CN105077346A - Method for producing low-salt chicken sausages by high-pressure heating - Google Patents
Method for producing low-salt chicken sausages by high-pressure heating Download PDFInfo
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- CN105077346A CN105077346A CN201510513418.7A CN201510513418A CN105077346A CN 105077346 A CN105077346 A CN 105077346A CN 201510513418 A CN201510513418 A CN 201510513418A CN 105077346 A CN105077346 A CN 105077346A
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Abstract
The invention discloses a method for producing low-salt chicken sausages by high-pressure heating. The method comprises the following steps: trimming, mincing meat, chopping, packaging in vacuum and carrying out high-pressure heat treatment. The chopping process comprises the following steps: cooling minced chicken breast to 0-4 DEG C; chopping the chicken breast, table salt and phosphate in a chopping machine; adding proper amount of ice water in the chopping process; then adding fat and proper amount of ice water and chopping; and finally, adding auxiliary materials and proper amount of ice water and chopping, wherein the temperature is controlled to be not higher than 13 DEG C in the chopping process. The high-pressure heat treatment comprises the following steps: treating for 25-45 minutes under the conditions that the pressure is 50-350MPa and the temperature is 75-85 DEG C; taking out the chicken breast and cooling the chicken breast in cold water; and storing at 4 DEG C. According to the method for producing the low-salt chicken sausages by the high-pressure heating, disclosed by the invention, the low-salt chicken sausages are produced by using an ultrahigh pressure combined heat treatment technology; the content of the table salt in the chicken sausages can be reduced and a common high-pressure treatment step can be simplified; and the sterilization effect is good, and the produced chicken sausages have good quality, structure and water-retaining property, and a long shelf life.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of method that hyperbaric heating produces less salt chicken meat sausage.
Background technology
Current China per capita edible salt intake is about 12g/d(city 10.9g/d, rural area 12.4g/d), the intake upper limit 5g/d of Yuan Chao the World Health Organization (WHO) defined.Long-term Excess free enthalpy salt easily brings out the diseases such as hypertension, apoplexy, obesity, not only affects healthy, also brings heavy financial burden.Along with growth in the living standard, the proportion of meat products in people's diet progressively increases, and thus becomes the important absorption source of salt.The salt content of raw meat itself is very low, only has 0.1%-0.2%, and due to the needs of technique or preservation, meat products generally needs the salt adding 1%-3%, and part meat products is even up to more than 5%.Increasing country starts the problem paying attention to salt excess intake, and consumer self also starts to control edible salt intake consciously.Society is more and more higher to the cry reducing edible salt intake, and many countries start to lay down a regulation and require to reduce the salt content in food.For meat industry, the salt content in necessary aggressive reduction meat products, to comply with megatrend, for human health contributes.
Gel-type meat products is extensively by a kind of meat products that people like, take Western Sausage as Typical Representative, of a great variety, consumption figure is huge.Current gel-type meat products in process of production, generally needs the salt of interpolation about 2%, to impel myosin stripping, thus strengthens emulsibility, water-retaining property and gelation.If reduce salt consumption, then myosin stripping quantity reduces, and the water conservation Oil keeping of product and gelation all can decline.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of hyperbaric heating is provided to produce the method for less salt chicken meat sausage, super-pressure is utilized to produce less salt chicken meat sausage in conjunction with heat treatment technics, not only can reduce chicken meat sausage salt content, and ordinary high pressure process can be simplified namely without the need to additional heat process again, high pressure and after adding thermal, its bactericidal effect is better than independent HIGH PRESSURE TREATMENT or heats separately, the chicken meat sausage quality of producing, structure and water-retaining property are good, long shelf-life.
