CN107853553A - A kind of production method of the pork sausages of low temperature tumbling tenderization - Google Patents
A kind of production method of the pork sausages of low temperature tumbling tenderization Download PDFInfo
- Publication number
- CN107853553A CN107853553A CN201710983821.5A CN201710983821A CN107853553A CN 107853553 A CN107853553 A CN 107853553A CN 201710983821 A CN201710983821 A CN 201710983821A CN 107853553 A CN107853553 A CN 107853553A
- Authority
- CN
- China
- Prior art keywords
- pork
- low temperature
- meat
- tumbling
- sausages
- 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
- 235000015277 pork Nutrition 0.000 title claims abstract description 54
- 235000013580 sausages Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 44
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 19
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 19
- 235000012735 amaranth Nutrition 0.000 claims abstract description 19
- 239000004178 amaranth Substances 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000000049 pigment Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 238000004945 emulsification Methods 0.000 claims abstract description 8
- 238000002347 injection Methods 0.000 claims abstract description 8
- 239000007924 injection Substances 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 6
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000005453 pelletization Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 7
- 210000000936 intestine Anatomy 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 229920006255 plastic film Polymers 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 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 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 230000006837 decompression Effects 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003178 anti-diabetic effect Effects 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000007469 Actins Human genes 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of pork sausages of low temperature tumbling tenderization, it is characterised in that prepare amaranth pigment first；Secondly pork is removed the peel, boned, is rinsed, fresh squeezing lemon juice and allotment butcher's meat material；Then by butcher's meat material high-pressure injection into pork, low temperature tumbling Tenderization；Finally by the good pork pelletizing of low temperature tumbling, emulsification stir, rub, cut mix, vacuum bowel lavage, baking, vacuum packaging, boiling sterilization, obtain a kind of pork sausages of low temperature tumbling tenderization.The present invention is pickled using high-pressure injection and handles pork with low temperature tumbling tendering technology, then emulsified using egg, soybean lecithin and starch, and the pork sausages being prepared are soft tasty and refreshing, Q bullets have chewy texture, nutritious, unique flavor, flavour is delicious, produces and easy to process simple.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of production method of the pork sausages of low temperature tumbling tenderization.
Background technology
Pork sausages intestines belong to meat gruel type product, are that one kind utilizes the salt soluble protein such as myosin, actin in meat
Emulsifying capacity and the meat products that produces, there is the physicalchemical structure similar to emulsion, unique flavor, various countries generally give birth to
Production, is loved by consumers.
With the raising of our people's level of consumption, the reinforcement of the consumption consciousness, consumer is sent out from blindly chasing after from consumer phase
The personalized consumption stage is opened up.To the consumption idea of meat product, develop into the objective of rationality from simple primary judgement and sentence
It is disconnected.From it is single seek get well to active selection mouthfeel, taste, fragrance, nutritional-based product more than cheap or direct identification meat.
These behaviors provide more chances for our manufacturers, there is provided bigger development space.
The content of the invention
It is an object of the invention to provide a kind of soft tasty and refreshing, Q bullets have the life of the pork sausages of the low temperature tumbling tenderization of chewy texture
Production method.
In order to realize above-mentioned purpose, present invention employs following technical scheme：
A kind of pork sausages of low temperature tumbling tenderization, it is characterised in that prepare amaranth pigment first；Secondly pork is gone
Skin, bone, rinse, fresh squeezing lemon juice and allotment butcher's meat material；Then by butcher's meat material high-pressure injection into pork, low temperature tumbling tenderization
Processing；Finally by the good pork pelletizing of low temperature tumbling, emulsification stir, rub, cut mix, vacuum bowel lavage, baking, vacuum packaging, steaming
Sterilizing is boiled, obtains a kind of pork sausages of low temperature tumbling tenderization.
