CN103719908A - Crispy corn sausage and production method thereof - Google Patents
Crispy corn sausage and production method thereof Download PDFInfo
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- CN103719908A CN103719908A CN201410041829.6A CN201410041829A CN103719908A CN 103719908 A CN103719908 A CN 103719908A CN 201410041829 A CN201410041829 A CN 201410041829A CN 103719908 A CN103719908 A CN 103719908A
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- sausage
- grade breast
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- corn
- crackling
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 9
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- 235000010469 Glycine max Nutrition 0.000 abstract 1
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a crispy corn sausage. The crispy corn sausage is characterized in that a stuffing formula comprises following components in parts by weight: 20-25 parts of chicken breast meat, 6-12 parts of duck skin, 10-16 parts of starch, 5-10 parts of soy isolate protein, 12-17 parts of corns, 1.5-3 parts of dried fruit crushed grains, 7-9 parts of a condiment and 15-20 parts of ice-water mixed liquid. A production method of the crispy corn sausage is characterized in that the production method specifically comprises the following steps: (1) mincing; (2) chopping; (3) preparing meat stuffing; (4) filling and binding; and (5) carrying out hot processing. The invention aims to provide the crispy corn sausage which is prepared by combining the chicken breast meat with the duck skin, the starch, the soybean protein, the corns and the dried fruit crushed grains. The invention also aims to provide the preparation method of the crispy corn sausage.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, be specifically related to a kind of crackling corn sausage and production method thereof.
Background technology
In recent years, livestock breeding industry is greatly developed, and meat, egg, the proportion of milk in people's diet rise year by year, and living standards of the people progressively improve.
As everyone knows, chicken accounts for very large proportion in bird product, and chicken protein content is high, many than in ox, sheep, pig of unrighted acid in chicken fat, it is less that people and poultry suffer from infectious disease altogether, and therefore, chicken has very high nutritive value and biological value.But, the chicken products of current trend still take traditional burning, bake, take off, explode as main, chickfurter proportion is very few.
The nutritive value of corn is transcendent in cereal foods, is rich in various trace elements and unrighted acid, has tonifying middle-Jiao and Qi, the peaceful heart of moistening lung, clearing heat secreting bile, and the function such as delay senility; And dry fruit has been rich in rich in protein and unrighted acid, and contain the trace elements such as a large amount of vitamin Es, calcium, phosphorus, iron etc., these nutritional labelings are to promoting longevity, and health care is anti-ageing, strong health, and beauty treatment moisturizing all has good facilitation.
Along with improving constantly of people's life and the level of consumption, sausage has become a kind of more popular food, and sausage is aromatic delicious, and instant meets people and pursues quick and easy food requirement.And traditional sausage fat, cholesterol level are higher.Along with the progressively lifting of consumer's quality of life standard, the most worried to high fat of blood, high cholesterol, hypertension, overweight.The present invention to be to advocate the health of health and body and mind, the balance of vigor and body and mind, and widely consumer pursues and likes.
Summary of the invention
The object of the present invention is to provide a kind of by Fresh Grade Breast in conjunction with duck skin, starch, soybean protein, corn, dry fruit particle, be modulated into a kind of crackling corn sausage.
The preparation method of above-mentioned crackling corn sausage is provided to provide as two of the object of the invention.
Object of the present invention is achieved through the following technical solutions:
A kind of crackling corn sausage, it is characterized in that: its fillings formula is Fresh Grade Breast 20-25 part, duck skin 6-12 part, starch 10-16 part, soybean protein isolate 5-10 part, corn 12-17 part, dry fruit particle 1.5-3 part, flavoring 7-9 part, frozen water mixed liquor 15-20 part above meter by weight.
A production method for crackling corn sausage, is characterized in that: described production method specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to the meat grinder system of twisting;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix;
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
Compared to prior art, the invention has the advantages that:
(1) scientific formulation of the present invention is reasonable, and technological operation is simple.
