CN103704763A - Chewy particle type sausage - Google Patents
Chewy particle type sausage Download PDFInfo
- Publication number
- CN103704763A CN103704763A CN201310734265.XA CN201310734265A CN103704763A CN 103704763 A CN103704763 A CN 103704763A CN 201310734265 A CN201310734265 A CN 201310734265A CN 103704763 A CN103704763 A CN 103704763A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- rich
- granular pattern
- chewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 45
- 239000002245 particle Substances 0.000 title abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 244000203593 Piper nigrum Species 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 41
- 238000012856 packing Methods 0.000 claims description 31
- 230000001055 chewing effect Effects 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 238000005516 engineering process Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 9
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000001488 sodium phosphate Substances 0.000 claims description 9
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 239000013638 trimer Substances 0.000 claims description 9
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009288 screen filtration Methods 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 17
- 241000208293 Capsicum Species 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 9
- 235000015277 pork Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
Landscapes
- 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)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a chewy particle type sausage. The chewy particle type sausage is characterized by comprising the following raw materials in parts by mass: 60-70 parts of lean ham butt, 15-20 parts of fat lining, 1-5 parts of table salt, 0.15-0.3 part of sodium tripolyphosphate, 0.01-0.03 part of sodium nitrite, 0.2-0.5 part of ice water, 0.001-0.005 part of monascus red, 1-5 parts of white granulated sugar, 1.5-2.5 parts of soybean isolate protein, 0.5-1 part of white spirit, 0.35-0.5 part of carrageenan, 0.1-0.5 part of aginomoto, 0.15-0.25 part of star aniseed powder, 0.1-0.3 part of chicken powder, 0.1-0.3 part of white pepper powder, 1.5-2.5 parts of ginger granules and 0.08-0.12 part of smoked essence. The chewy particle type sausage provided by the invention is chewy, rich in nutrients, special in taste and convenient to eat.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of rich granular pattern sausage of chewing strength.
Technical background
Particle intestines are to take livestock and poultry meat as primary raw material, pickling (or not to pickle), rub or cut to mix and be emulsified into meat gruel, and mix various auxiliary materials, are then filled into moulding in artificial casing, then the meat products made of the boiling of playing, the operation such as cooling.Because it has that delicate mouthfeel, taste are good, wide in variety, the preservation that is easy to carry, the feature such as edible quick enjoy consumer's welcome.In actual production, due to the not science of improper or process parameter control of selecting materials, very easily cause the problems such as product is analysed oil, short texture, ixoderm, swollen bag, local flavor is not good, section property is poor.
In more existing particle intestines products, because the stock and adjunct adding is powdery or mud shape, the mouthfeel of tasting is clamminess, and does not have toughness.For this problem, occurred that some have the sausage goods of toughness.As name is called document (the < < meat industry > > of the development of sausage " the fragrant peppery local flavor QQ refreshing ", the 4th phase in 2011), the refreshing sausage of the peppery local flavor QQ of a kind of perfume (or spice) is disclosed, formula material is: peeling chicken leg meat 55 kg, cock skin 15 kg, show condition 30 kg, Monascus color 0.04 kg, salt 3.2 kg, sodium lactate 4 kg, white sugar 2 kg, broken 1.2 kg of capsicum, monosodium glutamate 0.6 kg, capsicum oil 0.3 kg, sodium phosphate trimer 0.5 kg, pork powdered flavor 0.6kg, carragheen 1.2 kg, yeastex 0.6 kg, natrium nitrosum 0.007 kg, frozen water 60 kg, soybean protein isolate 3 kg, modified corn starch 16 kg, pork braised in brown sauce essence 0.3 kg, sodium iso-vc 0.05 kg.But containing a large amount of carragheens, be unfavorable for health in this patent formulation.
