CN103960681A - Method for making sausage in bladder skin - Google Patents
Method for making sausage in bladder skin Download PDFInfo
- Publication number
- CN103960681A CN103960681A CN201410189930.6A CN201410189930A CN103960681A CN 103960681 A CN103960681 A CN 103960681A CN 201410189930 A CN201410189930 A CN 201410189930A CN 103960681 A CN103960681 A CN 103960681A
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- parts
- meat
- bladder
- pig
- pig bladder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for making sausage in bladder skin, which comprises the following steps: Step a, scraping fat and dirt off a fresh pig bladder, washing the pig bladder and draining the moisture for further use; Step b, taking a hind leg of a pig as the raw materials, rinsing and cutting the hind leg into granular meat, warming the meat with warm water of 50 to 52 DEG C for 2 to 3 minutes, and rinsing the meat in cold water again, wherein the temperature of the meat is controlled within 6 to 10 DEG C, Step c, mixing and stirring 100 parts of meat, 3 to 4 parts of salt, 5 to 9 parts of sugar, 5 to 6 parts of cold water, 0.3 to 0.4 part of monosodium glutamate, 2 to 3 parts of rice wine, 0.04 to 0.06 part of sodium ascorbate, 2 to 4 parts of sucrose fatty acid ester and 3 to 4.5 parts of citric acid to prepare stuffing, wherein the stirring time is 5 to 10 minutes and the temperature is 5 to 8 DEG C; and Step d, loading the stuffing prepared in Step c into the pig bladder in Step a and packaging and bundling, placing the packaged pig bladder into a marinated cooking pan for cooking, and cooling the obtained product into shape and then drying. The method is simple in making process and prolongs the shelf life.
Description
technical field:
The present invention relates to a kind of pickled and cured meat, be specifically related to a kind of preparation method of fragrant tripe.
background technology:
The raw meat based article that the processes such as pickled and cured meat is raw meat through pickling, sauce system, airing (or baking) form, fragrant tripe is as one of representative of Chinese traditional pickled and cured meat, profile is as apple, belly elasticity is large, be difficult for breaking, meat consolidation, delicious flavour, instant, nutritive value are higher, enjoy liking of people.Traditional fragrant tripe be by the lean meat of pickling be wrapped in pig bladder, tie up after after boiling is well-done cooling making, taste is presentate one not, nutritional labeling is abundant not, and the production cycle is long, easily occurs the phenomenon that product turns sour in production process.
summary of the invention:
The object of the invention is to, for deficiency of the prior art, provides a kind of preparation method of fragrant tripe, and color, smell and taste are all good, and preparation method is simple.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of fragrant tripe, and taking fresh pig bladder as major ingredient, in pig bladder, pack the fillings of being made by lean pork into and make, its innovative point is: comprise the following steps:
A, fresh pig bladder is picked to clean fat and dirt, then clean, drop is except after moisture, for subsequent use;
B, to get pig hind shank be raw meat, and rinsing is cut into granularly, scald after 2～3 minutes with cold water rinsing again with the hot water of 50～52 DEG C, by meat temperature control in 6～10 DEG C;
C, 100 parts of raw meats, 3～4 parts of salt, 5～9 parts of white sugar, 5～6 parts of frozen water, 0.3～0.4 part of monosodium glutamate, 2～3 parts of yellow rice wine, 0.04～0.06 part of sodium ascorbate, 2～4 parts of sucrose fatty esters and 3～4.5 parts of mix and blends of citric acid are made to fillings, mixing time is 5～10 minutes, and temperature is 5～8 DEG C;
D, the fillings that step c is made pack in the pig bladder of step a, and packaging is tied up;
E, the pig bladder that installs moulding are put into the boiling of bittern digester, air-dry after cooling forming.
Further, in step b, 100 parts of raw meats, 3.6 parts of salt, 5.8 parts of white sugar, 5.3 parts of frozen water, 0.34 part of monosodium glutamate, 2.7 parts of yellow rice wine, 0.05 part of sodium ascorbate, 3.2 parts of sucrose fatty esters and 3.8 parts of mix and blends of citric acid are made to fillings.
Further, in described step b, hind shank is twisted into the rectangle meat grain of 4 × 4mm.
Further, in described step e, the temperature of bittern digester is 92～96 DEG C, and the time of boiling is 2～3 hours.
Further, in described step e, air-dry temperature is 2～4 DEG C, and humidity is 25～35%, air-dry to moisture 20～22%.
