CN105211915A - A kind of bubble green pepper taste bakes intestines and preparation method thereof without starch - Google Patents
A kind of bubble green pepper taste bakes intestines and preparation method thereof without starch Download PDFInfo
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- CN105211915A CN105211915A CN201510625031.0A CN201510625031A CN105211915A CN 105211915 A CN105211915 A CN 105211915A CN 201510625031 A CN201510625031 A CN 201510625031A CN 105211915 A CN105211915 A CN 105211915A
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- intestines
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- bubble green
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- 210000000936 intestine Anatomy 0.000 title claims abstract description 55
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 42
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 42
- 229920002472 Starch Polymers 0.000 title claims abstract description 35
- 235000019698 starch Nutrition 0.000 title claims abstract description 35
- 239000008107 starch Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000015277 pork Nutrition 0.000 claims abstract description 62
- 239000000843 powder Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 23
- 239000002131 composite material Substances 0.000 claims abstract description 23
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 23
- 239000010452 phosphate Substances 0.000 claims abstract description 23
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 20
- 244000203593 Piper nigrum Species 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 235000013614 black pepper Nutrition 0.000 claims abstract description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 20
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 15
- 238000010257 thawing Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 230000029087 digestion Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004886 process control Methods 0.000 claims description 5
- 235000013580 sausages Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 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 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 239000013638 trimer Substances 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical group [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of bubble green pepper taste and bake intestines and preparation method thereof without starch, belong to food processing technology field.Described one bubble green pepper taste bakes intestines without starch, be made up of the raw material of following weight portion: pork, frozen water, composite phosphate, salt, monosodium glutamate, No. two granulated sugar, white pepper powder, onion powder, pork essence, monascorubin, glutamine transaminage, bubble green pepper are broken, mix through getting the raw materials ready, pickling, cut, bowel lavage, front drying, boiling, after dry, cool, repair the steps such as intestines and be made into product.The present invention adds preferred flavoring be made by regulating the girth of a garment ratio of pork to carry out alternative starch with the use of additive, avoid the anti-life that causes at low ambient temperatures and bleed phenomenon, improve the sensible quality of roasting intestines, prevent and delayed fat oxidation and prevented corruption, add elasticity, brittleness and tenderness, and preparation method is simple and easy to do, production cost is lower, be applicable to suitability for industrialized production, there are larger practical value and economic results in society.
Description
Technical field
The present invention relates to food processing technology field, is that a kind of bubble green pepper taste bakes intestines and preparation method thereof without starch specifically.
Background technology
Along with the raising of people's living standard, the quickening of rhythm of life, high-quality fast food is more and more subject to the favor of consumer, conveniently there is delicious leisure food, be subject to the welcome of consumer especially, roasting intestines, as a kind of leisure food, are the comparatively general numeral system food of northern area.Through the long-time test in market, roasting intestines also expose various different defect gradually.
In order to the taste of roasting intestines and the technique of making improve, a lot of enterprise has all successively made different trials, as added starch and various additives etc.But the roasting intestines adding starch easily cause anti-raw and bleed phenomenon in the process of refrigeration, and then cause sense organ and the shelf-life of roasting intestines, and the various additive of too much interpolation easily allows ordinary consumer produce a lot of misunderstandings.
Consider the interests of enterprise and the impression of consumer, inventors herein propose the scheme of a kind of roasting intestines not adding starch and preparation method thereof, the proportioning of the meat girth of a garment in feed change, regulates every sense index of roasting intestines, and has been issued to better effect in the situation not adding starch.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of processing technology is simple, not containing any starch, the bubble green pepper taste being rich in dietary fiber bakes intestines and preparation method thereof without starch.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of bubble green pepper taste bakes intestines without starch, is made up of the raw material of following weight portion: pork 58 ~ 77%, frozen water 18 ~ 27%, composite phosphate 0.1 ~ 0.6%, salt 1 ~ 3%, monosodium glutamate 0.1 ~ 1.0%, No. two granulated sugar 0.1 ~ 1.0%, white pepper powder 0.1 ~ 0.3%, onion powder 0.1 ~ 0.3%, pork essence 0.1 ~ 1.0%, monascorubin 0.005 ~ 0.01%, glutamine transaminage 0.1 ~ 0.6%, the broken 4-6% of bubble green pepper.