Summary of the invention
The present invention is directed to above-mentioned technical problem, a kind of rich granular pattern sausage of chewing strength is provided, adopt pig hind shank as primary raw material, be aided with the fillers such as vegetable protein, make in sausage goods the meat fiber of meat thicker, richly chew strength, and nutritious, unique flavor, instant.
For achieving the above object, the present invention adopts following technical scheme:
A kind of rich granular pattern sausage of chewing strength, it is characterized in that: by mass, composition of raw materials comprises: 60 ~ 70 parts of very lean pig hind shank, 15 ~ 20 parts of show conditions, 1 ~ 5 part of edible salt, 0.15 ~ 0.3 part of sodium phosphate trimer, 0.01 ~ 0.03 part of natrium nitrosum, 0.2 ~ 0.5 part of frozen water, 0.001 ~ 0.005 part of Monascus color, 1 ~ 5 part of white granulated sugar, 1.5 ~ 2.5 parts of soybean protein isolates, 0.5 ~ 1 part of white wine, 0.35 ~ 0.5 part of carragheen, 0.1 ~ 0.5 part of monosodium glutamate, 0.15 ~ 0.25 part of star aniseed powder, 0.1 ~ 0.3 part of chickens' extract, 0.1 ~ 0.3 part of white pepper powder, 1.5 ~ 2.5 parts of ginger grains, 0.08 ~ 0.12 part, sootiness essence.
The present invention's formula, on local flavor, has added white wine and white sugar in raw material, make sausage have the mouthfeel of Cantonese local flavor; Star aniseed powder, white pepper powder, the Main Function of ginger grain is the peppery local flavor in the river of improving product; Adding of sootiness essence makes product obtain at short notice the sootiness local flavor of sootiness sausage uniqueness.
Very lean pig hind shank of the present invention adopts the meat grinder strand system of 5mm orifice plate.
Show condition of the present invention is cut into the meat grain of 0.5*0.5cm, makes mouthfeel have granular sensation.
Show condition in the present invention formula and the ratio of very lean pig hind shank are 1:5 ~ 1:6, can, because of too thin and cause product dry, not affect taste.
A kind of rich granular pattern sausage of chewing strength of the present invention, by mass, also contains in composition of raw materials: broken 0.5 part of capsicum broken 1.5 parts and Chinese prickly ash.In raw material, added capsicum broken broken with Chinese prickly ash, coordinated sootiness essence, made product there is unique Sichuan flavor of hot.
Preferably, the screen filtration of the broken employing of the broken and Chinese prickly ash of described capsicum 2mm size, guarantees that the materials such as capsicum of product the inside are unlikely to too large, affects outward appearance.
The production technology of river of the present invention pungent particle intestines, comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed to vacuum stirring 10 ~ 30min, by formula, add other raw materials except starch, pickle 12 ~ 24 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.2 ~ 0.4 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
The present invention fills a prescription and adopts a large amount of pork, do not add the powdered substances such as starch, need not add too many colloidal substance, by extracting the salting-in-protein of pork the inside, albumen itself just has good toughness and adhesive, has guaranteed that product is being used the situation of minimum additive to be issued to best product effect.
Because the meat content of sausage is higher, the salting-in-protein extracting by meat itself is enough to make it to reach good toughness and caking property, must not carry out tumbling again.
It is in order to remove watery blood that raw meat soaks, and prevents the polluted products such as microorganism in blood stains.
Preferably, described inner packing refers to Collagent casing for sausages packing, and described external packing refers to color film packing.See through the transparent packing in outside and see product appearance, consumer can see the particle meat of product the inside, also can have individual understanding clearly to the institutional framework of product.
Beneficial effect of the present invention is:
1, formula of the present invention, on local flavor, has added white wine and white sugar in raw material, makes sausage have the mouthfeel of Cantonese local flavor; Star aniseed powder, white pepper powder, the Main Function of ginger grain is the peppery local flavor in the river of improving product; Adding of sootiness essence makes product obtain at short notice the sootiness local flavor of sootiness sausage uniqueness.
