CN104705690A - Edible sausage and preparation method thereof - Google Patents

Abstract

The invention discloses an edible sausage and a preparation method thereof. The edible sausage is characterized by being prepared from the following raw materials in parts by weight: 47 parts of lean pork or beef, 18 parts of pork fat, 35 parts of water, 3.53 parts of salt, 5.88 parts of sugar, 0.188 part of aginomoto, 0.5 part of composite phosphate, 0.78 part of a spice, 14.11 parts of starch, 8.63 parts of soybean protein isolate and 23.53 parts of konjac glucomannan. The preparation method comprises the following steps: unfreezing raw material meat, mincing, pickling, burdening and stirring; stuffing the sausage, tightening, suspending, steaming, cooling, and quickly freezing; carrying out vacuum packing, sterilizing, carrying out quality inspection and packing; and carrying out sanitation inspection and refrigerating. The edible sausage is unique in preparation method; the bacteria content of the edible sausage is in a relatively low level through a secondary sterilizing preparation technology, the quality of the edible sausage can meet the standard index requirements, and the shelf life of the sausage can be effectively prolonged; the edible sausage product is free of a pigment, and free of a preservative, has original color, original aroma and original taste, and is natural; and the original color, aroma and taste of meat are kept.

Description

A kind of edible sausage and preparation method thereof

Technical field

The present invention relates to a kind of edible sausage, particularly a kind ofly do not add edible sausage of pigment and anticorrisive agent and preparation method thereof.

Background technology

At present, the edible sausage that China's food products market circulates or ham sausage are all the product that with the addition of the production such as anticorrisive agent and pigment substantially, food additives Misuse, exceed standard use phenomenon more, make consumer talk agent look to become, along with the renewal of mass consumption theory, pursuit primary colors original fragrance and flavor has been trend from now on naturally.

Summary of the invention

The object of the invention is invention one not add pigment, do not add anticorrisive agent, product primary colors, former perfume (or spice), original flavor, naturally edible sausage and preparation method thereof.

Edible sausage of the present invention and preparation method thereof, it is characterized in that edible sausage is made up of following proportioning raw material: thin pork or 47 parts, beef, lard 18 parts, 35 parts, water, salt 3.53 parts, sugar 5.88 parts, monosodium glutamate 0.188 part, composite phosphate 0.5 part, spice 0.78 part, starch 14.11 parts, soybean protein isolate 8.63 parts, konjac glucomannan 23.53 parts; Concrete preparation method's step is as follows:

(1) lean meat of raw meat or beef, fat meat are thawed between 5 DEG C-10 DEG C, clean, draining;

(2) lean meat 3mm orifice plate meat grinder is rubbed into lean meat rotten, by proportional quantity salt, compound microcosmic salt acid, proportional quantity 20% water add in lean meat gruel stir 10 minutes, and temperature < 12 DEG C at the end of keeping stirring, the refrigerator put into after stirring between 0 DEG C-4 DEG C deposits 16-24 hours, to extract salting-in protein;

(3) fat meat is cut into grain, for subsequent use;

(4) add the water of the konjac glucomannan of proportional quantity, starch, spices, the fat meat grain of chopping, soybean protein isolate and proportional quantity 80% in the lean meat gruel obtained in (2), stir 10 minutes to obtain sausages material, drop temperature controls < 15 DEG C;

(5) bowel lavage, ligation, the sausages material albumen sausage casing bowel lavage that (4) are obtained, ligation obtains satisfactory shaping intestines, and the water then put between 75 DEG C-82 DEG C boils 15 minutes;

(6) the shaping intestines through boiling in (5) being put into cold water to cool rapidly, being cooled to shaping intestines central temperature < 18 DEG C, then vacuumizing packaging;

(7) two-stage sterilization, packaged shaping intestines will be vacuumized put into the poach 10 minutes of 100 DEG C in (6), then put into cold water to cool rapidly, be cooled to central temperature < 18 DEG C and namely obtain edible sausage, put into the freezer cooled and stored of-16 DEG C.

