阅读说明：本技术 一种烟熏香肠配料及制作方法 (Smoked sausage ingredient and preparation method thereof ) 是由 胡勇 曹鑫 于 2021-09-22 设计创作，主要内容包括：本发明公开了一种烟熏香肠配料,涉及熏制食品加工技术领域的一种烟熏香肠的制作方法,包括猪肉原料,香肠腌制配料和烟熏料。香肠腌制配料为食盐、葡萄糖、白糖、洋葱粉、姜粉、红辣椒、花椒、小茴香、八角、白酒、醪糟。烟熏辅料为橘皮、茶树叶、甘蔗渣、柏枝叶。本发明是通过对香肠的配料进行方法上的改进,通过结合香肠烟熏料的风味来改善香肠在腌制时口味的不足,同时,通过采用密闭定温烟熏的方法来使烟熏料的风味进入香肠中,极大地增加了这种同类烟熏香肠的风味,相比其他烟熏香肠的质感和食用安全度得到提升。(The invention discloses a smoked sausage ingredient, and relates to a method for making smoked sausages in the technical field of smoked food processing. The sausage pickling ingredients comprise salt, glucose, white sugar, onion powder, ginger powder, red pepper, fennel, star anise, white spirit and fermented glutinous rice. The smoking adjuvants are pericarpium Citri Tangerinae, folium Camelliae sinensis, bagasse, and cacumen Platycladi. The method improves the ingredients of the sausage, improves the taste defect of the sausage during curing by combining the flavor of the sausage smoking material, and simultaneously, the flavor of the smoking material enters the sausage by adopting a closed constant-temperature smoking method, thereby greatly increasing the flavor of the similar smoked sausage, and compared with other smoked sausages, the texture and the edible safety of the smoked sausages are improved.)

1. The smoked sausage ingredient comprises raw materials, main materials and auxiliary materials, and is characterized in that: the raw materials consist of 10kg of raw meat, and the main materials consist of the following raw materials by weight: 300g of sweet fermented glutinous rice, 280g of salt, 160g of white sugar, 150g of red pepper, 120g of red pepper, 100g of white spirit, 80g of onion powder, 60g of ginger powder, 30g of glucose, 30g of star anise and 20g of fennel, wherein the auxiliary materials comprise the following raw materials in parts by weight: 400g of cypress leaves, 300g of orange peel, 200g of tea leaves and 100g of bagasse.

2. A smoked sausage mix according to claim 1, characterized in that: the red pepper is a market-preferred bullet pepper, and the red pepper is a market-preferred big red pepper; the cypress leaves are freshly picked cypress twigs, the orange peels are orange peels of one year, the tea leaves are leaves of red and white trees of two years old, and the bagasse is untreated residue after sugar refining.

3. The preparation method of the smoked sausage is characterized by comprising the following steps:

s1 ingredient preparation: selecting 10kg of raw meat for later use;

weighing 300g of sweet fermented glutinous rice, 280g of salt, 160g of white sugar, 150g of red pepper, 120g of red pepper, 100g of white spirit, 80g of onion powder, 60g of ginger powder, 30g of glucose, 30g of star anise and 20g of fennel as main materials for later use;

weighing 400g of cypress leaves, 300g of orange peel, 200g of tea leaves and 100g of bagasse according to weight as auxiliary materials for later use;

s2 raw meat slitting: according to the weight-lean ratio of 3: 7, selecting raw meat, and respectively cutting into pieces with the thickness of 5-7mm and the length of 2-3 cm;

s3 pickling of raw meat: after the fat and lean meat raw materials are pickled by the main materials, sealing and fermenting for 1 hour;

s4 manual filling: filling the salted raw meat in the step S3 at the temperature of 12-18 ℃;

s5 drying and airing: airing the filled sausage for 7-10 days at an air drying position;

s6 smoking: putting the dried sausage into a closed container for smoking;

s7 drying again: drying the smoked sausage again without wind for 3-5 days.

4. The method for preparing smoked sausage according to claim 3, wherein the method comprises the following steps: respectively drying the red peppers, the star anises and the fennel in the step S1, then crushing and uniformly mixing the dried red peppers, the star anises and the fennel, and then sealing the mixture and putting the mixture into a plastic bag for standby when pickling; and (S1) respectively drying the auxiliary materials, crushing, and uniformly mixing for later use.

