CN107692079A - A kind of processing method of bamboo rat Pork sausage - Google Patents
A kind of processing method of bamboo rat Pork sausage Download PDFInfo
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- CN107692079A CN107692079A CN201711175912.2A CN201711175912A CN107692079A CN 107692079 A CN107692079 A CN 107692079A CN 201711175912 A CN201711175912 A CN 201711175912A CN 107692079 A CN107692079 A CN 107692079A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 73
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- 239000011425 bamboo Substances 0.000 title claims abstract description 73
- 235000013580 sausages Nutrition 0.000 title claims abstract description 53
- 235000015277 pork Nutrition 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 17
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- 238000000034 method Methods 0.000 claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 12
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 9
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- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 63
- 239000000463 material Substances 0.000 claims description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
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- 239000007864 aqueous solution Substances 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- 239000007921 spray Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 102000008186 Collagen Human genes 0.000 claims description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
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- 229910052698 phosphorus Inorganic materials 0.000 description 2
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- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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- 241001494479 Pecora Species 0.000 description 1
- 235000011609 Pinus massoniana Nutrition 0.000 description 1
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- 241000282898 Sus scrofa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 229910021529 ammonia Inorganic materials 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
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- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 235000019994 cava Nutrition 0.000 description 1
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a kind of processing method of bamboo rat Pork sausage, it is related to food processing technology field.The processing method of the bamboo rat Pork sausage, by sorting, pickle, stir, the step such as filling and baking completes the process of bamboo rat sausage；In the process and this Toxic of natrium nitrosum is not added with, but adds casein phosphopeptide as bacteriostatic preservative, while casein phosphopeptide can also promote absorption of the human body to calcium ferrophosphorus, be the hardening agent of calcium ferrophosphorus；The present invention also added muscle grass meal, egg pollen and licorice powder in bamboo rat Pork sausage, and there is relaxing tendons and activating collaterals, the turbid dampness of clear phlegm to play lipid-lowering effect, and composite phosphate improves the water-retaining property of sausage, the sausage for making to process not only it is nutritious and it is fragrant moisten it is tasty.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of bamboo rat Pork sausage.
Background technology
With the progress of agricultural science and technology and the development of aquaculture, increasing people tends to cultivated animals, cultivates bamboo rat
It is exactly one of which.Bamboo rat is category Rhizomyidae, a kind of animal of Rhizomys, is food with bamboo, Chinese silvergrass, plant haulm etc., because eating
Bamboo and gain the name.Bamboo rat is liked to inhabit under bamboo grove, masson pine forest and mountain region tailo thick grass, is lived, is lived in caves under campsite.With nocturnalism
Relatively frequently, eat daytime and sleep more less, night food is vigorous.With the progressively development of aquaculture, to meet the life requirement of people, bamboo
The cultural technique of mouse is increasingly mature.Bamboo rat cultivation at present is distributed in the regions such as south China, Central China, East China, southwest, especially with south China Guangxi
The cultivation scale in region is maximum.
Bamboo rat feeding habits are clean, and meat exquisiteness is very lean, fertilizer and oiliness, the extremely fresh perfume (or spice) of taste, are game top grade, are a kind of nutritive values
High and low fat, low cholesterol, the meat product of high protein.Bamboo rat meat is rich in calcium, phosphorus, vitamin e and b and several amino acids, especially
It is that lysine content needed by human enriches.According to surveying and determination, it is containing thick protein 57.78%, crude fat 2.54%, coarse ash
17.36%th, crude fibre 0.84%, cholesterol 0.05%.Also it is rich in phosphorus, iron, calcium, vitamin e and amino acid, wherein lysine, bright ammonia
Acid, the content of methionine go even farther than chicken and duck goose, pig, cattle and sheep, fish shrimp crab.Modern medicine study shows that bamboo rat meat has
Play the role of to promote leucocyte and hair growth, strengthen liver function and prevent vascular sclerosis, to anti-aging, to delay puberty to have good
Good effect, especially bamboo rat meat are rich in collagen, and collagen is a kind of glue type organic being made up of large biological molecule, is
The most important protein components such as human body skin, muscle, tendon, tooth and bone are formed, account for 1/3rd of human body gross protein,
It is the nutrients that body must absorb, collagen is absorbed from bamboo rat meat, human metabolism's function can be promoted, reduces cell
The decline of plasticity, strengthen elasticity of skin, prevent dry skin, atrophy, wrinkle etc., improve the physiological function of each internal organs of human body,
Anti-aging.
