CN108041479A - A kind of processing method of the smoked Beef sausage of low temperature - Google Patents
A kind of processing method of the smoked Beef sausage of low temperature Download PDFInfo
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- 235000015278 beef Nutrition 0.000 title claims abstract description 32
- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 210000000936 intestine Anatomy 0.000 claims abstract description 11
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 230000000391 smoking effect Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000779 smoke Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims description 13
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000013614 black pepper Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 241000310089 Zingiber kawagoi Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 229940029982 garlic powder Drugs 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 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 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 abstract description 5
- 235000019832 sodium triphosphate Nutrition 0.000 abstract description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 3
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241001478240 Coccus Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000003929 Transaminases Human genes 0.000 description 2
- 108090000340 Transaminases Proteins 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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
- A23L13/60—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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of the smoked Beef sausage of low temperature, which is prepared by the raw material of following parts by weight：30 80 parts of beef, 0 30 parts of chicken, 0 10 parts of duck, 5 20 parts of ice water, 12 parts of edible salt, 0.1 0.4 parts of calgon, 0.1 0.3 parts of sodium tripolyphosphate etc.；This method comprises the following steps：（1）The beef, chicken, duck of above-mentioned parts by weight are put into process in meat grinder；（2）It cuts and mixes, cut temperature when mixing and be maintained at 8 DEG C~10 DEG C；（3）Vacuum bowel lavage；(4) it is dry；(5) boiling；(6) smoke, the intestines body after boiling is linked into roasting furnace, 120 DEG C~150 DEG C of temperature fire-cures 5~8min of time；(7) the intestines body after smoking is put into oven baking, makes moisture drying to less than 50%；(8) it is vacuum-packed, is sterilized to get finished product after cooling down.Processing method using the present invention, Beef sausage product chip property is good, and in good taste, flavor is good for smoking of obtaining, and is easy to digest and assimilate, in the market with stronger competitiveness.
Description
Technical field
The invention belongs to food processing technology field, a kind of processing side of the smoked Beef sausage of low temperature is related in particular to
Method.
Background technology
Smoked and cooked sausage class product is a major class product of cold cuts product, and more with product category, class is irregular, flavor
The characteristics of different.In recent years, with the raising that the continuous development of meat industry and people live, people are to the mouth of fragrant sausage products
Taste and quality requirement are also higher and higher.But smoked sausage product mouthfeel currently on the market is harder and coarse, and have one
Fixed fishy smell, influences product special flavour.
The content of the invention
In view of the above-mentioned problems, the present invention provides a kind of processing method of the smoked Beef sausage of low temperature, processing method letters
Single easy, the Beef sausage of preparation is in good taste, flavor is good, is easy to digest and assimilate.
The technical scheme is that：A kind of processing method of the smoked Beef sausage of low temperature, the smoked Beef sausage is by such as
The raw material of lower parts by weight is prepared：30-80 parts of beef, 0-30 parts of chicken, 0-10 parts of duck, 5-20 parts of ice water, edible salt
1-2 parts, 0.1-0.4 parts of calgon, 0.1-0.3 parts of sodium tripolyphosphate, 0.1-0.2 parts of sodium pyrophosphate, D-araboascorbic acid
0.03-0.1 parts of sodium, 0.002-0.008 parts of sodium nitrite, 0.002-0.0025 parts of alkermes, the red 0.0008-0.0015 of temptation
Part, 0.008-0.05 parts of Monascus color, 2-10 parts of starch, 1-3 parts of maltose, 0.5-2 parts of glucose, 1-5 parts of soybean protein, paddy ammonia
0.05-0.5 parts of amide transaminase, 0.2-0.5 parts of spice, 0.05-0.3 parts of monosodium glutamate, 2-2.5 parts of white granulated sugar, maltodextrin
0.5-0.8 parts, 0.4-0.8 parts of yeast extract, 1-5 parts of Ultra Tex 2,0.2-0.5 parts of sodium lactate, food use
0.5-0.8 parts of essence, 0.2-0.4 parts of carragheen, 0.05-0.15 parts of potassium sorbate, 0.01-0.05 parts of nisin and sea
0.05-0.3 parts of mosanom.This method comprises the following steps：
（1）The beef, chicken, duck of above-mentioned parts by weight are put into process in the meat grinder in 6mm apertures；Meat center temperature during process
Degree is not higher than 10 DEG C；
（2）To cut in the good meat material of process and other raw materials input cutmixer and mix meat stuffing, cut temperature when mixing be maintained at 8 DEG C~
10℃；
（3）The good meat stuffing of above-mentioned configuration is poured into vacuum sausage filler in Collagent casing for sausages, wet intestines are made, meat is kept when filling
Filling temperature is not higher than 10 DEG C；
(4) it is filling after 60~75 DEG C of dry 40min；
(5) boiling, boiling temperature are 80~83 DEG C, and digestion time is 40 minutes；
(6) smoke, the intestines body after boiling is linked into roasting furnace, 120 DEG C~150 DEG C of temperature fire-cures 5~8min of time；
(7) the intestines body after smoking is put into oven baking, makes moisture drying to less than 50%；
(8) it is vacuum-packed, is sterilized to get finished product after cooling down.
