CN1843207A

CN1843207A - Sausage food main ingredients and its processing method

Info

Publication number: CN1843207A
Application number: CNA2005101366139A
Authority: CN
Inventors: 李自安
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-12-20
Filing date: 2005-12-20
Publication date: 2006-10-11
Anticipated expiration: 2025-12-20
Also published as: CN100459882C

Abstract

The invention relates to a sausage and its preparing process, wherein the main ingredients include (by weight portions): de-watered bean curd prepared from 3-50kg of soybean, shredded pork 47-5kg, pig blood 3-0.8kg, table salt 1.5-0.6kg, gourmet powder 0.5-0.1kg, right amount of auxiliary materials and sausage foil.

Description

A kind of sausage food main ingredients and processing method

Technical field:

The invention belongs to a kind of main batching and processing method of sausage food

Background technology:

Sausage food is through pickling or being cut into fourth or being twisted into particle without pickling with bright (freezing) poultry, the flesh of fish, or be emulsified into meat gruel through cutting to mix, mix again and add various flavorings, food additives, be filled in natural casing or the artificial casing, the product of making through operations such as baking, sootiness, boiling, cooling or fermentations, generally be called bologna sausage, sausage, ham sausage, sandwich, hot dog etc. again, kind reaches thousands of kinds, that shape has is thick, thin, long and short, side, circle etc., various in style, local flavor differs, and its Main Ingredients and Appearance is an animal protein.In recent years, in order to enrich the nutrition of product, improve yield rate, and add protein isolate, but in order to keep local flavor, addition generally is no more than 5%.In order to reduce cost, also have and add histone and starch, but quality reduces, mouthfeel is very poor.

Summary of the invention:

The product that the present invention uses bean curd and meat mixing bowel lavage to make, the bowel lavage product of making than pure meat has more local flavor, mouthfeel is better, the lipoprotein that soybean protein combines with animal tallow makes product have more the bright fragrant of a kind of uniqueness, also improved simultaneously the nutritive value of product, reduce the cost of material of product, saved cost about 50%.

Main technical schemes of the present invention main prescription of the present invention is:

This sausage food its ratio of weight and number of mainly preparing burden is:

The dewatered bean curd that soya bean 3～50kg makes, pork fourth 47～5kg, pig blood 3～0.8kg, salt 1.5～0.6kg, monosodium glutamate 0.5～0.1kg, auxiliary material, casing are an amount of;

The processing method of this sausage food: make bean curd with soya bean earlier, divide three squeezings, the bean curd behind the press dewatering is ground with grinder.With pouring in the casing behind the meat cubelets that are cut into, pig blood, salt, monosodium glutamate and the auxiliary material uniform mixing together; Or bean curd is cut to mix with meat and is emulsified into the meat gruel bowel lavage; Through baking, sootiness, be cooled to normal temperature and get product.

This sausage food can be planted or multiple meat mixes and inserts in beaters' skin or the artificial casing by bean curd and poultry, fowl, the flesh of fish single; Adhesive is pig blood, ox blood and other animal blood; This batching can be made into sausage, bologna sausage, ham sausage, sandwich, hot dog etc.

Advantage of the present invention is not change the local flavor of traditional pure meat enema product with bean curd mix meat bowel lavage, and make product have more good water-retaining property, the section more smooth, the tangent plane pore-free, structure is closely knit, delicate mouthfeel has chewiness, has that delicate fragrance is fresh and tender, the local flavor of tasty and refreshing delicacy.The present invention adds the amount of bean curd can be from 1%～97% according to product needed.

The present invention uses bean curd to drain and grinds back replacement part meat, replace the sausage food that the part animal protein is made with vegetable protein through sex change, not only look fragrant mouthfeel surpasses the sausage food that pure meat is made, also enrich and increased the nutrition of sausage food simultaneously, make traditional sausage food more be of value to human consumption, more be of value to healthy.Now national soybean intake is made great efforts to improve all in the research and development of paying attention to the soy food product function in the whole world, with soybean protein replace animal protein, with the important topic of being combined into of vegetable protein and animal protein for food nutrition circle.The present invention is soybean protein and the perfect important breakthrough that combines of animal protein, the utilization and extention of this sausage food; To open up an important channel for improving national soybean intake, sausage food batching of the present invention also greatly reduces traditional sausage food production cost, and cost of material can reduce about 50%.The annual sausage food of China has hundreds of hundred million, is widely used in the sausage food industry as the present invention, and can reduce the cost of material over ten billion Yuan every year.Of the present invention promoting the use will produce good social benefit and huge economic benefit.

