CN105942138A - Coloring method of ham sausage - Google Patents
Coloring method of ham sausage Download PDFInfo
- Publication number
- CN105942138A CN105942138A CN201610370597.8A CN201610370597A CN105942138A CN 105942138 A CN105942138 A CN 105942138A CN 201610370597 A CN201610370597 A CN 201610370597A CN 105942138 A CN105942138 A CN 105942138A
- Authority
- CN
- China
- Prior art keywords
- ham sausage
- sucrose solution
- pot
- golden yellow
- ham
- 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.)
- Granted
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000004040 coloring Methods 0.000 title abstract description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 27
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 10
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 10
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 10
- 229940046240 glucomannan Drugs 0.000 claims abstract description 10
- 235000010485 konjac Nutrition 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 10
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 10
- 238000013329 compounding Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 46
- 229930006000 Sucrose Natural products 0.000 claims description 46
- 239000005720 sucrose Substances 0.000 claims description 36
- 230000000968 intestinal effect Effects 0.000 claims description 14
- 238000010422 painting Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000002199 base oil Substances 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—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
Abstract
The invention relates to a coloring method of a ham sausage. The method comprises the following steps of (1) preparing the ham sausage; (2) preparing sweet water; (3) compounding the sweet water; (4) impregnating and baking ham sausage; (5) vacuum packaging; (6) sterilizing: pasteurizing the vacuumed and plastic packaged ham sausage to form a golden yellow ham sausage finished product. According to the coloring method of the ham sausage provided by the invention, white granulated sugar is adopted as a coloring raw material, and konjac glucomannan and food grade potassium chloride are compounded, so that the prepared ham sausage is golden, delicate, smooth and shine in appearance, and good in taste through a scientific process, and the appetite of people can be effectively improved.
Description
Technical field
The invention belongs to field of food, relate to the colouring of ham sausage, the painting methods of a kind of ham sausage.
Background technology
For ham sausage is the cold cuts series products that people more like, relatively other cooked meat products, it is simple to carry,
And the shelf-life is longer.At present, sausages product variety is more, the most all uses beaters' skin to record and forms,
Color is substantially meat primary colors.In order to improve outward appearance or even the mouthfeel of ham sausage, the employing mode of smoking also is had to add
Weight color.For the golden yellow ham sausage welcome by people, although caramel color can be used to paint,
But state food administration section limits and uses.
Generally, ham sausage is either smoked, tradition fill, does not change the overall appearance color of ham sausage,
The most do not change the shelf shelf-life of ham sausage.
By retrieval, not yet find patent document related with the present patent application.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of in good taste, shelf shelf-life
Length and the painting methods in flavous ham sausage.
The present invention realizes the technical scheme of purpose:
A kind of painting methods of ham sausage, step is:
(1) prepare ham sausage:
(2) prepare sucrose solution: base oil will be placed in pot, white sugar is put into pot stirring, is gradually heated up by pot, and
Do not stop stirring, until white sugar has just formed golden yellow, in pot, add the drinking water of doubling dose the most immediately,
Remove fire after boiled immediately, now in pot, form golden yellow sucrose solution；
(3) compound sucrose solution: in golden yellow sucrose solution, add Konjac glucomannan, be simultaneously introduced food-grade potassium chloride, now pot
Interior formation molten compounds sucrose solution；
(4) contaminate baking ham sausage: ham sausage step (1) prepared is immersed in compounding sucrose solution, soak 15-25
Minute so that ham sausage outer surface uniformly mounts one layer of compounding sucrose solution of dip-dye, takes out, places in baking box,
Baking 10-15 minute under 60-80 DEG C of temperature conditions, dries in the air cool；
Vacuum packaging: by dry in the air cool after ham sausage carry out evacuation, plastic sealing pack；
(6) sterilization: the ham sausage of evacuation plastic sealing pack is carried out bus sterilization, can form golden yellow Petaso
Intestinal finished product.
And, the ham sausage that the ham sausage that (1) described step is prepared makes is naked intestinal, or the filling of beaters' skin
Dress intestinal；Or the fill intestinal of breathability artificial casing.
And, described Konjac glucomannan adds according to the 0.5-1.0% ratio of sucrose solution weight golden yellow in pot.
And, described food-grade potassium chloride adds according to the 0.05-0.1% ratio of golden yellow sucrose solution weight.