Further, the spice includes anise, Chinese cassia tree, fennel seeds, Chinese prickly ash, white pepper, black pepper, rhizoma zingiberis, sweet
One or more in grass, nutmeg, tsaoko, cumin, cloves, zingiber kawagoii, garlic powder, galingal, spiceleaf, cassia bark and onion powder.
Further, the spice is calculated by weight as 1-2 parts of anise, 1-2 parts of Chinese cassia tree, 1-2 parts of fennel seeds, flower
1-2 parts of green pepper, 0.5-1 parts of white pepper, 2-4 parts of black pepper, 0.5-1 parts of rhizoma zingiberis, 1-2 parts of Radix Glycyrrhizae, 2-3 parts of nutmeg, 1-2 parts of tsaoko,
0.5-1 parts of cumin, 1-2 parts of cloves, 1-1.5 parts of zingiber kawagoii, 0.5-1 parts of garlic powder, 1-1.5 parts of galingal, 1-2 parts of spiceleaf, cassia bark 1-2.5
2-3 parts of part and onion powder.
Further, step（2）In, the good meat material of process is put into first into cutmixer, adds in alkermes, temptation
Red, Monascus color stirs 3~4min, adds spice and stirs 3~4min, and then adds in other raw materials in addition to starch and stir
Mix 3~4min；Starch is eventually adding, starts to vacuumize 3~5min of stirring, vacuum degree reaches more than 85%.
Advantageous effect：Selection, additive amount and the processing method of raw material of the present invention all obtain on the basis of a large number of experiments
Optimum value is mixed wherein being cut by vacuum, create oxygen-free environment, as much as possible keep glutamine transaminage vigor, make its with
The effect of protein is even more ideal.Processing method using the present invention, obtained good, mouth of smoking Beef sausage product chip property
Feel, flavor is good, is easy to digest and assimilate, in the market with stronger competitiveness.
Specific embodiment
With reference to specific embodiment, the invention will be further described, but does not limit the present invention.
Embodiment 1
A kind of processing method of the smoked Beef sausage of low temperature, the smoked Beef sausage by following parts by weight raw material prepare and
Into：80 parts of beef, 0 part of chicken, 0 part of duck, 8 parts of ice water, 1 part of edible salt, 0.1 part of calgon, sodium tripolyphosphate 0.1
Part, 0.1 part of sodium pyrophosphate, 0.08 part of D-araboascorbic acid sodium, 0.001 part of sodium nitrite, 0.002 part of alkermes, temptation are red
0.0008 part, 0.008 part of Monascus color, 6 parts of starch, 1.2 parts of maltose, 1.5 parts of glucose, 3 parts of soybean protein, glutamine turn
0.3 part of ammonia enzyme, 0.2 part of spice, 0.3 part of monosodium glutamate, white granulated sugar 2,0.5 part of maltodextrin, 0.4 part of yeast extract, acetylation
2 parts of PASELLI EASYGEL, 0.2 part of sodium lactate, 0.5 part of essence for food, 0.2 part of carragheen, 0.05 part of potassium sorbate, lactic acid chain
0.1 part of 0.01 part of coccus element and sodium alginate.
This method comprises the following steps：
（1）The beef of above-mentioned parts by weight is put into process in the meat grinder in 6mm apertures；Meat central temperature is not higher than 10 during process
℃；
（2）Prepare meat stuffing：The good meat material of process is put into first into cutmixer, alkermes is added in, lures red, Monascus color stirring
3~4min adds spice and stirs 3~4min, and then adds in other raw materials in addition to starch and stirs 3~4min；Most
After add in starch, start to vacuumize 3~5min of stirring, vacuum degree reaches more than 85%, cuts temperature when mixing and is maintained at 8 DEG C~10
℃；（3）The good meat stuffing of above-mentioned configuration is poured into vacuum sausage filler in Collagent casing for sausages, wet intestines are made, meat is kept when filling
Filling temperature is not higher than 10 DEG C；
(4) it is filling after 60~75 DEG C of dry 40min；
(5) boiling, boiling temperature are 80-83 DEG C, and digestion time is 40 minutes；
(6) smoke, the intestines body after boiling is linked into roasting furnace, 120 DEG C~150 DEG C of temperature fire-cures 5~8min of time；
(7) the intestines body after smoking is put into oven baking, makes moisture drying to less than 50%；
(8) it is vacuum-packed, is sterilized to get finished product after cooling down.
