CN105054106B - A kind of pyrus nivalis sausage and preparation method thereof - Google Patents
A kind of pyrus nivalis sausage and preparation method thereof Download PDFInfo
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- CN105054106B CN105054106B CN201510409257.7A CN201510409257A CN105054106B CN 105054106 B CN105054106 B CN 105054106B CN 201510409257 A CN201510409257 A CN 201510409257A CN 105054106 B CN105054106 B CN 105054106B
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- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 81
- 235000013580 sausages Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000002245 particle Substances 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 14
- 239000000835 fiber Substances 0.000 claims abstract description 13
- 235000015206 pear juice Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000009928 pasteurization Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 33
- 235000020997 lean meat Nutrition 0.000 claims description 32
- 235000013372 meat Nutrition 0.000 claims description 17
- 229910001220 stainless steel Inorganic materials 0.000 claims description 14
- 239000010935 stainless steel Substances 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 13
- 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
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 239000000945 filler Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 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
- 241000606540 Chione venosa Species 0.000 claims description 6
- 241000206575 Chondrus crispus Species 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
- 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
- 238000001035 drying Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 6
- 210000000936 intestine Anatomy 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
- 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
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 150000003839 salts Chemical class 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
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 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
- 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 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 4
- 206010013786 Dry skin Diseases 0.000 claims description 3
- 238000005056 compaction Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000000465 moulding 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
- 238000005554 pickling Methods 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000004260 weight control Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- -1 Saccharic acid lactone Chemical class 0.000 claims 1
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000001835 salubrious effect Effects 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 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
- 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 206010036790 Productive cough Diseases 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
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 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 kind of pyrus nivalis sausages and preparation method thereof, comprise the following steps that：Pretreatment of raw material, marinated, stirring, filling, dry, boiling, baking, cooling, vacuum packaging, re-pasteurization；The present invention is to use to make imitative pyrus nivalis pulp particles using snow pear juice using imitative pyrus nivalis manufacturing technology；The pyrus nivalis pulp particles that the technology of the present invention makes have pyrus nivalis flavor, and can be resistant to long-time high temperature, and structure keeps bullet crisp, increases the edible quality of sausage；The method of the present invention is simple, easy；On the basis of the function of traditional sausage, the fiber content in apple dietary fiber fibre strengthening product is added, snow pear juice is salubrious, has effects that fluid dryness, clearing heat and eliminating phlegm make pyrus nivalis sausage become nutrition more preferably meat products.
Description
Technical field
The present invention relates to a kind of pyrus nivalis sausages and preparation method thereof, it is a kind of sausage processing technology, belong to food processing neck
Domain.
Background technology
Western Sausage is a kind of popular meat products, convenient, full of nutrition, tasty, always it is deep by
The favor of consumers in general.Western Sausage meets current people and pursues quick and easy food demand.But Western Sausage is
Using meat as primary raw material, fat, cholesterol level are higher, and minerals and water soluble vitamin, dietary fiber significantly lack
It is few, it eats more and easily causes the diseases such as hypertension, artery sclerosis, intestinal inflammatory.Promotion and consumer with national life level
The promotion of food nutrition awareness of safety, nutrition, flavor to Western Sausage have higher demand.Pyrus nivalis flavor is salubrious, has
Fluid dryness, clearing heat and eliminating phlegm effect, contain a large amount of vitamins, magnesium, calcium.Pyrus nivalis is thermo-labile, soft mouth feel after heating, in food plus
It is commonly used to cook beverage, preserved fruit, pulp mud etc. in work, pyrus nivalis is used in meat products processing and is rarely reported.
Invention content
It is an object of the invention to overcome fat content present in Western Sausage higher, minerals and water soluble vitamin life
The defects of element, dietary fiber significantly lack, a kind of nutrition provided is balanced, have pyrus nivalis flavor and plays the pyrus nivalis perfume of crisp pulp particles
Intestines and preparation method thereof.
