CN109673965A - A kind of pig bone made soup nutrition intestines and preparation method thereof - Google Patents
A kind of pig bone made soup nutrition intestines and preparation method thereof Download PDFInfo
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- CN109673965A CN109673965A CN201811467075.5A CN201811467075A CN109673965A CN 109673965 A CN109673965 A CN 109673965A CN 201811467075 A CN201811467075 A CN 201811467075A CN 109673965 A CN109673965 A CN 109673965A
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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
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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Abstract
The present invention relates to food processing technology fields, more particularly to a kind of pig bone made soup nutrition intestines and preparation method thereof, nutrition intestines include lean pork, Fresh Grade Breast, pork fat, pig bone made soup, ice water, edible salt, composite phosphate, D-araboascorbic acid sodium, sodium nitrite, monascorubin, compounding thickener, compounding spice, monosodium glutamate, soybean separation protein white powder, white granulated sugar, sodium lactate, cassava modified starch；Nutrition intestines preparation method includes tanning bone soup, cuts spice filling, is filling, shortening, cooling packing, sterilisation step.The preparation method replaces the flavoring agents preparation nutrition intestines such as ossein, essence for adding extensively in traditional meat production with pig bone made soup, protrudes fragrant pure soft, the delicious and tasty, flavor of nutrition intestines meat, while significantly promoting this nutrition enteral nutriment value；In addition, nutrition intestines do not add any essence, product is more safe and healthy.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of pig bone made soup nutrition intestines and preparation method thereof.
Background technique
It is seasoned currently, most smoked and cooked sausages on the market mainly pass through addition spice, ossein, essence etc., wherein
Ossein and essence are typically used to assign sausage meat characteristic flavor on basis, however ossein and essence are easy to appear following ask in use
Topic:
One, ossein is using animal fresh bone as raw material, through crushing, high temperature and pressure extracting and developing, vacuum concentration, seasoning, high temperature
The fresh bone extract that the techniques such as sterilization are made.Although ossein can promote meat products fragrance, improve meat products mouthfeel, reduce
Meat products cost, but pass through high temperature high pressure process, the nutritional ingredients such as protein in animal bone can make by certain destruction
Meat products nutritive value substantially reduces, while meat products flavor will appear fission.
Two, essence can be used for correcting peculiar smell, promote fragrance, but the essence that meat products production generally uses all is artificial synthesized
, nutritive value is few.These essence are usually to be mixed by the relatively simple monomer perfume allotment of a variety of fragrance, if respectively
The proportion adjustment of kind fragrance is bad, it is easy to cause the meat of meat products fragrant untrue or not soft.
Summary of the invention
Present invention seek to address that the above problem, a kind of pig bone made soup nutrition intestines and preparation method thereof are provided.Pig bone is to butcher
One of process byproduct, including periosteum, bone tissue and marrow, the protein content of pig bone is very high, the content of phosphorus, calcium
Even more other foods cannot compare, the pig bone made soup boiled more can as raw material addition in nutrition intestines replace ossein,
Essence seasoning, it is fragrant dramatically to restore meat, makes that the delicious flavour of nutrition intestines is soft, nutritive value is abundant.
To achieve the above object, technical scheme is as follows:
A kind of pig bone made soup nutrition intestines, nutrition intestines include the hog intestine expecting filling and being wrapped in outside material filling, and the material filling includes original
Material and auxiliary material；
The component of the raw material includes: according to parts by weight
The component of the auxiliary material includes: according to parts by weight
Based on the above technical solution, the component of the raw material includes: according to parts by weight
The component of the auxiliary material includes: according to parts by weight
Based on the above technical solution, the composite phosphate is sodium tripolyphosphate, calgon and pyrophosphoric acid
Sodium.
Based on the above technical solution, the compounding thickener includes carragheen, sodium alginate and konjac glucomannan.
Based on the above technical solution, the compounding spice includes white pepper powder, ginger powder, garlic powder and nutmeg powder.
