CN103750353A - Chestnut sausage and processing method thereof - Google Patents
Chestnut sausage and processing method thereof Download PDFInfo
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- CN103750353A CN103750353A CN201310678255.9A CN201310678255A CN103750353A CN 103750353 A CN103750353 A CN 103750353A CN 201310678255 A CN201310678255 A CN 201310678255A CN 103750353 A CN103750353 A CN 103750353A
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- 241001070941 Castanea Species 0.000 title claims abstract description 59
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 59
- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 28
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 12
- 239000010452 phosphate Substances 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 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 10
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- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 11
- 230000008859 change Effects 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
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- 238000010257 thawing Methods 0.000 claims description 3
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- 239000000463 material Substances 0.000 abstract description 3
- -1 compound phosphate Chemical class 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 8
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- 102000004169 proteins and genes Human genes 0.000 description 8
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- 210000003734 kidney Anatomy 0.000 description 6
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- 235000018244 Castanea mollissima Nutrition 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
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- 229920002472 Starch Polymers 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
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- 235000012041 food component Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
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- 230000004048 modification Effects 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
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- 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)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a chestnut sausage and a processing method thereof. The raw materials comprise, by mass, 40-55% of freezing lean pork, 5-10% of modified potato starch, 5-12% of pig fat, 10-20% of ice water, 0.1-0.5% of a compound phosphate, 1-3% of salt, 0.1-1.0% of monosodium glutamate, 0.1-1.0% of glucose, 0.1-1.0% of pork essence, 0.1-0.5% of glutamine transaminase, 2-5% of chestnut powder, and 5-8% of chestnut granules. The processing method comprises: carrying out pre-treatment, chopping and stirring, sausaging, drying, cooling, packaging and quick-freezing on the raw materials to obtain the sausage. According to the present invention, various materials are reasonably and organically mixed to prepare the sausage meeting the public taste, the sausage structure can be improved, and the nutritional value can be increased.
Description
Technical field
The present invention relates to a kind of chestnut sausage, relate in particular to a kind of processing method of chestnut sausage.
Background technology
Along with the quickening of people's rhythm of life, sausage, due to its advantage such as easy to carry, easy to use, has become one of requisite food of consumers in general's daily life.The processing of sausage at present adopts traditional handicraft more, and its yield rate is lower, and structure is not tight, thereby causes sausage goods short texture, affects mouthfeel, and nutritive value is not high.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind ofly can improve sausage structure, the chestnut sausage that has additional nutrients and be worth.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of chestnut sausage, comprises following raw material according to mass percent:
Lean pork 40～55%, sex change farina 5～10%, pig show condition 5～12%, frozen water 10～20%, composite phosphate 0.1～0.5%, salt 1～3%, monosodium glutamate 0.1～1.0%, glucose 0.1～1.0%, pork essence 0.1～1.0%, glutamine transaminage 0.1～0.5%, chest nut powder 2～5%, chestnut grain 5～8%.
