CN110250440A - A kind of white garlic intestines and its processing method - Google Patents
A kind of white garlic intestines and its processing method Download PDFInfo
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- CN110250440A CN110250440A CN201910539358.4A CN201910539358A CN110250440A CN 110250440 A CN110250440 A CN 110250440A CN 201910539358 A CN201910539358 A CN 201910539358A CN 110250440 A CN110250440 A CN 110250440A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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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
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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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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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
- A23L13/428—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
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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
- A23L13/50—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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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of white garlic intestines and its processing method, including following raw material, major ingredients: 50~90 parts of chicken, 10~50 parts of cock skin, 40~80 parts of water；Auxiliary material: 2.3~3.5 parts of salt, 1~3 part, 0.1~0.4 part of monosodium glutamate of sugar, compounding phosphate is 0.2~0.8 part, 0.2~0.8 part of carragheen, 0.8~1.5 part of garlic powder, 0.04~0.12 part of white pepper powder, VC0.02~0.08 part lures red 0.001~0.005 part, 0.08~0.15 part of Monascus color, 0.002~0.007 part of sodium nitrite, fresh 0.1~0.5 part of meat, 2~3 parts of antioxygen water retention agent, 3~7 parts of soybean protein isolate, 8~16 parts of cornstarch.The invention protein abundance, unique in taste, garlic it is aromatic it is strongly fragrant, added value is high.
Description
Technical field
The present invention relates to meat-processing technical fields, more particularly, to a kind of white garlic intestines and its processing method.
Background technique
As the improvement of people's living standards, requirement of the people for the color of food is higher and higher, for food
The requirement of middle nutritional ingredient is also higher and higher.
Sausage is to rub the meat of animal at pureed, then pour into food made of casing.Because the sausage holding time is long, mouthfeel
It is good, it is very popular.But existing sausage is mostly based on pork, and fat, cholesterol level are high, and taste is single, more
Not to be able to satisfy people to food nutrition, the demand of multiple tastes.
Garlic, acrid flavour is peppery, edible with its bulb, garlic stems, shoot；It is warm-natured, enter spleen, stomach, lung, warming spleen and stomach, eliminating mass is long-pending,
The effect of removing toxic substances, desinsection, garlic is added in meat products, meat products is made to be endowed the efficiency of garlic, increases its added value.
Summary of the invention
The object of the present invention is to provide a kind of white garlic intestines and its processing method, which has protein content high, fatty
Content is low, special taste, the aromatic feature strongly fragrant, full of nutrition, added value is high, easy to carry, suitable for people of all ages of garlic.
Foregoing invention purpose of the invention has the technical scheme that
A kind of white garlic intestines of the present invention, including major ingredient and auxiliary material, including following raw material, major ingredient: 50~90 parts of chicken, cock skin
10~50 parts, 40~80 parts of water；Auxiliary material: 2.3~3.5 parts of salt, 1~3 part of sugar, 0.1~0.4 part of monosodium glutamate, compounding phosphate 0.2~
0.8 part, 0.2~0.8 part of carragheen, 0.8~1.5 part of garlic powder, 0.04~0.12 part of white pepper powder, VC0.02~0.08 part lures
Puzzled red 0.001~0.005 part, 0.08~0.15 part of Monascus color, 0.002~0.007 part of sodium nitrite, fresh the 0.1~0.5 of meat
Part, 2~3 parts of antioxygen water retention agent, 3~7 parts of soybean protein isolate, 8~16 parts of cornstarch.
Above-mentioned white garlic intestines, wherein including following raw material, major ingredient: 70 parts of chicken, 30 parts of cock skin, 60 parts of water；It is auxiliary
Material: 2.8 parts of salt, sugar 2 parts, 0.25 part of monosodium glutamate, compounding phosphate be 0.5 part, 0.5 part of carragheen, 1 part of garlic powder, white pepper powder
0.08 part, VC0.05 parts, red 0.003 part of temptation, 0.011 part of Monascus color, 0.005 part of sodium nitrite, fresh 0.3 part of meat, antioxygen
2.5 parts of water retention agent, 5 parts of soybean protein isolate, 12 parts of cornstarch.
