CN102302186A - Spicy Taiwanese-style grilled sausage and processing method thereof - Google Patents

Abstract

The invention relates to spicy Taiwanese-style grilled sausage which is made from the following ingredients in percentage by weight: raw material meat, auxiliary materials, flavorings, 0.5 to 1 percent of red chili powder, 0.001 to 0.003 percent of hot chili oil, 20 to 30 percent of ice water, and 0.3 to 0.7 percent of salad oil. The sum of weight percentages of all the ingredients is 100%. The spicy Taiwanese-style grilled sausage provided by the invention is new spicy Taiwanese-style grilled sausage modified from the common Taiwanese-style grilled sausage, has the characteristics of unique taste and wide target populations; in addition, with elegant small package, the spicy Taiwanese-style grilled sausage is very suitable for the meat product market in China.

Description

Desk-top baked sausage of a kind of fragrant pungent and preparation method thereof

Technical field

The present invention relates to a kind of intestines class and preparation method thereof, desk-top baked sausage of especially a kind of fragrant pungent and preparation method thereof.

Background technology

Desk-top baked sausage is a kind of middle-grade low-temperature meat product that is popular in the whole nation present stage, and sales situation is very good in the supermarket.What desk-top baked sausage adopted is more welcome inner wrapping on the present market; In today that living standards of the people improve and rhythm of life is accelerated; The inner wrapping low-temperature meat product with its conveniently edible way more and more receive people's welcome, the especially young consumer group.Desk-top baked sausage receives liking of child and Ms with the inner wrapping of the sweet mouthfeel of its crisp reality, exquisite appearance, in the meat consumption of China, presents quick growth trend.But the taste of present desk-top baked sausage is more single, needs the development various tastes to adapt to the consumer of more taste demands.

Summary of the invention

The objective of the invention is to be to overcome the weak point of prior art, providing a kind of is primary raw material with pork, chicken, desk-top baked sausage of fragrant pungent of special taste and preparation method thereof.

The present invention realizes that the technical scheme of purpose is following:

The desk-top baked sausage of a kind of fragrant pungent comprises that composition and percentage by weight thereof are following:

Raw meat: lean pork 15%～20%, Fresh Grade Breast 20%～30%, fat 5%～8%, emulsification pigskin 2%～4%;

Auxiliary material: red 0.0005%～0.001%, the natrium nitrosum 0.001%～0.002% of albumin powder 4%～8%, histone 2%～3%, soybean protein isolate 2%～2.5%, edible bean powder 0.3%～0.5%, modified corn starch 4%～6%, carragheen 0.2%～0.8%, Monascus color 0.005%～0.008%, temptation;

Flavoring: salt 1%～3%, 2%～7% part of white sugar, monosodium glutamate 0.1%～0.3%, composite phosphate 0.2%～0.4%, sodium iso-vc 0.1%～0.2%, white pepper powder 0.1%～0.3%;

Capsicum: chilli powder 0.5%～1%, spicy essential oil 0.001%～0.003%;

Other: frozen water 20%～30%, salad oil 0.3%～0.7%;

The percentage by weight sum of all the components is 100%.

The preparation method of the desk-top baked sausage of a kind of fragrant pungent, it is characterized in that: step is following:

(1) preliminary treatment:

Raw meat is handled: lean pork is processed the meat grain with the meat grinder strand of device 6～10mm orifice plate; Fat is processed the meat grain with the meat grinder strand of device 2～6mm orifice plate; Fresh Grade Breast is processed the meat grain with the meat grinder strand of device 6～10mm orifice plate; The emulsification pigskin adopts fresh porcine skin emulsification after cutmixer is cut the system of mixing at a high speed; Protein-colloid adopts 1 part of albumin powder and 3～6 portions of frozen water to cut at a high speed through cutmixer and mixes after gel after a while makes;

(2) stirring is pickled:

The raw meat that rubs is accurately taken by weighing the back by prescription to be dropped in the mixer; And be sequentially added into various flavorings, auxiliary material and remaining frozen water, and vacuumizing, vacuum is less than-0.08Mpa; After reaching, vacuum begins to stir; Mixing time is 20～30min, and filling material out-of-machine temperature is not higher than 12 ℃, and the filling material goes out to put into behind the machine 0～4 ℃ the storehouse of pickling and leaves standstill and pickle 12～18 hours;

(3) can, peg:

(4) sootiness, boiling step and condition are following:

The first step, baking temperature remain on 60～70 ℃, and the time is controlled at 10～30min;

In second step, the sootiness temperature remains on 60～70 ℃, and the time is controlled at 5～10min;

In the 3rd step, boiling temperature remains on 80～90 ℃, and the time is controlled at 20～40min;

In the 4th step, baking temperature remains on 60～80 ℃, and the time is controlled at 5～10min;

(5) heat radiation:

Product after coming out of the stove goes between heat radiation to dispel the heat, and requires between heat radiation temperature≤15 ℃; Product got final product when dispelling the heat to central temperature≤25 ℃, continued to be cooled to below 15 ℃ and can carry out next step operation;

(6) spice:

Sausage after the heat radiation is carried out the surface wrap up in chilli powder operation, product surface chilli powder requires to be evenly distributed, and to be chilli powder get with the salad shortening that stirs fry in oil used chilli powder.

