CN105054106A - Snow pear sausage and making method thereof - Google Patents
Snow pear sausage and making method thereof Download PDFInfo
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- CN105054106A CN105054106A CN201510409257.7A CN201510409257A CN105054106A CN 105054106 A CN105054106 A CN 105054106A CN 201510409257 A CN201510409257 A CN 201510409257A CN 105054106 A CN105054106 A CN 105054106A
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- snow pear
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- lean meat
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- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 83
- 235000013580 sausages Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 13
- 235000015206 pear juice Nutrition 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 44
- 235000020997 lean meat Nutrition 0.000 claims description 33
- 239000002245 particle Substances 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 15
- 229910001220 stainless steel Inorganic materials 0.000 claims description 15
- 239000010935 stainless steel Substances 0.000 claims description 15
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000945 filler Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 6
- 239000001488 sodium phosphate Substances 0.000 claims description 6
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 239000013638 trimer Substances 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 206010013786 Dry skin Diseases 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000005056 compaction Methods 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005457 optimization Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 238000004260 weight control Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 239000008187 granular material Substances 0.000 abstract 2
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000008935 nutritious Nutrition 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 invention relates to a snow pear sausage and a making method thereof. The making method comprises the following processing steps: pretreating raw materials, pickling the pretreated raw materials, stirring the pickled raw materials, filling the stirred raw materials, drying the filled raw materials, cooking the dried raw materials, baking the cooked raw materials, vacuum packing the cooled raw materials, and performing secondary disinfection. According to the making method disclosed by the invention, an imitated snow pear making technology is adopted, and snow pear juice is utilized for making imitated snow pear flesh granules. The snow pear flesh granules made by the method disclosed by the invention have the special flavor of the snow pears, and can resist high temperature for a long time, the structure is kept elastic and crisp, and the eating quality of the sausage is improved. The method disclosed by the invention is simple and easy to operate. On the basis of the function of a conventional sausage, apple dietary fibers are added, so that the fiber content in snow pear sausage products is strengthened, the snow pear juice is refreshing, the snow pear sausage has the efficacies of promoting salivation, moistening dryness, clearing heat and eliminating phlegm, and the snow pear sausage becomes a better nutrient meat product.
Description
Technical field
The present invention relates to a kind of snow pear sausage and preparation method thereof, it is a kind of sausage process technology, belongs to food processing field.
Background technology
Western Sausage is a kind of popular meat products, its instant, nutritious, tasty, always deeply by the favor of consumers in general.Western Sausage meets current people and pursues quick and easy food demand.But Western Sausage take meat as primary raw material, its fat, cholesterol level are higher, and mineral matter and water soluble vitamin, dietary fiber obviously lack, and eat diseases such as easily causing hypertension, artery sclerosis, intestinal inflammatory more.Along with the lifting of national life level and the lifting of consumer's food nutrition awareness of safety, there is higher demand to the nutrition of Western Sausage, local flavor.Snow pear local flavor is salubrious, and having promotes the production of body fluid moisturizes, clearing heat and eliminating phlegm effect, containing a large amount of vitamin, magnesium, calcium.Snow pear is thermo-labile, and soft mouth feel after heating, is commonly used to cook beverage, preserved fruit, pulp mud etc. in food processing, and snow pear is used in rarely seen report in meat products processing.
Summary of the invention
The object of the invention is to overcome the fat content existed in Western Sausage higher, the defect that mineral matter and water soluble vitamin, dietary fiber obviously lack, provide a kind of balanced in nutrition, there is snow pear local flavor and the snow pear sausage playing crisp pulp particles and preparation method thereof.