Although bamboo rat meat has abundant nutrition, fresh bamboo rat meat inconvenience storage and transport, therefore the present invention proposes
A kind of processing method of bamboo rat Pork sausage, is processed into sausage by bamboo rat meat, is not only convenient for storing, and delicious and fragrant taste is tasty, peace
Completely without toxic action.
The content of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of processing method of bamboo rat Pork sausage.
The present invention is that solve above-mentioned technical problem by the following technical solutions：A kind of processing side of bamboo rat Pork sausage
Method, including following steps：
（1）The disease-free bamboo rat of health is slaughtered into bloodletting, defeathering and internal organ are removed, after rejecting epimysium, muscle key, extravasated blood and bone
Take bamboo rat brisket with das Beinfleisch as the raw material bamboo rat meat for processing；Fresh plump and sturdy pork is chosen, by bamboo rat meat and fat pork
Meat is mixed after being cut into bulk respectively, obtains mixing meat material；
（2）By the step（1）Mixing meat material be placed in vacuum curing machine, and add by composite phosphate, lactic acid bacteria, salt
Mixed liquor is pickled with what water was formulated, mixing meat material is soaked in described pickle in mixed liquor；Vacuum in vacuum curing machine
Degree control is 50-60KPa, and salting period is 2-4 hours；
（3）The step will be passed through（2）Mixing meat material after processing, which is placed in de-airing mixer, to be stirred, and is added in whipping process
Enter auxiliary material, meat slurry is formed after being well mixed；Vacuum degree control in de-airing mixer is 40-50 KPa, mixing time 20-
40min；
（4）The step will be passed through（3）Mixing meat material after processing is filled into Collagent casing for sausages, filling length be 20cm~
30cm, and the Collagent casing for sausages surface spraying aqueous solution after filling；
（5）Collagent casing for sausages after spray is placed in baking box and toasted, baking temperature is 70~85 DEG C, and baking time is
40-60min, make Collagent casing for sausages epidermis dry, smooth, hand is touched without viscous wet sense, during the peony of surface, that is, obtains bamboo rat perfume
Intestines.
Further, the step（1）Middle bamboo rat meat 20-35 parts, plump and sturdy pork 8-15 parts；Bamboo rat meat and plump and sturdy pork
Ratio of weight and number is 5-7：2-3；.
Further, the step（2）Pickling mixed liquor includes composite phosphate 3-6 parts, lactic acid bacteria 2-4 parts, salt 8-
15 parts, water 80-100 parts.
Further, the step（3）Auxiliary material include the raw materials of following parts by weight：Cassia bark 0.5-1 parts, anistree 0.5-1
Part, monosodium glutamate 0.3-0.8 parts, ginger 1-2 parts, white sugar 1-2 parts, lycopodium calvatum powder 5-10 parts, egg pollen 4-8 parts, licorice powder 2-5
Part, casein phosphopeptide 2-6 parts.
Further, the step（4）A diameter of 2-4cm of Collagent casing for sausages.
Further, the step（4）The aqueous solution is the carragheen by adding 0.5 parts by weight in every 100 parts by weight frozen water
It is formulated with the glycerin monostearate of 0.05 parts by weight.
Compared with prior art, the processing method of bamboo rat Pork sausage provided by the present invention, by sorting, pickle, stir,
The steps such as filling and baking complete the process of bamboo rat sausage；In the process and to be not added with natrium nitrosum this poisonous
Thing, but casein phosphopeptide is added as bacteriostatic preservative, while casein phosphopeptide can also promote human body to calcium phosphorus
The absorption of iron, it is the hardening agent of calcium ferrophosphorus；The present invention also added muscle grass meal, egg pollen and licorice powder in bamboo rat Pork sausage
Lipid-lowering effect is played with relaxing tendons and activating collaterals, the turbid dampness of clear phlegm, composite phosphate improves the water-retaining property of sausage, makes what is processed
Sausage not only it is nutritious and it is fragrant profit it is tasty.
Embodiment
The technical scheme in the present invention is clearly and completely described below, it is clear that described embodiment is only
Part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained on the premise of creative work is not made, belongs to the scope of protection of the invention.
