CN107836531A - A kind of manufacture craft of the plain intestines of spices - Google Patents
A kind of manufacture craft of the plain intestines of spices Download PDFInfo
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- CN107836531A CN107836531A CN201711148622.9A CN201711148622A CN107836531A CN 107836531 A CN107836531 A CN 107836531A CN 201711148622 A CN201711148622 A CN 201711148622A CN 107836531 A CN107836531 A CN 107836531A
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- plain intestines
- intestines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a kind of manufacture craft of the plain intestines of spices, including：S1, prepare the thin thousand sheets that thickness is 0.5 0.8mm, water content is 40 45%；S2, water and spices bag are mixed, the boiled small fire of big fire boils, and adds auxiliary material, obtains soak；S3, soak keeping temperature are 60 65 DEG C, choose a thin thousand sheets and are immersed in soak, are felt to the top layer of a thin thousand sheets with sliding, and color is switched to faint yellow, an acquisition immersion thousand sheets by yellow；S4, an immersion thousand sheets is rolled to form consolidation, smooth solid round bar, two is cut, obtains plain intestines；S5, packed using infantees；S6, the both ends of plain intestines are tightened using infantees, and periphery is tightened with cotton cord；S7, keep flat, steam boiling, obtain plain intestines semi-finished product；S8, it is cooled to room temperature；Packaging, vacuum seal；S9, pasteurize, refrigerate after cooling treatment, obtain.The plain intestines that the present invention prepares have the advantages of mouthfeel consolidation, malleable are good.
Description
Technical field
The present invention relates to bean product processing technique field, more specifically, it relates to a kind of manufacture craft of the plain intestines of spices.
Background technology
Plain intestines are a kind of imitative sausages made with soybean protein, and vegetarian diet fan can replace sausage with plain intestines, can be cold and dressed with sauce, can
Fry, can cook.Because plain intestines are rich in complete protein, lecithin and several mineral materials, there can be anti-sclerotin to dredge with supplement calcium
The effect of loose, anti-vascular sclerosis, anti-angiocardiopathy, shield heart.Thousand sheets skin is thin, transparent used by plain intestines of fine quality, semicircle and
Do not break, yellow is glossy, and soft after immersion not glue, surface is smooth.
The Chinese patent that Authorization Notice No. is CN103478701B, authorized announcement date is on 04 22nd, 2015 discloses one
Kind of starch-free mushroom sausage, it is characterised in that in parts by weight, form and be：Mushroom mud 20-60 parts, mushroom grain 0-30 parts, soybean
Albumen 2-10 parts, carragheen 0.5-5 parts, konjac glucomannan 0.5-4 parts, dietary fiber 1-4 parts, spice 0.3-3 parts, mushroom cooling bath
10-40 parts, salt 1.5-2.5 parts, vegetable oil 2-10 parts, antioxidant：In right amount, preservative：In right amount；Mushroom cooling bath use with
Lower method obtains：The water of 3-9 times of quality is added into dried thin mushroom or/and dried thin mushroom handle, water temperature is controlled at 1-15 DEG C, soaks 4-
12h, rehydration mushroom or/and mushroom stems are separated with liquid, are mushroom cooling bath after liquid portion purification.
Prior art also added carragheen, konjac glucomannan in addition to soybean protein, although adding the bullet of prior art
Property, however, when cooking plain intestines, carragheen, konjac glucomannan occur hydrolysis phenomena and separated with prior art, so that culinary art
The mouthfeel of prior art afterwards is softer, and malleable is poor and inadequate consolidation.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of manufacture craft of the plain intestines of spices,
The plain intestines of acquisition have the advantages of mouthfeel consolidation, malleable are good.
