CN110731464A

CN110731464A - method for processing classical tea sausage

Info

Publication number: CN110731464A
Application number: CN201810800721.9A
Authority: CN
Inventors: 周春生; 孙继云; 岳宏; 杨洪旺; 刘宝芝
Original assignee: Tianjin Two Merchants Yingbin Meat Food Co Ltd
Current assignee: Tianjin Two Merchants Yingbin Meat Food Co Ltd
Priority date: 2018-07-20
Filing date: 2018-07-20
Publication date: 2020-01-31

Abstract

The invention discloses a processing method of types of classical tea sausages, which comprises the steps of material selection, retrogradation, metal detection, material preparation, pickling, stuffing preparation, filling, cooking, cooling, product detection, label sticking and boxing, wherein the adopted raw materials comprise 70kg of pork, 20kg of chicken, 10kg of fish, 15kg of drinking water, 10kg of starch, 6kg of edible salt, 5kg of white granulated sugar, 4kg of spice, 3kg of monosodium glutamate, 0.3kg of tea polyphenol, 0.25kg of celery extract, 0.2kg of oat fiber and 0.005kg of sodium nitrite, and the prepared raw materials are sequentially subjected to the steps of pickling, stuffing preparation, filling, cooking and cooling.

Description

method for processing classical tea sausage

Technical Field

The invention relates to the field of tea sausage processing, in particular to a processing method of types of classical tea sausages.

Background

The tea sausage is called 'tea Yisi' sausage, and is a western style meat sausage product with a famous Haerbin name to Lidao sausage, Yida Liansi sausage, grease sausage, muddy meat sausage, dried sheep sausage and the like, the tea sausage needs tender meat flavor, the red sausage needs thick smoke flavor, and along with the continuous improvement of the living standard of people, the requirements of people on the taste of the tea sausage are higher and higher.

Disclosure of Invention

The invention aims to provide a processing method of classical tea sausages, which solves the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

method for processing classical tea sausage, which comprises the steps of selecting materials, recycling and finishing, detecting metals, blending, pickling, making stuffing, filling, cooking, cooling, inspecting, labeling and boxing, the method for processing classical tea sausage comprises the following steps:

(1) selecting materials, recycling and finishing and detecting metals:

selecting fresh pork front and back leg meat and chicken meat qualified by health quarantine as raw materials, performing thawing and biochemical treatment, and simultaneously performing metal detector inspection.

(2) And (3) preparing materials:

70kg of pork, 20kg of chicken, 10kg of fish, 15kg of drinking water, 10kg of starch, 6kg of edible salt, 5kg of white granulated sugar, 4kg of spices, 3kg of monosodium glutamate, 0.3kg of tea polyphenol, 0.25kg of celery extract, 0.2kg of oat fiber and 0.005kg of sodium nitrite.

(3) And pickling:

mincing the finished lean meat with a reamer with the aperture of 1cm, putting the minced meat into meat buckets, adding materials for pickling according to the measurement of 100kg per bucket, putting the minced meat into a stirrer, adding mixed pickling materials and 10kg of water, stirring for 5 minutes, stirring uniformly, pushing into a pickling warehouse at 0-10 ℃, covering a plastic cloth, marking the date, pickling for 10 hours, and controlling the temperature of meat stuffing to be 15 ℃ for use.

(4) And making stuffing:

taking out the salted and cooled lean pork from a salting warehouse, putting the salted and cooled lean pork and the emulsified fine stuffing into a vacuum stirrer simultaneously according to the feeding operation of 500kg each time, adding starch and 10kg of water after uniformly stirring, vacuumizing and stirring until the pressure is required to reach more than 1MPa, the time is 5 minutes, and filling the stuffing at 15 ℃.

(5) And (3) casting:

pouring the prepared minced meat into a punching sausage filler, tightly covering with cloth to prevent cross contamination, filling with a corresponding sausage casing sleeve, soaking the prepared sausage casing with warm water of 40 ℃ for 20 minutes, taking out and cleaning for standby, wherein the sausage body is full during filling, no gap exists in the sausage, the buckles are tightly punched, the filled sausage body is stringed with rods in time, 11 strings are stringed with each rod, the arrangement is uniform, each sausage is provided with 3 layers, and the sausage is pushed into an oven for cooking in time after being full.