(2) the present invention combines Fresh Grade Breast with duck skin, starch, soybean protein, corn, dry fruit particle, be modulated into crackling corn sausage, its intestines body is full, and meat is tight, high resilience, nutritious, tasty, unique flavor, the sharp and clear uniqueness of mouthfeel, make us enjoying endless aftertastes, be well received by consumers, there is very large market potential.
(3) the present invention not only can improve the economic worth of vegetables and bird, and agriculture industrialization structural adjustment will be played to positive facilitation, has obvious economic and social benefit, for the deep-processed food exploitation of meat products increases a new approach.
The specific embodiment
For the technology that the present invention realizes is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention, but the present invention is not limited only to this.
A kind of crackling corn sausage, its fillings formula is Fresh Grade Breast 20-25 part, duck skin 6-12 part, starch 10-16 part, soybean protein isolate 5-10 part, corn 12-17 part, dry fruit particle 1.5-3 part, flavoring 7-9 part, frozen water mixed liquor 15-20 part, above meter by weight.Adopt casing to record, casing is generally Collagent casing for sausages.
The particle of the nuts and kernels dry fruit that described dry fruit particle is shortening after crushed machine processing, particle diameter is generally 2-3 millimeter.
Described nuts and kernels dry fruit is pinenut, cashew nut, melon seeds, peanut etc.
Described flavoring comprises salt 2.3-2.9 part, white granulated sugar 2.0-2.4 part, spice 0.3-0.6 part, and surplus is food additives.
Described food additives comprise curdlan 0.35-0.45 part, acetate starch 0.8-1.2 part, sodium glutamate 0.15-0.45 part, sodium phosphate trimer 0.2-0.3 part, sodium pyrophosphate 0.1-0.2 part, D-araboascorbic acid sodium 0.04-0.06 part, Monascus color 0.005-0.01 part, lure red 0.0035-0.0065 part, natrium nitrosum 0.0035-0.0055 part, flavoring essence 0.25-0.45 part etc.
A production method for crackling corn sausage, specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to the meat grinder system of twisting; Conventionally adopt the 4-7mm orifice plate system of twisting; Generally, material temperature is no more than 10 ℃;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix; Can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
(6) cooling, packing, sterilization, check, finished product.
Before step (1) Minced Steak, also carried out selecting materials and pre-shaping step carrying out: Fresh Grade Breast and duck skin are selected, are selected the Fresh Grade Breast qualified through inspection and quarantine and duck skin, reject the loose Fresh Grade Breast of meat, after thawing, remove on Fresh Grade Breast and duck skin on foreign matter; Foreign matter comprises manadesma, hemostasis and broken bone etc.
The concrete grammar of described step (4) bowel lavage and ligation is: the fillings obtaining in step (3) is put into vacuum sausage filler and recorded, and winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
The hot worked concrete grammar of described step (5) is: the sausage obtaining in step (4) first carries out 60-70 ℃ of dry 18-22min, then 65-75 ℃ of sootiness 18-22min, and last 75-85 ℃ of boiling 35-42min, guarantees that sausage central temperature reaches 72 ℃.
In the preparation of step (3) meat stuffing supplementary material add stir order as follows:
First a carries out high-speed stirred 6-10min by Fresh Grade Breast and 1/3 salt, 2/3 flavoring, 1/3 frozen water;
B then pours remaining salt into and carries out high-speed stirred 3-5min;
Then c adds the duck skin of rubbing to carry out high-speed stirred 2-4min;
After d, add remaining flavoring and 1/3 frozen water to carry out high-speed stirred 1.5-3min;
E then adds soybean protein and 1/10-3/10 corn to carry out high-speed stirred 1.5-3min;
And then f adds starch and residue frozen water to carry out high-speed stirred 0.5-2min;
G finally adds remaining iblet and dry fruit particle stirring at low speed evenly.
The rotating speed of high-speed stirred is generally per minute 2000 and turns above; The rotating speed of stirring at low speed is generally per minute 1200 and turns following.
