Juice-exploded sausage and processing method thereof

Abstract

The invention provides a processing method of juice-exploded meat sausages, which comprises the following steps: mixing and stirring pig hind leg meat, edible salt, phosphate and white granulated sugar to obtain a first material; chopping and mixing pig hind leg meat, fat, pigskin gelatin, edible salt, solid compound seasoning, white granulated sugar, glutamine transaminase and ice water to obtain a second material; mixing the frozen spine fat particles and the pigskin gelatin particles to obtain a third material; stirring and mixing the No.1 material, the No.2 material and the No.3 material to obtain stuffing; and filling the stuffing into a hog casing, baking, and quickly freezing to obtain the juice-exploded sausage. The pigskin is subjected to special treatment to form the pigskin gelatin, so that the water-retaining property of the pigskin is 3 times that of the pigskin, and the addition of the pigskin gelatin enhances the juice feeling and the juice explosion feeling of the product. According to the present invention, the pork sausages are not greasy, the pigskin replaces the fat in the roast sausages, the fat content is reduced by more than 50%, the product is not greasy, the juice-exploded pork sausages have characteristics of sufficient juice, strong juice-exploding feeling, slight greasy feeling and good taste, and the pigskin contains high nutritional components and has low fat content.

Description

Technical Field

[0001] The present invention relates to the technical field of food, in particular to a juicy sausage and a processing method thereof. Background Art

[0002] Grilled sausages are a type of meat product that is very popular among consumers. They can be found in convenience stores, tourist attractions, schools, and canteens.

[0003] In order to increase the juiciness and juiciness of the product, the traditional method is to increase the fat content of the product. For example, the juiciness formed in the prior art CN115669876A mainly comes from the liquid mixture formed by the emulsification of pig fat oil and liquid additives such as water. However, excessive fat intake by the human body can easily lead to obesity and some complications.

[0004] Therefore, it is very necessary to provide a juicy sausage with high nutritional content, good sensory properties and low fat content. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a juicy sausage. The juicy sausage provided by the present invention has high nutritional content, good sensory properties and low fat content.

[0006] The present invention provides a juicy sausage and a processing method thereof. Different from the original method of simply relying on fat to increase the juiciness of the product, the present invention achieves the juiciness of the product by adding specially treated pigskin glue, reduces the amount of fat added, increases the collagen content in the product, and improves the nutritional value of the product.

[0007] The present invention provides a method for processing juicy sausage, comprising the following steps:

[0008] A) Mix pork hind leg, table salt, phosphate and white sugar to obtain material No. 1;

[0009] Chop and blend the pork hind leg meat, fat, pigskin glue, edible salt, solid compound seasoning, white sugar, transglutaminase and ice water to obtain ingredient No. 2;

[0010] Mix the frozen spinal fat particles and pigskin glue particles to obtain material No. 3;

[0011] B) Mix ingredients No. 1, No. 2, and No. 3 to obtain the filling;

[0012] C) Stuff the stuffing into pig intestine casings, bake, and quick-freeze to obtain juicy sausages.

[0013] The processing method of the juicy sausage provided by the invention comprises the following steps: firstly preparing pigskin glue.

[0014] According to the present invention, the preparation method of the pigskin glue comprises:

[0015] S1) cleaning the pig skin after scalding and marinating it in a pickling solution comprising glacial acetic acid and sodium lactate;

[0016] The present invention does not limit the specific method for cleaning the pig skin, which is well known to those skilled in the art.

[0017] The pickling time of the present invention is 12 to 16 hours; specifically, it can be 12 hours, 13 hours, 14 hours, 15 hours or 16 hours; or any value between any two of the above.

[0018] According to the present invention, the mass ratio of the scalded pig skin, ice water, glacial acetic acid and sodium lactate is 60:90:2:3.

[0019] S2) After pickling, the mixture is washed, minced into granules, and then emulsified with ice water to obtain pigskin glue.

