CN105995612A - Instant boudin and manufacturing method thereof - Google Patents
Instant boudin and manufacturing method thereof Download PDFInfo
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- CN105995612A CN105995612A CN201610517482.7A CN201610517482A CN105995612A CN 105995612 A CN105995612 A CN 105995612A CN 201610517482 A CN201610517482 A CN 201610517482A CN 105995612 A CN105995612 A CN 105995612A
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Abstract
The invention relates to the technical field of food production and processing, and discloses instant boudin and a manufacturing method thereof. On the basis of the concept of a healthy diet, the invention provides the manufacturing method of the healthy nutrient instant boudin which is prepared from the following main raw materials: skinless chicken breast, pig leg meat, pig fat and pig blood. The pig blood which is cheap, nutrient-rich and palatable and is easy to obtain is used as the flavor raw material and a simple and stable process is adopted to process the instant boudin, the original flavor and nutrition of the raw materials of the product are kept to the maximum, and the obtained instant boudin has the advantages of good color, aroma and taste, balanced nutrition, strong meat feeling, mastication resistance and dense texture. Equipment needed for preparing the instant boudin is common equipment and has the advantages of low cost, high operability and easiness in mass production, an additional value of the pig blood is increased, additionally, a nutrient healthful food with high cost performance is provided for the masses, and good popularization and market values are obtained.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of instant boudin and
Its manufacture method.
Background technology
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, to food
Requirement not only delicious nice, but also require natural food safety, nourishing healthy.Western Sausage is a kind of deep
A class meat products by consumer's eating.Western Sausage can provide required meat proteins for people.Along with people
The lifting of living standard, consumer is more and more higher in food and nutritional labeling and local flavor attention rate.Pass
Its nutrition of uniting is single, the feature that fat content is high, can not meet people's new demand to meat products.
Sanguis sus domestica is one of by-product in pig slaughtering enterprise process engineering, the Sanguis sus domestica of every pig about percentage of liveweight
3%～3.5%.Sanguis sus domestica is rich in all Middle nutrition materials and enzyme isoreactivity composition, and porcine haemoglobin matter content is up to
18%, containing 18 kinds of aminoacid, 8 kinds of essential amino acid content account for 44.3%, wherein lysine and bright ammonia
Acid content is enriched, and in porcine haemoglobin matter, lysine is up to 14.1%, is the twice of meat, breast, egg content.Sanguis sus domestica
The content of middle ferrum is the highest, is more than 100 times of meat iron content, it is possible to meet human body parts nutrition and ask；
The utilization rate of China's Sanguis sus domestica resource is the highest, and part is processed to blood powder or fermented blood meal adds as feedstuff
Add agent.Part Sanguis sus domestica is used for biochemical pharmacy after biochemical treatment.Owing to Sanguis sus domestica conventional acquisition mode is the most contaminated,
The quality of the Western Sausage of meat products particularly high moisture content there is is large effect, easily makes Western Sausage be subject to
Germ contamination.Add the sausage of Sanguis sus domestica, under long-time high temperature, the local flavor to meat products and structure can be affected,
Cause that sausage palatability is poor, shade deviation, loosely organized, elastic the best.Therefore, effectively control Sanguis sus domestica health,
Develop Sanguis sus domestica, produce the instant boudin that lies fallow and can improve the utilization rate of Sanguis sus domestica, promote and butcher factory
Economic benefit, has wide market prospect.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of fragrance is various, nutrition
The instant boudin that equilibrium, sausage voluptuousness strong, resistance to are chewed, matter structure is fine and close.
The present invention also provides for the manufacture method of a kind of instant boudin, and the method technique simple and stable can be effective
Retain the original local flavor of raw material Sanguis sus domestica and mouthfeel and nutritional labeling etc..
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of instant boudin, described instant boudin is by the component of following weight: the leg of pork
Meat 15～17 parts, peeling chicken breast 24～26 parts, pork fat 10～12 parts, Sanguis sus domestica 5～7 parts, frozen water
24～30 parts, edible salt 1.2～1.6 parts, soybean protein isolate 1～3 parts, sodium tripolyphosphate 0.1～0.15
Part, white sugar 3～4 parts, carrageenan 0.2～0.3 part, sodium alginate 0.1～0.4 part, guar gum 0.1～0.3
Part, food pork essence 0.2～0.5 part, monosodium glutamate 0.1～0.3 part, Bulbus Allii powder 0.1～0.5 part, Semen Myristicae powder
0.04～0.15 part, sodium D-isoascorbate 0.1～0.2 part, potassium sorbate 0.05～0.1 part, nisin
Rhzomorph 0.004～0.03 part, sodium nitrite 0.003～0.006 part obtain through overmolding.
