Cantonese style sausage preparation process and production equipment thereof

Abstract

The invention discloses a preparation process of Cantonese style sausages. Pork, white granulated sugar, edible salt, soy sauce, Baijiu and nitrite raw materials which pass acceptance inspection are respectively weighed through an electronic scale; the pretreated pork is placed in a slitting machine to be slit, the slit pork enters a tumbling machine, white granulated sugar, edible salt, soy sauce, Baijiu and nitrite are sequentially added into the tumbling machine, the mixture is placed in the tumbling machine, and the pork is pickled; carrying out binding treatment on the pickled pork to obtain pork strips, and carrying out segmented baking treatment on the pork strips at different temperatures; after cooling, cutting the meat strips, untying and binding the meat strips, and performing vacuum packaging and boxing to obtain finished products and warehousing the finished products. The invention further discloses production equipment of the Cantonese style sausages. According to the uniform heating type drying room, the baking temperature and humidity can be precisely adjusted in a sectional mode, so that the appearance and quality of Cantonese sausages are stable, the Cantonese sausages have good eating taste, the preparation technology is easy to operate, the automation degree is high, and batch production can be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of sausage processing, in particular to a preparation process of Cantonese-style sausage and production equipment thereof. Background Art

[0002] Cured meat products are one of the typical representatives of traditional Chinese meat products. They have a long history and profound cultural background, and have contributed to the development of meat processing technology and processing theory in the world. Traditional cured meat refers to processed products made by curing meat and then baking (or exposing it to sunlight). Cured meat has strong antiseptic ability, can prolong the shelf life, and add a unique flavor. It contains a variety of nutrients such as phosphorus, potassium, and carbohydrates. It is mainly popular in Sichuan, Hunan, Chongqing, Jiangxi and other regions. As a kind of cured meat, Cantonese sausage is mainly made by coarsely grinding lean meat, dicing fat, adding auxiliary materials, filling natural or artificial casings, and then drying and baking; because Cantonese sausages are added with more sucrose and wine, and the environment is hot and humid, Cantonese sausages have a unique flavor. Cantonese sausages have the characteristics of beautiful appearance, bright color, mellow fragrance, delicious taste, thin skin and tender meat. There are many varieties of Cantonese sausages, mainly including light soy sauce sausage, dark soy sauce sausage, fresh duck dried sausage, cured gold and silver sausage, pig heart sausage, lean pork sausage, dried oyster sausage, fresh shrimp sausage, egg yolk sausage, rose pork sausage, beef sausage, chicken sausage, duck sausage, mushroom sausage, squid sausage, jujube jelly, and the local characteristic Dongguan sausage, etc.

[0003] However, the existing preparation process of Cantonese sausage mainly relies on manual operation, which is inefficient; and its baking method mostly uses the same temperature for baking, which not only wastes energy, but also makes it impossible to accurately control the temperature and humidity changes of Cantonese sausage during the drying process, making the product appearance and internal quality of Cantonese sausage unstable, which directly affects the user's eating taste. Therefore, it is necessary to propose a Cantonese sausage preparation process and production equipment to overcome the above problems. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a Cantonese-style sausage preparation process and production equipment, which are used to solve the problem that the existing Cantonese-style sausage preparation adopts the same temperature for baking, which not only wastes energy, but also makes it impossible to accurately control the temperature and humidity changes of the Cantonese-style sausage during the drying process, making the product appearance and internal quality of the Cantonese-style sausage unstable, directly affecting the user's eating taste.

[0005] The technical solution adopted by the present invention to achieve the above-mentioned purpose is: a production equipment for Cantonese sausage, characterized in that: the production equipment is a uniformly heated drying room, the uniformly heated drying room includes a box body, a heating plate, a temperature and humidity controller, a box door, an automatic rotator and a telescopic hanging rod, a baking chamber is formed inside the box body, a plurality of heating plates are evenly laid around the inner wall of the baking chamber, each of the heating plates is connected to the electrical signal of the temperature and humidity controller through a wire, a plurality of telescopic hanging rods are provided, and the telescopic hanging rods correspond to the automatic rotators one by one, the telescopic hanging rods are evenly distributed inside the baking chamber, the top end of each telescopic hanging rod is connected to the top of the box door through an automatic rotator, and the rotation speed of the telescopic hanging rod is controlled by the automatic rotator.

[0006] In order to further improve the usability of the production equipment of Cantonese sausage, the present invention adopts a solution that: a transparent observation window for observing the baking condition of the pork strips is provided on the box door, and a handle is also provided on the box door.

