One-time curing and cooling-free short-process fresh-keeping production process of sausage

Abstract

The invention provides a one-time curing and cooling-free short-process fresh-keeping production process for red sausages, and relates to the technical field of red sausage production, and the process comprises the following steps: S1, raw material pretreatment: selecting livestock and poultry raw material meat and livestock and poultry skin, and carrying out unpacking, unfreezing, trimming and mincing treatment to obtain pretreated raw materials; s2, preparing and emulsifying auxiliary materials, respectively dissolving a water-retaining agent, seasonings and colloid auxiliary materials in ice water, filtering, and emulsifying and chopping the livestock and poultry skin to obtain an auxiliary material mixture and emulsified skin mud; s3, stirring and statically pickling the stuffing, namely putting the pretreated raw materials, the auxiliary material mixture and the emulsified crust paste into a stirrer; according to the method, the production process is remarkably shortened, the efficiency is improved, 20-30 min of cooling after cooking, 35 min of secondary sterilization after packaging and corresponding transfer links in a traditional process are omitted, the single-batch production period is greatly shortened, meanwhile, the transfer frequency of semi-finished products is reduced, the single-day productivity during large-scale production is improved, and the industrial continuous production requirement is effectively met.

Description

Technical Field

[0001] This invention relates to the field of sausage production technology, and in particular to a short-process preservation production process for sausages that involves one-time cooking and no cooling. Background Technology

[0002] Current red sausage production processes generally follow a multi-step process: raw material processing, grinding, mixing, stuffing, steaming, cooling, packaging, secondary sterilization, and warehousing. Specifically, raw materials undergo unpacking, thawing, trimming, and grinding. Auxiliary ingredients are prepared separately, mixed with the raw materials, and then allowed to marinate. After stuffing, the sausages undergo pre-cooking at 72-75℃ for 50 minutes to initially shape them. Following pre-cooking, they are cooled with tap water or naturally for 20-30 minutes until they reach room temperature, then vacuum-packed. After packaging, they undergo secondary sterilization at 92℃ for 35 minutes to ensure microbial safety, and finally, after cooling, they are stored. This process is currently the mainstream red sausage processing method in the industry and can meet basic preservation and quality requirements.

[0003] However, traditional processes have the following drawbacks: First, the double cooking process leads to a decline in quality. The repeated high-temperature treatment of steaming and pre-cooking and secondary sterilization causes excessive denaturation of proteins in the sausage, loss of amino acids and water-soluble vitamins (such as vitamin B1), and damages the flavor substances of the meat source, resulting in a dry texture and bland flavor. Second, the cooling process increases process costs. The cooling step after pre-cooking requires additional water or electricity and extends the production cycle. The cooling time for a single batch accounts for 15%-20% of the total cycle. At the same time, the sausage is easily exposed to air during the cooling process, increasing the risk of secondary microbial contamination. Third, redundant processes reduce production efficiency. The connection between multiple processes requires frequent transfer of semi-finished products, such as transferring from steaming to the cooling area and from cooling to the packaging area. This not only increases labor costs but may also affect product stability due to temperature fluctuations during the transfer process. This problem is more prominent in large-scale production. Therefore, this invention proposes a short-process preservation production process for sausage with one-time cooking and no cooling to solve the problems existing in the prior art. Summary of the Invention

[0004] To address the aforementioned issues, this invention proposes a short-process preservation production process for red sausage that involves one-time cooking and no cooling. This process significantly shortens the production flow, improves efficiency, and eliminates the 20-30 minute cooling after steaming, 35 minute secondary sterilization after packaging, and corresponding transfer steps required in traditional processes. This greatly shortens the production cycle per batch, reduces the number of semi-finished product transfers, increases daily production capacity during large-scale production, and effectively meets the needs of continuous industrial production.

[0005] To achieve the objectives of this invention, the invention is implemented through the following technical solution: a short-process preservation production process for red sausage that involves one-time cooking and no cooling, comprising the following steps:

[0006] S1: Raw material pretreatment: Select livestock and poultry meat and skin, and process them by unpacking, thawing, trimming and mincing to obtain pretreated raw materials;

[0007] S2: Additive preparation and emulsification: Dissolve water-retaining agent, seasoning, and colloidal additives in ice water and filter them. Emulsify and chop the animal skin to obtain an additive mixture and emulsified skin mud.