(7) sterilization:

The timely sterilization of sausage after the packing, requiring sterilization temperature is 90～95 ℃, and sterilizing time is 30～40min, in cold water, cools off 40～50min after the sterilization immediately, and central temperature reaches below 25 ℃.

Advantage of the present invention and beneficial effect are:

1, the desk-top baked sausage of fragrant pungent of the present invention's making is to develop a kind of novel desk-top baked sausage of inventing through the desk-top baked sausage of mediocre taste; Has special taste; Characteristics such as adaptation colony is wide, the inner wrapping of exquisite appearance are fit to the meat products market of China very much.

2, meat and protein additive during the desk-top baked sausage of fragrant pungent of the present invention's making includes have to some extent effectively guaranteed product

Nutritive value, nutritious, meet the demand of human body to different albumen.

The specific embodiment

Through specific embodiment the present invention is made further detailed description below, following examples are descriptive, are not determinate, can not limit protection scope of the present invention with this.

The various compositions that the present invention uses are the commercially available prod, are preparation ham sausage or sausage field additive and composition commonly used, no specific (special) requirements.

The desk-top baked sausage of a kind of fragrant pungent, the composition and the parts by weight of raw material are following:

30 parts of lean pork; 40 parts of Fresh Grade Breast; 10 parts in fat; 5 parts of emulsification pigskins; 15 parts of protein-colloids; 5 parts of histones; 50 parts of frozen water; 3 parts of salt; 12 parts of white sugar; 0.3 part of monosodium glutamate; 0.5 part of composite phosphate; 0.2 part of white pepper powder; 4 parts of soybean protein isolates; 1 part of edible bean powder; 02 part of sodium iso-vc; 12 parts of modified corn starch; 0.8 part of carragheen; 1.2 parts of chilli powders; 0.8 part of salad oil; 0.006 part of spicy essential oil; 0.02 part of Monascus color; Lure red 0.002 part; 0.003 part of natrium nitrosum.

The preparation method of the desk-top baked sausage of a kind of fragrant pungent, step is following:

1, preliminary treatment:

Raw meat adopts pork, chicken.Pork is divided into lean pork and fat; Lean pork, peeling, degrease, the head of boning, remove extravasated blood, hinder meat, impurity such as hair, twist with the meat grinder of device 6～10mm orifice plate and to process the meat grain; Impurity such as extravasated blood, hair are removed the peel, gone to fat, processes the meat grain with the meat grinder strand of device 2～6mm 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 device 6～10mm orifice plate and processes the meat grain.

2, batching:

Flavoring for preparing and frozen water are stirred, can use the part trash ice to replace water, and then raw meat and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 0～6 ℃.

3, stirring is pickled:

The raw meat that rubs is accurately taken by weighing the back by prescription drop in the mixer, strictness takes by weighing auxiliary material by prescription, and is sequentially added into various auxiliary materials and frozen water; Cover cover; Vacuumize, vacuum begins after vacuum reaches to stir less than-0.08Mpa; Mixing time is 20～30min, and filling material out-of-machine temperature is not higher than 12 ℃.The filling material goes out to put into behind the machine 0～4 ℃ the storehouse of pickling and leaves standstill and pickle 12～18 hours.The emulsification pigskin adopts fresh porcine skin emulsification after cutmixer is cut at a high speed to mix makes.Protein-colloid adopts 1 part of albumin powder and 3～6 portions of frozen water to cut at a high speed through cutmixer and mixes after gel after a while makes.

4, can, peg:

(1) be that 17 tunnel albumen sausage casing is enclosed within the filling tube with diameter;

(2) with the modulation of bottle placer filling speed at a slow speed, adopt automatic knot can, the quantitative 50g of can～54g/6 joint, length 3 ± 0.5cm;

(3) after the can, the desk-top baked sausage of fragrant pungent that can is good hangs on the peg, and product is arranged evenly during peg, each other must not adhesion.

