CN1183925A - Meat sausage producing method and meat sausage produced with said method - Google Patents
Meat sausage producing method and meat sausage produced with said method Download PDFInfo
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- CN1183925A CN1183925A CN96118560A CN96118560A CN1183925A CN 1183925 A CN1183925 A CN 1183925A CN 96118560 A CN96118560 A CN 96118560A CN 96118560 A CN96118560 A CN 96118560A CN 1183925 A CN1183925 A CN 1183925A
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Abstract
The meat sausage has granulated meat, and it is easy in eating and carrying about and long in preservation period compared with available sausages. At the same time, the granulated meat structure makes the meat sausage possess higher nutritive value, more taste and unique flavour. The production process of the present invention is one compounding lean pork, starch and other supplementary material.
Description
What the present invention relates to is a kind of processing method of meat intestines, and with the meat intestines that this method is produced, belongs to food and process technology, and concretely, what the present invention relates to is that a kind of human body is corpuscular ham sausage and production method thereof.
At present, the ham sausage of each manufacturer production provides a kind of kind of food comparatively easily for people's dietetic life, but along with the development of food industry and the raising of the level of consumption, it is good to require product to have mouthfeel, and elasticity is strong, higher quality such as nutritious grade.The general the most significant technology of ham sausage particularly raw meat is ground into the meat harness, to form a good emulsification mixture through behind the emulsifying process.
The purpose that the present invention proposes this granular pattern ham sausage is to make it to have advantages such as existing ham sausage is edible, easy to carry, long shelf-life, has this characteristics of granular pattern immanent structure simultaneously, makes it have higher nutritive value, better mouthfeel and local flavor.
The technical solution used in the present invention is: with lean meat, starch, etc. be that primary raw material is equipped with flavouring such as white sugar, monosodium glutamate, salt, spice, and be added with colour formers such as nitrous, pigment, VC, adopt waterproof, airtight, pack every the light packaging material.
The technological parameter of each step of the present invention is as follows:
A, press column weight amount ratio and prepare material (total amount is 100)
Lean meat: 50～80
Water: 10～15
Starch: 0～5.5 albumen: 0～3
Show condition: 0～5 vitamin C: 0.30～0.89
Salt 1.0～1.3 polyphosphates 0.20～0.75
Natrium nitrosum: 0.008～0.012
Monosodium glutamate: 0.1～0.2
Pepper: 0.15～0.30
Camellia: 0.04～0.10
Garlic powder: 0.04～0.10
Pigment: an amount of
B, articulation: the cube meat particle that raw meat is become 8～10mm by meat grinder strand silks.
C, stirring: auxiliary materials such as feed particles and water, starch, albumen, spice are added in the mixer stir, mixing time is 30～45 minutes, temperature is controlled at 7～14 ℃.
D, filling can: the meat stuffing that stirs is carried out the filling ligation
E, cooking disinfection: in 10～20 minutes temperature is risen to 100～120 ℃ of constant temperature 5～50 minutes, cooking pressure is 1～3 atmospheric pressure, and cooling at last takes the dish out of the pot.
Be meant natrium nitrosum (or potassium) at the nitrite described in the method for the invention described above, the composition of said spice does not have strict restriction, can select by the different regions masses' hobby.
Described albumen of the present invention does not have strict restriction yet, and its effect is to improve nutrition, the water-retaining property of improving the meat intestines and elasticity.
All auxiliary materials of the present invention all are food industry, what particularly those of ordinary skill was familiar with in the meat products industry.
Meat intestines processing method of the present invention is fit to use pig, ox, chicken, rabbit, donkey, horse etc. to be raw material based on the lean meat of lean meat, but preferably uses pure lean pork or be no less than the lean pork of 70% weight and the mixture of the lean meat of other livestock or poultries.Therefore, meat intestines of the present invention have just comprised the various meat intestines based on the lean meat of various domestic animals or poultry that use explained hereafter of the present invention.
The difference of the present invention and existing ham sausage is: have unique inherent institutional framework.Owing to kept the natural structure of meat grain, make the mouthfeel of goods better, elastic hardness is stronger, tangent plane uniform particles, section property are good, and good looking appearance has added traditional plant spices, local flavor is purer and sweetr.Reasonably combined material rate: make it have more healthy food characteristics such as high protein, low fat, low cholesterol.
At process aspect, need not pass through emulsifying process, and only by stir forming the particle meat stuffing of stable bonding, to form technology simple for high temperature sterilization then, finally produces Lu and have better mouthfeel and quality.
Be the embodiment of the invention below, by embodiment, can clearer understanding the present invention.
Example 1 prescription (weight ratio)
Lean meat: 70 show conditions: 3
Water: 15 albumen: 2
Starch: 5.0 nitrous: 0.01
Phosphate 0.8 monosodium glutamate 0.2
Salt 1.3 peppers 0.6
An amount of camellia 0.8 of pigment
VC： 0.4
Operating procedure:
Selection is through defending the qualified lean pork of inspection.
Strand system: with the meat grinder strand system of raw material by the 10mm orifice plate.
Stir: in stirring piece, add spice, starch, auxiliary materials such as water stir, and stir 40 minutes.
Can: can on the KAP clipper, adopt colored PVDC casing.
Sterilization: 120 ℃ are incubated 30 minutes in retort.
