kg
A processing method for hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) prepare hazel mushroom concentrate:
1Kg hazel mushroom is added in 5Kg water, 85 ~ 95 DEG C in a kettle., 1500 turns/min, under-0.1 ~-0.09MPa condition, reaction to hazel mushroom is pasty state, filter with double gauze, filtrate through Rotary Evaporators 40 ~ 50 DEG C, rotating speed 1000 ~ 1500 turns/min, under-0.1 ~-0.09MPa condition, be concentrated into the sealing of sticky state for subsequent use.
(2) raw meat pretreatment: select fresh pig back leg lean meat and back fat, after peeling, reject connective tissue and blood vessel, aponeurosis (aponeuroses) rejected by lean meat, soaks, cleans watery blood, is cut into the rectangular of about 8cm × 1cm × 0.8cm after control is dry.
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent.
(4) pickle: lean meat bar is soaked in curing agent, pickle 24h for 0 DEG C.
(5) mix filling: the meat cubelets lean meat bar pickled being cut into 1cm × 1cm × 1cm, fat meat is cut into the meat cubelets of 1cm × 1cm × 1cm, and the girth of a garment mixes, and adds hazel mushroom concentrate, stirs, make sausage fillings for subsequent use.
(6) record: get the salt that appropriate casing washes away surface, then use emerge in worm water after 25 minutes, rinse casing inner, pour into fillings, 20cm cotton thread ligation of being separated by with water, bowel lavage terminates to rest and reorganize to intestines body afterwards, and 5 holes pricked by each sausage toothpick.
(7) air-dry: at 20 DEG C, relative humidity is that under the condition of 55%, vertical hanging is carried out air-dry, and air-dry time is 10d.
(8) vacuum packaging, 4 DEG C of storages.
The testing result of made sausage is as follows:
Characteristic index: profile is good, intestines body evenly, casing is combined with content closely, sealing two ends place is well and without content; Color and luster is deepened gradually along with the increase of hazel mushroom powder addition; Smell is comparatively strong meat-like flavor, free from extraneous odour; The degree of saltiness is agreeable to the taste, and local flavor is better, cooks rear yellowish pink glow full.
Physical and chemical index: moisture (%)≤30; Fat (%)≤10; Nitrite (mg/kg)≤20
Microbiological indicator: total plate count≤30000/g; Escherichia coli≤30/100g
Embodiment 5:
A kind of hazel mushroom giving off a strong fragrance sausage, its component and content are:
Meat: pig back leg: pig back fat=35Kg:15Kg
Casing: pickled chitterlings casing
Hazel mushroom concentrate: 0.25Kg
Salt: 1.65Kg
Nitrite: 0.002% (in meat)
Composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=2:2:1, mass ratio): 0.2Kg
Water: 20Kg
A processing method for hazel mushroom giving off a strong fragrance sausage, step is as follows:
(1) prepare hazel mushroom concentrate:
1Kg hazel mushroom is added in 8Kg water, 85 ~ 95 DEG C in a kettle., 1500 turns/min, under-0.1 ~-0.09MPa condition, reaction to hazel mushroom is pasty state, filter with double gauze, filtrate through Rotary Evaporators 40 ~ 50 DEG C, rotating speed 1000 ~ 1500 turns/min, under-0.1 ~-0.09MPa condition, be concentrated into the sealing of sticky state for subsequent use.
(2) raw meat pretreatment: select fresh pig back leg lean meat and back fat, after peeling, reject connective tissue and blood vessel, aponeurosis (aponeuroses) rejected by lean meat, soaks, cleans watery blood, is cut into the rectangular of about 8cm × 1cm × 0.8cm after control is dry.
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent.
(4) pickle: lean meat bar is soaked in curing agent, pickle 24h for 0 DEG C.
(5) mix filling: the meat cubelets lean meat bar pickled being cut into 1cm × 1cm × 1cm, fat meat is cut into the meat cubelets of 1cm × 1cm × 1cm, and the girth of a garment mixes, and adds hazel mushroom concentrate, stirs, make sausage fillings for subsequent use.
(6) record: get the salt that appropriate casing washes away surface, then use emerge in worm water after 25 minutes, rinse casing inner, pour into fillings, 20cm cotton thread ligation of being separated by with water, bowel lavage terminates to rest and reorganize to intestines body afterwards, and 5 holes pricked by each sausage toothpick.
(7) air-dry: at 20 DEG C, relative humidity is that under the condition of 55%, vertical hanging is carried out air-dry, and air-dry time is 10d.
(8) vacuum packaging, 4 DEG C of storages.
The testing result of made sausage is as follows:
Characteristic index: profile is good, intestines body evenly, casing is combined with content closely, sealing two ends place is well and without content; Color and luster is deepened gradually along with the increase of hazel mushroom powder addition; Smell is comparatively strong meat-like flavor, free from extraneous odour; The degree of saltiness is agreeable to the taste, and local flavor is better, cooks rear yellowish pink glow full.
