CN1586309A - Novel meat filling product and its processing method - Google Patents
Novel meat filling product and its processing method Download PDFInfo
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- CN1586309A CN1586309A CNA2004100607557A CN200410060755A CN1586309A CN 1586309 A CN1586309 A CN 1586309A CN A2004100607557 A CNA2004100607557 A CN A2004100607557A CN 200410060755 A CN200410060755 A CN 200410060755A CN 1586309 A CN1586309 A CN 1586309A
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Abstract
The present invention relates to novel sausage product with various kinds of meat as main material. The novel sausage product has filled meat, coating and one outer sealing packing layer with high blocking property, and between the coating and the outer sealing packing layer, nitrogen and/or CO2 are filled. The novel sausage product has longer preserving period, and improved color, taste and appearance, less oxidation, and easy tearing off.
Description
Technical field
The invention belongs to the technology of food processing, specifically be to be the meat sausage made of primary raw material (divide emulsification muddy flesh meat gruel, meat grain and cube meat type, casing is selected natural casing, Collagent casing for sausages, cellulose sausage casing, various plastic casing, glassine paper casing for use) with various meats (pig, horse, ox, sheep, donkey, fish, seafood, chicken, rabbit, pigeon, goose, duck, camel, ostrich, dog).
Technical background
Along with improving constantly of people's income and living standard, the quickening of rhythm of life, and the reinforcement of aesthetic health perception, the quality of food, safe and sanitary, appearance colour, convenience, trophism, freshness are required also more and more higher, the demand of food kind also forward diversification direction is developed.
The meat sausage that the various plastic casings of employing that circulate at present on the market, cellulose sausage casing, natural casing, Collagent casing for sausages, glassine paper casing are produced, owing to barrier properties such as the waterproof of casing, the steam that blocks water, resistance oxygen, resistance light, guarantor's perfume, guarantor's flavor, choke are too poor, product is subject to ultraviolet ray irradiation and oxidation stain is spoiled, be vulnerable to microorganism encroach, and loss on drying, intestines body are sent out wrinkle, oxidation stain, spoiled sick, freshness decline easily, shelf-life also has a greatly reduced quality, return of goods rate is more, the consumer is dissatisfied, and manufacturer suffers a loss.
In addition, the packing casing of existing meat sausage is not easy to polychrome printing, and especially in that to run into color of the same race from deep to shallow or from shallow to deep more powerless excessively the time naturally, pattern color is dull, lacks stereovision, third dimension, and visual impact is poor.
Summary of the invention
A kind of novel meat sausage that the present invention proposes, it has meat material filling and casing, it is characterized in that casing also has the external packing layer of the airtight high obstructing performance of one deck outward, and casing and external packing interlayer are filled with nitrogen and/or carbon dioxide.
Aforesaid novel meat sausage is characterized in that described airtight external packing layer is metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof.
Aforesaid novel meat sausage, the interval that it is characterized in that casing and external packing interlayer is greater than zero.
Aforesaid novel meat sausage is characterized in that the casing of directly recording meat comprises natural casing, TPR collagen albumen sausage casing, cellulose sausage casing, various plastic casing, glassine paper casing.
Aforesaid novel meat sausage is characterized in that meat sausage comprises the meat enema or the ham of band muddy flesh, meat gruel, cube meat, meat grain.
Owing to adopted two-layer packing, and be filled with inert gas between two wrappers and make the shelf-life of goods be guaranteed, the shelf-life can be longer relatively.
Simultaneously, with high barrier metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof packaging material as meat sausage, owing to height waterproof, the steam that blocks water, choke, guarantor's perfume (or spice) of aluminium, hinder light, prevent microorganism encroach, be convenient to function such as direct polychrome printing, the various meat intestines of producing under meat sausage of the present invention and existing prescription, the process conditions are compared with ham had better color and luster, taste, mouthfeel and outward appearance, and the fresher loss on drying that is difficult for, the intestines body be difficult for to be sent out wrinkle, not easy oxidation discoloration, be difficult for advantages such as spoiled.And be very easy to tear convenient the use.
