CN106722348A - Child's sausage and its manufacture craft - Google Patents
Child's sausage and its manufacture craft Download PDFInfo
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- CN106722348A CN106722348A CN201710061340.9A CN201710061340A CN106722348A CN 106722348 A CN106722348 A CN 106722348A CN 201710061340 A CN201710061340 A CN 201710061340A CN 106722348 A CN106722348 A CN 106722348A
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Abstract
The present invention relates to be adapted to sausage and its manufacture craft that child eats.A kind of child's sausage, mainly including following component:In parts by weight, pork amount is 100 parts, and wherein lean to fat ratio is 1.5:8.5；Vegetables, pigskin, pig blood, egg, edible salt, glucose, skimmed milk power, starch, the soybean protein of the different numbers for adding；The manufacture craft of child's sausage is comprised the following steps that:Carrot, A Wei mushroom blanchings are diced standby；Pork finishing is diced, is cut and is mixed, add condiment, pickled；Stirred during the pork filling pickled will together be added with carrot, the A Weigu of mixing for standby use after pig blood, pigskin chopping；Toasted after filling；Boiling；By often section vacuum packaging, carry out re-pasteurization and obtain finished product.It is formula that product of the present invention is used additive-free, meets physical growth of children development characteristicses, comprehensive nutrition, edible safety, while processing method is simple, sensory evaluation scores and evaluation of nutrition are higher.
Description
Technical field
The present invention relates to a kind of edible sausage, especially a kind of suitable physical growth of children development characteristicses, what suitable child ate
Sausage and its manufacture craft.
Background technology
Child refers to over 3-6 one full year of life preschool children.Child period be in life physique, intelligence development it is crucial when
Phase, nutrition and development condition determine the constitution in all one's life of people, the development level of intelligence in this age bracket.Due to child basis
Metabolic rate is higher, grows fast, and activity is than larger, and the heat energy for being consumed is relatively more.Sufficient, rational nutrition is aobvious to them
Obtain most important.
Sausage is one of three big meat products, belongs to sausage.It is very popular due to its instant, quick.With
The quickening of people's rhythm of life, facilitates leisure food increasingly to be liked by people.Common sausage is first with poultry as primary raw material
After rubbing meat, cut and mix meat gruel, add various additives to pickle, then shaping recorded with casing, finally respectively through sootiness, send out
The operations such as ferment, baking, boiling, cooling are made different product.Sausage is deep to be liked by child because its is easy to carry and taste abundant
Vigorously.In order that sausage diversification of varieties and shelf-life increase, processing enterprise can add a large amount of food additives in sausage production process
Plus agent.Expert's research of Sha Niya Tartus university finds, if the long-term edible sausage of child, the body to child is harmful to.
Scientist's investigation in the U.S. finds：The not very popular intestines based article of the cancered Hazard ratio of child that sausage based article is eaten more
The cancered risk of child be higher by 73.8%.
Contained typical additives in sausage, such as nitrite, potassium sorbate, composite phosphate, essence and flavoring agent are all right
The healthy of child causes harm.If child eats the sausage containing a large amount of additives for a long time, can not only cause child it is particular about food,
The phenomenons such as partial eclipse, and health is potentially dangerous.If children often have particular about food, partial eclipse phenomenon, easily cause serious
Nutrition intake deviation, so as to form various nutriments lack and sick.
Than very fast, baby food should have nutrition balanced for physical growth of children development, mineral matter element, dietary fiber content compared with
Height, the features such as additive level is few.As people's living standard is improved, people are to food nutrition awareness of safety, especially baby children
The nutrient safe meaning of youngster's food is increasingly improved, requirement of the market to baby foods such as child's sausages also more and more higher.At present, market
The sausage species of upper sale is various, but just to the sausage or blank of the production of child's feature.
The content of the invention
It is an object of the invention to provide a kind of with fresh pig foreleg and back fat as primary raw material, add nutritious
Carrot, Pleurotus ferulae, pig blood, pigskin, egg are auxiliary material, and it is formula to use additive-free, meets physical growth of children development characteristicses, is sought
Comprehensive, child's sausage of edible safety is supported, while providing a kind of simple processing method, sensory evaluation scores and evaluation of nutrition children high
The manufacture craft of youngster's sausage.