[0007] In order to further improve the usability of the production equipment for Cantonese-style sausages, the solution adopted by the present invention is that the bottom end of each telescopic hanging rod can be detachably connected with a hook.

[0008] The present invention also provides a preparation process, wherein the production equipment is used for the preparation process of Cantonese-style sausage, and the preparation process comprises the following steps:

[0009] Step S1: After the raw materials and auxiliary materials are inspected and accepted, they are weighed. Pork, white sugar, edible salt, soy sauce (light soy sauce can be used), white wine (phenolic wine can be used) and nitrite raw materials are weighed respectively using an electronic scale.

[0010] Step S2: pre-processing the pork.

[0011] Step S3: Place the pork in a strip cutting machine for strip cutting, then put the stripped pork into a tumbling machine, add white sugar, edible salt, soy sauce, white wine and nitrite in sequence and place them in the tumbling machine to marinate the pork.

[0012] Step S4: The pickled pork is bundled to obtain pork strips, and the operator hangs the pork strips inside the uniformly heated drying room.

[0013] Step S5: The temperature and humidity are controlled by a temperature and humidity controller, so that the pork strips are roasted in sections at different temperatures.

[0014] Step S6: After the baking is completed and the pork strips are cooled, the ropes are cut and the strips are untied, and the strips are packed in vacuum packaging, and the finished products can be put into storage.

[0015] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the solution adopted by the present invention is: the pork in step S1 is hind leg meat or belly meat.

[0016] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the present invention adopts the scheme that the mass ratio of the pork, the white sugar, the edible salt, the soy sauce, the white wine and the nitrite in step S1 is 100:4:3:2:1:0.01.

[0017] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the present invention adopts a solution: the pretreatment in step S2 includes thawing the pork, cleaning the pork and trimming the pork.

[0018] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the solution adopted by the present invention is: the rotation speed of the tumbling machine in step S3 is 110-280r / min, and the mixing time is 0.5-1h.

[0019] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the solution adopted by the present invention is: the baking temperature of the first stage of the segmented baking in step S5 is 55-60° C., and the baking time is 6 hours.

[0020] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the solution adopted by the present invention is: the baking temperature of the first stage of the segmented baking in step S5 is 50-55° C., and the baking time is 8 hours.

[0021] In order to further improve the production efficiency and production quality of the preparation process of Cantonese sausage, the solution adopted by the present invention is: the first stage baking temperature of the segmented baking in step S5 is 45-50°C, and the baking time is 46h.

[0022] Beneficial effects of the present invention:

[0023] Among them, the uniformly heated drying room provided by the production equipment of Cantonese sausage can not only accurately adjust the baking temperature and humidity in sections, but also accurately control the temperature and humidity changes of Cantonese sausage during the drying process, so that the product appearance and internal quality of Cantonese sausage are stable and have a good eating taste; moreover, several automatic rotators are set up to control the uniform rotation of the telescopic hanging rod, so that the pork strips hanging under the telescopic hanging rod are continuously and evenly heated, thereby improving the production quality of Cantonese sausage.

[0024] In addition, the preparation process of the Cantonese-style sausage is simple to operate, convenient to prepare, and has a high degree of automation, so that the batch production of the Cantonese-style sausage can be realized. The same temperature baking is changed to segmented stepped temperature baking of pork strips, which avoids energy waste and effectively improves baking efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The process flow chart of the present invention as a whole;

[0026] Figure 2 The process flow chart of the pretreatment of the present invention;

[0027] Figure 3 The process flow chart of the staged baking of the present invention is as follows;

[0028] Figure 4 This is a process flow chart of the first stage baking of the present invention;

[0029] Figure 5 The process flow chart of the second stage baking of the present invention;

[0030] Figure 6 The process flow chart of the third stage baking of the present invention;

[0031] Figure 7 It is a structural schematic diagram of a uniformly heated drying room of the present invention;

[0032] Figure 8 This is a schematic diagram of the internal structure of the uniformly heated drying room of the present invention;

[0033] Fig. 9 The figure is a schematic diagram of the internal structure of the uniformly heated drying room of the present invention (when hanging pork strips and adjusting the length of each telescopic hanging rod).