[0020] After marinating, rinse with clean water 3-4 times and mince into 18-25mm mesh pig skin pellets using a meat grinder. Emulsify in a ratio of pig skin to ice of 1:3-1:4.

[0021] The particle size of the granules twisted in the present invention is 18-25 mm; specifically, it can be 18 mm, 20 mm, 23 mm, or 25 mm; or a range between any two of the above. The mass ratio of the pig skin to ice is 1:(3-4);

[0022] The emulsifying knife speed is 3600-4400 rpm, the emulsifying time is 10-12 min, and the emulsifying temperature is 0-10°C.

[0023] In some specific embodiments, the emulsifying knife speed is 3600 rpm, 3800 rpm, 4000 rpm, 4200 rpm, 4400 rpm; or a range between any two of the above.

[0024] The emulsification time is 10-12 minutes; specifically, it can be 10 minutes, 11 minutes or 12 minutes; the emulsification temperature is 0°C, 5°C or 10°C.

[0025] Emulsify until white and smooth, set aside.

[0026] Compared with the juicy sausage with pork fat added, the juicy sausage of the present invention has a more obvious juicy and juicy feeling. The juicy effect is formed by pigskin glue made from pigskin. After the pigskin is made into pigskin glue, the water retention effect of the pigskin becomes 3 times that of the pigskin itself.

[0027] Mix pork hind leg meat, table salt, phosphate and white sugar to obtain ingredient No. 1.

[0028] In some preferred embodiments, in the first material, the mass ratio of the pork hind leg, edible salt, phosphate and white sugar is (55-65): (0.8-1.0): (0.1-0.3): (2-3);

[0029] In some preferred embodiments, in the first material, the mass ratio of the pork hind leg, edible salt, phosphate and white sugar is (55-65): (0.8-1.0): (0.1-0.3): (2-3);

[0030] In some preferred embodiments, in material No. 1, the mass ratio of the pork hind leg meat, edible salt, phosphate and white sugar is 60:0.9:0.2:2.5.

[0031] The pork hind leg meat is twisted using a 10-18 mm mesh;

[0032] The stirring speed of the present invention is 12 to 20 rpm, specifically 12 rpm, 15 rpm, 18 rpm, or 20 rpm, or any range therebetween. The stirring time is 5 to 10 minutes, specifically 5 minutes, 8 minutes, or 10 minutes.

[0033] Chop the pork hind leg meat, fat, pigskin glue, edible salt, solid compound seasoning, white sugar, glutamine transaminase and ice water to obtain ingredient No. 2.

[0034] In some preferred solutions, in material No. 2:

[0035] The mass ratio of pork hind leg meat, fat, pigskin glue, edible salt, solid compound seasoning, white sugar, glutamine transaminase and ice water is (8-12): (2-4): (6-10): (0.2-0.4): (1.5-2.5): (1-3): (0.2-0.4);

[0036] In some preferred embodiments, the mass ratio of pork hind leg meat, fat, pigskin glue, edible salt, solid compound seasoning, white sugar, glutamine transaminase and ice water is 10:3:8:0.3:2:2:0.3.

[0037] The pork hind leg meat and fat of the present invention are twisted using an 18-25 mm mesh plate; specifically, 12 rpm, 15 rpm, 18 rpm, 20 rpm, 23 rpm, 25 rpm; or a range value between any two of the above.

[0038] The chopping process is performed at a high speed for 5 to 7 minutes, specifically 5 minutes, 6 minutes, or 7 minutes. The chopping temperature is 8 to 12°C, specifically 8°C, 10°C, or 12°C, or a range between any two of the above.

[0039] Mix the frozen spinal fat particles and pigskin glue particles to obtain material No. 3.

[0040] The present invention preferably cuts the frozen loin into blocks, puts the blocks into a chopping pot and chop them into pieces of 5-8 mm in size; and puts the pigskin glue into the chopping pot and chop them into pieces of 5-8 mm in size.

[0041] Mix ingredients No. 1, No. 2 and No. 3 to obtain the filling.

[0042] Mix material No. 1, material No. 2 and material No. 3 according to the above proportions.

