CN109463651A - A kind of preparation process using flavor protease production sausage series product - Google Patents
A kind of preparation process using flavor protease production sausage series product Download PDFInfo
- Publication number
- CN109463651A CN109463651A CN201811298636.3A CN201811298636A CN109463651A CN 109463651 A CN109463651 A CN 109463651A CN 201811298636 A CN201811298636 A CN 201811298636A CN 109463651 A CN109463651 A CN 109463651A
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- Prior art keywords
- hole
- flavor protease
- runner
- series product
- intestinal segment
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Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 47
- 235000019634 flavors Nutrition 0.000 title claims abstract description 47
- 235000013580 sausages Nutrition 0.000 title claims abstract description 37
- 108091005804 Peptidases Proteins 0.000 title claims abstract description 36
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 title claims abstract description 36
- 239000004365 Protease Substances 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 230000000968 intestinal effect Effects 0.000 claims abstract description 70
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 235000020997 lean meat Nutrition 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 230000001105 regulatory effect Effects 0.000 claims description 11
- 230000004308 accommodation Effects 0.000 claims description 9
- 210000000936 intestine Anatomy 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 3
- 125000004122 cyclic group Chemical group 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000010586 diagram Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000033001 locomotion Effects 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 108010007119 flavourzyme Proteins 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of preparation process using flavor protease production sausage series product, comprises the following steps that: sorting, preliminary working, spice and marinated, filling, bundle hole, drying and boiling, cooling, vacuum packaging；The wherein ingredient of sausage series product are as follows: lean meat 8kg, fat meat 2kg, edible salt 250g, spice 350g, flavor protease 0.15g, nitrite 1g, water 100g.After adopting the above structure, a kind of preparation process using flavor protease production sausage series product of the present invention, flavor protease can increase the hydrolysis degree of protein, and then increase the flavor of intestinal segment fillings, and obtained sausage series product has the characteristics that nutrition easily absorbs and unique flavor.Boiling temperature is first controlled at 50-55 degrees Celsius, is conducive to flavor protease and protein is hydrolyzed, then control to 75-80 degrees Celsius it is 15 minutes lower, play the role of by flavor protease inactivate and sterilizing.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to be it is a kind of using flavor protease production sausage series produce
The preparation process of product.
Background technique
Sausage is the favorite cold cuts product of people, has the characteristics that product variety is more, product mouthfeel is different.As people are raw
The flat raising of running water, people are also higher and higher to the taste of the sausage products such as sausage and the requirement of quality.How the wind of intestinal segment is promoted
Taste and nutritive value are the emphasis directions of sausage product manufacturing enterprise research and development in recent years.
Protein degradation and fat acid decomposition in process play an important role to the formation of flavor substance, and process
The approach of middle protein degradation and fat acid decomposition mainly has three kinds of endogenous enzymes, microorganism and oxidation approach.Wherein endogenous enzymes and micro-
The effect of biology is mainly the flavor precursors such as aminosal and fat, but endogenous enzymes and the mechanism of action of microorganism compare
It is complicated and not easy to control, cause the ferment sausage production cycle longer.In comparison the addition of exogenous enzymes can speed up sausage processing
The degradation of flavor precursors in the process, and in regulation sliced ham maturation, La Niugan (Corned beef) maturation and prepare ham
Has successfully precedent in terms of flavoring and milk-taste essence.
Intestinal segment process of producing product has substantially carried out automated production, but remain also need it is manually-operated
Process, such as hole is pricked to intestinal segment.Meat gruel is filling, and to inside after casing, there is a small amount of air, and also can in intestinal segment fermentation process
Generate gas.These gases need to be discharged by the hole on intestinal segment.There is prick hole unstable quality and manpower in artificial bundle hole
Drawback with high costs, especially manually pricking hole there are problems that leaking Zha Duozha and puncture, and seriously affect the automation of product
Flow line production.
In view of this, the applicant furthers investigate in view of the above-mentioned drawbacks in the prior art, there is this case generation then.
Summary of the invention
The main purpose of the present invention is to provide it is a kind of using flavor protease production sausage series product preparation process,
There is the sausage product produced nutriment to be easy to absorb, the characteristics of giving off a strong fragrance.
