Sausage and preparation method thereof
By optimizing the raw material ratio and processing technology of lean pork and fat pork, the problems of loose structure, poor taste and difficult preservation of traditional sausages are solved, and the sausages are achieved with a tight structure, delicate taste, unique flavor and easy preservation effect of sausages. .
Patent Information
- Application Number
- CN202411919749.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-02-14
AI Technical Summary
Traditional sausages are easy to loose in structure, not delicate in taste, only have a fermented aroma, do not blend in the traditional bacon flavor, and are difficult to preserve, and are prone to spoilage or rot.
By optimizing the raw material ratio and processing technology, the particle size ratio of lean pork to fat is within the range of (2:1) to (4:1), combined with the batch rolling and kneading and stage-type baking and smoked technology, Ensure that temperature, humidity and time are strictly controlled at each stage.
It achieves the effect of tight structure, delicate taste, unique flavor, balanced nutrition and easy storage of sausages, extending the storage time of sausages.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food production and processing, and particularly relates to a sausage and a preparation method thereof. Background Art
[0002] Chinese sausage is a traditional Chinese meat product. It is made by grinding animal meat into a paste, stuffing it into casings, and fermenting or baking it. It is the largest category of Chinese meat products. There are many types of sausages, mainly divided into Sichuan spicy sausages and Cantonese sweet sausages. In addition, in the Hunan region, there are Hunan sausages and traditional bacon with special flavors that are salty but not spicy. Hunan sausages are rich in variety and in various shapes. In the process of making smoked and bacon-flavored sausages, the traditional large sausages are prone to loose structure, and the taste is not delicate enough. They only have the flavor of fermented sausages, and do not integrate the flavor of traditional bacon. They are also difficult to preserve and are prone to deterioration or corruption. Summary of the invention
[0003] In order to solve the above technical problems, the purpose of the present invention is to provide a sausage and a preparation method thereof, so as to provide a sausage with compact structure, delicate taste, unique flavor, balanced nutrition and easy preservation.
[0004] The present invention provides a method for preparing sausages, which comprises the following steps:
[0005] S1. The marinated seasoning marinated lean pork, pig fat, basic seasoning, functional additives and water are mixed and stirred evenly, poured into a vacuum tumbling machine and tumbled to obtain semi-finished sausages;
[0006] S2. The semi-finished sausage is formed into sausages and then baked and smoked to obtain the sausage;
[0007] The particle size ratio of the lean pork to the fat pork is (2:1) to (4:1);
[0008] The rotation speed of the tumbling is 8 to 12 r / min;
[0009] The specific method of baking and smoking is as follows: in the first stage, the temperature is set at 55-58°C, the humidity is 60%-65%, and the drying time is 2-3 hours; in the second stage, the temperature is set at 60-62°C, the humidity is 50%-55%, and the drying time is 5-6 hours; in the third stage, the temperature is set at 54-56°C, the humidity is 40%-45%, and the drying time is 8-10 hours; in the fourth stage, the temperature is set at 63-65°C, the humidity is 55%-60%, and the smoking is carried out for 8-10 hours; in the fifth stage, the temperature is set at 48-50°C, the humidity is 30%-35%, and the drying time is 35-40 hours.
[0010] In the preparation method of the sausage of the present invention, in terms of raw material optimization, the particle size of lean pork and fat pork is in the range of (2:1) to (4:1); in terms of mixing process, an intermittent tumbling operation is adopted and the tumbling speed is optimized to be 8 to 12 r / min; and in terms of baking and smoking process, a staged baking and smoking method is adopted, and the smoking temperature, humidity and time of each stage are strictly and scientifically adjusted. Through the above optimization of raw materials, mixing process and baking and smoking process, a coordination effect is produced, so that the nutrients such as protein, amino acid, fat and the like in the lean pork and fat pork are partially exuded, so that the raw materials are coordinated and unified, and the nutrients of the raw materials are retained to the maximum extent. The processed meat semi-finished product is sticky, so that the meat particles of fat and lean meat are perfectly combined into one, and the meat particles are tightly combined, so that large meat pieces can be seen on the cross section of the obtained product and the structure is very tight, so that the handmade meat sausage has a delicate and chewy taste; in addition, the sausage can also contain flavor substances such as acid, alkane, and aromatics. The staged drying makes the flavor of the sausage of the present invention integrate the dual taste of bacon and sausage, which is a necessary condition for forming a unique flavor; and the prepared sausage has a longer shelf life.
