CN1706283A

CN1706283A - Sausage in bamboo tube and its making process

Info

Publication number: CN1706283A
Application number: CNA200510010820XA
Authority: CN
Inventors: 刘嘉凝
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-05-23
Filing date: 2005-05-23
Publication date: 2005-12-14
Anticipated expiration: 2025-05-23
Also published as: CN1324993C

Abstract

The present invention has the technological scheme that animal meat and supplementary material are held inside fresh bamboo tube to form rod-like sausage coated with the natural bamboo film. The sausage consists of meat in 50-80 wt%, fresh bamboo extracting liquid in 5-15 wt% and supplementary material the rest; and the bamboo tube is provided with easy-to-open structure in the outer wall. The making process includes the steps of soaking the inner wall of bamboo tube with edible oil, extracting fresh bamboo liquid, treating main material, filling, sealing, gelatinizing, cooling, inspecting, bagging bamboo tube, vacuum pumping, sterilizing, etc. The present invention combines traditional food making process and modern technology to develop the instant food making process, and the sausage in bamboo tube has special flavor and dietotherapeutic effect.

Description

A kind of sausage in bamboo tube and preparation technology thereof

Technical field

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

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 sausage in bamboo tube and preparation technology's thereof 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 animal flesh and auxiliary material as major ingredient to be housed, formation pole shape meat intestines in the bright thick bamboo tube, the natural inner membrance of thick bamboo tube is wrapped in the meat intestines, and the percentage by weight of its prescription is meat 50-80%, bright bamboo is quenched and gets liquid 5-15%, and all the other are auxiliary material, and the bamboo outer wall is provided with easy opening structure.

The preparation technology of sausage in bamboo tube, it is characterized in that, the thick bamboo tube inwall soaks into edible oil, adding quenches gets bright bamboo liquid, and preparation technology is: bright bamboo handles, quench get that bright bamboo liquid, major ingredient processing, filling, thick bamboo tube seal, gelatinization, cooling, check, thick bamboo tube pack, vacuumize, sterilize, check, put in storage.

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%,, soaked 2-5 hour, 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, a kind of sausage in bamboo tube, it is characterized in that, animal flesh and auxiliary material as major ingredient are housed in the bright thick bamboo tube, form pole shape meat intestines, the natural inner membrance of thick bamboo tube is wrapped in the meat intestines, and the percentage by weight of its prescription is, meat 50-80%, bright bamboo is quenched and gets liquid 5-15%, and all the other are auxiliary material, and the bamboo outer wall is provided with easy opening structure.

2, a kind of sausage in bamboo tube as claimed in claim 1 is characterized in that, is pig, beef or mutton, and poultry, the flesh of fish as the animal flesh of major ingredient, and auxiliary material is fat, starch, condiments, salt, kernel.

3, a kind of sausage in bamboo tube as claimed in claim 1 is characterized in that, easily opening structure is for axially to have at least 2 recessed easy flutings (1) being used to wear whole thick bamboo tube length at thick bamboo tube (2) outer wall.

4, a kind of preparation technology of sausage in bamboo tube, it is characterized in that, the thick bamboo tube inwall soaks into edible oil, adding quenches gets bright bamboo liquid, and preparation technology is: bright bamboo handles, quench get that bright bamboo liquid, major ingredient processing, filling, thick bamboo tube seal, gelatinization, cooling, check, thick bamboo tube pack, vacuumize, sterilize, check, put in storage.

5, the preparation technology of a kind of sausage in bamboo tube as claimed in claim 4 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, add the 80-50% edible alcohol, concentration is 20%, soaks 2-5 hour, and it is standby to get supernatant;

C, major ingredient are handled and filling

Meat cleans, pulverizes, adds auxiliary material and bright bamboo liquid mixes, and in the thick bamboo tube of packing into, seals;

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 are heated 30-130 ℃, time 30-60 minute;

G, test package bag, warehouse-in.

6, the preparation technology of a kind of sausage in bamboo tube as claimed in claim 5 is characterized in that, 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.