[0043] The stirring and mixing of the present invention comprises:

[0044] Vacuum stirring for 15~25min, vacuum degree -0.075Mpa~-0.085Mpa, stirring speed 12~20rpm, temperature 5~10℃.

[0045] The vacuum stirring time of the present invention is 15 min, 18 min, 20 min, 23 min or 25 min;

[0046] The stirring speed is 12-20 rpm, specifically 12 rpm, 15 rpm, 18 rpm, 20 rpm; or a range between any two of the above.

[0047] The temperature is 5-10°C. Specifically, it can be 5°C, 8°C, or 10°C.

[0048] The stuffing is stuffed into pig intestine casings, baked, and quick-frozen to obtain juicy sausages.

[0049] The present invention preferably fills the stirred stuffing into 30 / 32 hog casings.

[0050] After filling, it is sent to the smoking box. The baking parameters include: steaming at 50℃ for 30~40min; drying at 65℃ for 10~20min; steaming at 76℃ for 40~60min.

[0051] In some preferred embodiments, the baking parameters include: cooking at 50°C for 32-38 minutes; drying at 65°C for 12-18 minutes; and cooking at 76°C for 45-55 minutes.

[0052] The baked product is quickly frozen in a single-use freezer. The quick freezing process is: -35~40℃, 40~60min.

[0053] In some preferred embodiments, the quick freezing parameters include: -35~-40°C, 45~55min.

[0054] The quick-frozen products are packed as required and stored in a -18℃ cold storage.

[0055] The present invention provides a juicy sausage prepared by the preparation method described in any one of the above technical solutions.

[0056] The present invention creatively uses pig skin to replace pig fat, reduces the fat content of the juicy sausage, increases the nutrients such as collagen, protein, vitamins and minerals unique to the pig skin, and the pig skin aroma, thereby improving the taste and being beneficial to the health of consumers.

[0057] The invention processes the pigskin into pigskin glue through special treatment, so that the water retention of the pigskin reaches 3 times of its own. The pigskin glue is added into the grilled sausage to greatly enhance the juiciness and bursting feeling of the product.

[0058] Pig skin replaces the fat in grilled sausages, reducing the fat content in the product by more than 50%, making the product less greasy, while increasing the collagen content of the product, which is more beneficial to the health of consumers.

[0059] Pigskin glue, made from pigskin, is a cost-effective alternative to pig fat and can reduce the cost of some product formulations. The cost of making five parts of pigskin glue from one part of pigskin is approximately 4-5 yuan per kg. Compared to 6-10 yuan per kg of pig fat, this saves 2-6 yuan per kg of glue.

[0060] In terms of taste, flavor and nutritional value, the juicy sausage of the present invention is juicy, has a strong juicy feeling, is slightly greasy, and has a better taste. The pig skin contains high levels of collagen, elastin, vitamins, minerals and other nutrients, and has a low fat content. The sausage is particularly suitable for consumption by some special groups of people, such as those with cardiovascular and cerebrovascular diseases. DETAILED DESCRIPTION

[0061] The present invention provides a juicy sausage and a processing method thereof. Those skilled in the art can refer to the contents of this article and appropriately improve the process parameters to achieve the desired result. It should be noted that all similar substitutions and modifications are obvious to those skilled in the art and fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments. Relevant personnel can obviously modify or appropriately change and combine the methods and applications herein without departing from the content, spirit, and scope of the present invention to implement and apply the technology of the present invention.

[0062] It should be understood that the expression "one or more of" includes individually each of the items recited after the expression and various combinations of two or more of the recited items, unless otherwise apparent from the context and usage. The expression "and / or" in conjunction with three or more recited items should be understood to have the same meaning, unless otherwise apparent from the context.

[0063] The terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, e.g., not excluding other unrecited elements or steps, unless otherwise specifically stated or understood from the context.

[0064] In this application, the term "and / or" describes the association relationship between associated objects, indicating that three relationships may exist. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0065] It should be understood that the order of steps or the order in which certain actions are performed are not important as long as the present invention remains operable. Additionally, two or more steps or actions may be performed simultaneously.