[0011] Preferably, the particle size ratio of the lean pork and the fat pork is 3:1.
[0012] Preferably, the mass ratio of the lean pork to the fat pork is (9:1) to (7:3).
[0013] Further preferably, the mass ratio of the lean pork to the fat pork is 5:1 to 4:1.
[0014] Preferably, the total mass of the lean pork and the pork fat is a, the total mass of the pickling seasoning, the basic seasoning and the functional additive is b, and a / b=100:(5-8).
[0015] Preferably, the ratio of the total mass of the lean pork and the fat to the mass of the water is 100:(6-8).
[0016] Preferably, the sausage comprises the following components in the following proportions by weight: 70 to 90 parts of lean pork, 10 to 30 parts of pork fat, 5 to 8 parts by weight of the marinated seasoning, the basic seasoning and the functional additive, and 6 to 8 parts by weight of water.
[0017] Preferably, measured by mass, the pickling seasoning includes 1.5-2.0 parts of salt, 1.0-1.5 parts of sugar and 0.5-0.75 parts of liquor; the basic seasoning includes 0.5-0.75 parts of salt, 1.0-1.5 parts of sugar, 0.5-0.75 parts of liquor and 0.15-0.25 parts of MSG; the functional additives include 0.1-0.15 parts of sodium D-isoascorbate and 0.005-0.008 parts of sodium nitrite.
[0018] Preferably, in S1, the specific method of stirring is: at a temperature below 15°C, the pretreated lean pork is put into the blender for the first stirring, the pretreated pig fat is put into the blender for the second stirring, half the mass of water is added for the third stirring, and then the basic seasoning and functional additives and the remaining half the mass of water are added for the fourth stirring.
[0019] The stirring method of the present invention can help preserve the original flavor of each component and increase the layering of the product.
[0020] Preferably, the time for the first stirring, the second stirring, the third stirring and the fourth stirring is 1 to 1.25 min.
[0021] Preferably, in S1, the tumbling time is 20 to 30 minutes.
[0022] Preferably, in said S2, the moisture content of the sausage obtained after said baking and smoking is 30% to 40%.
[0023] The invention provides a sausage, including a sausage prepared by the sausage preparation method. DETAILED DESCRIPTION
[0024] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only embodiments of a part of the present invention, rather than all embodiments.
[0025] The present invention is further described below with reference to specific examples. Unless otherwise specified, the raw materials and methods used in the examples of the present invention are commercially available raw materials and methods commonly used in the art, and the equipment used is conventional equipment in the art.
[0026] Example 1
[0027] Calculated by weight, the raw material components of this embodiment are: 80 parts of lean pork, 20 parts of pork fat, pickling seasoning including 1.5 parts of salt, 1.0 parts of sugar, and 0.5 parts of white wine; basic seasoning including 0.5 parts of salt, 1.0 parts of sugar, 0.5 parts of white wine, and 0.15 parts of monosodium glutamate; functional additives including 0.1 parts of sodium D-isoascorbate, 0.005 parts of sodium nitrite, and 8 parts of water.