To achieve these goals, the present invention adopts following technical scheme:
Hyperbaric heating produces a method for less salt chicken meat sausage, it is characterized in that: comprise the following steps:
(1) repair: removed in the manadesma on Fresh Grade Breast surface, blutpunkte, be then cut into small pieces by Fresh Grade Breast, show condition is cut into small pieces;
(2) Minced Steak: the Fresh Grade Breast segment finishing and show condition are put into meat grinder respectively and rubbed;
(3) cut and mix: the Fresh Grade Breast after rubbing is cooled to 0-4 DEG C, get 49.5-55 weight portion Fresh Grade Breast, 0.8-1.2 weight portion salt, 0.2-0.4 parts by weight of phosphoric acid salt puts into cutmixer and cut and mix, cut in the process of mixing and add 8-12 weight portion frozen water; Add the show condition of the above-mentioned rubbing of 15-16.5 weight portion again, 8-12 weight portion frozen water is cut and mixed; Finally add 0.5-4.55 weight portion auxiliary material and 5-8 weight portion frozen water to cut again and mix 1-2min, cut and mix meat gruel, cut temperature when mixing and control within 13 DEG C;
(4) vacuum packaging: step (3) is cut the meat gruel mixed and pours into casing, then vacuum packaging;
(5) high voltage driving IC: chicken meat sausage vacuum packet installed is put into high voltage driving IC device and carried out high voltage driving IC, processes 25-45min under pressure 50-350MPa, temperature 75-85 DEG C condition, then takes out and puts into cold water cooling, 0-4 DEG C of storage.
Auxiliary material described in step (3) is multiple in sodium isoascorbate, white pepper powder, five-spice powder, monosodium glutamate, Jiang Fen, garlic powder, carragheen, white sugar, starch.
Preferably, the high voltage driving IC described in step (5), processing pressure is 200MPa, and temperature is 80 DEG C, and the processing time is 30min.
The present invention utilizes high pressure to produce less salt chicken meat sausage in conjunction with heat treatment technics, can reach sterilization and improve the object of chicken meat sausage characteristic.Under condition of high voltage, muscular tissue structure is damaged, release fribrillin, and impels actomyosin to decompose, and it is crosslinked to promote that protein molecular occurs further.High pressure also has the function of sterilization, is processed by the high pressure short time, can kill most bacterium, extends the preservation term of chicken meat sausage, and the clean noresidue of high pressure technique, energy consumption is low, and processing characteristics is excellent.By high pressure with add thermal and produce chicken meat sausage, not only can reduce chicken meat sausage salt content, and ordinary high pressure process can be simplified namely without the need to additional heat process again, high pressure and after adding thermal, its bactericidal effect is better than independent HIGH PRESSURE TREATMENT or heats separately, allows chicken meat sausage have the longer shelf-life.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) chicken meat sausage that hyperbaric heating of the present invention is produced has good water-retaining property and quality, and product quality is obviously better than the hot worked product of normal pressure, and shelf life of products is long;
(2) the chicken meat sausage salt content of the present invention's production is low, is conducive to maintenance healthy;
(3) HIGH PRESSURE TREATMENT technology and heating are carried out by the present invention simultaneously, and two-step process is kept to a step, simplifies technological process, and the collaborative heating of high pressure, also contribute to improving bactericidal effect, extend the shelf-life of product, the security of enhancing product.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
Get Fresh Grade Breast and show condition, removed in the manadesma on Fresh Grade Breast surface, blutpunkte, be then cut into small pieces by Fresh Grade Breast, show condition is cut into small pieces; The Fresh Grade Breast segment finishing and show condition are put into meat grinder respectively and are rubbed; Fresh Grade Breast after rubbing is cooled to 0 DEG C, 55kg Fresh Grade Breast, 1kg salt, 0.4kg phosphate is put into cutmixer and cut and mix 2min, cut in the process of mixing and add 10kg frozen water; And then add 15kg show condition, 10kg frozen water is cut and is mixed 3min; Finally add sodium isoascorbate 0.3kg, white pepper powder 0.12kg, five-spice powder 0.1kg, monosodium glutamate 0.05kg, ginger powder 0.1kg, garlic powder 0.1kg, 5kg frozen water cut and mix 1min; Cutting temperature when mixing controls within 13 DEG C; Casing is poured into, vacuum packaging by cutting the meat gruel mixed; Chicken meat sausage vacuum packet installed puts into high voltage driving IC device, under pressure 100MPa, temperature 80 DEG C of conditions, process 35min, then takes out and puts into cold water cooling, preserve for 4 DEG C.
