JP4694535B2 - Method for producing cut sausage - Google Patents

Description

The present invention relates to a manufacturing method of the cuts containing Sose di.

  As is generally seen in fast food and home cooking hot dogs, it is a common practice to sandwich sausages in a cooking pan and eat them with tomato ketchup or mustard sauce.

  In addition, in recent years, a seasoning liquid is pre-dispersed and mixed in foods such as sausages, and when cooking, the seasoning liquid flows out by heating and slicing. When manufacturing such sausages, In addition, the seasoning liquid solidified in a jelly shape is cut into small pieces and dispersed and mixed in kneaded meat, food, etc. (for example, see Patent Document 1).

In addition, some sausages are pre-added and dispersed in a boiled gel to give the taste and juiciness of fat. When manufacturing such sausages, boiled raw materials are cut into small pieces and dispersed in the raw materials (see, for example, Patent Documents 2 and 3).
Japanese Utility Model Publication No. 64-32095 JP 2001-218869 A JP 2006-174848 A

  However, since such sausages are not cut, there is a drawback that the appearance cannot be enjoyed by appealing to the sight when eating. In addition, even when the cut is simply made in the sausage containing the seasoning liquid, the seasoning liquid oozes out immediately after heating and flows out as a thin liquid, so there is a problem that the seasoning liquid does not melt. It was.

The invention was made in view of the above and cooking products out it melts in the proper state, and to provide a cut containing Sose di manufacturing method of enjoying the appearance appetizing when eating.

The present invention includes at least one of a gelling agent composed of agar and gelatin having heat solubility and gelling by heating and cooling, and guar gum, locust bin gum, sodium alginate, and waxy starch that does not gel after cooling by heating and melting. A thickener and a base of one cooked product selected from curry, stew, curry sauce, stew sauce, demiglace sauce or hayashi sauce, and the gelling agent is added to the cooked product base. 7.5 % of the total weight of the base of the product to be mixed, and the thickener is added to the base of the cooked product in an amount of 0.1 to 5. by mixing by adding 0%, to produce a cooked, by heating and melting the cooked gelled by cooling, and further minced or / and crushing the gelled cooked, It is placed inside the sausage body so that 5 to 50% by weight of the sausage dough is added to the sausage dough, and a cut is made on the surface of the sausage body. The present invention relates to a method for manufacturing a sausage with a cut.

The present invention also includes a gelling agent composed of carrageenan and gelatin that has heat-solubility and gels by heating and cooling, and guar gum, locust bin gum, sodium alginate, and waxy starch that do not gel after cooling by heating and melting. Using at least one thickener and a base of one cooked product selected from curry, stew, curry sauce, stew sauce, demiglace sauce or hayashi sauce, and the gelling agent on the base of the cooked product, 7.0 % of the total weight of the cooked product is added and mixed, and the thickener is added to the base of the cooked product in an amount of 0.1 to the total weight of the cooked product base. By adding 5.0% and mixing, a cooked product is produced, the cooked product is heated and melted and gelled by cooling, and the gelled cooked product is chopped and / or spread. It is crushed and placed inside the sausage body so that 5 to 50% by weight of the total weight is added to the sausage dough, and a cut is made on the surface of the sausage body. The manufacturing method of the sausage with a cut | disconnection characterized by the above-mentioned.

  Thus, curry, stew, curry sauce can be obtained by combining a gelling agent that has heat solubility and gelates by heating and cooling, and a thickener that does not gel after cooling by heating. , Stew sauce, Demigrass sauce or Hayashi sauce is mixed into one to make a cooked product, and the cooked product is placed inside the sausage body to make a cut, so the cooked product will melt from the sausage body when heated, Enjoy the appetizing appearance of sausages. In addition, it is also possible to allow the cooked product to flow out at once with the gelling agent and the thickener, so that at the same time as the cooked product melts, small pieces and small solids contained in curry and stew can flow out. .

According to cut containing Sose manufacturing method of the di of the present invention described above, cooked products out suitably melts, an excellent effect of being able to enjoy the appearance of sausages appetizing when eating.

  Embodiments of the present invention will be described below.

  When manufacturing a sausage with a cut, the steps of manufacturing a cooked product, the step of manufacturing the base of the sausage body, the step of arranging the cooked product inside the sausage body, and the step of cutting the sausage body I have.

