CN111802598A - Sour and sweet sausage with stuffing and processing method thereof - Google Patents

Sour and sweet sausage with stuffing and processing method thereof Download PDF

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Publication number
CN111802598A
CN111802598A CN202010715114.XA CN202010715114A CN111802598A CN 111802598 A CN111802598 A CN 111802598A CN 202010715114 A CN202010715114 A CN 202010715114A CN 111802598 A CN111802598 A CN 111802598A
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sausage
parts
temperature
meat
sour
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丁皓雪
叶豪鑫
程麟棋
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

The invention belongs to the technical field of sausage processing, and particularly relates to a sour and sweet sausage with a flowing core, which comprises a raw material formula, a food additive and a proper amount of ice water, and is characterized in that: the raw material formula comprises lean pork, fat, chicken breast, corn starch, light soy sauce, cooking wine, salt, ginger powder, beet powder, spices and the like; also discloses a processing method of the sour and sweet sausage with the stuffing. The sausage is rich in nutrition, the raw materials and the auxiliary materials are reasonable in proportion, the sour taste and the sweet taste are perfectly integrated in taste, the sausage is internally provided with the sauce with the flowing core, the taste and the taste are perfectly combined, the production process adopts various sterilization modes, the health and the safety of the sausage are guaranteed, and the sausage has a longer quality guarantee period.

Description

Sour and sweet sausage with stuffing and processing method thereof
Technical Field
The invention belongs to the technical field of sausage processing, and particularly relates to a sour and sweet sausage with a flowing core and a processing method thereof.
Background
Meat and meat products are main nutrition sources of human bodies, and along with the development of national economy, the meat market in China develops rapidly, and two major meat products are formed on the whole: the sausage is a product which is popular in the market in a large number of meat products, and is more popular and loved by consumers because of the characteristics of portability and portability.
However, sausages in the market generally have single taste and short shelf life, and do not have flowing cores.
Disclosure of Invention
The invention aims to provide a sour and sweet sausage with a flowing core and a processing method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a sour and sweet sausage with a flowing core comprises a raw material formula, a food additive and a proper amount of ice water, and is characterized in that: the formula of the raw materials comprises the following components in parts by weight: 80-100 parts of lean pork, 15-20 parts of fat, 50-70 parts of chicken breast, 16-18 parts of corn starch, 60-80 parts of light soy sauce, 1-3 parts of cooking wine, 2-3 parts of edible salt, 2-4 parts of white granulated sugar, 0.4-0.6 part of sage, 1-3 parts of Chinese yam, 0.5-1 part of longan, 0.3-0.5 part of hawthorn, 7-9 parts of isolated soy protein, 14-16 parts of sorbitol and 0.3-0.5 part of spice; the food additive comprises: 0.7-0.9 part of compound carrageenan, 0.02-0.04 part of sodium alginate, 0.001-0.002 part of monascus red, 0.01-0.02 part of erythorbic acid, 0.1-0.2 part of potassium chloride, 0.004-0.006 part of sodium nitrite, 0.01-0.02 part of composite phosphate, 0.04-0.06 part of beet powder, 0.04-0.06 part of trisodium citrate and 0.04-0.06 part of ginger powder.
A processing method of sour and sweet sausage with a flowing core is characterized in that: the preparation method comprises the following steps:
step 1; preparing sauce, mixing compound carrageenan, Chinese yam, hawthorn and longan with a proper amount of ice water, heating at the constant temperature of 75 ℃ for 1-2h, and gelling for 5-7h to obtain the sauce;
step 2: pretreating, removing involucra, tendon, bone, blood vessel, pathological change impurity, etc. from meat, and keeping the operation process at low temperature to make the center temperature of raw meat at 0-6 deg.C and the center temperature of fat at-2-2 deg.C;
and step 3: mincing, mincing lean pork and chicken breast meat by a 16mm pore plate, and mincing fat meat by a 3mm pore plate after uniformly stirring;
and 4, step 4: ultra-high pressure treatment, namely placing the minced meat in a high-pressure container for 10 min;
and 5: low-temperature pickling, mixing the meat processed in the step 4 with other raw materials except the corn starch in the rest raw materials, adding a proper amount of ice water for pickling, keeping the temperature at 3-5 ℃, and pickling for 1-3 days;
step 6: chopping, namely adding all the mixed raw materials in the step 5 into the stirrer in sequence, and chopping for 10 min; then adding corn starch and a proper amount of ice water, and chopping for 4 min;
and 7: filling, namely filling cellulose casing, injecting the mixture cut and mixed in the step 6 into the casing to form sausage, reserving a space in the sausage, injecting the core sauce prepared in the step 1 into the reserved space, sealing by using a buckle punch, and ensuring that the vacuum degree is more than 90% during sealing operation;
and 8: steaming at the central temperature of 65-75 deg.C for 20min in 70-80 deg.C hot water;
and step 9: packaging; vacuum packaging the sausage by a vacuum packaging machine;
step 10: sterilizing, after step 9, sterilizing the sausage by using a microwave sterilization machine, and keeping the temperature at 70-80 ℃ for 15-20 min;
step 11: cooling, namely cooling in cooling water at the temperature of 0-5 ℃ until the central temperature of the product is below 15 ℃, and cooling by adopting natural wind;
step 12: packaging and labeling, packaging finished products, labeling, boxing and warehousing.
