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Quality improvement method of instant sausage

A sausage and total mass technology, applied in the field of food processing, can solve the problems of low yield, poor quality characteristics, low yield of ready-to-eat sausages, etc., and achieve the effect of improving product yield, stickiness and chewiness.

Inactive Publication Date: 2015-06-03
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The primary technical problem to be solved by the present invention is to provide a method for improving the quality of instant sausages in order to overcome the technical problem of low yield of instant sausages in the prior art
[0004] Another technical problem to be solved by the present invention is to provide a ready-to-eat sausage in order to overcome the low yield rate of instant sausages in the prior art, high oil yield during storage, and poor and unstable product quality characteristics such as hardness and elasticity. Quality improvement method of sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1 The making of instant Cantonese-style sausage

[0050] S1. Raw material processing: Grind the lean pork with a meat grinder for later use; cut the fat meat into cubes of 6*6*6mm with a dicing machine, wash off the slick oil with hot water at 60~70°C, and set aside; Pork and fat meat are the main ingredients, and the mass ratio of lean pork and fat meat in the main ingredients is 7:3;

[0051] S2. Filling: Weigh 100kg of main ingredients; 8.0kg of auxiliary materials sugar, 4kg of sorghum wine (alcohol content 53%), 0.4g of monosodium glutamate, 150ppm of sodium nitrite, 0.1kg of tripolyphosphate, 0.15kg of hexametaphosphate and 0.1 kg pyrophosphate. Dissolve the auxiliary material in 18kg of water, pour it into the main material and stir evenly to form a meat filling;

[0052] S3. Filling: Fill the prepared meat stuffing into the casing, and remove air bubbles during filling;

[0053] S4. Baking: The baking process is 52°C for 4h; 58°C for 4h; 52°C for 34h...

Embodiment 2

[0056] Embodiment 2 The making of instant Cantonese-style sausage

[0057] The preparation method is the same as in Example 1, except that in the process of making stuffing, 0.1 kg of tripolyphosphate, 0.2 kg of hexametaphosphate and 0.15 kg of pyrophosphate are added.

Embodiment 3

[0058] Embodiment 3 The making of instant Cantonese-style sausage

[0059] The preparation method is the same as that in Example 1, except that in the filling process, 0.1 kg of tripolyphosphate, 0.25 kg of hexametaphosphate and 0.2 kg of pyrophosphate are added.

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Abstract

The invention relates to the field of food processing and in particular discloses a quality improvement method of an instant sausage. The quality improvement method comprises the following steps: raw material treatment, stuffing preparation, filling, baking, curing, packaging and sterilizing. The quality improvement method has the improvements that in the stuffing preparation process, compound phosphate and transglutaminase are added, wherein the compound phosphate is prepared from tripolyphosphate, hexametaphosphate and pyrophosphate. According to the quality improvement method disclosed by the invention, the production rate of the instant sausage can be remarkably increased and the oil yielding rate of the instant sausage can be lowered; in addition, the sensory quality of the instant sausage prepared by the quality improvement method is better that that of a product prepared without using the quality improvement method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the quality of instant sausages. Background technique [0002] Sausage is a traditional food in our country. However, traditional sausage needs to be cooked and processed when eaten—steamed for about 20 minutes, and the production cycle is long. In addition, the product has certain limitations in taste and flavor, so it is further promoted and sold in the market. Bring certain difficulty, so that this traditional product of our country is difficult to board the platform of ready-to-eat, leisure food. And the development of ready-to-eat sausage just made up for the deficiency of traditional sausage in the above aspects. Instant sausage is a new type of product developed according to the traditional sausage processing method and combined with the processing technology of Western-style sausage products, which not only has the flavor of traditional sausages, but...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 曾晓房白卫东陈海光朱佳蕾
Owner ZHONGKAI UNIV OF AGRI & ENG
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