The pork sausages of described low temperature tumbling tenderization, it is characterised in that it is prepared by following steps：
（1）Fresh red three-coloured amaranth leaf is added in the deionized water of 4-5 times of parts by weight, 12-15min is smashed to pieces, is standing and soak for 3-
4h, filtering, filter residue add the deionized water immersion 50-60min of 2-3 times of parts by weight, filtered again, merge gained twice and filter
Liquid；Gained filtrate decompression is concentrated into volume 1/3,8-10min is centrifuged with 3000-3500r/min rotating speed, collects supernatant
Liquid；95% ethanol is added in supernatant, stirs 8-10min, stands 2-3h, filtering, filtrate pressurization concentrates, freeze-drying,
Obtain amaranth pigment；
（2）Pork is removed the peel, boned, removes connective tissue, with 38-40 DEG C of warm water leaching drift, drains away the water and treats, obtain Pork-pieces；Will
Fresh Lemon is removed the peel, and is put into juice extractor, is squeezed lemon juice, stand-by；By salt, monosodium glutamate, star aniseed powder, phosphate, lemon juice, anti-
Hematic acid sodium and 0-5 DEG C of frozen water, after being mixed evenly, it is placed in homogenizer and carries out homogeneous 50-60min, keep system temperature low
In 12 DEG C, butcher's meat material is obtained；
（3）Butcher's meat material part 2-3 times of 0.12-0.15 times of parts by weight of Pork-pieces is will be equivalent to using the more pin hole injectors of high pressure brine
It is uniformly injected into Pork-pieces, injection pressure 0.4-0.5MPa；Again by the Pork-pieces injected and 0.1-0.12 times of parts by weight
Butcher's meat item is fitted into tumbler, vacuumizes, and carries out tumbling, and tumbling temperature is 0-4 DEG C, vacuum 0.07-0.08MPa, rolling
It is 2.5-3.5h to rub the time, quiet to stop 10min per tumbling 15min, obtains the good Pork-pieces of low temperature tumbling；
（4）The good Pork-pieces of low temperature tumbling is cut into 2-3cm or so meat particle, adds amaranth pigment, egg, soybean phosphorus
Fat, starch and 0-5 DEG C of frozen water, emulsification stirring 6-8min, are rubbed with meat grinder, obtain meat gruel；By meat gruel cutmixer chopped,
0-5 DEG C of frozen water of 0.02-0.03 times equivalent to meat gruel parts by weight is added to reduce temperature with time-division 4-5, is cut and is mixed rear meat temperature and answer
Meat gruel is cut at 12-15 DEG C and mixes paste, obtain pork filling by control；
（5）Pork filling is moved in sausage filler rapidly, vacuumized, vacuum 0.08-0.09MPa, is packed into diameter 18-20mm
Chitterlings casing in, obtain the pork sausages recorded；The pork sausages recorded are put into oven, Control for Kiln Temperature is in 65-70
DEG C, 2.5-3h is toasted, 8-10min is often toasted and stirs intestines once up and down, until intestines body dry tack free, casing is translucent, feel
Come out of the stove when smooth, flexible, naturally cool to room temperature, using composite plastic film under the conditions of vacuum is 0.07-0.08MPa it is true
Empty package, it is put into digester and is sterilized in 80-85 DEG C of boiling 30-40min, case, is placed in temperature and is store for 0-4 DEG C of environment
Hide, obtain the pork sausages of low temperature tumbling tenderization.
The preparation method of the pork sausages of described low temperature tumbling tenderization, it is characterised in that step（1）In 95% ethanol with
The volume ratio of supernatant is 1：1-1.2.
The preparation method of the pork sausages of described low temperature tumbling tenderization, it is characterised in that step（4）Middle salt, monosodium glutamate, eight
Angle powder, phosphate, lemon juice, the mass ratio of ascorbic acid sodium and 0-5 DEG C of frozen water are 0.2-0.22：0.01-0.012：0.03-
0.04：0.02-0.03：0.1-0.12：0.015-0.018：1.
The preparation method of the pork sausages of described low temperature tumbling tenderization, it is characterised in that step（4）Middle meat particle, amaranth
Pigment, egg, soybean lecithin, the mass ratio of starch and 0-5 DEG C of frozen water are 1：0.0002-0.00022：0.02-0.03：
0.01-0.012：0.06-0.08：0.05-0.06.
By above-mentioned technical scheme, the beneficial effects of the invention are as follows：
The present invention will salt down using salt, lemon juice, ascorbic acid sodium, 0-5 DEG C of frozen water and other dispensings as material allocation butcher's meat material
Meat material high-pressure injection is pickled into pork, and low temperature tumbling Tenderization pork, the pork sausages being prepared in this approach not only may be used
To improve the problem of being also easy to produce peculiar smell in traditional pickling process procedure, and mouthfeel is more fresh and tender tasty and refreshing, and Q bullets have chewy texture, more can
Meet the mouthfeel demand of people.The present invention is emulsified using egg, soybean lecithin and starch emulsification stirring pork, is cut and mix processing
Afterwards manufactured sausage either morphologically, appearance luster, section property on or have in water-retaining property and mouthfeel it is very big
Improve.The present invention extracts amaranth pigment from fresh red three-coloured amaranth leaf, and amaranth pigment is bright in colour, nontoxic, coloring naturally,
Safe, property is stable, and the pigment also has a variety of medical values such as anticancer, protect liver, anti-diabetic and anti-hypertension；With amaranth
Dish haematochrome replaces in the past traditional pigment nitrite, Emulsification Sausages is had superior color and luster, and add breast
Change the health-care efficacies such as anticancer, protect liver, anti-diabetic and the anti-hypertension of sausage.The pork sausages of the present invention, soft tasty and refreshing, Q bullets have
Chewy texture, nutritious, unique flavor, flavour is delicious, produces and easy to process simple.
