CN106387702A - Pig blood sausages and making method thereof - Google Patents
Pig blood sausages and making method thereof Download PDFInfo
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- CN106387702A CN106387702A CN201610796126.3A CN201610796126A CN106387702A CN 106387702 A CN106387702 A CN 106387702A CN 201610796126 A CN201610796126 A CN 201610796126A CN 106387702 A CN106387702 A CN 106387702A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of producing and processing of foods, and discloses pig blood sausages and a making method thereof. According to the pig blood sausages and the making method thereof disclosed by the invention, based on a healthy diet idea, autologous characteristics of food materials and components are combined, precise optimization and adjustment are further performed, lean pork and prime conditions are used as main raw materials, pig blood which is nutritive, delicious and easy to obtain is used as a flavored raw material, and a simple stable technology is adopted, so that the pig blood sausages are processed; and original flavor and the nutrition of the raw materials of the pig blood sausages are reserved to the maximum extent, the obtained pig blood sausages are complete in color, aroma and taste, balanced in nutrition, compact in structure, fine and smooth in mouth feel and unique in flavor. Equipment needed for preparing the pig blood sausages disclosed by the invention is common equipment, so that the cost is low, the maneuverability is high, the large-scale production is easy to realize, the added value of the pig blood is increased, besides, a new product which is balanced in nutrition and convenient to eat is provided for vast masses, and the pig blood sausages have broad market prospects.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of Sanguis sus domestica sausage and its making side
Method.
Background technology
Sanguis sus domestica is one of by-product in the pig slaughtering enterprise course of processing, the Sanguis sus domestica about percentage of liveweight of every pig 3%～
3.5%.Sanguis sus domestica is rich in multiple nutrient substance and enzyme isoreactivity composition, and porcine haemoglobin matter content is up to 18%, containing 18 kinds of ammonia
Base acid, 8 kinds of essential amino acid contents account for 44.3%, and wherein lysine and leucine content enriches, and relies 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 especially high, 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
In acid ratio example and human body, the ratio of aminoacid is close, is very easy to be utilized by body.Medical research proves：Often eat 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
It is that the utilization rate of China's Sanguis sus domestica resource is not high, be partly processed to blood powder or fermented blood meal as feed additive, part
Sanguis sus domestica is used for biochemical pharmacy after biochemical treatment, also partly becomes the cuisines of daily life, due to the peculiar property of Sanguis sus domestica itself
Matter brings the impact of health and safety, slowly disappears on present dining table.
Sausage is a kind of traditional distinct Chinese characteristics meat productss, and it is by the meat of animal is rubbed into pureed, then pours into intestinal
Clothing, the fermented or drying meat productss of baking, are the most big class products of kind in China Meat product.The class of sausage
Type also has a lot, is broadly divided into Sichuan spicy and hot taste sausage and the fragrant and sweet flavor sausage of Guangdong flavor, in addition then occurs salty in Hunan area
And the not peppery Hunan formula sausage specifically having flavour.Sausage is wide in variety, different, but seldom occurs in numerous products
Add the product of Sanguis sus domestica, mainly due to during making Sanguis sus domestica sausage, due to the addition of Sanguis sus domestica, structure easily in product
Loose not tight, the problem of mouthfeel " slag ".
Content of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, provide a kind of balanced in nutrition, nutritious,
Close structure, delicate mouthfeel, the Sanguis sus domestica sausage of unique flavor.
The present invention also provides a kind of manufacture method of Sanguis sus domestica sausage, and the method process is simple is stable, can be effectively retained former material
Expect original local flavor and mouthfeel and nutritional labeling.
The purpose of the present invention is achieved through the following technical solutions：
A kind of Sanguis sus domestica sausage, described Sanguis sus domestica sausage is by the component of following weight：55～80 parts of pig lean meat, show condition 20
～45 parts, 2～3 parts of pretreatment Sanguis sus domestica, 6～10 parts of adjuvant, 14～16 parts of water through stirring mixing, vacuum tumbling, coloclysis and smokes
Bake and form.