[0008] S3: Filling mixing and marinating: Put the pre-treated raw materials, auxiliary materials mixture, and emulsified dough into the mixer and mix for 80-100 minutes at a speed of 25-35 r / min. Then marinate at 0-4℃ for 8-16 hours to obtain the red sausage filling.

[0009] S4: Sausage filling and shaping: Stuff the red sausage filling into the casing, control the net weight deviation of a single sausage to ±5g, and obtain the semi-finished sausage product.

[0010] S5: One-time cooking and preservation process: Place the semi-finished sausage in a sealed cooking device, control the temperature at 75-95℃ and the time at 35-60min to complete the cooking process and obtain cooked red sausage.

[0011] S6: Packaging and warehousing. The cooked red sausages are directly vacuum-stretched and then sterilized in a pasteurization line. After metal detection, they are packed and stored in a low-temperature environment of 0-4℃.

[0012] Further improvements are made in the following: In S1, the raw meat of livestock and poultry includes minced pork and chicken breast, and the skin of livestock and poultry includes pork skin and chicken breast skin; the minced pork and pork skin are thawed in a thawing tank with water temperature ≤10℃ and ice flakes for 8-12 hours, and the chicken breast and chicken breast skin are thawed naturally at 15℃ for 2-3 hours. After thawing, the core temperature of the raw materials is controlled at -4±2℃.

[0013] Further improvements are made in the following aspects: In S1, the grinding process uses a perforated plate with the following specifications: 12mm perforated plate for minced pork, and 6mm perforated plate for chicken breast and poultry skin; during the trimming process, blood clots, lymph nodes, and foreign objects are removed from the raw materials, and the temperature of the raw materials after grinding is ≤7℃.

[0014] Further improvements are made in the following aspects: In S2, the water-retaining agent is a mixture of compound phosphate and salt, and the colloidal auxiliary material is a mixture of soy protein isolate and starch; the auxiliary material is filtered through a 30-mesh sieve, and the chopping parameters for the emulsified sludge are: first chop at 300 r / min for 2-4 min, then chop at 3600 r / min for 5-10 min.

[0015] Further improvements are made in the following: In S3, the stirring process is divided into water-retaining stirring and seasoning stirring: first, add the pre-treated raw materials and water-retaining agent, and stir at 30 r / min for 50-70 min, then add the seasonings, colloidal auxiliary materials and emulsified dough, and continue to stir at 30 r / min for 20-40 min; after static marinating, the center temperature of the filling is ≤6℃.

[0016] A further improvement is made in the following: in step S2, the mass ratio of raw materials for emulsified hide mud is: animal hide: ice water: salt = 1:1:0.03; in step S3, the mass ratio of pretreatment raw materials, auxiliary material mixture, and emulsified hide mud is 8-10:1-1.5:1-1.2.

[0017] Further improvements are made in the following aspects: In S4, the casing is either a plastic casing or a protein casing; the diameter of the plastic casing is 70-75mm, and the diameter of the protein casing is 50mm; when filling the sausage, first fill 3-5 sausages to verify the weight and length, and adjust the pressure scale of the sausage filling machine to 4-5 to ensure that the fullness of the product is consistent.

[0018] Further improvements are made in S5, where the temperature and time of the first curing and preservation process are adjusted according to the type of casing: for plastic casings, the corresponding temperature is 83-92℃ and the time is 35-40min, and for protein casings, the corresponding temperature is 78-85℃ and the time is 40-50min; during the curing process, a 3-5min exhaust program is activated to remove cold air from the device.

[0019] Further improvements are made in S6, where the upper film thickness of the vacuum stretch film is 10 mils and the lower film thickness is 20 mils; the packaging parameters are: forming temperature 110-120℃, heat sealing temperature 140-150℃, and vacuum time 3-4s, to ensure that there are no air bubbles in the packaging film and that the heat sealing line is intact.

[0020] Further improvements are made in the following aspects: In S6, a lateral transmission device is used for metal detection to shield the space on both sides of the detection equipment, ensuring that the sausage passes completely through the detection area; after entering the warehouse, the product storage temperature is maintained at 0-4℃, and the shelf life is ≥60 days.

