CN109497441A - A kind of preparation method with mango fragrance sausage - Google Patents
A kind of preparation method with mango fragrance sausage Download PDFInfo
- Publication number
- CN109497441A CN109497441A CN201811433840.1A CN201811433840A CN109497441A CN 109497441 A CN109497441 A CN 109497441A CN 201811433840 A CN201811433840 A CN 201811433840A CN 109497441 A CN109497441 A CN 109497441A
- Authority
- CN
- China
- Prior art keywords
- mango
- sausage
- parts
- preparation
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to sausage preparation technical field, specially a kind of preparation method with mango fragrance sausage.Method includes the following steps: 1) preparation of raw material mango fourth；2) preparation of raw meat；3) it mixes and rubs after ingredient: weighing raw material in proportion, then carry out ingredient；70-90 parts of lean pork, 10-30 parts of plump and sturdy pork, 1.50-1.60 parts of salt, 4.0-4.4 parts of white sugar, 5.2-5.6 parts of mango fourth, 0.30-0.34 parts of white wine, 0.03-0.04 parts of nisin, 0.012-0.013 parts of spice, 0.3-0.34 parts of carragheen, 0.036-0.04 parts of D-araboascorbic acid sodium；4) bowel lavage；5) drying etc..The sausage being prepared using this method increases the distinctive nutritional ingredient of mango of 3-6%, and without B(a) P exists, and special taste is full of nutrition.
Description
Technical field
The invention belongs to sausage preparation technical field, specially a kind of preparation method with mango fragrance sausage.
Background technique
Sausage is commonly called as sausage, refers to using meat as raw material, cuts and be twisted into fourth, is equipped with auxiliary material, pour into beaters' skin it is fermented, at
Ripe dry manufactured distinct Chinese characteristics meat products, is the major class product that kind is most in China Meat product.When prepared by Chinese sausage
Between for a long time, about initiative before the Northern and Southern Dynasties, beginning see that " enema " for being loaded in Northern Wei Dynasty Important Arts for the People's Welfare, method are spread so far, still
Obtain liking for many people.
But as the improvement of people's living standards, requirement of the people to food is also higher and higher.And fruit is also people
One of food liked is prepared all right with fruity sausage if sausage can be added fruit.Currently on the market
Also there is the appearance of Fruity sausage, such as in CN00110578.7, can add such as pineapple, orange and honey peach, but be wherein
It will be added after the juicing of pineapple, orange and honey peach, and joined a large amount of starch and essence.Pineapple, orange and honey peach squeeze
After juice, it is not able to maintain its nutrition after processing for a long time, the fragrance in sausage with fruit, and starch can not be made
Addition can make sausage mouthfeel of tasting not good enough, have silty sense, more starch, Chinese style can just be added in typically Western-style bowel lavage
Starch is added without in sausage.
In addition, common sausage is in production and processing and storage, nutritional ingredient is lost, and is not obtained reinforcing and is mended
It repays.
Summary of the invention
The present invention exactly against the above technical problems, provides a kind of preparation method with mango fragrance sausage, using this
The sausage that method is prepared increases the distinctive nutritional ingredient of mango of 3-6%, and without B(a) P presence, special taste, nutrition
It is abundant.
In order to realize the above goal of the invention, the specific technical proposal of the invention is:
A kind of preparation method with mango fragrance sausage, method includes the following steps:
1) preparation of raw material mango fourth
1.1) select it is fresh full, without rot, no disease and pests harm and mango without obvious machinery wound are raw material, preferably selection dry matter contains
Amount is high, and meat thickness is tender, fiber is few, core is small and flat thin, color cadmium yellow, the kind of raciness.Maturity becomes preferably with 8~9, mature
Color and the flavor for spending low then mango are poor, overdone, are easy rotten.Then mango is poured into flowing Rinsing Area and is cleaned one by one
Completely, unqualified fruit is further rejected, last size classification drains away the water in plastic crate；
1.2) crust is manually pruned with stainless steel knife, rejects scabbing, it is desirable that surface modifies smooth, and without obvious corner angle, crust must
It must remove；Because containing more tannin in pericarp, does not cut such as only, be easy to produce brown stain in process, influence finished product color.
