CN105851919A - Preparation method of low-temperature beef-containing smoked and cooked sausage - Google Patents
Preparation method of low-temperature beef-containing smoked and cooked sausage Download PDFInfo
- Publication number
- CN105851919A CN105851919A CN201610254845.2A CN201610254845A CN105851919A CN 105851919 A CN105851919 A CN 105851919A CN 201610254845 A CN201610254845 A CN 201610254845A CN 105851919 A CN105851919 A CN 105851919A
- Authority
- CN
- China
- Prior art keywords
- meat
- major ingredient
- powder
- temperature
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 32
- 235000015278 beef Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 130
- 235000020997 lean meat Nutrition 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 33
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 32
- 239000004365 Protease Substances 0.000 claims abstract description 27
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 229940088598 enzyme Drugs 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 17
- 229940113118 carrageenan Drugs 0.000 claims abstract description 17
- 239000000679 carrageenan Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 17
- 239000010452 phosphate Substances 0.000 claims abstract description 17
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 16
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 16
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 15
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 15
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 238000009928 pasteurization Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 7
- 230000000391 smoking effect Effects 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 81
- 239000004615 ingredient Substances 0.000 claims description 78
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 73
- 230000000968 intestinal effect Effects 0.000 claims description 68
- 241000283690 Bos taurus Species 0.000 claims description 24
- 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 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 24
- 239000005720 sucrose Substances 0.000 claims description 24
- 102000004882 Lipase Human genes 0.000 claims description 17
- 108090001060 Lipase Proteins 0.000 claims description 17
- 239000004367 Lipase Substances 0.000 claims description 17
- 235000019421 lipase Nutrition 0.000 claims description 17
- 241000219112 Cucumis Species 0.000 claims description 16
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 16
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 16
- 235000019419 proteases Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 244000113306 Monascus purpureus Species 0.000 claims description 15
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 15
- 229940057059 monascus purpureus Drugs 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 14
- 239000002671 adjuvant Substances 0.000 claims description 14
- 235000004611 garlic Nutrition 0.000 claims description 14
- 239000000779 smoke Substances 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 210000000577 adipose tissue Anatomy 0.000 claims description 8
- 210000002808 connective tissue Anatomy 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000000945 filler Substances 0.000 claims description 8
- 239000008363 phosphate buffer Substances 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 210000002435 tendon Anatomy 0.000 claims description 8
- 239000002932 luster Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 230000037303 wrinkles Effects 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims 36
- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 235000018102 proteins Nutrition 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 description 7
- 208000031481 Pathologic Constriction Diseases 0.000 description 3
- 210000001215 vagina Anatomy 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 241000196324 Embryophyta Species 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
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of low-temperature beef-containing smoked and cooked sausage. The low-temperature beef-containing smoked and cooked sausage is prepared from a main material and an auxiliary material, wherein the main material is prepared from lean beef and pig back fat, and the auxiliary material is prepared from soybean isolate protein, starch, carrageenan, table salt, composite phosphate, sodium nitrite, sodium erythorbate and the like according to the mass percent of the main material; the preparation method comprises the following steps: carrying out bacteria-reducing treatment on the main material, pretreating the main material, carrying out tenderization by using enzyme, pickling lean meat and fat meat, preparing feed liquid, mincing the meat, chopping, mixing the materials, filling, rinsing, baking, cooking, smoking, carrying out vacuum packaging and then carrying out secondary sterilization. The preparation method of the low-temperature beef-containing smoked and cooked sausage has the advantages that the bacteria-reducing treatment is carried out, so that the product is enabled to have a shelf life of 14 days or more even if adopting the lower pasteurization temperature; a right amount of papain and a right amount of soybean protein are added into the sausage, so that the flavor of the product is improved due to increment of contents of amino acid and peptide, and the elasticity and slicing property of the product are enhanced.
Description
Technical field
The invention belongs to meat products technical field, be specifically related to a kind of low temperature beef and smoke the preparation method of boiled sausage.
Background technology
Smoked boiled sausage series products is liked by consumers in general deeply because of multiformity and the edible convenience of its flavor taste
Liking, but product specification is uneven, the heat product how to prepare with Carnis Sus domestica for primary raw material, products taste is harder and thick
Rough.Beef protein content is high, and fat content is low, and rich in several amino acids, vitamin and mineral element, taste is fresh, digestion
Absorbance is high, to increasing muscle, gaining in strength especially effectively, can improve body resistance against diseases and promote the effects such as rehabilitation, be China
The second largest meat product of people.China's beef production cumulative year after year, annual production in 2015 is 7,000,000 tons, within relatively 2014, increases
5.7%, but the working modulus ratio of China's beef is relatively low, and how based on the consumption of fresh beef appetizer, market lacks the processing of instant
Beef product, the fat constituent in sausage product with beef as primary raw material mostly is Corium Gallus domesticus, and the fishy smell of Corium Gallus domesticus reduces product
Quality, but Adeps Bovis seu Bubali has again very typical smell of mutton, greatly reduces consumer's reception degree to product.The present invention is led to
Cross the processing with enzyme preparation raw meats such as interpolation papain and Palatase 20000L lipase and aim to provide a kind of nutrition U.S.
Boiled sausage goods and preparation method thereof smoked by taste, instant, the low temperature beef of easily storage.
Summary of the invention
It is an object of the invention to the blank for above-mentioned market, it is provided that in good taste, local flavor is good and is prone to digested and assimilated
Plant low temperature beef and smoke the preparation method of boiled sausage.
