CN1183926A - Sausage containing vegetable and its production process - Google Patents
Sausage containing vegetable and its production process Download PDFInfo
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- CN1183926A CN1183926A CN96118566A CN96118566A CN1183926A CN 1183926 A CN1183926 A CN 1183926A CN 96118566 A CN96118566 A CN 96118566A CN 96118566 A CN96118566 A CN 96118566A CN 1183926 A CN1183926 A CN 1183926A
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Abstract
The said sausage as nutritive and instant food, is produced with vegetable, meat and fowl as main material. The production process includes preparation of emulsion, selection and treatment of vegetable, pickling, mincing and kneading of meat and fowl, mixing, filling, steaming to sterilize, cooling and other steps, and it features the selection of vegetable, which will not change its color, fragrancy and taste during high temperature sterilization and mixing and kneading at proper speed. The said sausage has unique flavour, high quality, fresh and tender taste, comprehensive nutrients and long preservation period.
Description
What the present invention relates to is a kind of vegetables-containing meat intestines and production method thereof, product involved in the present invention and method belong to food and process technology thereof, specifically, what the present invention relates to is to be nutrient instant food vegetables Lyons that primary raw material makes with greengrocery and meat, and its production method.
Meat intestines of the prior art, generally be to use various meat and starch, process under certain conditions, along with carrying out smoothly of China's reform and opening-up, China's food industry develops rapidly, people's living standard is also improved greatly, and that people's consumption idea trends towards is natural, nutrition, health, convenience.
The technology of present domestic vegetable food aspect is not too flourishing, prolongs its shelf-life only to only limit to squeeze the juice, canned vegetables, dehydrated vegetables, combine the vegetables Lyons made from meat and all belong to cold sterilization now both at home and abroad yet, and the shelf-life is shorter.
The object of the present invention is to provide a kind of meat intestines that contain vegetables, concretely, the objective of the invention is to by a kind of on the basis of existing meat products, in meat products, add a certain amount of vegetables, form the meat intestines that a profit contains vegetables through certain condition processing back, the described meat intestines long shelf-life under normal temperature condition that contains vegetables, and can keep look perfume (or spice), flavor, the shape of product.
Purpose of the present invention can be accomplished by following process: researcher of the present invention is through repeatedly research, and every performance indications of ratio, processing method and the product of the composition of the goods that the present invention relates to, batching are tested, vegetables with 3-20% have been proposed, meat more than 50%, emulsion, starch etc. are primary raw material, with salt, sugar, monosodium glutamate etc. is auxiliary material, add special spice seasoning, under suitable temperature, stir, clipper or automatic filling machine are filled into the PVDC film, and high temperature sterilization obtains meat products of the present invention.
Below by detailed description of the present invention, further specify product involved in the present invention and production technology.
At first, the present invention need select, handle raw-material, to select suitable vegetables and meat raw material, vegetables of the present invention can be selected from the mixture of any one or they of mushroom, mushroom, carrot, green soya bean etc., and meat of the present invention can be a kind of of pork, beef, donkey meat, mutton etc. or their mixture.
Prefabricated emulsion of the present invention is that animal protein is added water, cuts to mix to form.It is commonly used that animal protein of the present invention can be selected from the meat products industry, and the technical staff of the industry can select suitable animal protein fully from known food additives after having understood the present invention.
Then, the meat line is made particle, vegetables are made fourth, and the adding emulsion is also mixed with auxiliary material, and starch etc. stir.
To stir and on clipper, carry out can;
Carry out sterilization processing then, get product after the cooling.
The technological parameter of each step of the technological process of production of vegetables-containing meat intestines of the present invention limits as follows:
In A, raw-material selection and the processing procedure, pork should meet the requirement of GB9959,3-88 or GB9959,4-88 (if adopt Other Meat, also should meet relevant national standard), cross 3-10mm double-edged fine-toothed comb strand then and make grain, add cure and under 0-4 ℃ temperature, pickled 12-48 hour.
Vegetables of the present invention should be selected nutritious, high temperature resistant, easily be shaped not allochroic fresh or dehydrated vegetables, vegetables of the present invention can be selected from as carrot, green soya bean, mushroom, mushroom, green pepper, sea-tangle, tomato, celery etc., or their mixture.