[0028] The specific preparation method comprises the following steps:
[0029] S1. Raw material pretreatment
[0030] S11. Pre-processing: Select fresh hind leg pork as raw material, manually trim the lean pork to remove the fascia, and cut 80 lean pork into 15×15×15mm pieces using a dicing machine. 3 The lean meat cubes and the pickling seasoning are put into a blender and mixed thoroughly, and then marinated in an environment of 0 to 4°C for 24 hours to obtain a pre-treated raw material A;
[0031] S12. Pretreatment of fat: Cut the fat into 5×5×5mm cubes using a dicer. 3 The fat cubes were then rinsed with 60°C hot water for 4 minutes, and the fat temperature was lowered to below 15°C with flake ice to obtain pretreated raw material B;
[0032] S2. Mixing: Mix the pretreated raw material A, pretreated raw material B, basic seasoning, functional additives and water obtained in step S1 and stir them. At a temperature below 15°C, according to the mass proportion of the components in this embodiment, put the pretreated raw material A obtained in step S11 into a blender for the first stirring for 1 minute, put the pretreated raw material B obtained in step S12 into a blender for the second stirring for 1 minute, add 4 parts of water and stir for the third time for 1 minute, then add basic seasoning, functional additives and the remaining 4 parts of water and stir for the fourth time for 1 minute. Pour the stirred raw materials into a vacuum tumbling machine and tumble them at a speed of 10r / min for 20 minutes to obtain a semi-finished sausage;
[0033] S3. Molding, baking and smoking: The semi-finished sausage obtained in step S2 is placed in a sausage stuffing room, put into a vacuum sausage stuffer for sausage stuffing, and the formed sausage is hung on a special vehicle for a smoking furnace, and placed in a smoking furnace for baking and smoking. The process parameters of baking and smoking are: in the first stage, the temperature is set to 55°C, the humidity is 65%, and the drying time is 3h; in the second stage, the temperature is set to 60°C, the humidity is set to 50%, and the drying time is 6h; in the third stage, the temperature is set to 54°C, the humidity is set to 40%, and the drying time is 10h; in the fourth stage, the temperature is set to 63°C, the humidity is set to 60%, and the smoking is dried for 10h; in the fifth stage, the temperature is set to 48°C, the humidity is set to 30%, and the drying time is 40h; a sausage with a moisture content of 30% is prepared;
[0034] S4. Cooling and packaging: The sausage obtained in step S3 is placed in a cooling room, cooled to room temperature, and vacuum packaged to obtain a finished sausage. The nutritional components of the finished sausage are shown in Table 3.
[0035] Example 2
[0036] The preparation method of sausage in this embodiment is different from that in embodiment 1 in that: the raw material is pre-treated and the lean pork is cut into 10×10×10 mm pieces by a dicer. 3 Use a dicer to cut the fat into 5×5×5mm cubes. 3The rest is the same as in Example 1.
[0037] Example 3
[0038] The preparation method of sausage in this embodiment is different from that in embodiment 1 in that: the raw material is pre-treated and the lean pork is cut into 20×20×20 mm pieces by a dicer. 3 Use a dicer to cut the fat into 5×5×5mm cubes. 3 The rest is the same as in Example 1.
[0039] Example 4
[0040] The preparation method of sausages in this embodiment is different from that in embodiment 1 in that: in step S2, the rolling speed is 8 r / min and the time is 40 min. The rest is the same as in embodiment 1.
[0041] Example 5
[0042] The sausage preparation method of this embodiment is different from that of embodiment 1 in that: in step S2, the rolling speed is 12 r / min and the time is 10 min. The rest is the same as embodiment 1.
[0043] Example 6
[0044] The preparation method of sausage in this embodiment is different from that in embodiment 1 in that: in step S2, the pre-treated raw material A, pre-treated raw material B, basic seasoning, functional additives and water obtained in step S1 are mixed and stirred, and at a temperature below 15°C, the pre-treated raw material A obtained in step S11, the pre-treated raw material B obtained in step S12, basic seasoning and functional additives are put into a mixer for the first stirring for 2 minutes according to the mass proportion of the components in this embodiment, 4 parts of water are added for the second stirring for 1 minute, and the remaining 4 parts of water are added for the fourth stirring for 1 minute. The stirred raw materials are poured into a vacuum tumbling machine for tumbling at a speed of 10r / min for 20 minutes to obtain a semi-finished sausage.
[0045] Comparative Example 1
[0046] The preparation method of the sausage in this comparative example is different from that in Example 1 in that: the raw material is pre-treated and the lean pork is cut into 25×25×25 mm pieces by a dicer. 3 Use a dicer to cut the fat into 5×5×5mm cubes. 3 The rest is the same as in Example 1.