A kind of preparation method of pig bone made soup nutrition intestines, preparation method the following steps are included:
Step 1: taking fresh pig bone, be placed in digester and boil together with water after cleaning, bone and stay soup, cooling is spare；
Step 2: by the lean pork, Fresh Grade Breast and pork fat of freezing 25mm web plate process beading meat；
Step 3: particulate meat, ice water, edible salt, composite phosphate and sodium nitrite that step 2 is stranding into being put into cut and mixed
In machine, cuts and mix 1-5min；
Step 4: by pig bone made soup, D-araboascorbic acid sodium, monascorubin, compounding thickener, compounding spice, monosodium glutamate,
Soybean separation protein white powder, white granulated sugar and sodium lactate are put into cutmixer, are cut together with the material filling that step 3 is cut after mixing and are mixed 1-5min；
Step 5: ice water, cassava modified starch being put into cutmixer, is cut together with the material filling that step 4 is cut after mixing and mixes 1-
5min；
Step 6: cut the material filling after mixing using the filling step 5 of hog intestine, it is filling after the timely hanging rod of semi-finished product；
Step 7: semi-finished product of the step 6 after filling being put into automatic Fumigator and carry out shortening；
Step 8: it is 12-20 DEG C that the nutrition intestines push-in chilling room after step 7 shortening, which is cooled to nutrition intestines central temperature, so
After trimmed, packed；
Step 9: the packaged nutrition intestines of step 8 are sterilized into 10-20min under 88 DEG C, 0.15 ± 0.01MPa；
Step 10: it is 12-20 that the nutrition intestines after step 9 sterilization are cooled to nutrition intestines central temperature in 10 DEG C of water
DEG C, product surface moisture is dried using continuous dryer.
Based on the above technical solution, the fresh pig bone in step 1 includes pig keel and pig stick bone, the tool of pig bone made soup
Body tanning technique includes:
(1) it saws section: pig keel, pig stick bone being cleaned into saw section, the length of control pig bone section is 3-5cm；
Pig bone is sawn into segment, the nutriment in pig bone can be more fully extracted during tanning；
(2) pre-process: by parts by weight be 2-6 part pig keel and parts by weight be 4-8 parts pig stick bone addition boiling
It in pot, adds water to and does not cross pig bone, heating is boiled and kept 3-10min, pulls bone out drain later, and scrub digester；
The watery blood that the pig bone of clean saw section is first added to boiling boiling removal inside bone before stewing soup, avoids subsequent process of stewing soup
Influence of the offscum of middle generation to nutrition intestines quality；
(3) once stew soup: by the pig bone after draining and water according to parts by weight 1:3-1:6 ratio be added digester in,
4.5-5.5h is kept after being warming up to fluidized state, the pig bone made soup once boiled is obtained by filtration with 100 mesh filter screens of bilayer；
(4) secondary to stew soup: the bone and water that will filter out according to parts by weight 1:1.5-1:3 ratio be added digester
In, 2-3h is kept after being warming up to fluidized state, the pig bone made soup of secondary tanning is obtained by filtration with 100 mesh filter screens of bilayer；
It stews soup in two times the nutriment that can more sufficiently extract in pig bone, the bone soup of tanning is made to keep new to a greater extent
Fresh bone and flesh natural fragrance and taste, can preferably enhance nutrition intestines wind taste and nutritive value；Meanwhile the utilization rate of pig bone obtains
To be promoted, material waste is avoided, reduces production cost.
(5) mixing for standby use: the pig bone made soup boiled twice is mixed, it is spare to be cooled to room temperature state.
Based on the above technical solution, the specific ripening process of step 7 includes:
(1) color development: 50-60 DEG C, 5-15min；
(2) dry: 60-75 DEG C, 10-20min；
(3) sootiness: 65-80 DEG C, 10-20min；
(4) it discharges fume: 2-8min；
(5) boiling: 70-85 DEG C, 20-40min；
(6) it is vented: 2-8min.
The present invention has the advantage that the present invention provides a kind of pig bone made soup nutrition intestines and preparation method thereof, the preparation side
Method replaces the flavoring agents such as the ossein, the essence that add extensively in traditional meat production to prepare pig bone made soup nutrition intestines with pig bone made soup, makes
Fragrant pure soft, the delicious and tasty, flavor of nutrition intestines meat protrudes, and does not add any essence, ossein, product is more safe and healthy；Together
Shi Liyong pig bone contains the nutritive value for the characteristics of ossomucin, ossein, fat, vitamin significantly promoting nutrition intestines.
Specific embodiment
The present invention is further explained in the light of specific embodiments, those skilled in the art should understand that be implement
Example described in number be parts by weight, each component be commercially available common commodity in the market, and without departing from
Under the spirit and scope of invention can with the details and forms of the technical scheme of the invention are modified or replaced, but these modification and
Replacement is fallen within the protection scope of the present invention.