Batching has seasoning, toning effect (as sesame, peanut, rice, pepper corn etc.).
In the vegetables meat intestines of the present invention, the vegetables total content is about 3-20%.
Wherein the proportioning of preserved materials is salt 1-4%, nitrite 0.005-0.009%, phosphate 0.2-0.7%.
Producing of B, emulsion: water is 40-50%, albumen 4-10%, and fatty 40-50% crosses cutmixer, and final temperature is gone into cold bed below 0 ℃ and is stored at 25-40 ℃.
C, stirring or tumbling: add spice 0.2-1% in the meat after will pickling, add a spot of water and stirred 5-20 minute, add emulsion and stirred 10-50 minute, add starch 3-10% again and stirred 5-20 minute.
Adding vegetables 3-20% at last stirs to mix thoroughly in 5-20 minute and gets final product.Mixing time is 30 minutes to 2 hours, and speed is changeed for per minute 10-100.Stirring final temperature is 3-15 ℃.
D, can: with clipper can, casing is the PVDC film.
E, cooking disinfection: because of it contains vegetables, with 115-121 ℃, constant temperature 10-40 minute.Pressure is 1.53 atmospheric pressure, and cooling at last takes the dish out of the pot.
The difference of the present invention and existing meat products is: add a certain amount of vegetables, content has increased certain aesthetic feelings at 3-20%, and two have the nutrition of vegetables concurrently.
Meat is graininess in addition, has also kept the natural flavour mountaineous of it.Spice is liked different with the people, the starch cornstarch, and green starch, broad bean starch, potato starch, farina all can.
Be the certain quality of maintenance product, local flavor, the sense organ requirement, sterilization temperature is decided to be high temperature 115-121 ℃ then, and the time is 10-40 minute, and casing is the PVDC film, makes it have long shelf life.
Be the concrete prescription of embodiments of the invention 1-4 below, by embodiment, can further understanding be arranged, but following embodiment be not used for the present invention is limited the present invention.
Embodiment 1
A, will show in listed vegetables select, the clean processing, pork is crossed the 5mm castor
Son strand system, adding cure salted down 24 hours under 4 ℃ of room temperatures.
B, mix: in pork, add embodiment 1 described spice in the table,
Auxiliary material (monosodium glutamate, vitamin C, sugar, glue class, pepper) and 4% water are also
Stirred 15 minutes, and added emulsion again and stirred 30 minutes, add mung bean and form sediment
Powder stirred 5 minutes, presses amount listed in the table 1 then vegetables are added and stirring
10 minutes.
The speed of above-mentioned stirring is 40 commentaries on classics/per minutes, and the final temperature of product is
13 ℃ get final product.
| Prescription (weight ratio) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Mutton | ????/ | ????/ | ????/ | ????55 |
| Beef | ????/ | ????/ | ????5 | ????/6 |
| Donkey meat | ????/ | ????/ | ????5 | ????/ |
| Pork | ????57 | ????60 | ????61 | ????/ |
| Salt | ????1.5 | ????1.6 | ????1.7 | ????1.4 |
| Monosodium glutamate | ????0.1 | ????0.15 | ????0.9 | ????0.14 |
| Phosphate | ????0.24 | ????0.3 | ????0.23 | ????0.31 |
| ????Vc | ????0.1 | ????0.1 | ????0.1 | ????0.1 |
| Nitrous | ????0.009 | ????0.005 | ????0.008 | ????0.004 |
| Carrot | ????2 | ????1.5 | ????1.9 | ????1.4 |
| Emulsion | ????16 | ????15 | ????15.5 | ????16.5 |
| Sea-tangle | ????2 | ????1.5 | ????2.1 | ????1.4 |
| The glue class | ????2.5 | ????5 | ????2.4 | ????5.1 |
| Mushroom | ????1 | ????1 | ||
| Mushroom | ????2 | ????2 | ||
| Water | ????8 | ????4 | ||
| Green soya bean | ????3 | ????2 | ||
| Sesame | ????0.3 | ????0.4 | ||
| Sugar | ????1.2 | ????1 | ????1 | ????1.2 |
| Green starch | ????4 | ????3 | ||
| Cornstarch | ????6 | ????5 | ||
| The ginger powder | ????0.05 | ????0.04 | ||
| Pepper | ????0.15 | ????0.2 | ????0.14 | ????0.18 |
C, can: be filled into PVDC film, moderate length with clipper or automatic filling machine.