[0034] In the figure: 1 box body, 2 baking chamber, 3 heating plate, 4 temperature and humidity controller, 5 box door, 6 transparent observation window, 7 handle, 8 automatic rotator, 9 telescopic hanging rod, 10 hook, 11 pork strips. DETAILED DESCRIPTION

[0035] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] See also Figures 7 to 9, a production equipment for Cantonese sausage of the present invention, the production equipment is a uniformly heated drying room, the uniformly heated drying room comprises a box body 1, a heating plate 3, a temperature and humidity controller 4, a box door 5, an automatic rotator 8 and a telescopic hanging rod 9, a baking chamber 2 is formed inside the box body 1, a plurality of heating plates 3 are evenly laid around the inner wall of the baking chamber 2, each of the heating plates 3 is connected to the temperature and humidity controller 4 by an electrical signal through a wire, a plurality of telescopic hanging rods 9 are provided, and the telescopic hanging rods 9 correspond to the automatic rotators 8 one by one, the telescopic hanging rods 9 are evenly distributed inside the baking chamber 2, the top ends of the respective telescopic hanging rods 9 are connected to the top of the box door 5 by the automatic rotators 8, and the rotation speed of the telescopic hanging rods 9 is controlled by the automatic rotators 8.

[0037] Furthermore, a transparent observation window 6 is provided on the box door 5, through which the baking condition of the pork strips 11 can be visually monitored, so that observation and recording can be achieved and safety is guaranteed; a handle 7 is also provided on the box door 5 for easy opening and closing of the box door 5.

[0038] Furthermore, the bottom end of each telescopic hanging rod 9 can be detachably connected with a hook 10, and the required model parameters of the hook 10 can be selected according to actual needs to hang pork strips 11 of different lengths or shapes.

[0039] The working principle of the uniformly heated drying room of the present invention is: the operator fixes each pork strip 11 on the bottom end of the telescopic hanging rod 9, and after closing the door 5, each pork strip 11 can be completely sealed in the baking chamber 2, the temperature change of the heating plate 3 can be adjusted in stages by the temperature and humidity controller 4, and the rotation parameters of the telescopic hanging rod 9 can be set by the automatic rotator 8, so that the pork strips 11 suspended on the telescopic hanging rod 9 can be evenly rotated and heated and baked by the automatic rotator 8, and finally the baking status of the pork strips 11 can be monitored through the transparent observation window, so as to deal with abnormal situations in time. Specific embodiment 1:

[0041] See also Figures 1 to 6 The preparation process steps of this specific embodiment 1 are as follows:

[0042] Step (I) The Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The materials will be accepted only if they are qualified, otherwise they will be handled according to the "Non-conforming Management System". After acceptance, the raw materials and auxiliary materials are weighed, and 100 kilograms of pork are weighed by electronic scales, where the pork is hind leg meat, 9 kilograms of white sugar, 2.3 kilograms of edible salt, 1 kilogram of soy sauce, 3 kilograms of liquor and 10 grams of nitrite raw materials are weighed.

[0043] Step (ii) pre-processing the pork (thawing the pork, cleaning the pork and trimming the pork).

[0044] Step (iii) placing the pork in a strip cutting machine for strip cutting, then putting 100 catties of the stripped pork into a tumbling machine, adding 9 catties of white sugar, 2.3 catties of edible salt, 1 catties of soy sauce, 3 catties of white wine and 10 g of nitrite in sequence and placing them in the tumbling machine, the rotation speed of the tumbling machine is 110 r / min, the mixing time is 0.5, and the pork is marinated.

[0045] Step (iv) The pickled pork is bundled to obtain pork strips 11, and the operator hangs the pork strips 11 inside the uniformly heated drying room.

[0046] Step (five) controls the temperature and humidity through the temperature and humidity controller 4, so as to perform segmented baking treatment on the pork strips 11 at different temperatures. The baking temperature of the first stage is 55°C, and the baking time is 6 hours; the baking temperature of the first stage is 50°C, and the baking time is 8 hours; the baking temperature of the first stage is 45°C, and the baking time is 46 hours.

[0047] Step (six) After the baking is completed and the pork strips 11 are cooled, the ropes are cut and the strips are untied and then packed in vacuum packages. The finished products can then be put into storage. Specific embodiment 2:

[0049] See also Figures 1 to 6 The preparation process steps of this specific embodiment 2 are as follows:

[0050] Step (I) The Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The materials will be accepted only if they are qualified, otherwise they will be handled according to the "Non-conforming Management System". After acceptance, the raw materials and auxiliary materials are weighed, and 200 kilograms of pork, 8 kilograms of white sugar, 6 kilograms of edible salt, 4 kilograms of soy sauce, 2 kilograms of liquor and 0.02 kilograms of nitrite raw materials are weighed by electronic scales.

