CN106666456A - Production method of pig trotter sausage - Google Patents
Production method of pig trotter sausage Download PDFInfo
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- CN106666456A CN106666456A CN201611145940.5A CN201611145940A CN106666456A CN 106666456 A CN106666456 A CN 106666456A CN 201611145940 A CN201611145940 A CN 201611145940A CN 106666456 A CN106666456 A CN 106666456A
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Abstract
The invention relates to a production method of a pig trotter sausage. A formula of the pig trotter sausage comprise raw materials and auxiliary materials, wherein the raw materials include pig trotter meat, pigskin, chicken breast and chicken skin, and the auxiliary materials include white granulated sugar, edible salt, monosodium glutamate, sodium nitrite, red yeast rice, starch, isolated soybean protein, phosphate, white pepper powder, red dates, cinnamon powder and nutmeg. The production method comprises the following steps: (1) unfreezing; (2) finishing; (3) mincing; (4) burdening; (5) rolling and rubbing; (6) filling; (7) cooking; (8) drying; (9) cooling; and (10) carrying out quality inspection. The production method provided by the invention has the advantages that all the food materials and ingredients are strictly selected, nutritional ingredients such as collagen in pig trotter sausage raw materials are reserved while oil in pig trotter is removed, tastes are respectively originated from natural product ingredients, chemical seasonings are completely abandoned, and the traditional production process method is obeyed, so that steps of a production technology are simplified, and the produced pig trotter sausage product integrates nutrition, great taste and safety into a whole.
Description
Technical field
The present invention relates to a kind of manufacture method of meat productss, more particularly to a kind of manufacture method of trotter sausage.
Background technology
Ungula Sus domestica is a kind of charcuterie, because it is rich in collagen protein, has become the health care food that people like very much, with
The quickening of people's rhythm of life, traditional Ungula Sus domestica cooking method cannot adapt to the need of the fast pace diet efficiency of people
Ask, trotter sausage is extensively favored, market with the taste mouthfeel of its traditional meat and abundant nutrition in the crowd for like prepared food
At present prepared food class meat productss are measured to accelerate manufacturing speed, simplifying Making programme and improving product, have abandoned traditional making
Technique, and generally being carried out using chemical industry additive, causes existing a large amount of prepared food class meat productss can not be according to traditional fabrication operation
Strict implement expands with heat and contract with cold into taste, for the selection of food materials dispensing is not also in attention, and selects to lift finished product with chemical industry flavoring agent
Taste and mouthfeel, this does not singly think a large amount of losses of nutrient substance, and the use of a large amount of chemical industry flavoring agent also lies dormant food peace
Hidden danger in all directions.
The content of the invention
The technical problem to be solved in the present invention is the drawbacks described above for how overcoming prior art, there is provided a kind of system of trotter sausage
Make method.
To solve above-mentioned technical problem, this Ungula Sus domestica prepared food by being made up according to the weight ratio of following supplementary material, pig
60~100 parts of hoof meat, 10~30 parts of Corii Sus domestica, 10~30 parts of chicken breast, 0.5~0.8 part of Corium Gallus domesticuss, 20~50 parts of frozen water, white sugar
1.5~3.0 parts, 1.2~3.0 parts of Sal, 0.15~0.4 part of monosodium glutamate, 0.00230~0.00450 part of sodium nitrite, Monas cuspurpureus Went
0.009~0.036 part, 0.45~0.8 part of starch, 1.8~4.2 parts of soybean protein isolate, 0.4~1.6 part of phosphate, Radix orixae japonicae
0.1120~0.2230 part of powder, 0.32~0.45 part of Fructus Jujubae, 0.108~0.213 part of Cortex cinnamomi japonici powder, Semen Myristicae 0.070~0.130
Part；
The preparation method of the trotter sausage is comprised the following steps,