The present invention also provides for the manufacture method of a kind of instant boudin simultaneously, comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of raw meat: raw meat is removed the peel chicken breast, pig leg meat and pork fat and thaws, then
Being stranding into meat granule by meat grinder, gained raw meat is standby；
S12. the pretreatment of Sanguis sus domestica: the fresh Sanguis sus domestica that vacuum blood collection machine is collected is poured in vacuum degassing machine container,
It is simultaneously introduced 1% sodium citrate and the Sal of 4% of Sanguis sus domestica gross weight, the final vacuum that stirs degassing 10min,
Filtering with 80 eye mesh screens after degassing, after filtration, Sanguis sus domestica puts the cooling of-28 DEG C of sharp freezing rooms, be cooled to Sanguis sus domestica temperature 2～
4 DEG C, place and store for future use under 0～4 DEG C of environment；
S2. batch mixing
S21. pickle: step S11 gained is put in blender through the raw meat of pretreatment, addition Sal,
Sodium nitrite, sodium pyrophosphate, sodium tripolyphosphate, sodium D-isoascorbate and the frozen water of 3/4 weight proportion, enter
After row vacuum tumbling, it is placed in tumbler and pickles 20～24h；
S22. mixing: step S12 gained Sanguis sus domestica and other component are put in tumbler with step S21 institute
Obtain preserved materials tumbling, obtain instant boudin semi-finished product；
S3. molding, make ripe, be dried: the instant boudin semi-finished product of step S2 gained are put into vacuum
Coloclysis molding in sausage filler, by micro-to ripe for the instant boudin heating system making molding, cooling and vacuum
Ripple is dried；
S4. packing, sterilize: use continuously elongated film packer to be vacuum-packed, after packaging, product is placed continuously
Water-bath 85 DEG C sterilization in formula sterilization machine, time 20min, is that 6～8 DEG C of cooling baths are cold by water temperature after sterilization
But 15min, i.e. obtains the instant boudin of finished product after sterilization cooling.
Tradition Sanguis sus domestica is the mode blood-letting using lancination, then by hematocele groove or container collection.Use this mode
Collecting Sanguis sus domestica, Sanguis sus domestica flows out the body surface contacted and external environment condition in pig body, it is easy to contaminated, and
And Sanguis sus domestica can produce a large amount of bubble, following process is made troubles, affect structure and the sense organ of product.Very
Empty blood sampling is to be inserted in pig body by the pipe of belt blade head, is directly pumped into by the blood in pig body by negative pressure
In external hermetic container, it is to avoid the outside contamination in blood collection procedure, from source, ensure defending of Sanguis sus domestica
Raw, eliminate food safety risk.
Preferably, the pretreatment of raw meat described in step S11 for raw meat is removed the peel chicken breast, pig leg meat exists
Thawing under 18 DEG C of environment to central temperature is 0～4 DEG C, and it is-2～0 DEG C that pork fat is thawed to central temperature, will solve
Peeling chicken breast, pig leg meat after freezing useOrifice plate, pork fat use useOrifice plate, logical
Cross meat grinder and be stranding into meat granule.
Preferably, vacuum tumbling 120min described in step S21, tumbler runs program and is set to as running
20min, suspends 10min, rotating speed 6r/min.
Preferably, in mixing described in step S22, tumbling is 60min, and it is to run 20min that tumbler runs program,
Suspend 10min, rotating speed 6r/min.
Preferably, it is shaped to described in step S3 that instant for step S2 gained boudin semi-finished product are poured into vacuum fill
In intestinal machine, being filled in casing by material by sausage filler, casing selects the collagen protein intestinal of a diameter of 16mm
Clothing, filling is full, sausage filler automatic ration, kink, and gained sausage often saves length between 12～13cm,
Weight control is 30～32g.
