CN106858368B

CN106858368B - Hometown sausage and preparation method thereof

Info

Publication number: CN106858368B
Application number: CN201710091934.4A
Authority: CN
Inventors: 张永春; 朱世恩; 王飞
Original assignee: Beijing Daoxiangcun Foodstuff Co ltd
Current assignee: Beijing Daoxiangcun Foodstuff Co ltd
Priority date: 2017-02-21
Filing date: 2017-02-21
Publication date: 2020-11-20
Anticipated expiration: 2037-02-21
Also published as: CN106858368A

Abstract

The invention relates to a hometown sausage, which comprises stuffing and a casing wrapping the stuffing, wherein the stuffing comprises the following components in parts by weight: 64-85 parts of starch; 50-60 parts of second pork; 30-50 parts of fat; 20-30 parts of feed water; 100 portions and 120 portions of pig bone soup; 35-40 parts of water; 30-40 parts of a flavoring agent; 0.653-1.044 parts of food additive; the starch comprises sweet potato starch, corn starch, cassava starch and potato starch; the flavoring agent comprises refined salt, monosodium glutamate, soybean oil, shallot, ginger and soy sauce, and the proportion of each component is as follows: 7.85:0.7:10:9:3.5: 3; the food additive comprises sodium nitrite, D-sodium erythorbate, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, carrageenan and glucose, and the ratio of each component is as follows: 0.04:1.4:3.4:0.9: 0.9:0.2:1. Four kinds of starch with different proportions are added into the ingredients, so that the sausage has moderate hardness. Pig bone soup is also added into the ingredients to keep the unique taste of the hometown sausage.

Description

Hometown sausage and preparation method thereof

Technical Field

The invention relates to the field of food processing technology research, in particular to a hometown sausage and a preparation method thereof.

Background

The hometown sausage has been in history for more than a hundred years, is famous nationwide with unique flavor, has the main characteristics of aromatic smell, light and refreshing taste and endless aftertaste, and is an ideal dish on a dining table. As early as the seventies of the last century, through deep research on folk-custom diet, through a plurality of ingredient tests, the sausage prepared by taking the small intestine of a pig, refined pork, water, starch, fructus amomi, soy sauce and pig bone soup as main raw materials is researched. Later through 20 years of development, in the early nineties, this uniquely flavored sausage was gradually called the "hometown sausage". The hometown sausage is usually produced in a workshop way, and the influence is caused according to the habit and the exquisite process degree of a producer, the flavor quality is unstable, and the mouthfeel of a consumer is influenced.

In order to meet the demands of many consumers, hometown sausages are gradually shifted from workshop-type production to industrial production. Patent No. CN103783140B discloses a pork sausage and its processing method, which comprises placing minced pork and pork particles into a beater, breaking, adding salt, mixing, adding natural spices, natural essence and monosodium glutamate, further mixing, adding starch, stirring until the stuffing has viscosity, and storing in a fresh-keeping warehouse. And finally, filling, steaming and forming, precooling and quick-freezing, and packaging and forming. Starch and ice water are added in the processing method of the sausage, the starch is relatively insoluble in the ice water, and after stirring, the starch is possibly unevenly distributed, so that the sausage is sticky or hard in taste, and the problem of cracking is possibly caused in the curing process.

Disclosure of Invention

The invention aims to provide a method for realizing large-scale and stable production of hometown sausages by researching a formula process, and four kinds of starch with different proportions are added into ingredients, so that the sausage is moderate in hardness. In addition, the pig bone soup is added into the ingredients, so that the unique taste of the hometown sausage is kept.

The above object of the present invention is achieved by the following technical solutions: a hometown sausage comprises stuffing and a casing wrapping the stuffing, and is characterized in that: the stuffing comprises the following components in parts by weight:

the starch comprises sweet potato starch, corn starch, cassava starch and potato starch; the flavoring agent comprises refined salt, monosodium glutamate, soybean oil, shallot, ginger and soy sauce, and the proportion of each component is as follows: 7.85:0.7:10:9:3.5: 3; the food additive comprises sodium nitrite, D-sodium erythorbate, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, carrageenan and glucose, and the ratio of each component is as follows: 0.04:1.4:3.4:0.9: 0.9:0.2:1.