[0066] The use of any and all examples or exemplary language, such as "such as" or "including," herein is intended merely to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating any non-claimed element as essential to the practice of the invention.

[0067] In addition, the numerical ranges and parameters used to define the present invention are approximate values. The relevant numerical values in the specific examples have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, amounts, values, and percentages used in this disclosure are modified by the word "about." As used herein, "about" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a particular value or range.

[0068] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. Some or all of the steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0069] Some cases are described in the embodiments and comparative examples of the present invention, wherein the embodiments illustrate certain implementations of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0070] In order to further illustrate the present invention, a juicy sausage and a processing method thereof provided by the present invention are described in detail below with reference to examples.

[0071] Example 1:

[0072] 1. Raw material processing

[0073] Pigskin Processing: Scald the skin and marinate in a pickling solution for 14 hours. The pickling solution consists of 60kg pigskin, 90kg ice water, 2kg glacial acetic acid, and 3kg sodium lactate. Rinse three times with clean water and mince into 18-25mm mesh pigskin pellets using a meat grinder. Emulsify the skin at a ratio of 1:3 (pigskin: ice) at 3600rpm for 12 minutes until smooth and white. Heat to 8°C and set aside.

[0074] Processing of ingredient No. 1: mince 60kg of pork hind leg meat using a 10-18mm mesh, then put it into a blender together with other ingredient No. 1 (0.9kg of edible salt, 0.2kg of phosphate, 2.5kg of white sugar, and 2kg of ice water), and stir at high speed for 10 minutes at a stirring speed of 20rpm.

[0075] Processing of material No. 2: Use an 18-25mm mesh to twist 10kg of frozen No. 4 pork and 3kg of pig fat, put them into the chopping pot according to the recipe of material No. 2, then add 8kg of pig skin glue, 0.3kg of salt, 2kg of compound seasoning, 2kg of white sugar, 0.3kg of glutamine transaminase, 5kg of ice water, etc. and chop them together at high speed for 7 minutes, until they are fine and shiny. The discharge temperature is 12℃.

[0076] Processing of ingredient No. 3: Cut the frozen pork loin into pieces of about 5cm in size, put them into a chopping pot and chop them into pieces of 5-8mm in size; put the pig skin gelatin into the chopping pot and chop them into pieces of 5-8mm in size.

[0077] 2. Stir

[0078] After processing No. 1, No. 2 and No. 3, mix them together and stir under vacuum for 25 minutes, with a vacuum degree of -0.085Mpa, a stirring speed of 18rpm, and a temperature of 8°C when out of the pot.

[0079] 3. Filling

[0080] Stir the mixed stuffing into 30 / 32 pig casings.

[0081] 4. Bake

[0082] After filling, it is sent to the smoking box and the baking process is: steaming at 50℃ for 40 minutes, drying at 65℃ for 20 minutes, and steaming at 76℃ for 55 minutes.

[0083] 5. Quick freezing

[0084] The baked product is quickly frozen in a single-freeze machine, with the quick-freezing process being: -40°C, 4 minutes.

[0085] 6. Packing and storage

[0086] The quick-frozen products are packed as required and stored in a -18℃ cold storage.

[0087] Product ingredients: water 64.2%, salt 1.3%, protein 19.5%, fat 7.2%.

[0088] Sensory evaluation: It has a strong grilled sausage flavor, is salty and sweet, has a crisp texture, is juicy and juicy, and has a reddish-brown appearance.

[0089] Example 2:

[0090] 1. Raw material processing

[0091] Pigskin Processing: Scald the skin and marinate in a curing solution for 16 hours. The curing solution consists of: 60kg pigskin, 90kg ice water, 2kg glacial acetic acid, and 3kg sodium lactate. Rinse three times with clean water and mince into 18-25mm mesh pigskin pellets using a meat grinder. Emulsify the skin at a ratio of 1:4 (pigskin: ice) at 4000 rpm for 11 minutes until the emulsification is white and smooth. Heat to 6°C and set aside.

