CN102266073A - Pine nut corn baked sausage and preparation method thereof - Google Patents
Pine nut corn baked sausage and preparation method thereof Download PDFInfo
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- CN102266073A CN102266073A CN201110171258A CN201110171258A CN102266073A CN 102266073 A CN102266073 A CN 102266073A CN 201110171258 A CN201110171258 A CN 201110171258A CN 201110171258 A CN201110171258 A CN 201110171258A CN 102266073 A CN102266073 A CN 102266073A
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Abstract
The invention discloses a pine nut corn baked sausage. The pine nut corn baked sausage is prepared from the following raw materials in parts by weight: 40-50 parts of chicken breast, 8-12 parts of chicken skin, 4-6 parts of sweet corns, 1-3 parts of soy isolate protein, 5-8 parts of pine nuts, 1.0-1.4 parts of salt, 0.008-0.012 parts of sodium erythorbate, 4-6 parts of white sugar, 0.1-0.3 part of sodium tripolyphosphate, 0.04-0.06 part of ground cinnamon, 0.1-0.3 part of enzymolysis chicken powder, 0.04-0.06 part of ground pepper, 0.2-0.4 part of carrageenan, 20-30 parts of ice water, 0.012-0.015 part of monascorubin and 4-6 parts of starch. In the invention, the chicken breast, the sweet corns and the pine nuts are used as the main raw materials; the baked sausage has specific mouthfeel and elasticity and is crisp and flexible; and a low temperature salting method is used so as to fully extract the salt soluble proteins of the chicken breast.
Description
Technical field
The present invention relates to a kind of is that the Saut that primary raw material is made is baked intestines and preparation method thereof with Fresh Grade Breast, cock skin, sweet corn kernel and SEMEN PINI KORAIENSIS.
Background technology
Roasting intestines are a kind of convenient and swift edible meat products comparatively in vogue in the recent period as a kind of convenient food, and it is inexpensive, unique flavor, instant.Generally be sausage directly to be fried in shallow oil roasting in the market, or the sausage that will be surrounded by casing directly fries in shallow oil roastingly, and product is more single.
Summary of the invention
The purpose of this invention is to provide roasting intestines of a kind of Saut and preparation method thereof.
Technical scheme of the present invention is: a kind of Saut is baked intestines, and it is made by the raw material of following parts by weight: the big brisket 40-50 of chicken, cock skin 8-12, sweet corn kernel 4-6, soybean protein isolate 1-3, SEMEN PINI KORAIENSIS 5-8, salt 1.0-1.4, different Vc sodium 0.008-0.012, white sugar 4-6, sodium phosphate trimer 0.1-0.3, ground cinnamon 0.04-0.06, enzymolysis chicken meal 0.1-0.3, pepper powder 0.04-0.06, carragheen 0.2-0.4, frozen water 20-30, Monascus color 0.012-0.015, cornstarch 4-6.
The roasting intestines of Saut are preferably made by the raw material of following parts by weight: the big brisket 45 of chicken, cock skin 10, sweet corn kernel 5, soybean protein isolate 2, SEMEN PINI KORAIENSIS 6, salt 1.2, different Vc sodium 0.01, white sugar 5, sodium phosphate trimer 0.2, ground cinnamon 0.05, enzymolysis chicken meal 0.2, pepper powder 0.05, carragheen 0.3, frozen water 25, Monascus color 0.015, cornstarch 5.
The preparation method of the roasting intestines of Saut, its step is as follows:
(1) the big brisket of chicken is made one time with the meat grinder strand of 10mm orifice plate, cock skin is made one time with the meat grinder strand of 3mm orifice plate, meat temperature after the strand is 0-6 ℃, sweet corn kernel is boiled in boiling water be cooled to central temperature below 10 ℃ in 0-4 ℃ environment after 5-8 minute;
(2) add salt, different Vc sodium, Monascus color and sodium phosphate trimer after the adding of big brisket of the chicken that strand is made and cock skin mixes and pickle, pickling the acid discharge temperature is 0-4 ℃, and the time is 10-14 hour, and humidity is 80-90%;
(3) material that will pickle falls into and joins in the de-airing mixer, the vacuum of de-airing mixer is 0.08-0.2 MPa, adding soybean protein isolate and water stirred 4-6 minute under vacuum state, add carragheen, ground cinnamon, pepper powder, white sugar and enzymolysis chicken powder and stirred 3-5 minute, add cornstarch, sweet corn kernel and SEMEN PINI KORAIENSIS and stirred 10-12 minute;
(4) use Collagent casing for sausages or natural sheep casing to carry out vacuum filling;
(5) use Fumigator to carry out boiling, temperature is 80-90 ℃, and the time is 30-40 minute;
(6) cooling back packing, quick-frozen.
