Smoking processing method of sausage

Abstract

According to the smoking processing method of the red sausage, the reed is used for replacing fruit wood or hardwood to serve as a cellulose carrier, the cellulose carrier is matched with the dried perilla leaves and the dried sweet-scented osmanthus to serve as the smoking material, open fire is not used, heating fuming is carried out within the range of 300-350 DEG C, the content of benzopyrene in smoke can be effectively reduced, and the taste of the red sausage is improved. Meanwhile, no formaldehyde is generated when the cellulose is heated to generate smoke; and the reed, the dried perilla leaf and the dried sweet osmanthus are natural plants, so that the smoked food has natural flavor. According to the method, low-temperature smoking in the range of 45-60 DEG C is used, a perilla oil microcapsule suspension is sprayed on a casing to form a grease layer on the outer side of the casing before smoking, the low-temperature smoking ensures that the perilla oil microcapsule grease layer has activity, benzopyrene in smoke can be effectively inhibited from invading the casing, and the content of the perilla oil microcapsule grease layer in the casing is reduced. The content of harmful substances remained on the food surface is further reduced; meanwhile, the perilla oil microcapsule suspension oil layer is combined with smoking phenols in the smoke of the smoking material, so that the flavor of food can be enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of meat product processing, in particular to a smoking processing method for red sausage. Background Art

[0002] Red sausage is made from pork, starch, and garlic through a process of curing and smoking. It gets its name from its reddish-brown appearance. Traditionally, smoked foods like red sausage are smoked over open flames using fruit or hardwood (such as basswood from the Greater Khingan Mountains), resulting in a unique smoky flavor and natural aroma. However, existing smoking methods pose certain safety risks. High-temperature open flame smoking of fruit or hardwood easily produces benzo(a)pyrene (up to 3-5μg / kg). Furthermore, the decomposition of lignin in the fruit wood produces formaldehyde, which can adhere to the surface of smoked foods. Lax quality control can easily lead to excessive levels. Some researchers have also improved the process for smoked foods, using liquid fumigants. For example, publications CN102293438A and CN101028109B describe the use of liquid smoke to reduce harmful substances like formaldehyde and benzo(a)pyrene in smoked foods. However, in actual use, it is found that foods prepared based on the liquid smoking method are prone to retaining the unnatural taste of the smoke liquid itself, which affects the taste of the smoked food. Summary of the Invention

[0003] In order to solve the problem in the prior art that smoking food over open flames of fruit wood or hardwood easily leads to residual harmful substances, the present invention provides a smoking processing method for red sausage, which can reduce the residual content of harmful substances in smoked food and also give the food a unique natural flavor.

[0004] The present invention is as follows: A method for smoking red sausage, characterized in that it comprises the following steps: S1: pretreatment of smoking materials; Cut freshwater reed into sections, soak them in citric acid solution, and then ferment them at 50℃ for 48h; S2: prepare meat filling; Ingredients for the meat filling include: rice wine and perilla powder; S3: Stuffing the prepared meat filling into the sausage casing to obtain the stuffed red sausage, which is then sent to the drying and steaming process; S4: treating the casing of the red sausage after drying and cooking; Evenly spray the perilla oil microcapsule suspension on the outside of the casing; S5: putting the red sausage into a smoking device for smoking; Place the sausage in the smokehouse on the smoking side; The pretreated reed, dried perilla and dried osmanthus are mixed in a weight ratio of 6:2:2 to obtain a smoking material; The smoking material is placed in an electric smoking machine and heated to generate smoke at 300-350℃. The smoke is filtered through activated carbon and sent into the smoking room for low-temperature smoking at 45-60℃.

[0005] It is further characterized by: It also includes the following steps: S6: cooling packaging; At 4°C, vacuum cooling is carried out, and after cooling, quality inspection is carried out before packaging.

[0006] The ingredients of the perilla oil microcapsule suspension include: Based on mass ratio, carboxymethyl chitosan CMC 12kg, perilla oil 18kg, maltodextrin 4kg, triethyl citrate 0.5kg, deionized water 65.5kg; The smoking material is crushed and then fed into an electric smoking device for heating to generate smoke; The smoking adopts a three-stage temperature-controlled smoking method, specifically including: 0-30min: smoking room temperature 45°C, 30-90min: smoking room temperature 55°C, 90-120min: smoking room temperature 60°C; The sausage casing uses collagen sausage casing; The proportion of the meat filling is: By weight, add 70-80 parts of hind leg meat and 10-20 parts of pork belly, 2-5 parts of Yuqi rice wine, 2-3 parts of candied osmanthus sauce, 1-3 parts of perilla powder, 20-30 parts of corn starch, 20-30 parts of eggs, 1-3 parts of black pepper, 1-3 parts of allicin and 1-3 parts of pickling salt.