The present invention adopts the following technical scheme that and includes major ingredient and adjuvant, and wherein major ingredient is according to the mass fraction, and 60-80 cattle is thin
Meat, 20-40 pig back fat fat；The percentage ratio of major ingredient quality pressed by adjuvant, takes 5-10% soybean protein isolate, 5-10% starch respectively,
0.5-0.7% carrageenan, 2-3% Sal, 0.1-0.5% composite phosphate, 0.003-0.01% sodium nitrite, 0.2-0.6% are different anti-bad
Hematic acid sodium, 1.5-2.5% sucrose, 0.01-0.02% papain, 0.02-0.05%Palatase 20000L lipase, 0.1%
Monas cuspurpureus Went, 1% mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis
Powder, 23-32% water.
Its preparation method, comprises the following steps:
1, the sterilization treatment of major ingredient: by major ingredient 60-80 thin cattle meat, 20-40 pig back fat fat, by 95 DEG C of continuous showers of hot water
12s, hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
2, the pretreatment of major ingredient: the thin cattle meat in the major ingredient after sterilization treatment is gone the connective tissue such as tendon, sarolemma and can
The fatty tissue seen, the cube meat being cut into 3cm × 3cm × 5cm size is standby, ox back fat fat is cut into 5 mm × 5 mm ×
The 5 square meat cubelets of mm；
3, enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37 DEG C
Thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
4, the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, adds 2-3% Sal, 0.1-0.5% respectively
Composite phosphate, 0.003-0.01% sodium nitrite, 0.2-0.6% sodium erythorbate, 1.5-2.5% sucrose, stir, put
About 20-24h is pickled in the freezer of 0-4 DEG C；
5, in fat meat, Sal and the Palatase 20000L lipase of 0.02-0.05% of the 2-3% of fat meat quality is only added,
It is placed in the freezer of 0-4 DEG C and pickles about 20-24h；
6, by the percentage ratio of major ingredient quality, take 5-10% soybean protein isolate, 5-10% starch, the carrageenan of 0.5-0.7%, 0.1%
Monas cuspurpureus Went, 1% mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis
Powder feeding, and dissolve with the 12-20% cold water of major ingredient quality, make feed liquid；
7, Minced Steak, the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, due to machine friction
And meat temperature rise, if desired must be with the 7-8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
8, cut and mix the material after rubbing and cut and mix to meat paste shape, make finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut lean meat,
After remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs when mixing to add 3-in meat
The ice bits of 4%, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
9, spice, will cut the meat mixed and feed liquid is put in blender, and start stirs, and occurs without and coheres phenomenon, stands
1-2 minute coloclysis；
10, record, meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；
11, rinsing, puts into wet intestinal in the warm water of 30-40 DEG C and rinses 2 times, washes away the dirt such as oil slick salting liquor of casing surface attachment
Thing；
12, baking, is placed in the wet intestinal after rinsing in oven, and baking temperature is 65 DEG C～70 DEG C, time 40min；
13, boiling, in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then protected
Water holding temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot；
14, smoke, the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
120 DEG C～150 DEG C, fire-cure the time 6～10min；Go out chimney kiln natural cooling, make moisture drying to less than 50%；
15, vacuum packaging；
16, re-pasteurization: being placed in retorts by the product after vacuum packaging, temperature 72 DEG C, the time, 30min was finished product.
The invention have the advantage that
1, raw meat has been done sterilization treatment by the mode that the present invention uses water under high pressure to spray, it is ensured that even if product uses relatively low
Pasteurizing temperature also be able to have the shelf life of more than 14 days；
2, the content that the present invention had both improved aminoacid and peptide by the appropriate papain of interpolation and soybean protein adds product
The local flavor of product adds again elasticity and the section property of product simultaneously；
3, add appropriate Palatase 20000L lipase treatment ox back fat and eliminate the smell of mutton of Adeps Bovis seu Bubali, both met
Islamic consumer demand, too increases the ordinary consumer acceptance level to Beef sausage simultaneously, improves the market of product
Space.