A kind of processing method of bamboo rat Pork sausage provided by the present invention, including following steps：
（1）The disease-free bamboo rat of health is slaughtered into bloodletting, defeathering and internal organ are removed, after rejecting epimysium, muscle key, extravasated blood and bone
Take bamboo rat brisket with das Beinfleisch as the raw material bamboo rat meat for processing；Fresh plump and sturdy pork is chosen, by bamboo rat meat and fat pork
Meat is mixed after being cut into bulk respectively, obtains mixing meat material；
（2）By step（1）Mixing meat material be placed in vacuum curing machine, and add by composite phosphate, lactic acid bacteria, salt and water
What is be formulated pickles mixed liquor, is soaked in mixing meat material and pickles in mixed liquor；Vacuum degree control in vacuum curing machine is
50-60KPa, salting period are 2-4 hours；
（3）Step will be passed through（2）Mixing meat material after processing, which is placed in de-airing mixer, to be stirred, and is added in whipping process auxiliary
Material, meat slurry is formed after being well mixed；Vacuum degree control in de-airing mixer is 40-50 KPa, mixing time 20-40min；
（4）Step will be passed through（3）Mixing meat material after processing is filled into Collagent casing for sausages, and filling length is 20cm~30cm,
And the Collagent casing for sausages surface spraying aqueous solution after filling；
（5）Collagent casing for sausages after spray is placed in baking box and toasted, baking temperature is 70~85 DEG C, and baking time is
40-60min, make Collagent casing for sausages epidermis dry, smooth, hand is touched without viscous wet sense, during the peony of surface, that is, obtains bamboo rat perfume
Intestines.
Step（1）Middle bamboo rat meat 20-35 parts, plump and sturdy pork 8-15 parts；The ratio of weight and number of bamboo rat meat and plump and sturdy pork is
5-7：2-3；.
Step（2）Pickling mixed liquor includes composite phosphate 3-6 parts, lactic acid bacteria 2-4 parts, salt 8-15 parts, water 80-100
Part.
Step（3）Auxiliary material include the raw materials of following parts by weight：Cassia bark 0.5-1 parts, anistree 0.5-1 parts, monosodium glutamate 0.3-0.8
Part, ginger 1-2 parts, white sugar 1-2 parts, lycopodium calvatum powder 5-10 parts, egg pollen 4-8 parts, licorice powder 2-5 parts, casein phosphoric acid are more
Peptide 2-6 parts.
Step（4）A diameter of 2-4cm of Collagent casing for sausages.
Step（4）The aqueous solution is the carragheen and 0.05 parts by weight by adding 0.5 parts by weight in every 100 parts by weight frozen water
Glycerin monostearate be formulated.
Embodiment 1
A kind of processing method of bamboo rat Pork sausage, including following steps：
（1）The disease-free bamboo rat of health is slaughtered into bloodletting, defeathering and internal organ are removed, after rejecting epimysium, muscle key, extravasated blood and bone
Take bamboo rat brisket with das Beinfleisch as the raw material bamboo rat meat for processing；Fresh plump and sturdy pork is chosen, by bamboo rat meat and fat pork
Meat is mixed after being cut into bulk respectively, obtains mixing meat material；
（2）By step（1）Mixing meat material be placed in vacuum curing machine, and add by composite phosphate, lactic acid bacteria, salt and water
What is be formulated pickles mixed liquor, is soaked in mixing meat material and pickles in mixed liquor；Vacuum degree control in vacuum curing machine is
50KPa, salting period are 4 hours；
（3）Step will be passed through（2）Mixing meat material after processing, which is placed in de-airing mixer, to be stirred, and is added in whipping process auxiliary
Material, meat slurry is formed after being well mixed；Vacuum degree control in de-airing mixer is 50 KPa, mixing time 20min；
（4）Step will be passed through（3）Mixing meat material after processing is filled into Collagent casing for sausages, and filling length is 20cm~25cm,
And the Collagent casing for sausages surface spraying aqueous solution after filling；
（5）Collagent casing for sausages after spray is placed in baking box and toasted, baking temperature is 85 DEG C, baking time 40min,
Make Collagent casing for sausages epidermis dry, smooth, hand is touched without viscous wet sense, during the peony of surface, that is, obtains bamboo rat sausage.
Step（1）Middle 35 parts of bamboo rat meat, 15 parts of plump and sturdy pork；The ratio of weight and number of bamboo rat meat and plump and sturdy pork is 7：3；.
Step（2）Pickling mixed liquor includes 6 parts of composite phosphate, 2 parts of lactic acid bacteria, 15 parts of salt, 100 parts of water.