2, strictly to control the ratio of show condition and very lean pig hind shank be 1:5 ~ 1:6 in the present invention, can, because of too thin and cause product dry, not affect taste; Meanwhile, very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate, and show condition is cut into the meat grain of 0.5*0.5cm, makes sausage mouthfeel have granular sensation, and mouthfeel is unique.
3, owing to adopting a large amount of pork in formula, do not add the powdered substances such as starch, therefore need not add too many colloidal substance, in formula, colloidal substance is few, by extracting the salting-in-protein of pork the inside, albumen itself just has good toughness and adhesive, has guaranteed that product is being used the situation of minimum additive to be issued to best product effect; On the other hand, because the meat content of sausage is higher, the salting-in-protein extracting by meat itself is enough to make it to reach good toughness and caking property, must not carry out tumbling again, and production technology is simple.
4, sausage formula of the present invention adopts optimized component ratio, has strengthened the protein-fat-aqueous systems of goods inside, has stoped fat to be separated out, stable system, and water conservation guarantor oiliness is good; Meanwhile, rich chew strength, mouthfeel embrittlement, and nutritious, unique flavor, instant.
The specific embodiment
Below in conjunction with the specific embodiment, essentiality content of the present invention is described in further detail.
Embodiment 1
A kind of rich granular pattern sausage of chewing strength, by mass, composition of raw materials comprises: 60 parts of very lean pig hind shank, 16 parts of show conditions, 1 part of edible salt, 0.18 part of sodium phosphate trimer, 0.01 part of natrium nitrosum, 0.25 part of frozen water, 0.001 part of Monascus color, 1.5 parts of white granulated sugars, 1.5 parts of soybean protein isolates, 0.6 part of white wine, 0.35 part of carragheen, 0.15 part of monosodium glutamate, 0.2 part of star aniseed powder, 0.1 part of chickens' extract, 0.15 part of white pepper powder, 1.8 parts of ginger grains, 0.08 part, sootiness essence.
Embodiment 2
A kind of rich granular pattern sausage of chewing strength, by mass, composition of raw materials comprises: 62 parts of very lean pig hind shank, 15 parts of show conditions, 1.5 parts of edible salts, 0.15 part of sodium phosphate trimer, 0.015 part of natrium nitrosum, 0.2 part of frozen water, 0.0015 part of Monascus color, 1 part of white granulated sugar, 1.6 parts of soybean protein isolates, 0.5 part of white wine, 0.4 part of carragheen, 0.1 part of monosodium glutamate, 0.18 part of star aniseed powder, 0.1 part of chickens' extract, 0.1 part of white pepper powder, 1.5 parts of ginger grains, 0.09 part, sootiness essence.
Embodiment 3
A kind of rich granular pattern sausage of chewing strength, by mass, composition of raw materials comprises: 70 parts of very lean pig hind shank, 19 parts of show conditions, 5 parts of edible salts, 0.25 part of sodium phosphate trimer, 0.03 part of natrium nitrosum, 0.45 part of frozen water, 0.005 part of Monascus color, 4.5 parts of white granulated sugars, 2.5 parts of soybean protein isolates, 0.9 part of white wine, 0.5 part of carragheen, 0.45 part of monosodium glutamate, 0.25 part of star aniseed powder, 0.25 part of chickens' extract, 0.3 part of white pepper powder, 2.2 parts of ginger grains, 0.12 part, sootiness essence.
Embodiment 4
A kind of rich granular pattern sausage of chewing strength, by mass, composition of raw materials is: 68 parts of very lean pig hind shank, 20 parts of show conditions, 4.5 parts of edible salts, 0.3 part of sodium phosphate trimer, 0.025 part of natrium nitrosum, 0.5 part of frozen water, 0.0045 part of Monascus color, 5 parts of white granulated sugars, 2.2 parts of soybean protein isolates, 1 part of white wine, 0.45 part of carragheen, 0.5 part of monosodium glutamate, 0.22 part of star aniseed powder, 0.3 part of chickens' extract, 0.28 part of white pepper powder, 2.5 parts of ginger grains, 0.11 part, sootiness essence.