Preferably, the pressure in the step 4 is 150-200 MPa.
Preferably, in the step 6, the vacuum degree needs to be maintained at 85% or more during the chopping.
Compared with the prior art, the invention has the beneficial effects that:
the sausage uses ultrahigh pressure treatment in the preparation process, so that the texture characteristics and the emulsification stability of the sausage can be effectively improved, the cooking loss and the gel water-retaining property of the product after high pressure are even better than those of a normal product, conditions are provided for smooth proceeding of lipid oxidation, Maillard reaction and the like, and the flavor of the product is richer and fuller.
Meanwhile, the enzyme activity can be reduced when meat products are processed under ultrahigh pressure, the growth and the propagation of microorganisms are inhibited, the shelf life is prolonged, the vacuum is strictly controlled in the processing field, and the monascus red and the sodium nitrite also have the effect of the quality guarantee period of food.
Lean meat provides high-quality protein, fatty acid necessary for a human body, abundant vitamin b and other multiple nutrient elements, fat is used as the main component of fat, contains cholesterol and lecithin which form organs such as a human brain and sex hormones, also provides high-quality protein, fatty acid and heme, promotes the human body to absorb cysteine, improves the iron deficiency anemia symptom of the human body, and is uniformly matched, so that the nutrient value reaches the optimal level.
The sausage also comprises Chinese yam, longan, hawthorn and other traditional Chinese medicine components:
rhizoma Dioscoreae has effects of invigorating kidney, replenishing essence, nourishing body, strengthening body constitution, invigorating middle warmer, invigorating qi, quenching thirst, and promoting fluid production.
The longan has sweet taste and warm nature, is heart and spleen meridian entered, can nourish blood and calm nerves, has high longan total sugar content, is rich in vitamins, retinol, nicotinic acid and the like, also contains essential nutrients such as crude protein, vitamins, inorganic salts and the like, can tonify qi and nourish blood, has good curative effect on neurasthenia, vexation and sweating of climacteric women and hypophrenia, and has anti-aging and anti-cancer effects.
The hawthorn contains sour components such as citric acid, tartaric acid, maslinic acid and the like, can promote the secretion of digestive enzyme, has a certain promotion effect on digestion, and is used for treating meat food stagnation, diarrhea and dysentery, promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen and reducing blood fat.
The three ingredients are matched to play a nourishing role for people with weakness of spleen and stomach, dyspepsia and insomnia due to blood deficiency, and also have the effects of nourishing blood, soothing nerves, benefiting intelligence, calming heart and delaying aging, can also prevent and treat abnormal lipid metabolism and arteriosclerosis of a human body, and also play a certain role in maintaining the normal function of insulin.
The sage which is a traditional Chinese medicine has the effects of sterilization, antitoxic detoxification, and can clean oil in vivo and maintain beauty because the sage contains terpenoids, flavonoids, phenolic acid and other antioxidant active substances.
The soybean protein isolate increases the vegetable protein of the sausage, realizes meat and vegetable matching of the sausage with meat, has rich taste and nutrition, improves the tenderness of the product by using corn starch, enhances the chewing feeling, increases the fragrant and sweet taste of the product by using white granulated sugar, and meets the requirements of people with different tastes.
The beet powder contains a large amount of crude fat, dietary fiber, vitamins, and minerals such as potassium, sodium, magnesium, ferrum, calcium, etc., and provides rich nutrition for sausage.