[0092] Processing of material No. 1: mince 55kg of pork hind leg meat using a 10~18mm mesh plate, then put it into a blender together with other material No. 1, and blend at high speed for 10 minutes at a stirring speed of 20rpm.

[0093] Processing of material No. 2: Use 18~25mm mesh to twist 55kg of frozen pork No. 4 and 4kg of pig fat, put them into the chopping pot according to the formula of material No. 2, and then add 10kg of pig skin glue, 0.2kg of salt, 1.5kg of compound seasoning, 1.5kg of white sugar, 0.4kg of glutamine transaminase, 5kg of ice water, etc. and chop them together at high speed for 6 minutes, until they are fine and shiny. The discharge temperature is 10℃.

[0094] Processing of ingredient No. 3: Cut the frozen pork loin into pieces of about 5cm in size, put them into a chopping pot and chop them into pieces of 5-8mm in size; put the pig skin gelatin into the chopping pot and chop them into pieces of 5-8mm in size.

[0095] 2. Stir

[0096] After processing No. 1, No. 2 and No. 3, mix them together and stir under vacuum for 20 minutes, with a vacuum degree of -0.080Mpa, a stirring speed of 20rpm, and a temperature of 8°C when out of the pot.

[0097] 3. Filling

[0098] Stir the mixed stuffing into 30 / 32 pig casings.

[0099] 4. Bake

[0100] After filling, it is sent to the smoking box and the baking process is: steaming at 50℃ for 35 minutes, drying at 65℃ for 15 minutes, and steaming at 76℃ for 55 minutes.

[0101] 5. Quick freezing

[0102] The baked product is quickly frozen in a single-use freezer, with the freezing process at -38°C for 4 minutes.

[0103] 6. Packing and storage

[0104] The quick-frozen products are packed as required and stored in a -18℃ cold storage.

[0105] Product ingredients: water 63.8%, salt 1.32%, protein 20.5%, fat 7.4%.

[0106] Sensory evaluation: It has a strong grilled sausage flavor, is salty and sweet, has a crisp texture, is juicy and juicy, and has a reddish-brown appearance.

[0107] Example 3:

[0108] 1. Raw material processing

[0109] Pigskin Processing: Scald the skin and marinate in a pickling solution for 14 hours. The pickling solution consists of: 60 parts pigskin, 90 parts ice water, 2 parts glacial acetic acid, and 3 parts sodium lactate. After pickling, rinse three times with clean water and mince into 18-25mm mesh pigskin pellets using a meat grinder. Emulsify the skin at a ratio of 1:3 (pigskin: ice) at 4200 rpm for 11 minutes until the emulsification is white and smooth. Heat to 8°C and set aside.

[0110] Processing of material No. 1: mince 65kg of pork hind leg meat using a 10-18mm mesh plate, then put it into a blender together with other material No. 1, and stir at high speed for 10 minutes at a stirring speed of 20rpm.

[0111] Processing of material No. 2: Use 18~25mm mesh to twist 65kg of frozen No. 4 pork and 2kg of pig fat, put them into the chopping pot according to the formula of material No. 2, and then add 6kg of pig skin glue, 0.4kg of salt, 2.5kg of compound seasoning, 3kg of white sugar, 5kg of ice water, etc. and chop them together at high speed for 6 minutes, until they are fine and shiny. The discharge temperature is 10℃.

[0112] Processing of ingredient No. 3: Cut the frozen pork loin into pieces of about 5cm in size, put them into a chopping pot and chop them into pieces of 5-8mm in size; put the pig skin gelatin into the chopping pot and chop them into pieces of 5-8mm in size.

[0113] 2. Stir

[0114] After processing No. 1, No. 2 and No. 3, mix them together and stir under vacuum for 25 minutes, with a vacuum degree of -0.075Mpa, a stirring speed of 18rpm, and a temperature of 5°C.