As preferably, described one bubble green pepper taste bakes intestines without starch, is made up: pork 67.5%, frozen water 22.5%, composite phosphate 0.35%, salt 2%, monosodium glutamate 0.55, No. two granulated sugar 0.55%, white pepper powder 0.2%, onion powder 0.4%, pork essence 0.55%, monascorubin 0.0075%, glutamine transaminage 0.35%, bubble green pepper broken 5% of following raw material.
As preferably, the lean to fat ratio of described pork is 1:7 ~ 1:6.
As preferably, described composite phosphate is sodium phosphate trimer, calgon, sodium pyrophosphate are composited by weight 1:1:1.
As preferably, described bubble green pepper is broken is that 0.5cm is little broken.
Present invention also offers above-mentioned preparation method, comprise the following steps:
Step one: get the raw materials ready
Select fresh pork or Frozen Pork to be placed in temperature 0 ~ 10 DEG C of defrosting room, naturally thawing to central temperature is-2 ~ 2 DEG C, and pork 6mm or 8mm orifice plate meat grinder is twisted, for subsequent use; Choose frozen water, composite phosphate, salt, monosodium glutamate, No. two granulated sugar, white pepper powder, onion powder, pork essence, monascorubin, glutamine transaminage, bubble green pepper are broken for subsequent use;
Step 2: pickle
In the pork twisted, add weigh up salt, composite phosphate, monosodium glutamate, No. two granulated sugar, frozen water, with the mixing of mixer stirring at low speed, and pickle 12h under being placed in 0 ~ 4 DEG C of temperature, for subsequent use;
Step 3: cut and mix
The pork pickled is placed in cutmixer, setting speed is 3000 revs/min, cut and mix 2 minutes, then mixer is added after fully being disperseed by glutamine transaminage water, add white pepper powder more successively, onion powder, pork essence, monascorubin, bubble green pepper are broken, setting speed is 1000 revs/min, and cutting the time of mixing is mixing in 1 minute, whole process control filling temperature less than 8 DEG C;
Step 4: bowel lavage
Carry out bowel lavage by cutting the fillings loading fully automatic vacuum sausage filler mixed, controlling single product grammes per square metre is 10 ~ 12g;
Step 5: front drying
Directly load having filled with product in steam box, setting case temperature is 45 ~ 55 DEG C, and drying time is 15 ~ 25 minutes;
Step 6: boiling
Setting case temperature is 80 ~ 85 DEG C, and digestion time is 20 ~ 25 minutes;
Step 7: dry afterwards
Setting case temperature is 55 ~ 65 DEG C, dry 10 ~ 15 minutes;
Step 8: cool, repair intestines
Through ventilating and cooling, require that chilling room temperature is below 12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
Step 9: packaging, quick-frozen
Employing vacuum packing machine is packed, and crosses the laggard luggage case of metal detector, packages product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
Rationality index of the present invention is: hardness is 2130.25, and elasticity is 5.23, and adhesiveness is 1380.81, and chewiness is 1485.43.
Brightness value of the present invention (L) is 72.25; Red-chrominance value (a) is 13.24.
Owing to have employed technique scheme, a kind of bubble green pepper taste bakes intestines without starch, is made up of following raw material: pork 58 ~ 67%, frozen water 18 ~ 27%, composite phosphate 0.1 ~ 0.6%, salt 1 ~ 3%, monosodium glutamate 0.1 ~ 1.0%, sugar 0.1 ~ 1.0%, white pepper powder 0.1 ~ 0.3%, onion powder 0.1 ~ 0.3%, pork essence 0.1 ~ 1.0%, pigment 0.005 ~ 0.01%, glutamine transaminage 0.1 ~ 0.6%, the broken 4-6% of bubble green pepper.