Embodiment
The pork sausages of the low temperature tumbling tenderization of the present embodiment, it is prepared by following steps：
（1）Fresh red three-coloured amaranth leaf is added in the deionized water of 5 times of parts by weight, 15min is smashed to pieces, is standing and soak for 4h, is filtered,
Filter residue adds the deionized water immersion 60min of 3 times of parts by weight, filters again, merges gained filtrate twice；Gained filtrate is subtracted
Pressure is concentrated into volume 1/3, centrifuges 10min with 3500r/min rotating speed, collects supernatant；95% ethanol is added to
In clear liquid, 10min is stirred, 3h is stood, filtering, filtrate pressurization concentration, freeze-drying, obtains amaranth pigment；
（2）Pork is removed the peel, boned, removes connective tissue, with 40 DEG C of warm water leaching drifts, drains away the water and treats, obtain Pork-pieces；Will be fresh
Lemon is removed the peel, and is put into juice extractor, is squeezed lemon juice, stand-by；By salt, monosodium glutamate, star aniseed powder, phosphate, lemon juice, ascorbic acid
Sodium and 0 DEG C of frozen water, after being mixed evenly, it is placed in homogenizer and carries out homogeneous 60min, keep system temperature to be less than 12 DEG C, obtain
To butcher's meat material；
（3）3 uniform notes of butcher's meat material part of 0.15 times of parts by weight of Pork-pieces are will be equivalent to using the more pin hole injectors of high pressure brine
Enter in Pork-pieces, injection pressure 0.5MPa；The butcher's meat item of the Pork-pieces injected and 0.1 times of parts by weight is loaded into tumbling again
In machine, vacuumizing, carry out tumbling, tumbling temperature is 0 DEG C, vacuum 0.08MPa, tumbling time 3h, per tumbling 15min,
It is quiet to stop 10min, obtain the good Pork-pieces of low temperature tumbling；
（4）The good Pork-pieces of low temperature tumbling is cut into 3cm or so meat particle, add amaranth pigment, egg, soybean lecithin,
Starch and 0 DEG C of frozen water, emulsification stirring 8min, are rubbed with meat grinder, obtain meat gruel；By meat gruel cutmixer chopped, with the time-division 5
0 DEG C of frozen water of 0.03 times equivalent to meat gruel parts by weight is added to reduce temperature, is cut and is mixed rear meat temperature and should control at 15 DEG C, by meat gruel
Cut and mix paste, obtain pork filling；
（5）Pork filling is moved in sausage filler rapidly, vacuumized, vacuum 0.08MPa, is packed into diameter 20mm chitterlings
In casing, the pork sausages recorded are obtained；The pork sausages recorded are put into oven, Control for Kiln Temperature toasts 3h, often at 70 DEG C
Baking 10min stirs intestines once up and down, until intestines body dry tack free, casing is translucent, is come out of the stove when being smooth to the touch, be flexible,
Room temperature is naturally cooled to, is vacuum-packed, is put into digester 85 under the conditions of vacuum is 0.08MPa using composite plastic film
DEG C boiling 30min is sterilized, and is cased, it is 0 DEG C of ambient storage to be placed in temperature, obtains the pork sausages of low temperature tumbling tenderization.
The step of the present embodiment（1）In 95% ethanol and supernatant volume ratio be 1：1.
The step of the present embodiment（4）Middle salt, monosodium glutamate, star aniseed powder, phosphate, lemon juice, ascorbic acid sodium and 0-5 DEG C of ice
The mass ratio of water is 0.22：0.012：0.04：0.03：0.12：0.018：1.
The step of the present embodiment（4）Middle meat particle, amaranth pigment, egg, soybean lecithin, starch and 0-5 DEG C of frozen water
Mass ratio be 1：0.00022：0.03：0.012：0.08：0.06.
