CN103478743B - Production method of ultrahigh-pressure low-fat emulsified sausage product - Google Patents
Production method of ultrahigh-pressure low-fat emulsified sausage product Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 31
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 235000020997 lean meat Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 238000009966 trimming Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 230000008569 process Effects 0.000 claims description 26
- 238000005520 cutting process Methods 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 15
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 235000013614 black pepper Nutrition 0.000 claims description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000011265 semifinished product Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 5
- 239000002960 lipid emulsion Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 230000009471 action Effects 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 210000002435 tendon Anatomy 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 12
- 210000000936 intestine Anatomy 0.000 description 11
- 238000012545 processing Methods 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 230000008859 change Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009931 pascalization Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000015244 frankfurter Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a production method of an ultrahigh-pressure low-fat emulsified sausage product. The production method is characterized by comprising the following steps: trimming, mincing, chopping, filling mixture into sausage skin, treating under ultrahigh pressure, cooking and packaging. The lean meat and the fat meat are sliced respectively, the ultrahigh pressure treatment is carried out on the emulsified sausage product, and therefore, the obtained emulsified sausage is good in water-retaining property, the cooking loss is reduced, the economic benefit is increased, and the method is suitable for industrial production. The optimized ultrahigh pressure parameter is adopted in the method, the addition of non-meat components such as starch, colloid, vegetable protein and the like is replaced, the high production rate is ensured, and the original flavor and the mouthfeel of the emulsified sausage are improved.
Description
Technical field
The invention belongs to meat product deep process technology field, relate to a kind of super-pressure emulsion sausage product and production technology thereof.
Background technology
China's meat product industry is the novel industry growing up after the founding of People's Republic of China, after reform and opening-up, China's meat products processing industry has entered the stage of develop rapidly, it is in particular in two broad aspect: one, the total output of meat products has had great growth, statistics shows, China's average annual growth by 6.32% of poultry consumption per capita in 2010, the average annual rate of rise of beef and mutton and pork is respectively 4% and 1.6%; Two, form processing changes, by traditional workshop-based production gradually to modern industrialization and mechanization production Mode change; Two, wide in variety, not only there is traditional Chinese style meat products (Jinhua ham, Beijing roast duck etc.), also have introduction and the improvement of Western-style Meat, typically there are sausage, Baconic, Western-style ham etc.
Meanwhile, in meat product processing, also exist many problems, mainly can be summarized as more than three three less: high temperature meat product is many, and low-temperature meat product is few; Elementary processing is many, and intensive processing is few; Old product is many, and new product is few.In China's meat industry " 12 " development plan, explicitly point out the intensive processing that will expand development meat products, accelerate the research and development of low temperature processed meat products.Therefore, by new technique, meat is carried out to deep processing, can greatly enrich the product form of meat products, improve the added value of meat products, promote the benign development of livestock and poultry cultivation secondary industry, significant to improving meat products processing industry productivity effect.
Emulsifying sausage, the complicated dispersion that finger is comprised of the very thin lean meat, fat, water, salt and other additive that cut, be meat gruel class or class meat gruel series products, common emulsifying sausage has frankfurter, wienerwurst and bologna etc. on the market.Emulsion sausage is because the feature such as convenient and swift, nutrition is delicious is subject to liking of consumer.
At present, there is following problem in commercially available emulsion sausage:
1. because of misoperation, working condition, control the factor such as not tight and cause poor water retention property, juice loss rate is high and cause economic loss;
2. fat content and salt content are higher, and texture properties is not good;
3, add the auxiliary materials such as starch, colloid and vegetable protein, cause product too to focus on yield rate and lose the original local flavor of emulsion sausage and mouthfeel;
Therefore, the deficiency existing for current emulsion sausage product, developing a kind of novel emulsion intestines product with better market prospects is problems that food-processing industry is needed solution badly.
