CN118318973A - Cheese sausage and processing technology thereof - Google Patents

Cheese sausage and processing technology thereof Download PDF

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Publication number
CN118318973A
CN118318973A CN202410532844.4A CN202410532844A CN118318973A CN 118318973 A CN118318973 A CN 118318973A CN 202410532844 A CN202410532844 A CN 202410532844A CN 118318973 A CN118318973 A CN 118318973A
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cheese
sausage
meat
punching
temperature
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王菊
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Suzhou Shuoyan Biotechnology Co ltd
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Suzhou Shuoyan Biotechnology 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
    • A23L13/60—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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/50—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
    • A23L13/70—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
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a cheese sausage and a processing technology thereof, wherein the cheese sausage comprises the following components: 50-70% of meat, 25-47% of cheese and 3-5% of ingredients. The ingredients comprise spice, ferment, flavoring agent, vitamin C and sodium nitrite. The processing technology comprises a series of steps of cheese strip forming, sausage filling, cold storage, fermentation, curing, air drying, chopping, mixing and the like. The invention can ensure that the finished product has various flavors, rich nutrition, compact meat quality and uniform taste through the collocation of meat and cheese and the specific fermentation, curing and air-drying process.

Description

Cheese sausage and processing technology thereof
Technical Field
The invention relates to the field of foods, in particular to cheese sausage and a processing technology thereof.
Background
Cheese is a fermented milk product with very high nutritive value and is popular with the masses. The sausage is also a common food in the market, and comprises pork sausage, beef sausage, chicken sausage and the like. Generally, people purchase the two foods separately, and the two foods have single taste and unbalanced nutrition. The mechanical combination of these two foods tends to produce a non-uniform mouthfeel; and the flora of the cheese is different from the flora of the sausage, and the two flora are compatible, so that the combination of the cheese and the sausage has certain difficulty, insufficient fermentation of the sausage is easy to cause, and the flavor is difficult to control.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the cheese sausage and the processing technology thereof, which not only can ensure that cheese and the sausage are well combined together and have uniform taste, but also can ensure that the sausage is fully fermented and the flavor of the sausage is accurately controlled.
The invention is realized by the following technical scheme:
A cheese sausage comprises the following components in percentage by mass: 50-70% of meat, 25-47% of cheese and 3-5% of ingredients; wherein the ingredients comprise 0.1 to 0.7 percent of starter.
Further, the ingredients also comprise 1 to 3 percent of spice, 1 to 3 percent of seasoning, 0.1 to 0.5 percent of vitamin C and 0.001 to 0.01 percent of sodium nitrite.
Further, the meat comprises one or more combinations of poultry meat and is selected from skinned meat and non-skinned meat, wherein the ratio of skinned meat to non-skinned meat is 1:1- -2:1.
A processing technology of cheese sausage comprises the following steps:
Forming cheese strips: heating the cheese, and molding the cheese into a strip shape after the cheese is completely melted;
Clysis: filling the cured and sliced meat-coated cheese strips into a casing;
and (3) refrigerating: hanging in a cold storage at 0-4 ℃ for refrigeration for one week;
Fermentation: after refrigeration, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 22-26 ℃ and the humidity is set at 82-88 ℃ in the first day, and then the temperature is reduced once a day until the temperature is reduced to 10-14 ℃, and the humidity is kept unchanged;
curing and air-drying: when the temperature is reduced to 10-14 ℃, the humidity is adjusted to 72-78% until the water loss rate reaches 1-50%.
Further, the cheese strip forming step specifically includes: the cheese can be poured into a cheese strip mould for shaping, or the completely melted cheese is poured into a casing for shaping by a vacuum filling machine, the casing is torn off after cooling and hardening, the length of the cheese strip is 10-60 cm, and the diameter is 1-10 cm.
Further, the sausage step specifically comprises the steps that meat is cut into meat slices so as to be convenient for completely wrapping cheese strips, and the meat slices are of the size: the length of the meat slices is 10 to 60 cm, the width of the meat slices is 4 to 35 cm, the thickness of the meat slices is 1.5 to 2.5 cm, and the length of the cheese strips is the same.
