CN104489558A - Konjac roast sausage and processing technology thereof - Google Patents
Konjac roast sausage and processing technology thereof Download PDFInfo
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- CN104489558A CN104489558A CN201410741198.9A CN201410741198A CN104489558A CN 104489558 A CN104489558 A CN 104489558A CN 201410741198 A CN201410741198 A CN 201410741198A CN 104489558 A CN104489558 A CN 104489558A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 53
- 239000000252 konjac Substances 0.000 title claims abstract description 30
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 28
- 235000010485 konjac Nutrition 0.000 title claims abstract description 28
- 235000013580 sausages Nutrition 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 210000000936 intestine Anatomy 0.000 claims description 26
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 25
- 229920002581 Glucomannan Polymers 0.000 claims description 25
- 229940046240 glucomannan Drugs 0.000 claims description 25
- 238000004945 emulsification Methods 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000000839 emulsion Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 102000008186 Collagen Human genes 0.000 abstract description 4
- 108010035532 Collagen Proteins 0.000 abstract description 4
- 229920001436 collagen Polymers 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- 235000019823 konjac gum Nutrition 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
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- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
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- 229920002521 macromolecule Polymers 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a konjac roast sausage and a processing technology thereof. The invention discloses a konjac roast sausage which is characterized by comprising the following raw materials: lean pork meat, emulsified pigskin, emulsified konjac gum, vegetable oil, ice water, isolated soybean protein, starch and seasonings. The invention further discloses the processing technology of the konjac roast sausage. Due to the adoption of the technical scheme, the konjac roast sausage provided by the invention has the following beneficial effects: after the konjac gum is added into the roast sausage, rich dietary fiber can be provided, so that the composition of nutritional ingredients of the roast sausage is improved, the fat content is reduced, the tissue structure and the slicing property of the roast sausage can be improved and the elasticity and the toughness are increased; after the pigskin is added into the roast sausage, rich collagen is improved, so that the tenderness and the crispness are improved, the roast sausage is capable of resisting cooking, frying, grilling and deep frying, and a sausage casing cannot be easily fractured; and the vegetable oil is adopted to replace fat lining in the traditional roast sausage, so that the content of unsaturated fatty acids can be increased and the composition of nutrients of the roast sausage can be improved.
Description
Technical field
The present invention relates to field of meat product processing, is that a kind of konjaku bakes intestines and processing technology thereof specifically.
Background technology
Along with development and the market demand of meat products industry, the sausage of various mouthfeel and local flavor, ham, Taiwan-style baked sausage are complete.But roasting intestines are mainly arranged in pairs or groups be made by livestock meat, show condition, various spices for a long time, people are while the different mouthfeel of pursuit and taste, and the concern ignored its nutritive value, konjac glucomannan is the product utilizing new and high technology deep processing konjaku powder, its main component is konjaku glucomannan, up to more than 90%; Konjaku glucomannan is as a kind of natural macromolecule amylose, for aspects such as antitumor, anti-ageing, antithrombotic, enhancing Human Lipid Metabolism and glycometabolism, defaecation, toxin expelling, beauty treatment, fat-reducing, all there is certain preventive and therapeutic action, pigskin is as the very high meat products raw material of a kind of protein content, its protein content is 2.5 times of pork, the content of carbohydrate is higher than pork 4 times, and fat content only has the half of pork.The proteinaceous main component of pigskin is collagen, accounts for 85%, is secondly elastin laminin, and often edible pigskin has and delays senility and anticancer effect.
Summary of the invention
The object of this invention is to provide that a kind of fat content is low, collagen and dietary fibre rich and intestines baked by the crisp konjaku of mouthfeel bullet.
For achieving the above object, the technical solution used in the present invention is: intestines baked by a kind of konjaku, is made up of following raw material: lean pork, emulsified pigskin, emulsification konjac glucomannan, vegetable oil, frozen water, soybean protein isolate, starch, flavoring.
As preferably, be made up of than raw material following weight: lean pork 20 ~ 30%, emulsified pigskin 20 ~ 30%, emulsification konjac glucomannan 20 ~ 30%, vegetable oil 10 ~ 20%, frozen water 10 ~ 20%, soybean protein isolate 1.0 ~ 3.0 %, starch 3 ~ 10 %, flavoring 2 ~ 12%.
As preferably, be made up of than raw material following weight: lean pork 25%, emulsified pigskin 20 %, konjac glucomannan emulsion 20%, vegetable oil 10 %, frozen water 10%, soybean protein isolate 2.5%, starch 7.5 %, flavoring 5%.