The invention discloses a kind of child's sausage, mainly including following component:In parts by weight, pork amount is 100 parts, its
Middle lean to fat ratio is 1.5:8.5；The carrot in above-mentioned 100 weight portion pork is added to be with the vegetables number of A Wei mushroom mixed in equal amounts
14.5~15.5 parts, pigskin number is 7.5~8.5 parts, and pig blood number is 11.5~12.5, and egg number is 7.5~8.5 parts,
Edible salt number is 1.0~2.0 parts, and glucose number is 1.5~2.5 parts, and skimmed milk power number is 5.5~6.5 parts, starch part
Number is 4.5~5.5 parts, and soybean protein number is 7.5~8.5 parts.
The manufacture craft of child's sausage, it is characterised in that mainly comprise the following steps that:
(1) after, carrot, A Wei mushroom blanchings are diced, mixed in equal amounts is standby；
(2), pork finishing is diced, is cut and is mixed, add condiment, pickle 11.5h~12.5h；
(3) in, together adding the pork filling pickled with carrot, the A Weigu of mixing for standby use after pig blood, pigskin chopping
Stir；
(4) 29~31min of baking, 49.5~50.5 DEG C of temperature are carried out after, filling；
(5) cooled down after 19~21min of boiling；
(6) sausage after boiling is cooled down, by often section vacuum packaging, secondary killing is carried out for 79.5 DEG C~80.5 DEG C in temperature
Bacterium, sterilizing time is 29.5~30.5min, by the way of carrying out before re-pasteurization using quick cooling, it is sterilized after obtain final product finished product.
The condiment preferably includes spice.
Child's sausage that the present invention is developed, with pork as raw material, adds supplemented by nutritious vegetables, pig blood, pigskin etc.
Material, product nutrition is more balanced, and local flavor is unique, and quality is safer.
Wherein Pleurotus ferulae (Pleurotus ferulae) also known as asafoetida mushroom, Pleurotus ferulae Lanzi, be described as " the white ganoderma lucidum in Western Paradise ",
" bolete on grassland ", is grown on a kind of aridity grass land with medicinal and edible distinctive mushroom, its fine and tender taste,
Aromatic flavour, it is nutritious, rich in rich in protein, vitamin, mineral matter element and polysaccharide, amino acid, unsaturated fat
The nutritional ingredients such as acid, wherein protein content account for the 20% of dry mushroom.Research finds：Pleurotus ferulae has antifatigue, anti-well
The effects such as tumour, strengthen immunity, elimination free radical.
Carrot (Daucus carota L.var.sativa Hoffm.), also known as carrot, sweet Xun, is described as " person of low position
Ginseng ", " golden bamboo shoot " and " longevity greens/mustard green ", are crisp delicious, the nutritious homely vegetables of a germplasm.Carrot is rich in abundant carrot
The nutritional ingredients such as element, anthocyanidin, fat, dietary fiber, VA, VB1, VB2, iron, calcium.Research shows：Carrot prevents with stronger
The effects such as cancer anticancer, defaecation, antiallergy, immune enhancing.
The nutritive value of pig blood is higher, and wherein protein content is up to 20% or so, contains 8 kinds of amino needed by human
The content of acid, wherein lysine is up to 15.0%, and pig blood also contains the trace elements such as substantial amounts of iron, zinc, manganese.It is preferable albumen
The nutrient sources such as matter replenishers, blood-nourishing and iron-replenishing, are known as " liquid meat ".
Protein content is up to more than 20.0% in pigskin, is pork more than 2 times, wherein 88.0% is collagen.Pig
Skin has very important physiological action to skin, cartilage, manadesma of people etc., often eats pigskin based article to delaying human body caducity
There is extremely important effect with upgrowth and development of children.
Primary raw material nutritional ingredient is specifically shown in following table including common nutritional composition, content of mineral substances, vitamin content etc.
1st, table 2.
The raw material common nutritional composition of table 1
The raw material content of mineral substances of table 2
The raw material vitamin content of table 3
Each component formula described in child's sausage of the present invention is in the side such as combination nutrient value, sensory evaluation scores, edible safety
Face, has made substantial amounts of analysis and research.