Further, the spice includes anise, Chinese cassia tree, fennel seeds, Chinese prickly ash, white pepper, black pepper, rhizoma zingiberis, sweet
One or more in grass, nutmeg, tsaoko, cumin, cloves, zingiber kawagoii, garlic powder, galingal, spiceleaf, cassia bark and onion powder.
Further, the spice is calculated by weight as 1-2 parts of anise, 1-2 parts of Chinese cassia tree, 1-2 parts of fennel seeds, flower
1-2 parts of green pepper, 0.5-1 parts of white pepper, 2-4 parts of black pepper, 0.5-1 parts of rhizoma zingiberis, 1-2 parts of Radix Glycyrrhizae, 2-3 parts of nutmeg, 1-2 parts of tsaoko,
0.5-1 parts of cumin, 1-2 parts of cloves, 1-1.5 parts of zingiber kawagoii, 0.5-1 parts of garlic powder, 1-1.5 parts of galingal, 1-2 parts of spiceleaf, cassia bark 1-2.5
2-3 parts of part and onion powder.
The difference for differing only in raw material weight number of following embodiment and embodiment 1.
Embodiment 2
A kind of processing method of the smoked Beef sausage of low temperature, the smoked Beef sausage by following parts by weight raw material prepare and
Into：60 parts of beef, 20 parts of chicken, 0 part of duck, 10 parts of ice water, 1 part of edible salt, 0.1 part of calgon, sodium tripolyphosphate 0.1
Part, 0.1 part of sodium pyrophosphate, 0.08 part of D-araboascorbic acid sodium, 0.001 part of sodium nitrite, 0.002 part of alkermes, temptation are red
0.0008 part, 0.008 part of Monascus color, 6 parts of starch, 1.2 parts of maltose, 1.5 parts of glucose, 3 parts of soybean protein, glutamine turn
0.3 part of ammonia enzyme, 0.2 part of spice, 0.3 part of monosodium glutamate, white granulated sugar 2,0.5 part of maltodextrin, 0.4 part of yeast extract, acetylation
2 parts of PASELLI EASYGEL, 0.2 part of sodium lactate, 0.5 part of essence for food, 0.2 part of carragheen, 0.05 part of potassium sorbate, lactic acid chain
0.1 part of 0.01 part of coccus element and sodium alginate.
Embodiment 3
A kind of processing method of the smoked Beef sausage of low temperature, the smoked Beef sausage by following parts by weight raw material prepare and
Into：40 parts of beef, 30 parts of chicken, 10 parts of duck, 15 parts of ice water, 1 part of edible salt, 0.1 part of calgon, sodium tripolyphosphate
0.1 part, 0.1 part of sodium pyrophosphate, 0.08 part of D-araboascorbic acid sodium, 0.001 part of sodium nitrite, 0.002 part of alkermes, temptation
Red 0.0008 part, 0.008 part of Monascus color, 6 parts of starch, 1.2 parts of maltose, 1.5 parts of glucose, 3 parts of soybean protein, glutamine
0.3 part of transaminase, 0.2 part of spice, 0.3 part of monosodium glutamate, white granulated sugar 2,0.5 part of maltodextrin, 0.4 part of yeast extract, acetyl
Change 2 parts of PASELLI EASYGEL, 0.2 part of sodium lactate, 0.5 part of essence for food, 0.2 part of carragheen, 0.05 part of potassium sorbate, lactic acid
0.1 part of 0.01 part of streptostacin and sodium alginate.
Claims (5)
1. a kind of processing method of the smoked Beef sausage of low temperature, which is characterized in that the smoked Beef sausage is by following parts by weight
Raw material be prepared：30-80 parts of beef, 0-30 parts of chicken, 0-10 parts of duck, 5-20 parts of ice water, 1-2 parts of edible salt, trimerization
0.2-0.3 parts of sodium phosphate, 0.1-0.2 parts of sodium pyrophosphate, 0.03-0.1 parts of D-araboascorbic acid sodium, sodium nitrite 0.002-
0.008 part, 0.002-0.0025 parts of alkermes, temptation it is red 0.0008-0.0015 parts, 0.008-0.05 parts of Monascus color, starch
2-10 parts, it is 1-3 parts of maltose, 0.5-2 parts of glucose, 1-5 parts of soybean protein, 0.05-0.5 parts of glutamine transaminage, fragrant pungent
0.2-0.5 parts of material, 0.05-0.3 parts of monosodium glutamate, 2-2.5 parts of white granulated sugar, 0.5-0.8 parts of maltodextrin, yeast extract 0.4-0.8
Part, 1-5 parts of Ultra Tex 2,0.2-0.5 parts of sodium lactate, 0.5-0.8 parts of essence for food, carragheen 0.2-0.4
Part, 0.05-0.15 parts of potassium sorbate, 0.01-0.05 parts of nisin and 0.05-0.3 parts of sodium alginate；This method includes
Following steps：
（1）The beef, chicken, duck of above-mentioned parts by weight are put into process in meat grinder；
（2）To cut in the good meat material of process and other raw materials input cutmixer and mix meat stuffing, cut temperature when mixing be maintained at 8 DEG C~
10℃；
（3）The good meat stuffing of above-mentioned configuration is poured into vacuum sausage filler in Collagent casing for sausages, wet intestines are made, meat is kept when filling
Filling temperature is not higher than 10 DEG C；
(4) it is filling after 60~75 DEG C of dry 40min；
(5) boiling:Boiling temperature is 80~83 DEG C, and digestion time is 40 minutes；
(6) smoke:Intestines body after boiling is linked into roasting furnace, 120 DEG C~150 DEG C of temperature fire-cures 5~8min of time；
(7) the intestines body after smoking is put into oven baking, makes moisture drying to less than 50%；
(8) it is vacuum-packed, is sterilized to get finished product after cooling down.
