CN107259381A - A kind of three dried meat floss and three dried meat floss sausages and preparation method thereof - Google Patents
A kind of three dried meat floss and three dried meat floss sausages and preparation method thereof Download PDFInfo
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- CN107259381A CN107259381A CN201710443250.6A CN201710443250A CN107259381A CN 107259381 A CN107259381 A CN 107259381A CN 201710443250 A CN201710443250 A CN 201710443250A CN 107259381 A CN107259381 A CN 107259381A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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Abstract
It is 1 by the mass ratio of pork, chicken, three kinds of raw materials of duck the invention discloses a kind of three dried meat floss and three dried meat floss sausages and preparation method thereof:1:1, it is equipped with dried meat floss flavoring and makes three dried meat floss, by three dried meat floss with show condition, sausage auxiliary material and water by scientifically matching, it is made by stirring mixing, bowel lavage, drying, boiling, packaging and sterilization, three dried meat floss discharge various distinctive local flavors, are combined with sausage technique, plus Western-style tumbling technology, improve product structure, its protein content is high, it is of high nutritive value, red plain boiled pork is combined, and nutrition is more balanced, product special flavour bright characteristic, dried meat floss fragrance is protruded, and intestines body is uniform, has structure flexible.The equipment that the present invention needs is conventional equipment, and cost is relatively low, the special special favor of strong operability, it is easy to large-scale production, particularly product, with wide market prospects.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of three dried meat floss and three dried meat floss
Sausage and preparation method thereof.
Background technology
Dried meat floss is a kind of traditional distinct Chinese characteristics meat products, is that meat is well-done, then through braised system, a kind of nutrition rubbed
Abundant, easy to digest, instant, the dehydrated products for being easy to storage；Nutrition, hygienic development are to traditional biltong system in recent years
Product generate influence, market more demand conveniently, safely, nutrition and distinctive new dry meat products.Dried meat floss is based on meat
Want raw material, the nutrient content such as protein therein, iron still compares high.The heat of dried meat floss is higher, is adapted to amount of exercise big
People eats, certainly containing abundant protein, is good selection for male and for needing the people of nutriment.And
And fat content is not high, thinks the people of fat-reducing, dried meat floss can also be eaten of more.Certainly, because dried meat floss contains abundant trace element,
So its trophism and effect are obviously.For women, dried meat floss has enriching yin conditioning, the benefit of anaemia conditioning.
Traditional dried meat floss is in addition to primary raw material meat fiber, and its major auxiliary burden is kidney bean powder, nutriture value of the kidney bean powder to human body
Value is not high enough, for the special taste needed for reaching dried meat floss during making, to add more white sugar, kidney bean powder and white sugar are easily to be charred
Material, this cause make when the duration and degree of heating be difficult hold, make quality stability it is poor, the duration and degree of heating can not the too high frying time it is long,
5~6h is generally required, so prolonged high temperature frying can be destroyed the nutritional ingredient of raw material, and the laxity of dried meat floss
Difference, influences mouthfeel.
The making of common sausage, the animal flesh such as pork is boned after peeling, meat gruel is rubbed into stripping and slicing, then admixes food
The auxiliary material such as the spices such as salt, Chinese prickly ash, pepper and starch, is filled into casing after mix is uniform, and the filling needs of meat gruel are as far as possible tight
It is close to enrich, casing is then tightened, the aperture in thorn suitably on casing is subsequently placed in shady place and air-dried or drying sootiness；Also
One class meat sausage product is that cube meat first is added into salt-mixture low-temperature salting, is then fabricated to meat by cutting to mix and add the auxiliary materials such as starch
Gruel, then be filled in casing, tying sealing, cooking disinfection.In the previous case, it is generally accompanied by natural microorganism main
It is the fermenting-ripening effect of lactic acid bacteria, micrococcus luteus etc..The problem of would ordinarily be encountered loosely organized, eating mouth feel is coarse not thin enough
It is greasy and not easy to maintain, perishable or corruption.
Do not find temporarily to add dried meat floss as raw material in sausage, with reference to the advantage of dried meat floss and sausage, the dried meat floss sausage of preparation
Impression to consumer completely newly of nutrition, mouthfeel, with good economic prospect.
The content of the invention
The technical problem to be solved in the present invention be overcome the defect of prior art there is provided a kind of three new dried meat floss and its
Preparation method；Creatively three dried meat floss and sausage are combined, beaters' skin is poured into, drying three of fermented or baking
Dried meat floss sausage, allows three dried meat floss to discharge various distinctive local flavors, is combined with sausage technique, adds Western-style tumbling technology, improves production
Product structure；A kind of balanced, nutritious nutrition, close structure, delicate mouthfeel, unique flavor, three dried meat floss easy to maintain are provided
Sausage；Solve during sausage is made, it will usually the problem of running into loosely organized, eating mouth feel is coarse not fine and smooth enough, and
It is not easy to maintain, the defect such as perishable or corrupt.