[0047] Comparative Example 2
[0048] The preparation method of the sausage in this comparative example is different from that in Example 1 in that: the raw material is pre-treated and the lean pork is cut into 5×5×5 mm pieces by a dicer. 3 Use a dicer to cut the fat into 5×5×5mm cubes.3 The rest is the same as in Example 1.
[0049] Comparative Example 3
[0050] The preparation method of the sausage of this comparative example is different from that of Example 1 in that: in step S2, the rolling speed is 6 r / min and the time is 50 min. The rest is the same as Example 1.
[0051] Comparative Example 4
[0052] The preparation method of the sausage of this comparative example is different from that of Example 1 in that: in step S2, the rolling speed is 15 r / min and the time is 8 min. The rest is the same as Example 1.
[0053] Comparative Example 5
[0054] The preparation method of sausages in this comparative example is different from that in Example 1 in that in step S3, the process of baking and smoking is as follows: in the fourth stage, the temperature is set at 50°C, the humidity is 50%, and the smoking and drying time is 12 hours. The rest is the same as in Example 1.
[0055] Performance Testing
[0056] Sensory quality evaluation experiment and results
[0057] Ten personnel professionally engaged in food research and development conducted a blind test to evaluate the color, flavor, taste and structure of the sausages obtained in Examples 1 to 6 and Comparative Examples 1 to 5, and scored them according to a 100-point system. The statistical analysis was performed using Excel software, and the average value of three parallel tests was used for weighted evaluation of the total score. The total score calculation formula is: Total score = ∑X i Y i (i=1, 2, 3...n, X is the evaluation index, Y is the weight). Table 1 shows the sensory quality scoring standard of sausages, and Table 2 shows the sensory evaluation results of sausages obtained in various embodiments and comparative examples.
[0058] Table 1
[0059]
[0060]
[0061] Table 2
[0062] Group Color structure Taste Flavor Total score Example 1 92 95 95 95 94.4 Example 2 90 91 92 92 91.35 Example 3 91 92 91 93 91.85 Example 4 92 92 93 92 92.25 Example 5 92 90 93 91 91.45 Example 6 87 88 86 88 87.3 Comparative Example 1 75 50 70 75 67.5 Comparative Example 2 75 60 65 70 67.25 Comparative Example 3 60 90 90 75 79.5 Comparative Example 4 90 70 70 95 81.5 Comparative Example 5 90 55 70 95 68.25
[0063] As can be seen from Table 2, Examples 1 to 6 are sausages obtained by the sausage preparation method of the present invention, and the sensory evaluation results of the sausages in terms of color, structure, taste and flavor are significantly better than those of Comparative Examples 1 to 5. This shows that the sausage preparation method of the present invention produces a coordinated effect by optimizing the raw materials, mixing process and baking and smoking process, so that the processed semi-finished product has viscosity, and the fat and lean meat particles are perfectly combined into one body, and the meat particles are tightly combined, so that large meat pieces can be seen on the cross section of the obtained product and the structure is very tight, so that the sausage has a delicate taste and is chewy; in addition, the sausage can also contain flavor substances such as acid, alkane, and aromatics, and the staged drying makes the flavor of the sausage blend the dual taste of bacon and sausage, which is a necessary condition for forming a unique flavor.
[0064] The nutritional composition test results are shown in Table 3.
[0065] Table 3
[0066]
[0067] As can be seen from Table 3, Examples 1 to 6 use the sausage preparation method of the present invention, which produces a coordinated effect by optimizing the raw materials, mixing process and baking and smoking process, so that the raw materials are coordinated and unified, and the nutrients such as protein, amino acids, and fat in the lean pork and fat pork are retained to the maximum extent. The processed meat semi-finished product has viscosity, so that the meat particles of fat and lean meat are perfectly combined into one, and the meat particles are tightly combined. Therefore, large meat pieces can be seen on the cross-section of the obtained product and the structure is very tight, so that the sausage has a delicate taste and is chewy.
