CN101816319A - Processing method for embrittling sausage casing - Google Patents
Processing method for embrittling sausage casing Download PDFInfo
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- CN101816319A CN101816319A CN 201010132114 CN201010132114A CN101816319A CN 101816319 A CN101816319 A CN 101816319A CN 201010132114 CN201010132114 CN 201010132114 CN 201010132114 A CN201010132114 A CN 201010132114A CN 101816319 A CN101816319 A CN 101816319A
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- sausage
- casing
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- soaking
- processing method
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 239000011888 foil Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 241001494479 Pecora Species 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 238000011049 filling Methods 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract 1
- 239000000779 smoke Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 8
- 238000009835 boiling Methods 0.000 description 8
- 239000010452 phosphate Substances 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 239000012496 blank sample Substances 0.000 description 6
- 210000000936 intestine Anatomy 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 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 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Abstract
The invention discloses a processing method for embrittling a sausage casing, which aims to solve the problem that the conventional low-temperature sausage casing is hard and tough. The method comprises a step of soaking in warm water before filling sausage and a step of soaking in papain solution after filling sausage. The method is characterized by comprising the following steps of: soaking an animal casing in warm water at 35 to 45 DEG C for 40 to 60 minutes before filling sausage and soaking in 0.8 to 1.2 percent papain solution for 2 to 3 hours after filling, and then hanging on a rod and putting in a smoke oven. The technical scheme is particularly applicable to smoked-and-cooked sausage filled by using a sheep casing or a pig casing, can embrittle the sausage casing, and is an ideal method for preventing the casing from hardness.
Description
Technical field
The present invention relates to a kind ofly make that sausage casing foil increases crisp process technology in the low-temperature meat product, especially a kind of beaters' skin increases crisp process technology, makes specifically that sausage increases crisp processing method with beaters' skin in the low-temperature meat product.
Background technology
The low temperature sausage is a kind of of smoked boiled sausage, with bright, to freeze livestock and poultry meat be raw material, after finishing, pickling (or not pickling), rubbing, add auxiliary material, again through stirring the sausage class cooked meat product that technologies such as (or cut and mix), emulsification (or not emulsification), tumbling (or not tumbling), filling, baking (or not toasting), boiling, sootiness (or not sootiness), cooling are made.And the low temperature sausage is low owing to processing temperature, and nutritional labeling is lost less and liked by the consumer.
The low temperature sausage extensively adopts the beaters' skin can at present, but after beaters' skin drying, the sootiness boiling, casing can be harder, tough, when chewing, often meat stuffing is more crisp and casing is stung motionless, remaining at last casing can't be swallowed, and influences the edible function of sausage, has also reduced consumer's desire to purchase.
Manufacturer and scientific research institution often only pay close attention to its inherent quality when promoting products'texture, suppose reasonably combined fragility and the institutional framework that promotes product with albumen, colloid, starch, phosphate etc. and meat, and it is not enough that casing is increased crisp attention rate, lacks the research of this respect.
Summary of the invention
Purpose of the present invention then is at above-mentioned the deficiencies in the prior art, provides a kind of sausage casing foil that makes of low temperature sausage that is applicable to increase crisp processing method, to improve the fragility of whole cryogenic product, solves hard, the tough shortcoming of casing, reaches good mouthfeel.
The technical scheme of employing of the present invention is as follows:
A kind of sausage casing foil that makes increases crisp processing method, it is characterized in that before the sausage can beaters' skin with 35～45 ℃ of emerge in worm water 40～60 minutes, and with the papain aqueous solution soaking of 0.8～1.2% concentration 2～3 hours, peg advanced Fumigator then after the can.
Beneficial effect of the present invention has:
Can effectively increase the fragility of low temperature sausage casing foil, reduce the hardness of intestines body, be specially adapted to the smoked boiled sausage of sheep casing, hog intestine can.By promoting the mouthfeel of product, can promote consumer's desire to purchase, thereby promote competitiveness of product, promote the quality of low temperature sausage product, increase the income from sales of enterprise.
Description of drawings
Fig. 1 is one of testing result figure of the present invention.
Fig. 2 is two of testing result figure of the present invention
The specific embodiment
Embodiment 1:
The sausage composition of raw materials is lean pork 10kg, show condition 1kg, water 1.5kg, phosphate 0.03kg, salt 0.2kg, glucose 0.1kg, different Vc0.002kg, nitrous 0.0003kg.
Technology is as follows:
A, thaw and cut apart: adopt freezing raw material meat, through thawing after, to central temperature-4 ℃～0 ℃, reject bone, extravasated blood and big manadesma, removal impurity.
