CN106616481A - Method for making emulsion sausages with crisp and refreshing taste - Google Patents
Method for making emulsion sausages with crisp and refreshing taste Download PDFInfo
- Publication number
- CN106616481A CN106616481A CN201611211209.8A CN201611211209A CN106616481A CN 106616481 A CN106616481 A CN 106616481A CN 201611211209 A CN201611211209 A CN 201611211209A CN 106616481 A CN106616481 A CN 106616481A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- sausage
- sausages
- cut
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a method for making emulsion sausages with crisp and refreshing taste. The method comprises the following production steps: (1) making meat paste for later use, namely making emulsion paste for later use, and pulping fruit and vegetable juice for later use; (2) extruding the mixed meat paste into sausages by a forming head of a sausage stuffer; (3) drying the sausages until the moisture content is 20-30%; (4) steaming the dried sausages for 14-20 minutes; (5) roasting the steamed sausages by using a far-infrared roaster; and (6) performing vacuum packing, thereby obtaining the product. The product prepared by the invention has the quality guarantee period of 9 months due to related destructive tests, the used raw and auxiliary materials meet the corresponding quality standards, the added food additives meet the GB 2760 standard requirements, and the product produced by the invention meets the standard requirement and is safe to eat. The product produced by the invention contains natural taste of fruits and vegetables and is crisp and refreshing in overall taste, the taste of the traditional emulsion sausages is greatly improved, the nutritive values of the product are improved, and the types of meat products are enriched.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of the crisp and refreshing Emulsification Sausages of mouthfeel.
Background technology
Traditional sausage is fuel-displaced serious all in baking process, and mouthfeel of tasting is partially stiff, and nutrition is more single, it is impossible to meet
Instantly consumer is to mouthfeel and the requirement of nutrition.
The content of the invention
It is an object of the invention to provide the preparation method of the crisp and refreshing Emulsification Sausages of mouthfeel, meet instantly consumer to mouthfeel and
The requirement of nutrition, adapts to the development in epoch.
The preparation method of the crisp and refreshing Emulsification Sausages of mouthfeel of the present invention, it is characterised in that it includes following production stage：
（1）Take raw meat（Beef, pork, chicken）After being cut into small pieces, then it is 3-5mm that sieve diameter is crossed Jing after meat grinder is rubbed
Sieve plate, make meat gruel standby；
Take 1000 weight portion edible ices and mixed pot and smashed with cutting, be subsequently adding 200-300 parts by weight of soybean albumen and continue to cut and mix to slurry
When liquid toughness is without graininess, continuously adds 200-300 weight portion show conditions and cut and mix to without obvious show condition particle, slurries gloss oil
After bright and toughness, stopping is cut and is mixed, and emulsion paste is obtained standby；
Take fresh water fruits and vegetables and clean that to break into Juice standby；
（2）Take the weight portion of meat gruel 300, the weight portion of emulsion paste 200-300, the weight portion of frozen water 50,10-100 parts of Juice, fish sauce
5-8 weight portions, the weight portion of white granulated sugar 15-20, the weight portion of salt 4-6, the weight portion of composite phosphate 1-2, food thickening agent
3-5 weight portions, the weight portion of monosodium glutamate 1-3, the weight portion of pepper powder 1-3, the weight portion of five-spice powder 0.5-1 is cut into mixed with cutmixer
Meat gruel is closed, period temperature control is below 10 DEG C；The mixed meat mixed will be cut sausage is extruded into by the moulded head of sausage filler；
（3）Sausage is put into 55-60 DEG C of drying room and is dried to moisture content 20-30%（It is moisture weight/sausage gross weight）；
（4）The sausage dried is placed in steaming plate and puts in steam stove 14-20min of steaming into, make sausage central temperature reach 82 DEG C with
On；
（5）By steamed sausage far infrared baking machine, toast 5-10 seconds in 180-200 DEG C；
（6）Then sausage is cooled to after normal temperature and is vacuum-packed, and product is obtained.
Obtained product Jing related damages test of the invention, the shelf-life reaches 9 months, the raw and auxiliary material for being used, symbol
Respective quality standard is closed, adds food additives, meet the requirement of the standards of GB 2760, the product symbol produced using the present invention
Standardization requirement, edible safety.
Obtained product of the invention contains the natural taste of fruits and vegetables, and overall mouthfeel is crisp and refreshing, significantly improves conventional emulsification
The mouthfeel of sausage, improves the nutritive value of product, enriches the species of meat products.