Preferably, heating cooking skill program parameter described in step S3 is: 50 DEG C of color development 20min；76 DEG C of steamings
Boil 25min；Row steam 5min.
Preferably, vacuum microwave drying described in step S3 is will to send into vacuum microwave from Fumigator product out
Being dried in drying machine, drying time is 8min, and the device parameter of vacuum microwave drier is as follows: input
Power supply: Three-phase five-wire 380V, 50Hz, microwave output power: 15kW, microwave frequency: 2450MHz,
Vacuum 0.06Mpa, feed inlet and outlet height: 50mm, transmission belt width: 650mm.Pass through vacuum microwave
The method of dehydration makes material carry out dehydration under vacuum conditions to prevent it from contacting with oxygen, it is possible to protect to greatest extent
Hold the original color and luster of raw material.The vacuum microwave drying boudin thermal efficiency significantly improves, and shortens drying time,
Avoid tradition dry-making method of dried and cause the defects such as product is spoiled, color and luster is the best, nutrient component damages is big for a long time.
The quality of agricultural product is had a great impact by dry technology and process, the most even plays conclusive work
With.At present the most still in dry technology prevailing hot air drying to the color and luster of food, form, vitamin and
Various heat sensitivity active substance destructivenesss are bigger.Microwave drying makes mainly by the heat effect of microwave
System temperature raises, thus causes moisture evaporation to realize being dried.Under microwave radiation there is not conduction of heat in media interior
Phenomenon.Therefore, microwave can fairly evenly add thermal medium, and under vacuum conditions, the evaporating temperature of moisture is corresponding
Reduce if able to maintain lower pressure environment lasting in hothouse, then moisture just can be constantly from food surface
Evaporation, food is dried therewith.Vacuum in hothouse is the least, and the temperature needed for the evaporation of food surface moisture is just
The lowest.Microwave vacuum drying technology combines microwave drying and vacuum drying advantage, can make material to be dried
The most quickly, uniformly, be dried easily, the material that microwave heating causes is solved because temperature is too high
Burn, crust and the technical problem such as hardening, substantially increase the quality of dried foods.
Relative to prior art, there is advantages that
Present invention theory based on health diet, it is provided that a kind of with peeling chicken breast, peeling duck breast, pork fat
And the manufacture method of the instant boudin of health-nutrition that Sanguis sus domestica is primary raw material；Use low price and nutrition
The abundant delicious Sanguis sus domestica being easy to get forms, to greatest extent as local flavor raw material, the processes through simple and stable
Remain the original local flavor of products material and nutrition, obtained instant boudin looks good, smell good and taste good, balanced in nutrition,
Sausage voluptuousness is strong, resistance to chews, matter structure is fine and close.The present invention prepares the equipment of instant boudin needs and is commonly
Equipment, cost is relatively low, workable, it is easy to large-scale production, is wide while improving the added value of Sanguis sus domestica
The big people provides the health food that a kind of nutritious cost performance is high, has good popularization and market price
Value.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention is adopted
Raw material and method be the conventional commercial raw material in this area and conventional use of method, the equipment used is this
Field conventional equipment.
