CN106235065A - A kind of pig blood curd sausage and preparation method thereof - Google Patents
A kind of pig blood curd sausage and preparation method thereof Download PDFInfo
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- CN106235065A CN106235065A CN201610796234.0A CN201610796234A CN106235065A CN 106235065 A CN106235065 A CN 106235065A CN 201610796234 A CN201610796234 A CN 201610796234A CN 106235065 A CN106235065 A CN 106235065A
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Abstract
The present invention relates to the technical field of food production processing, disclose a kind of pig blood curd sausage and preparation method thereof.The health diet pattern that the present invention proposes based on " Diet pagoda ", characteristic in conjunction with each food materials component self, optimize by accurate further and adjust, there is provided a kind of with Animal fat, animal meat, Marinated Tofu and Sanguis sus domestica as primary raw material, abandon the use of coloring agent, processes through simple and stable forms, and remains the original local flavor of products material and nutrition to greatest extent, and the pig blood curd sausage color unique flavor obtained, balanced in nutrition, meat particle and bean curd grain are uniformly distributed；Voluptuousness is good, resistance to chews, special taste, micro-strip smoke.The present invention prepares the equipment of pig blood curd sausage needs and is conventional equipment, cost is relatively low, workable, it is easy to large-scale production, while improving the added value of Sanguis sus domestica, provide a kind of balanced in nutrition, new product of instant edible for broad masses of the people, there is wide market prospect.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of pig blood curd sausage and system thereof
Make method.
Background technology
Sanguis sus domestica is one of by-product in the pig slaughtering enterprise course of processing, the Sanguis sus domestica of every pig about percentage of liveweight 3%～
3.5%.Sanguis sus domestica is up to 18% rich in multiple nutrients material and enzyme isoreactivity composition, porcine haemoglobin matter content, containing 18 kinds of ammonia
Base acid, 8 kinds of essential amino acid content account for 44.3%, and wherein lysine and leucine content enrich, and rely in porcine haemoglobin matter
Propylhomoserin, up to 14.1%, is the twice of meat, breast, egg content.In Sanguis sus domestica, the content of ferrum is the highest, is more than the 100 of meat iron content
Times；The content of protein is higher than beef, thin pork, and easily digests and assimilates, and the amino contained by squid porcine haemoglobin matter
Acid ratio example with human body amino acid whose ratio close, be very easy to utilized by body.Medical research proves: often eating Sanguis sus domestica can delay
Body aging, improves immunologic function, and cleaning human metabolism is produced " rubbish ", has the laudatory title of human body " street cleaner ".
But, the utilization rate of China's Sanguis sus domestica resource is the highest, and part is processed to blood powder or fermented blood meal as feedstuff
Additive, part Sanguis sus domestica is used for biochemical pharmacy, also has part to become the cuisines of daily life, due to Sanguis sus domestica after biochemical treatment
Ins and outs own bring the impact of health and safety, the most slowly disappear, the most common Sanguis sus domestica system on present dining table
Product, the Sanguis sus domestica ball with Shaoyang, Hunan is the most famous, it is common that it is main for using bean curd, adds a certain amount of Carnis Sus domestica and a small amount of Sanguis sus domestica
Coloring, mix homogeneously, make ellipticity, form through long-time sootiness because have uniquely local flavor and always deep by vast
The masses like, but, generally forming by making by hand due to it, taste unstability is big, and needs high cooking time edible
And be inconvenient to carry, and be restricted.Further, since Sanguis sus domestica conventional acquisition mode is the most contaminated, the highest to meat products
The quality of the Western Sausage of moisture has large effect, easily make Western Sausage by germ contamination, and treated pig
Although the convenient storage of blood powder and use, but processing procedure can affect the nutrition of Sanguis sus domestica.Therefore, effectively control Sanguis sus domestica to defend
Raw, develop fresh Sanguis sus domestica, it is provided that a kind of delicious and nourishing, the new product of instant edible, the most necessary, and have wide city
Field prospect.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that one looks good, smell good and taste good, nutrition is equal
Weighing apparatus, meat particle and bean curd grain are uniformly distributed；Voluptuousness is good, resistance to chews, special taste, the pig blood curd sausage of micro-strip smoke.
The present invention also provides for the manufacture method of a kind of pig blood curd sausage, the method technique simple and stable, can be effectively retained
The original local flavor of raw material and mouthfeel and nutritional labeling.