Claims (5)
1. a kind of pork sausages of low temperature tumbling tenderization, it is characterised in that prepare amaranth pigment first；Secondly pork is gone
Skin, bone, rinse, fresh squeezing lemon juice and allotment butcher's meat material；Then by butcher's meat material high-pressure injection into pork, low temperature tumbling tenderization
Processing；Finally by the good pork pelletizing of low temperature tumbling, emulsification stir, rub, cut mix, vacuum bowel lavage, baking, vacuum packaging, steaming
Sterilizing is boiled, obtains a kind of pork sausages of low temperature tumbling tenderization.
2. the pork sausages of the low temperature tumbling tenderization according to claims 1, it is characterised in that its by following steps prepare and
Into：
（1）Fresh red three-coloured amaranth leaf is added in the deionized water of 4-5 times of parts by weight, 12-15min is smashed to pieces, is standing and soak for 3-
4h, filtering, filter residue add the deionized water immersion 50-60min of 2-3 times of parts by weight, filtered again, merge gained twice and filter
Liquid；Gained filtrate decompression is concentrated into volume 1/3,8-10min is centrifuged with 3000-3500r/min rotating speed, collects supernatant
Liquid；95% ethanol is added in supernatant, stirs 8-10min, stands 2-3h, filtering, filtrate pressurization concentrates, freeze-drying,
Obtain amaranth pigment；
（2）Pork is removed the peel, boned, removes connective tissue, with 38-40 DEG C of warm water leaching drift, drains away the water and treats, obtain Pork-pieces；Will
Fresh Lemon is removed the peel, and is put into juice extractor, is squeezed lemon juice, stand-by；By salt, monosodium glutamate, star aniseed powder, phosphate, lemon juice, anti-
Hematic acid sodium and 0-5 DEG C of frozen water, after being mixed evenly, it is placed in homogenizer and carries out homogeneous 50-60min, keep system temperature low
In 12 DEG C, butcher's meat material is obtained；
（3）Butcher's meat material part 2-3 times of 0.12-0.15 times of parts by weight of Pork-pieces is will be equivalent to using the more pin hole injectors of high pressure brine
It is uniformly injected into Pork-pieces, injection pressure 0.4-0.5MPa；Again by the Pork-pieces injected and 0.1-0.12 times of parts by weight
Butcher's meat item is fitted into tumbler, vacuumizes, and carries out tumbling, and tumbling temperature is 0-4 DEG C, vacuum 0.07-0.08MPa, rolling
It is 2.5-3.5h to rub the time, quiet to stop 10min per tumbling 15min, obtains the good Pork-pieces of low temperature tumbling；
（4）The good Pork-pieces of low temperature tumbling is cut into 2-3cm or so meat particle, adds amaranth pigment, egg, soybean phosphorus
Fat, starch and 0-5 DEG C of frozen water, emulsification stirring 6-8min, are rubbed with meat grinder, obtain meat gruel；By meat gruel cutmixer chopped,
0-5 DEG C of frozen water of 0.02-0.03 times equivalent to meat gruel parts by weight is added to reduce temperature with time-division 4-5, is cut and is mixed rear meat temperature and answer
Meat gruel is cut at 12-15 DEG C and mixes paste, obtain pork filling by control；
（5）Pork filling is moved in sausage filler rapidly, vacuumized, vacuum 0.08-0.09MPa, is packed into diameter 18-20mm
Chitterlings casing in, obtain the pork sausages recorded；The pork sausages recorded are put into oven, Control for Kiln Temperature is in 65-70
DEG C, 2.5-3h is toasted, 8-10min is often toasted and stirs intestines once up and down, until intestines body dry tack free, casing is translucent, feel
Come out of the stove when smooth, flexible, naturally cool to room temperature, using composite plastic film under the conditions of vacuum is 0.07-0.08MPa it is true
Empty package, it is put into digester and is sterilized in 80-85 DEG C of boiling 30-40min, case, is placed in temperature and is store for 0-4 DEG C of environment
Hide, obtain the pork sausages of low temperature tumbling tenderization.
3. the preparation method of the pork sausages of the low temperature tumbling tenderization according to claims 2, it is characterised in that step（1）
In 95% ethanol and supernatant volume ratio be 1：1-1.2.
4. the preparation method of the pork sausages of the low temperature tumbling tenderization according to claims 2, it is characterised in that step（4）
Middle salt, monosodium glutamate, star aniseed powder, phosphate, lemon juice, the mass ratio of ascorbic acid sodium and 0-5 DEG C of frozen water are 0.2-0.22：
0.01-0.012：0.03-0.04：0.02-0.03：0.1-0.12：0.015-0.018：1.