Detailed description of the invention
Below in conjunction with example in detail:
Example 1:
Major ingredient takes 60 parts of thin cattle meats, 40 parts of pig back fat fat；The percentage ratio of major ingredient quality pressed by adjuvant, takes 10% soybean separation protein
In vain, 10% starch, 0.7% carrageenan, the Sal of 2%, 0.1% composite phosphate, 0.003% sodium nitrite, 0.2% arabo-ascorbic acid
Sodium, 1.5% sucrose, 0.01% papain, 0.02%Palatase 20000L lipase, 0.1% Monas cuspurpureus Went, 1% mashed garlic, 0.1%
Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis powder, 32% water；
Prepare according to the following steps:
1, the sterilization treatment of major ingredient: by 60 parts of thin cattle meats of major ingredient, 40 parts of pig back fat fat by 95 DEG C of continuous showers 12s of hot water,
Hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
2, the pretreatment of major ingredient: 60 parts of thin cattle meats in the major ingredient after sterilization treatment are gone the connective tissue such as tendon, sarolemma with
And visible fatty tissue, the cube meat being cut into 5cm × 5cm × 5cm size is standby, 40 parts of ox back fat fat are cut into 3cm ×
The square meat cubelets of 3cm × 3cm；
3, enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37 DEG C
Thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
4, the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add respectively 2 Sal, 0.1%
Composite phosphate, the sodium nitrite of 0.003%, the sodium erythorbate of 0.2%, the sucrose of 1.5%, stir, be placed in 0-4 DEG C
Freezer in pickle about 20-24h；Cube meat tangent plane is cerise, and more solid flexible, without evil mind；
5, in fat meat, the Sal of the 2 of an interpolation fat meat quality and the Palatase 20000L lipase of 0.02%, it is placed in 0-4
DEG C freezer in pickle about 20-24h, fat is hard, and tangent plane color and luster is consistent；
6, by the percentage ratio of major ingredient quality, take 10% soybean protein isolate, 10% starch, 0.7% carrageenan, 0.1% take Monas cuspurpureus Went, 1%
Take mashed garlic, 0.1% take Zanthoxyli Bungeani powder, 0.1% take Fructus Capsici powder, 0.1% take Fructus Anisi Stellati powder, 0.1% take Rhizoma Zingiberis powder, 0.1% take Fructus Foeniculi XIANGFEN, 0.1%
Take Fructus Piperis powder feeding, and dissolve with 20% cold water of major ingredient quality, make feed liquid；
7, the lean meat block after Minced Steak is pickled, rubs with the meat grinder in 6mm aperture, notes when Minced Steak, due to machine friction
And meat temperature rise, if desired must be with 8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
8, cut and mix the material after rubbing and cut and mix to meat paste shape, make finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut lean meat,
After remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs when mixing to add 4% in meat
Ice bits, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
9, spice will cut the meat mixed and feed liquid is put in blender, and start stirs, and occurs without and coheres phenomenon, stands 1-
2 minutes coloclysis；
10, record meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, make wet intestinal；
11, rinsing rinses 2 times during wet intestinal is put into the warm water of 30-40 DEG C, washes away the dirt such as oil slick salting liquor of casing surface attachment
Thing；
12, the wet intestinal after rinsing is placed in oven by baking, and baking temperature is 65 DEG C～70 DEG C, time 40min, and surface is done
Dry transparent, intestinal filling appears pale red and is baked；
13, in boiling first makes pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then protected
Water holding temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot, and the mark boiled is to pinch with hands
Intestinal body-sensing is to stiff flexible；
14, smoke, the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
120 DEG C～150 DEG C, fire-cure the time 6～10min；Making moisture drying to less than 50%, sample surfaces is smooth, and has fine wrinkle
Stricture of vagina, goes out chimney kiln natural cooling and is the finished product smoking maturation；
15, vacuum packaging；
16, re-pasteurization: being placed in retorts by the product after vacuum packaging, 72 DEG C, 30min is finished product.
Example 2:
Major ingredient takes 70 thin cattle meats, 30 ox back fat fat；Adjuvant takes 8% soybean protein isolate, 8 parts of starch, 0.6 part of carrageenan, and 2.5
Sal, 0.3 composite phosphate, 0.007 sodium nitrite, 0.4 sodium erythorbate, 2 sucrose；0.015 part of papain,
0.03 part of Palatase 20000L lipase, 0.1 part of Monas cuspurpureus Went, 1 portion of mashed garlic, 0.1 part of Zanthoxyli Bungeani powder, 0.1 portion of Fructus Capsici powder, 0.1 part
Fructus Anisi Stellati powder, 0.1 portion of Rhizoma Zingiberis powder, 0.1 portion of Fructus Foeniculi XIANGFEN, 0.1 portion of Fructus Piperis powder, 27 parts of water；
Prepare according to the following steps:
1, the sterilization treatment of major ingredient: by 70 parts of thin cattle meats of major ingredient, 30 parts of pig back fat fat by 95 DEG C of continuous showers 12s of hot water,
Hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
2, the pretreatment of major ingredient: 70 parts of thin cattle meats in the major ingredient after sterilization treatment are gone the connective tissue such as tendon, sarolemma with
And visible fatty tissue, the cube meat being cut into 5cm × 5cm × 5cm size is standby, 30 parts of ox back fat fat are cut into 3cm ×
The square meat cubelets of 3cm × 3cm；
3, enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37 DEG C
Thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
4, the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add respectively 2.5 Sal, 0.3%
Composite phosphate, the sodium nitrite of 0.007%, the sodium erythorbate of 0.4%, the sucrose of 2%, stir, be placed in 0-4 DEG C
Freezer in pickle about 20-24h；Cube meat tangent plane is cerise, and more solid flexible, without evil mind；
5, in fat meat, the Sal of the 2.5 of an interpolation fat meat quality and the Palatase 20000L lipase of 0.03%, it is placed in 0-
Pickling about 20-24h in the freezer of 4 DEG C, fat is hard, and tangent plane color and luster is consistent；
6, the percentage ratio of major ingredient quality pressed by adjuvant, takes 8% soybean protein isolate, 8% takes starch, 0.6 part of carrageenan, 0.1% takes Monas cuspurpureus Went
Rice, 1% take mashed garlic, 0.1% take Zanthoxyli Bungeani powder, 0.1% take Fructus Capsici powder, 0.1% take Fructus Anisi Stellati powder, 0.1% take Rhizoma Zingiberis powder, 0.1% take Fructus Foeniculi XIANGFEN,
0.1% takes Fructus Piperis powder feeding, and dissolves with 20% cold water of major ingredient quality, makes feed liquid；
7, Minced Steak, the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, due to machine friction
And meat temperature rise, if desired must be with 8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
8, cutting and mix, the material after rubbing is cut and is mixed to meat paste shape, makes finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut lean meat,
After remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs when mixing to add 4% in meat
Ice bits, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
9, spice, will cut the meat mixed and feed liquid is put in blender, and start stirs, and occurs without and coheres phenomenon, stands
1-2 minute coloclysis；
10, record, meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；
11, rinsing, puts into wet intestinal in the warm water of 30-40 DEG C and rinses 2 times, washes away the oil slick salting liquor etc. of casing surface attachment dirty
Thing；
12, baking, is placed in the wet intestinal after rinsing in oven, and baking temperature is 65 DEG C～70 DEG C, time 40min, and surface is done
Dry transparent, intestinal filling appears pale red and is baked；
13, boiling, in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then kept
Water temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot, and the mark boiled is to pinch intestinal with hands
Body-sensing is to stiff flexible；
14, smoke, the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
120 DEG C～150 DEG C, fire-cure the time 6～10min；Making moisture drying to less than 50%, sample surfaces is smooth, and has fine wrinkle
Stricture of vagina, goes out chimney kiln natural cooling and is the finished product smoking maturation；
15, vacuum packaging；
16, re-pasteurization: being placed in retorts by the product after vacuum packaging, 72 DEG C, 30min is finished product.
