CN105942138B - A kind of painting methods of ham sausage - Google Patents
A kind of painting methods of ham sausage Download PDFInfo
- Publication number
- CN105942138B CN105942138B CN201610370597.8A CN201610370597A CN105942138B CN 105942138 B CN105942138 B CN 105942138B CN 201610370597 A CN201610370597 A CN 201610370597A CN 105942138 B CN105942138 B CN 105942138B
- Authority
- CN
- China
- Prior art keywords
- ham sausage
- syrup
- 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.)
- Expired - Fee Related
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000010422 painting Methods 0.000 title claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 35
- 235000020357 syrup Nutrition 0.000 claims abstract description 35
- 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 30
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- 239000001103 potassium chloride Substances 0.000 claims abstract description 11
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 11
- 238000004043 dyeing Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 210000000936 intestine Anatomy 0.000 claims description 13
- 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 description 9
- 241001312219 Amorphophallus konjac Species 0.000 claims description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 9
- 229920002581 Glucomannan Polymers 0.000 claims description 9
- 229940046240 glucomannan Drugs 0.000 claims description 9
- 235000010485 konjac Nutrition 0.000 claims description 9
- 238000013329 compounding Methods 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000002199 base oil Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 230000035699 permeability Effects 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims 1
- 230000008018 melting Effects 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000019823 konjac gum Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000779 smoke Substances 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The present invention relates to a kind of painting methods of ham sausage, step is: (1) preparing ham sausage: (2) preparing syrup；(3) syrup is compounded；(4) dip dyeing baking ham sausage；(5) it is vacuum-packed；(6) sterilize: will vacuumize and the ham sausage of plastic sealing pack carries out pasteurize, golden yellow ham sausage finished product can be formed.The present invention uses white granulated sugar for raw material of painting, and konjac gum and food-grade potassium chloride, by the technique of science, so that the appearance of ham of preparation is golden yellow delicate smooth shinny, and it is in good taste, the appetite of people can be effectively improved.
Description
Technical field
The invention belongs to field of food, are related to the colouring of ham sausage, especially a kind of painting methods of ham sausage.
Background technique
Ham sausage is the ripe meat products that people more like, easy to carry for other opposite cooked meat products, and is guaranteed the quality
Phase is longer.Currently, sausages product variety is more, all recorded mostly using beaters' skin, color is substantially meat
Primary colors.In order to improve the appearance or even mouthfeel of ham sausage, also has to use and smoke mode accent color.For what is welcome by people
Golden yellow ham sausage, although can be painted using caramel colorant, the limitation of state food administrative department is used.
Generally, ham sausage is either smoked, is traditional filling, does not change the overall appearance color of ham sausage, does not also have
There is the shelf shelf-life for changing ham sausage.
By retrieval, patent document related with the present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of in good taste, shelf long shelf-life and
In the painting methods of golden yellow ham sausage.
The present invention realizes that the technical solution of purpose is:
A kind of painting methods of ham sausage, step is:
(1) ham sausage is prepared:
(2) prepare syrup: base oil will be placed in pot, white granulated sugar is put into pot and is stirred, pot is gradually heated up, do not stop to stir
It mixes, until white granulated sugar just forms golden yellow, the drinking water of doubling dose is added into pot immediately at this time, removes fire immediately after boiled,
Golden yellow syrup is formed in pot at this time；
(3) compound syrup: konjac glucomannan being added into golden yellow syrup, while food-grade potassium chloride is added, formed in pot at this time
Molten compounds syrup；
(4) dip dyeing is baked ham sausage: (1) ham sausage that step is prepared is immersed in compounding syrup, is impregnated 15-25 minutes, is made
It obtains ham sausage outer surface and uniformly mounts one layer of compounding syrup of dip dyeing, take out, place into oven, in 60-80 DEG C of temperature condition
Lower baking 10-15 minutes, cools down；
(5) it is vacuum-packed: the ham sausage after cooling down is vacuumized, plastic sealing pack；
Sterilize: will vacuumize and plastic sealing pack ham sausage carry out pasteurize, can be formed golden yellow ham sausage at
Product.
