CN104970389A - Tea red sausage and manufacturing method thereof - Google Patents
Tea red sausage and manufacturing method thereof Download PDFInfo
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- CN104970389A CN104970389A CN201510371477.5A CN201510371477A CN104970389A CN 104970389 A CN104970389 A CN 104970389A CN 201510371477 A CN201510371477 A CN 201510371477A CN 104970389 A CN104970389 A CN 104970389A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 111
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 99
- 235000020279 black tea Nutrition 0.000 claims abstract description 99
- 239000000843 powder Substances 0.000 claims abstract description 55
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 235000013616 tea Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000012141 concentrate Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000002360 preparation method Methods 0.000 claims description 27
- IQFVPQOLBLOTPF-HKXUKFGYSA-L congo red Chemical compound [Na+].[Na+].C1=CC=CC2=C(N)C(/N=N/C3=CC=C(C=C3)C3=CC=C(C=C3)/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)N)=CC(S([O-])(=O)=O)=C21 IQFVPQOLBLOTPF-HKXUKFGYSA-L 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 13
- 240000004760 Pimpinella anisum Species 0.000 claims description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000020995 raw meat Nutrition 0.000 claims description 9
- 244000062793 Sorghum vulgare Species 0.000 claims description 8
- 235000019713 millet Nutrition 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 5
- 210000005224 forefinger Anatomy 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 7
- 239000003086 colorant Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 7
- 210000000936 intestine Anatomy 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000008521 reorganization Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 3
- 239000001488 sodium phosphate Substances 0.000 description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 3
- 239000013638 trimer Substances 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000012860 organic pigment Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a tea red sausage and a manufacturing method thereof. Raw material meat is pickled with black tea concentrated solution or black tea powder is added to obtain the tea red sausages. No other color formers, color former additives and coloring agents are added during the production process again, and the manufactured sausages have attractive color and luster, strong fragrance, rich nutrition, unique taste, and are healthier and have broad development prospects compared with the traditional sausages.
Description
Technical field
The invention belongs to field of food, relate to sausage, especially a kind of congo red sausage and preparation method thereof.
Background technology
Sausage refers to meat to be raw material, through cutting, being twisted into fourth, is equipped with auxiliary material, pours into the meat products of beaters' skin through fermentation, maturation, drying one-tenth.In China, sausage is a kind of traditional distinguishing products, and in Guangdong, there is long history on Hunan, the ground such as Jiangsu.Sausage is nutritious, instant, can whet the appetite and help food, therefore enjoys consumers in general to like, has very wide market.
Nitrite is the colour former widely used during intestines make, sausage can be made to present good color and luster, maintain good outward appearance, but nitrite causes the probability of food poisoning higher, under culinary art or other condition, also can generate the nitrosamine of strong carcinogenicity with amino acid generation degradation reaction.Along with the raising of people's living standard, had higher requirement to healthy diet, the substitute finding nitrite has become a problem enjoying people to pay close attention to.
Black tea belongs to full fermented tea, because its millet paste is homophony with redness, and therefore named black tea.Black tea colorant mainly contains thearubigin and theaflavin two kinds, is that in black tea manufacture process, tea polyphenols material is formed through multiple oxidation.As a kind of natural organic pigment, black tea colorant has the multiple biologically actives such as scavenging free radicals, anti-oxidant, anti-sudden change, anti-bacteria and anti-virus.Black tea and sausage combine by the present invention, utilize black tea colorant to replace the color development effect of nitrite, achieve good effect.
By retrieval, not yet find that there is and black tea is applied to sausage generation, and play the patent literature of color development effect wherein.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of congo red sausage and preparation method thereof, not containing nitrite in this sausage, nutrient health, and fragrance and the rufous with black tea, attractive color, taste are unique.
