CN105558880A - Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage - Google Patents
Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage Download PDFInfo
- Publication number
- CN105558880A CN105558880A CN201510972649.4A CN201510972649A CN105558880A CN 105558880 A CN105558880 A CN 105558880A CN 201510972649 A CN201510972649 A CN 201510972649A CN 105558880 A CN105558880 A CN 105558880A
- Authority
- CN
- China
- Prior art keywords
- sootiness
- parts
- smoking
- traditional
- preparation technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 29
- 230000000391 smoking effect Effects 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 title abstract 4
- 235000015278 beef Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 10
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000010452 phosphate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 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 abstract description 8
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 239000000779 smoke Substances 0.000 claims description 33
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- 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 invention provides a red sausage based on the combination of a smoking liquid with traditional smoking and a preparation process of the red sausage and belongs to the technical field of food processing. The red sausage mainly comprises, by weight: 80-90 parts of beef, 10-20 parts of chicken skin, 1.5-2.5 parts of edible salt, 1.5-2.5 parts of sugar, 0.05-0.1 part of a smoking liquid, 0.3-0.5 part of spices, 50-60 parts of water, 0.2-0.4 part of a composite phosphate, 4-6 parts of starch, 0.01-0.02 part of a nitrite, and 0.05-0.1 part of sodium isoascorbate; through the main processes: thawing and finishing, mincing, tumbling and pickling, stuffing, drying, steaming and boiling, smoking, cooling, vacuum packaging, sterilizing, cooling and storing, the red sausage based on the combination of the smoking liquid with traditional smoking that is high in nutritional value, good in taste and good in quality and its preparation process that is simple and highly operable are provided.
Description
technical field:
A kind of bologna sausage of combining based on smoke solution and traditional sootiness of the present invention and preparation technology thereof belong to food processing field, particularly relate to smoking food field.
background technology:
Harbin sausage is very popular with its smoked flavor, smoking process can make meat products dewater, produce strong fragrance, be improved the color of meat simultaneously, prevent the effect such as fat oxidation, sterilizing, the production method of smoke has the direct fumigating methods such as timber or in food, adds smoke solution and obtain;
Timber smoke fumigating time is longer, and flue gas concentration is wayward, and while production efficiency is low, fire-cures for a long time and can produce carcinogenic substance, and inside and outside bologna sausage, smoke concentration is inconsistent, smoke floats on top layer; And shorter by the bologna sausage storage period of directly adding smoke solution, oxidation resistance is more weak, and product is perishable, therefore uses merely the product of smoke solution often to need to add a large amount of anticorrisive agent, does not meet the pursuit of modern to healthy food.
summary of the invention:
The object of the present invention is to provide that technique is simple, production efficiency is high, smoke is consistent, oxidation resistance by force, the bologna sausage that combines based on smoke solution and traditional sootiness of good a kind of of not perishable, color and luster mouthfeel and preparation technology thereof.
A kind of beef bologna sausage combined based on smoke solution and traditional sootiness mainly comprises by weight: beef 80-90 part, cock skin 10-20 part, salt 1.5-2.5 part, sugared 1.5-2.5 part, smoke solution 0.05-0.1 part, spice 0.3-0.5 part and water 50-60 part, composite phosphate 0.2-0.4 part, starch 4-6 part, nitrite 0.01-0.02 part, sodium isoascorbate 0.05-0.1 part;
Preferred: 90 parts, beef, cock skin 10 parts, salt 2 parts, sugar 2 parts, smoke solution 0.05 part, spice 0.4 part and 50 parts, water, composite phosphate 0.3 part, starch 5 parts, nitrite 0.01 part, sodium isoascorbate 0.05 part;
Described beef lean meat accounts for 70-80%;
Based on a preparation technology for the beef bologna sausage that smoke solution and traditional sootiness combine, key step comprises: thaw, repair → twist system → tumbling, pickle → bowel lavage → drying → boiling → sootiness → cooling → vacuum packaging → sterilization → cooling → warehouse-in;
In described sootiness step, first with naked light bake there is fold to intestines body surface skin time, change sootiness into;
Described smoke curing temperature is 60-80 DEG C, and the time of smoking is 1.5-2.5h;
Described sootiness material is fruit tree, preferably apple wood;
Preferably smoking temperature is 80 DEG C, and the time of smoking is 2h.
