Method for preparing smoked sausages

Abstract

The invention relates to a method for preparing smoked sausages. Raw materials include, by weight, pig lean meat 40-50 parts, pig prime condition meat 10-20 parts, chicken 10-20 parts, ice water 12-18 parts, salt 1.5-2 parts, white granulated sugar 1-2 parts, monosodium glutamate 0.2-0.3 part, seasoning liquid smoke 0.1-0.3 part, five-spice powder 0.1-0.2 part, ginger and shallot powder 0.1-0.2 part, pepper powder 0.02-0.06 part, isolated soy protein 2-5 parts, potato starch 2-3 parts, composite phosphate 0.3-0.4 part, carrageenan 0.3-0.4 part, plasma protein 2-5 parts, coloring liquid smoke 0.3-0.8 part, vitamin C 0.03-0.04 part and nitrite 0.006-0.007 part. The method for preparing the smoked sausages comprises the steps of arrangement of raw material meat, spraying and steeping, injection and batch-type pressure-transformation rolling, meat mincing, auxiliary material addition, standing and curing, chopping and stirring, sausage filling, drying, cooking, cooling, secondary drying and storage. The smoked sausages prepared by means of the method has the advantages of having smoky flavor liked by people and being high in low-temperature meat products, good in taste, easy to absorb, safe, reliable and capable of effectively prolonging quality guarantee period of the products. The method is simple and easy to perform and can be applied to mechanical production of factories.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a method for preparing smoked enema technical background [0002] my country's food culture has a long history. Traditional meat products, including cured products, marinated products, smoked and roasted products, sausage products and ham products, have been passed down for thousands of years, which fully proves its strong vitality. However, most of the traditional meat processing in my country is produced in family workshops, with simple processing equipment and only relying on experience, so there are problems such as non-standard processing and inaccurate process parameters. my country's meat deep processing technology level is still very low, far behind developed countries. [0003] Low-temperature meat products refer to the use of healthy livestock and poultry meat as raw materials, adding certain ingredients, steaming, boiling, and smoking under normal pressure to ...

AI Technical Summary

Problems solved by technology

[0008] At present, there are still limitations in the application of liquid smoked flavorings. Adding smoked liquid directly to meat, because the proportion of smoked liquid in the meat is not high, there will be problems of uneven mixing, resulting in a decrease in the flavor of the product