Specific embodiment is as follows:
Embodiment mono-:
(1) select materials and repair: selecting the Fresh Grade Breast qualified through inspection and quarantine and duck skin, can not select the Fresh Grade Breast that meat is loose, after thawing, remove the foreign matters such as manadesma, hemostasis and broken bone.
(2) Minced Steak: the Fresh Grade Breast and the duck skin that obtain in step (1) are put into respectively the meat grinder 6mm orifice plate system of twisting, and generally, material temperature is no more than 10 ℃.
(3) cut and mix: the Fresh Grade Breast obtaining in step (2) is put into cutmixer and cut and mix, can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(4) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (3) and other batchings are put into homogenizer according to formula rate and a definite sequence and stirred.Formula is: Fresh Grade Breast 25%, duck skin 8%, starch 13%, soybean protein isolate 9%, corn 16%, dry fruit particle 2.5%, frozen water mixed liquor 19%, salt 2.5%, white granulated sugar 2.2%, spice 0.43%, food additives (curdlan 0.4%, acetate starch 1.0%, sodium glutamate 0.2%, sodium phosphate trimer 0.25%, sodium pyrophosphate 0.15%, D-araboascorbic acid sodium 0.05%, Monascus color 0.01%, lure red 0.005%, natrium nitrosum 0.005%, flavoring essence 0.3%), casing is Collagent casing for sausages.
(5) bowel lavage and ligation: the fillings obtaining in step (4) is put into vacuum sausage filler and recorded, winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
(6) hot-working: the sausage obtaining in step (5) first carries out 65 ℃ of dry 21min, then 70 ℃ of sootiness 20min, last 80 ℃ of boiling 38min, guarantee that sausage central temperature reaches 72 ℃.
(7) cooling, packing, sterilization, check, finished product.
Embodiment bis-:
(1) select materials and repair: selecting the Fresh Grade Breast qualified through inspection and quarantine and duck skin, can not select the Fresh Grade Breast that meat is loose, after thawing, remove the foreign matters such as manadesma, hemostasis and broken bone.
(2) Minced Steak: the Fresh Grade Breast and the duck skin that obtain in step (1) are put into respectively the meat grinder 6mm orifice plate system of twisting, and generally, material temperature is no more than 10 ℃.
(3) cut and mix: the Fresh Grade Breast obtaining in step (2) is put into cutmixer and cut and mix, can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(4) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (3) and other batchings are put into homogenizer according to formula rate and a definite sequence and stirred.Formula is: Fresh Grade Breast 24%, duck skin 9%, starch 15%, soybean protein isolate 8%, corn 17%, dry fruit particle 1.6%, frozen water mixed liquor 17.5%, salt 2.6%, white granulated sugar 2.1%, spice 0.4%, food additives (curdlan 0.45%, acetate starch 1.2%, sodium glutamate 0.37%, sodium phosphate trimer 0.3%, sodium pyrophosphate 0.1%, D-araboascorbic acid sodium 0.06%, Monascus color 0.005%, lure red 0.0055%, natrium nitrosum 0.005%, flavoring essence 0.3%), casing is Collagent casing for sausages.
(5) bowel lavage and ligation: the fillings obtaining in step (4) is put into vacuum sausage filler and recorded, winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
(6) hot-working: the sausage obtaining in step (5) first carries out 65 ℃ of dry 20min, then 70 ℃ of sootiness 20min, last 80 ℃ of boiling 40min, guarantee that sausage central temperature reaches 72 ℃.
(7) cooling, packing, sterilization, check, finished product.
Embodiment tri-:
(1) select materials and repair: selecting the Fresh Grade Breast qualified through inspection and quarantine and duck skin, can not select the Fresh Grade Breast that meat is loose, after thawing, remove the foreign matters such as manadesma, hemostasis and broken bone.
(2) Minced Steak: the Fresh Grade Breast and the duck skin that obtain in step (1) are put into respectively the meat grinder 6mm orifice plate system of twisting, and generally, material temperature is no more than 10 ℃.