Step (1) --- thaw：By being the pig's feet meat, Corii Sus domestica, chicken breast, Corium Gallus domesticuss that aforementioned proportion takes freezing state,
Raw meat is placed on thaw shelf, naturally to thaw 24~26 hours, to raw meat central temperature between 0~4 DEG C；
Be so designed that, by the thawed state for controlling cube meat, prevent from thawing it is not enough affect finishing, or the excessive blood and slime that thaws is big
Amount is lost in, and affects product color；
Step (2) --- finishing：Reject Jing steps (1) to thaw the pig's feet meat, Corii Sus domestica, chicken breast, remaining on Corium Gallus domesticuss for processing
Meat bone, foreign body, and repair hoof hair, congestion, lymph；
Step (3) --- Minced Steak：Jing steps (2) are accomplished into the pig's feet meat of process, the orifice plate of Corii Sus domestica 8mm is rubbed, pigeon chest
Meat, the Corium Gallus domesticuss orifice plate of 5mm is rubbed；
Step (4) --- dispensing：The frozen water, white sugar, Sal, monosodium glutamate, sodium nitrite, Monas cuspurpureus Went are weighed according to the above ratio
Rice, starch, soybean protein isolate, phosphate, white pepper powder, Fructus Jujubae, Cortex cinnamomi japonici powder, Semen Myristicae, mixing；
Step (5) --- tumbling：By the pig's feet meat Jing after step (3) process, Corii Sus domestica and chicken breast, Corium Gallus domesticuss, Yi Jijing
The adjuvant that step (4) is prepared, in being added to tumbler, using interval tumbling technique, temperature control is between 0~4 degree；
Step (6) --- record：The good meat stuffing of Jing steps (5) tumbling is poured in sausage filler hopper, adjustment is suitable true
Reciprocal of duty cycle, speed and quantitative is recorded, meat stuffing is poured in pig set casing, port ligation is firm, and the intestinal body after recording should be full
It is flexible, the residue in intestinal body surface face is rinsed after fill with clear water；
Step (7) --- steaming and decocting：The intestinal body that Jing steps (6) are recorded is entered into a pot steaming and decocting, boiling temperature control 100 DEG C with
On, digestion time was controlled at 30~60 minutes；
Step (8) --- it is dried：By the intestinal body Jing after step (7) steaming and decocting is processed at 75 DEG C of temperature, 50~60 points are dried
Clock, to intestinal body surface face tiny wrinkle is formed, and ruddy color is presented；
Step (9) --- cooling：Intestinal body Jing after step (8) dried is painted with the pollution-free cold water for processing,
Product center temperature is set to drop to 18 degree in 0~4 DEG C of Freezing room；
Step (10) --- quality inspection：Intestinal body Jing after step (8) cooling treatment is repaired, port is removed unnecessary
Casing, had both obtained this trotter sausage product.
Used as further illustrating, in the supplementary material formula, raw material is pig's feet meat, Corii Sus domestica, chicken breast, Corium Gallus domesticuss, and adjuvant is
White sugar, Sal, monosodium glutamate, sodium nitrite, Monas cuspurpureus Went, starch, soybean protein isolate, phosphate, white pepper powder, Fructus Jujubae, Cortex cinnamomi japonici (Ramulus Cinnamomi)
Powder, Semen Myristicae.
As proportion optimizing, be made up according to the weight ratio of following supplementary material, 80 parts of pig's feet meat, 20 parts of Corii Sus domestica,
20 parts of chicken breast, 0.7 part of Corium Gallus domesticuss, 35 parts of frozen water, 2.5 parts of white sugar, 2.0 parts of Sal, 0.3 part of monosodium glutamate, sodium nitrite 0.003
Part, 0.02 part of Monas cuspurpureus Went, 0.6 part of starch, 3.0 parts of soybean protein isolate, 1.0 parts of phosphate, 0.15 part of white pepper powder, Fructus Jujubae
0.4 part, 0.15 part of Cortex cinnamomi japonici powder, 0.1 part of Semen Myristicae.
A kind of manufacture method of trotter sausage of the present invention, all food materials dispensing selections are strict, in trotter sausage original is remained
The nutritional labeling such as collagen protein while eliminate oils and fatss in Ungula Sus domestica, taste is derived from natural product dispensing and abandons completely
The use of chemical industry flavouring agent, the method that in addition it has deferred to traditional manufacturing technique is obtained the step of simplify processing technology
Trotter sausage product integrates nutrition, delicious food, safety.