Physical and chemical index: moisture (%)≤30; Fat (%)≤10; Nitrite (mg/kg)≤20
Microbiological indicator: total plate count≤30000/g; Escherichia coli≤30/100g
Above-described is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and under the prerequisite not departing from inventive concept, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (10)
1. a hazel mushroom giving off a strong fragrance sausage, its component and mass percentage are:
Meat;
Casing;
Hazel mushroom Ultramicro-powder or hazel mushroom concentrate: 0.2%-1.0%, in meat;
Salt: 2.5% ~ 3.5%, in meat;
Nitrite: 0.001% ~ 0.002%, in meat;
Composite phosphate: 0.1% ~ 0.4%, in meat;
Water: 25% ~ 35%, in meat.
2. hazel mushroom giving off a strong fragrance sausage according to claim 1, is characterized in that: described meat be lean meat with fat meat in mass ratio 7-8:3-2 mix.
3. hazel mushroom giving off a strong fragrance sausage according to claim 2, it is characterized in that: described lean meat is pig hind shank, described fat meat is pig back fat.
4. hazel mushroom giving off a strong fragrance sausage according to claim 1, is characterized in that: described composite phosphate is the 2 ~ 2.3:2:1 mixing in mass ratio of sodium pyrophosphate, sodium phosphate trimer and calgon.
5. the processing method of hazel mushroom giving off a strong fragrance sausage according to claim 1, step is as follows:
(1) prepare hazel mushroom Ultramicro-powder;
(2) raw meat pretreatment: choose fresh meat, go manadesma, clean watery blood control do, be cut into cutlet;
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent;
(4) pickle: the cutlet after (2) processing through step is soaked in curing agent, pickle 16 ~ 24h for 0 ~ 4 DEG C;
(5) configure hazel mushroom suspension;
(6) mix filling;
(7) bowel lavage;
(8) air-dry;
(9) vacuum packaging, storage.
6. the processing method of hazel mushroom giving off a strong fragrance sausage according to claim 5, is characterized in that: the preparation process of described hazel mushroom Ultramicro-powder is as follows:
1. choose northeast wildness hazel-mushroom, the clean hollow out bamboo sieve that is placed on of clear water after heavy natural sunning 3 ~ 5d, is dried to constant weight under well-ventilated's condition in 60 DEG C of air dry ovens, and pack sealing is for subsequent use;
2. by dried hazel mushroom, 1 ~ 10cm thin segment is cut into, after micronizer idle running 1 ~ 2min, reinforced pulverizing, after pulverizing, particle diameter is 5 ~ 200 μm, crosses 150 mesh sieves, controls hazel mushroom powder below 100 μm;
3. fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, fail the hazel mushroom powder repeated stock grinding of sieving, until hazel mushroom powder is below 100 μm.
7. the processing method of hazel mushroom giving off a strong fragrance sausage according to claim 5, it is characterized in that: described configuration hazel mushroom suspension joins in the salt solution of 1% by hazel mushroom Ultramicro-powder according to mass ratio 1:5 ~ 10, use high-shear homogenizer homogeneous 5 ~ 10min under 15000 turns/min condition, be configured to hazel mushroom suspension, load in spray kettle, matching while using.
8. the processing method of hazel mushroom giving off a strong fragrance sausage according to claim 5, it is characterized in that: described filling of mixing is that the cutlet pickled is cut into meat cubelets, then accounting for meat quality ratio according to hazel mushroom Ultramicro-powder is that 0.2%-1.0% evenly sprays into hazel mushroom suspension, vacuum tumbling 3-5min, then leave standstill 1 ~ 2h, make sausage fillings for subsequent use.
9. the processing method of hazel mushroom giving off a strong fragrance sausage according to claim 1, step is as follows:
(1) prepare hazel mushroom concentrate;
(2) raw meat pretreatment: choose fresh meat, go manadesma, clean watery blood control do, be cut into cutlet;
(3) prepare curing agent: by salt, nitrite, composite phosphate is soluble in water is made into curing agent;
(4) pickle: the cutlet after (2) processing through step is soaked in curing agent, pickle 16 ~ 24h for 0 ~ 4 DEG C;
(5) mix filling: the cutlet pickled is cut into meat cubelets, then accounting for meat quality ratio according to hazel mushroom concentrate is that 0.2%-1.0% adds hazel mushroom concentrate, stirs;
(6) bowel lavage;
(7) air-dry;
(8) vacuum packaging, storage.
10. the processing method of hazel mushroom giving off a strong fragrance sausage according to claim 9, it is characterized in that: the preparation method of described hazel mushroom concentrate is: be added to the water 1:5 ~ 8 in mass ratio by hazel mushroom, 85 ~ 95 DEG C in a kettle., 1500 turns/min, react under-0.1 ~-0.09MPa condition to hazel mushroom be pasty state, filter with double gauze, filtrate through Rotary Evaporators 40 ~ 50 DEG C, rotating speed 1000 ~ 1500 turns/min, under-0.1 ~-0.09MPa condition, be concentrated into sticky state and obtain hazel mushroom concentrate, seal for subsequent use.
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