CN107535874A - A kind of high fine sausage goods and its processing method - Google Patents
A kind of high fine sausage goods and its processing method Download PDFInfo
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- CN107535874A CN107535874A CN201710884044.9A CN201710884044A CN107535874A CN 107535874 A CN107535874 A CN 107535874A CN 201710884044 A CN201710884044 A CN 201710884044A CN 107535874 A CN107535874 A CN 107535874A
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Abstract
The invention provides a kind of high fine sausage goods, raw material includes：Lean pork, pig back fat, string, sweet potato powder；The string is made by orange peel, apple skin or bagasse.Present invention also offers the processing method of high fine sausage goods, concretely comprise the following steps：The preparation of supplementary material, pretreatment of raw material, three steps cut mix process cut mix, bowel lavage, ligation, boiling, cooling packing, obtain sausage finished product.The present invention is by adjusting formula and processing technology, the problem of making up dietary fiber in traditional sausage, vitamin and mineral deficiency, also phosphatic usage amount can be reduced to a certain extent, fish sausage obtained by making is nutritious, bright in colour, unique flavor, and string is added in sausage manufacturing process can play a part of phosphatic effect of replacement.
Description
Technical field
The present invention relates to field of food, more specifically to a kind of high fine sausage goods and preparation method thereof.
Background technology
Sausage is a kind of food of ancient food production and carnivorous Techniques of preserving, is one of main meat emulsion product.One
As be to rub pork or other animal flesh strippings and slicings meat gruel is made, then add auxiliary material, stir and be fitted into casing, Ran Houfeng
Dry or boiling sootiness.It can also be man-made protein casing that casing can extract thin film from pluck.Sausage is one kind side
Just, efficiently food, is increasingly liked by people.In the manufacturing process of sausage, generally require to add a certain amount of phosphoric acid
Salt, to improve the oxidation resistance of the water-retaining property of meat and meat products, so as to reach the effect of improvement meat.But if intake is excessive
Phosphate can produce certain adverse effect to health, can be in enteron aisle when the phosphate content in meals is excessive
The tricalcium orthophosphate for being insoluble in water is combined into calcium, reduces the absorption of calcium, so as to cause body calcium phosphorus unbalance, causes a series of disease
Disease.In view of adverse effect of the phosphate to human body, domestic and international scientific worker actively find phosphatic substitute, protecting
Hinder in the premises of quality characteristic such as water-retaining property, the texture of meat products, reduce phosphatic usage amount in meat products processing.
String is a kind of dietary fiber extracted from natural plants, is not easy to be digested and absorbed by human body, has
Good water conservation, guarantor's oil and gelling performance, and can make product that there is mouthfeel that is abundant, lubricating.And string, which also has, to be promoted
Enter the digesting and assimilating of human body, pre- preventing obesity, reduce blood glucose, prevention of cardiovascular disease, improve the functions such as immunity of organisms, addition is planted
Fibres enrich the nutrient in sausage, improve its nutritive value into sausage goods, and advantageously in health.With
The raising of people's health consciousness, various strings are added in meat products and have become a kind of trend.At present, it is existing a lot
String is added in meat product by research, has studied citrus fruit fibres being added to alternative fats in meat products, but mouth
The sausage that fat is relatively added in sense is slightly poor；Alternative fats with substitute as phosphate is to the processing mode of citrus fruit fibres.Also have
Correlative study adds celery powder in meat products and substitutes nitrate therein, but Related product is less on the market, need to further grind
Study carefully, to develop new product.
The content of the invention
It is an object of the invention to provide a kind of high fine sausage and its processing method, by adjusting formula and processing technology,
The problem of making up dietary fiber in traditional sausage, vitamin and mineral deficiency.
To reach above-mentioned purpose, the invention provides a kind of high fine sausage goods, raw material includes：Lean pork, pig back fat, plant
Fibres, sweet potato powder；
The string is made by orange peel, apple skin or bagasse.
Present invention also offers the processing method of the above-mentioned fine sausage goods of height, concretely comprise the following steps：
S1. the preparation of supplementary material：Fresh lean pork and back fat are repaired, lean pork removes visible sarolemma and fat
Fat, pig back fat remove visible blood point part, obtain lean pork and back fat raw material；Soak casing；
S2. pretreatment of raw material：Obtained lean pork in step 1 and back fat raw material are put under the conditions of 4 DEG C and cooled down, then
Rubbed respectively with meat grinder 8mm orifice plates, whole Minced Steak process temperature control is below 10 DEG C；To prevent temperature rise to meat
Have a negative impact.
