CN1087601C

CN1087601C - Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method

Info

Publication number: CN1087601C
Application number: CN99113834A
Authority: CN
Inventors: 史迪华; 陆宝康; 桑雨周
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-06-28
Filing date: 1999-06-28
Publication date: 2002-07-17
Anticipated expiration: 2019-06-28
Also published as: CN1242959A

Abstract

The present invention relates to a nutrient instant type cooked meat product made by scientifically processing, forming and packing livestock meat, fowl meat, fruit pulp, fruit juice or synthetic fruit taste elements as main raw materials. Production technologies of the present invention comprise the steps of the selection and the preprocessing of the fruit pulp, the fruit juice or the synthetic fruit taste elements, the repairing, the salting, the cutting up or twisting and the rolling kneading of the fowl meat, the mixture and the uniform stirring of the fowl meat, the processed fruit pulp and other auxiliary materials, the filling of the fowl meat, the processed fruit pulp and the other auxiliary materials in a processed sausage casing, drying or baking, steaming, sterilization, refrigeration, packing, etc. The nutrient instant type cooked meat product of the present invention uses the complementarity of meat and fruit nutrient components so as to make the nutrient instant type cooked meat product have the characteristics of comprehensive nutrition, ruddy color, elastic beefy meat quality, fresh and tender mouth feel, unique various fruit faint scent flavor, etc. The nutrient instant type cooked meat product adopts a specific cold sterilization technique, various nutrient components are protected, maintaining time is prolonged, and the nutrient instant type cooked meat product is an ideal recreation type nutrient food.

Description

The pulp meat intestines and the production method thereof that contain pulp, fruit juice or synthesized fruity essence

The present invention relates to a kind of meat intestines and production method technical field thereof that contains fruit pulp, it is that raw material processes nutrition, instant type pulp meat intestines and production method technology thereof through science that the present invention specifically refers to fruits and meat.

Along with carrying out smoothly of China reform and opening-up, living standards of the people are greatly enhanced, and that people's food consumption idea more and more trends towards is natural, nutrition, health, convenience.Traditional meat intestines generally are to use various meat and starch, add suitable auxiliary material, process under certain condition, and these traditional products far can not satisfy the demand of people's consumption.In recent years, China food technology personnel and manufacturing enterprise develop, develop many novel meat products by painstaking efforts, as vegetables meat intestines, emerald intestines etc., but fruit pulp meat intestines have not been arranged.

In China, how is fruit eaten? peeling is eaten flesh or strand juice or is that raw material is processed into traditional preserved fruit with fruit, in today of traditional farming industry forward modern food manufacturing industry transition, primary agricultural products resources such as fruit are just obtaining comprehensive, multi-level utilization, and the deep development utilization of fruit resource has been the importance that develops national economy, improves the people's livelihood.Fruit pulp combined with meat make pulp meat intestines, realize the balance, complementation of fruit and meat nutrition composition,, still belong to blank at home and abroad for people provide natural, nutrition, instant type meat intestines.

First purpose of the present invention is to provide a kind of meat intestines that contain fruit pulp or fruit juice, the objective of the invention is to specifically on the basis by a kind of existing meat products, in meat products, add a certain amount of fruit pulp or fruit juice, form a kind of meat intestines that contain fruit meat through certain condition processing back, the color of this product, shape can not change in the long shelf-life, and can realize fruit and the complementation of meat nutrition composition balance, reach natural, nutrition, healthy instant purpose.

Second purpose of the present invention is to provide a kind of above-mentioned production method that contains the pulp meat intestines of pulp, fruit juice or synthesized fruity essence of producing.

The technical scheme that realizes the present invention's first purpose is such.The pulp meat intestines that this contains pulp, fruit juice or synthesized fruity essence is characterized in that pulp meat intestines contain (weight percent) meat 50-60%, fat fourth 5-30%, fruit meat or fruit juice or fruity essence 5-25%, salt 0.5-20%, monosodium glutamate 0.1-0.5%, composite phosphate 0.2-0.4%, different Vc or sodium salt 0.04-0.1%, natrium nitrosum 0.003-0.009%, white granulated sugar 4-10%, wine 0.5-1.5%, water 3-10%, seasoning essence 0.0-0.3%, ginger powder 0.0-0.1%, pepper powder 0.0-0.1%.

