Preparation process of marinated bean product paste explosion-proof sausage

Abstract

This invention discloses a process for preparing explosion-proof sausages made from braised bean curd paste, belonging to the field of bean curd processing technology. The process involves braising bean curd sheets and tofu in a base brine, followed by low-temperature hot air dehydration to a wet basis moisture content of 52% to 58%, and then pulverizing the resulting paste. Starch, vegetable oil, and the brine used for paste preparation are added sequentially to obtain braised bean curd paste. The paste, at 10°C to 20°C, is fed into a food extrusion device for pre-forming under high pressure (0.5MPa to 5MPa) at the pre-filling pressure. Three consecutive cross-sectional samples taken from adjacent samples at intervals not exceeding 30 seconds are taken, and the samples must show no visible holes larger than 2mm and the output flow must be uninterrupted to determine the pre-forming endpoint. After high-pressure pre-forming, samples are taken under stable output conditions to determine the bulk density of the paste and the effective volume of the casing. The filling weight is calculated based on 68% to 72% of the effective volume, and the sausage is then punctured to release air and sealed.

Description

Technical Field

[0001] This invention relates to the field of soybean product processing technology, specifically to a process for preparing a braised soybean paste explosion-proof sausage. Background Technology

[0002] Soybean sausages are typically made by filling a paste of soybean skin, tofu, soy protein, and other ingredients. The paste is then filled and heated to set the sausage body. Soybean skin paste, tofu paste, and a mixture of the two differ in fiber content, water retention, and fluidity. Air trapped during the mixing process and loose areas can cause uneven density after filling, which in turn can lead to holes in the cut surface of the sausage body after water bath heat setting and batch-to-batch fluctuations in hardness, elasticity, and chewing resistance.

[0003] When frozen bean curd sausages are directly baked, the moisture and residual gas in the clay expand when heated. When the clay has many pores, the filling volume is close to the effective volume of the casing, or different clays are still filled according to a fixed mass, the space inside the sausage that can accommodate volume changes is unstable, which can easily cause local cracking of the casing and leakage of filling. Increasing the heat setting temperature alone will also increase the quality loss and reduce the degree of savory flavor retention. Summary of the Invention

[0004] This invention provides a process for preparing explosion-proof sausages made from braised bean paste, comprising the following steps: According to the type of braised bean curd paste to be prepared, a paste to be processed is prepared, wherein the paste to be processed is any one of bean curd skin paste, tofu paste, and a mixture of bean curd skin and tofu paste; wherein, bean curd skin paste is formed by keeping bean curd skin in sheet form, braising it with a base brine, dehydrating it with low temperature hot air to a wet basis moisture content of 52% to 58%, and then pulverizing it; tofu paste is formed by keeping tofu in block form, braising it with a base brine, dehydrating it with low temperature hot air to a wet basis moisture content of 52% to 58%, and then pulverizing it; and the mixture of bean curd skin and tofu paste is formed by mixing the bean curd skin paste and tofu paste prepared separately. Based on the mud material to be processed, starch, vegetable oil and mud-making brine are added in sequence and mixed to obtain braised bean product mud. The braised bean paste, heated to 10°C to 20°C, is fed into a food extrusion device for pre-forming under high pressure (0.5MPa to 5MPa) before filling. The food extrusion device applies pressure to the paste through a pressurized conveying section and continuously outputs it through a discharge section. The final processing point is defined as the absence of visible pores larger than 2mm in three consecutive cross-sections taken from two adjacent samples at intervals not exceeding 30 seconds, with no interruption in the output process. After the high-pressure extrusion pre-forming is completed, samples are taken under stable output conditions to determine the bulk density. The bulk density of the pre-shaped soybean product puree and the effective volume of the edible casing were measured respectively. Based on the bulk density, the filling mass corresponding to 68% to 72% of the effective volume of the edible casing was determined. The pre-shaped soybean product puree was filled into the edible casing according to the filling mass, and the casing was punctured to release air and sealed to obtain the filled sausage. The filled sausage is placed in a water bath at 75°C to 80°C for water bath heat setting, with the water bath treatment time reaching 20 to 30 minutes and the center temperature of the sausage reaching above 72°C, to obtain heat-set sausage; the heat-set sausage is then cooled and quick-frozen to obtain braised bean paste explosion-proof roasted sausage.