  In the process of making cooked products, mix flour with butter, margarine, salad oil and other fats to make brown, and make roux until it becomes brown. In the roux, meat, vegetables, and fruits pasted in a juicer or mixer in advance Then add ingredients such as curry powder or stew, seasoning, additional spices, water and heat mix, curry, stew, curry sauce, stew sauce, demiglace sauce or coconut sauce base Followed by at least one gelling agent of agar, gelatin, carrageenan, tamarind seed gum, xanthan gum, farcellulan, collagen powder, starch, 1.0 to 15 based on the total weight of the cooked product base 0.0% is added and mixed, and further guar gum, locust bin gum, sodium alginate, waxy sheath At least one thickening agent over switch, and mixed by adding 0.1 to 5.0% with respect to the base the total weight of the cooked products.

  Here, the gelling agent may be one of agar, gelatin, carrageenan, tamarind seed gum, xanthan gum, farcellulan, collagen powder, starch, or a mixture thereof, which has heat solubility and is cooled by heating. If it is the material which gelatinizes by this, it will not restrict | limit in particular. Further, the thickener may be at least one of guar gum, locust bin gum, sodium alginate, waxy starch, or a mixture thereof, and is not particularly limited as long as it is a material that does not gel after cooling by heating. Absent.

  After mixing the gelling agent and thickener, completely melt the gelling agent and thickener by heating and simmer for a certain period of time, homogenize the whole and put it in a heat-resistant tray or plastic bag Cool in a refrigerator or freezer for a certain period of time to gel. And after gelatinizing by cooling, a solid substance is shredded or crushed into a 1-15 mm magnitude | size solid substance with a dicer, a cutter, etc., and a gelatinous cooked product is manufactured. Here, when curry, stew, curry sauce, stew sauce, demiglace sauce or coconut sauce contains small pieces, small meat or vegetables (solid), the gelling agent is increased to increase the hardness of the cooked product. Is adjusted. The base of the cooked product may be manufactured by lining the above materials, and is not particularly limited as long as it does not contain a lump larger than small pieces, small pieces of meat or vegetables (solid).

  On the other hand, in the process of manufacturing the base of the sausage body, one or several kinds of raw meat such as pork, beef, chicken, etc. are removed and drawn, and the size is made appropriate by cutting and chopping treatment, Furthermore, salt, nitrite, etc. mixed with a mixer are applied to the whole processed meat, and the processed meat is salted in a refrigerator for one to several days. Then, the salted processed meat is chopped to a size of 2 to 10 mm, seasonings, binders, and the like are added, and a base of the sausage body that is cut or mixed to become a kneaded meat is manufactured. Here, you may mix the flavor seasoning of curry or stew as a flavor enhancer in the base of the sausage main body beforehand.

  Next, in the step of arranging the cooked product inside the sausage body, the cooked product is 5 to 50% by weight, preferably 10 to 20% with respect to the total weight of the base (sausage dough) of the sausage body manufactured previously. To add the weight, the chopped and / or crushed gel-like cooked product is added to the base (sausage dough) of the paste sausage body. Subsequently, the gel-like cooked product is mixed so as not to be crushed by a low-speed rotating mixer or the like, and the base of the sausage body mixed with the cooked product is filled in the sheep intestine, pig intestine, collagen casing, etc. Sausage is formed by heating with smoke, steaming, or melting, boiling, etc., and further cooling with a cold water shower or the like, thereby placing the cooked food inside the sausage body.

  Finally, in the step of making a cut in the sausage body, one or more straight lines or cross-shaped cuts are made on the surface of the sausage body at a length of 5 to 20 mm and a depth of 2 to 10 mm, and the cut sausage is Complete.

  When eating such sausages with cuts, cooked products such as curry gel distributed in the sausage body by baking the sausages with cuts in an oven toaster or frying pan have viscosity and concentration from the cuts. Melt in a high state and expose cooked items such as curry on the surface of the sausage.

  As described above, according to this example, a gelling agent having heat solubility and gelling by heating and cooling, and a thickening agent that does not gel by cooling after heating and melting, curry, stew, curry sauce , Stew sauce, Demigrass sauce or Hayashi sauce is mixed into one to make a cooked product, and the cooked product is placed inside the sausage body to make a cut, so the cooked product melts when heated at 50-60 ° C or higher , You can make a sausage menu that has a visually appealing appearance and a sausage menu that appeals to you when you eat. Moreover, when eating, it is not necessary to prepare sausages and roux and sauces such as curry separately, and sausages rich in flavors of cooked products such as curry can be easily tasted. Furthermore, appearance and palatability can be further improved as a dish menu item for lunch boxes and home meals.