Example 3:
Major ingredient takes 80 parts of thin cattle meats, 20 pig back fat fat；Adjuvant takes 5 parts of soybean protein isolates, 5 parts of starch, 0.5 part of carrageenan, and 3
The Sal of part, 0.5 part of composite phosphate, 0.01 part of sodium nitrite, the sodium erythorbate of 0.6 part, 2.5 portions of sucrose, 0.02 part
Papain, 0.05 part of Palatase 20000L lipase, 0.1 part of Monas cuspurpureus Went, 1 portion of Bulbus Allii, 0.1 part of Zanthoxyli Bungeani powder, 0.1 part peppery
Green pepper powder, 0.1 portion of Fructus Anisi Stellati powder, 0.1 portion of Rhizoma Zingiberis powder, 0.1 portion of Fructus Foeniculi XIANGFEN, 0.1 portion of Fructus Piperis powder, 23 parts of water；
Prepare according to the following steps:
1, the sterilization treatment of major ingredient: by 80 parts of thin cattle meats of major ingredient, 20 parts of pig back fat fat by 95 DEG C of continuous showers 12s of hot water,
Hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
2, the pretreatment of major ingredient: 80 parts of thin cattle meats in the major ingredient after sterilization treatment are gone the connective tissue such as tendon, sarolemma with
And visible fatty tissue, the cube meat being cut into 5cm × 5cm × 5cm size is standby, 20 parts of ox back fat fat are cut into 3cm ×
The square meat cubelets of 3cm × 3cm；
3, enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37 DEG C
Thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
4, the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add respectively 3 Sal, 0.5%
Composite phosphate, the sodium nitrite of 0.01%, the sodium erythorbate of 0.6%, the sucrose of 2.5%, stir, be placed in 0-4 DEG C
Freezer in pickle about 20-24h；Cube meat tangent plane is cerise, and more solid flexible, without evil mind；
5, in fat meat, the Sal of the 3 of an interpolation fat meat quality and the Palatase 20000L lipase of 0.05%, it is placed in 0-4
DEG C freezer in pickle about 20-24h, fat is hard, and tangent plane color and luster is consistent；
6, the percentage ratio of major ingredient quality pressed by adjuvant, take 5% soybean protein isolate, 5% starch, 0.5% carrageenan, 0.1% Monas cuspurpureus Went, 1%
Mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis powder feeding, and
Dissolve with 12% cold water of major ingredient quality, make feed liquid；
7, Minced Steak, the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, due to machine friction and
Meat temperature rise, if desired must be with 8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
8, cutting and mix, the material after rubbing is cut and is mixed to meat paste shape, makes finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut lean meat, after
Remaining show condition fourth being added, cutting the time of mixing is generally 8min, and in order to avoid meat temperature rise, cutting needs when mixing to add 3% in meat
Ice is considered to be worth doing, and ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
9, spice, will cut the meat mixed and feed liquid is put in blender, and start stirs, and occurs without and coheres phenomenon, stands 1-2
Minute coloclysis；
10, record, meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；
11, rinsing, puts into wet intestinal in the warm water of 30-40 DEG C and rinses 2 times, washes away the oil slick salting liquor etc. of casing surface attachment dirty
Thing；
12, baking, is placed in the wet intestinal after rinsing in oven, and baking temperature is 65 DEG C～70 DEG C, time 40min, and surface is done
Dry transparent, intestinal filling appears pale red and is baked；
13, boiling, in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then kept
Water temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot, and the mark boiled is to pinch intestinal with hands
Body-sensing is to stiff flexible；
14, smoke, the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
120 DEG C～150 DEG C, fire-cure the time 6～10min；Making moisture drying to less than 50%, sample surfaces is smooth, and has fine wrinkle
Stricture of vagina, goes out chimney kiln natural cooling and is the finished product smoking maturation；
15, vacuum packaging；
16, re-pasteurization: being placed in retorts by the product after vacuum packaging, 72 DEG C, 30min is finished product.