Above-mentioned meat can be selected pork, beef, rabbit meat, poultry or their mixtures for use; Above-mentioned fruit meat can be selected grape, hawthorn, cumquat (jujube), apple, pineapple, honey peach, mango, Kiwi berry, apricot plum, pears and preserved fruit, fruit juice, synthesized fruity essence or their mixtures for use.

The technical scheme that realizes the present invention's second purpose is such.The production method of these pulp meat intestines is characterized in that production stage is followed successively by: the chopping of (1) raw meat strand, and raw meat is revised, shredded, pickle with salt, nitrous, it is standby that strand is made grain again; (2) pulp is prefabricated, and the pulp strand is cut into pellet, adds white sugar and water and marinades; (3) mix, ready meat material, fruit material are mixed, add all the other whole supplementary materials and water and mix; (4) the bottle placer can is used in can, and casing is natural sheep casing, hog intestine or collagen casing; (5) cure, the fruit intestines after the can are hung on the frame, go into drying room and cure, temperature 45-70 ℃, time 10-20 hour; (6) boiling is adopted 85-95 ℃ of vapour cooking, constant temperature 30-50 minute; (7) cooling is cooled to normal temperature after the boiling; (8) packing is carried out vacuum packaging in the aseptic packaging workshop; (9) re-pasteurization, the pulp meat intestines after vacuum packaging are gone into the scalding device and are carried out re-pasteurization, and sterilization temperature 70-100 ℃, time 10-50 minute; (10) cooling is cooled to the pulp meat intestines of re-pasteurization below 20 ℃.

Pulp meat intestines provided by the invention have the comprehensive nutrition equilibrium, color and luster is ruddy, meat is solid, high resilience and mouthfeel are fresh and tender, have various fruit unique faint scent taste, are again that the nutrition nature of leisure is a meat product.Production method provided by the invention adopts the cold sterilization technology, saves various nutritions from damage, prolongs its bag matter phase again.

Below in conjunction with embodiment technical scheme of the present invention is further described:

Embodiment 1.

1.1 raw meat strand chopping, pork should meet GB2707-1994, beef rabbit meat should meet the requirement that GB2708-1994, poultry should meet GB2710-1996, raw material is revised, shredded with salt, nitrous and pickled under 0-4 ℃ temperature 12-48 hour, and crossing 3-10mm double-edged fine-toothed comb strand then, to make material standby.

1.2 pulp is prefabricated, choose America dipper, make the 3-5mm pellet, add in salt 1%, nitrite 0.006%, composite phosphate 0.3%, the batching all additives and all should meet the GB2760-1996 food additives and use sanitary standard, under 0～4 ℃ temperature, marinade 6～12 hours standby.

1.3 mix, will be through pickling, minced steak material and selection impurity elimination, strand system and the fruit pellet that has marinaded mix, add the ginger powder, pepper powder each 0.075%, monosodium glutamate 0.3%, wine 0.7%, different Vc or sodium salt 0.06%, seasoning essence 0.2%, and the adding suitable quantity of water stirs, speed is per minute 60-120 commentaries on classics respectively, mixing time 20-60 branch, stir 4-15 ℃ of final temperature, batching has seasoning, the toning effect, wherein monosodium glutamate should meet GB2720-1996, white granulated sugar should meet GB317-1991, salt should meet GB2721-1996, wine should meet the standard of GB2758-1981.

1.4 the bottle placer can is used in can, casing is natural sheep casing, hog intestine or collagen casing.

1.5 cure, the fruit intestines after the can are gone into drying room and cured, temperature is 45-70 ℃, time 10-20 hour.

Sterilization 1.6 boiling, slaking are held concurrently because of it contains pulp, is adopted 85-95 ℃ of vapour cooking, constant temperature 30-50 minute.

1.7 cooling, the fruit intestines that take the dish out of the pot after boiling should be cooled to normal temperature rapidly, deposit 24 hours at peace and quiet chilling room.

1.8 packing, the cause and effect intestines contain fruit pulp meat intestines and a certain amount of fat, carry out vacuum packaging in the fruit intestines of cooling should be between aseptic packaging, make it have long shelf life.