Embodiment 1
A kind of instant boudin, described instant boudin is by the component of following weight: pig leg meat
16 parts, peeling chicken breast 25 parts, pork fat 11 parts, Sanguis sus domestica 6 parts, frozen water 28 parts, edible salt 1.2 parts,
Soybean protein isolate 2 parts, sodium tripolyphosphate 0.1 part, white sugar 3 parts, carrageenan 0.2 part, sodium alginate
0.1 part, guar gum 0.3 part, food pork essence 0.5 part, monosodium glutamate 0.2 part, Bulbus Allii powder 0.3 part, meat
0.1 part of cool powder, sodium D-isoascorbate 0.1 part, potassium sorbate 0.08 part, nisin 0.01 part,
Sodium nitrite 0.003 part obtains through overmolding.Concrete manufacture method comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of raw meat: thawed under 18 DEG C of environment by meat raw material, removes the peel chicken breast, pig leg meat
Thawing to central temperature is 0～4 DEG C, and pork fat defrosting is-2～0 DEG C to central temperature, the peeling after thawing
Chicken breast, pig leg meat useOrifice plate, pork fat use useOrifice plate, twisted by meat grinder
Making meat granule, gained raw meat is standby；
S12. the pretreatment of Sanguis sus domestica: the fresh Sanguis sus domestica that vacuum blood collection machine is collected is poured in vacuum degassing machine container,
It is simultaneously introduced 1% sodium citrate and the Sal of 4% of Sanguis sus domestica gross weight, the final vacuum that stirs degassing 10min,
Filtering with 80 eye mesh screens after degassing, after filtration, Sanguis sus domestica puts the cooling of-28 DEG C of sharp freezing rooms, be cooled to Sanguis sus domestica temperature 2～
4 DEG C, place and store for future use under 0～4 DEG C of environment；
S2. batch mixing
S21. pickle: step S11 gained is put in blender through the raw meat of pretreatment, addition Sal,
Sodium nitrite, sodium pyrophosphate, sodium tripolyphosphate, sodium D-isoascorbate and the frozen water of 3/4 weight proportion, enter
Row vacuum tumbling, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min, during tumbling
Between 120min, be placed in tumbler and pickle 20h；
S22. mixing: step S12 gained Sanguis sus domestica and other component are put in tumbler with step S21 institute
Obtaining preserved materials tumbling 60min, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min,
Obtain instant boudin semi-finished product；
S3. molding, make ripe, be dried: pour the instant boudin semi-finished product of step S2 gained into vacuum
In sausage filler, being filled in casing by material by sausage filler, casing selects the collagen of a diameter of 16 millimeters
Albumen sausage casing, it is desirable to filling is full, sausage filler automatic ration, kink, sausage often saves length at 12-13
Between centimetre, Weight control is 30～32g；Sausage after filling, kink is hung on rustless steel round bar,
Move to fire-cure on car together with rustless steel round bar by sausage again, it is desirable to distance 3cm between intestinal body, every bar
Between distance 10cm；The car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization.Work
Skill program parameter is: 50 DEG C of color development 20min；76 DEG C of steaming and decocting 25min；Row steam 5min；Go out from Fumigator
The product come is sent in vacuum microwave drying stove and is dried, and drying time is 8min, vacuum microwave drying
The device parameter of machine is as follows: input power: Three-phase five-wire 380V, 50Hz, microwave output power: 15kW,
Microwave frequency: 2450MHz, vacuum 0.06Mpa, feed inlet and outlet height: 50mm, transmission belt width:
650mm；
S4. packing, sterilize: use continuously elongated film packer to be vacuum-packed, after packaging, product is placed continuously
Water-bath 85 DEG C sterilization in formula sterilization machine, time 20min, is that 6 DEG C of cooling baths cool down by water temperature after sterilization
15min, i.e. obtains the instant boudin of finished product after sterilization cooling.
Embodiment 2
A kind of instant boudin, described instant boudin is by the component of following weight: pig leg meat
15 parts, peeling chicken breast 26 parts, pork fat 10 parts, Sanguis sus domestica 7 parts, frozen water 24 parts, edible salt 1.6 parts,
Soybean protein isolate 1 part, sodium tripolyphosphate 0.15 part, white sugar 4 parts, carrageenan 0.2 part, sodium alginate
0.1 part, guar gum 0.3 part, food pork essence 0.5 part, monosodium glutamate 0.1 part, Bulbus Allii powder 0.1 part, meat
0.15 part of cool powder, sodium D-isoascorbate 0.1 part, potassium sorbate 0.1 part, nisin 0.01 part,