Claims (4)
1. the preparation method of boiled sausage smoked by a low temperature beef, it is characterised in that including major ingredient and adjuvant, wherein quality pressed by major ingredient
Number meter, 60-80 thin cattle meat, 20-40 pig back fat fat；The percentage ratio of major ingredient quality pressed by adjuvant, takes 5-10% Semen sojae atricolor respectively and separates
Albumen, 5-10% starch, 0.5-0.7% carrageenan, 2-3% Sal, 0.1-0.5% composite phosphate, 0.003-0.01% nitrous acid
Sodium, 0.2-0.6% sodium erythorbate, 1.5-2.5% sucrose, 0.01-0.02% papain, 0.02-0.05%Palatase
20000L lipase, 0.1% Monas cuspurpureus Went, 1% mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1%
Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis powder, 23-32% water；
Prepare according to the following steps:
(1), the sterilization treatment of major ingredient: by major ingredient 60-80 thin cattle meat, 20-40 pig back fat fat, by 95 DEG C of continuous showers of hot water
12s, hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
(2), the pretreatment of major ingredient: the thin cattle meat in the major ingredient after sterilization treatment is gone the connective tissue such as tendon, sarolemma and
Visible fatty tissue, the cube meat being cut into 3cm × 3cm × 5cm size is standby, and ox back fat fat is cut into 5 mm × 5 mm
× 5 square meat cubelets of mm；
(3), enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37
DEG C thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
(4), the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add 2-3% Sal, 0.1-respectively
0.5% composite phosphate, 0.003-0.01% sodium nitrite, 0.2-0.6% sodium erythorbate, 1.5-2.5% sucrose, stirring is all
Even, it is placed in the freezer of 0-4 DEG C and pickles about 20-24h；
(5), in fat meat, the Sal of the 2-3% of fat meat quality and the Palatase 20000L fat of 0.02-0.05% are only added
Enzyme, is placed in the freezer of 0-4 DEG C and pickles about 20-24h；
(6), by the percentage ratio of major ingredient quality, take 5-10% soybean protein isolate, 5-10% starch, the carrageenan of 0.5-0.7%,
0.1% Monas cuspurpureus Went, 1% mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1%
Fructus Piperis powder feeding, and dissolve with the 12-20% cold water of major ingredient quality, make feed liquid；
(7), Minced Steak: the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, owing to rubbing with machine
Wipe and meat temperature rise, if desired must be with the 7-8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
(8), cut and mix: the material after rubbing is cut and mixed to meat paste shape, make finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut lean meat,
After remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs when mixing to add 3-in meat
The ice bits of 4%, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
(9), spice: will cut the meat mixed and feed liquid is put in blender, start stirs, and occurs without and coheres phenomenon, quiet
Put 1-2 minute coloclysis；
(10), record: meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；
(11), rinsing: wet intestinal is put in the warm water of 30-40 DEG C and rinse 2 times, wash away the oil slick salting liquor etc. of casing surface attachment
Dirty thing；
(12), baking: being placed in oven by the wet intestinal after rinsing, baking temperature is 65 DEG C～70 DEG C, time 40min；
(13), boiling: in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, then
Keeping water temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot；
(14), smoke: the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
Spend 120 DEG C～150 DEG C, fire-cure the time 6～10min；Go out chimney kiln natural cooling, make moisture drying to less than 50%；
(15), vacuum packaging；
(16), re-pasteurization: being placed in retorts by the product after vacuum packaging, temperature 72 DEG C, the time, 30min was finished product.
2. smoke the preparation method of boiled sausage according to a kind of low temperature beef described in claim 1, it is characterised in that major ingredient takes 60
Part thin cattle meat, 40 parts of pig back fats fat；The percentage ratio of major ingredient quality pressed by adjuvant, take 10% soybean protein isolate, 10% starch,
0.7% carrageenan, the Sal of 2%, 0.1% composite phosphate, 0.003% sodium nitrite, 0.2% sodium erythorbate, 1.5% sucrose,
0.01% papain, 0.02%Palatase 20000L lipase, 0.1% Monas cuspurpureus Went, 1% mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1%
Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis powder, 32% water；
Prepare according to the following steps:
(1), the sterilization treatment of major ingredient: by 60 parts of thin cattle meats of major ingredient, 40 parts of pig back fat fat by 95 DEG C of continuous showers of hot water
12s, hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
(2), the pretreatment of major ingredient: 60 parts of thin cattle meats in the major ingredient after sterilization treatment are removed the connective tissue such as tendon, sarolemma
And visible fatty tissue, the cube meat being cut into 5cm × 5cm × 5cm size is standby, 40 parts of ox back fat fat are cut into 3cm ×
The square meat cubelets of 3cm × 3cm；
(3), enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37
DEG C thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
(4), the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add respectively 2 Sal, 0.1%
Composite phosphate, the sodium nitrite of 0.003%, the sodium erythorbate of 0.2%, the sucrose of 1.5%, stir, be placed in 0-4
DEG C freezer in pickle about 20-24h；Cube meat tangent plane is cerise, and more solid flexible, without evil mind；
(5), in fat meat, only add fat meat quality 2 Sal and the Palatase 20000L lipase of 0.02%, be placed in 0-
Pickling about 20-24h in the freezer of 4 DEG C, fat is hard, and tangent plane color and luster is consistent；
(6), by the percentage ratio of major ingredient quality, take 10% soybean protein isolate, 10% starch, 0.7% carrageenan, 0.1% take Monas cuspurpureus Went,
1% take mashed garlic, 0.1% take Zanthoxyli Bungeani powder, 0.1% take Fructus Capsici powder, 0.1% take Fructus Anisi Stellati powder, 0.1% take Rhizoma Zingiberis powder, 0.1% take Fructus Foeniculi XIANGFEN,
0.1% takes Fructus Piperis powder feeding, and dissolves with 20% cold water of major ingredient quality, makes feed liquid；