The processing mode of the sausage adopts a 'flow core' form, when the sausage is manufactured, a space is reserved in the sausage, sauce is conveniently added to the center of the sausage body at the later stage, the problem that the taste becomes light after the sausage is chewed for many times under the condition that the taste exists only on the surface in the past is solved, the sausage core is designed to be external and internal tender, the sauce-containing material is melted in the mouth, and the excellent eating experience is achieved.
Meanwhile, the sausage casing is added outside the sausage body to ensure that the sausage body is not adhered to the package when eating, so that the eating experience of consumers is improved, and the core competitiveness of the product is stronger.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a sour and sweet sausage with a flowing core comprises a raw material formula, a food additive and a proper amount of ice water, and is characterized in that: the formula of the raw materials comprises the following components in parts by weight: 80-100 parts of lean pork, 15-20 parts of fat, 50-70 parts of chicken breast, 16-18 parts of corn starch, 60-80 parts of light soy sauce, 1-3 parts of cooking wine, 2-3 parts of edible salt, 2-4 parts of white granulated sugar, 0.4-0.6 part of sage, 1-3 parts of Chinese yam, 0.5-1 part of longan, 0.3-0.5 part of hawthorn, 7-9 parts of isolated soy protein, 14-16 parts of sorbitol and 0.3-0.5 part of spice; the food additive comprises: 0.7-0.9 part of compound carrageenan, 0.02-0.04 part of sodium alginate, 0.001-0.002 part of monascus red, 0.01-0.02 part of erythorbic acid, 0.1-0.2 part of potassium chloride, 0.004-0.006 part of sodium nitrite, 0.01-0.02 part of composite phosphate, 0.04-0.06 part of beet powder, 0.04-0.06 part of trisodium citrate and 0.04-0.06 part of ginger powder.
The invention also discloses a processing method of the sour and sweet sausage with the stuffing, which is characterized by comprising the following steps: the preparation method comprises the following steps:
step 1; preparing sauce, mixing compound carrageenan, Chinese yam, hawthorn and longan with a proper amount of ice water, heating at the constant temperature of 75 ℃ for 1-2h, and gelling for 5-7h to obtain the sauce;
step 2: pretreating, removing involucra, tendon, bone, blood vessel, pathological change impurity, etc. from meat, and keeping the operation process at low temperature to make the center temperature of raw meat at 0-6 deg.C and the center temperature of fat at-2-2 deg.C;
and step 3: mincing, mincing lean pork and chicken breast meat by a 16mm pore plate, and mincing fat meat by a 3mm pore plate after uniformly stirring;
and 4, step 4: ultra-high pressure treatment, namely placing the minced meat in a high-pressure container for 10 min;
and 5: low-temperature pickling, mixing the meat processed in the step 4 with other raw materials except the corn starch in the rest raw materials, adding a proper amount of ice water for pickling, keeping the temperature at 3-5 ℃, and pickling for 1-3 days;
step 6: chopping, namely adding all the mixed raw materials in the step 5 into the stirrer in sequence, and chopping for 10 min; then adding corn starch and a proper amount of ice water, and chopping for 4 min;
and 7: filling, namely filling cellulose casing, injecting the mixture cut and mixed in the step 6 into the casing to form sausage, reserving a space in the sausage, injecting the core sauce prepared in the step 1 into the reserved space, sealing by using a buckle punch, and ensuring that the vacuum degree is more than 90% during sealing operation;
and 8: steaming at the central temperature of 65-75 deg.C for 20min in 70-80 deg.C hot water;
and step 9: packaging; vacuum packaging the sausage by a vacuum packaging machine;
step 10: sterilizing, after step 9, sterilizing the sausage by using a microwave sterilization machine, and keeping the temperature at 70-80 ℃ for 15-20 min;
step 11: cooling, namely cooling in cooling water at the temperature of 0-5 ℃ until the central temperature of the product is below 15 ℃, and cooling by adopting natural wind;
step 12: packaging and labeling, packaging finished products, labeling, boxing and warehousing;
further, the pressure in the step 4 is 150-200 MPa; further, in step 6, it is necessary to maintain the vacuum degree of 85% or more during the chopping.
