CN112042887A - 一种秘制五目香肠及其真空包装工艺 - Google Patents
一种秘制五目香肠及其真空包装工艺 Download PDFInfo
- Publication number
- CN112042887A CN112042887A CN202010972161.2A CN202010972161A CN112042887A CN 112042887 A CN112042887 A CN 112042887A CN 202010972161 A CN202010972161 A CN 202010972161A CN 112042887 A CN112042887 A CN 112042887A
- Authority
- CN
- China
- Prior art keywords
- mesh
- sausage
- special
- sodium
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000009461 vacuum packaging Methods 0.000 title claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 42
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 26
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 26
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 20
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 20
- 229940010454 licorice Drugs 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 19
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 19
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 19
- 239000011425 bamboo Substances 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 210000001364 upper extremity Anatomy 0.000 claims abstract description 16
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 235000020188 drinking water Nutrition 0.000 claims abstract description 13
- 239000003651 drinking water Substances 0.000 claims abstract description 13
- 229920001592 potato starch Polymers 0.000 claims abstract description 13
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 13
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 13
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 13
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000012216 screening Methods 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 6
- 235000011477 liquorice Nutrition 0.000 claims abstract description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 7
- 239000000463 material Substances 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- 239000004320 sodium erythorbate Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims description 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 244000153158 Ammi visnaga Species 0.000 claims description 3
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract 3
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 12
- KYWSCMDFVARMPN-LCSVLAELSA-N Saikosaponin D Chemical compound O([C@@H]1[C@@H](O)[C@H](O[C@@H]2[C@@]([C@H]3[C@]([C@@H]4[C@@]([C@@]5(C[C@@H](O)[C@]67CO[C@]5([C@@H]6CC(C)(C)CC7)C=C4)C)(C)CC3)(C)CC2)(C)CO)O[C@@H]([C@@H]1O)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O KYWSCMDFVARMPN-LCSVLAELSA-N 0.000 description 4