[0007] The present application provides a method for smoking and processing red sausage, which improves the existing red sausage smoking process. Reeds are used instead of fruit wood or hardwood as a cellulose carrier, and are mixed with dried perilla leaves and dried osmanthus flowers as a smoking material. No open flame is used, but the smoke is heated in the range of 300-350°C to produce smoke, which can effectively reduce the content of benzopyrene in the smoke. At the same time, the heating of cellulose to produce smoke does not produce formaldehyde. Moreover, reeds, dried perilla leaves, and dried osmanthus flowers are all natural plants, ensuring that the smoked food has a natural flavor. The smoking in the present application uses low-temperature smoking in the range of 45-60°C. Before smoking, a perilla oil microcapsule suspension is sprayed on the casing to form a fat layer on the outside of the casing. Low-temperature smoking ensures that the perilla oil microcapsule fat layer is active, which can effectively inhibit benzopyrene in the smoke from penetrating into the casing, further reducing the content of harmful substances remaining on the surface of the food. At the same time, the perilla oil microcapsule suspension fat layer combines with the smoke phenols in the smoke of the smoking material to enhance the flavor of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] Figure 1 This is a schematic diagram of the process of smoking red sausage in this application. DETAILED DESCRIPTION

[0009] The present application includes a method for smoking a red sausage, which comprises the following steps: S1: Pretreatment of smoking materials.

[0010] Because reeds may contain heavy metals, they must be removed before using them as smoking material. In this method, freshwater reed segments are cut and soaked in a 1% citric acid solution for 2 hours to effectively remove heavy metals. Testing showed that the lead content of the reeds used in this example was reduced to ≤0.08 mg / kg after pretreatment. Fermentation at 50°C for 48 hours effectively removed pesticide residues.

[0011] Due to its high cellulose content (60-70%) and low lignin content (20-25%), reed produces significantly lower levels of harmful substances than traditional hardwood during temperature-controlled smoking. This method replaces fruitwood and hardwood used in existing sausage smoking techniques with reed. Crushing the reed and then heating it to produce smoke effectively reduces the benzopyrene content in the smoke. When heated electrically at 300°C, reed smoke produces extremely low levels of formaldehyde. Furthermore, due to its low nitrogen content, reed combustion produces very little NOx, ensuring low levels of harmful nitrosamines in the smoke.

[0012] S2: prepare meat filling; The meat filling ingredients include: rice wine and perilla powder. The functional red yeast rice contained in rice wine has an antioxidant effect and can replace part of the nitrite, reduce the nitrite content in the meat filling, and adjust the color at the same time. In this embodiment, Wuxi rice wine is used to mix the filling, and candied osmanthus sauce and perilla powder are added. Perilla powder is a powder extracted from perilla leaves or perilla seeds. The perilla powder used in the existing technology can be used, such as the "Zijinfang" brand perilla powder produced by Heilongjiang Huanan Nongshengyuan Food Co., Ltd. The preparation method of candied osmanthus sauce is to candied Wuxi golden osmanthus and sucrose at a ratio of 1:3 for 60 days. This method improves the existing salty and fresh red sausage to make it more Jiangnan flavor. Specifically, the ratio of the meat filling is: By weight, add 70-80 parts hind leg meat and 10-20 parts pork belly, 2-5 parts Yuqi rice wine, 2-3 parts candied osmanthus paste, 1-3 parts perilla powder, 20-30 parts corn starch, 20-30 parts egg, 1-3 parts black pepper, 1-3 parts allicin, and 1-3 parts salt. Adjust the initial pH of the meat filling to 6.0-6.2. For specific applications, reduce the amount of salt after adding perilla powder to ensure an average water activity (AW) value between 0.92 and 0.94.

[0013] Adding perilla (especially varieties from the Taihu Lake basin) to red sausage not only enhances its unique flavor but also offers significant process improvements and health benefits. The active ingredients in perilla are perilla aldehyde and rosmarinic acid. Perilla aldehyde can disrupt the integrity of microbial cell membranes, inhibiting E. coli by 91.2%. Furthermore, perilla polyphenols compete with nitrites for amines, reducing NDMA (nitrosamine) production by 43%. The approximately 12-15% perilla cellulose content in perilla absorbs excess oil, reducing the greasy feel. Rosmarinic acid can block bacterial biofilm formation, inhibiting Staphylococcus aureus by 87.5%. It also inhibits lipoxygenase activity, extending shelf life.