A processing technology of cheese sausage comprises the following steps:
clysis: filling the pickled and cut meat into a casing;
and (3) refrigerating: hanging in a cold storage at 0-4 ℃ for refrigeration for one week;
Fermentation: after refrigeration, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 22-26 ℃ and the humidity is set at 82-88 ℃ in the first day, and then the temperature is reduced once a day until the temperature is reduced to 10-14 ℃, and the humidity is kept unchanged;
Curing and air-drying: when the temperature is reduced to 10-14 ℃, the humidity is adjusted to 72-78% until the water loss rate reaches 1-50%;
chopping: removing the casing of the fermented and air-dried sausage, and mincing or chopping the sausage into meat particles;
Mixing: heating and melting cheese, cooling to 40-99 ℃ for a short time, and uniformly mixing with meat particles;
Clysis: and (5) filling the mixed meat particles and cheese into a casing.
Further, after the second sausage step, air drying can be optionally performed, wherein the air drying water loss value is 1% -50% of the weight of the sausage.
Further, the pickling in the sausage filling step is to put ingredients and meat into a vacuum rolling machine, close a cover door, vacuumize and set up the rolling machine: the starting time is 3-7 minutes, the intermittent time is 25-35 minutes, the rolling time is set to be less than 200 g of meat according to the weight of meat, the rolling time is 7.5-8.5 hours, the rolling time is 200-500 g of meat, the rolling time is 11.5-12.5 hours, the rolling time is 500-1000 g of meat, the rolling time is 23-25 hours, and the rolling time is 1000-2000 g of meat, and the rolling time is 47-49 hours.
Further, the steps between clysis and refrigeration also comprise the following steps:
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then punching a binding belt every 3-5 centimeters, punching holes, discharging bubbles, and finally weighing and pasting weight and date labels.
Further, the second enema step is followed by the following steps:
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then punching a binding belt every 3-5 centimeters, punching holes, discharging bubbles, and finally weighing and pasting weight and date labels.
Further, after curing, optionally a smoking step is performed to increase the product flavor, wherein the smoking step is as follows: the rolled meat is spread on an inner net plate in a smoking furnace for smoking, the temperature in the furnace is less than or equal to 30 ℃, the smoking time is set to 15-25 minutes for one time, and the smoking is carried out for 2 times.
Compared with the prior art, the invention has the advantages that:
1. The meat and cheese are matched, so that the finished product has various flavors, layering sense and rich nutrition. Meanwhile, the cheese is fully wrapped by the meat, or meat particles and the cheese are uniformly mixed, so that the taste uniformity of the finished product is ensured.
2. Through the specific refrigeration and slow cooling fermentation process, the growth and propagation of mixed bacteria in meat products are inhibited, the fermentation is milder, stable and sufficient, the propagation of microorganisms is better controlled, the sausage has more flavor, the flavor of cheese is improved through the secondary fermentation of the cheese, the flavors of meat and the cheese are uniform and consistent, and the sensory quality of eating by consumers is improved.
3. Through the decline of curing air-drying stage water activity, can effectively restrain putrefying bacteria growth, and keep humidity to prevent the meat sausage from forming hard shell or the internal humidity distribution of intestines inhomogeneous, guaranteed the tender smooth and strong way of meat sausage taste.
4. Through the accurate control to the time of kneading, ensured meat and batching abundant amalgamation, the sausage color development is more even, more tasty.
5. By setting the proportion of the skinned meat to the non-skinned meat of the poultry meat, the sausage is oily but not greasy, and has better edible taste compared with pure skinned meat or non-skinned meat.
6. The smoking process can be selected according to different products, so that the smoking flavor is increased, and the full and rich smoking flavor is ensured through the setting of smoking time and times.
Detailed Description
The following describes the invention in further non-limiting detail in connection with preferred embodiments.
The invention provides cheese sausage which comprises the following components in percentage by mass: 50-70% of meat, 25-47% of cheese and 3-5% of ingredients; wherein the ingredients comprise 0.1 to 0.7 percent of starter, 1 to 3 percent of spice, 1 to 3 percent of seasoning, 0.1 to 0.5 percent of vitamin C and 0.001 to 0.01 percent of sodium nitrite. The starter comprises an inner fermentation auxiliary agent (0.05% -0.4%) and an outer fermentation auxiliary agent (0.05% -0.3%). The meat can be selected from one or more of beef, pork, duck, chicken, goose, etc. The sausage casing used for sausage filling can be made of animal, collagen, fiber or food grade plastic sausage casing, the diameter of the sausage casing is 10-200 mm, and the sausage casing with different diameters is selected according to different products. The processing technology of the cheese sausage can selectively smoke or not smoke according to the types of products.