The technical scheme that technical solution problem of the present invention adopts is:
A kind of congo red sausage, main component is meat, and other composition and mass percentage, by meat, are respectively:
Black tea concentrate: 15 ~ 25% or black tea powder: 0.3% ~ 0.7%
Composite phosphate: 0.1 ~ 0.4%
Salt: 1.8 ~ 3.0%
Water: 5 ~ 15%
Flavor enhancement: 10 ~ 15%.
And described meat is pork, beef, mutton, wherein the mass ratio of lean meat and fat meat is 7 ~ 8:3 ~ 2.
And described flavor enhancement is: one or more the mixture of five-spice powder, anise, cassia bark, spiceleaf, freezing crusher is adopted to be pulverized.
And the preparation method of described black tea concentrate is: black tea is placed in vacuum reactor, adds suitable quantity of water, filter after lixiviate 4 ~ 6h at 80 ~ 90 DEG C, the millet paste of acquisition is evaporated in a rotary evaporator, when millet paste volume is reduced to two/stopping for the moment, obtains black tea concentrate.
And, the preparation method of described black tea concentrate is: by mass percentage be 6 ~ 10% black tea be placed in water 80 ~ 90 DEG C of heated at constant temperature, filter after 0.5 ~ 1 hour, the black tea water obtained is concentrated into the half of original water yield, obtains black tea concentrate after filter.
And, the preparation method of described black tea concentrate is: take mass percentage be 10 ~ 20% black tea be placed in water be heated to boiling, then about 1 hour is boiled with little fire, constantly stir in boiling part, and frequently add hot boiling water, to ensure that the water yield is constant all the time, tealeaves drop in black tea tea good for boiling is gone out, and by tea through 8 ~ 10 layers of filtered through gauze 2-3 time, the supernatant filtered is poured in flask, spin concentration instrument concentrates, concentrated condition is-0.1MPa, 60 DEG C, concentrate volume is to two/stopping for the moment of original volume, obtain black tea concentrate.
And, the preparation method of described black tea powder is: added in micronizer by appropriate black tea and pulverize, gained black tea powder particle diameter is 2 ~ 200 μm, cross 150 mesh sieves, control black tea powder particle diameter below 100 μm, fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, the black tea powder repeated stock of failing to sieve is ground, until black tea powder is below 100 μm.
And black tea is pulverized for utilizing airslide disintegrating mill by the preparation method of described black tea powder.
A kind of preparation method of congo red sausage is that step is as follows:
(1) prepare black tea concentrate;
(2) raw meat pretreatment: choose fresh meat raw material and soak, clean watery blood, be cut into the rectangular of forefinger size after control is dry;
(3) prepare curing agent: salt, composite phosphate, black tea concentrate, water are mixed in proportion and stirred, is made into curing agent;
(4) pickle: meat is soaked in curing agent, pickle 16 ~ 24h for 0 ~ 4 DEG C;
(5) mix filling: be cut into meat cubelets after the cutlet control of pickling is dry, anise, cassia bark, spiceleaf be placed in pulverizer and make powder, puts into meat together with five-spice powder, stir with mixer;
(6) record;
(7) dry: 45 DEG C--dry 3--5h for 55 DEG C, take out, cool half an hour under room temperature, 50 DEG C--to dry 3--5h, then cool half an hour under taking out room temperature for 60 DEG C, continue to dry 12--24h;
(8) vacuum packaging.
The preparation method of another kind of congo red sausage is that step is as follows:
(1) prepare black tea powder;
(2) raw meat pretreatment: choose fresh meat raw material and soak, clean watery blood, be cut into meat cubelets after control is dry;
(3) pickle: salt, composite phosphate and water are added in meat, stirs, pickle 16 ~ 24h for 0 ~ 4 DEG C.
(4) mix filling: anise, cassia bark, spiceleaf are placed in pulverizer and make powder, puts into meat together with five-spice powder, black tea powder, stir with mixer;
(5) record;
(6) dry: 45 DEG C--dry 3--5h for 55 DEG C, take out, cool half an hour under room temperature, 50 DEG C--to dry 3--5h, then cool half an hour under taking out room temperature for 60 DEG C, continue to dry 12--24h;
(7) vacuum packaging.