(3) cut and mix: the Fresh Grade Breast obtaining in step (2) is put into cutmixer and cut and mix, can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(4) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (3) and other batchings are put into homogenizer according to formula rate and a definite sequence and stirred.Formula is: Fresh Grade Breast 21%, duck skin 9%, starch 15.5%, soybean protein isolate 10%, corn 15%, dry fruit particle 3%, frozen water mixed liquor 19.2%, salt 2.7%, white granulated sugar 2.3%, spice 0.5%, food additives (curdlan 0.38%, acetate starch 1.1%, sodium glutamate 0.3%, sodium phosphate trimer 0.25%, sodium pyrophosphate 0.15%, D-araboascorbic acid sodium 0.05%, Monascus color 0.009%, lure red 0.0065%, natrium nitrosum 0.0045%, flavoring essence 0.45%), casing is Collagent casing for sausages.
(5) bowel lavage and ligation: the fillings obtaining in step (4) is put into vacuum sausage filler and recorded, winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
(6) hot-working: the sausage obtaining in step (5) first carries out 65 ℃ of dry 20min, then 70 ℃ of sootiness 19min, last 80 ℃ of boiling 40min, guarantee that sausage central temperature reaches 72 ℃.
(7) cooling, packing, sterilization, check, finished product.
Embodiment tetra-
A kind of crackling corn sausage, its fillings formula is 20 parts of Fresh Grade Breast, 6 parts of duck skins, 10 parts of starch, 10 parts of soybean protein isolates, 12 parts of corns, 1.5 parts of dry fruit particles, 7 parts of flavorings, 15 parts of frozen water mixed liquors, above meter by weight.Adopt casing to record, casing is generally Collagent casing for sausages.
The particle of the nuts and kernels dry fruit that described dry fruit particle is shortening after crushed machine processing, particle diameter is generally 2 millimeters.
Described nuts and kernels dry fruit is pinenut, cashew nut, melon seeds, peanut etc.
Described flavoring comprises 2.6 parts of salt, 2.19 parts of white granulated sugars, 0.3 part of spice, and surplus is food additives.
Described food additives comprise 0.35 part of curdlan, 0.8 part of acetate starch, 0.15 part of sodium glutamate, 0.2 part of sodium phosphate trimer, 0.1 part of sodium pyrophosphate, 0.045 part, D-araboascorbic acid sodium, 0.007 part of Monascus color, lure red 0.0045 part, 0.0035 part of natrium nitrosum, 0.25 part of flavoring essence.
A production method for crackling corn sausage, specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to the meat grinder system of twisting; Conventionally adopt the 6mm orifice plate system of twisting; Generally, material temperature is no more than 10 ℃;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix; Can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
Before step (1) Minced Steak, also carried out selecting materials and pre-shaping step carrying out: Fresh Grade Breast and duck skin are selected, are selected the Fresh Grade Breast qualified through inspection and quarantine and duck skin, reject the loose Fresh Grade Breast of meat, after thawing, remove on Fresh Grade Breast and duck skin on foreign matter; Foreign matter comprises manadesma, hemostasis and broken bone etc.
The concrete grammar of described step (4) bowel lavage and ligation is: the fillings obtaining in step (3) is put into vacuum sausage filler and recorded, and winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
The hot worked concrete grammar of described step (5) is: the sausage obtaining in step (4) first carries out 60 ℃ of dry 22min, then 65 ℃ of sootiness 22min, and last 75 ℃ of boiling 42min, guarantee that sausage central temperature reaches 72 ℃.
In the preparation of step (3) meat stuffing supplementary material add stir order as follows:
First a carries out high-speed stirred 8min by Fresh Grade Breast and 1/3 salt, 2/3 flavoring, 1/3 frozen water;
B then pours remaining salt into and carries out high-speed stirred 4min;
Then c adds the duck skin of rubbing to carry out high-speed stirred 3min;
After d, add remaining flavoring and 1/3 frozen water to carry out high-speed stirred 2min;
E then adds soybean protein and 1/10 corn to carry out high-speed stirred 2min;
And then f adds starch and residue frozen water to carry out high-speed stirred 1min;
G finally adds remaining iblet and dry fruit particle stirring at low speed evenly.