Superhigh pressure technique (High Pressure Processing, HPP) or high hydrostatic pressure technology (high hydrostatic pressure, HHP) refer to and will food suitably after packing, be sealed in high-pressure bottle, utilize more than 100MPa pressure (conventional pressure limit is 100～1000MPa) to process at a certain temperature a novel non-thermal sterilization technology of certain hour.HIGH PRESSURE TREATMENT can be destroyed the non-covalent bonds such as ionic bond and hydrophobic bond, not only can effectively kill microorganism wherein, can also make the large biological molecule structures of matter such as protein, fat, enzyme change, and causes the variation of Food Texture and color.And HIGH PRESSURE TREATMENT can not exert an influence to covalent bond, effectively protect the thermal sensitivity nutrition compositions such as liposoluble vitamin, preferably the color, smell and taste of retaining food product and nutritive value.
HIGH PRESSURE TREATMENT can make muscle fibril loosely organized, increases fribrillin and dissolves.Dissolubility increases the binding ability that can improve hydrone, and therefore strengthens the water-retaining property of processed meat products; Solubility increase is also conducive to the formation to the emulsification of grease and fribrillin three dimensional gel network structure in addition, strengthens the embedding effect to emulsification particulate, plays and in emulsion sausage, adds fatty effect.HIGH PRESSURE TREATMENT can also cause that muscle fibril solution coalescence changes sex change and the accumulation mode of fribrillin, play the elaboration similar with phosphate to adding salt, so HIGH PRESSURE TREATMENT can significantly reduce salt and fatty addition in emulsion sausage.
Summary of the invention
Object of the present invention is exactly the deficiency existing for above-mentioned existing emulsion sausage, and a kind of production method that has reduced fatty consumption and salt consumption, fat content is less, yield rate is high super-pressure low fat emulsion sausage is provided.
The technical solution used in the present invention is as follows:
A production method for super-pressure low fat emulsion sausage product, is characterized in that its step is as follows:
(1) finishing: get lean meat and remove surperficial muscle tendon, sarolemma and fat; Fat meat is removed blood point part;
(2) rub: the above-mentioned lean meat trimming and fat meat are shredded with slicer respectively, make raw meat;
(3) cut and mix: above-mentioned raw materials meat is cut and mixed, cut in the process of mixing the temperature of controlling per stage by adding frozen water, cut and mix temperature and be controlled in 12 ℃;
(4) bowel lavage, make emulsion sausage semi-finished product:
(5) ultra high pressure treatment: more than above-mentioned emulsion sausage semi-finished product are processed to 2min under super-pressure effect;
(6) boiling: water temperature reaches after 80 ℃ puts into the emulsion sausage semi-finished product after above-mentioned ultra high pressure treatment, treats that emulsion sausage semi-finished product central temperature rises to 72 ℃ and starts timing, boils after 15min coolingly, dries and is placed on 4 ℃ of refrigerations;
(7) packing.
The described process of mixing of cutting is: first with lean meat and salt; first 1500rpm cuts and mixes 0.5min; 3000rpm cuts and mixes 1min again; above-mentioned, constantly add 2/3 frozen water in cutting the process of mixing, shut down afterwards 2min, then add fat meat and white pepper powder to adopt 1500rpm to continue to cut and mix 1min; at this, cut in the process of mixing and constantly add remaining 1/3 frozen water, finally carry out again 3000rpm and cut and mix 1-1.5min.
It is described that to cut amounts of components in the process of mixing be fat meat 480 weight portions, frozen water 408 weight portions, salt 24 weight portions, white pepper powder 15.6 weight portions that lean meat 1500 weight portions, fat content are 20%; Or take fat meat 364 weight portions that lean meat 1500 weight portions, fat content are 15%, frozen water 525 weight portions, salt 24 weight portions, white pepper powder 15.6 weight portions.
Described ultra high pressure treatment process, in cavity, temperature is 10-12 ℃, and actuating pressure is 150-250MPa, and be 2min action time.
Whole production environment is no more than 15 ℃.