The object of the invention is to be realized by following technical proposal: a kind of preparation method of snow pear sausage, the selection and process, the spice that comprise raw material are pickled, stir, filling, dry, boiling, baking, cooling, vacuum packaging and re-pasteurization, it is characterized in that selection and the process of described raw material comprise two kinds of raw material preparations such as imitative snow pear pulp particles and lean meat grain, the weight proportion of described lean meat grain and imitative snow pear pulp particles two kinds of raw material dosage is lean meat grain 80 parts, imitative snow pear pulp particles 20 points; Concrete steps are as follows:
The preparation of A, described lean meat grain: fresh or 38 parts, the leg of pork lean meat, the Fresh Grade Breast 30 parts that have thawed, chicken grain 12 parts, three kinds of raw meats are as the raw material making lean meat grain, wherein, the diameter of chicken grain is 6mm, the making of lean meat grain is that leg of pork portion lean meat and chicken are twisted into diameter by meat grinder is 6mm meat grain, and then three kinds of meat grains mix, lean meat grain;
The preparation of B, described imitative snow pear pulp particles: it comprise the raw material of imitative snow pear pulp particles select, cut mix, shaping and dice;
The weight proportion of each raw material dosage of 1. described imitative snow pear pulp particles is:
Pig show condition 10 parts, wheat edible fiber 14 parts,
Snow pear juice 70 parts, sodium carboxymethylcellulose 5.3 parts,
Glucolactone 0.5 part, 0.2 part, calcium sulfate,
Frozen water 30 parts;
Cutting is 2. mixed: by the weight proportion of above-mentioned raw materials consumption, pig show condition, snow pear juice, sodium carboxymethylcellulose, glucolactone and calcium sulfate are entered cutmixer to cut at a high speed and mix 3 minutes, cutting at a high speed and mixing rotating speed is 3500 revs/min, again frozen water and wheat edible fiber are added low speed in cutmixer to cut and mix 1 minute, stirring at low speed rotating speed is 100 revs/min, to material uniform and smooth;
3. described shaping: by above-mentioned cut the material mixed pour into length be 48 centimetres, wide be 32 centimetres, height is in the Stainless steel basin of 1.2 centimetres, screeding and compaction; Then be placed on by the Stainless steel basin that material is housed between pickling and cool, chilling temperature is 4-6 DEG C, and cool time is 12-18 hour;
Dicing 4.: the imitative snow pear meat of the cooling forming in above-mentioned Stainless steel basin is entered dicer, is cut into the imitative snow pear meat grain that the length of side is 4mm × 4mm × 4mm;
C, described spice and pickle: it comprises lean meat grain and imitative snow pear pulp particles and mixes with auxiliary material and mix thoroughly;
1. the weight proportion of supplementary product consumption is:
Ultra Tex 26 parts, edible salt 2.0 parts,
Natrium nitrosum 0.006 part, sodium phosphate trimer 0.15 part,
Sodium pyrophosphate 0.2 part, sodium isoascorbate 0.15 part,
5 parts, apple dietary fiber powder, high maltose syrup 3.0 parts,
Soybean protein isolate 3 parts, monosodium glutamate 0.3 part,
White granulated sugar 6 parts, carragheen 0.5 part,
Snow pear flavoring essence 0.3 part, white pepper powder 0.4 part,
Potassium sorbate 0.13 part, Monascus color 0.015 part,
Lure red 0.001 part;
2. spice: by its weight proportion, first the edible salt in lean meat grain and imitative snow pear pulp particles two kinds of stock and adjuncts, natrium nitrosum, sodium phosphate trimer, sodium pyrophosphate, sodium isoascorbate are dropped in mixer, stir 2 minutes, again by its weight proportion, by in the apple dietary fiber powder in auxiliary material, high maltose syrup, soybean protein isolate, monosodium glutamate, white granulated sugar, carragheen, snow pear flavoring essence, white pepper powder, potassium sorbate, Monascus color, the red input mixer of temptation, stir 2-3 minute;
3. pickle: after spice, material is placed on temperature be 4-6 DEG C pickle between, pickle 20-24 hour;
D, stirring: pickle rear material drop into above-mentioned again in mixer, stir 2 minutes, by its weight proportion, the Ultra Tex 2 in auxiliary material is added in mixer, vacuum stirring 2-3 minute again;
E, bowel lavage: pour in vacuum sausage filler by the above-mentioned material be stirred, be filled in casing by sausage filler by material, casing selects diameter to be the Collagent casing for sausages of 18 or 20 millimeters, requires that filling is full, sausage filler automatic ration, kink.Sausage often saves length between 55-60 millimeter, and Weight control is at 13-13.5 gram;
F, upper boom: by the sausage hanging after filling, kink on stainless steel round bar, then sausage is moved to together with stainless steel round bar fire-cure on car, require the distance 8cm between intestines body, the distance 10cm between every bar;
G, drying, boiling, baking: the car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization.Process parameter is: 60 DEG C of dryings 40 minutes; 80 DEG C of boilings 35 minutes; 95 DEG C are toasted 15 minutes;
H, cooling, vacuum packaging and re-pasteurization: being placed on temperature from Fumigator product is out 10-15 DEG C of chilling room, cools and packs after 40-50 minute, adopt the vacuum packaging of continuously elongated film packing machine.After packaging, product is placed in continous way sterilization machine, sterilization temperature 85 DEG C, 30 minutes time; After sterilization snow pear sausage.