S3. cut and mix：Cut mix during in order that meat gruel can be emulsified sufficiently, make string preferably with meat gruel knot
Close, and obtain mouthfeel and the more preferable sausage of quality, establish three exclusive steps and cut mix process -- first flavouring cut mixing with lean meat,
Obtain lean meat fully emulsified；Then add string cut mixing again, string is preferably combined with meat gruel；
It is eventually adding sufficient cut of back fat progress to mix, is well mixed all the components, so that sausage is in terms of retentiveness and texture
With some superiority, mouthfeel also gets a promotion.
S31：The lean pork twisted is weighed, often 1000-1200g lean pork, add salt 30-40g, glucose 10-20g, answer
Phosphate 2-5g, caraway 15-20g, black pepper 10-20g, nutmeg 20-35g, chilli powder 10-20g, ginger 1-3g are closed, in vacuum
Cut in cutmixer and mix 1-5min, vacuum degree control 33.3-46.6kPa；
Added into raw material mixture of ice and water control it is whole cut mix during donor center temperature be maintained at less than 12 DEG C；
Under preferred embodiment, mixture of ice and water 350-500g is added per 1000-1200g lean pork；
S32：Cut that the meat gruel mixed adds string 35-60g, sweet potato powder 35-40g continues to cut and mixes 30s- by the first step
1min, the pH of meat gruel to 6 is adjusted by adding sweet potato powder；
Addition sweet potato powder can improve the substitution effect of string, improve quality mouthfeel of sausage and other effects, and
Action effect close to string under conditions of neutrality is more preferable.Because different strings has substituted phosphatic effect
Difference, therefore, the amount of string addition can judge according to the quality mouthfeel for the sausage finally produced.
Described string is that orange peel, apple skin or the bagasse after squeezing the juice prepare string, orange peel, apple
Pericarp or the bagasse after squeezing the juice are the accessory substance in the factory process bought on the market.
Under preferred embodiment, the preparation method of the string is：First orange peel, apple skin or bagasse are pulverized, passed through
90 DEG C of water heat 5min enzyme deactivations, then are put into 60 DEG C of oven dryings after the decolouring of 95% alcohol and obtain semi-finished product, add water to grind, then
15min is centrifuged under 4500r/min and obtains sediment, takes the sediment to be cleaned with 95% alcohol and ether, 60 DEG C of bakings
It is dry, the product obtained after drying be crushed into 80 mesh sieves, produce string.
Described sweet potato powder is that the sweet potato that will be bought on the market is cleaned, and after heated boiling is pulverized, is put into freeze dryer and freezes
It is dry, then crush by pulverizer to obtain sweet potato powder, sweet potato powder in sausage filling, pH can be added to by being produced after the mesh screen of 80 mesh
Scope is between 6-7.
S33：Addition pig back fat, which is cut, mixes 1-5min, and adding each composition of 600-800g pig back fats per 1000-1200g lean pork mixes
Close uniformly, obtain sausage filling；
Whole cut mixes process control temp below 12 DEG C；
S4. bowel lavage：Sausage filling is poured into the albumen sausage casing after processing with sausage filler, selected casing diameter is 20-
30mm；Compacting tightens, and avoids having space in casing as far as possible；
S5. ligature：The sausage irrigated is ligatured, the length of every sausage is controlled in 8-15cm；
S6. boiling：By the sausage made in 80-100 DEG C of water boiling 20-30min；
S7. cooling packing：Sausage after curing is cooled to room temperature, is then vacuum-packed, obtains sausage finished product.
Existing sausage mainly adds composite phosphate can excessively cause body calcium phosphorus unbalance as water-loss reducer, intake,
Cause a series of diseases, health is threatened.Based on this, the present invention has following compared to traditional sausage preparation method
Advantage：
1. the present invention is in order to overcome the weak point of existing phosphate substitute technology, there is provided string is as part phosphoric acid
Salt replacement products, it is similar to produce flavor and taste and the phosphatic sausage goods of full dose addition, and more beneficial to health
Sausage goods and preparation method thereof.Phosphate is substituted to a certain degree using string, reduces machine caused by phosphate intake
Body calcium phosphorus is unbalance, the threat to caused by health.In sausage making, add single string and substitute portion phosphate
Effect is not ideal enough in terms of the quality in sausage, therefore the present invention is compounded with homemade sweet potato powder and other plant fiber, kind
The pH scopes of potato powder improve the pH value of meat gruel between 6-7, by adding sweet potato powder, so that string is substituted in sausage
Phosphatic effect reach optimal.
2. string is prepared from processing byproduct mostly, utilization rate causes certain waste than relatively low.
The present invention is to utilize factory process accessory substance, such as orange peel, apple skin and bagasse after squeezing the juice etc., these three strings
All it is the accessory substance of fruit juice making technique, utilization rate is therefrom prepared string and is added in sausage goods than relatively low, and one
Determine the phosphate of replacement 50% in degree, substantially increase the utilization rate of string, assign processing byproduct certain value,
So as to increase the performance of enterprises.