[0021] The beneficial effects of this invention are as follows:

[0022] 1. This invention significantly shortens the production process and improves efficiency. It eliminates the 20-30 minutes of cooling after cooking, the 35 minutes of secondary sterilization after packaging, and the corresponding transfer steps in the traditional process, greatly shortening the production cycle of a single batch. At the same time, it reduces the number of transfers of semi-finished products, increases the daily production capacity during large-scale production, and effectively adapts to the needs of continuous industrial production.

[0023] 2. This invention significantly reduces production costs, saves resources, eliminates some of the energy consumption of cooling equipment and secondary sterilization equipment, reduces energy consumption per ton of product, reduces cooling water and manual transportation costs, and lowers overall production costs.

[0024] 3. This invention effectively preserves nutrition and taste, improves quality, and avoids the destruction of nutrients caused by repeated high temperatures during the one-time cooking process. It increases the retention rate of amino acids and vitamin B1 in red sausage, reduces the loss of moisture in meat tissue without cooling, improves product elasticity, and makes the taste more tender and the flavor more intense. In terms of microbiological indicators, the total bacterial count after one-time cooking is ≤50 CFU / g, and E. coli is not detected. The preservation effect is comparable to that of traditional processes. Attached Figure Description

[0025] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0026] To enhance understanding of the present invention, the present invention will be further described in detail below with reference to embodiments. These embodiments are only used to explain the present invention and do not constitute a limitation on the scope of protection of the present invention.

[0027] Example 1

[0028] according to Figure 1 As shown, this embodiment proposes a short-process preservation production process for red sausage that involves one-time cooking and no cooling, including the following steps:

[0029] S1: Raw material pretreatment involves selecting livestock and poultry meat and skin, which are then unpacked, thawed, trimmed, and ground to obtain pretreated raw materials. The livestock and poultry meat includes minced pork and chicken breast, while the livestock and poultry skin includes pork skin and chicken breast skin. Minced pork and pork skin are thawed in a thawing tank at a water temperature ≤10℃ with added ice for 8-12 hours. Chicken breast and chicken breast skin are thawed naturally at a temperature below 15℃ for 2-3 hours. After thawing, the core temperature of the raw materials is controlled at -4±2℃. The grinding process uses perforated plates with the following specifications: 12mm perforated plates for minced pork, and 6mm perforated plates for chicken breast and livestock and poultry skin. During trimming, blood clots, lymph nodes, and foreign objects are removed from the raw materials, and the temperature of the raw materials after grinding is ≤7℃. Minced pork and pork skin have a high fat content. Thawing them using "low-temperature ice water + ice flakes" slows down fat oxidation and prevents rancidity during thawing, which can lead to flavor degradation. Chicken breast and chicken skin have a high protein content and are prone to moisture loss. Natural thawing below 15℃ reduces water loss from muscle fibers due to rapid temperature changes, increasing the moisture retention of the raw materials by 5%-8%, laying the foundation for the elasticity and texture of the fillings. A thawed core temperature of -4±2℃ and a ground temperature of ≤7℃ can reduce the microbial growth rate of the raw materials during the pre-treatment stage by more than 60%, preventing bacterial growth caused by excessively high temperatures, while also reducing premature protein denaturation and preserving the natural meaty aroma. The minced pork is ground using a 12mm perforated plate to retain a certain meaty texture, satisfying the requirement for a "chewy" texture in the sausage. The chicken breast and poultry skin are ground more finely using a 6mm perforated plate, which facilitates subsequent emulsification and integration with the auxiliary ingredients, avoiding uneven texture caused by uneven filling particles after cooking. The trimming and removal of impurities such as blood clots and lymph nodes not only meets food safety standards but also reduces the impact of off-flavor substances on the overall flavor of the sausage.

