CN103734770B - Breakfast sausage with basil flavor and preparation method thereof - Google Patents
Breakfast sausage with basil flavor and preparation method thereof Download PDFInfo
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- CN103734770B CN103734770B CN201310678243.6A CN201310678243A CN103734770B CN 103734770 B CN103734770 B CN 103734770B CN 201310678243 A CN201310678243 A CN 201310678243A CN 103734770 B CN103734770 B CN 103734770B
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- 235000010676 Ocimum basilicum Nutrition 0.000 title claims abstract description 43
- 235000013580 sausages Nutrition 0.000 title claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 235000019634 flavors Nutrition 0.000 title claims abstract description 32
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 27
- 240000007926 Ocimum gratissimum Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 17
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000006365 Vitis vinifera Species 0.000 claims abstract 3
- 241001529734 Ocimum Species 0.000 claims description 23
- 235000013372 meat Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000007493 shaping process Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
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- 230000009467 reduction Effects 0.000 claims description 2
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- 210000000936 intestine Anatomy 0.000 abstract description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- 229930003779 Vitamin B12 Natural products 0.000 abstract description 2
- 229930003316 Vitamin D Natural products 0.000 abstract description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract description 2
- 229930003448 Vitamin K Natural products 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 235000019163 vitamin B12 Nutrition 0.000 abstract description 2
- 239000011715 vitamin B12 Substances 0.000 abstract description 2
- 235000019158 vitamin B6 Nutrition 0.000 abstract description 2
- 239000011726 vitamin B6 Substances 0.000 abstract description 2
- 235000019166 vitamin D Nutrition 0.000 abstract description 2
- 239000011710 vitamin D Substances 0.000 abstract description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract description 2
- 235000019168 vitamin K Nutrition 0.000 abstract description 2
- 239000011712 vitamin K Substances 0.000 abstract description 2
- 150000003721 vitamin K derivatives Chemical class 0.000 abstract description 2
- 229940045997 vitamin a Drugs 0.000 abstract description 2
- 229940011671 vitamin b6 Drugs 0.000 abstract description 2
- 229940046008 vitamin d Drugs 0.000 abstract description 2
- 229940046010 vitamin k Drugs 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 14
- 239000002390 adhesive tape Substances 0.000 description 9
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 238000010025 steaming Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005338 heat storage Methods 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004500 asepsis Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 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
- A23L13/40—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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of breakfast sausage with basil flavor and preparation method thereof.Described breakfast sausage with basil flavor is made up of following raw material: 68 ~ 71 parts, chicken, 19 ~ 21 parts, water, starch 4 ~ 6 parts, salt 1.2 ~ 1.4 parts, phosphate 0.04 ~ 0.06 part, sugar 1.3 ~ 1.6 parts, monosodium glutamate 0.3 ~ 0.5 part, 0.85 ~ 0.88 part, Western-style sweet basil powder, Western-style grape wine 0.85 ~ 0.88 part.This product had both had that Western Sausage spices is strong, the feature of delicate mouthfeel, met again the taste that Chinese are light; Intestines class overall structure is full, voluptuousness is pure, mouthfeel is tender crisp, high protein, low fat, is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K etc., also be the main source of the trace elements such as phosphorus, iron, copper, zinc, be easy to human consumption and absorb.
Description
Technical field
The present invention relates to a kind of sausage and preparation method thereof, particularly relate to a kind of breakfast sausage with basil flavor and preparation method thereof.