Beneficial effect of the present invention has:
1. emulsion sausage good water-retaining property, reduces cooking loss, increases economic efficiency, and is applicable to suitability for industrialized production;
2. fatty consumption and salt consumption have been reduced, fat content less (commercially available emulsification tripe tallow fat content is generally 30%);
3. the super-pressure operational factors that this process using is optimized, substitutes the interpolation of the non-meat compositions such as starch, colloid and vegetable protein, has guaranteed that product has higher yield rate, and has improved the original local flavor of emulsion sausage and mouthfeel.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described:
Embodiment 1:
Trimmed pig back leg lean meat 1500g, adds salt 24g, and the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 0.5min; Adjustment rotating speed is 3000rpm, and cutting the time of mixing is 1min, at this, cuts and in the process of mixing, adds the frozen water (frozen water total amount is 408 grams) that constantly adds 2/3; Stop cutting and mix, standing 2 min, are convenient to the stripping of salting-in protein; Add 15.6 grams of fat through rubbing 480 grams (fat content is 20%) and white pepper powders, the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 1min, cuts the process of mixing and constantly adds 1/3 frozen water; Whole meat gruel system is under 3000rpm at rotating speed, cuts and mixes 1-1.5min.The meat gruel being stirred is carried out to bowel lavage, and every intestines are about 15cm, heavily about 60g, and elasticity is pressed intestines to collide with two fingers and is advisable, and adopting 20 ℃ of oxygen transmission rates is 1cm
3/ (m
2.h) polyamide/polyethylene vacuum packaging bag packs after (every bag of 4 dresses), then uses super-pressure (cavity temperature is 10 ℃ of left and right) to carry out 150MPa and process 2min, boiling, finished product.
Embodiment 2:
Trimmed pig back leg lean meat 1500g, adds salt 24g, and the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 0.5min; Adjustment rotating speed is 3000rpm, and cutting the time of mixing is 1min, at this, cuts and in the process of mixing, adds the frozen water (frozen water total amount is 408 grams) that constantly adds 2/3; Stop cutting and mix, standing 2 min, are convenient to the stripping of salting-in protein; Add 15.6 grams of fat through rubbing 480 grams (fat content is 20%) and white pepper powders, the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 1min, cuts the process of mixing and constantly adds 1/3 frozen water; Whole meat gruel system is under 3000rpm at rotating speed, cuts and mixes 1-1.5min.The meat gruel being stirred is carried out to bowel lavage, and every intestines are about 15cm, heavily about 60g, and elasticity is pressed intestines to collide with two fingers and is advisable, and packing is carried out 170MPa at 10 ℃ with super-pressure and is processed 2min, boiling, finished product.
Embodiment 3:
Trimmed pig back leg lean meat 1500g, adds salt 24g, and the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 0.5min; Adjustment rotating speed is 3000rpm, and cutting the time of mixing is 1min, at this, cuts and in the process of mixing, adds the frozen water (frozen water total amount is 408 grams) that constantly adds 2/3; Stop cutting and mix, standing 2 min, are convenient to the stripping of salting-in protein; Add 15.6 grams of fat through rubbing 480 grams (fat content is 20%) and white pepper powders, the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 1min, cuts the process of mixing and constantly adds 1/3 frozen water; Whole meat gruel system is under 3000rpm at rotating speed, cuts and mixes 1-1.5min.The meat gruel being stirred is carried out to bowel lavage, and every intestines are about 15cm, heavily about 60g, and elasticity is pressed intestines to collide with two fingers and is advisable, and packing is carried out 190MPa at 10 ℃ with super-pressure and is processed 2min, boiling, finished product.
Embodiment 4:
Trimmed pig back leg lean meat 1500g, adds salt 24g, and the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 0.5min; Adjustment rotating speed is 3000rpm, and cutting the time of mixing is 1min, at this, cuts and in the process of mixing, adds the frozen water (frozen water total amount is 408 grams) that constantly adds 2/3; Stop cutting and mix, standing 2 min, are convenient to the stripping of salting-in protein; Add 15.6 grams of fat through rubbing 480 grams (fat content is 20%) and white pepper powders, the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 1min, cuts the process of mixing and constantly adds 1/3 frozen water; Whole meat gruel system is under 3000rpm at rotating speed, cuts and mixes 1-1.5min.The meat gruel being stirred is carried out to bowel lavage, and every intestines are about 15cm, heavily about 60g, and elasticity is pressed intestines to collide with two fingers and is advisable, and packing is carried out 210MPa at 10 ℃ with super-pressure and is processed 2min, boiling, finished product.