Example 1
A cheese sausage and a processing technology thereof, wherein the cheese sausage comprises the following components in percentage by mass: beef 60%, cheese 37%, ingredients: 1% of spice, 0.2% of internal fermentation auxiliary agent, 0.1% of external fermentation auxiliary agent, 1.22% of seasoning, 0.47% of vitamin C, 0.001% of sodium nitrite and 0.009% of essence.
The processing technology of the cheese sausage comprises the following steps:
Preparing raw materials: weighing 300g of beef, 185g of cheese, 5g of spice, 1g of internal fermentation auxiliary agent, 0.5g of external fermentation auxiliary agent, 6.1g of seasoning, 2.35g of vitamin C, 0.005g of sodium nitrite and 0.045g of essence according to the percentage;
Thawing slices: cutting frozen beef into slices, and thawing while placing, wherein the slices are 30 cm long, 12cm wide and 2cm thick;
Pickling: placing ingredients and meat slices into a vacuum rolling machine, closing a cover door, vacuumizing, and setting the rolling machine: starting up for 5 minutes, intermittently for 30 minutes, and rolling for 12 hours;
Forming cheese strips: the preparation before rolling is finished, the cheese is crushed and filled into a food bag for heating until the cheese is completely melted and is extruded into a cheese strip mould, the length of the cheese strip is 30cm, the diameter of the cheese strip is 2.5 cm, the cheese strip is extruded and is placed on ice cubes for cooling and shaping until the cheese strip with the same number as the meat slices can be successfully demoulded, and the cheese strip is prepared for later use;
clysis: rolling and kneading the flavored meat slices, removing the ingredients on the surfaces of the meat slices, removing the ingredients completely, wrapping cheese strips, putting the cheese strips into a filling machine, filling into sausage casings, and selecting the sausage casings from fiber sausage casings with the caliber of 60 mm;
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 25 cm long binding belt every 4 cm and tensioning, and finally weighing and pasting weight and date labels;
and (3) refrigerating: hanging in a cold storage at 3 ℃ for refrigeration for one week;
Fermentation: after one week, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 24 ℃ and the humidity is set at 85% in the first day, and the temperature is reduced once every day until the temperature is reduced to 12 ℃ and the humidity is unchanged;
Curing and air-drying: when the temperature is reduced to 12 ℃, the humidity is adjusted to 75 percent until the water loss rate reaches 35 percent;
and (3) packaging: and (3) after the water loss rate reaches the back frame, brushing off pili on the surface of the sausage, independently vacuum-packaging, and putting into a cold storage at 3 ℃, refrigerating to improve the flavor, homogenizing the humidity, and keeping for a week.
Example 2
A cheese sausage and a processing technology thereof, wherein the cheese sausage comprises the following components in percentage by mass: 70% of beef, 25% of cheese and the following ingredients: 2% of spice, 0.4% of internal fermentation auxiliary agent, 0.3% of external fermentation auxiliary agent, 1.79% of seasoning, 0.5% of vitamin C and 0.01% of sodium nitrite. The processing technology of the cheese sausage comprises the following steps:
Preparing raw materials: weighing the corresponding raw material components according to the percentage, namely 420g of beef, 150g of cheese, 12g of spice, 2.4g of internal fermentation auxiliary agent, 1.8g of external fermentation auxiliary agent, 10.74g of seasoning, 3g of vitamin C and 0.06g of sodium nitrite;
thawing slices: cutting frozen beef into slices, and thawing while placing, wherein the slices are 60 cm long, 35 cm wide and 2.5 cm thick;
pickling: placing ingredients and meat slices into a vacuum rolling machine, closing a cover door, vacuumizing, and setting the rolling machine: starting up for 7 minutes, intermittently for 35 minutes, and rolling for 12.5 hours;
and (3) smoking: spreading the ingredients on the surface of the rolled beef, which is removed, on an inner net tray of a fumigating furnace for fumigating, wherein the temperature in the furnace is 25 ℃, the fumigating time is set to be 20 minutes for one time, and the process is carried out for 2 times;
Forming cheese strips: the method comprises the steps of preparing before smoking, filling crushed cheese into a food bag, heating until the cheese is completely melted, extruding the crushed cheese into a cheese strip mold, extruding the cheese strip with the length of 60 cm and the diameter of 10 cm, cooling and shaping the cheese strip after extruding the cheese until the cheese can be smoothly demoulded, and preparing cheese strips with the same number as that of meat slices for later use;
clysis: wrapping cheese strips with smoked and flavored meat slices, filling into casing by a filling machine, and selecting fiber casing with 60 mm caliber;
Card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 20 cm long ribbon every 3 cm, tensioning, and finally weighing and pasting weight and date labels;
and (3) refrigerating: hanging in a cold storage at 2 ℃ for refrigeration for one week;
Fermentation: after one week, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 26 ℃ and the humidity is set at 88% in the first day, and the temperature is reduced once every day until the temperature is reduced to 14 ℃ and the humidity is unchanged;
Curing and air-drying: when the temperature is reduced to 14 ℃, the humidity is adjusted to 78 percent until the water loss rate reaches 25 percent;
And (3) packaging: and (3) after the water loss rate reaches the back frame, brushing off pili on the surface of the sausage, independently vacuum-packaging, putting into a cold storage at the temperature of 2 ℃, refrigerating to improve the flavor, and keeping the humidity uniform for a week.