B, Minced Steak: cut apart good raw meat and put in the meat grinder, with the orifice plate strand system of 8mm.
C, tumbling: will twist good meat and put in the tumbler with material water, 9 hours total times of operation, move 10 minutes, stopped 20 minutes.
D, can: adopt the sheep casing can.Earlier with 35 ℃ emerge in worm water 1 hour, can became required weight, uses the papain aqueous solution of 1% mass concentration then, soaks 2 hours, and peg advances Fumigator.
E, sootiness boiling: can adopt following sootiness digesting technoloy:
55 ℃ of color developments 20 minutes, dry 65 ℃ 20 minutes, 65 ℃ of sootiness 25 minutes, 84 ℃ of boilings 40 minutes, dry 65 ℃ 10 minutes.
F, heat radiation packing: product is taken out in stove, dispel the heat to central temperature and pack with continuous packing machine below 20 ℃.
G, sterilization cooling:, be cooled to central temperature below 20 ℃, the decals warehouse-in with the sterilization in the bath that discharges water of packaged product.
H, promptly get the crisp low temperature sausage of casing with the processing of above-mentioned technology.
Carrying out enzyme respectively by the low temperature sausage to the sheep casing can handles and phosphate treated, compare with the blank sample without any processing after the can, detect with matter structure instrument, concrete testing conditions is: probe is selected HDP/BSW for use, pattern is a compact model, speed is 1.5mm/sec, and distance is 25mm (sheep casing) and 40mm (hog intestine), and testing result as shown in Figure 1.
From Fig. 1 table as can be seen, adopt technology of the present invention to handle when can, promptly enzyme is handled required shearing force minimum, and is more or less the same with phosphate bubble casing and blank sample shearing force without any processing.
Simultaneously this sample is carried out sensory evaluation, evaluation results is blank sample and with parkerized sample casing is arranged that the product of making of technology of the present invention is then very crisp.
Embodiment 2:
The sausage composition of raw materials is lean pork 10kg, show condition 1kg, water 1.5kg, phosphate 0.03kg, salt 0.2kg, glucose 0.1kg, different Vc0.002kg, nitrous 0.0003kg.
Technology is as follows:
A, thaw and cut apart: adopt freezing raw material meat, through thawing after, to central temperature-4 ℃～0 ℃, reject bone, extravasated blood and big manadesma, removal impurity.
B, Minced Steak: cut apart good raw meat and put in the meat grinder, with the orifice plate strand system of 8mm.
C, tumbling: will twist good meat and put in the tumbler with material water, 9 hours total times of operation, move 10 minutes, stopped 20 minutes.
D, can: adopt the hog intestine can.Earlier with 40 ℃ emerge in worm water 50 minutes, can became required weight, uses the papain aqueous solution of 0.8% mass concentration then, soaks 3 hours, and peg advances Fumigator.
E, sootiness boiling: can adopt following sootiness digesting technoloy:
55 ℃ of color developments 20 minutes, dry 65 ℃ 20 minutes, 65 ℃ of sootiness 25 minutes, 84 ℃ of boilings 40 minutes, dry 65 ℃ 10 minutes.
F, heat radiation packing: product is taken out in stove, dispel the heat to central temperature and pack with continuous packing machine below 20 ℃.
G, sterilization cooling:, be cooled to central temperature below 20 ℃, the decals warehouse-in with the sterilization in the bath that discharges water of packaged product.
H, promptly get the crisp low temperature sausage of casing with the processing of above-mentioned technology.
Carrying out enzyme respectively by the low temperature sausage to the hog intestine can handles and phosphate treated, compare with the blank sample without any processing after the can, detect with matter structure instrument, concrete testing conditions is: probe is selected HDP/BSW for use, pattern is a compact model, speed is 1.5mm/sec, and distance is 25mm (sheep casing) and 40mm (hog intestine), and testing result as shown in Figure 2.
From Fig. 2 table as can be seen, adopt technology of the present invention to handle when can, promptly enzyme is handled required shearing force minimum, and is more or less the same with phosphate bubble casing and blank sample shearing force without any processing.
Simultaneously this sample is carried out sensory evaluation, evaluation results is blank sample and with parkerized sample casing is arranged that the product of making of technology of the present invention is then very crisp.
Embodiment 3:
The sausage composition of raw materials is lean pork 10kg, show condition 1kg, water 1.5kg, phosphate 0.03kg, salt 0.2kg, glucose 0.1kg, different Vc0.002kg, nitrous 0.0003kg.
Technology is as follows:
A, thaw and cut apart: adopt freezing raw material meat, through thawing after, to central temperature-4 ℃～0 ℃, reject bone, extravasated blood and big manadesma, removal impurity.