Embodiment 5
A kind of rich granular pattern sausage of chewing strength, by mass, composition of raw materials is: 65 parts of very lean pig hind shank, 17 parts of show conditions, 3 parts of edible salts, 0.2 part of sodium phosphate trimer, 0.02 part of natrium nitrosum, 0.3 part of frozen water, 0.003 part of Monascus color, 3 parts of white granulated sugars, 2 parts of soybean protein isolates, 0.7 part of white wine, 0.4 part of carragheen, 0.25 part of monosodium glutamate, 0.2 part of star aniseed powder, 0.2 part of chickens' extract, 0.2 part of white pepper powder, 2 parts of ginger grains, 0.1 part, sootiness essence.
Embodiment 6
A kind of rich granular pattern sausage of chewing strength, by mass, composition of raw materials is: 66 parts of very lean pig hind shank, 18 parts of show conditions, 2 parts of edible salts, 0.22 part of sodium phosphate trimer, 0.025 part of natrium nitrosum, 0.35 part of frozen water, 0.0025 part of Monascus color, 3.5 parts of white granulated sugars, 2.2 parts of soybean protein isolates, 0.8 part of white wine, 0.38 part of carragheen, 0.35 part of monosodium glutamate, 0.18 part of star aniseed powder, 0.22 part of chickens' extract, 0.18 part of white pepper powder, 2.1 parts of ginger grains, 0.09 part, sootiness essence.
Embodiment 7
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate.
Embodiment 8
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate.
Described show condition is cut into the meat grain of 0.5*0.5cm.
Embodiment 9
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate.
Described show condition is cut into the meat grain of 0.5*0.5cm.
The ratio of described show condition and very lean pig hind shank is 1:5 ~ 1:6.
Embodiment 10
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate.
Described show condition is cut into the meat grain of 0.5*0.5cm.
The ratio of described show condition and very lean pig hind shank is 1:5 ~ 1:6.
Embodiment 11
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate.
Described show condition is cut into the meat grain of 0.5*0.5cm.
The ratio of described show condition and very lean pig hind shank is 1:5 ~ 1:6.
Embodiment 12
The embodiment of the present embodiment and embodiment 1-6 are basic identical, on this basis:
In composition of raw materials, also contain: broken 0.5 part of capsicum broken 1.5 parts and Chinese prickly ash.
Embodiment 13
The embodiment of the present embodiment and embodiment 1-6 are basic identical, on this basis:
In composition of raw materials, also contain: broken 0.5 part of capsicum broken 1.5 parts and Chinese prickly ash.
The screen filtration of the broken employing of the broken and Chinese prickly ash of described capsicum 2mm size.
Embodiment 14
Rich production technology of chewing the granular pattern sausage of strength of the present invention, comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed to vacuum stirring 10 ~ 30min, by formula, add other raw materials except starch, pickle 12 ~ 24 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.2 ~ 0.4 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
Embodiment 15
Rich production technology of chewing the granular pattern sausage of strength of the present invention, comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed to vacuum stirring 10min, by formula, add other raw materials except starch, pickle 12 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.2 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
Embodiment 16
Rich production technology of chewing the granular pattern sausage of strength of the present invention, comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed to vacuum stirring 30min, by formula, add other raw materials except starch, pickle 24 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.4 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
Embodiment 17
Rich production technology of chewing the granular pattern sausage of strength of the present invention, comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed to vacuum stirring 20min, by formula, add other raw materials except starch, pickle 15 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.3 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
Described inner packing refers to Collagent casing for sausages packing, and described external packing refers to color film packing.
