CN105266050A - Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof - Google Patents
Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof Download PDFInfo
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- CN105266050A CN105266050A CN201510625236.9A CN201510625236A CN105266050A CN 105266050 A CN105266050 A CN 105266050A CN 201510625236 A CN201510625236 A CN 201510625236A CN 105266050 A CN105266050 A CN 105266050A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000012545 processing Methods 0.000 title claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 36
- 239000010452 phosphate Substances 0.000 claims abstract description 35
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 25
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 18
- 239000013505 freshwater Substances 0.000 claims abstract description 18
- 239000003921 oil Substances 0.000 claims abstract description 18
- 235000012045 salad Nutrition 0.000 claims abstract description 18
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 14
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 239000001631 piper nigrum l. fruit oil black Substances 0.000 claims abstract description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- -1 compound phosphate Chemical class 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 42
- 239000004816 latex Substances 0.000 claims description 36
- 229920000126 latex Polymers 0.000 claims description 36
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000002131 composite material Substances 0.000 claims description 24
- 241000251468 Actinopterygii Species 0.000 claims description 23
- 235000015277 pork Nutrition 0.000 claims description 23
- 210000000481 breast Anatomy 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 238000005057 refrigeration Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000005086 pumping Methods 0.000 claims description 10
- 239000006227 byproduct Substances 0.000 claims description 5
- 238000005253 cladding Methods 0.000 claims description 5
- 238000012423 maintenance Methods 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000021317 phosphate Nutrition 0.000 abstract 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 229940071440 soy protein isolate Drugs 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 44
- 238000003860 storage Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000019690 meat sausages Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000012549 training Methods 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
Abstract
The present invention discloses a quick-frozen preserved egg flavored sandwich sausage and a processing technology thereof. The quick-frozen preserved egg flavored sandwich sausage consists of an outer layer skin pulp and an inner core filling and is characterized in that the outer layer skin pulp consists of frozen fresh water minced fillet, skinless chicken breast meat, salad oil, soy protein isolate powder, starch, ice water, compound phosphate, edible salt, white granulated sugar, and white pepper; and the inner core filling consists of pig lean meat, pig fat, whole egg liquid, starch, compound phosphates, sodium carbonate, calcium hydroxide, edible salt, white granulated sugar, and black pepper oil. The obtained product is reasonable in protein ratio, compact in meat quality, nutritious and delicious, and safe and healthy, and the production process is simple, easy to operate, and cost saving, and also greatly reduces the labor intensity.
Description
Technical field
The present invention relates to food processing field, is a kind of quick-frozen lime-preserved egg taste Sandwich sausage and processing technology thereof specifically.
Background technology
lime-preserved eggcontaining several mineral materials, fat and total amount of heat lower, it can stimulate
digestive organs, improve a poor appetite, promote digesting and assimilating of nutrition, neutralization
hydrochloric acid in gastric juice, refrigerant, step-down; There is effect of moistening lung, nourishing yin and stopping bleeding, cool intestines, antidiarrheal.In addition,
lime-preserved eggalso have the effect of protection blood vessel, carry in addition simultaneously
high iq, the function of protection brain.Based on above effect, lime-preserved egg is applied in food-processing industry, is especially applied in manufactured meat intestines.
Traditional meat sausage containing preserved eggs is directly add in formula for the using method of lime-preserved egg, and so, the harmful substance in lime-preserved egg just can be formed residual, threatens the healthy of people, does not meet food security, healthy standard.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of nutrition is delicious, the quick-frozen lime-preserved egg taste Sandwich sausage of safety and Health and processing technology thereof.
For achieving the above object, the technical solution used in the present invention is: a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, described outer layer white latex is made up of the gruel of frozen fresh water fish, peeling Fresh Grade Breast, salad oil, soybean isolate protein powder, starch, frozen water, composite phosphate, salt, white granulated sugar, white pepper powder; Described inner core fillings is made up of lean pork, pig show condition, egg pulp, starch, composite phosphate, sodium carbonate, calcium hydroxide, salt, white granulated sugar, black pepper oil.
Further, a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, in gross mass 100%, described outer layer white latex is by the rotten 30%-40% of frozen fresh water fish, peeling Fresh Grade Breast 30%-40%, salad oil 5%-15%, soybean isolate protein powder 1%-5%, starch 5%-10%, frozen water 5%-10%, composite phosphate 0.1%-0.5%, salt 1%-2%, white granulated sugar 1%-3%, white pepper powder 0.1%-0.3%; Described inner core fillings is by lean pork 10%-25%, pig show condition 5%-15%, egg pulp 45%-70%, starch 3%-8%, composite phosphate 0.1-0.5%, sodium carbonate 0.1-0.8%, calcium hydroxide 0.01-0.2%, salt 1%-2%, white granulated sugar 1%-3%, black pepper oil 0.1%-0.3%.