[0014] S3: Stuffing the prepared meat filling into the sausage casing to obtain stuffed red sausage, which is then sent to the drying process and the steaming process in sequence.

[0015] S4: Process the casing of the steamed red sausage. In this example, a collagen casing with a thickness of 0.28-0.32 mm is used. After enema, a suspension of perilla oil microcapsules is evenly sprayed on the outer surface of the casing. The ingredients of the suspension of perilla oil microcapsules are shown in Table 1, based on mass ratios. After preparation, a suspension of perilla oil microcapsules with a solids content of 15-20% is obtained.

[0016] Table 1: Ingredients of Perilla Oil Microcapsule Suspension The perilla oil microcapsule suspension forms a uniform oil film on the outer surface of the sausage casing, effectively inhibiting the infiltration of benzo(a)pyrene in the smoke into the casing while maintaining the flavor of the smoke. In this embodiment, the dry film thickness is 15±2μm, and the smoke transmission rate is ≤40%. In this application, the casing is sprayed with the perilla oil microcapsule suspension coating, while dried perilla and dried osmanthus are used in the smoked ingredients to adjust the flavor. The phenolic components (such as rosmarinic acid) inherent in the perilla oil microcapsule suspension coating promote the retention of flavor during the low-temperature smoking process, effectively isolating benzo(a)pyrene without affecting the sausage flavor.

[0017] Experimental evidence: The casing of the microcapsule sprayed with carboxymethyl chitosan (CMC) wall material had a benzopyrene residue of 0.4 μg / kg after being smoked at 60°C; while under the same experimental environment, the benzopyrene residue of the control group sprayed with ordinary chitosan was 0.8 μg / kg.

[0018] S5: putting the red sausage into a smoking device for smoking; Place the sausage in the smokehouse on the smoking side; The pretreated reeds, dried perilla and dried osmanthus are mixed in a weight ratio of 6:2:2 to obtain a smoking material.

[0019] Add dried perilla and dried osmanthus to the reeds to adjust the smoked flavor of the red sausage.

[0020] The smoke material is placed in an electric smoke generator and heated at 300-350°C to generate smoke. The smoke is filtered through activated carbon and then sent to the smokehouse for low-temperature smoking at 45-60°C. The activated carbon filters harmful substances in the smoke and reduces the content of benzopyrene attached to the food.

[0021] After being crushed, the smoking material is fed into an electric smoking device to heat and produce smoke. Perillaldehyde's volatility increases sharply when the temperature is above 75°C, so this method uses low-temperature smoking, controlling the temperature within the range of 45-60°C.

[0022] The smoking process is completed in a three-stage temperature-controlled smoking process with a gradient temperature increase, including: 0-30 minutes: smoking room temperature 45°C, 30-90 minutes: smoking room temperature 55°C, 90-120 minutes: smoking room temperature 60°C.

[0023] Among them, the first section (0-30min): 45℃ is the low-osmotic period, and reed smoke particles penetrate the casing; the low temperature environment reduces the degree of thermal denaturation of casing collagen (denaturation rate ≤15%), expands the fiber gap to 50-80nm, promotes the penetration of small molecules of reed smoke (diameter ≤3nm), and inhibits the condensation of benzopyrene precursors (such as fluorene and anthracene).

[0024] The second stage (30-90min): 55℃ is the controlled-release period, and the antibacterial activity of perillaldehyde reaches 95%; the release of perillaldehyde in perilla oil microcapsules is activated (55℃ is the inflection point of perillaldehyde volatility), and benzopyrene is chelated by the aldehyde group; the cross-linking of osmanthus polyphenols and meat fat is promoted to form an antioxidant network; the metabolism of Monascus in Yuqi rice wine reaches its peak, and the degradation rate of nitrite reaches 0.15mg / (kg·min).

[0025] The third stage (90-120 minutes): 60°C is the nitrate reduction stage, with a nitrite degradation rate of 40%. The Maillard reaction is accelerated to produce furans (such as 2-acetylfuran), masking any residual fishy odor. Cellulose in Taihu reeds is broken down into short-chain furfurals, which synergize with osmanthus essential oil to stabilize the aroma. Dehydration hardens the casing, causing the microcapsule coating to undergo a glass transition (Tg = 58°C), locking in the flavor.