5. The method for preparing smoked sausage according to claim 3, wherein the method comprises the following steps: the raw meat cutting in the step S2 is to perform the whole cutting at a low temperature of 15-21 ℃ at room temperature.

6. The method for preparing smoked sausage according to claim 3, wherein the method comprises the following steps: in the step S5, the filled sausage needs to be hung in a ventilation and drying place which can be moved at any time away from a person, and is placed in an environment with the temperature of 15-21 ℃ for lactobacillus fermentation for 7-10 days, meanwhile, the direct irradiation of sunlight at high temperature is avoided, and when the sausage is observed to be obviously reduced in volume and prominent in hardness texture, the sausage is obtained.

7. The method for preparing smoked sausage according to claim 3, wherein the method comprises the following steps: in the step S6, the auxiliary materials are required to be completely mixed and then put into the tin foil paper, and when smoke is generated, the auxiliary materials are put into the middle layer and then the uppermost layer of the smoking device; during smoking, the temperature of the third layer of smoking temperature displayed by an electronic thermometer should be 25-39 deg.C, and the smoking time is 70 min.

Technical Field

The invention relates to the technical field of meat product processing, in particular to a smoked sausage ingredient and a preparation method thereof.

Background

The sausage occupies a great share of meat products in China, and meanwhile, the taste is changed differently due to geographical differences, so that the Cantonese sausage, the Harbin red sausage and the Sichuan sausage are popular from the current geographical position distribution, but with the progress of modern society, the requirements of people on food are not limited to quantity and price, but the taste, the use convenience and the sanitary safety standard are higher and higher, so that the source safety of the food is essentially required; meanwhile, the convenient modern social development promotes the synthesis of chemical additive raw materials, so that the sausage has certain convenience in processing.

The difference of the sausage taste in regions is determined by the environment for making the sausage, and the processing and pickling method is carried out in the traditional Chinese life style, for example, in winter, the traditional preserved meat is generally made in winter, food additives are rarely added in the making process, and the common seasonings and the pickling method are generally used, so that the nutritional ingredients of the sausage raw materials are restored by virtue of unique environment and high-quality pickled food material sources, and the pickled food materials are fermented to a great extent.

Certain smoking is needed in the later stage of the production of the Sichuan traditional sausage, and the smoking has the functions of prolonging the preservation time of the sausage and increasing the taste. With the progress of modern society and the development of the traditional aquaculture industry, the sources of sausage making food materials are different, the quality of traditional smoked meat is greatly changed, which not only represents the harm to the human body, but also greatly mentally contains the core of the sausage making environment process, so that under the condition that the traditional smoking cannot meet the requirements of low carbon and environmental protection, a method for changing the sausage is urgently needed.

Disclosure of Invention

The invention aims to solve the technical problems and provide a smoked sausage ingredient and a preparation method thereof to overcome the technical defects.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the smoked sausage ingredient comprises raw materials, main materials and auxiliary materials, and is characterized in that: the raw materials consist of 10kg of raw meat, and the main materials consist of the following raw materials by weight: 300g of sweet fermented glutinous rice, 280g of salt, 160g of white sugar, 150g of red pepper, 120g of red pepper, 100g of white spirit, 80g of onion powder, 60g of ginger powder, 30g of glucose, 30g of star anise and 20g of fennel, wherein the auxiliary materials comprise the following raw materials in parts by weight: 400g of cypress leaves, 300g of orange peel, 200g of tea leaves and 100g of bagasse.

Further, the red pepper is a market-preferred bullet pepper, and the red pepper is a market-preferred big red pepper; the cypress leaves are freshly picked cypress twigs, the orange peels are orange peels of one year, the tea leaves are leaves of red and white trees of two years old, and the bagasse is untreated residue after sugar refining.