It is 0-4 ℃ that production technology of the present invention is pickled temperature, is preventing making product special flavour better under the rotten prerequisite of meat.
Embodiment 18
Rich production technology of chewing the granular pattern sausage of strength of the present invention, comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed to vacuum stirring 25min, by formula, add other raw materials except starch, pickle 20 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.25 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
Described inner packing refers to Collagent casing for sausages packing, and described external packing refers to color film packing.
It is 0-4 ℃ that production technology of the present invention is pickled temperature, is preventing making product special flavour better under the rotten prerequisite of meat.
Embodiment 19
The quality testing result of granular pattern sausage of the present invention is as follows:
Table 1 physical and chemical index result
Table 2 microbiological indicator result
Claims (8)
1. one kind is rich in the granular pattern sausage of chewing strength, it is characterized in that: by mass, composition of raw materials comprises: 60 ~ 70 parts of very lean pig hind shank, 15 ~ 20 parts of show conditions, 1 ~ 5 part of edible salt, 0.15 ~ 0.3 part of sodium phosphate trimer, 0.01 ~ 0.03 part of natrium nitrosum, 0.2 ~ 0.5 part of frozen water, 0.001 ~ 0.005 part of Monascus color, 1 ~ 5 part of white granulated sugar, 1.5 ~ 2.5 parts of soybean protein isolates, 0.5 ~ 1 part of white wine, 0.35 ~ 0.5 part of carragheen, 0.1 ~ 0.5 part of monosodium glutamate, 0.15 ~ 0.25 part of star aniseed powder, 0.1 ~ 0.3 part of chickens' extract, 0.1 ~ 0.3 part of white pepper powder, 1.5 ~ 2.5 parts of ginger grains, 0.08 ~ 0.12 part, sootiness essence.
2. a kind of rich granular pattern sausage of chewing strength according to claim 1, is characterized in that: described very lean pig hind shank adopts the meat grinder strand system of 5mm orifice plate.
3. a kind of rich granular pattern sausage of chewing strength according to claim 1, is characterized in that: described show condition is cut into the meat grain of 0.5*0.5cm.
4. a kind of rich granular pattern sausage of chewing strength according to claim 1, is characterized in that: the ratio of described show condition and very lean pig hind shank is 1:5 ~ 1:6.
5. a kind of rich granular pattern sausage of chewing strength according to claim 1, is characterized in that: in described composition of raw materials, also contain: broken 0.5 part of capsicum broken 1.5 parts and Chinese prickly ash.
6. a kind of rich granular pattern sausage of chewing strength according to claim 5, is characterized in that: the screen filtration of the broken and broken employing of the Chinese prickly ash 2mm size of described capsicum.
7. according to rich production technology of chewing the granular pattern sausage of strength described in any one in claim 1-6, it is characterized in that: comprise following flow process: by very lean pig hind shank and show condition thaws, and soak after, with meat grinder, meat is rubbed, vacuum stirring 10 ~ 30min, by formula, add other raw materials except starch, pickle 12 ~ 24 hours, add starch, carry out tumbling, through bowel lavage, dry, boiling, dry after, sootiness 0.2 ~ 0.4 hour, cooling after, then carry out inner packing, sterilization, cooling, external packing, finished product warehouse-in.