[0005] Furthermore, when preparing bean curd skin paste, the bean curd skin is kept in sheet form before pulverizing and is braising with a base brine and dehydrating with low-temperature hot air; when preparing tofu paste, the tofu is kept in block form before pulverizing and is braising with a base brine and dehydrating with low-temperature hot air; when preparing bean curd skin and tofu mixed paste, the bean curd skin and tofu are braising, dehydrating with low-temperature hot air and pulverizing respectively, and then the resulting bean curd skin paste and tofu paste are mixed together.

[0006] Furthermore, the braising temperature is 95℃±1℃, the braising time is 50min, and the mass ratio of bean curd skin to braising base braising liquid and the mass ratio of tofu to braising base braising liquid are both 4:1; low-temperature hot air dehydration includes spreading the braised bean curd skin and braised tofu used to prepare the mud to be processed into a single layer, and dehydrating them under hot air conditions of 35℃ to 50℃ until the wet basis moisture content of the corresponding dehydrated materials reaches 52% to 58%.

[0007] Furthermore, starch, vegetable oil, and brine for making mud are added to the mud to be processed in sequence; the brine for making mud is added in 3 to 5 batches, with a mixing time of 1 to 3 minutes between each batch.

[0008] Furthermore, the food extrusion equipment includes a feeding section, a pressurized conveying section, and a discharging section. The pressurized conveying section can adopt a hydraulic plunger-type pressurization structure or a screw-type pressurization structure. The equivalent diameter of the discharging section is 20mm to 30mm. The braised bean paste at a temperature of 10℃ to 20℃ is fed into the feeding section, and an extrusion force of 0.5MPa to 5MPa is applied through the pressurized conveying section, so that the paste is continuously output through the discharging section. After the output state stabilizes, three cross-sectional samples with a length of 20mm to 30mm are continuously cut, with an interval of no more than 30 seconds between two adjacent samples. The samples are cut along the direction perpendicular to the output direction and the cross-sections are observed. When there are no visible holes with a maximum size greater than 2mm in the three consecutive cross-sectional samples and the corresponding output process does not interrupt the flow, the high-pressure extrusion pre-forming is completed. After the high-pressure extrusion pre-forming is completed, a sample is taken under stable output conditions to determine the bulk density.

[0009] Furthermore, the effective volume of the edible casing is determined by the water injection calibration method, the volumetric density of the pre-formed bean paste is determined by the fixed volume weighing method, and the filling quality is determined according to the effective volume of the edible casing, the filling ratio of 68% to 72%, and the volumetric density; venting is performed by puncturing holes at intervals of 30mm to 60mm along the length of the filled sausage body using food-grade venting needles with a diameter of 0.4mm to 0.8mm.

[0010] Furthermore, after adding the sausage to a water bath medium at 75°C to 80°C, the timing begins once the water bath medium returns to the set temperature. The water bath heat setting ends when the water bath treatment time reaches 20 to 30 minutes and the center temperature of the sausage reaches above 72°C.

[0011] Further, the heat-set sausages are cooled to a core temperature not exceeding 30°C, and then quick-frozen in an environment of -25°C to -18°C until the core temperature of the sausages does not exceed -17°C.

[0012] The beneficial effects of this invention are as follows: 1. Before crushing, bean curd sheets and tofu are kept in sheet and block form respectively for braising and low-temperature hot air dehydration, so that the braising flavor enters the raw materials. Then, the moisture content of the wet base is controlled at 52% to 58%, thereby establishing consistent mixing conditions for subsequent auxiliary materials for bean curd sheet paste, tofu paste and bean curd sheet tofu mixed paste.

[0013] 2. Before filling, the braised bean paste is pressurized and continuously output under a pressure of 0.5MPa to 5MPa by the pressurized conveying section of the food extrusion equipment. The pore size and output continuity of three consecutive cross-sectional samples taken from two adjacent samples with an interval of no more than 30 seconds are used to determine the pre-forming endpoint of high-pressure extrusion. This allows different extrusion structures such as hydraulic plunger type and screw type to complete the densification treatment of the paste according to the same observable criteria.

