CN106333270A - Calcium-containing meat sausage and preparation method thereof - Google Patents

Abstract

The invention relates to a calcium-containing meat sausage and a preparation method thereof. The calcium-containing meat sausage is prepared from the following components: lean pork, swine fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-sodium isoascorbate, monascus red pigment, a composite thickening agent, sodium lactate, composite spice, monosodium glutamate, soybean protein isolate powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the steps of defreezing of raw material meat, trimming and mincing of the raw material meat, preparation of material water, stirring, pickling, rolling, filling, sterilization, drying, cooling and packaging. The calcium-containing meat sausage prepared by the preparation method disclosed by the invention has a red color, is uniform and compact in structure and strong in meat grain impression, has pure meat flavor, and is high in quality stability before the expiration date.

Description

One kind plus calcium meat enema and preparation method thereof

Technical field

The present invention relates to a kind of add calcium meat enema and preparation method thereof, it is a kind of sandwich ham and smoked and cooked sausage processing skill Art, belongs to food processing technology field.

Background technology

The calcium source adding calcium series meat enema use at present is edible bone powder, and bone meal is that the powdery made for raw material with raiseeing bone produces Product.Raw material is derived from the leftover bits and pieces of meat processing industry, through removing what the techniques such as fat, dry, pulverizing and screening were made. Possess following characteristics:

1. contain abundant ca and p, be macro minerals element needed by human, calcium-phosphorus ratio is 2: 1, is body absorption calcium phosphorus Optimal proportion；

2. calcium content is 22-25%, higher than other calcium sources；

3. the particle diameter of edible bone powder reaches more than 100 microns (less than 110 microns are absorption of human body), and absorbance is 50- 60%, retention ratio is 40-50%.

But edible bone powder exist necessarily not enough, mainly have following some:

1. poultry bone source is mainly meat other industry leftover bits and pieces, wherein semifinished product application and feedstuff, and safety cannot be protected Card；

2. most bone meal itself have certain fishy smell, and shelf-life content is oxidizable, is applied in meat enema, not only shadow Ring product special flavour, and have the phenomenon accelerating meat enema oxidation within the shelf-life.

3. the calcium absorption of bone meal and retention ratio are limited.

Content of the invention

For the problems referred to above, the invention provides a kind of add calcium meat enema and preparation method thereof, the present invention relates to newborn mineral Application in meat enema for the salt, solve plus calcium series meat enema in there is fishy smell in edible bone powder, easily oxidation and calcium absorption stay The limited deficiency of rate of depositing, can improve the absorption retention ratio of the local flavor, quality stability and calcium adding calcium series of products.The present invention's Technical scheme is as follows:

One kind plus calcium meat enema, are made up of following components:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible Essence, white sugar, modified starch are adjuvant.

Prepare above-mentioned plus calcium meat enema method, specifically comprise the following steps that

(1) get the raw materials ready (percentage by weight) by formula as below:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible Essence, white sugar, modified starch are adjuvant.

(2) raw meat thaws:, between 15 ± 1 DEG C, room ventilation is good for thawing room temperature control, and relative air humidity >= 80%rh, thaws and can enter next procedure to central temperature when -1～2 DEG C.Defrosting effect: handss press soft, lax, no ice Brilliant.

(3) raw meat finishing process: the raw meat of pretreatment is repaiied cartilage, broken bone, blood stains, air-dried oxide layer, impurity Deng；Lean pork uses 8mm web plate process, and pork fat uses 4mm web plate process.

(4) expect the preparation of water: by mineral salt newborn in component, edible salt, composite phosphate, sodium nitrite, the different Vitamin C of d- Sour sodium, monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, white sand Sugar and water stir into material water, and temperature control is at 0-4 DEG C.

(5) stir: first the good lean pork of process, pork fat are added to blender, start timing stirring 5 minutes, so Add material water to stir afterwards 10 minutes, obtain meat stuffing, drop temperature controls at 0-6 DEG C.

(6) pickle: the meat stuffing being stirred is placed in temperature under 0-4 DEG C of environment, pickles 20-24 hour.

(7) tumbling: add the meat stuffing pickled and modified starch in tumbler successively and carry out tumbling；Vacuum level requirements- 0.08 ± 0.005mpa, rotating speed is 11.4rpm, and tumbling time is 180 minutes, wherein, rotates forward 25 minutes, static 5 minutes, inverts 25 minutes, static 5 minutes, circulation was carried out, and the time rotating and reverse amounts to 180 minutes, and drop temperature controls at 8-12 DEG C.

(8) fill: stirred material filling and be filled with time, using pvdc sided corona treatment casing.Casing hot-sealing line is required to put down Whole, two ends are checked card solid tight.Pad parameter is as shown in table 1:

Table 1 pad parameter

Title

Specification

Casing width

Semi-finished product length

Folding width

Semi-finished product are quantitative

Aluminum steel specification

Plus calcium meat enema

40g

60mm

19.5cm

5-8mm

166-168g/2 props up

φ2.1

(9) sterilize: populated meat enema is sterilized in time, and process for sterilizing is as shown in table 2:

Table 2 process for sterilizing

Title	Specification	Sterilization temperature	Heating-up time	Constant temperature time	Sterilization pressure
						Plus calcium meat enema	40g	110℃	10 minutes	25 minutes	0.25-0.27mpa

(10) dry, cool down, pack: product has killed bacterium, carries out in time drying, cools down, packs.