1.9 re-pasteurization, the pulp meat intestines after vacuum packaging are gone into the scalding device and are carried out re-pasteurization, sterilization temperature 85-90 ℃, and time 20-30 minute.

2.0 cooling drops into the fruit intestines of re-pasteurization rapidly below the water quench to 20 of disinfecting ℃.

The each component prescription is referring to form 1 among the embodiment.

Formulation Example 1 embodiment 2 embodiment 3 embodiment 4 (weight ratio %) (grape fruit intestines) (apple fruit intestines) (golden jujube fruit intestines) (haw berry intestines)

Pork 50 55 60 50

Fat fourth 15 15 20 20

Salt 1.5 1.5 1.2 1.2

Monosodium glutamate 0.25 0.3 0.3 0.25

White granulated sugar 6675

Wine 1111

Different Vc sodium 0.08 0.08 0.1 0.1 composite phosphate 0.3 0.4 0.4 0.4 nitrite 0.005 0.006 0.007 0.005 seasoning essence 0.1 0.15 0.15 0.1

Ginger powder 0.1 0.1 0.1 0.1

Pepper powder 0.07 0.07 0.08 0.07

Raisins 7---

Preserved apple-9--

Gold jujube king--6-

Haw berry---8

Water 56 5.5 6.5

It is clean that embodiment 4 listed haw berries carried out the choosing of stoning peach during embodiment 4.4.1 will show, and puts into cutmixer and cut the fruit grain that mixes about 3mm, puts into and marinade bucket, adds 5 kilograms of white granulated sugars, and water marinades 12 hours for 5 kilograms under 5 ℃ storehouse temperature, as standby fruit material.Adopt the technology identical and approximate to get final product then with embodiment 1.

Claims

1. pulp meat intestines that contain pulp, fruit juice or synthesized fruity essence is characterized in that described pulp meat intestines contain:

Meat 50-60%

Fat fourth 5-30%

Fruit meat or fruit juice or fruity essence 5-25%

Salt 0.5-20%

Monosodium glutamate 0.1-0.5%

Composite phosphate 0.2-0.4%

Different Vc or sodium salt 0.04-0.1%

Natrium nitrosum 0.003-0.009%

White granulated sugar 4-10%

Wine 0.5-1.5%

Water 3-10%

Seasoning essence 0.0-0.3%

Ginger powder 0.0-0.1%

Pepper powder 0.0-0.1%

Above component all by weight.

2. pulp meat intestines as claimed in claim 1 is characterized in that described meat can choose pork, beef, rabbit meat, poultry or their mixtures.

3. pulp meat intestines as claimed in claim 1 is characterized in that described fruit meat can select grape, hawthorn, cumquat, apple, pineapple, honey peach, mango, Kiwi berry, apricot plum, pears and preserved fruit thereof, fruit juice, synthesized fruity essence or their mixtures for use.

4. produce the really production method of intestines of pulp as claimed in claim 1 for one kind, it is characterized in that steps in sequence is:

(1) chopping of raw meat strand is revised, is shredded raw meat, and with pickling behind salt, the nitrous, it is standby that strand is made grain again;

(2) pulp is prefabricated, and the fruit meat strand is cut into pellet, adds white sugar and water and marinades;

(3) mix, ready meat material, fruit material are mixed, add all the other whole supplementary materials and water and mix;

(4) the bottle placer can is used in can, and casing is natural sheep casing, hog intestine or collagen casing;

(5) cure, the fruit intestines after the can are hung on the frame, go into drying room and cure, temperature 45-70 ℃, time 10-20 hour;

(6) boiling is adopted 85-95 ℃ of vapour cooking, time 30-50 minute;

(7) cooling is cooled to normal temperature after the boiling;

(8) packing is carried out vacuum packaging in the aseptic packaging workshop;

(9) re-pasteurization, the pulp meat intestines after vacuum packaging are gone into the scalding device and are carried out re-pasteurization, and sterilization temperature 70-100 ℃, time 10-50 minute;

(10) cooling is cooled to the pulp meat intestines of re-pasteurization below 20 ℃.