KR101198388B1 - Manufacturing method of sausage - Google Patents

Abstract

PURPOSE: A producing method of meat sausage using a hot-air drying process is provided to improve the chewing texture of the sausage in the dried condition, and to store the sausage for 3 months in the frozen condition. CONSTITUTION: A producing method of meat sausage using a hot-air drying process comprises the following steps: cutting pork into the size of 2-5cm, and crushing the pork using a crusher having the diameter of 1-1.5cm(S1); crushing chicken in the crusher(S2); cutting and crushing pork fat(S3); mixing 50-82.9wt% of pork, 10-15wt% of chicken, 2-10wt% of cooked rice, 2-10wt% of garlic, 1-6wt% of rice powder, 2.01-9wt% of other seasonings for 8-12 minutes(S4); inserting the mixture into a filling unit, and filling the mixture into a collagen casing(S5); making knots in the interval of 3-5cm on the casing using a string(S6); drying the knotted casing at 52-65 deg. C for 150-200 minutes using a drier(S7); slowly cooling the dried sausage using air for 30-60 minutes(S8); and vacuum packaging the sausage after removing the string(S9). [Reference numerals] (S1) Crushing pork; (S2) Crushing chicken; (S3) Crushing pork fat; (S4) Mixing meat and seasonings; (S5) Filling the mixed meat; (S6) Tying the mixed meat; (S7) Drying; (S8) Cooling; (S9) Packaging

Description

Manufacturing method of raw sausage using hot air drying {Manufacturing method of sausage}

The present invention relates to a method of manufacturing raw sausage using hot air drying, and more particularly, to chewy, excellent chewing texture, extended storage period, and to suppress the propagation of bacteria to enjoy hot air drying for all ages. It relates to a method for producing raw sausage used.

Sausages are made by cutting various meats and mixing or emulsifying various seasonings and spices into natural or artificial casings. Meat sausages are meat products that are used in a variety of meat products because they are inexpensive and flavorful.

Sausages are made from ham, bacon and other leftover meats, and are made from inexpensive meat pieces, and pork skin, head meat, tongue, heart, liver, intestines, and blood. As the consumption increases due to the development of processing technology and the increase of the population, the raw material meat due to mass production is also massed and diversified.

In general, dried sausages are sausages that can be stored for a long time. Freshly ground meats are seasoned with spices and spices, mixed well, and then filled in processed natural casing or collagen casing. It is made by fermentation by lactic acid fermentation, or by lowering the pH through low temperature dry smoking process (pH 4.20 ~ 5.60) to suppress the proliferation of contaminating bacteria and increase the safety and make it for a long time at room temperature.

Since the common sausage is supplied in a dry state as described above, the chewing texture is reduced, and if the casing is cut and cooked, it causes the texture to be deteriorated due to the chewy taste of the casing, and dried for about 5 hours in a dryer. Therefore, the production efficiency is lowered due to the increase in production cost due to drying time, while existing sausages are cooked, and in the case of a general product called raw sausage, there is a defect such as quality cannot be guaranteed with frozen products.

Korean Patent No. 0730346 discloses a technique for increasing the preference and increasing the supply of lactic acid bacteria by adding 5-10% of kimchi powder when manufacturing sausages, and Korean Patent No. 0724768 discloses red ginseng, jujube, mulberry leaves, garlic, and carrots. By adding additives such as and the like, a technique of increasing the palatability while adding the functionality of the additives is disclosed. In addition, Korean Patent Laid-Open Publication No. 2009-0092645 discloses a technique of using grape juice and sodium or potassium nitrate to improve the shelf life by using sodium or potassium nitrate with the addition of functionality of the grape juice. The furnace has a short period of storage of about 2 months when stored in refrigerated condition, which makes it difficult to store.

Document 1. Patent Publication No. 2001-0071845 (published Jul. 31, 2001) Document 2. Patent Publication No. 2011-0040208 (published Apr. 20, 2011) Document 3. Patent Registration No. 0983317 (Registered September 14, 2010) Document 4. Patent Publication No. 2011-0137045 (published Dec. 22, 2011)

Therefore, the problem of the present invention, which was devised to solve the above-mentioned drawbacks, is raw, uncooked raw sausage, which is more chewy in the dried state of the meat itself, excellent in chewing texture, and refrigerated for three months. It aims to be able to keep.

