CN107821991A - A kind of ferment sausage and preparation method thereof - Google Patents
A kind of ferment sausage and preparation method thereof Download PDFInfo
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- CN107821991A CN107821991A CN201711019638.XA CN201711019638A CN107821991A CN 107821991 A CN107821991 A CN 107821991A CN 201711019638 A CN201711019638 A CN 201711019638A CN 107821991 A CN107821991 A CN 107821991A
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- 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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- 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
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- 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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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
Ferment sausage provided by the invention, it is prepared by raw meat, Kelp Powder and auxiliary material by stock, batch mixing, fermentation, sootiness and cold air drying, the raw meat includes 15~29 parts 25~35 parts of pig back leg meat, 20~30 parts of pig ridge fat, peeling of Fresh Grade Breast, the weight of the Kelp Powder is 3 ~ 6 parts, the weight of the auxiliary material is 5 ~ 8 parts, and the preparation method of the Kelp Powder is：Dry sea-tangle after clear water immersion is cleaned is cut into 1cm segments, 5 ~ 10min is soaked in 2 ~ 5% citric acid solution at 80 DEG C, is cooled to room temperature, micro-wave vacuum is then carried out, finally by ultramicro grinding.Ferment sausage provided by the invention, add sea-tangle raw material, enhance iodine, calcium, the fiber content in product, and scientific matching is carried out to the parts by weight of raw meat, Kelp Powder and auxiliary material, obtained sausage had both been merged peculiar flavour of the delicate fragrance but also with ferment sausage of sea-tangle, meet higher demand of the people to salami.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of ferment sausage and its making side
Method.
Background technology
In sea-tangle containing abundant proteins,vitamins,and minerals, especially iodine, calcium, selenium etc. it is beneficial to human body into
Divide content higher.Through analysis, the dry sea-tangles of 100g contain protein 8.2g, fatty 0.1g, carbohydrate 56.2g, crude fibre 7g,
Inorganic salts 12.9g, carrotene 0.07mg, microorganism B10.69mg, vitamin B2 0.36mg, niacin 1.6mg, calcium 2.25g,
Iron 0.15g, iodine 24mg etc., and the bioactive substance in sea-tangle such as mannitol, alginic acid etc. have plurality of health care functions, such as adjust
Save blood pressure, hypoglycemic, hypotensive, antitumor, radiation proof, enhancing immunologic function.The sea-tangle annual production of China is high, but the biography of people
Eating habit of uniting and the use characteristic of sea-tangle so that sea-tangle resource is not developed well, and rank is processed also in primary
Section.
Sa rummy is that the American-European common people like edible one kind to pickle sausage, and wherein meat is usually single meat, without
It is any to cook, only through everfermentation and air-dried program, because of its unique flavor, instant, it is easy to store, increasingly by its other country
The broad interest of family.But salami designs and varieties in the market are few, and nutritional ingredient is single, monotonous taste, Wu Faman
Requirements at the higher level of the sufficient people to food.
By retrieval, the salami made of sea-tangle as raw material is not yet found in the prior art, using abundant
The salami of sea-tangle development of resources peculiar flavour has wide development space.
The content of the invention
The present invention is directed to the problem of single existing salami nutritional ingredient, monotonous taste, there is provided a kind of nutrition is equal
Weighing apparatus, voluptuousness are strong, and texture is fine and close, flexible, and the salami with sea-tangle delicate fragrance flavor, meet people to salami
Requirement.
The present invention also provides a kind of preparation method of ferment sausage, this method process stabilizing, can be effectively retained raw material sea
With original flavor and taste and nutritional ingredient.
