Preparation method of juice-exploded sausage

Abstract

The invention relates to the field of processing of sausages, and provides a preparation method of juice-exploded sausages, which solves the defect of poor product quality caused by the defects of the processing method of the sausages in the prior art, and comprises the following preparation steps: (1) preparing raw materials and pickling auxiliary materials; (2) unfreezing the raw material pork, and removing miscellaneous hair, fascia and obvious fat; (3) pickling; (4) stirring and pulping; (5) filling; and (6) twisting, hanging on a rod, cooking and forming, airing, cutting into sections and packaging.

Description

Technical Field

[0001] The invention relates to the field of sausage processing, and in particular to a method for preparing juicy sausage. Background Art

[0002] With the development of society and the improvement of the quality of life, meat products have gradually become an important part of the public's diet structure, and sausage is one of the most popular meat products among consumers. The main raw materials of traditional sausages are pure meat, starch, salt, coloring agent, etc. After cutting, mixing, filling, steaming, sterilization and other processes, ready-to-eat convenience foods are produced to adapt to the fast pace of life of modern urban people. The sausages produced by traditional processes have a single taste, dull color, and uneven color, which can no longer meet consumers' higher requirements for color, aroma, taste, and shape of meat products.

[0003] Chinese patent application No. 201711267509.2 discloses a Chinese sausage seasoning and a sausage making method, including pork raw materials and sausage seasoning, the sausage seasoning includes the following ingredients: white sugar, edible salt, five-spice powder, monosodium glutamate, glucose, chili powder, white pepper powder, pepper powder, sodium D-isoascorbate, gluconolactone, red yeast rice, soy sauce, liquor and maltodextrin; also discloses a Chinese sausage making method, including: raw material selection; raw material processing; ingredients; raw meat and seasoning are mixed evenly; marinate; fill the casing and rinse with warm water; dry in a ventilated and dry place, the Chinese sausage seasoning provided by the invention is easy to use and hygienic, and the spicy flavor sausage seasoning is prepared by filling and drying methods, which can make the sausage fully flavored and have a strong spicy flavor, pure taste, reduce costs, and meet market demand. However, the seasoning used is relatively common and the preparation process is not optimized, and the quality of the product is relatively common. Summary of the invention

[0004] Therefore, in view of the above problems, the present invention provides a method for preparing juicy sausages to solve the defect that the sausages in the prior art have poor product quality due to defects in the processing method.

[0005] To achieve the above object, the present invention adopts the following technical solution: a method for preparing juicy sausage, comprising the following preparation steps: (1) Prepare raw materials and pickling auxiliary materials, wherein the raw material is 55-75 parts by weight of pork, and the pickling auxiliary materials include the following raw materials in parts by weight: 0.4-0.6 parts of compound water retaining agent, 0.01-0.012 parts of sodium nitrite, 0.2-0.7 parts of thickener, 0.025-0.03 parts of nisin, 0.055-0.065 parts of red yeast rice, 10-12 parts of fat, TG enzyme 0.13-0.15 parts, soy protein isolate 1-1.5 parts, sodium lactate 1.1-1.3 parts, disodium inosinate 0.01-0.02 parts, disodium guanylate 0.01-0.02 parts, ethyl maltol 0.1-0.2 parts, potassium sorbate 0.02-0.05 parts, acetylated distarch phosphate 4-5 parts, ice water 8-20 parts, seasoning 1.2-2.2 parts; (2) Thaw the raw pork and remove the stray hair, fascia and obvious fat; (3) Marinating: Put the pork into a beater, add phosphate and stir for 2-3 minutes, then add sodium nitrite dissolved in water and stir evenly, then add part of the marinating ingredients and ice water and stir evenly, and stop stirring after all the ice cubes melt to obtain marinated meat. Wrap the marinated meat with plastic wrap and store it in a freezer at a temperature of 0-5°C for 12-24 hours; (4) Stirring and beating: Mix and beat other marinating ingredients and the remaining ice water, continue stirring for 5-10 minutes, then add the marinated meat, and finally add starch and stir for another 3-5 minutes, and then vacuumize to above 80 kPa; (5) Filling: Filling the material obtained in step (4) with a casing to obtain a sausage; (6) Twisting, hanging on rods, steaming, drying, cutting and packaging.

[0006] Furthermore, the seasoning comprises the following raw materials in parts by weight: 0.2-0.4 parts of monosodium glutamate, 0.5-0.7 parts of white sugar, and 0.5-1 parts of salt.

