CN103750382B - A kind of granular sausage being applicable to bubble face - Google Patents
A kind of granular sausage being applicable to bubble face Download PDFInfo
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- CN103750382B CN103750382B CN201310734141.1A CN201310734141A CN103750382B CN 103750382 B CN103750382 B CN 103750382B CN 201310734141 A CN201310734141 A CN 201310734141A CN 103750382 B CN103750382 B CN 103750382B
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 30
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 210000000481 breast Anatomy 0.000 claims abstract description 20
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 14
- 235000021120 animal protein Nutrition 0.000 claims abstract description 13
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001540 sodium lactate Substances 0.000 claims abstract description 12
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 12
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 12
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 11
- 108010053775 Nisin Proteins 0.000 claims abstract description 11
- 239000004309 nisin Substances 0.000 claims abstract description 11
- 235000010297 nisin Nutrition 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 10
- 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
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 229940099112 cornstarch Drugs 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 101710199886 Protein 0.5 Proteins 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- -1 carry out tumbling Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000015111 chews Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 206010009866 Cold sweat Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of granular sausage being applicable to bubble face, it is characterized in that: by mass, composition of raw materials comprises: frozen water 20 ~ 50 parts, soybean protein 1 ~ 5 part, animal protein 0.5 ~ 1 part, Fresh Grade Breast 30 ~ 60 parts, Monascus color 0.01 ~ 0.03 part, natrium nitrosum 0.002 ~ 0.005 part, potassium sorbate 0.05 ~ 0.1 part, nisin 0.01 ~ 0.03 part, 0.08 ~ 0.12 part, pork braised in brown sauce essence, sodium lactate 0.08 ~ 0.12 part, white pepper powder 0.1 ~ 0.3 part, carragheen 0.2 ~ 0.5 part, edible salt 1 ~ 3 part, white granulated sugar 1 ~ 3 part, monosodium glutamate 0.1 ~ 0.5 part, cornstarch 5 ~ 10 parts, 2 ~ 5 parts, skin mud.Be rich in and chew strength, there is good fragility and toughness, and nutritious, unique flavor, instant.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of granular sausage being applicable to bubble face.
Technical background
Granular sausage take livestock meat as primary raw material, pickling (or without pickling), rubbing or stirring tumbling and become meat gruel, and mix various auxiliary material, be then filled in artificial casing shaping, then through meat products that the operation such as boiling, cooling is made.Because of its delicate mouthfeel, delicious flavour, wide in variety, be easy to carry and preserve, the edible feature such as quick and enjoy the welcome of consumer.Due to improper or process parameter control not science of selecting materials in actual production, very easily cause the problems such as product analyses oil, short texture, ixoderm, swollen bag, local flavor is not good, section property is poor.
In more existing emulsion sausage products, because the stock and adjunct added is powdery or pureed, mouthfeel of tasting is clamminess, and does not have toughness, and elasticity is very poor.When bubble face, after the boiling water of a few minutes soaks, become very soft, in bubble face, mouthfeel is poor.For this problem, occur that some have the sausage goods of toughness.As name is called the document (" meat industry " of the development of sausage " the fragrant peppery local flavor QQ feel well ", 4th phase in 2011), disclose a kind of fragrant peppery local flavor QQ to feel well sausage, formula material is: peeling chicken leg meat 55 kg, cock skin 15 kg, show condition 30 kg, Monascus color 0.04 kg, salt 3.2 kg, sodium lactate 4 kg, white sugar 2 kg, broken 1.2 kg of capsicum, monosodium glutamate 0.6 kg, capsicum oil 0.3 kg, sodium phosphate trimer 0.5 kg, pork powdered flavor 0.6kg, carragheen 1.2 kg, yeastex 0.6 kg, natrium nitrosum 0.007 kg, frozen water 60 kg, soybean protein isolate 3 kg, modified corn starch 16 kg, pork braised in brown sauce essence 0.3 kg, sodium iso-vc 0.05 kg.The sausage close structure of this patent, fresh and tender good to eat, equally crisp and flexible, compared with accompanying with bubble face of the present invention perfume, the present invention adopts and stirs tumbling technique, structurally more tight, more tasty and more refreshing in mouthfeel, has certain granular sensation simultaneously.