Specific embodiment
This Ungula Sus domestica prepared food by being made up according to the weight ratio of following supplementary material, 60~100 parts of pig's feet meat, Corii Sus domestica 10
~30 parts, 10~30 parts of chicken breast, 0.5~0.8 part of Corium Gallus domesticuss, 20~50 parts of frozen water, 1.5~3.0 parts of white sugar, Sal 1.2~
3.0 parts, 0.15~0.4 part of monosodium glutamate, 0.00230~0.00450 part of sodium nitrite, 0.009~0.036 part of Monas cuspurpureus Went, starch
0.45~0.8 part, 1.8~4.2 parts of soybean protein isolate, 0.4~1.6 part of phosphate, 0.1120~0.2230 part of white pepper powder,
0.32~0.45 part of Fructus Jujubae, 0.108~0.213 part of Cortex cinnamomi japonici powder, 0.070~0.130 part of Semen Myristicae；In the supplementary material formula,
Raw material is pig's feet meat, Corii Sus domestica, chicken breast, Corium Gallus domesticuss, and adjuvant is white sugar, Sal, monosodium glutamate, sodium nitrite, Monas cuspurpureus Went, starch, big
Bean separates albumen, phosphate, white pepper powder, Fructus Jujubae, Cortex cinnamomi japonici powder, Semen Myristicae.
The preparation method of the trotter sausage is comprised the following steps,
Step (1) --- thaw：By being the pig's feet meat, Corii Sus domestica, chicken breast, Corium Gallus domesticuss that aforementioned proportion takes freezing state,
Raw meat is placed on thaw shelf, naturally to thaw 24~26 hours, to raw meat central temperature between 0~4 DEG C；
Be so designed that, by the thawed state for controlling cube meat, prevent from thawing it is not enough affect finishing, or the excessive blood and slime that thaws is big
Amount is lost in, and affects product color；
Step (2) --- finishing：Reject Jing steps (1) to thaw the pig's feet meat, Corii Sus domestica, chicken breast, remaining on Corium Gallus domesticuss for processing
Meat bone, foreign body, and repair hoof hair, congestion, lymph；
Step (3) --- Minced Steak：Jing steps (2) are accomplished into the pig's feet meat of process, the orifice plate of Corii Sus domestica 8mm is rubbed, pigeon chest
Meat, the Corium Gallus domesticuss orifice plate of 5mm is rubbed；
Step (4) --- dispensing：The frozen water, white sugar, Sal, monosodium glutamate, sodium nitrite, Monas cuspurpureus Went are weighed according to the above ratio
Rice, starch, soybean protein isolate, phosphate, white pepper powder, Fructus Jujubae, Cortex cinnamomi japonici powder, Semen Myristicae, mixing；
Step (5) --- tumbling：By the pig's feet meat Jing after step (3) process, Corii Sus domestica and chicken breast, Corium Gallus domesticuss, Yi Jijing
The adjuvant that step (4) is prepared, in being added to tumbler, using interval tumbling technique, temperature control is between 0~4 degree；
Step (6) --- record：The good meat stuffing of Jing steps (5) tumbling is poured in sausage filler hopper, adjustment is suitable true
Reciprocal of duty cycle, speed and quantitative is recorded, meat stuffing is poured in pig set casing, port ligation is firm, and the intestinal body after recording should be full
It is flexible, the residue in intestinal body surface face is rinsed after fill with clear water；
Step (7) --- steaming and decocting：The intestinal body that Jing steps (6) are recorded is entered into a pot steaming and decocting, boiling temperature control 100 DEG C with
On, digestion time was controlled at 30~60 minutes；
Step (8) --- it is dried：By the intestinal body Jing after step (7) steaming and decocting is processed at 75 DEG C of temperature, 50~60 points are dried
Clock, to intestinal body surface face tiny wrinkle is formed, and ruddy color is presented；
Step (9) --- cooling：Intestinal body Jing after step (8) dried is painted with the pollution-free cold water for processing,
Product center temperature is set to drop to 18 degree in 0~4 DEG C of Freezing room；
Step (10) --- quality inspection：Intestinal body Jing after step (8) cooling treatment is repaired, port is removed unnecessary
Casing, had both obtained this trotter sausage product.
