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Method for making sausages and other meat products

A meat product and cooking technology, applied in food preparation, application, food science and other directions, can solve problems such as difficult to control breakage rate, high product breakage rate, U-turn and breakage, etc., to improve yield, improve product quality, The effect of improving the ability to adsorb smoked substances

Inactive Publication Date: 2012-01-04
TIANJIN HEIZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because the outer packaging of the old ham is made of dried sheep casings, it is easy to burst, turn around and be damaged. According to the traditional process, the product has a very high damage rate, and after the product is cooked, the damage rate is difficult to control.
[0003] In addition, products such as old ham need to be smoked and processed. They are most afraid of water precipitation on the surface, but they cannot leave the cooling room. However, after the mature products enter the cooling room, after several hours of cooling, the surface of the product becomes smoked and discolored. , which is the most troublesome problem of smoked products in cooked food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cooking method for intestinal meat products, the steps are:

[0022] (1) Dry the enema product in a drying oven for 50 minutes, and set the temperature at 68°C;

[0023] (2) Smoke the dried product for 40 minutes in a smoke furnace, set the temperature at 70°C;

[0024] (3) Cook the smoked product in a steamer for 60 minutes and set the temperature at 82°C;

[0025] (4) rapid exhaust air cooling for 5 minutes;

[0026] (5) smoke the product after cooling down in the smoke furnace for 30 minutes, set the temperature at 80°C;

[0027] (6) Finally, dry in a drying oven at a drying temperature of 80°C for 10 minutes to obtain the finished product.

Embodiment 2

[0029] A cooking method for intestinal meat products, the steps are:

[0030] (1) Dry the enema product in a drying oven for 45 minutes, and set the temperature at 70°C;

[0031] (2) smoke the dried product in a smoke furnace for 45 minutes, and set the temperature at 72°C;

[0032] (3) Cook the smoked product in a steamer for 60 minutes and set the temperature at 80°C;

[0033] (4) Rapid exhaust air cooling for 4 minutes;

[0034] (5) Smoke the product after cooling down in the smoke furnace for 25 minutes, set the temperature at 78°C;

[0035] (6) Finally, dry in a drying oven at a drying temperature of 82°C for 12 minutes to obtain the finished product.

Embodiment 3

[0037] A cooking method for intestinal meat products, the steps are:

[0038] (1) Dry the enema product in a drying oven for 55 minutes, and set the temperature at 65°C;

[0039] (2) Smoke the dried product for 42 minutes in a smoke furnace, and set the temperature at 68°C;

[0040] (3) Cook the smoked product in a steamer for 60 minutes and set the temperature at 78°C;

[0041] (4) Rapid exhaust air cooling for 6 minutes;

[0042] (5) smoke the product after cooling down in the smoke furnace for 35 minutes, and set the temperature at 82°C;

[0043] (6) Finally, dry in a drying oven at a drying temperature of 78°C for 9 minutes to obtain the finished product.

[0044] Through inspection, the products manufactured by the process of the present invention have increased from the previous yield of 80% to the present 92%.

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Abstract

The invention relates to a method for making sausages and other meat products. The method comprises the following steps of: (1) drying a filled sausage product for 45 to 55 minutes in a drying oven at 65 to 75 DEG C; (2) smoking the dried product for 35 to 45 minutes in a smoking oven at 65 to 75 DEG C; (3) steaming the smoked product for 60 minutes in a steamer at 75 to 85 DEG C; (4) quickly exhausting air and cooling for 5 to 6 minutes; (5) smoking the cooled product again for 25 to 35 minutes in the smoking oven at 75 to 85 DEG C; and (6) drying in the drying oven at 75 to 85 DEG C for 8 to 120 minutes to obtain a finished product. By adopting the two smoking steps, the capability of the surface of the product for adsorbing smoking substances is improved, so that the natural preservative performance of the product is improved and the oxidation resistance of the surface of the product is enhanced, as a result, the quality of the product is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to sausage meat products, in particular to a method for cooking sausage meat products. Background technique [0002] Since the outer packaging of the old ham is made of dried sheep casing paste, it is easy to burst, turn around and be damaged. According to the traditional process, the product has a very high damage rate, and after the product is cooked, the damage rate is difficult to control. [0003] In addition, products such as old ham need to be smoked and processed. They are most afraid of water precipitation on the surface, but they cannot leave the cooling room. However, after the mature products enter the cooling room, after several hours of cooling, the surface of the product becomes smoked and discolored. , which is the most troublesome problem of smoked products in cooked food processing. [0004] Through retrieval, a patent publication related to this patent application wa...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 刘志安
Owner TIANJIN HEIZI FOOD
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