CN106579008A - Flowering sausages and preparation method thereof - Google Patents
Flowering sausages and preparation method thereof Download PDFInfo
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- CN106579008A CN106579008A CN201611070679.7A CN201611070679A CN106579008A CN 106579008 A CN106579008 A CN 106579008A CN 201611070679 A CN201611070679 A CN 201611070679A CN 106579008 A CN106579008 A CN 106579008A
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Abstract
The invention relates to flowering sausages. The flowering sausages are made from the following components by weight: 19.75kg of chicken meat, 7.5kg of AA-level fish paste, 5Kg of trash fish paste, 23kg of soybean protein emulsion paste, 19.8kg of ice water, 6.25kg of tapioca flour, 7.5kg of cassava modified starch, 1.5kg of table salt, 0.3kg of composite phosphate, 2.5Kg of white granulated sugar, 4g of sodium nitrite, 0.135kg of gourmet powder, 0.18kg of alanine, 0.09kg of meat essence powder, 0.09Kg of white peppers, 0.35kg of carrageenin, 37.5g of ethyl maltol, 25g of TG enzymes, 225g of sesame oil, 200g of meat essence paste, 112.5g of chicken essence oil, 75g of fried minced shallot essence, 1.3g of allura red, 8g of bioactive peptides, 5g of red rice starters and 2.5kg of deep-fried green bean powder, wherein the bioactive peptide is protein polypeptide obtained through linkage of active factors extracted and separated from plants through two or more amino acids. Peptide elements are added, so that the absorption of beneficial elements can be promoted.
Description
Technical field
The present invention relates to food processing technology field, and in particular to one kind is bloomed intestinal and preparation method thereof.
Background technology
Made using traditional formula and traditional handicraft more than flower-shaped sausage processing in the market, kinds of protein is single, egg
White matter utilization rate is low, and product quality is low, and nutrition leak is serious, and mouthfeel is poor, it is impossible to fully meet people for high-quality meals
Demand.
Such as the Chinese invention patent of Publication No. CN104172232A, a kind of relative's intestinal and preparation method thereof is disclosed.By
The raw material of following weight portion is made：15～19 parts of Carnis Gallus domesticus, 10 parts of water, starch：10～14 parts, 1.3～1.7 parts of salt, phosphate
0.05～0.07 part, sugared 1.5～1.6 parts, 0.4～0.5 part of monosodium glutamate.The product nutritive value is limited, and mouthfeel is not very good.
The content of the invention
The technical problem to be solved is to improve a kind of nutritious, in good taste, strong and brisk in taste intestinal of blooming.
The technical problem to be solved employs the following technical solutions to realize：
One kind is bloomed intestinal, is made up of the component of following weight：Carnis Gallus domesticus 19.75kg, AA level fish slurry 7.5kg, trash fish slurry 5Kg,
Soybean protein emulsion paste 23kg, frozen water 19.8kg, tapioca starch 6.25kg, cassava modified starch 7.5kg, Sal 1.5kg, compound phosphorus
Hydrochlorate 0.3kg, white sugar 2.5Kg, sodium nitrite 4g, monosodium glutamate 0.135kg, alanine 0.18kg, meat essence powder 0.09kg, Radix orixae japonicae
0.09Kg, carrageenan 0.35kg, ethylmaltol 37.5g, TG enzyme 25g, Oleum Sesami 225g, meat essence cream 200g, chicken essence oil 112.5g,
Oily Herba Alii fistulosi essence 75g, the red 1.3g of temptation, biologically active peptide 8g, red yeast rice 5g, fried green soyabean powder 2.5kg；
The processing method of above-mentioned fried green soyabean powder is as follows：
(1) Semen phaseoli radiati uniform in size, going mouldy without insect pest, nothing is chosen, is soaked in drinking water, summer and autumn soaks 10 hours,
Winter in spring soaks 18 hours, is placed in cure afterwards and mixes thoroughly, then completes 30-40 minutes at a temperature of 93-95 DEG C；
Above-mentioned cure is made up of the component of following weight：Water 80kg, Sal 2.0-2.5kg, white sugar 1.5-2.5kg,
Minced Bulbus Allii 2.5-3.5kg, bruised ginger 0.6-0.8kg, yeast extract 0.002-0.004kg, different Vc sodium 0.01-0.02kg；
(2) Semen phaseoli radiati after quick-freezing is sent into tumbler carries out tumbling process, during tumbling every 5 minutes evacuation once, often
It is secondary to exhaust tumbling 4 minutes after vacuum, then vacuum pumping, so circulation 2-4 time, taking-up is stand-by；
(3) by the above-mentioned Semen phaseoli radiati handled well in 150 DEG C -160 DEG C of salad oil fried 8-12 minutes, removing oil is used after pulling out
Kept for 8-10 minutes under machine removing oil, with rotating speed 800-1000rpm, obtain fried green soyabean, crushed.