A kind of processing method of novel meat sausage, the raw material meat stuffing that processes is prefabricated into intestines shape or square and heat sterilization typing, it is characterized in that on packing machine bag pre-with aluminize book film or aluminium foil laminated film and that make inflates heat seal and pack, carry out two-stage sterilization then; Two-stage sterilization according to circumstances or high temperature or low temperature, the temperature of high-temperature sterilization is 100～121.1 ℃, time 5-100 branch, the temperature of low temperature sterilization is 80～90 ℃, 3～100 minutes time; Pack for the inflation heat seal, the two-stage sterilization process is at 2..3～2.5Kg/cm
2Carry out under the high pressure.
Description of drawings
Fig. 1 is the structural representation of the embodiment of the invention.Wherein, 1 meat material filling, 2 casing, 3 interlayers, 4 external packing layers, 5 press seal sections.
Fig. 2 is the cross sectional representation of Fig. 1 embodiment.
Fig. 3, the cross sectional representation of the side's of being body.
Fig. 4 is the embodiment schematic diagram of many packings.
Concrete embodiment
The better embodiment of meat sausage of the present invention as shown in Figure 1, it is made up of the external packing layer 4 of meat material filling 1, casing 2 and metallized film, between casing 2 and the external packing layer 4 interlayer 3 is arranged, under the condition that has guaranteed shelf life of products, take up room in order to save inflation, outsourcing charging and product, interlayer 3 is got 1mm.Casing 2 is filled with nitrogen with external packing interlayer 4.The body of inflating also can be carbon dioxide, nitrogen or nitrogen and carbon dioxide gas mixture, or available other inert gases on the food.
When producing meat sausage of the present invention, with high barrier metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof housing material as meat sausage, use natural casing, Collagent casing for sausages, cellulose sausage casing, various plastic casings, the glassine paper casing is recorded, with various raw meats, starch, vegetable proteins etc. are primary raw material, be equipped with various flavouring: as salt, spice, white sugar, cooking wine, essence, monosodium glutamate, and adding has nitrous, food coloring, Vc sodium, other additive that phosphate and the permission of various national legislation are used in meat, through the strand system, pickle, stir or the tumbling massage, cut and mix, filling is recorded, the heat sterilization typing (is steamed, boil, smoked, roasting), dry cooling, shear quantitatively, the inflation heat seal packs, two-stage sterilization, steps such as cooling packing, earlier the raw material meat stuffing that processes is prefabricated into intestines shape and heat sterilization typing (also can in stainless steel square ham mould inner pressure squarely), the bag that is prefabricated into aluminize book film or aluminium foil laminated film on packing machine is inflated heat seal and is packed (inflating heat seal again after the casing that can not eat that uses in the typing is peeled off earlier packs) then, and according to circumstances carry out secondary high-temperature sterilization (100～121.1 ℃), time 5-100 minute, or low temperature sterilization (80～90 ℃), 3～100 minutes time (deciding) according to the specification size.
The shelf-life heat product of present embodiment can reach more than 8 months, and the low temperature goods can reach more than 4.5 months.
The present invention can be the meat sausage that various meats (pig, horse, ox, sheep, donkey, fish, seafood, chicken, rabbit, pigeon, goose, duck, camel, ostrich, dog) are made for primary raw material.
Processing method of the present invention is exemplified below:
Example 1
A. set formula for a product with reference to following weight of material percentage (%)
Lean meat 15～80
Frozen water 10～40
Starch 0～19
Show condition 0～25
Vegetable protein 0～6
Cock skin 0～25
Egg drop soup 0～10
Animal albumen powder 0～4
Emulsification pigskin 0～15
Salt 1.0～4.0
Cooking wine 0～3.5
White sugar 0～5
Nitrous 0～0.015
Anticorrisive agent is an amount of
Monosodium glutamate 0.1～0.2
Phosphate 0.2～0.5
Vc sodium 0.05～0.1
Essence, spices are an amount of
Carragheen 0～0.5
Pigment is an amount of
Above proportioning is at different regions, different markets, different income levels, the different consumer groups produce various high, medium and low shelves meat intestines and the basic ratio range that provides, its factor is wanted in lifting to product specification be lean meat and starch degree just.General lean meat addition is 50～80%, and the starch addition below 6.0% is being an expensive goods; The lean meat addition is 30～50%, and the starch addition is middle-grade product in 6.0～8.0% scopes; The lean meat addition is below 30%, and the starch addition is more low-grade product at the product more than 8.0%.In a word, Formula Design should be grasped flexibly according to market and consumer's actual needs, especially in the local flavor design, also to consider the otherness of different regions, age, sex, occupation, eating habit, weather, not want the height of determining product specification according to the height of lean meat and content of starch unilaterally.
