CN103766953A - Flavor tea fish sausage and processing method thereof - Google Patents
Flavor tea fish sausage and processing method thereof Download PDFInfo
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- CN103766953A CN103766953A CN201410059817.6A CN201410059817A CN103766953A CN 103766953 A CN103766953 A CN 103766953A CN 201410059817 A CN201410059817 A CN 201410059817A CN 103766953 A CN103766953 A CN 103766953A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种风味茶鱼肉肠及其加工方法。利用鱼糜、猪肉为主要原料，茶液、水果、发酵蔬菜和辛香料提取液等为主要辅料加工制作而成。依据所用材料的不同，本发明提供了3类风味不同的风味茶鱼肉香肠的配方。依据产品保藏方法的不同，本发明提供了干燥性风味茶鱼肉肠、冷藏型熟制风味茶鱼肉肠和常温贮藏型熟制风味茶鱼肉肠等3类产品的加工方法。在香肠加工中添加茶液、水果及发酵蔬菜，可以在香肠成熟过程中促进乳酸菌等有益微生物的生长，抑制香肠加工过程中腐败菌及有害微生物的生长繁殖、以及亚硝酸盐的产生和积累，食用安全性高，同时，还能使香肠别具风味，并且减少香肠的油腻感，使香肠的营养更加趋于均衡。
The invention discloses a flavor tea fish sausage and a processing method thereof. It is made by using surimi and pork as the main raw materials, tea liquid, fruits, fermented vegetables and spice extracts as the main auxiliary materials. According to the different materials used, the invention provides three types of formulas of flavored tea fish sausages with different flavors. According to the different preservation methods of the products, the present invention provides processing methods for three types of products including dry flavored tea fish sausage, refrigerated cooked flavored tea fish sausage and normal temperature storage type cooked flavored tea fish sausage. Adding tea liquid, fruits and fermented vegetables in sausage processing can promote the growth of beneficial microorganisms such as lactic acid bacteria during sausage ripening, inhibit the growth and reproduction of spoilage bacteria and harmful microorganisms, and the production and accumulation of nitrite during sausage processing. The food safety is high, and at the same time, it can also make the sausage have a unique flavor, reduce the greasy feeling of the sausage, and make the nutrition of the sausage more balanced.
Description
Technical field
The present invention relates to a kind of meat intestines, particularly a kind of flavor tea fish sausage and processing method thereof.
Background technology
The meat emulsion products such as sausage are one of main meat products, meat emulsion product production and processing is with a long history, generally the animal flesh such as pork are boned after peeling, meat gruel is rubbed in stripping and slicing, then admixes the auxiliary materials such as spice and starch such as salt, Chinese prickly ash, pepper, after mix is even, is filled in casing, the filling needs of meat gruel closely enrich as far as possible, then tighten casing, suitably on casing, sting aperture, then In Shade air-dry or oven dry sootiness; Also having a class meat sausage product is first cube meat to be added to salt-mixture low-temperature salting, then mixes and adds the auxiliary materials such as starch to be made into meat gruel by cutting, then being filled in casing, tying sealing, cooking disinfection.In the previous case, if be generally attended by the fermenting-ripening effect of natural microbial host lactic acid bacteria, micrococcus luteus etc.And also in meat gruel, add now the auxiliary materials such as a small amount of corn to be made into flavor sausage goods.Because modern study shows lactic acid bacteria, yeast and micrococcus luteus etc. and have important function in the maturation of traditional sausage, add that lactic acid bacteria is to be of value to health, therefore, there is the research report of the ferment sausage that a large amount of artificial different lactic acid bacterias of adding pure cultures or mixing lactic acid bacteria or lactic acid bacteria and other mixed bacterias that is conducive to the microorganism of sausage maturation make.But rare in China's actual production have the ferment sausage that adds the making of pure culture bacterial classification formally to produce and supply market.
The present also common various report of making fish sausages of fish meat emulsion and lactic acid bacteria etc.But, common fresh-water fishes sausage is due to distinctive fishlike smell and Earthy Taste and not too get consumer reception, and although the fermented fish sausage that adds lactic acid bacteria can be eliminated fishlike smell and Earthy Taste, fish sausage whiteness is increased, but sweat is difficult to control, therefore, find the method for new elimination fishlike smell and Earthy Taste or promote method that fish sausage sweat makes it to be easy to control just to become the problem of particular importance.
