CN109463651B - Preparation process for preparing sausage series products by using flavourzyme - Google Patents

Preparation process for preparing sausage series products by using flavourzyme Download PDF

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Publication number
CN109463651B
CN109463651B CN201811298636.3A CN201811298636A CN109463651B CN 109463651 B CN109463651 B CN 109463651B CN 201811298636 A CN201811298636 A CN 201811298636A CN 109463651 B CN109463651 B CN 109463651B
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needle
sausage
pricking
wheel
hole
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CN109463651A (en
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林跃林
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Fujian Shunyang Food Co ltd
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Fujian Shunyang Food Co ltd
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    • 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

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  • 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 invention discloses a preparation process for preparing sausage series products by using flavourzyme, which comprises the following process steps: selecting materials, primarily processing, mixing materials, pickling, filling, punching, drying, cooking, cooling and vacuum packaging; the sausage series products comprise the following ingredients: 8kg of lean meat, 2kg of fat meat, 250g of edible salt, 350g of spices, 0.15g of flavourzyme, 1g of nitrite and 100g of water. After the structure is adopted, the preparation process for preparing the sausage series products by using the flavourzyme can increase the hydrolysis degree of protein by using the flavourzyme, so that the flavour of the sausage stuffing is increased, and the prepared sausage series products have the characteristics of easy absorption of nutrition and unique flavour. The cooking temperature is controlled at 50-55 ℃ firstly, which is beneficial to the hydrolysis of the flavor protease on protein, and then is controlled at 75-80 ℃ for 15 minutes, which plays a role in inactivating the flavor protease and sterilizing.

Description

Preparation process for preparing sausage series products by using flavourzyme
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process for preparing sausage series products by utilizing flavourzyme.
Background
The sausage is a cooked meat product which is popular with people, and has the characteristics of multiple product varieties and different product tastes. With the improvement of living standard of people, the requirements of people on the taste and quality of sausage products such as sausage and the like are higher and higher. How to improve the flavor and the nutritional value of the sausage section is a key direction for the research and development of sausage product manufacturers in recent years.
Protein degradation and fat degradation in the processing process play an important role in the formation of flavor substances, and the protein degradation and fat degradation paths in the processing process mainly comprise three paths of endogenous enzymes, microorganisms and oxidation. The action of the endogenous enzymes and the microorganisms is mainly to hydrolyze flavor precursors such as protein, fat and the like, but the action mechanism of the endogenous enzymes and the microorganisms is complex and is not easy to control, so that the production period of the fermented sausage is longer. In comparison, the addition of exogenous enzyme can accelerate the degradation of flavor precursors in the sausage processing process, and has been successful and precedent in the aspects of regulating and controlling the maturation of ham slices, the maturation of cured beef jerky (cured beef) and the preparation of ham flavor seasonings and milk flavor.
The production process of sausage products is basically automated, but there are still procedures that require manual operations, such as punching the sausage. After the meat paste is filled into the sausage casing, a small amount of air exists in the meat paste, and gas is generated in the fermentation process of the sausage section. These gases need to be vented through holes in the bowel segment. The defects of unstable pricking quality and high labor cost exist in manual pricking, and especially the problems of pricking leakage, pricking quantity and pricking breakage exist in manual pricking, so that the automatic assembly line production of products is seriously influenced.
In view of the above, the applicant has made an intensive study on the above defects in the prior art, and has developed the present invention.
Disclosure of Invention
The invention mainly aims to provide a preparation process for preparing sausage series products by utilizing flavourzyme, and the produced sausage products have the characteristics of easy absorption of nutrient substances and strong fragrance.
In order to achieve the above purpose, the solution of the invention is:
a preparation process for preparing sausage series products by using flavourzyme comprises the following process steps:
a. selecting lean meat at the rear leg part of a high-quality pig and fat meat at the back part of the pig;
b. primary processing: mincing lean meat and fat meat into small pieces by a meat mincer;
c. mixing and pickling: fully and uniformly stirring lean meat, fat meat, edible salt, spices, flavourzyme, nitrite and water in a stirrer;
d. filling: performing sausage filling with a sausage filling machine, and dividing into 10-15cm sections with cotton ropes;
e. hole punching: pricking the filled sausage sections by using a pricking device;
f. drying and cooking: placing the formed sausage section into a dryer at 50-55 ℃ for baking until the surface of the sausage section is dried; then transferring the mixture into a cooking pot, and cooking the mixture for 3 to 4 hours at 50 to 55 ℃; then cooking for 15 minutes at 75-80 ℃;
g. and (3) cooling: cooling and drying the steamed sausage section obtained in the step f overnight;
h. and (3) vacuum packaging: packaging with a vacuum packaging bag;
the sausage series products comprise the following ingredients: 8kg of lean meat, 2kg of fat meat, 250g of edible salt, 350g of spices, 0.15g of flavourzyme, 1g of nitrite and 100g of water.
