CN1090465C - Sausage containing vegetable and its production process - Google Patents

Abstract

The present invention provides a nutritive and convenient food using vegetables and the meat of domestic animals and fowls as raw materials, namely a meat sausage containing vegetables, and a producing method thereof. The method comprises the following steps: emulsion preparation; vegetable selection and treatment; meat pickling; meat mincing; rolling and kneading; stir; filling; steaming sterilization; cooling, etc. The method is characterized in that suitable vegetables are selected for being stirred, rolled and kneaded at a proper speed. Thus, the produced meat sausage containing the vegetables can be sterilized at high-temperature without changing the color, fragrance, taste and shapes of the vegetables. Simultaneously, the meat sausage has the advantages of unique flavor, high quality, fresh and tender mouth feel, complete nutrition and shelf life prolongation.

Description

A kind of vegetables-containing meat intestines and production method thereof

Technical field

What the present invention relates to is a kind of vegetables-containing meat intestines and production method thereof, product involved in the present invention and method belong to food and process technology thereof, specifically, what the present invention relates to is to be the nutrient instant food vegetables meat intestines that primary raw material makes with greengrocery and meat, and its production method.

Background technology

Meat intestines of the prior art, generally be to use various meat and starch, process under certain conditions, along with carrying out smoothly of China's reform and opening-up, China's food industry develops rapidly, people's living standard is also improved greatly, and that people's consumption idea trends towards is natural, nutrition, health, convenience.

The technology of present domestic vegetable food aspect is not too flourishing, prolongs its shelf-life to only limit to squeeze the juice, canned vegetables, dehydrated vegetables, combine the vegetables meat intestines made from meat and all belong to cold sterilization now both at home and abroad yet, and the shelf-life is shorter.

Main contents

The object of the present invention is to provide a kind of meat intestines that contain vegetables, concretely, the objective of the invention is to by a kind of on the basis of existing meat products, in meat products, add a certain amount of vegetables, form a kind of meat intestines that contain vegetables through certain condition processing back, the described meat intestines long shelf-life under normal temperature condition that contains vegetables, and can keep look perfume (or spice), flavor, the shape of product.

Purpose of the present invention can be accomplished by following technical proposals: researcher of the present invention is through repeatedly research, and goods composition to the present invention relates to, the ratio of batching, every performance indications of processing method and product are tested, vegetables with the 3-20 weight ratio have been proposed, the meat that 50 weight ratios are above, emulsion, starch etc. are primary raw material, with salt, sugar, monosodium glutamates etc. are auxiliary material, add special spice seasoning, under suitable temperature, stir, clipper or automatic filling machine are filled into the PVDC film, and high temperature sterilization obtains meat products of the present invention.The weight portion of meat products of the present invention is: meat 55-61; Salt 1.4-1.7; Monosodium glutamate 0.15-0.9; Phosphoric acid 0.23-0.31; Vc0.1; Nitrite 0.004-0.009; Vegetables 3-20; Emulsion 15.5-16.5; Edible glue 2.4-5.1; Water 4-8; Sesame 0.3-0.4; Sugar 1-1.2; Starch 3-6; Ginger powder 0.04-0.05; Pepper 0.14-0.2.Wherein said emulsion is made up of water 40-50%, albumen 4-10% and fatty 40-50%.

Below by detailed description of the present invention, further specify product involved in the present invention and production technology.

At first, the present invention need select, handle raw material, to select suitable vegetables and meat raw material, vegetables of the present invention can be selected from the mixture of any one or they of mushroom, mushroom, carrot, green soya bean etc., and meat of the present invention can be a kind of of pork, beef, donkey meat, mutton etc. or their mixture.

Prefabricated emulsion of the present invention is that animal protein is added water, and stirring forms.It is commonly used that animal protein of the present invention can be selected from the meat products industry, and the technical staff of the industry can select suitable animal protein fully from known food additives after having understood the present invention.

Then, meat stuffing is made particle, vegetables are made fourth, and the adding emulsion is also mixed with auxiliary material, and starch etc. stir.

On clipper, carry out can after stirring;

Carry out sterilization processing then, get product after the cooling.

