Making method of tremella aurantialba ham sausages

Abstract

The present invention discloses a tremella aurantialba ham sausage production method, and relates to the technical field of food processing, and the method comprises the following steps: I, tremella aurantialba and lean meat are selected as raw materials, and the raw materials are pretreated; iI, stirring and mixing the treated raw materials and ingredients; iII, filling a casing with the uniformly stirred mixture until the weight reaches the standard weight, and then sealing; iV, performing heat treatment sterilization on the sealed ham sausages; v, packaging the sterilized ham sausages, and detecting the quality of the ham sausages; the water-retaining property of the product is effectively improved, loss of heat-sensitive nutritional ingredients is avoided, meanwhile, the stability and texture uniformity of meat paste are improved, the problem of texture looseness is avoided, and natural oxidation resistance and corrosion prevention are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for making golden ear ham sausage. Background Art

[0002] Golden ear mushroom is an edible fungus rich in natural polysaccharides, colloids and bioactive ingredients, with good water retention, antioxidant and immunomodulatory functions. In recent years, with the growing demand for healthy food among consumers, functional foods and their innovative processing technologies have become an important development direction of the food industry. Golden ear mushroom has been widely studied for its health benefits such as enhancing immunity, regulating blood lipids and anti-oxidation due to its rich bioactive ingredients, especially β-glucan, polyphenols and phytosterols. However, the production of traditional ham sausage mainly relies on high-temperature chopping, phosphate water-retaining agents and additives such as nitrite. When these processes are used to apply golden ear mushroom to meat products, there are problems such as unstable texture, limited flavor, large processing losses, and certain health risks. This has affected its industrial promotion and application.

[0003] The product of the existing method for making golden ear ham sausage has poor water retention and is prone to loss of heat-sensitive nutrients, which reduces the stability and texture uniformity of the minced meat. At the same time, it is unable to achieve natural antioxidant and preservation. Therefore, we propose a method for making golden ear ham sausage. Summary of the invention

[0004] The purpose of the invention is to solve the defects in the prior art and provide a method for making golden ear ham sausage.

[0005] The present invention provides a method for making golden ear ham sausage, and the technical solution adopted by the present invention to solve the technical problem is:

[0006] Ⅰ. Selecting golden fungus and lean meat as raw materials, and pre-treating the raw materials;

[0007] Ⅱ. Stir and mix the processed raw materials with the ingredients;

[0008] III. Fill the evenly stirred mixture into the casing to the standard weight and then seal it;

[0009] IV. Heat-treat and sterilize the sealed ham sausage;

[0010] Ⅴ. Package the sterilized ham sausage and conduct quality inspection on it.

[0011] As a further solution of the present invention, the specific steps of pre-treating the raw materials in step I are as follows:

[0012] S1.1: After the thickness of each selected golden ear fungus is processed to be less than 2 cm, it is evenly spread on a drying rack, and continuously dried for 2 hours under an environment of 60° C. hot air and 45-50% RH of air humidity, so that the moisture content of the surface layer of the golden ear fungus is reduced to less than 40%. After the preliminary drying is completed, the drying temperature is reduced to 45° C., and the wind speed is adjusted to increase the air humidity to 55-60% RH, and then the drying is continued for 4 hours to reduce the moisture content of the middle layer of the golden ear fungus to within the range of 25-30%. Thereafter, the drying temperature is further reduced to 30° C., and the air humidity is increased to 60-65% RH, and low-temperature slow drying is performed for 8 hours until the moisture content of the golden ear fungus is reduced to less than 12%;

[0013] S1.2: Cut the dried golden ear mushrooms evenly into small pieces of 2 to 3 cm in size, and put the cut golden ear mushrooms into a high-speed grinder at 5000 r / min for crushing. During the crushing process, adjust the mesh aperture of the equipment to 0.3 to 0.5 mm to sieve the golden ear mushroom powder generated by the crushing, and put the corresponding proportion of 40°C warm water into the rehydration container according to the ratio of 1:10 per gram of golden ear mushroom powder to water;

[0014] S1.3: Put the crushed golden ear fungus into warm water and stir it to make the golden ear fungus powder fully contact with the water. After stirring evenly, let the golden ear fungus powder stand in 40°C warm water for 30 to 60 minutes. At the same time, add a preset proportion of salt during the rehydration process to stabilize the expansion effect of the golden ear fungus powder. When the water holding capacity of the golden ear fungus powder reaches 8.5g / g, stop rehydration and take out the rehydrated golden ear fungus powder;

[0015] S1.4: Mix cellulase and pectinase in a ratio of 1:1, add 0.5-1.0% of the mixed enzyme to every 100g of rehydrated golden ear mushroom powder, mix the golden ear mushroom powder and the mixed enzyme, and carry out enzymatic hydrolysis for 2-4 hours at a temperature of 45°C and a pH value of 5.5-6.0. After the enzymatic hydrolysis is completed, filter the enzymatic hydrolyzate with a fine mesh sieve or filter cloth to remove incompletely dissolved solid impurities and residual golden ear fibers, and then separate the dissolved golden ear mushroom polysaccharides and colloid components from the liquid through a centrifuge to obtain a golden ear mushroom extract.

[0016] As a further embodiment of the present invention, the specific steps of stirring and mixing in step II are as follows:

[0017] S2.1: The selected pork or chicken is used as raw meat, and the tendons and skin are removed. The raw meat is then minced into minced meat with a particle size of less than 2 mm using a meat grinder. The minced meat is quickly cooled to 0-4°C, and a chopper is precooled to 0-4°C by low-temperature circulating water. The cooled minced meat is then placed in the chopper. The chopper is chopped at a speed of 1000-1500 r / min for 30 seconds, and then 1.5-2.0% of salt by weight of the total minced meat is added. After continuing to chop for 1-2 minutes, 5-8% of ice water by weight of the total minced meat is added.

[0018] S2.2: Adding golden ear mushroom powder and golden ear mushroom extract according to 5-10% of the total mass of the minced meat, and then using a chopper at 2000-2500r / min for 1-2 minutes, and then adding konjac gum-carrageenan compound, phosphate, antioxidant and seasoning in sequence, and continuing to chop and mix the minced meat and the ingredients evenly, and continuously adding ice water during the chopping process to keep the temperature of the minced meat mixture at 8°C;

[0019] S2.3: At a chopping temperature of 5 to 8°C, add pork back fat or vegetable oil, and increase the chopping speed of the chopping machine to 3000 to 40000 r / min. Continue chopping for 3 to 5 minutes to evenly disperse the fat and form a delicate, smooth and stable emulsified system with good rheological properties, then stop chopping.

[0020] As a further embodiment of the present invention, the specific steps of filling the uniformly stirred mixture into casings to a standard weight in step III are as follows:

[0021] S3.1: According to the production requirements of ham sausage, select natural casing or artificial casing, wash the selected natural casing and remove salt, soak the selected artificial casing in warm water at 30-40℃ for 10-15 minutes, and then check the sealing of the vacuum filling machine, the movement state of the piston and the cleanliness of the conveying pipeline;

[0022] S3.2: After the inspection is completed, put the casing into the material tube of the vacuum filling machine, set the vacuum degree of the vacuum filling machine to -0.06MPa~-0.09MPa, set the filling speed to 30~60 times / min, and start the continuous filling mode. After that, the vacuum filling machine evenly transports the minced meat to the material tube through the spiral propulsion;

[0023] S3.3: According to the set single filling weight, the minced meat is gradually pushed into the casing through quantitative screw advancement. At the same time, vacuum suction is performed according to the set vacuum degree to reduce air mixing. During the filling process, observe whether there are bubbles entering the casing during the filling process to keep the void ratio of the minced meat in the casing below 2%;

[0024] S3.4: According to the product specifications, the filled ham sausages are cut into fixed lengths, and 2 to 3 twists are made between each ham sausage through an automatic twisting device. The sealing strength of the twisted parts is tested with a pressure tester. The filled ham sausages are then visually inspected and weight-checked, and unqualified products are discarded.

[0025] As a further solution of the present invention, the specific steps of the heat treatment sterilization are as follows:

[0026] S4.1: Keep the temperature of qualified ham sausages at 4-10℃ and arrange them evenly in the sterilization chamber. Set the filling rate of the sterilization chamber at 5-10L / min. 2 Inject into the sterilization chamber through a high-pressure pump according to the set filling rate;

[0027] S4.2: Gradually increase the pressure in the sterilization chamber to 18-25 MPa, and use a high-pressure uniform distribution system to make CO 2 A stable supercritical environment is formed in the sterilization chamber, and then the temperature in the chamber is maintained at 31-40°C. 2 The high permeability and solubility of the ham are used to sterilize the ham sausage for 10 to 30 minutes;

[0028] S4.3: After sterilization is completed, the pressure in the sterilization chamber is slowly reduced at a rate of 2-5 MPa / min, and CO is recovered through the condensation system. 2 Gas, when the pressure in the sterilization chamber returns to normal pressure, take out the sterilized ham sausage and conduct sampling inspection. At the same time, observe whether there are any abnormal changes in the color, texture and flavor of the ham sausage. Then store the ham sausage at low temperature if the test results meet the food safety standards and there are no abnormal changes.

[0029] As a further solution of the present invention, the specific steps of packaging the sterilized ham sausage are as follows:

[0030] S5.1: adding 0.05-0.2% of Auricularia auricula polyphenols, 0.1-0.3% of rosemary extract and 0.02-0.05% of natamycin to deionized water and stirring evenly to obtain an antioxidant solution, and then evenly covering the surface of the ham with the antioxidant solution by spraying or dipping to form a coating film with a thickness of 50-100 μm;

[0031] S5.2: The ham sausage is placed at a low temperature of 4 to 10°C for 15 to 30 minutes to allow the antioxidant solution to form a stable protective layer, and then the water activity value of the ham sausage is controlled below 0.92 by low-temperature vacuum emulsification technology, and the pH value of the ham sausage is controlled within the range of 5.8 to 6.2 by lactic acid bacteria fermentation products or sodium citrate;

[0032] S5.3: Place the processed ham sausage in a food-grade packaging bag, and use a vacuum packaging machine to extract the air in the package. At the same time, inject 99.99% high-purity nitrogen during the packaging process, and make the oxygen concentration in the package ≤2%. Then use heat sealing technology to seal the packaging bag. After the packaging is completed, the ham sausage is leak tested to detect the sealing integrity.

[0033] Beneficial effects of the present invention:

[0034] The invention performs three-stage variable temperature drying on golden ear fungus, crushes the dried golden ear fungus into 0.3-0.5 mm powder, rehydrates the powder in 40 DEG C warm water at a ratio of 1:10, adds a proper amount of salt to stabilize the expansion, stops rehydrating after the water holding capacity reaches 8.5 g / g, then adds cellulase and pectinase at a ratio of 0.5-1.0%, performs enzymolysis at 45 DEG C and pH 5.5-6.0 for 2-4 hours, extracts the functional components of the golden ear fungus through filtration and centrifugation, selects pork or chicken with de-tendoned and de-skinned to be minced to less than 2 mm, and rapidly cools the chicken to 0-4 DEG C. During the low-temperature chopping process, salt, ice water, golden ear mushroom powder and extract, konjac gum-carrageenan compound, etc. are gradually added to keep the temperature below 8°C. Finally, pig back fat or vegetable oil is added to form a stable emulsified system for the minced meat. Subsequently, natural or artificial casings are selected, washed or pre-soaked, and filled at a vacuum degree of -0.06MPa to -0.09MPa using a vacuum filling machine at a speed of 30 to 60 times / min to ensure that the minced meat is uniform and free of bubbles, and the porosity is ≤2%. After the ham sausage is filled, it is automatically kinked, tested for sealing strength, and checked for appearance and weight to ensure product quality, effectively improving the water retention of the product, avoiding the loss of heat-sensitive nutrients, and at the same time improving the stability and texture uniformity of the minced meat, avoiding the problem of loose texture, and achieving natural antioxidant and anti-corrosion. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The present invention will be further described below in conjunction with the accompanying drawings.

[0036] Figure 1 This is a framework diagram of a method for making golden ear ham sausage. DETAILED DESCRIPTION

[0037] 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.

[0038] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making any creative work shall fall within the scope of protection of the present invention.

[0039] The embodiment of the present invention provides a method for making golden ear ham sausage. Figure 1 , Figure 1 A framework diagram of a method for making a golden ear ham sausage provided in an embodiment of the present invention. The method comprises the following steps

[0040] Golden fungus and lean meat are selected as raw materials, and the raw materials are pre-processed.

[0041] Specifically, after the thickness of each selected golden ear mushroom is processed to be less than 2 cm, it is evenly spread on a drying rack, and is continuously dried for 2 hours under an environment of 60° C. hot air and 45-50% RH of air humidity to reduce the surface moisture content of the golden ear mushroom to less than 40%. After the preliminary drying is completed, the drying temperature is reduced to 45° C., and the wind speed is adjusted to increase the air humidity to 55-60% RH. The drying is continued for 4 hours to reduce the moisture content of the middle layer of the golden ear mushroom to within the range of 25-30%. Thereafter, the drying temperature is reduced to 30° C., and the air humidity is increased to 60-65% RH. Low-temperature slow drying is performed for 8 hours until the moisture content of the golden ear mushroom is reduced to less than 12%. The dried golden ear mushroom is evenly cut into small pieces of 2-3 cm in size, and the cut golden ear mushroom is placed in a high-speed pulverizer of 5000 r / min for pulverization. During the pulverization process, the screen aperture of the equipment is adjusted to 0.3-0.5 mm to screen the pulverized golden ear mushroom powder, and the powder is sieved according to the ratio of 1:10 per gram of golden ear mushroom powder and water. proportion, put 40°C warm water of corresponding proportion in the rehydration container, put the crushed golden ear fungus into the warm water, and stir to make the golden ear fungus powder fully contact with the water. After stirring evenly, let the golden ear fungus powder stand in 40°C warm water for 30 to 60 minutes. At the same time, add a preset proportion of salt during the rehydration process to stabilize the expansion effect of the golden ear fungus powder. When the water holding capacity of the golden ear fungus powder reaches 8.5g / g, stop rehydration, take out the rehydrated golden ear fungus powder, and add cellulase and pectinase according to 1: 1, according to the ratio of 0.5-1.0% of the mixed enzyme per 100g of the rehydrated golden fuciformis powder, the golden fuciformis powder and the mixed enzyme are mixed, and the enzymolysis reaction is carried out for 2-4 hours at a temperature of 45°C and a pH value of 5.5-6.0. After the enzymolysis is completed, the enzymolysis liquid is filtered through a fine mesh screen or a filter cloth to remove incompletely dissolved solid impurities and residual golden fuciformis fibers, and then the dissolved golden fuciformis polysaccharides and colloid components are separated from the liquid by a centrifuge to obtain the golden fuciformis extract.

[0042] The processed raw materials are stirred and mixed with the ingredients.

[0043] Specifically, the selected pork or chicken is used as raw meat for tendon and skin removal, and then the raw meat is minced into minced meat with a particle size of less than 2 mm by a meat grinder, and the minced meat is quickly cooled to 0-4° C., and a chopper is precooled to 0-4° C. by low-temperature circulating water, and then the cooled minced meat is put into the chopper, and the chopper is chopped at a speed of 1000-1500 r / min for 30 seconds, and then 1.5-2.0% of salt is added to the total weight of the minced meat, and after continuing to chop for 1-2 minutes, 5-8% of ice water is added to the total weight of the minced meat, and golden ear mushroom powder and golden ear mushroom extract are added according to 5-10% of the total weight of the minced meat. The mixture is added in a row, and then a chopping machine is used to chop for 1 to 2 minutes at 2000 to 2500 r / min. Then, konjac gum-carrageenan compound, phosphate, antioxidant and seasoning are added in sequence, and the chopping is continued to make the minced meat and the ingredients evenly mixed. Ice water is continuously added during the chopping process to keep the temperature of the minced meat mixture at 8°C. Pork back fat or vegetable oil is added at a chopping temperature of 5 to 8°C, and the chopping speed of the chopping machine is increased to 3000 to 40000 r / min. The chopping is continued for 3 to 5 minutes to evenly disperse the fat and form a delicate, smooth and stable emulsified system with good rheological properties, and then the chopping is stopped.

[0044] Stir the evenly mixed mixture into the casing to the standard weight and then seal it.

[0045] Specifically, according to the production requirements of ham sausage, natural casing or artificial casing is selected, and the selected natural casing is cleaned and the salt is removed, and the selected artificial casing is soaked in warm water at 30-40°C for 10-15 minutes, and then the sealing of the vacuum filling machine, the movement state of the piston and the cleanliness of the conveying pipeline are checked. After the inspection is completed, the casing is put into the material pipe of the vacuum filling machine, the vacuum degree of the vacuum filling machine is set to -0.06MPa~-0.09MPa, the filling speed is set to 30-60 times / min, and the continuous filling mode is started, and then the vacuum filling machine evenly propels the minced meat through the spiral propulsion It is transported to the material pipe and pushed into the casing gradually by quantitative spiral propulsion according to the set single filling weight. At the same time, vacuum suction is performed according to the set vacuum degree to reduce air mixing. During the filling process, observe whether there are bubbles entering the casing during the filling process to keep the meat porosity in the casing below 2%. According to the product specifications, the filled ham sausage is cut into fixed lengths, and 2 to 3 turns of twisting are performed between each ham sausage through an automatic twisting device. The sealing strength of the twist is detected by a pressure tester, and then the filled ham sausage is inspected for appearance and weight, and unqualified products are rejected.

[0046] The sealed ham sausage is heat treated and sterilized.

[0047] Specifically, the temperature of qualified ham sausages is maintained at 4-10°C, and they are evenly arranged in the sterilization chamber, the filling rate of the sterilization chamber is set at 5-10L / min, and liquid CO2 is injected into the sterilization chamber through a high-pressure pump at the set filling rate, and the pressure in the sterilization chamber is gradually increased to 18-25MPa. A high-pressure uniform distribution system is used to form a stable supercritical environment of CO2 in the sterilization chamber. Then the temperature in the chamber is maintained at 31-40°C, and the ham sausage is sterilized by the high permeability and solubility of supercritical CO2. The sterilization treatment takes 10-30 minutes. After the sterilization is completed, the pressure in the sterilization chamber is slowly reduced at a rate of 2-5MPa / min, and the CO2 gas is recovered through the condensation system. When the pressure in the sterilization chamber returns to normal pressure, the sterilized ham sausage is taken out and sampled for testing. At the same time, it is observed whether there are abnormal changes in the color, texture and flavor of the ham sausage, and then the ham sausage whose test results meet the food safety standards and have no abnormal changes is stored at low temperature.

[0048] The sterilized ham sausage is packaged and then quality tested.

[0049] Specifically, 0.05-0.2% of golden fungus polyphenols, 0.1-0.3% of rosemary extract and 0.02-0.05% of natamycin are added into deionized water and stirred evenly to obtain an antioxidant solution. Then, the antioxidant solution is evenly coated on the surface of the ham by spraying or dipping to form a coating with a thickness of 50-100 μm. The ham is left to stand at a low temperature of 4-10° C. for 15-30 minutes to allow the antioxidant solution to form a stable protective layer. Then, a low-temperature vacuum emulsion is used to coat the ham surface with the antioxidant solution. The water activity of the ham is reduced to below 0.92 through chemical technology, and the pH value of the ham is controlled within the range of 5.8-6.2 through lactic acid bacteria fermentation products or sodium citrate. The treated ham is placed in a food-grade packaging bag, and the air in the package is extracted by a vacuum packaging machine. At the same time, 99.99% high-purity nitrogen is injected during the packaging process, and the oxygen concentration in the package is ≤2%. The packaging bag is then sealed with heat sealing technology, and the packaged ham is subjected to a leakage test to detect the sealing integrity.

[0050] The above is a detailed description of an embodiment of the present invention, but the content is only a preferred embodiment of the present invention and cannot be considered to limit the scope of implementation of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A method for making golden ear ham sausage, characterized in that: The following steps are involved: Ⅰ. Selecting golden fungus and lean meat as raw materials, and pre-treating the raw materials; Ⅱ. Stir and mix the processed raw materials with the ingredients; III. Fill the evenly stirred mixture into the casing to the standard weight and then seal it; IV. Heat-treat and sterilize the sealed ham sausage; Ⅴ. Package the sterilized ham sausage and conduct quality inspection on it.

2. The method for making golden ear ham sausage according to claim 1, characterized in that: The specific steps of pre-treating each raw material in step I are as follows: S1.1: After the thickness of each selected golden ear fungus is processed to be less than 2 cm, it is evenly spread on a drying rack, and continuously dried for 2 hours under an environment of 60° C. hot air and 45-50% RH of air humidity, so that the moisture content of the surface layer of the golden ear fungus is reduced to less than 40%. After the preliminary drying is completed, the drying temperature is reduced to 45° C., and the wind speed is adjusted to increase the air humidity to 55-60% RH, and then the drying is continued for 4 hours to reduce the moisture content of the middle layer of the golden ear fungus to within the range of 25-30%. Thereafter, the drying temperature is further reduced to 30° C., and the air humidity is increased to 60-65% RH, and low-temperature slow drying is performed for 8 hours until the moisture content of the golden ear fungus is reduced to less than 12%; S1.2: Cut the dried golden ear mushrooms evenly into small pieces of 2 to 3 cm in size, and put the cut golden ear mushrooms into a high-speed grinder at 5000 r / min for crushing. During the crushing process, adjust the mesh aperture of the equipment to 0.3 to 0.5 mm to sieve the golden ear mushroom powder generated by the crushing, and put the corresponding proportion of 40°C warm water into the rehydration container according to the ratio of 1:10 per gram of golden ear mushroom powder to water; S1.3: Put the crushed golden ear fungus into warm water and stir it to make the golden ear fungus powder fully contact with the water. After stirring evenly, let the golden ear fungus powder stand in 40°C warm water for 30 to 60 minutes. At the same time, add a preset proportion of salt during the rehydration process to stabilize the expansion effect of the golden ear fungus powder. When the water holding capacity of the golden ear fungus powder reaches 8.5g / g, stop rehydration and take out the rehydrated golden ear fungus powder; S1.4: Mix cellulase and pectinase in a ratio of 1:1, add 0.5-1.0% of the mixed enzyme to every 100g of rehydrated golden ear mushroom powder, mix the golden ear mushroom powder and the mixed enzyme, and carry out enzymatic hydrolysis for 2-4 hours at a temperature of 45°C and a pH value of 5.5-6.

0. After the enzymatic hydrolysis is completed, filter the enzymatic hydrolyzate with a fine mesh sieve or filter cloth to remove incompletely dissolved solid impurities and residual golden ear fibers, and then separate the dissolved golden ear mushroom polysaccharides and colloid components from the liquid through a centrifuge to obtain a golden ear mushroom extract.

3. The method for making golden ear ham sausage according to claim 2, characterized in that: The specific steps of stirring and mixing in step II are as follows: S2.1: The selected pork or chicken is used as raw meat, and the tendons and skin are removed. The raw meat is then minced into minced meat with a particle size of less than 2 mm using a meat grinder. The minced meat is quickly cooled to 0-4°C, and a chopper is precooled to 0-4°C by low-temperature circulating water. The cooled minced meat is then placed in the chopper. The chopper is chopped at a speed of 1000-1500 r / min for 30 seconds, and then 1.5-2.0% of salt by weight of the total minced meat is added. After continuing to chop for 1-2 minutes, 5-8% of ice water by weight of the total minced meat is added. S2.2: Adding golden ear mushroom powder and golden ear mushroom extract according to 5-10% of the total mass of the minced meat, and then using a chopper at 2000-2500r / min for 1-2 minutes, and then adding konjac gum-carrageenan compound, phosphate, antioxidant and seasoning in sequence, and continuing to chop and mix the minced meat and the ingredients evenly, and continuously adding ice water during the chopping process to keep the temperature of the minced meat mixture at 8°C; S2.3: At a chopping temperature of 5 to 8°C, add pork back fat or vegetable oil, and increase the chopping speed of the chopping machine to 3000 to 40000 r / min. Continue chopping for 3 to 5 minutes to evenly disperse the fat and form a delicate, smooth and stable emulsified system with good rheological properties, then stop chopping.

4. The method for making golden ear ham sausage according to claim 3, characterized in that: The specific steps of filling the uniformly stirred mixture into casings to the standard weight in step III are as follows: S3.1: According to the production requirements of ham sausage, select natural casing or artificial casing, wash the selected natural casing and remove salt, soak the selected artificial casing in warm water at 30-40℃ for 10-15 minutes, and then check the sealing of the vacuum filling machine, the movement state of the piston and the cleanliness of the conveying pipeline; S3.2: After the inspection is completed, put the casing into the material tube of the vacuum filling machine, set the vacuum degree of the vacuum filling machine to -0.06MPa~-0.09MPa, set the filling speed to 30~60 times / min, and start the continuous filling mode. After that, the vacuum filling machine evenly transports the minced meat to the material tube through the spiral propulsion; S3.3: According to the set single filling weight, the minced meat is gradually pushed into the casing through quantitative screw advancement. At the same time, vacuum suction is performed according to the set vacuum degree to reduce air mixing. During the filling process, observe whether there are bubbles entering the casing during the filling process to keep the void ratio of the minced meat in the casing below 2%; S3.4: According to the product specifications, the filled ham sausages are cut into fixed lengths, and 2 to 3 twists are made between each ham sausage through an automatic twisting device. The sealing strength of the twisted parts is tested with a pressure tester. The filled ham sausages are then visually inspected and weight-checked, and unqualified products are discarded.

5. The method for making golden ear ham sausage according to claim 4, characterized in that: The specific steps of the heat treatment sterilization are as follows: S4.1: Keep the temperature of qualified ham sausages at 4-10℃ and arrange them evenly in the sterilization chamber. Set the filling rate of the sterilization chamber at 5-10L / min and inject liquid CO2 into the sterilization chamber through a high-pressure pump at the set filling rate; S4.2: gradually increase the pressure in the sterilization chamber to 18-25 MPa, and use a high-pressure uniform distribution system to form a stable supercritical environment of CO2 in the sterilization chamber. Then, maintain the temperature in the chamber at 31-40°C, and sterilize the ham sausage by the high permeability and solubility of supercritical CO2 for 10-30 minutes; S4.3: After sterilization is completed, slowly reduce the pressure in the sterilization chamber at a rate of 2 to 5 MPa / min, and recover the CO2 gas through the condensation system. When the pressure in the sterilization chamber returns to normal pressure, take out the sterilized ham sausage and conduct sampling inspection. At the same time, observe whether there are any abnormal changes in the color, texture and flavor of the ham sausage. Then store the ham sausage at low temperature if the test results meet the food safety standards and have no abnormal changes.

6. The method for making golden ear ham sausage according to claim 5, characterized in that: The specific steps of packaging the sterilized ham sausage are as follows: S5.1: adding 0.05-0.2% of Auricularia auricula polyphenols, 0.1-0.3% of rosemary extract and 0.02-0.05% of natamycin to deionized water and stirring evenly to obtain an antioxidant solution, and then evenly covering the surface of the ham with the antioxidant solution by spraying or dipping to form a coating film with a thickness of 50-100 μm; S5.2: The ham sausage is placed at a low temperature of 4 to 10°C for 15 to 30 minutes to allow the antioxidant solution to form a stable protective layer, and then the water activity value of the ham sausage is controlled below 0.92 by low-temperature vacuum emulsification technology, and the pH value of the ham sausage is controlled within the range of 5.8 to 6.2 by lactic acid bacteria fermentation products or sodium citrate; S5.3: Place the processed ham sausage in a food-grade packaging bag, and use a vacuum packaging machine to extract the air in the package. At the same time, inject 99.99% high-purity nitrogen during the packaging process, and make the oxygen concentration in the package ≤2%. Then use heat sealing technology to seal the packaging bag. After the packaging is completed, the ham sausage is leak tested to detect the sealing integrity.

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