(1) lean to fat ratio is to child's sausage qualitative effects：
As shown in Figure 2, the influence that lean to fat ratio scores the sense of child's sausage is represented, wherein 1 group of lean to fat ratio is 0.5:9.5；2 groups
1 lean to fat ratio is .0:9.0；3 groups of lean to fat ratio are 1.5:8.5；4 groups of lean to fat ratio are 2.0:8.0；5 groups of lean to fat ratio are 2.5:8.5, with
The increase of lean to fat ratio, the meat-like flavor increase of sausage, structural state are uniform, delicate mouthfeel etc., because the fatty energy in fat meat
Enough make muscle fibre activity and reach lubrication and the effect for connecting, it is possible to decrease sausage hardness.Fat can be decomposed into process
Aliphatic acid and glycerine, aliphatic acid reduce the greasy feeling of sausage with alkaloid compound because there is saponification, and glycerine can make perfume (or spice)
Intestines have micro- sweet taste.Contain more lactic acid in lean pork, and the myoglobins for providing reacts with NO, makes nitrite in sausage nitrate
Residual quantity is reduced, and reduces the color and luster of product.So lean to fat ratio is too small, the mouthfeel of product can be influenceed；And lean to fat ratio is excessive, can make
Dissolution excess fat in sausage surface produces greasy feeling, reduces the fresh fragrance that vegetables bring.So with the increase of lean to fat ratio, it is fragrant
The sensory evaluation scores of intestines are first raised and reduced afterwards, and lean to fat ratio is 1.5:Sensory evaluation scores highest when 8.5.
(2) vegetables addition is to child's sausage qualitative effects：
From the figure 3, it may be seen that as the increase of lean to fat ratio is in the vegetables of addition, the sensory evaluation scores of sausage are with vegetables addition
Increase and first increases and then decreases.Because the carrot after ripe takes on a red color, the distinctive fragrance of A Wei mushrooms gradually comes out, and is fragrant
Intestines add the fresh perfume (or spice) of vegetables, not only increase local flavor, mouthfeel, chewiness, color and luster of sausage etc., also add child's sausage
Nutrition.But when vegetables addition is excessive, the section of sausage is bad, fraction of stomata is had, hardness, chewiness also increase therewith
Greatly, vegetables taste is overweight, masks the distinctive local flavor of sausage.With reference to sensory evaluation scores and consider, vegetables addition 15.0% is most
It is good.
(3) pigskin addition is to child's sausage qualitative effects:
As shown in Figure 4, with the increase of pigskin addition, the hardness of sausage is continuously increased, because containing a large amount of in pigskin
Collagen, collagen is converted into gelatin in digestion process, and sausage network structure combination water causes that sausage is hardened, but with
The elasticity reduction of the increase sausage of addition, sausage quality variation can be made when the content of pigskin in sausage exceedes a certain amount of,
Hardness is excessive.
(4) influence of the pig blood addition to child's sausage quality:
As shown in Figure 5, with the increase of pig blood addition, the color of child's sausage is brighter, and sausage has unique local flavor,
With the increase of pig blood amount, nutritive value, the immunization of child's sausage increase therewith, but the addition of pig blood amount is excessive, there is blood
Fishy smell, sausage taste bad, considers, and pig blood addition optimum value is 12.0%.
(5) influence of the egg addition to child's sausage quality:It will be appreciated from fig. 6 that egg is added to can be with child's sausage
The structural state of sausage is improved, strengthens its tenderness, make mouthfeel soft not hard, but can be excessively that sausage expands in boiling, made
The tissue morphology of child's sausage, taste bad.
(6) with salt to child's sausage qualitative effects：As shown in Figure 7, the addition of salt compounded of iodine can make sausage distribute distinctive
Local flavor, but adding too much, can cause sausage over-salty and influence sausage mouthfeel.
(7) influence of the glucose addition to child's sausage quality：As shown in Figure 8, glucose is added in sausage, perfume (or spice) can be made
Intestines have red, and the outward appearance for increasing sausage is beautiful.It is very few to increase sausage color and luster, can excessively make sausage taste partially sweet.
(8) influence of the skimmed milk power addition to child's sausage quality：
As shown in Figure 9, because skimmed milk power is loosely organized, with water expansion, there is stronger water imbibition, added in sausage de-
Fat milk powder can play emulsification, change its structural state, improve its water-retaining property and section property, but at most influence sausage excessively
Mouthfeel, reduces the elasticity of sausage.
(9) influence of the starch addition to child's sausage quality
As shown in Figure 10, with the increase of starch addition, the quality of child's sausage increases, tissue morphology is improved,
Mouthfeel enhancing, chewiness are improved, because starch has preferable water-retaining property.But after starch addition is more than 5.0%, sausage sense organ
Evaluation score reduction, quality variation, chewiness are reduced, even produce the starch taste not pleased.