The rotating speed of high-speed stirred is generally per minute 2000 and turns; The rotating speed of stirring at low speed is generally per minute 1000 and turns.
Embodiment five
A kind of crackling corn sausage, its fillings formula is 25 parts of Fresh Grade Breast, 12 parts of duck skins, 16 parts of starch, 5 parts of soybean protein isolates, 17 parts of corns, 3 parts of dry fruit particles, 9 parts of flavorings, 20 parts of frozen water mixed liquors, above meter by weight.Adopt casing to record, casing is generally Collagent casing for sausages.
The particle of the nuts and kernels dry fruit that described dry fruit particle is shortening after crushed machine processing, particle diameter is generally 3 millimeters.
Described nuts and kernels dry fruit is pinenut, cashew nut, melon seeds, peanut etc.
Described flavoring comprises 2.9 parts of salt, 2.4 parts of white granulated sugars, 0.57 part of spice, and surplus is food additives.
Described food additives comprise 0.45 part of curdlan, 1.2 parts of acetate starch, 0.45 part of sodium glutamate, 0.3 part of sodium phosphate trimer, 0.2 part of sodium pyrophosphate, 0.058 part, D-araboascorbic acid sodium, 0.01 part of Monascus color, lure red 0.0065 part, 0.0055 part of natrium nitrosum, 0.45 part of flavoring essence.
A production method for crackling corn sausage, specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to meat grinder and rub; Conventionally adopt the 7mm orifice plate system of twisting; Generally, material temperature is no more than 10 ℃;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix; Can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
Before step (1) Minced Steak, also carried out selecting materials and pre-shaping step carrying out: Fresh Grade Breast and duck skin are selected, are selected the Fresh Grade Breast qualified through inspection and quarantine and duck skin, reject the loose Fresh Grade Breast of meat, after thawing, remove on Fresh Grade Breast and duck skin on foreign matter; Foreign matter comprises manadesma, hemostasis and broken bone etc.
The concrete grammar of described step (4) bowel lavage and ligation is: the fillings obtaining in step (3) is put into vacuum sausage filler and recorded, and winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
The hot worked concrete grammar of described step (5) is: the sausage obtaining in step (4) first carries out 70 ℃ of dry 18min, then 75 ℃ of sootiness 18min, and last 85 ℃ of boiling 35min, guarantee that sausage central temperature reaches 72 ℃.
In the preparation of step (3) meat stuffing supplementary material add stir order as follows:
First a carries out high-speed stirred 10min by Fresh Grade Breast and 1/3 salt, 2/3 flavoring, 1/3 frozen water;
B then pours remaining salt into and carries out high-speed stirred 5min;
Then c adds the duck skin of rubbing to carry out high-speed stirred 4min;
After d, add remaining flavoring and 1/3 frozen water to carry out high-speed stirred 3min;
E then adds soybean protein and 3/10 corn to carry out high-speed stirred 3min;
And then f adds starch and residue frozen water to carry out high-speed stirred 2min;
G finally adds remaining iblet and dry fruit particle stirring at low speed evenly.
The rotating speed of high-speed stirred is generally per minute 2100 and turns; The rotating speed of stirring at low speed is generally per minute 1200 and turns.
Embodiment six
A kind of crackling corn sausage, its fillings formula is 23 parts of Fresh Grade Breast, 8 parts of duck skins, 13 parts of starch, 8 parts of soybean protein isolates, 15 parts of corns, 2 parts of dry fruit particles, 17 parts of frozen water mixed liquors, above meter by weight.Adopt casing to record, casing is generally Collagent casing for sausages.
The particle of the nuts and kernels dry fruit that described dry fruit particle is shortening after crushed machine processing, particle diameter is generally 2.5 millimeters.
Described nuts and kernels dry fruit is pinenut, cashew nut, melon seeds, peanut etc.