  Moreover, when the raw material and mixing | blending of a gelatinizer and a thickener are changed, when a sausage with a cut | disconnection is heated, the state and conditions from which a cooked product will melt | dissolve from a cut can be changed easily and appropriately. In addition, even if it does not use roux in the gel of a cooked product, this invention can be satisfy | filled, and when roux is contained in the cooked product gel, it is preferable to increase the quantity of a gelatinizer.

  Here, when the gelling agent and the thickener are mixed, the gelling agent is a mixture of carrageenan and gelatin, the mixing weight ratio is 80 to 90% of the mixture of carrageenan and gelatin, and the thickener. Furthermore, the weight of the mixture of carrageenan and gelatin (only the gelling agent) in the cooked product was arranged at 3.0 to 6.0% with respect to the total weight of the base of the sausage body. In that case, it is possible to allow a large amount of cooked product to flow out due to the cut in the sausage body under the condition that the central part of the sausage is heated at 75 to 90 ° C. Therefore, the cooked product melts and is included in curry and stew. It is possible to discharge small pieces of 2 mm or less or small solids, and to make a sausage menu that is even more appetizing when eating and a visually excellent sausage menu.

Hereinafter, the present invention will be specifically described with reference to examples.
[Example 1]
An embodiment of a method for producing a sausage with cuts that the pork curry melts from the cuts will be described.

  As an example, as described below, a step of manufacturing a cooked product, a step of manufacturing a base of the sausage body, a step of arranging the cooked product inside the sausage body, and a step of cutting the sausage body Through the product.

  In the process of manufacturing cooked products, curry gel is manufactured with the composition shown in Table 1. Specifically, first, chopped pork to 2 to 3 mm to prepare ground meat, separately from apples, carrots and potatoes. Prepare in puree with a juicer mixer. Next, 5.00 parts of a pure apple, 3.00 parts of carrot, 2.00 parts of potatoes and 65.80 parts of water were stirred, followed by 1.50 parts of agar, 6.00 parts of gelatin, and 1. guar gum. Add 00 parts and heat to dissolve while stirring. Add 5.00 parts minced pork, 3.00 parts curry powder, 2.00 parts sugar, 0.20 parts salt and 0.50 parts beef extract seasoning. Stir and mix 5.00 parts milk in the middle of the finish. Put it in a thin stainless steel square container, cool it overnight in a refrigerator, solidify it into a gel, divide the gel into suitable sizes, and then chop or crush it with a cutter for several minutes To produce a solid gel. In addition, when manufacturing curry gel, butter etc. may be mixed with wheat flour, it may make a roux until it becomes brown, and the above-mentioned raw material etc. may be added to the roux, and curry gel may be manufactured.

  In the process of manufacturing the base meat of the sausage body, it is manufactured with the composition shown in Table 2. Specifically, 60.00 parts of pork and 13.4 parts of pork fat are chopped into minced meat. Add and mix 1.00 parts of sodium chloride and 0.01 part of sodium nitrite and leave in a refrigerator for several hours to several days. Then add 0.03 parts phosphate, 0.09 parts sodium ascorbate and 0.20 parts spices to the ground ground meat, cut for several minutes, add ice water to this and cut for another 2-15 minutes Then, the meat that is the base (sausage dough) of the sausage body is manufactured.

  In the process of arranging the cooked product inside the sausage body, the kneaded meat and the cooked curry gel are added to the mixer, mixed at a low speed so that the curry gel does not collapse, and then the mixed product has a diameter of 18-22 mm. Fill the sheep's intestine with a knot of appropriate length, dry, smoke, boil and cool.

  In the process of making a cut in the sausage main body, a cut-out textbook is cut diagonally with a cutting machine with a knife capable of making a cut of about 10 mm in length and 2 mm in depth on the surface of the semi-finished product to make a product.

  As a result, when the sausage with cuts was put in a frying pan and baked at the time of eating, the pork curry gel was melted from the cuts of the sausage, and both the flavor and the appearance became suitable and became delicious.

[Example 2]
An embodiment of a method for producing a sausage with a break from which the beef stew melts from the break will be described.

  As in Example 2, as in Example 1, as described below, a step of manufacturing a cooked product, a step of manufacturing a base of a sausage body, a step of arranging the cooked product inside the sausage body, and a sausage body The product is made through a process of making a cut.

