Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage

A preparation process and technology of smoked liquid, applied in the direction of meat/fish preservation, food preservation, food ingredients as color, etc., to achieve the effect of ensuring color and taste, improving production efficiency, and optimizing preparation process

Inactive Publication Date: 2016-05-11
XINJIANG YIKANGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]The wood smokes for a long time, the smoke concentration is not easy to control, and the production efficiency is low. The flavor concentration is inconsistent, and the smoky flavor floats on the surface; while the red sausage directly added with smoked liquid has a short storage period, weak antioxidant capacity, and the product is easy to deteriorate. Therefore, products that only use smoked liquid often need to add a large amount of preservatives , does not meet modern people's pursuit of healthy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A beef red sausage based on the combination of smoked liquid and traditional smoked mainly includes: 80kg of beef, 20kg of chicken skin, 1.5kg of salt, 1.5kg of sugar, 50g of smoked liquid, 300g of spices, 50kg of water, 200g of compound phosphate, starch 4kg, 10g of nitrite, 50g of sodium erythorbate;

[0020] The beef lean meat accounts for 70%;

[0021] A preparation process of beef red sausage based on the combination of smoked liquid and traditional smoked. The main steps include: thawing, trimming→squeezing→tumbling, pickling→enema→drying→cooking→smoking→cooling→vacuum packaging → Sterilization → Cooling → Storage;

[0022] In the smoking step, first bake with an open fire until wrinkles appear on the skin of the intestinal body, then change to smoking;

[0023] The smoking temperature is 60°C, and the smoking time is 2.5h;

[0024] The smoked material is fruit wood;

Embodiment 2

[0026] A beef red sausage based on the combination of smoked liquid and traditional smoked mainly includes: 90kg of beef, 10kg of chicken skin, 2kg of salt, 2kg of sugar, 0.05kg of smoked liquid, 0.4kg of spices, 50kg of water, 0.3kg of compound phosphate, Starch 5kg, nitrite 0.01kg, sodium erythorbate 0.05kg; beef lean meat accounts for 80% of beef;

[0027] The preparation process of the red sausage is the same as in Example 1, the smoking material is apple wood, the smoking temperature is 80° C., and the smoking time is 2 hours.

Embodiment 3

[0029] A beef red sausage based on the combination of smoked liquid and traditional smoked mainly includes: 90kg of beef, 10kg of chicken skin, 2.5kg of salt, 2.5kg of sugar, 0.1kg of smoked liquid, 0.5kg of spices, 60kg of water, and 0.4 kg of compound phosphate kg, starch 6kg, nitrite 0.02kg, sodium erythorbate 0.1kg; beef lean meat accounts for 80% of beef;

[0030] The preparation process of the red sausage, the main steps include: thawing, trimming→squeezing→tumbling, pickling→enema→drying→cooking→smoking→cooling→vacuum packaging→sterilization→cooling→storage;

[0031] In the smoking step, firstly bake with an open flame until the skin of the intestinal body becomes wrinkled, then change to smoking, the temperature of the smoking is 80° C., and the smoking time is 1.5 hours.

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PUM

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Abstract

The invention provides a red sausage based on the combination of a smoking liquid with traditional smoking and a preparation process of the red sausage and belongs to the technical field of food processing. The red sausage mainly comprises, by weight: 80-90 parts of beef, 10-20 parts of chicken skin, 1.5-2.5 parts of edible salt, 1.5-2.5 parts of sugar, 0.05-0.1 part of a smoking liquid, 0.3-0.5 part of spices, 50-60 parts of water, 0.2-0.4 part of a composite phosphate, 4-6 parts of starch, 0.01-0.02 part of a nitrite, and 0.05-0.1 part of sodium isoascorbate; through the main processes: thawing and finishing, mincing, tumbling and pickling, stuffing, drying, steaming and boiling, smoking, cooling, vacuum packaging, sterilizing, cooling and storing, the red sausage based on the combination of the smoking liquid with traditional smoking that is high in nutritional value, good in taste and good in quality and its preparation process that is simple and highly operable are provided.

Description

Technical field: [0001] The red sausage based on the combination of smoke liquid and traditional smoke and the preparation process thereof of the present invention belong to the field of food processing, in particular to the field of smoked food. Background technique: [0002] Harbin red sausage is deeply loved by people for its smoked flavor. The smoking process can dehydrate the meat products and produce a strong aroma. At the same time, it can improve the color of the meat, prevent fat oxidation, and sterilize. The method of producing the smoked flavor Obtained by direct smoking methods such as wood or by adding smoked liquid to food; [0003] Wood smoking takes a long time, the smoke concentration is not easy to control, and the production efficiency is low. At the same time, long-term smoking and roasting will produce carcinogens, and the concentration of smoke smell inside and outside the red sausage is inconsistent, and the smoke smell floats on the surface; and by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23B4/044
CPCA23B4/044A23V2002/00A23V2200/04A23V2200/14
Inventor 朱建锁
Owner XINJIANG YIKANGYUAN FOOD CO LTD
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