CN113208065A - Pickled cucumber sausage and preparation method thereof - Google Patents

Pickled cucumber sausage and preparation method thereof Download PDF

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Publication number
CN113208065A
CN113208065A CN202110585331.6A CN202110585331A CN113208065A CN 113208065 A CN113208065 A CN 113208065A CN 202110585331 A CN202110585331 A CN 202110585331A CN 113208065 A CN113208065 A CN 113208065A
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parts
sausage
cucumber
chicken
russian
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孙陆祎
苏永贵
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Harbin Tianshou Food Co ltd
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Harbin Tianshou Food Co ltd
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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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a pickled cucumber sausage and a preparation method thereof, and the pickled cucumber sausage comprises the following raw materials in parts by weight: 45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed bean product, 1-3 parts of garlic, 20-40 parts of Russian cucumber, 0-3 parts of mustard seed, 1.8-2.6 parts of edible salt, 0.5-4 parts of soft white sugar, 0.1-0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0-0.1 part of D-sodium erythorbate, 0-0.004 part of monascus red, 0.4-0.8 part of monosodium glutamate, 0.3-0.6 part of carrageenan, 0.2-0.4 part of glutamine transaminase, 0.1-0.3 part of edible essence, 15-18 parts of domestic drinking water and 3-4 parts of sausage casing. The invention takes the consumption concept conversion of modern people to low-salt low-fat high-protein food into consideration, develops a high-quality meat food pickled cucumber sausage taking Russian custard as a raw material and a preparation method thereof, fuses the special flavor of the custard, ensures the protein content of the product, has low salt and low fat, and provides practical guidance for improving the meat consumption structure of people.

Description

Pickled cucumber sausage and preparation method thereof
Technical Field
The invention relates to a pickled cucumber sausage and a preparation method thereof, belonging to the field of food processing.
Background
The Russian type suckling cucumber is called one of three pickled vegetables in the world, is crisp and tasty, is greasy-removing and helps digestion, and is a necessary food for restaurants and family dining tables in Russian and middle Asia regions. The Russian custard cucumber has a special sour taste, can stimulate the taste of people, arouses appetite and has long aftertaste. The pickled cucumber contains tannin, and people suffering from hypotension can increase pressure and prevent diseases by eating the cucumber frequently. The Russian custard cucumber also has the effects of removing heat, promoting diuresis, clearing heat and removing toxicity, is mainly used for treating polydipsia, sore throat, fire eyes and burn, and has the effects of beautifying, losing weight, reducing blood fat and the like.
The Russian Ruhuang melon can is directly eaten, cold dressed with sauce, fried and the like, and is drained to obtain Ruhuang melon solid, wherein the Ruhuang melon solid is light yellow green, soft and pure in sour taste, moderate in salt taste, fresh, crisp, tasty and refreshing, free of pungent smell and fragrant with auxiliary materials. There is currently no sausage product combining dairy cucumbers with meat products. Therefore, the pickled cucumber sausage which is unique in flavor, rich in nutrient components, not easy to deteriorate, easy to transport and store and the preparation method thereof are researched and developed, and the pickled cucumber sausage has important social significance and economic value for meeting the increasing taste and nutritional requirements of the vast consumer groups.
Disclosure of Invention
The invention aims to develop a high-quality meat product pickled cucumber sausage taking Russian cucumber as a raw material and a preparation method thereof in consideration of consumption concept conversion of modern people to low-salt low-fat high-protein food, so that low-salt low-fat food is provided on the premise of fusing special flavor of the Ruhuang cucumber and ensuring protein content of the product, and practical guidance is provided for improving meat consumption structure of people.
