CN102178260B - Method for making sausage in bladder skin - Google Patents
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- CN102178260B CN102178260B CN2011101055489A CN201110105548A CN102178260B CN 102178260 B CN102178260 B CN 102178260B CN 2011101055489 A CN2011101055489 A CN 2011101055489A CN 201110105548 A CN201110105548 A CN 201110105548A CN 102178260 B CN102178260 B CN 102178260B
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Abstract
The invention discloses a method for making a sausage in bladder skin. The method comprises the following steps of: taking pig hind leg meat as raw material meat, finishing, cutting, poaching and mincing the raw material meat, mixing the raw material meat with auxiliaries, filling the mixture into bladder skin, hanging the sausage in bladder skin to a rod, and air-drying the sausage in bladder skin at the temperature of 4-6 DEG C and the humidity of 30-50% until the drying yield is 50-54% and the water content is 23-26%. The method provided by the invention has simple production process and short period, and the product of sausage in bladder skin, processed by the method, has the characteristics of ruddy color, rich flavor and close formulation.
Description
Technical field
The invention belongs to field of food, relate to a kind of cured product that salts down, relate to a kind of preparation method of fragrant tripe in particular.
Background technology
Pickled and cured meat is a raw meat through the raw meat based article of pickling, sauce system, airing processes such as (or bakings) form, and fragrant tripe is as one of representative of chinese tradition pickled and cured meat, because of its unique local flavor more and more receives consumers in general's welcome; But; Because of the product appearance characteristic, cause often occurring in the bake process that product turns sour, phenomenon such as hollow, the broken greatly local flavor of having understood product; Therefore; Be necessary to study a kind of new fragrant tripe manufacture craft, on the basis of shortening the production cycle, produce the fragrant tripe product of high-quality.
Summary of the invention
In order to overcome the various quality problems that fragrant tripe occurs in bake process, the invention provides a kind of color and splendid fragrant tripe preparation method of institutional framework of making.
The invention provides a kind of manufacture craft of fragrant tripe, this technology is specially:
A, get that leg muscle (4# meat) is a raw meat behind the pig, through the raw material arrangement, lean to fat ratio be 2～4: 16～18; Get the lean meat rinsing, clean watery blood, be twisted into granularly, the meat temperature drop is to≤14 ℃; Scalded 1～2 minute with 55～57 ℃ of hydro-thermals after show condition being cut into the meat cubelets of 4～7mm * 4～7mm * 4～7mm, the fertile fourth that blanching is good is lowered the temperature with the frozen water rinsing, and washes down surface impurity and greasy dirt
B, be 100% in raw meat (lean meat+fat meat); Get salt 2.5～3.5%, sugar 4～10%, frozen water 4～5%, monosodium glutamate 0.25～0.3%, liquor 1.2～1.5%, sodium isoascorbate 0.03～0.05%, natrium nitrosum 0.002～0.004%; Add lean meat earlier and mix thoroughly, add the fat meat fourth again and stir;
C, according to the quantitative criterion can, pole is tied up, is hung in exhaust; 4～6 ℃ of temperature, under humidity 30%～50% condition, air-dry is 50%～54% to going out rate, and moisture is 23%～26%.
Air-dryly go out rate=(air-dry back weight/air-dry before weight) * 100%.
Can lean meat be twisted into the double deck screen meat with lining 13mm, outer 5mm with meat grinder in this method.In step " b ", mixing mixing time thoroughly after the control adding lean meat is 1～2 minute, and mixing mixing time thoroughly after the control adding fat meat fourth is 2～3 minutes, guarantees to expect that the control of filling temperature at≤10 ℃, preferably is controlled in 2～10 ℃ of temperature ranges behind the spice.If temperature drift can cause fertile fourth partly to be melted, cause final products to send out paste, influence end product quality.After the fragrant tripe can, available fine needle carries out exhaust in step " c ".The lean meat temperature is preferably reduced to 10～14 ℃ in the step " a ".Fragrant tripe air drying condition is preferably: 4～6 ℃ of temperature, humidity 45～50%.
Compared with prior art, the present invention selects two key factors that influence the cured product that salts down for use, and promptly temperature (2～15 ℃), humidity (10%～75%) are variable; Color, local flavor, institutional framework with the different phase product are performance assessment criteria; Invite 10 reviewers to form evaluation group, each item organoleptic attribute index is marked, its standards of grading are as shown in table 1; Ten syndics' mean value is that product is finally marked, and prepares fragrant tripe result such as table 2 according to the step of embodiment 1.In conjunction with laboratory physical and chemical test data in this stage (mainly with the moisture of product, yield rate, air-dry to go out rate be index) and drying time, confirm the optimum range of humiture.In addition, through testing, obtaining product auxiliary material optimum ratio be: salt 2.5～3.5%, sugar 4～10%, frozen water 4～5%, monosodium glutamate 0.25～0.3%, liquor 1.2～1.5%, sodium isoascorbate 0.03～0.05%, natrium nitrosum 0.002～0.004%; Best low temperature drying technology is: 4～6 ℃ of temperature, and under humidity 45%～50% condition, air-dry is 50%～54% to going out rate, moisture is 23%～26%.