Described fillings formula also comprises flavoring, and described flavoring comprises 2.3 parts of salt, 2.0 parts of white granulated sugars, 0.6 part of spice, and surplus is food additives.
Described food additives comprise 0.4 part of curdlan, 1 part of acetate starch, 0.25 part of sodium glutamate, 0.25 part of sodium phosphate trimer, 0.17 part of sodium pyrophosphate, 0.04 part, D-araboascorbic acid sodium, 0.005 part of Monascus color, lure red 0.005 part, 0.004 part of natrium nitrosum, 0.3 part of flavoring essence.
A production method for crackling corn sausage, specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to the meat grinder system of twisting; Conventionally adopt the 4mm orifice plate system of twisting; Generally, material temperature is no more than 10 ℃;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix; Can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
Before step (1) Minced Steak, also carried out selecting materials and pre-shaping step carrying out: Fresh Grade Breast and duck skin are selected, are selected the Fresh Grade Breast qualified through inspection and quarantine and duck skin, reject the loose Fresh Grade Breast of meat, after thawing, remove on Fresh Grade Breast and duck skin on foreign matter; Foreign matter comprises manadesma, hemostasis and broken bone etc.
The concrete grammar of described step (4) bowel lavage and ligation is: the fillings obtaining in step (3) is put into vacuum sausage filler and recorded, and winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
The hot worked concrete grammar of described step (5) is: the sausage obtaining in step (4) first carries out 65 ℃ of dry 20min, then 70 ℃ of sootiness 20min, and last 80 ℃ of boiling 40min, guarantee that sausage central temperature reaches 72 ℃.
In the preparation of step (3) meat stuffing supplementary material add stir order as follows:
First a carries out high-speed stirred 6min by Fresh Grade Breast and 1/3 salt, 2/3 flavoring, 1/3 frozen water;
B then pours remaining salt into and carries out high-speed stirred 3min;
Then c adds the duck skin of rubbing to carry out high-speed stirred 2min;
After d, add remaining flavoring and 1/3 frozen water to carry out high-speed stirred 1.5min;
E then adds soybean protein and 2/10 corn to carry out high-speed stirred 1.5min;
And then f adds starch and residue frozen water to carry out high-speed stirred 0.5min;
G finally adds remaining iblet and dry fruit particle stirring at low speed evenly.
The rotating speed of high-speed stirred is generally per minute 2200 and turns; The rotating speed of stirring at low speed is generally per minute 1200 and turns.
Embodiment seven
A kind of crackling corn sausage, its fillings formula is 21 parts of Fresh Grade Breast, 10 parts of duck skins, 15 parts of starch, 6 parts of soybean protein isolates, 14 parts of corns, 1 part of dry fruit particle, 18 parts of frozen water mixed liquors, above meter by weight.Adopt casing to record, casing is generally Collagent casing for sausages.
The particle of the nuts and kernels dry fruit that described dry fruit particle is shortening after crushed machine processing, particle diameter is generally 2-3 millimeter.
Described nuts and kernels dry fruit is pinenut, cashew nut, melon seeds, peanut etc.
Described fillings formula also comprises flavoring, and described flavoring comprises 2.7 parts of salt, 2.3 parts of white granulated sugars, 0.5 part of spice, and surplus is food additives.
Described food additives comprise 0.37 part of curdlan, 0.9 part of acetate starch, 0.3 part of sodium glutamate, 0.22 part of sodium phosphate trimer, 0.18 part of sodium pyrophosphate, 0.06 part, D-araboascorbic acid sodium, 0.01 part of Monascus color, lure red 0.0035 part, 0.005 part of natrium nitrosum, 0.35 part of flavoring essence.
A production method for crackling corn sausage, specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to the meat grinder system of twisting; Conventionally adopt the 5mm orifice plate system of twisting; Generally, material temperature is no more than 10 ℃;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix; Can suitably add a small amount of ice bits, keep meat to keep low-temperature condition, temperature to be no more than 10 ℃ cutting in the process of mixing.