(10) influence of the soybean protein addition to child's sausage quality
As shown in Figure 11, soybean protein is added in child's sausage, child's sausage protein content can be improved, while can
To improve emulsibility, stability, water-retaining property and the hydrophily etc. of child's sausage.With the increase of soybean protein addition, child
The quality of sausage is improved, mouthfeel improves.But addition is excessive, i.e., more than 8.0% after, can produce beany flavor, sausage hardness increase,
Sensory evaluation scores are first raised and reduced afterwards, and addition is optimal when being 8.0%.
In order that the index such as the elasticity of child's sausage, color and luster, mouthfeel keeps optimal, and on the basis of single factor experiment, choosing
Determine the horizontal L of four factor of addition three of addition, the addition of pigskin, the addition of pig blood and the egg of vegetables9(43) orthogonal arrage
Orthogonal test is carried out, to child's sausage sensory evaluation influence factor：Vegetables addition>Pig blood addition>Pigskin addition>Egg
Addition.That is the influence factor of how many pairs of child's sausage sensory evaluations of vegetables addition is maximum, next to that pig blood addition
How much.Comprehensive analysis determines that Optimal technique process is：Lean to fat ratio is 1.5:8.5 pork amount is calculated by 100%, wherein being added to
The carrot for entering and the vegetables of A Wei mushroom mixed in equal amounts are 15.0%, pigskin is 8.0%, pig blood is 12.0%, egg is 8.0%,
Edible salt is that 1.5%, glucose is that 2.0%, skimmed milk power is that 6.0%, starch is that 5.0%, soybean protein is 8.0%.Most
Under excellent addition, parallel determination three times respectively obtains sensory evaluation for 88.7 points, and 87.3 points, 88.5 points, average Sensory is evaluated as
88.2 points, therefore the Optimal technique process reliability for obtaining.
Technological process provided by the present invention has also made analysis to child's sausage sensory evaluation influence factor：
(1) influence of the salting period to child's sausage quality：
Salting period has significant impact to child's sausage mouthfeel, with the growth of salting period, the dynamic ball egg of flesh in meat
White fully dissolving, so that the tenderness and water-retaining property of sausage are improved, but long taste bad.As shown in Figure 12, salting period 12h,
Sensory evaluation scores highest.
(2) influence of the baking time to child's sausage quality：
As shown in Figure 13, with the increase of baking time, sensory evaluation scores are in the trend for first rising and reducing afterwards.H toasts 30min
When, sensory evaluation point highest.Because baking can remove the moisture on sausage surface, the fishy smell of meat is dispelled, but baking time is long
Product can be made to produce surface fuel-displaced, produce greasy mouthfeel.
(3) influence of the baking temperature to child's sausage quality：
As seen from Figure 14, with the rising of baking temperature, the sensory evaluation scores of child's sausage first rise and decline afterwards, work as baking
When roasting temperature is 50 DEG C, sensory evaluation scores highest, when baking temperature is more than 50 DEG C of bakings, sensory evaluation scores continuous decrease, because baking
When temperature is too high, child's sausage surface crust, internal moisture is not volatile, causes the fat inside sausage to melt and flow oil, from
And reduce sensory evaluation scores.
(4) influence of the digestion time to child's sausage quality:
As seen from Figure 15, with the growth of boiling, the sensory evaluation scores of child's sausage first rise and decline afterwards, boiled when steaming
During time 25min, sensory evaluation scores highest.Because the purpose of boiling is that sausage is cooked, while going out the distinctive fragrance emission of sausage
Come.Time is shorter, and sausage cannot be cooked, and overlong time causes the increase of sausage surface moisture, taste bad.
The present invention is in order that the index such as elasticity, color and luster, mouthfeel of child's sausage is kept most preferably, on the basis of single factor experiment
On, select salting period, baking time, baking temperature and the horizontal L of four factor of digestion time three9(43) orthogonal arrage carries out orthogonal examination
Test.To child's sausage sensory evaluation influence factor：Salting period>Baking temperature>Baking time>Digestion time.That is salting period
Length it is maximum to the influence factor of child's sausage sensory evaluation, next to that baking time.Comprehensive analysis composite factor, it is determined that most
Excellent process conditions are to pickle 12h, baking 30min, 50 DEG C of baking temperature, boiling 20min.
Under Optimal technique process, parallel determination three times, it is 91.5 points, 88.5 points, 92.5 points to respectively obtain sensory evaluation,
Average Sensory is evaluated as 90.8 points, therefore the Optimal technique process reliability for obtaining.