It can be that professional and technical personnel in the field realize or use that above-mentioned embodiment is intended to illustrate the present invention, to above-mentioned
Embodiment is modified and will be apparent for those skilled in the art, therefore the present invention is included but is not limited to
Above-mentioned embodiment, it is any to meet the claims or description description, meet with principles disclosed herein and novelty,
The method of inventive features, technique, product, each fall within protection scope of the present invention.
Claims (3)
1. a kind of manufacture method of trotter sausage, is characterized in that：It is made up according to the weight ratio of following supplementary material, pig's feet meat
60~100 parts, 10~30 parts of Corii Sus domestica, 10~30 parts of chicken breast, 0.5~0.8 part of Corium Gallus domesticuss, 20~50 parts of frozen water, white sugar 1.5~
3.0 parts, 1.2~3.0 parts of Sal, 0.15~0.4 part of monosodium glutamate, 0.00230~0.00450 part of sodium nitrite, Monas cuspurpureus Went 0.009~
0.036 part, 0.45~0.8 part of starch, 1.8~4.2 parts of soybean protein isolate, 0.4~1.6 part of phosphate, white pepper powder
0.1120~0.2230 part, 0.32~0.45 part of Fructus Jujubae, 0.108~0.213 part of Cortex cinnamomi japonici powder, 0.070~0.130 part of Semen Myristicae；
The preparation method of the trotter sausage is comprised the following steps,
Step (1) --- thaw：By being the pig's feet meat, Corii Sus domestica, chicken breast, Corium Gallus domesticuss that aforementioned proportion takes freezing state, by original
Material meat is placed on thaw shelf, naturally to thaw 24~26 hours, to raw meat central temperature between 0~4 DEG C；
It is so designed that, by the thawed state for controlling cube meat, prevents not enough impact finishing of thawing, or the excessive blood and slime that thaws from flowing in a large number
Lose, affect product color；
Step (2) --- finishing：Reject Jing steps (1) to thaw pig's feet meat, Corii Sus domestica, chicken breast, the remaining meat on Corium Gallus domesticuss for processing
Bone, foreign body, and repair hoof hair, congestion, lymph；
Step (3) --- Minced Steak：Jing steps (2) are accomplished into the pig's feet meat of process, the orifice plate of Corii Sus domestica 8mm is rubbed, chicken breast, chicken
The skin orifice plate of 5mm is rubbed；
Step (4) --- dispensing：Weigh the frozen water according to the above ratio, white sugar, Sal, monosodium glutamate, sodium nitrite, Monas cuspurpureus Went,
Starch, soybean protein isolate, phosphate, white pepper powder, Fructus Jujubae, Cortex cinnamomi japonici powder, Semen Myristicae, mixing；
Step (5) --- tumbling：By the pig's feet meat Jing after step (3) process, Corii Sus domestica and chicken breast, Corium Gallus domesticuss, and Jing steps
(4) adjuvant prepared, in being added to tumbler, using interval tumbling technique, temperature control is between 0~4 degree；
Step (6) --- record：The good meat stuffing of Jing steps (5) tumbling is poured in sausage filler hopper, the suitable vacuum of adjustment,
Speed and quantitative is recorded, meat stuffing is poured in pig set casing, port ligation is firm, the intestinal body after recording is answered full has bullet
Property, the residue in intestinal body surface face is rinsed after fill with clear water；
Step (7) --- steaming and decocting：The intestinal body that Jing steps (6) are recorded is entered into a pot steaming and decocting, boiling temperature is controlled more than 100 DEG C, is steamed
Time control is boiled at 30~60 minutes；
Step (8) --- it is dried：It is dry 50~60 minutes by the intestinal body Jing after step (7) steaming and decocting is processed at 75 DEG C of temperature, extremely
Intestinal body surface face forms tiny wrinkle, and ruddy color is presented；
Step (9) --- cooling：The cold water spray painting that intestinal body Jing after step (8) dried was processed with pollution-free, 0~
4 DEG C of Freezing room makes product center temperature drop to 18 degree；
Step (10) --- quality inspection：Intestinal body Jing after step (8) cooling treatment is repaired, the unnecessary intestinal in port is removed
Clothing, had both obtained this trotter sausage product.