Summary of the invention
The present invention is directed to above-mentioned technical problem, provide a kind of granular sausage being applicable to bubble face, adopt chicken as primary raw material, add skin mud and some edible colloids, be aided with the fillers such as albumen, sausage goods is rich in and chews strength, there is good fragility and toughness, and nutritious, unique flavor, instant.
For achieving the above object, the present invention adopts following technical scheme:
A kind of granular sausage being applicable to bubble face, it is characterized in that: by mass, composition of raw materials comprises: frozen water 20 ~ 50 parts, soybean protein 1 ~ 5 part, animal protein 0.5 ~ 1 part, Fresh Grade Breast 30 ~ 60 parts, Monascus color 0.01 ~ 0.03 part, natrium nitrosum 0.002 ~ 0.005 part, potassium sorbate 0.05 ~ 0.1 part, nisin 0.01 ~ 0.03 part, 0.08 ~ 0.12 part, pork braised in brown sauce essence, sodium lactate 0.08 ~ 0.12 part, white pepper powder 0.1 ~ 0.3 part, carragheen 0.2 ~ 0.5 part, edible salt 1 ~ 3 part, white granulated sugar 1 ~ 3 part, monosodium glutamate 0.1 ~ 0.5 part, cornstarch 5 ~ 10 parts, 2 ~ 5 parts, skin mud.
Fresh Grade Breast in the present invention's formula adopts the meat grinder strand system of 5mm orifice plate, to ensure while conveniently chewing, can eat fine and smooth granular sensation.
The present invention's formula adds appropriate animal protein on the basis adding soybean protein, and this animal protein is a kind of good protein extracted from animal cortex, can play and increase product protein content, improve the effects such as mouthfeel.
Add sodium lactate, nisin and natrium nitrosum in the present invention's formula, antimicrobial spectrum is wider, and good antimicrobial effect, ensure that the quality guarantee period of product, not perishable.
Skin mud in the present invention's formula is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.Skin mud, containing abundant collagen, is aided with carragheen and is conducive to formed product, make product have good toughness; And it is highly beneficial to health.Meanwhile, by strictly controlling the content of skin mud, carragheen and frozen water, make the sense organ of sausage, quality and mouthfeel best.
Described pigskin and the mass ratio of water are 1:1, and in pigskin, the extraction of salting-in-protein needs water, but the skin mud cut can encase water, meet the demand to water in subsequent technique simultaneously.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 2 ~ 5min, and ensure that pigskin is cut into pureed, particle is fine and smooth.
The production technology of granular sausage of the present invention, comprise following flow process: to be thawed by Fresh Grade Breast and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body and skin mud, stir, other raw materials except starch are added by formula, pickle 12 ~ 24h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
This technique sausage goods more in the past adopts to cut and mixes technique and compare, tumbling technique is stirred in main employing, the object done like this can improve mouthfeel and the granularity of product, and the structure of product can be made more tight simultaneously, from but the elasticity of product and fragility improve further.
Preferably, described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4 ~ 5.Make the water conservation of albumen, protect functional oil be not fully exerted, meanwhile, make products taste with fragility.
Beneficial effect of the present invention is:
1, contain skin mud in the present invention's formula, skin mud, containing abundant collagen, is aided with carragheen and is conducive to formed product, make product have good toughness; And it is highly beneficial to health; Meanwhile, by strictly controlling the content of skin mud, carragheen and frozen water, make the sense organ of sausage, quality and mouthfeel best.
2, the present invention fills a prescription and adopts full chicken to make, and lean, the elasticity being realized product by the extraction of meat self salting-in-protein is strong, and by the strict addition controlling water and fat, product is tasted and richly chews strength; Technique adopts and stirs tumbling technique, mouthfeel and the granularity of product can be improved further, the structure of product can be made simultaneously more tight, from but the elasticity of product and fragility improve further.Due to good toughness, good springiness, when bubble face, can not be very soft after the boiling water of a few minutes soaks, still can keep the mouthfeel of elasticity and fragility.
3, formula of the present invention adds appropriate animal protein on the basis adding soybean protein, and this animal protein is a kind of good protein extracted from animal cortex, can play and increase product protein content, improve the effects such as mouthfeel.
4, add sodium lactate, nisin and natrium nitrosum in the present invention's formula, antimicrobial spectrum is wider, and good antimicrobial effect, ensure that the quality guarantee period of product, not perishable.