The purpose of the present invention is achieved through the following technical solutions：
A kind of ferment sausage, by raw meat, Kelp Powder and auxiliary material by stock, batch mixing, fermentation, sootiness and cold air drying system
Standby to form, the raw meat includes 15~29 parts 25~35 parts of pig back leg meat, 20~30 parts of pig ridge fat, peeling of Fresh Grade Breast, described
The weight of Kelp Powder is 3~6 parts, and the weight of the auxiliary material is 5~8 parts；
The preparation method of the Kelp Powder is：By dry sea-tangle after citric acid solution soaks, micro-wave vacuum is carried out,
By after the sea-tangle of micro-wave vacuum carries out ultramicro grinding, that is, obtain Kelp Powder.
Further, the micro-wave vacuum vacuum is -70~-90kPa, 10~20W/g of microwave intensity, the time
600~800s.
Further, the wind speed of the ultramicro grinding is 30~50Hz, 20~40Hz of rotating speed, crosses 200 mesh sieves.
Further, the auxiliary material includes basic flavoring and functional additive, and the basic flavoring includes salt 1.5
~2.0 parts, 1.5~2.0 parts of red wine, 1~2 part of glucose, 0.3~0.5 part of garlic powder, 0.1~0.2 part of rosemary, meat
0.1~0.15 part of nutmeg；The functional additive include 0.1~0.15 part of D-araboascorbic acid sodium, natrium nitrosum 0.005~
0.008 part, 0.1~0.2 part of sodium pyrophosphate, 0.2~0.4 part of sodium tripolyphosphate and 0.8~1.2 part of ripener of fermentation.
Further, the ferment sausage is made up of the raw material of following parts by weight：
30 parts of pig back leg meat, 25 parts of pig ridge fat, 20 parts of Fresh Grade Breast of peeling, 4 parts of Kelp Powder, 1.5 parts of red wine, salt 2
Part, 1 part of glucose, 0.5 part of garlic powder, 0.2 part of sodium tripolyphosphate, 0.2 part of rosemary, 0.1 part of ground nutmeg, fermentation ripener
1.2 parts, 0.006 part of natrium nitrosum, 0.1 part of D-araboascorbic acid sodium, 0.1 part of sodium pyrophosphate.
The selected safe and secure of ferment sausage provided by the invention, fresh feed meat, on the basis of the Western-style ferment sausage of tradition
On, sea-tangle raw material is added, enhances iodine, calcium, the fiber content in product, and each component progress science to ferment sausage is matched somebody with somebody
Than largely being tested to the weight of raw meat, Kelp Powder and auxiliary material, obtained sausage has both been merged sea-tangle
Delicate fragrance is more liked but also with the peculiar flavour of ferment sausage by consumers in general.
The preparation method that the present invention also provides above-mentioned ferment sausage, comprises the following steps：
S1. pretreatment of raw material
S11. the pretreatment of raw meat：Fresh or freezing pig back leg meat, peeling Fresh Grade Breast and pig ridge fat are chosen, will be freezed
The pig back leg meat, Fresh Grade Breast thaw to central temperature be 0 DEG C, pig ridge fat thaw to central temperature be -2 DEG C, after defrosting
Pig back leg meat, peeling Fresh Grade Breast be cut into 3~5cm bulks, pig ridge fat obtains raw meat using being cut into 1~3cm sheets；
S12. the pretreatment of sea-tangle：Dry sea-tangle after clear water immersion is cleaned is cut into 1~3cm segments, then at 80 DEG C
Under be soaked in 2~5% citric acid solution, the time is 5~10min, is cooled to room temperature, then carry out microwave vacuum do
It is dry, after the sea-tangle of micro-wave vacuum carries out ultramicro grinding, that is, obtain Kelp Powder；
S2. batch mixing：Gained raw meat in step S1 is well mixed with Kelp Powder, auxiliary material, puts after cutting mix three times, enters
Row vacuum, which is cut, mixes, and obtains ferment sausage semi-finished product；
S3. it is molded：Ferment sausage semi-finished product obtained by step S2 are poured into sausage filler, are filled into material by sausage filler
In casing, casing selects a diameter of 16mm Collagent casing for sausages, sausage filler automatic ration, kink, and gained sausage often saves length
For 8~9cm, weight is 29~30g；
S4. fermentation, sootiness：By the ferment sausage obtained by step S3 by three stage fermentations, sootiness, the fermentation and sootiness
Technological parameter is：First stage, 25 DEG C of fermentation temperature, humidity 90%, time 10h, wind speed 2m/s；Second stage, fermentation temperature
22 DEG C, humidity 85%, time 12h, wind speed 1.6m/s；Phase III, 20 DEG C of fermentation temperature, humidity 75%, time 15h, wind speed
1.0m/s；55 DEG C, time 40min, wind speed 1.2m/s of sootiness temperature；
S5. dry and pack：The intestines body that step S4 is obtained is after drying, using 70%CO2And 30%N2It is inflated
Packaging, that is, obtain finished product ferment sausage.