A preparation method of smoked sausage comprises the following steps:

s1 ingredient preparation: selecting 10kg of raw meat for later use;

weighing 300g of sweet fermented glutinous rice, 280g of salt, 160g of white sugar, 150g of red pepper, 120g of red pepper, 100g of white spirit, 80g of onion powder, 60g of ginger powder, 30g of glucose, 30g of star anise and 20g of fennel as main materials for later use;

weighing 400g of cypress leaves, 300g of orange peel, 200g of tea leaves and 100g of bagasse according to weight as auxiliary materials for later use;

s2 raw meat slitting: according to the weight-lean ratio of 3: 7, selecting raw meat, and respectively cutting into pieces with the thickness of 5-7mm and the length of 2-3 cm;

s3 pickling of raw meat: after the fat and lean meat raw materials are pickled by the main materials, sealing and fermenting for 1 hour;

s4 manual filling: filling the salted raw meat in the step S3 at the temperature of 12-18 ℃;

s5 drying and airing: airing the filled sausage for 7-10 days at an air drying position;

s6 smoking: putting the dried sausage into a closed container for smoking;

s7 drying again: drying the smoked sausage again without wind for 3-5 days.

Further, the red peppers, the star anises and the fennel in the step S1 are respectively dried, crushed, uniformly mixed and sealed in plastic bags for later use when being pickled; and (S1) respectively drying the auxiliary materials, crushing, and uniformly mixing for later use.

Further, the raw meat is cut in step S2 at a low temperature of 15-21 ℃ at room temperature.

Further, in the step S5, the filled sausage needs to be hung in a ventilation and drying place which can be moved at any time away from a person, and then the sausage is placed in an environment with the temperature of 15-21 ℃ for lactobacillus fermentation for 7-10 days, and meanwhile, the direct irradiation of sunlight at high temperature is avoided, and when the sausage is observed to be obviously reduced in volume and outstanding in hardness and texture, the filled sausage is required to be placed in the ventilation and drying place.

Further, in the step S6, the auxiliary materials are completely mixed and then placed in the tin foil paper, and when smoke is generated, the auxiliary materials are placed in the middle layer of the smoking device, and then the uppermost layer; during smoking, the temperature of the third layer of smoking temperature displayed by an electronic thermometer should be 25-39 deg.C, and the smoking time is 70 min.

Compared with the prior art, the invention has the advantages that: the method improves the ingredients of the sausage, improves the taste defect of the sausage during curing by combining the flavor of the sausage smoking material, and simultaneously, the flavor of the smoking material enters the sausage by adopting a closed constant-temperature smoking method, thereby greatly increasing the flavor of the similar smoked sausage, and compared with other smoked sausages, the texture and the edible safety of the smoked sausages are improved. In addition, the smoking material and the method reduce the pollution to the air environment and are beneficial to the guarantee of the substance life.

Detailed Description

The technical solutions in the embodiments of the present invention are fully and clearly described below, and the described examples are only some examples of the present invention, and other embodiments obtained by those skilled in the art without any creative effort belong to the protection scope of the present invention.

Example 1

The smoked sausage ingredient comprises raw materials, main materials and auxiliary materials, and is characterized in that: the raw materials consist of 10kg of raw meat, and the main materials consist of the following raw materials by weight: 300g of sweet fermented glutinous rice, 280g of salt, 160g of white sugar, 150g of red pepper, 120g of red pepper, 100g of white spirit, 80g of onion powder, 60g of ginger powder, 30g of glucose, 30g of star anise and 20g of fennel, wherein the auxiliary materials comprise the following raw materials in parts by weight: 400g of cypress leaves, 300g of orange peel, 200g of tea leaves and 100g of bagasse.

Further, the red pepper is a market-preferred bullet pepper, and the red pepper is a market-preferred big red pepper; the cypress leaves are freshly picked cypress twigs, the orange peels are orange peels of one year, the tea leaves are leaves of red and white trees of two years old, and the bagasse is untreated residue after sugar refining.

A preparation method of smoked sausage comprises the following steps:

s1 ingredient preparation: selecting hind leg meat, clip meat and streaky pork which are bright red in color, have the peculiar smell of fresh pork and are non-sticky on the surface, and removing related lymph, cartilage, fascia and broken bones;

weighing 300g of sweet fermented glutinous rice, 280g of salt, 160g of white sugar, 150g of red pepper, 120g of red pepper, 100g of white spirit, 80g of onion powder, 60g of ginger powder, 30g of glucose, 30g of star anise and 20g of fennel as main materials for later use;

weighing 400g of cypress leaves, 300g of orange peel, 200g of tea leaves and 100g of bagasse according to weight as auxiliary materials for later use;

s2 raw meat slitting: according to the weight-lean ratio of 3: 7, selecting raw meat, cutting into pieces with the thickness of 5-7mm and the length of 2-3cm respectively, cutting the raw meat under aseptic operation, and cutting into pieces according to the muscle growth direction, thereby ensuring the specific meat profile of the cooked sausage.