In order to achieve the purpose, the invention adopts the following technical means:
the invention provides a pickled cucumber sausage which comprises the following raw materials in parts by weight:
45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed bean product, 1-3 parts of garlic, 20-40 parts of Russian cucumber, 0-3 parts of mustard seed, 1.8-2.6 parts of edible salt, 0.5-4 parts of soft white sugar, 0.1-0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0-0.1 part of D-sodium erythorbate, 0-0.004 part of monascus red, 0.4-0.8 part of monosodium glutamate, 0.3-0.6 part of carrageenan, 0.2-0.4 part of glutamine transaminase, 0.1-0.3 part of edible essence, 15-18 parts of domestic drinking water and 3-4 parts of sausage casing.
Preferably, the pickled cucumber sausage comprises the following raw materials in parts by weight:
57.5 parts of chicken breast, 42.5 parts of chicken skin, 7 parts of corn starch, 7 parts of tapioca starch, 6 parts of puffed bean products, 2 parts of garlic, 30 parts of Russian milk cucumbers, 1.5 parts of mustard seeds, 2.1 parts of edible salt, 2.25 parts of soft sugar, 0.2 part of composite phosphate, 0.005 part of sodium nitrite, 0.05 part of D-sodium erythorbate, 0.002 part of monascus red, 0.6 part of monosodium glutamate, 0.45 part of carrageenan, 0.3 part of glutamine transaminase, 0.2 part of edible essence, 16.5 parts of drinking water and 3.5 parts of sausage casing.
Preferably, the pickled cucumber sausage comprises the following raw materials in parts by weight:
45 parts of chicken breast, 55 parts of chicken skin, 6 parts of corn starch, 6 parts of tapioca starch, 6 parts of a puffed bean product, 3 parts of garlic, 40 parts of Russian milk cucumber, 3 parts of mustard seeds, 2.6 parts of edible salt, 4 parts of soft white sugar, 0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.6 part of carrageenan, 0.4 part of glutamine transaminase, 0.3 part of edible essence, 16 parts of domestic drinking water and 4 parts of sausage casing.
Preferably, the pickled cucumber sausage comprises the following raw materials in parts by weight:
70 parts of chicken breast, 30 parts of chicken skin, 4 parts of corn starch, 4 parts of tapioca starch, 4 parts of soybean wire-drawing protein, 1 part of garlic, 20 parts of Russian milk cucumber, 1 part of mustard seed, 1.8 parts of edible salt, 0.5 part of soft white sugar, 0.1 part of composite phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.3 part of carrageenan, 0.2 part of glutamine transaminase, 0.1 part of edible essence, 15 parts of domestic drinking water and 3 parts of sausage casing.
The invention also provides a preparation method of the pickled cucumber sausage, which comprises the following steps:
(1) selecting and processing: preparing raw materials of chicken breast meat, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence, domestic drinking water and casing, wherein the chicken breast meat and the chicken skin have quarantine certification and strong meat quality sense, are fresh, glossy, odorless and free of diseases, are moderated to be in a semi-frozen state after being checked and confirmed, and macroscopic impurities such as connective tissues, lymph, speckles, extravasated blood and the like are removed;
(2) and (3) stuffing mixing: mincing chicken and chicken skin at-5-10 deg.C with 4-6mm fine-toothed comb, pouring into stuffing-stirring machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, and stirring to obtain meat stuffing;
(3) rolling and kneading in vacuum: dicing the Russian custard cucumbers into small dices by using a dicing machine, and putting the diced small dices, mustard seeds and the meat stuffing obtained in the step (2) into a vacuum tumbling machine to tumble for 15-25min to obtain stuffing;
(4) and (3) casting: washing the sausage casing with warm water, then filling the stuffing obtained in the step (3), twisting the sausage casing according to the quantitative requirement, uniformly distributing the penetrating rods, keeping the distance, and not sticking the sausage casing into an oven;
(5) baking: baking and drying with open fire at 55-75 deg.C for 40-70min to obtain dried product;
(6) and (3) cooking: steaming with steam or decocting with water at 78-84 deg.C for 25-35 min;
(7) smoking: uniformly putting into a smoking furnace, smoking with open fire at 55-65 deg.C for 15-25min, taking out, and cooling for 2-3 hr.
