<h1 class="pgc-h-arrow-right" data-track="1" >01, pea protein sausage production[1</h1>].
First, the basic formula of sausage
Pork 150g is the base mass, and the amount of salt, sugar, soy sauce, rice wine and white wine added is 2% (3g), 6% (9g), 4% (6g), 3% (4.5g), and 2% (3g), respectively.
Second, the sausage production process
Raw material selection→ cleaning→ cutting meat pieces→ maceration (salt, sugar, soy sauce, etc.) → stirring machine for 1min (adding pea protein powder 5.0g) → filling→ baking → cooking→ baking → cooling → finished products.
Image source: Qiantu network members
Third, the main points of operation
Raw material treatment: remove impurities in the meat, separate the fat and lean meat (lean meat added amount of 115g), and wash with water at the same time. Treatment of pig casings: Wash off the salt grains of pig casings with water, and soak them for more than 0.5h with cool white to make them fully unfolded, and also remove the fat inside the casings and refrigerate for later. The marinating time is 30min, and the temperature is controlled at 0~10°C. The baking temperature is 75 °C, the baking time is 3h, the boiling water temperature is 85 °C, and the cooking time is 35min. Enemas should not be too loose or too full, and a few holes should be pricked with needles when steaming to prevent flatulence during steaming.
<h1 class="pgc-h-arrow-right" data-track="9" >02, tea flavored low-fat kefir fermented sausages[2].</h1>
With a small amount of inulin and soybean brushed protein to partially replace the fat and lean meat, add a small amount of tea extract, with kefir as the starter agent, the production of fermented sausages is feasible, the product color is uniform, the flavor is coordinated, the taste is lubricated, comfortable and the texture is tight.
First, the process flow
Raw material selection→ treatment→ ground meat→ pickling (inulin, tea extract, starch, salt, nitrite, etc.) → chopping→ inoculation (kefir starter culture) → enema → fermentation→ drying, mature → vacuum packaging → finished product refrigeration
Second, the formula
Pork lean 56%, pork fat 10%, inulin 10%, soybean brush protein 9%, tea extract 15%, table salt 2%, white sugar 0.4%, glucose 0.5%, monosodium glutamate 0.01%, allspice powder 0.2%, nitrite 0.002%, complex phosphate 0.03%, starch 3%.
(1) Preparation of tea extracts
According to the 4g/100mL material-water ratio, take the green tea leaves, soak them in 85 °C water for 15 min, filter with 80 mesh gauze, and take the filtrate to cool to 4 °C and set aside.
(2) Preparation of kefir starter culture
According to the mass ratio of kefir lyophilized bacteria to sterilized skimmed milk is 3:100, cultured at 25 °C for 20 h to obtain activated kefir species; then cooled to 26 °C sterilized skimmed milk at 25 °C for 24 h, to obtain kefir starter culture, 4 °C refrigerator storage for later use.
(3) Raw material pretreatment
After passing the inspection and quarantine, the hind legs of pigs are cooled to a central temperature of 0 to 4 ° C within 24 hours, and the meat is peeled and deboned.
(4) Pretreatment of soybean brushed protein
Soak the soy brush protein dry base with 5 times the mass, warm water below 25 ° C for 0.5 h, and remove the dehydration.
(5) Grinding and marinating meat
The pre-treated meat was twisted with 8mm well plate, salt 2%, compound phosphate 0.03%, sodium nitrite 0.002%, white sugar 0.4%, allspice powder 0.2%, monosodium glutamate 0.01%, all mass fraction (the same below), mixed well, 0 ~ 4 °C marinate for 24h.
(6) Chopping and mixing
Put in the marinated lean meat at low speed 1500r/min chopping 2 times, add carrageenan, pre-treated soybean brush protein and green tea tea leaf extract, high-speed 3000r/min chopping mixing 5 times, then add fat high-speed 3000r/min chopping mixing 3min, and finally add starch 3%, inulin and residual tea extract, low speed 1500r/min stirring 5 times, mix well.
(7) Inoculation, enemas, and fermentation
Add glucose, kefir starter (0.4%), mix well, select 38/40 pig casing, vacuum filling, ligation every 5cm, fermentation at 30 °C for 27h.
(8) Drying and maturation
Dry and mature in a sterile drying chamber at 20 °C until the intestinal water activity is less than 0.95, and the tea flavor low-fat black pork kefir fermentation and conditioning sausage is obtained.
(9) Packaging and refrigeration
Vacuum packed, refrigerated at 0~4°C.