5. the preparation method of the pork sausages of the low temperature tumbling tenderization according to claims 2, it is characterised in that step（4）
Middle meat particle, amaranth pigment, egg, soybean lecithin, the mass ratio of starch and 0-5 DEG C of frozen water are 1：0.0002-
0.00022：0.02-0.03：0.01-0.012：0.06-0.08：0.05-0.06.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710983821.5A CN107853553A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of the pork sausages of low temperature tumbling tenderization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710983821.5A CN107853553A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of the pork sausages of low temperature tumbling tenderization |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853553A true CN107853553A (en) | 2018-03-30 |
Family
ID=61697649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710983821.5A Pending CN107853553A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of the pork sausages of low temperature tumbling tenderization |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107853553A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114631618A (en) * | 2022-04-03 | 2022-06-17 | 吉林大学 | Manufacturing method of low-hardness two-section type temperature-variable roasted pork shashlik |
| CN115316611A (en) * | 2022-08-27 | 2022-11-11 | 青岛康禾园绿色食品有限公司 | Meat pickling method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102771820A (en) * | 2012-06-28 | 2012-11-14 | 南京雨润食品有限公司 | Processing method for performing mechanical pretreatment on raw meat to improve ham quality |
| CN105767929A (en) * | 2016-03-15 | 2016-07-20 | 池州市贵池区吉亮山野菜开发有限公司 | Pork sausage and preparation method thereof |
-
2017
- 2017-10-20 CN CN201710983821.5A patent/CN107853553A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102771820A (en) * | 2012-06-28 | 2012-11-14 | 南京雨润食品有限公司 | Processing method for performing mechanical pretreatment on raw meat to improve ham quality |
| CN105767929A (en) * | 2016-03-15 | 2016-07-20 | 池州市贵池区吉亮山野菜开发有限公司 | Pork sausage and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 孙建清等: "低温肉制品关键工艺及装备技术应用研究进展", 《食品科学》 * |
| 杜克生: "《肉制品加工技术》", 31 July 2006, 中国轻工业出版社 * |
| 甘泉等: "冷冻调理猪肉的加工工艺", 《肉类工业》 * |
| 章林: "天然草莓红或苋菜红分别应用于猪肉肠加工及其品质特性", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114631618A (en) * | 2022-04-03 | 2022-06-17 | 吉林大学 | Manufacturing method of low-hardness two-section type temperature-variable roasted pork shashlik |
| CN115316611A (en) * | 2022-08-27 | 2022-11-11 | 青岛康禾园绿色食品有限公司 | Meat pickling method |
| CN115316611B (en) * | 2022-08-27 | 2023-11-24 | 青岛康禾园绿色食品有限公司 | Meat pickling method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101419825B1 (en) | Method for manufacturing of sundae containing functional components | |
| CN102038208A (en) | Bologna sausage and preparation method thereof | |
| CN103653060B (en) | Butterfly bread shrimp and preparation method thereof | |
| CN102771823A (en) | Cooked lamb shashlik and method for making same | |
| CN110087487A (en) | The manufacturing method of meat-processing liquid and meat-processing food | |
| CN105077318A (en) | Constant temperature snack ready-to-eat meat product and preparation method thereof | |
| CN102415579A (en) | Stuffed sausage containing soluble dietary fibers and manufacturing method thereof | |
| CN107549670A (en) | A kind of convenient and instant type sticks up pin beef and preparation method thereof | |
| CN105995669B (en) | A kind of instant mustard oyster food of green and its processing method | |
| CN103783553A (en) | Processing technology of spiced chicken | |
| CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
| CN107853553A (en) | A kind of production method of the pork sausages of low temperature tumbling tenderization | |
| CN104432154A (en) | Production method of pig hock | |
| CN110771823A (en) | Preparation method of shrimp sausage | |
| CN101574154A (en) | Method for processing instant quails | |
| CN105410886A (en) | Processing method of flavored black fungus shreds in flexible package | |
| CN102669720A (en) | Method for processing skin frozen gel casing | |
| CN109198380A (en) | A kind of spicy Chinese toon bird and preparation method thereof | |
| CN104522745A (en) | Shrimp roll and preparation method thereof | |
| CN108323702A (en) | A kind of processing technology of tasty and refreshing diced beef | |
| CN107981230A (en) | A kind of production method of fast food donkey meat | |
| CN104489724B (en) | A kind of processing method of de-oiling pot-stewed fowl duck tongue | |
| CN106962871A (en) | Tomato chafing dish bottom flavorings and preparation method thereof | |
| CN106165840A (en) | The preparation method of nutritive ham | |
| CN111728151A (en) | Novel large meatball and manufacturing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180330 |
|
| RJ01 | Rejection of invention patent application after publication |