As preferably, a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, in gross mass 100%, described outer layer white latex is by frozen fresh water fish gruel 35%, peeling Fresh Grade Breast 35%, salad oil 10%, soybean isolate protein powder 3%, starch 7.5%, frozen water 7.5%, composite phosphate 0.3%, salt 1.5%, white granulated sugar 2%, white pepper powder 0.2%; Described inner core fillings is by lean pork 17.5%, pig show condition 10%, egg pulp 57.5%, starch 5.5%, composite phosphate 0.3%, sodium carbonate 0.5%, calcium hydroxide 0.11%, salt 1.5%, white granulated sugar 2%, black pepper oil 0.2%.
As preferably, the ratio of described outer layer white latex and inner core fillings is 1:3.
As preferably, described starch is one or more in farina, cornstarch or tapioca.
The invention still further relates to a kind of processing technology of quick-frozen lime-preserved egg taste Sandwich sausage, comprise the following steps:
Step one, to thaw: required frozen fresh water fish is rotten, peeling Fresh Grade Breast, lean pork are placed in the workshop condition of less than 12 DEG C, carry out nature and thaw to half thawed state, and maintenance central temperature is at-2-2 DEG C;
Step 2, batching: take supplementary material by proportioning;
Step 3, cut and mix:
(1) outer cutting of latex material is mixed: the minced fish thawed, peeling Fresh Grade Breast are put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-6min, slowly add salad oil again to cut with 3600r/min and mix 2min-4min, finally add other auxiliary materials, flavoring, starch, frozen water with 1000r/min cut mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa-0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
(2) cutting of inner core fillings is mixed: the lean pork thawed is put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-5min, slowly add pig show condition again to cut with 3600r/min and mix 2min-4min, add chilled egg liquid to cut with 3000r/min and mix 1min-3min, finally add starch and remaining all auxiliary materials to cut with 1000r/min and mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa--0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
Step 4, filling: to carry out filling with pumping machine, in the cladding bucket that the outer latex material cut and inner core fillings are poured into pumping machine respectively and fillings bucket, skin filling ratio is 1:3, selects 52mm plastic casing filling;
Step 5, boiling: the semi-finished product of having filled with, put into cook vat boiling, and water temperature rises to 85 DEG C-90 DEG C, time 20min-30min;
Step 6, precooling: the pre-cooling pond product after boiling being put into water temperature 10 DEG C-15 DEG C, pre-coo time is 45s-50s, and product center temperature is down to 50 DEG C;
Step 7, stripping casing, section: when after product cooling, put into slicer after peeling off casing, cut into slices according to specification requirement, slice thickness is 1-2cm;
Step 8, quick-frozen: product is put into mono-frozen machine quick-frozen;
Step 9, packaging, refrigeration: packed as requested in the environment of central temperature less than-18 DEG C by product, be transported to after packaging in the freezer of-20 DEG C--10 DEG C and refrigerate, the refrigeration phase is no more than 12 months.
Owing to have employed technique scheme, usefulness of the present invention is:
1, the present invention adopts the combination of egg and calcium hydroxide to make product have the fragrance of strong lime-preserved egg, is different from the mode that general meat sausage containing preserved eggs directly adds shaping lime-preserved egg, and unharmful substance remains, and makes people eat safety healthy again;
2, the present invention adopts the flesh of fish, chicken, pork and egg as major ingredient, and protein is wherein organically combined, and arranges in pairs or groups more reasonable, is more conducive to the absorption and digestion of people to protein;
3, processing technology of the present invention is simple, easy to operate, and obtained product meat compacts, and resistance to boiling, is applicable to the raw material doing the cuisines such as chafing dish, spicy soup.
Products obtained therefrom protein reasonable mixture ratio of the present invention, meat compacts, and nutrition is delicious, safety and Health, and production technology is simple, easy to operate, also greatly reduces the labour intensity of workman while of cost-effective.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention will be further described.