[0014] 3. After high-pressure extrusion and pre-forming, samples are taken and the bulk density of the pre-formed bean curd paste is measured under stable output conditions. At the same time, the effective volume of edible casings is measured, and then the filling mass corresponding to the 68% to 72% filling ratio is calculated so that the three types of paste with different densities can retain a certain volume margin. Combined with perforation and degassing, water bath time and center temperature as dual endpoints and quick-freezing treatment, the casing cracking rate and filling overflow rate during frozen direct baking are reduced. Attached Figure Description

[0015] Figure 1 This is an overall flow chart of the preparation process of the anti-explosion roasted sausage made from braised bean paste according to the present invention; Figure 2 A schematic diagram illustrating the formation process of bean curd skin paste, tofu paste, and a mixture of bean curd skin and tofu paste; Figure 3 A schematic diagram of the process for pre-forming braised bean paste by high-pressure extrusion using food extrusion equipment; Figure 4 A schematic diagram of the process for filling pre-made soybean paste, water bath heat setting, cooling, and quick-freezing. Detailed Implementation

[0016] The preparation process of the present invention is described below through specific embodiments; unless otherwise specified, all raw materials used are food-grade raw materials, the water used is drinking water, the amount of each material is expressed by mass, the temperature is measured using a calibrated insertion thermometer, and the mass is measured using an electronic scale with a scale division of no more than 1g.

[0017] The term "processed paste" as used in this instruction manual refers to any one of bean curd skin paste, tofu paste, or a mixture of bean curd skin and tofu paste. "Braised bean product paste" refers to the paste after the processed paste is mixed with starch, vegetable oil, and brine used for paste making. "Pre-shaped bean product paste" refers to the paste after being pre-shaped by high-pressure extrusion and meeting the criteria for cross-sectional sample selection. "High-pressure extrusion pre-shaped" refers to applying an extrusion force of 0.5 MPa to 5 MPa to the braised bean product paste using a food extrusion device with an infeed section, a pressurized conveying section, and a discharge section, causing the paste to be continuously output through the discharge section in a continuous output state. The dimensions of the cut holes are used as the unified processing endpoint; the so-called stable output state refers to the state in which the mud is continuously output from the discharge section without interruption; the interval between the sampling of two adjacent samples in three consecutive cross-section samples does not exceed 30 seconds; the pressurized conveying section can adopt a hydraulic plunger pressurization structure, a screw pressurization structure, or other structures that can continuously pressurize and convey food mud; the so-called quick freezing refers to the freezing treatment of placing heat-set sausages with a center temperature not higher than 30°C in an environment of -25°C to -18°C, so that the center temperature of the sausages drops to not higher than -17°C.

[0018] The base braising liquid is prepared in 100kg batches, including 75.5kg drinking water, 10kg light soy sauce, 2kg dark soy sauce, 2.5kg salt, 4kg white sugar, 2kg maltose, 0.5kg MSG, 1kg ginger, 1kg scallions, 0.4kg star anise, 0.3kg cinnamon, 0.2kg bay leaves, 0.2kg Sichuan peppercorns, 0.2kg fennel seeds, 0.05kg cloves, and 0.15kg licorice root.

[0019] Place star anise, cinnamon, bay leaves, Sichuan peppercorns, fennel seeds, cloves, and licorice root into a food-grade spice bag with a mesh size of less than 1 mm. Slice ginger into 3 mm thick slices and cut scallions into 30 mm long sections. Add all the braising liquid ingredients to a jacketed kettle, heat to 95°C and maintain for 20 minutes, stirring every 5 minutes during the process, and adding drinking water to maintain a total braising liquid mass of 100 kg. Remove the spice bag to obtain the base braising liquid. Take a portion of the base braising liquid, filter it through an 80-mesh sieve, and cool it to 10°C to obtain the braising liquid for making mud.

[0020] The wet basis moisture content was determined for braised bean curd sheets and braised tofu before crushing. 20g samples were taken from the front, middle, and rear portions of the same batch of dehydrated material, dried at 105℃ to constant weight, and dried for 30 minutes between two consecutive weighings with a mass change not exceeding 0.01g. The average of the three sample measurements was taken as the wet basis moisture content of the batch of dehydrated material. If the average value was below 52%, dehydration was stopped and the sample was mixed with the same batch of material with a higher moisture content for retesting. If the average value was above 58%, low-temperature hot air dehydration was continued, and retesting was performed every 10 minutes.