Example 3
A cheese sausage and a processing technology thereof, wherein the cheese sausage comprises the following components in percentage by mass: beef 50%, cheese 47%, ingredients: 1.2% of spice, 0.2% of internal fermentation auxiliary agent, 0.15% of external fermentation auxiliary agent, 1.14% of seasoning, 0.3% of vitamin C, 0.002% of sodium nitrite and 0.01% of essence. The processing technology of the cheese sausage comprises the following steps:
Preparing raw materials: weighing 180g of beef, 169.2g of cheese, 4.32g of spice, 0.72g of internal fermentation auxiliary agent, 0.54g of external fermentation auxiliary agent, 4.1g of seasoning, 1.08g of vitamin C, 0.007g of sodium nitrite and 0.036g of essence according to the percentages;
Thawing slices: cutting frozen beef into slices, and thawing while placing, wherein the slices are 10 cm long, 11 cm wide and 1.5 cm thick;
Pickling: placing ingredients and meat slices into a vacuum rolling machine, closing a cover door, vacuumizing, and setting the rolling machine: starting up for 3 minutes, intermittently for 25 minutes, and rolling for 8 hours;
forming cheese strips: the method comprises the steps of preparing before rolling, filling crushed cheese into a food bag for heating until the cheese is completely melted, extruding the crushed cheese into a cheese strip mold, wherein the length of the cheese strip is 10 cm and the diameter of the cheese strip is 1 cm, cooling and shaping the cheese strip after the cheese strip is fully extruded until the cheese strip can be smoothly demoulded, and preparing the cheese strip with the same number as that of meat slices for later use;
clysis: rolling and kneading the flavored meat slices, removing the ingredients on the surfaces of the meat slices, removing the ingredients completely, wrapping cheese strips, putting the cheese strips into a filling machine, filling into sausage casings, and selecting the sausage casings from fiber sausage casings with the caliber of 60 mm;
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 30-cm long binding belt every 5 cm, tensioning, and finally weighing and pasting weight and date labels;
And (3) refrigerating: hanging in a cold storage at 1 ℃ for refrigeration for one week;
Fermentation: after one week, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 22 ℃ and the humidity is set at 82% in the first day, and the temperature is reduced once every day until the temperature is reduced to 10 ℃ and the humidity is unchanged;
Curing and air-drying: when the temperature is reduced to 10 ℃, the humidity is adjusted to 72 percent until the water loss rate reaches 50 percent;
And (3) packaging: and (3) after the water loss rate reaches the back frame, brushing off pili on the surface of the sausage, independently vacuum-packaging, putting into a cold storage at 1 ℃, refrigerating to improve the flavor, and keeping the humidity uniform for a week.
Example 4
A cheese sausage and a processing technology thereof, wherein the cheese sausage comprises the following components in percentage by mass: beef 60%, cheese 37%, ingredients: 1% of spice, 0.2% of internal fermentation auxiliary agent, 0.1% of external fermentation auxiliary agent, 1.22% of seasoning, 0.47% of vitamin C, 0.001% of sodium nitrite and 0.009% of essence.