To achieve the above object one, the invention provides following technical scheme：
A kind of manufacture craft of the plain intestines of spices, comprises the following steps：
S1, soaking soybean, defibrination, centrifugation, plasma burning, point slurry, a paving thousand sheets, plaiting, compacting, stripping cloth, it is 0.5- to prepare thickness
0.8mm, the thin thousand sheets that water content is 40-45%；
S2, water and spices bag are mixed, after big fire is boiled, small fire boils 30min；Auxiliary material is added, stirs to auxiliary material and all dissolves,
Obtain soak；
S3, is 60-65 DEG C by the soak keeping temperature obtained in step S2, and what is obtained in selecting step S1 is fresh thin by thousand
Open, be immersed in soak, feel to the top layer of a thin thousand sheets with sliding, color is switched to faint yellow, an acquisition immersion thousand sheets by yellow；
S4, the immersion thousand sheets obtained in step S3 is rolled to form consolidation, smooth solid round bar, two is cut, obtains plain intestines；
S5, the plain intestines obtained in step S4 are packed with infantees；
S6, the both ends of the plain intestines packed obtained in step S5 are tightened using infantees using stainless steel bar, tightened with cotton cord
Periphery；
S7, the plain intestines through tying obtained in step S6 are kept flat, steam boiling, steam temperature is 90-95 DEG C, and digestion time is
25-30min, obtain plain intestines semi-finished product；
S8, the plain intestines semi-finished product obtained in step S7 are cooled to room temperature；Packaging, vacuum seal；
S9, the plain intestines semi-finished product after the vacuum packaging that will be obtained in step S8 carry out pasteurize, refrigerate, obtain after cooling treatment
.
Pass through above-mentioned technical proposal, the preparation technology of a thin thousand sheets comprise the following steps：
Soaking soybean：It is 1 according to material-water ratio:Soybean is put into immersion in water (soak time is by 5：Winter 15-20h, summer 8-
15h, spring, autumn 10-12h), after the completion of immersion, clear water rinses soybean well；
Defibrination：Soybean after immersion is starched to obtain with water mill and grinds paste；
Centrifugation：Mill paste is added soymilk and bean dregs initial gross separation in centrifuge, centrifuged bean dregs are added with into centrifugation
In machine, through centrifuging three times, the centrifugal network mesh number of centrifugal filtration is 100-120 mesh, and centrifugal speed is 1600-2200 revs/min；
Plasma burning：First open steam and be passed through plasma burning tank, laggard slurry, plasma burning tank is provided with eight, and plasma burning temperature controls respectively：40-45
DEG C, 50-55 DEG C, 60-65 DEG C, 70-75 DEG C, 80-85 DEG C, 90-95 DEG C, 100-105 DEG C, 105-110 DEG C, slurries after plasma burning warp
120 mesh oscillating flat sieves remove residual bean dregs, and the ripe slurry temperature degree after plasma burning is maintained at 68-72 DEG C；
Point slurry：By slurries stroke 3-6 times in the horizontal direction, addition concentration is 12-15%, 0.3% that addition is the ripe slurry of soya bean
Magnesium chloride solution as coagulator, the mass percent of magnesium chloride is 0.20-0.28% in ripe slurry, stirs, stirs in addition
Move to the slurry dug that large area solidification time point is presented and starches and terminate, point slurry time control stands after terminating and is incubated in 1-2min, point slurry
5-8min；
Plaiting：Slurries after terminating to a slurry carry out plaiting processing；
Compacting：The thousand sheets folded is sent into hydraulic press compacting, 2 stages of compacting point, the first rank together with base fabric and drop cloth
Section compacting 5-7 minutes, unclamp, suppress 6-7 minutes into second stage afterwards；
Finally, cloth processing is shelled, acquisition thickness is 0.5-0.8mm, the thin thousand sheets that water content is 40-45%.
