CN1810164A - Roasted sausage and its production process - Google Patents
Roasted sausage and its production process Download PDFInfo
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- CN1810164A CN1810164A CNA2006100444506A CN200610044450A CN1810164A CN 1810164 A CN1810164 A CN 1810164A CN A2006100444506 A CNA2006100444506 A CN A2006100444506A CN 200610044450 A CN200610044450 A CN 200610044450A CN 1810164 A CN1810164 A CN 1810164A
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Abstract
The roasted sausage is produced with the materials including pork 60-100 weight portions, chicken chest 10-30 weight portions, icy water 20-50 weight portions, sugar 1.5-4.0 weight portions, salt 1.4-4.0 weight portions, monosodium glutamate 0.15-0.4 weight portions, sodium nitrite 0.00243-0.00486 weight portion, red kojic rice 0.009-0.036 weight portion and spice powder 0.18-0.36 weight portion. The production process includes deforesting main material, trimming, chopping, compounding supplementary material, kneading, filling, steaming, fumigating, drying, cooling and other steps, and features the fumigating, in which the sausage is fumigated with filtered smoke at 55-65 deg.c for 15-20 min. The roasted sausage has no residual smoke grain, no benzopyrene and other toxic matter, low fat content, high protein content, good taste and unique scent.
Description
Technical field:
The present invention relates to the meat product technical field, is a kind of roasting intestines and preparation method thereof specifically.
Background technology:
Traditional roasting sausage product, color and luster dimness, springy texture, poor, the smoke overrich of mouthfeel, residual sootiness is highly seasoned in the edible deutostoma, and mainly be wooden slag to be carried out the flue dust that dying fire burning produces product is carried out sootiness during sootiness, easy remained on surface part soot dust granule at product, and being attended by the generation of noxious materials such as BaP, there is certain harm edible back to human body.
Summary of the invention:
The objective of the invention is to overcome the deficiency of above-mentioned prior art, and a kind of roasting intestines are provided.
Another object of the present invention provides a kind of preparation method of roasting intestines.
The present invention solves mainly that existing roasting intestines color and luster dimness, springy texture, mouthfeel are poor, smoke overrich, remained on surface soot dust granule and with the problem of noxious material.
In order to achieve the above object, the present invention is achieved in that a kind of roasting intestines, and it comprises the raw material of following weight parts: pork 60-100 part, Fresh Grade Breast 10-30 part, frozen water 20-50 part, white granulated sugar 1.5-4.0 part, salt 1.4-4.0 part, monosodium glutamate 0.15-0.4 part, natrium nitrosum 0.00243-0.00486 part, red yeast rice 0.009-0.036 part, five-spice powder 0.18-0.36 part.
A kind of roasting intestines of the present invention, its raw material best proportioning by weight is: 80 parts of porks, 20 parts of Fresh Grade Breast, 35 parts of frozen water, 2.7 parts of white granulated sugars, 3.0375 parts of salt, 0.27 part of monosodium glutamate, 0.003375 part of natrium nitrosum, 0.02025 part of red yeast rice, 0.27 part of five-spice powder.
A kind of roasting intestines of the present invention, it also contains the raw material of following weight parts, starch 0.45-0.9 part, soybean protein isolate 1.8-4.5 part, phosphate 0.45-1.8 part, bright garlic 0.675-1.35 part, sodium iso-vc 0.018-0.054 part, white English white 0.1125-0.225 part, nutmeg 0.072-0.144 part, cinnamomi cortex pulveratus 0.108-0.216 part.
A kind of roasting intestines of the present invention, it also contains the raw material of following weight parts, starch 0.45-0.9 part, preserved fruit grain 4.05-8.1 part, soybean protein isolate 1.8-4.5 part, phosphate 0.45-1.8 part, bright garlic 0.675-1.35 part, sodium iso-vc 0.018-0.054 part, white English white 0.1125-0.225 part, nutmeg 0.072-0.144 part, cinnamomi cortex pulveratus 0.108-0.216 part.
A kind of roasting intestines of the present invention, the fertile degree ratio of its described pork is 7: 3.
The preparation method of a kind of roasting intestines of the present invention, it comprises following processing step: it be by raw meat through thawing, finishing, Minced Steak, auxiliary material preparation, tumbling, record, boiling, sootiness, drying, cooling, quality inspection make roasting intestines, its special character is that sootiness technology is the raw material of being fuming to be filled into to rub in the smoke generator be fuming, there is a filter in the smoke generator exit, fumigation after filtering sent into by pipeline carry out sootiness in the Fumigator, 55-65 ℃ of sootiness temperature, time 15-20min.
The preparation method of a kind of roasting intestines of the present invention, its described filter comprises water curtain, screen pack, active carbon.
The preparation method of a kind of roasting intestines of the present invention, its concrete processing step is:
Raw meat thaws: the external packing of peelling off raw meat, raw meat is placed on the frame that thaws, naturally 24-26h thaws, between 0-4 ℃, get final product to the raw meat central temperature, thaw point is no more than 18 ℃, the thawed state of control cube meat, the not enough influence finishing that prevents to thaw, or the excessive watery blood that thaws runs off in a large number and influences product color;
Raw meat finishing: reject foreign matter, repair cartilage, connective tissue and muscle tendon, extravasated blood, lymph etc.;
Minced Steak: the orifice plate of pork with 8mm rubbed, the orifice plate of Fresh Grade Breast with 5mm rubbed;
Auxiliary material preparation: accurately take by weighing various auxiliary materials and frozen water by prescription requirements, 2/3 frozen water is joined in the mulser, the phosphate that is dissolved in behind the warm water is joined in the mulser again, the startup mulser adds salt, red yeast rice, natrium nitrosum etc. while stirring; Behind the 6min, add white granulated sugar, monosodium glutamate, sodium iso-vc etc., again behind the stir about 2min, add remaining minor subject and frozen water, continue to stir 2min, guarantee that various auxiliary materials fully dissolve, filter out insoluble matter in the mulser with fie screen at last, and guarantee that the brine temp for preparing is controlled at 0-4 ℃ of scope;
Tumbling: Fresh Grade Breast, pork after the system of will twisting and the emulsification salt solution for preparing join in the tumbler, vacuumizing the vacuum that makes in the tumbler reaches more than the 56kpa, adopt intermittently tumbling technology (change 20min/ and stop 10min), according to the speed tumbling of 10-12r/min, tumbling total time is that 8h. tumbling temperature is controlled between 0-4 ℃;
Record: the meat stuffing that tumbling is good is poured in the sausage filler hopper, adjust appropriate vacuum degree, record speed and quantitative, meat stuffing is poured in the pig sleeve pipe casing, the port ligation firmly gets final product, intestines body after recording should be full flexible, uses the residue of clear water flushing intestines surface after the can;
Boiling: boiling in Fumigator, boiling temperature are controlled at 72 ℃, and central temperature reaches 68 ℃, digestion time 30min;
Sootiness: the purpose of sootiness is to make product surface produce certain sootiness taste, product is dehydrated and the energy antisepsis and sterilization, promotes color and luster; The raw material of will being fuming is filled into to rub in the smoke generator is fuming, main component in the fumigation has phenols, alcohols, organic acid, carbonyls, many phenyl ring hydro carbons (BaP) etc., one filter (comprising water curtain, screen pack, active carbon) is arranged in the smoke generator exit, because BaP is water-soluble, behind water curtain, the part BaP is dissolved in the water, and the molecular formula of BaP is C again
20H
12Molecular weight is 252, its molecule than other materials in the fumigation is much bigger, also its major part attached on the solia particle, therefore most harmful substance BaP is filtered device and has filtered out, last fumigation is again by behind the active carbon, the part moisture that brings from water curtain is absorbed, and the fumigation composition further purified, and fumigation is sent into by pipeline carried out sootiness in the Fumigator then, 55-65 ℃ of sootiness temperature, time 15-20min;
Dry: 75 ℃ of temperature, 50-60min, product surface form tiny wrinkle, are ruddy look;
Cooling: after going out Fumigator, the cold water spray with pollution-free processing makes the product center temperature drop to 18 ℃ in 0-4 ℃ low temperature storehouse;
Quality inspection: cooled product is repaired, removed the unnecessary casing in port, must bake the intestines product.
Compared with the prior art a kind of roasting intestines of the present invention and preparation method thereof have outstanding substantive distinguishing features and marked improvement, owing to adopt reasonably prescription, the raw material of will being fuming during preparation rubs and is fuming, and the flue gas that produces carried out dust removal and filtration, the prosperous roasting intestines of the happiness that it is fire-cureed out not only do not have the flue dust particle residue but also do not have noxious materials such as BaP, and low fat, high protein, ruddy, the compact structure, outer crisp interior soft, Fresh ﹠ Tender in Texture, pleasant to the palate of color and luster, unique roasting intestines fragrance, meat feeling are strong, integrate nutrition, delicious food, safety.
The specific embodiment:
In order to understand better and to implement, describe a kind of roasting intestines of the present invention and preparation method thereof in detail below in conjunction with embodiment.
Embodiment 1, accurately takes by weighing pork 80Kg, Fresh Grade Breast 20Kg, frozen water 35Kg, white granulated sugar 2.7Kg, salt 3.0375Kg, monosodium glutamate 0.27Kg, natrium nitrosum 0.003375Kg, red yeast rice 0.02025Kg, five-spice powder 0.27Kg, and the lean to fat ratio of pork is 7: 3; Raw meat is peelled off external packing, places on the frame that thaws, the 24h that thaws naturally, to the raw meat central temperature at 2 ℃, thaw point is no more than 18 ℃; Reject foreign matter then, repair cartilage, connective tissue and muscle tendon, extravasated blood, lymph etc.; The orifice plate of pork with 8mm rubbed, Fresh Grade Breast rubs with the orifice plate of 5mm again; Accurately take by weighing various auxiliary materials and frozen water, 2/3 frozen water is joined in the mulser, start mulser, add salt, red yeast rice, natrium nitrosum etc. while stirring, behind the 6min, add white granulated sugar, monosodium glutamate, again behind the stir about 2min, add remaining auxiliary material and frozen water, continue to stir 2min, auxiliary material is fully dissolved, filter out insoluble matter in the mulser with fie screen again, get emulsification salt solution, the emulsification brine temp for preparing is controlled at 0-4 ℃ of scope; Raw meat after the strand system and the emulsification salt solution for preparing are joined in the tumbler, vacuumizing the vacuum that makes in the tumbler reaches more than the 56kpa, adopt intermittently tumbling technology, promptly change 20min/ and stop 10min, according to the speed tumbling of 11r/min, tumbling total time is that 8h. tumbling temperature is controlled between 0-4 ℃; Again that tumbling is good meat stuffing is poured in the sausage filler hopper, adjusts appropriate vacuum degree, records speed and quantitative, and meat stuffing is poured in the pig sleeve pipe casing, and the port ligation firmly gets final product, and uses the residue of clear water flushing intestines surface after the can; Boiling in Fumigator then, boiling temperature are controlled at 72 ℃, and central temperature reaches 68 ℃, digestion time 30min; Carry out sootiness then, the raw material of will being fuming is filled into to rub in the smoke generator is fuming, and in the smoke generator exit one filter is arranged, filter comprises water curtain, 200 order screen packs, active carbon, again fumigation is sent into by pipeline and carried out sootiness in the Fumigator, 60 ℃ of sootiness temperature, time 17.5min; Carry out drying: 75 ℃ of temperature, 55min; Cold water spray with pollution-free processing makes the product center temperature drop to 18 ℃ in 2 ℃ low temperature storehouse; Cooled product is repaired, removed the unnecessary casing in port, must bake the intestines product.
Embodiment 2, accurate weighing pork 60Kg, Fresh Grade Breast 10Kg, frozen water 20Kg, white granulated sugar 1.5Kg, salt 1.4Kg part, monosodium glutamate 0.15Kg, natrium nitrosum 0.00243Kg, red yeast rice 0.009Kg, five-spice powder 0.18, starch 0.45Kg, soybean protein isolate 1.8Kg, phosphate 0.45Kg part, bright garlic 0.675Kg, sodium iso-vc 0.018Kg, white English white 0.1125Kg, nutmeg 0.072Kg, cinnamomi cortex pulveratus 0.108Kg, the lean to fat ratio of pork is 7: 3, raw meat is peelled off external packing, place on the frame that thaws, naturally 25h thaws, to the raw meat central temperature at 0 ℃, thaw point is no more than 18 ℃; Reject foreign matter then, repair cartilage, connective tissue and muscle tendon, extravasated blood, lymph etc.; The orifice plate of pork with 8mm rubbed, Fresh Grade Breast rubs with the orifice plate of 5mm again; Accurately take by weighing various auxiliary materials and frozen water, 2/3 frozen water is joined in the mulser, again the phosphate that is dissolved in behind the warm water is joined in the mulser, start mulser, add salt, red yeast rice, natrium nitrosum etc. while stirring, behind the 6min, add white granulated sugar, monosodium glutamate, sodium iso-vc etc., behind the stir about 2min, add remaining auxiliary material and frozen water again, continue to stir 2min, auxiliary material is fully dissolved, filter out insoluble matter in the mulser with fie screen again, emulsification salt solution, the emulsification brine temp for preparing is controlled at 0-4 ℃ of scope; Meat after the strand system and the emulsification salt solution for preparing are joined in the tumbler, vacuumizing the vacuum that makes in the tumbler reaches more than the 56kpa, adopt intermittently tumbling technology, promptly change 20min/ and stop 10min, according to the speed tumbling of 10r/min, tumbling total time is that 8h. tumbling temperature is controlled between 0-4 ℃; Again that tumbling is good meat stuffing is poured in the sausage filler hopper, adjusts appropriate vacuum degree, records speed and quantitative, and meat stuffing is poured in the pig sleeve pipe casing, and the port ligation firmly gets final product, and uses the residue of clear water flushing intestines surface after the can; Boiling in Fumigator then, boiling temperature are controlled at 72 ℃, and central temperature reaches 68 ℃, digestion time 30min; Carry out sootiness then, the raw material of will being fuming is filled into to rub in the smoke generator is fuming, and in the smoke generator exit one filter is arranged, filter comprises water curtain, screen pack, active carbon, again fumigation is sent into by pipeline and carried out sootiness in the Fumigator, 55 ℃ of sootiness temperature, time 15min; Carry out drying: 75 ℃ of temperature, 50min; Cold water spray with pollution-free processing makes the product center temperature drop to 18 ℃ in 0 ℃ low temperature storehouse; Cooled product is repaired, removed the unnecessary casing in port, must bake the intestines product.
Embodiment 3, accurately take by weighing pork 100Kg, Fresh Grade Breast 30Kg, frozen water 50Kg part, white granulated sugar 4.0Kg, salt 4.0Kg, monosodium glutamate 0.4Kg, natrium nitrosum 0.00486Kg, red yeast rice 0.036Kg, five-spice powder 0.36Kg, starch 0.9Kg, soybean protein isolate 4.5Kg, phosphate 1.8Kg, bright garlic 1.35Kg, sodium iso-vc 0.054Kg, white English white 0.225Kg, nutmeg 0.144Kg, cinnamomi cortex pulveratus 0.216Kg, raw material pork is peelled off external packing, place on the frame that thaws, naturally 26h thaws, to the raw meat central temperature at 4 ℃, thaw point is no more than 18 ℃; Reject foreign matter then, repair cartilage, connective tissue and muscle tendon, extravasated blood, lymph etc.; The orifice plate of pork with 8mm rubbed, Fresh Grade Breast rubs with the orifice plate of 5mm again; Accurately take by weighing various auxiliary materials and frozen water, 2/3 frozen water is joined in the mulser, again the phosphate that is dissolved in behind the warm water is joined in the mulser, start mulser, add salt, red yeast rice, natrium nitrosum etc. while stirring, behind the 6min, add white granulated sugar, monosodium glutamate, sodium iso-vc etc., behind the stir about 2min, add remaining auxiliary material and frozen water again, continue to stir 2min, auxiliary material is fully dissolved, filter out insoluble matter in the mulser with fie screen again, emulsification salt solution, the emulsification brine temp for preparing is controlled at 0-4 ℃ of scope; Meat after the strand system and the emulsification salt solution for preparing are joined in the tumbler, vacuumizing the vacuum that makes in the tumbler reaches more than the 56kpa, adopt intermittently tumbling technology, promptly change 20min/ and stop 10min, according to the speed tumbling of 12r/min, tumbling total time is that 8h. tumbling temperature is controlled between 0-4 ℃; Again that tumbling is good meat stuffing is poured in the sausage filler hopper, adjusts appropriate vacuum degree, records speed and quantitative, and meat stuffing is poured in the pig sleeve pipe casing, and the port ligation firmly gets final product, and uses the residue of clear water flushing intestines surface after the can; Boiling in Fumigator then, boiling temperature are controlled at 72 ℃, and central temperature reaches 68 ℃, digestion time 30min; Carry out sootiness then, the raw material of will being fuming is filled into to rub in the smoke generator is fuming, and in the smoke generator exit one filter is arranged, filter comprises water curtain, screen pack, active carbon, again fumigation is sent into by pipeline and carried out sootiness in the Fumigator, 65 ℃ of sootiness temperature, time 20min; Carry out drying: 75 ℃ of temperature, 60min; Cold water spray with pollution-free processing makes the product center temperature drop to 18 ℃ in 4 ℃ low temperature storehouse; Cooled product is repaired, removed the unnecessary casing in port, must bake the intestines product.
Embodiment 4, accurately take by weighing pork 60Kg, Fresh Grade Breast 10Kg, frozen water 20Kg, white granulated sugar 1.5Kg, salt 1.4Kg, monosodium glutamate 0.15Kg, natrium nitrosum 0.0243Kg, red yeast rice 0.009Kg, five-spice powder 0.18Kg, starch 0.45Kg, preserved fruit grain 4.05Kg, soybean protein isolate 1.8Kg, phosphate 0.45Kg, bright garlic 0.675Kg, sodium iso-vc 0.018Kg, white English white 0.1125Kg, nutmeg 0.072Kg, cinnamomi cortex pulveratus 0.108Kg, the lean to fat ratio of pork is 7: 3; Raw meat is peelled off external packing, places on the frame that thaws, the 25h that thaws naturally, to the raw meat central temperature at 3 ℃, thaw point is no more than 18 ℃; Reject foreign matter then, repair cartilage, connective tissue and muscle tendon, extravasated blood, lymph etc.; The orifice plate of pork with 8mm rubbed, Fresh Grade Breast rubs with the orifice plate of 5mm again; Accurately take by weighing various auxiliary materials and frozen water, 2/3 frozen water is joined in the mulser, start mulser, add salt, red yeast rice, natrium nitrosum etc. while stirring, behind the 6min, add white granulated sugar, monosodium glutamate, again behind the stir about 2min, add remaining auxiliary material and frozen water, continue to stir 2min, auxiliary material is fully dissolved, filter out insoluble matter in the mulser with fie screen again, get emulsification salt solution, the emulsification brine temp for preparing is controlled at 0-4 ℃ of scope; Raw meat after the strand system and the emulsification salt solution for preparing are joined in the tumbler, vacuumizing the vacuum that makes in the tumbler reaches more than the 56kpa, adopt intermittently tumbling technology, promptly change 20min/ and stop 10min, according to the speed tumbling of 11r/min, tumbling total time is that 8h. tumbling temperature is controlled between 0-4 ℃; Again that tumbling is good meat stuffing is poured in the sausage filler hopper, adjusts appropriate vacuum degree, records speed and quantitative, and meat stuffing is poured in the pig sleeve pipe casing, and the port ligation firmly gets final product, and uses the residue of clear water flushing intestines surface after the can; Boiling in Fumigator then, boiling temperature are controlled at 72 ℃, and central temperature reaches 68 ℃, digestion time 30min; Carry out sootiness then, the raw material of will being fuming is filled into to rub in the smoke generator is fuming, and in the smoke generator exit one filter is arranged, filter comprises water curtain, screen pack, active carbon, again fumigation is sent into by pipeline and carried out sootiness in the Fumigator, 62 ℃ of sootiness temperature, time 18min; Carry out drying: 75 ℃ of temperature, 58min; Cold water spray with pollution-free processing makes the product center temperature drop to 18 ℃ in 3 ℃ low temperature storehouse; Cooled product is repaired, removed the unnecessary casing in port, must bake the intestines product.
Embodiment 5, accurately take by weighing pork 100Kg, Fresh Grade Breast 30Kg, frozen water 50Kg, white granulated sugar 4.0Kg, salt 4.0Kg, monosodium glutamate 0.40Kg, natrium nitrosum 0.00486Kg, red yeast rice 0.036Kg, five-spice powder 0.36Kg, starch 0.9Kg, preserved fruit grain 8.1Kg, soybean protein isolate 4.5Kg, phosphate 1.8Kg, bright garlic 1.35Kg, sodium iso-vc 0.054Kg, white English white 0.225Kg, nutmeg 0.144Kg, cinnamomi cortex pulveratus 0.216Kg, the lean to fat ratio of pork is 7: 3; Raw meat is peelled off external packing, places on the frame that thaws, the 24h that thaws naturally, to the raw meat central temperature at 1 ℃, thaw point is no more than 18 ℃; Reject foreign matter then, repair cartilage, connective tissue and muscle tendon, extravasated blood, lymph etc.; The orifice plate of pork with 8mm rubbed, Fresh Grade Breast rubs with the orifice plate of 5mm again; Accurately take by weighing various auxiliary materials and frozen water, 2/3 frozen water is joined in the mulser, start mulser, add salt, red yeast rice, natrium nitrosum etc. while stirring, behind the 6min, add white granulated sugar, monosodium glutamate, again behind the stir about 2min, add remaining auxiliary material and frozen water, continue to stir 2min, auxiliary material is fully dissolved, filter out insoluble matter in the mulser with fie screen again, get emulsification salt solution, the emulsification brine temp for preparing is controlled at 0-4 ℃ of scope; Raw meat after the strand system and the emulsification salt solution for preparing are joined in the tumbler, vacuumizing the vacuum that makes in the tumbler reaches more than the 56kpa, adopt intermittently tumbling technology, promptly change 20min/ and stop 10min, according to the speed tumbling of 11r/min, tumbling total time is that 8h. tumbling temperature is controlled between 0-4 ℃; Again that tumbling is good meat stuffing is poured in the sausage filler hopper, adjusts appropriate vacuum degree, records speed and quantitative, and meat stuffing is poured in the pig sleeve pipe casing, and the port ligation firmly gets final product, and uses the residue of clear water flushing intestines surface after the can; Boiling in Fumigator then, boiling temperature are controlled at 72 ℃, and central temperature reaches 68 ℃, digestion time 30min; Carry out sootiness then, the raw material of will being fuming is filled into to rub in the smoke generator is fuming, and in the smoke generator exit one filter is arranged, filter comprises water curtain, screen pack, active carbon, again fumigation is sent into by pipeline and carried out sootiness in the Fumigator, 58 ℃ of sootiness temperature, time 16min; Carry out drying: 75 ℃ of temperature, 52min; Cold water spray with pollution-free processing makes the product center temperature drop to 18 ℃ in 1 ℃ low temperature storehouse; Cooled product is repaired, removed the unnecessary casing in port, must bake the intestines product.
Claims (7)
1, a kind of roasting intestines, it comprises the raw material of following weight parts: pork 60-100 part, Fresh Grade Breast 10-30 part, frozen water 20-50 part, white granulated sugar 1.5-4.0 part, salt 1.4-4.0 part, monosodium glutamate 0.15-0.4 part, natrium nitrosum 0.00243-0.00486 part, red yeast rice 0.009-0.036 part, five-spice powder 0.18-0.36 part.
2, a kind of roasting intestines according to claim 1 is characterized in that it comprises the following weight proportion raw material: 80 parts of porks, 20 parts of Fresh Grade Breast, 35 parts of frozen water, 2.7 parts of white granulated sugars, 3.0375 parts of salt, 0.27 part of monosodium glutamate, 0.003375 part of natrium nitrosum, 0.02025 part of red yeast rice, 0.27 part of five-spice powder.
3, a kind of roasting intestines according to claim 1 and 2, it is characterized in that it also contains the raw material of following weight parts, starch 0.45-0.9 part, soybean protein isolate 1.8-4.5 part, phosphate 0.45-1.8 part, bright garlic 0.675-1.35 part, sodium iso-vc 0.018-0.054 part, white English white 0.1125-0.225 part, nutmeg 0.072-0.144 part, cinnamomi cortex pulveratus 0.108-0.216 part.
4, a kind of roasting intestines according to claim 1 and 2, it is characterized in that it also contains the raw material of following weight parts, starch 0.45-0.9 part, preserved fruit grain 4.05-8.1 part, soybean protein isolate 1.8-4.5 part, phosphate 0.45-1.8 part, bright garlic 0.675-1.35 part, sodium iso-vc 0.018-0.054 part, white English white 0.1125-0.225 part, nutmeg 0.072-0.144 part, cinnamomi cortex pulveratus 0.108-0.216 part.
5, a kind of roasting intestines according to claim 1 and 2 is characterized in that described pork De Fei Of-thin ratio is 7: 3.
6, the preparation method of described any one the roasting intestines of claim 1-5, it comprises following processing step: it be by raw meat through thawing, finishing, Minced Steak, auxiliary material preparation, tumbling, record, boiling, sootiness, drying, cooling, quality inspection make roasting intestines, it is characterized in that sootiness technology is the raw material of being fuming to be filled into to rub in the smoke generator be fuming, there is a filter in the smoke generator exit, fumigation after filtering sent into by pipeline carry out sootiness in the Fumigator, 55-65 ℃ of sootiness temperature, time 15-20min.
7, the preparation method of a kind of roasting intestines according to claim 6 is characterized in that described filter comprises water curtain, screen pack, active carbon.
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| CN1042051A (en) * | 1988-10-22 | 1990-05-16 | 施存德 | A kind of method for production of sausage |
| AT395931B (en) * | 1990-11-23 | 1993-04-26 | Schindecker Karl | METHOD FOR PRODUCING A MEAT PRODUCT |
| CN1145200A (en) * | 1995-09-11 | 1997-03-19 | 张群华 | Sausage |
| CN1289570A (en) * | 2000-10-19 | 2001-04-04 | 张建国 | Tendevloin sausage and its processing method |
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