The purpose of the present invention is what is realized by following technical proposal：A kind of production method of pyrus nivalis sausage, including raw material
Selection and processing, spice pickle, stir, is filling, is dry, boiling, baking, cooling, vacuum packaging and re-pasteurization, feature
It is that the selection and processing of the raw material include imitative two kinds of raw materials such as pyrus nivalis pulp particles and lean meat grain and prepare, the lean meat grain
Weight proportion with imitative two kinds of raw material dosages of pyrus nivalis pulp particles is 80 parts of lean meat grain, and imitative pyrus nivalis pulp particles 20 divide；Specific steps are such as
Under：
A, the preparation of the lean meat grain：30 parts of 38 parts of leg of pork lean meat, Fresh Grade Breast fresh or thawed, chicken grain 12
Part, raw material of three kinds of raw meats as making lean meat grain, wherein, a diameter of 6mm of chicken grain, the making of lean meat grain is by the leg of pork
Portion's lean meat and chicken are twisted into a diameter of 6mm meat particles by meat grinder, and then three kinds of meat particles are uniformly mixed, lean meat grain；
B, the preparation of the imitative pyrus nivalis pulp particles：It includes the raw material selection of imitative pyrus nivalis pulp particles, cuts and mix, be molded and cut
Fourth；
1. the weight proportion of each raw material dosage of the imitative pyrus nivalis pulp particles is：
10 parts of fat pork, 14 parts of wheat edible fiber,
70 parts of snow pear juice, 5.3 parts of sodium carboxymethylcellulose,
0.5 part of glucolactone, 0.2 part of calcium sulfate,
30 parts of ice water；
2. described cutting is mixed：By the weight proportion of above-mentioned raw materials dosage, by fat pork, snow pear juice, sodium carboxymethylcellulose,
Glucolactone and calcium sulfate enter cutmixer and cut and mix 3 minutes at a high speed, and it is 3500 revs/min to cut mix rotating speed at a high speed, then by ice water
It cuts and mixes 1 minute with low speed in wheat edible fiber addition cutmixer, stirring at low speed rotating speed is 100 revs/min, until material is even and fine
After greasy；
3. the molding：By it is above-mentioned cut the material mixed pour into a length of 48 centimetres, width be 32 centimetres, it is 1.2 centimetres a height of
Stainless steel basin in, screeding and compaction；Then the Stainless steel basin equipped with material is placed between pickling and cooled down, cooling temperature 4-6
DEG C, cooling time is 12-18 hours；
4. described dices：The imitative pyrus nivalis meat of cooling and shaping in above-mentioned Stainless steel basin is entered into dicer, being cut into the length of side is
The imitative pyrus nivalis meat particle of 4mm × 4mm × 4mm；
C, the spice and marinated：It includes lean meat grain and imitative pyrus nivalis pulp particles are mixed with auxiliary material and mixed thoroughly；
1. the weight proportion of supplementary product consumption is：
6 parts of Ultra Tex 2,2.0 parts of edible salt,
0.006 part of sodium nitrite, 0.15 part of sodium tripolyphosphate,
0.2 part of sodium pyrophosphate, 0.15 part of sodium isoascorbate,
5 parts of apple dietary fiber powder, 3.0 parts of high maltose syrup,
3 parts of soybean protein isolate, 0.3 part of monosodium glutamate,
6 parts of white granulated sugar, 0.5 part of carragheen,
0.3 part of pyrus nivalis food flavor, 0.4 part of white pepper powder,
0.13 part of potassium sorbate, 0.015 part of Monascus color,
Lure red 0.001 part；
2. spice：By its weight proportion, first by lean meat grain and imitative pyrus nivalis pulp particles two kinds of raw materials and auxiliary material edible salt,
In sodium nitrite, sodium tripolyphosphate, sodium pyrophosphate, sodium isoascorbate input blender, stir 2 minutes, then match by its weight
Than by apple dietary fiber powder, high maltose syrup, soybean protein isolate, monosodium glutamate, white granulated sugar, carragheen, the pyrus nivalis food in auxiliary material
With in essence, white pepper powder, potassium sorbate, Monascus color, the red input blender of temptation, stir 2-3 minutes；
3. it pickles：After spice, by material be placed on temperature for 4-6 DEG C it is marinated between, pickle 20-24 hours；
D, it stirs：Above-mentioned marinated rear material is put into blender again, is stirred 2 minutes, it, will be in auxiliary material by its weight proportion
Ultra Tex 2 add in blender, be stirred under vacuum 2-3 minutes；
E, bowel lavage：The above-mentioned material being stirred is poured into vacuum sausage filler, material is filled to by casing by sausage filler
In, casing selects a diameter of 18 or 20 millimeters of Collagent casing for sausages, it is desirable that filling is full, sausage filler automatic ration, kink.
Sausage often saves length between 55-60 millimeters, and Weight control is at 13-13.5 grams；
F, upper boom：It will fill, the sausage after kink is hung on stainless steel round bar, then by sausage and stainless steel round bar together
It moves to and fire-cures on vehicle, it is desirable that the distance between intestines body 8cm, the 10cm the distance between per bar；
G, drying, boiling, baking：The vehicle that fire-cures for overworking sausage is pushed into Fumigator, setting program starts operation.Technique journey
Order 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：The product come out from Fumigator is placed on temperature as 10-15 DEG C of cooling
Between, cooling is packed after 40-50 minutes, is vacuum-packed using continuously elongated film packing machine.Product places continous way after packaging
In sterilization machine, 85 DEG C of sterilization temperature, 30 minutes time；After sterilization pyrus nivalis sausage.