By adopting the technical scheme, the stuffing of the hometown sausage mainly comprises starch, pork with red and fat phases, soup bases prepared from soup base, pork bone soup and water, flavoring agents and food additives, the pork with the red and fat phases is selected, and the amount of red meat is slightly larger than that of fat meat, so that the hometown sausage is not too hard due to too much red meat fiber, and is not greasy due to too much fat meat. The soup material is mainly pig bone soup formed by decocting pig bones, so that the original fragrance of the meat is kept, and the loss of the unique taste of the meat due to the addition of too many seasonings is avoided.

The pork and the soup blend can increase the fragrance and fluffy feeling of the meat quality and avoid the too dry stuffing. Starch prepared from sweet potato starch, corn starch, cassava starch and potato starch is added into the stuffing, and the added starch can regulate the hardness of meat quality on one hand, so that the home intestine is moderate in hardness and has certain elasticity; on the other hand, the modified starch is used for preventing the swelling and bursting of the home sausage in the later period in the curing process. The flavoring agent is added into the meat stuffing to adjust the taste of the meat stuffing, so that the meat stuffing does not cover the fragrance of meat, and the fishy smell of pork is removed. The addition amount of the food additive meets the national standard, and the storage time of the meat paste can be prolonged. The stuffing is mixed with starch, soy sauce and pork bone soup to color pork, additives such as artificial pigment and the like are not used, the stuffing is healthier, and the color of the meat stuffing is purer.

Further, the starch comprises the following sweet potato starch, corn starch, cassava starch and potato starch in parts by weight:

by adopting the technical scheme, the sweet potato starch contains sugar, carotene, various vitamins necessary for human bodies, cellulose and dietary fiber, has the effects of inhibiting skin aging, resisting cancer and promoting gastrointestinal peristalsis, and is healthier. The corn starch has the functions of thickening and accelerating coagulation, contains linoleic acid and vitamin E, reduces the cholesterol level in a human body, has more calcium and ferrum, prevents hypertension and coronary heart disease, has an anticancer effect on glutathione, contains dietary fiber, and promotes intestinal peristalsis. The cassava starch has low reversion, can prevent water loss in freezing and thawing cycles, has good gelling and thickening effects, is transparent and is convenient for color matching. The potato starch is cheap and easy to obtain, contains rich vitamins, lysine and tryptophan, has strong water absorption performance, is easy to form a cross-linking effect, is easy to bond with meat, and wraps the potato starch to ensure that the meat is finer, more compact in structure, more elastic, smooth in section, fresh, tender and tasty.

The sweet potato starch, the corn starch, the cassava starch and the potato starch are combined and mixed with the meat, so that the taste of the meat is improved, the nutritional value of the meat is improved, and a large amount of food fiber in the meat can promote the gastrointestinal motility and promote the digestion of the meat by a human body.

Preferably, the filling comprises the following components in parts by weight:

the starch comprises the following sweet potato starch, corn starch, cassava starch and potato starch in parts by weight:

through test and debugging, the stuffing prepared by using the components in the proportion has the best taste, and is preferred.

Further, the feed water comprises cassia bark, aniseed, fructus amomi, meat and fruits, fennel seeds, ginger and water, and the ratio of each component is as follows: 6.7:4:0.4:0.6:4:10:600.

By adopting the technical scheme, the seasoning water is prepared by adding various seasonings into water, the seasonings added into the seasoning water have medicinal value, and the seasonings are added into the meat stuffing to increase the freshness and the fragrance of the meat stuffing, but not to cover the original meat fragrance of the meat stuffing too strongly, so that the meat stuffing is healthier to eat.

Further, a method for preparing a hometown sausage comprises the following steps:

step 1: placing the second pork and fat into a meat grinder to be ground into fine-grain meat;

step 2: putting the fine meat in the step 1 into a stirrer, adding water, refined salt, sodium nitrite, D-sodium erythorbate, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and glucose, stirring for 6-8min to obtain pickled meat, and putting into a refrigerator for standing;

and step 3: adding the salted meat into cold water, stirring uniformly and thawing, then adding boiled water, stirring uniformly until no meat block exists, and filtering to remove water to obtain spare meat;

and 4, step 4: mixing starch uniformly, adding feed water, soy sauce, carrageenan and pig bone soup into starch, and stirring uniformly to obtain starch paste;

and 5: adding the meat, the shallot, the ginger, the monosodium glutamate and the soybean oil which are prepared in the step 3 into the starch paste in the step 4, and uniformly stirring to obtain stuffing;

step 6: soaking the sausage casing in clear water for later use, pouring the stuffing obtained in the step 5 into a sausage casing machine to fill the stuffing into the sausage casing, and exhausting gas in the sausage casing to obtain sausage;

and 7: and (5) steaming and boiling the sausage in the step 6 for 25min by using an oven to obtain the hometown sausage.