(6) Cooking:

the filled ham sausage is pushed into a steaming and steaming oven to be cooked, and the cooking procedure, the temperature and the time are as follows: (pressure gauge: 0.4MPa)

	Procedure for measuring the movement of a moving object	Temperature (. degree.C.)	Time (minutes)
				1	Drying	60	40
2	Smoking	50	20
				3	Steaming and boiling	75	30
4	Exhaust of gases	-	5

The method comprises the following steps: at the end of the cooking, the core temperature of the product was 80 ℃ and maintained under these conditions for 10 minutes, after which the product was vented and discharged.

(7) And cooling:

and pushing the finished product discharged from the furnace into a cooling room for cooling at 15 ℃, wherein the central temperature is below 15 ℃.

(8) Checking and labeling:

and screening the cooled sausage, removing the broken skin and defective products, performing gold inspection, and labeling qualified products.

(9) And boxing:

and (4) boxing the finished product when the central temperature of the finished product reaches below 10 ℃, arranging the finished product in order by arranging a plastic pad bottom at the bottom of the box, and storing the finished product in a finished product warehouse at 0-4 ℃.

Compared with the prior art, the tea sausage has the beneficial effects that the raw materials are detected by adopting a precise instrument, metal residues harmful to human bodies are avoided, and reasonable ingredient proportion is adopted, so that not only are various substances beneficial to human bodies contained in the tea sausage, but also the unique taste of the tea sausage is ensured, the tea sausage attracts the interest of people, and the tea sausage has the market promotion value of .

Detailed Description

In the embodiment of the invention, the processing method of types of classical tea sausages comprises the following steps of material selection, recycling, finishing, metal detection, material preparation, pickling, stuffing preparation, filling, cooking, cooling, product inspection, label sticking and boxing:

selecting materials, carrying out recovery and metal detection: firstly, workers select fresh pork front and back leg meat and chicken as raw materials, the raw materials can be used only after being qualified through health quarantine, then the raw materials are unfrozen and recycled for arrangement, and meanwhile, a metal detector is used for checking meat raw materials, so that the meat raw materials are guaranteed not to contain metal residual substances harmful to human bodies.

Preparing materials: 70kg of pork, 20kg of chicken, 10kg of fish, 15kg of drinking water, 10kg of starch, 6kg of edible salt, 5kg of white granulated sugar, 4kg of spices, 3kg of monosodium glutamate, 0.3kg of tea polyphenol, 0.25kg of celery extract, 0.2kg of oat fiber and 0.005kg of sodium nitrite are proportioned to prepare the tea sausage raw material.

Pickling: mincing the finished lean meat with a reamer with the aperture of 1cm, putting the minced meat into meat buckets, adding materials for pickling according to the measurement of 100kg per bucket, putting the minced meat into a stirrer, adding mixed pickling materials and 10kg of water, stirring for 5 minutes, pushing the minced meat into a 0-10 ℃ pickling warehouse after uniformly stirring, covering with plastic cloth, marking the date, pickling for 10 hours, and controlling the temperature of minced meat to be 15 ℃ for use.

Preparing stuffing: taking out the salted and cooled lean pork from a salting warehouse, putting the salted and cooled lean pork and the emulsified fine stuffing into a vacuum stirrer simultaneously according to the feeding operation of 500kg each time, adding starch and 10kg of water after uniformly stirring, vacuumizing and stirring until the pressure is required to reach more than 1MPa, the time is 5 minutes, and filling the stuffing at 15 ℃.

And (3) casting: pouring the prepared minced meat into a punch sausage filler, tightly covering with cloth, filling by adopting a corresponding sausage casing sleeve, soaking the prepared sausage casing with warm water of 40 ℃ for 20 minutes, taking out and controlling the sausage casing to be clean for later use, wherein the sausage body is full during filling, no gap exists in the sausage, the buckles are tightened, the filled sausage body is stringed by rods in time, 11 strings are arranged on each rod, the arrangement is uniform, 3 layers are arranged on each trolley, and the sausage is pushed into an oven to be cooked in time after being full.