Another object of the present invention is to have a good color, not to be released after cutting the casing, to suppress the propagation of bacteria and to remove the smell peculiar to meat so that young and old can enjoy it.

The present invention is prepared by cutting the meat to a size of 2 ~ 5cm so as to prepare a good pulverized meat and then put into a mill 1 ~ 1.5cm in diameter crushed pork meat to produce ground meat;
Chicken crushing step to clean the chicken to grind 10-15% by weight based on the total weight of the sausage in the grinder;
Pork fat grinding step of cutting the pork fat into a grinder twice and crushing;
Feed the pork obtained in the crushing step of pork meat and crushing pork fat, and the chicken, rice, garlic, rice flour, and other seasonings obtained in the crushing step of the chicken to a mixer and run for 8 to 12 minutes to mix and mix meat and spices step;
A mixed meat filling step of supplying a mixed meat obtained in the meat and seasoning mixing step to a filler and filling the collagen casing;
Mixed meat knot step of making a knot so that the gap between 3 ~ 5cm of collagen casing filled with mixed meat;
A raw sausage drying step of supplying the knotted collagen casing to a dryer and drying for 150 to 200 minutes at a temperature of 52 to 65 ° C;
Fresh sausage cooling step of cooling the heat inside by supplying air to dry raw sausage for 30 to 60 minutes; And
It is characterized in that it is produced through the; raw sausage packaging step of removing the string of the cooled raw sausage, vacuum packing to 300g in the range of 9 to 13 pieces.

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The present invention is a raw sausage that is not cooked and dried in the texture of the meat itself, more chewy, better chewing texture, and can be stored for 3 months in a refrigerated state, so the taste and shelf life is significantly superior to the conventional sausage To provide.

The present invention is reddish brown, and the color is good because the luster is alive during the drying process, and even if the casing is cut by cooking by melting of fat in the drying process, it is not released even when it is cooked and contains garlic and salt to suppress the growth of bacteria. By eliminating the peculiar smell of meat, young and old can enjoy the popularization of sausage.

The present invention can greatly reduce the drying time to 3 hours by the dryer, and provides an effect of greatly improving the quality of the product by providing a raw sausage in a dry state uncooked.

1 is a block diagram showing a preferred embodiment of the present invention

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail.

Raw sausage of the present invention is 50 to 82.9% by weight of pork, 10 to 15% by weight of rice, 2 to 10% by weight of rice, 2 to 10% by weight of garlic, 1 to 6% by weight of rice flour, 2.01 to 9% by weight of other spices Is done.

Wherein the pork is to use flesh and fat, the chicken is prepared by trimming the normal chicken, other seasoning 2.01 to 9% by weight sugar 0.5-2.5% by weight, 0.5-2.5% by weight, 0.5-1.5% by weight salt %, Starch 0.3-0.85% by weight, again 0.1-0.8% by weight, pepper 0.1-0.8% by weight, sodium nitrite 0.01-0.05% by weight.

Figure 1 shows a block diagram showing a preferred embodiment of the present invention.

Pork meat is cut into 2 ~ 5cm in size so that it can be crushed and put into a 1 ~ 1.5cm diameter grinder to produce ground meat.

The smaller diameter has the effect of filtering the bone pieces of pork, etc. In addition, there is a characteristic that the texture is softened by the small particles are pulverized.

Chicken meat is prepared by trimming clean meat, and then grind it in a grinder having a diameter of 1 to 1.5 cm using the grinder.

Cut pork fat twice using a slicer. The reason for cutting the pork fat twice is to finely mix the fat particles so that they are evenly mixed.

Put garlic in a grinder and pulverize, 50 ~ 82.9% by weight of pork prepared above,

10 to 15% by weight of chicken, 2 to 10% by weight of garlic, 2 to 10% by weight of rice, 1 to 6% by weight of rice flour, 2.01 to 9% by weight of other spices are mixed evenly.