The present invention also provides a kind of preparation method of three dried meat floss sausages, and this method technique simple and stable can be effectively retained
The original local flavor of raw material and mouthfeel and nutritional ingredient, by the improvement of preparation method, the product produced merged dried meat floss with
The dual mouthfeel of sausage, forms unique local flavor.
The purpose of the present invention is achieved through the following technical solutions：
A kind of three dried meat floss, three dried meat floss are meat from fresh back leg pork, peeling Fresh Grade Breast, peeling duck brisket
Material, is equipped with dried meat floss flavoring and is made；The pork, chicken, the mass ratio of three kinds of raw materials of duck are 1:1:1, the meat
Loose flavoring includes salt one, white sugar one, Monascus color；The ratio of weight and number of the salt one and the meat material is 100：1.5~
2.0, the ratio of weight and number of the white sugar one and the meat material is 100：4~6, the parts by weight of the Monascus color and the meat material
Than for 100：0.02~0.03.
The preparation method of three dried meat floss is further disclosed, is comprised the following steps：
S1. anticipate：The meat material is removed into manadesma, 180~200cm is cut into3Cube meat；
S2. raw material is rinsed：By the cube meat tap water rinse described in step S1 to cube meat without watery blood, surface meat fiber into
It is thread；
S3. dried meat floss is made：Water will be injected in steam-jacked kettle, the weight of the water is 3 times of the quality of the meat material, will
Water is burnt to boiling, is then poured into the meat material of pork described in step S2, chicken, duck, is skimmed after upper foam, add white sugar and
Monascus color, treats that meat is well-done, adds salt；Cube meat pressure is dissipated into fibrous shredded meat with slice；Small fire is received after juice, by the threadiness
Shredded meat is uniformly contained on clean stainless steel sieve；
S4. the drying room for fibrous shredded meat described in step S3 being pushed into 80~90 DEG C dries 2~4h, per hour by the fiber
Shape shredded meat is stirred once；Mixed after being cut after the fibrous shredded meat cooling, the rotating speed mixed of cutting is 400-600r/min, the time is
30~60s, shredded meat is fluffy to take the dish out of the pot；Three dried meat floss are made.
Theory of the invention based on health diet, three selected safety of dried meat floss are trusted, fresh back leg pork, peeling pigeon breast
Meat, peeling duck brisket are raw material, innovate dried meat floss preparation method, pork, chicken, duck are scientifically matched, cube meat is defined
Size, allows cube meat fully to be combined with dried meat floss flavoring, makes the taste of dried meat floss more rich in stereovision, makes the battalion of three dried meat floss
Support abundant.
Another object of the present invention is to be made three dried meat floss sausages, from described three using three dried meat floss as raw material
Dried meat floss and show condition, sausage auxiliary material and water mixs by stirring, bowel lavage, drying, boiling, packaging and sterilize obtained three dried meat floss
Sausage, the ratio of weight and number of the meat material and show condition is 100:5~14, the gross weight and the dried meat floss of the meat material and show condition are auxiliary
The ratio of weight and number of the gross weight of material and sausage auxiliary material is 100:10.5~15；The gross weight and the weight of water of the meat material and show condition
It is 100 to measure portion rate:20~30.
It is further preferred that the ratio of weight and number of the meat material and show condition is 100:9~11.
The present invention carries out scientific matching in the raw material of three dried meat floss sausages, in ratio to pork, chicken, duck proportioning
Carry out substantial amounts of experiment, draw the optimal ratio of pork, chicken, duck and show condition, make obtained three dried meat floss sausage nutrition equilibrium,
It is abundant；For the weight of the present invention, the manufacture craft of three dried meat floss sausages is adjusted, melts obtained three dried meat floss sausages
Dried meat floss and sausage flavor characteristic are closed, close structure, delicate mouthfeel is more favored by consumers in general.
The theory based on health diet of the invention, three selected safety of dried meat floss sausage are trusted, fresh back leg pork, peeling chicken
Brisket, peeling duck brisket are raw material, innovate dried meat floss preparation method, are recorded using natural animal casing, farthest remain sausage
Mouthfeel and toughness.
Three dried meat floss sausage raw materials of the present invention are simple and easy to get, and simple production process is stable, and protein content is high, product
It is of high nutritive value, compared with traditional sausage, the present invention has merged dried meat floss and traditional sausage special favor, close structure, mouthfeel
Exquisiteness, it is nutritious.Protein content is high, is of high nutritive value, red plain boiled pork is combined, and nutrition is more balanced, product special flavour characteristic is fresh
Bright, dried meat floss fragrance is protruded, and intestines body is uniform, has structure flexible, bite-actuated to see the dried meat floss of a piece.