In order to achieve the above objectives, solution of the invention is:
A kind of preparation process using flavor protease production sausage series product, processing step are as follows:
A, the lean meat in high quality pig back leg portion, the fat meat at pig back sorting: are chosen；
B, preliminary working: lean meat and fat meat strand are cut into small pieces with meat grinder；
C, spice and marinated: lean meat, fat meat, edible salt, spice, flavor protease, nitrite and water are being stirred
It mixes in machine and stirs；
D, filling: to carry out bowel lavage with sausage filler, the intestinal segment of 10-15cm is divided into cotton cord；
E, it pricks hole: bundle hole being carried out to canned intestinal segment using hole pricking device；
F, drying and boiling: the intestinal segment after forming being placed and is toasted in 50-55 degrees Celsius of dryer, is dried
To intestinal segment dry tack free；Then it is transferred to digester, it is first boiling 3-4 hours lower at 50-55 degrees Celsius；Again under 75-80 degrees Celsius
Boiling 15 minutes；
G, the intestinal segment after boiling in step f cooling: is cooled down into drying overnight；
H, it is vacuum-packed: being packed using vacuum packaging bag；
The wherein ingredient of sausage series product are as follows: lean meat 8kg, fat meat 2kg, edible salt 250g, spice 350g, flavor egg
White enzyme 0.15g, nitrite 1g, water 100g.
Further, the flavor protease is Flavourzyme 500MG.
Further, the bundle hole step using hole pricking device realize, the hole pricking device include rack, runner and several
For pricking the pricker in hole to intestinal segment, the runner is rotatably arranged in rack, several described pricker annular space settings
On the runner；Intestinal segment and the rotatable wheel contacts and while moving drives the runner to rotate.
Further, the tread plate for increasing the frictional force between intestinal segment and runner is provided on the runner.
Further, the hole pricking device includes the first directive wheel and the second directive wheel for guiding intestinal segment；Described first
Directive wheel and the second directive wheel are U-shaped drop center wheel；The hole pricking device further includes supporting sliding slot for support intestinal segment.
Further, the hole pricking device pricked in the step of hole is two groups be oppositely arranged.
Further, it is provided with the cyclic annular accommodation space with the runner coaxial line on the runner, is arranged on the runner
There are connection accommodation space and extraneous through-hole, the pricker is contained in the through-hole；The pricker has reception position and work
Make position；It is provided with rotatable in the rack and supports the pricker to the wheel of supporting of operating position, it is described to support wheel
It is arranged in the accommodation space.
Further, it is provided in the rack for adjusting the regulating device for supporting wheel position；The regulating device
Including fixing seat, link block, guide rod, threaded rod and limit base；The fixing seat is made of one piece with the rack；It is described
Wheel is supported to connect by shaft with the link block；The threaded rod is connected on the link block by the limit base and can
It is rotated in the limit base；Pilot hole and threaded hole are provided in the fixing seat, the guide rod is slidably arranged in guiding
In hole, the threaded rod is connect by screw thread with threaded hole；Six for driving threaded rod are fixedly installed on the threaded rod
Angle nut is also connected with the locking nut for being locked at the threaded rod in fixing seat on the threaded rod.
Further, the pricker includes syringe needle, syringe and spring；The syringe is fixed at the through-hole on the runner
It is interior；One end of the syringe towards intestinal segment, which is provided with, crosses needle passageway for what the needle point of the syringe needle passed through, is arranged on the syringe needle
There is fixture block, the spring was set on the syringe needle between needle passageway and fixture block；When the pricker is in reception position,
The needle point of the syringe needle is less than the length of the spring to the distance of the fixture block；When the pricker is in operating position, institute
State the tail end of syringe needle with it is described support wheel and support contact, the distance of needle point to the fixture block of the syringe needle is greater than the spring
Length and the sum of the depth for crossing needle passageway.
Further, it is additionally provided on the syringe for preventing syringe needle from deviating from from syringe and for the tail end of the syringe needle
By end cap.
Further, the tail end of the syringe needle is spherical crown surface.
After adopting the above structure, a kind of preparation work using flavor protease production sausage series product of the present invention
Skill, flavor protease can increase the hydrolysis degree of protein, and then increase the flavor of intestinal segment fillings, and obtained sausage series produce
Product have the characteristics that nutrition easily absorbs and unique flavor.Boiling temperature is first controlled at 50-55 degrees Celsius, is conducive to flavor protease
Protein is hydrolyzed, then control to 75-80 degrees Celsius it is lower 15 minutes, play flavor protease inactivation and sterilizing
Effect.
Detailed description of the invention
Fig. 1 is that the present invention relates to the flow charts of preparation process that sausage series product is made using flavor protease a kind of.
Fig. 2 is the structural schematic diagram of hole pricking device in the present invention.