<h1 class="pgc-h-arrow-right" data-track="35" >03, processing technology of northern pork air-dried sausage[3].</h1>
First, the formula of air-dried sausages
(1) Ingredients
Passed the veterinary health inspection of pig lean meat 90kg, pig fat fat 10kg, five-spice powder 0.6kg, monosodium glutamate 0.2kg, white sugar 3kg, liquor 2kg, sodium nitrite 13g, iso-VC sodium 70g, fresh ginger 250g, green onion white 2kg. Pig 7 road small casing 8.
(2) Ingredients of five-spice powder
Star anise 400g, cinnamon 400g, peppercorns 200g, Yamana 160g, cloves 60g, grass and fruit 200g, nutmeg 200g, cumin 160g, cumin 100g, baizhi 60g, sand kernel 60g.
Second, the processing process
The processing technology of air-dried sausages is relatively simple, no need for more equipment, the product highlights the flavor of Chinese meat products, and is made in about half a month of drying and fermentation.
(1) Material selection
1. Fat and lean meat are processed separately to avoid uneven filling.
2, lean meat can not be with obvious tendons, fat and clean.
3. The 2cm orifice plate for grinding lean meat pieces is more suitable.
4. In order to ensure the bite of the finished product, it is best to cut the meat by hand. Factory mechanization processing, processing with meat grinders, to ensure that the ambient temperature is below 16 ° C, otherwise it will affect product quality.
(2) Pickling
1, the lean, fat meat into the mixer, add the dissolved sodium nitrite and iso VC sodium, salt, sugar, white wine, monosodium glutamate mixed evenly, mixed when mixing can not be excessively stirred, mix well. Finely chop the green onion and ginger and the five-spice powder before filling, and mix well.
2, the mixed meat marinade for 24h, the temperature between the marinating room is controlled at 0 ~ 4 °C.
3, must ensure the pickling time, to ensure that the pickled products can be fully colored.
(3) Irrigation
1. Soak the casing in warm water in advance to control the moisture in the casing.
2. When filling the meat filling, ensure that the meat filling in the casing is tight and proper, the intestinal thickness is uniform, and the quantitative filling is quantitative.
3. Due to the large size of the sausage meat, the air in the intestine should be discharged in time.
(4) Air drying
1. The intestines are placed outdoors to dry, and the temperature should not be higher than 16 ° C.
2. In the spring and autumn, the sun exposure time is 3 to 4 days, so as to ensure that the casing is dry and the intestinal water evaporates and hardens.
3. Hang in a cool and ventilated place, air dry for 3 to 4d and then lower the rod.
(5) Fermentation
The dried sausages are stored in a dry, cool and ventilated warehouse for fermentation, and after 10 days, they are removed and stored in a cold storage.
(6) Cooking
Bring the water to a boil, put the sausage into the pot, and after 15 minutes, it will be the finished product. Large-scale cooking processing, with the way of cooking, can reduce intestinal damage.
<h1 class="pgc-h-arrow-right" data-track="65" >04, a probiotic fermented sausage process[4].</h1>
Probiotics such as lactic acid bacteria and yeast are commonly used in inoculation fermentation, and these microorganisms have an important impact on the final color, flavor and texture of the product. They play their own unique role in the fermentation and maturation process, the tissue structure of meat products is improved, the nutritional and health performance of the product is greatly improved, the proliferation of pathogenic microorganisms and the production of toxins are inhibited, the color is promoted, the residue of nitrite is reduced, and the production of harmful substances is reduced. Even if sausages made from the same variety of meat are fermented with different fermentation bacteria, there are significant differences in taste, aroma, quality, etc. If the probiotics are of poor quality, they can lead to worse fermentation.
First, probiotic fermentation sausage process
Chicken and beef are crushed one plus seasoning one mixed one inoculated with probiotic starter culture one mixed one filling one fermentation → maturation
Second, the recipe of the sausage
Meat 100g, starch 5g, nitrite 15mg, pepper 0.2g, garlic 5g, sodium tripolyphosphate 0.2g, salt 2g.
Third, sausage fermentation operation points
(1) Soak the casing with warm water for 20 minutes and then rinse it under the water to desalinate it and set aside;
(2) When the enema is carried out, it must be squeezed tightly by hand, so that the sausage is evenly full, and it cannot be too loose or too tight;
(3) After filling the meat into the casing, use a toothpick to evenly tie several small holes to eliminate the air in the meat and facilitate the evaporation of water in the intestine;
(4) After the sausage filling is completed, gently rinse in warm water to wash off the dirt attached to the casing;
(5) Place the filled semi-finished intestine in a constant temperature and humidity incubator for fermentation for 24h (probiotic inoculation amount 7%, temperature 25 °C, humidity set to 95%);
(6) Cook the pot at 70 °C at constant temperature for 30min, cool down, and determine the index.
