3L-size Carrot,3L-size Red Color Carrot,Big Size Carrot,3L-size Premium Carrots Yirun Agricultural Cooperative , https://www.yiruncn.com
1. The main equipment meat grinder, picking machine, enema machine, fat diced machine, knotting machine and so on.
2. Formulation (1) 25 kg of raw animal blood, 40 kg of pork cheek, 25 kg of pork, and 10 kg of cow skin (cowhide or pig skin).
(2) 1.2 kg of auxiliary salt, 2 kg of salted product, 2 kg of sugar, 240 g of pepper, 60 g of poly flavor, 50 g of onion, 50 g of garlic powder, 50 mL of cooking wine, and 25 g to 50 g of blood tofu additive.
3. Process selection of raw materials → precooked → stir → mixing → enema → cooking → cooling → finished product.
4. Operation points Put the pre-cooked pork skin and pork together with the onion and place it in the pickling machine for a short while. Then add the animal blood and let it rest for a while. Add the fatty diced fat and the flavoring agent near the end of the mix and stir well. Intestinal filling stuffed into the casing, cook at about 83 °C ~ 85 °C conditions for 1h, and then quickly cooled, that is, the finished product.
5. Quality standards The intestines are fuller, the fillings are tan, and mellow and palatable. Food hygiene indicators and additive standards should comply with relevant national regulations.
Smoked ham
1. Formulation (1) raw material lean meat 100kg.
(2) 2kg accessory salt, 2.5kg salting preparation, ethyl maltolol 10g, flavorful fresh 25g, ham flavor 0.2kg.
2. Process selection of raw materials → brine injection → marinated → tumbling → enema → cooking → cold smoked → cooling → finished product.
3. Operation points (1) The marinated water is used to dissolve all the excipients, followed by filtration. The injection solution is used to inject the excipient solution into the meat, and then it is sent to a cold storage at about 4°C for 12 h to 16 h.
(2) Tumbling meat after pickling needs to be tenderized and tumbling for 2h to 3h, and the meat temperature is controlled at 5°C to 10°C.
(3) Enema An enema machine is used to fill meat into the casing and cellulose casings may be used.
(4) The boiling water temperature is about 85°C and the time is about 2h to 3h.
(5) smoked and then finally smoked so that the appearance of ham red brown surface. The product has a diameter of 80mm to 100mm and has a smoked and umami taste. The product yield is about 130%.
Frankfurters Frankfurters are commonly known as hot dog sausages and are named for their use in fast food hot dogs. This is a typical emulsified sausage. The products produced from low-value raw materials are currently produced in China. This product has broad prospects for development.
1. The main equipment ice machine, picking machine, meat grinder, enema machine, smoke furnace, cooking box, sausage knotting machine, freezer or refrigerator and so on.
2. Formulation (1) Raw material: lean pork: 60kg, fat: 40kg.
(2) Excipient separation soy protein 1kg ~ 2kg, starch 3 kg ~ 5kg, salt 2kg ~ 3kg, salted or emulsified salting preparation 2kg, monosodium glutamate 16g ~ 20g, pepper 150g ~ 200g, sage 6g ~ 10g, White sugar 30g-50g, garlic 20g-30g, pork flavor 0.1kg, ice water 20kg.
3. Process flow Raw material dressing → pre-salted → minced meat → simmering → enema → smoked and baked → cooking → cooling → finished product.
4. Operational points (1) Pre-salted raw meat should be fresh, and veterinary health inspection is qualified, according to the specific circumstances of the raw meat pre-salted and pre-twisted.
(2) Mixing should be carried out at low temperatures. The temperature of the meat is about 10°C. At present, many factories use high-speed vacuum mixing technology, which is conducive to improving the quality of the product, and in particular, the color and structure of the meat can be improved.
(3) Enema and knotted sausage meat paste can be poured into natural or artificial casings. Enema should be filled as far as possible, the diameter, length and density of each sausage should be as consistent as possible for retail sales. The sausage casing used for frankfurter sausages is usually about 22mm in diameter. Most of the sausages are knotted using natural kinks. They are also tied with metal aluminum. This depends on the type of casing and the size of the sausage.
(4) After the smoked and baked sausages are filled, they can be smoked and smoked in the smoke room. The temperature is generally controlled at 50 °C ~ 80 °C, time is 1h ~ 3h.
(5) Intestines cooked and smoked and roasted are cooked again. The temperature during cooking is 80°C to 95°C and the time is 1h to 1.5h. Then remove the steamer and cool it to the finished product.
5. Quality Standard The product has uniform color, reddish-brown color and good elasticity. It is not loose after sliced, and the filling is pink. It has a smoky smell and no odor. The product yield is about 120%. The nutrient composition index of the product should meet the relevant national and local regulations, and food additives should be implemented according to relevant national standards.
