Processing technology for sausage

A processing technology and sausage technology, applied in the direction of processed meat, sausage production, slaughtering, etc., can solve the problems of affecting the appearance of products, easy skin drying of sausages, large sausage loss, etc. amount of effect

Inactive Publication Date: 2015-01-14
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of sausages mostly adopts traditional techniques. The sausages produced by traditional techniques have a large loss after cooling, and the yield rate is low. In addition, the sausages are prone to dryness and blackening during the baking process, which affects the appearance of the product.

Method used

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Examples

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Embodiment Construction

[0007] For the present invention is carried out better description enumerates embodiment as follows:

[0008] On the basis of the existing technology, the spraying process is added before the sausage is thermally processed, and carrageenan and glyceryl monostearate are added to the spraying aqueous solution during spraying, and the addition amounts are the following percentages of water weight respectively: carrageenan : 0.4 ~ 0.5%, glyceryl monostearate: 0.03 ~ 0.05%; spray again after thermal processing, and the spraying conditions are the same as above. Then bake it on a sausage grill at 150-180°C for more than 6 hours without blackening or shrinkage. The sausage made by the method is not easy to dry and blacken the skin, improves the taste, improves the quality of the sausage product, and increases the yield rate of the product by 2-3%. The sausage is deeply loved by consumers and has good sales volume.

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Abstract

The invention discloses a processing technology for a sausage, relates to a processing technology for a meat product of the sausage, and belongs to the technical field of the meat product. According to the processing technology provided by the present invention, a spraying process is adopted before carrying out a hot processing for a sausage based on the prior art. During the spraying process, carrageenan and glycerol monostearte are added to a spraying aqueous solution, wherein an addition of the carrageenan is 0.4-0.5% of the weight of the spraying aqueous solution, and an addition of the glycerol monostearte is 0.03-0.05% of the weight of the spraying aqueous solution. After carrying out the hot processing, the spraying process is adopted again, and conditions of the spraying process are the same as above. The sausage prepared through the processing technology provided by the present invention is rare casing drying and rare blackening, and has improved mouthfeel, such that product quality of the sausage is improved, and production rate of the sausage is improved by 2-3%. In addition, the sausage is popular among the consumers and has good sales volume.

Description

technical field [0001] The invention relates to a sausage processing technology, in particular to a meat product sausage processing technology, which belongs to the technical field of meat product processing. Background technique [0002] Along with the quickening of people's rhythm of life, sausage has become the requisite food of general consumers' daily life. At present, most sausages are processed using traditional techniques. The sausages produced by the traditional techniques have a lot of loss after cooling, and the yield is low. In addition, the sausages are prone to dryness and blackening during the baking process, which affects the appearance of the product. At present, there is an urgent need to improve the traditional technology of sausages to improve the quality of sausages. Contents of the invention [0003] The present invention improves the existing process aiming at the roasting characteristics of sausages, and aims to provide a roasting process that can ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C11/00
Inventor 张怀昌张建林刘夏峰郭耿锐杜利英
Owner HENAN ZHONGPIN FOOD IND
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