The present invention also provides the processing methods of above-mentioned white garlic intestines, characterized in that it comprises the following steps:
(1) raw material weighs: weighing major ingredient and auxiliary material component by weight；
(2) Minced Steak: by the cutmixer process of chicken and cock skin 12mm orifice plate；
(3) tumbling: the water in the chicken good with process of the component in auxiliary material in addition to cornstarch, cock skin and major ingredient is put into
Tumbler carries out tumbling, and the tumbling includes a tumbling and secondary tumbling；
Carry out secondary tumbling after the completion of tumbling, the corn being added in auxiliary material when the secondary tumbling in tumbler forms sediment
Powder；
The tumbler tumbling condition are as follows: one time tumbling time 810~930 minutes, secondary tumbling time 90 minutes；Every tumbling
30 minutes, interval 30 minutes, revolving speed was 4~7 revs/min, vacuum degree -0.08Mpa, and temperature is kept for 0 DEG C~4 DEG C between tumbling；
(4) filling: the good meat stuffing of tumbling to be carried out with natural casing filling, the casing both ends are tied up；
(5) boiling, smoke: by canned white garlic intestines boiling, smoke；
(6) cooling: by boiling, smoke after white garlic intestines be put into heat dissipation between cool down；
(7) it packs: white garlic intestines after cooling being put into vacuum packaging bag, with vacuum packing machine vacuum freshness retaining.
The processing method of above-mentioned white garlic intestines, wherein in step (3), time 870 minutes of a tumbling.
The processing method of above-mentioned white garlic intestines, wherein in step (3), temperature is not more than 10 DEG C after the main materials and auxiliary materials tumbling.
The processing method of above-mentioned white garlic intestines, wherein step (5) includes:
A) primary drying: being put into drier for canned white garlic intestines, and 71~76 DEG C of drying temperature, drying time 15~20
Minute；
B) boiling: by after primary drying white garlic intestines place Digesting stove, 80~85 DEG C of boiling temperature, 60~65 points of digestion time
Clock, cooking pressure are not less than 0.4mpa；
C) it smokes: well-done white garlic intestines being put into Fumigator and are smoked, smoking material is pine, smokes 80~85 DEG C of temperature, is smoked
The time 40~45 minutes processed；
D) secondary drying: being placed again into drier for cured white garlic intestines, and 80~85 DEG C of drying temperature, drying time 30
~35 minutes.
The processing method of above-mentioned white garlic intestines, wherein in step (6), the temperature of the cooling is not more than 20 DEG C.
In conclusion advantageous effects of the invention are as follows:
The present invention adds the auxiliary materials such as garlic using chicken, cock skin as major ingredient, and entire simple production process is easy to operate, product matter
It measures easy to control.
Chicken, cock skin the inside protein rich in and amino acid needed by human, fat content are lower.In addition, chicken
The amino acid that meat protein is rich in and the aminogram formula in egg, cream are very much like.43 kinds of sulfur-bearing volatile matter in garlic vulcanize sub- sulphur
13 kinds of esters of gallic acid, 9 kinds of amino acid, 8 kinds of peptides, 12 kinds of glucoside, 11 kinds of enzyme.Garlic can also boost metabolism, and it is solid to reduce gallbladder
The content of pure and mild triglycerides, and play the role of blood pressure lowering, hypoglycemic.Therefore the white garlic intestines are a kind of good proteins and a variety of
The source of amino acid.By the boiling to white garlic intestines, smoking technique, so that the white garlic intestines garlic is aromatic strongly fragrant, it is unique in taste.
The white garlic intestines are rich in protein, fat content is low, long shelf-life, easy to carry, eating as opening, safety and sanitation, battalion
It supports abundant.
Detailed description of the invention
Fig. 1 is flow chart of the invention.
Specific embodiment
Below in conjunction with attached drawing, invention is further described in detail.