The technological parameter of each step of the technological process of production of vegetables-containing meat intestines of the present invention limits as follows:

In A, raw-material selection and the processing procedure, pork should meet the requirement of GB9959,3-88 or GB9959,4-88 (if adopt Other Meat, also should meet relevant national standard), cross 3-10mm double-edged fine-toothed comb strand then and make grain, add preserved materials and under 0-4 ℃ temperature, pickled 12-48 hour; Described preserved materials is salt, nitrite and phosphate;

Vegetables of the present invention should be selected nutritious, high temperature resistant, easily be shaped not allochroic fresh or dehydrated vegetables, vegetables of the present invention can be selected from as carrot, green soya bean, mushroom, mushroom, green pepper, sea-tangle, tomato, celery etc., or their mixture.

Batching has seasoning, toning effect (as sesame, peanut, rice, pepper corn etc.).

In the vegetables meat intestines of the present invention, the shared weight portion of vegetables is 3-20.

Preserved materials weight portion wherein is salt 1.4-1.7 nitrite 0.004-0.009, phosphate 0.23-0.31;

Producing of B, emulsion: water is 40-50%, albumen 4-10%, and fatty 40-50% crosses mixer, and final temperature is gone into cold bed below 0 ℃ and is stored at 25-40 ℃;

C, stirring or tumbling: add spice in the meat after pickling, described spice is sesame, ginger powder and pepper, and the spice weight that is added is sesame 0.3-0.4, ginger powder 0.04-0.05, pepper 0.14-0.2; Add auxiliary material: monosodium glutamate, Vc, edible glue and sugar, the auxiliary material weight portion of adding is monosodium glutamate 0.15-0.9; Vc0.1; Edible glue 2.4-5.1; Sugar 1-1.2, adding weight portion are that the water of 4-8 stirred 5-20 minute, and adding weight portion is the emulsion of 15.5-16.5, stirs 10-50 minute, adds the starch that weight portion is 3-6 again, stirs 5-20 minute;

Add the vegetables that weight portion is 3-20 at last, stir to mix thoroughly in 5-20 minute and get final product; Mixing time is 30 minutes to 2 hours, and speed is changeed for per minute 10-100; Stirring final temperature is 3-15 ℃;

D, can: with clipper can, casing is the PVDC film;

E, cooking disinfection: because of it contains vegetables, with 115-121 ℃, constant temperature 10-40 minute; Pressure is 1.53 atmospheric pressure, and cooling at last takes the dish out of the pot.

The difference of the present invention and existing meat products is: add a certain amount of vegetables, weight portion is 3-20, has increased certain aesthetic feelings, and has the nutrition of vegetables concurrently.

Meat is graininess in addition, has also kept the natural flavour mountaineous of it.Spice is liked different with the people, starch cornstarch, green starch, broad bean starch, potato starch, farina or their mixture.

Be the certain quality of maintenance product, local flavor, the sense organ requirement, sterilization temperature is decided to be high temperature 115-121 ℃ then, and the time is 10-40 minute, and casing is the PVDC film, makes it have long shelf life.

Be the concrete prescription of embodiments of the invention 1-4 below, by embodiment, can further understanding be arranged, but following embodiment be not used for the present invention is limited the present invention.

Embodiment 1

A, will show in listed vegetables select, the clean processing, pork is crossed 5mm bamboo comb strand system, is added preserved materials, under 4 ℃ of room temperatures, salted down 24 hours.

B, mix: in pork, add the water of embodiment 1 described spice in the table, auxiliary material (monosodium glutamate, vitamin C, sugar, edible glue, pepper) and 4% and stirred 15 minutes, adding emulsion again stirred 30 minutes, add green starch and stirred 5 minutes, by amount listed in the table 1 vegetables are added then and stirred 10 minutes.

The speed of above-mentioned stirring is 40 commentaries on classics/per minutes, and the final temperature of product is 13 ℃ and gets final product.