Advantage of the present invention and good effect are:
1, the present invention does not add nitrite, is soaked by raw meat or add black tea powder to obtain good color and luster in black tea concentrate, and taste is unique, health-nutrition more.
2, the sausage color and luster that the present invention makes is rufous or bronzing, and give off a strong fragrance, special taste, also has black tea fragrance.
3, the present invention adopts the mode of oven dry to carry out drying to sausage, avoids the restriction of weather conditions to sausage making, and shortens drying time, make sausage making more convenient.
4, the black tea powder that the present invention is used is obtained by superfine communication technique, and gained uniform particles is fine and smooth, is easy to stir after interpolation, can also better colour generation flavor.
5, the black tea concentrate that the present invention is used is long-time lixiviate in vacuum reactor, and then utilize rotary evaporator to concentrate, can make full use of black tea, gained concentrate color depth taste is dense, avoids waste.
6, the present invention uses chitterlings casing, and the first wife's material used is as far as possible natural, and the product natural health of gained, has bright prospects.
7, the present invention utilizes Freezing smashing method anise, cassia bark and spiceleaf to be pulverized, and not only can obtain finer and smoother particle, be easy to even interpolation, in crushing process, also better protect flavor component.
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 ~ 3 is the product embodiments of congo red sausage, and embodiment 4 ~ 8 is the preparation method embodiment of congo red sausage.
Embodiment 1:
A kind of congo red sausage, pork selected by meat, and other composition and mass percentage, in pork, are respectively
Black tea concentrate: 15% or black tea powder 0.3%; Composite phosphate: the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon, 0.4%; Salt: 1.8%; Water: 5%; Flavor enhancement: the mixture of anise, cassia bark, spiceleaf, five-spice powder, 15%.
Embodiment 2:
A kind of congo red sausage, beef selected by meat, and other composition and mass percentage, in beef, are respectively
Black tea concentrate: 20% or black tea powder: 0.7%; Composite phosphate: the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon, 0.3%; Salt: 3%; Water: 15%; Flavor enhancement: the mixture of anise, cassia bark, spiceleaf, five-spice powder, 12%.
Embodiment 3:
A kind of congo red sausage, mutton selected by meat, and other composition and mass percentage, in mutton, are respectively
Black tea concentrate: 25% or black tea powder: 0.5%; Composite phosphate: the mixture of sodium pyrophosphate, sodium phosphate trimer, calgon, 0.1%; Salt: 2%; Water: 10%; Flavor enhancement: the mixture of anise, cassia bark, spiceleaf, five-spice powder, 10%.
Embodiment 4:
The preparation method of pork congo red sausage, concrete steps are:
(1) the preparation of black tea powder: first by micronizer idle running 1 ~ 2min, then appropriate black tea is added and wherein pulverize, gained black tea powder particle diameter is 2 ~ 200 μm, cross 150 mesh sieves, control black tea powder particle diameter below 100 μm, fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, the black tea powder repeated stock of failing to sieve is ground, until black tea powder is below 100 μm.
(2) raw meat pretreatment: choose fresh pig hind shank and soak, clean watery blood, be cut into the meat cubelets of (0.5 ~ 1.0cm) × (0.5cm ~ 1.5cm) cm × (0.5cm ~ 1.5cm) after control is dry.
(3) pickle: take appropriate salt, composite phosphate and water and add in meat, stir, pickle 16h for 0 DEG C.
(4) mix filling: anise, cassia bark, spiceleaf are placed in freezing crusher and make powder, mixes in proportion with five-spice powder, then take the black tea powder that meat weighs 0.5% and add in meat, stir with mixer.