Further, the Flavourzyme is Flavourzyme 500 MG.
Furthermore, the hole pricking step is realized by adopting a hole pricking device, the hole pricking device comprises a rack, a rotating wheel and a plurality of pricking pins for pricking the intestinal sections, the rotating wheel is rotatably arranged on the rack, and the pricking pins are annularly arranged on the rotating wheel at intervals; the sausage section is in contact with the rotating wheel and drives the rotating wheel to rotate when moving.
Furthermore, the runner is provided with an anti-slip strip for increasing the friction force between the sausage section and the runner.
Further, the hole pricking device comprises a first guide wheel and a second guide wheel for guiding the intestine section; the first guide wheel and the second guide wheel are both U-shaped groove wheels; the hole pricking device also comprises a propping chute for propping against the intestinal segment.
Furthermore, the hole pricking devices in the hole pricking step are two groups which are oppositely arranged.
Furthermore, an annular accommodating space coaxial with the rotating wheel is arranged on the rotating wheel, a through hole for communicating the accommodating space with the outside is formed in the rotating wheel, and the puncture needle is accommodated in the through hole; the puncture needle has a storage position and a working position; the stand is provided with a rotatable abutting wheel which abuts the pricking pin to a working position, and the abutting wheel is arranged in the accommodating space.
Furthermore, an adjusting device for adjusting the position of the abutting wheel is arranged on the rack; the adjusting device comprises a fixed seat, a connecting block, a guide rod, a threaded rod and a limiting seat; the fixed seat and the frame are integrally formed; the propping wheel is connected with the connecting block through a rotating shaft; the threaded rod is connected to the connecting block through the limiting seat and can rotate in the limiting seat; the fixed seat is provided with a guide hole and a threaded hole, the guide rod is arranged in the guide hole in a sliding manner, and the threaded rod is connected with the threaded hole through threads; the fixed hexagon nut that is used for driving the threaded rod that is provided with on the threaded rod, still be connected with on the threaded rod and be used for with the locking nut of threaded rod locking on the fixing base.
Further, the puncture needle comprises a needle head, a needle cylinder and a spring; the needle cylinder is fixedly arranged in the through hole on the rotating wheel; one end of the needle cylinder facing the intestinal section is provided with a needle passing channel for the needle point of the needle head to pass through, the needle head is provided with a clamping block, and the spring is sleeved on the needle head between the needle passing channel and the clamping block; when the puncture needle is in the storage position, the distance from the needle tip of the needle to the fixture block is smaller than the length of the spring; when the puncture needle is in a working position, the tail end of the needle head is in abutting contact with the abutting wheel, and the distance from the needle tip of the needle head to the fixture block is greater than the sum of the length of the spring and the depth of the needle passing channel.
Furthermore, the syringe is also provided with an end cover which is used for preventing the needle head from falling off the syringe and can be used for the tail end of the needle head to pass through.
Furthermore, the tail end of the needle head is a spherical crown surface.
After the structure is adopted, the preparation process for preparing the sausage series products by using the flavourzyme can increase the hydrolysis degree of protein by using the flavourzyme, so that the flavour of the sausage stuffing is increased, and the prepared sausage series products have the characteristics of easy absorption of nutrition and unique flavour. The cooking temperature is controlled at 50-55 ℃ firstly, which is beneficial to the flavor protease to hydrolyze the protein, and then is controlled at 75-80 ℃ for 15 minutes, which plays the roles of inactivating the flavor protease and sterilizing.
Drawings
FIG. 1 is a flow chart of a preparation process of producing sausage series products by using flavourzyme.
Fig. 2 is a schematic structural view of the puncturing device of the present invention.