(5) influence of the different sterilization modes to the initial sensory evaluation of child's sausage：
As seen from Figure 16, with the rising of sterilization temperature, organoleptic evaluation points are decreased obviously.Killed for 6 groups of differences
Bacterium mode:1 group of 80 DEG C of fast cooling；2 groups of 80 DEG C of room temperature Temperature falls；3 groups of 100 DEG C of fast coolings；4 groups of 100 DEG C of room temperature natures
Cooling；5 groups of 120 DEG C of fast coolings；6 groups of 120 DEG C of room temperature Temperature falls.Excessive temperature is sterilized, and protein is excessively denatured, meat fiber
Elasticity reduction, chewiness, mouthfeel, local flavor and nutritive value to child's sausage all generate larger infringement.With sterilization
The rising of temperature, it is little on the influence of child's sausage Initial microorganisms, but mouthfeel, local flavor, nutriment to child's sausage, especially
It is that protein degradation influence is larger.To maintain the elasticity of meat fiber, meat is solid, there is preferable chewiness, good
Nutriment, sterilization mode is using 80 DEG C/middle fast cooling.
(6) influence of the different sterilization modes to protein degradation rate in child's sausage：
As seen from Figure 17, for 6 groups of different sterilization modes:1 group of 80 DEG C/fast cooling；2 groups of 80 DEG C/room temperature natures
Cooling；3 groups of 100 DEG C/fast coolings；4 groups of 100 DEG C/room temperature Temperature falls；5 groups of 120 DEG C/fast coolings；6 groups of 120 DEG C/room temperatures
Temperature fall.Under above-mentioned different sterilization modes, the degraded of protein is different.With the rising of sterilization temperature, the egg in sausage
White matter is constantly hydrolyzed and degraded, and forms the materials such as small-molecular peptides and amino acid.The materials such as free amino acid are eggs in sausage
The material of the flavour that white matter degraded is produced, if protein hydrolysis degree is too weak, the material such as small-molecular peptides and amino acid of formation
It is less, it is unfavorable for the formation of product special flavour, cause product fragrance, flavour etc. weaker, reduce the quality of sausage；If protein
The phenomenons such as excessive hydrolysis, product can produce texture to soften, fragrance destruction, can seriously influence the quality of sausage.
The comparative determination result such as following table of child's sausage nutritional ingredient of the present invention and physical and chemical index:Common sausage is to be not added with vegetable
The auxiliary materials such as dish, pig blood, other formulas are identical with child's sausage with technique.Child's sausage and common sausage main nutrient composition phase
Compare and understand, child's sausage fat content is reduced with protein content, and carrotene, VC, VA, iron, dietary fiber, ash grade and contain
Amount has been raised so that child's sausage nutrition is more reasonable, and content of mineral substances is higher；Can enhance immunity, enhancing development,
Can also prevent and improve iron Deficiency Anemia.The comparative determination result of child's sausage nutritional ingredient and physical and chemical index is as follows
Table：
In order to determine optimum feed stock addition, selection lean to fat ratio, vegetables addition, pigskin addition, pig blood add the present invention
Dosage, egg addition, the addition of salt, glucose addition, skimmed milk power addition, starch addition are main research
Factor carries out single factor experiment.Influence child's sausage sensory evaluation influence factor is drawn by single factor test and orthogonal test：Vegetables
Addition>Pig blood addition>Pigskin addition>Egg addition.The optimum formula that child's sausage is determined is：I.e. lean to fat ratio is
1.5:8.5 pork amount is calculated by 100%, add the carrot and the A Wei mushroom mixed in equal amounts that enter vegetables 15.0%, pigskin
8.0%th, pig blood 12.0%, egg 8.0%, edible salt 1.5%, glucose 2.0%, skimmed milk power 3.0%, spice 1.5%.
Child's sausage section good, the flexible, bright of property made by formula life；Have the flavour of meat and vegetables, and tool concurrently
There is nutritive value higher.
It is principal element to salting period, baking time, baking temperature, digestion time to determine optimal manufacture craft
Carry out single factor experiment.Show that the optimised process of child's sausage is without being pickled under food additives by single factor test and orthogonal test
12h, baking 30min, 50 DEG C of baking temperature, boiling 20min.
According to protein degradation rate, sensory evaluation and initial microbial population in child's sausage, it is determined that optimal sterilization side
Formula is 80 DEG C, re-pasteurization mode.