As preferably, described flavoring comprises the raw material of following weight ratio: salt 1 ~ 3 %, composite phosphate 0.1 ~ 0.5 %, white granulated sugar 1 ~ 5%, monosodium glutamate 0.1 ~ 1.0 %, glucose 0.1 ~ 1.0 %, five-spice powder 0.1 ~ 1.0 %, monascorubin 0.001 ~ 0.01 %, roasting intestines essence 0.1 ~ 0.3 %.
A processing technology for intestines baked by above-mentioned konjaku, comprises the following steps:
(1) raw meat process: select fresh pig lean meat, adopts 6 ~ 10mm orifice plate meat grinder to be stranding into meat grain;
(2) emulsified pigskin process: pigskin is scraped off surperficial show condition and after cleaning up, use 2 ~ 3% acid soak 12 ~ 24h, to complete pigskin be soaked with adding the salt of 1.5 ~ 2% and the ice cube of 1 ~ 2 times after 2 ~ 3 times of clean water, 3600r/min cuts at a high speed and mixes, prepare emulsion paste, temperature≤12 DEG C, cutting the emulsion paste mixed is white;
(3) konjac glucomannan emulsification treatment: by konjaku flour and water in 1:20 ~ 30 ratio mix swelling after, hot digestion 30 ~ 45min, being placed in 0 ~ 4 DEG C of fresh-keeping warehouse, to park 6 ~ 10h for subsequent use;
(4) filling is mixed: add in de-airing mixer by pork grain, add composite phosphate, salt stirs 10 ~ 15min, add emulsified pigskin, emulsification konjac glucomannan again, half frozen water stirs 3 ~ 5min, finally add flavoring, starch, soybean protein isolate, pigment, essence, residue frozen water stirring 1 ~ 2min successively again, discharging;
(5) bowel lavage: select 23mm Collagent casing for sausages, automatic vacuum sausage filler carries out filling;
(6) dry, boiling: baking temperature is 60 ~ 70 DEG C, time 10 ~ 30min; Boiling temperature is 80 ~ 90 DEG C, time 20 ~ 35min;
(7) cool: chilling room temperature≤12 DEG C, product is cooled to central temperature≤12 DEG C;
(8) pack: adopt vacuum packing machine, be quantitatively 30 ~ 50/bag, length is consistent, and even thickness, without casing breadage;
(9) quick-frozen: packaged product is placed in less than-30 DEG C quick freezing repositories and carries out quick-frozen, and product center temperature reaches-18 DEG C, finished product outbound.
As preferably, described in mix de-airing mixer in filling step vacuum pressure be-0.06 ~-0.08Mpa, temperature≤12 DEG C.
Owing to have employed technique scheme, the present invention has following beneficial effect:
1, abundant dietary fiber can be provided after adding konjac glucomannan in roasting intestines to improve the composition of roasting enteral nutriment composition, reduce fat content and can improve roasting intestinal tissue structure and section property, increase elasticity and toughness;
2, provide abundant collagen after adding pigskin in roasting intestines, improve the mouthfeel of roasting intestines, improve tenderness and brittleness, make the more resistance to boiling of roasting intestines, decoct, roasting and fried, casing not easily breaks;
3, adopt vegetable oil to replace show condition in the roasting intestines of tradition, increase unsaturated fatty acid content, improve roasting enteral nutriment composition.
Detailed description of the invention
Embodiment one:
Intestines baked by a kind of konjaku, and be made up of following raw material: lean pork, emulsified pigskin, emulsification konjac glucomannan, vegetable oil, frozen water, soybean protein isolate, starch, flavoring, the weight ratio of described each raw material is:
Lean pork 20 ~ 30%, emulsified pigskin 20 ~ 30%, emulsification konjac glucomannan 20 ~ 30%, vegetable oil 10 ~ 20%, frozen water 10 ~ 20%, soybean protein isolate 1.0 ~ 3.0 %, starch 3 ~ 10 %, flavoring 2 ~ 12%.
The weight ratio of each raw material described in the present embodiment is: lean pork 20%, emulsified pigskin 25%, emulsification konjac glucomannan 20%, vegetable oil 12%, frozen water 12%, soybean protein isolate 1.0 %, starch 3 %, flavoring 7%.
Described flavoring comprises the raw material of following weight ratio: salt 1 ~ 3 %, composite phosphate 0.1 ~ 0.5 %, white granulated sugar 1 ~ 5%, monosodium glutamate 0.1 ~ 1.0 %, glucose 0.1 ~ 1.0 %, five-spice powder 0.1 ~ 1.0 %, monascorubin 0.001 ~ 0.01 %, roasting intestines essence 0.1 ~ 0.3 %.