B, Minced Steak: cut apart good raw meat and put in the meat grinder, with the orifice plate strand system of 8mm.
C, tumbling: will twist good meat and put in the tumbler with material water, 9 hours total times of operation, move 10 minutes, stopped 20 minutes.
D, can: adopt the sheep casing can.Earlier with 45 ℃ emerge in worm water 40 minutes, can became required weight, uses the papain aqueous solution of 1.2% mass concentration then, soaks 2.5 hours, and peg advances Fumigator.
E, sootiness boiling: can adopt following sootiness digesting technoloy:
55 ℃ of color developments 20 minutes, dry 65 ℃ 20 minutes, 65 ℃ of sootiness 25 minutes, 84 ℃ of boilings 40 minutes, dry 65 ℃ 10 minutes.
F, heat radiation packing: product is taken out in stove, dispel the heat to central temperature and pack with continuous packing machine below 20 ℃.
G, sterilization cooling:, be cooled to central temperature below 20 ℃, the decals warehouse-in with the sterilization in the bath that discharges water of packaged product.
H, promptly get the crisp low temperature sausage of casing with the processing of above-mentioned technology.
Embodiment 3 obtains the low temperature sausage with the detection control methods of embodiment 1 and 2 check, and identical among its result and the embodiment 1,2, its casing brittleness of low temperature sausage that promptly adopts processing method of the present invention to make increases obvious, and mouthfeel is better.
Claims (1)
1. one kind makes sausage casing foil increase crisp processing method, it is characterized in that before the sausage can beaters' skin with 35～45 ℃ of emerge in worm water 40～60 minutes, and with the papain aqueous solution soaking of 0.8～1.2% concentration 2～3 hours, peg advanced Fumigator then after the can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010132114 CN101816319A (en) | 2010-03-25 | 2010-03-25 | Processing method for embrittling sausage casing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010132114 CN101816319A (en) | 2010-03-25 | 2010-03-25 | Processing method for embrittling sausage casing |
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| Publication Number | Publication Date |
|---|---|
| CN101816319A true CN101816319A (en) | 2010-09-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010132114 Pending CN101816319A (en) | 2010-03-25 | 2010-03-25 | Processing method for embrittling sausage casing |
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| Country | Link |
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| CN (1) | CN101816319A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520077A (en) * | 2016-02-02 | 2016-04-27 | 云南普洱磨黑八千方食品有限公司 | Preparation method of beef sausage containing oroxylum indicum |
| CN105831617A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Method for enhancing crispness of hog dried casing Taiwan-style sausage and Taiwan-style sausage |
| CN118104705A (en) * | 2024-04-16 | 2024-05-31 | 保定金羊肠衣有限公司 | Casing treatment device capable of shortening casing soaking time and application method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073375A (en) * | 2006-06-12 | 2007-11-21 | 柳州市宏升胶原蛋白肠衣有限公司 | Production of edible artificial sausages coating by enzymolytic collagen protein fibre |
| CN101300992A (en) * | 2008-07-09 | 2008-11-12 | 梧州神冠蛋白肠衣有限公司 | Middle and small diameter collagen protein casing and preparation thereof |
-
2010
- 2010-03-25 CN CN 201010132114 patent/CN101816319A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073375A (en) * | 2006-06-12 | 2007-11-21 | 柳州市宏升胶原蛋白肠衣有限公司 | Production of edible artificial sausages coating by enzymolytic collagen protein fibre |
| CN101300992A (en) * | 2008-07-09 | 2008-11-12 | 梧州神冠蛋白肠衣有限公司 | Middle and small diameter collagen protein casing and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《山东食品科技》 20000131 刑桂丽 猪肠衣的嫩化 第9页 1 , 第1期 2 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520077A (en) * | 2016-02-02 | 2016-04-27 | 云南普洱磨黑八千方食品有限公司 | Preparation method of beef sausage containing oroxylum indicum |
| CN105520077B (en) * | 2016-02-02 | 2019-09-03 | 云南普洱磨黑八千方食品有限公司 | A kind of production method of seagoing vessel beans Beef sausage |
| CN105831617A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Method for enhancing crispness of hog dried casing Taiwan-style sausage and Taiwan-style sausage |
| CN105831617B (en) * | 2016-04-12 | 2019-09-17 | 河南佳怡食品有限公司 | One boar dried casings Taiwan-style baked sausage increases crisp method |
| CN118104705A (en) * | 2024-04-16 | 2024-05-31 | 保定金羊肠衣有限公司 | Casing treatment device capable of shortening casing soaking time and application method thereof |
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Application publication date: 20100901 |