The purpose of the present invention is achieved through the following technical solutions:
A kind of pig blood curd sausage, it is characterised in that described pig blood curd sausage comprises the component of following weight:
Animal meat 15～25 parts, Animal fat 15～25 parts, Marinated Tofu 25～35 parts, Sanguis sus domestica 5～15 parts, water 5～15 parts, basis
Flavouring agent 2～4.7 parts, functional additive 0.2～0.9 part, inserts 3～16 parts, wherein, described Marinated Tofu yield rate is 70
～90%, water rate is less than 10%；Described animal meat is Carnis Sus domestica or chicken breast, and described Animal fat is trough fat or broken
Fertile.
Fresh Sanguis sus domestica is creatively directly applied to Western Sausage by the present invention, by the accurate tune to each component proportion
Whole optimization, has obtained balanced in nutrition, and good springiness, and fertile fourth is clearly demarcated, and meat particle and bean curd grain are uniformly distributed；Voluptuousness is good, chewiness is good
Pig blood curd sausage, bean curd, Sanguis sus domestica and three kinds of food materials of animal meat are ideally combined.
Preferably, described pig blood curd sausage also includes that flavor seasoning, described flavor seasoning are Cuminum cyminum extract, garlicky carry
Take thing, bubble green pepper extract in any one.In important ginsengs such as the morphosis and the chewiness that do not affect pig blood curd sausage
In the case of number, add the extract of local flavor raw material, enrich the mouthfeel of sausage, and the different crowd need to mouthfeel can be met
Ask.
It is highly preferred that described Cuminum cyminum extract is 0.5～1 part；Described garlicky extract is 0.1～1 part；Described bubble green pepper carries
Taking thing is 0.1～1 part.
Preferably, basis flavouring agent described in pig blood curd sausage includes Sal 1.0～2.0 parts, sugar 0.5～2.1 part, taste
Essence 0.1～0.2 part, basis spice 0.5～1.5 parts, it is preferable that described basis spice is Bulbus Allii powder, cumin powder, Radix orixae japonicae
The mixing of one or more in powder, Rhizoma Zingiberis Recens powder.
Preferably, functional additive described in pig blood curd sausage includes preservative 0.001～0.005 part, antioxidant 0.1
～0.3 part, quality improver 0.1～0.3 part, it is preferable that described preservative is sodium nitrite；Described antioxidant is that D-is different anti-bad
Hematic acid sodium；Described quality improver is composite phosphate.
Preferably, inserts described in pig blood curd sausage includes starch 2～10 parts, soybean protein powder 1～5 parts, eats
Glue 0.1～0.5 part, it is preferable that described starch is made up of 1～5 part of corn starch and 1～5 portion of modified starch, and described protein is
Soybean protein isolate.
The present invention also provides for the manufacture method of above-mentioned pig blood curd sausage, comprises the following steps:
S1. pretreatment of raw material
S11. animal meat and the pretreatment of Animal fat: the animal meat after thawing and Animal fat, puts into Minced Steak
Machine is stranding into granule, standby；
S12. the pretreatment of Marinated Tofu: stand after fresh brine bean curd is overturn and remove the water oozed out, put into meat grinder
Strand preparation is used；
S13. the pretreatment of Sanguis sus domestica: take fresh Sanguis sus domestica, after organoleptic examination is qualified, uses double gauze to filter, standby；
S2. batch mixing
S21. pickle: by step S11 gained through the animal meat of pretreatment and Animal fat, step S12 gained salt
Bean curd and water put in cutmixer, add basic flavouring agent and the functional additive of mix homogeneously, stir, put into and pickle
Between pickle；
S22. mixing: stuffing material, inserts or inserts that step S13 gained Sanguis sus domestica, step S21 gained are pickled and
Flavor seasoning is put in blender, stirs, and obtains pig blood curd sausage semi-finished product, is placed between pickling, standby；
S3. molding, make ripe, be dried: the pig blood curd sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum
Coloclysis molding in sausage filler, hangs over the pig blood curd sausage making molding on Fumigator special-purpose vehicle, is placed in Fumigator and carries out cigarette
Smoked baking；
S4. cooling, striping: step S3 gained furnace rear product pushes packaging precooling room, and to be cooled to intestinal temperature identical with room temperature,
Product is pushed make-up room the most again, removes casing；
S5. cut, pack, sterilize: use microtome that step S4 gained goes casing pig blood curd sausage cut into slices, should
Packing with pig blood curd sausage dedicated film, packaged product sterilizes, and obtains described pig blood curd sausage finished product.