B. strand is made: the requirement (can see meat grain, cube meat as requiring the product tangent plane) according to the different product immanent structure is logical with raw meat. cross meat grain, cube meat that meat grinder is twisted into 2～40mm.
C. pickle (some specific products can not pickled yet): the meat that strand makes is admixed salt (better about 2.0%), nitrous (0.010～0.015%), pickled 24～48 hours at 0～4 ℃, dark meat (as pig, horse, ox, sheep, donkey meat) is vivid redness, shinny the getting final product of light meat (as chicken).
D. (this operation is primarily aimed at band meat grain in stirring or tumbling, the meat sausage of cube meat structure): agitating procedure is adapted to the production of meat grain less (10mm is following) meat sausage, good raw meat will salt down earlier, egg drop soup, animal albumen powder, frozen water, through the good cock skin of emulsification, pigskin reaches material such as the salt that easily is dissolved in water, polyphosphate, white sugar, Vc sodium, monosodium glutamate, some specific anticorrisive agent, quality improver, pigment, vegetable proteins etc. evenly stir in the adding mixer, stir 30～45 minutes (mixing time is mainly determined according to meat grain size) and then add starch, spices, essence, carragheen, fertilizer such as looks sidelong at leftover materials, and under the condition of vacuumizing, stirred 10～15 minutes, vacuum will reach more than 90%, stirs end back drop temperature and is controlled at below 10 ℃; The meat grain is required the product of big (more than the 10mm), preferably adopt tumbling massage technology, material interpolation order is identical with agitating procedure, require tumbling massage environment temperature to be controlled at 0～4 ℃, tumbling massage total time (comprising the intermittently time of having a rest) was controlled in 3～20 hours, vacuum is more than 90%, and final drop temperature is controlled at about 6～8 ℃.
E. cut and mix (this operation is primarily aimed at emulsification muddy flesh meat gruel type meat sausage): good raw meat will salt down earlier, egg drop soup, animal albumen powder, frozen water, through the good cock skin of emulsification, pigskins etc. reach material such as the salt that easily is dissolved in water, polyphosphate, white sugar, Vc sodium, monosodium glutamate, some specific anticorrisive agent, quality improver, pigment, vegetable proteins etc. evenly add to cut in the cutmixer to be mixed, cut when mixing behind elder generation's low speed at a high speed, mix temperature when reaching 6～7 ℃ when cutting, add starch again, fertilizer is looked sidelong at, spices, essence, leftover materials such as carragheen carry out high speed to be cut and mixes, and cuts when mixing 10～12 ℃ to take the dish out of the pot.The whole time of cutting the process of mixing is controlled 4～8 minutes.
F. filling can: the meat stuffing that D or E operation are made carries out quantitative filling at sausage filler and checks card or twist together.With the plastic casing filling check card than the large intestine body also can pack into be pressed in the square ham stainless steel mould square.
G. heat sterilization typing:, push in the fumigator (room) and carry out heat treated to being suspended on the stifling car of recording with natural casing, Collagent casing for sausages, cellulose sausage casing, glassine paper casing.Parameter is controlled at: drying, and about 55 ℃, 8～30 minutes; Smoked, roasting, 60～65 ℃, 10～90 minutes; Boiling, 80～90 ℃, 40～90 minutes, both can carry out boiling sterilization to the meat intestines of recording with plastic casing and also can in retort (groove), adopt water-boiling method to carry out heat sterilization in fumigator (room), temperature is controlled at 80～90 ℃, and the time was controlled at 40～120 minutes.The definite of heat time heating time mainly sets according to intestines volume morphing, size and heating-up temperature, and the general big more heating-up temperature of intestines body is low more, and sterilization time is also just long more, otherwise then short more.Also can carry out baking in boiling typing back (electrical heating) in roller baked sausage machine to the roasting intestines of the desk-top class of making of natural animal casing, Collagent casing for sausages, the local flavor of doing product like this can be better.
H. cool drying: be placed on chilling room after the meat sausage behind the above-mentioned heat sterilization come out of the stove, takes the dish out of the pot and the intestines body core temperature dropped to 4～6 ℃ with strong cold wind.Should cool off with being put into chilling room again after the precooling of cold water spray earlier in advance the meat intestines of recording with plastic casing, otherwise casing is easily sent out wrinkle.
I. shearing heat seal packs: the meat intestines behind the cool drying are quantitatively sheared, the intestines body can be divided into two as requested and cut (the short thin small dimension product of intestines body can not cut), also can cut into three sections even multistage more, to in the square ham stainless steel mould, being pressed into square intestines body, can cut into stick shape, square or other shapes, divide single (bar) then, two (bar) or many (bars) is at pillow type packing machine, use metallized film on the vacuum packing machine, aluminium foil laminated film and pre-formed bags thereof are inflated (nitrogen, the mixture of carbon dioxide or two kinds of gases) heat seal packs, and the gas displacement rate should be controlled at more than 95.0%.
J. two-stage sterilization: be the mashed bag that prevents that when gases are heated, they expand in the sealing bag, in the two-stage sterilization process, should adopt in the autoclaving pot and sterilize that pressure is controlled at 2..3～2.5Kg/cm
2, 80～90 ℃ of temperature, 5～10 minutes time; The product long to the shelf-life requirement can be in temperature 100～121.1 ℃, 5～100 minutes time (the big little science of visual gauge lattice is set) sterilizes, and takes the dish out of the pot when being cooled to 37 ℃ of left and right sides.
K. cooling packing: the back that takes the dish out of the pot can be packed warehouse-in at chilling room after cold wind cooling, drying.
Mainly comprise at the vegetable protein described in the method for foregoing invention: soybean protein, peanut protein, zein, wheat gluten, rice protein, sunflower protein (through extracting purifying), rapeseed protein (through the purification detoxification), cottonseed protein (through the purification detoxification), it mainly acts on is to improve nutrition, improve the quality of meat intestines, reduce cost.
Animal albumen powder of the present invention is meant that mainly skin, bone, blood, meat mincing, egg, the milk with various livestock and poultry is the product that raw material processes, as collagen protein powder, gelatin, gelatine, pigskin powder, blood meal, SDPP, dried whole-egg, egg-white powder, yolk powder, casein, milk powder etc., it mainly acts on also is in order to improve nutrition, improve the quality of product, reduce cost.
Various food additives of the present invention and packaging material all are that the professional and technical personnel is known in the food industry.
The difference of the present invention and existing various high low temperature meat intestines or ham is: a. packaging material use high barrier and be convenient to polychrome metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof as the packaging material of product; B. instant (tearing out); C. be convenient to polychrome printing (because aluminium itself good polychrome printing performance is just arranged) gradation and enrich changeablely, outward appearance is beautiful charming, elegant in appearance, this be ham sausage casing (PVDC) and generally plastic casing can't compare; D. cooperate gas flush packaging to add secondary pressurization sterilization, owing to the height waterproof of aluminium, the steam that blocks water, resistance oxygen, protect perfume, choke, resistance light, prevent function such as microorganism encroach, it makes product have better color and luster, taste, mouthfeel, be difficult for loss on drying, the intestines body is sent out wrinkle, oxidation stain, spoiled, the shelf-life is longer relatively; E. by of the moulded section of square ham stainless steel mould, also can make stick shape product through cutting packing to large-scale intestines body.
Meat sausage processing method of the present invention be fit to use with pig, horse, ox, sheep, donkey, fish, seafood, chicken, rabbit, pigeon, goose, duck, camel, ostrich, dog cut meat and byproduct (after one's own heart, liver, blood, skin) is primary raw material, cooperate auxiliary material such as starch, animal albumen powder, egg drop soup, vegetable protein and other food additives to make, the raw meat of above-mentioned various animals can be arranged in pairs or groups mutually as required to mix in the prescription design and be used, and the height of meat content can be grasped the ability to bear of price flexibly according to the class and the consumer of product.
Example 2
Prescription (unit: Kg)
Salted chicken brisket 51.00
Frozen water 25.00
Salt 0.75
White sugar 0.50
Phosphate 0.33
Monosodium glutamate 0.08
Vc sodium 0.05
Pepper powder 0.10
Protein isolate 1.00
Starch 3.00
Sodium lactate 3.24
Show condition 25.00
Key points for operation:
Minced Steak: the particle that Fresh Grade Breast and show condition is twisted into 5mm on meat grinder.
Pickle: will twist the salt of good Fresh Grade Breast adding 2.0% and 0.012% nitrous and mix thoroughly, and pickle 24～36 hours, and get final product during to the shinny look of butcher's meat color and luster at 0～4 ℃.
Cut and mix: will salt down earlier good Fresh Grade Breast, protein isolate, frozen water, salt, phosphate, white sugar, Vc sodium, monosodium glutamate, sodium lactate etc. evenly add to cut in the cutmixer to be mixed, cut when mixing behind elder generation's low speed at a high speed, mix temperature when reaching 6～7 ℃ when cutting, add leftover materials such as starch, fertilizer are looked sidelong at, pepper powder again and carry out high speed and cut and mix, cut when mixing 10～12 ℃ and take the dish out of the pot.The whole time of cutting the process of mixing is controlled 4～8 minutes.
Can: use the G sausage filler, weight on request adopts natural animal casing, Collagent casing for sausages to carry out the automatic vacuum can of quantitatively twisting together.
Heat sterilization typing: will irritate the intestines of getting well and hang on the sootiness car, and push in the fumigator, 55 ℃ of dryings 30 minutes; 60～65 ℃ were fire-cureed 1.5 hours; 85 ℃ of boilings 1 hour.
Cool drying: adopt strong cold wind that the intestines body core temperature is reduced to 4～6 ℃ at chilling room and get final product.
Cutting heat seal packs: the meat intestines behind the cool drying are directly quantitatively sheared, divide single (also can two or many) to pack inflating (mixtures of nitrogen, carbon dioxide or two kinds of gases) heat seal with metallized film or aluminium foil laminated film and the bag made thereof on the automatic pillow type packing machine or on vacuum packing machine then, its gas displacement rate should be controlled at more than 95.0%.
Two-stage sterilization: the product with single the 80 following weight of gram is an example, and the retort internal pressure is controlled at 2..3～2.5Kg/cm
2, 90 ℃ of temperature, constant temperature time is about 6 minutes, cools to 37 ℃ and takes the dish out of the pot and get final product.
Cooling packing: the back that takes the dish out of the pot can be packed warehouse-in at chilling room after cold wind cooling, drying.
Example 3
Prescription (unit: Kg)
Lean pork 40.80 salts down
Fresh Grade Breast 10.00
Cock skin 10.00
Frozen water 25.00
Salt 0.80
White sugar 1.00
Phosphate 0.30
Monosodium glutamate 0.11
Vc sodium 0.10
Pepper powder 0.11
Protein isolate 3.00
Starch 8.00
Card rubbish glue 0.40
Monascus color 0.01
Pork essence 0.05
Pig ossein 0.30
Key points for operation:
Minced Steak: lean pork and Fresh Grade Breast are twisted into the particle of 8mm on meat grinder, cock skin is twisted into 3～5mm and is the meat gruel shape.
Pickle: will twist the salt of good lean pork adding 2.0% and 0.012% nitrous and mix thoroughly, and pickle 24～36 hours, and when butcher's meat is vivid redness, get final product at 0～4 ℃.
Stir: Fresh Grade Breast and cock skin, separated protein powder, frozen water, the pig ossein that the good lean pork that will salt down earlier, strand are good and easily be dissolved in the material of water such as salt, phosphate, white sugar, Vc sodium, monosodium glutamate, Monascus color, etc. evenly add and stir in the mixer, stir and add leftover materials such as starch, pepper powder, pork essence, carragheen again after 30 minutes, and under the condition of vacuumizing, stirred 15 minutes, vacuum will reach more than 90%, stirs end back drop temperature and is controlled at below 10 ℃.
Can: use the G sausage filler, weight is on request carried out quantitative filling.(plastic casing adopts and to check card automatically, and cellulose sausage casing adopts kink automatically, and the glassine paper casing can not be twisted together automatically, and way that cotton rope ties up is produced can to take the machine quantitative filling manually to twist together).With the plastic casing filling than the large intestine body also can pack into be pressed in the stainless steel mould square.
Heat sterilization typing: will irritate the intestines body of getting well and hang on the cigarette loaded vehicle, and push in the fumigator, 55 ℃ of dryings 30 minutes; 60～65 ℃ were fire-cureed 1.5 hours; 85 ℃ of boilings 1 hour.Can directly go here and there with the intestines body of stainless steel mould pressurising and to add thermal finalization sterilization or poach sterilization moulding on the intestines bar hanging.
Cool drying: adopt strong cold wind that the intestines body core temperature is reduced to 4～6 ℃ at chilling room and get final product.
The shearing heat seal packs: directly cut into stick shape or square after peeling the intestines body off casing, inflating (nitrogen with metallized film or aluminium foil laminated film and the bag made thereof on the automatic pillow type packing machine or on the vacuum packing machine, the mixture of carbon dioxide or two kinds of gases) heat seal packs, should be controlled at more than 95.0% its gas displacement rate of gas flush packaging., the intestines body of stainless steel mould pressurising of no use peeled off divide behind the casing single (also can two or many) inflating (nitrogen with metallized film or aluminium foil laminated film and the bag made thereof on the automatic pillow type packing machine or on the vacuum packing machine, the mixture of carbon dioxide or two kinds of gases) heat seal packs, and the gas displacement rate should be controlled at more than 95.0%.
Two-stage sterilization: the retort internal pressure is controlled at 2.3～2.5Kg/cm
2, 90 ℃ of temperature, constant temperature time is about 6 minutes, cools to 37 ℃ and takes the dish out of the pot and get final product. and there is the longer shelf-life also can be for making product 121.1 ℃, 2.3～2.5Kg/cm
2Under the pressure, be incubated 5～100 minutes (deciding), cool to 37 ℃ and take the dish out of the pot on the product specification size.
Cooling packing: the back that takes the dish out of the pot can be packed warehouse-in at chilling room after cold wind cooling, drying.
Example 4
Prescription (unit: Kg)
Lean pork 71.0 salts down
Frozen water 18.0
Salt 0.5
White sugar 1.8
Phosphate 0.4
Monosodium glutamate 0.1
Vc sodium 0.1
Pepper powder 0.1
Pig bone essence 0.12
Starch 7.8
Mountain naphthalene powder 0.056
Potassium sorbate 0.08
Key points for operation:
Minced Steak: the particle that lean pork is twisted into 20mm on meat grinder.
Pickle: will twist the salt of good lean pork adding 2.0% and 0.012% nitrous and mix thoroughly, and pickle 24～36 hours, and when butcher's meat is vivid redness, get final product at 0～4 ℃.
Tumbling massage: the lean pork that will salt down earlier, frozen water and easily be dissolved in the material of water such as salt, phosphate, white sugar, Vc sodium, monosodium glutamate, potassium sorbate etc. evenly add in the tumbling massager, require environment temperature to be controlled at 0～4 ℃, tumbling massage total time (comprising the intermittently time of having a rest) was controlled at 9 hours, vacuum is more than 90%, tumbling adds leftover materials such as starch, pepper powder, mountain naphthalene powder, pig bone essence again after 8 hours, and tumbling massage end in 1 hour again under the condition of vacuumizing, final drop temperature is controlled at about 6～8 ℃.