It is many with common sausage fat, protein content higher additive content in the prior art, each biostearin, mineral matter
More lack with dietary fiber, long-term consumption is unfavorable for physical growth of children developmental phase ratio, advantages of the present invention：
According to physical growth of children development characteristicses, all kinds of vegetables, nutrition fortifier etc. are added in sausage, make more nutrition,
It is more suitable for the sausage that children eat, the present invention is not used any chemical addition agent in the process of child's sausage, reduces
Chemical addition agent causes the even carcinogenic risk of various harm to human body, it is ensured that the security of child's sausage.In addition, the present invention
In the processing formula of child's sausage, carrot, A Weigu, pig blood etc. are with the addition of, the nutrition of child's sausage is more enriched.This hair
Bright provided child's sausage is of high nutritive value, security is good, and processing method is simple, sensory evaluation scores and evaluation of nutrition are high.
Brief description of the drawings
Fig. 1 is fabrication processing schematic diagram in the embodiment of the present invention 1.
Fig. 2 is the influence schematic diagram that lean to fat ratio scores the sense of child's sausage, wherein 1 group of lean to fat ratio is 0.5:9.5；2 group of 1 fertilizer
Thin ratio is .0:9.0；3 groups of lean to fat ratio are 1.5:8.5；4 groups of lean to fat ratio are 2.0:8.0；5 groups of lean to fat ratio are 2.5:8.5.
Fig. 3 is vegetables addition to child's sausage qualitative effects schematic diagram；
Fig. 4 is pigskin addition to child's sausage qualitative effects schematic diagram；
Fig. 5 is influence schematic diagram of the pig blood addition to child's sausage quality；
Fig. 6 is influence schematic diagram of the egg addition to child's sausage quality；
Fig. 7 is to child's sausage qualitative effects schematic diagram with salt；
Fig. 8 is influence schematic diagram of the glucose addition to child's sausage quality；
Fig. 9 is influence schematic diagram of the skimmed milk power addition to child's sausage quality；
Figure 10 is influence schematic diagram of the starch addition to child's sausage quality；
Figure 11 is influence schematic diagram of the soybean protein addition to child's sausage quality；
Figure 12 is influence schematic diagram of the salting period to child's sausage quality；
Figure 13 is influence schematic diagram of the baking time to child's sausage quality；
Figure 14 is influence schematic diagram of the baking temperature to child's sausage quality；
Figure 15 is influence schematic diagram of the digestion time to child's sausage quality；
Figure 16 is influence schematic diagram of the different sterilization modes to the initial sensory evaluation of child's sausage；
Figure 17 is influence schematic diagram of the different sterilization modes to protein degradation rate in child's sausage.
Specific embodiment
Embodiment 1：
A kind of child's sausage, mainly including following component:In parts by weight, pork amount is by 100 parts of calculating, wherein lean to fat ratio
It is 1.5:8.5；The vegetables number for adding the carrot in above-mentioned 100 weight portion pork and A Wei mushroom mixed in equal amounts is 15 parts, pigskin
Number is 8.0 parts, and pig blood number is 12.0 parts, and egg number is 8.0 parts, and edible salt number is 1.5 parts, and glucose number is
2.0 parts, skimmed milk power number is 6.0 parts, and starch number is 5.0 parts, and soybean protein number is 8.0 parts.
Primary raw material：Fresh pig foreleg lean meat, fresh pig back fat are purchased from the Shihezi market of farm produce
Auxiliary material：Pig blood, pigskin, egg, chitterlings clothing, carrot, Pleurotus ferulae etc. are purchased from the cell morning market of Shihezi 21
Condiment：Iodizedsalt, starch, soybean protein, glucose, skimmed milk power, spice are purchased from Shihezi, and you live well
Supermarket.
The selection of raw material:
(1) the selection selection of meat is carried on the back through the qualified fresh and healthy of inspection inspection without disease, from Pest- or disease-free area pig foreleg lean meat, pig
Fat.Lean meat should meet glossy muscle, pale red, texture exquisiteness, meat softness, the fatty pure white of pig back fat, foreign etc.
Feature.
(2) selection of carrot should select surface it is smooth, without scar, interior spotless fresh carrot.
(3) selection of Pleurotus ferulae should select the fine and smooth Pleurotus ferulae of pure white, meat.
(4) the selection selection outward appearance of pig blood is first-class a small uneven irregular stomata, soft flexible, is difficult
It is broken, the dark red pig blood block of color.
(4) the clean intact Fresh Egg of egg selection bright, eggshell.