The processing technology of the cheese sausage comprises the following steps:
Preparing raw materials: weighing 300g of beef, 185g of cheese, 5g of spice, 1g of internal fermentation auxiliary agent, 0.5g of external fermentation auxiliary agent, 6.1g of seasoning, 2.35g of vitamin C, 0.005g of sodium nitrite and 0.045g of essence according to the percentage;
Pickling: placing the ingredients and the beef cut into small blocks into a vacuum rolling machine, closing a cover door, vacuumizing, and setting the rolling machine: starting up for 5 minutes, intermittently for 30 minutes, and rolling for 12 hours;
Clysis: rolling and kneading the flavored beef, removing the ingredients on the surface, cleaning, filling into a sausage casing by a filling machine, selecting a fiber sausage casing with the caliber of 60 mm for the sausage casing, punching a card on one end of the sausage, discharging air in the sausage, and then screwing the other end of the sausage casing for punching the card;
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 30-cm long binding belt every 5 cm, tensioning, and finally weighing and pasting weight and date labels;
and (3) refrigerating: hanging in a cold storage at 2 ℃ for refrigeration for one week;
Fermentation: after one week, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 25 ℃ and the humidity is set at 83% in the first day, and the temperature is reduced once every day until the temperature is reduced to 13 ℃ and the humidity is unchanged;
curing and air-drying: when the temperature is reduced to 13 ℃, the humidity is adjusted to 73 percent until the water loss rate reaches 45 percent;
chopping: removing the casing from the fermented and air-dried sausage, and chopping into 10 mm meat particles;
mixing: heating and melting cheese, cooling to 50deg.C for a short time, and mixing with meat particles;
clysis: filling the mixed meat particles and cheese into a casing;
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 30-cm long binding belt every 5 cm, tensioning, and finally weighing and pasting weight and date labels;
And (3) air drying: when the temperature is reduced to 13 ℃, the humidity is adjusted to 73%, and the air-drying water loss value is 45% of the weight of the sausage;
And (3) packaging: vacuum packaging, and refrigerating at 0deg.C to improve flavor, and keeping humidity for one week.
Example 5
A cheese sausage and a processing technology thereof, wherein the cheese sausage comprises the following components in percentage by mass: duck 50%, cheese 47%, and ingredients: 1% of spice, 0.2% of internal fermentation auxiliary agent, 0.1% of external fermentation auxiliary agent, 1.22% of seasoning, 0.47% of vitamin C, 0.001% of sodium nitrite and 0.009% of essence.
The processing technology of the cheese sausage comprises the following steps:
Preparing raw materials: the duck meat is prepared by weighing 300g of duck meat, 282g of cheese, 6g of spice, 1.2g of internal fermentation auxiliary agent, 0.6g of external fermentation auxiliary agent, 7.32g of seasoning, 2.82g of vitamin C, 0.006g of sodium nitrite and 0.054g of essence according to the percentage, wherein the duck meat is selected from skinned meat and non-skinned meat, and the ratio of the skinned meat to the non-skinned meat is 2:1, skin dressing is needed for skin-covered meat: removing a layer of oil skin on the surface, retaining subcutaneous fat, and removing redundant fat;
Pickling: placing ingredients, duck meat with skin and duck meat without skin into a vacuum rolling machine, closing a cover door, vacuumizing, and setting the rolling machine: starting up for 5 minutes, intermittently for 30 minutes, and rolling for 12 hours;
and (3) smoking: rolling and kneading the flavored duck meat, removing ingredients on the surface, spreading the duck meat on an inner net tray of a smoking furnace for smoking, wherein the temperature in the furnace is 20 ℃, the smoking time is set to 25 minutes for one time, and the smoking is carried out for 2 times;
Clysis: wrapping two pieces of duck meat with skin with a piece of non-skin duck meat after smoking, repeating the wrapping twice, and filling into sausage casing by a filling machine, wherein the sausage casing is fiber sausage casing with the caliber of 60 mm;
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 30-cm long binding belt every 5 cm, tensioning, and finally weighing and pasting weight and date labels;
And (3) refrigerating: hanging in a refrigerator at 4 ℃ for refrigeration for one week;
Fermentation: after one week, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 24 ℃ and the humidity is set at 85% in the first day, and the temperature is reduced once every day until the temperature is reduced to 12 ℃ and the humidity is unchanged;
Curing and air-drying: when the temperature is reduced to 12 ℃, the humidity is adjusted to 75 percent until the water loss rate reaches 1 percent;
chopping: removing the casing from the fermented and air-dried sausage, and chopping into 20mm meat particles;
Mixing: heating and melting cheese, cooling to 60 ℃ for a short time, and uniformly mixing with meat particles;
clysis: filling the mixed meat particles and cheese into a casing;
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then bundling a 30-cm long binding belt every 5 cm, tensioning, and finally weighing and pasting weight and date labels;
and (3) packaging: vacuum packaging, refrigerating at 4deg.C, and keeping humidity for one week.