Wherein, 2 points that step S3 to S5 pays particular attention to: first, the temperature of coloclysis room keeps below 15 DEG C；
Secondly, must not exceed 2h from packaging to the time interval carrying out sterilizing.So may insure that the stay in grade of raw material itself not
Change, will not produce harmful effect to later product structure；Can preferably reduce in the course of processing meat stuffing by microorganism simultaneously
The risk polluted, to ensure that product special flavour is pure, safe and sanitary, it is ensured that shelf-life, shelf life.
The acquisition mode of the Sanguis sus domestica selected in the present invention, is preferably and collects with vacuum blood collection machine.Vacuum blood collection is by band cutter
The pipe of head inserts in pig body, be directly pumped in external hermetic container by the blood in pig body by negative pressure, it is to avoid adopt
Outside contamination during blood, ensures the health of Sanguis sus domestica from source, eliminates food safety risk.Different is to use with tradition Sanguis sus domestica
The mode blood-letting of lancination, then by hematocele groove or container collection, use this mode to collect Sanguis sus domestica, do not exist because Sanguis sus domestica is in pig body
Flow out the body surface and external environment condition contacted, and be easy to contaminated problem, and a large amount of bubbles that will not produce because of Sanguis sus domestica,
Following process is made troubles, affects structure and the sense organ of product.The Sanguis sus domestica being collected, after organoleptic examination is qualified, carries out two
Layer 50 mesh filtered through gauze, further in case bringing impurity into.Use fresh Sanguis sus domestica benefit, on the one hand effectively remain in Sanguis sus domestica
All kinds of nutrient substance and make local flavor in product unique and nutrition；On the other hand, Sanguis sus domestica can preferably be uniformly dispersed at product
In, play the effect of colouring.
Preferably, thaw described in step S11 and carry out under 18 ± 2 DEG C of environment, after thawing time is less than 24h, and defrosting
The temperature of animal meat is-2～2 DEG C, and the temperature of Animal fat is-2～0 DEG C；Animal meat after defrosting uses 8mm orifice plate strand
Preparation use, Animal fat is stranding into 8mm granule by meat grinder.
Preferably, described in step S21, cutmixer cutter speed is 200r/min, and the vacuum stirring time is 5min, described in pickle temperature
Degree is 0～8 DEG C, and salting period is 15～24h；It is mixed into described in step S22 and step S13 gained Sanguis sus domestica, step S21 gained are salted down
The stuffing material, inserts or the inserts that make and flavor seasoning are put in blender, and controlling temperature is less than 15 DEG C, arranges stirring
Speed is 35r/min, stirs 10～12min, obtains pig blood curd sausage semi-finished product, is placed between pickling and pickles setting and pickle a temperature
It is 0～8 DEG C, pickles a time less than 2h.It is firstly added basic flavors and improved additives can preferably guarantee product
Structure and mouthfeel,
It is highly preferred that inserts contains starch time, mix and blend is carried out at twice, particularly as follows: by step S13 gained
Sanguis sus domestica, the stuffing material that step S21 gained is pickled, inserts in addition to starch or inserts and flavor seasoning put into blender
In, control temperature be less than 15 DEG C, arranging stir speed (S.S.) is 35r/min, stir 2min, then add starch stir 8～
10min.Successively add corresponding raw material in an orderly manner and carry out mixing the material dispersion being can preferably make interpolation and uniformly the most mutually bond
Caking, most important to the original local flavor keeping each component to greatest extent.
Preferably, smoked baked described in step S3 process parameter is: (1) 60～65 DEG C is dried 30～40min；
(2) 80～85 DEG C of steaming and decoctings 30～40min；(3) steam discharge 3～5min；(4) 68～75 DEG C are dried 7～10min；(5) 68～72 DEG C of cigarettes
Smoked 30～40min；(6) 68～75 DEG C are dried 70～100min；(7) 80 DEG C are dried 30～55min；(8) steam discharge 3～5min, its
In, described sootiness incinerated matter is fruit tree grain, it is therefore preferable to applewood, peach wood granule.
The fume smoking method that the present invention uses is compared with tradition smoking process, and smoke fumigating time is shorter, pollutes few；And cigarette is through setting
Standby filtration, greatly reduces polycyclic aromatic hydrocarbon；Additionally finding through research, the type of smoked material has important shadow to the content of polycyclic aromatic hydrocarbon
Ring, therefore in the selection of smoked material, by a large amount of comparative studies, find that application fruit tree grain could reduce polycyclic aromatic hydrocarbon as smoked
Deng the generation of pest matter, most preferably select the smoked materials such as applewood grain, edible safety and reliability.
