1. Processing equipment
Meat grinder, chopper, vacuum tumbler, vacuum enema machine, smoked oven, cooking oven, vacuum packaging machine, etc.
Second, the product process
Raw meat thawing (fresh meat): selection of ingredients, marinating, chopping, ingredients, vacuum rolling, vacuum kinking, enema, threading racks, baking, cooking, smoking, cooling, vacuum packaging, secondary sterilization, and quality inspection And packaging a sanitary inspection storage.
Three, ingredients
Pork, chicken, starch, salt, sugar, phosphate, vegetable protein, monosodium glutamate, sodium nitrite, monascus red pigment, etc.
(1) Formula of raw and auxiliary materials
Accurately weigh the required raw and auxiliary materials according to the formula.
Raw meat: No. 2 and No. 4 meat 80kg, fat 10kg, chicken skin 10kg, total 100kg.
Accessories: salt 2.7kg, sodium nitrite 10g, compound phosphate 0.6kg, monascus red (color value 100) 0.014kg, carrageenan 0.3kg, white sugar 2kg, monosodium glutamate 0.6kg, iso-VC sodium 0.1kg, preservative 0.4 kg, sodium lactate 2.6kg, pepper powder 0.25kg, nutmeg powder 0.12kg, pork flavor powder 0.3kg, smoked liquid 15g, fresh garlic 5kg, protein isolate 1kg, corn starch 8kg, potato starch 2kg, ice water 40kg.
(2) Salt water preparation
Accurately weigh the water and ice for the ingredients, put the water into the ingredient bucket, first pour the compound phosphate into the ingredient bucket and stir for 5-10 minutes, after fully dissolving, then add salt, sugar, monosodium glutamate, spices, spices, Pigment and other accessories and the right amount of ice water. Stir well into a homogeneous brine. After the brine is prepared, the temperature of the brine should be controlled below 2°C by adding ice. Corn starch and potato starch are added when chopping.
Fourth, the main points of the processing technology of grilled sausage
(1) Selection of raw meat
Choose fresh (frozen) pork hind and hind legs (chicken) that have passed the veterinary health inspection from the epidemic-free area. The meat is free of pollution and impurities. The fresh meat has been pre-cooled to remove acid, and the frozen meat is well frozen. Due to the low fat content of pork meat, adding an appropriate amount of pig fat or chicken skin with high fat content can improve the taste, aroma and tenderness of the product.
(2) Raw material processing and ground meat
Choose qualified quality pork No. 2 and No. 4, trim, remove tendons and fat, and use a meat grinder to mince pork or chicken into 4cm pieces. Pig fat or chicken skin is interwoven into particles with a diameter of 0.6-0.8cm by a meat grinder.
(3) Chopping and mixing
The minced meat is poured into the chopping machine for rough chopping. In the sausage processing, the chopping and mixing of the chopping machine can achieve the following functions: the activation of meat protein; increase the water retention and yield of the meat filling, Reduce the greasy feeling and improve the tenderness; improve the structure of the meat, so that the lean meat and fat meat are fully mixed and firmly combined; improve the elasticity of the product, and it is not easy to produce oil when baking; destroy the connective tissue film, so that the protein molecules in the muscle The expansion makes the raw meat stuffing produce stickiness and water holding capacity; it is fully stirred with the accessories to taste.
Chopping and mixing will cause the temperature of the meat to rise rapidly, so there is a limit to dry chopping. Only frozen meat can be chopped and mixed before adding water. For the sausage, do not overcook and mix, keep the size of the meat 1cm, and the entire chopping time must be controlled within 10 minutes.
The processing of this sausage is that all raw and auxiliary materials are chopped and mixed in a chopper, and then added to a tumbler for processing. The usual process is that after the chopping and mixing is completed, it can directly enter the filling process.
(4) Vacuum rolling
Put the chopped and mixed stuffing into the tumbler and knead again. The re-rolling and marinating of meat products is the continuation of the re-marinating and color development after chopping and mixing in the food processing process, which saves the processing time compared with static pickling. The following characteristics: the environment of tumbling and pickling is in a vacuum state, which inhibits the growth and reproduction of microorganisms and reduces the factors of food oxidation or spoilage, but must ensure low temperature; that is, the product is tumbled and kneaded in a vacuum state, so that the physical volume of the product will be obtained. Expanded, soft, so that out of the product taste. Better texture: rolling and kneading the product in a vacuum state will reduce the generation of heat when the product is rubbed and beaten; the physical organization of the product in a vacuum state is bulky, which is conducive to the absorption of accessories, thereby improving the water retention of the product and maintaining The meat is fresh and tender, and the yield is also improved.
Since the meat filling has been chopped and mixed in the process, the rolling and kneading time should not exceed 1 hour.
(5) Enema
Roasted sausages use 8-way standard natural pig casings. The filling length is about 28cm, and the single weight is 310g. Quantitative standard: wet weight 310g. The size of the intestine body of the same weight of natural casing filling is related to the filling quality. The enema machine is preferably an automatic kink vacuum enema machine, or it can be manually kinked.
(6) Hanging
The piercing and swinging rods should be uniform and firm. When hanging the sausages, they should be placed evenly, and the sausages should not be squeezed against each other. Keep a certain distance to ensure dryness and smooth ventilation, so that the sausage does not lean against white.
(7) Baking, steaming, smoking
The baking temperature is 65-70%, and the time is 90 minutes. Bake until the surface is dry and the color is rosy. Every 30min up and down the rod once.
The cooking temperature is 82-83℃, the time is 90min, and the core temperature is above 75℃.
After the smoked and roasted (wood flour) products come out of the steam oven, first bake them at a temperature of 60-65°C for about 45 minutes until the surface is dry and the color is rosy. At this time, the charcoal fire is a residual fire, and the wood flour is sprinkled and roasted for more than 120 minutes. Invert the rod two to three times during the period, and cool it to room temperature in a ventilated place after it comes out of the oven.
(8) Pre-cooling (cooling)
When the temperature of the product is close to room temperature, enter the pre-cooling room for pre-cooling immediately. The pre-cooling temperature is required to be 0~4℃, and the temperature of the sausage center is below 10℃. The air in the pre-cooling room needs to be forcedly cooled with a clean air machine.
(9) Vacuum packaging
The composite vacuum packaging bag is used, and a single product is placed in a vacuum bag, the vacuum degree is below -0.08MPa, the vacuum time is more than 20s, and the sealing is smooth and firm.
(10) Secondary sterilization
The vacuum-packed sausages are sent to the sterilization pot at a sterilization temperature of 92-95°C for 45 minutes. After sterilization, the flowing water is pre-cooled until the temperature of the center of the sausage rapidly drops below 30°C. The temperature is required to be 0 to 4 °C, and the temperature of the center of the sausage should be cooled to below 10 °C.
(11) Quality inspection and packaging
The weight, shape, color, taste and other indicators of the sausage are inspected. After the inspection is passed, the qualified products are packed into boxes.
(12) Sanitary inspection and refrigeration
The sensory index requirements, physical and chemical index requirements, and microbial index requirements have passed the inspection, and the products are stored in a fresh-keeping warehouse below 0 ~ 4 ℃. Under the condition of product temperature of 0-4℃, the storage period is about 3 months.