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
Before step (1) Minced Steak, also carried out selecting materials and pre-shaping step carrying out: Fresh Grade Breast and duck skin are selected, are selected the Fresh Grade Breast qualified through inspection and quarantine and duck skin, reject the loose Fresh Grade Breast of meat, after thawing, remove on Fresh Grade Breast and duck skin on foreign matter; Foreign matter comprises manadesma, hemostasis and broken bone etc.
The concrete grammar of described step (4) bowel lavage and ligation is: the fillings obtaining in step (3) is put into vacuum sausage filler and recorded, and winding device quantitative filling, guarantees that every joint sausage amount of pouring into is 50 ± 2g automatically, records hindgut body and wants degree of tightness moderate.
The hot worked concrete grammar of described step (5) is: the sausage obtaining in step (4) first carries out 68 ℃ of dry 20.5min, then 72 ℃ of sootiness 19min, and last 79 ℃ of boiling 38min, guarantee that sausage central temperature reaches 72 ℃.
In the preparation of step (3) meat stuffing supplementary material add stir order as follows:
First a carries out high-speed stirred 7min by Fresh Grade Breast and 1/3 salt, 2/3 flavoring, 1/3 frozen water;
B then pours remaining salt into and carries out high-speed stirred 3.5min;
Then c adds the duck skin of rubbing to carry out high-speed stirred 3min;
After d, add remaining flavoring and 1/3 frozen water to carry out high-speed stirred 2min;
E then adds 10%-15% corn and soybean protein to carry out high-speed stirred 2min;
And then f adds starch and residue frozen water to carry out high-speed stirred 1min;
G finally adds remaining iblet and dry fruit particle stirring at low speed evenly.
The rotating speed of high-speed stirred is generally per minute 2200 and turns above; The rotating speed of stirring at low speed is generally per minute 900 and turns following.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (10)
1. a crackling corn sausage, it is characterized in that: its fillings formula is Fresh Grade Breast 20-25 part, duck skin 6-12 part, starch 10-16 part, soybean protein isolate 5-10 part, corn 12-17 part, dry fruit particle 1.5-3 part, flavoring 7-9 part, frozen water mixed liquor 15-20 part above meter by weight.
2. crackling corn sausage according to claim 1, is characterized in that: the particle of the nuts and kernels dry fruit that described dry fruit particle is shortening after crushed machine processing, particle diameter is generally 2-3 millimeter.
3. crackling corn sausage according to claim 2, is characterized in that: described nuts and kernels dry fruit is pinenut, cashew nut, melon seeds, peanut.
4. according to the crackling corn sausage described in claim 1-3 any one, it is characterized in that: described flavoring comprises salt 2.3-2.9 part, white granulated sugar 2.0-2.4 part, spice 0.3-0.6 part, and surplus is food additives.
5. crackling corn sausage according to claim 4, is characterized in that: described food additives comprise curdlan 0.35-0.45 part, acetate starch 0.8-1.2 part, sodium glutamate 0.15-0.45 part, sodium phosphate trimer 0.2-0.3 part, sodium pyrophosphate 0.1-0.2 part, D-araboascorbic acid sodium 0.04-0.06 part, Monascus color 0.005-0.01 part, lure red 0.0035-0.0065 part, natrium nitrosum 0.0035-0.0055 part, flavoring essence 0.25-0.45 part.
6. a production method for the crackling corn sausage described in claim 1-5 any one, is characterized in that: described production method specifically comprises the following steps:
(1) Minced Steak: Fresh Grade Breast and duck skin are put into respectively to the meat grinder system of twisting;
(2) cut and mix: the Fresh Grade Breast obtaining in step (1) is put into cutmixer and cut and mix;
(3) preparation of meat stuffing: the Fresh Grade Breast obtaining in step (2) and other batchings are put into homogenizer according to formula rate and stirred;
(4) bowel lavage and ligation: the fillings obtaining in step (3) is recorded ligation;
(5) hot-working: the sausage obtaining in step (4) carries out heat processing and forming.