(7), Minced Steak: the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, due to machine friction
And meat temperature rise, if desired must be with 8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
(8), cut and mix: the material after rubbing is cut and mixed to meat paste shape, make finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut thin
Meat, after remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs in meat when mixing
The ice bits adding 4%, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
(9), spice: will cut the meat mixed and feed liquid is put in blender, start stirs, and occurs without and coheres phenomenon, stands
1-2 minute coloclysis；
(10), record: meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；
(11), rinsing: wet intestinal is put in the warm water of 30-40 DEG C and rinse 2 times, wash away the dirt such as oil slick salting liquor of casing surface attachment
Thing；
(12), baking: being placed in oven by the wet intestinal after rinsing, baking temperature is 65 DEG C～70 DEG C, time 40min, surface
Being dried transparent, intestinal filling appears pale red and is baked；
(13), boiling: in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then protected
Water holding temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot, and the mark boiled is to pinch with hands
Intestinal body-sensing is to stiff flexible；
(14), smoke: the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
Spend 120 DEG C～150 DEG C, fire-cure the time 6～10min；Making moisture drying to less than 50%, sample surfaces is smooth, and has fine
Wrinkle, goes out chimney kiln natural cooling and is the finished product smoking maturation；
(15), vacuum packaging；
(16), re-pasteurization: being placed in retorts by the product after vacuum packaging, 72 DEG C, 30min is finished product.
3. smoke the preparation method of boiled sausage according to a kind of low temperature beef described in claim 1, it is characterised in that major ingredient takes 70
Thin cattle meat, 30 ox back fat fat；Adjuvant takes 8% soybean protein isolate, 8 parts of starch, 0.6 part of carrageenan, 2.5 Sal, and 0.3 is combined
Phosphate, 0.007 sodium nitrite, 0.4 sodium erythorbate, 2 sucrose；0.015 part of papain, 0.03 part of Palatase
20000L lipase, 0.1 part of Monas cuspurpureus Went, 1 portion of mashed garlic, 0.1 portion of Zanthoxyli Bungeani powder, 0.1 portion of Fructus Capsici powder, 0.1 portion of Fructus Anisi Stellati powder, 0.1 portion of Rhizoma Zingiberis Recens
Powder, 0.1 portion of Fructus Foeniculi XIANGFEN, 0.1 portion of Fructus Piperis powder, 27 parts of water；
Prepare according to the following steps:
(1), the sterilization treatment of major ingredient: by 70 parts of thin cattle meats of major ingredient, 30 parts of pig back fat fat by 95 DEG C of continuous showers of hot water
12s, hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
(2), the pretreatment of major ingredient: 70 parts of thin cattle meats in the major ingredient after sterilization treatment are removed the connective tissue such as tendon, sarolemma
And visible fatty tissue, the cube meat being cut into 5cm × 5cm × 5cm size is standby, 30 parts of ox back fat fat are cut into 3cm ×
The square meat cubelets of 3cm × 3cm；
(3), enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37
DEG C thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
(4), the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add respectively 2.5 Sal,
The composite phosphate of 0.3%, the sodium nitrite of 0.007%, the sodium erythorbate of 0.4%, the sucrose of 2%, stir, be placed in
The freezer of 0-4 DEG C is pickled about 20-24h；Cube meat tangent plane is cerise, and more solid flexible, without evil mind；
(5), in fat meat, only add fat meat quality 2.5 Sal and the Palatase 20000L lipase of 0.03%, be placed in
Pickling about 20-24h in the freezer of 0-4 DEG C, fat is hard, and tangent plane color and luster is consistent；
(6), adjuvant press the percentage ratio of major ingredient quality, take 8% soybean protein isolate, 8% take starch, 0.6 part of carrageenan, 0.1% take red
Bent rice, 1% take mashed garlic, 0.1% take Zanthoxyli Bungeani powder, 0.1% take Fructus Capsici powder, 0.1% take Fructus Anisi Stellati powder, 0.1% take Rhizoma Zingiberis powder, 0.1% take Fructus Foeniculi
Powder, 0.1% take Fructus Piperis powder feeding, and dissolve with 20% cold water of major ingredient quality, make feed liquid；
(7), Minced Steak: the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, owing to rubbing with machine
Wipe and meat temperature rise, if desired must be with 8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
(8), cut and mix: the material after rubbing is cut and mixed to meat paste shape, make finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut lean meat,
After remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs when mixing to add 4% in meat
Ice bits, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
(9), spice: will cut the meat mixed and feed liquid is put in blender, start stirs, and occurs without and coheres phenomenon, stands
1-2 minute coloclysis；
(10), record: meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；(11),
Rinsing, puts into wet intestinal in the warm water of 30-40 DEG C and rinses 2 times, wash away the oil slick salting liquor etc. of casing surface attachment dirty thing；
(12), toasting, the wet intestinal after rinsing is placed in oven, and baking temperature is 65 DEG C～70 DEG C, time 40min, table
Face is dried transparent, and intestinal filling appears pale red and is baked；
(13), boiling: in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then protected
Water holding temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot, and the mark boiled is to pinch with hands
Intestinal body-sensing is to stiff flexible；
(14), smoke: the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
Spend 120 DEG C～150 DEG C, fire-cure the time 6～10min；Making moisture drying to less than 50%, sample surfaces is smooth, and has fine
Wrinkle, goes out chimney kiln natural cooling and is the finished product smoking maturation；
(15), vacuum packaging；
(16), re-pasteurization: being placed in retorts by the product after vacuum packaging, 72 DEG C, 30min is finished product.