2. the manufacture method of trotter sausage according to claim 1, is characterized in that：In the supplementary material formula, raw material is pig
Hoof meat, Corii Sus domestica, chicken breast, Corium Gallus domesticuss, adjuvant is white sugar, Sal, monosodium glutamate, sodium nitrite, Monas cuspurpureus Went, starch, soybean separation protein
In vain, phosphate, white pepper powder, Fructus Jujubae, Cortex cinnamomi japonici powder, Semen Myristicae.
3. the manufacture method of trotter sausage according to claim 1, is characterized in that：By following supplementary material according to the weight portion
Ratio is made, 80 parts of pig's feet meat, 20 parts of Corii Sus domestica, 20 parts of chicken breast, 0.7 part of Corium Gallus domesticuss, 35 parts of frozen water, 2.5 parts of white sugar, Sal
2.0 parts, 0.3 part of monosodium glutamate, 0.003 part of sodium nitrite, 0.02 part of Monas cuspurpureus Went, 0.6 part of starch, 3.0 parts of soybean protein isolate, phosphoric acid
1.0 parts of salt, 0.15 part of white pepper powder, 0.4 part of Fructus Jujubae, 0.15 part of Cortex cinnamomi japonici powder, 0.1 part of Semen Myristicae.
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| CN201611145940.5A CN106666456A (en) | 2016-12-13 | 2016-12-13 | Production method of pig trotter sausage |
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| CN201611145940.5A CN106666456A (en) | 2016-12-13 | 2016-12-13 | Production method of pig trotter sausage |
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Citations (8)
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| CN1140031A (en) * | 1995-11-28 | 1997-01-15 | 江苏高沟集团捆蹄厂 | Formula for |
| CN1810164A (en) * | 2006-03-01 | 2006-08-02 | 烟台喜旺科技发展有限公司 | Roasted sausage and its production process |
| CN101310624A (en) * | 2008-07-02 | 2008-11-26 | 孙秀爱 | Trotter sausage and its production method |
| CN101889684A (en) * | 2010-07-08 | 2010-11-24 | 张秀兰 | Preserved egg-trotter sausage and preparation method thereof |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103689632A (en) * | 2013-06-20 | 2014-04-02 | 南京宝迪农业科技有限公司 | Manufacturing method of garlic-taste roasted sausage |
| CN103783556A (en) * | 2013-11-15 | 2014-05-14 | 南通玉兔集团有限公司 | Spicy roasted sausage |
-
2016
- 2016-12-13 CN CN201611145940.5A patent/CN106666456A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140031A (en) * | 1995-11-28 | 1997-01-15 | 江苏高沟集团捆蹄厂 | Formula for |
| CN1810164A (en) * | 2006-03-01 | 2006-08-02 | 烟台喜旺科技发展有限公司 | Roasted sausage and its production process |
| CN101310624A (en) * | 2008-07-02 | 2008-11-26 | 孙秀爱 | Trotter sausage and its production method |
| CN101889684A (en) * | 2010-07-08 | 2010-11-24 | 张秀兰 | Preserved egg-trotter sausage and preparation method thereof |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN103689632A (en) * | 2013-06-20 | 2014-04-02 | 南京宝迪农业科技有限公司 | Manufacturing method of garlic-taste roasted sausage |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103783556A (en) * | 2013-11-15 | 2014-05-14 | 南通玉兔集团有限公司 | Spicy roasted sausage |
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Application publication date: 20170517 |