D, sterilization: put down in the sterilization, 2.5 atmospheric pressure of pressure, 118 ℃ of constant temperature got final product the cooling packing finished product in 30 minutes.
Finished product vegetables Lyons normal temperature after taking the dish out of the pot is stored down and was never degenerated in 6 months.
Embodiment 2
Prescription is listed in table, adopts step identical with embodiment 1 and the process conditions that are similar to get final product.
Implement that the present invention can obtain that comprehensive nutrition, quality are preferential, local flavor delicate fragrance, long convenient food vegetable Lyons of shelf-life, satisfied people's nutrition, health, demand easily, have certain economic benefits and social benefit.
Claims (5)
1, a kind of vegetables-containing meat intestines, it is characterized in that described meat intestines contain (unless indicate, the above-mentioned component of the present invention all is a weight portion): meat 55-61 salt 1.4-1.7 monosodium glutamate 0.15-0.9 phosphate 0.23-0.31Vc 0.1 nitrous 0.009-0.004 vegetables 3-20 emulsion 15.5-16.5 glue class 2.4-5.1 water 4-8 sesame 0.3-0.4 sugar 1-1.2 starch 3-6 ginger powder 0.04-0.05 pepper 0.14-0.2
2, meat intestines above-mentioned according to claim 1 is characterized in that above-mentioned vegetables can be selected from Hu Luobu, mushroom, mushroom, green soya bean, sea-tangle etc. or their mixture.
3, meat intestines above-mentioned according to claim 2 is characterized in that described meat can be selected from mutton, beef, donkey meat, pork etc. or their mixture.
4, meat intestines above-mentioned according to claim 2 is characterized in that described starch can be selected from green starch, cornstarch etc. or their mixture.
5, the production method of the described vegetables-containing meat intestines of claim 1 is characterized in that described technology is as follows:
A, raw material are selected and handled, cross 3-10mm double-edged fine-toothed comb strand then and make grain, add cure and under 0-4 ℃ temperature, pickled 12-48 hour;
The side vegetables are 3-20%, and the proportioning of preserved materials is salt 1-4%, nitrite 0.005-0.009%, phosphate 0.2-0.7%;
Producing of B, emulsion: water is 40-50%, albumen 4-10%, and fatty 40-50% crosses cutmixer, and final temperature is gone into cold bed below 0 ℃ and is stored at 25-40 ℃;
C, stirring or tumbling: add spice 0.2-1% in the meat after will pickling, add a spot of water and stirred 5-20 minute, add emulsion and stirred 10-50 minute, add starch 3-10% again and stirred 5-20 minute;
Adding vegetables 3-20% at last stirs to mix thoroughly in 5-20 minute and gets final product.Mixing time is 30 minutes to 2 hours, and speed is changeed for per minute 10-100.Stirring final temperature is 3-15 ℃:
D, can: with clipper can, casing is the PVDC film;
E, cooking disinfection: because of it contains vegetables, with 115-121 ℃, constant temperature 10-40 minute.Pressure is 1.53 atmospheric pressure, and cooling at last takes the dish out of the pot;
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118566A CN1090465C (en) | 1996-11-28 | 1996-11-28 | Sausage containing vegetable and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118566A CN1090465C (en) | 1996-11-28 | 1996-11-28 | Sausage containing vegetable and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1183926A true CN1183926A (en) | 1998-06-10 |
| CN1090465C CN1090465C (en) | 2002-09-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118566A Expired - Fee Related CN1090465C (en) | 1996-11-28 | 1996-11-28 | Sausage containing vegetable and its production process |
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| Country | Link |
|---|---|
| CN (1) | CN1090465C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904509A (en) * | 2010-08-18 | 2010-12-08 | 唐明霞 | Nutritive ham sausages |