The present invention is described in detail below with reference to examples:
example 1:
the raw meat formula comprises the following components in weight grams: lean pork 80 kg, fat 15 kg and chicken breast 50 kg; the auxiliary material formula comprises: 16 kg of corn starch, 60 kg of light soy sauce, 1 kg of cooking wine, 2 kg of edible salt, 2 kg of white granulated sugar, 0.4 kg of sage, 1 kg of Chinese yam, 0.5 kg of longan, 0.3 kg of hawthorn, 7 kg of isolated soy protein, 14 kg of sorbitol and 0.3 kg of spice; the food additive comprises: 0.7 kg of compound carrageenan, 0.02 kg of sodium alginate, 0.0015 kg of monascus red, 0.01 kg of isoascorbic acid, 0.1 kg of potassium chloride, 0.005 kg of sodium nitrite, 0.01 kg of compound phosphate, 0.04 kg of beet powder, 0.04 kg of trisodium citrate and 0.04 kg of ginger powder.
According to the mixture ratio, the preparation method comprises the following steps:
step 1; preparing sauce, mixing compound carrageenan, Chinese yam, hawthorn and longan with a proper amount of ice water, heating at the constant temperature of 75 ℃ for 1h, and gelling for 5h to obtain the sauce with flowing core;
step 2: pretreating, namely performing operations such as removing involucra, tendons, bones, blood vessels, pathological change impurities and the like on meat, and keeping the operation process at low temperature, so that the central temperature of raw meat is 0 ℃ and the central temperature of fat is controlled to be-2 ℃;
and step 3: mincing, mincing lean pork and chicken breast meat by a 16mm pore plate, and mincing fat meat by a 3mm pore plate after uniformly stirring;
and 4, step 4: performing ultrahigh pressure treatment, namely placing the minced meat in a high-pressure container, and treating for 10min under the pressure of 150 MPa;
and 5: low-temperature pickling, mixing the meat processed in the step 4 with other raw materials except the corn starch in the rest raw materials, and adding a proper amount of ice water for pickling, wherein the temperature is kept at 3 ℃, and the pickling time is 1 day;
step 6: chopping, namely adding all the mixed raw materials in the step 5 into the stirrer in sequence, and chopping for 10 min; then adding corn starch and a proper amount of ice water, chopping for 4min, wherein a vacuum environment needs to be pumped during stirring, and the vacuum degree is kept above 85% during stirring;
and 7: filling, namely filling cellulose casing, injecting the mixture cut and mixed in the step 6 into the casing to form sausage, reserving a space in the sausage, injecting the core sauce prepared in the step 1 into the reserved space, sealing by using a buckle punch, and ensuring that the vacuum degree is more than 90% during sealing operation;
and 8: cooking, wherein the cooking is carried out in hot water at 70 ℃ for 20min, and the central temperature reaches 65 ℃;
and step 9: packaging; vacuum packaging the sausage by a vacuum packaging machine;
step 10: sterilizing, namely after the step 9 is finished, sterilizing the sausage by using a microwave sterilization machine, and keeping the temperature at 70 ℃ for 15 min;
step 11: cooling, namely cooling in cooling water at 0 ℃ until the central temperature of the product is below 15 ℃, and cooling by adopting natural wind;
step 12: packaging and labeling, packaging finished products, labeling, boxing and warehousing.
Example 2:
the raw meat formula comprises the following components in weight grams: lean pork 90 kg, fat 18 kg and chicken breast 60 kg; the auxiliary material formula comprises: 17 kg of corn starch, 70 kg of light soy sauce, 2 kg of cooking wine, 2 kg of edible salt, 3 kg of white granulated sugar, 0.5 kg of sage, 2 kg of Chinese yam, 0.8 kg of longan, 0.4 kg of hawthorn, 8 kg of isolated soy protein, 5 kg of sorbitol and 0.4 kg of spice; the food additive comprises: 0.8 kg of compound carrageenan, 0.03 kg of sodium alginate, 0.001 kg of monascus color, 0.2 kg of isoascorbic acid, 0.1 kg of potassium chloride, 0.005 kg of sodium nitrite, 0.01 kg of compound phosphate, 0.05 kg of beet powder, 0.05 kg of trisodium citrate and 0.05 kg of ginger powder.