[0007] Furthermore: the auxiliary materials also include 0.1-0.2 parts by weight of chitosan and 0.1-0.3 parts by weight of peppermint extract.

[0008] Furthermore: the thickener is a compound of flaxseed gum and guar gum in a weight ratio of 1:1.

[0009] Furthermore: the compound water-retaining agent is compounded by sodium gluconate and phosphate in a weight ratio of 1:0.3-0.5.

[0010] Furthermore: the steaming and molding includes the following stages: the first stage, drying at 60-65°C for 20-25 minutes; the second stage, steaming at 60-65°C for 10-15 minutes; the third stage, steaming at 75-80°C for 20-22 minutes; the fourth stage, drying at 70-75°C for 10-12 minutes; the fifth stage, exhausting for 3-5 minutes.

[0011] Further: drying is natural drying, 20-30 minutes.

[0012] By adopting the above technical solution, the beneficial effects of the present invention are: 1. Nisin is a natural food preservative that is non-toxic, non-residue and has no side effects. After consumption, it is quickly digested into amino acids by proteolytic enzymes in the digestive tract and will not change the normal flora in the intestine. The present invention adds it to the sausage as a pickling auxiliary material, playing an important role in the sausage in terms of preservation, improving product quality, reducing heat treatment intensity and ensuring food safety.

[0013] 2. The composite water-retaining agent of the present invention can absorb and retain moisture in the sausage, prevent drying and hardening caused by water loss, and maintain the elasticity and chewiness of the sausage by increasing the moisture content of the sausage, thereby improving the taste. In addition, it can also improve the stability of the sausage and extend its shelf life.

[0014] 3. Chitosan and mint extract are also added to the pickling auxiliary material of the present invention. The combined use of chitosan and mint extract can effectively prolong the storage period of salami and achieve a better preservation effect.

[0015] 4. The flaxseed gum added as the auxiliary material of the present invention can improve the processing and edible properties of the sausage, enhance the elasticity of the sausage, enhance the rehydration property, and eliminate the starch feeling. Guar gum can bind free water, improve the water retention and tissue morphology of the sausage. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a test report diagram of the juicy sausage product of this embodiment; Figure 2 This is a test report diagram of the juicy sausage product of this embodiment; Figure 3 This is a test report diagram of the juicy sausage product of this embodiment; Figure 4 This is the test report of the juicy sausage product in this embodiment. DETAILED DESCRIPTION

[0017] Embodiment 1

[0018] A method for preparing juicy sausage, comprising the following steps: (1) Prepare raw materials and pickling ingredients. The raw material is 55 parts by weight of pork. The pickling ingredients include the following raw materials in parts by weight: 0.3 parts of sodium gluconate, 0.1 parts of phosphate, 0.01 parts of sodium nitrite, 0.1 parts of flaxseed gum, 0.1 parts of guar gum, 0.025 parts of nisin, 0.055 parts of red yeast rice, 10 parts of fat, 0.13 parts of TG enzyme, 1 part of soy protein isolate, 1.1 parts of sodium lactate, 0.01 parts of disodium inosinate, 0.01 parts of disodium guanylate, 0.1 parts of ethyl maltol, 0.02 parts of potassium sorbate, 4 parts of acetylated distarch phosphate, 8 parts of ice water, 0.2 parts of monosodium glutamate, 0.5 parts of white sugar, and 0.5 parts of salt.