[0115] 3. Filling

[0116] Stir the mixed stuffing into 30 / 32 pig casings.

[0117] 4. Bake

[0118] After filling, it is sent to the smoking box and the baking process is: steaming at 50℃ for 30 minutes, drying at 65℃ for 20 minutes, and steaming at 76℃ for 40 minutes.

[0119] 5. Quick freezing

[0120] The baked product is quickly frozen in a single-freeze machine, with the quick-freezing process being: -36°C, 6 minutes.

[0121] 6. Packing and storage

[0122] The quick-frozen products are packed as required and stored in a -18℃ cold storage.

[0123] Product ingredients: water 65.0%, salt 1.27%, protein 19.9%, fat 7.85%.

[0124] Sensory evaluation: It has a strong grilled sausage flavor, is salty and sweet, has a crisp texture, is juicy and juicy, and has a reddish-brown appearance.

[0125] 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 principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for processing juicy sausage, characterized in that: The steps include: A) Mix pork hind leg, table salt, phosphate and white sugar to obtain material No. 1; Chop and blend the pork hind leg meat, fat, pigskin glue, edible salt, solid compound seasoning, white sugar, transglutaminase and ice water to obtain ingredient No. 2; Mix the frozen spinal fat particles and pigskin glue particles to obtain material No. 3; B) Mix ingredients No. 1, No. 2, and No. 3 to obtain the filling; C) Stuff the stuffing into pig intestine casings, bake, and quick-freeze to obtain juicy sausage.

2. The processing method according to claim 1, characterized in that: The preparation method of the pigskin glue comprises: S1) cleaning the pig skin after scalding and marinating it in a pickling solution comprising glacial acetic acid and sodium lactate; S2) After pickling, washing, and mincing into granules, and then emulsifying with ice water to obtain pigskin glue; the mass ratio of the pigskin, ice water, glacial acetic acid and sodium lactate is 60:90:2:

3.

3. The processing method according to claim 2, characterized in that: The pickling time is 12 to 16 hours; the washing times are 3 to 4 times; The particle size of the granules is 18-25 mm; the mass ratio of the pig skin to ice is 1: (3-4); The emulsifying knife speed is 3600-4400 rpm, the emulsifying time is 10-12 min, and the emulsifying temperature is 0-10°C.

4. The processing method according to claim 1, characterized in that: Step A) In material No. 1, the pork hind leg, edible salt, phosphate, and white sugar are mixed in a mass ratio of (55-65): (0.8-1.0): (0.1-0.3): (2-3); the pork hind leg is twisted using a 10-18 mm mesh plate; the stirring speed is 12-20 rpm, and the stirring time is 5-10 minutes.

5. The processing method according to claim 1, characterized in that: Step A) In Material No. 2: The mass ratio of pork hind leg meat, fat, pigskin glue, edible salt, solid compound seasoning, white sugar, glutamine transaminase and ice water is (8-12): (2-4): (6-10): (0.2-0.4): (1.5-2.5): (1-3): (0.2-0.4); Pork hind leg meat and fat are minced using 18~25mm mesh; The chopping process is performed at a high speed for 5 to 7 minutes; the chopping temperature is 8 to 12°C.

6. The processing method according to claim 1, characterized in that: Step A) In Material No. 3: The particles of frozen spinal fat are 5~8mm; the particles of pigskin glue are 5~8mm.

7. The processing method according to claim 1, characterized in that: Step B) the stirring and mixing comprises: Vacuum stirring for 15~25min, vacuum degree -0.075Mpa~-0.085Mpa, stirring speed 12~20rpm, temperature 5~10℃.

8. The processing method according to claim 1, characterized in that: Step C) The baking parameters include: steaming at 50° C. for 30-40 minutes; drying at 65° C. for 10-20 minutes; and steaming at 76° C. for 40-60 minutes.

9. The processing method according to claim 1, characterized in that: Step C) The quick freezing parameters include: -35~-40°C, 40~60 minutes.

10. A juicy sausage, characterized in that: The method is prepared according to any one of claims 1 to 9.