According to the mixture ratio, the preparation method comprises the following steps:
step 1; preparing sauce, mixing compound carrageenan, Chinese yam, hawthorn and longan with a proper amount of ice water, heating at the constant temperature of 75 ℃ for 1h, and then gelling for 6h to obtain the sauce with flowing core;
step 2: pre-treating, namely performing operations such as removing involucra, tendons, mixed bones, blood vessels, pathological change impurities and the like on meat, and keeping the operation process at low temperature, so that the center temperature of raw meat is controlled to be 2 ℃ and the center temperature of fat is controlled to be 0 ℃;
and step 3: mincing, mincing lean pork and chicken breast meat by a 16mm pore plate, and mincing fat meat by a 3mm pore plate after uniformly stirring;
and 4, step 4: ultra-high pressure treatment, namely placing the minced meat in a high-pressure container, and treating for 10min at the pressure of 180 MPa;
and 5: low-temperature pickling, mixing the meat processed in the step 4 with other raw materials except the corn starch in the rest raw materials, and adding a proper amount of ice water for pickling, wherein the temperature is kept at 4 ℃, and the pickling time is 2 days;
step 6: chopping, namely adding all the mixed raw materials in the step 5 into the stirrer in sequence, and chopping for 10 min; then adding corn starch and a proper amount of ice water, chopping for 4min, and keeping the vacuum degree of over 85% in the stirring process;
and 7: filling, namely filling cellulose casing, injecting the mixture cut and mixed in the step 6 into the casing to form sausage, reserving a space in the sausage, injecting the core sauce prepared in the step 1 into the reserved space, sealing by using a buckle punch, and ensuring that the vacuum degree is more than 90% during sealing operation;
and 8: cooking, cooking in 75 deg.C hot water for 20min, with central temperature up to 70 deg.C;
and step 9: packaging; vacuum packaging the sausage by a vacuum packaging machine;
step 10: sterilizing, namely after the step 9 is finished, sterilizing the sausage by using a microwave sterilization machine, and keeping the temperature at 75 ℃ for 18 min;
step 11: cooling, namely cooling in cooling water at the temperature of 3 ℃ until the central temperature of the product is below 15 ℃, and cooling by adopting natural wind;
step 12: packaging and labeling, packaging finished products, labeling, boxing and warehousing.
Example 3:
the raw meat formula comprises the following components in weight grams: lean pork 100 kg, fat 20 kg and chicken breast 70 kg; the auxiliary material formula comprises: 18 kg of corn starch, 80 kg of light soy sauce, 3 kg of cooking wine, 3 kg of edible salt, 4 kg of white granulated sugar, 0.6 kg of sage, 3 kg of Chinese yam, 1 kg of longan, 0.5 kg of hawthorn, 9 kg of isolated soy protein, 16 kg of sorbitol and 0.5 kg of spice; the food additive comprises: 0.9 kg of compound carrageenan, 0.04 kg of sodium alginate, 0.002 kg of monascus red, 0.02 kg of erythorbic acid, 0.2 kg of potassium chloride, 0.006 kg of sodium nitrite, 0.02 kg of compound phosphate, 0.06 kg of beet powder, 0.06 kg of trisodium citrate and 0.06 kg of ginger powder.
According to the mixture ratio, the preparation method comprises the following steps:
step 1; preparing sauce, mixing compound carrageenan, Chinese yam, hawthorn and longan with a proper amount of ice water, heating at the constant temperature of 75 ℃ for 2 hours, and gelling for 7 hours to obtain the sauce with flowing core;
step 2: pre-treating, namely performing operations such as removing involucra, tendons, mixed bones, blood vessels, pathological change impurities and the like on meat, and keeping the operation process at low temperature, so that the center temperature of raw meat is controlled to be 6 ℃ and the center temperature of fat is controlled to be 2 ℃;
and step 3: mincing, mincing lean pork and chicken breast meat by a 16mm pore plate, and mincing fat meat by a 3mm pore plate after uniformly stirring;
and 4, step 4: performing ultrahigh pressure treatment, namely placing the minced meat in a high-pressure container, and treating for 10min under the pressure of 200 MPa;
and 5: low-temperature pickling, mixing the meat processed in the step 4 with other raw materials except the corn starch in the rest raw materials, and adding a proper amount of ice water for pickling, wherein the temperature is kept at 5 ℃, and the pickling time is 3 days;
step 6: chopping, namely adding all the mixed raw materials in the step 5 into the stirrer in sequence, and chopping for 10 min; then adding corn starch and a proper amount of ice water, chopping for 4min, and keeping the vacuum degree of over 85% in the stirring process;
