CN106107594A - A kind of manufacturing process compressing ham sausage - Google Patents
A kind of manufacturing process compressing ham sausage Download PDFInfo
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- CN106107594A CN106107594A CN201610468837.8A CN201610468837A CN106107594A CN 106107594 A CN106107594 A CN 106107594A CN 201610468837 A CN201610468837 A CN 201610468837A CN 106107594 A CN106107594 A CN 106107594A
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- meat
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 16
- 241000238366 Cephalopoda Species 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 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 abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 15
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 14
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 14
- 239000000679 carrageenan Substances 0.000 claims abstract description 14
- 229940113118 carrageenan Drugs 0.000 claims abstract description 14
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 14
- 229920001525 carrageenan Polymers 0.000 claims abstract description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000004321 preservation Methods 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000000645 desinfectant Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052740 iodine Inorganic materials 0.000 abstract description 2
- 239000011630 iodine Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
A kind of formula compressing ham sausage, being made up of according to weight portion following raw material: Carnis Sus domestica 200 250 parts, dry squid 250 300 parts, Semen Maydis flour 150 220 parts, Sal 10 50 parts, carrageenan 20 45 parts, 260 320 parts of dry Thallus Laminariae (Thallus Eckloniae), 25 parts of ascorbic acid, white sugar 20 45 parts and Oleum sesami 30 65 parts, its manufacturing process comprises the following steps: S1. powder process: S2. produces minced meat: S3. and produces pickling liquid: S4. and produce butcher's meat: S5. oleo stock: S5. ferments: S6. seasoning: S7. fill: S8. steaming and decocting: S9. sterilizes: S10. cold preservation.The sausage that the present invention makes can improve the nutritive value of sausage, compare existing sausage and more vitamin, unsaturated fatty acid and edible iodine can be provided, and strengthen the mouthfeel of sausage, fill up the blank in market, and processing technology can be intact ensure the local flavor of sausage and safety, and the sausage that can go out different taste when making by adding different Additive Production meets the different demands of consumer.
Description
Technical field
The present invention relates to producing ham sausage field, a kind of manufacturing process compressing ham sausage.
Background technology
Ham sausage is a kind of all-ages delicious good merchantable brand, owing to edible way is many, easy to carry, tasty mouthfeel, therefore
In human diet, occupy critically important status, but the ham sausage nutrition that traditional Carnis Sus domestica, Carnis Gallus domesticus and beef make be the most single,
Especially can only supplement a small amount of composition such as protein of needed by human body, and the composition such as vegetable, vitamin can only rely on other to eat
Product supplement, and are therefore unsuitable for long-term the most edible, if it is possible to a kind of nutrition of invention is abundanter, and trophic structure is more rational
New ham sausage just can solve the problem that problems, we provides a kind of manufacturing process compressing ham sausage for this.
Summary of the invention
It is an object of the invention to provide a kind of manufacturing process compressing ham sausage, to solve above-mentioned background technology proposes
Problem.
For achieving the above object, the present invention provides following technical scheme:
A kind of formula compressing ham sausage, is made up of according to weight portion following raw material: Carnis Sus domestica 200-250 part, dry squid 250-300
Part, Semen Maydis flour 150-220 part, Sal 10-50 part, carrageenan 20-45 part, dry Thallus Laminariae (Thallus Eckloniae) 260-320 part, ascorbic acid 2-5 part, white
Sugar 20-45 part and Oleum sesami 30-65 part.
Preferably, Carnis Sus domestica 220-240 part, dry squid 250-280 part, Semen Maydis flour 150-220 part, Sal 20-45 part, OK a karaoke club
Glue 30-45 part, dry Thallus Laminariae (Thallus Eckloniae) 290-320 part, ascorbic acid 3-5 part, white sugar 30-40 part and Oleum sesami 40-60 part.
Preferably, Carnis Sus domestica 230 parts, dry squid 260 parts, Semen Maydis flour 220 parts, Sal 40 parts, carrageenan 40 parts, dry Thallus Laminariae (Thallus Eckloniae)
300 parts, 3 parts of ascorbic acid, white sugar 35 parts and Oleum sesami 60 parts.