| CN102326788A (en) * | 2011-05-31 | 2012-01-25 | 天津春发食品配料有限公司 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
| CN101611879B (en) * | 2009-08-06 | 2012-04-18 | 杭州六易科技有限公司 | Method for manufacturing nutritional sausage |
| CN102578617A (en) * | 2012-02-20 | 2012-07-18 | 天津宝迪农业科技股份有限公司 | Cold cutting sausage and preparation method thereof |
| CN103230038A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn leaf sausage and preparation method thereof |
| CN103230037A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Fungus sausage and preparation method thereof |
| CN103504325A (en) * | 2013-10-23 | 2014-01-15 | 贵州五福坊食品有限公司 | Spicy green bean dried pork and preparation method thereof |
| CN103750384A (en) * | 2014-01-20 | 2014-04-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of edible mushroom flavored meat sausage |
| CN103859442A (en) * | 2014-03-12 | 2014-06-18 | 沈阳师范大学 | Multi-mushroom composite filling sausage and production method |
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
| CN105266061A (en) * | 2015-11-13 | 2016-01-27 | 楚雄安友畜牧业有限公司 | Pork sausages containing termitomyces albuminosus |
| CN105685841A (en) * | 2016-01-29 | 2016-06-22 | 四川农业大学 | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128110A (en) * | 1995-08-04 | 1996-08-07 | 王闯 | New ham sausage and its wrapping casing with easy-opening structure |
| CN1061834C (en) * | 1995-12-10 | 2001-02-14 | 零陵卷烟厂 | Sausage and biscuits food contg. vegetables as main material |
-
1996
- 1996-11-28 CN CN96118566A patent/CN1090465C/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611879B (en) * | 2009-08-06 | 2012-04-18 | 杭州六易科技有限公司 | Method for manufacturing nutritional sausage |
| CN101904509A (en) * | 2010-08-18 | 2010-12-08 | 唐明霞 | Nutritive ham sausages |
| CN101904509B (en) * | 2010-08-18 | 2012-08-29 | 唐明霞 | Nutritive ham sausages |
| CN102326788A (en) * | 2011-05-31 | 2012-01-25 | 天津春发食品配料有限公司 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
| CN102578617A (en) * | 2012-02-20 | 2012-07-18 | 天津宝迪农业科技股份有限公司 | Cold cutting sausage and preparation method thereof |
| CN103230037B (en) * | 2013-03-29 | 2014-04-09 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Fungus sausage and preparation method thereof |
| CN103230037A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Fungus sausage and preparation method thereof |
| CN103230038A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn leaf sausage and preparation method thereof |
| CN103230038B (en) * | 2013-03-29 | 2014-04-09 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn leaf sausage and preparation method thereof |
| CN103504325A (en) * | 2013-10-23 | 2014-01-15 | 贵州五福坊食品有限公司 | Spicy green bean dried pork and preparation method thereof |
| CN103504325B (en) * | 2013-10-23 | 2016-03-09 | 贵州五福坊食品有限公司 | A kind of fragrant peppery green soya bean dried pork and preparation method thereof |
| CN103750384A (en) * | 2014-01-20 | 2014-04-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of edible mushroom flavored meat sausage |
| CN103750384B (en) * | 2014-01-20 | 2015-09-02 | 湖北省农业科学院农产品加工与核农技术研究所 | The preparation method of intestines baked by a kind of edible fungus flavor meat |
| CN103859442A (en) * | 2014-03-12 | 2014-06-18 | 沈阳师范大学 | Multi-mushroom composite filling sausage and production method |
| CN103859442B (en) * | 2014-03-12 | 2015-10-28 | 沈阳师范大学 | One kind of multiple mushroom compound filling sausage and production methods |
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
| CN105266061A (en) * | 2015-11-13 | 2016-01-27 | 楚雄安友畜牧业有限公司 | Pork sausages containing termitomyces albuminosus |
| CN105685841A (en) * | 2016-01-29 | 2016-06-22 | 四川农业大学 | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1090465C (en) | 2002-09-11 |
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