[0019] (2) Thaw the raw pork, remove the stray hair, fascia and obvious fat. Specifically, place the pork to be thawed on a thawing rack to thaw naturally. The ambient temperature for natural thawing is 15-25°C, the humidity is 75-90°C, and the thawing time is 24-36 hours. The time can be adjusted appropriately according to the season and thawing method. The thawing endpoint is determined by the center temperature of -2°C to 4°C. (Note: When thawing, it is also required to be placed away from the wall and on the ground); (3) Marinating: Put the pork into a beater, add 0.1 part of phosphate and stir for 2 minutes, then add 0.01 part of sodium nitrite dissolved in water and stir evenly, then add some marinating ingredients (specifically: 0.3 part of sodium gluconate, 0.1 part of flaxseed gum, 0.1 part of guar gum, 0.025 part of nisin, 0.055 part of red yeast rice, 10 parts of fat, 0.13 part of TG enzyme, soy protein isolate) 1 part, sodium lactate 1.1 parts, disodium inosinate 0.01 parts, disodium guanylate 0.01 parts, ethyl maltol 0.1 parts, potassium sorbate 0.02 parts, acetylated distarch phosphate 4 parts, monosodium glutamate 0.1 parts, white sugar 0.4 parts, salt 0.4 parts) and part of ice water, stir evenly, stop stirring after all the ice cubes melt, and obtain the marinated meat, wrap the marinated meat with plastic wrap, and store it in a freezer at a temperature of 0°C for 12 hours; (4) Stirring and beating: Mix and beat other marinating ingredients and the remaining ice water, stir for 5 minutes, then add the marinated meat, and finally add starch and stir for another 3 minutes, and then vacuum to 90 kPa; (5) Filling: Filling the material obtained in step (4) with a casing to obtain a sausage; Specifically, the mixed materials are put into the hopper car, and the materials are lifted by the elevator and poured into the vacuum blade filler for filling, portioning, filling and forming. The casing is soaked at room temperature for 1 hour in advance, and ginger and green onion are added during soaking to remove odor; The final specification of the sausage product in this embodiment is 85mm, the number of hookless sections is 6, the product weight is set to 43g, the casing is a pig casing, the vacuum pump kink parameter is set to 3.1, and the back suction is set to 100. The back suction value is set at this value to avoid the phenomenon of two empty cans; (6) Twisting: The canned sausages are quantitatively twisted through a double-tube high-speed twisting machine; (6) Hanging rod: Place the twisted sausages from the hanging rod machine on the hanging rod rack. The hanging rods on the same layer should be staggered to avoid uneven baking temperature caused by too close arrangement. The interlayer hanging racks should be staggered to ensure air flow. (7) Steaming and forming: The steaming and forming comprises the following stages: the first stage, drying at 60°C for 20 minutes; the second stage, steaming at 60°C for 10 minutes; the third stage, steaming at 75°C for 20 minutes; the fourth stage, drying at 70°C for 10 minutes; the fifth stage, exhausting for 3 minutes; Before steaming, the external exhaust fan needs to be turned on in advance to clean the water in the drying box and reduce the heating time of the equipment; (8) Drying: Allow to dry naturally within half an hour, and complete cutting within 2 hours after drying; (9) Cutting: Put the sausage into the cutting machine to cut off the joints. The joints at the head and tail of the sausage need to be cut cleanly; (10) Automatic vacuum packaging: Use ultraviolet light to sterilize the packaging materials before packaging. During vacuum packaging, the edges must not be left blank and the sealing position must be flat. When packaging with a bagging machine, the glue must be cleaned once every hour. At the same time, check the date printing, heat sealing effect, etc., and select defective products with air leakage, loose sealing, unclear dates, and oily surfaces; (11) Sterilization: Turn on the power of the equipment, check the steam pressure and the air compressor tank pressure (0.6-0.8Mpa), enter the setting program, set the hot water tank to a preset temperature of 108°C, keep the constant temperature for 25 minutes, and then turn on the upper pot for heating; (12) Cleaning and air-drying: After sterilization, the products are quickly put into the automatic cleaning and drying machine, and then automatically cleaned and dried on the air-drying line. During the operation, defective products such as loose seals, empty packages, scalded packages, and insufficient vacuum packages should be removed in time; (13) Semi-finished products are put into constant temperature warehouse: the semi-finished products after cleaning and air drying are sent to the constant temperature warehouse for insulation for 5 days, and the temperature is controlled at 35 to 37 degrees. After the insulation is completed, they must be pulled out and stored at room temperature; (14) Metal detection: The finished product is poured into the frame and passed through the metal detector; (15) Picking outer packaging: The qualified products after passing the metal detector are sent to the outer packaging room. The outer packaging room needs to be re-selected to pick out the defective products with bulging bags, air leakage, loose seals, unclear dates and oily surfaces; then they are bagged or boxed as required. The outer packaging products need to undergo packaging inspection and can only be boxed after they pass the inspection.

[0020] Inspection requirements: Date: correct, clear, firm, no duplication, no missing. Sealing: flat, firm, no material clamping, no corner folding, no air leakage. Appearance: clear packaging pattern, no abnormal phenomenon (such as no scratches, etc.). Products are packed according to the specifications and quantity. Before packing, check that the outer box date and product date must be consistent. When packing, place them neatly in the specified direction. When sealing the box, align the four edges, seal the box tightly and flatly, and the length of the tape at both ends is appropriate (about 6-8CM).

[0021] (16) Warehousing, storage and delivery for transportation.

[0022] Embodiment 2

[0023] Compared with Example 1, the pickling auxiliary materials of this embodiment have 0.1 parts by weight of chitosan and 0.1 parts by weight of mint extract, and other technical solutions are the same as those of Example 1.