By the method traditional fruit tree sootiness and smoke solution combined, further optimize bologna sausage preparation technology, make consistent inside and outside bologna sausage smoke while, extend the storage time of bologna sausage, and ensure that the color and luster mouthfeel of bologna sausage is healthy with high-quality, the production efficiency of raising bologna sausage.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of beef bologna sausage combined based on smoke solution and traditional sootiness mainly comprises: beef 80kg, cock skin 20kg, salt 1.5kg, sugared 1.5kg, smoke solution 50g, spice 300g and water 50kg, composite phosphate 200g, starch 4kg, nitrite 10g, sodium isoascorbate 50g;
Described beef lean meat accounts for 70%;
Based on a preparation technology for the beef bologna sausage that smoke solution and traditional sootiness combine, key step comprises: thaw, repair → twist system → tumbling, pickle → bowel lavage → drying → boiling → sootiness → cooling → vacuum packaging → sterilization → cooling → warehouse-in;
In described sootiness step, first with naked light bake there is fold to intestines body surface skin time, change sootiness into;
Described smoke curing temperature is 60 DEG C, and the time of smoking is 2.5h;
Described sootiness material is fruit tree;
Embodiment 2
A kind of beef bologna sausage combined based on smoke solution and traditional sootiness mainly comprises: beef 90kg, cock skin 10kg, salt 2kg, sugared 2kg, smoke solution 0.05kg, spice 0.4kg and water 50kg, composite phosphate 0.3kg, starch 5kg, nitrite 0.01kg, sodium isoascorbate 0.05kg; Beef lean meat accounts for 80% of beef;
The preparation technology of described bologna sausage is identical with embodiment 1, and smoking material is applewood, and smoking temperature is 80 DEG C, and the time of smoking is 2h.
Embodiment 3
A kind of beef bologna sausage combined based on smoke solution and traditional sootiness mainly comprises: beef 90kg, cock skin 10kg, salt 2.5kg, sugared 2.5kg, smoke solution 0.1kg, spice 0.5kg and water 60kg, composite phosphate 0.4kg, starch 6kg, nitrite 0.02kg, sodium isoascorbate 0.1kg; Beef lean meat accounts for 80% of beef;
The preparation technology of this bologna sausage described, key step comprises: thaw, repair → twist system → tumbling, pickle → bowel lavage → drying → boiling → sootiness → cooling → vacuum packaging → sterilization → cooling → warehouse-in;
In described sootiness step, first with naked light bake there is fold to intestines body surface skin time, change sootiness into, smoke curing temperature is 80 DEG C, and the time of smoking is 1.5h.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. based on the bologna sausage that smoke solution and traditional sootiness combine, it is characterized in that: mainly comprise beef 80-90 part by weight, cock skin 10-20 part, salt 1.5-2.5 part, sugared 1.5-2.5 part, smoke solution 0.05-0.1 part, spice 0.3-0.5 part and water 50-60 part, composite phosphate 0.2-0.4 part, starch 4-6 part, nitrite 0.01-0.02 part, sodium isoascorbate 0.05-0.1 part.
2. a kind of bologna sausage combined based on smoke solution and traditional sootiness according to claim 1, is characterized in that: mainly comprise 90 parts, beef by weight, cock skin 10 parts, salt 2 parts, sugar 2 parts, smoke solution 0.05 part, spice 0.4 part and 50 parts, water, composite phosphate 0.3 part, starch 5 parts, nitrite 0.01 part, sodium isoascorbate 0.05 part.
3. a kind of bologna sausage combined based on smoke solution and traditional sootiness according to claim 1,2, is characterized in that: described beef lean meat accounts for 70-80%.
4. the preparation technology of a kind of bologna sausage combined based on smoke solution and traditional sootiness according to claim 1, it is characterized in that: key step comprises, thaw, repair → the system of twisting → tumbling, pickle → bowel lavage → drying → boiling → sootiness → cooling → vacuum packaging → sterilization → cooling → warehouse-in.
5. preparation technology according to claim 4, is characterized in that: in described sootiness step, first with naked light bake there is fold to intestines body surface skin time, change sootiness into.
6. preparation technology according to claim 5, is characterized in that: described sootiness temperature is 60-80 DEG C, and the time of smoking is 1.5-2.5h.
7. preparation technology according to claim 6, is characterized in that: described sootiness material is fruit tree.
