CN114209021A - Instant sauce-wine sausage and preparation method thereof - Google Patents
Instant sauce-wine sausage and preparation method thereof Download PDFInfo
- Publication number
- CN114209021A CN114209021A CN202111568092.XA CN202111568092A CN114209021A CN 114209021 A CN114209021 A CN 114209021A CN 202111568092 A CN202111568092 A CN 202111568092A CN 114209021 A CN114209021 A CN 114209021A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- sausage
- fat
- drawing protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 82
- 239000000463 material Substances 0.000 claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 41
- 244000068988 Glycine max Species 0.000 claims abstract description 41
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 41
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 claims abstract description 30
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 13
- 210000003141 lower extremity Anatomy 0.000 claims abstract description 13
- 238000012681 fiber drawing Methods 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 235000020997 lean meat Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 15
- 238000005507 spraying Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 11
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 claims description 10
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 229940116229 borneol Drugs 0.000 claims description 10
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 238000005491 wire drawing Methods 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 7
- 208000010392 Bone Fractures Diseases 0.000 claims description 5
- 208000006670 Multiple fractures Diseases 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 210000002751 lymph Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000006748 scratching Methods 0.000 claims description 5
- 230000002393 scratching effect Effects 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000015429 Mirabilis expansa Nutrition 0.000 claims 1
- 244000294411 Mirabilis expansa Species 0.000 claims 1
- 235000013536 miso Nutrition 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 abstract description 10
- 230000036528 appetite Effects 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 description 29
- 235000015277 pork Nutrition 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 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
- A23L13/40—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an instant sauce-wine sausage and a preparation method thereof, wherein the instant sauce-wine sausage is prepared from the following main materials in parts by weight: 70-110 parts of hind leg meat, 10-20 parts of fat, and auxiliary materials: 3-5 parts of Maotai-flavor liquor, 5-10 parts of soybean fiber-drawing protein, 10-15 parts of white granulated sugar, 1-2 parts of edible salt, 0.1-1 part of monosodium glutamate, 0.02-0.03 part of monascus color and 0.01-0.05 part of edible essence. According to the invention, the ham and fat are chopped and then pickled with the Maotai-flavor liquor, the Maotai-flavor liquor is used for removing fishy smell and improving flavor, the Maotai-flavor liquor sausage is rich in rich liquor flavor, the meat is fresh and tender, and the chewing feeling is increased; promoting appetite and aiding food, and stimulating appetite; is suitable for both the old and the young. The process is optimized, so that the back leg meat has stronger taste, richer composite taste and more appetite.
Description
Technical Field
The invention relates to an instant sauce-wine sausage and a preparation method thereof, belonging to the technical field of meat food processing.
Background
Pork is one of common animal foods on dining tables of people, is moderate in price and is a main source for people to take animal fat. At present, most of pork is cooked by fresh meat, but the fresh meat has short shelf life, and the pork needs to be cooked before being eaten, so that the eating of the pork is limited by time and place, and the eating of people is limited. Pork has higher fat and cholesterol contents than other meats, and if the pork is eaten excessively for a long time, the pork inevitably causes a large intake of fat, saturated fatty acids and cholesterol. Therefore, when pork is made into a product which is convenient to eat and carry, the nutrition collocation and the intake balance of various foods are also considered.
Maotai-flavor liquor is also called Maotai-flavor liquor, and is represented by Maotai-flavor liquor and Maotai-flavor liquor in all seasons of blazing sound, and belongs to Daqu liquor. The sauce has the advantages of outstanding sauce fragrance, elegance and delicacy, mellow wine body, long aftertaste, clearness and transparency, and light yellow color, and has the effects of removing fishy smell and improving taste when being often pickled with meat.
Along with the improvement of the living standard of people, people also increasingly need various sauced wine sausage foods with good taste and balanced nutrition. Therefore, it is necessary to develop a method for reasonably matching ham meat with Maotai-flavor liquor, and adopting advanced production process to make ham meat and Maotai-flavor liquor mutually compatible and complementary in repeated flavoring and processing processes to form a 'gold partner' with rich nutrition.