Further, the sausage auxiliary material includes basic flavoring and functional additive；The basic flavoring includes
Salt two, white sugar two, monosodium glutamate；The salt two is 100 with three dried meat floss and the ratio of weight and number of the gross weight of show condition:
0.6~0.8, the white sugar two is 100 with three dried meat floss and the ratio of weight and number of the gross weight of show condition:4~6, the taste
Smart is 100 with three dried meat floss and the ratio of weight and number of the gross weight of show condition:0.15~0.25；The functional additive includes
D-araboascorbic acid sodium and natrium nitrosum, the functional additive include D-araboascorbic acid sodium and three dried meat floss and show condition
Gross weight ratio of weight and number be 100:0.1~0.15, the gross weight of the natrium nitrosum and three dried meat floss and show condition
Ratio of weight and number be 100:0.005~0.008.
The preparation method that the present invention also provides above-mentioned three dried meat floss sausages, comprises the following steps：
Y1. pretreatment of raw material
Y11. three dried meat floss are placed in 0~10 DEG C of environment, obtains pretreated feedstock A, it is standby；
Y12. the pretreatment of show condition：The show condition is cut into small rice grain size with cutmixer, 1 is rinsed with 40~50 DEG C of water
~2min, then show condition temperature is down to less than 15 DEG C with flake ice, obtain pretreated feedstock B；
Y2. batch mixing：Pretreated feedstock A obtained by step Y1, pretreated feedstock B and auxiliary material and water are mixed evenly
Afterwards, tumbling in vacuum tumbler is poured into, three dried meat floss sausage semi-finished product are obtained；
Y3. it is molded, toasts sootiness：Three dried meat floss sausage semi-finished product obtained by step Y2 are placed in bowel lavage room, vacuum is put into
Bowel lavage is molded in sausage filler, and the product that bowel lavage is molded is hung on Fumigator special-purpose vehicle, is placed in Fumigator and is carried out baking sootiness, system
It is standby to obtain three dried meat floss sausages that water content is 20%~30%；
Y4. cool down, pack：By three dried meat floss sausages obtained by step Y3, chilling room is placed in, room temperature is cooled to, carried out true
Empty package, produces three dried meat floss sausages packaged semi-finished；
Y5. sterilize：Pack rear product and be placed on 90 DEG C of water-baths by three dried meat floss sausages described in Y4 are packaged semi-finished in time
Sterilization 30min is sterilized, and produces the finished product of three dried meat floss sausages.
Further, the operation of the stirring is：Below 15 DEG C of temperature, the component according to weight is chosen,
Pretreated feedstock A inputs mixer obtained by step Y11 is subjected to first time stirring, pretreated feedstock B obtained by step Y12 is put into
Mixer carries out second and stirred, and the water of addition half parts by weight carries out third time stirring again, then adds remaining auxiliary material and surplus
Remaining water, carries out the 4th stirring；The time of the first time stirring, second of stirring, third time stirring and the 4th stirring
It is 1~1.25min.
Above-mentioned weight raw meat and fat meat are passed through the process conditions such as accurate time, temperature, humidity by the present invention
Setting, be scientifically equipped with Western-style emulsifying process, i.e., by tumbling in vacuum tumbler, in the meat for making raw meat and fat meat
The nutritional ingredient such as protein, amino acid, fat part is oozed out, and each raw material is reached that collaboration is unified, original is remained to greatest extent
The nutritional ingredient of material, the meat semi-finished product toughness after processing makes the meat particle perfect adaptation of fat and lean meat integral, tight between meat particle
Close combination.
Three dried meat floss sausages of the present invention are both different from chinese-style sausage, and also different from Western Sausage, this Product Process is special
Point covers Chinese and western, and selling point is protruded, and is a class product of great special favor, innovative very strong.
The concrete operations of the stirring are：Below 15 DEG C of temperature, pretreated feedstock A inputs obtained by step Y11 are stirred
Machine carries out first time stirring, and pretreated feedstock B inputs mixer obtained by step Y12 is carried out into second stirs, according to parts by weight
Proportioning, the water of addition half parts by weight carries out third time stirring again, then adds remaining auxiliary material and remaining water, carries out the 4th time
Stirring.The order of addition of each component can produce strong influence to the local flavor of the three dried meat floss sausages finally given, reasonably add
Plus order helps to preserve the original local flavor of each component, increases the stereovision of product.
Further optimally, the speed of the tumbling described in step Y2 is 8~12r/min, and the time is 20~30min.