Beneficial effect of the present invention:
1, the present invention adds sodium ascorbate, sucrose fatty ester and citric acid in raw material, ensures the quality of fillings, extends the shelf-life of fillings;
2, stir by control and the temperature of boiling, improve quality and the mouthfeel of product;
3, the product meat consolidation making by boiling step is flexible.
detailed description of the invention:
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
A preparation method for fragrant tripe taking fresh pig bladder as major ingredient, packs the fillings of being made up of lean pork into and makes in pig bladder, comprises the following steps:
A, fresh pig bladder is picked to clean fat and dirt, then clean, drop is except after moisture, for subsequent use;
B, to get pig hind shank be raw meat, and rinsing is cut into granularly, scald after 2～3 minutes with cold water rinsing again with the hot water of 50～52 DEG C, by meat temperature control in 6～10 DEG C;
C, 100 parts of raw meats, 3～4 parts of salt, 5～9 parts of white sugar, 5～6 parts of frozen water, 0.3～0.4 part of monosodium glutamate, 2～3 parts of yellow rice wine, 0.04～0.06 part of sodium ascorbate, 2～4 parts of sucrose fatty esters and 3～4.5 parts of mix and blends of citric acid are made to fillings, mixing time is 5～10 minutes, and temperature is 5～8 DEG C;
D, the fillings that step c is made pack in the pig bladder of step a, and packaging is tied up;
E, the pig bladder that installs moulding are put into the boiling of bittern digester, air-dry after cooling forming.
embodiment 1
A preparation method for fragrant tripe, comprises the following steps:
A, fresh pig bladder is picked to clean fat and dirt, then clean, drop is except after moisture, for subsequent use;
B, to get pig hind shank be raw meat, and the rectangle meat grain of 4 × 4mm is cut in rinsing, scald after 2 minutes with cold water rinsing again with the hot water of 50 DEG C, by meat temperature control in 8 DEG C;
C, 100 parts of raw meats, 3.2 parts of salt, 5.4 parts of white sugar, 5.6 parts of frozen water, 0.32 part of monosodium glutamate, 2.3 parts of yellow rice wine, 0.04 part of sodium ascorbate, 2.4 parts of sucrose fatty esters and 3.1 parts of mix and blends of citric acid are made to fillings, mixing time is 5 minutes, and temperature is 5 DEG C;
D, the fillings that step c is made pack in the pig bladder of step a, and packaging is tied up;
E, the pig bladder that installs moulding are put into the boiling of bittern digester, and the temperature of digester is 92 DEG C, and the time of boiling is 2.2 hours, air-dry after cooling forming, and air-dry temperature is 2 DEG C, and humidity is 26%, air-dry to moisture 20%.
The present embodiment product is by physical and chemical inspection, and indices all meets the requirements, and peroxide value is 0.0033.
embodiment 2
A preparation method for fragrant tripe, comprises the following steps:
A, fresh pig bladder is picked to clean fat and dirt, then clean, drop is except after moisture, for subsequent use;
B, to get pig hind shank be raw meat, and the rectangle meat grain of 4 × 4mm is cut in rinsing, scald after 3 minutes with cold water rinsing again with the hot water of 50 DEG C, by meat temperature control in 6 DEG C;
C, 100 parts of raw meats, 3.6 parts of salt, 5.8 parts of white sugar, 5.3 parts of frozen water, 0.34 part of monosodium glutamate, 2.7 parts of yellow rice wine, 0.05 part of sodium ascorbate, 3.2 parts of sucrose fatty esters and 3.8 parts of mix and blends of citric acid are made to fillings, mixing time is 8 minutes, and temperature is 6 DEG C;
D, the fillings that step c is made pack in the pig bladder of step a, and packaging is tied up;
E, the pig bladder that installs moulding are put into the boiling of bittern digester, and the temperature of digester is 92 DEG C, and the time of boiling is 2.2 hours, air-dry after cooling forming, and air-dry temperature is 3 DEG C, and humidity is 29%, air-dry to moisture 21%.
The present embodiment product is by physical and chemical inspection, and indices all meets the requirements, and peroxide value is 0.0034.
embodiment 3
A, fresh pig bladder is picked to clean fat and dirt, then clean, drop is except after moisture, for subsequent use;
B, to get pig hind shank be raw meat, and the rectangle meat grain of 4 × 4mm is cut in rinsing, scald after 4 minutes with cold water rinsing again with the hot water of 50 DEG C, by meat temperature control in 10 DEG C;
C, 100 parts of raw meats, 3.9 parts of salt, 8.7 parts of white sugar, 5.8 parts of frozen water, 0.38 part of monosodium glutamate, 3.0 parts of yellow rice wine, 0.06 part of sodium ascorbate, 3.9 parts of sucrose fatty esters and 4.4 parts of mix and blends of citric acid are made to fillings, mixing time is 8 minutes, and temperature is 6 DEG C;
D, the fillings that step c is made pack in the pig bladder of step a, and packaging is tied up;
E, the pig bladder that installs moulding are put into the boiling of bittern digester, and the temperature of digester is 96 DEG C, and the time of boiling is 2.8 hours, air-dry after cooling forming, and air-dry temperature is 4 DEG C, and humidity is 34%, air-dry to moisture 22%.
The present embodiment product is by physical and chemical inspection, and indices all meets the requirements, and peroxide value is 0.0032.