Technical problem to be solved by this invention is to provide a kind of processing method of above-mentioned chestnut sausage.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of two sections of steaming and boiling processing methods of chestnut sausage, comprise following procedure of processing:
First step pretreatment of raw material: choose following raw material according to mass percent, lean pork 40～55%, sex change farina 5～10%, pig show condition 5～12%, frozen water 10～20%, composite phosphate 0.1～0.5%, salt 1～3%, monosodium glutamate 0.1～1.0%, glucose 0.1～1.0%, pork essence 0.1～1.0%, glutamine transaminage 0.1～0.5%, chest nut powder 2～5%, chestnut grain 5～8%, lean pork thaws for freezing lean pork is placed in defrosting room;
Second step is cut and is mixed: by having thawed, lean pork is placed in cutmixer, add composite phosphate, cutmixer is arranged to 900～1100r/min and is cut and mix 1.5～3min, add again salt, cutmixer is arranged to 2900～3100r/min and is cut and mix 1～2min, then add monosodium glutamate, glucose, pork essence, cutmixer is arranged to 900～1100r/min and is cut and mix 1～3min and mix, add successively pig show condition, chestnut grain, glutamine transaminage, sex change farina, chest nut powder, frozen water, cutmixer is arranged to 900～1100r/min and is cut and mix 1～3min and be mixed into fillings, cutting and mixing process control temp is below 10 ℃,
The 3rd step bowel lavage: pack sausage filler into by cutting the fillings of mixing, carry out bowel lavage;
The 4th step boiling: directly pack boiling in steam box into by having filled with product, 45～60 ℃ of heating 20-30min of first paragraph case temperature; Second segment is controlled 70～80 ℃ of heating 5～10min of intestines body core temperature;
The 5th step is dry: 70～80 ℃ of dry 10～15min of case temperature;
The 6th step is cooling: ventilate cooling, require chilling room temperature≤12 ℃, product center temperature reaches below 10 ℃;
The 7th step packing: vacuum packaging, detects laggard luggage case through metal detector;
The 8th leg speed freezes: will package product and be placed in temperature-18 ℃ following quick freezing repository quick-frozen.
As preferred technical scheme, described chestnut grain, for the fresh chestnut after cleaning is boiled to medium, is cut into 0.5cm*0.5cm*0.5cm size particles.
As the improvement to technique scheme, in described first step feed pretreatment step, thaw point is 0～10 ℃, naturally thaws 4～6 hours.
As the further improvement to technique scheme, described second step is cut to mix after the water of glutamine transaminage described in step fully disperses and is added in cutmixer.
As the further improvement to technique scheme, in described the 3rd step bowel lavage step, the substance of each product is 23～27g.
Owing to having adopted technique scheme, glutamine transaminage claims again TGase, in can catalytic proteins polypeptide generation molecule and intermolecular generation covalent cross-linking, thereby improve the 26S Proteasome Structure and Function of protein, to the character of protein as: foaminess, emulsibility, emulsion stability, heat endurance, water-retaining property and gelling ability texts are remarkable, and then improve local flavor, mouthfeel, quality and the outward appearance etc. of food.Quality improver-the phosphate adding in also can the Substitute For Partial common meat products processing of glutamine transaminage.Chestnut have the good reputation of " king of dry fruit ", chestnut nutritious, contain a large amount of starch, contain in addition the multiple nutritional components such as rich in protein, fat, B family vitamin, the vitamin B1 of chestnut, B2 rich content, wherein the content of vitamin B2 is at least 4 times of rice, the contained vitamin C of fresh Chinese chestnut is than generally acknowledging containing the abundant tomato of vitamin C many, more than ten times of apple especially also, the contained mineral matter of chestnut is also very comprehensive, there are potassium, magnesium, iron, zinc, manganese etc., especially outstanding containing potassium, than being known as, to be rich in the apple of potassium also high 4 times.Chestnut is warm in nature, and taste is sweet flat; Enter spleen, stomach, kidney channel; The traditional Chinese medical science is thought the effects such as chestnut has kidney and spleen invigorating, physique enhancing and bone strengthening, the flat liver of beneficial stomach, so chestnut has the good name of " kidney is fruit "; The unrighted acid that chestnut is contained and multivitamin, have the effect of the diseases such as pair anti-hypertension, coronary heart disease, artery sclerosis.The present invention is organic reasonably to be mixed each material, makes the sausage that meets popular taste, can improve sausage structure, and the value that has additional nutrients.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, the following describes is illustrative in itself, rather than for limiting the protection domain of claim.
A chestnut sausage, comprises following raw material according to mass percent: lean pork 50%, sex change farina 7%, pig show condition 8%, frozen water 18%, composite phosphate 0.3%, salt 2%, monosodium glutamate 0.5%, glucose 1%, pork essence 0.95%, glutamine transaminage 0.25%, chest nut powder 5%, chestnut grain 7%.