and 7: filling, namely filling cellulose casing, injecting the mixture cut and mixed in the step 6 into the casing to form sausage, reserving a space in the sausage, injecting the core sauce prepared in the step 1 into the reserved space, sealing by using a buckle punch, and ensuring that the vacuum degree is more than 90% during sealing operation;
and 8: cooking, wherein the cooking is carried out in hot water of 80 ℃ for 20min, and the central temperature reaches 75 ℃;
and step 9: packaging; vacuum packaging the sausage by a vacuum packaging machine;
step 10: sterilizing, namely after the step 9 is finished, sterilizing the sausage by using a microwave sterilization machine, and keeping the temperature at 80 ℃ for 20 min;
step 11: cooling, namely cooling in cooling water at the temperature of 5 ℃ until the central temperature of the product is below 15 ℃, and cooling by adopting natural wind;
step 12: packaging and labeling, packaging finished products, labeling, boxing and warehousing.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (4)

1. A sour and sweet sausage with a flowing core comprises a raw material formula, a food additive and a proper amount of ice water, and is characterized in that: the formula of the raw materials comprises the following components in parts by weight: 80-100 parts of lean pork, 15-20 parts of fat, 50-70 parts of chicken breast, 16-18 parts of corn starch, 60-80 parts of light soy sauce, 1-3 parts of cooking wine, 2-3 parts of edible salt, 2-4 parts of white granulated sugar, 0.4-0.6 part of sage, 1-3 parts of Chinese yam, 0.5-1 part of longan, 0.3-0.5 part of hawthorn, 7-9 parts of isolated soy protein, 14-16 parts of sorbitol and 0.3-0.5 part of spice; the food additive comprises: 0.7-0.9 part of compound carrageenan, 0.02-0.04 part of sodium alginate, 0.001-0.002 part of monascus red, 0.01-0.02 part of erythorbic acid, 0.1-0.2 part of potassium chloride, 0.004-0.006 part of sodium nitrite, 0.01-0.02 part of composite phosphate, 0.04-0.06 part of beet powder, 0.04-0.06 part of trisodium citrate and 0.04-0.06 part of ginger powder.
2. A processing method of sour and sweet sausage with a flowing core is characterized in that: the preparation method comprises the following steps:
step 1; preparing sauce, mixing compound carrageenan, Chinese yam, hawthorn and longan with a proper amount of ice water, heating at the constant temperature of 75 ℃ for 1-2h, and gelling for 5-7h to obtain the sauce;
step 2: pretreating, removing involucra, tendon, bone, blood vessel, pathological change impurity, etc. from meat, and keeping the operation process at low temperature to make the center temperature of raw meat at 0-6 deg.C and the center temperature of fat at-2-2 deg.C;
and step 3: mincing, mincing lean pork and chicken breast meat by a 16mm pore plate, and mincing fat meat by a 3mm pore plate after uniformly stirring;
and 4, step 4: ultra-high pressure treatment, namely placing the minced meat in a high-pressure container for 10 min;
and 5: low-temperature pickling, mixing the meat processed in the step 4 with other raw materials except the corn starch in the rest raw materials, adding a proper amount of ice water for pickling, keeping the temperature at 3-5 ℃, and pickling for 1-3 days;
step 6: chopping, namely adding all the mixed raw materials in the step 5 into the stirrer in sequence, and chopping for 10 min; then adding corn starch and a proper amount of ice water, and chopping for 4 min;
and 7: filling, namely filling cellulose casing, injecting the mixture cut and mixed in the step 6 into the casing to form sausage, reserving a space in the sausage, injecting the core sauce prepared in the step 1 into the reserved space, sealing by using a buckle punch, and ensuring that the vacuum degree is more than 90% during sealing operation;
and 8: steaming at the central temperature of 65-75 deg.C for 20min in 70-80 deg.C hot water;
and step 9: packaging; vacuum packaging the sausage by a vacuum packaging machine;
step 10: sterilizing, after step 9, sterilizing the sausage by using a microwave sterilization machine, and keeping the temperature at 70-80 ℃ for 15-20 min;
step 11: cooling, namely cooling in cooling water at the temperature of 0-5 ℃ until the central temperature of the product is below 15 ℃, and cooling by adopting natural wind;
step 12: packaging and labeling, packaging finished products, labeling, boxing and warehousing.
3. The processing method of the sour and sweet sausage with the flowing core as claimed in claim 2, wherein the processing method comprises the following steps: the pressure in the step 4 is 150-200 MPa.
4. The processing method of the sour and sweet sausage with the flowing core as claimed in claim 2, wherein the processing method comprises the following steps: in the step 6, the vacuum degree needs to be kept above 85% during chopping.
CN202010715114.XA 2020-07-23 2020-07-23 Sour and sweet sausage with stuffing and processing method thereof Pending CN111802598A (en)

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