CN1324993C - Sausage in bamboo tube and its making process - Google Patents

Abstract

The present invention has the technical scheme that major ingredients of animal meat and auxiliary ingredients are put in a fresh bamboo tube to form a rod-like sausage; the natural film in the bamboo tube wraps sausage; the formula comprises the components of the following weight percentage: 50 to 80% of meat, 5 to 15% of fresh bamboo extracting liquid and auxiliary ingredients as the rest; the bamboo tube is provided with an easy-to-open structure on the outer wall. A preparation technology of a bamboo tube sausage is characterized in that the inner wall of the bamboo tube is infiltrated with edible oil, and the fresh bamboo extracting liquid is added. The preparation technology comprises the following steps of treating fresh bamboo, extracting fresh bamboo liquid, treating major ingredients, filling bamboo tubes, sealing the bamboo tubes, pasting the bamboo tubes, cooling, testing the bamboo tubes, packaging the bamboo tubes, pumping air to be vacuum, sterilizing product, testing the product and putting the product into warehouse. The traditional food processing method and the modern scientific technology are combined organically, innovated and developed in the present invention, and a new convenient meat product and a preparation technology thereof are invented. The product has a unique flavor and has the functions of dietetic therapy and health care. The present invention has the advantages of standardized and normalized product, large-scale production and convenient production, storage and transportation.

Description

A kind of preparation technology of sausage in bamboo tube

Technical field

The present invention relates to a kind of typical local food and preparation technology's thereof, particularly a kind of sausage in bamboo tube preparation technology.

Background technology

The bamboo whole body is used as medicine in traditional Chinese medicine, and particularly the bamboo clothing is controlled the mute labor of larynx and coughed bamboo juice clearing heat and eliminating phlegm, relieving convulsion sharp key.Control apoplexy phlegm fan, lung heat phlegm is stopped up, infantile convulsion, epilepsy, high fever is tired to be coughed etc., and the custom of making bamboo tube rice is arranged in China ethnic mimority area, with the rice is raw material, thick bamboo tube is a container, and the bright perfume (or spice) of bamboo and effective ingredient also incorporate and make it become unique typical local food in the meal in the process of processing meal, also have health-care effect concurrently.But owing to mostly be original family workshop type processing, raw material is single, and product can not store, and is difficult for circulation, and product is lack of standardization, does not reach batch production, large-scale production.

Summary of the invention

The objective of the invention is to propose a kind of preparation technology's of sausage in bamboo tube technical scheme in particular for producing a kind of new thick bamboo tube food for traditional thick bamboo tube codex Alimentariusization, batch production, large-scale production.

Technical scheme of the present invention is,

A kind of preparation technology of sausage in bamboo tube comprises that bright bamboo processing, major ingredient processing, filling, thick bamboo tube seal, gelatinization, it is characterized in that, concrete preparation technology is:

A, bright bamboo are handled

Raw material is bright bamboo, and emerald green, the smooth in appearance of getting colors does not have the scar Hsinchu, diameter 15-80 millimeter, and intercepted length is pressed the different size classification, and deburring is cleaned with clear water and to be removed dirt, soaks to eliminate the unusual smell in 1-3 hour, dries moisture content, and inwall is stand-by with the edible oil infiltration;

B, quench and get bright bamboo liquid

Get the leaf of bamboo, bamboo and reach bamboo point 20-50% slightly, adding concentration is 20% edible alcohol 80-50%, soaks 2-5 hour, and it is standby to get supernatant;

C, major ingredient are handled and filling

Auxiliary material is cleaned, pulverized, adds to pig, ox, sheep, fowl, flesh of fish class: fat, starch, condiments salt, kernel and bright bamboo liquid 5-15% mix, and in the thick bamboo tube of packing into, seal;

D, gelatinization

Thick bamboo tube intestines after loading, sealing are heated 75 ℃-100 ℃, time 20-50 minute;

E, be cooled to below 40 ℃, check thick bamboo tube and sealing, the thick bamboo tube pack, vacuumize;

F, sterilization, initial temperature 30-50 ℃ heating-up time 7-9 minute, reach 100-130 ℃, be incubated and begin cooling after 15-40 minute, temperature fall time 10-20 minute, eventually temperature was 40 ℃.

G, test package bag, warehouse-in.

The present invention develops to form on the basis of traditional bamboo tube rice, is the combination with conventional method and modern crafts science, and the new technology and the new product that produce.Meat and auxiliary material are equipped with in the present invention in bright thick bamboo tube, the processing back forms pole shape meat intestines, claims the bamboo clothing to be wrapped in the meat intestines again by the natural inner membrance of complete thick bamboo tube.The delicate fragrance of effective ingredient and nature is fully dissolved in the meat intestines in the slaking of meat intestines in the bright bamboo, has also added bright bamboo liquid in the meat intestines, has increased the fragrant of bright bamboo effective ingredient in the sausage in bamboo tube and nature.Bright bamboo can select fragrant bamboo or other edible bamboo.On the bamboo outer wall, be provided with easy opening structure, convenient, safety when edible.The major ingredient animal flesh of meat intestines is pig, beef or mutton, reaches poultry meat, the flesh of fish, and auxiliary material is fat, starch, condiments, salt, sugar, also can add various kernels etc.Condiments is traditional spice such as capsicum, Chinese prickly ash, anise, tsaoko etc.As required, adopt various condiments, can make spices, spicy, Guangdong flavor, adopt national special-purpose condiments, can make meat intestines with national style.

