CN115067479A - Improved sausage processing technology - Google Patents
Improved sausage processing technology Download PDFInfo
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- CN115067479A CN115067479A CN202210791861.0A CN202210791861A CN115067479A CN 115067479 A CN115067479 A CN 115067479A CN 202210791861 A CN202210791861 A CN 202210791861A CN 115067479 A CN115067479 A CN 115067479A
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- Prior art keywords
- sausage
- cooking
- drying
- smoked
- smoking
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Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 73
- 238000001035 drying Methods 0.000 claims abstract description 32
- 238000010411 cooking Methods 0.000 claims abstract description 31
- 230000000391 smoking effect Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000012797 qualification Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 15
- 238000004040 coloring Methods 0.000 description 5
- 238000004132 cross linking Methods 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002699 waste material Substances 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an improved sausage treatment process, and belongs to the technical field of sausage treatment. The technical scheme is as follows: for sausages which do not need to be smoked, the sausages are subjected to multi-step gradual heating drying treatment, and are cooked after being dried; for smoked sausage, cooking at 55-60 deg.C for 20min, smoking at 70 deg.C for 20min, and cooking at 78-88 deg.C for 20-40 min. The invention can reduce furnace falling and improve the qualification rate of finished products; and for smoked sausage, the sausage is cooked at low temperature, and then smoked and cooked at high temperature, so that the furnace falling rate is reduced, and the smoking uniformity is improved.
Description
Technical Field
The invention relates to the technical field of sausage treatment, in particular to an improved sausage treatment process.
Background
Sausage is filled by utilizing a collagen casing, the sausage is further processed by pushing a cooking furnace after being filled, and the process operation parameters are set, wherein the currently operated process parameters are the processes operated by most sausage manufacturers, namely drying at 65 ℃ for 30min and cooking at 76-80 ℃ for 20 min. Few manufacturers have no drying stage and directly cook for about 45min, which is a little longer time. After the cooking is finished, the cooking furnace process for producing the frozen product sausage is finished. The cooking temperature of the instant sausage is higher than that of the frozen sausage, generally 82-88 ℃, and the time is not more than 1 h; smoking at 72 deg.C for 20min to obtain sausage with smoking color and flavor; the method does not need smoking, and can add one step of drying at 70 ℃ for 10-15min, or some customers directly ventilate for 2min for surface drying.
The above process has the following problems: 1. the problem of furnace falling in the cooking stage is that the sausage hanging on the rod falls on the ground or the peeling phenomenon (the sausage casing and the minced meat are separated) occurs; 2. the coloring is not uniform when smoking.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the defects of the prior art are overcome, and an improved sausage processing technology is provided, so that furnace dropping can be reduced, and the qualified rate of finished products is improved; and for smoked sausage, the sausage is cooked at low temperature, and then smoked and cooked at high temperature, so that the furnace falling rate is reduced, and the smoking uniformity is improved.
The technical scheme of the invention is as follows:
an improved sausage processing technology, for sausages which do not need to be smoked, the sausages are firstly subjected to multi-step gradual heating drying treatment and then are steamed and boiled after being dried; for smoked sausage, cooking at 55-60 deg.C for 20min, smoking at 70 deg.C for 20min, and cooking at 78-88 deg.C for 20-40 min.
Preferably, for sausages which do not require smoking, the multi-step stepwise heating drying treatment comprises the following steps: the first step is drying at 45-55 deg.C for 20-30min, the second step is drying at 55-60 deg.C for 10-20min, and the third step is drying at 60-65 deg.C for 10-20 min.
Preferably, for smoked sausage, the sausage is cooked for the second time, and then dried at 70 deg.C for 5-10min to sterilize or color more deeply.
Compared with the prior art, the invention has the following beneficial effects:
the process can reduce furnace dropping and improve the qualification rate of finished products; and for smoked sausage, the sausage is cooked at low temperature, and then smoked and cooked at high temperature, so that the furnace falling rate is reduced, and the smoking uniformity is improved.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides an improved sausage treatment process, which comprises the steps of selecting a sausage casing with the diameter of 23 calibers for clystering, entering a cooking furnace under the condition that smoking is not needed, firstly carrying out multi-step gradual heating drying treatment on the sausage, and then cooking the sausage for 30min at 86 ℃ after drying. Wherein, the multistep gradual heating and drying treatment comprises the following steps: the first step is drying at 50 deg.C for 20min, the second step is drying at 58 deg.C for 20min, and the third step is drying at 65 deg.C for 20 min. After the oven is opened, the casing steamed in the embodiment 1 is intact, has high strength and is not easy to tear.