Embodiment one: a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, described outer layer white latex is made up of the gruel of frozen fresh water fish, peeling Fresh Grade Breast, salad oil, soybean isolate protein powder, starch, frozen water, composite phosphate, salt, white granulated sugar, white pepper powder; Described inner core fillings is made up of lean pork, pig show condition, egg pulp, starch, composite phosphate, sodium carbonate, calcium hydroxide, salt, white granulated sugar, black pepper oil.
Further, a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, in gross mass 100%, described outer layer white latex is by frozen fresh water fish gruel 30%, peeling Fresh Grade Breast 30%, salad oil 5%, soybean isolate protein powder 1%, starch 5%, frozen water 5%, composite phosphate 0.1%, salt 1%, white granulated sugar 1%, white pepper powder 0.1%; Described inner core fillings is by lean pork 10%, pig show condition 5%, egg pulp 45%, starch 3%, composite phosphate 0.1, sodium carbonate 0.1, calcium hydroxide 0.01, salt 1%, white granulated sugar 1%, black pepper oil 0.1%.
The processing technology of above-mentioned quick-frozen lime-preserved egg taste Sandwich sausage, comprises the following steps:
Step one, to thaw: required frozen fresh water fish is rotten, peeling Fresh Grade Breast, lean pork are placed in the workshop condition of less than 12 DEG C, carry out nature and thaw to half thawed state, and maintenance central temperature is at-2-2 DEG C;
Step 2, batching: take supplementary material by proportioning;
Step 3, cut and mix:
(1) outer cutting of latex material is mixed: the minced fish thawed, peeling Fresh Grade Breast are put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-6min, slowly add salad oil again to cut with 3600r/min and mix 2min-4min, finally add other auxiliary materials, flavoring, starch, frozen water with 1000r/min cut mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa-0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
(2) cutting of inner core fillings is mixed: the lean pork thawed is put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-5min, slowly add pig show condition again to cut with 3600r/min and mix 2min-4min, add chilled egg liquid to cut with 3000r/min and mix 1min-3min, finally add starch and remaining all auxiliary materials to cut with 1000r/min and mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa--0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
Step 4, filling: to carry out filling with pumping machine, in the cladding bucket that the outer latex material cut and inner core fillings are poured into pumping machine respectively and fillings bucket, skin filling ratio is 1:3, selects 52mm plastic casing filling;
Step 5, boiling: the semi-finished product of having filled with, put into cook vat boiling, and water temperature rises to 85 DEG C-90 DEG C, time 20min-30min;
Step 6, precooling: the pre-cooling pond product after boiling being put into water temperature 10 DEG C-15 DEG C, pre-coo time is 45s-50s, and product center temperature is down to 50 DEG C;
Step 7, stripping casing, section: when after product cooling, put into slicer after peeling off casing, cut into slices according to specification requirement, slice thickness is 1-2cm;
Step 8, quick-frozen: product is put into mono-frozen machine quick-frozen;
Step 9, packaging, refrigeration: packed as requested in the environment of central temperature less than-18 DEG C by product, be transported to after packaging in the freezer of-20 DEG C and refrigerate, and the refrigeration phase is no more than 12 months.
Embodiment two: a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, described outer layer white latex is made up of the gruel of frozen fresh water fish, peeling Fresh Grade Breast, salad oil, soybean isolate protein powder, starch, frozen water, composite phosphate, salt, white granulated sugar, white pepper powder; Described inner core fillings is made up of lean pork, pig show condition, egg pulp, starch, composite phosphate, sodium carbonate, calcium hydroxide, salt, white granulated sugar, black pepper oil.
Further, a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, in gross mass 100%, described outer layer white latex is by frozen fresh water fish gruel 35%, peeling Fresh Grade Breast 35%, salad oil 10%, soybean isolate protein powder 3%, starch 7.5%, frozen water 7.5%, composite phosphate 0.3%, salt 1.5%, white granulated sugar 2%, white pepper powder 0.2%; Described inner core fillings is by lean pork 17.5%, pig show condition 10%, egg pulp 57.5%, starch 5.5%, composite phosphate 0.3%, sodium carbonate 0.5%, calcium hydroxide 0.11%, salt 1.5%, white granulated sugar 2%, black pepper oil 0.2%.