The other seasonings are 0.5-2.5% by weight sugar, 0.5-2.5% by weight, 0.5-1.5% by weight salt, 0.3-0.85% by weight starch, 0.1-0.8% by weight, pepper 0.1-0.8% by weight, sodium nitrite 0.01- It is preferably made of 0.05% by weight.

The operating time of the mixer is preferably about 8 to 12 minutes, less than 8 minutes, the mixing is not evenly made, if more than 12 minutes, the fat melts during the subsequent drying process to reduce the taste as well as raw sausage The uptime of the mixer is very important because it cannot be produced normally.

The mixed meat mixed as described above is put into a filling machine and filled into the casing. At this time, the casing mainly uses a collagen casing, and it is also possible to use a natural casing (animal viscera).

Natural casing does not burn easily during drying, and the texture of chewing improves, making it easier to work with during the production and drying process of better products than collagen, but in most cases artificial casing (collagen or cellulite) To produce sausages.

After filling the casing with mixed meat, make a knot at intervals of 3 to 5 cm using a string.

The reason for making the knot as described above is to facilitate the distribution of air during the drying process as well as to make packaging easier by dividing it into 9 to 13 chunks in the packaging step after producing raw sausage.

In addition, during the filling process, a large amount of air is penetrated, thereby eliminating the insufficiently filled portion.

The raw sausage in which the knot is formed in the casing is supplied to the dryer and dried at a temperature of 52 to 65 ° C. There is a hanger of ± 5) cm, and the raw sausage is dried on the hanger.

If the set temperature rises rapidly when the inside of the dryer is heated to the set temperature above, the temperature of the output must be set to 20 (± 3) to prevent the burning of raw sausage surfaces. Moisture discharge in the inside of the water after 10 minutes to suppress excessive rise in humidity through the moisture discharge for about 1 minute to produce the raw sausage required by the present invention.

The drying time of the raw sausage in the dryer is about 150 to 200 minutes, and the drying time may vary depending on the humidity of the air depending on the season. You have to adjust it. The proper drying degree of raw sausage should be slightly hard and elastic when touched by raw sausage. The color is reddish brown, and the whiteness, which is the color of fat, is not properly dried.

The hot air inside the dryer is formed at a lower temperature through the blower at the lower end of the inner part in the shortest possible time, and the direction of the wind is set by direct spraying on the raw sausage to increase the drying efficiency. In order to save time to reach the upper end of the inside of the dryer, the diameter is preferably about 10 mm (Ø).

Completely dried raw sausage is slowly cooled by the heat inside the dryer and discharged, and then cooled completely by supplying air for 30 to 60 minutes using a fan.

If the heat remains inside the sausage, care should be taken because the deterioration or spoilage of the raw sausage can occur easily during packaging or distribution.

The finished raw sausage is removed from the strings and packed. Usually, the packing is about 300g, and it is preferable to wrap around 9 to 13 loaves in a circle.

The packaging of raw sausages should be vacuum packed in principle. Raw sausages produced in this way can be stored for 3 months when refrigerated at -2 ~ 10 ℃.

The present invention is a raw sausage is more chewy in the dried state to the texture of the meat itself, the texture is excellent.

It can be stored for about 3 months in the same refrigerated state compared to conventional sausages, which provides a very long shelf life. The color is reddish brown, and the gloss is alive during the drying process to improve the texture.

When the casing is cut and cooked due to the melting of fat in the drying process, it does not loosen. When chewing using high-quality collagen casing, the chewy taste of the casing is not felt. To provide a taste.

It is a very useful invention that contains garlic and salt that suppresses the growth of bacteria and removes the peculiar smell of meat.

[Example]

Prepare the pork meat cut to a size of about 3cm so as to be good to grind and put into a grinder having a diameter of 1.2cm size to crush the pork meat (S1) to produce ground meat.

Trim the chicken clean, put 12% by weight in a grinder to grind chicken grinding step (S2); performs.