In addition, other casings with 16-28 calibers are tested by adopting the process of the embodiment 1, the situation of stalk falling or peeling is not generated, the qualification rate and the yield of the sausage finished product are improved, and the waste is reduced.
Comparative example 1
After sausage casing with 23 calibers is filled in the same batch as the sausage casing in the embodiment 1, the sausage casing is put into a cooking furnace and is directly cooked for 30min at 86 ℃. After the furnace is opened, the rod dropping rate is 10 percent, and the peeling rate is 5 percent; the strength of the rod-falling casing after steaming and boiling is checked and the casing is easy to tear.
Comparative example 2
The same batch of sausage casing with 23 calibers as in example 1 was filled into a cooking oven, dried at 60 ℃ for 20min and then cooked at 86 ℃ for 30 min. After the furnace is opened, the rod dropping rate is 5 percent, and the peeling rate is 2 percent; the strength of the rod-falling casing after steaming and boiling is checked and the casing is easy to tear.
From the results of comparative example 1 and comparative example 2, it is clear that the treatment process of comparative example 1 is performed with drying treatment before cooking, and the rod falling rate and peeling rate of the same sausage casing are obviously reduced compared with comparative example 2 without drying process. This is because the drying stage increases the strength of the casing, allowing it to withstand higher temperatures. Further, as can be seen from the results of example 1 and comparative example 1, the drying process of example 1 adopts multi-step stepwise temperature rise drying, compared with the one-step drying process of comparative example 1, the stepwise temperature rise is adopted, the moisture of the collagen casing is volatilized, the collagen molecules are more tightly connected with each other, the casing strength is increased, and higher temperature and higher intestinal body gravity can be tolerated; meanwhile, the internal crosslinking degree of the sausage casing is also improved, and the internal layer of the sausage casing and the meat stuffing have better fitting degree. And poor crosslinking results in strong water absorption of the casing membrane, easy water absorption and expansion, and skin and meat separation. Therefore, the multi-step gradual heating drying treatment of the embodiment 1 can further increase the strength of the sausage casing, and the kinked part can bear the gravity of the sausage body, so that the sausage casing cannot be broken or fall off the rod.
Example 2
This example provides an improved sausage processing process, which includes selecting a 23-caliber sausage casing of the same batch as that in example 1, making smoked sausage, entering a cooking oven, cooking at 55 ℃ for 20min, then smoking at 70 ℃ for 20min, then cooking at 86 ℃ for 30min, and finally drying at 70 ℃ for 5 min. After the oven is opened, the sausage has no falling stems, the casing is intact, and the smoking is uniform.
Comparative example 3
The same batch of sausage with the diameter of 23 calibers as that in the example 1 is put into a cooking stove for cooking at 86 ℃ for 30min, smoked at 70 ℃ for 20min and dried at 70 ℃ for 5 min. After the furnace is started, the rod dropping rate is 10 percent, the peeling rate is 5 percent, the requirements of customers are not met, and the smoking and coloring are not uniform.
Comparative example 4
The same batch of sausage casing with 23 calibers as in example 1 was filled into a cooking oven, dried at 60 ℃ for 30min, smoked at 70 ℃ for 20min and cooked at 86 ℃ for 30 min. After the furnace is opened, the phenomenon of rod falling is avoided, but the coloring is not uniform.
Comparative example 5
After the sausage with the 23-caliber sausage casing of the same batch in the embodiment 1 is filled into a cooking stove, the sausage casing is dried for 30min at the temperature of 60 ℃, cooked for 30min at the temperature of 86 ℃ and smoked for 20min at the temperature of 70 ℃. After the oven is opened, the smoking and coloring are not uniform, and 5% of rods fall off.
As can be seen from example 2 and comparative examples 3 to 5, for smoked sausages, the sausages treated according to the sequence of cooking, smoking and drying of comparative example 3 are easy to fall off and are not uniformly colored. The sausages treated according to the sequence of drying-smoking-cooking of comparative example 4 do not lose their stems but are easily colored unevenly. Whereas the process sequence of drying-steaming-smoking of comparative example 5 was followed, the coloring was not uniform, and the occurrence of broken stems. In the new process of the embodiment 2, the sausage is cooked at low temperature, then smoked, cooked at high temperature and finally dried simply, so that the color of the sausage is uniform and beautiful, and the phenomenon of rod falling and furnace falling is avoided.