The specific embodiment:

Technological process of the present invention

1. soya bean cleaning and dipping, defibrination, mashing off, gypsum are ordered halogen, make bean curd, bean curd behind triple dewatering again through grinding.2. pour into casing with ground bean curd particle with meat mixing and flavoring, additive mix.3. press former traditional approach through smoked baked, cooling or fermentation are packaged as finished product.

Be described further below in conjunction with embodiment:

Example 1: make bean curd according to a conventional method with soya bean 15kg, divide three times press dewatering, for the first time pressing temperature is 60 ℃, squeeze 20 minutes, secondary, is respectively for three times 20 minutes, and the bean curd (water content is about 60%) that squeezing is got well grinds with grinder.With the pork fourth 15kg that is cut into 5mm, pig blood 800g, salt 600g, white sugar 400g, monosodium glutamate 100g, vitamin C 40g, spices 100g pours in the casing after the uniform mixing together.With 65 ℃ of temperature bakings 40 minutes, 20～30 fens kinds of sootiness, temperature is 72 ℃.Boiling 20 minutes, temperature are between 75～80 ℃, normal temperature to be chilled to behind the cold shower.

Example 2: 50kg is made into bean curd with soya bean, divides three squeezings, and for the first time pressing temperature is 60 ℃, squeeze 20 minutes, and for the second time, be respectively for three times 20 minutes, the bean curd that squeezing is got well grinds with grinder.5kg dices with show condition, uses the 1.5kg shrimp med, 3kg pig blood, 1.5kg complex salt, 1.5kg white sugar, the 500g monosodium glutamate, 500g sesame oil, the 200g five-spice powder, mixing and stirring pours in the casing, through airing baking, baking temperature is 52 ℃, toast 12 hours, the shrimp bean curd sausage of distinguishing the flavor of.

Example 3: make bean curd with soya bean 3kg, divide three squeezings, for the first time pressing temperature is 80 ℃, squeeze 20 minutes, and for the second time, be respectively for three times 20 minutes, the bean curd that squeezing is got well grinds with grinder.Cut together with lean meat 20kg, beef 12kg and to mix minced meat, fat meat 15kg dices, ox blood 3kg, 1.5kg complex salt, 1kg white sugar, 300g monosodium glutamate, the bent wine of 500g, 200g spices, be filled in ox rectum or the artificial casing every intestines 25cm, filling degree of tightness appropriateness, with the pin venting, in 15 ℃～60 ℃ baking ovens, roasting to the dried bath look of skin, can come out of the stove, put into 80 ℃ of water then, boil 40 minutes, take out filter and do back sootiness 1 hour in censer, treat that the surface becomes purplish red, boulogna sausage.

Claims

A kind of main batching of sausage food is characterized in that its ratio of weight and number is:

Dewatered bean curd pork fourth 47～5kg that soya bean 3～50kg makes

Pig blood 3～0.8kg salt 1.5～0.6kg

Monosodium glutamate 0.5～0.1kg casing is an amount of

Sausage food according to claim 1 is mainly prepared burden, and it is characterized in that: join above-mentioned

On the basis of material, also can add following auxiliary material:

White sugar 0.4～1.5kg sesame oil 0～0.5kg five-spice powder 0.1～0.2kg

Bent wine 0～0.5kg vitamin C 0～0.04kg

A kind of processing method of sausage food: it is characterized in that making bean curd with soya bean earlier, divide three squeezings, the bean curd behind the press dewatering is ground with grinder, pour in the casing after the uniform mixing together with the meat cubelets, pig blood, salt, monosodium glutamate and the auxiliary material that are cut into; Or cut with meat with bean curd and to mix the meat gruel bowel lavage; Through baking, sootiness, be cooled to normal temperature and get product.

Sausage food according to claim 1 and 2 is characterized in that: can be planted or multiple meat mixes and inserts in beaters' skin or the artificial casing by bean curd and livestock and poultry, the flesh of fish single.