Fig. 3 is a schematic view of the puncturing devices arranged oppositely.
Fig. 4 is a schematic view of the puncturing device engaged with the first and second guide wheels.
Fig. 5 is a schematic structural view of a pricking device with an adjusting device.
Fig. 6 is a schematic sectional structure view of the puncture device.
Fig. 7 is a schematic sectional structure view of the adjusting device.
Fig. 8 is an enlarged schematic view of a portion a of fig. 6.
FIG. 9 is an exploded view of the lancet.
Fig. 10 is a schematic perspective view of the adjusting device.
Fig. 11 is a schematic view of the structure of the needle.
In the figure: a section of intestine 100; a frame 1; a rotating wheel 2; the antislip strips 21; a through hole 22; an arcuate surface 23; the accommodating space 24; a pricking pin 3; a needle 31; a needle tip 311; a spherical crown surface 312; a syringe 32; a needle passage 321; a spring 33; a latch block 331; an end cap 34; the first guide wheel 41; a second guide wheel 42; a butting sliding groove 43; a propping wheel 5; an adjusting device 6; a fixed base 61; a connecting block 62; a guide rod 63; threaded rod 64; a hexagonal nut 641; a limiting seat 65; a lock nut 66; a guide hole 67; a threaded hole 68; a stop block 69.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
As shown in fig. 1 to 11, the present invention relates to a preparation process for preparing sausage series products by using flavourzyme, which comprises the following steps:
8kg of lean meat, 2kg of fat meat, 250g of edible salt, 350g of spices, 0.15g of Flavourzyme Flavourzyme 500MG, 1g of nitrite and 100g of water; mincing the lean meat and the fat meat into small pieces by using a meat mincer, and then fully and uniformly stirring the lean meat, the fat meat, the edible salt, the spices, the flavourzyme, the nitrite and the water in a stirrer; then, performing sausage filling by using a sausage filling machine, and dividing into 10-15cm sausage sections 100 by using cotton ropes; pricking the filled sausage section 100 by using a pricking device; placing the formed sausage section 100 into a dryer at 50-55 ℃ for baking until the surface of the sausage section 100 is dried; then transferring the mixture into a cooking pot, and cooking the mixture for 3 to 4 hours at 50 to 55 ℃; then cooking for 15 minutes at 75-80 ℃; cooling and drying the steamed sausage section 100 overnight; and packaging by using a vacuum packaging bag.
Therefore, according to the preparation process for preparing the sausage series products by using the flavourzyme, the flavourzyme can increase the hydrolysis degree of protein, so that the flavour of the 100-piece sausage stuffing is increased, and the prepared sausage series products have the characteristics of easy nutrition absorption and unique flavour. The cooking temperature is controlled at 50-55 ℃ firstly, which is beneficial to the flavor protease to hydrolyze the protein, and then is controlled at 75-80 ℃ for 15 minutes, which plays the roles of inactivating the flavor protease and sterilizing.
In order to replace manual hole pricking of the sausage section 100 and realize efficient hole pricking of the sausage section 100, as shown in fig. 2 to 4, the hole pricking step is realized by using a hole pricking device, the hole pricking device comprises a frame 1, a rotating wheel 2 and a plurality of pricking pins 3 for pricking the sausage section 100, the rotating wheel 2 is rotatably arranged on the frame 1, and the pricking pins 3 are annularly arranged on the rotating wheel 2 at intervals; the sausage section 100 is contacted with the rotating wheel 2 and drives the rotating wheel 2 to rotate when moving. The rotating wheel 2 is driven to rotate by the movement of the sausage section 100 in the production line production and conveying process, and the pricker 3 arranged on the rotating wheel 2 pricks the sausage section 100. Because the power of the motion of the rotating wheel 2 comes from the motion of the sausage section 100, a motor is not required to be additionally arranged to drive the rotating wheel 2, and the hole pricking device has the characteristic of simple structure. Moreover, because a machine is used for pricking holes instead of workers, and the distance between the pricking pins 3 is determined, the pricking holes on the sausage section 100 have the advantages of uniform pricking holes and no defects of multiple pricks and missed pricks.
As shown in fig. 2 and 5, the runner 2 is preferably provided with anti-slip strips 21 for increasing the friction between the sausage portion 100 and the runner 2. The anti-skid strips 21 are arranged on the runner 2 at intervals in a ring shape.