2. a kind of processing method of the smoked Beef sausage of low temperature according to claim 1, it is characterised in that：Step（1）In,
With the meat grinder process in 6mm apertures, meat central temperature is not higher than 10 DEG C during process.
3. a kind of processing method of the smoked Beef sausage of low temperature according to claim 1, it is characterised in that：The spice
Including anise, Chinese cassia tree, fennel seeds, Chinese prickly ash, white pepper, black pepper, rhizoma zingiberis, Radix Glycyrrhizae, nutmeg, tsaoko, cumin, cloves, zingiber kawagoii,
One or more in garlic powder, galingal, spiceleaf, cassia bark and onion powder.
4. a kind of processing method of the smoked Beef sausage of low temperature according to claim 1, it is characterised in that：The spice
It is calculated by weight as 1-2 parts of anise, 1-2 parts of Chinese cassia tree, 1-2 parts of fennel seeds, 1-2 parts of Chinese prickly ash, 0.5-1 parts of white pepper, black Hu
2-4 parts of green pepper, 0.5-1 parts of rhizoma zingiberis, 1-2 parts of Radix Glycyrrhizae, 2-3 parts of nutmeg, 1-2 parts of tsaoko, 0.5-1 parts of cumin, 1-2 parts of cloves, zingiber kawagoii
2-3 parts of 1-1.5 parts, 0.5-1 parts of garlic powder, 1-1.5 parts of galingal, 1-2 parts of spiceleaf, 1-2.5 parts of cassia bark and onion powder.
5. a kind of processing method of the smoked Beef sausage of low temperature according to claim 1, it is characterised in that：Step（2）In,
The good meat material of process is put into first into cutmixer, alkermes is added in, red, Monascus color is lured to stir 3~4min, add perfume (or spice)
Pungent material stirs 3~4min, and then adds in other raw materials in addition to starch and stirs 3~4min；Starch is eventually adding, starts to take out
3~5min is stirred under vacuum, vacuum degree reaches more than 85%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527413A (en) * | 2018-11-14 | 2019-03-29 | 广东真美食品股份有限公司 | A kind of sharp and clear meat paper of fruits and vegetables and preparation method thereof |
| CN115067479A (en) * | 2022-07-05 | 2022-09-20 | 山东海奥斯生物科技股份有限公司 | Improved sausage processing technology |
| LU501727B1 (en) * | 2022-01-28 | 2023-07-28 | Henan Shuanghui Invest Development Co Ltd | Pork steak roasting method capable of reducing pahs and hcas |
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| SU518203A1 (en) * | 1975-05-27 | 1976-06-25 | Институт технической теплофизики Академии наук Украинской ССР | Method for the production of smoked sausages |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN105995570A (en) * | 2016-06-21 | 2016-10-12 | 福建省亚明食品有限公司 | Pan-fried beef steak with black pepper and processing method of beef steak |
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| SU518203A1 (en) * | 1975-05-27 | 1976-06-25 | Институт технической теплофизики Академии наук Украинской ССР | Method for the production of smoked sausages |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN105995570A (en) * | 2016-06-21 | 2016-10-12 | 福建省亚明食品有限公司 | Pan-fried beef steak with black pepper and processing method of beef steak |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109527413A (en) * | 2018-11-14 | 2019-03-29 | 广东真美食品股份有限公司 | A kind of sharp and clear meat paper of fruits and vegetables and preparation method thereof |
| LU501727B1 (en) * | 2022-01-28 | 2023-07-28 | Henan Shuanghui Invest Development Co Ltd | Pork steak roasting method capable of reducing pahs and hcas |
| CN115067479A (en) * | 2022-07-05 | 2022-09-20 | 山东海奥斯生物科技股份有限公司 | Improved sausage processing technology |
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Application publication date: 20180518 |