Schematic diagram when Fig. 3 is oppositely arranged for hole pricking device.
Schematic diagram when Fig. 4 is hole pricking device and the first guide wheel and the cooperation of the second guide wheel.
Fig. 5 is the hole pricking device structural schematic diagram with regulating device.
Fig. 6 is the schematic diagram of the section structure of hole pricking device.
Fig. 7 is the schematic diagram of the section structure of regulating device.
Fig. 8 is the enlarged diagram in Fig. 6 at A.
Fig. 9 is the decomposition texture schematic diagram of pricker.
Figure 10 is the schematic perspective view of regulating device.
Figure 11 is the structural schematic diagram of syringe needle.
In figure: intestinal segment 100；Rack 1；Runner 2；Tread plate 21；Through-hole 22；Arcwall face 23；Accommodation space 24；Pricker 3；Needle
First 31；Needle point 311；Spherical crown surface 312；Syringe 32；Cross needle passageway 321；Spring 33；Fixture block 331；End cap 34；First directive wheel 41；
Second directive wheel 42；Support sliding slot 43；Support wheel 5；Regulating device 6；Fixing seat 61；Link block 62；Guide rod 63；Threaded rod
64；Hexagonal (hexagon)nut 641；Limit base 65；Locking nut 66；Pilot hole 67；Threaded hole 68；Limited block 69.
Specific embodiment
In order to further explain the technical solution of the present invention, being explained in detail below by specific embodiment the present invention
It states.
It as shown in Figure 1 to 11, is a kind of system that sausage series product is made using flavor protease of the present invention
Standby technique, processing step are as follows:
Lean meat 8kg, fat meat 2kg, edible salt 250g, spice 350g, flavor protease enzyme Flavourzyme 500MG
0.15g, nitrite 1g, water 100g；Lean meat and fat meat strand are cut into small pieces with meat grinder, then by lean meat, fat meat, food
With salt, spice, flavor protease, nitrite and water stir in blender；Then it is filled with sausage filler
Intestines are divided into the intestinal segment 100 of 10-15cm with cotton cord；Bundle hole is carried out to canned intestinal segment 100 using hole pricking device；By forming
Intestinal segment 100 afterwards is placed and is toasted in 50-55 degrees Celsius of dryer, and 100 dry tack free of intestinal segment is dried to；Then it is transferred to
Digester, it is first boiling 3-4 hours lower at 50-55 degrees Celsius；Again 75-80 degrees Celsius lower boiling 15 minutes；To the intestines after boiling
Section 100 cools down drying overnight；It is packed using vacuum packaging bag.
In this way, a kind of preparation process using flavor protease production sausage series product of the present invention, flavor albumen
Enzyme can increase the hydrolysis degree of protein, and then increase the flavor of 100 fillings of intestinal segment, and obtained sausage series product has battalion
The characteristics of supporting easily absorption and unique flavor.Boiling temperature is first controlled at 50-55 degrees Celsius, is conducive to flavor protease to protein
Be hydrolyzed, then control to 75-80 degrees Celsius it is 15 minutes lower, play the role of by flavor protease inactivate and sterilizing.
In order to replace manually carrying out bundle hole to intestinal segment 100, realize that high efficiency pricks hole, as shown in Figures 2 to 4, institute to intestinal segment 100
State prick hole step using hole pricking device realize, the hole pricking device include rack 1, runner 2 and several for give intestinal segment 100 bundle
The pricker 3 in hole, the runner 2 are rotatably arranged in rack 1, several described 3 annular spaces of pricker are arranged at described turn
On wheel 2；Intestinal segment 100 drives the runner 2 to rotate when contacting and move with the runner 2.It is passed by 100 flow line production of intestinal segment
Movement when journey is passed through, drives runner 2 to rotate, and then the pricker 3 being arranged on runner 2 carries out bundle hole to intestinal segment 100.By institute
Movement of the power from intestinal segment 100 itself for stating the movement of runner 2, without additional setting motor driven runner 2, so that the bundle hole
Device has the characteristics that structure is simple.And due to being to replace worker to prick hole using mechanical, the spacing between pricker 3 and pricker 3
It is determining, so the bundle hole on intestinal segment 100 has bundle hole uniform, while there is no prick bundle more.
As shown in Figure 2 and Figure 5, it is preferable that be provided on the runner 2 for increasing rubbing between intestinal segment 100 and runner 2
Wipe the tread plate 21 of power.21 annular space of tread plate is arranged on the runner 2.