Table 1
Table 2
| Temperature/℃ | Humidity % | Air-dryly go out rate/% | The organoleptic attribute score | The drying time/hour |
| 4～6 | 30～45％ | 53 | 94 | 510 |
| 4～6 | 45～50％ | 54 | 95 | 512 |
| 4～6 | 50～55％ | 52 | 93 | 515 |
| 6～8 | 30～45％ | 53 | 91 | 507 |
| 6～8 | 45～50％ | 52 | 90 | 510 |
| 6～8 | 50～55％ | 53 | 92 | 515 |
| 8～10 | 30～45％ | 52 | 87 | 506 |
| 8～10 | 45～50％ | 54 | 89 | 510 |
| 8～10 | 50～55％ | 54 | 87 | 514 |
Simultaneously, the present invention obtains in the product drying process moisture and goes out rate and scheme (see figure 1) over time through experiment, also can confirm the drying regime of product different times, helps the quality control of product in the suitability for industrialized production.In the prior art; Direct baking formed after the suitability for industrialized production of cured product of salting down was generally can, and is shorter because of stoving time, is unfavorable for the control of product process to a certain extent; Especially organize bigger for this class of fragrant tripe; The product of the easy quality defects of bake process, the present invention adopts raw materials such as high-quality pig hind shank, white granulated sugar, salt, liquor and natrium nitrosum, through rinsing, pickle, can; Adopt then that the unique low-temperature dry technology is air-dry to form; The product of having avoided traditional baking process to adopt 52～58 ℃ of direct baking to cause turns sour, organize the generation of quality problems such as dispersing, because of its unique drying process, product have color and luster ruddy, give birth to characteristics such as article fragrance uniqueness, ripe afterwards cured aromatic strongly fragrant, tissue tight.Product of the present invention is through physical and chemical inspection, and each item index all meets the requirements, and the concrete data of leading indicator are seen table 3:
Table 3
Can find out from last table; The fragrant tripe product peroxide value that adopts preparation technology of the present invention to obtain obviously lowers; So; The inventive method has not only avoided adopting baking process to cause that product tissue is dispersed, the generation of hollow, phenomenon such as product turns sour, and also the pickle cured meat product of health provides a kind of effective ways in order to produce more.
Description of drawings
Fig. 1 is a moisture variation diagram in time in the fragrant tripe dry run.
The specific embodiment
Below through specific embodiment the present invention is further set forth:
Embodiment 1:
4# meat rejecting extravasated blood, manadesma, blemish, lymph, broken bone, dirt and the exogenous impurity that 1, will thaw good repaiied obviously fat lump of surface, and getting lean to fat ratio is 3: 17;
2, rinsing
Lean meat is with running water rinsing 2 hours, cleans watery blood, is twisted into granular (with the double deck screen meat of lining 13mm, outer 5mm) with meat grinder (LASKA200 Austria LASKA company) and twists afterwards meat temperature≤14 ℃; Show condition is cut into behind 6mm * 6mm * 6mm fritter with 56 ± 1 ℃ of warm water blanchings once with manual work or dicer, about 1 minute time, and the oil slick on flush away surface, the fertile fourth that blanching is good is put into potcher, carries out the rinsing cooling with frozen water, and washes away surface impurity and greasy dirt;
3, spice
Raw meat is according to 100%; Salt 2.5%, sugar 10%, frozen water 5%, monosodium glutamate 0.3%, liquor 1.5%, sodium isoascorbate 0.04%, natrium nitrosum 0.004%; Weigh up weight by proportioning, add lean meat earlier and mix thoroughly, add the fat meat fourth then and stir with it with the machine of stirring;
4, can, extension pole
Quantitative criterion is 175g～180g/, after the fragrant tripe can, carries out exhaust with fine needle, ties up, hangs pole;
5, low temperature drying
At first should prepare 4～6 ℃ of freezers, require humidity to be controlled between 45%～50% simultaneously, treat in the storehouse that ambient parameter is constant after, fragrant tripe warehouse-in is air-dry, in whole dry run, keep the storehouse inner drying, humiture in the control storehouse, minimum every at a distance from the 12h observation once.
Put in storage after ten days; Pay close attention to fragrant tripe net content every day; Treat that (air-dry to go out rate be 50%～54% in weight back up to standard; Air-dryly go out rate=(the fragrant tripe weight in air-dry back/air-dry before fragrant tripe weight) * 100%), extracts a fragrant tripe sample and send the control laboratory survey its moisture, get final product outbound, undercarriage after (23%～26%) up to standard.