Relative to prior art, there is advantages that
The health diet pattern that the present invention proposes based on " Diet pagoda ", in conjunction with the characteristic of each food materials component self, logical
Cross accurate further optimization and adjustment, it is provided that a kind of is main with Animal fat, animal meat, Marinated Tofu and Sanguis sus domestica
Health-nutrition pig blood curd sausage of raw material and preparation method thereof；Use low price and the delicious Sanguis sus domestica being easy to get of nutrition and bean
Rotten as local flavor raw material, it is not necessary to add any pigment, utilize Sanguis sus domestica to add as natural colorant, the technique through simple and stable
Work forms, and remains the original local flavor of products material and nutrition to greatest extent, obtained pig blood curd sausage looks good, smell good and taste good,
Balanced in nutrition；Smoking color is uniform, the red inclined black of color and luster beans；Tangent plane has a small amount of pore, good springiness, and fertile fourth is clearly demarcated, meat particle and bean curd
Grain is uniformly distributed；Voluptuousness is good, have chewiness；And moderately salted, micro-strip smoke, there is the distinctive fragrance of bean curd, and by not
With the interpolation of flavor seasoning, the demand of different taste hobby crowd can be met in all directions.
The present invention prepares the equipment of pig blood curd sausage needs and is conventional equipment, and cost is relatively low, workable, it is easy to
Large-scale production, preparation technology simple and stable, while ensureing the exclusive smoke of product, decrease harmful substance to greatest extent
Generation, production process safety and environmental protection.While improving the added value of Sanguis sus domestica and bean curd, provide a kind of for broad masses of the people
The health food that nutritious cost performance is high, and instant, it is simple to carry storage, have good promotional value.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
By preparing each component shown in table 1, wherein, basis flavouring agent is that Sal 1 part, sugar 1 part, monosodium glutamate 0.1 part, basis are fragrant pungent
Expect 1.5 parts；Functional additive is: sodium nitrite 0.005 part, sodium D-isoascorbate 0.1 part, composite phosphate 0.3 part；Fill
Material is: starch 8 parts, soybean protein powder 5 parts, edible glue 0.1 part.Concrete manufacture method comprises the following steps:
S1. pretreatment of raw material
S11. animal meat and the pretreatment of Animal fat: by animal meat and Animal fat, enter under 18 ± 2 DEG C of environment
Row thaws, and thawing time is less than 24h, it is ensured that after defrosting, the temperature of animal meat is-2～2 DEG C, and the temperature of Animal fat is-2
～0 DEG C；Animal meat after defrosting uses 8mm orifice plate strand preparation use, and Animal fat is stranding into 8mm granule by meat grinder and puts into
Meat grinder is stranding into granule, standby；
S12. the pretreatment of Marinated Tofu: stand 2h after being overturn by fresh brine bean curd and remove the water oozed out, put into Minced Steak
Machine, uses 6mm orifice plate strand system, standby；
S13. the pretreatment of Sanguis sus domestica: take fresh Sanguis sus domestica, after organoleptic examination is qualified, uses 50 mesh double gauzes to filter, standby；
S2. batch mixing
S21. pickle: by step S11 gained through the animal meat of pretreatment and Animal fat, step S12 gained salt
Bean curd and water put in cutmixer, and arranging cutmixer cutter speed is 200r/min, vacuum stirring 5min, uniform to meat stuffing, without knot
Block, and hands pinched certain viscous feel, adds basic flavouring agent and the functional additive of mix homogeneously, stirs, put into temperature
It is between 8 DEG C pickle, pickles 20h；
S22. mixing: stuffing material, inserts or inserts that step S13 gained Sanguis sus domestica, step S21 gained are pickled and
Flavor seasoning is put in blender, stirs, and obtains pig blood curd sausage semi-finished product, is placed between pickling, standby；
S3. molding, make ripe, be dried: the pig blood curd sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum
In sausage filler, use R45 cellulose sausage casing, coloclysis molding, the pig blood curd sausage making molding is hung over Fumigator special-purpose vehicle
On, it being placed in sootiness and carry out smoked baked, smoked baked process parameter is: (1) 65 DEG C of dry 40min；(2) 80 DEG C of steaming and decoctings
40min；(3) steam discharge 3min；(4) 70 DEG C of dry 10min；(5) 70 DEG C of sootiness 30min；(6) 70 DEG C of dry 70min；(7)80℃
It is dried 0min；(8) steam discharge 3min, wherein, described sootiness incinerated matter is applewood.