Specific embodiment
By the following examples and comparative example the present invention will be described in detail.
Embodiment：（1）Take raw meat（Beef, pork, chicken）After being cut into small pieces, then sieve aperture excessively is straight Jing after meat grinder is rubbed
Footpath is the sieve plate of 4mm, makes meat gruel standby；
Take 1000 weight portion edible ices and mixed pot and smashed with cutting, being subsequently adding 220 parts by weight of soybean albumen and continuing to cut to mix to slurries has
When viscosity is without graininess, continuously adds 250 weight portion show conditions and cut and mix to without obvious show condition particle, slurries gloss is glossy and toughness
Afterwards, stop cutting mixing, emulsion paste is obtained standby；
Take fresh water fruits and vegetables and clean that to break into Juice standby；
（2）Take the weight portion of meat gruel 300, the weight portion of emulsion paste 250, the weight portion of frozen water 50,30 parts of Juice, the weight portion of fish sauce 6, in vain
The weight portion of granulated sugar 18, the weight portion of salt 5, the weight portion of composite phosphate 1, the weight portion of food thickening agent 4, the weight portion of monosodium glutamate 2, pepper
The weight portion of powder 2, the weight portion of five-spice powder 0.8 cuts into mixed meat with cutmixer, and period temperature control is at 8 DEG C；Mix mixed will be cut
Close meat gruel and sausage is extruded into by the moulded head of sausage filler；(can not be for the weight portion and step (1) in this step is same heavy
Amount standard)
（3）Sausage is put into 58 DEG C of drying room and is dried to moisture content 25%（It is moisture weight/sausage gross weight）；
（4）The sausage dried is placed in steaming plate to put into and steam in steam stove 16min, make sausage central temperature reach 90 DEG C；
（5）By steamed sausage far infrared baking machine, toast 8 seconds in 190 DEG C；
（6）Then sausage is vacuum-packed after being cooled to 30 DEG C, and product is obtained.
Products taste is crisp and refreshing made by embodiment, and unique flavor, taste is splendid, long shelf-life.
Comparative example 1：From unlike embodiment, the cancellation of emulsion paste process is mixed in cutting for step (1), directly in step (2)
Carry out in pulping process, make the product of comparative example 1.The products taste of comparative example 1 is loose, goes out Chuck Steak, and the shelf-life is shorter,
It is perishable.
Comparative example 2：From unlike embodiment, the pulping process normal temperature of step (2) is carried out, and makes the product of comparative example 2.
The products'texture of comparative example 2 is loose, goes out Chuck Steak, and the shelf-life is shorter, perishable.
Comparative example 3：From unlike embodiment, without Juice, the product of comparative example 3 is made.The product of comparative example 3
Mouthfeel is poor compared with the crisp and refreshing mouthfeel of embodiment product, and not only specially fresh is bright for local flavor, and color and luster is also not vivid enough.
Comparative example 4：Process from the boiling for unlike embodiment, cancelling steam stove, make the product of comparative example 4.Comparative example 4
Product does not have the crisp and refreshing mouthfeel of embodiment product, more stiff of surface bavin, and color and luster is partially dark.