A kind of manufacturing process compressing ham sausage, comprises the following steps:
S1: powder process: dry Thallus Laminariae (Thallus Eckloniae) is shredded and is milled to granularity less than 0.5 millimeter standby；
S2: produce minced meat: Carnis Sus domestica and dry squid are cleaned up, shred respectively to granularity less than two millimeters and be uniformly mixed into meat
End is standby；
S3: produce pickling liquid: Sal, ascorbic acid and white sugar are mixed and added into the water of 5-8 times of weight portion, are stirred at room temperature
Uniformly make pickling liquid；
S4: produce butcher's meat: add pickling liquid in the minced meat produced in S2, and pickle under 3 degree to 10 degree environment 1 to 7 days, system
Become butcher's meat standby；
S5: oleo stock processed: be placed in agitator by butcher's meat, inserts carrageenan, Semen Maydis flour, Oleum sesami and inserts the dry sea produced in S1
Band powder, is subsequently agitated for uniformly making oleo stock；
S6: fermentation: add mixed culture fermentation agent in oleo stock, at 15 degree to 35 degree of bottom fermentation 14-72h；
S7: seasoning: add spice and edible additive in the oleo stock after fermentation, and equal in vacuum machine stirrer for mixing
Even；
S8: fill: the product after being processed by S6 is sent into filling machine and carried out fill, makes sausage；
S9: steaming and decocting: the sausage after fill is placed in steaming and decocting 25 minutes to 45 minutes in 70 degree to 86 degree environment；
S10: sterilization: by after steaming and decocting sausage use disinfectant be carried out, and use intensity be 90UW/cm ultraviolet irradiate
0.5 to 1 hour；
S11: cold preservation: the sausage after sterilization is packed, is placed in cold preservation in cold room.
Compared with prior art, the invention has the beneficial effects as follows: the sausage that the present invention makes can improve the nutrition of sausage
It is worth, compares existing sausage and more vitamin, unsaturated fatty acid and edible iodine can be provided, and strengthen the mouth of sausage
Sense, has filled up the blank in market, and the local flavor ensureing sausage that processing technology can be intact and safety, and can be in system
The sausage going out different taste when making by adding different Additive Production meets the different demands of consumer.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
The present invention provides a kind of manufacturing process technology scheme compressing ham sausage:
Implement row one
A kind of formula compressing ham sausage, is made up of according to weight portion following raw material: Carnis Sus domestica 230 parts, dry squid 260 parts, Semen Maydis
220 parts of face, Sal 40 parts, carrageenan 40 parts, 300 parts of dry Thallus Laminariae (Thallus Eckloniae), 3 parts of ascorbic acid, white sugar 35 parts and Oleum sesami 60 parts.
Its manufacturing process comprises the following steps:
S1: powder process: dry Thallus Laminariae (Thallus Eckloniae) is shredded and is milled to granularity less than 0.5 millimeter standby；
S2: produce minced meat: Carnis Sus domestica and dry squid are cleaned up, shred respectively to granularity less than two millimeters and be uniformly mixed into meat
End is standby；
S3: produce pickling liquid: Sal, ascorbic acid and white sugar are mixed and added into the water of 5-8 times of weight portion, are stirred at room temperature
Uniformly make pickling liquid；
S4: produce butcher's meat: add pickling liquid in the minced meat produced in S2, and pickle under 3 degree to 10 degree environment 1 to 7 days, system
Become butcher's meat standby；
S5: oleo stock processed: be placed in agitator by butcher's meat, inserts carrageenan, Semen Maydis flour, Oleum sesami and inserts the dry sea produced in S1
Band powder, is subsequently agitated for uniformly making oleo stock；
S6: fermentation: add mixed culture fermentation agent in oleo stock, at 15 degree to 35 degree of bottom fermentation 14-72h；
S7: seasoning: add spice and edible additive in the oleo stock after fermentation, and equal in vacuum machine stirrer for mixing
Even；
S8: fill: the product after being processed by S6 is sent into filling machine and carried out fill, makes sausage；
S9: steaming and decocting: the sausage after fill is placed in steaming and decocting 25 minutes to 45 minutes in 70 degree to 86 degree environment；
S10: sterilization: by after steaming and decocting sausage use disinfectant be carried out, and use intensity be 90UW/cm ultraviolet irradiate
0.5 to 1 hour；
S11: cold preservation: the sausage after sterilization is packed, is placed in cold preservation in cold room.
