Preparation method of meat products stuffed into casings

Abstract

The invention provides a preparation method of meat products stuffed into casings. The method comprises the following steps of mixing lean and prime condition in the mass ratio of the lean to the prime condition being (4-6) to (1-2), and performing mincing so as to obtain a main material; performing soaking treatment on the main material in a liquid smoking solution under 3-6MPa and 30-40 DEG C for 1-2h so as to obtain a smoked main material; mixing water with compound salt, monosodium glutamate, sucralose, five spice powder, pricklyash peel powder, soy protein isolate and corn starch in the mass ratio of the water to the compound salt, to the monosodium glutamate, to the sucralose, to the five spice powder, to the pricklyash peel powder, to the soy protein isolate to the corn starch being (10-20) to (2-4) to (1-2) to (1-2) to (3-5) to (1-3) to (2-5) to (2-3), and performing dissolving so as to obtain seasoning liquid; mixing the smoked main material with the seasoning liquid in the mass and volume ratio of the smoked main material to the seasoning liquid being (70-80g) to (15-25ml), performing rolling and kneading treatment under 0.3-0.8Mpa and 15-20 DEG C by a rolling and kneading machine for 4-6h, performing cutting and blending treatment under the condition of 3000-4000 / min by a cutting and blending machine for 5-10min, and performing filling to the casings so as to obtain meat products stuffed into casings.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a preparation method of enema meat products. Background technique [0002] Enema meat products are common meat products loved by consumers. They are usually made with pork, mutton, beef and other meat as the main ingredient, supplemented by various seasonings. However, in the existing enema meat products, in order to make the obtained enema bright in color, sodium nitrite chromogenic agent is often added to the enema raw material, and the high content of sodium nitrite will seriously affect the health of consumers, and there is a certain potential safety hazard. Even if sodium nitrite is not added to some enemas, too much salt is often added for seasoning, and the main component of table salt is sodium chloride. The World Health Organization research shows that the daily intake of sodium chloride for adults should be less than 5 grams. Excessive intake of salt ...

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: in view of the technical problem of the poor safety performance of the existing enema meat products, how to provide a preparation method of enema meat products, so that The enema basically does not contain sodium nitrite and benzopyrene, and the safety performance is greatly improved