The fruit stone of residual pulp can send to mashing juice.
1.3) it first will be uniformly placed on sieve through step 1.2) treated raw material, then sieve is put into togerther in dryer and is carried out
Evenly drying, at 70~75 DEG C, the later period is controlled at 60~65 DEG C for dry initial stage temperature control.It is 15% to moisture content in product
It is taken out when~18%；Drying process pays attention to changing the operation such as sieve, overturning, rewetting.
1.4) product after drying is placed in closed container and is eased back, time about 2~3d keeps each section water content balanced, quality
Softness, then be cut into 0.8-1.0cm particle it is stand-by；
2) preparation of raw meat
2.1) lean pork for selecting fresh high-quality is primary raw material, then makees auxiliary material with a certain amount of plump and sturdy pork；Lean pork
It is both needed to plump and sturdy pork in temperature 0-4 C, wind speed 0.5-1.5m/ seconds, the processing of acid discharge in 24 hours is carried out under relative humidity 92-95%.
The preferably forward and backward das Beinfleisch of lean pork；Plump and sturdy pork preferably uses ridge fat meat.
2.2) lean pork and plump and sturdy pork chosen in step 2.1) removed the peel, remove fascia, boned, remove hemostasis, gone
Withered meat and lymph is gone to handle；It removes around musculature again and internal tendon, os osseum and cartilage, extravasated blood, lymph node etc..So
Manual segmentation is carried out afterwards, it is cut into small item with cutting machine (blade spacing 5cm) or fritter is stand-by；Wherein fat meat must be cut into 1 li
The fat meat fourth of rice or so, fat meat fourth requires granular quadrangle clearly demarcated, uniform in size.
2.3) plump and sturdy pork is handled: fat meat fourth is poured into 50-60 DEG C of hot water and scalded 3-5 minutes, then cleaned with cold water,
Impurity and greasy dirt are removed, keeps meat particle dry and comfortable, convenient for the infiltration for the taste that salts down.
3) it mixes and rubs after ingredient:
In parts by weight: 70-90 parts of lean pork, 10-30 parts of plump and sturdy pork, 1.50-1.60 parts of salt, 4.0-4.4 parts of white sugar, awns
5.2-5.6 parts of fruit fourth, 0.30-0.34 parts of white wine, 0.03-0.04 parts of nisin, 0.012-0.013 parts of spice, card
Draw glue 0.3-0.34 parts, 0.036-0.04 parts of D-araboascorbic acid sodium.
The mango fourth that will be prepared in step 1), spare lean pork and plump and sturdy pork and auxiliary material are (remaining in step 2
Be auxiliary material) pour into vacuum tumbler, vacuum degree be 0.05MPa under conditions of positive and negative direction each tumbling spice 5 minutes,
Obtain mango fresh sausage meat；
4) bowel lavage: the mixed mango fresh sausage meat mixed pours into vacuum sausage filler hopper, is 0.04- in vacuum degree
0.055Mpa, sausage length carry out quantitative bowel lavage under conditions of being 26-28cm；
5) it air-dries: canned mango sausage being cleaned with 30 DEG C -40 DEG C of warm water, then wet intestines are hung on air-dry frame, are pushed away
Enter in the withering house with uniform circulation condition and air-dry sausage, air-dry time preferred 12-15 days, is down to moisture
38% or less to obtain the final product.
Preferably, the moisture content of superfine product sausage is lower than 25%, top grade is lower than 30%, and regular grade is lower than 38%, so
The moisture of sausage can be controlled as needed.
It can also finally be packed:
Packing inside bag disinfection: packing inside bag must use after ozonization is handled 30 minutes.
Coding: the packaging bag after disinfection is stamped into " date of manufacture ", " product batch number " with ink recorder.
Metal detection: sausage is removed from air-dried vehicle by metal detection detection (metal detection examination criteria: iron≤
1.5mm, stainless steel≤2.5mm, non-ferric≤2.0mm).
Quantitative package: being weighed by production specification requirement, and net weight meets JJF107-2005 requirement.Weighing can also be used
The method of valuation sale.