Further, the process parameter toasted described in step Y3 is：First stage, in 55~58 DEG C, humidity 65%
Under the conditions of, 2~3h of drying time；Second stage, under the conditions of 60~62 DEG C, humidity 50%, 7~8h of drying time；3rd rank
Section, in 82~85 DEG C, digestion time 30min.
The matching of three kinds of raw materials of the present invention, discharges various distinctive local flavors, is combined with sausage technique, add Western-style tumbling
Technology, improves product structure and discharges various distinctive local flavors；And technical process is different from traditional dried meat floss again, this technique is simple
Easy to operate, special favor is protruded.
Relative to prior art, the present invention has the advantages that：
Theory of the invention based on health diet, three selected safety of dried meat floss are trusted, fresh back leg pork, peeling pigeon breast
Meat, peeling duck brisket are raw material, innovate dried meat floss preparation method, pork, chicken, duck are scientifically matched, cube meat is defined
Size, allows cube meat fully to be combined with dried meat floss flavoring, makes the taste of dried meat floss more rich in stereovision, makes the battalion of three dried meat floss
Support abundant.
The invention using three dried meat floss as raw material, scientifically adjust by three dried meat floss and fat meat, by accurate
The process conditions such as time, temperature, humidity setting, be scientifically equipped with Western-style emulsifying process, i.e., by being rolled in vacuum tumbler
Rub, ooze out the nutritional ingredient such as the protein in the meat of raw meat and fat meat, amino acid, fat part, reach each raw material
Collaboration is unified, the nutritional ingredient of raw material is remained to greatest extent, the meat semi-finished product toughness after processing makes fat and lean meat
Meat particle perfect adaptation is integral, is combined closely between meat particle, obtained product structure very consolidation, delicate mouthfeel, have chewy texture.Make to be made
Three dried meat floss sausages merged dried meat floss and sausage flavor characteristic, close structure, delicate mouthfeel is more favored by consumers in general.
The present invention, with reference to Western-style emulsification, tumbling technology, makes the knot of three dried meat floss sausages by unique dried meat floss preparation technology
Structure is even closer, delicate mouthfeel.Make the local flavor of three dried meat floss sausages special with reference to drying stage by stage.Three dried meat floss perfume (or spice) of the invention
The preparation methods of intestines completes to form the method that a whole set of industrialization makes, with stay in grade is reliable, unique flavor, nutriture value
The features such as being worth high.
The equipment that the present invention makes three dried meat floss sausages and needed is conventional equipment, and cost is relatively low, workable,
It is easy to large-scale production, preparation technology simple and stable subtracts to greatest extent while guarantee product exclusive smoke
The generation of harmful substance, production process safety and environmental protection, with good promotional value are lacked.
Embodiment
The present invention is further illustrated with reference to specific embodiment.Unless stated otherwise, used in the embodiment of the present invention
Raw material and method are this area routinely raw material purchased in market and conventional use of method, and used equipment is that this area is routinely set
It is standby.
Embodiment 1
The preparation of (1) three dried meat floss
By preparation each component table 1 Suo Shi, wherein, auxiliary material is included in dried meat floss auxiliary material and sausage auxiliary material two parts, the present embodiment,
Dried meat floss flavoring includes one 1.525 parts of salt, 2 4.0 parts of white sugar, 0.02 part of Monascus color.
Specific preparation method comprises the following steps：
S1. anticipate：The meat material of the pork, chicken, duck is removed into manadesma, 180cm3 cube meat is cut into；
S2. raw material is rinsed：By the cube meat tap water rinse described in step S1 to cube meat without watery blood, surface meat fiber into
It is thread；
S3. dried meat floss is made：Water will be injected in steam-jacked kettle, the weight of the water is the pork, chicken, the meat of duck
3 times of the quality of material, water is burnt to boiling, is then poured into the meat material of pork described in step S2, chicken, duck, is skimmed upper strata
After foam, white sugar and Monascus color are added, treats that meat is well-done, add salt；Cube meat pressure is dissipated into fibrous shredded meat with slice；Small fire is received
After juice, the fibrous shredded meat is uniformly contained on clean stainless steel sieve；
S4. the drying room for fibrous shredded meat described in step S3 being pushed into 80 DEG C dries 4h, stirs the fibrous shredded meat per h
Once；Mixed after being cut after the fibrous shredded meat cooling, it is 400~600r/min that it, which cuts the rotating speed mixed, the time is 30~60s, meat
Silk is fluffy to take the dish out of the pot；Three dried meat floss are made.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.6 parts of salt, 2 4.0 parts of white sugar, monosodium glutamate 0.2
Part；Functional additive includes 0.15 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum.