Two sections of steaming and boiling processing methods of chestnut sausage, comprise following procedure of processing:
First step pretreatment of raw material: choose following raw material according to mass percent, lean pork 40～55%, sex change farina 5～10%, pig show condition 5～12%, frozen water 10～20%, composite phosphate 0.1～0.5%, salt 1～3%, monosodium glutamate 0.1～1.0%, glucose 0.1～1.0%, pork essence 0.1～1.0%, glutamine transaminage 0.1～0.5%, chest nut powder 2～5%, chestnut grain 5～8%, lean pork is selected the freezing lean pork that meets state health standards to be placed in defrosting room to thaw; Thaw point is 0～10 ℃, naturally thaws 4～6 hours.
Second step is cut and is mixed: by having thawed, lean pork is placed in cutmixer, add composite phosphate, cutmixer is arranged to 1000r/min and is cut and mix 2min, add again salt, cutmixer is arranged to 3000r/min and is cut and mix 1min, then add monosodium glutamate, glucose, pork essence, cutmixer is arranged to 1000r/min and is cut and mix 1min and mix, add successively pig show condition, chestnut grain, glutamine transaminage, sex change farina, chest nut powder, frozen water, cutmixer is arranged to 1000r/min and is cut and mix 1min and be mixed into fillings, and cutting and mixing process control temp is below 10 ℃.Described glutamine transaminage adds in cutmixer better again after fully disperseing by suitable quantity of water.Described chestnut grain, for the fresh chestnut after cleaning is boiled to medium, is cut into 0.5cm*0.5cm*0.5cm size particles.
The 3rd step bowel lavage: pack sausage filler into by cutting the fillings of mixing, carry out bowel lavage; During bowel lavage, the substance of each product is 25g.
The 4th step boiling: directly pack boiling in steam box into by having filled with product, 50 ℃ of heating 25min of first paragraph case temperature; Second segment is controlled 78 ℃ of heating 8min of intestines body core temperature;
The 5th step is dry: change the parameter of steam box, set 75 ℃ of dry 10min of case temperature;
The 6th step is cooling: cooling through ventilating, require chilling room temperature≤12 ℃, and product center temperature reaches below 10 ℃;
The 7th step packing: adopt vacuum packing machine packing, cross the laggard luggage case of metal detector;
The 8th leg speed freezes: will package product and be placed in temperature-18 ℃ following quick freezing repository quick-frozen.
Glutamine transaminage claims again TGase, in can catalytic proteins polypeptide generation molecule and intermolecular generation covalent cross-linking, thereby improve the 26S Proteasome Structure and Function of protein, to the character of protein as: foaminess, emulsibility, emulsion stability, heat endurance, water-retaining property and gelling ability texts are remarkable, and then improve local flavor, mouthfeel, quality and the outward appearance etc. of food.Quality improver-the phosphate adding in also can the Substitute For Partial common meat products processing of glutamine transaminage.Chestnut have the good reputation of " king of dry fruit ", chestnut nutritious, contain a large amount of starch, contain in addition the multiple nutritional components such as rich in protein, fat, B family vitamin, the vitamin B1 of chestnut, B2 rich content, wherein the content of vitamin B2 is at least 4 times of rice, the contained vitamin C of fresh Chinese chestnut is than generally acknowledging containing the abundant tomato of vitamin C many, more than ten times of apple especially also, the contained mineral matter of chestnut is also very comprehensive, there are potassium, magnesium, iron, zinc, manganese etc., especially outstanding containing potassium, than being known as, to be rich in the apple of potassium also high 4 times.Chestnut is warm in nature, and taste is sweet flat; Enter spleen, stomach, kidney channel; The traditional Chinese medical science is thought the effects such as chestnut has kidney and spleen invigorating, physique enhancing and bone strengthening, the flat liver of beneficial stomach, so chestnut has the good name of " kidney is fruit "; The unrighted acid that chestnut is contained and multivitamin, have the effect of the diseases such as pair anti-hypertension, coronary heart disease, artery sclerosis.The present embodiment is organic reasonably to be mixed each material, makes the sausage that meets popular taste, can improve sausage structure, and the value that has additional nutrients.