Preferably, described adjuvant includes 3～4.5 parts of basic flavouring agent, 1.5～2.0 parts of composite aromatic condiment and function and adds
Plus 2～3.5 parts of agent.
It is further preferred that described basis flavouring agent includes 2.0～2.5 parts of Sal, 0.5～0.75 part of Chinese liquor, monosodium glutamate 0.2
～0.3 part, 0.3～0.5 part of soy sauce；Described composite aromatic condiment includes black pepper 0.3-0.5 part, Zanthoxyli Bungeani powder 0.5-0.7 part, peppery
Green pepper powder 0.7-1.3 part；Described functional additive include 0.25～0.3 part of carrageenan, 0.1～0.15 part of sodium D-isoascorbate,
0.005～0.008 part of sodium nitrite, 2.0～3.0 parts of soybean protein isolate.
The manufacture method that the present invention also provides above-mentioned Sanguis sus domestica sausage, comprises the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：By pig lean meat and show condition, put into meat grinder and be stranding into granule, standby；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4% (according to part by weight) Sal,
Storage is standby；
S2. batch mixing：By step S1 gained through the raw material of pretreatment, adjuvant and water mix homogeneously, then gained is mixed
Thing pours tumbling in vacuum tumbler into, obtains Sanguis sus domestica sausage semi-finished product, standby；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum coloclysis
Coloclysis molding in machine, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator and carries out toasting sootiness, obtains
Sanguis sus domestica sausage；
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed,
Obtain final product the finished product of described Sanguis sus domestica sausage.
Preferably, pig lean meat described in step S11 adopts the orifice plate process of a diameter of 8mm.
Preferably, the concrete processing mode of show condition described in step S11 be first using dicer, show condition is cut into 5 × 5 ×
5mm3Fertile fourth, then rinse 2～4min with 60～80 DEG C of hot water, then with flake ice, show condition temperature be down to less than 15 DEG C, standby
With.
Preferably, Sanguis sus domestica described in step S12 does not precipitate and clot, and storage temperature is 0～4 DEG C.Sanguis sus domestica in the present invention
Acquisition mode, preferably uses vacuum blood collection machine to collect.Vacuum blood collection is to insert in pig body by the pipe of belt blade head, straight by negative pressure
Connect the blood in pig body is pumped in external hermetic container, it is to avoid the outside contamination in blood collection procedure, protect from source
The health of barrier Sanguis sus domestica, eliminates food safety risk.Different and traditional Sanguis sus domestica is the mode blood-letting with lancination, then by hematocele groove or
Container collection, collects Sanguis sus domestica using this mode, does not exist and flows out the body surface contacting and external environment condition because of Sanguis sus domestica in pig body, and
It is easy to contaminated problem, and a large amount of bubbles that will not produce because of Sanguis sus domestica, following process is made troubles, impact product
Structure and sense organ.The Sanguis sus domestica being collected, after qualified through organoleptic examination, add 4% (according to part by weight) Sal, prevents Sanguis sus domestica
Deposit clumps and affect subsequently to use.
Preferably, batch mixing described in step S2 is specially, below 15 DEG C, step S11 gained pretreated feedstock is put into stirring
Machine is stirred (one), adds adjuvant soybean protein isolate and is stirred (two), adds half weight according to formulation weight proportioning
The water of amount part is stirred (three) again, then adds remaining adjuvant and remaining water, is stirred (four), finally adds step
S12 gained, through pretreatment Sanguis sus domestica, is stirred (five), then gained mixture is poured in vacuum tumbler, tumbling at a slow speed
10min, obtains Sanguis sus domestica sausage semi-finished product.The order of addition of each component can produce greatly to the local flavor of the Sanguis sus domestica sausage finally giving
Impact, rational order of addition contributes to preserving the original local flavor of each component, increases the stereovision of product.
It is highly preferred that stirring (), stirring (two), stirring (three), stirring (four) and stirring (five) described in step S2 is total
Time is 8～10min.The too short each component of mixing time can not mix homogeneously well, mixing time is oversize and can lead to various
Flavor material excessively mix homogeneously, and affect mouthfeel.