Use a thin thousand sheets of the thickness for 0.5-0.8mm, in subsequent treatment, help to fill fragrance and taste in step S1
Divide and penetrate into wherein.In step S2, spices bag is mixed with water, passes sequentially through that big fire is boiled and small fire boils, by spices bag
The fragrance of spices is substantially soluble in water；Add auxiliary material and fully dissolve, help to make the soak taste to be formed uniformly and fragrant
Taste foot.In step S3, a thin thousand sheets is fully immersed in soak, and the temperature of soak is maintained at 60-65 DEG C, hot immersion
Liquid helps to make fragrance and taste in soak fully to infilter in a thin thousand sheets, and top layer is felt with sliding, and color is switched to yellowish by yellow
Color, make the thin thousand sheets of immersion of acquisition thick taste and uniformly, mouthfeel it is more fine and smooth.In step S5, spread out infantees is smooth, will
The plain intestines spooled diagonally are put into infantees, and are entirely involved in infantees, plain intestines is packed completely in infantees, must not be had
It is exposed, and the both ends of infantees smooth are involved in.By step S4, S5, S6, rolled, packed and pricked to soaking a thin thousand sheets successively
System, so that the mouthfeel consolidation of the plain intestines formed and tough elasticity is preferably, and fragrance and taste is locked in plain intestines, are favorably improved
The reserving degree of taste and fragrance in plain intestines；On the other hand, the outer surface of infantees and plain intestines is brought into close contact, and helps to make plain intestines
Mouthfeel becomes moist.In step s 6, periphery is tightened using cotton cord, cotton cord has certain elasticity, is not easy pair
Plain intestines in infantees cause to damage, and contribute to while infantees and plain intestines is tightened, and plain intestines is preserved more complete appearance.Step
In S7, boiling is carried out to plain intestines using the steam of higher temperature, absorption of the plain intestines to moisture can be reduced, the moisture of plain intestines is
55-60%, it is not easy to be lost in taste, it helps improve the reserving degree of taste and fragrance in plain intestines.In step S8 and S9, make
Plain intestines semi-finished product are first cooled to room temperature and carry out pasteurize to it again, make the mouthfeel of plain intestines semi-finished product become more consolidation, work as warp
During pasteurize, the mouthfeel influence degree of plain intestines semi-finished product is smaller, so as to help the plain intestines to be formed is kept consolidation, tough elasticity
Good mouthfeel.
More preferably：The length of the plain intestines obtained in the step S4 is 24.5-25.5cm, weight 270-
280g/ bars；The specification of infantees in the step S5 and S6 is 40cm*40cm.
Pass through above-mentioned technical proposal, help fully to envelope the plain intestines to be formed are rolled by infantees, so that plain intestines
Fragrance and taste be largely retained.
More preferably：The specification of the thin thousand sheets obtained in the step S1 is：Long 50-52cm；Wide 27-28cm；Weight
Measure as 45-50g/.
Pass through above-mentioned technical proposal, the length and width of a thin thousand sheets, weight are more uniform, when being immersed in soak, contribute to
Make infiltration taste therein more uniform.
More preferably：In the step S3, it is brewed to be immersed in soak for the fresh thin thousand sheets that is obtained in step S1
30-40s。
Pass through above-mentioned technical proposal, brew time in the range of this, help to make a thin thousand sheets have fine and smooth mouthfeel with
And strong taste.
More preferably：In the step S6, every plain intestines use cotton cord Zha6-7Quan.
Pass through above-mentioned technical proposal, whole plain intestines are uniformly tightened, so that it integrally has uniform consolidation sense and tough bullet
Property.
More preferably：Cooling treatment in the step S9 includes normal temperature water cooling and cooling water cooling, institute successively
The temperature for stating the normal-temperature water used in normal temperature water cooling is 23-27 DEG C；The temperature of the cooling water used in the cooling water cooling
For 10-15 DEG C.
Pass through above-mentioned technical proposal, the temperature of normal-temperature water are higher than the temperature of cooling water, the temperature of the plain intestines after pasteurize
Height, normal-temperature water have larger temperature difference with plain intestines, can effectively reduce the temperature of plain intestines by normal-temperature water, and make the tough of plain intestines
Elasticity is more；By the cooling treatment of cooling water, while the temperature of the plain intestines further reduced, plain intestines are further improves
Mouthfeel it is tough elasticity and consolidation.On the other hand, cool down and could obtain because cooling water needs to first pass through, pass through normal temperature water cooling
Cooling treatment is carried out to plain intestines with the mode of cooling water cooling, helps to save energy consumption, to reduce production cost.