Further, in step S12, the dry sea-tangle after clear water immersion is cleaned is cut into 1~3cm segments, then 80
It is soaked at DEG C in 3% citric acid solution, time 5min.
Further, the method for the batch mixing is：Pig back leg meat obtained by step S11 by pretreatment, Fresh Grade Breast are thrown
Enter in cutmixer, cut for the first time and mix, knife speed is 500r/min, cuts and mixes 2cm particles；By salt, natrium nitrosum, pyrophosphoric acid
In sodium, D-araboascorbic acid sodium, sodium tripolyphosphate, fermentation ripener input cutmixer, cut mixed for the second time, knife speed is
800r/min, it is 30s to cut and mix the time；Pig ridge fat, Kelp Powder and other auxiliary materials are put into cutmixer, cut for the third time and mixes,
Knife speed is 1800r/min, and fat pork is cut and mixes 2~4mm particles.
Further, it is 50r/min, time 1min that the vacuum, which cuts the knife speed mixed,.
The present invention mixes the granular size for respectively reaching control raw meat, the extraction molten egg of salt in mixing process by cutting three times
In vain, the purpose of uniformly mixing raw material, cut and mix finally by vacuum, be advantageous to improve meat stuffing emulsifiability, by control knife speed,
Cut and mix time and granular size, the clearly demarcated meat semi-finished product of the girth of a garment are made so that protein, amino acid, fat in meat
Merged Deng being oozed out with the nutritional ingredient part in sea-tangle.
The present invention passes through batch fermentation and sootiness, and according to the weight proportion of the component of the present invention, scientifically adjustment is each
Fermentation temperature, humidity, time and the wind speed in stage, make ferment sausage contain the flavor substances such as acid, alkane, aromatic hydrocarbons, production process
Safety and environmental protection, the features such as its stay in grade is reliable, unique flavor, high nutritive value, there is good promotional value.
Further, drying is cold air drying described in step S5, and its technological parameter is：8~12 DEG C of temperature, humidity 60~
80%, 48~96h of time, 1~3m/s of wind speed.
The present invention uses cold air drying, is not only able to realize quick dewatering drying, moreover it is possible to forms the flavor of uniqueness so that production
Product structure is more balanced, and bright in colour, good, uniform, reflecting feel is obvious.
Relative to prior art, the present invention has the advantages that：
Theory of the invention based on health diet, the balanced thinking of meat and vegetables collocation, nutrition, there is provided one kind is with pork, chicken
Brisket and sea-tangle be the health-nutrition ferment sausage of primary raw material, using containing iodine, mannitol, alginic acid, dietary fiber
Sea-tangle is process by the technique of simple and stable as flavor raw material, remains products material original local flavor to greatest extent
And nutrition, resulting ferment sausage nutrition is balanced, has chewy texture, flexible, and has sea-tangle delicate fragrance.
Various process parameters of the invention by being accurately controlled in ferment sausage manufacturing process, by kelp soaking in lemon
In acid, the peculiar taste of sea-tangle is retained while except raw meat, sea-tangle is handled using the methods of micro-wave vacuum and ultramicro grinding,
It is milled into powder to add in raw meat, farthest maintains nutritional ingredient specific to sea-tangle so that reach association between each raw material
With unified, meat is combined closely so that ferment sausage it is dry and comfortable, it is fine and smooth, have chewy texture.
The present invention uses cold air drying during ferment sausage is made, and ferment sausage will not produce out in the drying process
Split, change colour, go bad, aoxidize, and nutrient component damages are few, and Storage period is grown, more effectively the color of protected fermentation sausage
And active ingredient, the cold air drying below 15 DEG C of temperature, be advantageous to the fermentation of ferment sausage at low ambient temperatures, it is fragrant to fermentation
The flavor formation of intestines and tenacity mouthfeel etc. have very big help.
The present invention uses CO2、N2Packaging is inflated, is not only able to effectively avoid ferment sausage from changing colour and go bad, moreover it is possible to have
Effect prevents its oxidation, keeps its color and its nutritive value.
The equipment that the present invention prepares ferment sausage needs is conventional equipment, workable, is easy to large-scale production, is carrying
A kind of nutritious, unique flavor is provided for consumers in general, be easy to the healthy food of digestion while the added value of high sea-tangle,
With large market development prospect.
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 present embodiment provide ferment sausage by raw meat, Kelp Powder and auxiliary material by stock, batch mixing, fermentation, sootiness and
Cold air drying is prepared, as each component shown in table 1, wherein, 1.5 parts of red wine, 2 parts of salt, 1 part of glucose, garlic
0.5 part of powder, 0.2 part of sodium tripolyphosphate, 0.2 part of rosemary, 0.1 part of ground nutmeg, 1.2 parts of ripener of fermentation, natrium nitrosum
0.006 part, 0.1 part of D-araboascorbic acid sodium, 0.1 part of sodium pyrophosphate.
Specific preparation method is as follows：
S1. pretreatment of raw material
S11. the pretreatment of raw meat：Fresh or freezing pig back leg meat, peeling Fresh Grade Breast and pig ridge fat are chosen, will be freezed
The pig back leg meat, Fresh Grade Breast thaw to central temperature be 0 DEG C, pig ridge fat thaw to central temperature be -2 DEG C, after defrosting
Pig back leg meat, peeling Fresh Grade Breast be cut into 3~5cm bulks, fat pork obtains raw meat using being cut into 1~3cm sheets；
S12. the pretreatment of sea-tangle：Dry sea-tangle after clear water immersion is cleaned is cut into 1~3cm segments, then at 80 DEG C
Under be soaked in 3% citric acid solution, time 10min, be cooled to room temperature, then carry out micro-wave vacuum, very
Reciprocal of duty cycle is -80kPa, microwave intensity 20W/g, time 600s, carries out ultramicro grinding by the sea-tangle of micro-wave vacuum, adopts
With the wind speed of Frequency Converter Control ultramicro grinding to 30Hz, rotating speed to 40Hz, the sea-tangle after ultramicro grinding is then crossed into 200 mesh sieves,
Obtain Kelp Powder；
S2. batch mixing：By in the pig back leg meat obtained by step S1 by pretreatment, Fresh Grade Breast input cutmixer, first is carried out
Secondary cut is mixed, and knife speed is 500r/min, cuts and mixes 2cm particles；By salt, natrium nitrosum, sodium pyrophosphate, D-araboascorbic acid sodium,
In sodium tripolyphosphate, fermentation ripener input cutmixer, cut mixed for the second time, knife speed is 800r/min, cuts and mixes the time and be
30s；Pig ridge fat, Kelp Powder and other auxiliary materials are put into cutmixer, cut for the third time and mixes, knife speed is 1800r/min, by pig
Ridge fat, which is cut, mixes 2~4mm particles, and then progress vacuum, which is cut, mixes, and knife speed is 50r/min, time 1min, obtains ferment sausage half
Finished product；
S3. it is molded：Ferment sausage semi-finished product obtained by step S2 are poured into vacuum sausage filler, filled out material by sausage filler
It is charged in casing, casing selects a diameter of 16mm Collagent casing for sausages, sausage filler automatic ration, kink, and gained sausage often saves
Length is 8~9cm, and weight is 29~30g；
S4. fermentation, sootiness：By the ferment sausage obtained by step S3 by three stage fermentations, sootiness, the fermentation and sootiness
Technological parameter is：：First stage, 25 DEG C of fermentation temperature, humidity 90%, time 10h, wind speed 2m/s；Second stage, fermentation temperature
22 DEG C, humidity 85%, time 12h, wind speed 1.6m/s；Phase III, 20 DEG C of fermentation temperature, humidity 75%, time 15h, wind speed
1.0m/s；55 DEG C, time 40min, wind speed 1.2m/s of sootiness temperature；
S5. dry and pack：The intestines body that step S4 is obtained passes through cold air drying, and wherein cold air drying technique parameter is temperature
12 DEG C of degree, humidity 70%, time 72h, wind speed 1m/s, then using 70%CO2And 30%N2Packaging is inflated, that is, is obtained into
Product ferment sausage.
Embodiment 2
Each component as shown in table 1 as different from Example 1, wherein, 2.0 parts of red wine, 1.5 parts of salt, grape
Sugar 2 parts, 0.3 part of garlic powder, 0.4 part of sodium tripolyphosphate, 0.1 part of rosemary, 0.15 part of ground nutmeg, fermentation 0.8 part of ripener,
0.008 part of natrium nitrosum, 0.15 part of D-araboascorbic acid sodium, 0.14 part of sodium pyrophosphate.
Embodiment 3
Each component as shown in table 1 as different from Example 1, wherein, 1.8 parts of red wine, 1.6 parts of salt, grape
1.5 parts of sugar, 0.4 part of garlic powder, 0.3 part of sodium tripolyphosphate, 0.15 part of rosemary, 0.12 part of ground nutmeg, fermentation ripener 1
Part, 0.007 part of natrium nitrosum, 0.12 part of D-araboascorbic acid sodium, 0.2 part of sodium pyrophosphate.
Embodiment 4
Make ferment sausage according to the following steps as different from Example 1, will be after clear water soaks and cleaned in step S12
Dry sea-tangle be cut into 1~3cm segments, be then soaked at 80 DEG C in 2% citric acid solution, time 8min.
Embodiment 5
Make ferment sausage according to the following steps as different from Example 1, will be after clear water soaks and cleaned in step S12
Dry sea-tangle be cut into 1~3cm segments, be then soaked at 80 DEG C in 5% citric acid solution, time 5min.
Embodiment 6
Make ferment sausage according to the following steps as different from Example 1, in step S12, the vacuum of micro-wave vacuum
Spend for -70kPa, microwave intensity 10W/g, time 800s, the wind speed of ultramicro grinding is 40Hz, rotating speed 30Hz.
Embodiment 7
Make ferment sausage according to the following steps as different from Example 1, in step S12, the vacuum of micro-wave vacuum
Spend for -90kPa, microwave intensity 15W/g, time 700s, the wind speed of ultramicro grinding is 50Hz, rotating speed 20Hz.
Embodiment 8
Make ferment sausage according to the following steps as different from Example 1, in step S5, the technological parameter of cold air drying
For：10 DEG C of temperature, humidity 80%, time 48h, wind speed 3m/s.
Embodiment 9
Make ferment sausage according to the following steps as different from Example 1, in step S5, the technological parameter of cold air drying
For：8 DEG C of temperature, humidity 60%, time 96h, wind speed 2m/s.
Comparative example 1
By each component is prepared table 1 Suo Shi, the preparation method of its salami is same as Example 1.
Comparative example 2
By each component is prepared table 1 Suo Shi, the preparation method of its salami is same as Example 1.