The pork fat is chopped twice with a shredder and put in a grinder to grind pork fat (S3); performs.

70% by weight of pork obtained in the pulverization step (S1) and pork fat grinding step (S3) of the pork flesh, chicken 12% by weight, rice 5% by weight, 5% by weight garlic, rice flour obtained in the chicken grinding step (S2) Supplying 3% by weight, 5% by weight of other spices to the mixer to run for 10 minutes to mix the meat and seasoning mixing step (S4);

The other spices consist of 1.5% by weight sugar, 1.5% by weight of miwon, 0.5% by weight of salt, 0.5% by weight of starch, again 0.5% by weight, 0.45% by weight of pepper, 0.05% by weight of sodium nitrite.

The mixed meat filling step (S5) of supplying the mixed meat obtained in the meat and seasoning mixing step (S4) to the filler filling the collagen casing;

Mixed knot knot step (S6) to make a knot so that the gap is 4cm of the collagen casing is filled with mixed meat; performs.

Supplying knotted collagen casing to a dryer to dry raw sausage drying step (S7) for 180 minutes at a temperature of 58 ℃;

The raw sausage cooling step (S8) for supplying air to the dry raw sausage for 50 minutes to slowly cool the heat inside.

Raw sausage is prepared by removing the string of the cooled raw sausage, and performing a live sausage packaging step (S9) of vacuum packaging so that 12 pieces are about 300g.

The raw sausage is preferably refrigerated at 0 ℃.

Claims (4)

Preparing pork meat and cutting it to a size of 2 to 5 cm so as to grind it, and then put it into a grinder having a diameter of 1 to 1.5 cm to produce ground meat (S1);
Chicken crushing step to clean the chicken to grind 10-15% by weight based on the total weight of the sausage in a grinder (S2);
Pork fat crushing step (S3) to cut the pork fat twice in a grinder and put into a grinder;
The pork obtained in the grinding step (S1) and pork fat grinding step (S3) of the pork flesh, and chicken, rice, garlic, rice flour, and other seasonings obtained in the chicken grinding step (S2) are supplied to the mixer 8 to 12 Meat and seasoning mixing step (S4) to operate by mixing for a minute;
Mixed meat filling step (S5) of supplying the mixed meat obtained in the meat and seasoning mixing step (S4) to the filler filling the collagen casing;
Mixed meat knot step (S6) to make a knot so that the gap is 3 ~ 5cm of collagen casing filled with mixed meat;
Supplying the knotted collagen casing to the dryer and drying the sausage at a temperature of 52 to 65 ° C. for 150 to 200 minutes (S7);
Raw sausage cooling step (S8) of supplying air to dry raw sausage for 30 to 60 minutes to slowly cool the heat inside; And
Removing raw strings of the cooled raw sausage, the raw sausage packaging step (S9) of vacuum packaging so as to 300g in the range of 9 ~ 13; The raw sausage manufacturing method using hot air drying, characterized in that it is produced through.
The method of claim 1,
The meat and seasoning step (S4) consists of pork meat consisting of pork flesh and pork fat 50-82.9% by weight, chicken 10-15% by weight, rice 2-10% by weight, garlic 2-10% by weight, rice flour 1 ～ 6% by weight, other spices 2.01 ~ 9% by weight of raw sausage manufacturing method using hot air drying, characterized in that.
The method of claim 2,
Other seasonings 2.01-9% by weight of meat and seasoning (S4) are 0.5-2.5% by weight sugar, 0.5-2.5% by weight, 0.5-1.5% by weight salt, 0.3-0.85% by weight starch, 0.1-0.8% by weight %, Pepper 0.1-0.8% by weight, sodium nitrite 0.01-0.05% by weight, characterized in that the production method of raw sausage using hot air drying.
The method of claim 1,
Dryer of the raw sausage drying step (S7) is the maximum output amperage to 20 to raise the temperature to 52 ~ 65 ℃, and after drying for 10 minutes to dry for 150 to 200 minutes while suppressing humidity by 1 minute moisture discharge Raw sausage production method using hot air drying characterized in that.

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