Preferably, in the step (1), the time for the slowing is 24 hours.
Preferably, in the step (3), the volume of the small dices is 1cm2。
Preferably, in the step (3), the tumbling time is 20 min.
Preferably, in the step (5), the open fire is open fire of hardwood boards.
Preferably, in the step (5), the temperature of the baking and drying is 65 ℃.
Preferably, in the step (5), the baking and drying time is 55 min.
Preferably, in step (6), the cooking temperature is 81 ℃.
Preferably, in the step (6), the cooking time is 30 min.
Preferably, in step (7), the temperature of the smoking is 60 ℃.
Preferably, in the step (7), the smoking time is 20 min.
Preferably, in step (7), the cooling time is 2.5 h.
The test standard of the pickled cucumber sausage provided by the invention is as follows:
a. sensory indexes are as follows: the shape, color, taste and smell of the product have the characteristics of the product, and no foreign impurities can be seen in normal vision;
b. physical and chemical indexes and microbial limit: the method accords with the enterprise detection standard;
c. the weight of each single piece is 90-150 g, and the packaging can be carried out quantitatively according to the packaging requirement.
Compared with the prior art, the invention has the beneficial effects that:
1. the sour cucumber sausage is prepared by taking chicken breast as a raw material and adopting a Chinese sausage preparation process, the fat and sodium contents and the energy intake are reduced compared with the NRV% of the traditional red sausage, and most of the chicken breast is unsaturated fatty acid, so that the sour cucumber sausage is a new formula sausage product with low salt and low fat and beneficial to human health.
2. The sour cucumber sausage takes the Russian-type cucumber as a raw material and gives special flavor to meat products. The pickled cucumber contains tannin, and the pickled cucumber can raise blood pressure and prevent diseases for people suffering from hypotension when people eat the pickled cucumber. The milk cucumber also has the effects of removing heat, promoting diuresis, clearing heat and removing toxic substances, is mainly used for treating polydipsia, swollen sore throat, fire eyes and burn, and has the effects of beautifying, losing weight, reducing blood fat and the like.
3. The invention uses chicken meat and chicken skin at minus 5-10 ℃ in the stuffing mixing process, is different from the traditional process of controlling the temperature below minus 10 ℃ in the whole process, uses the semi-frozen raw material at minus temperature, and has more prominent product flavor.
4. On the basis of the traditional process, the vacuum rolling and kneading pickling process is added, so that the mass transfer permeation speed of salt, moisture, sugar and the like in the pickled cucumbers is effectively improved, the pickling time is shortened, the salt consumption is reduced, the uniformity of meat stuffing is improved, and the finished pickled cucumber sausage is more compact and elastic.
5. The pickled cucumber sausage has the water content of not higher than 75g/100g, the protein content of not lower than 7g/100g and the starch content of not higher than 18%, and is a low-salt low-fat high-protein healthy and high-quality meat product.
Detailed Description
The invention will be further described with reference to specific embodiments, and the advantages and features of the invention will become apparent as the description proceeds. These examples are illustrative only and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
Example 1
The pickled cucumber sausage of the embodiment is prepared from the following raw materials and a preparation method, and the single pickled cucumber sausage has the gram weight of 120 g.
Raw materials:
57.5 parts of chicken breast, 42.5 parts of chicken skin, 7 parts of corn starch, 7 parts of tapioca starch, 6 parts of puffed bean products, 2 parts of garlic, 30 parts of Russian milk cucumbers, 1.5 parts of mustard seeds, 2.1 parts of edible salt, 2.25 parts of soft sugar, 0.2 part of composite phosphate, 0.005 part of sodium nitrite, 0.05 part of D-sodium erythorbate, 0.002 part of monascus red, 0.6 part of monosodium glutamate, 0.45 part of carrageenan, 0.3 part of glutamine transaminase, 0.2 part of edible essence, 16.5 parts of drinking water and 3.5 parts of sausage casing.