- 229930192014 saikosaponin Natural products 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
- B65B51/10—Applying or generating heat or pressure or combinations thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
- B65B55/08—Sterilising wrappers or receptacles prior to, or during, packaging by irradiation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Mycology (AREA)
- Toxicology (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种秘制五目香肠及其真空包装工艺,包括猪前腿肉3kg,冬笋500g,木耳200g,香葱300g,红薯淀粉120g,食盐80g、黑胡椒粉20g,大豆蛋白粉100g,饮用水300g、肠衣,甘草水100g,香油20g,三聚磷酸钠1.6g、焦磷酸钠1.2g、D‑异抗血酸钠1.1g以及亚硝酸钠0.8g,其具体步骤为猪肉绞碎,冬笋,木耳,香葱粉碎,将两者进行搅拌混合,再与单独搅拌好的饮用水,食盐,黑胡椒粉,红薯淀粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D‑异抗血酸钠以及亚硝酸钠一并搅拌混合,腌制、灌肠、筛选、清洗和风干以及杀菌,再通过真空包装设备真空包装后冷藏,食盐和香油进行调味,甘草水替代白砂糖作为甜的调味料使用,整体呈现鲜甜的效果,大大降低甜辣口味的五目肠对人体造成的伤害。
Description
技术领域
本发明公开了一种秘制五目香肠及其真空包装工艺,属于香肠制作技术领域。
背景技术
现有的五目香肠为了增加口感,都会在其配料里添加大量的甜的调味料(如白砂糖)和辣的调味料,使五目肠口感甜辣,但是人在长期使用较多的甜辣的五目肠后,会对健康造成损坏,存在一方面的问题。
发明内容
本发明要解决的技术问题是克服现有的柴胡皂苷大多纯度较低,其制备是残存的杂质较多,并且在提取的过程中还有一些杂质被忽略,导致市面上的柴胡皂苷大多数未能充足发挥其功效,提供一种秘制五目香肠及其真空包装工艺,从而解决上述问题。
为实现上述目的,本发明提供如下技术方案:一种秘制五目香肠及其真空包装工艺,包括猪前腿肉3kg,冬笋500g,木耳200g,香葱300g,红薯淀粉120g,食盐80g、黑胡椒粉20g,大豆蛋白粉100g,饮用水300g、肠衣,甘草水100g,香油20g,三聚磷酸钠1.6g、焦磷酸钠1.2g、D-异抗血酸钠1.1g以及亚硝酸钠0.8g,制备步骤为:
(1)将合格品质的猪前腿肉去骨去皮后通过绞肉机绞碎;
(2)将除根、洗净以及沥干的冬笋,木耳和香葱通过粉碎机粉碎;
(3)将绞后的肉料放置搅拌机内与粉碎好的冬笋,木耳,韭菜和香葱混合搅拌,且搅拌的过程中依次加入饮用水,食盐,黑胡椒粉,红薯淀粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠;
(4)将搅拌好的肉料放置容器内腌制;
(5)将腌制好的肉料通过灌肠机灌入肠衣内,并进行封口;
(6)将封口完成的五目肠进行人工筛选,挑出同等长度范围的五目肠;
(7)将筛选好的五目肠通过清洗机清洗以及风干机风干外表壁;
(8)将风干好的五目肠以及真空包装袋分别通过紫外线杀菌;
(9)将杀菌好的五目肠通过真空包装设备包装至真空包装内,并通过封口机进行封口;
(10)将包装完成的五目肠冷藏。
作为优选,根据步骤(1)所述的去骨去皮的猪前腿肉,其瘦肉比例为70%,肥肉比例为30%,根据步骤(2)所述的配料粉碎后的尺寸大小为0.1-0.2cm,且粉碎后的配料使用容器统一收集。
作为优选,据步骤(4)所述的腌制时间常状态下2-3h,容器入料口处使用保鲜膜覆盖,保鲜膜用牙签扎孔。
作为优选,根据步骤(6)所述的筛选五目肠两端之间的长度范围误差小于0.3cm。
作为优选,根据步骤(8)所述的五目肠放置在滚动架上进行滚动杀菌,且杀菌时间为0.5-1h。
作为优选,根据步骤(10)所述的冷藏温度为-2℃-4℃,且每个包装袋相互之间不接触。
作为优选,根据步骤(3)所述的加入饮用水,食盐,黑胡椒粉,红薯淀粉,大豆蛋白粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠的过程中,将其使用容器搅拌混合好后在置入搅拌机内与肉料以及冬笋,木耳和香葱一并搅拌,且其甘草水为精选甘草,经过清洗、沥干和煮沸,再将煮沸的水进行过滤去渣,得到纯净的甘草水。
与现有技术相比,本发明的有益效果如下:
本发明步骤细致,将合格品质的猪前腿肉去骨去皮后通过绞肉机绞碎,将除根、洗净以及沥干的冬笋,木耳和香葱通过粉碎机粉碎,将绞后的肉料放置搅拌机内与粉碎好的冬笋,木耳,韭菜和香葱混合搅拌,且搅拌的过程中依次加入饮用水,食盐,黑胡椒粉,红薯淀粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠,将搅拌好的肉料放置容器内腌制,将腌制好的肉料通过灌肠机灌入肠衣内,并进行封口,将封口完成的五目肠进行人工筛选,挑出同等长度范围的五目肠,将筛选好的五目肠通过清洗机清洗以及风干机风干外表壁,将风干好的五目肠以及真空包装袋分别通过紫外线杀菌,将杀菌好的五目肠通过真空包装设备包装至真空包装内,并通过封口机进行封口,将包装完成的五目肠冷藏;此种工艺,通过食盐和香油进行调味,可以五目肠味道鲜美,通过甘草水替代白砂糖作为甜的调味料使用,可以很好的使五目肠味道甘甜,整体呈现鲜甜的效果,大大降低了甜辣口味的五目肠对人体造成的伤害。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种秘制五目香肠及其真空包装工艺,包括猪前腿肉3kg,冬笋500g,木耳200g,香葱300g,红薯淀粉120g,食盐80g、黑胡椒粉20g,大豆蛋白粉100g,饮用水300g、肠衣,甘草水100g,香油20g,三聚磷酸钠1.6g、焦磷酸钠1.2g、D-异抗血酸钠1.1g以及亚硝酸钠0.8g,制备步骤为:
(1)将合格品质的猪前腿肉去骨去皮后通过绞肉机绞碎;
(2)将除根、洗净以及沥干的冬笋,木耳和香葱通过粉碎机粉碎;
(3)将绞后的肉料放置搅拌机内与粉碎好的冬笋,木耳,韭菜和香葱混合搅拌,且搅拌的过程中依次加入饮用水,食盐,黑胡椒粉,红薯淀粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠;
(4)将搅拌好的肉料放置容器内腌制;
(5)将腌制好的肉料通过灌肠机灌入肠衣内,并进行封口;
(6)将封口完成的五目肠进行人工筛选,挑出同等长度范围的五目肠;
(7)将筛选好的五目肠通过清洗机清洗以及风干机风干外表壁;
(8)将风干好的五目肠以及真空包装袋分别通过紫外线杀菌;
(9)将杀菌好的五目肠通过真空包装设备包装至真空包装内,并通过封口机进行封口;
(10)将包装完成的五目肠冷藏。
其中,根据步骤(1)所述的去骨去皮的猪前腿肉,其瘦肉比例为70%,肥肉比例为30%,根据步骤(2)所述的配料粉碎后的尺寸大小为0.1-0.2cm,且粉碎后的配料使用容器统一收集。
其中,据步骤(4)所述的腌制时间常状态下2-3h,容器入料口处使用保鲜膜覆盖,保鲜膜用牙签扎孔。
其中,根据步骤(6)所述的筛选五目肠两端之间的长度范围误差小于0.3cm。
其中,根据步骤(8)所述的五目肠放置在滚动架上进行滚动杀菌,且杀菌时间为0.5-1h。
其中,根据步骤(10)所述的冷藏温度为-2℃-4℃,且每个包装袋相互之间不接触。
其中,根据步骤(3)所述的加入饮用水,食盐,黑胡椒粉,红薯淀粉,大豆蛋白粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠的过程中,将其使用容器搅拌混合好后在置入搅拌机内与肉料以及冬笋,木耳和香葱一并搅拌,且其甘草水为精选甘草,经过清洗、沥干和煮沸,再将煮沸的水进行过滤去渣,得到纯净的甘草水。
具体的,本发明步骤细致将合格品质的猪前腿肉去骨去皮后通过绞肉机绞碎,将除根、洗净以及沥干的冬笋,木耳和香葱通过粉碎机粉碎,将绞后的肉料放置搅拌机内与粉碎好的冬笋,木耳,韭菜和香葱混合搅拌,且搅拌的过程中依次加入饮用水,食盐,黑胡椒粉,红薯淀粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠,将搅拌好的肉料放置容器内腌制,将腌制好的肉料通过灌肠机灌入肠衣内,并进行封口,将封口完成的五目肠进行人工筛选,挑出同等长度范围的五目肠,将筛选好的五目肠通过清洗机清洗以及风干机风干外表壁,将风干好的五目肠以及真空包装袋分别通过紫外线杀菌,将杀菌好的五目肠通过真空包装设备包装至真空包装内,并通过封口机进行封口,将包装完成的五目肠冷藏;此种工艺,通过食盐和香油进行调味,可以五目肠味道鲜美,通过甘草水替代白砂糖作为甜的调味料使用,可以很好的使五目肠味道甘甜,整体呈现鲜甜的效果,大大降低了甜辣口味的五目肠对人体造成的伤害。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种秘制五目香肠及其真空包装工艺,其特征在于,包括猪前腿肉3kg,冬笋500g,木耳200g,香葱300g,红薯淀粉120g,食盐80g、黑胡椒粉20g,大豆蛋白粉100g,饮用水300g、肠衣,甘草水100g,香油20g,三聚磷酸钠1.6g、焦磷酸钠1.2g、D-异抗血酸钠1.1g以及亚硝酸钠0.8g,制备步骤为:
(1)将合格品质的猪前腿肉去骨去皮后通过绞肉机绞碎;
(2)将除根、洗净以及沥干的冬笋,木耳和香葱通过粉碎机粉碎;
(3)将绞后的肉料放置搅拌机内与粉碎好的冬笋,木耳,韭菜和香葱混合搅拌,且搅拌的过程中依次加入饮用水,食盐,黑胡椒粉,红薯淀粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠;
(4)将搅拌好的肉料放置容器内腌制;
(5)将腌制好的肉料通过灌肠机灌入肠衣内,并进行封口;
(6)将封口完成的五目肠进行人工筛选,挑出同等长度范围的五目肠;
(7)将筛选好的五目肠通过清洗机清洗以及风干机风干外表壁;
(8)将风干好的五目肠以及真空包装袋分别通过紫外线杀菌;
(9)将杀菌好的五目肠通过真空包装设备包装至真空包装内,并通过封口机进行封口;
(10)将包装完成的五目肠冷藏。
2.根据权利要求1所述的一种秘制五目香肠及其真空包装工艺,其特征在于:根据步骤(1)所述的去骨去皮的猪前腿肉,其瘦肉比例为70%,肥肉比例为30%,根据步骤(2)所述的配料粉碎后的尺寸大小为0.1-0.2cm,且粉碎后的配料使用容器统一收集。
3.根据权利要求1所述的一种秘制五目香肠及其真空包装工艺,其特征在于:据步骤(4)所述的腌制时间常状态下2-3h,容器入料口处使用保鲜膜覆盖,保鲜膜用牙签扎孔。
4.根据权利要求1所述的一种秘制五目香肠及其真空包装工艺,其特征在于:根据步骤(6)所述的筛选五目肠两端之间的长度范围误差小于0.3cm。
5.根据权利要求1所述的一种秘制五目香肠及其真空包装工艺,其特征在于:根据步骤(8)所述的五目肠放置在滚动架上进行滚动杀菌,且杀菌时间为0.5-1h。
6.根据权利要求1所述的一种秘制五目香肠及其真空包装工艺,其特征在于:根据步骤(10)所述的冷藏温度为-2℃-4℃,且每个包装袋相互之间不接触。