3. string has many benefits to human body, but if directly edible machine that can be strong to generations such as oral cavity, esophaguses
Tool stimulates, and causes mucous membrane of mouth inflammation.Based on this, string milling is added in sausage by the present invention, can not only reduce
Injury of the stiff string to oral cavity, also instead of phosphate to a certain extent.
In summary, the invention provides a kind of high fine sausage and its processing method, by adjusting formula and processing technology,
The problem of making up dietary fiber in traditional sausage, vitamin and mineral deficiency, it can also reduce to a certain extent phosphatic
Usage amount, making gained, fish sausage is nutritious, bright in colour, unique flavor, and adding string in sausage manufacturing process can
Play and substitute a part of phosphatic effect.
Embodiment
For advantages of the present invention and purpose is more clearly understood, the technical side with reference to specific embodiment to the present invention
Case elaborates, but protection scope of the present invention is not limited to that embodiment.
Embodiment 1
By taking citrus fruit fibres as an example：
S1. the preparation of supplementary material：Fresh lean pork and back fat are repaired, lean pork removes visible sarolemma and fat
Fat, pig back fat remove visible blood point part, obtain lean pork and back fat raw material；Soak casing；
S2. pretreatment of raw material：Obtained lean pork in step 1 and back fat raw material are put under the conditions of 4 DEG C and cooled down, then
Rubbed respectively with meat grinder 8mm orifice plates, whole Minced Steak process temperature control is below 10 DEG C, to prevent temperature rise to meat
Have a negative impact.
S3. cut and mix：Cut mix during in order that meat gruel can be emulsified sufficiently, make citrus fruit fibres preferably with meat gruel knot
Close, and obtain mouthfeel and the more preferable sausage of quality, establish three steps and cut mix process -- first flavouring cut mixing with lean meat, make lean meat
Obtain fully emulsified；Then citrus fruit fibres are added cut mixing again, citrus fruit fibres is preferably combined with meat gruel；Finally plus
Enter sufficient cut of back fat progress to mix, be well mixed all the components, so that sausage has one in terms of retentiveness and texture
Determine advantage, mouthfeel also gets a promotion.
S31：Weigh the lean pork that 1000g has been twisted, add salt 30g, glucose 10g, composite phosphate 3g, caraway 15g, black
Pepper 20g, nutmeg 30g, chilli powder 10g, ginger 1g, cut in vacuum cut mixer and mix 2min, and vacuum degree control 33.3~
46.6kPa, temperature during mixing is cut to control by adding mixture of ice and water 500g, make the temperature in per stage all 12 DEG C with
Under.
S32：Cut that the meat gruel mixed adds citrus fruit fibres 60g, sweet potato powder 40g continues to cut and mixes 30smin by the first step, lead to
Addition sweet potato powder is crossed to adjust the pH of meat gruel to 6, improves quality mouthfeel of sausage and other effects.Therefore the amount of string addition can
Added according to the property of fiber.Judged according to the quality mouthfeel for the sausage finally produced.
The manufacture craft of citrus fruit fibres is as follows：Remaining orange peel and interior flesh pulverize after first squeezing the juice, and are heated through 90 DEG C of water
5min enzyme deactivations, then be put into 60 DEG C of oven dryings after the decolouring of 95% alcohol and obtain semi-finished product, semi-finished product are poured into mortar adds less
Amount water is ground, and 15min is then centrifuged under 4500r/min obtains sediment, is successively carried out clearly with 95% alcohol and ether
Wash, be put into 60 DEG C of oven dryings afterwards, finally crushed citrus fruit fibres with pulverizer to obtain citrus fruit fibres finished product, the mesh through 80 mesh
It is sieved through to produce after filtering and can be added to citrus fruit fibres in sausage filling.
S33：Addition 600g pig back fats, which are cut, mixes 2min, and each composition is well mixed, and obtains sausage filling.Whole cut mixes process control
Temperature is less than 12 DEG C.
S4. bowel lavage：Sausage filling is poured into the albumen sausage casing after processing with sausage filler, selected casing diameter is
30mm, compacting tighten, and avoid having space in casing as far as possible.
S5. ligature：The sausage irrigated is ligatured, the length of every sausage is controlled in 10cm.
S6. boiling：By the sausage made in 80 DEG C of water boiling 30min.
S7. cooling packing：Sausage after curing is cooled to room temperature, is then vacuum-packed, obtains sausage finished product.
After measured, the sausage containing citrus fruit fibres and sweet potato powder obtained can substitute 50% it is phosphatic under the premise of protect
Hold the quality and mouthfeel similar to high phosphate sausage.Also it is had a certain upgrade in nutritional ingredient, while adds meals fibre
The content of dimension.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of high fine sausage goods, raw material include：Lean pork, pig back fat, it is characterised in that raw material also include string,
Sweet potato powder；
The string is made by orange peel, apple skin or bagasse.