[0030] S2: Preparation and emulsification of auxiliary materials: The water-retaining agent, seasoning, and colloidal auxiliary materials are dissolved in ice water and filtered. The animal skin is then emulsified and chopped to obtain an auxiliary material mixture and emulsified skin paste. The water-retaining agent is a mixture of compound phosphate and salt, and the colloidal auxiliary material is a mixture of soy protein isolate and starch. The auxiliary materials are filtered through a 30-mesh sieve. The chopping parameters for the emulsified skin paste are: first chop at 300 rpm for 2-4 minutes, then chop at 3600 rpm for 5-10 minutes. The raw material mass ratio of the emulsified skin paste is: animal skin: ice water: salt = 1:1:0.03. Dissolving water-retaining agents and seasonings separately in ice water avoids antagonistic reactions between different auxiliary materials (such as the tendency for phosphates and starch to clump when mixed directly). Filtering through a 30-mesh sieve removes clumps and impurities from the auxiliary materials, preventing "seasoning blind spots" during subsequent mixing and keeping the overall flavor deviation of the sausage within ±3%, thus solving the problem of "local over-saltiness / under-saltiness" in traditional processes. First, a low-speed chopping process at 300 rpm initially mixes the animal skin, ice water, and salt, avoiding waste caused by splashing of raw materials during high-speed start-up. Then, a high-speed chopping process at 3600 rpm breaks down the collagen fibers in the skin, forming a fine emulsion system. This controls the particle size of the skin paste to 50-80 μm, improving dispersibility by 40% when mixed with fillings and reducing the "bumps" on the surface of the sausage after cooking. The ratio of "livestock skin: ice water: salt = 1:1:0.03" can promote the dissolution of skin collagen and improve the emulsification effect through salt, and regulate the temperature of skin mud (the temperature after emulsification is ≤10℃) through ice water, so as to avoid the emulsification system from breaking down due to high temperature. At the same time, this ratio increases the water retention of emulsified skin mud to more than 85%, reduces water loss during the cooking process, and ensures the fullness of the red sausage.

[0031] S3: Filling mixing and marinating: Add the pre-treated raw materials, auxiliary material mixture, and emulsified dough to a mixer and mix at 25-35 rpm for 80-100 minutes. Then marinate at 0-4℃ for 8-16 hours to obtain the red sausage filling. The mixing process is divided into water-retaining mixing and seasoning mixing: First, add the pre-treated raw materials and water-retaining agent, and mix at 30 rpm for 50-70 minutes. Then add the seasonings, colloidal auxiliary materials, and emulsified dough, and continue mixing at 30 rpm for 20-40 minutes. After marinating, the core temperature of the filling should be ≤6℃. The mass ratio of the pre-treated raw materials, auxiliary material mixture, and emulsified dough is 8-10:1-1.5:1-1.2. First, the mixture is stirred to retain moisture, allowing the water-retaining agent (compound phosphate) to fully penetrate the gaps between the raw meat fibers. By adjusting the isoelectric point of the meat protein, the water-holding capacity is improved. Stirring at this stage for 50-70 minutes can increase the water retention rate of the raw material by 10%-12%. Then, seasoning and stirring are performed, adding seasonings, colloids, and emulsified skin paste. This prevents the water-retaining agent and seasonings from mixing too early, which could lead to the degradation of flavor substances and improves the flavor retention rate of the sausage by more than 15%. Low-speed stirring at 25-35 r / min can reduce the breakage of raw meat fibers caused by high-speed shearing, preserving the integrity of meat particles and improving the chewiness of the sausage by 20%. Temperature control during stirring (combining raw material cooling with ice water) and a 0-4℃ environment for static curing can inhibit microbial growth (total bacterial count ≤100 CFU / g after static curing) while avoiding excessive denaturation of meat protein and reducing amino acid loss (amino acid retention rate increased by 8%-10%). The ratio of "pre-treated raw materials: auxiliary mixture: emulsified skin paste = 8-10: 1-1.5: 1-1.2" ensures that the raw meat dominates, making the red sausage rich in meat flavor, while the auxiliary mixture adjusts the flavor, the colloid enhances the elasticity, and the emulsified skin paste adds fat, avoiding the "dry texture" or "too greasy" caused by an excessive proportion of a single raw material, thus raising the product's palatability score to over 90 points.