[0051] Step (ii) pre-treats the pork by successively thawing the pork, cleaning the pork, and trimming the pork, including cutting the edges.

[0052] Step (iii) placing the pork in a strip cutting machine for strip cutting, then putting 200 catties of the stripped pork into a tumbling machine, adding 8 catties of white sugar, 6 catties of edible salt, 4 catties of soy sauce, 2 catties of white wine and 0.02 catties of nitrite in sequence and placing them in the tumbling machine, wherein the rotation speed of the tumbling machine is 220 r / min, the mixing time is 0.8 h, and the pork is marinated.

[0053] Step (iv) The pickled pork is bundled to obtain pork strips 11, and the operator hangs the pork strips 11 inside the uniformly heated drying room.

[0054] Step (five) controls the temperature and humidity through the temperature and humidity controller 4, so as to perform segmented baking treatment on the pork strips 11 at different temperatures. The baking temperature of the first stage is 56°C, and the baking time is 6 hours; the baking temperature of the first stage is 54°C, and the baking time is 8 hours; the baking temperature of the first stage is 47°C, and the baking time is 46 hours.

[0055] Step (six) After the baking is completed and the pork strips 11 are cooled, the ropes are cut and the strips are untied and then packed in vacuum packages. The finished products can then be put into storage. Specific embodiment 3:

[0057] See also Figures 1 to 6 The preparation process steps of this specific embodiment 3 are as follows:

[0058] Step (I) The Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The materials will be accepted only if they are qualified, otherwise they will be handled according to the "Non-conforming Management System". After acceptance, the raw materials and auxiliary materials are weighed, and 400 kilograms of pork, including pork leg meat, 16 kilograms of white sugar, 12 kilograms of edible salt, 8 kilograms of soy sauce, 4 kilograms of liquor and 0.04 kilograms of nitrite raw materials are weighed using an electronic scale.

[0059] Step (ii) pre-treats the pork by thawing, cleaning and trimming the pork.

[0060] Step (iii) The pork is placed in a strip cutting machine for strip cutting, and then 400 catties of the stripped pork is put into a tumbling machine, and 16 catties of white sugar, 12 catties of edible salt, 8 catties of soy sauce, 4 catties of white wine and 0.04 catties of nitrite are added in sequence and placed in the tumbling machine. The rotation speed of the tumbling machine is 280 r / min, the mixing time is 1 hour, and the pork is marinated.

[0061] Step (iv) The pickled pork is bundled to obtain pork strips 11, and the operator hangs the pork strips 11 inside the uniformly heated drying room.

[0062] Step (five) controls the temperature and humidity through the temperature and humidity controller 4, so as to perform segmented baking treatment on the pork strips 11 at different temperatures. The baking temperature of the first stage is 60°C and the baking time is 6 hours; the baking temperature of the first stage is 55°C and the baking time is 8 hours; the baking temperature of the first stage is 50°C and the baking time is 46 hours.

[0063] Step (six) After the baking is completed and the pork strips 11 are cooled, the ropes are cut and the strips are untied and then packed in vacuum packages. The finished products can then be put into storage.

[0064] Comparative Example:

[0065] Any Cantonese-style Chinese sausage of the same type as each specific embodiment purchased on the market.

[0066] Experiment 1:

[0067] The appearance color of the Cantonese sausages prepared in specific embodiments 1-3 was compared with the ordinary Cantonese sausages purchased in the comparative example. The color of the Cantonese sausages prepared in specific embodiments 1-3 was obviously better than that of the ordinary Cantonese sausages purchased in the comparative example, and the overall color of the former was brighter.

[0068] Experiment 2:

[0069] 1) Thirty passersby were randomly selected to taste the Cantonese sausage prepared in Example 1 and the ordinary Cantonese sausage purchased in the comparative example, and twenty-four of them reported that the Cantonese sausage prepared in Example 1 had a better mouthfeel and taste.

[0070] 2) Fifty passers-by were randomly selected to taste the Cantonese sausage prepared in Specific Example 2 and the ordinary Cantonese sausage purchased in the comparative example, and forty-two of them reported that the Cantonese sausage prepared in Example 2 had a better texture and taste.

[0071] 3) Seventy passers-by were randomly selected to taste the Cantonese sausage prepared in specific embodiment 3 and the ordinary Cantonese sausage purchased in comparison, and sixty-one of them reported that the Cantonese sausage prepared in embodiment 3 had a better taste and a better flavor.