The present invention is with adopting imitative snow pear manufacturing technology, utilizes snow pear juice to make imitative snow pear pulp particles.Snow pear juice is made particle meat grain by imitative snow pear meat grain technology, and pulp particles can bear long-time at elevated temperature, and fruit grain still has elasticity and toughness, and mouthfeel bullet is crisp, and the Western Sausage of making is better than traditional Western Sausage in overall mouthfeel, flavour, structure.The interpolation of wheat edible fiber enhances the structural stability of pulp particles, wheat edible fiber and apple dietary fiber have enriched the dietary fiber component in sausage, there is in snow pear juice good plant type nutritional labeling, mineral matter, meet modern's health diet theory, there is good using value.
In sum, the snow pear pulp particles that the present invention adopts imitative snow pear manufacturing technology to make has snow pear local flavor, and can resistance to long-time high temperature, and structure keeps playing crisp, adds the edible quality of sausage.This preparation method is simple, easy.On the function basis of traditional sausage, add the fiber content in apple dietary fiber fibre strengthening product, snow pear juice is salubrious, and having promotes the production of body fluid moisturizes, clearing heat and eliminating phlegm effect makes snow pear sausage become the better meat products of nutrition.
Detailed description of the invention
A kind of preparation method of snow pear sausage, the selection and process, the spice that comprise raw material are pickled, stir, filling, dry, boiling, baking, cooling, vacuum packaging and re-pasteurization, it is characterized in that selection and the process of described raw material comprise two kinds of raw material preparations such as imitative snow pear pulp particles and lean meat grain, the weight proportion of described lean meat grain and imitative snow pear pulp particles two kinds of raw material dosage is lean meat grain 80 parts, imitative snow pear pulp particles 20 points; Concrete steps are as follows:
The preparation of A, described lean meat grain: fresh or 38 parts, the leg of pork lean meat, the Fresh Grade Breast 30 parts that have thawed, chicken grain 12 parts, three kinds of raw meats are as the raw material making lean meat grain, wherein, the diameter of chicken grain is 6mm, the making of lean meat grain is that leg of pork portion lean meat and chicken are twisted into diameter by meat grinder is 6mm meat grain, and then three kinds of meat grains mix, lean meat grain;
The preparation of B, described imitative snow pear pulp particles: it comprise the raw material of imitative snow pear pulp particles select, cut mix, shaping and dice;
The weight proportion of each raw material dosage of 1. described imitative snow pear pulp particles is:
Pig show condition 10 parts, wheat edible fiber 14 parts,
Snow pear juice 70 parts, sodium carboxymethylcellulose 5.3 parts,
Glucolactone 0.5 part, 0.2 part, calcium sulfate,
Frozen water 30 parts;
Cutting is 2. mixed: by the weight proportion of above-mentioned raw materials consumption, pig show condition, snow pear juice, sodium carboxymethylcellulose, glucolactone and calcium sulfate are entered cutmixer to cut at a high speed and mix 3 minutes, cutting at a high speed and mixing rotating speed is 3500 revs/min, again frozen water and wheat edible fiber are added low speed in cutmixer to cut and mix 1 minute, stirring at low speed rotating speed is 100 revs/min, to material uniform and smooth;
3. described shaping: by above-mentioned cut the material mixed pour into length be 48 centimetres, wide be 32 centimetres, height is in the Stainless steel basin of 1.2 centimetres, screeding and compaction; Then be placed on by the Stainless steel basin that material is housed between pickling and cool, chilling temperature is 4-6 DEG C, and cool time is 12-18 hour;