And (2) cooking, namely pushing the filled ham sausages into a cooking and smoking oven for cooking, wherein the cooking procedure, the temperature and the time are all required to be (the pressure gauge is 0.4MPa), the central temperature of the product is 80 ℃ when the cooking is finished, the product is maintained for 10 minutes under the condition, and then the ham sausages are discharged from the oven after being exhausted.

And (3) cooling: the worker pushes the finished product out of the furnace into a cooling chamber at 15 ℃ for cooling, and the central temperature of the finished product reaches below 15 ℃.

Checking and labeling: and (4) screening the cooled sausage by workers, removing broken skins and defective products, and labeling the qualified tea sausages after the tea sausages are qualified through gold inspection.

Boxing: the environment for boxing the tea sausage is required to be that the central temperature reaches below 10 ℃, the container for boxing the tea sausage is required to be padded with plastic, the containers are required to be stacked in order, and the containers are stored in a finished product warehouse at 0-4 ℃ for storage.

Claims

The processing method of the types of classical tea sausages comprises the steps of material selection, recycling, finishing, metal detection, batching, pickling, stuffing making, filling, cooking, cooling, product inspection, label sticking and boxing, and is characterized by comprising the following steps of:

(1) selecting materials, recycling and finishing and detecting metals:

selecting fresh pork front and back leg meat and chicken meat qualified by health quarantine as raw materials, performing thawing and biochemical treatment, and simultaneously performing metal detector inspection.

(2) And (3) preparing materials:

70kg of pork, 20kg of chicken, 10kg of fish, 15kg of drinking water, 10kg of starch, 6kg of edible salt, 5kg of white granulated sugar, 4kg of spices, 3kg of monosodium glutamate, 0.3kg of tea polyphenol, 0.25kg of celery extract, 0.2kg of oat fiber and 0.005kg of sodium nitrite.

(3) And pickling:

mincing the finished lean meat with a reamer with the aperture of 1cm, putting the minced meat into meat buckets, adding materials for pickling according to the measurement of 100kg per bucket, putting the minced meat into a stirrer, adding mixed pickling materials and 10kg of water, stirring for 5 minutes, stirring uniformly, pushing into a pickling warehouse at 0-10 ℃, covering a plastic cloth, marking the date, pickling for 10 hours, and controlling the temperature of meat stuffing to be 15 ℃ for use.

(4) And making stuffing:

taking out the salted and cooled lean pork from a salting warehouse, putting the salted and cooled lean pork and the emulsified fine stuffing into a vacuum stirrer simultaneously according to the feeding operation of 500kg each time, adding starch and 10kg of water after uniformly stirring, vacuumizing and stirring until the pressure is required to reach more than 1MPa, the time is 5 minutes, and filling the stuffing at 15 ℃.

(5) And (3) casting:

pouring the prepared minced meat into a punch sausage filler, tightly covering with cloth, filling by adopting a corresponding sausage casing sleeve, soaking the prepared sausage casing with warm water of 40 ℃ for 20 minutes, taking out and controlling the sausage casing to be clean for later use, wherein the sausage body is full during filling, no gap exists in the sausage, the buckles are tightened, the filled sausage body is stringed by rods in time, 11 strings are arranged on each rod, the arrangement is uniform, 3 layers are arranged on each trolley, and the sausage is pushed into an oven to be cooked in time after being full.

(6) Cooking:

the filled ham sausage is pushed into a steaming and smoking oven for cooking, the cooking procedure, temperature and time have the requirements (0.4 MPa) of , the central temperature of the product is 80 ℃ when the steaming and cooking are finished, the central temperature is maintained for 10 minutes under the conditions, and then the ham sausage is discharged from the oven after being exhausted.

(7) And cooling:

and pushing the finished product discharged from the furnace into a cooling room for cooling at 15 ℃, wherein the central temperature is below 15 ℃.

(8) Checking and labeling:

and screening the cooled sausage, removing the broken skin and defective products, performing gold inspection, and labeling qualified products.

(9) And boxing:

and (4) boxing the finished product when the central temperature of the finished product reaches below 10 ℃, arranging the finished product in order by arranging a plastic pad bottom at the bottom of the box, and storing the finished product in a finished product warehouse at 0-4 ℃.