Disclosure of Invention
The invention aims to solve the technical problem of providing an instant sauce-wine sausage and a preparation method thereof, leg meat and sauce-flavor liquor are reasonably matched with proper seasonings, so that the purposes of rich nutrition and unique taste are achieved, and optimization treatment is carried out on the process, so that the sauce-wine sausage is stronger in taste, richer in composite taste and more prone to cause appetite.
In order to solve the technical problems, the invention adopts the following technical scheme: an instant sauce-wine sausage is prepared from the following main materials in parts by weight: 70-110 parts of hind leg meat, 10-20 parts of fat, and auxiliary materials: 3-5 parts of Maotai-flavor liquor, 5-10 parts of soybean fiber-drawing protein, 10-15 parts of white granulated sugar, 1-2 parts of edible salt, 0.1-1 part of monosodium glutamate, 0.02-0.03 part of monascus color and 0.01-0.05 part of edible essence.
Further, the instant sauce-wine sausage is prepared from the following main materials in parts by weight: 80 parts of hind leg meat, 20 parts of fat, and auxiliary materials: 4 parts of Maotai-flavor liquor, 10 parts of soybean fiber-drawing protein, 12 parts of white granulated sugar, 1.5 parts of edible salt, 0.5 part of monosodium glutamate, 0.03 part of monascus color and 0.02 part of edible essence.
Meanwhile, the invention also provides a preparation method of the instant sauce-wine sausage, which comprises the following steps:
(1) and (3) processing of hind leg meat: sorting the back leg meat, removing fat, fascia, blood stain and broken bones attached to the meat, then scratching the lean meat part with a knife, and pouring the lean meat part into a meat grinder for grinding;
(2) and (3) fat treatment: removing lymph, blood stain and hair pile from fat meat, and cutting into small pieces of 1 cm;
(3) treating the soybean drawing protein: soaking the soybean drawing protein in cold water with the weight more than 5 times of that of the soybean drawing protein for 30-60 minutes, and filtering to dry for later use;
(4) weighing the back leg meat and the fat meat according to the ratio of 9:1, adding 1% of borneol, chopping and mixing in a high-speed chopper mixer until the lean meat and the fat meat are in a thick minced meat shape, and taking out; adding borneol into the processed soybean wire-drawing protein, and chopping and stirring the soybean wire-drawing protein into fine powder;
(5) stirring: weighing the auxiliary materials according to the proportion, stirring the chopped and mixed soybean drawing protein and the monascus red, uniformly mixing the mixture and the other raw and auxiliary materials, and uniformly mixing the main material and the auxiliary materials, wherein the color is uniform, and the meat materials have viscosity;
(6) pickling: putting the stirred and mixed minced meat into a hopper car and pushing the hopper car into a refrigeration house with the temperature below 4 ℃ for pickling, wherein the pickling time is 4-12 hours;
(7) performing clysis: filling the pickled meat stuffing into sections with the length of 4 cm by using an automatic twisting vacuum sausage filling machine;
(8) baking: putting the filled sauce wine sausage into an oven to be baked for 5-8 hours, wherein the temperature in the oven is 50-60 ℃ until the sausage body is pressed to be elastic and the water content reaches 38-45%;
(9) and (3) vacuum packaging: vacuumizing the cooled sauced wine sausage by using a vacuumizing packaging machine;
(10) high-pressure sterilization: placing into a tray of a high-pressure sterilizer according to a fixed number of bags, sterilizing at 101 ℃ for 40 minutes by adopting a side-spraying and top-spraying alternative spraying water bath sterilization mode, and cooling; and (5) placing the sterilized product between semi-finished products for cooling and carrying out external packaging to obtain a finished product.
Compared with the prior art, the invention has the advantages that:
1. according to the invention, the ham and fat are chopped and then pickled with the Maotai-flavor liquor, the Maotai-flavor liquor is used for removing fishy smell and improving flavor, the Maotai-flavor liquor sausage is rich in rich liquor flavor, the meat is fresh and tender, and the chewing feeling is increased; promoting appetite and aiding food, and stimulating appetite; is suitable for both the old and the young.