8. preparation technology according to claim 7, is characterized in that: described sootiness material is applewood.
9. preparation technology according to claim 8, is characterized in that: smoking temperature is 80 DEG C, and the time of smoking is 2h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510972649.4A CN105558880A (en) | 2015-12-23 | 2015-12-23 | Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510972649.4A CN105558880A (en) | 2015-12-23 | 2015-12-23 | Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558880A true CN105558880A (en) | 2016-05-11 |
Family
ID=55869996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510972649.4A Pending CN105558880A (en) | 2015-12-23 | 2015-12-23 | Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558880A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983091A (en) * | 2017-04-28 | 2017-07-28 | 合肥绿益食品有限公司 | Sootiness meat enema and preparation method thereof |
| CN110622888A (en) * | 2019-09-05 | 2019-12-31 | 福建铭发水产开发有限公司 | Preparation method of smoked and roasted eel |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191690A (en) * | 1997-12-29 | 1998-09-02 | 邵宏杰 | Smoked horse meat sausage and its production process |
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102613597A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant preserved meat ham food and processing process of instant preserved meat ham food |
| CN103141586A (en) * | 2013-03-28 | 2013-06-12 | 光明乳业股份有限公司 | Smoked processed cheese and preparation method thereof |
| CN104026613A (en) * | 2013-03-07 | 2014-09-10 | 青岛积德成食品有限公司 | Bologna sausage and making method thereof |
-
2015
- 2015-12-23 CN CN201510972649.4A patent/CN105558880A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191690A (en) * | 1997-12-29 | 1998-09-02 | 邵宏杰 | Smoked horse meat sausage and its production process |
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102613597A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant preserved meat ham food and processing process of instant preserved meat ham food |
| CN104026613A (en) * | 2013-03-07 | 2014-09-10 | 青岛积德成食品有限公司 | Bologna sausage and making method thereof |
| CN103141586A (en) * | 2013-03-28 | 2013-06-12 | 光明乳业股份有限公司 | Smoked processed cheese and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 车云波等: "《肉制品加工技术》", 31 May 2011, 中国质检出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983091A (en) * | 2017-04-28 | 2017-07-28 | 合肥绿益食品有限公司 | Sootiness meat enema and preparation method thereof |
| CN110622888A (en) * | 2019-09-05 | 2019-12-31 | 福建铭发水产开发有限公司 | Preparation method of smoked and roasted eel |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742864B (en) | Method for preparing smoked sausages | |
| CN101720950B (en) | Production technology for seasoned prawns with soft package | |
| CN105211930B (en) | A kind of smoke instant abalone and its processing method | |
| CN103478752A (en) | Preparation method for low-sodium-salt spiced beef leisure food | |
| CN103844276B (en) | The preparation method of the fried pork steak of a kind of Chinese style and product | |
| CN101999681A (en) | High-quality and low-cost meat product and industrial production method thereof | |
| CN104336662A (en) | Fish can and processing method thereof | |
| CN107410896A (en) | A kind of new Spiced beef processing technology | |
| CN103750354A (en) | Pickled pepper bullfrog processing technology | |
| CN102783667A (en) | Fast pickling method for parabramis pekinensis | |
| CN108029985A (en) | A kind of smoked flavor Western-style ham or smoked and cooked sausage and preparation method thereof | |
| CN104757606A (en) | Tea smoked fish and production method thereof | |
| CN102783671A (en) | Making method of sealed bream fish | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN103181572A (en) | Marinating material combination for sauced meat product and marinating method thereof | |
| CN104839782A (en) | Original canned clam | |
| CN101766312B (en) | Duck ham and preparation method thereof | |
| CN105558880A (en) | Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage | |
| KR20180063632A (en) | Method of manufacturing boiled pork and boiled pork manufactured by thereof | |
| CN103598608B (en) | Bologna sausage | |
| CN103960691A (en) | Processing and production technology of tea flavored salted bream fishes | |
| CN104068413B (en) | A kind of garlic intestines and processing technology thereof | |
| CN103070410A (en) | Manufacturing method of spiced chicken | |
| CN106616417A (en) | Processing method of fragrant marinated pig trotter | |
| CN101254003B (en) | Preparation of semi-dry flavouring fish food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |
|
| WD01 | Invention patent application deemed withdrawn after publication |