The processing technology of above-mentioned quick-frozen lime-preserved egg taste Sandwich sausage, comprises the following steps:
Step one, to thaw: required frozen fresh water fish is rotten, peeling Fresh Grade Breast, lean pork are placed in the workshop condition of less than 12 DEG C, carry out nature and thaw to half thawed state, and maintenance central temperature is at-2-2 DEG C;
Step 2, batching: take supplementary material by proportioning;
Step 3, cut and mix:
(1) outer cutting of latex material is mixed: the minced fish thawed, peeling Fresh Grade Breast are put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-6min, slowly add salad oil again to cut with 3600r/min and mix 2min-4min, finally add other auxiliary materials, flavoring, starch, frozen water with 1000r/min cut mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa-0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
(2) cutting of inner core fillings is mixed: the lean pork thawed is put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-5min, slowly add pig show condition again to cut with 3600r/min and mix 2min-4min, add chilled egg liquid to cut with 3000r/min and mix 1min-3min, finally add starch and remaining all auxiliary materials to cut with 1000r/min and mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa--0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
Step 4, filling: to carry out filling with pumping machine, in the cladding bucket that the outer latex material cut and inner core fillings are poured into pumping machine respectively and fillings bucket, skin filling ratio is 1:3, selects 52mm plastic casing filling;
Step 5, boiling: the semi-finished product of having filled with, put into cook vat boiling, and water temperature rises to 85 DEG C-90 DEG C, time 20min-30min;
Step 6, precooling: the pre-cooling pond product after boiling being put into water temperature 10 DEG C-15 DEG C, pre-coo time is 45s-50s, and product center temperature is down to 50 DEG C;
Step 7, stripping casing, section: when after product cooling, put into slicer after peeling off casing, cut into slices according to specification requirement, slice thickness is 1-2cm;
Step 8, quick-frozen: product is put into mono-frozen machine quick-frozen;
Step 9, packaging, refrigeration: packed as requested in the environment of central temperature less than-18 DEG C by product, be transported to after packaging in the freezer of-15 DEG C and refrigerate, and the refrigeration phase is no more than 12 months.
Embodiment three: a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, described outer layer white latex is made up of the gruel of frozen fresh water fish, peeling Fresh Grade Breast, salad oil, soybean isolate protein powder, starch, frozen water, composite phosphate, salt, white granulated sugar, white pepper powder; Described inner core fillings is made up of lean pork, pig show condition, egg pulp, starch, composite phosphate, sodium carbonate, calcium hydroxide, salt, white granulated sugar, black pepper oil.
Further, a kind of quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, in gross mass 100%, described outer layer white latex is by frozen fresh water fish gruel 40%, peeling Fresh Grade Breast 40%, salad oil 15%, soybean isolate protein powder 5%, starch 10%, frozen water 10%, composite phosphate 0.5%, salt 2%, white granulated sugar 3%, white pepper powder 0.3%; Described inner core fillings is by lean pork 25%, pig show condition 15%, egg pulp 70%, starch 8%, composite phosphate 0.5%, sodium carbonate 0.8%, calcium hydroxide 0.2%, salt 2%, white granulated sugar 3%, black pepper oil 0.3%.
The processing technology of above-mentioned quick-frozen lime-preserved egg taste Sandwich sausage, comprises the following steps:
Step one, to thaw: required frozen fresh water fish is rotten, peeling Fresh Grade Breast, lean pork are placed in the workshop condition of less than 12 DEG C, carry out nature and thaw to half thawed state, and maintenance central temperature is at-2-2 DEG C;
Step 2, batching: take supplementary material by proportioning;
Step 3, cut and mix:
(1) outer cutting of latex material is mixed: the minced fish thawed, peeling Fresh Grade Breast are put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-6min, slowly add salad oil again to cut with 3600r/min and mix 2min-4min, finally add other auxiliary materials, flavoring, starch, frozen water with 1000r/min cut mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa--0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
(2) cutting of inner core fillings is mixed: the lean pork thawed is put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-5min, slowly add pig show condition again to cut with 3600r/min and mix 2min-4min, add chilled egg liquid to cut with 3000r/min and mix 1min-3min, finally add starch and remaining all auxiliary materials to cut with 1000r/min and mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa--0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
Step 4, filling: to carry out filling with pumping machine, in the cladding bucket that the outer latex material cut and inner core fillings are poured into pumping machine respectively and fillings bucket, skin filling ratio is 1:3, selects 52mm plastic casing filling;
Step 5, boiling: the semi-finished product of having filled with, put into cook vat boiling, and water temperature rises to 85 DEG C-90 DEG C, time 20min-30min;
Step 6, precooling: the pre-cooling pond product after boiling being put into water temperature 10 DEG C-15 DEG C, pre-coo time is 45s-50s, and product center temperature is down to 50 DEG C;
Step 7, stripping casing, section: when after product cooling, put into slicer after peeling off casing, cut into slices according to specification requirement, slice thickness is 1-2cm;
Step 8, quick-frozen: product is put into mono-frozen machine quick-frozen;
Step 9, packaging, refrigeration: packed as requested in the environment of central temperature less than-18 DEG C by product, be transported to after packaging in the freezer of-10 DEG C and refrigerate, and the refrigeration phase is no more than 12 months.