A FAQs of the meat products such as modern sausage is manually to add nitrite or nitrate, or at sausage in air-dry or drying course because microbial action produces nitrite, nitrite or nitrate are one of at present known carcinogenic substances, and it is apparent to human health damage.How eliminating as far as possible the harm that sausage goods nitrite brings is noticeable problem, except controlling as far as possible the nitrite amount of artificial interpolation, many researchers point out to add in sausage generation and the accumulation that polyphenol, Tea Polyphenols, Vc etc. can suppress sausage maturation nitrite, but, polyphenol and Tea Polyphenols valuable product, therefore do not adopted by most of producers.Meanwhile, in daily life, edible more when carnivorous, produce greasy feeling toward contact meeting.
Summary of the invention
In order to reduce nitrite or nitrate content, reduce the greasy feeling while eating, the invention provides a kind of processing method of the flavor tea fish sausage take tea liquid, fish gruel, pork and fruit, vegetables etc. as supplementary material.
The technical scheme that the present invention solves the problems of the technologies described above is:
A kind of flavor tea fish sausage, comprises following 3 class formulas:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.
The drying type processing method of above-mentioned flavor tea fish sausage, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea fish sausage has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) dry, vacuum packaging dries up the sausage after airing or dries at shady and cool ventilation place or use the hot blast drying lower than 65 ℃ with cold wind, require sausage to be dried to 65～70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
The shortening refrigeration-type processing method of above-mentioned flavor tea fish sausage, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
The shortening preservation under room temperature type processing method of above-mentioned flavor tea fish sausage, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then through the high temperature sterilization 25～30min of 121 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening flavor tea fish sausage.
Beneficial effect of the present invention is:
(1) flavor tea fish sausage delicious flavour of the present invention, has eliminated fishlike smell, is of high nutritive value and property balanced in nutrition is more better than traditional meat intestines based article;
(2) flavor tea fish sausage nitrite of the present invention and Content of Biogenic Amines are very low, and or not containing BaP, edible safety is not high;
(3) flavor tea fish sausage of the present invention can make full use of the tealeaves that price is low, quality is lower, enriches the kind of market sausage goods;
(4) flavor tea fish sausage of the present invention has the graceful local flavor of low oleaginous taste and tea blend perfume (or spice), fruit or vegetables or fruit-vegetable flavor, fish and meat perfume (or spice), and mouthfeel is good;
(5) flavor tea fish sausage of the present invention can be carried, instant.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of flavor tea fish sausage of the present invention.
The specific embodiment
Below in conjunction with embodiment, the present invention is further detailed explanation, but the present invention is not limited to this.
Embodiment 1
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 17%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 40%, lean meat gruel 15%, fat meat fourth 16.3%, starch 10%, tea liquid 2.8%, the fermented vegetable 12% of rubbing, spice liquid 1.8%, salt 2.0%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 28h under not higher than the ventilation of 30 ℃ or sunshine;
(9) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 62 ℃, require sausage to be dried to 65% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 19 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple and apple are removed the peel respectively stripping and slicing and after blanching 1.5min, are rubbed or making beating in boiling water, after banana peeling, in boiling water, rub or making beating after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 8%, pepper 10%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35%, lean meat gruel 17.5%, fat meat fourth 19%, starch 12.7%, tea liquid 2.0%, spice liquid 1.7%, the fruit of rubbing or puree or pulp 10%, salt 2.0%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 32h under not higher than the ventilation of 30 ℃ or sunshine;
(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water of tealeaves and 18 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without the pineapple of disease and pest fruit and decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min or making beating in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 3min; Then mix by the mass ratio of pineapple 40% and banana 60%, for making flavor tea sausage;
(3) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then the mass ratio of pressing potherb mustard 40% and grandmother's dish 60% mixes;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, Chinese anise 10%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 35%, lean meat gruel 10%, fat meat fourth 19%, starch 11%, tea liquid 2.1%, spice liquid 1.8%, the fermented vegetable 10% of rubbing, the fruit of rubbing or puree or pulp 9%, salt 2%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(10) normal-temperature storage type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 26min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea fish sausage.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water of tealeaves and 17 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 11%, cumin 15%, the Radix Astragali 9%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.7cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) mix
The formula of flavor tea fish sausage is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 36%, lean meat gruel 13.8%, fat meat fourth 19%, starch 10%, tea liquid 2.2%, the fermented vegetable 15% of rubbing, spice liquid 1.8%, salt 2.1%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 28cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 48h under not higher than the ventilation of 30 ℃ or sunshine;
(8) normal-temperature storage type shortening flavor tea meat intestines are by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 28min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea meat intestines.