The present invention has following beneficial effect:
1. do not add any starch in raw material, avoid the anti-life that causes at low ambient temperatures and bleed phenomenon.
2., when not adding starch, the present invention passes through the girth of a garment ratio regulating pork, with the use of glutamine transaminage and composite phosphate, increase its elasticity, brittleness and tenderness, improve mouthfeel and quality, reach and prevent and delay fat oxidation, prevent corruption, keep color and luster.
3. finished product of the present invention is 10 ~ 12g, reduces the size in examination hall, and the ripe degree that the roasting intestines avoiding large grammes per square metre in the past occur when baking is uneven, the burned and inner not yet done phenomenon of appearance.
4. preparation method of the present invention is simple and easy to do, and production cost is lower, is applicable to suitability for industrialized production, has larger practical value and economic results in society.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A kind of bubble green pepper taste bakes intestines without starch, is made up of following raw material: pork 58%, frozen water 20%, composite phosphate 0.1%, salt 1%, monosodium glutamate 0.1%, No. two granulated sugar 0.1%, white pepper powder 0.1%, onion powder 0.1%, pork essence 0.1%, monascorubin 0.005%, glutamine transaminage 0.1%, bubble green pepper broken 4%.
Above-mentioned preparation method, comprises the following steps:
Step one: get the raw materials ready
Select fresh pork or Frozen Pork to be placed in temperature 0 ~ 10 DEG C of defrosting room, naturally thawing to central temperature is-2 ~ 2 DEG C, and pork 6mm or 8mm orifice plate meat grinder is twisted, for subsequent use; Choose frozen water, composite phosphate, salt, monosodium glutamate, No. two granulated sugar, white pepper powder, onion powder, pork essence, monascorubin, glutamine transaminage, bubble green pepper are broken for subsequent use;
Step 2: pickle
In the pork twisted, add weigh up salt, composite phosphate, monosodium glutamate, No. two granulated sugar, frozen water, with the mixing of mixer stirring at low speed, and pickle 12h under being placed in 0 ~ 4 DEG C of temperature, for subsequent use;
Step 3: cut and mix
The pork pickled is placed in cutmixer, setting speed is 3000 revs/min, cut and mix 2 minutes, then mixer is added after fully being disperseed by glutamine transaminage water, add white pepper powder more successively, onion powder, pork essence, monascorubin, bubble green pepper are broken, setting speed is 1000 revs/min, and cutting the time of mixing is mixing in 1 minute, whole process control filling temperature less than 8 DEG C;
Step 4: bowel lavage
Carry out bowel lavage by cutting the fillings loading fully automatic vacuum sausage filler mixed, controlling single product grammes per square metre is 10 ~ 12g;
Step 5: front drying
Directly load having filled with product in steam box, setting case temperature is 45 ~ 55 DEG C, and drying time is 15 ~ 25 minutes;
Step 6: boiling
Setting case temperature is 80 ~ 85 DEG C, and digestion time is 20 ~ 25 minutes;
Step 7: dry afterwards
Setting case temperature is 55 ~ 65 DEG C, dry 10 ~ 15 minutes;
Step 8: cool, repair intestines
Through ventilating and cooling, require that chilling room temperature is below 12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
Step 9: packaging, quick-frozen
Employing vacuum packing machine is packed, and crosses the laggard luggage case of metal detector, packages product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
embodiment 2
A kind of bubble green pepper taste bakes intestines without starch, is made up of following raw material: pork 67.5%, frozen water 22.5%, composite phosphate 0.35%, salt 2%, monosodium glutamate 0.55, No. two granulated sugar 0.55%, white pepper powder 0.2%, onion powder 0.4%, pork essence 0.55%, monascorubin 0.0075%, glutamine transaminage 0.35%, bubble green pepper broken 5%.
