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Processing technology of sausages
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A processing technology and sausage technology, which is applied in the field of sausage processing technology, can solve the problems of long processing cycle of sausage products and increase of production cost, and achieve the effect of keeping the flavor unchanged, saving production cost and shortening the processing cycle
Inactive Publication Date: 2017-07-14
黄建勋
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Abstract
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Problems solved by technology
It is precisely because of the above reasons that the processing cycle of sausage products is longer, generally about 30 days, which greatly increases the production cost
Method used
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Embodiment 1
[0018] 1) Cut the fresh pork into cubes with a size of 1cm×1cm×1cm;
[0019] 2) Cool down the diced meat to -5°C, and then melt it at 10°C;
[0020] 3) adding salt and sugar to the diced meat in step 2) to marinate, the amount of salt is 3% of the pork weight, the amount of sugar is 1% of the pork weight, the curing temperature is 4°C, and the curing time is 5h;
[0021] 4) Pour the marinated diced meat into animal casings to obtain meat sausages;
[0022] 5) Bake the sausage at a temperature of 50°C and a humidity of 50% for 3 days to obtain the finished sausage.
Embodiment 2
[0024] 1) Cut fresh pork into cubes with a size of 3cm×3cm×3cm;
[0025] 2) Cool down the diced meat to -10°C, and then melt at 15°C;
[0026] 3) Add salt and sugar to the diced meat in step 2) to marinate, the amount of salt is 6% of the pork weight, the amount of sugar is 2% of the pork weight, the curing temperature is 6°C, and the curing time is 8h;
[0027] 4) Pour the marinated diced meat into animal casings to obtain meat sausages;
[0028] 5) Bake the sausage at a temperature of 55°C and a humidity of 55% for 5 days to obtain the finished sausage.
Embodiment 3
[0030] 1) Cut the fresh pork into cubes with a size of 2cm×2cm×2cm;
[0031] 2) Cool the diced meat to -8°C, and then melt it at 12°C;
[0032] 3) adding salt and sugar to the diced meat in step 2) to marinate, the amount of salt is 5% of the pork weight, the amount of sugar is 1.5% of the pork weight, the curing temperature is 5°C, and the curing time is 6h;
[0033] 4) Pour the marinated diced meat into animal casings to obtain meat sausages;
[0034] 5) Bake the sausage at a temperature of 52°C and a humidity of 52% for 4 days to obtain the finished sausage.
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Abstract
The invention discloses a processing technology of sausages. The processing technology comprises the following steps of (1) cutting fresh pork into diced fresh pork; (2) reducing the temperature of the diced fresh pork to minus 5-minus 10 DEG C, and then placing the diced fresh pork after temperature reduction under 10-15 DEG C so that the diced fresh pork melts; (3) pickling the diced fresh pork obtained in the step (2); (4) pouring the pickled diced pork into animal intestines so as to obtain pork sausages; and (5) placing the pork sausages under the condition of the temperature being 50-55 DEG C and the humidity being 50-55%, and performing baking for 3-5 days so as to obtain sausage finished products. Compared with the prior art, the processing technology disclosed by the invention has the advantages that the flavor can be maintained unchanged, the processing cycle can also be greatly shortened, and the production cost can be greatly reduced.
Description
technical field [0001] The invention relates to a processing method of meat food, in particular to a processing technology of sausage. Background technique [0002] Sausage is a traditional meat product in my country. It is made by cutting pork into cubes, adding salt and sugar to marinate, and then pouring it into animal casings and drying it. Due to the long cycle of traditional processing technology, it is gradually being replaced by industrial production technology, but the use of modern sausage production technology shortens the production cycle and weakens its rich flavor. Flavor is one of the important factors affecting the quality of meat products. Therefore, people try to find suitable ways to accelerate the degradation to shorten the ripening process. Endogenous enzymes in meat products play a very important role in their ripening process, and they are involved in protein degradation and fat hydrolysis and oxidation. Cathepsins and calpains have a significant ef...
Claims
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Application Information
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