[0021] The high-pressure extrusion pre-type equipment uses a food extrusion device with a feeding section, a pressurized conveying section, and a discharging section. The pressurized conveying section can adopt a hydraulic plunger-type pressurization structure or a screw-type pressurization structure. The equivalent diameter of the discharging section is 20mm to 30mm. After the mixed braised bean paste is cooled to 10℃ to 20℃, it is fed into the feeding section. The pressurized conveying state is adjusted so that the pressurized conveying section applies an extrusion force of 0.5MPa to 5MPa to the paste. The paste is continuously output from the discharging section without interruption. After the output state stabilizes, three cross-sectional samples with a length of 20mm to 30mm are continuously cut, with no interval between adjacent samples. After more than 30 seconds, the sample is cut open from the middle along a direction perpendicular to the output direction. The cut surface is observed under white light with an illuminance of not less than 500 lx, and the maximum straight-line distance between two points on the edge of the hole is measured using a transparent ruler with a minimum graduation of 1 mm. High-pressure extrusion pre-forming is considered complete when three consecutive cut samples do not have visible holes with a maximum size greater than 2 mm and the corresponding output process does not experience interruption. After high-pressure extrusion pre-forming is completed, the output is kept stable, and a sample is taken from the pre-formed soybean paste output from the discharge section to determine the bulk density. If any cut surface is unqualified, the pressurized conveying state is adjusted, and the output is restarted and a sample is taken for confirmation. The equivalent diameter of the discharge section and the diameter of the sausage body after filling with edible casings represent the extrusion channel specification and the finished sausage body specification, respectively, which are determined independently based on the extrusion state and product specifications.

[0022] The effective volume of edible sausage casings was determined using the water injection calibration method. Ten casings of the same length as the actual product were randomly selected from each batch. One end of the casing was clamped and placed horizontally. 20°C drinking water was slowly injected using a graduated cylinder until the casing was fully expanded along its length, with no wrinkles or local bulges on the outer surface. The volume of water injected was recorded, and the average of the ten measurements was taken as the effective volume of that batch of casings. The pre-formed soybean paste sample used for bulk density determination was taken from the pre-formed soybean paste output under stable conditions after high-pressure extrusion. The bulk density of the pre-formed soybean paste... The density was determined using the constant volume weighing method. A 100mL food-grade stainless steel constant volume cup was weighed and then filled into the pre-shaped bean paste in three portions. After each filling, the cup rim was gently scraped to make the paste level with the rim. The mass of the paste was weighed and the bulk density was calculated. Three parallel measurements were performed, and the average value was taken when the deviation of the three results from the average value was no greater than 2%. The filling mass was determined by the product of the effective volume of the casing, the filling ratio of 68% to 72%, and the bulk density of the pre-shaped bean paste. In the example, a filling ratio of 70% was used, and the filling mass of a single segment was controlled within ±2% of the calculated value.

[0023] During water bath heat setting, a sausage of the same specifications as the same batch of products is used as the core temperature monitoring sample. The temperature probe is inserted into the geometric center of the sausage and the insertion position is sealed. After the sausage is added to the water bath medium, the timing starts when the water bath medium returns to the set temperature. The treatment ends when the water bath treatment time reaches 20 to 30 minutes and the core temperature of the monitored sample reaches above 72°C. After the heat-set sausage is cooled to a core temperature not higher than 30°C, it is placed in a -25°C to -18°C environment for quick freezing in a single layer with a spacing of not less than 10 mm between adjacent sausages until the core temperature is not higher than -17°C. During the frozen direct baking test, the sausage with a core temperature not higher than -17°C is directly placed in a hot air oven preheated to 180°C and baked for 15 minutes. When a crack with a length greater than 10 mm and penetrating the thickness of the casing appears, it is recorded as a burst. When the filling is discharged from the crack and the discharged mass reaches 2g, it is recorded as filling overflow.

[0024] Example 1 This embodiment prepares bean curd skin sausage. 2mm thick sheets of bean curd skin are cut into pieces 300mm long and 200mm wide. The bean curd skin is added to the braising liquid at a mass ratio of 4:1 (95℃). Once the braising liquid temperature returns to 95℃, the timer is set, and the sausage is braised at 95℃±1℃ for 50 minutes, turning it over every 10 minutes. After braising, the sausage is drained at 20℃ to 25℃ for 10 minutes.

[0025] The braised bean curd sheets were laid out in a single layer and dehydrated by low-temperature hot air at 45℃ and a hot air speed of 1.5m / s, turning them over every 10 minutes. Dehydration was stopped when the average moisture content of the three samples reached 52%. The dehydrated bean curd sheets were then passed through a perforated plate with a pore size of 1.2mm and shredded once to obtain bean curd sheet paste.