Background technology
Sausage utilizes auxiliary material meat to record through vacuum, the operation such as shortening, asepsis vacuum packing of fire-cureing processes, and its main component is auxiliary material meat, starch, essence etc.Increasing along with Chinese Economy Development and international exchange, improving constantly of people's living standard, Western-style flavor sausage is more and more subject to the welcome of consumer in China.But in China, Western-style local flavor breakfast sausage kind is few, and taste is single, the requirement of people to sausage mouthfeel and nutrition aspect can not be met.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, delicate mouthfeel and be rich in breakfast sausage with basil flavor of the various vitamins that needed by human body is wanted and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: breakfast sausage with basil flavor, is made up of following raw material: 68 ~ 71 parts, chicken, 19 ~ 21 parts, water, starch 4 ~ 6 parts, salt 1.2 ~ 1.4 parts, phosphate 0.04 ~ 0.06 part, sugar 1.3 ~ 1.6 parts, monosodium glutamate 0.3 ~ 0.5 part, 0.85 ~ 0.88 part, sweet basil powder, grape wine 0.85 ~ 0.88 part.For adjusting the local flavor of breakfast sausage with basil flavor, sweet basil powder can adopt the sweet basil powder of Western-style taste, and grape wine can adopt the grape wine of Western-style taste.
As preferred technical scheme, be made up of following raw material: 70 parts, chicken, 20 parts, water, starch 5 parts, salt 1.3 parts, phosphate 0.05 part, sugar 1.5 parts, monosodium glutamate 0.4 part, 0.875 part, sweet basil powder, grape wine 0.875 part.
The preparation method of breakfast sausage with basil flavor, comprises the following steps:
(1) batching is cut and is mixed: take each raw material by formulation weight ratio, substep carries out cutting mixing, wherein chicken can adopt Fresh Grade Breast, pork skin is separated, the first step: meat is cut by 1700 ~ 1900 revs/min and mixes to slightly viscosity, then add phosphate 1700 ~ 1900 revs/min to cut and mix out viscosity, then add salt and continue to cut and mix to fine and smooth thickness; Second step: add skin and promote and cut the speed of mixing and be 3400 ~ 3800 revs/min and carry out cutting mixing, after evenly merging, reduction of speed is cut and is mixed again, and add sugar, monosodium glutamate, sweet basil powder, grape wine mixes to evenly; 3rd step: add starch and water and cut and mix to meat stuffing surface is fine and smooth, thickness is glossy; For adjusting the local flavor of breakfast sausage with basil flavor, sweet basil powder can adopt the sweet basil powder of Western-style taste, and grape wine can adopt the grape wine of Western-style taste;
(2) vacuum tumbling: meat stuffing is put into the tumbling of vacuum tumbler;
(3) more successively through freshen filling filling, steam shaping, precooling, quick-frozen, weighing, packaging process, put in storage stored refrigerated.
As preferred technical scheme, described vacuum tumbling operation, tumbling time is 15 ~ 25 minutes, and vacuum is 0.06 ~ 0.08Mpa.
As preferred technical scheme, described in freshen the filling operation of filling, adopt automatic vacuum bottle placer filling, even 20 grams/of fillings size, 5-5.5cm/ grain.For adjusting the local flavor of breakfast sausage with basil flavor, the import albumen sausage casing of 18mm time filling, can be adopted to record.
As preferred technical scheme, described in steam molding procedure and divide two sections to carry out, first paragraph steam box temperature is 54 ~ 56 DEG C, shaping time 8 ~ 10 minutes, and second segment steam box temperature is 78 ~ 80 DEG C, digestion time 8 ~ 10 minutes.
As preferred technical scheme, in described pre-cooling working procedure, product is quickly cooled to central temperature below 25 DEG C and individual layer loading is singly frozen in box.
As preferred technical scheme, in described quick-frozen operation, product quick-frozen to central temperature below-18 DEG C.
Owing to have employed technique scheme, breakfast sausage with basil flavor, is made up of following raw material: 68 ~ 71 parts, chicken, 19 ~ 21 parts, water, starch 4 ~ 6 parts, salt 1.2 ~ 1.4 parts, phosphate 0.04 ~ 0.06 part, sugar 1.3 ~ 1.6 parts, monosodium glutamate 0.3 ~ 0.5 part, 0.85 ~ 0.88 part, sweet basil powder, grape wine 0.85 ~ 0.88 part; Described breakfast sausage with basil flavor had both had that Western Sausage spices is strong, the feature of delicate mouthfeel, met again the taste that Chinese are light; Intestines class overall structure is full, voluptuousness is pure, mouthfeel is tender crisp, high protein, low fat, is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K etc., also be the main source of the trace elements such as phosphorus, iron, copper, zinc, be easy to human consumption and absorb.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1:
Breakfast sausage with basil flavor, is made up of following raw material: 68 parts, chicken, 21 parts, water, starch 6 parts, salt 1.4 parts, phosphate 0.06 part, sugar 1.3 parts, monosodium glutamate 0.5 part, 0.88 part, sweet basil powder, grape wine 0.86 part.