Dicing 4.: the imitative snow pear meat of the cooling forming in above-mentioned Stainless steel basin is entered dicer, is cut into the imitative snow pear meat grain that the length of side is 4mm × 4mm × 4mm;
C, described spice and pickle: it comprises lean meat grain and imitative snow pear pulp particles and mixes with auxiliary material and mix thoroughly;
1. the weight proportion of supplementary product consumption is:
Ultra Tex 26 parts, edible salt 2.0 parts,
Natrium nitrosum 0.006 part, sodium phosphate trimer 0.15 part,
Sodium pyrophosphate 0.2 part, sodium isoascorbate 0.15 part,
5 parts, apple dietary fiber powder, high maltose syrup 3.0 parts,
Soybean protein isolate 3 parts, monosodium glutamate 0.3 part,
White granulated sugar 6 parts, carragheen 0.5 part,
Snow pear flavoring essence 0.3 part, white pepper powder 0.4 part,
Potassium sorbate 0.13 part, Monascus color 0.015 part,
Lure red 0.001 part;
2. spice: by its weight proportion, first the edible salt in lean meat grain and imitative snow pear pulp particles two kinds of stock and adjuncts, natrium nitrosum, sodium phosphate trimer, sodium pyrophosphate, sodium isoascorbate are dropped in mixer, stir 2 minutes, again by its weight proportion, by in the apple dietary fiber powder in auxiliary material, high maltose syrup, soybean protein isolate, monosodium glutamate, white granulated sugar, carragheen, snow pear flavoring essence, white pepper powder, potassium sorbate, Monascus color, the red input mixer of temptation, stir 2-3 minute;
3. pickle: after spice, material is placed on temperature be 4-6 DEG C pickle between, pickle 20-24 hour;
D, stirring: pickle rear material drop into above-mentioned again in mixer, stir 2 minutes, by its weight proportion, the Ultra Tex 2 in auxiliary material is added in mixer, vacuum stirring 2-3 minute again;
E, bowel lavage: pour in vacuum sausage filler by the above-mentioned material be stirred, be filled in casing by sausage filler by material, casing selects diameter to be the Collagent casing for sausages of 18 or 20 millimeters, requires that filling is full, sausage filler automatic ration, kink.Sausage often saves length between 55-60 millimeter, and Weight control is at 13-13.5 gram;
F, upper boom: by the sausage hanging after filling, kink on stainless steel round bar, then sausage is moved to together with stainless steel round bar fire-cure on car, require the distance 8cm between intestines body, the distance 10cm between every bar;
G, drying, boiling, baking: the car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization.Process parameter is: 60 DEG C of dryings 40 minutes; 80 DEG C of boilings 35 minutes; 95 DEG C are toasted 15 minutes;
H, cooling, vacuum packaging and re-pasteurization: being placed on temperature from Fumigator product is out 10-15 DEG C of chilling room, cools and packs after 40-50 minute, adopt the vacuum packaging of continuously elongated film packing machine.After packaging, product is placed in continous way sterilization machine, sterilization temperature 85 DEG C, 30 minutes time; After sterilization snow pear sausage.
The snow pear pulp particles that the present invention adopts imitative snow pear manufacturing technology to make has snow pear local flavor, and can resistance to long-time high temperature, and structure keeps playing crisp, adds the edible quality of sausage.This preparation method is simple, easy.On the function basis of traditional sausage, add the fiber content in apple dietary fiber fibre strengthening product, snow pear juice is salubrious, and having promotes the production of body fluid moisturizes, clearing heat and eliminating phlegm effect makes snow pear sausage become the better meat products of nutrition.
