CN105011184A - Method for producing Tujia sausage - Google Patents

Method for producing Tujia sausage Download PDF

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Publication number
CN105011184A
CN105011184A CN201510488145.5A CN201510488145A CN105011184A CN 105011184 A CN105011184 A CN 105011184A CN 201510488145 A CN201510488145 A CN 201510488145A CN 105011184 A CN105011184 A CN 105011184A
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CN
China
Prior art keywords
tujia
sausage
production
meat
pork
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Granted
Application number
CN201510488145.5A
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Chinese (zh)
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CN105011184B (en
Inventor
周徐平
杨金莲
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Zhangjiajie Haochi Sausages Products Co Ltd
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Zhangjiajie Haochi Sausages Products Co Ltd
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Priority to CN201510488145.5A priority Critical patent/CN105011184B/en
Publication of CN105011184A publication Critical patent/CN105011184A/en
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Publication of CN105011184B publication Critical patent/CN105011184B/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/044Smoking; Smoking devices

Abstract

The invention provides a method for producing Tujia sausage. The method includes the steps that lean meat and fat meat cut into small pieces are evenly mixed according to the weight ratio of 2-4 to 6-8, then the lean meat and the fat meat are cut into meat slices with the thicknesses being 1-2 mm, and the meat slices are stored in a cold storage mode for 24 hours at the temperature of 0-5 DEG C after ingredients are added; sausage is suspended for 24-36 hours; the sausage is fumigated for 72 hours at the temperature of 55-60 DEG C, and then fumigated for 5-7 days at the temperature of 35-37 DEG C. According to the method, the operating temperatures in all the steps are strictly controlled, the special making processes such as cold storage, suspended placing and two-section type fumigation are achieved, hence, nitrite can be effectively prevented from being formed, the quality guaranteeing time of products is prolonged, the appearance of the products can be made full and non-deformed after being stored for a long time, and the mouthfeel is kept tender without being hardened.