The meat temperature of the big brisket of chicken, cock skin is 0-4 ℃ in the described step (1), and water content is below 5%.
Being cooled to central temperature in the described step (6) is 15 ℃, and the type of cooling is cooled off naturally; Adopt the vacuum-packed mode of vacuum and low temperature bag; The instant freezer temperature is below-30 ℃, and 20-30 minute quick-frozen time, the product center temperature is below-15 ℃ after the quick-frozen.
The invention has the beneficial effects as follows: Fresh Grade Breast has very high protein content, is the food that belongs to high protein and low fat, also is easy to be absorbed by the body; Sweet corn kernel is nutritious, the corn flavor uniqueness; SEMEN PINI KORAIENSIS not only is of high nutritive value, and unique local flavor is liked by masses deeply especially; The present invention is the roasting intestines that primary raw material is made with Fresh Grade Breast, sweet corn kernel and SEMEN PINI KORAIENSIS, and the mouthfeel uniqueness is flexible, and fragility is arranged, and flexible adopts the mode of low-temperature salting to make that the salting-in protein of Fresh Grade Breast is fully extracted.
The specific embodiment
Embodiment 1
A kind of Saut is baked intestines, presses following parts by weight preparation raw material: the big brisket 40kg of chicken, cock skin 8 kg, sweet corn kernel 4 kg, soybean protein isolate 1 kg, SEMEN PINI KORAIENSIS 5 kg, salt 1.0 kg, different Vc sodium 0.008 kg, white sugar 4 kg, sodium phosphate trimer 0.1 kg, ground cinnamon 0.04 kg, enzymolysis chicken meal 0.1 kg, pepper powder 0.04 kg, carragheen 0.2 kg, frozen water 20 kg, Monascus color 0.012 kg, cornstarch 4 kg.
The preparation method of the roasting intestines of Saut, its step is as follows:
(1) chooses the meat temperature and be 0-4 ℃, water content is at big brisket of the chicken below 5% and cock skin, the big brisket of chicken is made one time with the meat grinder strand of 10mm orifice plate, cock skin is made one time with the meat grinder strand of 3mm orifice plate, meat temperature after the strand is 0-6 ℃, sweet corn kernel is boiled in boiling water be cooled to central temperature below 10 ℃ in 0-4 ℃ environment after 5-8 minute;
(2) add salt, different Vc sodium, Monascus color and sodium phosphate trimer after the adding of big brisket of the chicken that strand is made and cock skin mixes and pickle, pickling the acid discharge temperature is 0 ℃, and the time is 10 hours, and humidity is 80%;
(3) material that will pickle falls into and joins in the de-airing mixer, the vacuum of de-airing mixer is 0.1 MPa, adding soybean protein isolate and water stirred 4 minutes under vacuum state, adding carragheen, ground cinnamon, pepper powder, white sugar and enzymolysis chicken powder stirred 3 minutes, adding cornstarch, sweet corn kernel and SEMEN PINI KORAIENSIS stirred 10 minutes, it is pale red that material after the stirring falls into color, has good elasticity;
(4) use Collagent casing for sausages or natural sheep casing to carry out vacuum filling;
(5) use Fumigator to carry out boiling, temperature is 80 ℃, and the time is 30 minutes;
(6) cooling back packing, quick-frozen, being cooled to central temperature is 15 ℃, the type of cooling is cooled off naturally; Adopt the vacuum-packed mode of vacuum and low temperature bag; The instant freezer temperature is below-30 ℃, and 20 minutes quick-frozen time, the product center temperature is below-15 ℃ after the quick-frozen.
Embodiment 2
A kind of Saut is baked intestines, presses following parts by weight preparation raw material: the big brisket 50kg of chicken, cock skin 12 kg, sweet corn kernel 6 kg, soybean protein isolate 3 kg, SEMEN PINI KORAIENSIS 8 kg, salt 1.4 kg, different Vc sodium 0.012 kg, white sugar 6 kg, sodium phosphate trimer 0.3 kg, ground cinnamon 0.06 kg, enzymolysis chicken meal 0.3 kg, pepper powder 0.06 kg, carragheen 0.4 kg, frozen water 30 kg, Monascus color 0.015 kg, cornstarch 6 kg.