6. Precautions (1) The production of emulsified sausages should use fresh raw materials as much as possible in order to improve product quality and product yield.
(2) Ice water may be used in an appropriate amount depending on seasonal conditions.
(3) Remove the congestion and excess tendons in the raw meat. (4) The enema should be immediately after the stir-fry, so as to avoid the accumulation and deterioration of the stuffing.
(5) In order to maintain the appearance of the finished product, it is best to flush the intestine with clean water after enema.
(6) When smoked, the temperature of the oven should rise slowly, and the intestines must be kept away from the charcoal fire to prevent overheating of the intestines.
Smoke and baking can improve the storage performance of sausages and increase the flavor and color of meat products. The organic acids, alcohols, esters and other substances in smoke fume, such as benzoic acid, methyl phthalate, formic acid and acetaldehyde, have certain anti-corrosion properties, and make sausages with a special smoky flavor. The heating during the smoking process also promotes the conversion of nitric oxide myoglobin to nitric oxide ferrous hemochromatin, resulting in a stable pink product. Smoke makes the surface of the meat product brown, which is the result of the browning reaction. When the sausage is smoked, part of the fat is melted by the heat and extravasates, giving the product a good sheen.
The control of the temperature during smoking is very important and has a direct bearing on the color, aroma, taste, shape and product yield of the product. Therefore, we must develop a reasonable smoking process for specific products. Smoke can usually be divided into three categories, namely, cold smoked, hot smoked and roasted. 1 cold smoked. The temperature in the smoke room is lower than 22°C. This method has a long smoking time and is generally used for products that do not require heating and low-temperature smoke products. 2 hot smoked. The temperature in the smoke room is between 22°C and 80°C. In this stage, fat melting and protein denaturation and solidification are unavoidable. In addition, various spoilage microorganisms are also prone to growth and reproduction. Smoke time varies greatly depending on the specific product, about 2h ~ 48h, the higher the temperature, the shorter the time spent. Most of the smoking process of meat products falls into this category. 3 baked. Smoke room temperature above 80 °C, sometimes up to 140 °C. After such smoking, some products can be eaten, and no other heat processing is required. Therefore, smoking time should not be too long.
Natural smoke has been widely used since ancient times and has many advantages. However, because smoke contains carcinogenic substances, it has attracted more and more attention. The use of liquid smoke preparations is an effective way to solve this problem. Liquid smoke preparations are generally made of hardwood dry distillation and special purification process, the final product is mainly the gas phase components in smoke, containing acids, alcohols, organic acids and carbonyl compounds, not containing polycyclic hydrocarbons, especially benzopyrene Therefore, safety and health. The use of liquid smoke preparations to replace natural smoke is called liquid smoke. The use of liquid fumigant methods include spraying, evaporation, dipping, picking and injection. Using these methods in combination, the smoke effect is more pronounced. The advantages of using liquid fumigant are mainly: 1 reproducibility. This is because the composition of liquid fumigants is relatively stable. 2 No carcinogenicity. This is because the produced liquid fumigant is a gas phase substance in smoke, and the solid phase containing the carcinogen has been removed. 3 Save equipment investment. The use of liquid fuming agents eliminates the need for smoking devices such as smoke generators.
Shanxi Sausage
1. Ingredients Pork belly 25kg, chicken leg minced meat 25kg, crispy rice powder 1kg, carrageenan 1kg, protein isolate 2kg, chicken 5kg, salt 2.8kg, sugar 1.25kg, umami 40g, sodium erythorbate 12.5g, sodium nitrite 10g, pork ribs flavor 150g, braised pork flavor 75g, ethyl maltol 20g, carmine 7g, corn starch 20kg, garlic powder fine 30g, modified starch 5kg, ice water 32.5kg, water 25kg.
2. Process flow raw materials → mix → tumbling → enema → baking → steaming → smoked → finished products.
3. Operation points The raw meat is twisted with a drain plate with a diameter of 8 mm. Mix the meat with the formula (except garlic powder essence and starch) in the auxiliary material, and simultaneously add it into the tumbler and knead it for 10h to 12h. Add garlic powder, add starch 1h before canning, and then fill. The sausages to be cooked were dried at a temperature of 80° C. and the baking time was 50 min to 60 min. The dried sausages were cooked at 82°C for 1 hour and finally smoked.
The product is moderately garlic, sliced ​​well, does not have oil, is elastic and has a good taste. Source: China's three rural network of: He Rongping Unit: Agricultural Products Processing Research and Development Center
Formula and production process of sausage ham
Blood sausage