Biologically active peptide is that the active factorses isolated are extracted from plant, the egg closed by two or more amino acid chain
White polypeptide, can promote the absorption of beneficial element.
A kind of preparation method of intestinal of blooming, step are as follows：
(1) Carnis Gallus domesticus, AA levels fish slurry and trash fish slurry is extracted from freezer by proportioning to be put in less than 15 DEG C of workshop condition and allow
Which carries out naturally to thaw to half defrosting shape；
(2) plane being carried out with meat planing machine successively after the raw material in step (1) half thaws and making strip and block, plane is made stick
The raw material of shape successively with the meat grinder process of No. 6 web plates out, contained with Turnover Box respectively, obtain Hen Surimi, AA levels fish slurry and
Trash fish gruel is stand-by；
(3) mixing Hen Surimi, AA levels fish slurry and trash fish rotten, temperature being put into for 2-4 DEG C, humidity is fresh-keeping for 78-82%'s
In storehouse preserve 4 hours, then take out addition Sal, under conditions of rotating speed 800-1000rpm stir 5-8 minutes, after the completion of it is quiet
Put 15-20 minutes；
(4) composite phosphate, the frozen water of 1/3 amount and tapioca starch are added in the raw material being stirred in step (3), after mixing thoroughly
Send into tumbler carry out tumbling process, during tumbling after 5 minutes evacuation exhaust once, every time vacuum tumbling 4 minutes, then
Vacuum pumping, so circulation 2-4 time, take out stand-by；In tumbling procedure, meat material can be made to reach the effect of breathing massage, improve system
The elasticity of product, improves mouthfeel；
(5) by after tumbling raw material take out, add soybean protein emulsion paste, the frozen water of surpluses, cassava modified starch,
White sugar, sodium nitrite, monosodium glutamate, alanine, meat essence powder, Radix orixae japonicae, carrageenan, ethylmaltol, TG enzymes, Oleum Sesami, meat essence cream,
Chicken essence oil, oily Herba Alii fistulosi essence, the red, biologically active peptide of temptation and red yeast rice, carry out cutting mixing in cutmixer, and entirely cutting the process of mixing about needs
15 minutes or so time, preferably not more than 5 DEG C, it is fine and smooth and not fuel-displaced that slurry outward appearance is glossy for material temperature, is contained with rustless steel truck
It is stand-by in the fresh-keeping warehouse of 0 DEG C -4 DEG C of threading；
(6) slurry in fresh-keeping warehouse in step (5) is taken out, is sent in microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3-4
It is secondary；Curing time during post-production can be improved by microwave treatment so as to which nutrient is easily absorbed by the human body, while
Bactericidal action can also be played, extends its holding time；
(7) slurry after microwave treatment is extracted, pours into, during fill from bore be
19mm albumen sausage casings are directly filled；
(8) semi-finished product for having filled are put into steaming and decocting in stove, furnace temperature rises to 80 DEG C, constant temperature can be come out of the stove for 15 minutes, and product goes out
Furnace rear makes rapidly temperature be down to room temperature；
(9) temperature is fallen, then modulates machine on request with flower-shaped sausage processing machine, according to market demands specification cutting, cuts ten
Word mouth；
(10) flower-shaped sausage processing machine cuts complete, then enters mono-frozen machine quick-freezing, and quick-freezing terminates, and is packed, and stamps the date of manufacture, vanning
Enter freezer preservation
(11) finally case the preservation in -18 DEG C of freezers.