The preparation method of above-mentioned breakfast sausage with basil flavor, comprises the following steps:
(1) batching is cut and is mixed:
Wherein chicken can adopt Fresh Grade Breast, is separated by pork skin, by above-mentioned weight portion, meat is thawed to central temperature at ± 2 DEG C, start cutmixer, first meat 1700-1900 rev/min is cut out to slightly viscosity, then add phosphate 1700-1900 rev/min to cut and go out a viscosity in, add salt again, one minute is cut with 1700-1900 rev/min, when cutting to fine and smooth thickness, add skin to promote to cut and mix speed 3400-3800 rev/min and cut one minute to evenly merging, underspeed as 1700-1900 rev/min adds sugar, monosodium glutamate, sweet basil powder, grape wine, starch is added again after mixing, water, keep this speed to cut and mix half a minute to surface exquisiteness, toughness, glossyly filling can be gone out.
(2) vacuum tumbling:
The fillings of accomplishing fluently is put into vacuum tumbler, is evacuated to 0.08MPa, continuous tumbling discharging in 20 minutes, puts into filling car, puts into 0-4 DEG C of constant heat storage and leaves standstill 3 hours.
(3) filling is freshened filling:
Adopt automatic vacuum bottle placer filling, fillings adds automatic vacuum bottle placer, even 20 grams/of size, 5-5.5cm/ grain.
(4) steam shaping:
Filling good intestines are placed in steam box, set two sections of steaming temperature steaming times.First paragraph steam box temperature is set to 54 ~ 56 DEG C, shaping time 8 ~ 10 minutes, and second segment steam box temperature is 78 ~ 80 DEG C, and digestion time is 8 ~ 10 minutes.For ensureing to boil and the effect reaching sterilization will make product center temperature reach 70 ~ 80 DEG C, and maintain more than 1 minute.
(5) precooling:
Product steam shaping after enter pre-cooling pond fast precooling immediately, be cooled to product center temperature less than 25 DEG C; Kink place tear fracture after cooling, ensure that intestines are intact, can not tear, load afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not extrude, and prevents from freezing thoroughly and packaging difficulty.
(6) product quick-frozen:
Product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, the central temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(7) weigh, pack warehouse-in:
According to client's needs, pack product, packaged product is cased after the detection of metal detector, correctly identifies outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Product is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
embodiment 2:
Breakfast sausage with basil flavor, is made up of following raw material: 70 parts, chicken, 20 parts, water, starch 5 parts, salt 1.3 parts, phosphate 0.05 part, sugar 1.5 parts, monosodium glutamate 0.4 part, 0.875 part, sweet basil powder, grape wine 0.875 part.
The preparation method of above-mentioned breakfast sausage with basil flavor, comprises the following steps:
(1) batching is cut and is mixed:
Wherein chicken can adopt Fresh Grade Breast, is separated by pork skin, by above-mentioned weight portion, meat is thawed to central temperature at ± 2 DEG C, start cutmixer, first meat 1700-1900 rev/min is cut out to slightly viscosity, then add phosphate 1700-1900 rev/min to cut and go out a viscosity in, add salt again, one minute is cut with 1700-1900 rev/min, when cutting to fine and smooth thickness, add skin to promote to cut and mix speed 3400-3800 rev/min and cut one minute to evenly merging, underspeed as 1700-1900 rev/min adds sugar, monosodium glutamate, sweet basil powder, grape wine, starch is added again after mixing, water, keep this speed to cut and mix half a minute to surface exquisiteness, toughness, glossyly filling can be gone out.