Preferably, the surface of the wheel 2 in contact with the sausage product is a concave arc-shaped surface 23. When the sausage section 100 is in contact with the rotating wheel 2, the sausage section 100 is prevented from being separated from the side of the rotating wheel 2, and the working stability of hole pricking is ensured.
Preferably, as shown in fig. 3, the hole pricking device comprises a first guide wheel 41 and a second guide wheel 42 for guiding the intestine section 100; the first guide wheel 41 and the second guide wheel 42 are both U-shaped groove wheels; the hole pricking device further comprises a propping chute 43 for propping against the intestine section 100. The first guide wheel 41 and the second guide wheel 42 keep the position aligned with the pricking pin 3 in the movement process of the sausage section 100, so that the sausage section 100 is prevented from shifting in the axial direction of the rotating wheel 2, and the hole pricking effect is ensured. The propping chute 43 is arranged on the outer side of the rotating wheel 2, and the surface of the propping chute 43, which is in contact with the sausage section 100, is a smooth surface; by abutting the abutting sliding groove 43 against the sausage section 100, the sausage section 100 is in closer contact with the rotating wheel 2, so that the pricking pin 3 has more uniform depth when pricking holes, and the phenomenon that the pricking pin 3 jacks up the sausage section 100 without pricking is avoided. Meanwhile, the abutting sliding groove 43 abuts against the sausage section 100, so that the friction force between the sausage section 100 and the rotating wheel 2 is increased, and the slipping phenomenon is further avoided by the cooperation of the abutting sliding groove 43 and the anti-slipping strip 21.
Preferably, as shown in fig. 3, the pricking devices in the pricking step are two sets which are oppositely arranged. The distance between the two wheels 2 is smaller than the diameter of the intestine section 100. Two sets of device of pricking are like this pricked the hole simultaneously to intestines section 100 both sides to support and make intestines section 100 and runner 2's frictional force is enough big in the both sides of intestines section 100, and with the cooperation of antislip strip 21, avoided intestines section 100 to skid on runner 2.
In the process of trial production of the product, the pricking process by using the rotating wheel 2 is found to have the problem that the casing of the sausage section 100 is torn by the pricking pin 3 along with the rotation of the rotating wheel 2 because the pricking pin 3 is fixed in length; in order to improve the quality of the pricking hole, an annular accommodating space 24 coaxial with the rotating wheel 2 is arranged on the rotating wheel 2, a through hole 22 for communicating the accommodating space 24 with the outside is arranged on the rotating wheel 2, and the pricking pin is accommodated in the through hole 22; preferably, the axis of the through hole 22 intersects the axis of the runner 2 and the axis of the runner 2 is perpendicular; the lancet needle 3 has a storage position and a working position; the stand 1 is provided with an abutting wheel 5 which can rotate and abuts the felting needles 3 to a working position, and the abutting wheel 5 is arranged in the accommodating space 24. Thus, when the lancet needle 3 is in abutting contact with the abutting wheel 5, the lancet needle 3 is in the working position and can pierce the intestinal section 100. As shown in fig. 3 to 6, the sausage section 100 is firstly contacted with the rotating wheel 2 until the pricking pin 3 is moved to the abutting wheel 5, and then the pricking pin 3 is in the working position to prick the sausage section 100; after needles 3 have left abutment wheel 5 as rotating wheel 2 rotates, needles 3 return to the retracted position. Since the pricking pin 3 only punctures the sausage section 100 at a specific position, the movement of the pricking pin 3 on the sausage section 100 is pricking and pulling, the transverse swinging amplitude is small, so that the pricking pin 3 can be prevented from scratching the sausage casing.