Step（3）Auxiliary material include the raw materials of following parts by weight：0.5 part of cassia bark, anistree 0.5 part, 0.8 part of monosodium glutamate, ginger 1
Part, 1 part of white sugar, 10 parts of lycopodium calvatum powder, 5 parts of egg pollen, 2 parts of licorice powder, 6 parts of casein phosphopeptide.
Step（4）A diameter of 2-4cm of Collagent casing for sausages.
Step（4）The aqueous solution is the carragheen and 0.05 parts by weight by adding 0.5 parts by weight in every 100 parts by weight frozen water
Glycerin monostearate be formulated.
Embodiment 2
A kind of processing method of bamboo rat Pork sausage, including following steps：
（1）The disease-free bamboo rat of health is slaughtered into bloodletting, defeathering and internal organ are removed, after rejecting epimysium, muscle key, extravasated blood and bone
Take bamboo rat brisket with das Beinfleisch as the raw material bamboo rat meat for processing；Fresh plump and sturdy pork is chosen, by bamboo rat meat and fat pork
Meat is mixed after being cut into bulk respectively, obtains mixing meat material；
（2）By step（1）Mixing meat material be placed in vacuum curing machine, and add by composite phosphate, lactic acid bacteria, salt and water
What is be formulated pickles mixed liquor, is soaked in mixing meat material and pickles in mixed liquor；Vacuum degree control in vacuum curing machine is
60KPa, salting period are 2 hours；
（3）Step will be passed through（2）Mixing meat material after processing, which is placed in de-airing mixer, to be stirred, and is added in whipping process auxiliary
Material, meat slurry is formed after being well mixed；Vacuum degree control in de-airing mixer is 40KPa, mixing time 40min；
（4）Step will be passed through（3）Mixing meat material after processing is filled into Collagent casing for sausages, and filling length is 25cm~30cm,
And the Collagent casing for sausages surface spraying aqueous solution after filling；
（5）Collagent casing for sausages after spray is placed in baking box and toasted, baking temperature is 70 DEG C, baking time 60min,
Make Collagent casing for sausages epidermis dry, smooth, hand is touched without viscous wet sense, during the peony of surface, that is, obtains bamboo rat sausage.
Step（1）Middle 20 parts of bamboo rat meat, 8 parts of plump and sturdy pork；The ratio of weight and number of bamboo rat meat and plump and sturdy pork is 5：2；.
Step（2）Pickling mixed liquor includes 3 parts of composite phosphate, 4 parts of lactic acid bacteria, 15 parts of salt, 80 parts of water.
Step（3）Auxiliary material include the raw materials of following parts by weight：1 part of cassia bark, anistree 1 part, 0.3 part of monosodium glutamate, 2 parts of ginger,
2 parts of white sugar, 5 parts of lycopodium calvatum powder, 8 parts of egg pollen, 5 parts of licorice powder, 2 parts of casein phosphopeptide.
Step（4）A diameter of 2-4cm of Collagent casing for sausages.
Step（4）The aqueous solution is the carragheen and 0.05 parts by weight by adding 0.5 parts by weight in every 100 parts by weight frozen water
Glycerin monostearate be formulated.
Above disclosed is only the embodiment of the present invention, but protection scope of the present invention is not limited thereto,
Any one skilled in the art the invention discloses technical scope in, can readily occur in change or modification, all
It should be included within the scope of the present invention.
Claims (6)
1. a kind of processing method of bamboo rat Pork sausage, it is characterised in that including following steps：
（1）The disease-free bamboo rat of health is slaughtered into bloodletting, defeathering and internal organ are removed, after rejecting epimysium, muscle key, extravasated blood and bone
Take bamboo rat brisket with das Beinfleisch as the raw material bamboo rat meat for processing；Fresh plump and sturdy pork is chosen, by bamboo rat meat and fat pork
Meat is mixed after being cut into bulk respectively, obtains mixing meat material；
（2）By the step（1）Mixing meat material be placed in vacuum curing machine, and add by composite phosphate, lactic acid bacteria, salt
Mixed liquor is pickled with what water was formulated, mixing meat material is soaked in described pickle in mixed liquor；Vacuum in vacuum curing machine
Degree control is 50-60KPa, and salting period is 2-4 hours；
（3）The step will be passed through（2）Mixing meat material after processing, which is placed in de-airing mixer, to be stirred, and is added in whipping process
Enter auxiliary material, meat slurry is formed after being well mixed；Vacuum degree control in de-airing mixer is 40-50 KPa, mixing time 20-
40min；
（4）The step will be passed through（3）Mixing meat material after processing is filled into Collagent casing for sausages, filling length be 20cm~
30cm, and the Collagent casing for sausages surface spraying aqueous solution after filling；
（5）Collagent casing for sausages after spray is placed in baking box and toasted, baking temperature is 70~85 DEG C, and baking time is
40-60min, make Collagent casing for sausages epidermis dry, smooth, hand is touched without viscous wet sense, during the peony of surface, that is, obtains bamboo rat perfume
Intestines.