Specific preparation method comprises the following steps：
Y1. pretreatment of raw material
Y11. three dried meat floss obtained by the present embodiment are placed in 0~10 DEG C of environment, obtains pretreated feedstock A, it is standby；
Y12. the pretreatment of show condition：The show condition is cut into small rice grain size with cutmixer, 2min is rinsed with 40 DEG C of water,
Show condition temperature is down to less than 15 DEG C with flake ice again, pretreated feedstock B is obtained；According to the group of the weight in the present embodiment
Point, pretreated feedstock A inputs mixer obtained by step Y11 is subjected to stirring 1min for the first time, pretreatment obtained by step Y12 is former
Expect that B input mixers carry out second of stirring 1min, the water of 4 parts of addition carries out third time stirring 1min again, then adds remaining auxiliary
Material and remaining 4 parts of water, carry out the 4th stirring 1min.Raw material after stirring is poured into tumbling in vacuum tumbler, rolled
The speed rubbed is 10r/min, and the time is 20min, obtains three dried meat floss sausage semi-finished product；
Y2. batch mixing：Pretreated feedstock A obtained by step Y1, pretreated feedstock B and auxiliary material and water are mixed evenly
Afterwards, tumbling in vacuum tumbler is poured into, three dried meat floss sausage semi-finished product are obtained；
Y3. it is molded, toasts sootiness：Three dried meat floss sausage semi-finished product obtained by step Y2 are placed in bowel lavage room, vacuum is put into
Bowel lavage is molded in sausage filler, and the product that bowel lavage is molded is hung on Fumigator special-purpose vehicle, is placed in Fumigator and is carried out baking sootiness, system
It is standby to obtain three dried meat floss sausages that water content is 20%；Baking sootiness process parameter be：It is first stage, wet at 55 DEG C
Under the conditions of degree 65%, drying time 2h；Second stage, under the conditions of 60 DEG C, humidity 50%, drying time 7h；Phase III,
82 DEG C, under the conditions of humidity 40%, digestion time 30min；
Y4. cool down, pack：By three dried meat floss sausages obtained by step Y3, chilling room is placed in, room temperature is cooled to, carried out true
Empty package, produces three dried meat floss sausages packaged semi-finished；
Y5. sterilize：Pack rear product and be placed on 90 DEG C of water-baths by three dried meat floss sausages described in Y4 are packaged semi-finished in time
Sterilization 30min is sterilized, and produces the finished product of three dried meat floss sausages.
Embodiment 2
The preparation of (1) three dried meat floss
The each component of components by weight percent needed for preparing as different from Example 1 by table 1, wherein, table is by preparation each group shown in 1
Point, wherein, dried meat floss flavoring includes one 2.0 parts of salt, 2 6.0 parts of white sugar, 0.03 part of Monascus color.
Its preparation method difference from Example 1 is：In step S1, meat material is removed into manadesma, 200cm is cut into3's
Cube meat；In S3, the drying room drying 2h that fibrous shredded meat is pushed into 90 DEG C is stated, it is cut at a slow speed and mixes 60s.Three dried meat floss are made.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.6 parts of salt, 26 parts of white sugar, monosodium glutamate 0.212
Part；Functional additive includes 0.15 part of D-araboascorbic acid sodium, 0.008 part of natrium nitrosum.
Its preparation method difference from Example 1 is：Step Y12 rinses 1min with 50 DEG C of water；According to this implementation
The component of weight in example, first time stirring is carried out by pretreated feedstock A inputs mixer obtained by step Y11
1.25min, carries out second of stirring 1.25min, the water of 4 parts of addition is again by pretreated feedstock B inputs mixer obtained by step Y12
Third time stirring 1.25min is carried out, then adds remaining auxiliary material and remaining 4 parts of water, the 4th stirring 1.25min is carried out.
Raw material after stirring is poured into tumbling in vacuum tumbler, the speed of tumbling is 12r/min, and the time is 30min, obtains three meat
Rosin intestines semi-finished product；
Step Y3 prepares three dried meat floss sausages that water content is 30%.Baking sootiness process parameter be：The
One stage, in 58 DEG C, drying time 3h；Second stage, in 62 DEG C, drying time 8h；Phase III, in 85 DEG C of boilings.It is made
Three dried meat floss sausages.
Embodiment 3
The preparation of (1) three dried meat floss
By preparation each component table 1 Suo Shi, wherein, auxiliary material is included in dried meat floss auxiliary material and sausage auxiliary material two parts, the present embodiment,
Dried meat floss flavoring includes one 1.5 parts of salt, 2 4.0 parts of white sugar, 0.03 part of Monascus color.Its making step is same as Example 1.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.8 parts of salt, 2 4.115 parts of white sugar, monosodium glutamate
0.25 part；Functional additive includes 0.1 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum.Its making step and embodiment 1
It is identical；Its difference is that the speed of tumbling is 8r/min in step Y2, and the time is 25min.
