CN1082354A - Make the process of sausage of scallop edge - Google Patents
Make the process of sausage of scallop edge Download PDFInfo
- Publication number
- CN1082354A CN1082354A CN92106669A CN92106669A CN1082354A CN 1082354 A CN1082354 A CN 1082354A CN 92106669 A CN92106669 A CN 92106669A CN 92106669 A CN92106669 A CN 92106669A CN 1082354 A CN1082354 A CN 1082354A
- Authority
- CN
- China
- Prior art keywords
- scallop edge
- scallop
- edge
- mix
- sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 33
- 235000020637 scallop Nutrition 0.000 title claims abstract description 33
- 235000013580 sausages Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 230000018044 dehydration Effects 0.000 claims abstract description 5
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 5
- 239000003638 chemical reducing agent Substances 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 239000002562 thickening agent Substances 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 2
- 229910052742 iron Inorganic materials 0.000 claims 1
- 210000000936 intestine Anatomy 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 241000238557 Decapoda Species 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- 235000013594 poultry meat Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241001526627 Azumapecten farreri Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- -1 fatty acid cane sugar ester Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The process that the present invention makes sausage with scallop edge belongs to food processing field.It is with cleaned scallop edge, and blanching is 30～90 seconds under 92～100 ℃ of temperature, water-cooled, drain back quick-frozen 2.5～5.5 hours, dehydration rate is controlled in 42～64% scopes, adds the pork of pickling that accounts for scallop edge 10～40%, 6～9% thickener again, 0.01～0.1% water-loss reducer, 0.3～0.6% emulsifying agent, 0.5～2% gel is cut at low temperatures and is mixed 6～12 minutes, quantitative bowel lavage, the sterilization slaking is made.Method is simple, and cost is low, and it is fresh and tender to make scallop edge intestines mouthfeel, does not send out thick, hair wastes, special taste and good springiness.
Description
The invention belongs to a kind of processing method of food, particularly a kind of process of making sausage of scallop edge.
The sausage products that existing market is sold has poultry meat intestines, fish intestines and shrimp intestines.Common poultry meat intestines are water-retaining property, the gelations that utilize poultry meat, take to pickle, cut and mix, irritate soup, toast, precook etc. operation produces.The fish intestines are raw material with the low value fish, through adopt meat, water rinse refining, mix salt, implement to beat and burst, make the salting-in-protein stripping, and add auxiliary material, flavoring becomes the mucilage shape, it is resilient flesh of fish gelinite that bowel lavage and heat treated become.The preparation method of shrimp intestines and fish intestines are similar, and shrimp is through the peeling of decaptitating, and shrimp is beaten routed with salt, seasoning bowel lavage and heat treated.In recent years, people attempt to produce the scallop intestines in order to last method, but because of the contained kinds of protein of scallop is different from fish, shrimp and meat, its soluble protein component content is low, composition in the sarcoplasm is also different, Main Ingredients and Appearance in the scallop edge sarcoplasm is an amino acid, glycogen, the free water of inorganic salts and high level, make the dehydration rate of itself big, water-retaining property and gelation are very poor, the scallop edge sausage mouthfeel of making is for a long time sent out slightly, hair wastes, can not get resembling poultry meat and fishes and shrimps intestines the sort of good tender degree and flexible institutional framework, thereby can not form suitability for industrialized production always, a large amount of scallop edges can only be made the scallop can, is used for cooking soup dish goods.We are through test for many years, can't resolve all the time that to make the sausage mouthfeel with scallop edge poor, the problem of sending out hair wastes thick.
The object of the present invention is to provide a kind of process of producing the scallop edge sausage, it is by various physics and biochemical means, solve scallop edge well and made the serious bleed of sausage, poor water retention property, mouthfeel is sent out the problem of thick and hair wastes, make finished product obtain the favorable tissue structure, the organoleptic indicator is better than fish intestines, shrimp intestines, and has the not available unique taste of existing sausage.
Task of the present invention is finished as follows: select for use fresh or freezing scallop edge to remove impurity, remove gastric pouch, in case self enzymolysis and corruption, after cleaning with clear water, join blanching in 92～100 ℃ the hot water, continue to stir 30～90 seconds, after pulling out, rapidly with cold water cooling, drain well, quick-frozen 2.5～5.5 hours, blanching must be controlled dehydration rate in 42～64% scopes.The above scallop edge of handling well once cut mix.Add 10～40% then and pickle the water-loss reducer of thin pork, flavoring and 0.01～0.1%, 0.3～0.6% emulsifying agent, 0.5～2% gel carries out secondary and cuts and mix.The thickener that adds lard and 6～9% at last, the ratio of lean meat and fat meat are 75～85: 15～25, carry out cutting for three times and mix to even rotten shape.(above all be weight percentage) cuts the time of mixing three times is 2～4 minutes respectively, and cutting and mixing temperature is 4～12 ℃.Through after the above technical process, physics and chemical changes such as emulsification, salt are molten, mixing, structural rearrangement have been finished.Its principle is such: mainly contain protein, fat, Yan Heshui in scallop edge and the interpolation raw material, wherein water-solubility protein is present in the myofibrillar myogen matter, and salting-in protein constitutes muscle fibril.These two kinds of protein are being cut the process of mixing and are being added dissolved come out under the condition of salt, and they what play an important role to the intestines structure.Because of the protein molecule surface distributed different polarity genes, because polarity gene makes protein in the aqueous solution become the molecule of height aquation with the attraction between the hydrone, thereby combine a large amount of water, make the scallop intestines fresh and tender like this, do not send out slightly, hair wastes not.In addition, when protein is heated, mutually combines between the protein molecular and condense, form irreversible gel and solidify, in the intestines body, form network structure, make the intestines body have elasticity.