2. The process is optimized, so that the back leg meat has stronger taste, richer composite taste and more appetite.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples.
Example 1:
preparing raw materials: an instant sauce-wine sausage is prepared from the following main materials in parts by weight: 70 parts of hind leg meat, 10 parts of fat, and auxiliary materials: 3 parts of Maotai-flavor liquor, 5 parts of soybean fiber-drawing protein, 10 parts of white granulated sugar, 1 part of edible salt, 0.1 part of monosodium glutamate, 0.02 part of monascus color and 0.01 part of edible essence.
The preparation method of the instant sauce-wine sausage comprises the following steps:
(1) and (3) processing of hind leg meat: sorting the back leg meat, removing fat, fascia, blood stain and broken bones attached to the meat, then scratching the lean meat part with a knife, and pouring the lean meat part into a meat grinder for grinding;
(2) and (3) fat treatment: removing lymph, blood stain and hair pile from fat meat, and cutting into small pieces of 1 cm;
(3) treating the soybean drawing protein: soaking the soybean drawing protein in cold water of which the weight is more than 5 times that of the soybean drawing protein for 30 minutes, and filtering the soybean drawing protein to be dry for later use;
(4) weighing the back leg meat and the fat meat according to the ratio of 9:1, adding 1% of borneol, chopping and mixing in a high-speed chopper mixer until the lean meat and the fat meat are in a thick minced meat shape, and taking out; adding borneol into the processed soybean wire-drawing protein, and chopping and stirring the soybean wire-drawing protein into fine powder;
(5) stirring: weighing the auxiliary materials according to the proportion, stirring the chopped and mixed soybean drawing protein and the monascus red, uniformly mixing the mixture and the other raw and auxiliary materials, and uniformly mixing the main material and the auxiliary materials, wherein the color is uniform, and the meat materials have viscosity;
(6) pickling: putting the stirred and mixed minced meat into a hopper car and pushing the hopper car into a refrigeration house with the temperature below 4 ℃ for pickling, wherein the pickling time is 4 hours;
(7) performing clysis: filling the pickled meat stuffing into sections with the length of 4 cm by using an automatic twisting vacuum sausage filling machine;
(8) baking: baking the filled sauce wine sausage in an oven for 5 hours at the temperature of 50 ℃ until the sausage body is pressed to be elastic and the water content reaches 38%;
(9) and (3) vacuum packaging: vacuumizing the cooled sauced wine sausage by using a vacuumizing packaging machine;
(10) high-pressure sterilization: placing into a tray of a high-pressure sterilizer according to a fixed number of bags, sterilizing at 101 ℃ for 40 minutes by adopting a side-spraying and top-spraying alternative spraying water bath sterilization mode, and cooling; and (5) placing the sterilized product between semi-finished products for cooling and carrying out external packaging to obtain a finished product.
Example 2:
preparing raw materials: an instant sauce-wine sausage is prepared from the following main materials in parts by weight: 80 parts of hind leg meat, 20 parts of fat, and auxiliary materials: 4 parts of Maotai-flavor liquor, 10 parts of soybean fiber-drawing protein, 12 parts of white granulated sugar, 1.5 parts of edible salt, 0.5 part of monosodium glutamate, 0.03 part of monascus color and 0.02 part of edible essence.