The invention has the beneficial effects as follows：Processing technique of the present invention is simple, and technical process is controllable, by special processing side
Method so that products taste is good, voluptuousness are strong, and mouthfeel is good, nutritious, and nutrient is easy to absorb, and is suitable for the edible of Different crowds；
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
One kind is bloomed intestinal, is made up of the component of following weight：Carnis Gallus domesticus 19.75kg, AA level fish slurry 7.5kg, trash fish slurry 5Kg,
Soybean protein emulsion paste 23kg, frozen water 19.8kg, tapioca starch 6.25kg, cassava modified starch 7.5kg, Sal 1.5kg, compound phosphorus
Hydrochlorate 0.3kg, white sugar 2.5Kg, sodium nitrite 4g, monosodium glutamate 0.135kg, alanine 0.18kg, meat essence powder 0.09kg, Radix orixae japonicae
0.09Kg, carrageenan 0.35kg, ethylmaltol 37.5g, TG enzyme 25g, Oleum Sesami 225g, meat essence cream 200g, chicken essence oil 112.5g,
Oily Herba Alii fistulosi essence 75g, the red 1.3g of temptation, biologically active peptide 8g, red yeast rice 5g, fried green soyabean powder 2.5kg；
The processing method of above-mentioned fried green soyabean powder is as follows：
(1) Semen phaseoli radiati uniform in size, going mouldy without insect pest, nothing is chosen, is soaked in drinking water, summer and autumn soaks 10 hours,
Winter in spring soaks 18 hours, is placed in cure afterwards and mixes thoroughly, then completes 30-40 minutes at a temperature of 93-95 DEG C；
Above-mentioned cure is made up of the component of following weight：Water 80kg, Sal 2.0-2.5kg, white sugar 1.5-2.5kg,
Minced Bulbus Allii 2.5-3.5kg, bruised ginger 0.6-0.8kg, yeast extract 0.002-0.004kg, different Vc sodium 0.01-0.02kg；
(2) Semen phaseoli radiati after quick-freezing is sent into tumbler carries out tumbling process, during tumbling every 5 minutes evacuation once, often
It is secondary to exhaust tumbling 4 minutes after vacuum, then vacuum pumping, so circulation 2-4 time, taking-up is stand-by；
(3) by the above-mentioned Semen phaseoli radiati handled well in 150 DEG C -160 DEG C of salad oil fried 8-12 minutes, removing oil is used after pulling out
Kept for 8-10 minutes under machine removing oil, with rotating speed 800-1000rpm, obtain fried green soyabean, crushed.
A kind of preparation method of intestinal of blooming, step are as follows：
(1) Carnis Gallus domesticus, AA levels fish slurry and trash fish slurry is extracted from freezer by proportioning to be put in less than 15 DEG C of workshop condition and allow
Which carries out naturally to thaw to half defrosting shape；
(2) plane being carried out with meat planing machine successively after the raw material in step (1) half thaws and making strip and block, plane is made stick
The raw material of shape successively with the meat grinder process of No. 6 web plates out, contained with Turnover Box respectively, obtain Hen Surimi, AA levels fish slurry and
Trash fish gruel is stand-by；
(3) by Hen Surimi, AA levels fish slurry and trash fish are rotten mixes, and are put into temperature for 3 DEG C, humidity be 80% fresh-keeping warehouse in protect
Deposit 4 hours, then take out addition Sal, under conditions of rotating speed 900rpm stir 6 minutes, after the completion of stand 17 minutes；
(4) composite phosphate, the frozen water of 1/3 amount and tapioca starch are added in the raw material being stirred in step (3), after mixing thoroughly
Send into tumbler carry out tumbling process, during tumbling after 5 minutes evacuation exhaust once, every time vacuum tumbling 4 minutes, then
Vacuum pumping, so circulation 3 times, take out stand-by；In tumbling procedure, meat material can be made to reach the effect of breathing massage, improve product
Elasticity, improve mouthfeel；
(5) by after tumbling raw material take out, add soybean protein emulsion paste, the frozen water of surpluses, cassava modified starch,
White sugar, sodium nitrite, monosodium glutamate, alanine, meat essence powder, Radix orixae japonicae, carrageenan, ethylmaltol, TG enzymes, Oleum Sesami, meat essence cream,
Chicken essence oil, oily Herba Alii fistulosi essence, the red, biologically active peptide of temptation and red yeast rice, carry out cutting mixing in cutmixer, and entirely cutting the process of mixing about needs
15 minutes or so time, preferably not more than 5 DEG C, it is fine and smooth and not fuel-displaced that slurry outward appearance is glossy for material temperature, is contained with rustless steel truck
It is stand-by in the fresh-keeping warehouse of 2 DEG C of threading；
(6) slurry in fresh-keeping warehouse in step (5) is taken out, is sent in microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3
It is secondary；Curing time during post-production can be improved by microwave treatment so as to which nutrient is easily absorbed by the human body, while
Bactericidal action can also be played, extends its holding time；
(7) slurry after microwave treatment is extracted, pours into, during fill from bore be
19mm albumen sausage casings are directly filled；
(8) semi-finished product for having filled are put into steaming and decocting in stove, furnace temperature rises to 80 DEG C, constant temperature can be come out of the stove for 15 minutes, and product goes out
Furnace rear makes rapidly temperature be down to room temperature by the way of air-cooled；
(9) temperature is fallen, then modulates machine on request with flower-shaped sausage processing machine, according to market demands specification cutting, cuts ten
Word mouth；
(10) flower-shaped sausage processing machine cuts complete, then enters mono-frozen machine quick-freezing, and quick-freezing terminates, and is packed, and stamps the date of manufacture, vanning
Enter freezer preservation
(11) finally case the preservation in -18 DEG C of freezers.