Claims (5)
1. a preparation method for fragrant tripe taking fresh pig bladder as major ingredient, packs the fillings of being made up of lean pork into and makes in pig bladder, it is characterized in that: comprise the following steps:
A, fresh pig bladder is picked to clean fat and dirt, then clean, drop is except after moisture, for subsequent use;
B, to get pig hind shank be raw meat, and rinsing is cut into granularly, scald after 2～3 minutes with cold water rinsing again with the hot water of 50～52 DEG C, by meat temperature control in 6～10 DEG C;
C, 100 parts of raw meats, 3～4 parts of salt, 5～9 parts of white sugar, 5～6 parts of frozen water, 0.3～0.4 part of monosodium glutamate, 2～3 parts of yellow rice wine, 0.04～0.06 part of sodium ascorbate, 2～4 parts of sucrose fatty esters and 3～4.5 parts of mix and blends of citric acid are made to fillings, mixing time is 5～10 minutes, and temperature is 5～8 DEG C;
D, the fillings that step c is made pack in the pig bladder of step a, and packaging is tied up;
E, the pig bladder that installs moulding are put into the boiling of bittern digester, air-dry after cooling forming.
2. the preparation method of a kind of fragrant tripe according to claim 1, is characterized in that: in step b, 100 parts of raw meats, 3.6 parts of salt, 5.8 parts of white sugar, 5.3 parts of frozen water, 0.34 part of monosodium glutamate, 2.7 parts of yellow rice wine, 0.05 part of sodium ascorbate, 3.2 parts of sucrose fatty esters and 3.8 parts of mix and blends of citric acid are made to fillings.
3. the preparation method of a kind of fragrant tripe according to claim 1, is characterized in that: in described step b, hind shank is twisted into the rectangle meat grain of 4 × 4mm.
4. the preparation method of a kind of fragrant tripe according to claim 1, is characterized in that: in described step e, the temperature of bittern digester is 92～96 DEG C, and the time of boiling is 2～3 hours.
5. the preparation method of a kind of fragrant tripe according to claim 1, is characterized in that: in described step e, air-dry temperature is 2～4 DEG C, and humidity is 25～35%, air-dry to moisture 20～22%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410189930.6A CN103960681A (en) | 2014-05-07 | 2014-05-07 | Method for making sausage in bladder skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410189930.6A CN103960681A (en) | 2014-05-07 | 2014-05-07 | Method for making sausage in bladder skin |
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| Publication Number | Publication Date |
|---|---|
| CN103960681A true CN103960681A (en) | 2014-08-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410189930.6A Pending CN103960681A (en) | 2014-05-07 | 2014-05-07 | Method for making sausage in bladder skin |
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| CN (1) | CN103960681A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719937A (en) * | 2015-03-11 | 2015-06-24 | 宁波大学 | Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin |
| CN108936336A (en) * | 2018-07-30 | 2018-12-07 | 李鹏飞 | A kind of formula of green gram health care perfume (or spice) tripe |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1226806A (en) * | 1996-07-30 | 1999-08-25 | 绿色新鲜植物肉有限责任公司 | Vegetable meat |
| CN1650753A (en) * | 2005-02-04 | 2005-08-10 | 任风海 | Tripe and its making method |
| CN102178260A (en) * | 2011-04-26 | 2011-09-14 | 江苏迈斯克食品有限公司 | Method for making sausage in bladder skin |
| CN102258201A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Flavorous pig stomach and its processing method |
| CN102440397A (en) * | 2010-11-19 | 2012-05-09 | 南通玉兔集团有限公司 | Preparation method for sausage |
| CN103355425A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Processing method of red bean curd food |
-
2014
- 2014-05-07 CN CN201410189930.6A patent/CN103960681A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1226806A (en) * | 1996-07-30 | 1999-08-25 | 绿色新鲜植物肉有限责任公司 | Vegetable meat |
| CN1650753A (en) * | 2005-02-04 | 2005-08-10 | 任风海 | Tripe and its making method |
| CN102258201A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Flavorous pig stomach and its processing method |
| CN102440397A (en) * | 2010-11-19 | 2012-05-09 | 南通玉兔集团有限公司 | Preparation method for sausage |
| CN102178260A (en) * | 2011-04-26 | 2011-09-14 | 江苏迈斯克食品有限公司 | Method for making sausage in bladder skin |
| CN103355425A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Processing method of red bean curd food |
Non-Patent Citations (2)
| Title |
|---|
| 于丽娟 等: "延长小肚保存期的试验", 《肉类工业》, no. 11, 30 November 1999 (1999-11-30), pages 29 - 31 * |
| 刘明山: "《香猪养殖与利用技术》", 30 June 2004, article "香肚加工", pages: 151 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719937A (en) * | 2015-03-11 | 2015-06-24 | 宁波大学 | Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin |
| CN104719937B (en) * | 2015-03-11 | 2017-12-15 | 宁波大学 | Fragrant tripe of a kind of preserved egg flavor feature fermentation and preparation method thereof |
| CN108936336A (en) * | 2018-07-30 | 2018-12-07 | 李鹏飞 | A kind of formula of green gram health care perfume (or spice) tripe |
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Application publication date: 20140806 |