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Crystal pork sausage and preparation method thereof

A production method and technology of pork sausage, which is applied in the food field, can solve problems such as difficulty in ensuring elasticity and slicing, difficult molding, poor taste, etc., and achieve good elasticity and slicing, short cycle and rich nutrition.

Inactive Publication Date: 2013-10-09
江苏迈斯克食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the many sausage products, sausages with pigskin have not been developed due to their difficulty in forming, poor taste, and difficulty in ensuring elasticity and slicing.

Method used

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  • Crystal pork sausage and preparation method thereof
  • Crystal pork sausage and preparation method thereof
  • Crystal pork sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Raw material pretreatment

[0044] The raw meat has passed the hygienic inspection. For pork, the leg meat and buttock meat with thick meat and less connective tissue are selected. Impurities, remove obvious fat blocks on the surface, and twist with 8mm orifice plate to obtain minced pork with a fat-to-thin ratio of 0.5:9.5; select clean and unstamped raw materials for pig skin, cook in boiling water for 1.5 minutes, cool with tap water, drain, and then Stranded with 5mm orifice plate, set aside.

[0045] (2) Seasoning and marinating

[0046]Weigh the weight according to the ratio, pour the twisted pigskin and pork into the tumbler, and then add edible salt, sodium nitrite, red yeast rice, white pepper, glucose, ginger powder, three Sodium polyphosphate, monosodium glutamate, vacuum tumbling for 1.5 hours, add protein powder, carrageenan and continue vacuum tumbling for 2.5 hours. During the vacuum tumbling process, the vacuum degree inside the machine is -0.09Mp...

Embodiment 2

[0060] (1) Raw material pretreatment

[0061] The raw meat has passed the hygienic inspection. For pork, the leg meat and buttock meat with thick meat and less connective tissue are selected. Impurities, remove obvious fat blocks on the surface, and twist with 8mm orifice plate to get minced pork with a fat-to-thin ratio of 1:9; pig skin needs to be selected from clean, unstamped raw materials, boiled in boiling water for about 1.5 minutes, cooled with tap water, and drained Finally, it was twisted with a 5mm orifice plate and set aside.

[0062] (2) Seasoning and marinating

[0063] Weigh the weight according to the ratio, pour the twisted pigskin and pork raw materials into the tumbler, and then add edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, Sodium tripolyphosphate, monosodium glutamate, vacuum tumbling for 2 hours, add protein powder, carrageenan and continue vacuum tumbling for 2 hours. During the vacuum tumbling process, t...

Embodiment 3

[0077] (1) Raw material pretreatment

[0078] The raw meat has passed the hygienic inspection. For pork, the leg meat and buttock meat with thick meat and less connective tissue are selected. Impurities, remove obvious fat blocks on the surface, and twist with 8mm orifice plate to obtain minced pork with a fat-to-thin ratio of 1.5:8.5; pig skin needs to be selected from clean, unstamped raw materials, boiled in boiling water for 2 minutes, cooled with tap water, drained , twisted with a 5mm orifice plate, set aside.

[0079] (2) Seasoning and marinating

[0080] Weigh the weight according to the ratio, pour the twisted pigskin and pork raw materials into the tumbler, and then add edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, Sodium tripolyphosphate, monosodium glutamate, vacuum tumbling for 2 hours, add protein powder and carrageenan and continue vacuum tumbling for 2 hours. The rotating speed is 10~12 rpm.

[0081] The component...

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PUM

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Abstract

The invention discloses crystal pork sausage and a preparation method of the crystal pork sausage. The crystal pork sausage takes pork and pig skin as raw materials and ice water, protein powder, carrageenan, edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, sodium tripolyphosphate and monosodium glutamate as auxiliary materials, and is prepared by the following steps of tumbling, salting, filling, smoking, cooking, radiating, packaging and sterilizing. The production process is simple, short in cycle and high in efficiency; the processed crystal pork sausage has the characteristics of ruddy color and luster, outstanding fragrance, compact tissues, good elasticity, semi-transparent tangent plane, rich nutrition and the like.

Description

technical field [0001] The invention belongs to the field of food, and relates to a low-temperature fumigation sausage product, in particular to a crystal pork sausage and a preparation method thereof. Background technique [0002] At present, meat products with skin are more and more popular. On the one hand, it is because the raw materials of leather make the product have a good taste; on the other hand, because the protein content in pigskin is as high as 35%, of which the collagen content is 87.8%, which is very important for human skin, fascia, cartilage, etc. The physiological effect of eating pigskin food can make the skin reduce wrinkles and delay aging. It has a cosmetic effect and has a high nutritional value. Western-style sausage is a low-temperature meat product made from raw meat that has been trimmed, divided, twisted, rolled and marinated (or chopped), filled, and steamed at low temperature. During the processing, the protein is moderately denatured, the me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/312A23L13/60A23L13/20
Inventor 于智峰李生平赵立庆郑君君王自安俞玲
Owner 江苏迈斯克食品有限公司
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