Above-mentioned preparation method, comprises the following steps:
Step one: get the raw materials ready
Select fresh pork or Frozen Pork to be placed in temperature 0 ~ 10 DEG C of defrosting room, naturally thawing to central temperature is-2 ~ 2 DEG C, and pork 6mm or 8mm orifice plate meat grinder is twisted, for subsequent use; Choose frozen water, composite phosphate, salt, monosodium glutamate, No. two granulated sugar, white pepper powder, onion powder, pork essence, monascorubin, glutamine transaminage, bubble green pepper are broken for subsequent use;
Step 2: pickle
In the pork twisted, add weigh up salt, composite phosphate, monosodium glutamate, No. two granulated sugar, frozen water, with the mixing of mixer stirring at low speed, and pickle 12h under being placed in 0 ~ 4 DEG C of temperature, for subsequent use;
Step 3: cut and mix
The pork pickled is placed in cutmixer, setting speed is 3000 revs/min, cut and mix 2 minutes, then mixer is added after fully being disperseed by glutamine transaminage water, add white pepper powder more successively, onion powder, pork essence, monascorubin, bubble green pepper are broken, setting speed is 1000 revs/min, and cutting the time of mixing is mixing in 1 minute, whole process control filling temperature less than 8 DEG C;
Step 4: bowel lavage
Carry out bowel lavage by cutting the fillings loading fully automatic vacuum sausage filler mixed, controlling single product grammes per square metre is 10 ~ 12g;
Step 5: front drying
Directly load having filled with product in steam box, setting case temperature is 45 ~ 55 DEG C, and drying time is 15 ~ 25 minutes;
Step 6: boiling
Setting case temperature is 80 ~ 85 DEG C, and digestion time is 20 ~ 25 minutes;
Step 7: dry afterwards
Setting case temperature is 55 ~ 65 DEG C, dry 10 ~ 15 minutes;
Step 8: cool, repair intestines
Through ventilating and cooling, require that chilling room temperature is below 12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
Step 9: packaging, quick-frozen
Employing vacuum packing machine is packed, and crosses the laggard luggage case of metal detector, packages product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
embodiment 3
A kind of bubble green pepper taste bakes intestines without starch, is made up of following raw material: pork 77%, frozen water 25%, composite phosphate 0.5%, salt 3%, monosodium glutamate 1.0%, No. two granulated sugar 1.0%, white pepper powder 0.3%, onion powder 0.3%, pork essence 1.0%, monascorubin 0.01%, glutamine transaminage 0.5%, bubble green pepper broken 3%.
Above-mentioned preparation method, comprises the following steps:
Step one: get the raw materials ready
Select fresh pork or Frozen Pork to be placed in temperature 0 ~ 10 DEG C of defrosting room, naturally thawing to central temperature is-2 ~ 2 DEG C, and pork 6mm or 8mm orifice plate meat grinder is twisted, for subsequent use; Choose frozen water, composite phosphate, salt, monosodium glutamate, No. two granulated sugar, white pepper powder, onion powder, pork essence, monascorubin, glutamine transaminage, bubble green pepper are broken for subsequent use;
Step 2: pickle
In the pork twisted, add weigh up salt, composite phosphate, monosodium glutamate, No. two granulated sugar, frozen water, with the mixing of mixer stirring at low speed, and pickle 12h under being placed in 0 ~ 4 DEG C of temperature, for subsequent use;
Step 3: cut and mix
The pork pickled is placed in cutmixer, setting speed is 3000 revs/min, cut and mix 2 minutes, then mixer is added after fully being disperseed by glutamine transaminage water, add white pepper powder more successively, onion powder, pork essence, monascorubin, bubble green pepper are broken, setting speed is 1000 revs/min, and cutting the time of mixing is mixing in 1 minute, whole process control filling temperature less than 8 DEG C;
Step 4: bowel lavage
Carry out bowel lavage by cutting the fillings loading fully automatic vacuum sausage filler mixed, controlling single product grammes per square metre is 10 ~ 12g;
Step 5: front drying
Directly load having filled with product in steam box, setting case temperature is 45 ~ 55 DEG C, and drying time is 15 ~ 25 minutes;
Step 6: boiling
Setting case temperature is 80 ~ 85 DEG C, and digestion time is 20 ~ 25 minutes;
Step 7: dry afterwards
Setting case temperature is 55 ~ 65 DEG C, dry 10 ~ 15 minutes;
Step 8: cool, repair intestines
Through ventilating and cooling, require that chilling room temperature is below 12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off;
Step 9: packaging, quick-frozen
Employing vacuum packing machine is packed, and crosses the laggard luggage case of metal detector, packages product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
The lean to fat ratio of pork is to the impact analysis of roasting intestines sensible quality:
By different lean to fat ratio, prepare pork 67.5%, prepare 5 groups altogether, the lean to fat ratio of pork is in table 1.