In order to adjust the depth of the pricking pin 3 penetrating the sausage portion 100, as shown in fig. 5-7 and 10, the frame 1 is provided with an adjusting device 6 for adjusting the position of the propping wheel 5; the adjusting device 6 comprises a fixed seat 61, a connecting block 62, a guide rod 63, a threaded rod 64 and a limiting seat 65; the fixed seat 61 is formed by integrally forming with the frame 1; the jacking wheel 5 is connected with the connecting block 62 through a rotating shaft; the threaded rod 64 is connected to the connecting block 62 through the limiting seat 65 and can rotate in the limiting seat 65; the fixed seat 61 is provided with a guide hole 67 and a threaded hole 68, the guide rod 63 is slidably arranged in the guide hole 67, and the threaded rod 64 is connected with the threaded hole 68 through threads; a hexagonal nut 641 for driving the threaded rod 64 is fixedly arranged on the threaded rod 64, and a locking nut 66 for locking the threaded rod 64 on the fixed seat 61 is further connected to the threaded rod 64. The limiting seat 65 is fixedly connected with the connecting block 62 through a screw; the rotating shaft is further provided with a limiting block 69 used for limiting the ejection pushing wheel 5 to be disengaged, and the limiting block 69 is connected with the rotating shaft in a threaded fit mode. When the position of the ejection wheel 5 is adjusted, a wrench is used to unscrew the lock nut 66, and then the wrench is used to rotate the threaded rod 64 through the hexagonal nut 641; the threaded rod 64 rotates in the threaded hole 68, so that the position of the connecting block 62 and thus the position of the thrust wheel 5 is adjusted. After the adjustment is completed, the threaded rod 64 is restricted from rotating by tightening the lock nut 66. The guide rod 63 and the guide hole 67 cooperate to prevent the connecting block 62 from swinging, thereby playing a guiding role.
Preferably, the hexagonal nut 641 is integrally formed on the threaded rod 64; hexagonal nut 641 may be formed by welding a nut to threaded rod 64.
As shown in fig. 6 to 9, the lancet needle 3 comprises a needle 31, a barrel 32 and a spring 33; the needle cylinder 32 is fixedly arranged in the through hole 22 on the rotating wheel 2; one end of the needle cylinder 32 facing the intestine section 100 is provided with a needle passing channel 321 through which the needle point 311 of the needle head 31 passes, the needle head 31 is provided with a clamping block 331, and the spring 33 is sleeved on the needle head 31 between the needle passing channel 321 and the clamping block 331; when the puncture needle 3 is in the storage position, the distance from the needle tip 311 of the needle 31 to the fixture block 331 is less than the length of the spring 33; when the puncture needle 3 is in the working position, the tail end of the needle 31 is in abutting contact with the abutting wheel 5, and the distance from the needle point 311 of the needle 31 to the fixture block 331 is greater than the sum of the length of the spring 33 and the depth of the needle passing channel 321. Preferably, the needle cylinder 32 is fixed to the through hole 22 by a screw connection or a snap connection.
When the puncture needle 3 is in the storage position, the tail end of the needle 31 and the abutting wheel 5 are not in abutting contact, the needle tip 311 of the needle 31 is retracted inside the needle cylinder 32 under the action of the spring 33, and the puncture needle 3 cannot puncture the sausage section 100; when the puncture needle 3 is in the working position, the needle point 311 of the needle 31 passes through the needle passing channel 321, and the puncture of the intestinal segment 100 is realized.
The pricking pin 3 is matched with the adjusting device 6, and the positions of the propping wheels 5 are adjusted, so that the depths of the needle points 311 of the needle heads 31 penetrating into the sausage sections 100 are different, the sausage sections 100 with different specifications and sizes are pricked, and the adaptability of the pricking device is improved.
In order to prevent the lancet needle 3 from being ejected by the spring 33, as shown in fig. 8 and 9, the barrel 32 is preferably further provided with an end cap 34 for preventing the needle 31 from being pulled out of the barrel 32 and allowing the tail end of the needle 31 to pass through.
Preferably, as shown in fig. 11, in order to reduce the contact resistance between the tail end of the needle 31 and the abutting wheel 5, the tail end of the needle 31 is a spherical crown surface 312.
The above embodiments and drawings are not intended to limit the form and style of the present invention, and any suitable changes or modifications thereof by those skilled in the art should be considered as not departing from the scope of the present invention.