The preparation method of the roasting intestines of Saut, its step is as follows:
(1) chooses the meat temperature and be 0-4 ℃, water content is at big brisket of the chicken below 5% and cock skin, the big brisket of chicken is made one time with the meat grinder strand of 10mm orifice plate, cock skin is made one time with the meat grinder strand of 3mm orifice plate, meat temperature after the strand is 0-6 ℃, sweet corn kernel is boiled in boiling water be cooled to central temperature below 10 ℃ in 2 ℃ environment after 5-8 minute;
(2) add salt, different Vc sodium, Monascus color and sodium phosphate trimer after the adding of big brisket of the chicken that strand is made and cock skin mixes and pickle, pickling the acid discharge temperature is 0-4 ℃, and the time is 12 hours, and humidity is 85%;
(3) material that will pickle falls into and joins in the de-airing mixer, the vacuum of de-airing mixer is 0.2 MPa, adding soybean protein isolate and water stirred 6 minutes under vacuum state, add carragheen, ground cinnamon, pepper powder, white sugar and enzymolysis chicken powder and stirred 5 minutes, add cornstarch, sweet corn kernel and SEMEN PINI KORAIENSIS and stirred 12 minutes;
(4) use Collagent casing for sausages or natural sheep casing to carry out vacuum filling;
(5) use Fumigator to carry out boiling, temperature is 90 ℃, and the time is 40 minutes;
(6) cooling back packing, quick-frozen, being cooled to central temperature is 15 ℃, the type of cooling is cooled off naturally; Adopt the vacuum-packed mode of vacuum and low temperature bag; The instant freezer temperature is below-30 ℃, and 30 minutes quick-frozen time, the product center temperature is below-15 ℃ after the quick-frozen.
Embodiment 3
A kind of Saut is baked intestines, presses following parts by weight preparation raw material: big brisket 45 kg of chicken, cock skin 10 kg, sweet corn kernel 5 kg, soybean protein isolate 2 kg, SEMEN PINI KORAIENSIS 6 kg, salt 1.2 kg, different Vc sodium 0.01 kg, white sugar 5 kg, sodium phosphate trimer 0.2 kg, ground cinnamon 0.05 kg, enzymolysis chicken meal 0.2 kg, pepper powder 0.05 kg, carragheen 0.3 kg, frozen water 25 kg, Monascus color 0.015 kg, cornstarch 5 kg.
The preparation method of the roasting intestines of Saut, its step is as follows:
(1) chooses the meat temperature and be 0-4 ℃, water content is at big brisket of the chicken below 5% and cock skin, the big brisket of chicken is made one time with the meat grinder strand of 10mm orifice plate, cock skin is made one time with the meat grinder strand of 3mm orifice plate, meat temperature after the strand is 0-6 ℃, sweet corn kernel is boiled in boiling water be cooled to central temperature below 10 ℃ in 0-4 ℃ environment after 5-8 minute;
(2) add salt, different Vc sodium, Monascus color and sodium phosphate trimer after the adding of big brisket of the chicken that strand is made and cock skin mixes and pickle, pickling the acid discharge temperature is 0-4 ℃, and the time is 12 hours, and humidity is 85%;
(3) material that will pickle falls into and joins in the de-airing mixer, the vacuum of de-airing mixer is 0.08 MPa, adding soybean protein isolate and water stirred 5 minutes under vacuum state, add carragheen, ground cinnamon, pepper powder, white sugar and enzymolysis chicken powder and stirred 4 minutes, add cornstarch, sweet corn kernel and SEMEN PINI KORAIENSIS and stirred 10 minutes;
(4) use Collagent casing for sausages or natural sheep casing to carry out vacuum filling;
(5) use Fumigator to carry out boiling, temperature is 80 ℃, and the time is 35 minutes;
(6) cooling back packing, quick-frozen, being cooled to central temperature is 15 ℃, the type of cooling is cooled off naturally; Adopt the vacuum-packed mode of vacuum and low temperature bag; The instant freezer temperature is below-30 ℃, and 25 minutes quick-frozen time, the product center temperature is below-15 ℃ after the quick-frozen.
Claims (5)
1. roasting intestines of a Saut is characterized in that it is made by the raw material of following parts by weight: the big brisket 40-50 of chicken, cock skin 8-12, sweet corn kernel 4-6, soybean protein isolate 1-3, SEMEN PINI KORAIENSIS 5-8, salt 1.0-1.4, different Vc sodium 0.008-0.012, white sugar 4-6, sodium phosphate trimer 0.1-0.3, ground cinnamon 0.04-0.06, enzymolysis chicken meal 0.1-0.3, pepper powder 0.04-0.06, carragheen 0.2-0.4, frozen water 20-30, Monascus color 0.012-0.015, cornstarch 4-6.