Description

The production method of the cured sausage of a kind of Tujia
Technical field
The present invention relates to meat product processing technology field, specifically, be to provide a kind of production method of cured sausage.
Background technology
Cured sausage is traditional cured meat and fish meat products of people from Tujia, and its preparation method is that pork is cut into strip, pours in casing, smoke and form after pickling a period of time with batching after mixing.The sausage that this traditional approach makes is cured goods local flavor, pure in mouth feel, and aftertaste is deep and remote long, deeply likes by consumers in general.But, the cured meat and fish sausage produced of traditional manufacture craft at normal temperatures the holding time shorter, finished product nitrite is higher, long-term edible be unfavorable for healthy.And particularly along with the prolongation of resting period, the content of nitrite in product can increase, and product appearance loses full, mouthfeel is hard and have astringent taste, steaming or there will be phenomenons such as decoherencing in frying process, affects perception and mouthfeel., just obviously there is above-mentioned defect in Chinese patent disclosed " a kind of cured sausage and preparation method thereof " (201410563091.X).
Summary of the invention
The object of the present invention is to provide a kind of production method of cured sausage, it not only can effectively reduce product nitrite, and can extend the resting period, and product long storage time product appearance is still full, and mouthfeel is fresh soft without astringent taste.
For achieving the above object, embodiment of the present invention are: the production method of the peppery sausage of a kind of Tujia, comprises the following steps:
(1), under the environment below 15 DEG C, thin pork and lard are cut into respectively the fritter of 3 ~ 5cm and 2 ~ 3.5cm;
(2) thin pork of well cutting and the lard proportioning by weight 2 ~ 4:6 ~ 8 is mixed, stir, then cube meat is cut into the sliced meat that thickness is 1 ~ 3mm.
(3) batching is added, stir process, stored under refrigeration 24 hours at putting into 0 ~ 5 DEG C immediately;
(4) bowel lavage, then hangs on a heatable brick bed room, and opened skylight and window ventilate, and hang and place 24-36 hour;
(5) close skylight, a heatable brick bed room and window, sootiness of lighting a fire, a heatable brick bed room temperature controls, at 55 ~ 60 DEG C, uninterruptedly to smoke 72 hours, and then barn temperature controls uninterruptedly to smoke 5 ~ 7 days at 35 ~ 37 DEG C.
As preferably, in step (1), described pork is without freezing fresh pork.
As preferably, in step (3), described thin pork and lard weight proportion are 2 ~ 4:6 ~ 8.
As preferably, in step (3), described batching is salt and the capsicum through pulverizing, Chinese prickly ash and orange peel, and the weight proportion of salt, capsicum, Chinese prickly ash and orange peel and pork is 33 ~ 38:35 ~ 40:13 ~ 16:12 ~ 15:1000.
As preferably, in step (3), described batching adds after needing frying while hot.
As preferably, in step (5), described in smoke fuel be dry weedtree bavin, sawdust, husk and orange peel fuel combination, the weight proportion of dry weedtree bavin, sawdust, husk and orange peel is 35 ~ 45:50 ~ 60:20 ~ 30:10 ~ 15.
As preferably, in step (5), described barn for being highly 4.5 ~ 5 meters, each 3 meters of length and width.
the present invention strictly controls the operating temperature of each step, and have stored under refrigeration, hang place, two-part such as to smoke at the special facture process, effectively can prevent the formation of nitrite, extends shelf lives.Adopt the girth of a garment reasonably combined ratio, but product appearance is full, long-term storage and indeformable, mouthfeel keeps soft and not hardening.Detect through relevant department, product shelf lives can extend 2-3 month, and product nitrite is low, significant change is not had because the resting period extends, product remains that the pure strong full appearance of fragrance is glossy, section steam or frying time shape complete, there will not be meat to unclamp phenomenon.
Detailed description of the invention
Below in conjunction with the present invention of embodiment detail specifications.
embodiment 1:
A production method for the cured sausage of Tujia, concrete grammar can step as follows:
(1) under the environment of room temperature less than 15 degrees Celsius, manually girth of a garment segmentation and classification is carried out to raw pork, and lean meat is cut into the lean meat block that length, width and height size is respectively 5CM* 3CM*3CM, fat meat (needing suitable freezing processing, so that stripping and slicing) is cut into the fat meat block that length, width and height size is respectively 3.5CM*2CM*2CM.
(2) to the fat meat of well cutting and the weight proportion mixing of lean meat block 7:3, stir, then the cube meat stirred is cut into the sliced meat of 1-3mm;
(3) take salt 35g, capsicum 39.2g, Chinese prickly ash 15.4g, orange peel 13.6g according to every kilogram of meat, and capsicum, Chinese prickly ash 1g, orange peel are pulverized, mix with salt, frying goes out fragrance, then take advantage of heat to add in sliced meat, mix, stored under refrigeration 24 hours at putting into 0 ~ 5 DEG C immediately.
(4) use the sausage casing foil bowel lavage of specialty, casing size 60CM, makes finished product sausage even thickness, attractive in appearance proper.Utilize the advantage that manual operation is flexible, careful, the process of recording of whole sausage all uses the pure manual operations of manpower.
(5) sausage just can hang on barn after irrigating, but can not firewood sootiness immediately, need open skylight, a heatable brick bed room and window 24 hours, so that sausage hangs distribute moisture.Aqueous dispersion distributes complete, closes barn skylight and window and just can to light a fire sootiness, but make sure to keep in mind to scorch by naked light.Smoking fuel is dry weedtree bavin, sawdust, husk and orange peel, and weedtree bavin, sawdust, husk and orange peel weight proportion are 40:55:25:15.Divide two periods to smoke, first paragraph time barn temperature controls, at 55 ~ 60 DEG C, to smoke 72 hours continuously.The second segment time, by the thin sootiness of little fire, a heatable brick bed room temperature controls at 35 ~ 37 DEG C, 5 ~ 7 days time.
(5) pack: smoked rear cooling naturally, then vacuum packaging just becomes.
For inspection product of the present invention deposits the situation of change of rear quality, carried out related detection especially, result is as shown in table 1, table 2.
product quality indicator detection case table when table 1 dispatches from the factory
Product quality indicator detection case table after 6 months deposited by table 2
From above-mentioned testing result, the present invention deposited through six months, in product, the nutriment such as protein, fat does not obviously reduce, nitrite does not have showed increased, product appearance is still full, and having uniform natural wrinkle, color there is no significant change, still maintains the primary characteristic of sausage preferably.
embodiment 2:
Every kilogram of pork batching used is: salt 32g, sugared 50g, five-spice powder 16g, orange peel 14g.Other method is identical with embodiment 1.