S4. cooling, striping: step S3 gained furnace rear product is pushed the packaging precooling room of 8～10 DEG C be cooled to intestinal temperature and
Room temperature is identical, the most again product is pushed make-up room, carries out removing casing；
S5. cut, pack, sterilize: use microtome that step S4 gained goes casing pig blood curd sausage cut into slices, should
Packing with pig blood curd sausage dedicated film, packaged product is at a temperature of 90 DEG C, and constant temperature keeps 70min sterilization, to obtain final product
Described pig blood curd sausage finished product.
Embodiment 2
Each component and the Cuminum cyminum extract 0.5 part of required components by weight percent is prepared as different from Example 1 by table 1, its
In, basis flavouring agent is Sal 2 parts, sugar 2.1 parts, monosodium glutamate 0.1 part, basis spice 0.5 part；Functional additive is: nitrous acid
0.001 part of sodium, sodium D-isoascorbate 0.2 part, composite phosphate 0.3 part；Inserts is: starch 2 parts, soybean protein powder 1 part,
Edible glue 0.5 part.
Embodiment 3
Each component and the garlicky extract 1 part of required components by weight percent is prepared as different from Example 1 by table 1, wherein,
Basis flavouring agent is Sal 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.2 part, basis spice 1.0 parts；Functional additive is: sodium nitrite
0.002 part, sodium D-isoascorbate 0.3 part, composite phosphate 0.3 part；Inserts is: starch 10 parts, soybean protein powder 3 parts,
Edible glue 0.5 part.
Embodiment 4
Each component and the bubble green pepper extract 0.1 part of required components by weight percent is prepared as different from Example 1 by table 1, its
In, basis flavouring agent is Sal 2 parts, sugar 1 part, monosodium glutamate 0.2 part, basis spice 1.0 parts；Functional additive is: sodium nitrite
0.004 part, sodium D-isoascorbate 0.1 part, composite phosphate 0.1 part；Inserts is: starch 2 parts, soybean protein powder 5 parts, food
With 0.5 part of glue.
Embodiment 5
Each component and the garlicky extract 1 part of required components by weight percent is prepared as different from Example 1 by table 1, wherein,
Basis flavouring agent is Sal 1 part, sugar 0.5 part, monosodium glutamate 0.1 part, basis spice 0.5 part；Functional additive is: sodium nitrite
0.001 part, sodium D-isoascorbate 0.3 part, composite phosphate 0.3 part；Inserts is: starch 8 parts, soybean protein powder 4 parts, food
With 0.3 part of glue.
Embodiment 6
Each component and the Cuminum cyminum extract 1 part of required components by weight percent is prepared as different from Example 1 by table 1, wherein,
Basis flavouring agent is Sal 2 parts, sugar 2.1 parts, monosodium glutamate 0.2 part, basis spice 1.5 parts；Functional additive is: sodium nitrite
0.005 part, sodium D-isoascorbate 0.2 part, composite phosphate 0.3 part；Inserts is: starch 10 parts, soybean protein powder 5 parts,
Edible glue 0.1 part.
Embodiment 7
Each component and the bubble green pepper extract 0.1 part of required components by weight percent is prepared as different from Example 1 by table 1, its
In, basis flavouring agent is Sal 1.5 parts, sugar 0.5 part, monosodium glutamate 0.2 part, basis spice 0.5 part；Functional additive is: nitrous
Acid 0.001 part of sodium, sodium D-isoascorbate 0.1 part, composite phosphate 0.2 part；Inserts is: starch 10 parts, soybean protein powder 2
Part, edible glue 0.2 part.