(2) vacuum tumbling:
The fillings of accomplishing fluently is put into vacuum tumbler, is evacuated to 0.08MPa, continuous tumbling discharging in 20 minutes, puts into filling car, puts into 0-4 DEG C of constant heat storage and leaves standstill 3 hours.
(3) filling is freshened filling:
Adopt automatic vacuum bottle placer filling, fillings adds automatic vacuum bottle placer, even 20 grams/of size, 5-5.5cm/ grain.
(4) steam shaping:
Filling good intestines are placed in steam box, set two sections of steaming temperature steaming times.First paragraph steam box temperature is set to 54 ~ 56 DEG C, shaping time 8 ~ 10 minutes, and second segment steam box temperature is 78 ~ 80 DEG C, and digestion time is 8 ~ 10 minutes.For ensureing to boil and the effect reaching sterilization will make product center temperature reach 70 ~ 80 DEG C, and maintain more than 1 minute.
(5) precooling:
Product steam shaping after enter pre-cooling pond fast precooling immediately, be cooled to product center temperature less than 25 DEG C; Kink place tear fracture after cooling, ensure that intestines are intact, can not tear, load afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not extrude, and prevents from freezing thoroughly and packaging difficulty.
(6) product quick-frozen:
Product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, the central temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(7) weigh, pack warehouse-in:
According to client's needs, pack product, packaged product is cased after the detection of metal detector, correctly identifies outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Product is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
embodiment 3:
Breakfast sausage with basil flavor, is made up of following raw material: 71 parts, chicken, 19 parts, water, starch 5 parts, salt 1.4 parts, phosphate 0.06 part, sugar 1.3 parts, monosodium glutamate 0.5 part, 0.86 part, sweet basil powder, grape wine 0.88 part.
The preparation method of above-mentioned breakfast sausage with basil flavor, comprises the following steps:
(1) batching is cut and is mixed:
Wherein chicken can adopt Fresh Grade Breast, is separated by pork skin, by above-mentioned weight portion, meat is thawed to central temperature at ± 2 DEG C, start cutmixer, first meat 1700-1900 rev/min is cut out to slightly viscosity, then add phosphate 1700-1900 rev/min to cut and go out a viscosity in, add salt again, one minute is cut with 1700-1900 rev/min, when cutting to fine and smooth thickness, add skin to promote to cut and mix speed 3400-3800 rev/min and cut one minute to evenly merging, underspeed as 1700-1900 rev/min adds sugar, monosodium glutamate, sweet basil powder, grape wine, starch is added again after mixing, water, keep this speed to cut and mix half a minute to surface exquisiteness, toughness, glossyly filling can be gone out.
(2) vacuum tumbling:
The fillings of accomplishing fluently is put into vacuum tumbler, is evacuated to 0.08MPa, continuous tumbling discharging in 20 minutes, puts into filling car, puts into 0-4 DEG C of constant heat storage and leaves standstill 3 hours.
(3) filling is freshened filling:
Adopt automatic vacuum bottle placer filling, fillings adds automatic vacuum bottle placer, even 20 grams/of size, 5-5.5cm/ grain.
(4) steam shaping:
Filling good intestines are placed in steam box, set two sections of steaming temperature steaming times.First paragraph steam box temperature is set to 54 ~ 56 DEG C, shaping time 8 ~ 10 minutes, and second segment steam box temperature is 78 ~ 80 DEG C, and digestion time is 8 ~ 10 minutes.For ensureing to boil and the effect reaching sterilization will make product center temperature reach 70 ~ 80 DEG C, and maintain more than 1 minute.
(5) precooling:
Product steam shaping after enter pre-cooling pond fast precooling immediately, be cooled to product center temperature less than 25 DEG C; Kink place tear fracture after cooling, ensure that intestines are intact, can not tear, load afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not extrude, and prevents from freezing thoroughly and packaging difficulty.