S3 pickling of raw meat: pickling the fat and lean meat raw material by using the main material, then sealing and fermenting for 1 hour, uniformly spraying the main material on the cut raw meat during pickling, circularly stirring in one direction, uniformly stirring, wrapping by using a preservative film, and fermenting for one hour at room temperature;

s4 manual filling: filling the salted raw meat in the step S3 at the temperature of 12-18 ℃;

s5 drying and airing: airing the filled sausage for 7-10 days at an air drying position;

s6 smoking: putting the dried sausage into a closed container for smoking;

s7 drying again: and drying the smoked sausage again without wind for 3-5 days, wherein when no visible water drop exists on the surface of the smoked sausage, the skin becomes hard and the color is fixed clearly, which indicates the end of the second drying.

Further, the red peppers, the star anises and the fennel in the step S1 are respectively dried, crushed, uniformly mixed and sealed in plastic bags for later use when being pickled; and (S1) respectively drying the auxiliary materials, crushing, and uniformly mixing for later use.

Further, the raw meat is cut in step S2 at a low temperature of 15-21 ℃ at room temperature.

Further, in the step S5, the filled sausage needs to be hung in a ventilation and drying place which can be moved at any time away from a person, and then the sausage is placed in an environment with the temperature of 15-21 ℃ for lactobacillus fermentation for 7-10 days, and meanwhile, the direct irradiation of sunlight at high temperature is avoided, and when the sausage is observed to be obviously reduced in volume and outstanding in hardness and texture, the filled sausage is required to be placed in the ventilation and drying place.

Further, in the step S6, the auxiliary materials are completely mixed and then placed in the tin foil paper, and when smoke is generated, the auxiliary materials are placed in the middle layer of the smoking device, and then the uppermost layer; during smoking, the temperature of the third layer of smoking temperature displayed by an electronic thermometer should be 25-39 deg.C, and the smoking time is 70 min.

Example 2

In this example, the preparation procedure is the same as in example 1 above, except for the difference in the composition of the adjunct smoking material.

In this example, there were no tea leaves and bagasse, and the smoking material consisted of, by weight: 500g of cypress leaf and 350g of orange peel

In this example, the resulting sausage was darker in color, dark in surface and heavier in cedar oil.

Example 3

In this example, the preparation procedure is the same as in example 1 above, except that the amount of the auxiliary smoking material used is different.

In this embodiment, the smoking material comprises the following components by weight: 350g of cypress leaves, 240g of orange peels, 160g of tea leaves and 80g of bagasse.

In this example, at the end of smoking, it was clearly observed that more water droplets adhered per unit area of casing than in example 1.

Comparative example 1

The preparation procedure in this example was the same as in example 1 above, except that the smoking operation and the smoking temperature and duration were different.

In this embodiment, the smoking is conducted with open fire;

in this example, the smoking temperature is 45-58 deg.C and the smoking time is 35 minutes.

In this example, the smoking material was actually used in an amount of three times the amount used in example 1 in order to give a better flavor to the smoked sausage and to completely disperse the smoke throughout the sausage space.

In this example, a black oil-water mixture adhering to the casing was clearly observed at the end of smoking.

Comparative example 2

In this example, the difference from example 1 is that the drying and airing time after filling the sausage is different, except that the smoking step in example 1 is omitted.

In this embodiment, the drying and airing time is about 12 days.

In the last step of the embodiment, the sausage is seen to be red and white in color, full in intestine and bright in color.

By describing the inventive examples, the final appearance has seen differences in the sausages in different ingredients and handling methods, and in order to further illustrate the differences between the inventive examples and the comparative examples, the following evaluations have been invited by different field food evaluators.

Through the taste acceptability scoring of the comparative examples, particularly summarizing the scoring data in the following manner, it can be known that the sausage is smoked by reviewing the evaluation of different tastes of the cooked sausages in the examples, and the overall taste acceptability of the sausages is higher through the smoking link treatment of the example 1.

Through the comprehensive average score of the taste acceptability, the sausage can be seen to be more dependent on the fermentation process in taste.

The basic principles and advantages of the invention have been described in the above examples, which are intended to illustrate the principles of the invention and to enable those skilled in the art to make and use the invention without departing from the scope of the invention as defined in the appended claims.