Embodiment 4
The preparation of (1) three dried meat floss
By preparation each component table 1 Suo Shi, wherein, auxiliary material is included in dried meat floss auxiliary material and sausage auxiliary material two parts, the present embodiment,
Dried meat floss flavoring includes one 1.5 parts of salt, 2 4.0 parts of white sugar, 0.03 part of Monascus color.
Its preparation method difference from Example 1 is：In step S1, meat material is removed into manadesma, 190cm is cut into3's
Cube meat；In S3, the drying room drying 3h that fibrous shredded meat is pushed into 80 DEG C is stated, it is cut at a slow speed and mixes 40s.Three dried meat floss are made.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.8 parts of salt, 2 4.115 parts of white sugar, monosodium glutamate
0.25 part；Functional additive includes 0.1 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum.
Its making step is same as Example 1；Its difference is, the process ginseng of sootiness is toasted described in step Y3
Number is：First stage, in 558 DEG C, drying time 3h；Second stage, in 62 DEG C, drying time 8h；Phase III, in 85 DEG C of steamings
Boil time 30min.
Embodiment 5
The preparation of (1) three dried meat floss
By preparation each component table 1 Suo Shi, wherein, auxiliary material is included in dried meat floss auxiliary material and sausage auxiliary material two parts, the present embodiment,
Dried meat floss flavoring includes one 2.0 parts of salt, 2 4.0 parts of white sugar, 0.02 part of Monascus color.Its making step is same as Example 1.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.6 parts of salt, 2 5.125 parts of white sugar, monosodium glutamate
0.15 part；Functional additive includes 0.1 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum.
Its making step is same as Example 1.
Embodiment 6
The preparation of (1) three dried meat floss
By preparation each component table 1 Suo Shi, wherein, auxiliary material is included in dried meat floss auxiliary material and sausage auxiliary material two parts, the present embodiment,
Dried meat floss flavoring includes one 1.5 parts of salt, 2 4.0 parts of white sugar, 0.02 part of Monascus color.
Its making step is same as Example 1.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.8 parts of salt, 2 5.125 parts of white sugar, monosodium glutamate
0.25 part；Functional additive includes 0.1 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum.
Its making step is same as Example 1.
Embodiment 7
The preparation of (1) three dried meat floss
By preparation each component table 1 Suo Shi, wherein, auxiliary material is included in dried meat floss auxiliary material and sausage auxiliary material two parts, the present embodiment,
Dried meat floss flavoring includes one 2.0 parts of salt, 2 4.0 parts of white sugar, 0.02 part of Monascus color.Its making step is same as Example 1.
The preparation of (2) three dried meat floss sausages
By preparation each component table 1 Suo Shi, wherein, sausage auxiliary material includes 2 0.6 parts of salt, 2 5.125 parts of white sugar, monosodium glutamate
0.15 part；Functional additive includes 0.1 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum.
Its making step is same as Example 1.
Comparative example 1：
By preparing each component table 1 Suo Shi, the component content of its three dried meat floss flavorings and sausage auxiliary material with the phase of embodiment 3
Together；The preparation method of its three dried meat floss and corresponding three dried meat floss sausages is same as Example 3.
Comparative example 2：
By preparing each component table 1 Suo Shi, the component content of its three dried meat floss flavorings and sausage auxiliary material with the phase of embodiment 3
Together；The preparation method of its three dried meat floss and corresponding three dried meat floss sausages is same as Example 3.
Organoleptic quality evaluation experiment and result
Blind Test is carried out by ten personnel for specializing in food research and development, to embodiment 1~7 and the gained of comparative example 1~2 three
The color and luster of dried meat floss sausage, local flavor, mouthfeel, structure carry out subjective appreciation, according to 100 points it is processed given a mark, entered using Excel softwares
Row statistical analysis, test data take three times it is parallel after mean values be weighted evaluation total score, total score calculation formula is：Always
Scoring=∑ XiYi (i=1,2,3 ... ..n, X are deliberated index, and Y is weight).Table 2 is the organoleptic quality scoring mark of three dried meat floss
Standard, table 3 is the organoleptic quality standards of grading of three dried meat floss sausages, and table 4 is three dried meat floss obtained by each embodiment and comparative example
Results of sensory evaluation, table 5 is the results of sensory evaluation of three dried meat floss sausages obtained by each embodiment and comparative example.