(5) record: get appropriate chitterlings casing, clean after be about 30min with emerge in worm water, then start bowel lavage, terminate rear to intestines body carry out entirety rest and reorganization.
(6) dry: blast drier temperature is adjusted to 45 DEG C and dries 5h, take out, under room temperature, cool half an hour, blast drier temperature is adjusted to 55 DEG C and dries 5h, then cool half an hour under taking out room temperature, continue to dry 12h.
(7) vacuum packaging.
Characteristic index: intestines body is neatly full, length even thickness, sealing is tight and without content, color and luster is bronzing, gives off a strong fragrance, and mouthfeel is unique, and local flavor is better.
Microbiological indicator: total plate count≤30000/g; Escherichia coli≤30/100g
Physical and chemical index: moisture (%)≤25; Fat (%)≤22
Embodiment 5:
The difference of embodiment 4 is that the preparation method of black tea powder is different, and in the present embodiment, black tea powder adopts airslide disintegrating mill black tea pulverizing to be made.
Embodiment 6:
The preparation method of beef congo red sausage is as follows:
(1) the preparation of black tea concentrate: black tea is placed in vacuum reactor, adds suitable quantity of water, filters after lixiviate 5h at 90 DEG C, is evaporated in a rotary evaporator by the millet paste of acquisition, when millet paste volume is reduced to two/stopping for the moment, can obtain black tea concentrate.
(2) raw meat pretreatment: choose fresh beef and soak, clean watery blood, be cut into the rectangular of forefinger size after control is dry.
(3) prepare curing agent: take meat and weigh the salt of 2.5%, composite phosphate, the black tea concentrate of 15%, the water of 15% of 0.3%, mix and stir, being made into curing agent.
(4) pickle: cutlet is soaked in curing agent, pickle 18h for 0 ~ 4 DEG C.
(5) mix filling: the meat cubelets being cut into 0.5cm after the cutlet control of pickling being done, are placed in pulverizer make powder by anise, cassia bark, spiceleaf, put into meat, stir with mixer together with five-spice powder.
(6) record: get appropriate casing, clean after be about 30min with emerge in worm water, then start bowel lavage, terminate rear to intestines body carry out entirety rest and reorganization.
(7) dry: blast drier temperature is adjusted to 45 DEG C and dries 3h, take out, under room temperature, cool half an hour, blast drier temperature is adjusted to 55 DEG C and dries 5h, then cool half an hour under taking out room temperature, continue to dry 12h.
(8) vacuum packaging.
Characteristic index: intestines body is neatly full, length even thickness, sealing is tight and without content, color and luster is rufous, gives off a strong fragrance, and mouthfeel is unique, and local flavor is better
Microbiological indicator: total plate count≤25000/g; Escherichia coli≤30/100g
Physical and chemical index: moisture (%)≤55; Fat (%)≤20
Embodiment 7:
The preparation method of mutton congo red sausage is as follows:
(1) the preparation of black tea concentrate: 200g black tea is placed in 2500ml water heated at constant temperature, temperature is 90 DEG C, and heating was filtered after half an hour, the black tea water of acquisition is concentrated into 1000ml, is black tea concentrate.
(2) raw meat pretreatment: choose new fresh mutton and soak, clean watery blood, be cut into the rectangular of forefinger size after control is dry.
(3) prepare curing agent: take meat and weigh the salt of 2.5%, composite phosphate, the black tea concentrate of 15%, the water of 15% of 0.2%, mix and stir, being made into curing agent.
(4) pickle: cutlet is soaked in curing agent, pickle 20h for 0 ~ 4 DEG C.
(5) mix filling: the meat cubelets being cut into 0.5cm after the cutlet control of pickling being done, are placed in pulverizer make powder by anise, cassia bark, spiceleaf, put into meat, stir with mixer together with five-spice powder.
(6) record: get appropriate casing, clean after be about 30min with emerge in worm water, then start bowel lavage, terminate rear to intestines body carry out entirety rest and reorganization.