A processing technology for intestines baked by above-mentioned konjaku, comprises the following steps:
(1) raw meat process: select fresh pig lean meat, adopts 6 ~ 10mm orifice plate meat grinder to be stranding into meat grain;
(2) emulsified pigskin process: pigskin is scraped off surperficial show condition and after cleaning up, use 2 ~ 3% acid soak 12 ~ 24h, to complete pigskin be soaked with adding the salt of 1.5 ~ 2% and the ice cube of 1 ~ 2 times after 2 ~ 3 times of clean water, 3600r/min cuts at a high speed and mixes, prepare emulsion paste, temperature≤12 DEG C, cutting the emulsion paste mixed is white;
(3) konjac glucomannan emulsification treatment: by konjaku flour and water in 1:20 ~ 30 ratio mix swelling after, hot digestion 30 ~ 45min, being placed in 0 ~ 4 DEG C of fresh-keeping warehouse, to park 6 ~ 10h for subsequent use;
(4) filling is mixed: add in de-airing mixer by pork grain, add composite phosphate, salt stirs 10 ~ 15min, add emulsified pigskin, emulsification konjac glucomannan again, half frozen water stirs 3 ~ 5min, finally add flavoring, starch, soybean protein isolate, pigment, essence, residue frozen water stirring 1 ~ 2min successively again, discharging; In whipping process, vacuum pressure is-0.06 ~-0.08Mpa, temperature≤12 DEG C;
(5) bowel lavage: select 23mm Collagent casing for sausages, automatic vacuum sausage filler carries out filling;
(6) dry, boiling: baking temperature is 60 ~ 70 DEG C, time 10 ~ 30min; Boiling temperature is 80 ~ 90 DEG C, time 20 ~ 35min;
(7) cool: chilling room temperature≤12 DEG C, product is cooled to central temperature≤12 DEG C;
(8) pack: adopt vacuum packing machine, be quantitatively 30 ~ 50/bag, length is consistent, and even thickness, without casing breadage;
(9) quick-frozen: packaged product is placed in less than-30 DEG C quick freezing repositories and carries out quick-frozen, and product center temperature reaches-18 DEG C, finished product outbound.
Embodiment two:
The weight ratio of each raw material described in the present embodiment is: lean pork 25%, emulsified pigskin 20%, emulsification konjac glucomannan 20%, vegetable oil 10%, frozen water 10%, soybean protein isolate 2.5%, starch 7.5%, flavoring 5%.
Described flavoring comprises the raw material of following weight ratio: salt 1 ~ 3 %, composite phosphate 0.1 ~ 0.5 %, white granulated sugar 1 ~ 5%, monosodium glutamate 0.1 ~ 1.0 %, glucose 0.1 ~ 1.0 %, five-spice powder 0.1 ~ 1.0 %, monascorubin 0.001 ~ 0.01 %, roasting intestines essence 0.1 ~ 0.3 %.
A processing technology for intestines baked by above-mentioned konjaku, comprises the following steps:
(1) raw meat process: select fresh pig lean meat, adopts 6 ~ 10mm orifice plate meat grinder to be stranding into meat grain;
(2) emulsified pigskin process: pigskin is scraped off surperficial show condition and after cleaning up, use 2 ~ 3% acid soak 12 ~ 24h, to complete pigskin be soaked with adding the salt of 1.5 ~ 2% and the ice cube of 1 ~ 2 times after 2 ~ 3 times of clean water, 3600r/min cuts at a high speed and mixes, prepare emulsion paste, temperature≤12 DEG C, cutting the emulsion paste mixed is white;
(3) konjac glucomannan emulsification treatment: by konjaku flour and water in 1:20 ~ 30 ratio mix swelling after, hot digestion 30 ~ 45min, being placed in 0 ~ 4 DEG C of fresh-keeping warehouse, to park 6 ~ 10h for subsequent use;
(4) filling is mixed: add in de-airing mixer by pork grain, add composite phosphate, salt stirs 10 ~ 15min, add emulsified pigskin, emulsification konjac glucomannan again, half frozen water stirs 3 ~ 5min, finally add flavoring, starch, soybean protein isolate, pigment, essence, residue frozen water stirring 1 ~ 2min successively again, discharging; In whipping process, vacuum pressure is-0.06 ~-0.08Mpa, temperature≤12 DEG C;
(5) bowel lavage: select 23mm Collagent casing for sausages, automatic vacuum sausage filler carries out filling;
(6) dry, boiling: baking temperature is 60 ~ 70 DEG C, time 10 ~ 30min; Boiling temperature is 80 ~ 90 DEG C, time 20 ~ 35min;
(7) cool: chilling room temperature≤12 DEG C, product is cooled to central temperature≤12 DEG C;
(8) pack: adopt vacuum packing machine, be quantitatively 30 ~ 50/bag, length is consistent, and even thickness, without casing breadage;
(9) quick-frozen: packaged product is placed in less than-30 DEG C quick freezing repositories and carries out quick-frozen, and product center temperature reaches-18 DEG C, finished product outbound.