Vacuum sealing bag: using moderately well-off vacuum sealing machine, heat-seal temperature " in ", " vacuum degree " 0.090-0.095Mpa, " it is interior plus
1.8-2.0 seconds or so hot time ", " external heating time " 1.0-1.8 seconds or so.
The positive effect of the present invention is embodied in:
(1), meat products adds fumigant or by sootiness, and polycyclic aromatic hydrocarbon compounds (PAHs) therein can make one or test and is dynamic
Object mutation, distortion or canceration.(PAHs) B(a in) P carcinogenicity is strong, and it accounts for whole Carcinogenic Polycyclic Aromatic Hydrocarbons 1%-20%.I
State's food hygiene law limits B(a) residual quantity of the P in meat products should be in 5 μ g/kg hereinafter, being prepared using the product
Sausage is without B(a) P presence.
(2), made Fruity sausage is in orange red, is free of fumigant, health, rich in the peculiar nutritional ingredient of fruit, battalion
It supports abundant.
(3), it is directly added fresh mango as raw material in sausage, will lead to the increase of sausage fillings moisture, increase wind
Dry period, the taste bad and aroma fades of product；And after air-drying, sausage external form is uneven, and appearance is not full round and smooth；With
Fresh mango makees raw material, and mango, which has been extruded, in pouring process is slurried, and by air-drying, mango nutrition can be lost more,
And dried mango is first made in mango by the application in advance, is added in sausage, and the generation of problem above is avoided.
Detailed description of the invention
Fig. 1 is the production procedure schematic diagram of heretofore described awns Fruity sausage.
Specific embodiment
In order to which the objects, technical solutions and advantages of the invention of application are more clearly understood, below with reference to specific embodiment party
The present invention is described in further detail for formula, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
Documented % in the application indicates its mass percentage unless otherwise specified；All raw materials in the application,
It is commercial product.
Embodiment 1:
A kind of preparation method with mango fragrance sausage, method includes the following steps:
1) preparation of raw material mango fourth
1.1) select it is fresh full, without rot, no disease and pests harm and mango without obvious machinery wound are raw material, preferably selection dry matter contains
Amount is high, and meat thickness is tender, fiber is few, core is small and flat thin, color cadmium yellow, the kind of raciness.Maturity becomes preferably with 8~9, mature
Color and the flavor for spending low then mango are poor, overdone, are easy rotten.Then mango is poured into flowing Rinsing Area and is cleaned one by one
Completely, unqualified fruit is further rejected, last size classification drains away the water in plastic crate；
1.2) crust is manually pruned with stainless steel knife, rejects scabbing, it is desirable that surface modifies smooth, and without obvious corner angle, crust must
It must remove；Because containing more tannin in pericarp, does not cut such as only, be easy to produce brown stain in process, influence finished product color.
The fruit stone of residual pulp can send to mashing juice.
1.3) it first will be uniformly placed on sieve through step 1.2) treated raw material, then sieve is put into togerther in dryer and is carried out
Evenly drying, at 70 DEG C, the later period is controlled at 60 DEG C for dry initial stage temperature control.It is taken out when moisture content in product is 15%；
Drying process pays attention to changing the operation such as sieve, overturning, rewetting.
1.4) product after drying is placed in closed container and is eased back, time about 2d keeps each section water content balanced, and quality is soft
It is soft, then be cut into 0.8-1.0cm particle it is stand-by；
2) preparation of raw meat
2.1) lean pork for selecting fresh high-quality is primary raw material, then makees auxiliary material with a certain amount of plump and sturdy pork；Lean pork
It is both needed to plump and sturdy pork in temperature 0-4 C, wind speed 0.5-1.5m/ seconds, the processing of acid discharge in 24 hours is carried out under relative humidity 92-95%.
The preferably forward and backward das Beinfleisch of lean pork；Plump and sturdy pork preferably uses ridge fat meat.