2. the processing method of bamboo rat Pork sausage as claimed in claim 1, it is characterised in that the step（1）Middle bamboo rat meat 20-
35 parts, plump and sturdy pork 8-15 parts；The ratio of weight and number of bamboo rat meat and plump and sturdy pork is 5-7：2-3；.
3. the processing method of bamboo rat Pork sausage as claimed in claim 1, it is characterised in that the step（2）Pickle mixed liquor
Including composite phosphate 3-6 parts, lactic acid bacteria 2-4 parts, salt 8-15 parts, water 80-100 parts.
4. the processing method of bamboo rat Pork sausage as claimed in claim 1, it is characterised in that the step（3）Auxiliary material include
The raw material of following parts by weight：Cassia bark 0.5-1 parts, anistree 0.5-1 parts, monosodium glutamate 0.3-0.8 parts, ginger 1-2 parts, white sugar 1-2 parts, stretch
Muscle grass meal 5-10 parts, egg pollen 4-8 parts, licorice powder 2-5 parts, casein phosphopeptide 2-6 parts.
5. the processing method of bamboo rat Pork sausage as claimed in claim 1, it is characterised in that the step（4）Collagen intestines
A diameter of 2-4cm of clothing.
6. the processing method of bamboo rat Pork sausage as claimed in claim 1, it is characterised in that the step（4）The aqueous solution be by
The carragheen of 0.5 parts by weight is added in every 100 parts by weight frozen water and the glycerin monostearate of 0.05 parts by weight is formulated.
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| CN201711175912.2A CN107692079A (en) | 2017-11-22 | 2017-11-22 | A kind of processing method of bamboo rat Pork sausage |
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| CN201711175912.2A CN107692079A (en) | 2017-11-22 | 2017-11-22 | A kind of processing method of bamboo rat Pork sausage |
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| CN1947601A (en) * | 2006-11-10 | 2007-04-18 | 徐佳立 | Application of casein polypeptide phosphate as antiseptic |
| CN101715968A (en) * | 2009-11-27 | 2010-06-02 | 唐山法立德清真食品有限公司 | Lactobacillus fermented beef dry sausage and processing method thereof |
| CN102204582A (en) * | 2010-03-31 | 2011-10-05 | 河南众品食业股份有限公司 | Processing technology for sausage |
| CN102940273A (en) * | 2012-11-29 | 2013-02-27 | 董燕花 | Health protection bamboo rat sausage |
| CN103907957A (en) * | 2014-04-28 | 2014-07-09 | 陈杰凡 | Bamboo rat sausage |
| CN106858400A (en) * | 2017-02-27 | 2017-06-20 | 南通玉兔集团有限公司 | A kind of processing technology of sausage |
-
2017
- 2017-11-22 CN CN201711175912.2A patent/CN107692079A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947601A (en) * | 2006-11-10 | 2007-04-18 | 徐佳立 | Application of casein polypeptide phosphate as antiseptic |
| CN101715968A (en) * | 2009-11-27 | 2010-06-02 | 唐山法立德清真食品有限公司 | Lactobacillus fermented beef dry sausage and processing method thereof |
| CN102204582A (en) * | 2010-03-31 | 2011-10-05 | 河南众品食业股份有限公司 | Processing technology for sausage |
| CN102940273A (en) * | 2012-11-29 | 2013-02-27 | 董燕花 | Health protection bamboo rat sausage |
| CN103907957A (en) * | 2014-04-28 | 2014-07-09 | 陈杰凡 | Bamboo rat sausage |
| CN106858400A (en) * | 2017-02-27 | 2017-06-20 | 南通玉兔集团有限公司 | A kind of processing technology of sausage |
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Application publication date: 20180216 |