Marbled sausage and production method thereof

A marbling and sausage technology, which is applied in the field of food processing, can solve the problems of low roundness of the product shape, high water loss, and difficulty in chewing, so as to enrich the flavor and taste, improve the roundness, and improve the effect of not being chewable

Inactive Publication Date: 2017-05-31
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional sausages also have deficiencies. They generally use pork lean meat and pig back fat (peeled) to mix and marinate and then fill directly. Lean meat and pig backfat, while meat sources with less fat such as beef and mutton are less used; aft...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Preparation of refined lard emulsion. Immerse 1 kg of processed pork skin in 2 kg of food-grade sodium hydroxide solution with a concentration of 0.6 mol / L, marinate at room temperature (25°C) for about 12 hours, remove pig skin and add 2 kg of boiling water In a pot, bring to a boil over high heat, stir while heating, the pigskin is completely dissolved in about 4 minutes, keep warm, adjust the pH value to 6.5 with 3mol / L food grade hydrochloric acid, add 1kg carrageenan, 5kg refined lard, 10g antioxidant, stir well Dissolve, add to emulsifier while hot and process at 20,000rpm for 10 minutes to obtain refined lard emulsion, cool to 37°C, keep warm for later use; (2) Prepare pickling liquid auxiliary materials 2 (salt 1kg, monosodium glutamate 0.4kg, chicken essence 0.3kg, white sugar 2kg portion, sodium nitrate 5g, glutamine transaminase 0.4kg, white wine 0.8kg) add 2kg of drinking water to make a pickling solution; (3) 50kg slices of pork lean meat that pass the i...

Embodiment 2

[0032] (1) Preparation of Refined Butter Emulsion: Immerse 1 kg of processed pork skin in 2 kg of 0.5 mol / L food-grade sodium hydroxide solution, marinate at room temperature (25°C) for about 14 hours, remove pig skin and add 2 kg of boiling water In the pot, bring to a boil over high heat, stir while heating, and dissolve the pigskin in about 5 minutes, keep warm, adjust the pH value to 6.5 with 3mol / L food-grade hydrochloric acid, add 0.8kg of carrageenan, 4kg of refined butter, and 8g of antioxidants, fully Stir to dissolve, add emulsifier while hot and process at 20,000rpm for 12 minutes to obtain refined butter emulsion, cool to 40°C, keep warm for later use; (2) prepare pickling liquid auxiliary materials 2 (salt 1.2kg, monosodium glutamate 0.4kg, chicken essence 0.3kg, White sugar 1.5kg, sodium nitrate 6g, glutamine transaminase 0.5kg, white wine 0.8kg) add 2kg of drinking water to make pickling liquid; In the kneading machine, add the prepared marinade, roll and marina...

Embodiment 3

[0034] (1) Preparation of Refined Butter Emulsion Dip 2 kg of processed pork skin into 3 kg of food-grade sodium hydroxide solution with a concentration of 0.7 mol / L, marinate at room temperature (25°C) for about 12 hours, remove pig skin and add 4 kg of boiling water In a pot, bring to a boil on high heat, stir while heating, the pigskin is completely dissolved in about 5 minutes, keep warm, adjust the pH value to 6.5 with 3mol / L food-grade hydrochloric acid, add 1kg carrageenan, 4kg refined butter, 8g antioxidant, and stir well Dissolve, add to emulsifier while hot and process at 20,000rpm for 15 minutes to obtain refined butter emulsion, cool to 40°C, keep warm for later use; (2) Prepare pickling liquid auxiliary materials 2 (salt 1kg, monosodium glutamate 0.4kg, chicken essence 0.4kg, white sugar 1.2kg portion, sodium nitrite 6g, glutamine transaminase 0.4kg, white wine 0.8kg) add 2kg of drinking water to make a pickling solution; (3) meat slices marinate 50kg of qualified ...

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PUM

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Abstract

The invention particularly relates to a marbled sausage and a production method thereof. The marbled sausage comprises the following raw materials in parts by weight: 100 parts of lean, 0.4-2 parts of carrageenin, 2-5 parts of pork rind, 5-10 parts of refined animal oil and fat, 0.01-0.02 part of an antioxidant, 1-3 parts of table salt, 0.4-1 part of gourmet powder, 0.3-1 part of chicken essence, 1-4 parts of white granulated sugar, 0.01-0.015 part of sodium nitrate or sodium nitrite, 0.3-1 part of transglutaminase, and 1-3 parts of Baijiu. The technology comprises the following steps of firstly, dicing the lean, then performing rolling, twisting and preserving, adding the refined animal oil and fat emulsion, performing uniform stirring, and then filling sausages; and performing low-temperature drying or refrigeration or refrigerating so as to obtain the marbled sausage. According to the marbled sausage obtained by the method disclosed by the invention, the fat is uniformly distributed in the lean, so that the marbled sausage is marbled; and the kinds of sausages are enriched, and the refined animal oil and fat emulsion containing the pork rind after being subjected to alkaline treatment is added, so that the marbled sausage has high content of collagen, contains amino acids and polypeptide, and besides, the roundness of the product appearance can be well maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a marbled sausage and a production method thereof. Background technique [0002] Sausage is a traditional meat product in my country with a history of more than 1,000 years. It is made of lean pork and pig backfat (peeled) as the main raw materials, adding salt, nitrite (or nitrate), cooking wine, monosodium glutamate and other auxiliary materials, after stirring, pickling, pouring, drying, and then Products that are hung or dried. The protein of this kind of product is moderately denatured, the meat is firm and chewy, and the original nutrition and inherent flavor are kept to the greatest extent, so it is deeply loved by people. [0003] However, traditional sausages also have deficiencies. They generally use pork lean meat and pig back fat (peeled) to mix and marinate and then fill directly. Lean meat and pig backfat, while meat sources with less fat such as beef a...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/20A23L13/40A23L13/70A23L13/50
Inventor 叶阳王洋袁先铃左勇刘清斌罗惠波
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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