The preparation method comprises the following steps:
(1) selecting and processing: preparing raw materials of chicken breast meat, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence, domestic drinking water and sausage casing according to parts by weight, wherein the chicken breast meat and the chicken skin have quarantine certification and strong meat quality sense, are fresh, glossy, have no peculiar smell or disease, are relieved for 24 hours to be in a semi-frozen state after being confirmed by sampling inspection, and remove macroscopic impurities such as connective tissues, lymph, speckles, extravasated blood and the like;
(2) and (3) stuffing mixing: mincing chicken and chicken skin at-5-10 deg.C with 5mm fine-toothed comb, pouring into stuffing-mixing machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium isoascorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, and stirring to obtain meat stuffing;
(3) rolling and kneading in vacuum: cutting Russian cucumber into 1cm pieces with dicing machine2Diced meat, mustard seeds and the meat stuffing obtained in the step (2) are put into a vacuum rolling and kneading machine to be rolled and kneaded for 20min to obtain stuffing;
(4) and (3) casting: washing the sausage casing with warm water, then filling the stuffing obtained in the step (3), twisting the sausage casing according to the quantitative requirement, uniformly distributing the penetrating rods, keeping the distance, and not sticking the sausage casing into an oven;
(5) baking: baking and drying the hardwood boards for 55min at the furnace temperature of 65 ℃ by open fire, wherein the drying state is taken as the standard;
(6) and (3) cooking: steaming with steam or decocting with water at 81 deg.C for 30 min;
(7) smoking: uniformly putting into a smoking furnace, smoking with open fire at 60 deg.C for 20min, taking out of the furnace, and cooling for 2.5 h.
Example 2
The pickled cucumber sausage of the embodiment is prepared from the following raw materials and a preparation method, and the single pickled cucumber sausage has the gram weight of 150 g.
Raw materials:
45 parts of chicken breast, 55 parts of chicken skin, 6 parts of corn starch, 6 parts of tapioca starch, 6 parts of a puffed bean product, 3 parts of garlic, 40 parts of Russian milk cucumber, 3 parts of mustard seeds, 2.6 parts of edible salt, 4 parts of soft white sugar, 0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.6 part of carrageenan, 0.4 part of glutamine transaminase, 0.3 part of edible essence, 16 parts of domestic drinking water and 4 parts of sausage casing.
The preparation method comprises the following steps:
(1) selecting and processing: preparing raw materials of chicken breast meat, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence, domestic drinking water and sausage casing according to parts by weight, wherein the chicken breast meat and the chicken skin have quarantine certification and strong meat quality sense, are fresh, glossy, have no peculiar smell or disease, are relieved for 24 hours to be in a semi-frozen state after being confirmed by sampling inspection, and remove macroscopic impurities such as connective tissues, lymph, speckles, extravasated blood and the like;
(2) and (3) stuffing mixing: mincing chicken and chicken skin at-5-10 deg.C with 4mm fine-toothed comb, pouring into stuffing-mixing machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium isoascorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, and stirring to obtain meat stuffing;
(3) rolling and kneading in vacuum: cutting Russian cucumber into 1cm pieces with dicing machine2Diced meat, mustard seeds and the meat stuffing obtained in the step (2) are put into a vacuum rolling and kneading machine to be rolled and kneaded for 25min to obtain stuffing;
(4) and (3) casting: washing the sausage casing with warm water, then filling the stuffing obtained in the step (3), twisting the sausage casing according to the quantitative requirement, uniformly distributing the penetrating rods, keeping the distance, and not sticking the sausage casing into an oven;
(5) baking: baking and drying the hardwood boards for 70min at the furnace temperature of 75 ℃ by using open fire, wherein the drying state is taken as the standard;
(6) and (3) cooking: steaming or decocting with water at 84 deg.C for 35 min;
(7) smoking: uniformly putting into a smoking furnace, smoking with open fire at 65 deg.C for 25min, taking out of the furnace, and cooling for 3 hr.