Comparative example 1
This comparative example 1 differs from example 1 in that the fermentation step is different and the other steps are the same.
The fermentation step of this comparative example 1: after one week of cold storage, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 24 ℃ and the humidity is set at 82 ℃ in the first day, and then the temperature is reduced by two degrees per day until the temperature is reduced to 12 ℃, and the humidity is kept unchanged.
Comparative example 2
This comparative example 2 differs from example 1 in that the cheese-bar forming step is different and the other steps are the same.
The cheese bar forming step of this comparative example 2: filling crushed cheese into a food bag for heating, extruding the cheese into a cheese strip mold for shaping after the cheese is completely melted, cooling, demolding, preparing cheese strips with the length of 25 cm and the diameter of 3 cm and the same number of meat slices for standby.
Comparative example 3
This comparative example 3 is different from example 1 in that the humidity is adjusted differently, and the other steps are the same.
Curing and air-drying in comparative example 3: after the temperature was reduced to 12 ℃, the humidity was adjusted to 60% until the water loss rate reached 35%.
Comparative example 4
This comparative example 4 is different from example 1 in the setting of the tumbling time.
Rolling, kneading and pickling of comparative example 4: placing ingredients and meat slices into a vacuum rolling machine, closing a cover door, vacuumizing, and setting the rolling machine: starting up for 5 minutes, intermittent for 30 minutes, and rolling for 8 hours.
Sensory evaluation test experiments were performed on the cheese sausage produced in examples 1 to 5 and comparative examples 1 to 4 of the present invention.
The cheese sausage produced in examples and comparative examples was subjected to sensory evaluation by 10 professional sensory evaluators according to the scoring criteria of table 1, and the score of each index was averaged as the final score of the sensory evaluation.
TABLE 1 sensory evaluation scoring criteria
Table 2 sensory evaluation results
Sensory evaluation results show that the evaluation scores of examples 1-5 are higher than those of comparative examples 1-4, which indicate that the sensory quality of the cheese sausage is affected by different process steps, different component ratios or different process parameter settings, wherein the score of example 1 is highest and the score of comparative example 4 is lowest. Compared with example 1, the fermentation time of comparative example 1 is shortened, resulting in poor meat quality and taste and general elasticity; comparative example 2 the length of the cheese bar in the cheese bar forming step was less than the length of the meat slices, which was insufficient when the meat slices wrapped the cheese, reduced the flavor of the cheese, and resulted in a cheese taste deficiency; comparative example 3 is unsuitable for humidity adjustment, resulting in too rapid water loss and uneven humidity of the section of meat and sausage; the tumbling time setting of comparative example 4 was short, resulting in insufficient curing and uneven flavor.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.

Claims (12)

1. The cheese sausage is characterized by comprising the following components in percentage by mass: 50-70% of meat, 25-47% of cheese and 3-5% of ingredients; wherein the ingredients comprise 0.1 to 0.7 percent of starter.
2. The cheese sausage of claim 1, wherein the ingredients further comprise 1% -3% of spices, 1% -3% of seasonings, 0.1% -0.5% of vitamin C and 0.001% -0.01% of sodium nitrite.
3. The cheese sausage of claim 1, wherein the meat comprises one or more combinations of poultry and is selected from the group consisting of skinned meat and skinned meat, wherein the ratio of skinned meat to skinned meat is from 1:1 to 2:1.