2.2) lean pork and plump and sturdy pork chosen in step 2.1) removed the peel, remove fascia, boned, remove hemostasis, go to dry up
Meat and lymph is gone to handle；It removes around musculature again and internal tendon, os osseum and cartilage, extravasated blood, lymph node etc..Then into
Row segmentation by hand, is cut into small item with cutting machine (blade spacing 5cm) for it or fritter is stand-by；Wherein fat meat must be cut into 1 centimetre of left side
Right fat meat fourth, fat meat fourth requires granular quadrangle clearly demarcated, uniform in size.
2.3) plump and sturdy pork is handled: fat meat fourth being poured into 50 DEG C or so of hot water and is scalded 3-5 minutes, then washed with cold water
Only, impurity and greasy dirt are removed, keeps meat particle dry and comfortable, convenient for the infiltration for the taste that salts down.
3) it mixes and rubs after ingredient:
In parts by weight: 80 parts of lean pork, 20 parts of plump and sturdy pork, 1.55 parts of salt, 4.2 parts of white sugar, 5.4 parts of mango fourth, white wine
0.32 part, 0.035 part of nisin, 0.0125 part of spice (pepper powder), 0.32 part of carragheen, D-araboascorbic acid
0.0368 part of sodium.
The mango fourth that will be prepared in step 1), spare lean pork and plump and sturdy pork and auxiliary material are (remaining in step 2
Be auxiliary material) pour into vacuum tumbler, vacuum degree be 0.05MPa under conditions of positive and negative direction each tumbling spice 5 minutes,
Obtain mango fresh sausage meat；
4) bowel lavage: the mixed mango fresh sausage meat mixed pours into vacuum sausage filler hopper, is 0.04Mpa, sausage in vacuum degree
Length carries out quantitative bowel lavage under conditions of being 26-28cm；
5) it air-dries: canned mango sausage being cleaned with 30 DEG C or so of warm water, then hangs over wet intestines on air-dry frame, be pushed into
Sausage is air-dried in withering house with uniform circulation condition, air-dry time preferred 12-15 days, is down to 38% to moisture
Below to obtain the final product.
Packaging:
Packing inside bag disinfection: packing inside bag must use after ozonization is handled 30 minutes.
Coding: the packaging bag after disinfection is stamped into " date of manufacture ", " product batch number " with ink recorder.
Metal detection: sausage is removed from air-dried vehicle by metal detection detection (metal detection examination criteria: iron≤
1.5mm, stainless steel≤2.5mm, non-ferric≤2.0mm).
Quantitative package: being weighed by production specification requirement, and net weight meets JJF107-2005 requirement.Weighing can also be used
The method of valuation sale.
Vacuum sealing bag: using moderately well-off vacuum sealing machine, heat-seal temperature " in ", " vacuum degree " 0.090-0.095Mpa, " it is interior plus
1.8-2.0 seconds or so hot time ", " external heating time " 1.0-1.8 seconds or so.
Raw material should meet the requirement of 9959.1-2001 standard of GB/T.
Food additives: the requirement of 2760-2014 standard of Ying Fuhe GB.
Auxiliary material: the requirement according to 23493 standard of GB/T and company to auxiliary material executes.
Casing: meet 7740-2006 natural casing of GB/T or 10373-2004(GB of SB/T 14967-20015) glue
The requirement of collagen albumen sausage casing standard.
Embodiment 2:
A kind of preparation method with mango fragrance sausage, method includes the following steps:
1) preparation of raw material mango fourth
1.1) select it is fresh full, without rot, no disease and pests harm and mango without obvious machinery wound are raw material, preferably selection dry matter contains
Amount is high, and meat thickness is tender, fiber is few, core is small and flat thin, color cadmium yellow, the kind of raciness.Maturity becomes preferably with 8~9, mature
Color and the flavor for spending low then mango are poor, overdone, are easy rotten.Then mango is poured into flowing Rinsing Area and is cleaned one by one
Completely, unqualified fruit is further rejected, last size classification drains away the water in plastic crate；
1.2) crust is manually pruned with stainless steel knife, rejects scabbing, it is desirable that surface modifies smooth, and without obvious corner angle, crust must
It must remove；Because containing more tannin in pericarp, does not cut such as only, be easy to produce brown stain in process, influence finished product color.