Embodiment 5
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 15 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and after blanching 1.1min, are rubbed or making beating in boiling water, strawberry is rubbed and after blanching 1.1min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2.6min; Then by the slurry of pineapple, apple, strawberry and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 12%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 15.5%, fat meat fourth 17%, starch 10%, tea liquid 2.8%, spice liquid 1.3%, the fruit of rubbing or puree or pulp 13%, salt 2.3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 32h under not higher than the ventilation of 30 ℃ or sunshine;
(9) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 60 ℃, require sausage to be dried to 68% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 17 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, tomato and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, seed peeling is gone in tomato making beating, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then mix by the mass ratio of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;
(3) choosing and plum dish, potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then mix by the mass ratio of plum dish 30%, potherb mustard 30% and grandmother's dish 40%, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 40%, lean meat gruel 13.9%, fat meat fourth 13%, starch 14%, tea liquid 2.8%, spice liquid 2.2%, the fermented vegetable 6% of rubbing, the fruit of rubbing or puree or pulp 5%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(10) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) choosing and the good grandmother's dish of plum dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 6%, pepper 12%, Radix Codonopsis 10%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 62g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart after fertilizer, lean meat the cube meat of Cheng Chongyue 62g earnestly, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 35%, lean meat gruel 13.5%, fat meat fourth 14%, starch 14%, tea liquid 2.5%, the fermented vegetable 17% of rubbing, spice liquid 1.8%, salt 2.1%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 29cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 36h under not higher than the ventilation of 30 ℃ or sunshine;
(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 8
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water of tealeaves and 19 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, apple, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1.9min, are rubbed or making beating in boiling water, strawberry is rubbed and after blanching 1.5min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then by the slurry of pineapple, water chestnut, apple, strawberry and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.6cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea meat intestines formula
By mass percentage, fish gruel 36%, lean meat gruel 12.5%, fat meat fourth 15%, starch 14%, tea liquid 2.0%, spice liquid 1.4%, the fruit of rubbing or puree or pulp 16%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(7) airing is by the above-mentioned sausage of making airing 35h under not higher than the ventilation of 30 ℃ or sunshine;
(8) normal-temperature storage type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 25min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea fish sausage.
Embodiment 9
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, tomato, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.6min or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1.2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then mix by the mass ratio of pineapple 35%, strawberry 10%, tomato 10% and banana 45%;
(3) choosing and plum dish, potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then mix by the mass ratio of plum dish 35%, potherb mustard 25% and grandmother's dish 40%;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 15%, dried orange peel 8%, pepper 10%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 15%, fat meat fourth 15%, starch 10%, tea liquid 2%, spice liquid 2%, the fermented vegetable 8% of rubbing, the fruit of rubbing or puree or pulp 7%, salt 2.9%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 28h under not higher than the ventilation of 30 ℃ or sunshine;
(10) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 60 ℃, require sausage to be dried to 70% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 10
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water of tealeaves and 16 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
I class flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 10%, fat meat fourth 13%, starch 13.7%, tea liquid 2.0%, the fermented vegetable 18% of rubbing, spice liquid 2.2%, salt 3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(7) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating, uses pin, aperture on bundle;
(8) airing is by the above-mentioned sausage of making airing 24h under not higher than the ventilation of 30 ℃ or sunshine;
(9) drying type flavor tea fish sausage dries up the sausage after airing or dries at shady and cool ventilation place or with the hot blast drying of 62 ℃, require sausage to be dried to 66% of original weight with cold wind, then uses vacuum packing machine package encapsulation, is finished product after vanning.
