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Method for making sausage in bladder skin

A production method and technology of sautéed tripe, which is applied in the food field and can solve the problems of hollowness, sourness of the product, loss of flavor, etc.

Inactive Publication Date: 2011-09-14
江苏迈斯克食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pickled products are raw meat products processed by marinating, sauce-making, drying (or baking) and other processes. As one of the representatives of traditional Chinese pickled products, fragrant tripe is becoming more and more popular because of its unique flavor. It is more and more popular among consumers. However, due to the appearance characteristics of the product, the product often appears sour and hollow during the baking process, which greatly destroys the flavor of the product. Therefore, it is necessary to study a new kind of tripe production. Technology, on the basis of shortening the production cycle, produce high-quality fragrant tripe products

Method used

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  • Method for making sausage in bladder skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Remove the blood, fascia, scars, lymph, broken bones, dirt and foreign impurities from the thawed 4# meat, and remove the obvious fat on the surface, so that the fat-to-thin ratio is 3:17;

[0023] 2. Rinse

[0024] Rinse the lean meat with tap water for 2 hours, wash off the blood, and grind it into granules with a meat grinder (LASKA200, Austrian LASKA company) (using a double-layer sieve with an inner diameter of 13 mm and an outer diameter of 5 mm). The temperature of the meat after grinding is ≤14°C; Or cut into small pieces of 6mm×6mm×6mm with a dicing machine, and then scald them once with warm water at 56±1°C for about 1 minute. Rinse with water to cool down, and wash away surface impurities and oil stains;

[0025] 3. Mixing material

[0026] Raw meat is calculated according to 100%, salt 2.5%, sugar 10%, ice water 5%, monosodium glutamate 0.3%, white wine 1.5%, sodium erythorbate 0.04%, sodium nitrite 0.004%, weigh according to the proportion, add lean me...

Embodiment 2

[0037] 1. Raw material processing: Remove the blood, fascia, scars, lymph, broken bones, dirt and foreign impurities from the thawed 4# meat, and remove the obvious fat on the surface, so that the fat-to-thin ratio is 4:16;

[0038] 2. Rinse:

[0039] Rinse the lean meat with tap water for 2 hours, wash off the blood, and grind it into granules with a meat grinder (with a double-layer sieve of 13mm inside and 5mm outside). After the 6mm×6mm×6mm small pieces are scalded once with warm water at 56±1°C for about 1 minute, the oil slick on the surface is washed off, put the blanched fat into the rinse tank, rinse with ice water to cool down, and Wash away surface impurities and oil stains;

[0040] 3. Seasoning and marinating:

[0041] Raw meat is calculated according to 100%, salt 3.5%, sugar 4%, ice water 4%, monosodium glutamate 0.25%, white wine 1.2%, sodium erythorbate 0.03%, sodium nitrite 0.004%. Stir, first mix the lean meat with auxiliary materials and ice water, then ...

Embodiment 3

[0052]1. Remove the blood, fascia, scars, lymph, broken bones, dirt and foreign impurities from the thawed 4# meat, and remove the obvious fat on the surface, so that the fat-to-thin ratio is 2:18;

[0053] 2. Rinse

[0054] Rinse the lean meat with tap water for 2 hours, wash off the blood, and grind it into granules with a meat grinder (LASKA200, Austrian LASKA company) (using a double-layer sieve with an inner diameter of 13 mm and an outer diameter of 5 mm). The temperature of the meat after grinding is ≤14°C; Or cut into small pieces of 5mm×5mm×5mm with a dicing machine, and then scald them once with warm water at 56±1°C for about 1 minute. Rinse with water to cool down, and wash away surface impurities and oil stains;

[0055] 3. Mixing material

[0056] Raw meat is calculated according to 100%, salt 3%, sugar 8%, ice water 4.5%, monosodium glutamate 0.3%, white wine 1.4%, sodium erythorbate 0.05%, sodium nitrite 0.003%, weigh according to the proportion, add lean meat...

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Abstract

The invention discloses a method for making a sausage in bladder skin. The method comprises the following steps of: taking pig hind leg meat as raw material meat, finishing, cutting, poaching and mincing the raw material meat, mixing the raw material meat with auxiliaries, filling the mixture into bladder skin, hanging the sausage in bladder skin to a rod, and air-drying the sausage in bladder skin at the temperature of 4-6 DEG C and the humidity of 30-50% until the drying yield is 50-54% and the water content is 23-26%. The method provided by the invention has simple production process and short period, and the product of sausage in bladder skin, processed by the method, has the characteristics of ruddy color, rich flavor and close formulation.

Description

technical field [0001] The invention belongs to the field of food, and relates to a cured product, more specifically, to a method for preparing fragrant tripe. Background technique [0002] Pickled products are raw meat products processed by marinating, sauce-making, drying (or baking) and other processes. As one of the representatives of traditional Chinese pickled products, fragrant tripe is becoming more and more popular because of its unique flavor. It is more and more popular among consumers. However, due to the appearance characteristics of the product, the product often appears sour and hollow during the baking process, which greatly destroys the flavor of the product. Therefore, it is necessary to study a new kind of tripe production. Technology, on the basis of shortening the production cycle, produce high-quality fragrant tripe products. Contents of the invention [0003] In order to overcome various quality problems in the roasting process of the tripe, the inv...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/318A23L1/314A23L13/60A23L13/40A23L13/70
Inventor 于智峰郑君君赵立庆王自安李坤
Owner 江苏迈斯克食品有限公司
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