The reason is that the direct high-temperature cooking has great damage to the sausage casing, and the process of cooking at low temperature, then smoking and then cooking at high temperature is adopted, so that the sausage casing is more easily colored and has uniform color. Probably because the sausage casing has stronger absorption force to smoke after primary cooking. In addition, carbonyl compounds, aldehydes and the like in the smoke are absorbed by the casing, the crosslinking with protein amino groups is enhanced, the crosslinking degree is also increased, the heat resistance and the strength of the casing are enhanced, and then the casing is further steamed at high temperature to be a cooked product, so that the phenomenon of furnace falling is avoided. Finally, the finished product of instant sausage is obtained after drying.
Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (3)
1. An improved sausage processing technology is characterized in that for sausages which do not need to be smoked, the sausages are firstly subjected to multi-step gradual heating drying treatment and then are cooked after being dried; for smoked sausage, cooking at 55-60 deg.C for 20min, smoking at 70 deg.C for 20min, and cooking at 78-88 deg.C for 20-40 min.
2. The improved sausage casing process of claim 1 wherein for sausages which do not require smoking, the multi-step stepwise elevated temperature drying process comprises: the first step is drying at 45-55 deg.C for 20-30min, the second step is drying at 55-60 deg.C for 10-20min, and the third step is drying at 60-65 deg.C for 10-20 min.
3. An improved sausage processing process as claimed in claim 1 wherein, for smoked sausage, after the second cooking, drying is carried out at 70 ℃ for 5-10 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210791861.0A CN115067479A (en) | 2022-07-05 | 2022-07-05 | Improved sausage processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210791861.0A CN115067479A (en) | 2022-07-05 | 2022-07-05 | Improved sausage processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115067479A true CN115067479A (en) | 2022-09-20 |
Family
ID=83257552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210791861.0A Pending CN115067479A (en) | 2022-07-05 | 2022-07-05 | Improved sausage processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115067479A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050818A (en) * | 1990-12-01 | 1991-04-24 | 北京市熟肉制品加工厂 | Making method of keel tour sausage |
| CN1289570A (en) * | 2000-10-19 | 2001-04-04 | 张建国 | Tendevloin sausage and its processing method |
| CN1418578A (en) * | 2002-12-27 | 2003-05-21 | 刘鸿兰 | Sausage made of meat from spareribs and its making process |
| 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 |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN106071988A (en) * | 2016-06-13 | 2016-11-09 | 四川大学 | A kind of fragile preserred egg intestinal and preparation method thereof |
| CN108041479A (en) * | 2017-11-14 | 2018-05-18 | 河南伊赛牛肉股份有限公司 | A kind of processing method of the smoked Beef sausage of low temperature |
| CN108606280A (en) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | A kind of vegetable sausage and its manufacture craft |
| CN109275865A (en) * | 2018-11-26 | 2019-01-29 | 六安龙翔美食王禽业有限公司 | A kind of preparation method of smoked and cooked sausage ham sausage |
| CN111480802A (en) * | 2020-05-26 | 2020-08-04 | 山东齐汇企业发展集团有限公司 | Roasted meat sausage with crayfish and preparation method thereof |
| CN114052198A (en) * | 2020-07-29 | 2022-02-18 | 福建升隆食品有限公司 | Preparation process of sausage with crisp bones and pure meat |
-
2022
- 2022-07-05 CN CN202210791861.0A patent/CN115067479A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050818A (en) * | 1990-12-01 | 1991-04-24 | 北京市熟肉制品加工厂 | Making method of keel tour sausage |
| CN1289570A (en) * | 2000-10-19 | 2001-04-04 | 张建国 | Tendevloin sausage and its processing method |
| CN1418578A (en) * | 2002-12-27 | 2003-05-21 | 刘鸿兰 | Sausage made of meat from spareribs and its making process |
| 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 |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN106071988A (en) * | 2016-06-13 | 2016-11-09 | 四川大学 | A kind of fragile preserred egg intestinal and preparation method thereof |
| CN108041479A (en) * | 2017-11-14 | 2018-05-18 | 河南伊赛牛肉股份有限公司 | A kind of processing method of the smoked Beef sausage of low temperature |
| CN108606280A (en) * | 2018-05-09 | 2018-10-02 | 雏鹰农牧集团股份有限公司 | A kind of vegetable sausage and its manufacture craft |
| CN109275865A (en) * | 2018-11-26 | 2019-01-29 | 六安龙翔美食王禽业有限公司 | A kind of preparation method of smoked and cooked sausage ham sausage |
| CN111480802A (en) * | 2020-05-26 | 2020-08-04 | 山东齐汇企业发展集团有限公司 | Roasted meat sausage with crayfish and preparation method thereof |
| CN114052198A (en) * | 2020-07-29 | 2022-02-18 | 福建升隆食品有限公司 | Preparation process of sausage with crisp bones and pure meat |
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| PB01 | Publication | ||
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Application publication date: 20220920 |