More preferably：The ratio of the processing time of the normal temperature water cooling and cooling water cooling is 1:1-1.5.
Pass through above-mentioned technical proposal, found through research (detection test), the plain intestines handled by the time range have compared with
Good tough elasticity and the mouthfeel of consolidation.
More preferably：In the step S9, the sterilization temperature of pasteurize is 89-91 DEG C, sterilizing time 45-
50s。
Pass through above-mentioned technical proposal, help to kill the pathogen in plain intestines semi-finished product, so as to extend guaranteeing the quality for plain intestines
Phase；Meanwhile additionally aid the nutriment flavor for preserving plain intestines as much as possible.
More preferably：Counted using the parts by weight of a thin thousand sheets as 100 parts, the spices bag in the step S1 is included such as
The component of lower parts by weight：
Anistree 0.81-1.15 parts；
Spiceleaf 0.28-0.35 parts.
Pass through above-mentioned technical proposal, anistree and spiceleaf have unique and strong fragrance, and when through big fire firing and small fire
After boiling, spiced therein is gradually fully released in water.
More preferably：Auxiliary material in the step S1 includes the component of following parts by weight：
Water 163.5-172.3 parts；
White sugar 3.6-4.1 parts；
Monosodium glutamate 1.6-1.8 parts；
Salt 3.1-3.5 parts；
Soy sauce 6.2-6.9 parts；
Sodium carbonate 1.1-1.5 parts.
Pass through above-mentioned technical proposal, the taste that auxiliary material and the spices bag of acquisition are discharged cooperate, and form delicious food
Spiced taste, and it is moderately salted.When auxiliary material is substantially soluble in water, and after penetrating into a thin thousand sheets, stew in soy sauce and upper is carried out to a thin thousand sheets
Color, makes a thin thousand sheets have uniform color and luster and taste, and suitable various people eat.
In summary, the invention has the advantages that：
1. spiced plain intestines delicate mouthfeel, the fragrance produced are retained；
2. spiced plain intestines are after rolling, pack, roll, mouthfeel consolidation and tough elasticity is good；
3. after pasteurize and cooling treatment, the longer shelf-life can be obtained, and keep the mouthfeel of consolidation；
4. the processing mode that cooling treatment is coordinated successively using normal temperature water cooling and cooling water cooling is carried out, spices are favorably improved
The consolidation mouthfeel and tough elasticity of plain intestines, saving energy consumption is additionally aided, reduce production cost.
Embodiment
With reference to embodiment, the present invention will be described in detail.
Embodiment 1：A kind of manufacture craft of the plain intestines of spices, comprises the following steps：
S1, soaking soybean：It is 1 according to material-water ratio:5 will soak 12h in soybean input water, and after the completion of immersion, clear water rushes soybean
Wash clean；Alkaline soak will be put into soybean 3 minutes afterwards, clear water rinses soybean well after the completion of immersion；Soybean is put into afterwards
Soaked 3 minutes in 90 DEG C of hot water, immersion terminates rear standby；
Defibrination：Soybean after immersion is starched to obtain with water mill and grinds paste；
Centrifugation：Mill paste is added soymilk and bean dregs initial gross separation in centrifuge, centrifuged bean dregs are added with into centrifugation
In machine, through centrifuging three times, the centrifugal network mesh number of centrifugal filtration is 120 mesh, and centrifugal speed is 2200 revs/min；
Plasma burning：First open steam and be passed through plasma burning tank, laggard slurry, plasma burning tank is provided with eight, and plasma burning temperature controls respectively：45℃、
55 DEG C, 65 DEG C, 75 DEG C, 85 DEG C, 95 DEG C, 105 DEG C, 110 DEG C, the slurries after plasma burning remove residual bean dregs through 120 mesh oscillating flat sieves,
Ripe slurry temperature degree after plasma burning is maintained at 68-72 DEG C；
Point slurry：By slurries stroke 6 times in the horizontal direction, addition concentration is 12%, 0.3% chlorine of the weight that addition is ripe slurry