Embodiment 8
Making pig blood curd sausage the most according to the following steps:
S1. pretreatment of raw material
S11. animal meat and the pretreatment of Animal fat: by animal meat and Animal fat, enter under 18 ± 2 DEG C of environment
Row thaws, and thawing time is less than 24h, it is ensured that after defrosting, the temperature of animal meat is-2～2 DEG C, and the temperature of Animal fat is-2
～0 DEG C；Animal meat after defrosting uses 8mm orifice plate strand preparation use, and Animal fat is stranding into 8mm granule by meat grinder and puts into
Meat grinder is stranding into granule, standby；
S12. the pretreatment of Marinated Tofu: stand 2h after being overturn by fresh brine bean curd and remove the water oozed out, put into Minced Steak
Machine, uses 6mm orifice plate strand system, standby；
S13. the pretreatment of Sanguis sus domestica: take fresh Sanguis sus domestica, after organoleptic examination is qualified, uses 50 mesh double gauzes to filter, standby；
S2. batch mixing
S21. pickle: by step S11 gained through the animal meat of pretreatment and Animal fat, step S12 gained salt
Bean curd and water put in cutmixer, and arranging cutmixer cutter speed is 200r/min, vacuum stirring 5min, uniform to meat stuffing, without knot
Block, and hands pinched certain viscous feel, adds basic flavouring agent and the functional additive of mix homogeneously, stirs, put into temperature
It is between 8 DEG C pickle, pickles 15h；
S22. mixing: by step S13 gained Sanguis sus domestica, stuffing material that step S21 gained is pickled, inserts in addition to starch
Putting in blender, arranging stir speed (S.S.) is 35r/min, stirs 2min, then adds starch and continues stirring 8nim, obtains Sanguis sus domestica
Bean curd sausage semi-finished product, are placed in less than 2h between 0～8 DEG C pickle, standby；
S3. molding, make ripe, be dried: the pig blood curd sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum
In sausage filler, use R45 cellulose sausage casing, coloclysis molding, the pig blood curd sausage making molding is hung over Fumigator special-purpose vehicle
On, it being placed in sootiness and carry out smoked baked, smoked baked process parameter is: (1) 60 DEG C of dry 40min；(2) steaming and decocting 80 DEG C
40min；(3) steam discharge 3min；(4) 68 DEG C of dry 10min；(5) 70 DEG C of sootiness 30min；(6) 68 DEG C of dry 100min；(7)80℃
It is dried 55min；(8) steam discharge 3min, wherein, described sootiness incinerated matter applewood granule.
S4. cooling, striping: step S3 gained furnace rear product is pushed the packaging precooling room of 8～10 DEG C be cooled to intestinal temperature and
Room temperature is identical, the most again product is pushed make-up room, carries out removing casing；
S5. cut, pack, sterilize: use microtome that step S4 gained goes casing pig blood curd sausage cut into slices, should
Packing with pig blood curd sausage dedicated film, packaged product is at a temperature of 90 DEG C, and constant temperature keeps 70min sterilization, to obtain final product
Described pig blood curd sausage finished product, wherein, animal meat is pig lean meat, and Animal fat is pork fat.
Embodiment 9
Making pig blood curd sausage the most according to the following steps:
S1. pretreatment of raw material
S11. animal meat and the pretreatment of Animal fat: by animal meat and Animal fat, enter under 18 ± 2 DEG C of environment
Row thaws, and thawing time is less than 24h, it is ensured that after defrosting, the temperature of animal meat is-2～2 DEG C, and the temperature of Animal fat is-2
～0 DEG C；Animal meat after defrosting uses 8mm orifice plate strand preparation use, and Animal fat is stranding into 8mm granule by meat grinder and puts into
Meat grinder is stranding into granule, standby；
S12. the pretreatment of Marinated Tofu: stand 2h after being overturn by fresh brine bean curd and remove the water oozed out, put into Minced Steak
Machine, uses 6mm orifice plate strand system, standby；
S13. the pretreatment of Sanguis sus domestica: take fresh Sanguis sus domestica, after organoleptic examination is qualified, uses 50 mesh double gauzes to filter, standby；
S2. batch mixing
S21. pickle: by step S11 gained through the animal meat of pretreatment and Animal fat, step S12 gained salt
Bean curd and water put in cutmixer, and arranging cutmixer cutter speed is 200r/min, vacuum stirring 5min, uniform to meat stuffing, without knot
Block, and hands pinched certain viscous feel, adds basic flavouring agent and the functional additive of mix homogeneously, stirs, put into temperature
It is between 0 DEG C pickle, pickles 24h；
S22. mixing: by step S13 gained Sanguis sus domestica, stuffing material that step S21 gained is pickled, inserts in addition to starch
Putting in blender with flavor seasoning, arranging stir speed (S.S.) is 35r/min, stirs 2min, then adds starch and continues stirring
10nim, obtains pig blood curd sausage semi-finished product, is placed in less than 2h between 0～8 DEG C pickle, standby；
S3. molding, make ripe, be dried: the pig blood curd sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum
In sausage filler, use R45 cellulose sausage casing, coloclysis molding, the pig blood curd sausage making molding is hung over Fumigator special-purpose vehicle
On, it being placed in sootiness and carry out smoked baked, smoked baked process parameter is: (1) 65 DEG C of dry 30min；(2) 85 DEG C of steaming and decoctings
30min；(3) steam discharge 5min；(4) 75 DEG C of dry 7min；(5) 72 DEG C of sootiness 40min；(6) 75 DEG C of dry 70min；Do for (7) 80 DEG C
Dry 30min；(8) steam discharge 5min, wherein, described sootiness incinerated matter peach wood granule.
