Definition: Meat is ground, chopped or emulsified into meat (diced meat, minced meat or its compounds) and added seasonings, spices or fillers, filled into casings, and then baked, steamed, smoked and fermented, drying and other processes made of meat products.
1. Classification:
Ø Fresh sausage
Ø Raw smoked sausage
Ø Cooked smoked sausage
Dried and semi-dried sausages
2, general processing technology:
3, processing technology points:
① Raw materials can choose pork, beef, mutton, rabbit, poultry, fish and viscera;
② Salting preparation is a mixture of salt, sodium nitrite and polyphosphate;
③ Fat and lean meat is separated at 2±℃ curing 24-72 hours;
④ Pay attention to the adding sequence of materials and keep low temperature when chopping;
⑤ The filling system is tight without gap, quantitative knotting;
The baking temperature is controlled at 70℃, 10-60 minutes;
The boiling temperature is controlled at 80-85 ° C, and the center temperature of the product is higher than 72 ° C at the end;
⑧ Smoking temperature 50-85℃, 10 minutes to 24 hours;
⑨ Cool at 10-15℃ and store at 0-7℃.
4. Ham sausage:
With fresh or frozen livestock, poultry, fish as the main raw materials, by pickling, chopping into the casing, high temperature, high pressure sterilization processing of emulsified sausage.
5. Fermented sausage:
Refers to minced meat and animal fat mixed with sugar, salt, starter and spices, then poured into the casing, and made by microbial fermentation with stable microbial characteristics and typical fermentation flavor of intestinal products.
① Product characteristics of fermented sausage:
Ø Products are stored and transported at room temperature;
Ø Eat directly without cooking;
Ø The formation of a sliced gel structure;
High safety and stability of the product.
② Classification of fermented sausage:
v Dry and semi-dry sausage
· Semi-dried sausage
Under the action of microorganisms, the PH value of the ground meat reaches below 5.3, and 15% of the water is removed during the heat treatment and smoking process, so that the ratio of water to protein in the product does not exceed 3.7:1 of the intestinal products.
· Dried sausage
After the fermentation of bacteria, the PH value of the meat filling reaches below 5.3, and then dry to remove 20%-25% of the water, so that the ratio of water to protein in the product does not exceed 2.3:1 intestinal products.
③ Preparation and filling of mince:
The pre-fermentation mince can be seen as a uniformly dispersed emulsion system, and two factors must be considered:
A, to ensure that the sausage is easy to lose water during the drying process;
B, to ensure that the meat has a high fat content.
④ Inoculate mold or yeast:
A disperse system of mold or yeast culture liquid is sprayed on the surface of the sausage, or a suspension of mold starter is prepared and the sausage is soaked, sometimes this inoculation can be carried out before the drying after fermentation begins.
⑤ Fermentation:
· Fermentation refers to the process of vigorous growth and metabolism of lactic acid bacteria in sausages, accompanied by a rapid decline in PH value;
· Lactic acid bacteria usually continue to grow during the drying and smoking of semi-dried sausages;
· The fermentation of dry fermented sausages is carried out simultaneously with the drying of the initial product;
· Enzymes produced by microbial metabolism can exist for a long time under special conditions;
Fermentation can be considered to be a continuous process that occurs throughout the processing of fermented sausages.
⑥ Drying and ripening:
· During the drying of all fermented sausages, attention must be paid to the rate at which water evaporates from the surface of the sausage so that it is equal to the rate at which water is transferred from the inside of the sausage to the surface;
· The degree of dryness of various types of fermented sausage varies greatly, which is the main factor determining the physical and chemical properties and sensory properties of the product and its storage performance.
⑦ Packing:
Simple packaging:
§ Carton
§ Cloth or plastic bags
§ Vacuum packaging
§ Slicing and pre-packing (vacuum packing or air-conditioned packing) for retail sale
Post time: Apr-08-2024