  In the process of manufacturing cooked products, stew gel is manufactured with the composition shown in Table 3, and specifically, the beef minced meat obtained by first chopping beef to 2 to 3 mm is afflicted with a small amount of fat. Separately, prepare apples, carrots, and potatoes in puree with a juicer mixer. Next, preheat the kettle to warm it, add 4.00 parts of margarine, heat and melt, then add 4.00 parts of flour and stir on medium heat until dark brown, brown Make a roux, add 5.00 parts of pure apple, 3.00 parts of carrot, 56.00 parts of water to the brown roux and stir, followed by 3.00 parts of gelatin, 4.00 parts of carrageenan, Add 0.80 parts of guar gum, dissolve with heating, stir, 5.00 parts of ground beef, 2.00 parts of tomato paste, 2.00 parts of sugar, 0.20 parts of salt, beef Add 0.5 parts of seasoning and simmer with stirring. Mix 5.00 parts of milk along the way. Put it in a thin stainless steel square container, cool it overnight in a refrigerator, solidify it into a gel, divide the gel into suitable sizes, and then chop or crush it with a cutter for several minutes Then, a solid stew gel having a diameter of 1 to 7 mm is manufactured.

  In the process of producing the base meat of the sausage body, it is manufactured with the composition shown in Table 4. Specifically, 60.00 parts of pork and 13.4 parts of pork fat are chopped into minced meat. Add and mix 1.00 parts of sodium chloride and 0.01 part of sodium nitrite and leave in a refrigerator for several hours to several days. Then add 0.03 parts phosphate, 0.09 parts sodium ascorbate and 0.20 parts spices to the ground ground meat, cut for several minutes, add ice water to this and cut for another 2-15 minutes Then, the meat that is the base (sausage dough) of the sausage body is manufactured.

  In the process of arranging the cooked product inside the sausage body, the kneaded meat and cooked stew gel are added to the mixer and mixed at a low speed so that the stew gel does not collapse. Fill ~ 35mm sheep intestine, knot to appropriate length, dry, smoke, steam and cool.

  In the process of making a cut in the sausage main body, a cut-out textbook is cut diagonally with a cutting machine with a knife capable of making a cut of about 10 mm in length and 2 mm in depth on the surface of the semi-finished product to make a product.

  As a result, when the sausage with cuts was put in a frying pan and baked at the time of eating, the stew gel was melted from the cuts of the sausage, and both the flavor and the appearance became suitable and became delicious.

Incidentally, cut containing Sose manufacturing method of the di of the present invention is not limited to the above embodiments, it is obvious that various changes and modifications may be made without departing from the scope and spirit of the present invention.

Claims (2)

A gelling agent composed of agar and gelatin that has heat solubility and gels by heating and cooling, and an increase that is at least one of guar gum, locust bin gum, sodium alginate, and waxy starch that does not gel after cooling by heating. Using a sticky agent and a base of one cooking product selected from curry, stew, curry sauce, stew sauce, demiglace sauce or coconut sauce, and the gelling agent is added to the base of the cooking product. Add 7.5 % to the total weight and mix, and add 0.1 to 5.0% of the thickener to the base of the cooked product, based on the total weight of the cooked product base. by mixing Te, to produce cooked, by heating and melting the cooked gelled by cooling, and further minced or / and crushing the gelled cooked sausage It is placed inside the sausage body so that 5% to 50% by weight of the total weight is added to the dough , a cut is made on the surface of the sausage body, and the food is melted from the cut by heating at 50 to 90 ° C. The manufacturing method of the sausage with a cut characterized by the above-mentioned. A gelling agent composed of carrageenan and gelatin that has heat-solubility and gels by heating and cooling, and an increase that is at least one of guar gum, locust bin gum, sodium alginate, and waxy starch that does not gel after cooling by heating. Using a sticky agent and a base of one cooking product selected from curry, stew, curry sauce, stew sauce, demiglace sauce or coconut sauce, and the gelling agent is added to the base of the cooking product. 7.0 % of the total weight is added and mixed, and the thickener is added to the base of the cooked product in an amount of 0.1 to 5.0% based on the total weight of the cooked product base. To produce a cooked product, which is heated and melted and gelled by cooling, and the gelled cooked product is further chopped or / and crushed to obtain a soy sauce. -Distribute 5% to 50% of the total weight of the sage dough inside the sausage body, cut the surface of the sausage body, and melt the cooked product from the cut by heating at 50-90 ° C during eating. A method for producing a sausage with a cut, which is characterized by exiting.