One embodiment of the present of invention: a kind of white garlic intestines, including major ingredient and auxiliary material, including following raw material, major ingredient:
50~90 parts of chicken, 10~50 parts of cock skin, 40~80 parts of water；Auxiliary material: 2.3~3.5 parts of salt, 1~3 part of sugar, monosodium glutamate 0.1~0.4
Part, 0.2~0.8 part of phosphate of compounding, 0.2~0.8 part of carragheen, 0.8~1.5 part of garlic powder, 0.04~0.12 part of white pepper powder,
VC0.02~0.08 part, red 0.001~0.005 part of temptation, 0.08~0.15 part of Monascus color, sodium nitrite 0.002~0.007
Part, fresh 0.1~0.5 part of meat, 2~3 parts of antioxygen water retention agent, 3~7 parts of soybean protein isolate, 8~16 parts of cornstarch.
Protein content of the invention is high, and fat content is low, is conducive to human health.
In another embodiment of the present invention, white garlic intestines include raw material, major ingredient: 70 parts of chicken, cock skin 30
Part, 60 parts of water；Auxiliary material: 2.8 parts of salt, sugar 2 parts, 0.25 part of monosodium glutamate, compounding phosphate be 0.5 part, 0.5 part of carragheen, garlic powder 1
Part, 0.08 part of white pepper powder, VC0.05 part, temptation it is red 0.003 part, 0.011 part of Monascus color, 0.005 part of sodium nitrite, meat it
Fresh 0.3 part, 2.5 parts of antioxygen water retention agent, 5 parts of soybean protein isolate, 12 parts of cornstarch.Protein content of the invention
Height, fat content is low, is conducive to human health.
As shown in Figure 1, the processing method for proposing a kind of white garlic intestines in another embodiment of the present invention, including the following steps:
(1) raw material weighs: weighing major ingredient and auxiliary material component by weight；
(2) Minced Steak: by the cutmixer process of chicken and cock skin 12mm orifice plate；
(3) tumbling: the water in the chicken good with process of the component in auxiliary material in addition to cornstarch, cock skin and major ingredient is put into
Tumbler carries out tumbling, and the tumbling includes a tumbling and secondary tumbling；
It carries out secondary tumbling after the completion of tumbling, the cornstarch in auxiliary material is added in tumbler when secondary tumbling；
Tumbler tumbling condition are as follows: one time tumbling time 810~930 minutes, secondary tumbling time 90 minutes；Every tumbling 30 divides
Clock, interval 30 minutes, revolving speed are 4~7 revs/min, vacuum degree -0.08Mpa, and temperature is kept for 0 DEG C~4 DEG C between tumbling；
By above-mentioned tumbling, major ingredient and auxiliary material can be made to mix more preferable, pickled more tasty；
(4) filling: the good meat stuffing of tumbling to be carried out with natural casing filling, the casing both ends are tied up；
(5) boiling, smoke: by canned white garlic intestines boiling, smoke；
(6) cooling: by boiling, smoke after white garlic intestines be put into heat dissipation between cool down, cooling temperature is not more than 20 DEG C；
(7) it packs: white garlic intestines after cooling being put into vacuum packaging bag, with vacuum packing machine vacuum freshness retaining.
In another embodiment of the present invention, step (5) includes:
A) primary drying: being put into drier for canned white garlic intestines, and 71~76 DEG C of drying temperature, drying time 15~20
Minute；
B) boiling: by after primary drying white garlic intestines place Digesting stove, 80~85 DEG C of boiling temperature, 60~65 points of digestion time
Clock, cooking pressure are not less than 0.4mpa；
C) it smokes: well-done white garlic intestines being put into Fumigator and are smoked, smoking material is pine, smokes 80~85 DEG C of temperature, is smoked
The time 40~45 minutes processed；
D) secondary drying: being placed again into drier for cured white garlic intestines, and 80~85 DEG C of drying temperature, drying time 30
~35 minutes.
Technical solution through this embodiment keeps this white garlic intestines mouth taste unique, and garlic is aromatic strongly fragrant, and taste is more preferable.