Below by hedonic scoring system to invention gained quick-frozen lime-preserved egg taste Sandwich sausage when different refrigerated storage temperature, its quality is passed a judgement.
Subjective appreciation method is as follows:
1, raw material is evaluated: after gained quick-frozen lime-preserved egg taste Sandwich sausage thaws in Example one (refrigerated storage temperature-20 DEG C), embodiment two (refrigerated storage temperature-15 DEG C) and embodiment three (refrigerated storage temperature-10 DEG C) respectively, carry out shortening, the refrigeration phase is 3 months.
2, evaluation group: select 20 subjective appreciation composition of personnel evaluation groups through professional training, evaluates evaluation raw material.
3, evaluation criteria (see table 1):
4, evaluation result (see table 2):
5, interpretation of result: known by table 2, gained quick-frozen lime-preserved egg taste Sandwich sausage of the present invention is under different refrigerated storage temperatures, its quality is also different, wherein, gained quick-frozen lime-preserved egg taste Sandwich sausage scoring the highest (92 points) in embodiment two (refrigerated storage temperature-15 DEG C), embodiment one (-20 DEG C) is taken second place, embodiment three (-10 DEG C) is the poorest, namely, when refrigerating gained quick-frozen lime-preserved egg taste Sandwich sausage of the present invention, temperature is unsuitable too high or too low, otherwise can affect its quality.
In sum, in the above embodiment of the present invention, embodiment two, when namely refrigerated storage temperature is-15 DEG C, gained quick-frozen lime-preserved egg taste Sandwich sausage quality is best.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (6)
1. a quick-frozen lime-preserved egg taste Sandwich sausage, be made up of outer latex and inner core fillings, it is characterized in that, described outer layer white latex is made up of the gruel of frozen fresh water fish, peeling Fresh Grade Breast, salad oil, soybean isolate protein powder, starch, frozen water, composite phosphate, salt, white granulated sugar, white pepper powder; Described inner core fillings is made up of lean pork, pig show condition, egg pulp, starch, composite phosphate, sodium carbonate, calcium hydroxide, salt, white granulated sugar, black pepper oil.
2. a kind of quick-frozen lime-preserved egg taste Sandwich sausage according to claim 1, be made up of outer latex and inner core fillings, it is characterized in that, in gross mass 100%, described outer layer white latex is by the rotten 30%-40% of frozen fresh water fish, peeling Fresh Grade Breast 30%-40%, salad oil 5%-15%, soybean isolate protein powder 1%-5%, starch 5%-10%, frozen water 5%-10%, composite phosphate 0.1%-0.5%, salt 1%-2%, white granulated sugar 1%-3%, white pepper powder 0.1%-0.3%; Described inner core fillings is by lean pork 10%-25%, pig show condition 5%-15%, egg pulp 45%-70%, starch 3%-8%, composite phosphate 0.1-0.5%, sodium carbonate 0.1-0.8%, calcium hydroxide 0.01-0.2%, salt 1%-2%, white granulated sugar 1%-3%, black pepper oil 0.1%-0.3%.
3. a kind of quick-frozen lime-preserved egg taste Sandwich sausage according to claim 1, be made up of outer latex and inner core fillings, it is characterized in that, in gross mass 100%, described outer layer white latex is by frozen fresh water fish gruel 35%, peeling Fresh Grade Breast 35%, salad oil 10%, soybean isolate protein powder 3%, starch 7.5%, frozen water 7.5%, composite phosphate 0.3%, salt 1.5%, white granulated sugar 2%, white pepper powder 0.2%; Described inner core fillings is by lean pork 17.5%, pig show condition 10%, egg pulp 57.5%, starch 5.5%, composite phosphate 0.3%, sodium carbonate 0.5%, calcium hydroxide 0.11%, salt 1.5%, white granulated sugar 2%, black pepper oil 0.2%.
4. a kind of quick-frozen lime-preserved egg taste Sandwich sausage according to claim arbitrary in claim 1-3, it is characterized in that, the ratio of described outer layer white latex and inner core fillings is 1:3.