Sodium nitrite 0.006 part obtains through overmolding.Concrete manufacture method comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of raw meat: thawed under 18 DEG C of environment by meat raw material, removes the peel chicken breast, pig leg meat
Thawing to central temperature is 0～4 DEG C, and pork fat defrosting is-2～0 DEG C to central temperature, the peeling after thawing
Chicken breast, pig leg meat useOrifice plate, pork fat use useOrifice plate, twisted by meat grinder
Making meat granule, gained raw meat is standby；
S12. the pretreatment of Sanguis sus domestica: the fresh Sanguis sus domestica that vacuum blood collection machine is collected is poured in vacuum degassing machine container,
It is simultaneously introduced 1% sodium citrate and the Sal of 4% of Sanguis sus domestica gross weight, the final vacuum that stirs degassing 10min,
Filtering with 80 eye mesh screens after degassing, after filtration, Sanguis sus domestica puts the cooling of-28 DEG C of sharp freezing rooms, be cooled to Sanguis sus domestica temperature 2～
4 DEG C, place and store for future use under 0～4 DEG C of environment；
S2. batch mixing
S21. pickle: step S11 gained is put in blender through the raw meat of pretreatment, addition Sal,
Sodium nitrite, sodium pyrophosphate, sodium tripolyphosphate, sodium D-isoascorbate and the frozen water of 3/4 weight proportion, enter
Row vacuum tumbling, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min, during tumbling
Between 120min, be placed in tumbler and pickle 20h；
S22. mixing: step S12 gained Sanguis sus domestica and other component are put in tumbler with step S21 institute
Obtaining preserved materials tumbling 60min, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min,
Obtain instant boudin semi-finished product；
S3. molding, make ripe, be dried: pour the instant boudin semi-finished product of step S2 gained into vacuum
In sausage filler, being filled in casing by material by sausage filler, casing selects the collagen of a diameter of 16 millimeters
Albumen sausage casing, it is desirable to filling is full, sausage filler automatic ration, kink, sausage often saves length at 12-13
Between centimetre, Weight control is 30～32g；Sausage after filling, kink is hung on rustless steel round bar,
Move to fire-cure on car together with rustless steel round bar by sausage again, it is desirable to distance 3cm between intestinal body, every bar
Between distance 10cm；The car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization.Work
Skill program parameter is: 50 DEG C of color development 20min；76 DEG C of steaming and decocting 25min；Row steam 5min；Go out from Fumigator
The product come is sent in vacuum microwave drying stove and is dried, and drying time is 8min, vacuum microwave drying
The device parameter of machine is as follows: input power: Three-phase five-wire 380V, 50Hz, microwave output power: 15kW,
Microwave frequency: 2450MHz, vacuum 0.06Mpa, feed inlet and outlet height: 50mm, transmission belt width:
650mm；
S4. packing, sterilize: use continuously elongated film packer to be vacuum-packed, after packaging, product is placed continuously
Water-bath 85 DEG C sterilization in formula sterilization machine, time 20min, is that 8 DEG C of cooling baths cool down by water temperature after sterilization
15min, i.e. obtains the instant boudin of finished product after sterilization cooling.
Embodiment 3
A kind of instant boudin, described instant boudin is by the component of following weight: pig leg meat
17 parts, peeling chicken breast 24 parts, pork fat 12 parts, Sanguis sus domestica 5 parts, frozen water 24 parts, edible salt 1.6 parts,
Soybean protein isolate 1 part, sodium tripolyphosphate 0.15 part, white sugar 3 parts, carrageenan 0.2 part, sodium alginate
0.1 part, guar gum 0.3 part, food pork essence 0.5 part, monosodium glutamate 0.1 part, Bulbus Allii powder 0.1 part, meat
0.04 part of cool powder, sodium D-isoascorbate 0.1 part, potassium sorbate 0.1 part, nisin 0.01 part,
Sodium nitrite 0.003 part obtains through overmolding.Concrete manufacture method comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of raw meat: thawed under 18 DEG C of environment by meat raw material, removes the peel chicken breast, pig leg meat
Thawing to central temperature is 0～4 DEG C, and pork fat defrosting is-2～0 DEG C to central temperature, the peeling after thawing
Chicken breast, pig leg meat useOrifice plate, pork fat use useOrifice plate, twisted by meat grinder
Making meat granule, gained raw meat is standby；
S12. the pretreatment of Sanguis sus domestica: the fresh Sanguis sus domestica that vacuum blood collection machine is collected is poured in vacuum degassing machine container,