The girth of a garment of table 1 pork
| Project | 1 group | 2 groups | 3 groups | 4 groups | 5 groups |
| Lean to fat ratio | 1:4 | 1:5 | 1:6 | 1:7 | 1:8 |
Preparing less than 5 groups auxiliary material material by weight: frozen water 22.5%, composite phosphate 0.35%, salt 2%, monosodium glutamate 0.55, No. two granulated sugar 0.55%, white pepper powder 0.2%, onion powder 0.4%, pork essence 0.55%, monascorubin 0.0075%, glutamine transaminage 0.35%, bubble green pepper broken 5%;
Make 5 groups respectively according to preparation method in embodiment 2 again and bake intestines.
The foundation of contrast groups: add the starch of 4% in the composition of raw materials of the 3rd group, prepare starch according to the step of embodiment 2 and bake intestines.
The starch that adds these 5 groups being baked intestines and control group bakes intestines freezing 6 months, and carry out sensory evaluation after thawing, sense organ standards of grading are in table 2.
Table 2 sense organ standards of grading
By the sense organ scoring of above-mentioned 5 groups and control group, the results are shown in Table 2.
Table 3 sense organ appraisal result
As shown in Table 3, the scoring process of baking the fluid loss characteristics of intestines through each group of thawing adds starch, and to bake intestines outer all better, and the roasting intestines crystallization content in refrigerating process showing not add starch is starkly lower than starch and bakes intestines, greatly reduces the percentage of water loss of roasting intestines; From the data that 1-5 respectively organizes, the scoring of 3 groups and 4 groups is all higher than other groups, and sensory evaluation from excellent, and reach and is better than starch and bake intestines.
Inventor has done experiment to the boiling temperature of roasting intestines and digestion time, final preferred result is, boiling temperature 80 ~ 85 DEG C, digestion time is 20 ~ 25 minutes, the roasting intestines that this preferred version is obtained, and finished product profile is complete, smooth surface, interior solid, local flavor and tenderness are better, the color of duration of storage and better flavor.
The equipment used in the present invention is the common equipment of this area, does not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (8)
1. a bubble green pepper taste bakes intestines without starch, it is characterized in that, be made up of the raw material of following weight portion: pork 58 ~ 77%, frozen water 18 ~ 27%, composite phosphate 0.1 ~ 0.6%, salt 1 ~ 3%, monosodium glutamate 0.1 ~ 1.0%, No. two granulated sugar 0.1 ~ 1.0%, white pepper powder 0.1 ~ 0.3%, onion powder 0.1 ~ 0.3%, pork essence 0.1 ~ 1.0%, monascorubin 0.005 ~ 0.01%, glutamine transaminage 0.1 ~ 0.6%, the broken 4-6% of bubble green pepper.
2. one bubble green pepper taste according to claim 1 bakes intestines without starch, it is characterized in that, be made up of the raw material of following weight portion: pork 67.5%, frozen water 22.5%, composite phosphate 0.35%, salt 2%, monosodium glutamate 0.55, No. two granulated sugar 0.55%, white pepper powder 0.2%, onion powder 0.4%, pork essence 0.55%, monascorubin 0.0075%, glutamine transaminage 0.35%, bubble green pepper broken 5%.