In another embodiment of the invention in step (3), temperature is not more than 10 DEG C after main materials and auxiliary materials tumbling.
Another embodiment of the invention proposes a kind of white garlic intestines processing method, includes the following steps:
(1) raw material weighs: weighing major ingredient: chicken 70kg, cock skin 30kg, water 60kg；Auxiliary material: salt 2.8kg, 2 kg of sugar, monosodium glutamate
0.25 kg, compounding phosphate are 0.5 kg, 0.5 kg of carragheen, 1 kg parts of garlic powder, 80g parts of white pepper powder, VC50g, are lured
Red 3g, Monascus color 11g, sodium nitrite 5g, fresh 0.3 kg of meat, 2.5 kg of antioxygen water retention agent, 5 kg of soybean protein isolate,
12 kg of cornstarch；
(2) Minced Steak: by the cutmixer process of above-mentioned chicken 70kg and cock skin 30kg 12mm orifice plate；
(3) tumbling: by the component in auxiliary material in addition to cornstarch and the water in the good chicken of above-mentioned process, cock skin and major ingredient
60kg is put into tumbler and carries out tumbling, and tumbling includes a tumbling and secondary tumbling；
It carries out secondary tumbling after the completion of tumbling, the cornstarch 12kg in auxiliary material is added in tumbler when secondary tumbling；
Tumbler tumbling condition are as follows: one time tumbling time 870 minutes, secondary tumbling time 90 minutes；Every tumbling 30 minutes,
It has a rest 30 minutes, revolving speed is 5 revs/min, vacuum degree -0.08Mpa, and temperature is kept for 0 DEG C~4 DEG C between tumbling；
(4) filling: the good meat stuffing of tumbling to be carried out with natural casing filling, the casing both ends are tied up；
(5) boiling, smoke: by canned white garlic intestines boiling, smoke；
(6) cooling: by boiling, smoke after white garlic intestines be put into cooling between heat dissipation, cooling temperature is not more than 20 DEG C.
(7) it packs: white garlic intestines after cooling being put into vacuum packaging bag, with vacuum packing machine vacuum freshness retaining.
In another embodiment of the invention, step (5) specifically includes:
A) primary drying: being put into drier for canned white garlic intestines, and 75 DEG C of drying temperature, drying time 15 minutes；
B) boiling: by after primary drying white garlic intestines place Digesting stove, 83 DEG C of boiling temperature, digestion time 60 minutes, boiling pressure
Power is not less than 0.4mpa；
C) it smokes: well-done white garlic intestines being put into Fumigator and are smoked, smoking material is pine, smokes 83 DEG C of temperature, when smoking
Between 40 minutes；
D) secondary drying: cured white garlic intestines are placed again into drier, 82 DEG C of drying temperature, drying time 30 divides
Clock.
According to above embodiments, a kind of white garlic intestines provided by the invention and its processing method, white garlic Erepsin matter obtained
The aromatic strongly fragrant, fat content of content height, special taste, garlic supports, is easy to digest, is convenient for storage, is easy to carry, can be reduced people to fat
It is intake, the nutritional ingredient of garlic additionally aids the health of people, while garlic perfume (or spice) and chicken merge the mouth for also enriching sausage
Taste meets more Man's Demands.
The embodiment of present embodiment is presently preferred embodiments of the present invention, not limits protection of the invention according to this
Range, therefore: the equivalence changes that all structures under this invention, shape, principle are done, should all be covered by protection scope of the present invention it
It is interior.
Claims (7)
1. a kind of white garlic intestines, including major ingredient and auxiliary material, which is characterized in that including following raw material, major ingredient: chicken 50~90
Part, 10~50 parts of cock skin, 40~80 parts of water；Auxiliary material: 2.3~3.5 parts of salt, 1~3 portion of sugar, compounds phosphoric acid by 0.1~0.4 part of monosodium glutamate
0.2~0.8 part of salt, 0.2~0.8 part of carragheen, 0.8~1.5 part of garlic powder, 0.04~0.12 part of white pepper powder, VC0.02~
0.08 part, lure it is red 0.001~0.005 part, 0.08~0.15 part of Monascus color, 0.002~0.007 part of sodium nitrite, meat it is fresh
0.1~0.5 part, 2~3 parts of antioxygen water retention agent, 3~7 parts of soybean protein isolate, 8~16 parts of cornstarch.