(7) dry: blast drier temperature is adjusted to 50 DEG C and dries 3h, take out, under room temperature, cool half an hour, blast drier temperature is adjusted to 55 DEG C and dries 5h, then cool half an hour under taking out room temperature, continue to dry 15h.
(8) vacuum packaging.
Characteristic index: intestines body is neatly full, length even thickness, sealing is tight and without content, color and luster is rufous, gives off a strong fragrance, and mouthfeel is unique, and local flavor is better
Microbiological indicator: total plate count≤30000/g; Escherichia coli≤30/100g
Physical and chemical index: moisture (%)≤5; Fat (%)≤22
Embodiment 8:
Be with the difference of embodiment 7, the preparation method of black tea concentrate is different, in the present embodiment, the preparation method of black tea concentrate is: take 200 grams of high-quality black tea be placed in 1L water be heated to boiling, then about 1 hour is boiled with little fire, constantly stir in boiling part, and frequently add hot boiling water, to ensure the water yield all the time at about 1L.Tealeaves drop in black tea tea good for boiling is gone out, and by tea through 8 layers of filtered through gauze 2-3 time, the supernatant filtered is transferred in clean large beaker.Also to further concentrate after tea filters.Supernatant (tea) is poured in round-bottomed flask, spin concentration instrument concentrates, concentrated condition be-0.1MPa, 60 degrees Celsius, stopping about concentrate volume to 500 milliliter.
The present invention with the redness of black tea infusion for homophony, the concentrate of millet paste will be soaked in after fresh raw meat process, be made into sausage again, sausage can be made to have good rufous, and black tea powder is added sausage can be made to present bronzing, attractive color, therefore the color development effect of nitrite can be replaced, not only make sausage health-nutrition more, also can be sausage and increase some tea perfume, taste is unique.
Black tea addition manner of the present invention has two kinds, and the first is that black tea concentrate black tea infusion being concentrated gained is mixed with curing agent, and meat being pickled rear obtained sausage is rufous; Another kind adds in incarnation as one batching using after black tea ultramicro grinding together with other is prepared burden, and obtained sausage is bronzing.
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 congo red sausage, main component is meat, and other composition and mass percentage, by meat, are respectively:
Black tea concentrate: 15 ~ 25% or black tea powder: 0.3% ~ 0.7%
Composite phosphate: 0.1 ~ 0.4%
Salt: 1.8 ~ 3.0%
Water: 5 ~ 15%
Flavor enhancement: 10 ~ 15%.
2. congo red sausage according to claim 1, is characterized in that: described meat is pork, beef, mutton, and wherein the mass ratio of lean meat and fat meat is 7 ~ 8:3 ~ 2.
3. congo red sausage according to claim 1, is characterized in that: described flavor enhancement is: one or more the mixture of five-spice powder, anise, cassia bark, spiceleaf, adopts freezing crusher to be pulverized.
4. congo red sausage according to claim 1, it is characterized in that: the preparation method of described black tea concentrate is: black tea is placed in vacuum reactor, add suitable quantity of water, filter after lixiviate 4 ~ 6h at 80 ~ 90 DEG C, the millet paste of acquisition is evaporated in a rotary evaporator, when millet paste volume is reduced to two/stopping for the moment, obtain black tea concentrate.
5. congo red sausage according to claim 1, it is characterized in that: the preparation method of described black tea concentrate is: by mass percentage be 6 ~ 10% black tea be placed in water 80 ~ 90 DEG C of heated at constant temperature, filter after 0.5 ~ 1 hour, the black tea water obtained after filter is concentrated into the half of original water yield, obtains black tea concentrate.