3. one bubble green pepper taste according to claim 1 and 2 bakes intestines without starch, it is characterized in that: the lean to fat ratio of described pork is 1:7 ~ 1:6.
4. one bubble green pepper taste according to claim 1 and 2 bakes intestines without starch, it is characterized in that: described composite phosphate is sodium phosphate trimer, calgon, sodium pyrophosphate are composited by weight 1:1:1.
5. one bubble green pepper taste according to claim 1 and 2 bakes intestines without starch, it is characterized in that: described bubble green pepper is broken is that 0.5cm is little broken.
6. a kind of as described in Claims 1 to 5 steeps green pepper taste bakes intestines preparation method without starch, it is characterized in that, comprises the following steps:
Step one: get the raw materials ready
Select fresh pork or Frozen Pork to be placed in temperature 0 ~ 10 DEG C of defrosting room, naturally thawing to central temperature is-2 ~ 2 DEG C, and pork 6mm or 8mm orifice plate meat grinder is twisted, for subsequent use; Choose frozen water, composite phosphate, salt, monosodium glutamate, No. two granulated sugar, white pepper powder, onion powder, pork essence, monascorubin, glutamine transaminage, bubble green pepper are broken for subsequent use;
Step 2: pickle
In the pork twisted, add weigh up salt, composite phosphate, monosodium glutamate, No. two granulated sugar, frozen water, with the mixing of mixer stirring at low speed, and pickle 12h under being placed in 0 ~ 4 DEG C of temperature, for subsequent use;
Step 3: cut and mix
The pork pickled is placed in cutmixer, setting speed is 3000 revs/min, cut and mix 2 minutes, then mixer is added after fully being disperseed by glutamine transaminage water, add white pepper powder more successively, onion powder, pork essence, monascorubin, bubble green pepper are broken, setting speed is 1000 revs/min, and cutting the time of mixing is mixing in 1 minute, whole process control filling temperature less than 8 DEG C;
Step 4: bowel lavage
Carry out bowel lavage by cutting the fillings loading fully automatic vacuum sausage filler mixed, controlling single product grammes per square metre is 10 ~ 12g;
Step 5: front drying
Directly load having filled with product in steam box, setting case temperature is 45 ~ 55 DEG C, and drying time is 15 ~ 25 minutes;
Step 6: boiling
Setting case temperature is 80 ~ 85 DEG C, and digestion time is 20 ~ 25 minutes;
Step 7: dry afterwards
Setting case temperature is 55 ~ 65 DEG C, dry 10 ~ 15 minutes;
Step 8: cool, repair intestines
Through ventilating and cooling, require that chilling room temperature is below 12 DEG C, product center temperature reaches less than 10 DEG C, and use is cut intestines machine and knot place is cut off.
Step 9: packaging, quick-frozen
Employing vacuum packing machine is packed, and crosses the laggard luggage case of metal detector, packages product and be placed in less than-18 DEG C quick freezing repositories, quick-frozen.
7. one bubble green pepper taste according to claim 1 and 2 bakes intestines without starch, and it is characterized in that the hardness of these intestines is 2130.25, elasticity is 5.23, and adhesiveness is 1380.81, and chewiness is 1485.43.
8. one bubble green pepper taste according to claim 1 and 2 bakes intestines without starch, it is characterized in that the brightness value (L) of these intestines is 72.25; Red-chrominance value (a) is 13.24.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
| CN107307304A (en) * | 2017-07-17 | 2017-11-03 | 河南三佳食品有限责任公司 | One kind is without starch relative's intestines and preparation method thereof |
-
2015
- 2015-09-28 CN CN201510625031.0A patent/CN105211915A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
| CN107307304A (en) * | 2017-07-17 | 2017-11-03 | 河南三佳食品有限责任公司 | One kind is without starch relative's intestines and preparation method thereof |
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Application publication date: 20160106 |