Comparative example 3
By each component is prepared table 1 Suo Shi, the preparation method difference from Example 1 of its salami is, sea-tangle
Preparation method be：Dry sea-tangle after clear water immersion is cleaned is cut into 1~3cm segments, 3% citric acid solution at 80 DEG C
Middle immersion 10min, is cooled to room temperature, and sea-tangle then is carried out into ultramicro grinding, obtains Kelp Powder.
Comparative example 4
By each component is prepared table 1 Suo Shi, the preparation method difference from Example 1 of its salami is, sea-tangle
Preparation method be：Dry sea-tangle after clear water immersion is cleaned is cut into 1~3cm segments, soaked at 80 DEG C in 3% light-coloured vinegar
10min, room temperature is cooled to, then carries out micro-wave vacuum, ultramicro grinding is carried out by the sea-tangle of micro-wave vacuum
Afterwards, Kelp Powder is obtained.
Comparative example 5
By each component is prepared table 1 Suo Shi, the preparation method difference from Example 1 of its sausage is, step S4 is obtained
The intestines body arrived is inflated packaging after heated-air drying, that is, obtains finished product ferment sausage.
Organoleptic quality evaluation experiment and result
Blind Test is carried out by ten personnel for specializing in food research and development, embodiment 1~9 and 1~gained of comparative example are fermented
The color and luster of sausage, flavor, mouthfeel, structure carry out subjective appreciation, are given a mark according to 100 points of systems, are united using Excel softwares
Meter analysis, test data take it is parallel three times after mean values be weighted evaluation total score, total score calculation formula is：Overall score
=∑ XiYi(i=1,2,3 ... ..n, X are deliberated index, and Y is weight).Table 2 is ferment sausage organoleptic quality standards of grading, table 3
For ferment sausage results of sensory evaluation obtained by embodiment and comparative example.
Table 1
| Pig back leg meat | Pig ridge fat | Remove the peel Fresh Grade Breast | Kelp Powder | Auxiliary material | |
| Embodiment 1 | 30 | 25 | 20 | 4 | 5 |
| Embodiment 2 | 25 | 30 | 15 | 6 | 9 |
| Embodiment 3 | 35 | 20 | 29 | 5 | 7 |
| Embodiment 4 | 30 | 25 | 20 | 4 | 5 |
| Embodiment 5 | 30 | 25 | 20 | 4 | 5 |
| Embodiment 6 | 30 | 25 | 20 | 3 | 5 |
| Embodiment 7 | 30 | 25 | 20 | 6 | 5 |
| Embodiment 8 | 28 | 24 | 18 | 5 | 6 |
| Embodiment 9 | 32 | 28 | 25 | 4 | 8 |
| Comparative example 1 | 30 | 25 | 20 | 1 | 5 |
| Comparative example 2 | 30 | 25 | 20 | 10 | 5 |
| Comparative example 3 | 30 | 25 | 20 | 4 | 5 |
| Comparative example 4 | 30 | 25 | 20 | 4 | 5 |
| Comparative example 5 | 30 | 25 | 20 | 4 | 5 |
The ferment sausage organoleptic quality standards of grading of table 2
The ferment sausage results of sensory evaluation of table 3
| Sample | Color and luster | Flavor | Mouthfeel | Structure | Comprehensive score |
| Embodiment 1 | 93 | 96 | 94 | 95 | 94.7 |
| Embodiment 2 | 90 | 90 | 92 | 94 | 91.6 |
| Embodiment 3 | 91 | 92 | 91 | 93 | 91.8 |
| Embodiment 4 | 91 | 89 | 90 | 92 | 90.35 |
| Embodiment 5 | 92 | 88 | 90 | 92 | 90.2 |
| Embodiment 6 | 92 | 93 | 92 | 90 | 91.8 |
| Embodiment 7 | 92 | 90 | 90 | 91 | 90.55 |
| Embodiment 8 | 88 | 85 | 89 | 89 | 87.65 |
| Embodiment 9 | 89 | 80 | 86 | 88 | 85.15 |
| Comparative example 1 | 90 | 55 | 88 | 85 | 77.65 |
| Comparative example 2 | 88 | 70 | 85 | 75 | 78.45 |
| Comparative example 3 | 90 | 88 | 70 | 89 | 83.15 |
| Comparative example 4 | 90 | 65 | 85 | 89 | 80.75 |
| Comparative example 5 | 70 | 90 | 89 | 90 | 86.7 |
The present invention illustrates the detailed process equipment of the present invention and processing step, people in the art by above-described embodiment
For member it should be appreciated that the present invention is not limited by above-described embodiment, simply illustrating described in above-described embodiment and specification is of the invention
Principle, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, and this is to this area
It is it will be apparent that these changes and improvements all fall within the protetion scope of the claimed invention for technical staff.