8. a kind of rich production technology of chewing the granular pattern sausage of strength according to claim 7, is characterized in that: described inner packing refers to Collagent casing for sausages packing, and described external packing refers to color film packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310734265.XA CN103704763A (en) | 2013-12-27 | 2013-12-27 | Chewy particle type sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310734265.XA CN103704763A (en) | 2013-12-27 | 2013-12-27 | Chewy particle type sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704763A true CN103704763A (en) | 2014-04-09 |
Family
ID=50398434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310734265.XA Pending CN103704763A (en) | 2013-12-27 | 2013-12-27 | Chewy particle type sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704763A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187820A (en) * | 2014-07-03 | 2014-12-10 | 杨新丰 | Fragrant pungent ham sausage and preparation method thereof |
| CN108740824A (en) * | 2018-07-05 | 2018-11-06 | 娄底湘村肉食品有限公司 | A kind of black pork sausage and preparation method thereof |
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN114209021A (en) * | 2021-12-21 | 2022-03-22 | 贵州五福坊食品(集团)股份有限公司 | Instant sauce-wine sausage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1258541A (en) * | 1969-03-12 | 1971-12-30 | ||
| CN101999693A (en) * | 2010-12-23 | 2011-04-06 | 四川金忠食品股份有限公司 | Method for processing Sichuan-style sausage |
| CN102450683A (en) * | 2010-10-25 | 2012-05-16 | 王茂军 | Sausage with special flavor |
| CN102613597A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant preserved meat ham food and processing process of instant preserved meat ham food |
-
2013
- 2013-12-27 CN CN201310734265.XA patent/CN103704763A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1258541A (en) * | 1969-03-12 | 1971-12-30 | ||
| CN102450683A (en) * | 2010-10-25 | 2012-05-16 | 王茂军 | Sausage with special flavor |
| CN101999693A (en) * | 2010-12-23 | 2011-04-06 | 四川金忠食品股份有限公司 | Method for processing Sichuan-style sausage |
| CN102613597A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant preserved meat ham food and processing process of instant preserved meat ham food |
Non-Patent Citations (1)
| Title |
|---|
| 牛国平等: "《风味食品制作大揭秘》", 31 January 2012, 农村读物出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187820A (en) * | 2014-07-03 | 2014-12-10 | 杨新丰 | Fragrant pungent ham sausage and preparation method thereof |
| CN108740824A (en) * | 2018-07-05 | 2018-11-06 | 娄底湘村肉食品有限公司 | A kind of black pork sausage and preparation method thereof |
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN114209021A (en) * | 2021-12-21 | 2022-03-22 | 贵州五福坊食品(集团)股份有限公司 | Instant sauce-wine sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103719914B (en) | A kind of granular sausage being rich in collagen | |
| CN103719915B (en) | Emulsified sausage with unique flavor | |
| CN102150885B (en) | Low sodium salt ham sausage and preparation method thereof | |
| CN103734777B (en) | A kind of emulsifying chicken meat sausage of mouthfeel embrittlement | |
| CN101946902B (en) | Mint ham sausage and preparation method thereof | |
| CN102669713A (en) | Processing method of high-elasticity delicious sausage | |
| CN103704763A (en) | Chewy particle type sausage | |
| CN103622053A (en) | XO sauce beef granules and manufacturing method thereof | |
| CN103859469A (en) | Cheese fish meat product and processing method thereof | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| KR101282390B1 (en) | Manufacturing method of kimchi source comprising meat | |
| CN103598617B (en) | A kind of production technology of high nutritious red sausage | |
| CN101874637A (en) | Ham sausage containing pickled hot pepper | |
| CN104068413A (en) | Garlic sausage and processing process thereof | |
| CN104305272A (en) | Bacon flavor granular livestock liver paste product and processing method thereof | |
| KR101027316B1 (en) | The manufacturing method of sausages additional natural calcium and it's the composition | |
| CN105266063A (en) | Curried beef steak | |
| CN103750382B (en) | A kind of granular sausage being applicable to bubble face | |
| CN104041837A (en) | Duck sausage and preparation method thereof | |
| CN103653028B (en) | Particle sausage provided with pickled pepper flavor and rich in collagen | |
| CN103330234A (en) | Ass meat sausage added with honey dry powder and preparation method thereof | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN103750381B (en) | A kind of river pungent granular sausage being rich in collagen | |
| CN103719907A (en) | Kidney-bean duck gizzard and preparation method thereof | |
| CN103385485A (en) | Venison sausage added with honey dry powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |