Processing method of sausages

Abstract

The invention provides a processing method of sausages. The gradient drying technology is combined with static placement, so that moisture in the sausage body is accelerated to move outwards; loss of water on the surface of the sausage body is accelerated through gradient drying, meanwhile, low-temperature standing is conducted, so that water in the sausage body is accelerated to move outwards, the dehydration speed and the pickling speed are remarkably increased, and the hidden danger of microorganism growth and reproduction is reduced. The sausages prepared according to the technological process have the same appearance, color and form as sausages prepared in a traditional winter environment. The method for processing the sausages has the advantages of getting rid of the barrier that the sausages can only be processed in winter, and being high in mechanization degree, short in production period, high in production efficiency, controllable in microorganisms and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing sausages. Background Art

[0002] Chinese sausage, also known as air-dried sausage or Chinese sausage, is made from meat of livestock and poultry as the main raw material. After being chopped or minced, it is mixed with salt, wine, sugar and other auxiliary materials in a certain proportion, pickled and stuffed into casings, and then baked, dried in the sun or air-dried to produce raw dried sausage products.

[0003] La, originally meaning "dried meat", also refers to a method of processing meat. After the Xiaoxue solar term, there is a folk custom of "curing meat in the winter to keep it warm in winter". As the temperature drops and the weather becomes dry, farmers in various places begin to make sausages, which can extend the shelf life of meat and have meat to eat throughout the winter. Sausages are a favorite delicacy for everyone. In early winter, you can often see strings of red sausages on the balconies and courtyards of each household, slowly drying in the sun and breeze. Sausages are a versatile delicacy. Whether it is clay pot rice, fried rice, side dishes, stewed soup, steamed, etc., they are delicious no matter how they are cooked. Sausages are mostly made in the south. Many families in Guangdong, Guangxi, Jiangsu, Zhejiang, Yunnan, Guizhou, Sichuan, and Chongqing still retain the habit of making and drying sausages during the New Year.

[0004] There are many kinds of Chinese sausages in China. Many Chinese sausage manufacturers are time-honored brands, and some Chinese sausage processing techniques are listed as local intangible cultural heritage. Generally speaking, Chinese sausages in the south are more popular and famous than those in the north, with Cantonese and Sichuan flavors being the most influential, among which Cantonese-style Chinese sausages have the highest market share.

[0005] There are some shortcomings in the above processing methods, mainly the following points:

[0006] 1. Limited by seasons: Due to the high temperature and humidity in summer, it is difficult to naturally dry the sausage and control the microorganisms. The sausage can only be filled and processed in the natural environment of winter with low temperature and dryness, which cannot satisfy people's preference for eating sausages all year round. In order to eat sausages in summer, many sausage lovers can only process them in winter and freeze them in the refrigerator, which is quite restrictive.

[0007] 2. The air-drying process has a long cycle and a low degree of mechanization: The entire processing process is basically manually operated with a low degree of mechanization. After filling, it takes dozens of days or even longer for natural air drying.

[0008] 3. It is not easy to carry out large-scale industrial production: it takes up a large space after filling and is not easy to carry out large-scale production and processing. Summary of the invention

[0009] In view of this, the technical problem to be solved by the present invention is to provide a method for processing sausages. The processing method provided by the present invention has the advantages of getting rid of the barrier of only processing sausages in winter, and has the characteristics of high degree of mechanization, short production cycle, high production efficiency, and controllable microorganisms.

[0010] The present invention provides a method for processing Chinese sausages, wherein the Chinese sausages are baked in stages to obtain Chinese sausages;

[0011] The method of staged baking comprises the following steps:

[0012] 1) Dry at 45°C for 75 to 120 minutes;

[0013] 2) Dry at 50°C for 60 to 90 minutes;

[0014] 3) baking at 55°C for 45 to 75 minutes;

[0015] 4) Place at 0-4°C for 12-16 hours;

[0016] Repeat steps 1) to 4).

[0017] Preferably, the water loss rate of the baked sausage is 45%.

[0018] Preferably, the filled sausage is prepared according to the following method:

[0019] The raw materials and auxiliary materials for preparing the sausage are mixed and stirred, and then the sausage casing is used for filling, and then the sausage is threaded and hung to obtain the canned sausage.

[0020] Preferably, in terms of weight percentage, the raw materials and auxiliary materials for preparing the sausage include:

[0021]

[0022] Preferably, the pork front leg meat is minced using a 15mm mesh plate; the pork loin is diced into a size of 5*5*5mm.

[0023] Preferably, the casing is a 6-way casing, and the filling quantity is 165-168 g / stick.

[0024] Preferably, the mixing and stirring time is 30 minutes.

[0025] Preferably, the trailer is specifically configured as follows: each pole is equipped with 20 to 24 products, and a 6-layer trailer is equipped with 42 poles.

[0026] Preferably, during the preparation of the filled sausages, the ambient temperature is 10-20°C.

[0027] Compared with the prior art, the present invention provides a method for processing Chinese sausages, wherein the Chinese sausages are baked in stages to obtain Chinese sausages; the method for baking in stages comprises the following steps: 1) drying at 45°C for 75 to 120 minutes; 2) drying at 50°C for 60 to 90 minutes; 3) baking at 55°C for 45 to 75 minutes; 4) placing at 0 to 4°C for 12 to 16 hours; repeating steps 1) to 4). The present invention adopts gradient drying technology combined with static placement to accelerate the external migration of water inside the intestine; gradient drying accelerates the loss of water on the surface of the intestine, and low-temperature static placement is performed at the same time, so that the internal water of the intestine is accelerated to move outward, significantly improving the dehydration speed and pickling speed, and reducing the hidden dangers of microbial growth and reproduction. The Chinese sausage prepared according to the process flow of the present invention has the same appearance, color and morphology as the Chinese sausage made in the traditional winter environment. The present invention is a method for processing Chinese sausages, which has the advantages of getting rid of the barrier of only processing Chinese sausages in winter, and has the characteristics of high mechanization, short production cycle, high production efficiency, and controllable microorganisms. DETAILED DESCRIPTION

[0028] The present invention provides a method for processing Chinese sausages, wherein the Chinese sausages are baked in stages to obtain Chinese sausages;

[0029] The method of staged baking comprises the following steps:

[0030] 1) Dry at 45°C for 75 to 120 minutes;

[0031] 2) Dry at 50°C for 60 to 90 minutes;

[0032] 3) baking at 55°C for 45 to 75 minutes;

[0033] 4) Place at 0-4°C for 12-16 hours;

[0034] Repeat steps 1) to 4).

[0035] In the present invention, the filled sausage is prepared according to the following method:

[0036] The raw materials and auxiliary materials for preparing the sausage are mixed and stirred, and then the sausage casing is used for filling, and then the sausage is threaded and hung to obtain the canned sausage.

[0037] Specifically, in terms of weight percentage, the raw materials and auxiliary materials for preparing the sausage include:

[0038]

[0039]

[0040] The raw materials for preparing Chinese sausage provided by the present invention include pork front leg meat and back fat meat. In the present invention, the raw meat uses pre-cooled and acid-removed raw meat.

[0041] The auxiliary materials include salt, white sugar, chicken essence, dark soy sauce, light soy sauce, seasoning rice wine, sesame oil, thirteen-spice powder and compound spices.

[0042] The raw material for preparing the sausage provided by the invention comprises 65-75% of pork front leg meat, which can be 65%, 68%, 70%, 72%, 75%, or any value between 65-75%. The pork front leg meat is minced with a 15mm mesh plate.

[0043] The raw material for preparing the sausage provided by the present invention also includes 15-20% of pork loin, which can be 15%, 16%, 17%, 18%, 19%, 20%, or any value between 15 and 20%. The pork loin is diced to a size of 5*5*5mm.

[0044] The auxiliary materials for preparing the sausage provided by the invention include 1.0-1.5% of salt, which may be 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or any value between 1.0% and 1.5%.

[0045] The auxiliary materials for preparing Chinese sausage provided by the present invention include 1.5-2.0% of white sugar, which can be 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, or any value between 1.5 and 2.0%.

[0046] The auxiliary materials for preparing Chinese sausage provided by the present invention also include 0.2-0.5% chicken essence, which can be 0.2%, 0.3%, 0.4%, 0.5%, or any value between 0.2% and 0.5%.

[0047] The auxiliary materials for preparing Chinese sausage provided by the present invention also include 2.0-3.0% dark soy sauce, which can be 2.0%, 2.2%, 2.4%, 2.5%, 2.6%, 2.8%, 3.0%, or any value between 2.0 and 3.0%.

[0048] The auxiliary materials for preparing Chinese sausage provided by the present invention also include 4.0-5.0% of light soy sauce, which can be 4.0%, 4.2%, 4.4%, 4.5%, 4.6%, 4.8%, 5.0%, or any value between 4.0% and 5.0%.

[0049] The auxiliary materials for preparing Chinese sausage provided by the present invention also include 0.5-1.0% of seasoning rice wine, which can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, or any value between 0.5 and 1.0%.

[0050] The auxiliary materials for preparing Chinese sausage provided by the invention also include 0.1-0.3% of sesame oil, which can be 0.1%, 0.2%, 0.3%, or any value between 0.1% and 0.3%.

[0051] The auxiliary materials for preparing Chinese sausage provided by the invention also include 0.3-0.6% of thirteen-spice powder, which can be 0.3%, 0.4%, 0.5%, 0.6%, or any value between 0.3% and 0.6%.

[0052] The auxiliary materials for preparing Chinese sausage provided by the present invention also include 0.1-0.2% of compound spices, which can be 0.1%, 0.15%, 0.2%, or any value between 0.1% and 0.2%.

[0053] In the present invention, after the raw meat is processed, the pork front leg meat and pork back fat particles are mixed and stirred, and auxiliary materials are evenly added while stirring, and the mixture is stirred at a high speed for 30 minutes to obtain a mixed raw material.

[0054] The mixed raw material is stuffed into 6-way pig casings, with a filling quantity of 165-168 g / stick. The casings are required to be full and moderately tight after stuffing.

[0055] Next, the sausages are threaded and hung on the carts to get canned sausages. Each rod hangs 20 to 24 products, and 6-layer racks hang 42 rods.

[0056] The canned Chinese sausage is baked in stages to obtain Chinese sausage;

[0057] The method of staged baking comprises the following steps:

[0058] 1) Drying at 45° C. for 75 to 120 minutes, which may be 75, 80, 85, 90, 100, 110, 120, or any value between 75 and 120 minutes;

[0059] 2) Drying at 50° C. for 60 to 90 minutes, which may be 60, 65, 70, 75, 80, 85, 90, or any value between 60 and 90 minutes;

[0060] 3) baking at 55° C. for 45 to 75 minutes, which may be 45, 50, 55, 60, 65, 70, 75, or any value between 60 and 75 minutes;

[0061] 4) placing at 0-4°C for 12-16 hours, which may be 12, 13, 14, 15, 16, or any value between 12 and 16 hours;

[0062] Repeat steps 1) to 4). The number of repetitions can be adjusted according to the temperature and baking time. In the present invention, the number of repetitions is 2 to 4 times, and can be 2 times, 3 times, or 4 times.

[0063] After stage-by-stage baking, the products are trimmed, packaged and sold in a timely manner.

[0064] The present invention uses gradient drying technology combined with static placement to accelerate the outward migration of moisture from the inside of the intestine; gradient drying accelerates the loss of moisture on the surface of the intestine, and at the same time, low-temperature static placement is performed to accelerate the outward migration of moisture from the inside of the intestine, significantly improving the dehydration speed and pickling speed, and reducing the hidden dangers of microbial growth and reproduction. The sausage prepared according to the process flow of the present invention has the same appearance, color and morphology as sausages made in traditional winter environments. The present invention is a method for processing sausages, which has the advantage of getting rid of the barrier of only processing sausages in winter, and has the characteristics of high mechanization, short production cycle, high production efficiency, and controllable microorganisms.

[0065] In order to further understand the present invention, the processing method of the sausage provided by the present invention is described below in conjunction with embodiments, and the protection scope of the present invention is not limited by the following embodiments.

[0066] Fan speed: low speed is 400 rpm, high speed is 1400 rpm.

[0067] Example 1

[0068] (1) Prepare sausage according to the following formula (percentage by weight):

[0069]

[0070] in:

[0071] The pork front leg meat and pork back fat are used as raw materials.

[0072] The edible salt, white sugar, chicken essence, dark soy sauce, light soy sauce, seasoning rice wine, sesame oil, thirteen-spice powder and compound spices are auxiliary materials.

[0073] (2) Raw meat requirements: Use pre-cooled and acid-free raw meat.

[0074] (3) Raw meat processing: Raw materials that meet the requirements must be trimmed in time. Pork front leg meat is minced with a 15mm mesh plate; pork loin is diced into 5*5*5mm in size.

[0075] (4) Mixing: Add pork front leg meat and pork loin granules, turn on the mixer, add the auxiliary materials evenly while mixing, and mix at high speed for 30 minutes.

[0076] (5) Filling: Use 6-way pig casings for filling, with a filling quantity of 165-168g / piece. The intestines should be full and moderately tight after filling.

[0077] (6) Stringing and trailers: Each pole can hang 20 to 24 products, and a 6-layer rack can hang 42 poles.