[0026] During the smoking process, the humidity in the smoking room is controlled at 70% RH to prevent the casings from drying out (fluctuation ≤ ± 2%).

[0027] S6: cooling packaging; At 4°C, vacuum cooling is carried out, and after cooling, quality inspection is carried out before packaging.

[0028] During specific implementation, the smoking equipment used can be any electric heating smoking equipment in the prior art that can meet the above functions. In this embodiment, a 50-type smoking furnace from Shandong Zhaoxin / Shandong Zhaoyuan Machinery is used. The smoking furnace includes: a smoking room, an electric smoking generator, and an activated carbon filter. The smoking room and the electric heating heater are connected by a flue, and the activated carbon filter is arranged on the flue. The sausages to be smoked are hung in the inner cavity of the smoking room, and the sealed door of the smoking room is closed. The crushed smoking material is continuously fed from the hopper into the electric smoking generator, heated to generate smoke by the smoking electric heating plate, and fed into the inner cavity of the smoking room through the flue. Two or more layers of activated carbon filter elements are arranged in the flue to effectively filter harmful substances in the flue gas.

[0029] Example 1: Smoked red sausage based on the process of this method.

[0030] Step 1: Pre-treatment of smoking materials Take 5 kg of Taihu reeds, cut them into 3 cm segments, soak them in 1% citric acid solution (50 L) for 2 h, drain them, and place them in a 50°C fermentation box for 48 h. Step 2: Prepare the Minced Meat Ingredients: 8kg pork hind leg, 2kg pork belly Accessories: 300g Yuqi rice wine, 200g candied osmanthus sauce, 100g perilla powder, 3kg corn starch, 2.5kg egg liquid, 200g crushed black pepper, 200g allicin, 100g pickling salt; After mixing, tumble knead for 40 minutes (speed 8r / min) and adjust the pH to 6.1 Step 3: Sausage and smoking Fill the sausage with collagen casing (0.30 mm thick), dry and steam it, and evenly spray the pre-proportioned perilla oil microcapsule suspension with a solid content of 18% on the surface of the casing using a fan-shaped atomizing nozzle.

[0031] Smoking material ratio: 3kg processed reeds + 1kg dried perilla leaves + 1kg dried osmanthus flowers.

[0032] Smoking process: 350℃ electric heating to generate smoke, the smoke is filtered through activated carbon and sent into the smoking room, and then smoked in three stages: smoking at 45℃ for 60min, smoking at 55℃ for 60min, and smoking at 60℃ for 30min.

[0033] Comparative Example 1: Low-cost variation.

[0034] Replacement of smoking materials: Dried osmanthus flowers are replaced with osmanthus distillate; Specifically, 3 kg of pretreated reeds and 1 kg of dried perilla leaves are mixed, and then 200 ml is sprayed into the smoked material in the mixed dry material; Simplify the meat filling: remove the Yuqi rice wine and perilla powder, as follows: Ingredients: 8kg pork hind leg, 2kg pork belly Accessories: 200g candied osmanthus sauce, 3kg corn starch, 2.5kg egg liquid, 200g crushed black pepper, 200g allicin, 100g pickling salt; The remaining processing steps are the same as those in Example 1.

[0035] Comparative Example 2: Produced based on traditional technology.

[0036] Specifically, the red sausage was prepared based on a red sausage and its processing technology described in the application document with publication number CN110037232A. In the process of Comparative Example 2, the casing was not treated before smoking, and hard miscellaneous wood was placed in the smoking furnace and smoked using an open flame.

[0037] Benzopyrene, nitrite, and total bacterial count in food were tested. Benzopyrene was determined using Method 1 (GC-MS) according to GB 5009.27-2016; nitrite was determined using Method 2 (Ion Chromatography) according to GB 5005.33-2016; and total bacterial count was determined using Method 2 (GB 4789.2-2022) (Food Microbiology - Determination of Total Aerobic Count). The test results are shown in Table 2.

[0038] Table 2: Test data Comparing Example 1 and Comparative Example 2 in Table 2 above, we can see that in this method, the casings are sprayed with perilla oil microcapsules to form a uniform oil film, which blocks the entry of benzo(a)pyrene. Therefore, the benzo(a)pyrene content (0.5 μg / kg) in Example 1 shown in Table 1 is significantly lower than the benzo(a)pyrene content (28 μg / kg) in Comparative Example 2 using the traditional process. This method utilizes the high-fiber, low-lignin reeds for efficient combustion, reducing the harmful gases produced by traditional open flame combustion of hardwoods, thereby lowering the benzo(a)pyrene and nitrite content in the sausage. Furthermore, the addition of osmanthus and perilla leaves to the smoked material ensures the sausage's natural aroma.