Advantages of the present invention and good effect be:
1, the present invention uses white sugar to be colouring raw material, and konjac gum and food-grade potassium chloride, passes through section
The technique learned so that the appearance of ham of preparation is golden yellow tender and lovely smooth shinny, in good taste, can be effectively improved people
Appetite.
2, white sugar, Konjac glucomannan and the food-grade potassium chloride that the present invention is compounded, can produce chemistry work each other
With, form crystalline crackling at ham sausage outer surface, not only increase using effect, the most also to parcel in it
Ham sausage carries out blanketing effect, is effectively improved the shelf shelf-life of ham sausage: by measuring and calculating, the shelf-life can extend
10-15 days, drastically increase edible cycle and the logistics cost of ham sausage.
3, the golden yellow ham sausage prepared by the present invention, has opened up the frontier of process of producation of Ham intestines technique, is one
Plant brand-new ham sausage kind, commercially there is bigger application prospect.
Accompanying drawing explanation
Fig. 1 is the photo of traditional ham intestinal product；
Fig. 2 is the ham sausage product photo of the present patent application.
Detailed description of the invention
For the summary of the invention of the present invention, feature and effect can be further appreciated that, hereby enumerate following example, and join
Close accompanying drawing and describe in detail as follows.It should be noted that the present embodiment is illustrative, it not determinate, no
Can thus limit protection scope of the present invention.
Embodiment 1:
A kind of painting methods of ham sausage, step is:
(1) prepare ham sausage:
Conventionally being made by sausages product, made ham sausage can be naked intestinal, it is also possible to be
The fill intestinal of beaters' skin, or the fill intestinal of breathability artificial casing, standby；
(2) prepare sucrose solution:
Base oil will be placed in pot, white sugar 10 kilograms is put into pot stirring；Pot is gradually heated up, does not stop
Stirring, until white sugar has just formed golden yellow, adds the drinking water of 20 kilograms the most immediately in pot, burns
Remove fire after opening immediately, now in pot, form golden yellow sucrose solution；
(3) compound sucrose solution:
0.15 kilogram of Konjac glucomannan and 0.03 kilogram of food-grade potassium chloride is added, now in pot in golden yellow sucrose solution
Sucrose solution, Konjac glucomannan and food-grade potassium chloride produce chemistry colloid effect, golden yellow sucrose solution forms molten and compounds
Sucrose solution, standby；
(4) dip-dye baking ham sausage:
Ham sausage step (1) prepared is immersed in compounding sucrose solution, soaks 20 minutes so that ham sausage outer surface
Uniformly mount one layer of compounding sucrose solution of dip-dye, take out, place in baking box, baking under 70 DEG C of temperature conditionss
10 minutes, dry in the air cool；
(5) vacuum packaging:
By dry in the air cool after ham sausage carry out evacuation, plastic sealing pack；
(6) sterilization:
The ham sausage of evacuation plastic sealing pack is carried out bus sterilization, golden yellow ham sausage finished product can be formed.
Now, due to thermal expansion and the contraction of plastic packaging of ham sausage, it is formed uniformly one layer of smooth gold at ham sausage outer surface
The shinny crisp shell of yellow, crystalline in golden yellow in this crisp shell, include that dense meat is fragrant and fragrant and sweet taste.
Embodiment 2:
A kind of painting methods of ham sausage, step is:
(1) prepare ham sausage:
Conventionally being made by sausages product, made ham sausage can be naked intestinal, it is also possible to be
The fill intestinal of beaters' skin, standby；
(2) prepare sucrose solution:
Base oil will be placed in pot, white sugar 10 kilograms is put into pot stirring；Pot is gradually heated up, does not stop
Stirring, until white sugar has just formed golden yellow, adds the drinking water of 20 kilograms the most immediately in pot, burns
Remove fire after opening immediately, now in pot, form golden yellow sucrose solution；
(3) compound sucrose solution:
0.3 kilogram of Konjac glucomannan and 0.015 kilogram of food-grade potassium chloride is added, now in pot in golden yellow sucrose solution
Sucrose solution, Konjac glucomannan and food-grade potassium chloride produce chemistry colloid effect, golden yellow sucrose solution forms molten and compounds
Sucrose solution, standby；
(4) dip-dye baking ham sausage:
Ham sausage step (1) prepared is immersed in compounding sucrose solution, soaks 25 minutes so that ham sausage outer surface
Uniformly mount one layer of compounding sucrose solution of dip-dye, take out, place in baking box, baking under 60 DEG C of temperature conditionss
15 minutes, dry in the air cool；
(5) vacuum packaging:
By dry in the air cool after ham sausage carry out evacuation, plastic sealing pack；
(6) sterilization:
The ham sausage of evacuation plastic sealing pack is carried out bus sterilization, golden yellow ham sausage finished product can be formed.