Embodiment three:
The weight ratio of each raw material described in the present embodiment is: lean pork 30%, emulsified pigskin 20%, emulsification konjac glucomannan 20%, vegetable oil 10%, frozen water 10%, soybean protein isolate 3.0 %, starch 5 %, flavoring 2%.
Described flavoring comprises the raw material of following weight ratio: salt 1 ~ 3 %, composite phosphate 0.1 ~ 0.5 %, white granulated sugar 1 ~ 5%, monosodium glutamate 0.1 ~ 1.0 %, glucose 0.1 ~ 1.0 %, five-spice powder 0.1 ~ 1.0 %, monascorubin 0.001 ~ 0.01 %, roasting intestines essence 0.1 ~ 0.3 %.
A processing technology for intestines baked by above-mentioned konjaku, comprises the following steps:
(1) raw meat process: select fresh pig lean meat, adopts 6 ~ 10mm orifice plate meat grinder to be stranding into meat grain;
(2) emulsified pigskin process: pigskin is scraped off surperficial show condition and after cleaning up, use 2 ~ 3% acid soak 12 ~ 24h, to complete pigskin be soaked with adding the salt of 1.5 ~ 2% and the ice cube of 1 ~ 2 times after 2 ~ 3 times of clean water, 3600r/min cuts at a high speed and mixes, prepare emulsion paste, temperature≤12 DEG C, cutting the emulsion paste mixed is white;
(3) konjac glucomannan emulsification treatment: by konjaku flour and water in 1:20 ~ 30 ratio mix swelling after, hot digestion 30 ~ 45min, being placed in 0 ~ 4 DEG C of fresh-keeping warehouse, to park 6 ~ 10h for subsequent use;
(4) filling is mixed: add in de-airing mixer by pork grain, add composite phosphate, salt stirs 10 ~ 15min, add emulsified pigskin, emulsification konjac glucomannan again, half frozen water stirs 3 ~ 5min, finally add flavoring, starch, soybean protein isolate, pigment, essence, residue frozen water stirring 1 ~ 2min successively again, discharging; In whipping process, vacuum pressure is-0.06 ~-0.08Mpa, temperature≤12 DEG C;
(5) bowel lavage: select 23mm Collagent casing for sausages, automatic vacuum sausage filler carries out filling;
(6) dry, boiling: baking temperature is 60 ~ 70 DEG C, time 10 ~ 30min; Boiling temperature is 80 ~ 90 DEG C, time 20 ~ 35min;
(7) cool: chilling room temperature≤12 DEG C, product is cooled to central temperature≤12 DEG C;
(8) pack: adopt vacuum packing machine, be quantitatively 30 ~ 50/bag, length is consistent, and even thickness, without casing breadage;
(9) quick-frozen: packaged product is placed in less than-30 DEG C quick freezing repositories and carries out quick-frozen, and product center temperature reaches-18 DEG C, finished product outbound.
Claims (6)
1. intestines baked by konjaku, it is characterized in that, are made up of following raw material: lean pork, emulsified pigskin, emulsification konjac glucomannan, vegetable oil, frozen water, soybean protein isolate, starch, flavoring.
2. intestines baked by a kind of konjaku as claimed in claim 1, it is characterized in that, be made up of than raw material following weight: lean pork 20 ~ 30%, emulsified pigskin 20 ~ 30%, emulsification konjac glucomannan 20 ~ 30%, vegetable oil 10 ~ 20%, frozen water 10 ~ 20%, soybean protein isolate 1.0 ~ 3.0 %, starch 3 ~ 10 %, flavoring 2 ~ 12%.
3. intestines baked by a kind of konjaku as claimed in claim 2, it is characterized in that, be made up of than raw material following weight: lean pork 25%, emulsified pigskin 20 %, konjac glucomannan emulsion 20%, vegetable oil 10 %, frozen water 10%, soybean protein isolate 2.5%, starch 7.5 %, flavoring 5%.