[0026] Weigh 100 kg of bean curd skin paste, add 8 kg of tapioca starch and mix at 115 r / min for 3 min; add 5 kg of refined soybean oil and continue mixing for 2 min; add 12 kg of brine at 10℃ in 4 portions, 4.8 kg in the first portion and 2.4 kg in the remaining three portions, mixing for 2 min after each addition to obtain braised bean curd skin paste, and cool the braised bean curd skin paste to 15℃.

[0027] The braised bean curd paste was pre-shaped by high-pressure extrusion according to the aforementioned sampling and endpoint determination method. After three consecutive cross-sectional samples passed the test, the output was kept stable and the volume density of the pre-shaped bean curd paste was measured. The single-segment filling quality was determined according to the effective volume of the same batch of collagen casings, the filling ratio of 70%, and the volume density. The pre-shaped bean curd paste was filled into collagen casings with a diameter of 25 mm after filling. The single-segment filling quality was controlled within ±2% of the calculated value. A venting hole was set every 50 mm along the length of the sausage using a food-grade venting needle with a diameter of 0.6 mm. The two ends were then sealed with aluminum clips.

[0028] Place the filled sausages in a water bath at a set temperature of 75°C. Once the water bath temperature returns to 75°C, start timing and heat-set for 30 minutes until the center temperature of the sausage reaches above 72°C. After removing them, allow them to cool naturally until the center temperature does not exceed 30°C. Then, place them in a -18°C environment for quick freezing for 2 hours until the center temperature does not exceed -17°C, thus obtaining the bean curd skin paste explosion-proof sausage.

[0029] Example 2 This embodiment prepares tofu-based sausages. Firm tofu is cut into pieces 40mm long, 40mm wide, and 30mm high. Tofu is added to the braising liquid at a mass ratio of 4:1 (95℃). Once the braising liquid returns to 95℃, the timer is set, and the sausage is braised at 95℃±1℃ for 50 minutes, turning it slowly every 10 minutes. After braising, the sausage is drained at 20℃ to 25℃ for 10 minutes.

[0030] The braised tofu was spread out in a single layer and dehydrated by low-temperature hot air at 45℃ and a hot air speed of 1.5m / s, turning it over every 10 minutes. Dehydration was stopped when the average moisture content of the three samples reached 55%. The dehydrated tofu was then passed through a perforated plate with a pore size of 1.5mm and minced once to obtain tofu paste.

[0031] Weigh 100 kg of tofu paste, add 8 kg of tapioca starch and mix at 110 r / min for 3 min; add 5 kg of refined soybean oil and continue mixing for 2 min; add 12 kg of brine at 10℃ in 4 portions, mixing for 2 min after each addition to obtain braised tofu paste, and cool the braised tofu paste to 15℃.

[0032] The braised tofu paste was pre-shaped by high-pressure extrusion according to the aforementioned sampling and endpoint determination methods. After three consecutive cross-sectional samples passed the test, the output was kept stable and the volume density of the pre-shaped tofu paste was measured. The single-segment filling quality was determined according to the effective volume of the same batch of plant-based seaweed casings, the filling ratio of 70%, and the volume density. The pre-shaped tofu paste was filled into plant-based seaweed casings with a diameter of 25 mm after filling. The single-segment filling quality was controlled within ±2% of the calculated value. A venting hole was set every 50 mm along the length of the sausage using a food-grade venting needle with a diameter of 0.6 mm. The two ends of the sausage were then sealed.

[0033] Place the filled sausages in a water bath at a set temperature of 78°C. Once the water bath temperature returns to 78°C, start timing and heat-set for 20 minutes until the center temperature of the sausage reaches above 72°C. After removing them, allow them to cool naturally until the center temperature is no higher than 30°C. Then, place them in a -18°C environment for quick-freezing for 3 hours until the center temperature is no higher than -17°C to obtain the tofu paste explosion-proof sausage.

[0034] Example 3 This embodiment prepares a mixed bean curd and tofu paste sausage. Following the methods of Embodiments 1 and 2, the bean curd sheets and block tofu are braising and dehydrating at low temperature with hot air, with a mass ratio of 4:1 for both bean curd sheets and braising base, so that the wet basis moisture content of the dehydrated bean curd sheets reaches 55% and the wet basis moisture content of the dehydrated tofu reaches 58%. The dehydrated bean curd sheets are then shredded through a perforated plate with a 1.2mm aperture to form bean curd paste, and the dehydrated tofu is shredded through a perforated plate with a 1.5mm aperture to form tofu paste.