Claims (7)

1. a production method for the peppery sausage of Tujia, is characterized in that, comprise the following steps:
(1), under the environment below 15 DEG C, thin pork and lard are cut into respectively the fritter of 3 ~ 5cm and 2 ~ 3.5cm;
(2) thin pork of well cutting and the lard proportioning by weight 2 ~ 4:6 ~ 8 is mixed, stir, then cube meat is cut into the sliced meat that thickness is 1 ~ 2mm;
(3) batching is added, stir process, stored under refrigeration 24 hours at putting into 0 ~ 5 DEG C immediately;
(4) bowel lavage, then hangs on a heatable brick bed room, and opened skylight and window ventilate, and hang and place 24-36 hour;
(5) close skylight, a heatable brick bed room and window, sootiness of lighting a fire, a heatable brick bed room temperature controls, at 55 ~ 60 DEG C, uninterruptedly to smoke 72 hours, and then barn temperature controls uninterruptedly to smoke 5 ~ 7 days at 35 ~ 37 DEG C.
2. the production method of the peppery sausage of Tujia according to claim 1, is characterized in that, in step (1), described pork is without freezing fresh pork.
3. the production method of the peppery sausage of Tujia according to claim 1, is characterized in that, in step (3), described thin pork and lard weight proportion are 3:7.
4. the production method of the peppery sausage of Tujia according to claim 1, it is characterized in that, in step (3), described batching is salt and the capsicum through pulverizing, Chinese prickly ash and orange peel, and the weight proportion of salt, capsicum, Chinese prickly ash and orange peel and pork is 33 ~ 38:35 ~ 40:13 ~ 16:12 ~ 15:1000.
5. the production method of the peppery sausage of the Tujia according to claim 1 or 4, is characterized in that, in step (3), described batching adds after needing frying while hot.
6. the production method of the peppery sausage of Tujia according to claim 1, it is characterized in that, in step (5), described in smoke fuel be dry weedtree bavin, sawdust, husk and orange peel fuel combination, the weight proportion of dry weedtree bavin, sawdust, husk and orange peel is 35 ~ 45:50 ~ 60:20 ~ 30:10 ~ 15.
7. the production method of the peppery sausage of Tujia according to claim 1, is characterized in that, in step (5), described barn is be highly 4.5 ~ 5 meters, each 3 meters of length and width.
CN201510488145.5A 2015-08-11 2015-08-11 A kind of production method of the cured sausage of Tujia Active CN105011184B (en)

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Application Number Priority Date Filing Date Title
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CN105011184B CN105011184B (en) 2018-06-12

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103750389A (en) * 2014-01-09 2014-04-30 贵州大学 Rapid salting method of low-salt salted pork
CN104187833A (en) * 2014-09-29 2014-12-10 杜翔宇 Production process for homemade sausage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103750389A (en) * 2014-01-09 2014-04-30 贵州大学 Rapid salting method of low-salt salted pork
CN104187833A (en) * 2014-09-29 2014-12-10 杜翔宇 Production process for homemade sausage

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张雁等: "《肉类与水产食品加工技术》", 31 January 2009 *
钱忠兰: "《畜禽产品加工与贮藏技术》", 30 September 2012 *

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