6, packing
It is ruddy that the product that obtains through this technology has a color and luster, tissue tight, and cured aromatic characteristics such as strongly fragrant, this product belongs to sweet partially taste.
The fragrant tripe for preparing according to the preparation method of embodiment 1 is through physical and chemical inspection, and the concrete data of leading indicator are following:
Embodiment 2:
1, raw material processing: the good 4# meat that will thaw is rejected extravasated blood, manadesma, blemish, lymph, broken bone, dirt and exogenous impurity, repaiies obviously fat lump of surface, and getting lean to fat ratio is 4: 16;
2, rinsing:
Lean meat is with running water rinsing 2 hours, cleans watery blood, is twisted into granular (with the double deck screen meat of lining 13mm, outer 5mm) strand meat temperature≤14 ℃ afterwards with meat grinder; Show condition is cut into behind 6mm * 6mm * 6mm fritter with 56 ± 1 ℃ of warm water blanchings once with manual work or dicer, about 1 minute time, and the oil slick on flush away surface, the fertile fourth that blanching is good is put into potcher, carries out the rinsing cooling with frozen water, and washes away surface impurity and greasy dirt;
3, spice, pickle:
Raw meat is according to 100%; Salt 3.5%, sugar 4%, frozen water 4%, monosodium glutamate 0.25%, liquor 1.2%, sodium isoascorbate 0.03%, natrium nitrosum 0.004%; Weigh up weight by proportioning; Stir with the machine of stirring, earlier mix lean meat and auxiliary material and frozen water thoroughly, add the fat meat fourth then and stir with it.
4, can, extension pole:
Quantitative criterion is 175g～180g/, after the fragrant tripe can, carries out exhaust with fine needle, ties up, hangs pole.
5, low temperature drying:
At first should prepare 4～6 ℃ of freezers, require humidity to be controlled between 30%～45% simultaneously, treat in the storehouse that ambient parameter is constant after, fragrant tripe warehouse-in is air-dry, in whole dry run, should keep the storehouse inner drying, humiture in the control storehouse, minimum every at a distance from the 12h observation once.
Put in storage after ten days, should pay close attention to fragrant tripe net content every day, treat weight back up to standard (air-dry go out rate be 50%～54%), extracts a fragrant tripe sample and send the control laboratory survey its moisture, get final product outbound, undercarriage after (23%～26%) up to standard.
7, packing
It is ruddy that the product that obtains through this technology has a color and luster, tissue tight, and cured aromatic characteristics such as strongly fragrant, this product belongs to salty partially taste.
The fragrant tripe for preparing according to the preparation method of embodiment 2 is through physical and chemical inspection, and the concrete data of leading indicator are following:
Embodiment 3:
4# meat rejecting extravasated blood, manadesma, blemish, lymph, broken bone, dirt and the exogenous impurity that 1, will thaw good repaiied obviously fat lump of surface, and getting lean to fat ratio is 2: 18;
2, rinsing
Lean meat is with running water rinsing 2 hours, cleans watery blood, is twisted into granular (with the double deck screen meat of lining 13mm, outer 5mm) with meat grinder (LASKA200 Austria LASKA company) and twists afterwards meat temperature≤14 ℃; Show condition is cut into behind 5mm * 5mm * 5mm fritter with 56 ± 1 ℃ of warm water blanchings once with manual work or dicer, about 1 minute time, and the oil slick on flush away surface, the fertile fourth that blanching is good is put into potcher, carries out the rinsing cooling with frozen water, and washes away surface impurity and greasy dirt;
3, spice
Raw meat is according to 100%; Salt 3%, sugar 8%, frozen water 4.5%, monosodium glutamate 0.3%, liquor 1.4%, sodium isoascorbate 0.05%, natrium nitrosum 0.003%; Weigh up weight by proportioning, add lean meat earlier and mix thoroughly, add the fat meat fourth then and stir with it with the machine of stirring;
4, can, extension pole
Quantitative criterion is 175g～180g/, after the fragrant tripe can, carries out exhaust with fine needle, ties up, hangs pole;
5, low temperature drying
At first should prepare 4～6 ℃ of freezers, require humidity to be controlled between 45%～50% simultaneously, treat in the storehouse that ambient parameter is constant after, fragrant tripe warehouse-in is air-dry, in whole dry run, keep the storehouse inner drying, humiture in the control storehouse, minimum every at a distance from the 12h observation once.
Put in storage after ten days; Pay close attention to fragrant tripe net content every day; Treat that (air-dry to go out rate be 50%～54% in weight back up to standard; Air-dryly go out rate=(the fragrant tripe weight in air-dry back/air-dry before fragrant tripe weight) * 100%), extracts a fragrant tripe sample and send the control laboratory survey its moisture, get final product outbound, undercarriage after (23%～26%) up to standard.