(6) product quick-frozen:
Product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, the central temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(7) weigh, pack warehouse-in:
According to client's needs, pack product, packaged product is cased after the detection of metal detector, correctly identifies outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Product is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
The cutmixer used in the inventive method, vacuum tumbler, fully automatic vacuum sausage filler are the conventional machinery of food industry, do not repeat them here.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (6)
1. the preparation method of breakfast sausage with basil flavor, described breakfast sausage with basil flavor, be made up of following raw material: 68 ~ 71 parts, chicken, 19 ~ 21 parts, water, starch 4 ~ 6 parts, salt 1.2 ~ 1.4 parts, phosphate 0.04 ~ 0.06 part, sugar 1.3 ~ 1.6 parts, monosodium glutamate 0.3 ~ 0.5 part, 0.85 ~ 0.88 part, sweet basil powder, grape wine 0.85 ~ 0.88 part, it is characterized in that, preparation method comprises the following steps:
(1) batching is cut and is mixed: take each raw material by formulation weight ratio, substep carries out cutting mixing, wherein chicken adopts Fresh Grade Breast, pork skin is separated, the first step: meat is cut by 1700 ~ 1900 revs/min and mixes to slightly viscosity, then add phosphate 1700 ~ 1900 revs/min to cut and mix out viscosity, then add salt and continue to cut and mix to fine and smooth thickness; Second step: add skin and promote and cut the speed of mixing and be 3400 ~ 3800 revs/min and carry out cutting mixing, after evenly merging, reduction of speed is cut and is mixed again, and add sugar, monosodium glutamate, sweet basil powder, grape wine mixes to evenly; 3rd step: add starch and water and cut and mix to meat stuffing surface is fine and smooth, thickness is glossy;
(2) vacuum tumbling: meat stuffing is put into the tumbling of vacuum tumbler;
(3) more successively through freshen filling filling, steam shaping, precooling, quick-frozen, weighing, packaging process, put in storage stored refrigerated.
2. the preparation method of breakfast sausage with basil flavor as claimed in claim 1, it is characterized in that: described vacuum tumbling operation, tumbling time is 15 ~ 25 minutes, and vacuum is 0.06 ~ 0.08Mpa.
3. the preparation method of breakfast sausage with basil flavor as claimed in claim 1, is characterized in that: described in freshen the filling operation of filling, adopt automatic vacuum bottle placer filling, even 20 grams/of fillings size, 5-5.5cm/ grain.
4. the preparation method of breakfast sausage with basil flavor as claimed in claim 1, it is characterized in that: described in steam molding procedure and divide two sections to carry out, first paragraph steam box temperature is 54 ~ 56 DEG C, shaping time 8 ~ 10 minutes, second segment steam box temperature is 78 ~ 80 DEG C, digestion time 8 ~ 10 minutes.
5. the preparation method of breakfast sausage with basil flavor as claimed in claim 1, is characterized in that: in described pre-cooling working procedure, and product is quickly cooled to central temperature below 25 DEG C and individual layer loading is singly frozen in box.
6. the preparation method of the breakfast sausage with basil flavor as described in claim 1,2,3,4 or 5, is characterized in that: in described quick-frozen operation, product quick-frozen to central temperature below-18 DEG C.
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| CN201310678243.6A CN103734770B (en) | 2013-12-14 | 2013-12-14 | Breakfast sausage with basil flavor and preparation method thereof |
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| CN201310678243.6A CN103734770B (en) | 2013-12-14 | 2013-12-14 | Breakfast sausage with basil flavor and preparation method thereof |
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| CN103734770B true CN103734770B (en) | 2016-01-27 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104172251A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Basil-flavored oatmeal sausage and preparation method thereof |
| CN107751828A (en) * | 2017-10-24 | 2018-03-06 | 长春老韩头清真食品有限公司 | A kind of cheese's flavor candy sausage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697078A (en) * | 2012-05-18 | 2012-10-03 | 安徽宝迪肉类食品有限公司 | Chicken sausage for breakfast and method for making same |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
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2013
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697078A (en) * | 2012-05-18 | 2012-10-03 | 安徽宝迪肉类食品有限公司 | Chicken sausage for breakfast and method for making same |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 手工香草鸡肉肠;无;《包头晚报》;20110517;无 * |
| 红酒做香肠 网友直呼高大上;无;《重庆商报》;20131212;无 * |
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