The fruit stone of residual pulp can send to mashing juice.
1.3) it first will be uniformly placed on sieve through step 1.2) treated raw material, then sieve will be put into togerther in dryer
Evenly drying is carried out, at 70 DEG C, the later period is controlled at 60 DEG C for dry initial stage temperature control.It is taken when moisture content in product is 15%
Out；Drying process pays attention to changing the operation such as sieve, overturning, rewetting.
1.4) product after drying is placed in closed container and is eased back, time about 2d keeps each section water content balanced, and quality is soft
It is soft, then be cut into 0.8-1.0cm particle it is stand-by；
2) preparation of raw meat
2.1) lean pork for selecting fresh high-quality is primary raw material, then makees auxiliary material with a certain amount of plump and sturdy pork；Lean pork
It is both needed to plump and sturdy pork in temperature 0-4 C, wind speed 0.5-1.5m/ seconds, the processing of acid discharge in 24 hours is carried out under relative humidity 92-95%.
The preferably forward and backward das Beinfleisch of lean pork；Plump and sturdy pork preferably uses ridge fat meat.
2.2) lean pork and plump and sturdy pork chosen in step 2.1) removed the peel, remove fascia, boned, remove hemostasis, go to dry up
Meat and lymph is gone to handle；It removes around musculature again and internal tendon, os osseum and cartilage, extravasated blood, lymph node etc..Then into
Row segmentation by hand, is cut into small item with cutting machine (blade spacing 5cm) for it or fritter is stand-by；Wherein fat meat must be cut into 1 centimetre of left side
Right fat meat fourth, fat meat fourth requires granular quadrangle clearly demarcated, uniform in size.
2.3) plump and sturdy pork is handled: fat meat fourth being poured into 55 DEG C or so of hot water and is scalded 3-5 minutes, then washed with cold water
Only, impurity and greasy dirt are removed, keeps meat particle dry and comfortable, convenient for the infiltration for the taste that salts down.
3) it mixes and rubs after ingredient:
In parts by weight: 85 parts of lean pork, 25 parts of plump and sturdy pork, 1.6 parts of salt, 4.4 parts of white sugar, 5.6 parts of mango fourth, white wine
0.34 part, 0.035 part of nisin, 0.0125 part of spice (pepper powder), 0.32 part of carragheen, D-araboascorbic acid
0.0368 part of sodium.
The mango fourth that will be prepared in step 1), spare lean pork and plump and sturdy pork and auxiliary material are (remaining in step 2
Be auxiliary material) pour into vacuum tumbler, vacuum degree be 0.05MPa under conditions of positive and negative direction each tumbling spice 5 minutes,
Obtain mango fresh sausage meat；
4) bowel lavage: the mixed mango fresh sausage meat mixed pours into vacuum sausage filler hopper, is 0.04Mpa, sausage in vacuum degree
Length carries out quantitative bowel lavage under conditions of being 26-28cm；
5) it air-dries: canned mango sausage being cleaned with 30 DEG C or so of warm water, then hangs over wet intestines on air-dry frame, be pushed into
Sausage is air-dried in withering house with uniform circulation condition, air-dry time preferred 12-15 days, is down to 38% to moisture
Below to obtain the final product.
Packaging:
Packing inside bag disinfection: packing inside bag must use after ozonization is handled 30 minutes.
Coding: the packaging bag after disinfection is stamped into " date of manufacture ", " product batch number " with ink recorder.
Metal detection: sausage is removed from air-dried vehicle by metal detection detection (metal detection examination criteria: iron≤
1.5mm, stainless steel≤2.5mm, non-ferric≤2.0mm).
Quantitative package: being weighed by production specification requirement, and net weight meets JJF107-2005 requirement.Weighing can also be used
The method of valuation sale.
Vacuum sealing bag: using moderately well-off vacuum sealing machine, heat-seal temperature " in ", " vacuum degree " 0.090-0.095Mpa, " it is interior plus
1.8-2.0 seconds or so hot time ", " external heating time " 1.0-1.8 seconds or so.
Raw material should meet the requirement of 9959.1-2001 standard of GB/T.