5, sootiness, boiling step and condition are following:

(1) first step, baking temperature remain on 60～70 ℃, and the time is controlled at 10～30min;

In (2) second steps, the sootiness temperature remains on 60～70 ℃, and the time is controlled at 5～10min;

In (3) the 3rd steps, boiling temperature remains on 80～90 ℃, and the time is controlled at 20～40min;

In (4) the 4th steps, baking temperature remains on 60～80 ℃, and the time is controlled at 5～10min;

6, heat radiation:

Sausage after coming out of the stove in time goes between heat radiation to dispel the heat, and requires between heat radiation temperature≤15 ℃; Can undercarriage when product dispels the heat to central temperature≤25 ℃, the undercarriage continued is cooled to below 15 ℃ can carry out next step operation.

7, spice

Sausage after the heat radiation is carried out the surface wrap up in the chilli powder operation, product surface chilli powder requires to be evenly distributed.To be chilli powder get with the salad shortening that stirs fry in oil used chilli powder.

8, packing:

Adopting vacuum to connect the chartered plane packing, quantitatively is 45～48g/6 joint, requires length consistent, and even thickness is put neat.

9, sterilization:

The sterilization in time of product after the packing, requiring sterilization temperature is 90～95 ℃, and sterilizing time is 30～40min, in cold water, cools off 40～50min after the sterilization immediately, and central temperature reaches below 25 ℃.

Claims (2)

1. desk-top baked sausage of fragrant pungent is characterized in that: comprise that composition and percentage by weight thereof are following:

Raw meat: lean pork 15%～20%, Fresh Grade Breast 20%～30%, fat 5%～8%, emulsification pigskin 2%～4%;

Auxiliary material: red 0.0005%～0.001%, the natrium nitrosum 0.001%～0.002% of albumin powder 4%～8%, histone 2%～3%, soybean protein isolate 2%～2.5%, edible bean powder 0.3%～0.5%, modified corn starch 4%～6%, carragheen 0.2%～0.8%, Monascus color 0.005%～0.008%, temptation;

Flavoring: salt 1%～3%, 2%～7% part of white sugar, monosodium glutamate 0.1%～0.3%, composite phosphate 0.2%～0.4%, sodium iso-vc 0.1%～0.2%, white pepper powder 0.1%～0.3%;

Capsicum: chilli powder 0.5%～1%, spicy essential oil 0.001%～0.003%;

Other: frozen water 20%～30%, salad oil 0.3%～0.7%;

The percentage by weight sum of all the components is 100%.

2. the preparation method of the desk-top baked sausage of the described fragrant pungent of claim 1, it is characterized in that: step is following:

(1) preliminary treatment:

Raw meat is handled: lean pork is processed the meat grain with the meat grinder strand of device 6～10mm orifice plate; Fat is processed the meat grain with the meat grinder strand of device 2～6mm orifice plate; Fresh Grade Breast is processed the meat grain with the meat grinder strand of device 6～10mm orifice plate; The emulsification pigskin adopts fresh porcine skin emulsification after cutmixer is cut the system of mixing at a high speed; Protein-colloid adopts 1 part of albumin powder and 3～6 portions of frozen water to cut at a high speed through cutmixer and mixes after gel after a while makes;

(2) stirring is pickled:

The raw meat that rubs is accurately taken by weighing the back by prescription to be dropped in the mixer; And be sequentially added into various flavorings, auxiliary material and remaining frozen water, and vacuumizing, vacuum is less than-0.08Mpa; After reaching, vacuum begins to stir; Mixing time is 20～30min, and filling material out-of-machine temperature is not higher than 12 ℃, and the filling material goes out to put into behind the machine 0～4 ℃ the storehouse of pickling and leaves standstill and pickle 12～18 hours;

(3) can, peg:

(4) sootiness, boiling step and condition are following:

The first step, baking temperature remain on 60～70 ℃, and the time is controlled at 10～30min;

In second step, the sootiness temperature remains on 60～70 ℃, and the time is controlled at 5～10min;

In the 3rd step, boiling temperature remains on 80～90 ℃, and the time is controlled at 20～40min;

In the 4th step, baking temperature remains on 60～80 ℃, and the time is controlled at 5～10min;

(5) heat radiation:

Product after coming out of the stove goes between heat radiation to dispel the heat, and requires between heat radiation temperature≤15 ℃; Product got final product when dispelling the heat to central temperature≤25 ℃, continued to be cooled to below 15 ℃ and can carry out next step operation;

(6) spice:

Sausage after the heat radiation is carried out the surface wrap up in chilli powder operation, product surface chilli powder requires to be evenly distributed, and to be chilli powder get with the salad shortening that stirs fry in oil used chilli powder;

(7) sterilization:

The timely sterilization of sausage after the packing, requiring sterilization temperature is 90～95 ℃, and sterilizing time is 30～40min, in cold water, cools off 40～50min after the sterilization immediately, and central temperature reaches below 25 ℃.