Moreover, the ham sausage of (1) ham sausage production that the step is prepared is the filling intestines of naked intestines or beaters' skin；
The either filling intestines of gas permeability artificial casing.
Moreover, the konjac glucomannan is added according to the 0.5-1.0% ratio of syrup weight golden yellow in pot.
Moreover, the food-grade potassium chloride is added according to the 0.05-0.1% ratio of golden yellow syrup weight.
The advantages and positive effects of the present invention are:
1, the present invention uses white granulated sugar for raw material of painting, and konjac gum and food-grade potassium chloride, passes through the work of science
Skill, so that the appearance of ham of preparation is golden yellow delicate smooth shinny, it is in good taste, the appetite of people can be effectively improved.
2, white granulated sugar, konjac glucomannan and food-grade potassium chloride that the present invention is compounded, can produce chemical action, in fire each other
The parenteral surface of leg forms crystalline crackling, not only increases using effect, while also carrying out isolation effect to the ham sausage wrapped up in it
Answer, effectively improve the shelf shelf-life of ham sausage: by measuring and calculating, the shelf-life can extend 10-15 days, greatly improve ham sausage
The edible period and logistics cost.
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 a kind of completely new
Ham sausage kind, on the market have biggish application prospect.
Detailed description of the invention
Fig. 1 is the photo of traditional ham intestines product；
Fig. 2 is the ham sausage product photo of the present patent application.
Specific embodiment
In order to further understand the content, features and effects of the present invention, the following examples are hereby given, and cooperate attached drawing
Detailed description are as follows.It should be noted that the present embodiment be it is descriptive, be not restrictive, cannot thus limit the present invention
Protection scope.
Embodiment 1:
A kind of painting methods of ham sausage, step is:
(1) ham sausage is prepared:
Sausages product is conventionally made, made ham sausage can be naked intestines, be also possible to animal
The filling intestines of casing or the filling intestines of gas permeability artificial casing, it is spare；
(2) syrup is prepared:
Base oil will be placed in pot, 10 kilograms of white granulated sugar are put into pot and is stirred；Pot is gradually heated up, and is kept stirring, directly
Golden yellow is just formed to white granulated sugar, 20 kilograms of drinking water is added into pot immediately at this time, removes fire after boiled immediately, at this time pot
The golden yellow syrup of interior formation；
(3) syrup is compounded:
0.15 kilogram of konjac glucomannan and 0.03 kilogram of food-grade potassium chloride are added into golden yellow syrup, at this time the sugar in pot
Water, konjac glucomannan and food-grade potassium chloride generate chemical colloid effect, and golden yellow syrup forms molten and compounds syrup, spare；
(4) dip dyeing is baked ham sausage:
(1) ham sausage that step is prepared is immersed in compounding syrup, is impregnated 20 minutes, so that ham sausage outer surface is uniformly hung
Dress one layer of compounding syrup of dip dyeing, takes out, places into oven, be baked 10 minutes, cool down under the conditions of 70 DEG C of temperature；
(5) it is vacuum-packed:
Ham sausage after cooling down is vacuumized, plastic sealing pack；
(6) sterilize:
It will vacuumize and the ham sausage of plastic sealing pack carry out pasteurize, golden yellow ham sausage finished product can be formed.At this point,
Due to the thermal expansion of ham sausage and the contraction of plastic packaging, it is formed uniformly one layer of smooth shinny crisp shell of golden yellow in ham sausage outer surface,
It is crystalline in golden yellow in the crisp shell, it include dense meat perfume and fragrant and sweet taste.