Food additives: the requirement of 2760-2014 standard of Ying Fuhe GB.
Auxiliary material: the requirement according to 23493 standard of GB/T and company to auxiliary material executes.
Casing: meet 7740-2006 natural casing of GB/T or 10373-2004(GB of SB/T 14967-20015) glue
The requirement of collagen albumen sausage casing standard.
The Fruity sausage being prepared using method described in embodiment 1 and embodiment 2 is sampled measurement, it is each to extract
100 parts, numerical value is averaged, and the mango sausage being prepared in embodiment 1 and embodiment 2 has tropical mango naturally strong
Pure perfume (or spice), that smells is intended to eat.
Every 100g mango 0.1mg containing thiamine；Protein 6g；Riboflavin 4mg；Magnesium 14mg；Fatty 2g；Niacin 3mg；Carbon
Hydrate 7g；Catergen 3mg；50 μ g of retinol1；1.44 μ g of selenium etc..
Since without fumigant sootiness, the product is without B(a) P presence；Safety and environmental protection.
The product increases the distinctive nutritional ingredient of mango of 3-6% with not plus compared with the sausage of mango.
This method applies also for the production of the Fruity sausages such as strawberry, banana.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (5)
1. a kind of preparation method with mango fragrance sausage, it is characterised in that the following steps are included:
1) preparation of raw material mango fourth
1.1) select it is fresh full, without rot, no disease and pests harm and mango without obvious machinery wound are raw material, mango is then poured into stream
It is cleaned up one by one in dynamic Rinsing Area, last size classification drains away the water in plastic crate；
1.2) crust is manually pruned with stainless steel knife, rejects scabbing, it is desirable that surface modifies smooth, and without obvious corner angle, crust must
It must remove；
1.3) by treated, raw material is put into evenly drying in dryer, takes when moisture content in product is 15%~18%
Out；
1.4) product after drying is placed in closed container and is eased back, then be cut into 0.8-1.0cm particle it is stand-by；
2) preparation of raw meat
2.1) lean pork for selecting fresh high-quality is primary raw material, then makees auxiliary material with a certain amount of plump and sturdy pork；
2.2) lean pork and plump and sturdy pork chosen in step 2.1) removed the peel, remove fascia, boned, remove hemostasis, go to dry up
Meat and lymph is gone to handle；Then manual segmentation is carried out, it is cut into small item with cutting machine or fritter is stand-by；Wherein fat meat must be cut into
1 centimetre or so of fat meat fourth；
2.3) plump and sturdy pork is handled: fat meat fourth being poured into 50-60 DEG C of hot water and is scalded 3-5 minutes, then cleaned with cold water spare；
3) it mixes and rubs after ingredient: the mango fourth that will be prepared in step 1), spare lean pork and plump and sturdy pork in step 2, and
A certain amount of auxiliary material pours into vacuum tumbler, positive and negative direction each tumbling spice 5 minutes under conditions of vacuum degree is 0.05MPa,
Obtain mango fresh sausage meat；
4) bowel lavage: the mixed mango fresh sausage meat mixed pours into vacuum sausage filler hopper, is 0.04- in vacuum degree
0.055Mpa, sausage length carry out quantitative bowel lavage under conditions of being 26-28cm；
5) it air-dries: canned mango sausage being cleaned with 30 DEG C -40 DEG C of warm water, then wet intestines are hung on air-dry frame, are pushed away
Enter in the withering house with uniform circulation condition and air-dry sausage, be down to 38% or less to moisture to obtain the final product.
2. having the preparation method of mango fragrance sausage as described in claim 1, it is characterised in that: in the step 1.3), do
At 70~75 DEG C, the later period is controlled at 60~65 DEG C for dry initial stage temperature control.
3. having the preparation method of mango fragrance sausage as described in claim 1, it is characterised in that: returning in the step 1.3)
The soft time is 2-3d.
4. having the preparation method of mango fragrance sausage as described in claim 1, it is characterised in that: in the step 2.1), pig
Lean meat and plump and sturdy pork are both needed to handle through acid discharge, treatment conditions are as follows: and 0-4 DEG C of temperature, wind speed 0.5-1.5m/ seconds, relative humidity 92-
95%, the processing time is 24 hours.