[0068] Save effect test
[0069] The products were vacuum packed into 200 g / bag, and 50 bags were stored in an environment with a temperature of 35°C, a relative humidity of 50% RH, and a light intensity of 700 Lx for accelerated destructive testing. The samples were sent for inspection every 10 days to detect the peroxide value. The shelf life was tested by accelerated testing. The test results are shown in Table 4.
[0070] Table 4
[0071]
[0072] As shown in Table 4, when the prepared sausages were subjected to an accelerated destructive test at 35°C within 60 days, the peroxide values of Examples 1 to 6 were lower than those of Comparative Examples 1 to 5, indicating that the storage time of Examples 1 to 6 of the present invention was longer due to the optimization of the pickling and tumbling process and the staged drying and smoking process.
[0073] The above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.
Claims
1. A method for preparing sausage, characterized in that: The preparation method comprises the following steps: S1. The marinated seasoning marinated lean pork, pig fat, basic seasoning, functional additives and water are mixed and stirred evenly, poured into a vacuum tumbling machine and tumbled to obtain semi-finished sausages; S2. The semi-finished sausage is formed into sausages and then baked and smoked to obtain the sausage; The particle size ratio of the lean pork and the fat pork is (2:1) to (4:1); The rotation speed of the tumbling is 8 to 12 r / min; The specific method of baking and smoking is as follows: in the first stage, the temperature is set at 55-58°C, the humidity is set at 60%-65%, and the drying time is 2-3h; In the second stage, the temperature is set at 60-62°C, the humidity is 50%-55%, and the drying time is 5-6 hours; in the third stage, the temperature is set at 54-56°C, the humidity is 40%-45%, and the drying time is 8-10 hours; in the fourth stage, the temperature is set at 63-65°C, the humidity is 55%-60%, and the fumigation is used, and the drying time is 8-10 hours; In the fifth stage, the temperature is set at 48-50°C, the humidity is 30%-35%, and the drying time is 35-40 hours.
2. The method for preparing sausage according to claim 1, characterized in that: The mass ratio of the lean pork to the fat pork is (9:1) to (7:3).
3. The method for preparing sausage according to claim 1, characterized in that: The total mass of the lean pork and the pig fat is a, the total mass of the pickling seasoning, the basic seasoning and the functional additive is b, and a / b=100:(5-8).
4. The method for preparing sausage according to claim 1, characterized in that: The ratio of the total mass of the lean pork and the fat to the mass of the water is 100:(6-8).
5. The method for preparing sausage according to claim 1, characterized in that: The sausage comprises the following components in proportion by weight: 70 to 90 parts of lean pork, 10 to 30 parts of pig fat, 5 to 8 parts by weight of the marinated seasoning, the basic seasoning and the functional additive, and 6 to 8 parts by weight of water.
6. The method for preparing sausage according to claim 1, characterized in that: Calculated by weight, the pickling seasoning includes 1.5 to 2.0 parts of salt, 1.0 to 1.5 parts of sugar and 0.5 to 0.75 parts of liquor; the basic seasoning includes 0.5 to 0.75 parts of salt, 1.0 to 1.5 parts of sugar, 0.5 to 0.75 parts of liquor and 0.15 to 0.25 parts of monosodium glutamate; the functional additives include 0.1 to 0.15 parts of sodium D-isoascorbate and 0.005 to 0.008 parts of sodium nitrite.
7. The method for preparing sausage according to claim 6, characterized in that: In S1, the specific method of stirring is: at a temperature below 15°C, the pre-treated lean pork is put into the blender for the first stirring, the pre-treated pork fat is put into the blender for the second stirring, half the mass of water is added for the third stirring, and then the basic seasoning, functional additives and the remaining half the mass of water are added for the fourth stirring.
8. The method for preparing sausage according to claim 7, characterized in that: The time for the first stirring, the second stirring, the third stirring and the fourth stirring is 1 to 1.25 minutes.
9. The method for preparing sausage according to claim 1, characterized in that: In S2, the moisture content of the sausage obtained after baking and smoking is 30% to 40%.
10. A sausage, characterized in that: The invention relates to a sausage prepared by the method for preparing a sausage according to any one of claims 1 to 9.