(5) the selection selection of chitterlings clothing has good toughness, consolidation, fissureless fresh chitterlings clothing.
(6) pigskin selection from without hair, no-sundries, high resilience pigskin.
The manufacture craft of child's sausage, mainly comprises the following steps that:
(1) after, carrot, A Wei mushroom blanchings are diced, mixed in equal amounts is standby；
(2), pork finishing is diced, is cut and is mixed, add condiment, pickle 12h；
(3) in, together adding the pork filling pickled with carrot, the A Weigu of mixing for standby use after pig blood, pigskin chopping
Stir；
(4) baking 30min, temperature 50 C are carried out after, filling；
(5) cooled down after boiling 20min；
(6) sausage after boiling is cooled down, by often section vacuum packaging, carries out re-pasteurization for 80 DEG C, when sterilized in temperature
Between be 30min, by the way of carrying out before re-pasteurization using quick cooling, it is sterilized after obtain final product finished product.
Specific operation element is as follows：
(1) treatment of pork
The impurity such as manadesma, gristle, extravasated blood, pig hair in rejecting meat, lean meat is cut into the meat of 5 × 5 × 0.5cm with fat meat respectively
Block, and surface oil stain, debris etc. are washed away with clear water, make meat particle salubrious.The lean meat that will be cut is rubbed respectively with fat meat (will to muddy flesh
Ask lean meat to cross 3mm apertures, fat meat and cross 8mm apertures), refrigerate standby.
(2) treatment of pigskin
Pigskin is cleaned, and 10min to be boiled, scrapes off excess oil in boiling water, is rinsed well with clear water, is cut into the pigskin of 5 × 5cm
Fourth, excessively 3mm are cut dish and are stranding into mud, are refrigerated standby.
(3) treatment of pig blood
Pig blood is cleaned, and is cut into the pig blood fourth of 4 × 4 × 0.5cm, and cutting dish after 3mm is stranding into mud, is refrigerated at 4 DEG C standby.
(4) treatment of chitterlings clothing
Chitterlings clothing fat inside shaves, with warm water cleaning, check without run-down, refrigerate standby.
(5) preparation of vegetable stuffing
Carrot cleans the fourth grain that 3 × 3 × 0.5cm is cut in peeling, and dish strand is cut in boiling water blanching 60s, cooled aperture for 3mm's
It is made dish grain；Pleurotus ferulae cleans up the fourth grain that 3 × 3 × 0.5m is cut into after the root base of a fruit, in boiling water blanching 60s, cooled aperture
For the dish of cutting of 3mm is stranding into dish grain, two kinds of vegetables grains press 1:1 ratio is well mixed, and refrigerates standby.
3. cut and mix
Very lean muddy flesh is first cut at a high speed after mixing 30s, and addition fat pork mud continues to cut mixes 30s.Cutting the time of mixing should not be oversize, oversize
The cutting to mix of time can cause fat granule too small, increase the surface area of fat granule, cause the protein liquid can not be in fat granule surface shape
Into integument, so that the quality of the sausage for reducing.
4. pickle
Add salt, sugar, spice etc. well mixed in the meat gruel mixed is cut, pickled at 4 DEG C tasty.
5. stir
The mixing such as pig blood mud, pigskin mud, vegetable stuffing and egg is added in the meat gruel pickled, is stirred.
6. filling
Meat stuffing after stirring is poured into casing, 5cm or so be one section, notes meat stuffing filling closely, gapless and it is elastic fit
When, it is filling after tightened with thin cotton thread, then the bubble in bowel lavage is punctured with pin, in case causing casing breadage.
7. drying is toasted：Temperature control is at 50 DEG C.
8. boiling：Dried bowel lavage is put in and is cooked in the steamer of boiling.
9. cooling packing：Sausage after boiling is cooled down, by often section vacuum packaging, is killed for 80 DEG C twice in temperature
Bacterium, sterilizing time is 30 minutes, by the way of carrying out before re-pasteurization using quick cooling, it is sterilized after accurately pack, obtain final product and produce into
Product.
Embodiment 2:
Compared with Example 1, the present embodiment different places are：
A kind of child's sausage, mainly including following component:In parts by weight, pork amount is by 100 parts of calculating, wherein lean to fat ratio
It is 1.5:8.5；The vegetables number for adding the carrot in above-mentioned 100 weight portion pork and A Wei mushroom mixed in equal amounts is 15.5 parts, plus
The pigskin number for entering is 7.5 parts, and the pig blood number of addition is 11.5 parts, and the egg number of addition is 7.5 parts, the edible salt of addition
Number is 1.0 parts, and the glucose number of addition is 1.5 parts, and the skimmed milk power number of addition is 6.5 parts, the starch number of addition
It it is 5.5 parts, the soybean protein number of addition is 8.5 parts.