Table 1
| Dried pork floss | Dried chicken meat floss | Duck pine | Show condition | Auxiliary material | Water | |
| Embodiment 1 | 30 | 30 | 30 | 10 | 10.5 | 30 |
| Embodiment 2 | 31 | 31 | 31 | 7 | 15 | 20 |
| Embodiment 3 | 25 | 25 | 25 | 15 | 10.8 | 18 |
| Embodiment 4 | 30 | 30 | 30 | 8.1 | 10.8 | 20 |
| Embodiment 5 | 30 | 30 | 30 | 9 | 12 | 19.8 |
| Embodiment 6 | 33 | 33 | 33 | 9 | 11.8 | 30 |
| Embodiment 7 | 30 | 30 | 30 | 12.6 | 12 | 25 |
| Comparative example 1 | 30 | 35 | 35 | 3 | 10.8 | 20 |
| Comparative example 2 | 30 | 35 | 35 | 20 | 10.8 | 20 |
Table 2
Table 3
Table 4
Table 5
| Sample and scoring | Color and luster | Structure | Mouthfeel | Local flavor | Total score |
| Embodiment 1 | 95 | 95 | 96 | 95 | 95.25 |
| Embodiment 2 | 90 | 91 | 92 | 92 | 91.35 |
| Embodiment 3 | 91 | 92 | 91 | 93 | 91.85 |
| Embodiment 4 | 96 | 95 | 98 | 95 | 96 |
| Embodiment 5 | 94 | 97 | 95 | 98 | 96.2 |
| Embodiment 6 | 95 | 95 | 97 | 95 | 95.5 |
| Embodiment 7 | 90 | 90 | 92 | 90 | 90.5 |
| Comparative example 1 | 87 | 80 | 80 | 88 | 83.8 |
| Comparative example 2 | 89 | 80 | 80 | 89 | 84.5 |
Claims (10)
1. a kind of three dried meat floss, it is characterised in that three dried meat floss are from fresh back leg pork, peeling Fresh Grade Breast, peeling duck
Brisket is meat material, is equipped with dried meat floss flavoring and is made；The pork, chicken, the mass ratio of three kinds of raw materials of duck are 1:1:
1, the dried meat floss flavoring includes salt one, white sugar one, Monascus color；The ratio of weight and number of the salt one and the meat material is
100：1.5 ~ 2.0, the ratio of weight and number of the white sugar one and the meat material is 100：4~6, the Monascus color and the meat material
Ratio of weight and number is 100：0.02~0.03.
2. make the method for three dried meat floss described in claim 1, it is characterised in that comprise the following steps：
S1. anticipate：The meat material is removed into manadesma, 180 ~ 200cm is cut into3Cube meat；
S2. raw material is rinsed：By the cube meat tap water rinse described in step S1 to cube meat without watery blood, surface meat fiber is into silk
Shape；
S3. dried meat floss is made：Water will be injected in steam-jacked kettle, the weight of the water is 3 times of the quality of the meat material, by water
Burn to seething with excitement, then pour into the meat material of pork described in step S2, chicken, duck, skim after upper foam, add white sugar and red
Qu Hong, treats that meat is well-done, adds salt；Cube meat pressure is dissipated into fibrous shredded meat with slice；Small fire is received after juice, by the fibrous meat
Silk is uniformly contained on clean stainless steel sieve；
S4. the drying room for fibrous shredded meat described in step S3 being pushed into 80 ~ 90 DEG C dries 2 ~ 4h, per hour by the fibrous meat
Silk is stirred once；To be mixed after being cut after the fibrous shredded meat cooling, the rotating speed mixed of cutting is 400 ~ 600r/min, the time is 30 ~
60s, shredded meat is fluffy to take the dish out of the pot；Three dried meat floss are made.
3. a kind of three dried meat floss according to claim 1 ~ 2 any one make obtained three dried meat floss sausages of raw material, it is special
Levy and be, mixed from three dried meat floss and show condition, sausage auxiliary material and water by stirring, bowel lavage, drying, boiling, packaging and
Three dried meat floss sausages are made in sterilization, and the ratio of weight and number of the meat material and show condition is 100:5~14.
4. three dried meat floss sausages according to claim 3, it is characterised in that the ratio of weight and number of the meat material and show condition is
100:9~11。
5. three dried meat floss sausages according to claim 4, it is characterised in that the gross weight of the meat material and show condition and the meat
The ratio of weight and number of the gross weight of loose auxiliary material and sausage auxiliary material is 100:10.5~15；The gross weight and water of the meat material and show condition
Ratio of weight and number be 100:20~30.