The present invention compared with prior art has the advantage that

(1) by technological process of the present invention preparation plus calcium meat enema have that color and luster is ruddy, even structure is fine and close, meat particle Sense is strong, meat flavour is pure, the good advantage of quality stability in the shelf-life；

(2) newborn mineral salt: refer to milk surum as raw material, through going the composition milk basic protein such as isolating protein, Lactose to make The supplementary beneficial to absorption of human body becoming, calcic is up to 25-28%, has the advantage that

A, from milk separate, natural, safety, natural milk fragrance is easier to be esthetically acceptable to the consumers；

B, to the intestines and stomach stimulate little, close with the composition of skeleton tooth, rational calcium-phosphorus ratio (2:1) makes effect of supplemented calcium more Good, absorbance up to more than 90%；

C, effect of supplemented calcium will not take a turn for the worse, even if the bone density of increase is still protected after stopping supplementing breast mineral salt 3 years Hold.

(3) newborn mineral salt application present situation: Ministry of Health of the People's Republic of China's No. 18 bulletin regulation in 2009: amount≤ 5g/ days, range did not include infant food；Newborn mineral salt because belonging to " new resource food ", national high-grade nutrient teacher, China Nutritionist Lee academician firelight or sunlight introduces in east: after foreigner eats part new resource food, temporarily no adverse effect, but because of Chinese Health differs from foreigner, the organ of infant and resistance and is not so good as adult." for safety, just provide against breast Mineral salt inserts infant food ".

At present due to being restricted by national standard, newborn mineral salt range of application very little at home, it is mainly used in pressed candy Really, for example: soup minister is good for breast mineral salt pressed candy again；Foreign applications scope is relatively wide, for example: this newborn ore deposit of New Zealand's Nai Shi power Thing salt composite chewable tablet, Australian bio island Lac Bovis seu Bubali calcium (infant is special)；But need in Product labelling to mark on request Note amount and suitable population.

Present invention process is ripe, simple, is used newborn mineral salt as the novel calcium source adding calcium series meat enema, not only improves There is the limited deficiency of fishy smell, easily oxidation and calcium absorption retention ratio in edible bone powder, and Carnis Sus domestica and milk elite breast mineral The perfect adaptation of salt, can be domestic, and even worldwide plus calcium meat productss provide new development and application theory, have one Fixed is perspective and breakthrough.

Specific embodiment

To further describe the present invention with reference to specific embodiment, advantages of the present invention and feature will be with description and Apparent.But embodiment is only exemplary, any restriction is not constituted to the scope of the present invention.Those skilled in the art should It should be appreciated that, can be to repair to the details of technical solution of the present invention and form under without departing from the spirit and scope of the present invention Change or replace, but these modifications and replacement each fall within protection scope of the present invention.

Raw material used in the present invention, dispensing are commercially available prod.

Embodiment 1 is a kind of to add calcium meat enema and preparation method thereof

(1) get the raw materials ready (percentage by weight) by formula as below:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible Essence, white sugar, modified starch are adjuvant.

(2) raw meat thaws:, between 15 ± 1 DEG C, room ventilation is good for thawing room temperature control, and relative air humidity >= 80%rh, thaws and can enter next procedure to central temperature when -1～2 DEG C.Defrosting effect: handss press soft, lax, no ice Brilliant.

(3) raw meat finishing process: the raw meat of pretreatment is repaiied cartilage, broken bone, blood stains, air-dried oxide layer, impurity Deng；Lean pork uses 8mm web plate process, and pork fat uses 4mm web plate process.

(4) expect the preparation of water: by mineral salt newborn in component, edible salt, composite phosphate, sodium nitrite, the different Vitamin C of d- Sour sodium, monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, white sand Sugar and water stir into material water, and temperature control is at 0-4 DEG C.

(5) stir: first the good lean pork of process, pork fat are added to blender, start timing stirring 5 minutes, so Add material water to stir afterwards 10 minutes, obtain meat stuffing, drop temperature controls at 0-6 DEG C.

(6) pickle: the meat stuffing being stirred is placed in temperature under 0-4 DEG C of environment, pickles 20-24 hour.

(7) tumbling: add the meat stuffing pickled and modified starch in tumbler successively and carry out tumbling；Vacuum level requirements- 0.08 ± 0.005mpa, rotating speed is 11.4rpm, and tumbling time is 180 minutes, wherein, rotates forward 25 minutes, static 5 minutes, inverts 25 minutes, static 5 minutes, circulation was carried out, and the time rotating and reverse amounts to 180 minutes, and drop temperature controls at 8-12 DEG C.