4. smoke the preparation method of boiled sausage according to a kind of low temperature beef described in claim 1, it is characterised in that major ingredient takes 80
Part thin cattle meat, 20 pig back fats fat；Adjuvant takes 5 parts of soybean protein isolates, 5 parts of starch, 0.5 part of carrageenan, the Sal of 3 parts, and 0.5
Part composite phosphate, 0.01 part of sodium nitrite, the sodium erythorbate of 0.6 part, 2.5 portions of sucrose, 0.02 part of papain,
0.05 part of Palatase 20000L lipase, 0.1 part of Monas cuspurpureus Went, 1 portion of Bulbus Allii, 0.1 part of Zanthoxyli Bungeani powder, 0.1 portion of Fructus Capsici powder, 0.1 part big
Material powder, 0.1 portion of Rhizoma Zingiberis powder, 0.1 portion of Fructus Foeniculi XIANGFEN, 0.1 portion of Fructus Piperis powder, 23 parts of water；
Prepare according to the following steps:
(1), the sterilization treatment of major ingredient: by 80 parts of thin cattle meats of major ingredient, 20 parts of pig back fat fat by 95 DEG C of continuous showers of hot water
12s, hydraulic pressure 3.0kg/cm2, ensure that initial bacterium is at 100/cm2Below；
(2), the pretreatment of major ingredient: 80 parts of thin cattle meats in the major ingredient after sterilization treatment are removed the connective tissue such as tendon, sarolemma
And visible fatty tissue, the cube meat being cut into 5cm × 5cm × 5cm size is standby, 20 parts of ox back fat fat are cut into 3cm ×
The square meat cubelets of 3cm × 3cm；
(3), enzyme tenderizing: prepare wooden 10% melon liquid of protease with the phosphate buffer of pH7.0, be placed in 200ml beaker, in 37
DEG C thermostat water bath inside holding；Then by the addition of lean mass in major ingredient 0.15%, 10% melon liquid of protease is expelled to lean meat
In, stand 1h under 0-4 DEG C of environment；
(4), the pickling of lean meat: by lean meat good for enzyme tenderizing by lean mass percentages, add respectively 3 Sal, 0.5%
Composite phosphate, the sodium nitrite of 0.01%, the sodium erythorbate of 0.6%, the sucrose of 2.5%, stir, be placed in 0-4
DEG C freezer in pickle about 20-24h；Cube meat tangent plane is cerise, and more solid flexible, without evil mind；
(5), in fat meat, only add fat meat quality 3 Sal and the Palatase 20000L lipase of 0.05%, be placed in 0-
Pickling about 20-24h in the freezer of 4 DEG C, fat is hard, and tangent plane color and luster is consistent；
(6), adjuvant press the percentage ratio of major ingredient quality, take 5% soybean protein isolate, 5% starch, 0.5% carrageenan, 0.1% Monas cuspurpureus Went,
1% mashed garlic, 0.1% Zanthoxyli Bungeani powder, 0.1% Fructus Capsici powder, 0.1% Fructus Anisi Stellati powder, 0.1% Rhizoma Zingiberis powder, 0.1% Fructus Foeniculi XIANGFEN, 0.1% Fructus Piperis powder feeding,
And dissolve with 12% cold water of major ingredient quality, make feed liquid；
(7), Minced Steak: the lean meat block after pickling, rub with the meat grinder in 6mm aperture, note when Minced Steak, due to machine friction
And meat temperature rise, if desired must be with 8% ice bits cooling of major ingredient quality, it is ensured that meat central temperature is not higher than 12 DEG C；
(8), cut and mix: the material after rubbing is cut and mixed to meat paste shape, make finished product have fresh and tender fine and smooth feature；Cut when mixing, first cut thin
Meat, after remaining show condition fourth is added, cutting the time of mixing is generally 8min, in order to avoid meat temperature rise, cuts and needs in meat when mixing
The ice bits adding 3%, ice bits quantity is included in and adds in water inventory；Cut the temperature at the end of mixing and be maintained at 8 DEG C～10 DEG C；
(9), spice: will cut the meat mixed and feed liquid is put in blender, start stirs, and occurs without and coheres phenomenon, stands
1-2 minute coloclysis；
(10), record: meat stuffing vacuum sausage filler good for above-mentioned configuration is poured in Collagent casing for sausages, makes wet intestinal；
(11), rinsing: wet intestinal is put in the warm water of 30-40 DEG C and rinse 2 times, wash away the dirt such as oil slick salting liquor of casing surface attachment
Thing；
(12), baking: being placed in oven by the wet intestinal after rinsing, baking temperature is 65 DEG C～70 DEG C, time 40min, surface
Being dried transparent, intestinal filling appears pale red and is baked；
(13), boiling: in first making pot, water temperature reaches 90 DEG C～95 DEG C, and with putting into by baked intestinal, water did not had, and then protected
Water holding temperature 80 DEG C～83 DEG C, intestinal body central part temperature reaches 72 DEG C, and constant temperature 35～40min takes the dish out of the pot, and the mark boiled is to pinch with hands
Intestinal body-sensing is to stiff flexible；
(14), smoke: the sucrose of intestinal weight 4% is put in drip pan, the intestinal body after boiling is linked in roasting furnace, temperature
Spend 120 DEG C～150 DEG C, fire-cure the time 6～10min；Making moisture drying to less than 50%, sample surfaces is smooth, and has fine
Wrinkle, goes out chimney kiln natural cooling and is the finished product smoking maturation；
(15), vacuum packaging；