Embodiment 2
One kind is bloomed intestinal, is made up of the component of following weight：Carnis Gallus domesticus 19.75kg, AA level fish slurry 7.5kg, trash fish slurry 5Kg,
Soybean protein emulsion paste 23kg, frozen water 19.8kg, tapioca starch 6.25kg, cassava modified starch 7.5kg, Sal 1.5kg, compound phosphorus
Hydrochlorate 0.3kg, white sugar 2.5Kg, sodium nitrite 4g, monosodium glutamate 0.135kg, alanine 0.18kg, meat essence powder 0.09kg, Radix orixae japonicae
0.09Kg, carrageenan 0.35kg, ethylmaltol 37.5g, TG enzyme 25g, Oleum Sesami 225g, meat essence cream 200g, chicken essence oil 112.5g,
Oily Herba Alii fistulosi essence 75g, the red 1.3g of temptation, biologically active peptide 8g, red yeast rice 5g, fried green soyabean powder 2.5kg；
The processing method of above-mentioned fried green soyabean powder is as follows：
(1) Semen phaseoli radiati uniform in size, going mouldy without insect pest, nothing is chosen, is soaked in drinking water, summer and autumn soaks 10 hours,
Winter in spring soaks 18 hours, is placed in cure afterwards and mixes thoroughly, then completes 30-40 minutes at a temperature of 93-95 DEG C；
Above-mentioned cure is made up of the component of following weight：Water 80kg, Sal 2.0-2.5kg, white sugar 1.5-2.5kg,
Minced Bulbus Allii 2.5-3.5kg, bruised ginger 0.6-0.8kg, yeast extract 0.002-0.004kg, different Vc sodium 0.01-0.02kg；
(2) Semen phaseoli radiati after quick-freezing is sent into tumbler carries out tumbling process, during tumbling every 5 minutes evacuation once, often
It is secondary to exhaust tumbling 4 minutes after vacuum, then vacuum pumping, so circulation 2-4 time, taking-up is stand-by；
(3) by the above-mentioned Semen phaseoli radiati handled well in 150 DEG C -160 DEG C of salad oil fried 8-12 minutes, removing oil is used after pulling out
Kept for 8-10 minutes under machine removing oil, with rotating speed 800-1000rpm, obtain fried green soyabean, crushed.