Embodiment 1
A kind of pig bone made soup nutrition intestines, including fillings and the hog intestine that is wrapped in outside fillings, the fillings includes raw material and auxiliary
Material；
The component of the raw material includes: according to parts by weight
The component of the auxiliary material includes: according to parts by weight
Embodiment 2
A kind of pig bone made soup nutrition intestines, including material filling and the hog intestine being wrapped in outside material filling, the material filling includes raw material and auxiliary
Material；
The component of the raw material includes: according to parts by weight
The component of the auxiliary material includes: according to parts by weight
Embodiment 3
A kind of pig bone made soup nutrition intestines, including material filling and the hog intestine being wrapped in outside material filling, the material filling includes raw material and auxiliary
Material；
The component of the auxiliary material includes: according to parts by weight
Embodiment 4
A kind of preparation method of pig bone made soup nutrition intestines, preparation method the following steps are included:
Step 1: taking fresh pig bone, be placed in digester and boil together with water after cleaning, bone and stay soup, cooling is spare；
Step 2: by 205 parts of lean porks, 210 portions of Fresh Grade Breast and 65 parts of pork fats the 25mm web plate process beading of freezing
Meat；
Step 3: particulate meat that step 2 is stranding into, 52.5 portions of ice water, 11.5 portions of edible salts, 1.32 parts of sodium tripolyphosphates,
0.22 part of calgon, 0.66 part of sodium pyrophosphate and 0.06 part of sodium nitrite are put into cutmixer, are cut and are mixed 1.5min；
Step 4: by 115 portions of pig bone made soup, 0.45 part of D-araboascorbic acid sodium, 0.09 part of monascorubin, 0.7 part of OK a karaoke club
Glue, 0.7 part of sodium alginate, 0.7 part of konjac glucomannan, 1 part of white pepper powder, 0.2 part of ginger powder, 0.4 part of garlic powder, 0.2 part of nutmeg powder, 1.3
Part monosodium glutamate, 12 parts of soybean separation protein white powders, 13 portions of white granulated sugars and 18 parts of sodium lactates are put into cutmixer, are cut after mixing with step 3
Material filling is cut together mixes 2min；
Step 5: 52.5 portions of ice water, 35 parts of cassava modified starch being put into cutmixer, the material filling one after mixing is cut with step 4
It rises to cut and mixes 1.5min；
Step 6: cut the material filling after mixing using the filling step 5 of hog intestine, it is filling after the timely hanging rod of semi-finished product；
Step 7: semi-finished product of the step 6 after filling being put into automatic Fumigator and carry out shortening；
Step 8: it is 13 DEG C that the nutrition intestines push-in chilling room after step 7 shortening, which is cooled to nutrition intestines central temperature, then
It trimmed, packed；
Step 9: the packaged nutrition intestines of step 8 are sterilized into 12min under 88 DEG C, 0.15 ± 0.01MPa；
Step 10: it is 13 DEG C that the nutrition intestines after step 9 sterilization are cooled to nutrition intestines central temperature in 10 DEG C of water, is made
Product surface moisture is dried with continuous dryer.