Claims (2)
1. the preparation method of a snow pear sausage, the selection and process, the spice that comprise raw material are pickled, stir, filling, dry, boiling, baking, cooling, vacuum packaging and re-pasteurization, it is characterized in that the selection of described raw material and process comprise the preparation of lean meat grain and imitative snow pear pulp particles two kinds of raw materials, the weight proportion of described lean meat grain and imitative snow pear pulp particles two kinds of raw material dosage is lean meat grain 80 parts, imitative snow pear pulp particles 20 points; Concrete steps are as follows:
The preparation of A, described lean meat grain: fresh or 38 parts, the leg of pork lean meat, the Fresh Grade Breast 30 parts that have thawed, chicken grain 12 parts, three kinds of raw meats are as the raw material making lean meat grain, wherein, the diameter of chicken grain is 6mm, the making of lean meat grain is that leg of pork lean meat and chicken are twisted into diameter by meat grinder is 6mm meat grain, and then three kinds of meat grains mix, lean meat grain;
The preparation of B, described imitative snow pear pulp particles: it comprise the raw material of imitative snow pear pulp particles select, cut mix, shaping and dice;
The weight proportion of each raw material dosage of 1. described imitative snow pear pulp particles is:
Pig show condition 10 parts, wheat edible fiber 14 parts,
Snow pear juice 70 parts, sodium carboxymethylcellulose 5.3 parts,
Glucolactone 0.5 part, 0.2 part, calcium sulfate,
Frozen water 30 parts;
Cutting is 2. mixed: by the weight proportion of above-mentioned raw materials consumption, pig show condition, snow pear juice, sodium carboxymethylcellulose, glucolactone and calcium sulfate are entered cutmixer to cut at a high speed and mix 3 minutes, cutting at a high speed and mixing rotating speed is 3500 revs/min, again frozen water and wheat edible fiber are added low speed in cutmixer to cut and mix 1 minute, stirring at low speed rotating speed is 100 revs/min, after even to material;
3. described shaping: by above-mentioned cut the material mixed pour into length be 48 centimetres, wide be 32 centimetres, height is in the Stainless steel basin of 1.2 centimetres, screeding and compaction; Then be placed on by the Stainless steel basin that material is housed between pickling and cool, chilling temperature is 4-6 DEG C, and cool time is 12-18 hour;
Dicing 4.: the imitative snow pear pulp of the cooling forming in above-mentioned Stainless steel basin is entered dicer, is cut into the imitative snow pear pulp particles that the length of side is 4mm × 4mm × 4mm;
C, described spice and pickle: it comprises lean meat grain and imitative snow pear pulp particles and mixes with auxiliary material and mix thoroughly;
1. the weight proportion of supplementary product consumption is:
Ultra Tex 26 parts, edible salt 2.0 parts,
Natrium nitrosum 0.006 part, sodium phosphate trimer 0.15 part,
Sodium pyrophosphate 0.2 part, sodium isoascorbate 0.15 part,
5 parts, apple dietary fiber powder, high maltose syrup 3.0 parts,
Soybean protein isolate 3 parts, monosodium glutamate 0.3 part,
White granulated sugar 6 parts, carragheen 0.5 part,
Snow pear flavoring essence 0.3 part, white pepper powder 0.4 part,
Potassium sorbate 0.13 part, Monascus color 0.015 part,
Lure red 0.001 part;
2. spice: by its weight proportion, first the edible salt in lean meat grain and imitative snow pear pulp particles two kinds of stock and adjuncts, natrium nitrosum, sodium phosphate trimer, sodium pyrophosphate, sodium isoascorbate are dropped in mixer, stir 2 minutes, again by its weight proportion, by in the apple dietary fiber powder in auxiliary material, high maltose syrup, soybean protein isolate, monosodium glutamate, white granulated sugar, carragheen, snow pear flavoring essence, white pepper powder, potassium sorbate, Monascus color, the red input mixer of temptation, stir 2-3 minute;
3. pickle: after spice, material is placed on temperature be 4-6 DEG C pickle between, pickle 20-24 hour;
D, stirring: pickle rear material drop into above-mentioned again in mixer, stir 2 minutes, by its weight proportion, the Ultra Tex 2 in auxiliary material is added in mixer, vacuum stirring 2-3 minute again;
E, bowel lavage: the above-mentioned material be stirred is poured in vacuum sausage filler, by sausage filler, material is filled in casing, casing selects diameter to be the Collagent casing for sausages of 18 or 20 millimeters, requires that filling is full, sausage filler automatic ration, kink;
Sausage often saves length between 55-60 millimeter, and Weight control is at 13-13.5 gram;
F, upper boom: by the sausage hanging after filling, kink on stainless steel round bar, then sausage is moved to together with stainless steel round bar fire-cure on car, require the distance 8cm between intestines body, the distance 10cm between every bar;
G, drying, boiling, baking: the car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization;
Process parameter is: 60 DEG C of dryings 40 minutes; 80 DEG C of boilings 35 minutes; 95 DEG C are toasted 15 minutes;
H, cooling, vacuum packaging and re-pasteurization: be placed on from Fumigator product out the chilling room that temperature is 10-15 DEG C, cool and pack after 40-50 minute, adopt the vacuum packaging of continuously elongated film packing machine;
After packaging, product is placed in continous way sterilization machine, sterilization temperature 85 DEG C, 30 minutes time; After sterilization snow pear sausage.
2. a kind of snow pear sausage of preparing of the method for claim 1.
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