6. congo red sausage according to claim 1, it is characterized in that: the preparation method of described black tea concentrate is: take mass percentage be 10 ~ 20% black tea be placed in water be heated to boiling, then about 1 hour is boiled with little fire, constantly stir in boiling part, and frequently add hot boiling water, to ensure that the water yield is constant all the time, tealeaves drop in black tea tea good for boiling is gone out, and by tea through 8 ~ 10 layers of filtered through gauze 2-3 time, the supernatant filtered is poured in flask, spin concentration instrument concentrates, concentrated condition is-0.1MPa, 60 DEG C, concentrate volume is to two/stopping for the moment of original volume, obtain black tea concentrate.
7. congo red sausage according to claim 1, it is characterized in that: the preparation method of described black tea powder is: appropriate black tea is added in micronizer and pulverizes, gained black tea powder particle diameter is 2 ~ 200 μm, cross 150 mesh sieves, control black tea powder particle diameter below 100 μm, fail the powder sieved, add grinding in rolling impact mill, after 150 mesh sieves, the black tea powder repeated stock of failing to sieve is ground, until black tea powder is below 100 μm.
8. congo red sausage according to claim 1, is characterized in that: black tea is pulverized for utilizing airslide disintegrating mill by the preparation method of described black tea powder.
9. congo red sausage according to claim 1, is characterized in that: preparation method is, step is as follows:
(1) prepare black tea concentrate;
(2) raw meat pretreatment: choose fresh meat raw material and soak, clean watery blood, be cut into the rectangular of forefinger size after control is dry;
(3) prepare curing agent: salt, composite phosphate, black tea concentrate, water are mixed in proportion and stirred, is made into curing agent;
(4) pickle: meat is soaked in curing agent, pickle 16 ~ 24h for 0 ~ 4 DEG C;
(5) mix filling: be cut into meat cubelets after the cutlet control of pickling is dry, anise, cassia bark, spiceleaf be placed in pulverizer and make powder, puts into meat together with five-spice powder, stir with mixer;
(6) record;
(7) dry: 45 DEG C--dry 3--5h for 55 DEG C, take out, cool half an hour under room temperature, 50 DEG C--to dry 3--5h, then cool half an hour under taking out room temperature for 60 DEG C, continue to dry 12--24h;
(8) vacuum packaging.
10. congo red sausage according to claim 1, is characterized in that: preparation method is, step is as follows:
(1) prepare black tea powder;
(2) raw meat pretreatment: choose fresh meat raw material and soak, clean watery blood, be cut into meat cubelets after control is dry;
(3) pickle: salt, composite phosphate and water are added in meat, stirs, pickle 16 ~ 24h for 0 ~ 4 DEG C.
(4) mix filling: anise, cassia bark, spiceleaf are placed in pulverizer and make powder, puts into meat together with five-spice powder, black tea powder, stir with mixer;
(5) record;
(6) dry: 45 DEG C--dry 3--5h for 55 DEG C, take out, cool half an hour under room temperature, 50 DEG C--to dry 3--5h, then cool half an hour under taking out room temperature for 60 DEG C, continue to dry 12--24h;
(7) vacuum packaging.
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| CN107348389A (en) * | 2017-08-10 | 2017-11-17 | 安徽省天旭茶业有限公司 | Tea powder anti-oxidative sausage and preparation method thereof |
| CN107960606A (en) * | 2017-11-21 | 2018-04-27 | 成都市新津活活饭店 | Grape black tea taste bacon and preparation method thereof |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
| CN110786472A (en) * | 2018-08-01 | 2020-02-14 | 昆明宜良旺家乐香板鸭食品有限公司 | Making process of flavored dried small intestine |
| CN115381039A (en) * | 2022-07-19 | 2022-11-25 | 成都大学 | Tea-flavored sausage and preparation method thereof |
| CN116326735A (en) * | 2023-04-19 | 2023-06-27 | 博罗县罗浮金秋食品有限公司 | Making method of black tea sausage |
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| CN116326735A (en) * | 2023-04-19 | 2023-06-27 | 博罗县罗浮金秋食品有限公司 | Making method of black tea sausage |
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