A method for improving the crispness of crispy sausage skin

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...

AI Technical Summary

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.

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