The manufacture craft of child's sausage, mainly comprises the following steps that:
(1) after, carrot, A Wei mushroom blanchings are diced, mixed in equal amounts is standby；
(2), pork finishing is diced, is cut and is mixed, add condiment, pickle 11.5h；
(3) in, together adding the pork filling pickled with carrot, the A Weigu of mixing for standby use after pig blood, pigskin chopping
Stir；
(4) baking 29min, 49.5 DEG C of temperature are carried out after, filling；
(5) cooled down after boiling 19min；
(6) sausage after boiling is cooled down, by often section vacuum packaging, being 79.5 DEG C in temperature carries out sterilized twice, sterilization
Time is 29.5min, carries out before re-pasteurization by the way of quick cooling, finished product being obtained final product after sterilization.
Embodiment 3:
Compared with Example 1, the present embodiment different places are：
A kind of child's sausage, mainly including following component:In parts by weight, pork amount is by 100 parts of calculating, the wherein girth of a garment
Than being 1.5:8.5；The vegetables number for adding the carrot in above-mentioned 100 weight portion pork and A Wei mushroom mixed in equal amounts is 14.5 parts,
The pigskin number of addition is 8.5 parts, and the pig blood number of addition is 12.5 parts, and the egg number of addition is 8.5 parts, addition it is edible
Salt number is 2.0 parts, and the glucose number of addition is 2.5 parts, and the skimmed milk power number of addition is 5.5 parts, the starch part of addition
Number is 4.5 parts, and the soybean protein number of addition is 7.5 parts.
The manufacture craft of child's sausage, mainly comprises the following steps that:
(1) after, carrot, A Wei mushroom blanchings are diced, mixed in equal amounts is standby；
(2), pork finishing is diced, is cut and is mixed, add condiment, pickle 12.5h；
(3) in, together adding the pork filling pickled with carrot, the A Weigu of mixing for standby use after pig blood, pigskin chopping
Stir；
(4) baking 31min, 50.5 DEG C of temperature are carried out after, filling；
(5) cooled down after boiling 21min；
(6) sausage after boiling is cooled down, by often section vacuum packaging, being 80.5 DEG C in temperature carries out sterilized twice, sterilization
Time is 30.5min, carries out before re-pasteurization by the way of quick cooling, finished product being obtained final product after sterilization.
Claims (3)
1. a kind of child's sausage, it is characterised in that mainly including following component:In parts by weight, pork amount is 100 parts, wherein fertilizer
Thin ratio is 1.5:8.5；The vegetables number for adding the carrot in above-mentioned 100 weight portion pork and A Wei mushroom mixed in equal amounts is 14.5
~15.5 parts, pigskin number is 7.5~8.5 parts, and pig blood number is 11.5~12.5, and egg number is 7.5~8.5 parts, is eaten
Salt number is 1.0~2.0 parts, and glucose number is 1.5~2.5 parts, and skimmed milk power number is 5.5~6.5 parts, and starch number is
4.5~5.5 parts, soybean protein number is 7.5~8.5 parts.
2. the manufacture craft of child's sausage as claimed in claim 1, it is characterised in that mainly comprise the following steps that:
(1) after, carrot, A Wei mushroom blanchings are diced, mixed in equal amounts is standby；
(2), pork finishing is diced, is cut and is mixed, add condiment, pickle 11.5h~12.5h；
(3) stirred in, together adding the pork filling pickled with carrot, the A Weigu of mixing for standby use after pig blood, pigskin chopping
Uniformly；
(4) 29~31min of baking, 49.5~50.5 DEG C of temperature are carried out after, filling；
(5) cooled down after 19~21min of boiling；
(6) sausage after boiling is cooled down, by often section vacuum packaging, re-pasteurization is carried out for 79.5 DEG C~80.5 DEG C in temperature,
Sterilizing time is 29.5~30.5min, by the way of carrying out before re-pasteurization using quick cooling, it is sterilized after obtain final product finished product.
3. the manufacture craft of child's sausage as claimed in claim 2, it is characterised in that the condiment includes spice.
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Application publication date: 20170531 |