By adopting the technical scheme, the preparation method of the hometown sausage mainly comprises a meat mincing process, a meat pickling process, a stuffing preparation process and a filling cooking process.

The meat mincing process is step 1, pork and fat are simultaneously placed into a meat mincer, and the red fat meat is primarily mixed in the process of mincing in the meat mincer.

The meat curing process comprises the steps 2 and 3, and refined salt and food additives are added into the minced fine-grain meat, and the minced fine-grain meat is uniformly minced for later use. The salted meat may need to be placed for a period of time in the preparation process, and in order to ensure that the meat still keeps the original fresh and tender taste in the storage process and avoid deterioration, refined salt and food additives are added into the fine-grain meat in advance and are placed in a refrigeration house for pre-freezing. When in use, cold water is firstly added for preliminary thawing, and then hot water is added for thorough thawing. If hot water is directly added, the meat becomes loose and the taste is reduced. Therefore, cold water is added to be melted with water in the frozen meat, then hot water is used for stirring until meat blocks are not stuck together, and after the water in the meat blocks is filtered out, the fine meat can still keep the original delicious taste and can be used as spare meat.

The stuffing preparation process comprises the step 4 and the step 5, the starch is uniformly mixed in advance, the cooking water, the soy sauce, the carrageenan and the pork bone soup are added, and the starch, the cooking water and the pork bone soup are mixed to form natural meat color, so that the color and luster degree of the stuffing is increased. The starch and other materials are mixed and stirred to form viscous starch paste, so that the adhesion between the meat stuffing is increased, and the excessive loosening is avoided. Then, the spare meat, the shallot, the ginger, the monosodium glutamate and the soybean oil are added into the starch paste for stirring, the fusion of the spare meat, the starch and the flavoring agent is increased, and the stirred stuffing is bright in color, uniform and transparent, high in viscosity and convenient to fill. Meanwhile, the flavor of the spare meat is increased by stirring, and the taste of the meat paste is further improved.

The filling cooking process comprises the steps of 6 and 7, preparing the casing, adding stuffing into the casing in a sausage filler, screwing two ends of the prepared sausage to prevent the stuffing from leaking, and in addition, when screwing the sausage, paying attention to exhaust in the casing and avoiding the expansion crack when later heating and cooking. And taking out after the sausage is steamed and boiled for 25 min.

Preferably, the perforated plate used in the meat grinder in step 1 has a diameter of 6 mm.

By adopting the technical scheme, the diameter of the pore plate of the meat grinder is set to be 6mm, if the diameter of the pore plate is too large, the minced meat is not uniformly stirred with starch and other ingredients in the later period, and meanwhile, the minced meat is too large and is difficult to taste. If the orifice diameter is too small, the mixing process may cause the mixer to choke, and the resulting meat particles may be too fine, which may affect the mouthfeel. Through debugging, the meat grain that the orifice plate diameter was 6mm was made is easy to be tasty to it is even to mix with other ingredients easily.

Preferably, the temperature of the cold storage in the step 2 is 0-5 ℃.

By adopting the technical scheme, the temperature of the refrigeration house is set to be 0-5 ℃, and the preservation time of the meat stuffing is longer when the meat stuffing is preserved in the refrigeration house at the temperature, and the meat stuffing can be prevented from being too solid due to freezing, water and meat are separated, and the meat quality and taste are not influenced.

Preferably, the standing time of the salted meat in the step 2 in a cold storage is 16-48 h.

By adopting the technical scheme, the salted meat is placed in a refrigeration house for 16-48h, if the placing time is too short, the interior of the salted meat cannot be completely frozen, and the meat quality is not uniformly frozen. If the time for keeping the salted meat is too long and exceeds 48 hours, the frozen salted meat is too long, the texture is rapidly reduced, and the mouthfeel of eaters is affected.

Preferably, the temperature of the oven in step 7 is 86-88 ℃.