[0072] On the one hand, the uniformly heated drying room provided by the production equipment of the present invention can not only accurately adjust the baking temperature and humidity in sections, but also accurately control the temperature and humidity changes of the Cantonese-style sausage during the drying process, so that the product appearance and internal quality of the Cantonese-style sausage are stable and have a good eating taste; moreover, the several automatic rotators set up can control the telescopic hanging rod to rotate evenly, so that the pork strips suspended under the telescopic hanging rod are continuously and evenly heated, thereby improving the production quality of the Cantonese-style sausage.

[0073] On the other hand, the preparation process of the present invention is simple to operate, convenient to prepare, and has a high degree of automation, so that the batch production of Cantonese sausages can be realized, and the same temperature baking is changed to segmented stepped temperature baking of pork strips, thereby avoiding energy waste and effectively improving baking efficiency.

[0074] The standard parts used in the present invention can all be purchased from the market, and special-shaped parts can be customized according to the description in the specification and the drawings. The specific connection methods of each part adopt conventional means such as mature bolts, rivets, welding, etc. in the prior art. Machinery, parts and equipment all adopt conventional models in the prior art, and the circuit connection adopts the conventional connection method in the prior art, which will not be described in detail here. The content not described in detail in this specification belongs to the prior art known to professional and technical personnel in this field.

[0075] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A production equipment for Cantonese-style Chinese sausage, characterized by: The production equipment is a uniformly heated drying room, comprising a box body (1), a heating plate (3), a temperature and humidity controller (4), a box door (5), an automatic rotator (8) and a telescopic hanging rod (9). A baking chamber (2) is formed inside the box body (1). A plurality of heating plates (3) are evenly laid around the inner wall of the baking chamber (2). Each of the heating plates (3) is connected to the temperature and humidity controller (4) by an electrical signal through a wire. A plurality of telescopic hanging rods (9) are provided, and the telescopic hanging rods (9) correspond to the automatic rotator (8) one by one. The telescopic hanging rods (9) are evenly distributed inside the baking chamber (2). The top end of each of the telescopic hanging rods (9) is connected to the top of the box door (5) through the automatic rotator (8). The rotation speed of the telescopic hanging rod (9) is controlled by the automatic rotator (8). The production equipment is used for the preparation process of Cantonese sausage, and the preparation process comprises the following steps: Step S1: After the raw materials and auxiliary materials are inspected and accepted, they are weighed, and pork, white sugar, edible salt, soy sauce, white wine and nitrite raw materials are weighed respectively using an electronic scale; Step S2: pre-treating pork; Step S3: placing the pork in a strip cutting machine for strip cutting, then putting the stripped pork into a tumbling machine, adding white sugar, edible salt, soy sauce, white wine and nitrite in sequence, and placing the pork in the tumbling machine to marinate the pork; Step S4: bundling the marinated pork to obtain pork strips (11), and the operator hanging the pork strips (11) inside the uniformly heated drying room; Step S5: controlling the temperature and humidity by means of a temperature and humidity controller (4), thereby performing segmented roasting treatments on the pork strips (11) at different temperatures; Step S6: After the baking is completed and the pork strips (11) are cooled, the ropes are cut to untie the bundles, and the strips are packed in vacuum packaging to be put into storage.

2. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The pork in step S1 is hind leg meat or belly meat.

3. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The mass ratio of the pork, the white sugar, the edible salt, the soy sauce, the white wine and the nitrite in step S1 is 100:4:3:2:1:0.

01.

4. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The pretreatment in step S2 includes thawing the pork, cleaning the pork and trimming the pork.

5. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The rotation speed of the tumbling machine in step S3 is 110-280 r / min, and the mixing time is 0.5-1 h.

6. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The baking temperature of the first stage of the segmented baking in step S5 is 55-60° C., and the baking time is 6 hours.

7. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The baking temperature of the second stage of the segmented baking in step S5 is 50-55° C., and the baking time is 8 hours.

8. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The baking temperature of the third stage of the segmented baking in step S5 is 45-50° C., and the baking time is 46 hours.

9. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The oven door (5) is provided with a transparent observation window (6) for observing the roasting condition of the pork strips (11), and the oven door (5) is also provided with a handle (7).

10. The production equipment of Cantonese-style Chinese sausage according to claim 1, characterized in that: The bottom end of each telescopic hanging rod (9) is detachably connected to a hook (10) for hanging pork strips (11).

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