(16), re-pasteurization: being placed in retorts by the product after vacuum packaging, 72 DEG C, 30min is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254845.2A CN105851919A (en) | 2016-04-25 | 2016-04-25 | Preparation method of low-temperature beef-containing smoked and cooked sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254845.2A CN105851919A (en) | 2016-04-25 | 2016-04-25 | Preparation method of low-temperature beef-containing smoked and cooked sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851919A true CN105851919A (en) | 2016-08-17 |
Family
ID=56633974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610254845.2A Pending CN105851919A (en) | 2016-04-25 | 2016-04-25 | Preparation method of low-temperature beef-containing smoked and cooked sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851919A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333270A (en) * | 2016-08-30 | 2017-01-18 | 临沂金锣文瑞食品有限公司 | Calcium-containing meat sausage and preparation method thereof |
| CN106343392A (en) * | 2016-08-30 | 2017-01-25 | 临沂金锣文瑞食品有限公司 | Calcium-added western ham or cooked and smoked sausage and preparation method thereof |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
| CN106722268A (en) * | 2016-12-19 | 2017-05-31 | 山东天博食品配料有限公司 | Good Sheep liver sausage of a kind of section property and preparation method thereof |
| CN106879714A (en) * | 2017-02-21 | 2017-06-23 | 朱军 | A kind of preparation method of bowel lavage meat products |
| CN107232524A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of preservation method of flavor sausage |
| CN108719837A (en) * | 2018-05-31 | 2018-11-02 | 宣汉县蜀宣食品有限公司 | A kind of production method of leisure instant sausage |
| CN110226716A (en) * | 2019-06-06 | 2019-09-13 | 黑龙江八一农垦大学 | A kind of coarse cereals albumen sausage and preparation method thereof |
| CN112956681A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Plant-based sausage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
-
2016
- 2016-04-25 CN CN201610254845.2A patent/CN105851919A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333270A (en) * | 2016-08-30 | 2017-01-18 | 临沂金锣文瑞食品有限公司 | Calcium-containing meat sausage and preparation method thereof |
| CN106343392A (en) * | 2016-08-30 | 2017-01-25 | 临沂金锣文瑞食品有限公司 | Calcium-added western ham or cooked and smoked sausage and preparation method thereof |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
| CN106722268A (en) * | 2016-12-19 | 2017-05-31 | 山东天博食品配料有限公司 | Good Sheep liver sausage of a kind of section property and preparation method thereof |
| CN106722268B (en) * | 2016-12-19 | 2020-03-27 | 山东天博食品配料有限公司 | Sheep liver sausage with good slicing property and preparation method thereof |
| CN106879714A (en) * | 2017-02-21 | 2017-06-23 | 朱军 | A kind of preparation method of bowel lavage meat products |
| CN107232524A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of preservation method of flavor sausage |
| CN108719837A (en) * | 2018-05-31 | 2018-11-02 | 宣汉县蜀宣食品有限公司 | A kind of production method of leisure instant sausage |
| CN110226716A (en) * | 2019-06-06 | 2019-09-13 | 黑龙江八一农垦大学 | A kind of coarse cereals albumen sausage and preparation method thereof |
| CN112956681A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Plant-based sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105851919A (en) | Preparation method of low-temperature beef-containing smoked and cooked sausage | |
| CN102423079B (en) | Meat ball and processing technology thereof | |
| CN102475311A (en) | Method for making steamed stuffed bun with crab cream and crab meat | |
| CN102273645A (en) | Processing method of novel flavor muscovy duck | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN100353868C (en) | Process for preparing sausage with natural pigment | |
| CN101983587A (en) | Snakehead fish sausage and preparation method thereof | |
| CN102551106B (en) | Method for producing low-fat composite fish flesh and goose sausages | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN1181206A (en) | Method for prepn. of spiced jerky | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN101999679A (en) | Method for preparing canned spicy hot beef stomach, lung and liver | |
| CN104323317A (en) | A shredded yak meat production method | |
| KR101270672B1 (en) | Development of chuncheon dakgalbi using the spent layer and old breeder chicken | |
| US20160302460A1 (en) | Marinade for tumbling a meat product | |
| CN101531973B (en) | Lactobacillus pentosus, active fresh-keeping flavor intensifier and application thereof | |
| CN105011008A (en) | Meat loaf and preparation method thereof | |
| CN100364455C (en) | Industrial production of Chinese stewed meat | |
| CN104323285A (en) | Making method of soft yak meat can | |
| CN103750383B (en) | A kind of blue or green wheat intestines and preparation method thereof | |
| CN107736563B (en) | Method for making skin-meat double-layer dried meat slices | |
| CN104041846A (en) | Smoked sausage and processing process thereof | |
| CN104305318A (en) | Pork and fish ball cooking dish style in pickle flavor | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| KR100357445B1 (en) | Cooking method of packaging instant chicken soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
|
| RJ01 | Rejection of invention patent application after publication |