The oven temperature is set to 86-88 deg.C, and if the temperature is too low, the meat may be unripe or undercooked, the starch may not be completely cooked, the adhesiveness between the starch and the meat is reduced, and the mouthfeel is crossed. If the temperature is too high, the water in the sausage evaporates, causing the mouth feel to become hard, and the sausage casing may crack, causing the filling to leak out, and possibly causing the nutritional contents of the filling in the sausage to be destroyed at high temperatures. The temperature of the oven is within the range, the taste of the sausage filling can be kept, the prepared hometown sausage has moderate hardness, nutrient substances in the filling cannot be damaged, and the sausage is healthier.

In conclusion, the invention has the following beneficial effects:

1. the mixed starch of sweet potato starch, corn starch, tapioca starch and potato starch which is prepared according to a certain proportion is added into the stuffing, the bonding performance between meat stuffing and starch in the stuffing is good, the hardness of the sausage is kept to be moderate, and the nutritional value of the sausage is increased.

2. The stuffing is added with the water and the pork bone soup, so that the flavor of the flavoring blended by the flavoring is reduced, the original flavor of the meat is kept by the stuffing, and the taste is better.

3. The starch, the soy sauce and the pork bone soup are mixed according to a certain proportion, so that the natural color of the meat is improved. No edible pigment is used, and the health is improved.

Drawings

FIG. 1 is a process flow diagram for preparing hometown sausage.

Detailed Description

The present invention will be described in further detail with reference to fig. 1.

All materials referred to in the examples of the present invention are commercially available.

The first embodiment is as follows:

the hometown sausage comprises stuffing and casing wrapped outside the stuffing.

The preparation method of the hometown sausage is as follows:

step 1: placing 60kg of No. two pork and 40kg of fat in a meat grinder to grind into fine-grain meat, wherein the diameter of a pore plate used in the meat grinder is 6 mm;

step 2: putting the fine meat in the step 1 into a stirrer, adding 38kg of water, 7.89kg of refined salt, 0.004kg of sodium nitrite, 0.14 kgD-sodium isoascorbate, 0.34kg of sodium tripolyphosphate, 0.09kg of sodium pyrophosphate, 0.09kg of sodium hexametaphosphate and 0.1kg of glucose, stirring for 6-8min to obtain pickled meat, and putting the pickled meat into a 0-5 ℃ cold storage warehouse for standing for 16-48 h;

and 4, step 4: uniformly mixing 57kg of sweet potato starch, 7.5kg of corn starch, 8kg of cassava starch and 3kg of potato starch, adding 25kg of feed water, 3kg of soy sauce, 0.02kg of carrageenan and 110kg of pig bone soup into the starch, and uniformly stirring to prepare starch paste;

and 5: adding the meat prepared in the step 3, 9kg of green onion, 3.5kg of ginger, 0.7kg of monosodium glutamate and 10kg of soybean oil into the starch paste prepared in the step 4, and uniformly stirring to obtain stuffing;

and 7: and (4) steaming and boiling the sausage in the step 6 for 25min by using an oven to obtain the hometown sausage, wherein the temperature of the oven is 86-88 ℃.

Wherein the second pork is subjected to lymph removal, blood stasis, bone removal, cartilage removal and the like before use, the fat is cleaned before use, and the second pork and the fat are both cut into natural blocks for later use.

Cooling the sausage in oven until the core temperature reaches 18-20 deg.C, and storing in product warehouse.

The following examples differ from example one in the content of the components, the stirring time in step 2, the temperature and time of the marinated meat in the freezer, and the temperature of the oven.

The component contents and process parameters of the examples are shown in table 1.

Table 1 example of composition and Process parameters of hometown intestines

Appearance, flavor, meat quality and mouthfeel of the sausages in the test examples:

the appearance, flavor, meat quality and taste of the hometown sausage prepared in the first to eighth examples were evaluated by randomly investigating 50 persons (including the elderly, the middle aged, the young and the children) in each of 5 cities of shenyang, beijing, west ampere, Qinghai and Anhui, respectively, and the evaluation criteria were as follows:

appearance: the red and white are 5 points; the red and white are clearly divided into 4 points; the more difficult red and white are divided into 3 points; red and white can not be distinguished as 2 points; the red and white can not be distinguished as 1 point.

Flavor: the natural mellow fragrance is 5 minutes; the natural mellow fragrance is 4 minutes; the seasoning has heavier taste of 3 points; the excessive flavor of the seasoning is 2 minutes; no meat flavor was given at 1 point.

Meat quality: the hardness is moderate and is 5 minutes; the hardness is moderate and is 4 minutes; the hardness or softness is 3 minutes; the hard or soft is 2 minutes; hard or soft is 1 point.

