CN102038208A - Bologna sausage and preparation method thereof - Google Patents
Bologna sausage and preparation method thereof Download PDFInfo
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- CN102038208A CN102038208A CN2010102812689A CN201010281268A CN102038208A CN 102038208 A CN102038208 A CN 102038208A CN 2010102812689 A CN2010102812689 A CN 2010102812689A CN 201010281268 A CN201010281268 A CN 201010281268A CN 102038208 A CN102038208 A CN 102038208A
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Abstract
The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.
Description
(1) technical field
The present invention relates to a kind of food and preparation method thereof, especially a kind of boulogna sausage and preparation method thereof.
(2) background technology
Boulogna sausage is to be popular in southern a kind of natural casing class meat products, with its Fresh ﹠ Tender in Texture, tasty and ruddy outward appearance is main characteristic, its eating method is different from the directly edible of the north, but the back folder bread that fries of cutting into slices is edible, outer surface is ruddy tempting, and glossy bright fragrance invites the people to slaver when edible.The raw material of present boulogna sausage is mainly based on pork, but because of pure pork fat content height, it is edible to be not suitable for the overweight people.
(3) summary of the invention
The objective of the invention is with pork, chicken is primary raw material, makes boulogna sausage.
The present invention also aims to provide the preparation method of above-mentioned boulogna sausage.
Purpose of the present invention adopts following technical measures to realize: a kind of boulogna sausage is characterized in that: made according to following weight proportion by following raw materials according: 50～80 parts of porks, 10～30 parts in chicken, 1～10 part of emulsification skin, 20～40 parts of frozen water, 1～3 part of salt, 0.5～2.0 part of white sugar, 0.02～0.2 part of monosodium glutamate, 0.1～0.5 part of composite phosphate, 1.0～10 parts of converted starches, 1～5 part of protein isolate, 0.01～0.5 part of carragheen, 0.01～0.05 part in green onion powder, 0.01～0.05 part in garlic powder, 0.02～0.2 part in different Vc sodium, 0.01～0.1 part of potassium sorbate, 0.22～2.15 part of food additives, 0.1～1.0 part of liquor, 0.012～0.12 part of food coloring, 0.0005～0.005 part of natrium nitrosum.
Above-mentioned food additives are the one or more combination in somatose cream, stewed chicken cream, pork braised in brown sauce essence, the pork essential oil.
Above-mentioned food additives are made according to following weight proportion by following raw materials according: 0.1～1.0 part of somatose cream, 0.1～1.0 part of stewed chicken cream, 0.01～0.1 part in pork braised in brown sauce essence, 0.01～0.05 part of pork essential oil.
Above-mentioned food coloring is the one or more combination in Monascus color, red, the alkermes of temptation.
Above-mentioned food coloring is by 0.01～0.1 part of following raw materials according Monascus color, red 0.001～0.01 part of temptation, 0.001～0.01 part of alkermes.
The girth of a garment ratio of above-mentioned pork is 3: 7.
The preparation method of above-mentioned boulogna sausage, finish according to the following step:
(1) preliminary treatment: make the meat grain with twisting respectively behind lean pork, pig fat meat, the chicken decontamination, the emulsification skin is emulsified into particle;
(2) batching: the auxiliary material and the frozen water that prepare are stirred, and then pork, chicken and emulsification skin and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 0～6 ℃;
(3) tumbling is pickled: the pork and the chicken that rub are accurately taken by weighing in the back input tumbling bucket by prescription, water is with salt, sugar, monosodium glutamate, food coloring, composite phosphate, join in the meat after the spice dissolving, start tumbler, tumbling 10 minutes, wait to roll even after, with carragheen, cornstarch and protein isolate are mixed the back thoroughly and are added, add frozen water simultaneously,, cover cover to keep filling material temperature, vacuumize, vacuum begins tumbling after vacuum reaches, continuous 4～8 hours of time less than-0.08Mpa, work 15min, stop 15min, 11 rev/mins of speed were rolled 1 hour after adding essence and liquor after the time again, discharging, the beginning bowel lavage; Tumbling is pickled back supplementary material temperature and is remained on 0～8 ℃;
(4) can;
(5) sootiness, boiling;
(6) heat radiation;
(7) packing, sterilization, warehouse-in.
In the above-mentioned preliminary treatment meat grinder strand with 6～10mm orifice plate behind the lean pork decontamination is made the meat grain, the meat grinder strand with 2～5mm orifice plate behind the pig fat meat decontamination is made the meat grain; Meat grinder strand with 6～10mm orifice plate behind the chicken decontamination is made the meat grain; The emulsification skin is emulsified into particle.
The hog intestine that adopts during above-mentioned can requires the emerge in worm water 2-3min at 30～40 ℃.