7. the production method of crackling corn sausage according to claim 6, it is characterized in that: before step (1) Minced Steak, also carried out selecting materials and pre-shaping step carrying out: Fresh Grade Breast and duck skin are selected, reject meat loose Fresh Grade Breast, and remove on Fresh Grade Breast and duck skin on foreign matter.
8. the production method of crackling corn sausage according to claim 6, it is characterized in that: the concrete grammar of described step (4) bowel lavage and ligation is: the fillings obtaining in step (3) is put into vacuum sausage filler and recorded, automatically winding device quantitative filling, guarantee that every joint sausage amount of pouring into is 50 ± 2g, record hindgut body and want degree of tightness moderate.
9. the production method of crackling corn sausage according to claim 6, it is characterized in that: the hot worked concrete grammar of described step (5) is: the sausage obtaining in step (4) first carries out 60-70 ℃ of dry 18-22min, then 65-75 ℃ of sootiness 18-22min, last 75-85 ℃ of boiling 35-42min, guarantees that sausage central temperature reaches 72 ℃.
10. according to the production method of the crackling corn sausage described in claim 6-9 any one, it is characterized in that: in the preparation of step (3) meat stuffing supplementary material add stir order as follows:
First a carries out high-speed stirred 6-10min by Fresh Grade Breast and 1/3 salt, 2/3 flavoring, 1/3 frozen water;
B then pours remaining salt into and carries out high-speed stirred 3-5min;
Then c adds the duck skin of rubbing to carry out high-speed stirred 2-4min;
After d, add remaining flavoring and 1/3 frozen water to carry out high-speed stirred 1.5-3min;
E then adds soybean protein and 1/10-3/10 corn to carry out high-speed stirred 1.5-3min;
And then f adds starch and residue frozen water to carry out high-speed stirred 0.5-2min;
G finally adds remaining iblet and dry fruit particle stirring at low speed evenly.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872711A (en) * | 2015-05-19 | 2015-09-02 | 安徽皓皓食品有限公司 | Instant spicy chicken and preparation method thereof |
| CN107594373A (en) * | 2016-07-12 | 2018-01-19 | 王向东 | A kind of vegetable ham sausage |
| CN109349538A (en) * | 2018-09-25 | 2019-02-19 | 福建省亚明食品有限公司 | A kind of meat stuffing formula, automatic processing device and its processing method of crisp and fragrant intestines |
| CN111109547A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making crisp preserved fish sausage |
| CN113951458A (en) * | 2020-07-21 | 2022-01-21 | 苏州口水娃食品有限公司 | Corn hot dog sausage food and preparation method thereof |
| CN115769874A (en) * | 2021-09-06 | 2023-03-10 | 潘华 | Preparation process and application of chicken pulp |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
-
2014
- 2014-01-28 CN CN201410041829.6A patent/CN103719908A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872711A (en) * | 2015-05-19 | 2015-09-02 | 安徽皓皓食品有限公司 | Instant spicy chicken and preparation method thereof |
| CN107594373A (en) * | 2016-07-12 | 2018-01-19 | 王向东 | A kind of vegetable ham sausage |
| CN109349538A (en) * | 2018-09-25 | 2019-02-19 | 福建省亚明食品有限公司 | A kind of meat stuffing formula, automatic processing device and its processing method of crisp and fragrant intestines |
| CN109349538B (en) * | 2018-09-25 | 2022-05-27 | 福建省亚明食品有限公司 | Formula, automatic processing equipment and processing method of meat stuffing of crispy sausage |
| CN111109547A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making crisp preserved fish sausage |
| CN113951458A (en) * | 2020-07-21 | 2022-01-21 | 苏州口水娃食品有限公司 | Corn hot dog sausage food and preparation method thereof |
| CN115769874A (en) * | 2021-09-06 | 2023-03-10 | 潘华 | Preparation process and application of chicken pulp |
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Application publication date: 20140416 |