(8) fill: stirred material filling and be filled with time, using pvdc sided corona treatment casing.Casing hot-sealing line is required to put down Whole, two ends are checked card solid tight.Pad parameter is as shown in table 3:

Table 3 pad parameter

Title

Specification

Casing width

Semi-finished product length

Folding width

Semi-finished product are quantitative

Aluminum steel specification

Plus calcium meat enema

40g

60mm

19.5cm

5-8mm

166-168g/2 props up

φ2.1

(9) sterilize: populated meat enema is sterilized in time, and process for sterilizing is as shown in table 4:

Table 4 process for sterilizing

Title	Specification	Sterilization temperature	Heating-up time	Constant temperature time	Sterilization pressure
						Plus calcium meat enema	40g	110℃	10 minutes	25 minutes	0.25-0.27mpa

(10) dry, cool down, pack: product has killed bacterium, carries out in time drying, cools down, packs.

Embodiment 2 is a kind of to add calcium meat enema and preparation method thereof

Formula get the raw materials ready (percentage by weight) as follows:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible Essence, white sugar, modified starch are adjuvant.

Preparation method is with embodiment 1.

Embodiment 3 is a kind of to add calcium meat enema and preparation method thereof

Formula get the raw materials ready (percentage by weight) as follows:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible Essence, white sugar, modified starch are adjuvant.

Preparation method is with embodiment 1.

Test example 1 present invention adds the detection of calcium meat enema

Testing result is as shown in table 5:

Table 5 is a kind of plus calcium meat enema sense organ eats evaluation criterion

Claims (8)

1. a kind of plus calcium meat enema is made up of it is characterised in that adding calcium meat enema following components:

2. according to claim 1 plus calcium meat enema it is characterised in that

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, White sugar, modified starch are adjuvant.

3. prepare the method adding calcium meat enema as claimed in claim 2, specifically comprise the following steps that

(1) get the raw materials ready (percentage by weight) by formula as below:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, White sugar, modified starch are adjuvant；

(2) raw meat thaws:, between 15 ± 1 DEG C, room ventilation is good, relative air humidity >=80% for thawing room temperature control Rh, thaws and can enter next procedure to central temperature when -1～2 DEG C；

(3) raw meat finishing process: the raw meat of pretreatment is repaiied cartilage, broken bone, blood stains, air-dried oxide layer, impurity etc.；Pig Lean meat uses 8mm web plate process, and pork fat uses 4mm web plate process；

(4) expect the preparation of water: by mineral salt newborn in component, edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate, Monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, white sugar and water Stir into material water, temperature control is at 0-4 DEG C；

(5) stir: first the good lean pork of process, pork fat are added to blender, start timing and stir 5 minutes, Ran Houjia Pan feeding water stirs 10 minutes, obtains meat stuffing, and drop temperature controls at 0-6 DEG C；

(6) pickle: the meat stuffing being stirred is placed in temperature under 0-4 DEG C of environment, pickles 20-24 hour；

(7) tumbling: add the meat stuffing pickled and modified starch in tumbler successively and carry out tumbling；Vacuum level requirements -0.08 ± 0.005mpa, rotating speed is 11.4rpm, and tumbling time is 180 minutes, wherein, rotates forward 25 minutes, static 5 minutes, inverts 25 points Clock, static 5 minutes, circulation was carried out, and the time rotating and reverse amounts to 180 minutes, and drop temperature controls at 8-12 DEG C；

(8) fill: stirred material filling and be filled with time；

(9) sterilize: populated meat enema carries out high temperature sterilization；

(10) dry, cool down, pack.

4. method according to claim 3 is it is characterised in that the parameter of filling is that 40g adds calcium meat enema, casing width For 60mm, semi-finished product length is 19.5cm, and folding width is 5-8mm, and the quantification of 166-168g/2 of semi-finished product props up, and aluminum steel specification is φ2.1.

5. method according to claim 3 is it is characterised in that process for sterilizing is: sterilization temperature is 110 DEG C, and temperature is raised to Time used by 110 DEG C is 10 minutes, and 110 DEG C are incubated 25 minutes, and sterilization pressure is 0.25-0.27mpa.

6. according to claim 1 plus calcium meat enema it is characterised in that plus calcium meat enema by following by weight percentage Group be grouped into:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, White sugar, modified starch are adjuvant.

7. according to claim 1 plus calcium meat enema it is characterised in that plus calcium meat enema by following by weight percentage Group be grouped into:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, White sugar, modified starch are adjuvant.

8. according to claim 1 plus calcium meat enema it is characterised in that plus calcium meat enema by following by weight percentage Group be grouped into:

Wherein:

Described lean pork, pork fat, frozen water and newborn mineral salt are raw material；

Described edible salt, composite phosphate, sodium nitrite, d- sodium erythorbate are preserved materials；

Described monascus red pigment, compounding thickening agent, sodium lactate, compounding spice, monosodium glutamate, soybean protein isolate, edible essence, White sugar, modified starch are adjuvant.