A method for improving the crispness of crispy sausage skin
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A crispy sausage and skin technology, applied in the functions of food ingredients, food ingredients as thickeners, food ingredients, etc., can solve the problems of poor color stability, weak skin brittleness, and impact on sales, and achieve stable color and meat. Strong graininess and the effect of improving brittleness
Active Publication Date: 2021-07-13
临沂金锣文瑞食品有限公司
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Problems solved by technology
[0007] 1. Products smoked by sugar smoking method have a relatively stable color during the shelf life, but the skin is relatively weak in brittleness, and the skin has a problem of "not being chewable".
[0008] 2. Products smoked by smoking method or liquid smoking method have relatively good skin crispness, but the color stability is poor during the shelf life. Serious fading problems will occur within a few days or even hours when exposed to light, which directly affects the appearance of the product.
Method used
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Embodiment 1
[0077] Including the following steps:
[0078] (1) Prepare materials, prepare materials according to the following formula (percentage by weight):
[0079] Pork lean meat 26%
[0080] Chicken breast 26%
[0081] Pork Fat 8%
[0082] Water 27.68%
[0083] Edible salt 1.4%
[0084] Complex phosphate 0.3%
[0085] Sodium D-erythorbate 0.05%
[0086] Sodium nitrite 0.010%
[0087] Monascus Red Pigment 0.010%
[0088] Compound thickener 0.25%
[0089] Compound spices 0.2%
[0090] MSG 0.2%
[0091] Soy Protein Isolate Powder 1.5%
[0092] Food flavor 0.4%
[0093] White sugar 2%
[0094] Sodium Lactate 2%
[0095] Tapioca Modified Starch 4%
[0096] Wherein, the lean pork meat, chicken breast meat, pig fat, and ice water are raw materials;
[0097] The edible salt, compound phosphate, D-sodium erythorbate, sodium nitrite, monascus red pigment, compound thickener, compound spice, monosodium glutamate, soybean protein isolate, food flavor, white sugar, sodium lactate,...
Embodiment 2
[0113] The difference from Example 1 is: step (8) baking: 150g of crispy sausages are dried at 65°C for 35 minutes, smoked at 72°C for 25-35 minutes, exhausted for 5 minutes, and then steamed at 80°C 50min.
Embodiment 3
[0115] The difference from Example 1 is: step (8) baking: 150g of crispy sausages were dried at 65°C for 35 minutes, steamed at 80°C for 50 minutes, and then smoked with sugar at 80-90°C for 7-10 minutes.
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Abstract
The invention relates to a method for improving the skin crispness of crispy sausages. The baking step is smoked + sugar smoked. The crispy sausages prepared according to the process of the invention have a ruddy appearance, uniform and dense structure, The advantages of strong meat texture, pure meat taste, and good quality stability during the shelf life; using the "pre-smoking + post-sugar smoking" process can not only greatly improve the crispness of the product, but also ensure the product shelf life The color and luster of the present invention is stable; the present invention combines two kinds of processing methods commonly used at present to improve the crispness of the skin, which not only has the advantages of the two common methods, but also can make up for the defects of the single method; in summary: the present invention is mature, simple and easy to use The process of "pre-smoking + post-sugar smoking" not only improves the skin crispness of crispy sausage products, but also improves the stability of the products during the shelf life, which is forward-looking and breakthrough.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the crispness of crispy sausage skin. Background technique [0002] Crispy sausage is deeply loved by consumers because of its delicious inside and crispy outside. At present, the commonly used processing methods to improve crispness are as follows: [0003] 1. Sugar smoking method: directly smoke the semi-finished product after drying and cooking. The material for smoking is brown sugar or white sugar, so as to achieve the purpose of coloring and improving crispness (taste). [0004] 2. Smoke method: Use the smoke generated by incomplete combustion of wood, sawdust, tea, sugarcane husk and other materials to smoke meat products to achieve the purpose of coloring and improving crispness (taste). [0005] 3. The liquid smoking method is a new method of smoking with liquid smoking liquid. It is to spray the smoked liquid directly on the surface of the semi-fin...
Claims
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