The present invention is used using imitative pyrus nivalis manufacturing technology, and imitative pyrus nivalis pulp particles are made using snow pear juice.Imitative pyrus nivalis meat particle skill
Particle meat particle is made in snow pear juice by art, and pulp particles can bear long-time at elevated temperature, and fruit still has elasticity and toughness, mouthfeel bullet
Crisp, the Western Sausage of making is better than traditional Western Sausage in whole mouthfeel, flavour, structure.The addition of wheat edible fiber is strong
Change the structural stability of pulp particles, wheat edible fiber and apple dietary fiber enrich the dietary fiber component in sausage,
In snow pear juice there are preferable plant type nutritional ingredient, minerals, meet modern's healthy diet theory, there is preferable application
Value.
In conclusion the present invention has pyrus nivalis flavor, and energy using the pyrus nivalis pulp particles that imitative pyrus nivalis manufacturing technology makes
The enough high temperature of resistance to long-time, structure keep bullet crisp, increase the edible quality of sausage.This production method is simple, easy.Traditional fragrant
On the basis of the function of intestines, the fiber content in apple dietary fiber fibre strengthening product is added, snow pear juice is salubrious, has and promotes the production of body fluid
It moisturizes, clearing heat and eliminating phlegm effect makes pyrus nivalis sausage become nutrition more preferably meat products.
Specific embodiment
A kind of production method of pyrus nivalis sausage, selection and processing, spice including raw material pickle, stir, is filling, is dry,
Boiling, baking, cooling, vacuum packaging and re-pasteurization, it is characterised in that the selection and processing of the raw material include imitative pyrus nivalis
Prepared by two kinds of raw materials such as pulp particles and lean meat grain, the weight proportion of the lean meat grain and imitative two kinds of raw material dosages of pyrus nivalis pulp particles
For 80 parts of lean meat grain, imitative pyrus nivalis pulp particles 20 divide；It is as follows：
A, the preparation of the lean meat grain：30 parts of 38 parts of leg of pork lean meat, Fresh Grade Breast fresh or thawed, chicken grain 12
Part, raw material of three kinds of raw meats as making lean meat grain, wherein, a diameter of 6mm of chicken grain, the making of lean meat grain is by the leg of pork
Portion's lean meat and chicken are twisted into a diameter of 6mm meat particles by meat grinder, and then three kinds of meat particles are uniformly mixed, lean meat grain；
B, the preparation of the imitative pyrus nivalis pulp particles：It includes the raw material selection of imitative pyrus nivalis pulp particles, cuts and mix, be molded and cut
Fourth；
1. the weight proportion of each raw material dosage of the imitative pyrus nivalis pulp particles is：
10 parts of fat pork, 14 parts of wheat edible fiber,
70 parts of snow pear juice, 5.3 parts of sodium carboxymethylcellulose,
0.5 part of glucolactone, 0.2 part of calcium sulfate,
30 parts of ice water；
2. described cutting is mixed：By the weight proportion of above-mentioned raw materials dosage, by fat pork, snow pear juice, sodium carboxymethylcellulose,
Glucolactone and calcium sulfate enter cutmixer and cut and mix 3 minutes at a high speed, and it is 3500 revs/min to cut mix rotating speed at a high speed, then by ice water
It cuts and mixes 1 minute with low speed in wheat edible fiber addition cutmixer, stirring at low speed rotating speed is 100 revs/min, until material is even and fine
After greasy；
3. the molding：By it is above-mentioned cut the material mixed pour into a length of 48 centimetres, width be 32 centimetres, it is 1.2 centimetres a height of
Stainless steel basin in, screeding and compaction；Then the Stainless steel basin equipped with material is placed between pickling and cooled down, cooling temperature 4-6
DEG C, cooling time is 12-18 hours；
4. described dices：The imitative pyrus nivalis meat of cooling and shaping in above-mentioned Stainless steel basin is entered into dicer, being cut into the length of side is
The imitative pyrus nivalis meat particle of 4mm × 4mm × 4mm；
C, the spice and marinated：It includes lean meat grain and imitative pyrus nivalis pulp particles are mixed with auxiliary material and mixed thoroughly；
1. the weight proportion of supplementary product consumption is：
6 parts of Ultra Tex 2,2.0 parts of edible salt,
0.006 part of sodium nitrite, 0.15 part of sodium tripolyphosphate,
0.2 part of sodium pyrophosphate, 0.15 part of sodium isoascorbate,