Preferably, the surface of the runner 2 and intestines product into contact is the arcwall face 23 of recess.When the intestinal segment 100 with
When the runner 2 contacts, the intestinal segment 100 is avoided to be detached from from 2 side of runner, guarantees the job stability for pricking hole.
Preferably, as shown in figure 3, the hole pricking device includes the first directive wheel 41 and second for guiding intestinal segment 100
Directive wheel 42；First directive wheel 41 and the second directive wheel 42 are U-shaped drop center wheel；The hole pricking device further includes for supporting
Top intestinal segment 100 supports sliding slot 43.First directive wheel 41 and the second directive wheel 42 make in 100 motion process of intestinal segment with institute
It states pricker 3 to keep avoiding intestinal segment 100 from shifting in the axial direction of the runner 2 positive position, guarantees to prick Kong Xiaoguo.It is described
The setting of sliding slot 43 is supported on the outside of the runner 2, it is described to support the surface that sliding slot 43 is contacted with intestinal segment 100 as shiny surface；Pass through
It supports sliding slot 43 to support with intestinal segment 100, so that intestinal segment 100 and the contact of the runner 2 are even closer, so that pricker 3 is pricked
Depth when hole is more uniform, avoids the phenomenon that pricker 3 jacks up intestinal segment 100 without puncturing.Simultaneously because supporting cunning
Slot 43 is supported with intestinal segment 100, so that the frictional force between intestinal segment 100 and runner 2 increases, in addition the cooperation with tread plate 21, into
One step avoids the generation of slipping phenomenon.
Preferably, as shown in figure 3, the hole pricking device pricked in the step of hole is two groups be oppositely arranged.Turn described in two
The distance between wheel 2 is less than the diameter of the intestinal segment 100.Such two groups of hole pricking devices simultaneously carry out 100 two sides of intestinal segment
Hole is pricked, and supports and makes intestinal segment 100 and the frictional force of the runner 2 sufficiently large in the two sides of intestinal segment 100, in addition and tread plate
21 cooperation avoids intestinal segment 100 and skids on runner 2.
Found during trial production, during carrying out bundle hole using runner 2, due to 3 length of pricker be it is fixed, with
The rotation of runner 2, the problem of the casing of intestinal segment 100 is scratched there is pricker 3；In order to promoted prick hole quality, described turn
It is provided with the cyclic annular accommodation space 24 with 2 coaxial line of runner on wheel 2, connection accommodation space 24 is provided on the runner 2
With extraneous through-hole 22, the pricker is contained in the through-hole 22；Preferably, the axis of the through-hole 22 and the runner 2
Axis intersection and the runner 2 axis it is vertical；The pricker 3 has reception position and operating position；It is set in the rack 1
It is equipped with rotatably and supports the pricker 3 to operating position and support wheel 5, the wheel 5 of supporting is arranged in the receiving sky
Between in 24.In this way, when the pricker 3 with it is described support wheel 5 support contact when, the pricker 3 is in running order, can be to intestines
Section 100 carries out bundle hole.As shown in Figures 3 to 6, intestinal segment 100 is first contacted with the runner 2, until described in the pricker 3 moves to
After supporting at wheel 5, the pricker 3 is in running order to carry out bundle hole to intestinal segment 100；When the pricker 3 is with 2 turns of the runner
It moves after supporting wheel 5 described in leaving, the pricker 3 returns to reception position.Since the pricker 3 is only in specific position to intestinal segment
100 prick hole, and movement of the pricker 3 on intestinal segment 100 is to be pierced into and extract, and lateral amplitude of fluctuation is smaller, so can be avoided thorn
Needle 3 scratches casing.