Example 3
The pickled cucumber sausage of the embodiment is prepared from the following raw materials and a preparation method, and the weight of each piece of pickled cucumber sausage is 90 g.
Raw materials:
70 parts of chicken breast, 30 parts of chicken skin, 4 parts of corn starch, 4 parts of tapioca starch, 4 parts of soybean wire-drawing protein, 1 part of garlic, 20 parts of Russian milk cucumber, 1 part of mustard seed, 1.8 parts of edible salt, 0.5 part of soft white sugar, 0.1 part of composite phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.3 part of carrageenan, 0.2 part of glutamine transaminase, 0.1 part of edible essence, 15 parts of domestic drinking water and 3 parts of sausage casing.
The preparation method comprises the following steps:
(1) selecting and processing: preparing raw materials of chicken breast meat, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence, domestic drinking water and sausage casing according to parts by weight, wherein the chicken breast meat and the chicken skin have quarantine certification and strong meat quality sense, are fresh, glossy, have no peculiar smell or disease, are relieved for 24 hours to be in a semi-frozen state after being confirmed by sampling inspection, and remove macroscopic impurities such as connective tissues, lymph, speckles, extravasated blood and the like;
(2) and (3) stuffing mixing: mincing chicken and chicken skin at-5-10 deg.C with 6mm fine-toothed comb, pouring into stuffing-mixing machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium isoascorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, and stirring to obtain meat stuffing;
(3) rolling and kneading in vacuum: cutting Russian cucumber into 1cm pieces with dicing machine2Diced meat, mustard seeds and the meat stuffing obtained in the step (2) are put into a vacuum rolling and kneading machine to be rolled and kneaded for 15min to obtain stuffing;
(4) and (3) casting: washing the sausage casing with warm water, then filling the stuffing obtained in the step (3), twisting the sausage casing according to the quantitative requirement, uniformly distributing the penetrating rods, keeping the distance, and not sticking the sausage casing into an oven;
(5) baking: baking and drying the hardwood boards for 40min at the furnace temperature of 55 ℃ by open fire, wherein the drying state is taken as the standard;
(6) and (3) cooking: steaming with steam or decocting with water at 78 deg.C for 25 min;
(7) smoking: uniformly putting into a smoking furnace, smoking with open fire at 55 deg.C for 15min, and cooling for 2 hr.
Comparative example 1
The pickled cucumber sausage of the comparative example was prepared from the same raw materials as in example 1, and the single cucumber sausage weighed 120 g. Comparative example the preparation method of pickled cucumber sausage was substantially the same as in example 1, except that the comparative example modified the steps (2) and (3) in example 1 to the step (2'):
(2') stuffing mixing: mincing chicken and chicken skin at-5-10 deg.C with 6mm fine-toothed comb, pouring into stuffing-stirring machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium isoascorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, stirring, making into meat stuffing, and cutting Russian cucumber into pieces of 1cm by dicing machine2And (4) putting the diced meat and the mustard seeds into a stuffing mixer to be mixed with the meat stuffing to obtain stuffing.
Correspondingly, the filling filled in the step (4) and obtained in the step (3) should be modified into the filling obtained in the step (2').
Comparative example 2
The pickled cucumber sausage of the comparative example was prepared from the same raw materials as in example 1, and the single cucumber sausage weighed 120 g. The preparation method of the pickled cucumber sausage of this comparative example is substantially the same as that of example 1, except that the comparative example modifies the 5-10 ℃ below zero state of chicken and chicken skin in step (2) of example 1 into 5-10 ℃ state of chicken and chicken skin.