[0024] The pickling auxiliary materials of the present invention can achieve the purpose of the present invention within the following parameter ranges: 0.4-0.6 parts of compound water retaining agent, 0.01-0.012 parts of sodium nitrite, 0.2-0.7 parts of thickener, 0.025-0.03 parts of nisin, 0.055-0.065 parts of red yeast rice, 10-12 parts of fat, 0.13-0.15 parts of TG enzyme, 1-1.5 parts of soy protein isolate, 1.1-1.3 parts of sodium lactate, 0.01-0.02 parts of disodium inosinate, 0.01-0.02 parts of disodium guanylate, 0.1-0.2 parts of ethyl maltol, 0.02-0.05 parts of potassium sorbate, 4-5 parts of acetylated distarch phosphate, 8-20 parts of ice water, and 1.2-2.2 parts of seasoning.

[0025] In addition, refer to Figures 1 to 4 , Figures 1 to 4 The detection of the juicy sausage product of the first embodiment of the present invention is shown. Figure 1 and Figure 4 It can be seen from the test report that all indicators of the sausage product of the present invention meet the relevant standards.

[0026] Although the present invention has been specifically shown and described in conjunction with the preferred embodiments, it should be understood by those skilled in the art that various changes may be made to the present invention in form and details without departing from the spirit and scope of the present invention as defined by the appended claims, all of which are within the scope of protection of the present invention.

Claims

1. A method for preparing juicy sausage, characterized in that: The method comprises the following preparation steps: (1) Prepare raw materials and pickling auxiliary materials, wherein the raw material is 55-75 parts by weight of pork, and the pickling auxiliary materials include the following raw materials in parts by weight: 0.4-0.6 parts of compound water retaining agent, 0.01-0.012 parts of sodium nitrite, 0.2-0.7 parts of thickener, 0.025-0.03 parts of nisin, 0.055-0.065 parts of red yeast rice, 10-12 parts of fat, TG enzyme 0.13-0.15 parts, soy protein isolate 1-1.5 parts, sodium lactate 1.1-1.3 parts, disodium inosinate 0.01-0.02 parts, disodium guanylate 0.01-0.02 parts, ethyl maltol 0.1-0.2 parts, potassium sorbate 0.02-0.05 parts, acetylated distarch phosphate 4-5 parts, ice water 8-20 parts, seasoning 1.2-2.2 parts; (2) Thaw the raw pork and remove the stray hair, fascia and obvious fat; (3) Marinating: Put the pork into a beater, add phosphate and stir for 2-3 minutes, then add sodium nitrite dissolved in water and stir evenly, then add part of the marinating ingredients and ice water and stir evenly, and stop stirring after all the ice cubes melt to obtain marinated meat. Wrap the marinated meat with plastic wrap and store it in a freezer at a temperature of 0-5°C for 12-24 hours; (4) Stirring and beating: Mix and beat other marinating ingredients and the remaining ice water, continue stirring for 5-10 minutes, then add the marinated meat, and finally add starch and stir for another 3-5 minutes, and then vacuumize to above 80 kPa; (5) Filling: Filling the material obtained in step (4) with a casing to obtain a sausage; (6) Twisting, hanging on rods, steaming, drying, cutting and packaging.

2. The method for preparing juicy sausage according to claim 1, characterized in that: The seasoning comprises the following raw materials in parts by weight: 0.2-0.4 parts of monosodium glutamate, 0.5-0.7 parts of white sugar, and 0.5-1 parts of salt.

3. The method for preparing juicy sausage according to claim 1, characterized in that: The auxiliary materials also include 0.1-0.2 parts by weight of chitosan and 0.1-0.3 parts by weight of peppermint extract.

4. The method for preparing juicy sausage according to claim 1, characterized in that: The thickener is a compound of flaxseed gum and guar gum in a weight ratio of 1:

1.

5. The method for preparing juicy sausage according to claim 1, characterized in that: The compound water-retaining agent is compounded by sodium gluconate and phosphate in a weight ratio of 1:0.3-0.

5.

6. The method for preparing juicy sausage according to claim 1, characterized in that: The steaming and molding comprises the following stages: the first stage, drying at 60-65°C for 20-25min; The second stage is steaming at 60-65℃ for 10-15min; The third stage is steaming at 75-80℃ for 20-22min; the fourth stage is drying at 70-75℃ for 10-12min; The fifth stage is to exhaust air for 3-5 minutes.

7. The method for preparing juicy sausage according to claim 1, characterized in that: Drying is natural drying, 20-30 minutes.

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