The preparation method of the instant sauce-wine sausage comprises the following steps:
(1) and (3) processing of hind leg meat: sorting the back leg meat, removing fat, fascia, blood stain and broken bones attached to the meat, then scratching the lean meat part with a knife, and pouring the lean meat part into a meat grinder for grinding;
(2) and (3) fat treatment: removing lymph, blood stain and hair pile from fat meat, and cutting into small pieces of 1 cm;
(3) treating the soybean drawing protein: soaking the soybean drawing protein in cold water of which the weight is more than 5 times that of the soybean drawing protein for 45 minutes, and filtering the soybean drawing protein to be dry for later use;
(4) weighing the back leg meat and the fat meat according to the ratio of 9:1, adding 1% of borneol, chopping and mixing in a high-speed chopper mixer until the lean meat and the fat meat are in a thick minced meat shape, and taking out; adding borneol into the processed soybean wire-drawing protein, and chopping and stirring the soybean wire-drawing protein into fine powder;
(5) stirring: weighing the auxiliary materials according to the proportion, stirring the chopped and mixed soybean drawing protein and the monascus red, uniformly mixing the mixture and the other raw and auxiliary materials, and uniformly mixing the main material and the auxiliary materials, wherein the color is uniform, and the meat materials have viscosity;
(6) pickling: putting the stirred and mixed minced meat into a hopper car and pushing the hopper car into a refrigeration house with the temperature below 4 ℃ for pickling, wherein the pickling time is 8 hours;
(7) performing clysis: filling the pickled meat stuffing into sections with the length of 4 cm by using an automatic twisting vacuum sausage filling machine;
(8) baking: baking the filled sauce wine sausage in an oven for 6 hours at the temperature of 55 ℃ until the sausage body is pressed to be elastic and the water content reaches 40%;
(9) and (3) vacuum packaging: vacuumizing the cooled sauced wine sausage by using a vacuumizing packaging machine;
(10) high-pressure sterilization: placing into a tray of a high-pressure sterilizer according to a fixed number of bags, sterilizing at 101 ℃ for 40 minutes by adopting a side-spraying and top-spraying alternative spraying water bath sterilization mode, and cooling; and (5) placing the sterilized product between semi-finished products for cooling and carrying out external packaging to obtain a finished product.
Example 3:
preparing raw materials: an instant sauce-wine sausage is prepared from the following main materials in parts by weight: 110 parts of hind leg meat, 20 parts of fat, and auxiliary materials: 5 parts of Maotai-flavor liquor, 10 parts of soybean fiber-drawing protein, 15 parts of white granulated sugar, 2 parts of edible salt, 1 part of monosodium glutamate, 0.03 part of monascus color and 0.05 part of edible essence.
The preparation method of the instant sauce-wine sausage comprises the following steps:
(1) and (3) processing of hind leg meat: sorting the back leg meat, removing fat, fascia, blood stain and broken bones attached to the meat, then scratching the lean meat part with a knife, and pouring the lean meat part into a meat grinder for grinding;
(2) and (3) fat treatment: removing lymph, blood stain and hair pile from fat meat, and cutting into small pieces of 1 cm;
(3) treating the soybean drawing protein: soaking the soybean drawing protein in cold water of which the weight is more than 5 times that of the soybean drawing protein for 60 minutes, and filtering the soybean drawing protein to be dry for later use;
(4) weighing the back leg meat and the fat meat according to the ratio of 9:1, adding 1% of borneol, chopping and mixing in a high-speed chopper mixer until the lean meat and the fat meat are in a thick minced meat shape, and taking out; adding borneol into the processed soybean wire-drawing protein, and chopping and stirring the soybean wire-drawing protein into fine powder;
(5) stirring: weighing the auxiliary materials according to the proportion, stirring the chopped and mixed soybean drawing protein and the monascus red, uniformly mixing the mixture and the other raw and auxiliary materials, and uniformly mixing the main material and the auxiliary materials, wherein the color is uniform, and the meat materials have viscosity;
(6) pickling: putting the stirred and mixed minced meat into a hopper car and pushing the hopper car into a refrigeration house with the temperature below 4 ℃ for pickling, wherein the pickling time is 12 hours;
(7) performing clysis: filling the pickled meat stuffing into sections with the length of 4 cm by using an automatic twisting vacuum sausage filling machine;
(8) baking: baking the filled sauce wine sausage in an oven for 8 hours at the temperature of 60 ℃ until the sausage body is pressed to be elastic and the water content reaches 45%;
(9) and (3) vacuum packaging: vacuumizing the cooled sauced wine sausage by using a vacuumizing packaging machine;
(10) high-pressure sterilization: placing into a tray of a high-pressure sterilizer according to a fixed number of bags, sterilizing at 101 ℃ for 40 minutes by adopting a side-spraying and top-spraying alternative spraying water bath sterilization mode, and cooling; and (5) placing the sterilized product between semi-finished products for cooling and carrying out external packaging to obtain a finished product.