5 parts of apple dietary fiber powder, 3.0 parts of high maltose syrup,
3 parts of soybean protein isolate, 0.3 part of monosodium glutamate,
6 parts of white granulated sugar, 0.5 part of carragheen,
0.3 part of pyrus nivalis food flavor, 0.4 part of white pepper powder,
0.13 part of potassium sorbate, 0.015 part of Monascus color,
Lure red 0.001 part；
2. spice：By its weight proportion, first by lean meat grain and imitative pyrus nivalis pulp particles two kinds of raw materials and auxiliary material edible salt,
In sodium nitrite, sodium tripolyphosphate, sodium pyrophosphate, sodium isoascorbate input blender, stir 2 minutes, then match by its weight
Than by apple dietary fiber powder, high maltose syrup, soybean protein isolate, monosodium glutamate, white granulated sugar, carragheen, the pyrus nivalis food in auxiliary material
With in essence, white pepper powder, potassium sorbate, Monascus color, the red input blender of temptation, stir 2-3 minutes；
3. it pickles：After spice, by material be placed on temperature for 4-6 DEG C it is marinated between, pickle 20-24 hours；
D, it stirs：Above-mentioned marinated rear material is put into blender again, is stirred 2 minutes, it, will be in auxiliary material by its weight proportion
Ultra Tex 2 add in blender, be stirred under vacuum 2-3 minutes；
E, bowel lavage：The above-mentioned material being stirred is poured into vacuum sausage filler, material is filled to by casing by sausage filler
In, casing selects a diameter of 18 or 20 millimeters of Collagent casing for sausages, it is desirable that filling is full, sausage filler automatic ration, kink.
Sausage often saves length between 55-60 millimeters, and Weight control is at 13-13.5 grams；
F, upper boom：It will fill, the sausage after kink is hung on stainless steel round bar, then by sausage and stainless steel round bar together
It moves to and fire-cures on vehicle, it is desirable that the distance between intestines body 8cm, the 10cm the distance between per bar；
G, drying, boiling, baking：The vehicle that fire-cures for overworking sausage is pushed into Fumigator, setting program starts operation.Technique journey
Order 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：The product come out from Fumigator is placed on temperature as 10-15 DEG C of cooling
Between, cooling is packed after 40-50 minutes, is vacuum-packed using continuously elongated film packing machine.Product places continous way after packaging
In sterilization machine, 85 DEG C of sterilization temperature, 30 minutes time；After sterilization pyrus nivalis sausage.
The present invention has pyrus nivalis flavor, and can be resistant to for a long time using the pyrus nivalis pulp particles that imitative pyrus nivalis manufacturing technology makes
High temperature, structure keep bullet crisp, increase the edible quality of sausage.This production method is simple, easy.In the function base of traditional sausage
On plinth, the fiber content in apple dietary fiber fibre strengthening product is added, snow pear juice is salubrious, has fluid dryness, heat-clearing
Resolving sputum effect makes pyrus nivalis sausage become nutrition more preferably meat products.
Claims (2)
1. a kind of production method of pyrus nivalis sausage, selection and processing, spice including raw material are pickled, are stirred, is filling, is dry, steaming
Boil, toast, cooling down, being vacuum-packed and re-pasteurization, it is characterised in that the selection and processing of the raw material include lean meat grain and
The weight proportion of the preparation of imitative pyrus nivalis two kinds of raw materials of pulp particles, the lean meat grain and imitative two kinds of raw material dosages of pyrus nivalis pulp particles is
80 parts of lean meat grain imitates 20 parts of pyrus nivalis pulp particles；It is as follows：
A, the preparation of the lean meat grain：30 parts of 38 parts of leg of pork lean meat, Fresh Grade Breast fresh or thawed, 12 parts of chicken grain,
Raw material of three kinds of raw meats as making lean meat grain, wherein, a diameter of 6mm of chicken grain, the making of lean meat grain is that the leg of pork is thin
Meat and Fresh Grade Breast are twisted into a diameter of 6mm meat particles by meat grinder, and then three kinds of meat particles are uniformly mixed, lean meat grain；
B, the preparation of the imitative pyrus nivalis pulp particles：It includes the raw material selection of imitative pyrus nivalis pulp particles, cuts and mix, be molded and dice；
1. the weight proportion of each raw material dosage of the imitative pyrus nivalis pulp particles is：
10 parts of fat pork, 14 parts of wheat edible fiber,