Embodiment 2:
Get Fresh Grade Breast and show condition, removed in the manadesma on Fresh Grade Breast surface, blutpunkte, be then cut into small pieces by Fresh Grade Breast, show condition is cut into small pieces; The Fresh Grade Breast segment finishing and show condition are put into meat grinder respectively and are rubbed; Fresh Grade Breast after rubbing is cooled to 2 DEG C, 49.5kg Fresh Grade Breast, 1.2kg salt, 0.2kg phosphate is put into cutmixer and cut and mix 2min, cut in the process of mixing and add 10kg frozen water; Add 16.5kg show condition again, 10kg frozen water is cut and mixed 3min; Finally add 0.2kg carragheen, 0.2kg monosodium glutamate, 0.3kg five-spice powder, 0.3kg white pepper powder, 0.05kg sodium isoascorbate, 1.5kg white sugar, 2kg starch, 5kg frozen water cut and mix 2min; Cutting temperature when mixing controls within 13 DEG C; Casing is poured into, vacuum packaging by cutting the meat gruel mixed; Chicken meat sausage vacuum packet installed puts into high voltage driving IC device, at pressure 200MPa, temperature 75 DEG C, process 30min, then takes out and puts into cold water cooling, preserve for 4 DEG C.
Embodiment 3:
Get Fresh Grade Breast and show condition, removed in the manadesma on Fresh Grade Breast surface, blutpunkte, be then cut into small pieces by Fresh Grade Breast, show condition is cut into small pieces; The Fresh Grade Breast segment finishing and show condition are put into meat grinder respectively and are rubbed; Fresh Grade Breast after rubbing is cooled to 4 DEG C, first 55kg Fresh Grade Breast, 0.08kg salt, 0.3kg phosphate is put into cutmixer and cut and mix 2min, cut in the process of mixing and add 10kg frozen water; Add 15.5kg show condition again, 10kg frozen water is cut and mixed 3min; Finally add 0.2kg five-spice powder, 0.2kg white pepper powder, 0.1kg monosodium glutamate, 8kg frozen water by weight percentage, cut and mix 2min; Cutting temperature when mixing controls within 13 DEG C; Casing is poured into, vacuum packaging by cutting the meat gruel mixed; Chicken meat sausage vacuum packet installed puts into high voltage driving IC device, under pressure 100MPa, temperature 75 DEG C of conditions, process 30min, then takes out and puts into cold water cooling, preserve for 4 DEG C.
Embodiment 4:
Get Fresh Grade Breast and show condition, removed in the manadesma on Fresh Grade Breast surface, blutpunkte, be then cut into small pieces by Fresh Grade Breast, show condition is cut into small pieces; The Fresh Grade Breast segment finishing and show condition are put into meat grinder respectively and are rubbed; Fresh Grade Breast after rubbing is cooled to 4 DEG C, first 50kg Fresh Grade Breast, 1kg salt, 0.3kg phosphate is put into cutmixer and cut and mix 2min, cut in the process of mixing and add 10kg frozen water; Add 16kg show condition again, 10kg frozen water is cut and mixed 3min; Finally add 0.2kg five-spice powder, 0.2kg white pepper powder, 0.1kg monosodium glutamate, 8kg frozen water by weight percentage, cut and mix 2min; Cutting temperature when mixing controls within 13 DEG C; Casing is poured into, vacuum packaging by cutting the meat gruel mixed; Chicken meat sausage vacuum packet installed puts into high voltage driving IC device, under pressure 100MPa, temperature 75 DEG C of conditions, process 30min, then takes out and puts into cold water cooling, preserve for 4 DEG C.
Other the undeclared part that the present invention relates to is same as the prior art.