7.根据权利要求1所述的一种秘制五目香肠及其真空包装工艺,其特征在于:根据步骤(3)所述的加入饮用水,食盐,黑胡椒粉,红薯淀粉,大豆蛋白粉,甘草水,香油,三聚磷酸钠、焦磷酸钠、D-异抗血酸钠以及亚硝酸钠的过程中,将其使用容器搅拌混合好后在置入搅拌机内与肉料以及冬笋,木耳和香葱一并搅拌,且其甘草水为精选甘草,经过清洗、沥干和煮沸,再将煮沸的水进行过滤去渣,得到纯净的甘草水。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010972161.2A CN112042887A (zh) | 2020-09-16 | 2020-09-16 | 一种秘制五目香肠及其真空包装工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010972161.2A CN112042887A (zh) | 2020-09-16 | 2020-09-16 | 一种秘制五目香肠及其真空包装工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112042887A true CN112042887A (zh) | 2020-12-08 |
Family
ID=73603212
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010972161.2A Pending CN112042887A (zh) | 2020-09-16 | 2020-09-16 | 一种秘制五目香肠及其真空包装工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112042887A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101548780A (zh) * | 2008-03-31 | 2009-10-07 | 江苏长寿集团股份有限公司 | 一种香肠及其生产工艺 |
CN103919161A (zh) * | 2014-04-27 | 2014-07-16 | 蒋科罡 | 保健猪肉肠 |
CN104068413A (zh) * | 2014-06-24 | 2014-10-01 | 南京海鲸食品厂 | 一种蒜肠及其加工工艺 |
CN108606280A (zh) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | 一种蔬菜香肠及其制作工艺 |
-
2020
- 2020-09-16 CN CN202010972161.2A patent/CN112042887A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101548780A (zh) * | 2008-03-31 | 2009-10-07 | 江苏长寿集团股份有限公司 | 一种香肠及其生产工艺 |
CN103919161A (zh) * | 2014-04-27 | 2014-07-16 | 蒋科罡 | 保健猪肉肠 |
CN104068413A (zh) * | 2014-06-24 | 2014-10-01 | 南京海鲸食品厂 | 一种蒜肠及其加工工艺 |
CN108606280A (zh) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | 一种蔬菜香肠及其制作工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101411524B (zh) | 一种海参制品及其制备方法 | |
KR101406372B1 (ko) | 스팀 공정을 이용한 막창 제조방법 및 그에 따른 막창 | |
CN101869239B (zh) | 一种即食海参捞饭的制作方法 | |
CN103054091A (zh) | 一种风味酱河蚌的制作方法 | |
KR101141784B1 (ko) | 해산물 도시락 통조림 및 이의 제조방법 | |
KR20060115674A (ko) | 야채 및 과일이 포함된 닭고기용 양념 조성물 및 이를이용한 닭고기 조리방법 | |
KR101591449B1 (ko) | 시래기순대의 제조방법 및 그에 의한 시래기순대 | |
KR100733787B1 (ko) | 육류를 이용한 죽(粥) 및 그 제조방법 | |
CN103070342A (zh) | 一种咸鲜粥罐头的生产方法 | |
CN108902859A (zh) | 一种广式炖汤的制备工艺 | |
CN112042887A (zh) | 一种秘制五目香肠及其真空包装工艺 | |
CN103355599A (zh) | 一种新型带馅方便面 | |
KR102015704B1 (ko) | 패류의 건식통조림 제조방법 및 이로 제조된 건식통조림 | |
CN113208047A (zh) | 一种葡聚糖糯米粽的制作工艺 | |
KR101340928B1 (ko) | 한국의 전통발효식품을 이용한 발효 주먹밥 및 그 제조방법 | |
CN111903955A (zh) | 一种利用鮰鱼鱼排制作高钙风味酱的方法 | |
CN111011765A (zh) | 一种风味即食卤制鱼排鱼尾制品的制备方法 | |
KR19990086106A (ko) | 돈피를 주원료로 하는 인스턴트식품의 제조방법 | |
CN103082340A (zh) | 即食海参用双料包及其制法 | |
KR102085481B1 (ko) | 돼지곱창 찌개용 양념육 제조방법 | |
JP3414165B2 (ja) | 吸液性食品入り密封容器詰食品の製造方法 | |
KR102085482B1 (ko) | 돼지곱창 찌개용 양념육 포장셋트 | |
KR100935370B1 (ko) | 다시마밥용 다시마 첨가물의 제조방법과 그 다시마 첨가물 그리고 이를 이용하여 지은 다시마밥 | |
KR20120035301A (ko) | 간장게장 제조방법 | |
CN106722346A (zh) | 一种长质保期营养保健台湾香肠及其加工工艺 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201208 |
|
RJ01 | Rejection of invention patent application after publication |