It is simultaneously introduced 1% sodium citrate and the Sal of 4% of Sanguis sus domestica gross weight, the final vacuum that stirs degassing 10min,
Filtering with 80 eye mesh screens after degassing, after filtration, Sanguis sus domestica puts the cooling of-28 DEG C of sharp freezing rooms, be cooled to Sanguis sus domestica temperature 2～
4 DEG C, place and store for future use under 0～4 DEG C of environment；
S2. batch mixing
S21. pickle: step S11 gained is put in blender through the raw meat of pretreatment, addition Sal,
Sodium nitrite, sodium pyrophosphate, sodium tripolyphosphate, sodium D-isoascorbate and the frozen water of 3/4 weight proportion, enter
Row vacuum tumbling, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min, during tumbling
Between 120min, be placed in tumbler and pickle 24h；
S22. mixing: step S12 gained Sanguis sus domestica and other component are put in tumbler with step S21 institute
Obtaining preserved materials tumbling 60min, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min,
Obtain instant boudin semi-finished product；
S3. molding, make ripe, be dried: pour the instant boudin semi-finished product of step S2 gained into vacuum
In sausage filler, being filled in casing by material by sausage filler, casing selects the collagen of a diameter of 16 millimeters
Albumen sausage casing, it is desirable to filling is full, sausage filler automatic ration, kink, sausage often saves length at 12-13
Between centimetre, Weight control is 30～32g；Sausage after filling, kink is hung on rustless steel round bar,
Move to fire-cure on car together with rustless steel round bar by sausage again, it is desirable to distance 3cm between intestinal body, every bar
Between distance 10cm；The car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization.Work
Skill program parameter is: 50 DEG C of color development 20min；76 DEG C of steaming and decocting 25min；Row steam 5min；Go out from Fumigator
The product come is sent in vacuum microwave drying stove and is dried, and drying time is 8min, vacuum microwave drying
The device parameter of machine is as follows: input power: Three-phase five-wire 380V, 50Hz, microwave output power: 15kW,
Microwave frequency: 2450MHz, vacuum 0.06Mpa, feed inlet and outlet height: 50mm, transmission belt width:
650mm；
S4. packing, sterilize: use continuously elongated film packer to be vacuum-packed, after packaging, product is placed continuously
Water-bath 85 DEG C sterilization in formula sterilization machine, time 20min, is that 6 DEG C of cooling baths cool down by water temperature after sterilization
15min, i.e. obtains the instant boudin of finished product after sterilization cooling.
Embodiment 4
A kind of instant boudin, described instant boudin is by the component of following weight: pig leg meat
15 parts, peeling chicken breast 26 parts, pork fat 10 parts, Sanguis sus domestica 7 parts, frozen water 24 parts, edible salt 1.6 parts,
Soybean protein isolate 1 part, sodium tripolyphosphate 0.15 part, white sugar 4 parts, carrageenan 0.2 part, sodium alginate
0.4 part, guar gum 0.1 part, food pork essence 0.5 part, monosodium glutamate 0.1 part, Bulbus Allii powder 0.5 part, meat
0.04 part of cool powder, sodium D-isoascorbate 0.2 part, potassium sorbate 0.05 part, nisin 0.02 part,
Sodium nitrite 0.003 part obtains through overmolding.Concrete manufacture method comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of raw meat: thawed under 18 DEG C of environment by meat raw material, removes the peel chicken breast, pig leg meat
Thawing to central temperature is 0～4 DEG C, and pork fat defrosting is-2～0 DEG C to central temperature, the peeling after thawing
Chicken breast, pig leg meat useOrifice plate, pork fat use useOrifice plate, twisted by meat grinder
Making meat granule, gained raw meat is standby；
S12. the pretreatment of Sanguis sus domestica: the fresh Sanguis sus domestica that vacuum blood collection machine is collected is poured in vacuum degassing machine container,
It is simultaneously introduced 1% sodium citrate and the Sal of 4% of Sanguis sus domestica gross weight, the final vacuum that stirs degassing 10min,
Filtering with 80 eye mesh screens after degassing, after filtration, Sanguis sus domestica puts the cooling of-28 DEG C of sharp freezing rooms, be cooled to Sanguis sus domestica temperature 2～
4 DEG C, place and store for future use under 0～4 DEG C of environment；
S2. batch mixing
S21. pickle: step S11 gained is put in blender through the raw meat of pretreatment, addition Sal,