The mouthfeel is as follows: fresh, fragrant and not greasy is 5 points; is fresh and fragrant, and has a slightly greasy feeling of 4 points; is fresh and fragrant, and has a greasy feeling of 3 points; the product is fresh and fragrant, and has strong greasy feeling of 2 points; not fresh and fragrant, and has strong greasy feeling of 1 point.

The above test population was statistically scored for appearance, flavor, meat quality and taste, and the test results are shown in table 2.

Table 2 test results of examples one to eight

According to the results, after the appearance, the flavor, the meat quality and the taste of the hometown sausage prepared according to the proportion are tasted by people in different regions and different age groups, the hometown sausage has the advantages of red and white appearance, natural and mellow flavor, moderate meat hardness and delicious but not greasy taste, and is suitable for people in different age groups and different regions. The hometown sausage prepared according to the mixture ratio of the first embodiment is more suitable for the public and can be taken as the preference.

The proportions of the respective proportions are shown in Table 3.

TABLE 3 proportions of the respective proportions

Only sweet potato starch, corn starch, tapioca starch or potato starch was added to the ground meat, and in addition, the specific gravity of No. two pork or that of fat meat was increased as a comparative example. The test results of the appearance, flavor, meat quality and taste of the hometown sausage prepared by using the proportions of all the proportions are shown in Table 4 after taste identification.

Table 4 comparative test data

From the above data, if only one kind of starch is added, the appearance, flavor, meat quality and taste are not good enough, and in addition, if the red meat is too much and the meat quality is hard, the meat quality is not suitable for old people and children, and if the fat meat is too much and the meat quality is soft and the taste is slightly greasy, the meat quality is not suitable for the taste of most people. Therefore, the hometown sausage prepared according to the mixture ratio in the embodiment has better taste and is suitable for most people to eat.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims

1. A hometown sausage comprises stuffing and a casing wrapping the stuffing, and is characterized in that: the stuffing comprises the following components in parts by weight:

64-85 parts of starch;

50-60 parts of second pork;

30-50 parts of fat;

20-30 parts of feed water;

100 portions and 120 portions of pig bone soup;

35-40 parts of water;

30-40 parts of a flavoring agent;

0.653-1.044 parts of food additive;

the starch comprises sweet potato starch, corn starch, cassava starch and potato starch, and the weight parts of the sweet potato starch, the corn starch, the cassava starch and the potato starch in the starch are as follows:

50-60 parts of sweet potato starch;

5-10 parts of corn starch;

6-10 parts of cassava starch;

3-5 parts of potato starch;

the feed water comprises cassia bark, aniseed, fructus amomi, meat and fruits, fennel seeds, ginger and water, and the proportion of each component is as follows: 6.7:4:0.4:0.6:4:10: 600; the flavoring agent comprises refined salt, monosodium glutamate, soybean oil, shallot, ginger and soy sauce, and the proportion of each component is as follows: 7.85:0.7:10:9:3.5: 3; the food additive comprises sodium nitrite, D-sodium erythorbate, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, carrageenan and glucose, and the ratio of each component is as follows: 0.04:1.4:3.4:0.9: 0.9:0.2: 1;

the preparation method of the hometown sausage comprises the following steps:

2. The hometown sausage of claim 1, wherein: the stuffing comprises the following components in parts by weight:

75.5 parts of starch;

60 parts of No. two pork;

40 parts of fat;

25 parts of feed water;

110 parts of pig bone soup;

38 parts of water;

34.05 parts of a flavoring agent;

0.784 part of food additive;

57 parts of sweet potato starch;

7.5 parts of corn starch;

8 parts of cassava starch;

3 parts of potato starch.

3. A method of preparing the hometown intestine of any one of claims 1-2, wherein: the method comprises the following steps:

4. The method of preparing a hometown sausage according to claim 3, wherein: the diameter of the orifice plate used by the meat grinder in step 1 is 6 mm.

5. The method of preparing a hometown sausage according to claim 3, wherein: the temperature of the refrigeration house in the step 2 is 0-5 ℃.

6. The method of preparing a hometown sausage according to claim 3, wherein: and in the step 2, the salted meat is kept still in a cold storage for 16-48 h.

7. The method of preparing a hometown sausage according to claim 3, wherein: the oven temperature in step 7 was 86-88 ℃.