Change magnesium solution and be used as coagulator, the mass percent of magnesium chloride is 0.28% in ripe slurry, stirred in addition, and agitation is to digging
Large area solidification time point slurry, which is presented, in slurry terminates, and point slurry time control stands insulation 6min in 1min, point slurry after terminating；
Plaiting：Slurries after terminating to a slurry carry out plaiting processing；
Compacting：The thousand sheets folded is sent into hydraulic press compacting, 2 stages of compacting point, the first rank together with base fabric and drop cloth
Section compacting 7 minutes, unclamps, and is suppressed 7 minutes into second stage afterwards；
Finally, cloth processing is shelled, acquisition thickness is 0.5mm, long 50cm；Wide 27cm；Weight is 45g/, water content be 40% it is thin
A thousand sheets；
S2, water and spices bag are mixed, after big fire is boiled, small fire boils 30min；Auxiliary material is added, stirs to auxiliary material and all dissolves,
Obtain soak；
S3, it is 60 DEG C by the soak keeping temperature obtained in step S2, the fresh thin thousand sheets obtained in selecting step S1, leaching
Not in soak, brewed 40s, feel to the top layer of a thin thousand sheets with sliding, color is switched to faint yellow, acquisition immersion thousand by yellow
；
S4, the immersion thousand sheets obtained in step S3 is rolled to form consolidation, smooth solid round bar, cut two, obtain length
For the plain intestines that 24.5cm, weight are 270g/ bars；
S5, the plain intestines obtained in step S4 are packed with the infantees that specification is 40cm*40cm；
S6, use stainless steel bar that the both ends of the plain intestines packed obtained in step S5 are used into bag of the specification for 40cm*40cm
Cloth tightens, and tightens periphery with cotton cord, and every plain intestines use cotton cord Zha7Quan；
S7, the plain intestines through tying obtained in step S6 are kept flat, steam boiling, steam temperature is 95 DEG C, and digestion time is
25min, obtain plain intestines semi-finished product；
S8, the plain intestines semi-finished product obtained in step S7 are cooled to room temperature；Packaging, vacuum seal；
S9, the plain intestines semi-finished product after the vacuum packaging that will be obtained in step S8 carry out pasteurize, and sterilization temperature is 90 DEG C, sterilization
Time is 50 DEG C；Normal temperature water cooling and cooling water cooling treatment are passed sequentially through again, wherein, the normal-temperature water used in normal temperature water cooling
Temperature be 25 DEG C, it is 10 DEG C to cool down the temperature of cooling water used in water cooling, and normal temperature water cooling and cooling water cooling
The ratio of processing time is 1:1；After refrigerate, obtain.
Wherein, the component in spices bag and auxiliary material and corresponding parts by weight are as shown in table 1.
Component and corresponding parts by weight in the spices bag of table 1 and auxiliary material
Embodiment 2-6：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in spices bag and auxiliary material
Component and corresponding parts by weight are as shown in table 1.
Embodiment 7：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S1, prepares
The thickness of a thin thousand sheets be 0.8mm, long 52cm；Wide 28cm；Weight is 15g/, water content 45%.
Embodiment 8：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S3, soak is protected
The temperature held is 65 DEG C, and it is 35s that a fresh thin thousand sheets, which is immersed in the time brewed in soak,.
Embodiment 9：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S3, soak is protected
The temperature held is 65 DEG C, and it is 30s that a fresh thin thousand sheets, which is immersed in the time brewed in soak,.
Embodiment 10：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S3, soak is protected
The temperature held is 62 DEG C, and it is 30s that a fresh thin thousand sheets, which is immersed in the time brewed in soak,.
Embodiment 11：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S4, the element of acquisition
The specification of intestines is：Length is 25.5cm, and weight is 280g/ bars.