4. intestines baked by a kind of konjaku as described in claim 1 ~ 3, it is characterized in that, described flavoring comprises the raw material of following weight ratio: salt 1 ~ 3 %, composite phosphate 0.1 ~ 0.5 %, white granulated sugar 1 ~ 5%, monosodium glutamate 0.1 ~ 1.0 %, glucose 0.1 ~ 1.0 %, five-spice powder 0.1 ~ 1.0 %, monascorubin 0.001 ~ 0.01 %, roasting intestines essence 0.1 ~ 0.3 %.
5. the processing technology of intestines baked by a kind of konjaku as described in claim 1 ~ 4, it is characterized in that, comprises the following steps:
(1) raw meat process: select fresh pig lean meat, adopts 6 ~ 10mm orifice plate meat grinder to be stranding into meat grain;
(2) emulsified pigskin process: pigskin is scraped off surperficial show condition and after cleaning up, use 2 ~ 3% acid soak 12 ~ 24h, to complete pigskin be soaked with adding the salt of 1.5 ~ 2% and the ice cube of 1 ~ 2 times after 2 ~ 3 times of clean water, 3600r/min cuts at a high speed and mixes, prepare emulsion paste, temperature≤12 DEG C, cutting the emulsion paste mixed is white;
(3) konjac glucomannan emulsification treatment: by konjaku flour and water in 1:20 ~ 30 ratio mix swelling after, hot digestion 30 ~ 45min, being placed in 0 ~ 4 DEG C of fresh-keeping warehouse, to park 6 ~ 10h for subsequent use;
(4) filling is mixed: add in de-airing mixer by pork grain, add composite phosphate, salt stirs 10 ~ 15min, add emulsified pigskin, emulsification konjac glucomannan again, half frozen water stirs 3 ~ 5min, finally add flavoring, starch, soybean protein isolate, pigment, essence, residue frozen water stirring 1 ~ 2min successively again, discharging;
(5) bowel lavage: select 23mm Collagent casing for sausages, automatic vacuum sausage filler carries out filling;
(6) dry, boiling: baking temperature is 60 ~ 70 DEG C, time 10 ~ 30min; Boiling temperature is 80 ~ 90 DEG C, time 20 ~ 35min;
(7) cool: chilling room temperature≤12 DEG C, product is cooled to central temperature≤12 DEG C;
(8) pack: adopt vacuum packing machine, be quantitatively 30 ~ 50/bag, length is consistent, and even thickness, without casing breadage;
(9) quick-frozen: packaged product is placed in less than-30 DEG C quick freezing repositories and carries out quick-frozen, and product center temperature reaches-18 DEG C, finished product outbound.
6. the processing technology of intestines baked by a kind of konjaku as claimed in claim 5, it is characterized in that, described in mix de-airing mixer in filling step vacuum pressure be-0.06 ~-0.08Mpa, temperature≤12 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310016A (en) * | 2015-12-01 | 2016-02-10 | 合肥工业大学 | Emulsified sausages and production method thereof |
| CN107518249A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of steamed tool of boiling pigskin frozen sausage |
| CN107712664A (en) * | 2017-09-27 | 2018-02-23 | 巢湖美维食品有限公司 | A kind of formula and its processing method of pigskin frozen sausage |
| CN108420014A (en) * | 2018-03-14 | 2018-08-21 | 山东天博食品配料有限公司 | A kind of peppery duck type roasted sausage and preparation method thereof |
| CN112189808A (en) * | 2020-09-07 | 2021-01-08 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method of low-fat high-fiber jelly sausage |
| CN112655904A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Emulsified skin for ham sausages and preparation method thereof |
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2014
- 2014-12-09 CN CN201410741198.9A patent/CN104489558A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310016A (en) * | 2015-12-01 | 2016-02-10 | 合肥工业大学 | Emulsified sausages and production method thereof |
| CN107518249A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of steamed tool of boiling pigskin frozen sausage |
| CN107712664A (en) * | 2017-09-27 | 2018-02-23 | 巢湖美维食品有限公司 | A kind of formula and its processing method of pigskin frozen sausage |
| CN108420014A (en) * | 2018-03-14 | 2018-08-21 | 山东天博食品配料有限公司 | A kind of peppery duck type roasted sausage and preparation method thereof |
| CN112189808A (en) * | 2020-09-07 | 2021-01-08 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method of low-fat high-fiber jelly sausage |
| CN112655904A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Emulsified skin for ham sausages and preparation method thereof |
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