Embodiment 5:
Trimmed pig back leg lean meat 1500g, adds salt 24g, and the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 0.5min; Adjustment rotating speed is 3000rpm, and cutting the time of mixing is 1min, at this, cuts and in the process of mixing, adds the frozen water (frozen water total amount is 525 grams) that constantly adds 2/3; Stop cutting and mix, standing 2 min, are convenient to the stripping of salting-in protein; Add 15.6 grams of fat through rubbing 364 grams (fat content is 15%) and white pepper powders, the rotating speed of cutmixer is 1500rpm, and cutting the time of mixing is 1min, cuts the process of mixing and constantly adds 1/3 frozen water; Whole meat gruel system is under 3000rpm at rotating speed, cuts and mixes 1-1.5min.The meat gruel being stirred is carried out to bowel lavage, and every intestines are about 15cm, heavily about 60g, and elasticity is pressed intestines to collide with two fingers and is advisable, and packing is carried out 250MPa at 10 ℃ with super-pressure and is processed 2min, boiling, finished product.
As shown in Table 1, the super-pressure emulsion sausage cooking loss that embodiment 1～5 makes is than low without the control group of ultra high pressure treatment, and as can be seen here, this technique can significantly improve the yield rate of product by application ultra high pressure treatment, increases economic efficiency.
The contrast of table 1 different disposal group cooking loss
The contrast of table 2 different disposal group matter structure
The contrast of table 3 different disposal group shear work
Other the undeclared part the present invention relates to is same as the prior art.
Claims (2)
1. a production method for super-pressure low fat emulsion sausage product, is characterized in that its step is as follows:
(1) finishing: get lean meat and remove surperficial muscle tendon, sarolemma and fat; Fat meat is removed blood point part;
(2) rub: the above-mentioned lean meat trimming and fat meat are shredded with slicer respectively, make raw meat;
(3) cut and mix: above-mentioned raw materials meat is cut and mixed, cut in the process of mixing the temperature of controlling per stage by adding frozen water, cut and mix temperature and be controlled in 12 ℃;
The described process of mixing of cutting is: first with lean meat and salt, first 1500rpm cuts and mixes 0.5min, 3000rpm cuts and mixes 1min again, above-mentioned, constantly add 2/3 frozen water in cutting the process of mixing, shut down afterwards 2min, then add fat meat and white pepper powder to adopt 1500rpm to continue to cut and mix 1min, at this, cut in the process of mixing and constantly add remaining 1/3 frozen water, finally carry out again 3000rpm and cut and mix 1-1.5min; It is described that to cut amounts of components in the process of mixing be fat meat 480 weight portions, frozen water 408 weight portions, salt 24 weight portions, white pepper powder 15.6 weight portions that lean meat 1500 weight portions, fat content are 20%; Or take fat meat 364 weight portions that lean meat 1500 weight portions, fat content are 15%, frozen water 525 weight portions, salt 24 weight portions, white pepper powder 15.6 weight portions;
(4) bowel lavage, make emulsion sausage semi-finished product:
(5) ultra high pressure treatment: above-mentioned emulsion sausage semi-finished product are processed under super-pressure effect, described ultra high pressure treatment process, in cavity, temperature is 10-12 ℃, and actuating pressure is 150-250MPa, and be 2min action time;
(6) boiling: water temperature reaches after 80 ℃ puts into the emulsion sausage semi-finished product after above-mentioned ultra high pressure treatment, treats that emulsion sausage semi-finished product central temperature rises to 72 ℃ and starts timing, boils after 15min coolingly, dries and is placed on 4 ℃ of refrigerations;
(7) packing.
2. the production method of a kind of super-pressure emulsion sausage product according to claim 1, is characterized in that: whole production environment is no more than 15 ℃.
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| CN107242456B (en) * | 2017-05-18 | 2020-03-17 | 镇江市智农食品有限公司 | Method for preparing low-fat sausage by germinating and ultrahigh-pressure processing of brown rice starch |
| CN112617132B (en) * | 2020-12-22 | 2023-02-17 | 哈尔滨商业大学 | Emulsified sausage with good texture characteristics and preparation method thereof |
| CN113841846A (en) * | 2021-10-08 | 2021-12-28 | 南京农业大学 | Emulsified sausage and preparation method thereof |
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