Described freezing lean pork also can directly adopt lean pork, and described glucose also can adopt sugar, does not affect invention final products, so also belong to protection scope of the present invention.
More than show and described basic 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; that in above-described embodiment and description, describes 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.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (6)
1. a chestnut sausage, it is characterized in that, according to mass percent, comprise following raw material: lean pork 40～55%, sex change farina 5～10%, pig show condition 5～12%, frozen water 10～20%, composite phosphate 0.1～0.5%, salt 1～3%, monosodium glutamate 0.1～1.0%, glucose 0.1～1.0%, pork essence 0.1～1.0%, glutamine transaminage 0.1～0.5%, chest nut powder 2～5%, chestnut grain 5～8%.
2. two of chestnut sausage sections of steaming and boiling processing methods, is characterized in that, comprise following procedure of processing:
First step pretreatment of raw material: choose following raw material according to mass percent, lean pork 40～55%, sex change farina 5～10%, pig show condition 5～12%, frozen water 10～20%, composite phosphate 0.1～0.5%, salt 1～3%, monosodium glutamate 0.1～1.0%, glucose 0.1～1.0%, pork essence 0.1～1.0%, glutamine transaminage 0.1～0.5%, chest nut powder 2～5%, chestnut grain 5～8%, lean pork thaws for freezing lean pork is placed in defrosting room;
Second step is cut and is mixed: by having thawed, lean pork is placed in cutmixer, add composite phosphate, cutmixer is arranged to 900～1100r/min and is cut and mix 1.5～3min, add again salt, cutmixer is arranged to 2900～3100r/min and is cut and mix 1～2min, then add monosodium glutamate, glucose, pork essence, cutmixer is arranged to 900～1100r/min and is cut and mix 1～3min and mix, add successively pig show condition, chestnut grain, glutamine transaminage, sex change farina, chest nut powder, frozen water, cutmixer is arranged to 900～1100r/min and is cut and mix 1～3min and be mixed into fillings, cutting and mixing process control temp is below 10 ℃,
The 3rd step bowel lavage: pack sausage filler into by cutting the fillings of mixing, carry out bowel lavage;
The 4th step boiling: directly pack boiling in steam box into by having filled with product, 45～60 ℃ of heating 20-30min of first paragraph case temperature; Second segment is controlled 70～80 ℃ of heating 5～10min of intestines body core temperature;
The 5th step is dry: 70～80 ℃ of dry 10～15min of case temperature;
The 6th step is cooling: ventilate cooling, require chilling room temperature≤12 ℃, product center temperature reaches below 10 ℃;
The 7th step packing: vacuum packaging, detects laggard luggage case through metal detector;
The 8th leg speed freezes: will package product and be placed in temperature-18 ℃ following quick freezing repository quick-frozen.
3. two of a kind of chestnut sausage as claimed in claim 2 sections of steaming and boiling processing methods, is characterized in that: described chestnut grain, for the fresh chestnut after cleaning is boiled to medium, is cut into 0.5cm*0.5cm*0.5cm size particles.
4. two of a kind of chestnut sausage as claimed in claim 3 sections of steaming and boiling processing methods, is characterized in that: in described first step feed pretreatment step, thaw point is 0～10 ℃, naturally thaws 4～6 hours.
5. two of a kind of chestnut sausage as claimed in claim 2 sections of steaming and boiling processing methods, is characterized in that: described second step is cut to mix after the water of glutamine transaminage described in step fully disperses and added in cutmixer.
6. two sections of steaming and boiling processing methods of a kind of chestnut sausage as described in claim as arbitrary in claim 2 to 5, is characterized in that: in described the 3rd step bowel lavage step, the substance of each product is 23～27g.
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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 |
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| CN104938642A (en) * | 2015-06-04 | 2015-09-30 | 河南省科瑞食品技术有限公司 | Method for preparing brittle vegetarian sausages by using isolated soy proteins |
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| CN108606280A (en) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | A kind of vegetable sausage and its manufacture craft |
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