2. the processing method of high fine sausage goods described in claim 1, it is characterised in that concretely comprise the following steps：
S1. the preparation of supplementary material：Fresh lean pork and back fat to be repaired, lean pork removes visible sarolemma and fat,
Pig back fat removes visible blood point part, obtains lean pork and back fat raw material；Soak casing；
S2. pretreatment of raw material：Obtained lean pork in step S1 and back fat raw material are put under the conditions of 4 DEG C and cooled down, Ran Houfen
Not Yong meat grinder 8mm orifice plates rub, the control of whole Minced Steak process temperature is below 10 DEG C；
S3. cut and mix：Cut during mixing, mixture of ice and water control donor center temperature is added into raw material and is maintained at less than 12 DEG C；
S31：The lean pork twisted is weighed, per 1000-1200g lean pork, adds salt 30-40g, glucose 10-20g, compound phosphorus
Hydrochlorate 2-5g, caraway 15-20g, black pepper 10-20g, nutmeg 20-35g, chilli powder 10-20g, ginger 1-3g, cut in vacuum and mix
Cut in machine and mix 1-5min, vacuum degree control 33.3-46.6kPa；
S32：Cut that the meat gruel mixed adds string 35-60g, sweet potato powder 35-40g continues to cut and mixes 30s- by the first step
1min, the pH of meat gruel to 6 is adjusted by adding sweet potato powder；
The string is made by orange peel, apple skin or bagasse.
S33：Addition pig back fat, which is cut, mixes 1-5min, and it is equal that each composition mixing of 600-800g pig back fats is added per 1000-1200g lean pork
It is even, obtain sausage filling；
S4. bowel lavage：Sausage filling is poured into the albumen sausage casing after processing with sausage filler, selected casing diameter is 20-30mm；
S5. ligature：The sausage irrigated is ligatured, the length of every sausage is controlled in 8-15cm；
S6. boiling：By the sausage made in 80-100 DEG C of water boiling 20-30min；
S7. cooling packing：Sausage after curing is cooled to room temperature, is then vacuum-packed, obtains high fine sausage.
3. the processing method of high fine sausage goods according to claim 2, it is characterised in that in step S3, per 1000-
1200g lean pork adds mixture of ice and water 350-500g.
4. the processing method of high fine sausage goods according to claim 2, it is characterised in that plant described in step S32 is fine
The preparation method of dimension is：First orange peel, apple skin or bagasse are pulverized, 5min enzyme deactivations are heated through 90 DEG C of water, then through 95% wine
Essence is put into 60 DEG C of oven dryings after decolourizing and obtains semi-finished product, adds water to grind, and 15min is then centrifuged under 4500r/min is sunk
Starch, take the sediment to be cleaned with 95% alcohol and ether, 60 DEG C of drying, the product obtained after drying crushed 80
Mesh sieve, produce string.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354135A (en) * | 2018-02-06 | 2018-08-03 | 南京农业大学 | A kind of preparation method of regenerated cellulose fat reducing emulsion sausage |
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|---|---|---|---|---|
| CN101816437A (en) * | 2010-04-15 | 2010-09-01 | 江南大学 | Method for processing high-quality emulsion sausage rich in diary fiber |
| CN101946901A (en) * | 2010-08-27 | 2011-01-19 | 天津商业大学 | Citrus fibre meat product and preparation method thereof |
| CN102415579A (en) * | 2011-10-15 | 2012-04-18 | 成都大学 | Stuffed sausage containing soluble dietary fibers and manufacturing method thereof |
| CN104473212A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Celery sausage having function of reducing blood pressure |
| CN106261909A (en) * | 2016-11-01 | 2017-01-04 | 南京农业大学 | A kind of preparation method of dietary fiber less fat nutrient sausage |
-
2017
- 2017-09-26 CN CN201710884044.9A patent/CN107535874A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816437A (en) * | 2010-04-15 | 2010-09-01 | 江南大学 | Method for processing high-quality emulsion sausage rich in diary fiber |
| CN101946901A (en) * | 2010-08-27 | 2011-01-19 | 天津商业大学 | Citrus fibre meat product and preparation method thereof |
| CN102415579A (en) * | 2011-10-15 | 2012-04-18 | 成都大学 | Stuffed sausage containing soluble dietary fibers and manufacturing method thereof |
| CN104473212A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Celery sausage having function of reducing blood pressure |
| CN106261909A (en) * | 2016-11-01 | 2017-01-04 | 南京农业大学 | A kind of preparation method of dietary fiber less fat nutrient sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354135A (en) * | 2018-02-06 | 2018-08-03 | 南京农业大学 | A kind of preparation method of regenerated cellulose fat reducing emulsion sausage |
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Application publication date: 20180105 |
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