[0035] Weigh out 50 kg of bean curd skin paste and 50 kg of tofu paste, mix them at 80 r / min for 2 min to form a bean curd skin and tofu paste mixture; add 8 kg of tapioca starch and mix at 110 r / min for 3 min; add 5 kg of refined soybean oil and continue mixing for 2 min; then add 12 kg of brine at 10℃ in 4 portions, mixing for 2 min after each addition to obtain a braised bean curd skin and tofu paste mixture; and cool the braised bean curd skin and tofu paste mixture to 15℃.

[0036] The braised tofu skin and tofu mixture was pre-shaped under high pressure by high-pressure extrusion according to the aforementioned sampling and endpoint determination method. After three consecutive cross-sectional samples passed the test, the output was kept stable and the bulk density of the pre-shaped tofu skin and tofu mixture was measured. The single-segment filling quality was determined according to the effective volume of the same batch of collagen casings, the filling ratio of 70%, and the bulk density. The pre-shaped tofu skin and tofu mixture was filled into collagen casings with a diameter of 25 mm after filling. The single-segment filling quality was controlled within ±2% of the calculated value. A venting hole was set every 50 mm along the length of the sausage using a food-grade venting needle with a diameter of 0.6 mm. The two ends were then sealed with aluminum clips.

[0037] Place the filled sausages in a water bath at a set temperature of 80°C. Once the water bath temperature returns to 80°C, start timing and heat-set for 20 minutes until the center temperature of the sausage reaches above 72°C. After removing them, allow them to cool naturally until the center temperature is no higher than 30°C. Then, place them in a -25°C environment for quick-freezing for 1 hour until the center temperature is no higher than -17°C to obtain a bean curd skin and tofu mixture anti-explosion sausage.

[0038] Research and development verification test and testing results To verify the effects of wet basis moisture content after dehydration, water bath heat setting temperature, and freezing conditions on frozen direct-baking performance, a single-variable control experiment was conducted using the same batch of raw materials, casings of the same specifications, and the same production environment. Each group was tested in triplicate. The bursting rate, filling overflow rate, juiciness, and savory aroma retention in the table are the average values ​​of the three parallel experiments. The frozen direct-baking conditions were uniformly set at 180℃ hot air baking for 15 minutes.

[0039] The bursting rate was calculated as the percentage of intestines with cracks longer than 10 mm that penetrated the casing thickness out of the total number of samples tested; the filling overflow rate was calculated as the percentage of intestines with filling discharged through cracks and a discharge weight of 2g or more out of the total number of samples tested. Juiciness and savory flavor retention were evaluated by the sensory evaluation group using a 10-point scale, with higher scores indicating better performance.

[0040] Table 1: Results of Screening Tests on Moisture Content of Wet Basis After Dehydration

[0041] As shown in Table 1, when the wet base moisture content is below 52%, although the bursting rate is low, the juiciness and savory flavor retention decrease; when the wet base moisture content is above 58%, the bursting rate and filling overflow rate increase significantly. When the wet base moisture content is between 52% and 58%, it is possible to balance the stability of frozen direct baking, juiciness, and savory flavor retention.

[0042] Table 2: Results of Water Bath Heat Setting Temperature Screening Test

[0043] As shown in Table 2, when the water bath temperature is below 75℃, the internal shape of the sausage is insufficient, and the bursting rate and filling overflow rate increase; when the water bath temperature is above 80℃, the bursting rate and filling overflow rate increase, and the juiciness and savory flavor retention decrease. A water bath temperature of 75℃ to 80℃ can achieve relatively stable frozen direct baking performance.

[0044] Table 3: Results of the screening test for freezing conditions after cooling

[0045] As shown in Table 3, when refrigerated at 4℃ or slowly frozen at -10℃, the bursting rate and filling overflow rate after direct baking are relatively high; quick freezing at -18℃ or -25℃ can significantly improve the stability of direct baking after freezing.

