Sausage processing method for radio frequency sterilization assisted by superheated water

Abstract

The invention discloses a sausage processing method adopting superheated water assisted radio frequency sterilization. The method comprises the following steps: (1) adding a proper amount of side dishes into meat, and stirring to prepare meat stuffing; (2) preparing the meat stuffing into sausages; (3) pricking a plurality of holes in the sausage casing, then steaming the sausage, and naturally cooling and packaging the sausage; and (4) sterilizing the sausages by adopting a combined mode of superheated water and radio frequency sterilization, wherein the temperature of the superheated water is 110-120 DEG C, and the distance between the upper polar plate and the lower polar plate is 180-200mm, the heating time is 20-30 min, and the pressure of the sterilization kettle is 2-3 bar. On the basis of traditional sausage processing, meat is used as a main raw material, starch is preferably used as an auxiliary material, and collagen casings which are less used in food industrial production are introduced, so that the nutritional value of food is improved. On the basis of traditional radio frequency sterilization of the meat sausages, a high-temperature and constant-temperature water bath environment is used for assistance, and the defects that the geometric center of traditional superheated water is slow in temperature rise and low in sterilization efficiency are overcome, so that the temperature rise rate and the sterilization efficiency of the meat sausages are obviously improved on the basis of ensuring the heating uniformity.

Description

technical field [0001] The invention belongs to the technical field of food radio frequency sterilization, and relates to a sausage processing method in which superheated water assists radio frequency sterilization. Background technique [0002] Sausage products play a pivotal role, accounting for half of the meat products, and the output is almost 50% of the total meat products. Sausage products have unique flavor, stable quality and rich nutrition. As a convenient and fast food, they are more and more popular among people. Smoked meat sausage refers to low-temperature meat products that are processed in a low-temperature environment under normal pressure with auxiliary materials and additives. After smoking and boiling, the core temperature of the meat product reaches 75-85 °C. Smoked meat sausage belongs to the category of Western-style sausage. Its protein is moderately denatured, and its meat is firm, elastic, chewy, tender, crispy, soft, and juicy. It maintains the or...

AI Technical Summary

Problems solved by technology

Compared with the present invention, its raw materials and sterilization methods are obviously different from the present invention, and its heating uniformity is poor, and the production efficiency is low

[0007] To sum up, the existing problems in the prior art: 1. The sterilization efficiency is low; 2. The sterilization method is single, and there is no combined sterilization method; 3. The materials to be processed are limited.

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