Embodiment 5
A kind of preparation method of pig bone made soup nutrition intestines, preparation method the following steps are included:
Step 1: taking fresh pig bone, be placed in digester and boil together with water after cleaning, bone and stay soup, cooling is spare, tool
Body tanning technique includes:
(1) it saws section: 3 parts of pig keel, 5 parts of pig stick bones is cleaned into saw section, the length of pig bone section is 3-5cm,
(2) it pre-processes: 3 parts of pig keel and 5 parts of pig stick bone is added in digester, add water to and do not cross pig bone, heating
4min is boiled and is kept, bone is pulled out drain later, and scrubs digester,
(3) it once stews soup: the pig bone after draining and water being added in digester according to the ratio of portion rate 1:3.5, heating
4.6h is kept after to fluidized state, the pig bone made soup once boiled is obtained by filtration with 100 mesh filter screens of bilayer,
(4) secondary to stew soup: the bone and water that will filter out are added in digester according to the ratio of portion rate 1:1.8, heating
2.2h is kept after to fluidized state, the pig bone made soup of secondary tanning is obtained by filtration with 100 mesh filter screens of bilayer,
(5) mixing for standby use: the pig bone made soup boiled twice is mixed, it is spare to be cooled to room temperature state；
Step 2: by 245 parts of lean porks, 245 portions of Fresh Grade Breast and 75 parts of pork fats the 25mm web plate process beading of freezing
Meat；
Step 3: particulate meat that step 2 is stranding into, 72.5 portions of ice water, 14 portions of edible salts, 1.9 parts of sodium tripolyphosphates,
1.14 parts of calgons, 0.76 part of sodium pyrophosphate and 0.095 part of sodium nitrite are put into cutmixer, are cut and are mixed 4.5min；
Step 4: by 140 portions of pig bone made soup, 0.55 part of D-araboascorbic acid sodium, 0.175 part of monascorubin, 0.84 part of OK a karaoke club
Glue, 1.4 parts of sodium alginates, 0.56 part of konjac glucomannan, 0.93 part of white pepper powder, 0.47 part of ginger powder, 0.93 part of garlic powder, 0.47 part of nutmeg
Powder, 2.5 portions of monosodium glutamates, 18 parts of soybean separation protein white powders, 18 portions of white granulated sugars and 23 parts of sodium lactates are put into cutmixer, are cut with step 3
Material filling after mixing is cut together mixes 4.5min；
Step 5: 72.5 portions of ice water, 45 parts of cassava modified starch being put into cutmixer, the material filling one after mixing is cut with step 4
It rises to cut and mixes 4.5min；
Step 6: cut the material filling after mixing using the filling step 5 of hog intestine, it is filling after the timely hanging rod of semi-finished product；
Step 7: semi-finished product of the step 6 after filling being put into automatic Fumigator and carry out shortening, specific ripening process includes:
(1) color development: 53 DEG C, 8min；
(2) dry: 63 DEG C, 12min；
(3) sootiness: 68 DEG C, 12min；
(4) it discharges fume: 3min；
(5) boiling: 72 DEG C, 25min；
(6) it is vented: 3min；
Step 8: it is 18.5 DEG C that the nutrition intestines push-in chilling room after step 7 shortening, which is cooled to nutrition intestines central temperature, so
After trimmed, packed；
Step 9: the packaged nutrition intestines of step 8 are sterilized into 18min under 88 DEG C, 0.15 ± 0.01MPa；
Step 10: it is 18.5 DEG C that the nutrition intestines after step 9 sterilization are cooled to nutrition intestines central temperature in 10 DEG C of water,
Product surface moisture is dried using continuous dryer.
Embodiment 6
Step 1: taking fresh pig bone, be placed in digester and boil together with water after cleaning, bone and stay soup, cooling is spare, tool
Body tanning technique includes:
(1) it saws section: 4 parts of pig keel, 6 parts of pig stick bones is cleaned into saw section, the length of pig bone section is 3-5cm,
(2) it pre-processes: 4 parts of pig keel and 6 parts of pig stick bones being added in digester, adds water to and does not cross pig bone, heating is boiled
And 8min is kept, bone is pulled out drain later, and scrubs digester,
(3) it once stews soup: by the pig bone after draining and water according to parts by weight the ratio addition digester of 1:4, heating up
5h is kept after to fluidized state, the pig bone made soup once boiled is obtained by filtration with 100 mesh filter screens of bilayer,
(4) secondary to stew soup: the bone and water that will filter out in the ratio addition digester of 1:2, heat up according to parts by weight
2.5h is kept after to fluidized state, the pig bone made soup of secondary tanning is obtained by filtration with 100 mesh filter screens of bilayer,