S4. cooling, striping: step S3 gained furnace rear product is pushed the packaging precooling room of 8～10 DEG C be cooled to intestinal temperature and
Room temperature is identical, the most again product is pushed make-up room, carries out removing casing；
S5. cut, pack, sterilize: use microtome that step S4 gained goes casing pig blood curd sausage cut into slices, should
Packing with pig blood curd sausage dedicated film, packaged product is at a temperature of 90 DEG C, and constant temperature keeps 70min sterilization, to obtain final product
Described pig blood curd sausage finished product, wherein, animal meat is chicken breast, and Animal fat is pork fat.
Comparative example 1
Sanguis sus domestica is Swine blood meal as different from Example 1.
Comparative example 2
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basis flavouring agent is Sal 1
Part, sugar 1.9 parts, monosodium glutamate 0.1 part, basis spice 1 part；Functional additive is: sodium nitrite 0.003 part, D-araboascorbic acid
0.2 part of sodium, composite phosphate 0.3 part；Inserts is: starch 10 parts, 2 parts of protein, edible glue 0.5 part.
Comparative example 3
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basis flavouring agent is Sal
1.5 parts, sugar 1.5 parts, monosodium glutamate 0.2 part, basis spice 1 part；Functional additive is: sodium nitrite 0.004 part, the different Vitamin C of D-
Acid 0.3 part of sodium, composite phosphate 0.1 part；Inserts is: starch 10 parts, 5 parts of protein, edible glue 0.1 part.
Organoleptic quality evaluation experiment and result
Blind Test is carried out, to embodiment 1～9 and comparative example 1 to 3 gained pig by ten personnel specializing in food research and development
The appearance luster of blood bean curd sausage, special favor, mouthfeel, structure carry out subjective appreciation, give a mark according to ten point system, test number
According to all take three times parallel after mean values evaluate.Table 2 is pig blood curd sausage organoleptic quality standards of grading, and table 3 is each
Embodiment and comparative example gained pig blood curd sausage results of sensory evaluation.
Table 1
Table 2
Table 3
Claims (10)
1. a pig blood curd sausage, it is characterised in that described pig blood curd sausage comprises the component of following weight: dynamic
Thing lean meat 15～25 parts, Animal fat 15～25 parts, Marinated Tofu 25～35 parts, Sanguis sus domestica 5～15 parts, water 5～15 parts, basis tune
Taste substance 2～4.7 parts, functional additive 0.2～0.9 part, inserts 3～16 parts, wherein, described Marinated Tofu yield rate be 70～
90%, water rate is less than 10%；Described animal meat is Carnis Sus domestica or chicken breast, and described Animal fat is trough fat or broken fertilizer.
Pig blood curd sausage the most according to claim 1, it is characterised in that also include flavor seasoning 0.1～1.0 parts；Preferably
Ground, described flavor seasoning is any one in Cuminum cyminum extract, garlicky extract, bubble green pepper extract.
Pig blood curd sausage the most according to claim 2, it is characterised in that described Cuminum cyminum extract is 0.5～1 part；Described
Garlicky extract is 0.1～1 part；Described bubble green pepper extract is 0.1～1 part.
Pig blood curd sausage the most according to claim 1 or claim 2, it is characterised in that described basis flavouring agent include Sal 1.0～
2.0 parts, sugar 0.5～2.1 part, monosodium glutamate 0.1～0.2 part, basis spice 0.5～1.5 parts, it is preferable that described basis spice
For the mixing of one or more in Bulbus Allii powder, cumin powder, white pepper powder, Rhizoma Zingiberis Recens powder.
Pig blood curd sausage the most according to claim 1 or claim 2, it is characterised in that described functional additive includes preservative
0.001～0.005 part, antioxidant 0.1～0.3 part, quality improver 0.1～0.3 part, it is preferable that described preservative is nitrous
Acid sodium；Described antioxidant is sodium D-isoascorbate；Described quality improver is composite phosphate.
Pig blood curd sausage the most according to claim 1 or claim 2, it is characterised in that described inserts include starch 2～10 parts,
Protein 1～5 parts, edible glue 0.1～0.5 part, it is preferable that described starch is by 1～5 part of corn starch and 1～5 portion of modified starch
Composition, described protein is soybean protein isolate.