Implement row two
A kind of formula compressing ham sausage, is made up of according to weight portion following raw material: Carnis Sus domestica 220 parts, dry squid 280 parts, Semen Maydis
180 parts of face, Sal 45 parts, carrageenan 30 parts, 280 parts of dry Thallus Laminariae (Thallus Eckloniae), 4 parts of ascorbic acid, white sugar 35 parts and Oleum sesami 40 parts.
Its manufacturing process comprises the following steps:
S1: powder process: dry Thallus Laminariae (Thallus Eckloniae) is shredded and is milled to granularity less than 0.5 millimeter standby；
S2: produce minced meat: Carnis Sus domestica and dry squid are cleaned up, shred respectively to granularity less than two millimeters and be uniformly mixed into meat
End is standby；
S3: produce pickling liquid: Sal, ascorbic acid and white sugar are mixed and added into the water of 6 times of weight portions, is stirred at room temperature all
Even make pickling liquid；
S4: produce butcher's meat: add pickling liquid in the minced meat produced in S2, and pickle under 6 degree of environment 5 days, make butcher's meat standby
With；
S5: oleo stock processed: be placed in agitator by butcher's meat, inserts carrageenan, Semen Maydis flour, Oleum sesami and inserts the dry sea produced in S1
Band powder, is subsequently agitated for uniformly making oleo stock；
S6: fermentation: add mixed culture fermentation agent in oleo stock, at 20 bottom fermentation 40h；
S7: seasoning: add spice and edible additive in the oleo stock after fermentation, and equal in vacuum machine stirrer for mixing
Even；
S8: fill: the product after being processed by S6 is sent into filling machine and carried out fill, makes sausage；
S9: steaming and decocting: the sausage after fill is placed in steaming and decocting 36 minutes in 72 degree of environment；
S10: sterilization: by after steaming and decocting sausage use disinfectant be carried out, and use intensity be 90UW/cm ultraviolet irradiate
0.8 hour；
S11: cold preservation: the sausage after sterilization is packed, is placed in cold preservation in cold room.
Implement row three
A kind of formula compressing ham sausage, is made up of according to weight portion following raw material: Carnis Sus domestica 230 parts, dry squid 280 parts, Semen Maydis
190 parts of face, Sal 45 parts, carrageenan 35 parts, 300 parts of dry Thallus Laminariae (Thallus Eckloniae), 4 parts of ascorbic acid, white sugar 42 parts and Oleum sesami 36 parts.
Its manufacturing process comprises the following steps:
S1: powder process: dry Thallus Laminariae (Thallus Eckloniae) is shredded and is milled to granularity less than 0.5 millimeter standby；
S2: produce minced meat: Carnis Sus domestica and dry squid are cleaned up, shred respectively to granularity less than two millimeters and be uniformly mixed into meat
End is standby；
S3: produce pickling liquid: Sal, ascorbic acid and white sugar are mixed and added into the water of 7 times of weight portions, is stirred at room temperature all
Even make pickling liquid；
S4: produce butcher's meat: add pickling liquid in the minced meat produced in S2, and pickle under 5 degree of environment 3 days, make butcher's meat standby
With；
S5: oleo stock processed: be placed in agitator by butcher's meat, inserts carrageenan, Semen Maydis flour, Oleum sesami and inserts the dry sea produced in S1
Band powder, is subsequently agitated for uniformly making oleo stock；
S6: fermentation: add mixed culture fermentation agent in oleo stock, at 15 degree of bottom fermentation 36h；
S7: seasoning: add spice and edible additive in the oleo stock after fermentation, and equal in vacuum machine stirrer for mixing
Even；
S8: fill: the product after being processed by S6 is sent into filling machine and carried out fill, makes sausage；
S9: steaming and decocting: the sausage after fill is placed in steaming and decocting 35 minutes in 76 degree of environment；
S10: sterilization: by after steaming and decocting sausage use disinfectant be carried out, and use intensity be 90UW/cm ultraviolet irradiate
0.6 hour；
S11: cold preservation: the sausage after sterilization is packed, is placed in cold preservation in cold room.