4. A processing technology of cheese sausage, which is characterized by comprising the following steps:
Forming cheese strips: heating the cheese, and molding the cheese into a strip shape after the cheese is completely melted;
Clysis: filling the cured and sliced meat-coated cheese strips into a casing;
and (3) refrigerating: hanging in a cold storage at 0-4 ℃ for refrigeration for one week;
Fermentation: after refrigeration, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 22-26 ℃ and the humidity is set at 82-88 ℃ in the first day, and then the temperature is reduced once a day until the temperature is reduced to 10-14 ℃, and the humidity is kept unchanged;
curing and air-drying: when the temperature is reduced to 10-14 ℃, the humidity is adjusted to 72-78% until the water loss rate reaches 1-50%.
5. The process for processing cheese sausage according to claim 4, wherein the cheese strip forming step specifically comprises: the cheese can be poured into a cheese strip mould for shaping, or the completely melted cheese is poured into a casing for shaping by a vacuum filling machine, the casing is torn off after cooling and hardening, the length of the cheese strip is 10-60 cm, and the diameter is 1-10 cm.
6. The process of claim 4, wherein the step of sausage comprises the steps of cutting the meat into slices of meat to completely coat the cheese strips, the slices being sized: the length of the meat slices is 10 to 60 cm, the width of the meat slices is 4 to 35 cm, the thickness of the meat slices is 1.5 to 2.5 cm, and the length of the cheese strips is the same.
7. A processing technology of cheese sausage, which is characterized by comprising the following steps:
clysis: filling the pickled and cut meat into a casing;
and (3) refrigerating: hanging in a cold storage at 0-4 ℃ for refrigeration for one week;
Fermentation: after refrigeration, the mixture is moved into a fermentation room to start fermentation, the temperature is set at 22-26 ℃ and the humidity is set at 82-88 ℃ in the first day, and then the temperature is reduced once a day until the temperature is reduced to 10-14 ℃, and the humidity is kept unchanged;
Curing and air-drying: when the temperature is reduced to 10-14 ℃, the humidity is adjusted to 72-78% until the water loss rate reaches 1-50%;
chopping: removing the casing of the fermented and air-dried sausage, and mincing or chopping the sausage into meat particles;
Mixing: heating and melting cheese, cooling to 40-99 ℃ for a short time, and uniformly mixing with meat particles;
Clysis: and (5) filling the mixed meat particles and cheese into a casing.
8. The process for preparing a cheese sausage according to claim 7, wherein after the second sausage step, an air-drying process is optionally performed, wherein the air-drying water loss value is 1-50% of the weight of the sausage.
9. The process of claim 4 or 7, wherein the pickling in the sausage step is performed by placing ingredients and meat in a vacuum tumbler, closing a lid door, evacuating, and setting the tumbler: the starting time is 3-7 minutes, the intermittent time is 25-35 minutes, the rolling time is set to be less than 200g of meat according to the weight of meat, the rolling time is 7.5-8.5 hours, the rolling time is 200-500 g of meat, the rolling time is 11.5-12.5 hours, the rolling time is 500-1000 g of meat, the rolling time is 23-25 hours, and the rolling time is 1000-2000 g of meat, and the rolling time is 47-49 hours.
10. The process for processing cheese sausage according to claim 4 or 7, further comprising the steps of, between the steps of sausage filling and cold storage:
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then punching a binding belt every 3-5 centimeters, punching holes, discharging bubbles, and finally weighing and pasting weight and date labels.
11. The process for preparing a cheese sausage according to claim 7, further comprising the following steps after the second sausage step:
card punching and weighing: firstly, punching a card on one end of the sausage, discharging air in the sausage, then screwing the other end of the sausage, punching the card, then punching a binding belt every 3-5 centimeters, punching holes, discharging bubbles, and finally weighing and pasting weight and date labels.
12. The process for preparing a cheese sausage according to claim 4 or 7, wherein after the pickling is completed, optionally a smoking step is performed to increase the flavor of the product, wherein the smoking step is as follows: the rolled meat is spread on an inner net plate in a smoking furnace for smoking, the temperature in the furnace is less than or equal to 30 ℃, the smoking time is set to 15-25 minutes for one time, and the smoking is carried out for 2 times.
CN202410532844.4A 2024-04-29 2024-04-29 Cheese sausage and processing technology thereof Pending CN118318973A (en)

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CN202410532844.4A CN118318973A (en) 2024-04-29 2024-04-29 Cheese sausage and processing technology thereof

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Application Number Priority Date Filing Date Title
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CN118318973A true CN118318973A (en) 2024-07-12

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