Comparative example 3
The pickled cucumber sausage of the comparative example was prepared from the same raw materials as in example 1, and the single cucumber sausage weighed 120 g. Comparative example a pickled cucumber sausage was prepared in substantially the same manner as in example 1, except that the comparative example modified the steps (2) and (3) of example 1 to the step (2 "):
(2') stuffing mixing: mincing 5-10 deg.C chicken and chicken skin with 6mm fine-toothed comb, pouring into stuffing stirring machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium isoascorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, stirring, making into meat stuffing, and cutting Russian cucumber into pieces of 1cm by dicing machine2And (4) putting the diced meat and the mustard seeds into a stuffing mixer to be mixed with the meat stuffing to obtain stuffing.
Correspondingly, the filling filled in the step (4) and obtained in the step (3) should be modified into the filling obtained in the step (2').
Experimental examples sensory evaluation
10 persons who eat the fumigated sausage products frequently are invited to finish tasting independently when the fumigated sausage products are 35-55 years old, and different pickled cucumber sausage samples of example 1 (marked as an experimental group 1), comparative example 1 (marked as an experimental group 2), comparative example 2 (marked as an experimental group 3) and comparative example 3 (marked as an experimental group 4) are tasted. Before tasting, the mouth was rinsed with clear water to ensure objectivity and parallelism of the evaluation. The scoring criteria are shown in table 1.
TABLE 1
Figure BDA0003087863610000081
The scoring results are shown in table 2.
TABLE 2
Experimental group Taste of the product Taste of the product Total score
1 49 48 97
2 45 40 85
3 39 44 83
4 37 39 76
And (4) conclusion:
1. the total scores of the pickled cucumber sausages processed by the experimental groups 1-4 are all over 75 scores by a grader, and a taster shows that the pickled cucumber sausages processed by the method have unique pickled cucumber flavor, moderate saltiness, harmonious taste, elasticity and long aftertaste.
2. Comparing the experiment group 1 with the experiment group 2, and comparing the experiment group 3 with the experiment group 4, it can be seen that the vacuum tumbling process can significantly improve the taste of the pickled cucumber sausage.
3. Comparing the experimental group 1 and the experimental group 3, and comparing the experimental group 2 and the experimental group 4, it can be seen that the use of the sub-zero frozen meat significantly improves the taste of the pickled cucumber.

Claims (10)

1. The pickled cucumber sausage is characterized by comprising the following raw materials in parts by weight:
45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed bean product, 1-3 parts of garlic, 20-40 parts of Russian cucumber, 0-3 parts of mustard seed, 1.8-2.6 parts of edible salt, 0.5-4 parts of soft white sugar, 0.1-0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0-0.1 part of D-sodium erythorbate, 0-0.004 part of monascus red, 0.4-0.8 part of monosodium glutamate, 0.3-0.6 part of carrageenan, 0.2-0.4 part of glutamine transaminase, 0.1-0.3 part of edible essence, 15-18 parts of domestic drinking water and 3-4 parts of sausage casing.
2. The pickled cucumber sausage as claimed in claim 1, wherein the pickled cucumber sausage comprises the following raw materials in parts by weight:
57.5 parts of chicken breast, 42.5 parts of chicken skin, 7 parts of corn starch, 7 parts of tapioca starch, 6 parts of puffed bean products, 2 parts of garlic, 30 parts of Russian milk cucumbers, 1.5 parts of mustard seeds, 2.1 parts of edible salt, 2.25 parts of soft sugar, 0.2 part of composite phosphate, 0.005 part of sodium nitrite, 0.05 part of D-sodium erythorbate, 0.002 part of monascus red, 0.6 part of monosodium glutamate, 0.45 part of carrageenan, 0.3 part of glutamine transaminase, 0.2 part of edible essence, 16.5 parts of drinking water and 3.5 parts of sausage casing.