[0032] S4: Sausage filling and shaping. The red sausage filling is stuffed into the casings, with a single sausage net weight deviation controlled within ±5g, resulting in a semi-finished sausage product. The casings are either plastic or protein casings; the plastic casing diameter is 70-75mm, and the protein casing diameter is 50mm. During filling, 3-5 sausages are first filled to verify the weight and length, and the pressure setting on the sausage filling machine is adjusted to 4-5 to ensure consistent product fullness. A single sausage net weight deviation of ±5g is far lower than the industry standard of ±10g, resulting in more uniform raw material consumption and cooking time for each sausage. This avoids the problem of "small sausages being overcooked and large sausages being undercooked" due to weight differences, increasing the product qualification rate to over 99.5% and reducing raw material waste caused by defective products (waste rate reduced by 3%-5%). The plastic casings have a folded diameter of 70-75mm, and the protein casings have a diameter of 50mm, both with optimized thickness (plastic casing thickness 20-25μm, protein casing thickness 15-18μm). This allows them to withstand the high temperatures of 75-95℃ during initial cooking, preventing casing breakage, while also ensuring efficient heat conduction. This keeps the temperature difference between the center and surface of the sausage within ±2℃, solving the problem of "cooked outside, raw inside" in traditional processes. A trial filling of 3-5 sausages is conducted to verify parameters, allowing for adjustments to the filling volume and pressure of the sausage stuffer in advance, avoiding parameter deviations during mass production. Precise pressure control at a scale of 4-5 ensures uniform filling density inside the casing (density deviation ≤0.02g / cm³), resulting in a smooth, wrinkle-free sausage surface. It also prevents excessive pressure from causing meat fiber breakage, ensuring a chewy and elastic texture.

[0033] S5: Primary ripening and preservation treatment. The semi-finished sausage is placed in a sealed ripening device, with the temperature controlled at 75-95℃ and the time at 35-60 minutes to complete the ripening process, resulting in ripened red sausage. The temperature and time of the primary ripening and preservation treatment are adjusted according to the casing type: 83-92℃ for plastic casings and 35-40 minutes for protein casings, and 78-85℃ for 40-50 minutes for protein casings. During the ripening process, a 3-5 minute exhaust program is activated to remove cold air from the device. This directly eliminates the redundant steps of "pre-cooking and pre-ripening - cooling - secondary sterilization" in the traditional process, shortening the production cycle per batch by 25%-30% (from the traditional 28-32 hours to 20-22 hours). It also saves water resources in the cooling process (water consumption per ton of product is reduced from 5m³ to 0.5m³) and energy consumption in secondary sterilization (energy consumption per ton of product is reduced from 120kWh to 90kWh), resulting in a 15%-18% reduction in overall production costs. To address the high heat resistance of plastic casings, parameters of 83-92℃ for 35-40 minutes are used. This ensures effective sterilization (total bacterial count ≤50 CFU / g, E. coli undetected) while minimizing damage to the casing's toughness caused by high temperatures. For protein casings, which have lower heat resistance, parameters of 78-85℃ for 40-50 minutes are used to prevent carbonization and extend the heat treatment time to ensure thorough sterilization. This solves the quality fluctuation problem caused by using the same parameters for different casings in traditional processes. A 3-5 minute venting procedure removes cold air from the device, keeping the temperature distribution within ±1℃. This prevents incomplete sterilization due to localized low temperatures and ensures consistent cooking progress between the surface and center of the sausage, reducing the difference in texture between an overly dry surface and a soft center. This improves product quality stability by over 30%.

[0034] S6: Packaging and Warehousing. The cooked red sausages are directly vacuum-stretched, then sterilized via a pasteurization line. After metal detection, they are boxed and stored at a low temperature of 0-4℃. The upper film thickness of the vacuum stretch film is 10 mils, and the lower film thickness is 20 mils. Packaging parameters are: forming temperature 110-120℃, heat sealing temperature 140-150℃, vacuum time 3-4 seconds, ensuring no air bubbles inside the packaging film and an intact heat seal line. A lateral conveying device is used for metal detection, shielding the space on both sides of the detection equipment to ensure the sausages pass completely through the detection area. After warehousing, the product is stored at 0-4℃, with a shelf life of ≥60 days. After ripening, the sausage is directly packaged, omitting the 20-30 minute cooling step in traditional processes, further shortening the production cycle. This also avoids contact between the sausage and air during cooling, reducing the risk of secondary microbial contamination (the initial total bacterial count after packaging is 40%-50% lower than with traditional processes). It also reduces moisture loss during cooling (from 5%-7% to 2%-3%), ensuring the sausage is plump and juicy. The combination of a 10-mil upper film (thin and highly transparent for easy observation of product condition) and a 20-mil lower film (thick and strong to prevent damage during transport) balances display and protection. The parameters of a 110-120℃ molding temperature, a 140-150℃ heat-sealing temperature, and a 3-4s vacuum time allow for a vacuum level of over -0.08MPa within the packaging film, effectively isolating oxygen (oxygen residue ≤2%), inhibiting fat oxidation and microbial growth. Combined with storage at 0-4℃, this ensures a stable shelf life of over 60 days, with a 10%-12% reduction in flavor decay. The horizontal transmission device and the shielding design on both sides ensure that the sausage is completely within the detection area, avoiding the problem of "missed detection at both ends" in traditional vertical transmission. The detection rate of metal foreign objects is increased to 100% (it can detect ferromagnetic metals ≥0.5mm and non-ferromagnetic metals ≥1.0mm), completely eliminating food safety hazards caused by metal foreign objects and meeting the requirements.

[0035] Example 2

[0036] according to Figure 1 As shown, this embodiment proposes a short-process preservation production process for red sausage that involves one-time cooking and no cooling, applied to Shanlin large red sausage (400g / sausage, plastic casing):

[0037] Raw material pretreatment: 226 kg of minced pork, 224 kg of chicken breast, 25 kg of pork skin, and 65 kg of chicken breast skin were used. The minced pork and pork skin were put into a thawing tank containing 50 kg of borneol (water temperature ≤10℃) and thawed for 10 hours. The chicken breast and chicken breast skin were thawed naturally at a temperature below 15℃ for 2.5 hours. After thawing, the meat was trimmed and the lymph nodes and blood clots were removed. The minced pork was ground using a 12 mm perforated plate, and the chicken breast and chicken breast skin were ground using a 6 mm perforated plate. The temperature after grinding was ≤7℃.

[0038] Preparation and emulsification of auxiliary materials: Prepare 21.37 kg of water-retaining bag (compound phosphate + salt + 8 kg ice water), 60.10 kg of technical seasoning mixture (3.24 kg technical material + 2.33 kg pigment and flavor + 54.53 kg seasoning + 35 kg ice water, filtered through 30 mesh), and 3.4 kg of white pepper powder solution (0.4 kg white pepper powder + 3 kg ice water, stirred for 10 min and then filtered through 30 mesh); emulsify pork skin with 0.8 kg salt and 25 kg ice water (300 r / min for 3 min → 3600 r / min for 10 min) to obtain 50.8 kg of pork skin paste; emulsify chicken breast skin with 110 kg of soy protein isolate-starch aqueous solution (12 kg protein + 24 kg starch + 77 kg ice water, 300 r / min for 3 min → 3600 r / min for 3 min) to obtain 174 kg of chicken skin paste.

[0039] Mixing and marinating the filling: First, add minced pork, chicken breast and water-retaining packet, and mix at 30 rpm for 60 minutes; then add technical seasoning mixture, white pepper powder solution, minced pork skin and minced chicken skin, and mix at 30 rpm for 30 minutes; marinate at 0-4℃ for 12 hours to obtain 800 kg of filling.

[0040] Sausage forming: Using 75 red plastic casings, the parameters of the sausage filling machine are set to "net weight 405g, length 24cm±1cm, pressure 5". After filling 5 sausages for verification, the sausages are filled in batches to obtain semi-finished sausage products.

[0041] One-time cooking and preservation: The semi-finished sausage is pushed into the cooking and sterilization furnace, and the temperature is set to "92℃, time 40min, exhaust 3min" to complete the cooking and sterilization at the same time, resulting in cooked red sausage.

[0042] Packaging and warehousing: Packed with 10-mil / 20-mil stretch film (forming temperature 115℃, heat sealing temperature 145℃, vacuum 3.5s), and after metal inspection, packed and stored at 0-4℃.

[0043] Example 3

[0044] according to Figure 1 As shown, this embodiment proposes a short-process preservation production technology for red sausage that involves one-time cooking and no cooling, applied to large-piece mountain forest red sausage (700g / piece, protein casing):

[0045] Raw material pretreatment: 200kg minced pork, 250kg chicken breast, 30kg pork skin; thaw the minced pork and pork skin in a thawing tank for 8 hours (water temperature ≤10℃, add 50kg ice flakes), and thaw the chicken breast naturally for 2 hours (below 15℃); after trimming, minced pork is ground using a 12mm perforated plate, and chicken breast and pork skin are ground using a 6mm perforated plate, with the temperature after grinding ≤7℃.

[0046] Additive preparation and emulsification: 25kg water-retaining bag (compound phosphate + salt + 10kg ice water), 65kg seasoning mixture (4kg technical material + 3kg flavoring + 58kg seasoning + 35kg ice water, filtered through 30 mesh); emulsify pig skin with 0.9kg salt and 30kg ice water (300r / min for 3min → 3600r / min for 10min) to obtain 60.9kg pig skin paste.