Embodiment 12：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S6, every plain intestines
Using cotton cord Zha6Quan.
Embodiment 13：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S7, steam boiling
Steam temperature be 90 DEG C, digestion time 30min.
Embodiment 14：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 are that in step S9, Pasteur kills
Bacterium, sterilization temperature are 89 DEG C, sterilizing time 50s.
Embodiment 15：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 are that in step S9, Pasteur kills
Bacterium, sterilization temperature are 91 DEG C, sterilizing time 45s.
Embodiment 16：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S9, cooling is all
Using normal temperature water cooling, the water temperature of normal-temperature water is 25 DEG C, cool time 30min.
Embodiment 17：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S9, cooling is all
Using cooling water cooling, the water temperature of cooling water is 10 DEG C, cool time 15min.
Embodiment 18：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S9, normal-temperature water
Temperature is 27 DEG C, and the temperature of cooling water is 15 DEG C, and the ratio of the processing time of normal temperature water cooling and cooling water cooling is 1:1.5.
Embodiment 19：A kind of manufacture craft of the plain intestines of spices, the difference with embodiment 1 is, in step S9, normal-temperature water
Temperature is 23 DEG C, and the temperature of cooling water is 15 DEG C, and the ratio of the processing time of normal temperature water cooling and cooling water cooling is 1:1.
Detection experiment
Test specimen：Choose and the spiced plain intestines obtained are made in embodiment 1-19 as test sample 1-19.
Test method：Test sample 1-19 is chosen, is divided into test sample same in 19 groups, every group and takes 3；1. pass through Q/ZMDH
0001S-2015 carries out the detection of the organoleptic indicator of test sample；
2. the detection of the protein, moisture of test sample is carried out by GB 5009.5-2016；
3. the detection of the lead, arsenic of test sample is carried out by GB 5009.12-2010, GB 5009.11-2014；
The detection of corresponding index is carried out to each test sample, record data is simultaneously analyzed.
Result of the test：The organoleptic indicator of test specimen is as shown in table 2；The physical and chemical index of test sample 1 is as shown in table 3.
From table 2 and table 3, when each test specimen detects, delicate mouthfeel, consolidation, tough elasticity are good, moderately salted and equal
Even, color and luster fragrance is normal, free from extraneous odour, and is visible by naked eyes exogenous impurity；And the protein and moisture of test sample 1, lead and
Total arsenic content, far below detection limit, meet individual event judgement.
The organoleptic indicator of the test specimen of table 2
The physical and chemical index of the test sample 1 of table 3
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of manufacture craft of the plain intestines of spices, it is characterised in that comprise the following steps：
S1, soaking soybean, defibrination, centrifugation, plasma burning, point slurry, a paving thousand sheets, plaiting, compacting, stripping cloth, it is 0.5- to prepare thickness
0.8mm, the thin thousand sheets that water content is 40-45%；
S2, water and spices bag are mixed, after big fire is boiled, small fire boils 30min；Auxiliary material is added, stirs to auxiliary material and all dissolves,
Obtain soak；
S3, is 60-65 DEG C by the soak keeping temperature obtained in step S2, and what is obtained in selecting step S1 is fresh thin by thousand
Open, be immersed in soak, feel to the top layer of a thin thousand sheets with sliding, color is switched to faint yellow, an acquisition immersion thousand sheets by yellow；
S4, the immersion thousand sheets obtained in step S3 is rolled to form consolidation, smooth solid round bar, two is cut, obtains plain intestines；
S5, the plain intestines obtained in step S4 are packed with infantees；
S6, the both ends of the plain intestines packed obtained in step S5 are tightened using infantees using stainless steel bar, tightened with cotton cord
Periphery；
S7, the plain intestines through tying obtained in step S6 are kept flat, steam boiling, steam temperature is 90-95 DEG C, and digestion time is
25-30min, obtain plain intestines semi-finished product；
S8, the plain intestines semi-finished product obtained in step S7 are cooled to room temperature；Packaging, vacuum seal；
S9, the plain intestines semi-finished product after the vacuum packaging that will be obtained in step S8 carry out pasteurize, refrigerate, obtain after cooling treatment
.