Above-mentioned sootiness, boiling step and condition are as follows:
(1) first step, baking temperature remain on 60～70 ℃, and the time is controlled at 20～40min;
(2) second steps were heated to 82～90 ℃ with the water in the jacketed pan, added a certain amount of Monascus color, the red and alkermes of temptation, so that can catch more tempting redness during the intestines poach, boulogna sausage promptly derives from this pigment;
(3) the 3rd steps, the intestines body is put into jacketed pan boiling 40～60min, every 5min stirs once the intestines body in the jacketed pan.
In (4) the 4th steps, baking temperature remains on 60～70 ℃, and the time is controlled at 10～30min.
Advantage of the present invention is: each raw material components configuration proportion is reasonable, and successively by tumbling, pickle, sootiness boiling, process for sterilizing, the product of producing looks good, smell good and taste good, nutritious, its fat content is low, the protein content height, instant, all-ages.Manufacture craft is fit to industrialization and produces fast.
(4) specific embodiment
Further specify below by the example case.
A kind of composition of raw materials of boulogna sausage is: 70 parts of porks, 20 parts in chicken, 5 parts of emulsification skins, 30 parts of frozen water, 3 parts of salt, 1.5 parts of white sugar, 0.2 part of monosodium glutamate, 0.4 part of composite phosphate, 8 parts of converted starches, 2 parts of protein isolates, 0.4 part of carragheen, 0.04 part in green onion powder, 0.02 part in garlic powder, 0.1 part in different Vc sodium, 0.03 part of potassium sorbate, 0.3 part of somatose cream, 0.3 part of stewed chicken cream, 0.03 part in pork braised in brown sauce essence, 0.03 part of pork essential oil, 1.0 parts of liquor, 0.05 part of Monascus color, lure red 0.005 part, 0.005 part of alkermes, 0.001 part of natrium nitrosum.Its preparation method is:
1, preliminary treatment:
Raw meat adopts pork, chicken, emulsification skin.The girth of a garment ratio of pork is 3: 7; With lean pork peeling, degrease, the head of boning, remove extravasated blood, hinder meat, impurity such as hair, twist with the meat grinder of 6～10mm orifice plate and to make the meat grain; Pig fat meat is removed impurity such as extravasated blood, hair, make the meat grain with the meat grinder strand of 2～5mm orifice plate; Chicken is the big chest of chicken, peeling, degrease, the head of boning, removes impurity such as extravasated blood, hair, twists with the meat grinder of 6～10mm orifice plate and makes the meat grain; The emulsification skin is wanted the emulsified particles exquisiteness.
2, batching:
The auxiliary material and the frozen water that prepare are stirred, can replace water with the part trash ice, and then raw meat and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 0～6 ℃.
3, tumbling is pickled:
The pork that rubs and chicken are accurately taken by weighing the back by prescription drop in the tumbling bucket, strictly take by weighing auxiliary material by prescription, and with certain water with salt, sugar, monosodium glutamate, pigment, composite phosphate, dissolvings such as spice, join in the meat, start tumbler, tumbling 10 minutes, wait to roll even after, mix carragheen cornstarch and albumen thoroughly the back adding, add flake ice simultaneously,, cover cover to keep filling material temperature, vacuumize, vacuum begins tumbling after vacuum reaches, continuous 4～8 hours of time less than-0.08Mpa, work 15min, stop 15min, 11 rev/mins of speed were rolled 1 hour after adding essence and liquor after the time again, discharging, the beginning bowel lavage.Tumbling is pickled back supplementary material temperature and is remained on 0～8 ℃.
4, can:
(1) the employing diameter is 7 tunnel hog intestine, and uses 30～40 ℃ emerge in worm water 3min in advance;
(2) hog intestine is enclosed within the filling tube, an end is tightened;
, adopt Artificial Control can amount, decide with individual's can proficiency (3) at a slow speed with the modulation of bottle placer filling speed;
(4) after the can, the boulogna sausage that can is good is tightened in twos together, notes during bundle intestines body and function hand is pinched, and looks at the degree of tightness of the intestines body of can, and the bubble of inside is bled off, and requires the inner no obvious bubble of casing to exist.
5, sootiness, boiling step and condition are as follows:
(1) first step, baking temperature remain on 60～70 ℃, and the time is controlled at 20～40min;
(2) second steps were heated to 82～90 ℃ with the water in the jacketed pan, added a certain amount of Monascus color, the red and alkermes of temptation, so that can catch more tempting redness during the intestines poach, boulogna sausage promptly derives from this pigment;
(3) the 3rd steps, the intestines body is put into jacketed pan boiling 40～60min, every 5min stirs once the intestines body in the jacketed pan.
In (4) the 4th steps, baking temperature remains on 60～70 ℃, and the time is controlled at 10～30min;
6, heat radiation:
Product after coming out of the stove in time goes between heat radiation to dispel the heat, and requires between heat radiation temperature≤15 ℃; When product dispels the heat to heart temperature≤15 ℃, push and deposit above or product center temperature≤7 of 12h ℃ in 0～4 ℃ the warehouse for finished product.