6. three dried meat floss sausages according to claim 3, it is characterised in that the sausage auxiliary material include basic flavoring and
Functional additive；The basic flavoring includes salt two, white sugar two, monosodium glutamate；The salt two and three dried meat floss and fertilizer
The ratio of weight and number of the gross weight of fat is 100:0.6~0.8, the gross weight of the white sugar two and three dried meat floss and show condition
Ratio of weight and number is 100:4~6, the monosodium glutamate is 100 with three dried meat floss and the ratio of weight and number of the gross weight of show condition:
0.15~0.25；The functional additive includes D-araboascorbic acid sodium and natrium nitrosum, and it is different that the functional additive includes D-
Sodium ascorbate is 100 with three dried meat floss and the ratio of weight and number of the gross weight of show condition:0.1~0.15, the nitrous acid
Sodium is 100 with three dried meat floss and the ratio of weight and number of the gross weight of show condition:0.005~0.008.
7. make the method for three dried meat floss sausages described in claim 3 ~ 6 any one, it is characterised in that comprise the following steps：
Y1. pretreatment of raw material
Y11. three dried meat floss are placed in 0 ~ 10 DEG C of environment, obtains pretreated feedstock A, it is standby；
Y12. the pretreatment of show condition：The show condition is cut into small rice grain size with cutmixer, with 40~50 DEG C of water rinsing 1~
2min, then show condition temperature is down to less than 15 DEG C with flake ice, obtain pretreated feedstock B；
Y2. batch mixing：After pretreated feedstock A obtained by step Y1, pretreated feedstock B and auxiliary material and water are mixed evenly,
Tumbling in vacuum tumbler is poured into, three dried meat floss sausage semi-finished product are obtained；
Y3. it is molded, toasts sootiness：Three dried meat floss sausage semi-finished product obtained by step Y2 are placed in bowel lavage room, vacuum bowel lavage is put into
Bowel lavage is molded in machine, and the product that bowel lavage is molded is hung on Fumigator special-purpose vehicle, is placed in Fumigator and is carried out baking sootiness, is prepared into
To three dried meat floss sausages that water content is 20% ~ 30%；
Y4. cool down, pack：By three dried meat floss sausages obtained by step Y3, chilling room is placed in, room temperature is cooled to, vacuum packet is carried out
Dress, produces three dried meat floss sausages packaged semi-finished；
Y5. sterilize：Rear product has been packed to be placed on three dried meat floss sausages described in Y4 are packaged semi-finished 90 DEG C of water-baths in time and kill
Bacterium 30min is sterilized, and produces the finished product of three dried meat floss sausages.
8. the preparation method of three dried meat floss sausages according to claim 6, it is characterised in that the operation of the stirring is：Temperature
Less than 15 DEG C of degree, chooses the component according to weight, and pretreated feedstock A inputs mixer obtained by step Y11 is entered
Row is stirred for the first time, and pretreated feedstock B inputs mixer obtained by step Y12 is carried out into second stirs, and adds half parts by weight
Water carry out third time stirring again, then add remaining auxiliary material and remaining water, carry out the 4th stirring；The first time stirs
Mix, stir for second, third time stirring and the 4th time stirred are 1 ~ 1.25min.
9. the preparation method of three dried meat floss sausages according to claim 6, it is characterised in that the speed of the tumbling described in step Y2
Spend for 8 ~ 12r/min, the time is 20 ~ 30min.
10. the preparation method of three dried meat floss sausages according to claim 6, it is characterised in that toast sootiness described in step Y3
Process parameter be：First stage, under the conditions of 55~58 DEG C, humidity 65%, 2~3h of drying time；Second stage,
60~62 DEG C, under the conditions of humidity 50%, 7~8h of drying time；Phase III, under the conditions of 82~85 DEG C, humidity 40%, during boiling
Between 30min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523035A (en) * | 2018-04-19 | 2018-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of low-fat flavour dace dried meat floss and its simple making method |
| CN111758914A (en) * | 2020-05-15 | 2020-10-13 | 福建舜洋食品有限公司 | Processing equipment and processing technology of fermented sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489733A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Taiwan sausage and processing technique thereof |
| CN105533469A (en) * | 2016-02-02 | 2016-05-04 | 黄有迁 | Preparation method of selenium-rich dried meat floss suitable for middle-aged and old people |
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2017
- 2017-06-13 CN CN201710443250.6A patent/CN107259381A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489733A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Taiwan sausage and processing technique thereof |
| CN105533469A (en) * | 2016-02-02 | 2016-05-04 | 黄有迁 | Preparation method of selenium-rich dried meat floss suitable for middle-aged and old people |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523035A (en) * | 2018-04-19 | 2018-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of low-fat flavour dace dried meat floss and its simple making method |
| CN111758914A (en) * | 2020-05-15 | 2020-10-13 | 福建舜洋食品有限公司 | Processing equipment and processing technology of fermented sausage |
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