Embodiment 11
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water that tealeaves adds 19 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple and apple are removed the peel respectively stripping and slicing and after blanching 1.5min, are rubbed or making beating in boiling water, after banana peeling, in boiling water, rub or making beating after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 17%, dried orange peel 7%, pepper 10%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) mix
The formula of flavor tea meat intestines is as follows:
II class flavor tea fish sausage formula
By mass percentage, fish gruel 40%, lean meat gruel 16.5%, fat meat fourth 13%, starch 14%, tea liquid 2.6%, spice liquid 1.3%, the fruit of rubbing or puree or pulp 10%, salt 2.5%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(7) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(8) airing is by the above-mentioned sausage of making airing 40h under not higher than the ventilation of 30 ℃ or sunshine;
(9) refrigeration-type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
Embodiment 12
As shown in Figure 1, concrete steps are as follows for the work flow of flavor tea fish sausage:
(1) water of tealeaves and 18 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without the pineapple of disease and pest fruit and decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min or making beating in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 3min; Then mix by the mass ratio of pineapple 40% and banana 60%, for making flavor tea sausage;
(3) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then the mass ratio of pressing potherb mustard 40% and grandmother's dish 60% mixes;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 10%, Radix Codonopsis 12%, Chinese anise 11%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines is as follows:
III class flavor tea meat intestines formula
By mass percentage, fish gruel 37%, lean meat gruel 14%, fat meat fourth 16%, starch 11%, tea liquid 2.2%, spice liquid 2.1%, the fermented vegetable 7% of rubbing, the fruit of rubbing or puree or pulp 8%, salt 2.6%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 42h under not higher than the ventilation of 30 ℃ or sunshine;
(10) normal-temperature storage type shortening flavor tea fish sausage is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the high temperature sterilization 26min of 121 ℃, rapidly cooling rear vanning, be can room temperature storage shortening flavor tea fish sausage.
Below be only preferred embodiments of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make to this various modifications and conversion.For example, the extracting method of tea juice, concentration and consumption, composition and the ratio etc. of the proportioning of the processing method of fruit and vegetable and blend proportion, spice and consumption, meat intestines airing time, product batching formula.But similar this conversion and modification all belong to essence of the present invention.
Claims (4)
1. a flavor tea fish sausage, is characterized in that comprising following 3 class formulas:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%.
2. the drying type processing method of flavor tea fish sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea fish sausage has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) dry, vacuum packaging dries up the sausage after airing or dries at shady and cool ventilation place or use the hot blast drying lower than 65 ℃ with cold wind, require sausage to be dried to 65～70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
3. the shortening refrigeration-type processing method of flavor tea fish sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) boiling, cooling, vacuum packaging, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening flavor tea fish sausage.
4. the shortening preservation under room temperature type processing method of flavor tea fish sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is suitable;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1～2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1～2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2～3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) mix
The formula of flavor tea meat intestines has 3 classes, and its formula is as follows:
I class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, the fermented vegetable 12～18% of rubbing, spice liquid 1.8～2.2%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
II class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 12.5～17.5%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.3～1.7%, the fruit of rubbing or puree or pulp 10～16%, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
III class flavor tea fish sausage formula
By mass percentage, fish gruel 35～40%, lean meat gruel 10～15%, fat meat fourth 13～19%, starch 10～14%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, the fermented vegetable 6～10% of rubbing, the fruit or puree or the pulp 5～9% that rub, salt 2～3%, sodium Diacetate 0.08%, sodium dehydroacetate 0.02%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating with aperture on pinprick;
(9) airing is by the above-mentioned sausage of making airing 24-48h under not higher than the ventilation of 30 ℃ or sunshine;
(10) boiling, cooling, vacuum packaging, sterilization is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to room temperature through in the clean room of disinfection by ultraviolet light, then use vacuum packing machine package encapsulation, then through the high temperature sterilization 25～30min of 121 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening flavor tea fish sausage.
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| CN107095191A (en) * | 2017-05-08 | 2017-08-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of green cucumber local flavor pork product preparation method and its pork product |
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