Prescription (weight portion)	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4
					Mutton	/	/	/	55
Beef	/	/	5	6
					Donkey meat	/	/	5	/
Pork	57	60	61	/
					Salt	1.5	1.6	1.7	1.4
Monosodium glutamate	0.1	0.15	0.9	0.14
					Phosphate	0.24	0.3	0.23	0.31
Vc	0.1	0.1	0.1	0.1
					Nitrite	0.009	0.005	0.008	0.004
Carrot	2	1.5	1.9	1.4
					Emulsion	16	15	15.5	16.5
Sea-tangle	2	1.5	2.1	1.4
					Edible glue	2.5	5	2.4	5.1
Mushroom	/	1	1	/
					Mushroom	2	/	/	2
Water	8	4	/	/
					Green soya bean	/	3	/	2
Sesame	0.3	/	0.4	/
					Sugar	1.2	1	1	1.2

Green starch	4	/	3	/
					Cornstarch	/	6	/	5
The ginger powder	/	0.05	/	0.04
					Pepper	0.15	0.2	0.14	0.18

C, can: be filled into PVDC film, moderate length with clipper or automatic filling machine.

D, sterilization: put down in the sterilization, 2.5 atmospheric pressure of pressure, 118 ℃ of constant temperature got final product the cooling packing finished product in 30 minutes.

Finished product sausage containing vegetable normal temperature after taking the dish out of the pot is stored down and was never degenerated in 6 months.

Embodiment 2

Prescription is listed in table, adopts step identical with embodiment 1 and the process conditions that are similar to get final product.

Implement that the available comprehensive nutrition of the present invention, quality are preferential, local flavor delicate fragrance, the long vegetables-containing meat intestines of instant food of shelf-life, satisfied people's nutrition, health, demand easily, have certain economic benefits and social benefit.

Claims (5)

1, a kind of vegetables-containing meat intestines is characterized in that described meat intestines contain the following material of weight portion:

Meat 55-61;

Salt 1.4-1.7;

Monosodium glutamate 0.15-1.9;

Phosphate 0.23-0.31;

Vc 0.1；

Nitrite 0.004-0.009;

Vegetables 3-20;

Emulsion 15.5-16.5;

Edible glue 2.4-5.1;

Water 4-8;

Sesame 0.3-0.4;

Sugar 1-1.2;

Starch 3-6;

Ginger powder 0.04-0.05;

Pepper 0.14-0.2;

Wherein said emulsion is made up of water 40-50%, albumen 4-10% and fatty 40-50%.

2, meat intestines according to claim 1 is characterized in that: described vegetables can be selected from carrot, mushroom, mushroom, green soya bean, sea-tangle, green pepper, tomato, celery or their mixture.

3, meat intestines according to claim 2 is characterized in that: described meat can be selected from mutton, beef, donkey meat, pork or their mixture.

4, meat intestines according to claim 2 is characterized in that: described starch can be selected from green starch, cornstarch, broad bean starch, farina or their mixture.

5, the production method of vegetables-containing meat intestines according to claim 1 is characterized in that described technology is as follows:

A, described meat raw material is selected and handled, cross 3-10mm double-edged fine-toothed comb strand then and make grain, adding preserved materials pickled under 0-4 ℃ temperature 12-48 hour, described preserved materials is salt, nitrite and phosphate, the preserved materials weight portion is salt 1.4-1.7, nitrite 0.004-0.009, phosphate 0.23-0.31;

Producing of B, emulsion: water is 40-50%, albumen 4-10%, and fatty 40-50% crosses mixer, and final temperature is gone into cold bed below 0 ℃ and is stored at 25-40 ℃;

C, stirring or tumbling: add spice in the meat after pickling, described spice is sesame, ginger powder and pepper, and the spice weight that is added is sesame 0.3-0.4, ginger powder 0.04-0.05, pepper 0.14-0.2; Add auxiliary material: monosodium glutamate, Vc, edible glue and sugar, the auxiliary material weight portion of adding is monosodium glutamate 0.15-0.9; Vc0.1; Edible glue 2.4-5.1; Sugar 1-1.2, adding weight portion are that the water of 4-8 stirred 5-20 minute, add the starch that weight portion is 3-6 again, stir 5-20 minute;

Add the vegetables that weight portion is 3-20 at last, stir to mix thoroughly in 5-20 minute and get final product; Mixing time is 30 minutes to 2 hours, and speed is changeed for per minute 10-100; Stirring final temperature is 3-15 ℃;

D, can: with clipper can, casing is the PVDC film;

E, cooking disinfection: with 115-121 ℃, constant temperature 10-40 minute, pressure was 1.53 atmospheric pressure, and cooling at last takes the dish out of the pot.