In the preparation technology of sausage in bamboo tube, expect that from former preparation technology produces in strict accordance with the industrial production requirement tissue of modernization, each operation in producing all there is concrete, strict requirement, make the standardization of products, standardization, scale.Adopt edible oil to soak at the thick bamboo tube inwall, to increase the lubricity of thick bamboo tube inwall, be convenient to load meat stuffing, two of effect is to impel complete the separating with thick bamboo tube of the natural inner membrance of thick bamboo tube inwall, naturally be wrapped in meat intestines outer surface, effect three is when baking thick bamboo tube outer surface, soaks into the effect that will play frying meat intestines at the edible vegetable oil of thick bamboo tube inwall, makes meat intestines outer surface delicious and crisp more.Thick bamboo tube is pressed the different-diameter classification, and product adopts vacuum-packed, is convenient to storage and the transportation of long period, the marketing various places.

The present invention a kind ofly organically combines traditional food-processing method and modern science technology, and innovation and development, invents out a kind of new meat product and preparation technology thereof of making things convenient for, and the product special flavour uniqueness also has dietotherapy and health-care effect concurrently.The standardization of products, standardization, large-scale production are convenient to produce, are stored and transportation.

Description of drawings

Fig. 1 is a front view of the present invention,

Fig. 2 is a left view of the present invention.

(1) is easily to slot among the figure, and (2) are thick bamboo tube.

The specific embodiment

1, gets the raw materials ready

Bright bamboo is handled

Raw material is bright bamboo, emerald green, the smooth in appearance of getting colors does not have the scar Hsinchu, diameter 15-80 millimeter, intercepted length, press the different-diameter go-no-go, same group of external diameter allows ± 2 millimeters, and deburring axially has the easy fluting (1) of 3 recessed 0.5-2 millimeters being used to wear whole thick bamboo tube length at thick bamboo tube (2) outer wall, water cleans removes dirt, clear water soaks and eliminated the unusual smell in 1-3 hour, dries moisture content, and inwall soaks into stand-by with edible animal and plant edible oil;

Quench and get bright bamboo liquid

Get the leaf of bamboo, bamboo and reach bamboo point 20-50% slightly, adding concentration is 20% alcohol 80-50%, soaks 2-5 hour, and it is standby to get supernatant;

Auxiliary material

Fat, converted starch, powder-beta-dextrin, salt, modifying agent are pyrophosphate, spice,

Comprise Chinese prickly ash, anise, Chinese cassia tree, pepper, capsicum etc.;

Major ingredient is handled and filling

Major ingredient is pig, beef or mutton, reaches poultry, the flesh of fish, cleans, pulverizes;

Batching

Meat 2000 gram fat 500 gram modified starches 100 grams

Powder-beta-dextrin 40 gram salt 60 gram pyrophosphate 0.3-1 grams

Spice 15-25 restrains bright bamboo liquid 200 grams,

Add auxiliary material and mix, in the thick bamboo tube of packing into, with leaves of plants such as basketry any of several broadleaf plants leaf, the leaf of bamboo etc., casing or food grade plastic book film seal thick bamboo tube;

Gelatinization

Thick bamboo tube intestines after loading, sealing are heated 75 ℃-100 ℃, time 20-50 minute; Be cooled to below 40 ℃, check thick bamboo tube and seal breakage.

Thick bamboo tube pack into packaging bag, vacuumize;

Sterilization

Sterilization initial temperature 30-50 ℃ of heating-up time 7-9 minute reaches 100-130 ℃, is incubated to begin cooling after 15-40 minute, and temperature fall time 10-20 minute, temperature was 40 ℃ eventually.

The breakage of test package bag, warehouse-in.

Claims (1)

1, a kind of preparation technology of sausage in bamboo tube comprises that bright bamboo processing, major ingredient processing, filling, thick bamboo tube seal, gelatinization, it is characterized in that, concrete preparation technology is:

A, bright bamboo are handled

Raw material is bright bamboo, and emerald green, the smooth in appearance of getting colors does not have the scar Hsinchu, diameter 15-80 millimeter, and intercepted length is pressed the different size classification, and deburring is cleaned with clear water and to be removed dirt, soaks to eliminate the unusual smell in 1-3 hour, dries moisture content, and inwall is stand-by with the edible oil infiltration;

B, quench and get bright bamboo liquid

Get the leaf of bamboo, bamboo and reach bamboo point 20-50% slightly, adding concentration is 20% edible alcohol 80-50%, soaks 2-5 hour, and it is standby to get supernatant;

C, major ingredient are handled and filling

Auxiliary material is cleaned, pulverized, adds to pig, ox, sheep, fowl, flesh of fish class: fat, starch, condiments, salt, kernel and bright bamboo liquid 5-15% mix, and in the thick bamboo tube of packing into, seal;

D, gelatinization

Thick bamboo tube intestines after loading, sealing are heated 75 ℃-100 ℃, time 20-50 minute;

E, be cooled to below 40 ℃, check thick bamboo tube and sealing, the thick bamboo tube pack, vacuumize;

F, sterilization, sterilization initial temperature 30-50 ℃ of heating-up time 7-9 minute reaches 100-130 ℃, is incubated to begin cooling after 15-40 minute, and temperature fall time 10-20 minute, temperature was 40 ℃ eventually;

G, test package bag, warehouse-in.