Claims (3)

1. A preparation process for preparing sausage series products by utilizing flavourzyme is characterized by comprising the following process steps:
a. selecting lean meat at the rear leg part of a high-quality pig and fat meat at the back part of the pig;
b. primary processing: mincing lean meat and fat meat into small pieces by a meat mincer;
c. mixing and pickling: fully and uniformly stirring lean meat, fat meat, edible salt, spices, flavourzyme, nitrite and water in a stirrer;
d. filling: performing sausage filling with a sausage filling machine, and dividing into 10-15cm sections with cotton ropes;
e. hole punching: pricking the filled sausage sections by using a pricking device;
f. drying and cooking: placing the formed sausage section in a dryer at 50-55 ℃ for baking until the surface of the sausage section is dried; then transferring the mixture into a cooking pot, and cooking the mixture for 3 to 4 hours at 50 to 55 ℃; then cooking for 15 minutes at 75-80 ℃;
g. and (3) cooling: cooling and drying the steamed sausage section obtained in the step f overnight;
h. and (3) vacuum packaging: packaging with a vacuum packaging bag;
the sausage series products comprise the following ingredients: 8kg of lean meat, 2kg of fat meat, 250g of edible salt, 350g of spices, 0.15g of flavourzyme, 1g of nitrite and 100g of water;
the hole pricking step is realized by adopting a hole pricking device, the hole pricking device comprises a rack, a rotating wheel and a plurality of pricking pins for pricking the intestinal sections, the rotating wheel is rotatably arranged on the rack, and the pricking pins are annularly and alternately arranged on the rotating wheel; the sausage section is in contact with the rotating wheel and drives the rotating wheel to rotate when moving; the rotating wheel is provided with an anti-slip strip for increasing the friction force between the sausage section and the rotating wheel;
the hole pricking device comprises a first guide wheel and a second guide wheel which are used for guiding the intestinal section; the first guide wheel and the second guide wheel are both U-shaped groove wheels; the hole pricking device also comprises a propping chute for propping against the intestinal section;
the rotating wheel is provided with an annular accommodating space coaxial with the rotating wheel, the rotating wheel is provided with a through hole for communicating the accommodating space with the outside, and the puncture needle is accommodated in the through hole; the puncture needle is provided with a storage position and a working position; the stand is provided with a rotatable propping wheel which props the felting needle to a working position, and the propping wheel is arranged in the accommodating space; after the pricking pin moves to the abutting wheel, the pricking pin is in a working position to prick the intestinal section; when the pricking pin leaves the abutting wheel along with the rotation of the rotating wheel, the pricking pin returns to the storage position;
the frame is provided with an adjusting device for adjusting the position of the propping wheel; the adjusting device comprises a fixed seat, a connecting block, a guide rod, a threaded rod and a limiting seat; the fixed seat and the frame are integrally formed; the jacking wheel is connected with the connecting block through a rotating shaft; the threaded rod is connected to the connecting block through the limiting seat and can rotate in the limiting seat; the fixed seat is provided with a guide hole and a threaded hole, the guide rod is arranged in the guide hole in a sliding manner, and the threaded rod is connected with the threaded hole through threads; a hexagonal nut used for driving the threaded rod is fixedly arranged on the threaded rod, and a locking nut used for locking the threaded rod on the fixed seat is also connected to the threaded rod;
the puncture needle comprises a needle head, a needle cylinder and a spring; the needle cylinder is fixedly arranged in the through hole on the rotating wheel; one end of the needle cylinder facing the intestinal section is provided with a needle passing channel for the needle point of the needle head to pass through, the needle head is provided with a clamping block, and the spring is sleeved on the needle head between the needle passing channel and the clamping block; when the puncture needle is in the storage position, the distance from the needle tip of the needle to the fixture block is smaller than the length of the spring; when the puncture needle is in a working position, the tail end of the needle head is in abutting contact with the abutting wheel, and the distance from the needle tip of the needle head to the fixture block is greater than the sum of the length of the spring and the depth of the needle passing channel.
2. The process according to claim 1, wherein the barrel is further provided with an end cap for preventing the needle from being removed from the barrel and allowing the tail end of the needle to pass through.
3. The process according to claim 1, wherein the end of the needle is a spherical cap.
CN201811298636.3A 2018-11-02 2018-11-02 Preparation process for preparing sausage series products by using flavourzyme Active CN109463651B (en)

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Application Number Priority Date Filing Date Title
CN201811298636.3A CN109463651B (en) 2018-11-02 2018-11-02 Preparation process for preparing sausage series products by using flavourzyme

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Application Number Priority Date Filing Date Title
CN201811298636.3A CN109463651B (en) 2018-11-02 2018-11-02 Preparation process for preparing sausage series products by using flavourzyme

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