Claims (6)
1. hyperbaric heating produces a method for less salt chicken meat sausage, it is characterized in that: comprise the following steps:
(1) repair: removed in the manadesma on Fresh Grade Breast surface, blutpunkte, be then cut into small pieces by Fresh Grade Breast, show condition is cut into small pieces;
(2) Minced Steak: the Fresh Grade Breast segment finishing and show condition are put into meat grinder respectively and rubbed;
(3) cut and mix: the Fresh Grade Breast after rubbing is cooled to 0-4 DEG C, get 49.5-55 weight portion Fresh Grade Breast, 0.8-1.2 weight portion salt, 0.2-0.4 parts by weight of phosphoric acid salt puts into cutmixer and cut and mix, cut in the process of mixing and add 8-12 weight portion frozen water; Add the show condition of the above-mentioned rubbing of 15-16.5 weight portion again, 8-12 weight portion frozen water is cut and mixed; Finally add 0.5-4.55 weight portion auxiliary material and 5-8 weight portion frozen water to cut again and mix 1-2min, cut and mix meat gruel, cut temperature when mixing and control within 13 DEG C;
(4) vacuum packaging: step (3) is cut the meat gruel mixed and pours into casing, then vacuum packaging;
(5) high voltage driving IC: chicken meat sausage vacuum packet installed is put into high voltage driving IC device and carried out high voltage driving IC, processes 25-45min under pressure 50-350MPa, temperature 75-85 DEG C condition, then takes out and puts into cold water cooling, 0-4 DEG C of storage.
2. hyperbaric heating according to claim 1 produces the method for less salt chicken meat sausage, it is characterized in that: the Fresh Grade Breast described in step (3), salt, phosphate, show condition by weight ratio are: Fresh Grade Breast 50 weight portion, salt 1 weight portion, phosphate 0.3 weight portion and show condition 16 weight portion.
3. hyperbaric heating according to claim 1 produces the method for less salt chicken meat sausage, it is characterized in that: the auxiliary material described in step (3) includes 0.3 weight portion sodium isoascorbate, 0.12 weight portion white pepper powder, 0.1 weight portion five-spice powder, 0.05 weight portion monosodium glutamate, 0.1 weight portion ginger powder and 0.1 weight portion garlic powder.
4. hyperbaric heating according to claim 1 produces the method for less salt chicken meat sausage, it is characterized in that: the auxiliary material described in step (3) includes 0.05 weight portion sodium isoascorbate, 0.3 weight portion white pepper powder, 0.3 weight portion five-spice powder, 0.2 weight portion monosodium glutamate, 0.2 weight portion carragheen, 1.5 weight portion white sugar and 2 weight starch.
5. hyperbaric heating according to claim 1 produces the method for less salt chicken meat sausage, it is characterized in that: the auxiliary material described in step (3) includes 0.2 weight portion five-spice powder, 0.2 weight portion white pepper powder and 0.1 weight portion monosodium glutamate.
6. hyperbaric heating according to claim 1 produces the method for less salt chicken meat sausage, and it is characterized in that: the high voltage driving IC described in step (5), processing pressure is 200MPa, and temperature is 80 DEG C, and the processing time is 30min.
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| CN201510513418.7A CN105077346A (en) | 2015-08-20 | 2015-08-20 | Method for producing low-salt chicken sausages by high-pressure heating |
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| CN201510513418.7A CN105077346A (en) | 2015-08-20 | 2015-08-20 | Method for producing low-salt chicken sausages by high-pressure heating |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673963A (en) * | 2019-02-28 | 2019-04-26 | 泰州安井食品有限公司 | A kind of fiber flakey tearing meat emulsion product and its processing method |
| CN113812577A (en) * | 2021-10-08 | 2021-12-21 | 弗德莱博(杭州)科技有限公司 | Low-fat high-protein healthy chicken meat product and processing method thereof |
-
2015
- 2015-08-20 CN CN201510513418.7A patent/CN105077346A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673963A (en) * | 2019-02-28 | 2019-04-26 | 泰州安井食品有限公司 | A kind of fiber flakey tearing meat emulsion product and its processing method |
| CN113812577A (en) * | 2021-10-08 | 2021-12-21 | 弗德莱博(杭州)科技有限公司 | Low-fat high-protein healthy chicken meat product and processing method thereof |
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Application publication date: 20151125 |