In conclusion, the ham and the fat are chopped and then pickled with the Maotai-flavor liquor, the Maotai-flavor liquor is used for removing fishy smell and improving flavor, the Maotai-flavor liquor sausage is rich in rich liquor flavor, the meat is fresh and tender, and the chewing feeling is increased; promoting appetite and aiding food, and stimulating appetite; is suitable for both the old and the young. The process is optimized, so that the back leg meat has stronger taste, richer composite taste and more appetite.
Claims (3)
1. An instant sauce-wine sausage is characterized in that: the composite material is prepared from the following main materials in parts by weight: 70-110 parts of hind leg meat, 10-20 parts of fat, and auxiliary materials: 3-5 parts of Maotai-flavor liquor, 5-10 parts of soybean fiber-drawing protein, 10-15 parts of white granulated sugar, 1-2 parts of edible salt, 0.1-1 part of monosodium glutamate, 0.02-0.03 part of monascus color and 0.01-0.05 part of edible essence.
2. The instant sauteed wine sausage of claim 1, characterized in that: the composite material is prepared from the following main materials in parts by weight: 80 parts of hind leg meat, 20 parts of fat, and auxiliary materials: 4 parts of Maotai-flavor liquor, 10 parts of soybean fiber-drawing protein, 12 parts of white granulated sugar, 1.5 parts of edible salt, 0.5 part of monosodium glutamate, 0.03 part of monascus color and 0.02 part of edible essence.
3. A method of preparing the instant miso sausage according to claim 1 or 2, comprising the steps of:
(1) and (3) processing of hind leg meat: sorting the back leg meat, removing fat, fascia, blood stain and broken bones attached to the meat, then scratching the lean meat part with a knife, and pouring the lean meat part into a meat grinder for grinding;
(2) and (3) fat treatment: removing lymph, blood stain and hair pile from fat meat, and cutting into small pieces of 1 cm;
(3) treating the soybean drawing protein: soaking the soybean drawing protein in cold water with the weight more than 5 times of that of the soybean drawing protein for 30-60 minutes, and filtering to dry for later use;
(4) chopping the main materials: weighing the back leg meat and the fat meat according to the ratio of 9:1, adding 1% of borneol, chopping and mixing in a high-speed chopper mixer until the lean meat and the fat meat are in a thick minced meat shape, and taking out; adding borneol into the processed soybean wire-drawing protein, and chopping and stirring the soybean wire-drawing protein into fine powder;
(5) stirring: weighing the auxiliary materials according to the proportion, stirring the chopped and mixed soybean drawing protein and the monascus red, uniformly mixing the mixture and the other raw and auxiliary materials, and uniformly mixing the main material and the auxiliary materials, wherein the color is uniform, and the meat materials have viscosity;
(6) pickling: putting the stirred and mixed minced meat into a hopper car and pushing the hopper car into a refrigeration house with the temperature below 4 ℃ for pickling, wherein the pickling time is 4-12 hours;
(7) performing clysis: filling the pickled meat stuffing into sections with the length of 4 cm by using an automatic twisting vacuum sausage filling machine;
(8) baking: putting the filled sauce wine sausage into an oven to be baked for 5-8 hours, wherein the temperature in the oven is 50-60 ℃ until the sausage body is pressed to be elastic and the water content reaches 38-45%;
(9) and (3) vacuum packaging: vacuumizing the cooled sauced wine sausage by using a vacuumizing packaging machine;
(10) high-pressure sterilization: placing into a tray of a high-pressure sterilizer according to a fixed number of bags, sterilizing at 101 ℃ for 40 minutes by adopting a side-spraying and top-spraying alternative spraying water bath sterilization mode, and cooling; and (5) placing the sterilized product between semi-finished products for cooling and carrying out external packaging to obtain a finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111568092.XA CN114209021A (en) | 2021-12-21 | 2021-12-21 | Instant sauce-wine sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111568092.XA CN114209021A (en) | 2021-12-21 | 2021-12-21 | Instant sauce-wine sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114209021A true CN114209021A (en) | 2022-03-22 |