Emulsifying agent is the material that has hydrophilic group and lipophilic group in a kind of molecule, and it can be in the middle of oil and water, makes a side be scattered in the opposing party centre well and forms stable emulsion.Contain a certain amount of fat in the scallop intestines raw material,, cutting under the effect of mixing by the emulsifying agent that adds, with fat evenly, stably be dispersed in the meat gruel, in case heating back grease is separated out.
Carry out bowel lavage, Ka Jie and high-temperature sterilization maturation process with cutting the minced material of mixing, promptly make of the present invention fresh and tender, do not send out slightly, hair wastes and have the scallop edge sausage of favorable elasticity not.
Below with reference to embodiment the present invention is described in detail.
Select fresh or freezing " Chlamys farreri " for use, reject impurity, extract gastric pouch, clear water is cleaned, and blanching in the hot water that the input temperature is 95 ℃ continues to stir 60 seconds and pulls out after the kind, cool off rapidly with cold water, and drain well, quick-frozen 5 hours is controlled at about 50% dehydration rate.With the above scallop edge of handling well 1000 grams, under 5 ℃ of temperature, once cut and mix 2 minutes, add 15% water-loss reducer sodium pyrophosphate 0.2 gram of pickling thin pork 150 grams, flavoring and 0.02% account for scallop edge weight, 0.6% emulsifying agent fatty acid cane sugar ester 6 grams, 2% gel gelatin 20 grams, secondary is cut and is mixed 3 minutes under 5 ℃ of temperature.Add 6% thickener starch, 60 gram and lard at last, lard weight is that 25% of lean meat is 37.5 grams, carry out cutting for three times and mix, temperature and time is cut with secondary and is mixed, until becoming even rotten shape, carry out mechanical or manual bowel lavage card joint, high-temperature water (120 ℃) sterilization, maturation process, through cooling, promptly make the good scallop edge sausage of the fresh and tender good to eat elasticity of the present invention again.
Claims (3)
1, a kind of process of making sausage with scallop edge mainly is with cleaned scallop edge, cold through blanching, speed, drain, after quick-frozen handles, prepare burden again, cut mix, quantitatively bowel lavage, sterilization slaking are made, it is characterized in that:
The heat iron temperature of a, scallop edge is 92～100 ℃, and the time is 30～90 seconds, and dehydration rate is controlled at 42～64%, and the quick-frozen time is 2.5～5.5 hours;
B, the scallop edge of handling well once cut mix, adding accounts for scallop edge 10～40% and pickles thin pork again, flavoring and 0.01～0.1% water-loss reducer, 0.3～0.6% emulsifying agent, 0.5～2% gel carries out secondary and cuts and mix, and adds the thickener of lard and 6～9% at last, the ratio of lean meat and fat meat is 75～85: 15～25, and (percentage is the percentage by weight that accounts for scallop edge) carried out cutting for three times and mixed to even rotten shape.
2,, it is characterized in that cutting the time of mixing three times respectively is 2～4 minutes by the described process of making sausage of claim 1 with scallop edge.
3,, it is characterized in that cutting that to mix temperature be 4～12 ℃ by claim 1,2 described processes of making sausage with scallop edge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106669A CN1082354A (en) | 1992-08-15 | 1992-08-15 | Make the process of sausage of scallop edge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106669A CN1082354A (en) | 1992-08-15 | 1992-08-15 | Make the process of sausage of scallop edge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1082354A true CN1082354A (en) | 1994-02-23 |
Family
ID=4942320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92106669A Pending CN1082354A (en) | 1992-08-15 | 1992-08-15 | Make the process of sausage of scallop edge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1082354A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004012528A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Ham sausages made of forming aquatic shellfish meat and methed of preparing the same |
| WO2004012532A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| WO2004016112A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| WO2004016111A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A sausage involving carapace meat of aquatic animal and its preparation |
| CN101347225B (en) * | 2008-09-05 | 2011-12-07 | 江南大学 | Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product |
| CN102763868A (en) * | 2012-05-31 | 2012-11-07 | 广东海洋大学 | Preparation method of scallop fermented sausage |
| CN108077797A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and the cured dove intestines of river snail and preparation method thereof |
-
1992
- 1992-08-15 CN CN92106669A patent/CN1082354A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004012528A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Ham sausages made of forming aquatic shellfish meat and methed of preparing the same |
| WO2004012532A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| WO2004016112A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| WO2004016111A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A sausage involving carapace meat of aquatic animal and its preparation |
| CN101347225B (en) * | 2008-09-05 | 2011-12-07 | 江南大学 | Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product |
| CN102763868A (en) * | 2012-05-31 | 2012-11-07 | 广东海洋大学 | Preparation method of scallop fermented sausage |
| CN108077797A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and the cured dove intestines of river snail and preparation method thereof |
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| PB01 | Publication |