[0078] (7) Baking: The semi-finished products on the trailer are promptly put into the automatic smoking oven for baking. The process parameters are shown in Table 1:

[0079] Table 1 Baking process parameters

[0080]

[0081] (8) Packaging: After baking, trim, package and sell in time.

[0082] Example 2

[0083] Other conditions are the same as in Example 1, only the baking process parameters are changed. For details, see Table 2. Table 2 Baking process parameters

[0084]

[0085] Example 3

[0086] Other conditions are the same as in Example 1, only the baking process parameters are changed. For details, see Table 3. Table 3 Baking process parameters

[0087]

[0088] Comparative Example 1

[0089] Other conditions are the same as in Example 1, only the baking process parameters are changed. For details, see Table 4. Table 4 Baking process parameters

[0090]

[0091] Comparative Example 2

[0092] Other conditions are the same as in Example 1, only the baking process parameters are changed. For details, see Table 5. Table 5 Baking process parameters

[0093]

[0094]

[0095] Comparative Example 3

[0096] Other conditions are the same as in Example 1, only the baking process parameters are changed, see Table 6 for details.

[0097] Table 6 Baking process parameters

[0098]

[0099] Comparative Example 4

[0100] Other conditions are the same as in Example 1, only the baking process parameters are changed, see Table 7 for details.

[0101] Table 7 Baking process parameters

[0102]

[0103] Comparative Example 5

[0104] Other conditions are the same as in Example 1, only the baking process parameters are changed as follows:

[0105] Air dry for 10-15 days in a sanitary, cool, ventilated and dry environment at an ambient temperature of 0-10℃ until the water loss rate of the product reaches about 45%.

[0106] Test Case

[0107] 1. Sensory evaluation

[0108] (1) Sausage sensory evaluation criteria, see Table 8

[0109] Table 8 Sensory evaluation standards for sausage

[0110]

[0111]

[0112] (2) Evaluation results are shown in Table 9

[0113] Table 9

[0114] Color Flavor Texture Total score Example 1 18 38 38 94 Example 2 18 37 37 92 Example 3 17 38 37 92 Comparative Example 1 15 32 30 77 Comparative Example 2 13 30 28 71 Comparative Example 3 16 34 34 84 Comparative Example 4 11 28 25 64 Comparative Example 5 18 38 38 94

[0115] 2. Microbiological testing

[0116] (1) Methods

[0117] National food safety standard Food microbiology examination Determination of total colony count GB 4789.2-2022 National food safety standard Food microbiology examination Coliform count GB 4789.3-2016

[0118] (2) Results

[0119] Table 10

[0120]

[0121]

[0122] The microbial data mainly illustrate that: Comparative Example 5 has the same product quality effect as Example 1, but the production and processing cycle is long and the number of microorganisms is significantly increased.

[0123] However, in Example 1 to Comparative Example 4, due to the short production cycle, the values ​​of the microbial order of magnitude are comparable.

[0124] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for processing sausage, characterized in that: The filled sausages are baked in stages to obtain sausages; The stepwise baking method comprises the following steps: 1) Dry at 45°C for 75 to 120 minutes; 2) Dry at 50°C for 60 to 90 minutes; 3) baking at 55°C for 45 to 75 minutes; 4) Place at 0-4°C for 12-16 hours; Repeat steps 1) to 4).

2. The processing method according to claim 1, characterized in that: The water loss rate of the baked sausage is 45%.

3. The processing method according to claim 1, characterized in that: The filled sausage is prepared according to the following method: The raw materials and auxiliary materials for preparing the sausage are mixed and stirred, and then the sausage is filled with casings, and then threaded and hung to obtain canned sausages.

4. The processing method according to claim 3, characterized in that: In terms of weight percentage, the raw materials and auxiliary materials for preparing the sausage include:

5. The processing method according to claim 4, characterized in that: The pork front leg meat is minced with a 15mm mesh plate; the pork loin is diced into 5*5*5mm in size.

6. The processing method according to claim 3, characterized in that: The casing is a 6-way casing, and the filling quantity is 165-168 g / stick.

7. The processing method according to claim 3, characterized in that: The mixing and stirring time is 30 minutes.

8. The processing method according to claim 3, characterized in that: The trailer is specifically configured as follows: each pole is hung with 20 to 24 products, and a 6-layer rack is hung with 42 poles.

9. The processing method according to claim 3, characterized in that: During the preparation of the filled sausages, the ambient temperature is 10-20°C.

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