Embodiment 2:
A kind of painting methods of ham sausage, step is:
(1) ham sausage is prepared:
Sausages product is conventionally made, made ham sausage can be naked intestines, be also possible to animal
The filling intestines of casing, it is spare；
(2) syrup is prepared:
Base oil will be placed in pot, 10 kilograms of white granulated sugar are put into pot and is stirred；Pot is gradually heated up, and is kept stirring, directly
Golden yellow is just formed to white granulated sugar, 20 kilograms of drinking water is added into pot immediately at this time, removes fire after boiled immediately, at this time pot
The golden yellow syrup of interior formation；
(3) syrup is compounded:
0.3 kilogram of konjac glucomannan and 0.015 kilogram of food-grade potassium chloride are added into golden yellow syrup, at this time the sugar in pot
Water, konjac glucomannan and food-grade potassium chloride generate chemical colloid effect, and golden yellow syrup forms molten and compounds syrup, spare；
(4) dip dyeing is baked ham sausage:
(1) ham sausage that step is prepared is immersed in compounding syrup, is impregnated 25 minutes, so that ham sausage outer surface is uniformly hung
Dress one layer of compounding syrup of dip dyeing, takes out, places into oven, be baked 15 minutes, cool down under the conditions of 60 DEG C of temperature；
(5) it is vacuum-packed:
Ham sausage after cooling down is vacuumized, plastic sealing pack；
(6) sterilize:
It will vacuumize and the ham sausage of plastic sealing pack carry out pasteurize, golden yellow ham sausage finished product can be formed.
Claims (4)
1. a kind of painting methods of ham sausage, it is characterised in that: step is:
(1) ham sausage is prepared:
(2) prepare syrup: base oil will be placed in pot, white granulated sugar is put into pot and is stirred, pot is gradually heated up, and is kept stirring, directly
Golden yellow is just formed to white granulated sugar, the drinking water of doubling dose is added into pot immediately at this time, removes fire after boiled immediately, at this time pot
The golden yellow syrup of interior formation；
(3) compound syrup: konjac glucomannan being added into golden yellow syrup, while food-grade potassium chloride is added, form melting in pot at this time
Shape compounds syrup；
(4) dip dyeing is baked ham sausage: (1) ham sausage that step is prepared is immersed in compounding syrup, is impregnated 15-25 minutes, so that fiery
The parenteral surface of leg uniformly mounts one layer of compounding syrup of dip dyeing, takes out, places into oven, bakes under the conditions of 60-80 DEG C of temperature
It is 10-15 minutes processed, it cools down；
(5) it is vacuum-packed: the ham sausage after cooling down is vacuumized, plastic sealing pack；
(6) sterilize: will vacuumize and the ham sausage of plastic sealing pack carries out pasteurize, golden yellow ham sausage finished product can be formed.
2. the painting methods of ham sausage according to claim 1, it is characterised in that: (1) ham sausage that the step is prepared is
The filling intestines of naked intestines or beaters' skin；The either filling intestines of gas permeability artificial casing.
3. the painting methods of ham sausage according to claim 1, it is characterised in that: the konjac glucomannan is according to golden yellow in pot
The 0.5-1.0% ratio of syrup weight is added.
4. the painting methods of ham sausage according to claim 1, it is characterised in that: the food-grade potassium chloride is according to golden yellow
The 0.05-0.1% ratio of sugar colour water weight is added.
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 CN105942138A (en) | 2016-09-21 |
| CN105942138B true 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 |
|---|
| 可食性胶原包装膜的研究进展;马春辉等;《中国皮革》;20010131;第30卷(第5期);第8-10页 * |
| 焦糖的使用方法;易维学;《食品工业科技》;19870302(第1期);第17-18页 * |
| 魔芋卡拉复配胶的低场核磁和质构特性研究;李丹等;《食品研究与开发》;20160229;第221-224页 * |
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| Publication number | Publication date |
|---|---|
| CN105942138A (en) | 2016-09-21 |
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Granted publication date: 20181221 Termination date: 20210728 |