6, packing
It is ruddy that the product that obtains through this technology has a color and luster, tissue tight, and cured aromatic characteristics such as strongly fragrant, this product belongs to sweet partially taste.
The fragrant tripe for preparing according to the preparation method of embodiment 3 is through physical and chemical inspection, and the concrete data of leading indicator are following:
Comparative Examples
Raw material processing, rinsing, spice, pickle, can, extension pole be with embodiment 1, drying process adopts traditional baking process: 52～58 ℃ of direct baking are 50%～54% to going out rate, moisture 23%～26%.
Claims (6)
1. the preparation method of a fragrant tripe is characterized in that this method specifically may further comprise the steps:
A, to get the pig hind shank be raw meat, through the raw material arrangement, lean to fat ratio be 2～4:16～18; Get the lean meat rinsing, clean watery blood, be twisted into granularly, the meat temperature drop is to≤14 ℃; Scalded 1～2 minute with 55～57 ℃ of hydro-thermals after show condition being cut into the meat cubelets of 4～7mm * 4～7mm * 4～7mm, the fertile fourth that blanching is good is lowered the temperature with the frozen water rinsing, and washes down surface impurity and greasy dirt;
B, be 100% in raw meat; Get salt 2.5～3.5%, sugar 4～10%, frozen water 4～5%, monosodium glutamate 0.25～0.3%, liquor 1.2～1.5%, sodium isoascorbate 0.03～0.05%, natrium nitrosum 0.002～0.004%; Add lean meat earlier and mix thoroughly, add the fat meat fourth again and stir;
C, according to the quantitative criterion can, pole is tied up, is hung in exhaust; 4～6 ℃ of temperature, under humidity 30%～50% condition, air-dry is 50%～54% to going out rate, and moisture is 23%～26%; Wherein, air-dryly go out rate=(air-dry back weight/air-dry before weight) * 100%.
2. the preparation method of fragrant tripe according to claim 1 is characterized in that lean meat in this method is twisted into the double deck screen meat of lining 13mm, outer 5mm.
3. the preparation method of fragrant tripe according to claim 1 is characterized in that in step " b " control adds that mixing time is 1～2 minute after the lean meat, and control adds that mixing time is 2～3 minutes after the fat meat fourth, guarantee spice after the control of material filling temperature at 2～10 ℃.
4. the preparation method of fragrant tripe according to claim 1 is characterized in that in step " c ", after the fragrant tripe can, carrying out exhaust with fine needle.
5. the preparation method of fragrant tripe according to claim 1 is characterized in that the lean meat temperature is reduced to 10～14 ℃ in the step " a ".
6. the preparation method of fragrant tripe according to claim 1, the humidity that it is characterized in that the air-dry employing of fragrant tripe is 45～50%.
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| CN2011101055489A CN102178260B (en) | 2011-04-26 | 2011-04-26 | Method for making sausage in bladder skin |
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| CN2011101055489A CN102178260B (en) | 2011-04-26 | 2011-04-26 | Method for making sausage in bladder skin |
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| CN102178260B true CN102178260B (en) | 2012-12-26 |
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| CN103960681A (en) * | 2014-05-07 | 2014-08-06 | 南通玉兔集团有限公司 | Method for making sausage in bladder skin |
| CN104719937B (en) * | 2015-03-11 | 2017-12-15 | 宁波大学 | Fragrant tripe of a kind of preserved egg flavor feature fermentation and preparation method thereof |
| CN108813371A (en) * | 2018-05-30 | 2018-11-16 | 邴立辉 | A kind of production method of seven color small tripes |
| CN108991396A (en) * | 2018-06-29 | 2018-12-14 | 济南大学 | A kind of high protein powder tripe and preparation method thereof |
| CN108936336A (en) * | 2018-07-30 | 2018-12-07 | 李鹏飞 | A kind of formula of green gram health care perfume (or spice) tripe |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816437A (en) * | 2010-04-15 | 2010-09-01 | 江南大学 | Method for processing high-quality emulsion sausage rich in diary fiber |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816437A (en) * | 2010-04-15 | 2010-09-01 | 江南大学 | Method for processing high-quality emulsion sausage rich in diary fiber |
Non-Patent Citations (3)
| Title |
|---|
| 四川省食品公司.香肚.《腌腊熟食肉制品加工技术》.四川科学技术出版社,1985,第242至244页. * |
| 谭标.香肚的制作方法.《农村百事通》.1997,(第3期),第45至46页. * |
| 黄德智等.香肚的加工方法.《新编肉制品生产工艺与配方》.中国轻工业出版社,1998,第361至363页. * |
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