Claims

1. A process for preparing explosion-proof roasted sausage made from braised bean paste, characterized in that, Includes the following steps: Prepare the paste material to be processed according to the type of braised bean paste to be prepared; The mud to be processed is any one of bean curd skin mud, tofu mud, and a mixture of bean curd skin and tofu mud. The bean curd paste is formed by brining bean curd sheets in a base brine, dehydrating them with low-temperature hot air to a wet basis moisture content of 52% to 58%, and then pulverizing them; the tofu paste is formed by brining tofu in a block shape in a base brine, dehydrating it with low-temperature hot air to a wet basis moisture content of 52% to 58%, and then pulverizing it. The bean curd and tofu mixture is formed by mixing the bean curd paste and the tofu paste obtained separately. Based on the mud material to be processed, starch, vegetable oil and mud-making brine are added in sequence and mixed to obtain braised bean product mud. The braised bean paste, heated to 10°C to 20°C, is fed into a food extrusion device for pre-forming under high pressure (0.5MPa to 5MPa) before filling. The food extrusion device applies pressure to the paste through a pressurized conveying section and continuously outputs it through a discharge section. The final processing point is defined as the absence of visible pores larger than 2mm in three consecutive cross-sections taken from two adjacent samples at intervals not exceeding 30 seconds, with no interruption in the output process. After the high-pressure extrusion pre-forming is completed, samples are taken under stable output conditions to determine the bulk density. The bulk density of the pre-shaped soybean product puree and the effective volume of the edible casing were measured respectively. Based on the bulk density, the filling mass corresponding to 68% to 72% of the effective volume of the edible casing was determined. The pre-shaped soybean product puree was filled into the edible casing according to the filling mass, and the casing was punctured to release air and sealed to obtain the filled sausage. The filled sausage body is placed in a water bath medium at 75°C to 80°C for water bath heat setting to obtain heat-set sausage body; the heat-set sausage body is cooled and then quick-frozen to obtain braised bean paste explosion-proof roasted sausage.

2. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, When preparing the bean curd skin paste, the bean curd skin is kept in sheet form before pulverizing and is braising and dehydrated by low-temperature hot air using the braising base braising liquid; when preparing the tofu paste, the tofu is kept in block form before pulverizing and is braising and dehydrated by low-temperature hot air using the braising base braising liquid; when preparing the bean curd skin and tofu mixed paste, the bean curd skin and tofu are braising, dehydrated by low-temperature hot air and pulverized separately, and then the resulting bean curd skin paste and tofu paste are mixed together.

3. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 2, characterized in that, The braising temperature is 95℃±1℃, the braising time is 50min, and the mass ratio of bean curd skin to the braising base braising liquid and the mass ratio of tofu to the braising base braising liquid are both 4:

1.

4. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, The low-temperature hot air dehydration involves spreading the braised bean curd sheets and braised tofu used to prepare the mud material into a single layer, and dehydrating them under hot air conditions of 35°C to 50°C until the wet basis moisture content of the corresponding dehydrated material reaches 52% to 58%.

5. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, The starch, the vegetable oil, and the brine for making mud are added sequentially to the mud material to be processed. The brine for mud making is added in 3 to 5 batches, with a mixing time of 1 to 3 minutes between each batch.

6. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, The food extrusion equipment includes a feeding section, a pressurizing and conveying section, and a discharging section. The pressurizing and conveying section adopts a hydraulic plunger pressurizing structure or a screw pressurizing structure. The equivalent diameter of the discharging section is 20mm to 30mm. After the mud material is continuously and stably output from the discharge section, three cross-sectional samples with a length of 20mm to 30mm are continuously cut and observed along the output direction. When none of the three cross-sectional samples have visible holes with a maximum size greater than 2mm and the corresponding output process is not interrupted, the high-pressure extrusion pre-forming is completed.

7. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, The diameter of the edible casing after filling is 20mm to 30mm; the effective volume of the edible casing is determined by the water injection calibration method, and the volume density of the pre-shaped bean paste is determined by the fixed volume weighing method, and the filling mass corresponding to the filling ratio of 68% to 72% is calculated accordingly; a food-grade venting needle with a diameter of 0.4mm to 0.8mm is used to puncture holes at intervals of 30mm to 60mm along the length of the filled sausage body to release air.

8. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, The filled sausage is added to a water bath medium. The timer is started after the water bath medium returns to the set temperature. The water bath heat setting is ended after 20 to 30 minutes of processing and when the temperature of the sausage center reaches above 72°C.

9. The preparation process of a non-explosive roasted sausage made from braised bean paste according to claim 1, characterized in that, The heat-set sausage is cooled to a core temperature not exceeding 30°C, and then quick-frozen in an environment of -25°C to -18°C until the core temperature not exceeding -17°C; the edible casing is either a plant-based seaweed casing or a collagen casing.

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