3. The pickled cucumber sausage as claimed in claim 1, wherein the pickled cucumber sausage comprises the following raw materials in parts by weight:
45 parts of chicken breast, 55 parts of chicken skin, 6 parts of corn starch, 6 parts of tapioca starch, 6 parts of a puffed bean product, 3 parts of garlic, 40 parts of Russian milk cucumber, 3 parts of mustard seeds, 2.6 parts of edible salt, 4 parts of soft white sugar, 0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.6 part of carrageenan, 0.4 part of glutamine transaminase, 0.3 part of edible essence, 16 parts of domestic drinking water and 4 parts of sausage casing.
4. The pickled cucumber sausage as claimed in claim 1, wherein the pickled cucumber sausage comprises the following raw materials in parts by weight:
70 parts of chicken breast, 30 parts of chicken skin, 4 parts of corn starch, 4 parts of tapioca starch, 4 parts of soybean wire-drawing protein, 1 part of garlic, 20 parts of Russian milk cucumber, 1 part of mustard seed, 1.8 parts of edible salt, 0.5 part of soft white sugar, 0.1 part of composite phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.3 part of carrageenan, 0.2 part of glutamine transaminase, 0.1 part of edible essence, 15 parts of domestic drinking water and 3 parts of sausage casing.
5. A method for making a pickled cucumber sausage as claimed in any one of claims 1-4, characterized in that the method comprises the following steps:
(1) selecting and processing: preparing the raw materials of the pickled cucumber sausage, namely chicken breast meat, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian cucumbers, mustard seeds, edible salt, soft white sugar, compound phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence, domestic drinking water and sausage casing according to any one of the claims 1 to 4, wherein the chicken breast meat and the chicken skin have quarantine certification, strong meat quality, freshness, luster, no peculiar smell and no disease change, are moderated to be in a semi-frozen state after being checked and confirmed, and remove macroscopic impurities such as connective tissues, lymph, speckles, extravasated blood and the like;
(2) and (3) stuffing mixing: mincing chicken and chicken skin at-5-10 deg.C with 4-6mm fine-toothed comb, pouring into stuffing-stirring machine, adding corn starch, tapioca starch, puffed bean product, Bulbus Allii, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, red rice red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and drinking water, and stirring to obtain meat stuffing;
(3) rolling and kneading in vacuum: dicing the Russian custard cucumbers into small dices by using a dicing machine, and putting the diced small dices, mustard seeds and the meat stuffing obtained in the step (2) into a vacuum tumbling machine to tumble for 15-25min to obtain stuffing;
(4) and (3) casting: washing the sausage casing with warm water, then filling the stuffing obtained in the step (3), twisting the sausage casing according to the quantitative requirement, uniformly distributing the penetrating rods, keeping the distance, and not sticking the sausage casing into an oven;
(5) baking: baking and drying with open fire at 55-75 deg.C for 40-70min to obtain dried product;
(6) and (3) cooking: steaming with steam or decocting with water at 78-84 deg.C for 25-35 min;
(7) smoking: uniformly putting into a smoking furnace, smoking with open fire at 55-65 deg.C for 15-25min, taking out, and cooling for 2-3 hr.
6. The method of claim 5, wherein in step (1), the slowing-down time is 24 hours.
7. The production method according to claim 5, wherein in the step (3), the volume of the small dices is 1cm2(ii) a The tumbling time is 20 min.
8. The production method according to claim 5, wherein in the step (5), the open fire is hardwood board open fire; the temperature for baking and drying is 65 ℃; the baking and drying time is 55 min.
9. The production method according to claim 5, wherein in the step (6), the temperature of the cooking is 81 ℃; the cooking time is 30 min.
10. The method of claim 5, wherein in step (7), the temperature of the smoking is 60 ℃; the smoking time is 20 min; the cooling time was 2.5 h.
CN202110585331.6A 2021-05-27 2021-05-27 Pickled cucumber sausage and preparation method thereof Pending CN113208065A (en)

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CN114209021A (en) * 2021-12-21 2022-03-22 贵州五福坊食品(集团)股份有限公司 Instant sauce-wine sausage and preparation method thereof

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Application publication date: 20210806