7. make the method for pig blood curd sausage described in claim 1 or 2, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. animal meat and the pretreatment of Animal fat: the animal meat after thawing and Animal fat, puts into meat grinder strand
Make granule, standby；
S12. the pretreatment of Marinated Tofu: stand after being overturn by fresh brine bean curd and remove the water oozed out, puts into meat grinder strand system
Standby；
S13. the pretreatment of Sanguis sus domestica: take fresh Sanguis sus domestica, after organoleptic examination is qualified, uses double gauze to filter, standby；
S2. batch mixing
S21. pickle: by step S11 gained through the animal meat of pretreatment and Animal fat, step S12 gained Marinated Tofu
And water puts in cutmixer, add basic flavouring agent and the functional additive of mix homogeneously, stir, put into enter between pickling
Row is pickled；
S22. mixing: stuffing material, inserts or inserts that step S13 gained Sanguis sus domestica, step S21 gained are pickled and wind
Flavoring is put in blender, stirs, and obtains pig blood curd sausage semi-finished product, is placed between pickling, standby；
S3. molding, make ripe, be dried: the pig blood curd sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum fill
Coloclysis molding in intestinal machine, hangs over the pig blood curd sausage making molding on Fumigator special-purpose vehicle, is placed in Fumigator and carries out sootiness
Baking；
S4. cooling, striping: step S3 gained furnace rear product pushes packaging precooling room, and to be cooled to intestinal temperature identical with room temperature, then
Product is pushed make-up room again, removes casing；
S5. cut, pack, sterilize: use microtome that step S4 gained goes casing pig blood curd sausage cut into slices, application
Pig blood curd sausage dedicated film is packed, and packaged product sterilizes, and obtains described pig blood curd sausage finished product.
The manufacture method of pig blood curd sausage the most according to claim 7, it is characterised in that thaw described in step S11 18
Carrying out under ± 2 DEG C of environment, thawing time is-2～2 DEG C less than the temperature of animal meat after 24h, and defrosting, Animal fat
Temperature is-2～0 DEG C；Animal meat after defrosting uses 8mm orifice plate strand preparation use, and Animal fat is stranding into 8mm by meat grinder
Granule.
The manufacture method of pig blood curd sausage the most according to claim 7, it is characterised in that cutmixer cutter described in step S21
Speed is 200 r/min, and the vacuum stirring time is 5min, described in pickle temperature be 0～8 DEG C, salting period is 15～24h；Step
Stuffing material, inserts or the inserts and local flavor step S13 gained Sanguis sus domestica, step S21 gained pickled it is mixed into described in S22
Flavoring agent is put in blender, and controlling temperature is less than 15 DEG C, and arranging stir speed (S.S.) is 35 r/min, stirs 10～12min, obtains pig
Blood bean curd sausage semi-finished product, are placed between pickling that pickle setting to pickle a temperature be 0～8 DEG C, pickle a time less than 2h.
The manufacture method of pig blood curd sausage the most according to claim 7, it is characterised in that smoked baked described in step S3
Process parameter be: (1) 60～65 DEG C be dried 30～40min；(2) 80～85 DEG C of steaming and decoctings 30～40min；(3) steam discharge 3～
5min；(4) 68～75 DEG C are dried 7～10min；(5) 68～72 DEG C of sootiness 30～40min；(6) 68～75 DEG C be dried 70～
100min；(7) 80 DEG C are dried 30～55min；(8) steam discharge 3～5min, wherein, described sootiness incinerated matter is fruit tree grain, preferably
For applewood, peach wood granule.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430733A (en) * | 2018-11-14 | 2019-03-08 | 苏瑞娟 | A kind of blood bean curd and preparation method thereof with nourishing blood function |
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| CN1326692A (en) * | 2000-06-06 | 2001-12-19 | 李自安 | Bean curd product and processing method |
| CN1843207A (en) * | 2005-12-20 | 2006-10-11 | 李自安 | Sausage food main ingredients and its processing method |
| CN102845760A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Duck blood polypeptide nutrient sausage and its preparation method |
| CN104824695A (en) * | 2015-03-24 | 2015-08-12 | 辽宁双增生物工程有限公司 | A preparing method of a pig-blood bean-curd roast sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326692A (en) * | 2000-06-06 | 2001-12-19 | 李自安 | Bean curd product and processing method |
| CN1843207A (en) * | 2005-12-20 | 2006-10-11 | 李自安 | Sausage food main ingredients and its processing method |
| CN102845760A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Duck blood polypeptide nutrient sausage and its preparation method |
| CN104824695A (en) * | 2015-03-24 | 2015-08-12 | 辽宁双增生物工程有限公司 | A preparing method of a pig-blood bean-curd roast sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430733A (en) * | 2018-11-14 | 2019-03-08 | 苏瑞娟 | A kind of blood bean curd and preparation method thereof with nourishing blood function |
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