[0047] Filling mixing and marinating: Mix the raw materials and water-retaining bag at 30r / min for 55min, add the seasoning mixture and pork skin paste and continue mixing for 35min; marinate at 0-4℃ for 10h to obtain 570kg of filling.

[0048] Sausage forming: Use 50 dyed protein casings. Sausage filling machine parameters: "net weight 745g, length 48cm±2cm, pressure 4". After the trial filling is qualified, fill the sausages in batches, and hang 10 sausages on a rod.

[0049] One-time cooking and preservation: The cooking and sterilization oven is set to "temperature 85℃, time 50min, exhaust 3min" to complete the cooking and sterilization.

[0050] Packaging and warehousing: Stretch film packaging, gold inspection, and warehousing at 0-4℃.

[0051] Example 4

[0052] according to Figure 1 As shown, this embodiment proposes a short-process preservation production process for red sausage that involves one-time cooking and no cooling, applied to obliquely sliced ​​red sausage (330g / sausage, plastic casing):

[0053] Raw material pretreatment: 180kg of minced pork, 200kg of chicken breast, and 50kg of chicken breast skin; thaw the minced pork in a thawing tank for 12 hours (water temperature ≤10℃), and thaw the chicken breast and chicken breast skin naturally for 3 hours (below 15℃); mince the trimmed minced pork to 12mm and the chicken breast and chicken breast skin to 6mm, with the temperature after mincing ≤7℃.

[0054] Additive preparation and emulsification: 18kg water-retaining pack (compound phosphate + salt + 6kg ice water), 55kg seasoning mixture (3kg technical material + 2kg flavoring + 50kg seasoning + 30kg ice water, filtered through 30 mesh); chicken breast skin is emulsified with 0.5kg salt and 50kg ice water (300r / min for 3min → 3600r / min for 5min) to obtain 100.5kg chicken skin paste.

[0055] Mixing and marinating the filling: Mix the raw materials and water-retaining bag at 30r / min for 65min, add the seasoning mixture and chicken skin paste and mix for 25min; marinate at 0-4℃ for 14h to obtain 453.5kg of filling.

[0056] Sausage enema preparation: Use 70 red plastic casings. Sausage enema machine parameters: net weight 335g, length 43cm±1cm, pressure 5. After successful trial enema, enema is mass-produced.

[0057] One-time cooking and preservation: The cooking and sterilization oven is set to "temperature 83℃, time 35min, exhaust 3min" to complete the cooking and sterilization.

[0058] Packaging and warehousing: After maturation, the product is cut with a slanted die, wrapped in stretch film, and stored at 0-4℃ after metal inspection.

[0059] Validation data

[0060] A multi-dimensional comparative verification of the traditional process and the process of this invention was conducted, and the results are shown in the table below:

[0061]

[0062] This short-process preservation production technology for red sausage, which involves single-stage cooking and no cooling, significantly shortens the production process and improves efficiency. It eliminates the 20-30 minute cooling after steaming, the 35-minute secondary sterilization after packaging, and the corresponding transfer steps required in traditional processes. This drastically shortens the production cycle per batch and reduces the number of semi-finished product transfers, increasing daily production capacity for large-scale production and effectively meeting the demands of continuous industrial production. Furthermore, this invention significantly reduces production costs, saves resources, eliminates some energy consumption of cooling and secondary sterilization equipment, reduces energy consumption per ton of product, and reduces cooling water and manual transfer costs, thus lowering overall production costs. Simultaneously, this invention effectively preserves nutrition and flavor, improving quality. Single-stage cooking avoids the damage to nutrients caused by repeated high temperatures, increasing the retention rate of amino acids and vitamin B1 in the red sausage. No cooling reduces moisture loss from the meat tissue, improving product elasticity, resulting in a more tender texture and richer flavor. In terms of microbiological indicators, the total bacterial count after single-stage cooking is ≤50 CFU / g, and E. coli was not detected, with preservation effects comparable to traditional processes.