5. a kind of quick-frozen lime-preserved egg taste Sandwich sausage according to claim arbitrary in claim 1-3, it is characterized in that, described starch is one or more in farina, cornstarch or tapioca.
6. the processing technology of a kind of quick-frozen lime-preserved egg taste Sandwich sausage according to claim arbitrary in claim 1-5, is characterized in that, comprise the following steps:
Step one, to thaw: required frozen fresh water fish is rotten, peeling Fresh Grade Breast, lean pork are placed in the workshop condition of less than 12 DEG C, carry out nature and thaw to half thawed state, and maintenance central temperature is at-2-2 DEG C;
Step 2, batching: take supplementary material by proportioning;
Step 3, cut and mix:
(1) outer cutting of latex material is mixed: the minced fish thawed, peeling Fresh Grade Breast are put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-6min, slowly add salad oil again to cut with 3600r/min and mix 2min-4min, finally add other auxiliary materials, flavoring, starch, frozen water with 1000r/min cut mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa--0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
(2) cutting of inner core fillings is mixed: the lean pork thawed is put into cutmixer, add salt, phosphate to cut with 3600r/min and mix 3min-5min, slowly add pig show condition again to cut with 3600r/min and mix 2min-4min, add chilled egg liquid to cut with 3000r/min and mix 1min-3min, finally add starch and remaining all auxiliary materials to cut with 1000r/min and mix 1min-2min mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa-0.08Mpa, time is 1min-5min, and after taking the dish out of the pot, fillings temperature controls below 10 DEG C;
Step 4, filling: to carry out filling with pumping machine, in the cladding bucket that the outer latex material cut and inner core fillings are poured into pumping machine respectively and fillings bucket, skin filling ratio is 1:3, selects 52mm plastic casing filling;
Step 5, boiling: the semi-finished product of having filled with, put into cook vat boiling, and water temperature rises to 85 DEG C-90 DEG C, time 20min-30min;
Step 6, precooling: the pre-cooling pond product after boiling being put into water temperature 10 DEG C-15 DEG C, pre-coo time is 45s-50s, and product center temperature is down to 50 DEG C;
Step 7, stripping casing, section: when after product cooling, put into slicer after peeling off casing, cut into slices according to specification requirement, slice thickness is 1-2cm;
Step 8, quick-frozen: product is put into mono-frozen machine quick-frozen;
Step 9, packaging, refrigeration: packed as requested in the environment of central temperature less than-18 DEG C by product, be transported to after packaging in the freezer of-20 DEG C--10 DEG C and refrigerate, the refrigeration phase is no more than 12 months.
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| CN201510625236.9A CN105266050A (en) | 2015-09-28 | 2015-09-28 | Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof |
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| CN201510625236.9A CN105266050A (en) | 2015-09-28 | 2015-09-28 | Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261963A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of bag heart fish roe sausage and processing technique thereof |
| CN108813401A (en) * | 2018-07-05 | 2018-11-16 | 临沂金锣文瑞食品有限公司 | A kind of Sandwich sausage and its processing method |
| CN110236139A (en) * | 2019-07-29 | 2019-09-17 | 福建省龙港食品开发有限公司 | Sandwich fish intestines and preparation method thereof |
| CN110959815A (en) * | 2018-09-30 | 2020-04-07 | 广东澳利茗航空食品有限公司 | Method for making steamed chicken sausage |
| CN113729177A (en) * | 2021-09-09 | 2021-12-03 | 辽宁海岳食品有限公司 | High-protein fish meat rice-cooking sausage |
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- 2015-09-28 CN CN201510625236.9A patent/CN105266050A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261963A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of bag heart fish roe sausage and processing technique thereof |
| CN108813401A (en) * | 2018-07-05 | 2018-11-16 | 临沂金锣文瑞食品有限公司 | A kind of Sandwich sausage and its processing method |
| CN110959815A (en) * | 2018-09-30 | 2020-04-07 | 广东澳利茗航空食品有限公司 | Method for making steamed chicken sausage |
| CN110236139A (en) * | 2019-07-29 | 2019-09-17 | 福建省龙港食品开发有限公司 | Sandwich fish intestines and preparation method thereof |
| CN113729177A (en) * | 2021-09-09 | 2021-12-03 | 辽宁海岳食品有限公司 | High-protein fish meat rice-cooking sausage |
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Application publication date: 20160127 |