Claims (1)
1. the preparation method of the crisp and refreshing Emulsification Sausages of mouthfeel, it is characterised in that it includes following production stage：
（1）Take after raw meat is cut into small pieces, then sieve plate of the sieve diameter for 3-5mm is crossed Jing after meat grinder is rubbed, make meat gruel standby
With；
Take 1000 weight portion edible ices and mixed pot and smashed with cutting, be subsequently adding 200-300 parts by weight of soybean albumen and continue to cut and mix to slurry
When liquid toughness is without graininess, continuously adds 200-300 weight portion show conditions and cut and mix to without obvious show condition particle, slurries gloss oil
After bright and toughness, stopping is cut and is mixed, and emulsion paste is obtained standby；
Take fresh water fruits and vegetables and clean that to break into Juice standby；
（2）Take the weight portion of meat gruel 300, the weight portion of emulsion paste 200-300, the weight portion of frozen water 50,10-100 parts of Juice, fish sauce
5-8 weight portions, the weight portion of white granulated sugar 15-20, the weight portion of salt 4-6, the weight portion of composite phosphate 1-2, food thickening agent
3-5 weight portions, the weight portion of monosodium glutamate 1-3, the weight portion of pepper powder 1-3, the weight portion of five-spice powder 0.5-1 is cut into mixed with cutmixer
Meat gruel is closed, period temperature control is below 10 DEG C；The mixed meat mixed will be cut sausage is extruded into by the moulded head of sausage filler；
（3）Sausage is put into 55-60 DEG C of drying room and is dried to moisture content 20-30%；
（4）The sausage dried is placed in steaming plate and puts in steam stove 14-20min of steaming into, make sausage central temperature reach 82 DEG C with
On；
（5）By steamed sausage far infrared baking machine, toast 5-10 seconds in 180-200 DEG C；
（6）Then sausage is cooled to after normal temperature and is vacuum-packed, and product is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611211209.8A CN106616481A (en) | 2016-12-24 | 2016-12-24 | Method for making emulsion sausages with crisp and refreshing taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611211209.8A CN106616481A (en) | 2016-12-24 | 2016-12-24 | Method for making emulsion sausages with crisp and refreshing taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616481A true CN106616481A (en) | 2017-05-10 |
Family
ID=58827575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611211209.8A Pending CN106616481A (en) | 2016-12-24 | 2016-12-24 | Method for making emulsion sausages with crisp and refreshing taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616481A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259396A (en) * | 2017-06-02 | 2017-10-20 | 合肥岭牧农产品有限公司 | A kind of flavor sausage and preparation method thereof |
| CN113243492A (en) * | 2021-06-03 | 2021-08-13 | 成都大学 | Instant sausage slices and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685841A (en) * | 2016-01-29 | 2016-06-22 | 四川农业大学 | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
-
2016
- 2016-12-24 CN CN201611211209.8A patent/CN106616481A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685841A (en) * | 2016-01-29 | 2016-06-22 | 四川农业大学 | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 朱绍纲: "《熟肉制品加工工 初级、中级、高级》", 31 December 1999, 北京：中国劳动出版社 * |
| 杨宝进: "《现代畜产食品加工学》", 31 December 2007, 中国农业大学出版社 * |
| 王卫等: "《现代肉制品加工实用技术手册》", 31 December 2002, 北京：科学技术文献出版社 * |
| 王莲学: "台湾烤肠出油问题的分析与解决方法", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259396A (en) * | 2017-06-02 | 2017-10-20 | 合肥岭牧农产品有限公司 | A kind of flavor sausage and preparation method thereof |
| CN113243492A (en) * | 2021-06-03 | 2021-08-13 | 成都大学 | Instant sausage slices and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101419825B1 (en) | Method for manufacturing of sundae containing functional components | |
| CN103330222A (en) | Beef granules and manufacturing method | |
| CN104323218A (en) | Production of special flavor chili sauce | |
| KR101463081B1 (en) | process of manufacturing garlic source | |
| CN104413375A (en) | Preparation method of a brine for spiced food | |
| CN104305290A (en) | Rib-flavored nutritious roast duck and preparation method thereof | |
| RU2012211C1 (en) | Method of preparing food product of rice | |
| KR101921026B1 (en) | Patties comprising chicken meat and manufacturing method thereof | |
| CN106174147A (en) | A kind of Novel fish meat | |
| CN105918892A (en) | Production method of pork braised in brown sauce by performing vacuum low-temperature processing | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN104585726A (en) | Spicy lean meat paste containing collybia albuminosa, and preparation method of spicy lean meat paste | |
| CN106616481A (en) | Method for making emulsion sausages with crisp and refreshing taste | |
| KR20040058758A (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR101804452B1 (en) | Process of manufacturing home meal replacement | |
| KR20110124404A (en) | Manufacturing method yellow corvina sundae | |
| KR20200048282A (en) | How to make seasoned meat containing omija extract | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| CN104431969A (en) | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste | |
| CN111096420A (en) | Method for making dried chicken breast shreds | |
| CN105876527A (en) | New-type instant noodles | |
| KR102390859B1 (en) | Manufacturing Method of kimchi | |
| CN108651947A (en) | A kind of edible mushroom clear soup hotpot seasoning and its production method | |
| CN107279726A (en) | A kind of preparation method of the peppery bar of nutrient safe | |
| KR20050099748A (en) | Method for manufacturing diet kimchi and diet kimchi manufactured thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
|
| WD01 | Invention patent application deemed withdrawn after publication |