Family
ID=80704676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111568092.XA Pending CN114209021A (en) | 2021-12-21 | 2021-12-21 | Instant sauce-wine sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114209021A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704763A (en) * | 2013-12-27 | 2014-04-09 | 四川高金食品股份有限公司 | Chewy particle type sausage |
| CN105166755A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Fig protein sausage and processing method thereof |
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
| CN112056519A (en) * | 2020-09-29 | 2020-12-11 | 四川大学 | Duck liver sausage and preparation process thereof |
| CN113208065A (en) * | 2021-05-27 | 2021-08-06 | 哈尔滨天手食品有限公司 | Pickled cucumber sausage and preparation method thereof |
-
2021
- 2021-12-21 CN CN202111568092.XA patent/CN114209021A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704763A (en) * | 2013-12-27 | 2014-04-09 | 四川高金食品股份有限公司 | Chewy particle type sausage |
| CN105166755A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Fig protein sausage and processing method thereof |
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
| CN112056519A (en) * | 2020-09-29 | 2020-12-11 | 四川大学 | Duck liver sausage and preparation process thereof |
| CN113208065A (en) * | 2021-05-27 | 2021-08-06 | 哈尔滨天手食品有限公司 | Pickled cucumber sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 师文添: "大豆拉丝蛋白在香脆肠中的应用", 食品科技, vol. 38, no. 3, pages 120 - 124 * |
| 阿胡的小食光: "不管灌啥口味的香肠，牢记这8个技巧，很多人会做错，难怪不好吃", pages 1 - 7, Retrieved from the Internet <URL:https://baijiahao.***.com/s?id=1716224388775233693&wfr=spider&for=pc> * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN102326792B (en) | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof | |
| CN101971998B (en) | Processing method of egg with pickled peppers | |
| CN105475865A (en) | Processing method and formula of novel duck liver paste | |
| CN105454988B (en) | Flavored beef cake and preparation method thereof | |
| CN104247966A (en) | Method for making spicy globefish | |
| RU2557108C1 (en) | Method for preparation of thermally treated roll of poultry meat | |
| CN101095499A (en) | Geese kebab ingredients and technics of processing the geese kebab | |
| CN114209021A (en) | Instant sauce-wine sausage and preparation method thereof | |
| CN113208065A (en) | Pickled cucumber sausage and preparation method thereof | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| CN107594359B (en) | Method for making canned pork ribs with integrated functions of sterilization and curing | |
| CN112493449A (en) | Flavored mutton soup and industrial production method thereof | |
| CN111067038A (en) | Meat product tenderizer and preparation method and application thereof | |
| JP7316041B2 (en) | Meat tenderizing composition containing red yeast rice | |
| CN110692950A (en) | Marinated pig trotter processing technology | |
| KR102352552B1 (en) | Manufacturing method of emulsion sausage using abalone | |
| JP7256009B2 (en) | Composition for improving fish meat quality containing red yeast rice | |
| JP7343276B2 (en) | Flavor-enhancing composition containing red yeast rice | |
| KR101283199B1 (en) | Kimchi taste chicken breast sauce and manufacturing method thereof | |
| CN106889488A (en) | Local flavor ostrich meat pie and preparation method thereof | |
| RU2700638C1 (en) | Chicken functional purpose chicken soufflet production method | |
| CN106579021A (en) | Nutritious ham and manufacture method thereof | |
| CN106165833A (en) | A kind of instant pork neck meat and preparation method thereof | |
| CN107095182A (en) | A kind of preparation method of characteristic Foie Gras |
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 |