Edible sausage of the present invention and preparation method, preparation method is unique, by the manufacture craft of re-pasteurization, the bacterial content of product is remained at low levels, makes the quality of product can reach standard index requirement, thus can effectively extend the shelf life, and, product does not add pigment, does not add anticorrisive agent, product primary colors, former perfume (or spice), original flavor, nature, maintains the original color, smell and taste of meat.

Detailed description of the invention

Take following raw material: thin pork 47 kg, lard 18 kg, water 35 kg, salt 3.53kg, sugared 5.88kg, monosodium glutamate 0.188kg, composite phosphate 0.5kg, spice 0.78kg, starch 14.11kg, soybean protein isolate 8.63kg, konjac glucomannan 23.53kg; Concrete preparation method's step is:

(1) thin pork, lard are thawed between 5 DEG C-10 DEG C, clean, draining;

(2) thin pork 3mm orifice plate meat grinder is rubbed into lean meat rotten, by proportional quantity salt, compound microcosmic salt acid, proportional quantity 20% water add in lean meat gruel stir 10 minutes, and temperature < 12 DEG C at the end of keeping stirring, the refrigerator put into after stirring between 0 DEG C-4 DEG C deposits 16-24 hours, to extract salting-in protein;

(3) lard is cut into grain, for subsequent use;

(4) water of the konjac glucomannan of proportional quantity, starch, spices, the pig fat meat grain of chopping, soybean protein isolate and proportional quantity 80% is added in the lean meat gruel obtained in (2), stir 10 minutes to obtain sausages material, drop temperature controls < 15 DEG C;

(5) bowel lavage, ligation, the sausages material albumen sausage casing bowel lavage that (4) are obtained, ligation obtains satisfactory shaping intestines, and the water then put between 75 DEG C-82 DEG C boils 15 minutes;

(6) the shaping intestines through boiling in (5) being put into cold water to cool rapidly, being cooled to shaping intestines central temperature < 18 DEG C, then vacuumizing packaging;

(7) two-stage sterilization, packaged shaping intestines will be vacuumized put into the poach 10 minutes of 100 DEG C in (6), then put into cold water to cool rapidly, be cooled to central temperature < 18 DEG C and namely obtain edible sausage, put into the freezer cooled and stored of-16 DEG C.

Claims (1)

1. edible sausage and preparation method thereof, it is characterized in that edible sausage is made up of following proportioning Raw material processing: thin pork or 47 parts, beef, lard 18 parts, 35 parts, water, salt 3.53 parts, sugar 5.88 parts, monosodium glutamate 0.188 part, composite phosphate 0.5 part, spice 0.78 part, starch 14.11 parts, soybean protein isolate 8.63 parts, konjac glucomannan 23.53 parts; Concrete preparation method's step is as follows:

(1) lean meat of raw meat or beef, fat meat are thawed between 5 DEG C-10 DEG C, clean, draining;

(2) lean meat 3mm orifice plate meat grinder is rubbed into lean meat rotten, by proportional quantity salt, compound microcosmic salt acid, proportional quantity 20% water add in lean meat gruel stir 10 minutes, and temperature < 12 DEG C at the end of keeping stirring, the refrigerator put into after stirring between 0 DEG C-4 DEG C deposits 16-24 hours, to extract salting-in protein;

(3) grain is cut into by taking meat, for subsequent use;

(4) add the water of the konjac glucomannan of proportional quantity, starch, spices, the fat meat grain of chopping, soybean protein isolate and proportional quantity 80% in the lean meat gruel obtained in (2), stir 10 minutes to obtain sausages material, drop temperature controls < 15 DEG C;

(5) bowel lavage, ligation, the sausages material albumen sausage casing bowel lavage that (4) are obtained, ligation obtains satisfactory shaping intestines, and the water then put between 75 DEG C-82 DEG C boils 15 minutes;

(6) the shaping intestines through boiling in (5) being put into cold water to cool rapidly, being cooled to shaping intestines central temperature < 18 DEG C, then vacuumizing packaging;

(7) two-stage sterilization, packaged shaping intestines will be vacuumized put into the poach 10 minutes of 100 DEG C in (6), then put into cold water to cool rapidly, be cooled to central temperature < 18 DEG C and namely obtain edible sausage, put into the freezer cooled and stored of-16 DEG C.