5. having the preparation method of mango fragrance sausage as described in claim 1, it is characterised in that each substance in vacuum tumbler
Additive amount in parts by weight are as follows: 70-90 parts of lean pork, 10-30 parts of plump and sturdy pork, 1.50-1.60 parts of salt, white sugar 4.0-
4.4 parts, 5.2-5.6 parts of mango fourth, 0.30-0.34 parts of white wine, 0.03-0.04 parts of nisin, spice 0.012-
0.013 part, 0.3-0.34 parts of carragheen, 0.036-0.04 parts of D-araboascorbic acid sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811433840.1A CN109497441A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method with mango fragrance sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811433840.1A CN109497441A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method with mango fragrance sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497441A true CN109497441A (en) | 2019-03-22 |
Family
ID=65751026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811433840.1A Pending CN109497441A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method with mango fragrance sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109497441A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326788A (en) * | 2011-05-31 | 2012-01-25 | 天津春发食品配料有限公司 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN104705688A (en) * | 2013-12-17 | 2015-06-17 | 王世华 | Sausage and preparation method thereof |
| CN105192232A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Dried mangos and method for manufacturing same |
| CN106962816A (en) * | 2017-04-14 | 2017-07-21 | 湖南唐人神肉制品有限公司 | A kind of manual sausage and preparation method thereof |
-
2018
- 2018-11-28 CN CN201811433840.1A patent/CN109497441A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326788A (en) * | 2011-05-31 | 2012-01-25 | 天津春发食品配料有限公司 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
| CN104705688A (en) * | 2013-12-17 | 2015-06-17 | 王世华 | Sausage and preparation method thereof |
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN105192232A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Dried mangos and method for manufacturing same |
| CN106962816A (en) * | 2017-04-14 | 2017-07-21 | 湖南唐人神肉制品有限公司 | A kind of manual sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101704007B1 (en) | Method for manufacturing of Sundae and Sundae by the method | |
| KR20140024700A (en) | Method for manufacturing of sundae containing functional components | |
| CN102138600A (en) | Persimmon leaf tea and preparation method | |
| CN102813230B (en) | Chicken sausage pill and preparation method thereof | |
| CN109820184A (en) | A kind of Termitomyces albuminosus with black skin capsicum paste | |
| CN104738682A (en) | Processing method of Cantonese style sausages | |
| CN103583708A (en) | Color protection method of instant dried bean curd sticks | |
| CN110403143A (en) | A kind of pork liver intestines and preparation method thereof | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN109497441A (en) | A kind of preparation method with mango fragrance sausage | |
| KR20090107601A (en) | Sea squirt process food and the manufacturing method and the boiled rice with mixed sea squirt | |
| CN107692099A (en) | A kind of preparation method of Normal juice shrimp brain bean curd | |
| KR101448680B1 (en) | Method of manufacturing boiled pork using wild grape ferment and hawthorn ferment | |
| CN107410902A (en) | A kind of bacon is dry and preparation method thereof | |
| CN107692074A (en) | A kind of chicken sausage pill and preparation method thereof | |
| CN106805129A (en) | A kind of processing method of cured fragrant bamboo rat | |
| CN108029986A (en) | A kind of chinese-style sausage flavoring and sausage preparation method | |
| KR100495166B1 (en) | Method for preparing an instant broiled dish of sliced rice cake | |
| CN106962815A (en) | Low fat pork balls added with honeycomb polysaccharide and preparation method thereof | |
| CN106343386A (en) | Processing method of Liupu-tea chicken | |
| CN105851828A (en) | Purple rice flour with tea flavor | |
| CN110200226A (en) | Lime-preserved egg local flavor milk stick and preparation method thereof | |
| KR102676198B1 (en) | Manufacturing method of Ganjang-gejang mealkit and Ganjang-gejang mealkit made by the same that | |
| CN109259137A (en) | Instant precious bamboo shoot of one kind and preparation method thereof | |
| KR102577655B1 (en) | Beef aging method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |