Processing method for embrittling sausage casing

A processing method and sausage technology, applied in sausage casings, processed meat, slaughtering and other directions, can solve the problems of reducing consumers' desire to buy, not paying enough attention to increasing the crispiness of casings, and affecting the edible function of sausages, so as to improve the desire to buy and increase sales. revenue and competitiveness

Inactive Publication Date: 2010-09-01
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, low-temperature sausages are widely filled with animal casings. However, after the animal casings are dried, smoked and cooked, the casings will be relatively hard and tough. When chewing, the meat filling is often brittle and the casings cannot be bitten. Finally, the remaining casings cannot be swallowed. , affecting the eating function of sausages, and also reducing consumers' desire to buy
[0004] When manufacturers and scientific research institutions improve product texture, they often only pay attention to its internal quality, such as using protein, colloid, starch, phosphate, etc., and a reasonable combination of meat to improve product brittleness and tissue structure, while increasing the brittleness of casings. Insufficient attention and lack of research in this area

Method used

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  • Processing method for embrittling sausage casing
  • Processing method for embrittling sausage casing
  • Processing method for embrittling sausage casing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The sausage raw material formula is 10kg of lean pork, 1kg of fat, 1.5kg of water, 0.03kg of phosphate, 0.2kg of salt, 0.1kg of glucose, 0.002kg of iso-Vc, and 0.0003kg of nitrous.

[0014] The process is as follows:

[0015] a. Thawing and segmentation: Frozen raw meat is used, and after thawing to a central temperature of -4°C to 0°C, bones, congestion and large fascia are removed to remove impurities.

[0016] b. Grinding meat: Put the divided raw meat in a meat grinder and grind it with an 8mm orifice plate.

[0017] c. Tumbling: Put the minced meat and material water into the tumbler. The total running time is 9 hours, running for 10 minutes, and stopping for 20 minutes.

[0018] d. Filling: filling with sheep casings. First soak it in warm water at 35°C for 1 hour, fill it to the required weight, then soak it with 1% papain aqueous solution for 2 hours, and hang it into the smoker.

[0019] e. Fumigation and cooking: The following fumigation and cooking techniq...

Embodiment 2

[0028] The sausage raw material formula is 10kg of lean pork, 1kg of fat, 1.5kg of water, 0.03kg of phosphate, 0.2kg of salt, 0.1kg of glucose, 0.002kg of iso-Vc, and 0.0003kg of nitrous.

[0029] The process is as follows:

[0030] a. Thawing and segmentation: Frozen raw meat is used, and after thawing to a central temperature of -4°C to 0°C, bones, congestion and large fascia are removed to remove impurities.

[0031] b. Grinding meat: Put the divided raw meat in a meat grinder and grind it with an 8mm orifice plate.

[0032] c. Tumbling: Put the minced meat and material water into the tumbler. The total running time is 9 hours, running for 10 minutes, and stopping for 20 minutes.

[0033] d. Filling: It is filled with pig casings. First soak in warm water at 40°C for 50 minutes, fill to the required weight, then soak for 3 hours with a 0.8% mass concentration of papain aqueous solution, and hang the rod into a smoker.

[0034] e. Fumigation and cooking: The following fum...

Embodiment 3

[0043] The sausage raw material formula is 10kg of lean pork, 1kg of fat, 1.5kg of water, 0.03kg of phosphate, 0.2kg of salt, 0.1kg of glucose, 0.002kg of iso-Vc, and 0.0003kg of nitrous.

[0044] The process is as follows:

[0045] a. Thawing and segmentation: Frozen raw meat is used, and after thawing to a central temperature of -4°C to 0°C, bones, congestion and large fascia are removed to remove impurities.

[0046] b. Grinding meat: Put the divided raw meat in a meat grinder and grind it with an 8mm orifice plate.

[0047] c. Tumbling: Put the minced meat and material water into the tumbler. The total running time is 9 hours, running for 10 minutes, and stopping for 20 minutes.

[0048] d. Filling: filling with sheep casings. First soak in warm water at 45°C for 40 minutes, fill to the required weight, then soak for 2.5 hours with a 1.2% mass concentration of papain aqueous solution, and hang the rod into a smoker.

[0049] e. Fumigation and cooking: The following fumi...

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PUM

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Abstract

The invention discloses a processing method for embrittling a sausage casing, which aims to solve the problem that the conventional low-temperature sausage casing is hard and tough. The method comprises a step of soaking in warm water before filling sausage and a step of soaking in papain solution after filling sausage. The method is characterized by comprising the following steps of: soaking an animal casing in warm water at 35 to 45 DEG C for 40 to 60 minutes before filling sausage and soaking in 0.8 to 1.2 percent papain solution for 2 to 3 hours after filling, and then hanging on a rod and putting in a smoke oven. The technical scheme is particularly applicable to smoked-and-cooked sausage filled by using a sheep casing or a pig casing, can embrittle the sausage casing, and is an ideal method for preventing the casing from hardness.

Description

technical field [0001] The invention relates to a processing technology for making sausage casings in low-temperature meat products brittle, in particular to a processing technology for making animal casings brittle, in particular to a processing method for making animal casings for sausage in low-temperature meat products brittle. Background technique [0002] Low-temperature sausage is a kind of smoked sausage. It uses fresh and frozen livestock and poultry meat as raw materials. After trimming, marinating (or not marinating), mincing, adding auxiliary materials, and then stirring (or chopping), emulsification ( or not emulsified), tumbling (or not tumbling), filling, baking (or not baking), steaming, smoking (or not smoking), cooling and other processes of sausage cooked meat products. The low-temperature sausage is widely favored by consumers because of its low processing temperature and less loss of nutrients. [0003] At present, low-temperature sausages are widely fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
Inventor 曹吉军胡献丽李海松张晓敏
Owner NANJING YURUN FOOD
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