Can: use the G sausage filler, weight is on request carried out quantitative filling.(plastic casing adopts and to check card automatically, and cellulose sausage casing adopts kink automatically, and the glassine paper casing can not be twisted together automatically, and way that cotton rope ties up is produced can to take the machine quantitative filling manually to twist together).With the plastic casing filling than the large intestine body also can pack into be pressed in the stainless steel mould square.
Heat sterilization typing: will irritate the intestines of getting well and hang on the cigarette loaded vehicle, and push in the fumigator, 55 ℃ of dryings 30 minutes; 60～65 ℃ were fire-cureed 1.5 hours; 85 ℃ of boilings 1 hour.
Cool drying: adopt strong cold wind that the intestines body core temperature is reduced to 4～6 ℃ at chilling room and get final product.
The shearing heat seal packs: the product behind the cool drying is directly sheared, require the intestines body to be divided into two to cut according to market specifications, also can cut into three sections even multistage more, divide single (also can two or many) to inflate (mixtures of nitrogen, carbon dioxide or two kinds of gases) heat seal with metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof then on automatic pillow type packing machine and pack, the gas displacement rate should be controlled at more than 95.0%.
Two-stage sterilization: the retort internal pressure is controlled at 2.3～2.5Kg/cm
2, 85～90 ℃ of temperature, constant temperature time is about 6～8 minutes, cools to 37 ℃ and takes the dish out of the pot and get final product.
Cooling packing: the back that takes the dish out of the pot can be packed warehouse-in at chilling room after cold wind cooling, drying
Example 5
Prescription (unit: Kg)
Bright ox lean meat 5.0
Fresh Grade Breast 15.0
Cock skin 20.0
Egg drop soup 4.0
Emulsification pigskin 9.0
Frozen water 29.0
Salt 1.7
White sugar 1.4
Nitrous 0.008
Phosphate 0.3
Monosodium glutamate 0.1
Vc sodium 0.1
Pepper powder 0.1
Protein isolate 4.0
Peanut protein 1.0
Starch 11.0
Bone essence 0.3
Monascus color 0.011
Ossein 0.4
Key points for operation:
Minced Steak: the particle that bright ox lean meat, Fresh Grade Breast, cock skin is twisted into 10mm on meat grinder.
Cut and mix: earlier bright ox lean meat, Fresh Grade Breast, cock skin, egg drop soup, emulsification pigskin, protein isolate, peanut protein, frozen water, salt, phosphate, white sugar, Vc sodium, nitrous, monosodium glutamate, Monascus color etc. are evenly added to cut in the cutmixer and mix, cut when mixing behind elder generation's low speed at a high speed, mix temperature when reaching 6～7 ℃ when cutting, add leftover materials such as starch, bone essence, ossein, pepper powder again and carry out high speed and cut and mix, cut when mixing 10～12 ℃ and take the dish out of the pot. whole time control of cutting the process of mixing 4～6 minutes.
Can: use the G sausage filler, weight on request adopts plastic casing, cellulose sausage casing, glassine paper casing to carry out the automatic vacuum quantitative filling.
Heat sterilization typing: will irritate the intestines of getting well and hang on the cigarette loaded vehicle, and push in the fumigator, 55 ℃ of dryings 30 minutes; 60～65 ℃ were fire-cureed 1.5 hours; 85 ℃ of boilings 1 hour.
Cool drying: adopt strong cold wind that the intestines body core temperature is reduced to 4～6 ℃ at chilling room and get final product.
The shearing heat seal packs: the product behind the cool drying is directly sheared, divide single (also can two or many) to inflate (mixtures of nitrogen, carbon dioxide or two kinds of gases) heat seal with metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof then on automatic pillow type packing machine and pack, its gas displacement rate of gas flush packaging should be controlled at more than 95.0%.
Two-stage sterilization: the product with single the 80 following weight of gram is an example, and the retort internal pressure is controlled at 2.3～2.5Kg/cm
2, 90 ℃ of temperature, constant temperature time is about 6 minutes, cools to 37 ℃ and takes the dish out of the pot and get final product.
Cooling packing: the back that takes the dish out of the pot can be packed warehouse-in at chilling room after cold wind cooling, drying.
Claims (6)
1, a kind of novel meat sausage, it has meat material filling and casing, it is characterized in that casing also has the external packing layer of the airtight high obstructing performance of one deck outward, and casing and external packing interlayer are filled with nitrogen and/or carbon dioxide.
2, novel meat sausage as claimed in claim 1 is characterized in that described airtight external packing layer is metallized film or aluminium foil laminated film and the bag that is prefabricated into thereof.
3, novel meat sausage as claimed in claim 1 or 2, the interval that it is characterized in that casing and external packing interlayer is greater than zero.
4, novel meat sausage as claimed in claim 1 or 2 is characterized in that the casing of directly recording meat comprises natural casing, TPR collagen albumen sausage casing, cellulose sausage casing, various plastic casing, glassine paper casing.
5, novel meat sausage as claimed in claim 1 or 2 is characterized in that meat sausage comprises the meat enema or the ham of band muddy flesh, meat gruel, cube meat, meat grain.
6, a kind of processing method of novel meat sausage, the raw material meat stuffing that processes is prefabricated into intestines shape or square and heat sterilization typing, it is characterized in that inflating heat seal with the bag of aluminizing book film or aluminium foil laminated film and be prefabricated on packing machine packs, and carries out two-stage sterilization then; Two-stage sterilization according to circumstances or high temperature or low temperature, the temperature of high-temperature sterilization is 100～121.1 ℃, time 5-100 branch, the temperature of low temperature sterilization is 80～90 ℃, 3～100 minutes time; Pack for the inflation heat seal, the two-stage sterilization process is at 2..3～2.5Kg/cm
2Carry out under the high pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100607557A CN1586309A (en) | 2004-08-23 | 2004-08-23 | Novel meat filling product and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100607557A CN1586309A (en) | 2004-08-23 | 2004-08-23 | Novel meat filling product and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1586309A true CN1586309A (en) | 2005-03-02 |
Family
ID=34603564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100607557A Pending CN1586309A (en) | 2004-08-23 | 2004-08-23 | Novel meat filling product and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1586309A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN102228266A (en) * | 2011-07-22 | 2011-11-02 | 成都希望食品有限公司 | Low-temperature meat sausage containing shredded meat |
| CN106213504A (en) * | 2016-07-08 | 2016-12-14 | 青岛正典生物科技有限公司 | A kind of multistage low temperature sterilization instant cubilose production method |
| CN107319322A (en) * | 2017-07-13 | 2017-11-07 | 诸城市和生食品有限公司 | A kind of breakage-proof rice hamburger |
| CN108887552A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting meat sausage anti-corrosive properties |
| EP3453260A1 (en) * | 2017-09-06 | 2019-03-13 | 3vM Beteiligungsgesellschaft | Method for the production of sausages |
| CN112493290A (en) * | 2020-11-14 | 2021-03-16 | 济南香贝尔食品有限公司 | A carry thing device for fumigation stove and pot that disinfects |
-
2004
- 2004-08-23 CN CNA2004100607557A patent/CN1586309A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228266A (en) * | 2011-07-22 | 2011-11-02 | 成都希望食品有限公司 | Low-temperature meat sausage containing shredded meat |
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN106213504A (en) * | 2016-07-08 | 2016-12-14 | 青岛正典生物科技有限公司 | A kind of multistage low temperature sterilization instant cubilose production method |
| CN107319322A (en) * | 2017-07-13 | 2017-11-07 | 诸城市和生食品有限公司 | A kind of breakage-proof rice hamburger |
| EP3453260A1 (en) * | 2017-09-06 | 2019-03-13 | 3vM Beteiligungsgesellschaft | Method for the production of sausages |
| CN108887552A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting meat sausage anti-corrosive properties |
| CN112493290A (en) * | 2020-11-14 | 2021-03-16 | 济南香贝尔食品有限公司 | A carry thing device for fumigation stove and pot that disinfects |
| CN112493290B (en) * | 2020-11-14 | 2022-03-08 | 济南香贝尔食品有限公司 | A carry thing device for fumigation stove and pot that disinfects |
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