(5) mixing for standby use: the pig bone made soup boiled twice is mixed, it is spare to be cooled to room temperature state；
Step 2: by 235 parts of lean porks, 215 portions of Fresh Grade Breast and 70 parts of pork fats the 25mm web plate process beading of freezing
Meat；
Step 3: particulate meat that step 2 is stranding into, 62.5 portions of ice water, 13.5 portions of edible salts, 2.1 parts of sodium tripolyphosphates,
0.3 part of calgon, 0.6 part of sodium pyrophosphate and 0.075 part of sodium nitrite are put into cutmixer, are cut and are mixed 2min；
Step 4: by 130 portions of pig bone made soup, 0.5 part of D-araboascorbic acid sodium, 0.14 part of monascorubin, 1 part of carragheen,
0.75 part of sodium alginate, 0.75 part of sodium alginate, 0.88 part of white pepper powder, 0.44 part of ginger powder, 0.66 part of garlic powder, 0.22 part of nutmeg
Powder, 1.8 portions of monosodium glutamates, 16 parts of soybean separation protein white powders, 16 portions of white granulated sugars and 21 parts of sodium lactates are put into cutmixer, are cut with step 3
Material filling after mixing is cut together mixes 3min；
Step 5: 62.5 portions of ice water, 40 parts of cassava modified starch being put into cutmixer, the material filling one after mixing is cut with step 4
It rises to cut and mixes 2min；
Step 6: cut the material filling after mixing using the filling step 5 of hog intestine, it is filling after the timely hanging rod of semi-finished product；
Step 7: semi-finished product of the step 6 after filling being put into automatic Fumigator and carry out shortening, specific ripening process includes:
(1) color development: 55 DEG C, 10min；
(2) dry: 65 DEG C, 15min；
(3) sootiness: 72 DEG C, 15min；
(4) it discharges fume: 5min；
(5) boiling: 80 DEG C, 30min；
(6) it is vented: 5min；
Step 8: it is 15 DEG C that the nutrition intestines push-in chilling room after step 7 shortening, which is cooled to nutrition intestines central temperature, then
It trimmed, packed；
Step 9: the packaged nutrition intestines of step 8 are sterilized into 15min under 88 DEG C, 0.15 ± 0.01MPa；
Step 10: it is 15 DEG C that the nutrition intestines after step 9 sterilization are cooled to nutrition intestines central temperature in 10 DEG C of water, is made
Product surface moisture is dried with continuous dryer.
Comparative example 1
On the basis of embodiment 6, the secondary process of stewing soup in step 1 is removed, cutting for step 3- step 5 is mixed the time and subtracted
To 0.5min, the specific ripening process of step 7 includes:
(1) color development: 65 DEG C, 10min；
(2) dry: 65 DEG C, 25min；
(3) sootiness: 85 DEG C, 15min；
(4) it discharges fume: 5min；
(5) boiling: 80 DEG C, 50min；
(6) it is vented: 5min.
Comparative example 2
On the basis of embodiment 6,130 portions of pig bone made soup of step 4 are replaced with to the mixing of 30 parts of ossein and 100 portions of ice water
Liquid.
Comparative example 3
On the basis of embodiment 6,130 portions of pig bone made soup of step 4 are replaced with to the mixing of 30 parts of ossein and 100 portions of ice water
Liquid, and 0.05 part of 5- ethoxy -4- methylthiazol, 0.04 part of 4- methyl -5- (2- Acetoxyethyl)-thiazole, 0.035 part is added
Ethyl laurate, 0.03 part of 2- methyltetrahydrofuran -3- ketone, 0.025 part of 2,3- pentanedione, 0.01 part of ethylmaltol and 0.01
Part furanone.
The concrete component content of embodiment 4- embodiment 6 and comparative example 1- comparative example 3 is as shown in table 1:
Table 1
The specific preparation parameter of pig bone made soup nutrition intestines is as shown in table 2 in embodiment 4- embodiment 6:
Table 2
Test example 1
Embodiment 4-6, comparative example 1-3 the pig bone made soup nutrition intestines prepared are distributed to Jinan, Linyi, Weifang, Qingdao at random
Equal districts and cities' each age group citizen, amount to 400 people.Citizen are to pig bone made soup nutrition made from embodiment 4- embodiment 6, comparative example 1-3
Intestines carry out the scoring of appearance, color, flavor, structure, acceptance etc., standards of grading such as table 3:
Table 3
The marking of the above tested citizen is counted and is averaged, appraisal result is as shown in table 4.
Table 4
By the above appraisal result it can be concluded that the pig bone made soup nutrition intestines meat perfume prepared using method provided by the invention
Pure naturally, structure is fine and smooth, red plain boiled pork is uniformly glossy, and acceptance is higher compared with the product of addition ossein or essence.