A kind of preparation method of intestinal of blooming, step are as follows：
(1) Carnis Gallus domesticus, AA levels fish slurry and trash fish slurry is extracted from freezer by proportioning to be put in less than 15 DEG C of workshop condition and allow
Which carries out naturally to thaw to half defrosting shape；
(2) plane being carried out with meat planing machine successively after the raw material in step (1) half thaws and making strip and block, plane is made stick
The raw material of shape successively with the meat grinder process of No. 6 web plates out, contained with Turnover Box respectively, obtain Hen Surimi, AA levels fish slurry and
Trash fish gruel is stand-by；
(3) mixing Hen Surimi, AA levels fish slurry and trash fish rotten, temperature being put into for 4 DEG C, humidity is the fresh-keeping warehouse of 78-82%
It is middle preserve 4 hours, then take out addition Sal, under conditions of rotating speed 800rpm stir 5 minutes, after the completion of stand 20 minutes；
(4) composite phosphate, the frozen water of 1/3 amount and tapioca starch are added in the raw material being stirred in step (3), after mixing thoroughly
Send into tumbler carry out tumbling process, during tumbling after 5 minutes evacuation exhaust once, every time vacuum tumbling 4 minutes, then
Vacuum pumping, so circulation 4 times, take out stand-by；In tumbling procedure, meat material can be made to reach the effect of breathing massage, improve product
Elasticity, improve mouthfeel；
(5) by after tumbling raw material take out, add soybean protein emulsion paste, the frozen water of surpluses, cassava modified starch,
White sugar, sodium nitrite, monosodium glutamate, alanine, meat essence powder, Radix orixae japonicae, carrageenan, ethylmaltol, TG enzymes, Oleum Sesami, meat essence cream,
Chicken essence oil, oily Herba Alii fistulosi essence, the red, biologically active peptide of temptation and red yeast rice, carry out cutting mixing in cutmixer, and entirely cutting the process of mixing about needs
15 minutes or so time, preferably not more than 5 DEG C, it is fine and smooth and not fuel-displaced that slurry outward appearance is glossy for material temperature, is contained with rustless steel truck
It is stand-by in the fresh-keeping warehouse of 4 DEG C of threading；
(6) slurry in fresh-keeping warehouse in step (5) is taken out, is sent in microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 4
It is secondary；Curing time during post-production can be improved by microwave treatment so as to which nutrient is easily absorbed by the human body, while
Bactericidal action can also be played, extends its holding time；
(7) slurry after microwave treatment is extracted, pours into, during fill from bore be
19mm albumen sausage casings are directly filled；
(8) semi-finished product for having filled are put into steaming and decocting in stove, furnace temperature rises to 80 DEG C, constant temperature can be come out of the stove for 15 minutes, and product goes out
Furnace rear makes rapidly temperature be down to room temperature；
(9) temperature is fallen, then modulates machine on request with flower-shaped sausage processing machine, according to market demands specification cutting, cuts ten
Word mouth；
(10) flower-shaped sausage processing machine cuts complete, then enters mono-frozen machine quick-freezing, and quick-freezing terminates, and is packed, and stamps the date of manufacture, vanning
Enter freezer preservation
(11) finally case the preservation in -18 DEG C of freezers.
Sensory evaluation：
Intestinal of blooming to preparing carries out the sweet evaluation of confection by the standards of grading of table 1, is provided with two matched groups,
One blooms intestinal for the present invention, and another is existing similar intestinal product of blooming, and participates in 200 people of evaluation personnel, intestinal of blooming to target
Given a mark according to mouthfeel, color and luster, extent of elasticity and taste accordingly, the sensory evaluation for obtaining is as shown in table 2.
Table 1：
| Score value | Rank |
| 0-5 | Poor taste, has variegated, has abnormal flavour, nonelastic |
| 6-7 | Mouthfeel is poor, free from extraneous odour, easily chews |
| 8-10 | Mouthfeel is fresh and tender clear and melodious, flexible, and chewiness is good, and taste is fragrant, enjoys endless aftertastes |
Table 2
As can be seen here, present invention process is processed to intestinal of blooming, and is eliminated the bilgy odour in raw material, and is caused product tool
There is peculiar flavour, taste is clear and melodious, nutritious, the invention is capable of achieving mechanization, standardized large-scale industrial production, produce
The product for going out meets demand of the modern consumer to food palatant, nutrition, the requirement of health and fast pace life.
The ultimate principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (3)
1. one kind is bloomed intestinal, it is characterised in that be made up of the component of following weight：Carnis Gallus domesticus 19.75kg, AA level fish slurry 7.5kg,
Trash fish slurry 5Kg, soybean protein emulsion paste 23kg, frozen water 19.8kg, tapioca starch 6.25kg, cassava modified starch 7.5kg, Sal
1.5kg, composite phosphate 0.3kg, white sugar 2.5Kg, sodium nitrite 4g, monosodium glutamate 0.135kg, alanine 0.18kg, meat essence powder
0.09kg, Radix orixae japonicae 0.09Kg, carrageenan 0.35kg, ethylmaltol 37.5g, TG enzyme 25g, Oleum Sesami 225g, meat essence cream 200g,
Chicken essence oil 112.5g, oily Herba Alii fistulosi essence 75g, the red 1.3g of temptation, biologically active peptide 8g, red yeast rice 5g, fried green soyabean powder 2.5kg；
The processing method of above-mentioned fried green soyabean powder is as follows：
(1) Semen phaseoli radiati uniform in size, going mouldy without insect pest, nothing is chosen, is soaked in drinking water, summer and autumn soaks 10 hours, the winter in spring
Season soaks 18 hours, is placed in cure afterwards and mixes thoroughly, then completes 30-40 minutes at a temperature of 93-95 DEG C；
Above-mentioned cure is made up of the component of following weight：Water 80kg, Sal 2.0-2.5kg, white sugar 1.5-2.5kg, minced Bulbus Allii
2.5-3.5kg, bruised ginger 0.6-0.8kg, yeast extract 0.002-0.004kg, different Vc sodium 0.01-0.02kg；
(2) Semen phaseoli radiati after quick-freezing is sent into tumbler carries out tumbling process, during tumbling every 5 minutes evacuation once, takes out every time
Tumbling 4 minutes after complete vacuum, then vacuum pumping, so circulation 2-4 time, take out stand-by；
(3) by the above-mentioned Semen phaseoli radiati handled well in 150 DEG C -160 DEG C of salad oil fried 8-12 minutes, it is de- with oil remover after pulling out
Kept for 8-10 minutes under oil, with rotating speed 800-1000rpm, obtain fried green soyabean, crushed.