2. white garlic intestines as described in claim 1, which is characterized in that including following raw material, major ingredient: 70 parts of chicken, chicken
30 parts of skin, 60 parts of water；Auxiliary material: 2.8 parts of salt, sugar 2 parts, 0.25 part of monosodium glutamate, compounding phosphate be 0.5 part, 0.5 part of carragheen, garlic
1 part of powder, 0.08 part of white pepper powder, VC0.05 parts, red 0.003 part of temptation, 0.011 part of Monascus color, 0.005 part of sodium nitrite, meat
Fresh 0.3 part, 2.5 parts of antioxygen water retention agent, 5 parts of soybean protein isolate, 12 parts of cornstarch.
3. the processing method of white garlic intestines as described in claim 1, characterized in that it comprises the following steps:
(1) raw material weighs: weighing major ingredient and auxiliary material component by weight；
(2) Minced Steak: by the cutmixer process of chicken and cock skin 12mm orifice plate；
(3) tumbling: the water in the chicken good with process of the component in auxiliary material in addition to cornstarch, cock skin and major ingredient is put into
Tumbler carries out tumbling, and the tumbling includes a tumbling and secondary tumbling；
Carry out secondary tumbling after the completion of tumbling, the corn being added in auxiliary material when the secondary tumbling in tumbler forms sediment
Powder；
The tumbler tumbling condition are as follows: one time tumbling time 810~930 minutes, secondary tumbling time 90 minutes；Every tumbling
30 minutes, interval 30 minutes, revolving speed was 4~7 revs/min, vacuum degree -0.08Mpa, and temperature is kept for 0 DEG C~4 DEG C between tumbling；
(4) filling: the good meat stuffing of tumbling to be carried out with natural casing filling, the casing both ends are tied up；
(5) boiling, smoke: by canned white garlic intestines boiling, smoke；
(6) cooling: by boiling, smoke after white garlic intestines be put into heat dissipation between cool down；
(7) it packs: white garlic intestines after cooling being put into vacuum packaging bag, with vacuum packing machine vacuum freshness retaining.
4. the processing method of white garlic intestines as claimed in claim 3, which is characterized in that in step (3), a tumbling when
Between 870 minutes.
5. the processing method of white garlic intestines as claimed in claim 3, which is characterized in that in step (3), the main materials and auxiliary materials tumbling
Temperature is not more than 10 DEG C afterwards.
6. the processing method of white garlic intestines as claimed in claim 3, which is characterized in that step (5) includes:
A) primary drying: being put into drier for canned white garlic intestines, and 71~76 DEG C of drying temperature, drying time 15~20
Minute；
B) boiling: by after primary drying white garlic intestines place Digesting stove, 80~85 DEG C of boiling temperature, 60~65 points of digestion time
Clock, cooking pressure are not less than 0.4mpa；
C) it smokes: well-done white garlic intestines being put into Fumigator and are smoked, smoking material is pine, smokes 80~85 DEG C of temperature, is smoked
The time 40~45 minutes processed；
D) secondary drying: being placed again into drier for cured white garlic intestines, and 80~85 DEG C of drying temperature, drying time 30
~35 minutes.
7. the processing method of white garlic intestines as claimed in claim 3, which is characterized in that in step (6), the temperature of the cooling is not
Greater than 20 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208065A (en) * | 2021-05-27 | 2021-08-06 | 哈尔滨天手食品有限公司 | Pickled cucumber sausage and preparation method thereof |
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| CN113208065A (en) * | 2021-05-27 | 2021-08-06 | 哈尔滨天手食品有限公司 | Pickled cucumber sausage and preparation method thereof |
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