2. the manufacture craft of a kind of plain intestines of spices according to claim 1, it is characterised in that obtained in the step S4
The length of plain intestines is 24.5-25.5cm, and weight is 270-280g/ bars；The specification of infantees in the step S5 and S6 is 40cm*
40cm。
3. the manufacture craft of a kind of plain intestines of spices according to claim 1, it is characterised in that obtained in the step S1
The specification of a thin thousand sheets is：Long 50-52cm；Wide 27-28cm；Weight is 45-50g/.
A kind of 4. manufacture craft of plain intestines of spices according to claim 1, it is characterised in that in the step S3, step
The fresh thin thousand sheets obtained in S1, is immersed in the brewed 30-40s of soak.
A kind of 5. manufacture craft of plain intestines of spices according to claim 1, it is characterised in that in the step S6, every
Plain intestines use cotton cord Zha6-7Quan.
A kind of 6. manufacture craft of plain intestines of spices according to claim 1, it is characterised in that the cooling in the step S9
Processing includes normal temperature water cooling and cooling water cooling successively, and the temperature of the normal-temperature water used in the normal temperature water cooling is 23-27
℃；The temperature of the cooling water used in the cooling water cooling is 10-15 DEG C.
A kind of 7. manufacture craft of plain intestines of spices according to claim 6, it is characterised in that the normal temperature water cooling and cold
But the ratio of the processing time of water cooling is 1:1-1.5.
A kind of 8. manufacture craft of plain intestines of spices according to claim 1, it is characterised in that in the step S9, Pasteur
The sterilization temperature of sterilization is 89-91 DEG C, sterilizing time 45-50s.
9. the manufacture craft of a kind of plain intestines of spices according to claim 1, it is characterised in that with the parts by weight of a thin thousand sheets
Counted for 100 parts, the spices bag in the step S1 includes the component of following parts by weight：
Anistree 0.81-1.15 parts；
Spiceleaf 0.28-0.35 parts.
10. the manufacture craft of a kind of plain intestines of spices according to claim 9, it is characterised in that auxiliary in the step S1
Material includes the component of following parts by weight：
Water 163.5-172.3 parts；
White sugar 3.6-4.1 parts；
Monosodium glutamate 1.6-1.8 parts；
Salt 3.1-3.5 parts；
Soy sauce 6.2-6.9 parts；
Sodium carbonate 1.1-1.5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711148622.9A CN107836531A (en) | 2017-11-17 | 2017-11-17 | A kind of manufacture craft of the plain intestines of spices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497168A (en) * | 2018-12-29 | 2019-03-22 | 金菜地食品股份有限公司 | A kind of preparation method of element intestines |
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| CN102726540A (en) * | 2012-05-17 | 2012-10-17 | 祖名豆制品股份有限公司 | Preparation method for leisure bean product multi-layer bean rolls |
| CN103749722A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Spiced steamed bean curd roll and preparing method thereof |
| CN103749728A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparing method of vegetarian sausage |
| CN106804756A (en) * | 2015-11-30 | 2017-06-09 | 天长市高新技术创业服务中心 | A kind of preparation method of steamed bean curd roll |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102726540A (en) * | 2012-05-17 | 2012-10-17 | 祖名豆制品股份有限公司 | Preparation method for leisure bean product multi-layer bean rolls |
| CN103749722A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Spiced steamed bean curd roll and preparing method thereof |
| CN103749728A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparing method of vegetarian sausage |
| CN106804756A (en) * | 2015-11-30 | 2017-06-09 | 天长市高新技术创业服务中心 | A kind of preparation method of steamed bean curd roll |
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| CN109497168A (en) * | 2018-12-29 | 2019-03-22 | 金菜地食品股份有限公司 | A kind of preparation method of element intestines |
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