Claims (10)
- A kind of 1. ferment sausage, it is characterised in that by raw meat, Kelp Powder and auxiliary material by stock, batch mixing, fermentation, sootiness and Cold air drying is prepared, the raw meat include 25~35 parts of pig back leg meat, 20~30 parts of pig ridge fat, peeling Fresh Grade Breast 15~ 29 parts, the weight of the Kelp Powder is 3 ~ 6 parts, and the weight of the auxiliary material is 5 ~ 8 parts；The preparation method of the Kelp Powder is：By dry sea-tangle after citric acid solution soaks, micro-wave vacuum is carried out, will be through After crossing the sea-tangle progress ultramicro grinding of micro-wave vacuum, that is, obtain Kelp Powder.
- 2. ferment sausage according to claim 1, it is characterised in that the vacuum of the micro-wave vacuum be -70 ~ - 90kPa, microwave intensity are 10 ~ 20W/g, and the time is 600 ~ 800 s.
- 3. ferment sausage according to claim 1, it is characterised in that the ultramicro grinding is exported using Frequency Converter Control Frequency, wind speed frequency is 30 ~ 50 Hz, speed-frequency is 20 ~ 40 Hz, and the Kelp Powder crosses 200 mesh sieves.
- 4. ferment sausage according to claim 1, it is characterised in that the auxiliary material includes basic flavoring and function is added Agent, the basic flavoring include 1.5~2.0 parts of salt, 1.5 ~ 2.0 parts of red wine, 1~2 part of glucose, garlic powder 0.3 ~0.5 part, 0.1~0.2 part of rosemary, 0.1~0.15 part of ground nutmeg；The functional additive includes D-araboascorbic acid sodium 0.1~0.15 part, 0.005~0.008 part of natrium nitrosum, 0.1 ~ 0.2 part of sodium pyrophosphate, 0.2~0.4 part of sodium tripolyphosphate and hair 0.8 ~ 1.2 part of ferment ripener.
- 5. ferment sausage according to claim 4, it is characterised in that be made up of the raw material of following weight：30 parts of pig back leg meat, 25 parts of pig ridge fat, 20 parts of Fresh Grade Breast of peeling, 4 parts of Kelp Powder, 1.5 parts of red wine, 2 parts of salt, Portugal 1 part of grape sugar, 0.5 part of garlic powder, 0.2 part of sodium tripolyphosphate, 0.2 part of rosemary, 0.1 part of ground nutmeg, fermentation ripener 1.2 Part, 0.006 part of natrium nitrosum, 0.1 part of D-araboascorbic acid sodium, 0.1 part of sodium pyrophosphate.