The sausage that the present invention makes can improve the nutritive value of sausage, compares existing sausage and can provide more dimension
Raw element, unsaturated fatty acid and edible iodine, and strengthen the mouthfeel of sausage, fill up the blank in market, and processing technology can
The intact local flavor ensureing sausage and safety, and different mouth can be gone out when making by the different Additive Production of interpolation
The sausage of taste meets the different demands of consumer.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, permissible
Understand and these embodiments can be carried out multiple change without departing from the principles and spirit of the present invention, revise, replace
And modification, the scope of the present invention be defined by the appended.
Claims (4)
1. the formula compressing ham sausage, it is characterised in that be made up of according to weight portion following raw material: Carnis Sus domestica 200-250 part,
Dry squid 250-300 part, Semen Maydis flour 150-220 part, Sal 10-50 part, carrageenan 20-45 part, dry Thallus Laminariae (Thallus Eckloniae) 260-320 part, anti-
Bad hematic acid 2-5 part, white sugar 20-45 part and Oleum sesami 30-65 part.
A kind of formula compressing ham sausage the most according to claim 1, it is characterised in that: Carnis Sus domestica 220-240 part, dry squid
250-280 part, Semen Maydis flour 150-220 part, Sal 20-45 part, carrageenan 30-45 part, dry Thallus Laminariae (Thallus Eckloniae) 290-320 part, ascorbic acid
3-5 part, white sugar 30-40 part and Oleum sesami 40-60 part.
A kind of formula compressing ham sausage the most according to claim 1, it is characterised in that: Carnis Sus domestica 230 parts, dry squid 260
Part, Semen Maydis flour 220 parts, Sal 40 parts, carrageenan 40 parts, 300 parts of dry Thallus Laminariae (Thallus Eckloniae), 3 parts of ascorbic acid, white sugar 35 parts and Oleum sesami 60
Part.
4. the manufacturing process of a compression ham sausage as claimed in claim 1, it is characterised in that comprise the following steps:
S1: powder process: dry Thallus Laminariae (Thallus Eckloniae) is shredded and is milled to granularity less than 0.5 millimeter standby；
S2: produce minced meat: Carnis Sus domestica and dry squid are cleaned up, shred respectively to granularity less than two millimeters and be uniformly mixed into meat
End is standby；
S3: produce pickling liquid: Sal, ascorbic acid and white sugar are mixed and added into the water of 5-8 times of weight portion, are stirred at room temperature
Uniformly make pickling liquid；
S4: produce butcher's meat: add pickling liquid in the minced meat produced in S2, and pickle under 3 degree to 10 degree environment 1 to 7 days, system
Become butcher's meat standby；
S5: oleo stock processed: be placed in agitator by butcher's meat, inserts carrageenan, Semen Maydis flour, Oleum sesami and inserts the dry sea produced in S1
Band powder, is subsequently agitated for uniformly making oleo stock；
S6: fermentation: add mixed culture fermentation agent in oleo stock, at 15 degree to 35 degree of bottom fermentation 14-72h；
S7: seasoning: add spice and edible additive in the oleo stock after fermentation, and equal in vacuum machine stirrer for mixing
Even；
S8: fill: the product after being processed by S6 is sent into filling machine and carried out fill, makes sausage；
S9: steaming and decocting: the sausage after fill is placed in steaming and decocting 25 minutes to 45 minutes in 70 degree to 86 degree environment；
S10: sterilization: by after steaming and decocting sausage use disinfectant be carried out, and use intensity be 90UW/cm ultraviolet irradiate
0.5 to 1 hour；
S11: cold preservation: the sausage after sterilization is packed, is placed in cold preservation in cold room.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610468837.8A CN106107594A (en) | 2016-06-25 | 2016-06-25 | A kind of manufacturing process compressing ham sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610468837.8A CN106107594A (en) | 2016-06-25 | 2016-06-25 | A kind of manufacturing process compressing ham sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107594A true CN106107594A (en) | 2016-11-16 |
Family
ID=57268250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610468837.8A Pending CN106107594A (en) | 2016-06-25 | 2016-06-25 | A kind of manufacturing process compressing ham sausage |
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| Country | Link |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070426A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
-
2016
- 2016-06-25 CN CN201610468837.8A patent/CN106107594A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070426A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
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Application publication date: 20161116 |