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Process for processing cured sausage

A processing technology and sausage technology, which is applied in the field of mature sausage processing technology, can solve the problems of unfavorable human health, low degree of product standardization, and low efficiency, and achieve the effects of shortening the time of air-drying and fermentation, maintaining bright color of meat, and high degree of standardization

Inactive Publication Date: 2014-07-23
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, sodium nitrite is usually added to existing sausage products to keep the meat bright, but long-term consumption of food containing sodium nitrite is seriously harmful to human health; without adding sodium nitrite or simply replacing it on the basis of the existing formula Sodium nitrite, it is difficult to ensure that sausage products can have a durable bright appearance
Thirdly, the existing sausage product industrial processing process has a long cycle, not only high cost and low efficiency, but also limited by the randomness and conditions of the natural environment, the degree of product standardization is low, and it is difficult to ensure the continuity of production throughout the year

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0022] Step 1. Weigh 0.5-2 kg of pork. The pork can be fresh meat or frozen meat. It is required that there be no broken bones, wounded meat, congestion, lymph nodes, and pustules. The frozen meat should be thawed in advance;

[0023] Step 2: Divide the pork into pieces and mince them with a meat grinder;

[0024] Step 3, take the ingredients according to the following formula:

[0025] 10-35 g salt, 30-100 g sugar, 0.2-2 g five-spice powder, 0.2-2 g white pepper powder, 0.5-2 g red yeast rice powder, 0.2-2 g black pepper powder, 0.5-5 g chicken essence, ginger Powder 0.2-2 g, starch 2-15 g, liquor 2-15 ml, dark soy sauce 0.5-3 ml;

[0026] Step 4, mix and stir all the raw materials weighed in step 3 and the pork processed in step 2, and then leave to marinate for 2-6 hours;

[0027] Step 5. Fill the mixture processed in step 4 into the casing, put the filled sausage into the drying room, set the dry bulb temperature in the drying room to 30-60°C, and the wet bulb temperatur...

specific Embodiment 2

[0031] Steps one to five are the same as the specific embodiment one;

[0032] Step 6. Use aluminum foil bags or plastic bags to seal and pack the sausages processed in Step 5, and then steam or boil the sausages to mature;

[0033] Or steam or boil the sausages processed in Step 5 to ripen the sausages, and then use aluminum foil bags or plastic bags to seal and pack the ripened sausages;

[0034] Step 7: Sterilize the packaged sausage product processed in step 6 by irradiation, and the irradiation dose of the packaged sausage product is 6-9 KGy.

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Abstract

The invention discloses a process for processing a cured sausage. The process comprises the following steps: 1, weighing meat and mincing; 2, weighing ingredients, such as salt, sugar, five-spice powder, white pepper powder, red konjic rice powder, black pepper powder, chicken powder, ginger powder, starch, white spirit and dark soy sauce; 3, mixing all the raw materials weighed in the step 2 with the meat processed in the step 1, evenly stirring, and then standing and pickling for 2-6 hours; 4, filling a casing with the mixture processed in the step 3, and baking the filled sausage in a baking room; 5, packaging the sausage processed in the step 4 by an aluminum foil bag or a plastic bag in a sealed manner, and then curing and sterilizing. By the process for processing the cured sausage disclosed by the invention, the sausage product can have ready-to-eat convenience after being unpacked, does not contain sodium nitrite, and is healthy to eat. In addition, an existing sausage processing period can be shortened, the standardized degree of the sausage can be improved, and the annual production continuity is ensured.

Description

technical field [0001] The invention relates to a process for processing cooked sausages, which belongs to the technical field of food processing. Background technique [0002] Unlike ham sausage, in the prior art, sausage products usually need to be cooked before eating after leaving the factory. However, with the increasing pace of people's life, ready-to-eat cooked food can better meet the needs of consumers. In addition, sodium nitrite is usually added to existing sausage products to keep the meat bright, but long-term consumption of food containing sodium nitrite is seriously harmful to human health; without adding sodium nitrite or simply replacing it on the basis of the existing formula Sodium nitrite, it is difficult to ensure that sausage products can have a durable bright appearance. Thirdly, the existing sausage product industrial processing process has a long cycle, not only high cost and low efficiency, but also limited by the randomness and conditions of the n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/428A23L13/65
Inventor 周蓓蓓杨松闫晓明尤逢惠陈敏崔艳芳宋亚琼
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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