Cooling packing: can case after being cooled to room temperature.
Embodiment 2:
Prescription: (weight ratio)
Lean pork: 62% salt: 1.3
Thin cattle meat: 15.3 nitrous: 0.01
Starch 4 monosodium glutamates: 0.1
Water 14 peppers: 0.2
Sugar 1.8 camellias: 0.08
Phosphate 0.3 garlic powder: 0.06
Pigment: suitable heavy vitamin C: 0.9
Operating procedure:
Strand system: with raw material by the 8mm orifice plate meat grinder
Stir: the time is 35 minutes
Sterilization: 115 ℃ are incubated 25 minutes in retort.
All the other steps are with example 1
Embodiment 3
Prescription (weight ratio):
Lean pork: 59.3 sugar: 2
Chicken: 18 polyphosphates: 0.75
Albumen: 3.5 vitamin Cs: 0.4
Water: 14.5 salt: 1
Nitrous: 0.01
Monosodium glutamate: 0.1
Pepper: 0.15
Garlic powder: 0.14 operating procedure:
Stir: the time is 35 minutes.
Sterilization: in retort 105 ℃, be incubated 15 minutes
All the other steps are with implementing 1
Can preserve 6 months under this meat intestines normal temperature.
Claims (8)
1, a kind of processing method of meat intestines, comprise the setting of prescription, articulation, stirring, filling can, cooking disinfection, the step of cooling packing, it is characterized in that raw meat is become graininess by articulation, stirred 20-40 minute, and in the cooking disinfection step, adopted 100-120 ℃, the method for 5-50 minute high temperature sterilization.
2, meat intestines processing method as claimed in claim 1 is characterized in that the technological parameter of each step is as follows:
A, press column weight amount ratio and prepare material, total amount is 100:
Lean meat: 50-80
Water: 10-15
Starch: 0-5.5 albumen: 0-3
Show condition: 0-5 vitamin C: 0.30-0.89
Salt 1.0-1.3 polyphosphate 0.20-0.75
Natrium nitrosum: 0.008-0.012
Monosodium glutamate: 0.1-0.2
Pepper: 0.15-0.30
Camellia: 0.04-0.10
Garlic powder: 0.04-0.10
Pigment: an amount of
B, articulation: the cube meat particle that raw meat is become 8-10mm by the meat mincer articulation.
C, stirring: auxiliary materials such as feed particles and water, starch, albumen, spice are added in the mixer stir, mixing time is 30-45 minute, and temperature is controlled between 7-14 ℃.
D, filling can: the meat stuffing that stirs is carried out the filling ligation.
E, cooking disinfection: in 10-20 minute temperature is risen to 100-120 ℃, constant temperature 5-50 minute, cooking pressure was a 1-3 atmospheric pressure, and cooling at last takes the dish out of the pot.
3, as the meat intestines processing method of claim 1 or 2, it is characterized in that, when filling, use colored PVDC casing.
4, as the meat intestines processing method of claim 1 or 2, it is characterized in that, during articulation, the cube meat strand is made the particle of 8-10mm size.
5, as the meat intestines processing method of claim 1 or 2, it is characterized in that the finished product structure is the granular pattern structure, intestines body cross section, uniform particles is obvious.
6, as the meat intestines processing method of claim 1 or 2, it is characterized in that, added following spice, camellia, pepper, cumin, garlic powder etc.
7, meat as claimed in claim 1 or 2 is raised processing method, it is characterized in that wherein said primary raw material is the mixture that is no less than the lean pork of 70% weight and ox, chicken, rabbit, donkey, horseflesh.
8, the meat intestines of producing as the meat intestines processing method of claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118560A CN1088571C (en) | 1996-11-28 | 1996-11-28 | Meat sausage producing method and meat sausage produced with said method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118560A CN1088571C (en) | 1996-11-28 | 1996-11-28 | Meat sausage producing method and meat sausage produced with said method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1183925A true CN1183925A (en) | 1998-06-10 |
| CN1088571C CN1088571C (en) | 2002-08-07 |
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ID=5125176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118560A Expired - Fee Related CN1088571C (en) | 1996-11-28 | 1996-11-28 | Meat sausage producing method and meat sausage produced with said method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1088571C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019622B (en) * | 2007-02-28 | 2010-11-03 | 沈根林 | Sweet ham sausage with fried soybean |
| CN103815429A (en) * | 2014-01-09 | 2014-05-28 | 四川四海食品股份有限公司 | Formula for gift pack sausage |
| CN105341742A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Cumin roasted sausage and making method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1029075C (en) * | 1993-03-05 | 1995-06-28 | 石家庄市食品四厂 | High temp. sterilized ham and processing method thereof |
| CN1104452A (en) * | 1993-12-31 | 1995-07-05 | 侯云山 | Meat emulsion ham sausage and its production |
-
1996
- 1996-11-28 CN CN96118560A patent/CN1088571C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019622B (en) * | 2007-02-28 | 2010-11-03 | 沈根林 | Sweet ham sausage with fried soybean |
| CN103815429A (en) * | 2014-01-09 | 2014-05-28 | 四川四海食品股份有限公司 | Formula for gift pack sausage |
| CN105341742A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Cumin roasted sausage and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1088571C (en) | 2002-08-07 |
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| CF01 | Termination of patent right due to non-payment of annual fee |