<h1 class="pgc-h-arrow-right" data-track="79" >05, a smoked sausage making process</h1>
First, the choice of raw meat
Select lean meat and offal of edible animals that pass the veterinary health inspection as raw materials, and only pork can be used for fatty meat. Lean meat should be removed from bone, tendons, muscle membranes, lymphatic vessels, lesions and injury sites.
Second, low temperature salting
The selected meat is cut into pieces of meat of a certain size according to the processing requirements, and the mixed salt is added in proportion to marinate. Mixed salt is dominated by table salt, with a certain percentage of ascorbic acid or ascorbic acid added. Usually salt accounts for 2% to 3% of the weight of raw meat, and ascorbic acid (ascorbic acid) accounts for 0.03% to 0.05%. The pickling temperature is generally below 10 ° C, preferably about 4 ° C, pickling for 1 to 3 days, and the pickling is to adjust the taste, improve the tissue state of the product, and promote hair color.
3. Grind or chop the meat
The marinated meat can be crushed by a meat grinder or mixed with a chopper. In order to make muscle fibrin form a gel and sol state, so that the fat is evenly distributed in the protein hydration system, and improve the viscosity and elasticity of the meat filling, the meat is usually chopped and mixed with a chopper. After the raw materials are chopped and mixed, the myogenic fibrin is activated, the structure of which is changed, the surface oil is reduced, and the finished product has the characteristics of fresh and delicate, easy to digest and absorb, and the yield is greatly improved. When chopping and mixing, the meat absorbs water and expands, forming a flexible minced meat, therefore, ice water needs to be added when chopping, the amount of raw materials is 30% to 40%, and the feeding order when chopping is: beef→ pork (first lean and then fat) → other meat → ice water→ seasoning, etc. The chopping time should not be too long, generally 10 to 20 minutes is appropriate. The chopping temperature should not exceed 10 °C at the highest.
4. Ingredients and filling
After chopping, all the spices are usually added to the chopper and stirred until even. Filling and filling The chopped meat filling is moved into the enema machine for filling and filling. It must be mastered uniformly when filling, too loose is easy to make the air penetrate and deteriorate, and too tight may be damaged when cooking. If it is not vacuum continuous filling, it should be deflated in time. The filled wet sausage is knotted as required and hung on the baking rack, washed off the surface oil with water, and then sent to the baking room for baking.
5. Baking
The purpose of baking is to dry the surface of the casing, increase the mechanical strength and stability of the casing, make the meat filling red; and remove the odor of the casing. Baking temperature 65 ~ 80 ° C to maintain about 1 hour, so that the central temperature of the intestine up to 55 ~ 65 ° C, baked enema surface dry and smooth, no oil flow, casing translucent, ruddy flesh.
6. Steaming
Boiling is better than steaming, the former has less quality loss and no wrinkles on the surface, while the latter is easy to operate, saves energy, and has a low breakage rate. When boiling, first heat the water to 90 ~ 95 ° C, bake the intestines under the pot, keep the water temperature of 78 ~ 80 ° C, until the core temperature of the meat filling reaches 70 ~ 72 ° C. Sensory identification method is to gently pinch the intestines with the hand, straight and elastic, and the meat filling cut surface is smooth and shiny, indicating cooking. When steaming, only when the central temperature of the intestine reaches 72 ~ 75 ° C, the cooking speed is usually 1mm/min, such as the diameter of the intestine is 70mm, it needs to be steamed for 70min.
7. Smoking
Smoking can promote the drying and glossy surface of the intestine, forming a special smoky color (tea brown); enhance the toughness of the intestine; make the product have a special smoky aromatic flavor; improve the antiseptic ability and storage resistance. Qualified finished products have the following list of signs: the casing is dry and complete, closely combined with the meat filling, the contents are solid and elastic, the surface has a walnut wrinkle with uniform spread, the length is consistent, the fineness is uniform, and the cut surface is smooth and bright.
8. Storage
Unpackaged enemas are stored in suspension, depending on the type and conditions. The moisture content of the wet sausage is high, such as under the condition of 8 °C, the relative humidity is 75% to 78% and can be suspended for 3 days and nights, and only 1 day and night can be suspended at 20 °C. Enemas with a moisture content of no more than 30%, when the temperature is 12 ° C, the relative humidity is 72%, can be suspended for 25 to 30 days.