Preferably, described in step S3, the process parameter of baking sootiness is：First stage, 55～58 DEG C of temperature of setting,
Humidity 65%, drying time 4～5h；Second stage, setting 60～62 DEG C of temperature, humidity 50%, drying time 5～6h；3rd
Stage, setting 54～56 DEG C of temperature, humidity 40%, drying time 10～12h；Fourth stage, 60～62 DEG C of temperature of setting, humidity
60%, dense smoke sootiness, drying time is 12～15h.
With respect to prior art, the present invention has the advantages that：
The theory based on health diet for the present invention, in conjunction with each food materials component characteristic of itself, by further accurate
Optimize and adjust, provide a kind of using pig lean meat and show condition primary raw material, former as local flavor using the delicious Sanguis sus domestica being easy to get of nutrition
Material, processes through the technique of simple and stable, remains products material original local flavor and nutrition to greatest extent, obtained
Sanguis sus domestica sausage looks good, smell good and taste good, balanced in nutrition, close structure, delicate mouthfeel, unique flavor Sanguis sus domestica sausage.
Sanguis sus domestica sausage of the present invention with the addition of Sanguis sus domestica on the basis of the supplementary material of traditional sausage, and this not only enriches the wind of sausage
Taste and mouthfeel, also make sausage nutritive value higher.The nutritive value simultaneously making Sanguis sus domestica obtains vast utilization, lifts its economic valency
Value.In addition, by adding soybean protein isolate in conjunction with Western-style emulsifying, tumbling technology, the structure of Sanguis sus domestica sausage is even closer, mouth
Sense is fine and smooth.Above all Sanguis sus domestica fragrance and organically combining of smoke form unique sausage local flavor, and this is also traditional sausage
The great innovation of local flavor.The manufacture method of Sanguis sus domestica sausage of the present invention completes the method defining a whole set of industrialization making, has
Stay in grade reliability, unique flavor, the features such as be of high nutritive value.
The equipment that the present invention makes Sanguis sus domestica sausage and needs is conventional equipment, and cost is relatively low, workable it is easy to scale
Produce, preparation process is simple is stable, decrease the life of harmful substance while ensureing product exclusive smoke to greatest extent
Become, production process safety and environmental protection.There is provided a kind of nutritious property for broad masses of the people while improving the added value of Sanguis sus domestica
Valency is than high health food, and instant, and be easy to carry storage, has good promotional value.
Specific embodiment
Further illustrate the present invention with reference to specific embodiment.Unless stated otherwise, adopt in the embodiment of the present invention
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment being used sets for this area routine
Standby.
Embodiment 1
By preparing each component shown in table 1, wherein, basic flavouring agent include 2.0 parts of Sal, 0.5 part of Chinese liquor, 0.2 part of monosodium glutamate,
0.3 part of soy sauce；Described functional additive include 0.25 part of carrageenan, 0.1 part of sodium D-isoascorbate, 0.005 part of sodium nitrite,
2.0 parts of soybean protein isolate；0.3 part of black pepper, 0.5 part of Zanthoxyli Bungeani powder, 0.7 part of Fructus Capsici powder.
Concrete manufacture method comprises the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：Pig lean meat is put into meat grinder twist, the orifice plate using a diameter of 8mm is made
Granule；The show condition having thawed dicing knife is cut into 5 × 5 × 5mm3Fertile fourth, then rinse 2min with 80 DEG C of hot water, then use
Show condition temperature is down to less than 15 DEG C by flake ice, standby；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4% (according to part by weight) Sal,
Storage is standby；
S2. batch mixing：Below 15 DEG C, step S11 gained pretreated feedstock input blender is stirred
(1), add adjuvant soybean protein isolate and be stirred (two), add half weight according to formulation weight proportioning
The water of part is stirred (three) again, then adds remaining adjuvant and remaining water, is stirred (four), finally adds step S12
Gained, through pretreatment Sanguis sus domestica, is stirred (five), then gained mixture is poured in vacuum tumbler, tumbling 10min at a slow speed,
Obtain Sanguis sus domestica sausage semi-finished product；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum coloclysis
Coloclysis molding in machine, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator, setting baking sootiness
Process parameter is：First stage, setting 55 DEG C of temperature, humidity 65%, drying time 4h；Second stage, arranges temperature 60
DEG C, humidity 50%, drying time 6h；Phase III, setting 55 DEG C of temperature, humidity 40%, drying time 10h；Fourth stage, if
Put temperature 60 C, humidity 60%, dense smoke sootiness, drying time is 15h, carry out toasting sootiness, obtain Sanguis sus domestica sausage；
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed,
Obtain final product the finished product of described Sanguis sus domestica sausage.