7, packing.
Claims (10)
1. a boulogna sausage is characterized in that: made according to following weight proportion by following raw materials according: 50～80 parts of porks, 10～30 parts in chicken, 1～10 part of emulsification skin, 20～40 parts of frozen water, 1～3 part of salt, 0.5～2.0 part of white sugar, 0.02～0.2 part of monosodium glutamate, 0.1～0.5 part of composite phosphate, 1.0～10 parts of converted starches, 1～5 part of protein isolate, 0.01～0.5 part of carragheen, 0.01～0.05 part in green onion powder, 0.01～0.05 part in garlic powder, 0.02～0.2 part in different Vc sodium, 0.01～0.1 part of potassium sorbate, 0.22～2.15 part of food additives, 0.1～1.0 part of liquor, 0.012～0.12 part of food coloring, 0.0005～0.005 part of natrium nitrosum.
2. boulogna sausage according to claim 1 is characterized in that: above-mentioned food additives are the one or more combination in somatose cream, stewed chicken cream, pork braised in brown sauce essence, the pork essential oil.
3. boulogna sausage according to claim 1 and 2 is characterized in that: above-mentioned food additives are made according to following weight proportion by following raw materials according: 0.1～1.0 part of somatose cream, 0.1～1.0 part of stewed chicken cream, 0.01～0.1 part in pork braised in brown sauce essence, 0.01～0.05 part of pork essential oil.
4. boulogna sausage according to claim 1 is characterized in that: above-mentioned food coloring is the one or more combination in Monascus color, red, the alkermes of temptation.
5. according to claim 1 or 4 described boulogna sausage, it is characterized in that: above-mentioned food coloring is by 0.01～0.1 part of following raw materials according Monascus color, red 0.001～0.01 part of temptation, 0.001～0.01 part of alkermes.
6. boulogna sausage according to claim 1 is characterized in that: the girth of a garment ratio of above-mentioned pork is 3: 7.
7. the preparation method of a boulogna sausage according to claim 1 is characterized in that: finish according to the following step:
(1) preliminary treatment: make the meat grain with twisting respectively behind lean pork, pig fat meat, the chicken decontamination, the emulsification skin is emulsified into particle;
(2) batching: the auxiliary material and the frozen water that prepare are stirred, and then pork, chicken and emulsification skin and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 0～6 ℃;
(3) tumbling is pickled: the pork and the chicken that rub are accurately taken by weighing in the back input tumbling bucket by prescription, water is with salt, sugar, monosodium glutamate, food coloring, composite phosphate, join in the meat after the spice dissolving, start tumbler, tumbling 10 minutes, wait to roll even after, with carragheen, cornstarch and protein isolate are mixed the back thoroughly and are added, add frozen water simultaneously,, cover cover to keep filling material temperature, vacuumize, vacuum begins tumbling after vacuum reaches, continuous 4～8 hours of time less than-0.08Mpa, work 15min, stop 15min, 11 rev/mins of speed were rolled 1 hour after adding essence and liquor after the time again, discharging, the beginning bowel lavage; Tumbling is pickled back supplementary material temperature and is remained on 0～8 ℃;
(4) can;
(5) sootiness, boiling;
(6) heat radiation;
(7) packing, sterilization, warehouse-in.
8. the preparation method of boulogna sausage according to claim 7 is characterized in that: in the above-mentioned preliminary treatment meat grinder strand with 6～10mm orifice plate behind the lean pork decontamination is made the meat grain, the meat grinder strand with 2～5mm orifice plate behind the pig fat meat decontamination is made the meat grain; Meat grinder strand with 6～10mm orifice plate behind the chicken decontamination is made the meat grain; The emulsification skin is emulsified into particle.
9. the preparation method of boulogna sausage according to claim 7 is characterized in that: the hog intestine that adopts during above-mentioned can requires the emerge in worm water 2-3min at 30～40 ℃.
10. the preparation method of boulogna sausage according to claim 7, it is characterized in that: above-mentioned sootiness, boiling step and condition are as follows:
(1) first step, baking temperature remain on 60～70 ℃, and the time is controlled at 20～40min;
(2) second steps were heated to 82～90 ℃ with the water in the jacketed pan, added a certain amount of Monascus color, the red and alkermes of temptation, so that can catch more tempting redness during the intestines poach, boulogna sausage promptly derives from this pigment;
(3) the 3rd steps, the intestines body is put into jacketed pan boiling 40～60min, every 5min stirs once the intestines body in the jacketed pan;
In (4) the 4th steps, baking temperature remains on 60～70 ℃, and the time is controlled at 10～30min.
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| CN2010102812689A CN102038208A (en) | 2010-09-14 | 2010-09-14 | Bologna sausage and preparation method thereof |
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| CN107853553A (en) * | 2017-10-20 | 2018-03-30 | 刘青亚 | A kind of production method of the pork sausages of low temperature tumbling tenderization |
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