The depth that intestinal segment 100 is pierced into adjust pricker 3 is provided in the rack 1 as shown in Fig. 5 to Fig. 7 and Figure 10
For adjusting the regulating device 6 for supporting 5 positions of wheel；The regulating device 6 includes fixing seat 61, link block 62, guide rod
63, threaded rod 64 and limit base 65；The fixing seat 61 is made of one piece with the rack 1；The wheel 5 of supporting passes through shaft
It is connect with the link block 62；The threaded rod 64 is connected on the link block 62 by the limit base 65 and can be described
Rotation in limit base 65；Pilot hole 67 and threaded hole 68 are provided in the fixing seat 61, the guide rod 63 is slidably arranged in
In pilot hole 67, the threaded rod 64 is connect by screw thread with threaded hole 68；It is fixedly installed on the threaded rod 64 for driving
The hexagonal (hexagon)nut 641 of threaded rod 64 is moved, is also connected on the threaded rod 64 for the threaded rod 64 to be locked at fixing seat
Locking nut 66 on 61.The limit base 65 is fixedly connected by screw with link block 62；Use is additionally provided in the shaft
The limited blocks 69 of 5 abjection of wheel are supported described in the limitation, the limited block 69 passes through to be threadedly engaged with the shaft to be connect.Adjust institute
When stating the position for supporting wheel 5, first unscrew the locking nut 66 using spanner, then pass through 641 turns of the hexagonal (hexagon)nut with wrench
Move the threaded rod 64；The threaded rod 64 rotates in the threaded hole 68, thus realize that the position of link block 62 is adjusted, into
And the position that wheel 5 is supported described in realizing is adjusted.After adjusting, tighten the locking nut 66 limit the threaded rod 64 can not
Rotation.The guide rod 63 and the cooperation of the pilot hole 67 prevent the link block 62 from swinging, and play the role of guiding.
Preferably, the hexagonal (hexagon)nut 641 is integrally formed on threaded rod 64；The hexagonal (hexagon)nut 641 is also possible to
It is formed on threaded rod 64 by nut-welding.
As shown in Figures 6 to 9, the pricker 3 includes syringe needle 31, syringe 32 and spring 33；The syringe 32 is fixedly installed
In the through-hole 22 on the runner 2；One end of syringe 32 towards the intestinal segment 100 is provided with the needle point for the syringe needle 31
311 pass through cross needle passageway 321, be provided with fixture block 331 on the syringe needle 31, the spring 33 be set in needle passageway 321 with
On the syringe needle 31 between fixture block 331；When the pricker 3 is in reception position, the needle point 311 of the syringe needle 31 is to described
The distance of fixture block 331 is less than the length of the spring 33；When the pricker 3 is in operating position, the tail end of the syringe needle 31
It supports and contacts with the wheel 5 of supporting, the distance of needle point 311 to the fixture block 331 of the syringe needle 31 is greater than the spring 33
Length and the sum of the depth for crossing needle passageway 321.Preferably, the fixed form of through-hole 22 described in the syringe 32 is screw thread company
It connects fixed or connects and fixes.
When the pricker 3 is in receiving state, the tail end of the syringe needle 31 is not contacted with supporting with the wheel 5 of supporting,
The needle point 311 of the syringe needle 31 contracts inside the syringe 32 under the action of spring 33, and pricker 3 cannot be to intestinal segment 100 at this time
Carry out bundle hole；When the pricker 3 is in running order, the needle point 311 of the syringe needle 31 crosses needle passageway 321 across described, in fact
Bundle hole now is carried out to intestinal segment 100.
The pricker 3 cooperates with regulating device 6, the position of wheel 5 is supported by adjusting, so that the needle point of the syringe needle 31
311 are pierced into the depth difference of intestinal segment 100, and realization carries out bundle hole to the intestinal segment 100 of different specification size, increases the hole pricking device
Adaptability.
As shown in Figure 8 and Figure 9, the pricker 3 pops up under the action of spring 33 in order to prevent, it is preferable that the syringe
The end cap 34 for preventing syringe needle 31 from deviating from from syringe 32 and passing through for the tail end of the syringe needle 31 is additionally provided on 32.
Preferably, as shown in figure 11, in order to reduce syringe needle 31 tail end and it is described support wheel 5 contact resistance, the needle
First 31 tail end is spherical crown surface 312.
Above-described embodiment and schema and non-limiting product form and style of the invention, any technical field it is common
The appropriate changes or modifications that technical staff does it all should be regarded as not departing from patent category of the invention.
Claims (10)
1. a kind of preparation process using flavor protease production sausage series product, which is characterized in that its processing step is as follows:
A, the lean meat in high quality pig back leg portion, the fat meat at pig back sorting: are chosen；
B, preliminary working: lean meat and fat meat strand are cut into small pieces with meat grinder；
C, spice and marinated: by lean meat, fat meat, edible salt, spice, flavor protease, nitrite and water are in blender
In stir；
D, filling: to carry out bowel lavage with sausage filler, the intestinal segment of 10-15cm is divided into cotton cord；
E, it pricks hole: bundle hole being carried out to canned intestinal segment using hole pricking device；
F, drying and boiling: the intestinal segment after forming is placed and is toasted in 50-55 degrees Celsius of dryer, intestines are dried to
Section surface is dry；Then it is transferred to digester, it is first boiling 3-4 hours lower at 50-55 degrees Celsius；Again in 75-80 degrees Celsius of lower boiling
15 minutes；
G, the intestinal segment after boiling in step f cooling: is cooled down into drying overnight；
H, it is vacuum-packed: being packed using vacuum packaging bag；
The wherein ingredient of sausage series product are as follows: lean meat 8kg, fat meat 2kg, edible salt 250g, spice 350g, flavor protease
0.15g, nitrite 1g, water 100g.