Claims (8)
1. a kind of pig bone made soup nutrition intestines, which is characterized in that nutrition intestines include the hog intestine expecting filling and being wrapped in outside material filling, the material
Filling includes raw material and auxiliary material；
The component of the raw material includes: according to parts by weight
The component of the auxiliary material includes: according to parts by weight
2. a kind of pig bone made soup nutrition intestines as described in claim 1, which is characterized in that nutrition intestines include material filling and are wrapped in material filling
Outer hog intestine, the material filling includes raw material and auxiliary material；
The component of the raw material includes: according to parts by weight
The component of the auxiliary material includes: according to parts by weight
3. a kind of pig bone made soup nutrition intestines as described in claim 1, which is characterized in that the composite phosphate is tripolyphosphate
Sodium, calgon and sodium pyrophosphate.
4. a kind of pig bone made soup nutrition intestines as described in claim 1, which is characterized in that the compounding thickener include carragheen,
Sodium alginate and konjac glucomannan.
5. a kind of pig bone made soup nutrition intestines as described in claim 1, which is characterized in that the compounding spice includes white pepper
Powder, ginger powder, garlic powder and nutmeg powder.
6. a kind of preparation method of pig bone made soup nutrition intestines, which is characterized in that preparation method the following steps are included:
Step 1: taking fresh pig bone, be placed in digester and boil together with water after cleaning, bone and stay soup, cooling is spare；
Step 2: by the lean pork, Fresh Grade Breast and pork fat of freezing 25mm web plate process beading meat；
Step 3: particulate meat, ice water, edible salt, composite phosphate and sodium nitrite that step 2 is stranding into are put into cutmixer,
It cuts and mixes 1-5min；
Step 4: by pig bone made soup, D-araboascorbic acid sodium, monascorubin, compounding thickener, compounding spice, monosodium glutamate, soybean
Separated protein powder, white granulated sugar and sodium lactate are put into cutmixer, are cut together with the material filling that step 3 is cut after mixing and are mixed 1-5min；
Step 5: ice water, cassava modified starch being put into cutmixer, is cut together with the material filling that step 4 is cut after mixing and mixes 1-5min；
Step 6: cut the material filling after mixing using the filling step 5 of hog intestine, it is filling after the timely hanging rod of semi-finished product；
Step 7: semi-finished product of the step 6 after filling being put into automatic Fumigator and carry out shortening；
Step 8: by after step 7 shortening nutrition intestines push-in chilling room be cooled to nutrition intestines central temperature be 12-20 DEG C, then into
Row trimming, packaging；
Step 9: the packaged nutrition intestines of step 8 are sterilized into 10-20min under 88 DEG C, 0.15 ± 0.01MPa；
Step 10: it is 12-20 DEG C that the nutrition intestines after step 9 sterilization are cooled to nutrition intestines central temperature in 10 DEG C of water, is made
Product surface moisture is dried with continuous dryer.
7. a kind of preparation method of pig bone made soup nutrition intestines as claimed in claim 6, which is characterized in that the fresh pig in step 1
Bone includes pig keel and pig stick bone, and the specific tanning technique of pig bone made soup includes:
(1) it saws section: pig keel, pig stick bone being cleaned into saw section, the length of control pig bone section is 3-5cm；
(2) pre-process: by parts by weight be 2-6 part pig keel and parts by weight be 4-8 parts pig stick bone addition digester in,
It adds water to and does not cross pig bone, heating is boiled and kept 3-10min, pulls bone out drain later, and scrub digester；
(3) it once stews soup: by the pig bone after draining and water according to parts by weight the ratio addition digester of 1:3-1:6, heating up
4.5-5.5h is kept after to fluidized state, the pig bone made soup once boiled is obtained by filtration with 100 mesh filter screens of bilayer；
(4) secondary to stew soup: the bone and water that will filter out in the ratio addition digester of 1:1.5-1:3, rise according to parts by weight
2-3h is kept after temperature to fluidized state, and the pig bone made soup of secondary tanning is obtained by filtration with 100 mesh filter screens of bilayer；
(5) mixing for standby use: the pig bone made soup boiled twice is mixed, it is spare to be cooled to room temperature state.
8. a kind of preparation method of pig bone made soup nutrition intestines as claimed in claim 6, which is characterized in that the specific shortening of step 7
Technique includes:
(1) color development: 50-60 DEG C, 5-15min；
(2) dry: 60-75 DEG C, 10-20min；
(3) sootiness: 65-80 DEG C, 10-20min；
(4) it discharges fume: 2-8min；
(5) boiling: 70-85 DEG C, 20-40min；
(6) it is vented: 2-8min.
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