Embodiment 2
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.0 parts of salt, 0.5 part of Chinese liquor, 0.2 part of monosodium glutamate, 0.3 part of soy sauce；It is different anti-bad that described functional additive includes 0.3 part of carrageenan, D-
0.1 part of hematic acid sodium, 0.005 part of sodium nitrite, 3.0 parts of soybean protein isolate；0.5 part of black pepper, 0.7 part of Zanthoxyli Bungeani powder, Fructus Capsici
1.3 parts of powder.
Embodiment 3
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.2 parts of salt, 0.6 part of Chinese liquor, 0.2 part of monosodium glutamate, 0.3 part of soy sauce；It is different anti-bad that described functional additive includes 0.25 part of carrageenan, D-
0.1 part of hematic acid sodium, 0.005 part of sodium nitrite, 2.0 parts of soybean protein isolate；0.3 part of black pepper, 0.5 part of Zanthoxyli Bungeani powder, Fructus Capsici
0.7 part of powder.
Embodiment 4
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.2 parts of salt, 0.6 part of Chinese liquor, 0.3 part of monosodium glutamate, 0.5 part of soy sauce；It is different anti-bad that described functional additive includes 0.3 part of carrageenan, D-
0.15 part of hematic acid sodium, 0.008 part of sodium nitrite, 3.0 parts of soybean protein isolate；0.5 part of black pepper, 0.7 part of Zanthoxyli Bungeani powder, Fructus Capsici
1.3 parts of powder.
Embodiment 5
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.5 parts of salt, 0.6 part of Chinese liquor, 0.3 part of monosodium glutamate, 0.5 part of soy sauce；It is different anti-bad that described functional additive includes 0.25 part of carrageenan, D-
0.15 part of hematic acid sodium, 0.008 part of sodium nitrite, 2.0 parts of soybean protein isolate；0.3 part of black pepper, 0.5 part of Zanthoxyli Bungeani powder, Fructus Capsici
0.7 part of powder.
Embodiment 6
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.5 parts of salt, 0.75 part of Chinese liquor, 0.3 part of monosodium glutamate, 0.5 part of soy sauce；It is different anti-bad that described functional additive includes 0.3 part of carrageenan, D-
0.15 part of hematic acid sodium, 0.008 part of sodium nitrite, 3.0 parts of soybean protein isolate；0.5 part of black pepper, 0.7 part of Zanthoxyli Bungeani powder, Fructus Capsici
1.3 parts of powder.
Embodiment 7
Make Sanguis sus domestica sausage as different from Example 1 according to the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：Pig lean meat is put into meat grinder twist, the orifice plate using a diameter of 8mm is made
Granule；The show condition having thawed dicing knife is cut into 5 × 5 × 5mm3Fertile fourth, then rinse 4min with 60 DEG C of hot water, then use
Show condition temperature is down to less than 15 DEG C by flake ice, standby；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4% (according to part by weight) Sal,
Storage is standby；
S2. batch mixing：Below 15 DEG C, step S11 gained pretreated feedstock input blender is stirred
(1), add adjuvant soybean protein isolate and be stirred (two), add half weight according to formulation weight proportioning
The water of part is stirred (three) again, then adds remaining adjuvant and remaining water, is stirred (four), finally adds step S12
Gained, through pretreatment Sanguis sus domestica, is stirred (five), then gained mixture is poured in vacuum tumbler, tumbling 8min at a slow speed,
Obtain Sanguis sus domestica sausage semi-finished product；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum coloclysis
Coloclysis molding in machine, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator, setting baking sootiness
Process parameter is：First stage, setting 55 DEG C of temperature, humidity 65%, drying time 5h；Second stage, arranges temperature 60
DEG C, humidity 50%, drying time 6h；Phase III, setting 54 DEG C of temperature, humidity 40%, drying time 12h；Fourth stage, if
Put temperature 60 C, humidity 60%, dense smoke sootiness, drying time is 15h.
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed,
Obtain final product the finished product of described Sanguis sus domestica sausage.
Embodiment 8
Make Sanguis sus domestica sausage as different from Example 1 according to the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：Pig lean meat is put into meat grinder twist, the orifice plate using a diameter of 8mm is made
Granule；The show condition having thawed dicing knife is cut into 5 × 5 × 5mm3Fertile fourth, then rinse 4min with 80 DEG C of hot water, then use
Show condition temperature is down to less than 15 DEG C by flake ice, standby；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4% (according to part by weight) Sal,
Storage is standby；
S2. batch mixing：Below 15 DEG C, step S11 gained pretreated feedstock input blender is stirred
(1), add adjuvant soybean protein isolate and be stirred (two), add half weight according to formulation weight proportioning
The water of part is stirred (three) again, then adds remaining adjuvant and remaining water, is stirred (four), finally adds step S12
Gained, through pretreatment Sanguis sus domestica, is stirred (five), then gained mixture is poured in vacuum tumbler, tumbling 10min at a slow speed,
Obtain Sanguis sus domestica sausage semi-finished product；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum coloclysis
Coloclysis molding in machine, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator, setting baking sootiness
Process parameter is：Setting 58 DEG C of temperature, humidity 65%, drying time 4h；Second stage, 62 DEG C of temperature of setting, humidity
50%, drying time 5h；Phase III, setting 56 DEG C of temperature, humidity 40%, drying time 10h；Fourth stage, arranges temperature
62 DEG C, humidity 60%, dense smoke sootiness, drying time is 12h.
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed,
Obtain final product the finished product of described Sanguis sus domestica sausage.
Embodiment 9
Make Sanguis sus domestica sausage as different from Example 1 according to the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：Pig lean meat is put into meat grinder twist, the orifice plate using a diameter of 8mm is made
Granule；The show condition having thawed dicing knife is cut into 5 × 5 × 5mm3Fertile fourth, then rinse 2 with 60～80 DEG C of hot water～
4min, then with flake ice, show condition temperature is down to less than 15 DEG C, standby；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4% (according to part by weight) Sal,
Storage is standby；
S2. batch mixing：Below 15 DEG C, step S11 gained pretreated feedstock input blender is stirred
(1), add adjuvant soybean protein isolate and be stirred (two), add half weight according to formulation weight proportioning
The water of part is stirred (three) again, then adds remaining adjuvant and remaining water, is stirred (four), finally adds step S12
Gained, through pretreatment Sanguis sus domestica, is stirred (five), then gained mixture is poured in vacuum tumbler, tumbling 10min at a slow speed,
Obtain Sanguis sus domestica sausage semi-finished product；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum coloclysis
Coloclysis molding in machine, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator, setting baking sootiness
Process parameter is：Setting 56 DEG C of temperature, humidity 65%, drying time 5h；Second stage, setting temperature 60 C, humidity
50%, drying time 5h；Phase III, setting 56 DEG C of temperature, humidity 40%, drying time 11h；Fourth stage, arranges temperature
60 DEG C, humidity 60%, dense smoke sootiness, drying time is 14h.
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed,
Obtain final product the finished product of described Sanguis sus domestica sausage.
Comparative example 1
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, Sanguis sus domestica is Swine blood meal, consumption
For 0.5 part；Basic flavouring agent includes 2.0 parts of Sal, 0.5 part of Chinese liquor, 0.2 part of monosodium glutamate, 0.3 part of soy sauce；Described functional additive
Including 0.25 part of carrageenan, 0.1 part of sodium D-isoascorbate, 0.005 part of sodium nitrite, 2.0 parts of soybean protein isolate；Black pepper
0.3 part of powder, 0.5 part of Zanthoxyli Bungeani powder, 0.7 part of Fructus Capsici powder.
Comparative example 2
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.0 parts of salt, 0.5 part of Chinese liquor, 0.2 part of monosodium glutamate, 0.3 part of soy sauce；It is different anti-bad that described functional additive includes 0.3 part of carrageenan, D-
0.1 part of hematic acid sodium, 0.005 part of sodium nitrite, 3.0 parts of soybean protein isolate；0.5 part of black pepper, 0.7 part of Zanthoxyli Bungeani powder, Fructus Capsici
1.3 parts of powder.
Comparative example 3
Prepare each component of required components by weight percent as different from Example 1 by table 1, wherein, basic flavouring agent includes eating
2.0 parts of salt, 0.5 part of Chinese liquor, 0.2 part of monosodium glutamate, 0.3 part of soy sauce；It is different anti-bad that described functional additive includes 0.3 part of carrageenan, D-
0.1 part of hematic acid sodium, 0.005 part of sodium nitrite, 3.0 parts of soybean protein isolate；0.5 part of black pepper, 0.7 part of Zanthoxyli Bungeani powder, Fructus Capsici
1.3 parts of powder.
Comparative example 4
Make Sanguis sus domestica sausage as different from Example 1 according to the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：Pig lean meat is put into meat grinder twist, the orifice plate using a diameter of 8mm is made
Granule；The show condition having thawed dicing knife is cut into 5 × 5 × 5mm3Fertile fourth, then rinse 2 with 60～80 DEG C of hot water～
4min, then with flake ice, show condition temperature is down to less than 15 DEG C, standby；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4% (according to part by weight) Sal,
Storage is standby；
S2. batch mixing：Below 15 DEG C, step S1 gained pretreated feedstock and other component are put into blender according to quantity and enter
Row stirring 10min, then gained mixture is poured in vacuum tumbler, tumbling 10min at a slow speed, obtain Sanguis sus domestica sausage semi-finished product；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put into vacuum coloclysis
Coloclysis molding in machine, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator, setting baking sootiness
Process parameter is：First stage, setting temperature 50 C, humidity 70%, drying time 8h；Second stage, arranges temperature 60
DEG C, humidity 50%, drying time 6h；Phase III, setting 54 DEG C of temperature, humidity 40%, drying time 12h；Fourth stage, if
Put temperature 50 C, humidity 60%, dense smoke sootiness, drying time is 15h.
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed,
Obtain final product the finished product of described Sanguis sus domestica sausage.
Organoleptic quality evaluation experiment and result
Carry out Blind Test by ten personnel specializing in food research and development, to embodiment 1～9 and comparative example 1～4 gained pig
The color and luster of black pudding, local flavor, mouthfeel, structure carry out subjective appreciation, are given a mark according to 100 points of systems, are carried out using Excel software
Statistical analysiss, test data all take three times parallel after mean values be weighted evaluating total score, total score computing formula is：General comment
Point=∑ XiYi(i=1,2,3 ... ..n, X are deliberated index, and Y is weight).Table 2 is Sanguis sus domestica sausage organoleptic quality standards of grading, table
3 is each embodiment and comparative example gained Sanguis sus domestica sausage results of sensory evaluation.
Table 1
Table 2
Table 3
Claims (10)
1. a kind of Sanguis sus domestica sausage it is characterised in that described Sanguis sus domestica sausage by following weight component：Pig lean meat 55～80
Part, 20～45 parts of show condition, 2～3 parts of pretreatment Sanguis sus domestica, 6～10 parts of adjuvant, 14～16 parts of water through stirring mixing, vacuum tumbling,
Coloclysis and fire-cureing form.
2. according to claim 1 Sanguis sus domestica sausage it is characterised in that described adjuvant includes 3～4.5 parts of basic flavouring agent, multiple
Close 1.5～2.0 parts of spice and 2～3.5 parts of functional additive.
3. according to claim 2 Sanguis sus domestica sausage it is characterised in that described basis flavouring agent include 2.0～2.5 parts of Sal,
0.5～0.75 part of Chinese liquor, 0.2～0.3 part of monosodium glutamate, 0.3～0.5 part of soy sauce；Described composite aromatic condiment includes black pepper 0.3-
0.5 part, Zanthoxyli Bungeani powder 0.5-0.7 part, Fructus Capsici powder 0.7-1.3 part；Described functional additive includes 0.25～0.3 part of carrageenan, D-
0.1～0.15 part of sodium erythorbate, 0.005～0.008 part of sodium nitrite, 2.0～3.0 parts of soybean protein isolate.
4. make the method for Sanguis sus domestica sausage described in claims 1 to 3 any one it is characterised in that comprising the following steps：
S1. pretreatment of raw material
S11. the pretreatment of pig lean meat and show condition：By pig lean meat and show condition, put into meat grinder, dicer is refined into granule, 0～4
Standby under DEG C ambient temperature；
S12. the pretreatment of Sanguis sus domestica：Take fresh pig blood, after organoleptic examination is qualified, add 4%（According to part by weight）Sal, stirring
Uniformly, storage is standby；
S2. batch mixing：By step S1 gained through the raw material of pretreatment, adjuvant and water mix homogeneously, then gained mixture is fallen
Enter tumbling in vacuum tumbler, obtain Sanguis sus domestica sausage semi-finished product, standby；
S3. molding, baking sootiness：The Sanguis sus domestica sausage semi-finished product of step S2 gained are placed in coloclysis room, put in vacuum sausage filler
Coloclysis molding, the Sanguis sus domestica sausage making molding is hung on Fumigator special-purpose vehicles, is placed in Fumigator and carries out toasting sootiness, obtains Sanguis sus domestica
Sausage；
S4. cooling, packaging：By step S3 gained Sanguis sus domestica sausage, it is placed in chilling room, is cooled to room temperature, be vacuum-packed, that is,
Obtain the finished product of described Sanguis sus domestica sausage.
5. according to claim 4 the manufacture method of Sanguis sus domestica sausage it is characterised in that pig lean meat described in step S11 is using straight
Footpath is the orifice plate process of 8mm.
6. according to claim 4 the manufacture method of Sanguis sus domestica sausage it is characterised in that the concrete place of show condition described in step S11
Reason mode is first using dicer, show condition to be cut into 5 × 5 × 5mm3Fertile fourth, then rinse 2 with 60～80 DEG C of hot water～
4min, then with flake ice, show condition temperature is down to less than 15 DEG C, standby.
7. according to claim 4 the manufacture method of Sanguis sus domestica sausage it is characterised in that Sanguis sus domestica described in step S12 does not precipitate
And clot, storage temperature be 0～4 DEG C.
8. according to claim 4 the manufacture method of Sanguis sus domestica sausage it is characterised in that batch mixing described in step S2 is specially 15
Below DEG C, step S11 gained pretreated feedstock input blender is stirred（One）, add adjuvant soybean protein isolate and enter
Row stirring（Two）, it is stirred according to the water that formulation weight proportioning adds half weight portion again（Three）, then add remaining adjuvant with
And remaining water, it is stirred（Four）, finally add step S12 gained through pretreatment Sanguis sus domestica, be stirred（Five）, then by institute
Obtain mixture and pour in vacuum tumbler, tumbling 10min at a slow speed, obtain Sanguis sus domestica sausage semi-finished product.
9. according to claim 7 Sanguis sus domestica sausage manufacture method it is characterised in that described in step S2 stir（One）, stirring
（Two）, stirring（Three）, stirring（Four）And stirring（Five）Total time be 8～10min.
10. according to claim 7 Sanguis sus domestica sausage manufacture method it is characterised in that described in step S3 toast sootiness work
Skill program parameter is：First stage, setting 55～58 DEG C of temperature, humidity 65%, drying time 4～5 h；Second stage, setting temperature
Degree 60～62 DEG C, humidity 50%, drying time 5～6h；Phase III, 54～56 DEG C of temperature of setting, humidity 40%, drying time 10
～12h；Fourth stage, 60～62 DEG C of temperature of setting, humidity 60%, dense smoke sootiness, drying time is 12～15h.
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| CN111588000A (en) * | 2020-06-05 | 2020-08-28 | 深圳市合成号食品有限公司 | Sausage and preparation method thereof |
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