5, the soybean protein isolate emulsified body in production technology of the present invention, the mass ratio controlling albumen and frozen water is 1:4 ~ 5, makes the water conservation of albumen, protects functional oil and be not fully exerted, meanwhile, make products taste with fragility, mouthfeel uniqueness.
6, sausage formula of the present invention adopts optimized component ratio, strengthens the protein-fat-aqueous systems of goods inside, and prevent fat to separate out, stable system, water conservation Oil keeping is good; Meanwhile, be rich in and chew strength, mouthfeel embrittlement, and nutritious, unique flavor, instant.
Detailed description of the invention
Below in conjunction with detailed description of the invention, essentiality content of the present invention is described in further detail.
Embodiment 1
A kind of granular sausage being applicable to bubble face, by mass, composition of raw materials comprises: frozen water 36 parts, soybean protein 1.85 parts, animal protein 0.7 part, Fresh Grade Breast 48 parts, Monascus color 0.02 part, natrium nitrosum 0.0035 part, potassium sorbate 0.075 part, nisin 0.02 part, 0.11 part, pork braised in brown sauce essence, sodium lactate 1.1 parts, white pepper powder 0.11 part, carragheen 0.46 part, edible salt 1.5 parts, white granulated sugar 1.65 parts, monosodium glutamate 0.3 part, cornstarch 8.7 parts, 2.75 parts, skin mud.
Embodiment 2
A kind of granular sausage being applicable to bubble face, by mass, composition of raw materials comprises: frozen water 20 parts, soybean protein 1.5 parts, animal protein 0.5 part, Fresh Grade Breast 35 parts, Monascus color 0.01 part, natrium nitrosum 0.0025 part, potassium sorbate 0.05 part, nisin 0.015 part, 0.08 part, pork braised in brown sauce essence, sodium lactate 0.09 part, white pepper powder 0.1 part, carragheen 0.25 part, edible salt 1 part, white granulated sugar 1.5 parts, monosodium glutamate 0.1 part, cornstarch 6 parts, 2 parts, skin mud.
Embodiment 3
A kind of granular sausage being applicable to bubble face, by mass, composition of raw materials comprises: frozen water 22 parts, soybean protein 1 part, animal protein 0.6 part, Fresh Grade Breast 30 parts, Monascus color 0.015 part, natrium nitrosum 0.002 part, potassium sorbate 0.06 part, nisin 0.01 part, 0.085 part, pork braised in brown sauce essence, sodium lactate 0.08 part, white pepper powder 0.15 part, carragheen 0.2 part, edible salt 1.5 parts, white granulated sugar 1 part, monosodium glutamate 0.15 part, cornstarch 5 parts, 2.5 parts, skin mud.
Embodiment 4
A kind of granular sausage being applicable to bubble face, by mass, composition of raw materials is: frozen water 50 parts, soybean protein 4.5 parts, animal protein 1 part, Fresh Grade Breast 55 parts, Monascus color 0.03 part, natrium nitrosum 0.004 part, potassium sorbate 0.1 part, nisin 0.025 part, 0.12 part, pork braised in brown sauce essence, sodium lactate 0.11 part, white pepper powder 0.3 part, carragheen 0.4 part, edible salt 3 parts, white granulated sugar 2.5 parts, monosodium glutamate 0.45 part, cornstarch 10 parts, 4.5 parts, skin mud.
Embodiment 5
A kind of granular sausage being applicable to bubble face, by mass, composition of raw materials is: frozen water 45 parts, soybean protein 5 parts, animal protein 0.9 part, Fresh Grade Breast 60 parts, Monascus color 0.02 part, natrium nitrosum 0.005 part, potassium sorbate 0.09 part, nisin 0.03 part, 0.1 part, pork braised in brown sauce essence, sodium lactate 0.12 part, white pepper powder 0.25 part, carragheen 0.5 part, edible salt 2.5 parts, white granulated sugar 3 parts, monosodium glutamate 0.5 part, cornstarch 9 parts, 5 parts, skin mud.
Embodiment 6
A kind of granular sausage being applicable to bubble face, by mass, composition of raw materials is: frozen water 35 parts, soybean protein 3 parts, animal protein 0.7 part, Fresh Grade Breast 45 parts, Monascus color 0.02 part, natrium nitrosum 0.0035 part, potassium sorbate 0.07 part, nisin 0.02 part, 0.09 part, pork braised in brown sauce essence, sodium lactate 0.09 part, white pepper powder 0.2 part, carragheen 0.35 part, edible salt 2 parts, white granulated sugar 2 parts, monosodium glutamate 0.3 part, cornstarch 7 parts, 3.5 parts, skin mud.