2. a kind of preparation process using flavor protease production sausage series product as described in claim 1, which is characterized in that
The bundle hole step using hole pricking device realize, the hole pricking device include rack, runner and several for give intestinal segment prick hole
Pricker, the runner is rotatably arranged in rack, several described pricker annular spaces are arranged on the runner；Intestines
Section is with the rotatable wheel contacts and while moving drives the runner to rotate.
3. a kind of preparation process using flavor protease production sausage series product as claimed in claim 2, which is characterized in that
The tread plate for increasing the frictional force between intestinal segment and runner is provided on the runner.
4. a kind of preparation process using flavor protease production sausage series product as claimed in claim 2, which is characterized in that
The hole pricking device includes the first directive wheel and the second directive wheel for guiding intestinal segment；First directive wheel and the second guiding
Wheel is U-shaped drop center wheel；The hole pricking device further includes supporting sliding slot for support intestinal segment.
5. a kind of preparation process using flavor protease production sausage series product as claimed in claim 2, which is characterized in that
The hole pricking device pricked in the step of hole is two groups be oppositely arranged.
6. a kind of preparation process using flavor protease production sausage series product as claimed in claim 2, which is characterized in that
The cyclic annular accommodation space with the runner coaxial line is provided on the runner, be provided on the runner connection accommodation space with
Extraneous through-hole, the pricker are contained in the through-hole；The pricker has reception position and operating position；In the rack
It is provided with rotatable and supports the pricker to the wheel of supporting of operating position, the wheel of supporting is arranged in the accommodation space
It is interior.
7. a kind of preparation process using flavor protease production sausage series product as claimed in claim 6, which is characterized in that
It is provided in the rack for adjusting the regulating device for supporting wheel position；The regulating device includes fixing seat, connection
Block, guide rod, threaded rod and limit base；The fixing seat is made of one piece with the rack；The wheel of supporting passes through shaft
It is connect with the link block；The threaded rod is connected on the link block by the limit base and can be in the limit base
Rotation；Pilot hole and threaded hole are provided in the fixing seat, the guide rod is slidably arranged in pilot hole, the threaded rod
It is connect by screw thread with threaded hole；The hexagonal (hexagon)nut for driving threaded rod, the screw thread are fixedly installed on the threaded rod
The locking nut for being locked at the threaded rod in fixing seat is also connected on bar.
8. a kind of preparation process using flavor protease production sausage series product as claimed in claim 6, which is characterized in that
The pricker includes syringe needle, syringe and spring；The syringe is fixed in the through-hole on the runner；The syringe direction
One end of intestinal segment, which is provided with, crosses needle passageway for what the needle point of the syringe needle passed through, is provided with fixture block, the spring on the syringe needle
It was set on the syringe needle between needle passageway and fixture block；When the pricker is in reception position, the needle point of the syringe needle
It is less than the length of the spring to the distance of the fixture block；When the pricker is in operating position, the tail end of the syringe needle with
The wheel of supporting supports contact, and the length that the distance of needle point to the fixture block of the syringe needle is greater than the spring crosses needle with described
The sum of the depth in channel.
9. a kind of preparation process using flavor protease production sausage series product as claimed in claim 8, which is characterized in that
The end cap for preventing syringe needle from deviating from from syringe and passing through for the tail end of the syringe needle is additionally provided on the syringe.
10. a kind of preparation process using flavor protease production sausage series product as claimed in claim 8, feature exist
In the tail end of the syringe needle is spherical crown surface.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811298636.3A CN109463651B (en) | 2018-11-02 | 2018-11-02 | Preparation process for preparing sausage series products by using flavourzyme |
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| CN201811298636.3A CN109463651B (en) | 2018-11-02 | 2018-11-02 | Preparation process for preparing sausage series products by using flavourzyme |
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| CN109463651B CN109463651B (en) | 2022-07-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140746A (en) * | 2019-06-04 | 2019-08-20 | 王兴杰 | A kind of convenient and fast sausage filler of operation that raw material is uniformly mixed |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN109463651B (en) | 2022-07-12 |
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