Sodium nitrite, sodium pyrophosphate, sodium tripolyphosphate, sodium D-isoascorbate and the frozen water of 3/4 weight proportion, enter
Row vacuum tumbling, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min, during tumbling
Between 120min, be placed in tumbler and pickle 22h；
S22. mixing: step S12 gained Sanguis sus domestica and other component are put in tumbler with step S21 institute
Obtaining preserved materials tumbling 60min, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min,
Obtain instant boudin semi-finished product；
S3. molding, make ripe, be dried: pour the instant boudin semi-finished product of step S2 gained into vacuum
In sausage filler, being filled in casing by material by sausage filler, casing selects the collagen of a diameter of 16 millimeters
Albumen sausage casing, it is desirable to filling is full, sausage filler automatic ration, kink, sausage often saves length at 12-13
Between centimetre, Weight control is 30～32g；Sausage after filling, kink is hung on rustless steel round bar,
Move to fire-cure on car together with rustless steel round bar by sausage again, it is desirable to distance 3cm between intestinal body, every bar
Between distance 10cm；The car that fire-cures overworking sausage is pushed Fumigator, setting program startup optimization.Work
Skill program parameter is: 50 DEG C of color development 20min；76 DEG C of steaming and decocting 25min；Row steam 5min；Go out from Fumigator
The product come is sent in vacuum microwave drying stove and is dried, and drying time is 8min, vacuum microwave drying
Device parameter is as follows: input power: Three-phase five-wire 380V, 50Hz, microwave output power: 15kW,
Microwave frequency: 2450MHz, vacuum 0.06Mpa, feed inlet and outlet height: 50mm, transmission belt width:
650mm；
S4. packing, sterilize: use continuously elongated film packer to be vacuum-packed, after packaging, product is placed continuously
Water-bath 85 DEG C sterilization in formula sterilization machine, time 20min, is that 8 DEG C of cooling baths cool down by water temperature after sterilization
15min, i.e. obtains the instant boudin of finished product after sterilization cooling.
Comparative example 1
Being dried as hot air drying as different from Example 1 described in step S3, hot air drying parameter is: be dried
Temperature 70 C, the time is 60 minutes.
Comparative example 2
It is dried described in step S3 as different from Example 1 and for hot air drying microwave drying parameter is: microwave is defeated
Go out power: 15kW, microwave frequency: 2450MHz, transmission belt width: 650mm.
Organoleptic quality evaluation experiment and result
Blind Test is carried out, to embodiment 1～4 and comparative example 1,2 by ten personnel specializing in food research and development
The color and luster of the instant boudin of gained, local flavor, mouthfeel, structure carry out subjective appreciation, carry out according to 100 points of systems
Marking, utilize Excel software to carry out statistical analysis, test data all take three times parallel after mean values carry out
Weighting evaluation total score, total score computing formula is: overall score=∑ XiYi(i=1,2,3 ... ..n, X are deliberated index,
Y is weight) table 1 is leisure Herba sagittariae pygmaeae sensory evaluation standard.Table 1 is instant boudin organoleptic quality scoring mark
Standard, table 2 is embodiment and comparative example gained leisure Herba sagittariae pygmaeae results of sensory evaluation.
Table 1 instant boudin organoleptic quality standards of grading
Table 2 instant boudin results of sensory evaluation
| Sample | Color and luster | Local flavor | Mouthfeel | Structure | Comprehensive score |
| Embodiment 1 | 90 | 95 | 85 | 95 | 91 |
| Embodiment 2 | 89 | 92 | 86 | 92 | 90 |
| Embodiment 3 | 82 | 91 | 91 | 97 | 91 |
| Embodiment 4 | 96 | 90 | 89 | 85 | 89 |
| Comparative example 1 | 73 | 82 | 76 | 72 | 76 |
| Comparative example 2 | 72 | 79 | 76 | 79 | 77 |
Claims (8)
- null1. an instant boudin，It is characterized in that，Described instant boudin is by the component of following weight: pig leg meat 15～17 parts、Peeling chicken breast 24～26 parts、Pork fat 10～12 parts、Sanguis sus domestica 5～7 parts、Frozen water 24～30 parts、Edible salt 1.2～1.6 parts、Soybean protein isolate 1～3 parts、Sodium tripolyphosphate 0.1～0.15 part、White sugar 3～4 parts、Carrageenan 0.2～0.3 part、Sodium alginate 0.1～0.4 part、Guar gum 0.1～0.3 part、Food pork essence 0.2～0.5 part、Monosodium glutamate 0.1～0.3 part、Bulbus Allii powder 0.1～0.5 part、Semen Myristicae powder 0.04～0.15 part、Sodium D-isoascorbate 0.1～0.2 part，Potassium sorbate 0.05～0.1 part、Nisin 0.01～0.02 part、Sodium nitrite 0.003～0.006 part obtain through overmolding.