- 6. make the method for ferment sausage described in claim 1 ~ 5 any one, it is characterised in that comprise the following steps：S1. pretreatment of raw materialS11. the pretreatment of raw meat：Fresh or freezing pig back leg meat, peeling Fresh Grade Breast and pig ridge fat are chosen, by freezing It is 0 DEG C that the pig back leg meat, Fresh Grade Breast, which thaw to central temperature, and it is -2 DEG C that pig ridge fat, which thaws to central temperature, after defrosting Pig back leg meat, peeling Fresh Grade Breast are cut into 3 ~ 5 cm bulks, and pig ridge fat obtains raw meat using 1 ~ 3 cm sheets are cut into；S12. the pretreatment of sea-tangle：Dry sea-tangle after clear water immersion is cleaned is cut into 1 ~ 3 cm segments, then soaked at 80 DEG C Steep in 2 ~ 5% citric acid solution, the time is 5 ~ 10 min, is cooled to room temperature, then carries out micro-wave vacuum, warp After crossing the sea-tangle progress ultramicro grinding of micro-wave vacuum, Kelp Powder is obtained；S2. batch mixing：Gained raw meat, Kelp Powder in step S1 are well mixed with auxiliary material, after cutting mix three times, carried out true Sky, which is cut, to be mixed, and obtains ferment sausage semi-finished product；S3. it is molded：Ferment sausage semi-finished product obtained by step S2 are poured into sausage filler, material is filled into by intestines by sausage filler In clothing, casing selects a diameter of 16mm Collagent casing for sausages, sausage filler automatic ration, kink, and gained sausage often saves length as 8 ~9cm, weight are 29~30g；S4. fermentation, sootiness：It is described to ferment and sootiness work by the ferment sausage obtained by step S3 by batch fermentation, sootiness Skill parameter is：First stage, 25 DEG C of fermentation temperature, humidity 90%, time 10h, wind speed 2m/s；Second stage, fermentation temperature 22 DEG C, humidity 85%, time 12h, wind speed 1.6m/s；Phase III, 20 DEG C of fermentation temperature, humidity 75%, time 15h, wind speed 1.0 m/s；55 DEG C, time 40min of sootiness temperature, the m/s of wind speed 1.2；S5. dry and pack：The intestines body that step S4 is obtained is after cold air drying, using 70%CO2And 30%N2It is inflated Packaging, that is, obtain finished product ferment sausage.
- 7. the preparation method of ferment sausage according to claim 6, it is characterised in that in step S12, will soak and wash through clear water Dry sea-tangle after net is cut into 1 ~ 3cm segments, is then soaked at 80 DEG C in 3% citric acid solution, the time is 5 min.
- 8. the preparation method of ferment sausage according to claim 6, it is characterised in that cut the operation mixed described in step S2 three times For：By in the pig back leg meat obtained by step S1 by pretreatment, Fresh Grade Breast input cutmixer, cut for the first time and mix, knife speed is 500r/min, cut and mix 2cm particles, by salt, natrium nitrosum, sodium pyrophosphate, D-araboascorbic acid sodium, sodium tripolyphosphate, hair In ferment ripener input cutmixer, cut mixed for the second time, knife speed is 800r/min, and it is 30 s to cut and mix the time, by pig ridge fat, sea In band powder and other auxiliary materials input cutmixer, cut for the third time and mix, knife speed is 1800r/min, and fat pork is cut and mixes 2 ~ 4 Mm particles.
- 9. the preparation method of ferment sausage according to claim 6, it is characterised in that vacuum described in step S2 cuts the knife speed mixed For 50 r/min, the time is 1 min.
- 10. the preparation method of ferment sausage according to claim 6, it is characterised in that the temperature of cold air drying described in step S5 Spend for 8 ~ 12 DEG C, humidity is 60 ~ 80%, and the time is 48 ~ 96 h, and wind speed is 1 ~ 3 m/s.
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| CN102178261A (en) * | 2011-04-27 | 2011-09-14 | 南京雨润食品有限公司 | Quickly fermented meat dice sausage and processing technology thereof |
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| CN102178261A (en) * | 2011-04-27 | 2011-09-14 | 南京雨润食品有限公司 | Quickly fermented meat dice sausage and processing technology thereof |
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| CN110301596A (en) * | 2019-07-13 | 2019-10-08 | 中国农业大学 | A kind of preparation method of ferment sausage |
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