<h1 class="pgc-h-arrow-right" data-track="96" >06, a Processing Process for Beijing Garlic Grilled Sausage[5].</h1>
Beijing garlic grilled sausage contains pork and chicken, and the two meats are rich in nutrients and have a good taste.
First, the product basic ingredient formula
(1) Marinating ingredients
Edible salt and white sugar are not additives but belong to ingredients, the addition of edible salt can combine the water molecules and fats in the meat to form a gelatinous structure, providing a salty taste to play a certain antiseptic function, nitrite has antioxidants and promote color function.
(2) Production materials
90kg of pork, 10kg of chicken, 65kg of ice water. Starch 18kg, spices 0. 25kg, sodium lactate 2.5kg, carrageenan 0. 5kg, soy protein 1kg, garlic powder 0.2kg, compound preservative 0.1kg, pork flavor 0.3kg. 3kg, made of garlic flavored grilled sausage, the overall evaluation result of the product is the highest. The aroma is pure and intense, the taste is good, and the flavor is more unique.
Second, the process flow
Raw meat selection→ raw material meat grinding→ material meat mixing (auxiliary material preparation) → marinated → vacuum rolling kneading → filling→ cooking→ cooling→ vacuum packaging → sterilization → storage
Third, the processing operation method
(1) Selection and trimming of raw meat
Pork is thawed in a natural way, thawed to a central temperature of -2 to 4 ° C, and chicken is carried out in a natural semi-thawing method. After the raw meat is thawed, the fascia, cartilage, lymph, congestion, dirt, etc., rinse the surface of the dirty blood with clean water, drain the water, and store it at 0 ~ 6 ° C to be twisted.
(2) Stranding, marinade preparation, and pickling
Put the two kinds of raw meat that have been trimmed into a meat grinder and grind them with different grates for later use. Mix the salt, sugar and nitrite, mix the marinade and the ground meat thoroughly, and marinate for 12 hours.
(3) Vacuum rolling
Add the marinated minced meat to the kneading jar and check the tumbling drum: is it working properly? Is it clean or free of standing water? After the meat filling is put into the rolling kneading irrigation, check whether it is sealed and vacuumed, and set the machine to speed forward rotation 40, reverse 40, continuous 3 h.
(4) Filling
The kneaded meat stuffing out of the can, loaded into the filling machine, prepare the appropriate amount of pig casing soaked in water, wear it on the filling jar, adjust the filling speed and filling length of 26 ~ 28cm, the filling sausage hangs on the shelf prepared in advance, rinse the surface of the sausage body.
(5) Steaming
The rinsed sausage is pushed into the smoker and the process operation is carried out: drying 75 ° C for 40 min, cooking at 80 ° C for 60 min; secondary drying 65 ° C for 5 min, exhaust air for 3 min, and pushing into the cooling room.
(6) Vacuum packaging
After the cooled sausage is treated with roots, a single stick is packed into a bag for vacuum heat sealing, and when sealing, check whether there is foreign matter in the seal and clean it in time. Keep the bags neat and reduce wrinkles.
(7) Sterilization
Put the packaged sausage into the sterilization pot for low temperature sterilization, 90 ° C 20min, after the sterilization is completed, check whether there is a swelling bag, air leakage phenomenon. If there are inflated bags and leaky products, they will be rejected, and the qualified products will be cooled to below 15 °C.
(8) Warehousing
Qualified products are stored in cold storage at 0~4°C.
Citations:
[1] Dai Yuan,Lu Hongjia,Leng Jinsong,et al. Research on the production process and quality of pea protein sausage[J]. Jiangsu Agricultural Sciences,2021,49( 10): 150 - 155.
[2] Shi Wentian, Sun Lingling, Li Kun, et al. Processing technology of tea flavored low-fat kefir fermented sausage[J]. Food and Fermentation Industry, 2021, 47( 15): 191 - 197.
WANG Fuhong. Processing technology of northern pork air-dried sausage. Meat Industry. Issue 9, 2019 Issue 461 overall
[4] GUO Dan,TAO Shuo,XIA Qiubo,LI Shuang,DING Yuping. A probiotic fermentation sausage process. Chinese Food Additives.
Luo Yiran Li Haibin. A kind of Beijing garlic flavored grilled sausage processing technology. Meat Industry. Issue 11, 2019 Issue 463 overall
Source: Food R&D and Production Finishing, reprint must indicate this source. Cover image source: Qiantu network members
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