70 parts of snow pear juice, 5.3 parts of sodium carboxymethylcellulose,
0.5 part of glucolactone, 0.2 part of calcium sulfate,
30 parts of ice water；
2. described cutting is mixed：By the weight proportion of above-mentioned raw materials dosage, by fat pork, snow pear juice, sodium carboxymethylcellulose, grape
Saccharic acid lactone and calcium sulfate enter cutmixer and cut and mix 3 minutes at a high speed, and it is 3500 revs/min to cut mix rotating speed at a high speed, then by ice water and small
Low speed, which is cut, in wheat dietary fiber addition cutmixer mixes 1 minute, and stirring at low speed rotating speed is 100 revs/min, until material is afterwards uniformly
It can；
3. the molding：By it is above-mentioned cut the material mixed pour into a length of 48 centimetres, width be 32 centimetres, it is a height of 1.2 centimetres not
In rust steel basin, screeding and compaction；Then the Stainless steel basin equipped with material is placed between pickling and cooled down, cooling temperature is 4-6 DEG C, cold
But the time is 12-18 hours；
4. described dices：The imitative pyrus nivalis pulp of cooling and shaping in above-mentioned Stainless steel basin is entered into dicer, is cut into the length of side as 4mm
The imitative pyrus nivalis pulp particles of × 4mm × 4mm；
C, the spice and marinated：It includes lean meat grain and imitative pyrus nivalis pulp particles are mixed with auxiliary material and mixed thoroughly；
1. the weight proportion of supplementary product consumption is：
6 parts of Ultra Tex 2,2.0 parts of edible salt,
0.006 part of sodium nitrite, 0.15 part of sodium tripolyphosphate,
0.2 part of sodium pyrophosphate, 0.15 part of sodium isoascorbate,
5 parts of apple dietary fiber powder, 3.0 parts of high maltose syrup,
3 parts of soybean protein isolate, 0.3 part of monosodium glutamate,
6 parts of white granulated sugar, 0.5 part of carragheen,
0.3 part of pyrus nivalis food flavor, 0.4 part of white pepper powder,
0.13 part of potassium sorbate, 0.015 part of Monascus color,
Lure red 0.001 part；
2. spice：By its weight proportion, first by edible salt, the nitrous in lean meat grain and imitative pyrus nivalis pulp particles two kinds of raw materials and auxiliary material
It in sour sodium, sodium tripolyphosphate, sodium pyrophosphate, sodium isoascorbate input blender, stirs 2 minutes, then by its weight proportion, it will
Apple dietary fiber powder in auxiliary material, high maltose syrup, soybean protein isolate, monosodium glutamate, white granulated sugar, carragheen, pyrus nivalis eat perfume (or spice)
In essence, white pepper powder, potassium sorbate, Monascus color, the red input blender of temptation, stir 2-3 minutes；
3. it pickles：After spice, by material be placed on temperature for 4-6 DEG C it is marinated between, pickle 20-24 hours；
D, it stirs：Above-mentioned marinated rear material is put into blender again, is stirred 2 minutes, by its weight proportion, by the second in auxiliary material
Acylated PASELLI EASYGEL is added in blender, is stirred under vacuum 2-3 minutes；
E, bowel lavage：The above-mentioned material being stirred is poured into vacuum sausage filler, material is filled in casing by sausage filler,
Casing selects a diameter of 18 or 20 millimeters of Collagent casing for sausages, it is desirable that filling is full, sausage filler automatic ration, kink, fragrant
Intestines often save length between 55-60 millimeters, and Weight control is at 13-13.5 grams；
F, upper boom：It will fill, the sausage after kink is hung and moved to together on stainless steel round bar, then by sausage and stainless steel round bar
It fire-cures on vehicle, it is desirable that the distance between intestines body 8cm, the 10cm the distance between per bar；
G, drying, boiling, baking：The vehicle that fire-cures for overworking sausage is pushed into Fumigator, setting program starts operation, 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：The product come out from Fumigator is placed on the chilling room that temperature is 10-15 DEG C,
Cooling is packed after 40-50 minutes, is vacuum-packed using continuously elongated film packing machine, and product is placed continous way and killed after packaging
In bacterium machine, 85 DEG C of sterilization temperature, 30 minutes time；After sterilization pyrus nivalis sausage.
2. a kind of pyrus nivalis sausage prepared by the method as described in claim 1.
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| CN105918918B (en) * | 2016-04-28 | 2019-05-17 | 湖南省流沙河花猪生态牧业股份有限公司 | A kind of manufacture craft of colored pig sausage |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
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