[0039] In this solution, Yuqi yellow wine is added to the meat material to replace part of the nitrite, thereby reducing the nitrite content (12 mg / kg). In the meat filling of comparative example 1, Yuqi yellow wine and perilla powder are removed, and the nitrite content (14 mg / kg) is significantly increased. In this solution, perilla powder is added to the meat filling, which contains perilla aldehyde and rosmarinic acid. Perilla aldehyde can destroy the integrity of microbial cell membranes, and the inhibition rate of Escherichia coli reaches 91.2%; while rosmarinic acid can block the formation of bacterial biofilms, and the inhibition rate of Staphylococcus aureus reaches 87.5%; at the same time, rosmarinic acid can inhibit the activity of lipoxygenase and extend the shelf life. After the perilla powder is removed from the meat filling of comparative example 1, the total colony count is significantly increased. Based on the data in Table 2, the value of the total colony count (CFU / g) in Example 1 of this solution is 8×10³, which is lower than that in comparative example 1 (2×104 ) and Comparative Example 2 (5×10 4 ) has a difference of orders of magnitude in the total colony count.

[0040] Regarding the flavor comparison, in Comparative Example 1, the dried osmanthus flowers were removed from the smoking material, and osmanthus distillate was sprayed in the smoking material. The final flavor adjustment effect based on the sensory score (88 points) was not as good as the flavor score of this solution (92 points).

[0041] The smoked sausage prepared using the technical solution of this application has a sweet, herbal, woody aroma. The smoked sausage prepared using this method has been tested to have a benzopyrene content of ≤0.8μg / kg (national standard: 5μg / kg) and a nitrite residue of ≤15mg / kg (national standard: 30mg / kg). The shelf life can be extended to 45 days when refrigerated at 4°C.

Claims

1. A method for smoking red sausage, characterized in that: It includes the following steps: S1: pretreatment of smoking materials; Cut freshwater reed into sections, soak them in citric acid solution, and then ferment them at 50℃ for 48h; S2: prepare meat filling; Ingredients for the meat filling include: rice wine and perilla powder; S3: Stuffing the prepared meat filling into the sausage casing to obtain the stuffed red sausage, which is then sent to the drying and steaming process; S4: treating the casing of the red sausage after drying and cooking; Evenly spray the perilla oil microcapsule suspension on the outside of the casing; S5: putting the red sausage into a smoking device for smoking; Place the sausage in the smokehouse on the smoking side; The pretreated reed, dried perilla and dried osmanthus are mixed in a weight ratio of 6:2:2 to obtain a smoking material; The smoking material is placed in an electric smoking machine and heated to generate smoke at 300-350℃. The smoke is filtered through activated carbon and sent into the smoking room for low-temperature smoking at 45-60℃.

2. The method for smoking red sausage according to claim 1, characterized in that: It also includes the following steps: S6: cooling packaging; At 4°C, vacuum cooling is carried out, and after cooling, quality inspection is carried out before packaging.

3. The method for smoking red sausage according to claim 1, characterized in that: The ingredients of the perilla oil microcapsule suspension include: Based on mass ratio, carboxymethyl chitosan CMC 12kg, perilla oil 18kg, maltodextrin 4kg, triethyl citrate 0.5kg, deionized water 65.5kg.

4. The method for smoking red sausage according to claim 1, characterized in that: The smoking material is crushed and then fed into an electric smoking device for heating to generate smoke.

5. The method for smoking red sausage according to claim 1, characterized in that: The smoking adopts a three-stage temperature-controlled smoking method, specifically including: 0-30min: smoking room temperature 45°C, 30-90min: smoking room temperature 55°C, 90-120min: smoking room temperature 60°C.

6. The method for smoking red sausage according to claim 1, characterized in that: The casing uses collagen casing.

7. The method for smoking red sausage according to claim 1, characterized in that: The proportion of the meat filling is: By weight, add 70-80 parts of hind leg meat and 10-20 parts of pork belly, 2-5 parts of Yuqi rice wine, 2-3 parts of candied osmanthus sauce, 1-3 parts of perilla powder, 20-30 parts of corn starch, 20-30 parts of eggs, 1-3 parts of black pepper, 1-3 parts of allicin and 1-3 parts of pickling salt.

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