- 2. make the method for instant boudin described in claim 1, it is characterised in that comprise the following steps:S1. pretreatment of raw materialS11. the pretreatment of raw meat: raw meat being removed the peel chicken breast, pig leg meat and pork fat and thaws, be then stranding into meat granule by meat grinder, gained raw meat is standby；S12. the pretreatment of Sanguis sus domestica: the fresh Sanguis sus domestica that vacuum blood collection machine is collected is put in vacuum degassing machine container, it is simultaneously introduced 1% sodium citrate and the Sal of 4% of Sanguis sus domestica gross weight, the final vacuum that stirs degassing 10min, filter with 80 eye mesh screens after degassing, after filtration, Sanguis sus domestica puts-28 DEG C of sharp freezing room coolings, it is cooled to Sanguis sus domestica temperature at 2～4 DEG C, places and store for future use under 0～4 DEG C of environment；S2. batch mixingS21. pickle: step S11 gained is put in blender through the raw meat of pretreatment, add Sal, sodium nitrite, sodium pyrophosphate, sodium tripolyphosphate, sodium D-isoascorbate and the frozen water of 3/4 weight proportion, after carrying out vacuum tumbling, it is placed in tumbler and pickles 20～24h；S22. mixing: step S12 gained Sanguis sus domestica and other component are put in tumbler with the gained preserved materials tumbling of step S21, obtain instant boudin semi-finished product；S3. molding, make ripe, be dried: the instant boudin semi-finished product of step S2 gained are put into coloclysis molding in vacuum sausage filler, by make molding instant boudin heating system ripe, cooling and vacuum microwave drying；S4. pack, sterilize: use continuously elongated film packer to be vacuum-packed, water-bath 85 DEG C sterilization during product places continuous way sterilization machine after packaging, time 20min, is 6～8 DEG C of cooling baths cooling 15min by water temperature after sterilization, i.e. obtains the instant boudin of finished product after sterilization cooling.
- The manufacture method of the most instant boudin, it is characterized in that, the pretreatment of raw meat described in step S11 for raw meat removed the peel chicken breast, pig leg meat thaw under 18 DEG C of environment to central temperature be 0～4 DEG C, pork fat defrosting is-2～0 DEG C to central temperature, peeling chicken breast after thawing, pig leg meat use the orifice plate of 6m, pork fat uses the orifice plate of 3mm, is stranding into meat granule by meat grinder.
- The manufacture method of the most instant boudin, it is characterised in that vacuum tumbling 120min described in step S21, tumbler runs program and is set to, for running 20min, suspend 10min, rotating speed 6r/min.
- The manufacture method of the most instant boudin, it is characterised in that in mixing described in step S22, tumbling is 60min, it is to run 20min that tumbler runs program, suspends 10min, rotating speed 6r/min.
- The manufacture method of the most instant boudin, it is characterized in that, it is shaped to described in step S3 pour in vacuum sausage filler by instant for step S2 gained boudin semi-finished product, by sausage filler, material is filled in casing, casing selects the Collagent casing for sausages of a diameter of 16mm, and filling is full, sausage filler automatic ration, kink, gained sausage often saves length between 12～13cm, and Weight control is 30～32g.
- The manufacture method of the most instant boudin, it is characterised in that heating cooking skill program parameter described in step S3 is: 50 DEG C of color development 20min；76 DEG C of steaming and decocting 25min；Row steam 5min.
- The manufacture method of the most instant boudin, it is characterized in that, vacuum microwave drying described in step S3 is to be dried sending in vacuum microwave drier from Fumigator product out, drying time is 8min, and the device parameter of vacuum microwave drier is as follows: input power: Three-phase five-wire 380V ± 10% 50Hz ± 1%, microwave output power: 15kW, microwave frequency: 2450MHz ± 50Hz, vacuum 0.06Mpa, feed inlet and outlet height: 50mm, transmission belt width: 650mm, transmission speed: 0.1～5m/min.
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| CN106722348A (en) * | 2017-01-25 | 2017-05-31 | 石河子大学 | Child's sausage and its manufacture craft |
| CN110089689A (en) * | 2018-01-30 | 2019-08-06 | 工布江达县畜牧兽医站 | A kind of concealed rose sausage and preparation method thereof |
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