Claims (4)
1. the painting methods of a ham sausage, it is characterised in that: step is:
(1) prepare ham sausage:
(2) prepare sucrose solution: base oil will be placed in pot, white sugar is put into pot stirring, is gradually heated up by pot, and
Do not stop stirring, until white sugar has just formed golden yellow, in pot, add the drinking water of doubling dose the most immediately,
Remove fire after boiled immediately, now in pot, form golden yellow sucrose solution；
(3) compound sucrose solution: in golden yellow sucrose solution, add Konjac glucomannan, be simultaneously introduced food-grade potassium chloride, now pot
Interior formation molten compounds sucrose solution；
(4) contaminate baking ham sausage: ham sausage step (1) prepared is immersed in compounding sucrose solution, soak 15-25
Minute so that ham sausage outer surface uniformly mounts one layer of compounding sucrose solution of dip-dye, takes out, places in baking box,
Baking 10-15 minute under 60-80 DEG C of temperature conditions, dries in the air cool；
Vacuum packaging: by dry in the air cool after ham sausage carry out evacuation, plastic sealing pack；
(6) sterilization: the ham sausage of evacuation plastic sealing pack is carried out bus sterilization, can form golden yellow Petaso
Intestinal finished product.
The painting methods of ham sausage the most according to claim 1, it is characterised in that: (1) described step is made
The ham sausage that standby ham sausage makes is naked intestinal, or the fill intestinal of beaters' skin；Or breathability is artificial
The fill intestinal of casing.
The painting methods of ham sausage the most according to claim 1, it is characterised in that: described Konjac glucomannan is pressed
0.5-1.0% ratio according to sucrose solution weight golden yellow in pot is added.
The painting methods of ham sausage the most according to claim 1, it is characterised in that: described food stage chlorine
Change potassium to add according to the 0.05-0.1% ratio of golden yellow sucrose solution weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610370597.8A CN105942138B (en) | 2016-07-28 | 2016-07-28 | A kind of painting methods of ham sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610370597.8A CN105942138B (en) | 2016-07-28 | 2016-07-28 | A kind of painting methods of ham sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105942138A true CN105942138A (en) | 2016-09-21 |
| CN105942138B CN105942138B (en) | 2018-12-21 |
Family
ID=56910180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610370597.8A Expired - Fee Related CN105942138B (en) | 2016-07-28 | 2016-07-28 | A kind of painting methods of ham sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942138B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455328A (en) * | 2008-12-29 | 2009-06-17 | 南京雨润食品有限公司 | Ham sausage color adding, protecting technique |
| CN102972745A (en) * | 2012-12-06 | 2013-03-20 | 如皋市坝新肠衣有限公司 | Intestine and casing color protecting process |
| CN105053145A (en) * | 2015-08-18 | 2015-11-18 | 如皋市坝新肠衣有限公司 | Sausage casing color protecting technology |
| CN105105097A (en) * | 2015-08-22 | 2015-12-02 | 河南众品食业股份有限公司 | Surface smoking and rapid coloring method for sausage type products |
-
2016
- 2016-07-28 CN CN201610370597.8A patent/CN105942138B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455328A (en) * | 2008-12-29 | 2009-06-17 | 南京雨润食品有限公司 | Ham sausage color adding, protecting technique |
| CN102972745A (en) * | 2012-12-06 | 2013-03-20 | 如皋市坝新肠衣有限公司 | Intestine and casing color protecting process |
| CN105053145A (en) * | 2015-08-18 | 2015-11-18 | 如皋市坝新肠衣有限公司 | Sausage casing color protecting technology |
| CN105105097A (en) * | 2015-08-22 | 2015-12-02 | 河南众品食业股份有限公司 | Surface smoking and rapid coloring method for sausage type products |
Non-Patent Citations (3)
| Title |
|---|
| 易维学: "焦糖的使用方法", 《食品工业科技》 * |
| 李丹等: "魔芋卡拉复配胶的低场核磁和质构特性研究", 《食品研究与开发》 * |
| 马春辉等: " 可食性胶原包装膜的研究进展", 《中国皮革》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105942138B (en) | 2018-12-21 |
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Granted publication date: 20181221 Termination date: 20210728 |