2. Saut according to claim 1 is baked intestines, it is characterized in that it is made by the raw material of following parts by weight: the big brisket 45 of chicken, cock skin 10, sweet corn kernel 5, soybean protein isolate 2, SEMEN PINI KORAIENSIS 6, salt 1.2, different Vc sodium 0.01, white sugar 5, sodium phosphate trimer 0.2, ground cinnamon 0.05, enzymolysis chicken meal 0.2, pepper powder 0.05, carragheen 0.3, frozen water 25, Monascus color 0.015, cornstarch 5.
3. the preparation method of the roasting intestines of Saut as claimed in claim 1 or 2 is characterized in that its step is as follows:
(1) the big brisket of chicken is made one time with the meat grinder strand of 10mm orifice plate, cock skin is made one time with the meat grinder strand of 3mm orifice plate, meat temperature after the strand is 0-6 ℃, sweet corn kernel is boiled in boiling water be cooled to central temperature below 10 ℃ in 0-4 ℃ environment after 5-8 minute;
(2) add salt, different Vc sodium, Monascus color and sodium phosphate trimer after the adding of big brisket of the chicken that strand is made and cock skin mixes and pickle, pickling the acid discharge temperature is 0-4 ℃, and the time is 10-14 hour, and humidity is 80-90%;
(3) material that will pickle falls into and joins in the de-airing mixer, the vacuum of de-airing mixer is 0.08-0.2 MPa, adding soybean protein isolate and water stirred 4-6 minute under vacuum state, add carragheen, ground cinnamon, pepper powder, white sugar and enzymolysis chicken powder and stirred 3-5 minute, add cornstarch, sweet corn kernel and SEMEN PINI KORAIENSIS and stirred 10-12 minute;
(4) use Collagent casing for sausages or natural sheep casing to carry out vacuum filling;
(5) use Fumigator to carry out boiling, temperature is 80-90 ℃, and the time is 30-40 minute;
(6) cooling back packing, quick-frozen.
4. the preparation method of the roasting intestines of Saut according to claim 3 is characterized in that: the meat temperature of the big brisket of chicken, cock skin is 0-4 ℃ in the described step (1), and water content is below 5%.
5. the preparation method of the roasting intestines of Saut according to claim 3, it is characterized in that: being cooled to central temperature in the described step (6) is 15 ℃, and the type of cooling is cooled off naturally; Adopt the vacuum-packed mode of vacuum and low temperature bag; The instant freezer temperature is below-30 ℃, and 20-30 minute quick-frozen time, the product center temperature is below-15 ℃ after the quick-frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110171258A CN102266073A (en) | 2011-06-23 | 2011-06-23 | Pine nut corn baked sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110171258A CN102266073A (en) | 2011-06-23 | 2011-06-23 | Pine nut corn baked sausage and preparation method thereof |
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| CN102266073A true CN102266073A (en) | 2011-12-07 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715504A (en) * | 2012-07-01 | 2012-10-10 | 苏州琪乐豆商贸有限公司 | Yolk containing water chestnuts and pine nuts |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN103315316A (en) * | 2013-05-31 | 2013-09-25 | 驻马店市晨明生物工程股份有限公司 | Sausage and making method thereof |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103719908A (en) * | 2014-01-28 | 2014-04-16 | 海欣食品股份有限公司 | Crispy corn sausage and production method thereof |
| CN104621608A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Beef buckwheat sausage and preparation method thereof |
| CN106174115A (en) * | 2016-07-16 | 2016-12-07 | 马鞍山中安食品科技有限公司 | A kind of processing method of type roasted sausage |
| CN107279769A (en) * | 2017-06-16 | 2017-10-24 | 合肥岭牧农产品有限公司 | A kind of processing method of Processing of Pasteurized Ham |
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Patent Citations (2)
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| CN101658303A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Chicken beancurd |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715504A (en) * | 2012-07-01 | 2012-10-10 | 苏州琪乐豆商贸有限公司 | Yolk containing water chestnuts and pine nuts |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
| CN102813230B (en) * | 2012-09-17 | 2014-02-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN103315316A (en) * | 2013-05-31 | 2013-09-25 | 驻马店市晨明生物工程股份有限公司 | Sausage and making method thereof |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103719908A (en) * | 2014-01-28 | 2014-04-16 | 海欣食品股份有限公司 | Crispy corn sausage and production method thereof |
| CN104621608A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Beef buckwheat sausage and preparation method thereof |
| CN106174115A (en) * | 2016-07-16 | 2016-12-07 | 马鞍山中安食品科技有限公司 | A kind of processing method of type roasted sausage |
| CN107279769A (en) * | 2017-06-16 | 2017-10-24 | 合肥岭牧农产品有限公司 | A kind of processing method of Processing of Pasteurized Ham |
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Application publication date: 20111207 |