Embodiment 7
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Embodiment 8
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Embodiment 9
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 2min.
Embodiment 10
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 5min.
Described Fresh Grade Breast adopts the meat grinder strand system of 5mm orifice plate.
Embodiment 11
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 3min.
Described Fresh Grade Breast adopts the meat grinder strand system of 5mm orifice plate.
Embodiment 12
The production technology of granular sausage of the present invention, comprise following flow process: to be thawed by Fresh Grade Breast and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body and skin mud, stir, other raw materials except starch are added by formula, pickle 12h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
Embodiment 13
The production technology of granular sausage of the present invention, comprise following flow process: to be thawed by Fresh Grade Breast and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body and skin mud, stir, other raw materials except starch are added by formula, pickle 24h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
In described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4.
It is 0-4 DEG C that production technology of the present invention pickles temperature, is preventing from making product special flavour better under the rotten prerequisite of meat.
Embodiment 14
The production technology of granular sausage of the present invention, comprise following flow process: to be thawed by Fresh Grade Breast and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body and skin mud, stir, other raw materials except starch are added by formula, pickle 16h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
In described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:5.
It is 0-4 DEG C that production technology of the present invention pickles temperature, is preventing from making product special flavour better under the rotten prerequisite of meat.
Embodiment 15
The production technology of granular sausage of the present invention, comprise following flow process: to be thawed by Fresh Grade Breast and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body and skin mud, stir, other raw materials except starch are added by formula, pickle 20h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
In described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4.5.
Embodiment 16
The quality measurements of granular sausage of the present invention is as follows:
Table 1 physical and chemical index result
Table 2 microbiological indicator result
Claims (4)
1. one kind is applicable to the granular sausage in bubble face, it is characterized in that: by mass, composition of raw materials is as follows: frozen water 20 ~ 50 parts, soybean protein isolate 1 ~ 5 part, animal protein 0.5 ~ 1 part, Fresh Grade Breast 30 ~ 60 parts, Monascus color 0.01 ~ 0.03 part, natrium nitrosum 0.002 ~ 0.005 part, potassium sorbate 0.05 ~ 0.1 part, nisin 0.01 ~ 0.03 part, 0.08 ~ 0.12 part, pork braised in brown sauce essence, sodium lactate 0.08 ~ 0.12 part, white pepper powder 0.1 ~ 0.3 part, carragheen 0.2 ~ 0.5 part, edible salt 1 ~ 3 part, white granulated sugar 1 ~ 3 part, monosodium glutamate 0.1 ~ 0.5 part, cornstarch 5 ~ 10 parts, 2 ~ 5 parts, skin mud,
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing;
Described pigskin and the mass ratio of water are 1:1;
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 2 ~ 5min.
2. a kind of granular sausage being applicable to bubble face according to claim 1, is characterized in that: described Fresh Grade Breast adopts the meat grinder strand system of 5mm orifice plate.
3. according to claims 1 or 2, be applicable to the production technology of the granular sausage in bubble face, it is characterized in that: comprise following flow process: Fresh Grade Breast to be thawed and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body and skin mud, stir, by the raw material added except starch, Fresh Grade Breast, soybean protein isolate and skin mud of filling a prescription, pickle 12 ~ 24h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
4. be applicable to the production technology of the granular sausage in bubble face according to claim 3, it is characterized in that: in described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4 ~ 5.
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| CN108835536B (en) * | 2018-06-29 | 2021-12-31 | 福建省力诚食品有限公司 | Sausage suitable for instant noodles |
| CN114747735A (en) * | 2022-03-30 | 2022-07-15 | 鲨鱼菲特健康科技有限公司 | Chicken sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN103315319A (en) * | 2013-06-07 | 2013-09-25 | 南京宝迪农业科技有限公司 | Hot-pot crispy sausage and production method thereof |
| CN103340439A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Crystal pork sausage and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN103315319A (en) * | 2013-06-07 | 2013-09-25 | 南京宝迪农业科技有限公司 | Hot-pot crispy sausage and production method thereof |
| CN103340439A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Crystal pork sausage and preparation method thereof |
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