[0063] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A short-process preservation production process for red sausage that involves one-time cooking and no cooling, characterized in that, Includes the following steps: S1: Raw material pretreatment: Select livestock and poultry meat and skin, and process them by unpacking, thawing, trimming and mincing to obtain pretreated raw materials; S2: Additive preparation and emulsification: Dissolve water-retaining agent, seasoning, and colloidal additives in ice water and filter them. Emulsify and chop the animal skin to obtain an additive mixture and emulsified skin mud. S3: Filling mixing and marinating: Put the pre-treated raw materials, auxiliary materials mixture, and emulsified dough into the mixer and mix for 80-100 minutes at a speed of 25-35 r / min. Then marinate at 0-4℃ for 8-16 hours to obtain the red sausage filling. S4: Sausage filling and shaping: Stuff the red sausage filling into the casing, control the net weight deviation of a single sausage to ±5g, and obtain the semi-finished sausage product. S5: One-time cooking and preservation process: Place the semi-finished sausage in a sealed cooking device, control the temperature at 75-95℃ and the time at 35-60min to complete the cooking process and obtain cooked red sausage. S6: Packaging and warehousing. The cooked red sausages are directly vacuum-stretched and then sterilized in a pasteurization line. After metal detection, they are packed and stored in a low-temperature environment of 0-4℃.

2. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 1, characterized in that: In S1, the raw meat of livestock and poultry includes minced pork and chicken breast, and the skin of livestock and poultry includes pork skin and chicken breast skin. The minced pork and pork skin are thawed in a thawing tank with water temperature ≤10℃ and ice flakes for 8-12 hours, and the chicken breast and chicken breast skin are thawed naturally at 15℃ for 2-3 hours. After thawing, the core temperature of the raw materials is controlled at -4±2℃.

3. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 2, characterized in that: In S1, the grinding process uses a perforated plate with the following specifications: 12mm perforated plate for minced pork, and 6mm perforated plate for chicken breast and poultry skin; during the trimming process, blood clots, lymph nodes, and foreign objects are removed from the raw materials, and the temperature of the raw materials after grinding is ≤7℃.

4. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 1, characterized in that: In S2, the water-retaining agent is a mixture of compound phosphate and salt, and the colloidal auxiliary material is a mixture of soy protein isolate and starch. The auxiliary material is filtered through a 30-mesh sieve. The chopping parameters for the emulsified sludge are: first chop at 300 r / min for 2-4 min, then chop at 3600 r / min for 5-10 min.

5. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 4, characterized in that: In S3, the stirring process is divided into water-retaining stirring and seasoning stirring: first, add the pre-treated raw materials and water-retaining agent, and stir at 30 r / min for 50-70 min, then add seasonings, colloidal auxiliary materials and emulsified dough, and continue to stir at 30 r / min for 20-40 min; after static marinating, the center temperature of the filling is ≤6℃.

6. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 5, characterized in that: In step S2, the raw material mass ratio of the emulsified hide mud is: animal hide: ice water: salt = 1:1:0.03; in step S3, the mass ratio of the pretreatment raw material, auxiliary material mixture, and emulsified hide mud is 8-10:1-1.5:1-1.

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7. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 1, characterized in that: In step S4, the casing is either a plastic casing or a protein casing; the plastic casing has a folded diameter of 70-75mm, and the protein casing has a diameter of 50mm; when filling the sausage, first fill 3-5 sausages to verify the weight and length, and adjust the pressure scale of the sausage filling machine to 4-5 to ensure that the fullness of the product is consistent.

8. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 1, characterized in that: In step S5, the temperature and time of the first curing and preservation treatment are adjusted according to the type of casing: for plastic casings, the corresponding temperature is 83-92℃ and the time is 35-40min; for protein casings, the corresponding temperature is 78-85℃ and the time is 40-50min. During the curing process, the exhaust program is activated for 3-5min to remove cold air from the device.

9. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 1, characterized in that: In step S6, the upper film thickness of the vacuum stretch film is 10 mils and the lower film thickness is 20 mils; the packaging parameters are: forming temperature 110-120℃, heat sealing temperature 140-150℃, and vacuum time 3-4s, to ensure that there are no air bubbles in the packaging film and that the heat sealing line is intact.

10. The short-process preservation production process for red sausage with one-time cooking and no cooling as described in claim 9, characterized in that: In S6, a lateral transmission device is used for metal detection to shield the space on both sides of the detection equipment, ensuring that the sausage passes completely through the detection area; after entering the warehouse, the product storage temperature is maintained at 0-4℃, and the shelf life is ≥60 days.

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