2. a kind of method for preparing intestinal of blooming described in claim 1, it is characterised in that step is as follows：
(1) Carnis Gallus domesticus, AA levels fish slurry and trash fish slurry is extracted from freezer by proportioning to be put in less than 15 DEG C of workshop condition and allow which to enter
Row naturally to thaw is to half defrosting shape；
(2) plane being carried out with meat planing machine successively after the raw material in step (1) half thaws and making strip and block, plane is made strip and block
Raw material successively with the meat grinder process of No. 6 web plates out, contained with Turnover Box respectively, obtain Hen Surimi, AA levels fish slurry and trash fish
It is rotten stand-by；
(3) mixing Hen Surimi, AA levels fish slurry and trash fish rotten, temperature being put into for 2-4 DEG C, humidity is in the fresh-keeping warehouse of 78-82%
Preserve 4 hours, then take out addition Sal, under conditions of rotating speed 800-1000rpm stir 5-8 minutes, after the completion of stand 15-
20 minutes；
(4) composite phosphate, the frozen water of 1/3 amount and tapioca starch are added in the raw material being stirred in step (3), is sent into after mixing thoroughly
Tumbler carries out tumbling process, during tumbling after 5 minutes evacuation exhaust once, every time vacuum tumbling 4 minutes, then arrange true
Sky, so circulation 2-4 time, take out stand-by；
(5) raw material after tumbling is taken out, adds soybean protein emulsion paste, the frozen water of surpluses, cassava modified starch, white sand
Sugar, sodium nitrite, monosodium glutamate, alanine, meat essence powder, Radix orixae japonicae, carrageenan, ethylmaltol, TG enzymes, Oleum Sesami, meat essence cream, chicken essence
Oil, oily Herba Alii fistulosi essence, the red, biologically active peptide of temptation and red yeast rice, carry out cutting mixing in cutmixer, entirely cut the process of mixing and about take time
15 minutes or so, preferably not more than 5 DEG C, it is fine and smooth and not fuel-displaced that slurry outward appearance is glossy, is contained into 0 with rustless steel truck for material temperature
It is stand-by in DEG C -4 DEG C of fresh-keeping warehouse；
(6) slurry in fresh-keeping warehouse in step (5) is taken out, is sent in microwave processing equipment, in microwave frequency 2450MHz, work(
Microwave treatment is spaced under rate 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3-4 time；
(7) slurry after microwave treatment is extracted, pours into, during fill, select bore to be 19mm eggs
White casing is directly filled；
(8) semi-finished product for having filled are put into steaming and decocting in stove, furnace temperature rises to 80 DEG C, constant temperature can be come out of the stove for 15 minutes, after product is come out of the stove
Temperature is made rapidly to be down to room temperature；
(9) temperature is fallen, then modulates machine on request with flower-shaped sausage processing machine, according to market demands specification cutting, cuts cross mouth；
(10) flower-shaped sausage processing machine cuts complete, then enters mono-frozen machine quick-freezing, and quick-freezing terminates, and is packed, and stamps the date of manufacture, cases into cold
Storehouse preservation
(11) finally case the preservation in -18 DEG C of freezers.
3. method according to claim 2, it is characterised in that be that intestinal of blooming is made by the way of air-cooled in step (8)
Temperature is rapidly decreased to room temperature.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123453A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of spicy squab neck |
| CN109123452A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of spiced squab neck |
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| CN109123452A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of spiced squab neck |
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