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CN-121970865-A - Short-process fresh-keeping production process for primary curing and cooling-free of red sausage

CN121970865ACN 121970865 ACN121970865 ACN 121970865ACN-121970865-A

Abstract

The invention provides a short-process fresh-keeping production process for primary curing and cooling-free red sausage, which relates to the technical field of red sausage production and comprises the following steps of S1, raw material pretreatment, S2, auxiliary material preparation and emulsification, respectively dissolving water-retaining agents, seasonings and colloid auxiliary materials in ice water and filtering, and emulsifying and chopping the livestock and poultry skin to obtain auxiliary material mixtures and emulsified skin mud, S3, stirring and static curing the stuffing, and putting the pretreated raw materials, the auxiliary material mixtures and the emulsified skin mud into a stirrer.

Inventors

  • LIU BINGBING
  • ZHOU SHUIHONG

Assignees

  • 上海山林枫休闲食品有限公司

Dates

Publication Date
20260505
Application Date
20251231

Claims (10)

  1. 1. The short-process fresh-keeping production process for the primary curing and cooling-free of the red sausage is characterized by comprising the following steps of: S1, raw material pretreatment, namely selecting livestock raw material meat and livestock skin, and carrying out unpacking, thawing, trimming and twisting treatment to obtain pretreated raw materials; s2, preparing and emulsifying auxiliary materials, respectively dissolving the water-retaining agent, the seasonings and the colloid auxiliary materials in ice water, filtering, and emulsifying, chopping and mixing the livestock and poultry skin to obtain an auxiliary material mixture and emulsified skin mud; s3, stirring and static curing the stuffing, namely putting the pretreated raw materials, the auxiliary material mixture and the emulsified skin mud into a stirrer, controlling the rotating speed to be 25-35r/min, stirring for 80-100min, and then carrying out static curing for 8-16h at the temperature of 0-4 ℃ to obtain the red sausage stuffing; s4, performing sausage forming, namely pouring red sausage stuffing into a casing, and controlling the single net weight deviation to +/-5 g to obtain a sausage semi-finished product; S5, primary curing and fresh-keeping treatment, namely placing the sausage semi-finished product into a closed curing device, and controlling the temperature to be 75-95 ℃ and the time to be 35-60min to complete curing to obtain cured red sausage; And S6, packaging and warehousing, namely directly packaging the cured red sausage by using a vacuum stretch film, then entering a pasteurization line for sterilization, and boxing and warehousing under the low-temperature environment of 0-4 ℃ after metal detection.
  2. 2. The short-process fresh-keeping production process for primary curing and cooling-free of red intestines is characterized in that in the step S1, livestock and poultry raw meat comprises pork chop and chicken breast meat, livestock and poultry skin comprises pork skin and chicken breast skin, the pork chop and the pork skin are thawed for 8-12 hours by adopting a thawing tank with water temperature less than or equal to 10 ℃ and borneol, the chicken breast meat and the chicken breast skin are naturally thawed for 2-3 hours at a temperature below 15 ℃, and the central temperature of the raw materials is controlled to be-4+/-2 ℃ after thawing.
  3. 3. The short-process fresh-keeping production process for primary curing and cooling-free of red sausage according to claim 2 is characterized in that in the step S1, the size of a perforated plate adopted in the twisting treatment is 12mm for pork chop, 6mm for chicken breast and livestock skin, and the temperature of the twisted raw materials is less than or equal to 7 ℃ after removing blood stasis, lymph and foreign matters in the raw materials in the trimming process.
  4. 4. The short-process fresh-keeping production process for primary curing and cooling-free of the red sausage is characterized in that in the step S2, the water-retaining agent is a mixture of compound phosphate and salt, the colloid auxiliary material is a mixture of soy protein isolate and starch, a 30-mesh screen is adopted for filtering during auxiliary material preparation, and the chopping parameters of the emulsified skin mud are that 300r/min is firstly used for chopping for 2-4min, and then 3600r/min is used for chopping for 5-10min.
  5. 5. The short-process fresh-keeping production process for primary curing and cooling-free of red sausage according to claim 4, wherein in the step S3, the stirring process is divided into water-retaining stirring and seasoning stirring, wherein pretreatment raw materials and the water-retaining agent are added firstly, stirring is carried out for 50-70min at 30r/min, then, the seasonings, colloid auxiliary materials and emulsified skin mud are added, stirring is carried out for 20-40min at 30r/min, and the central temperature of stuffing after static curing is less than or equal to 6 ℃.
  6. 6. The short-process fresh-keeping production process for primary curing and cooling-free of red sausage according to claim 5, wherein in the step S2, the mass ratio of raw materials of the emulsified skin mud is that of livestock skin, ice water and salt=1:1:0.03, and in the step S3, the mass ratio of the pretreated raw materials, the auxiliary material mixture and the emulsified skin mud is 8-10:1-1.5:1-1.2.
  7. 7. The short-process fresh-keeping production process for the primary curing and cooling-free of the red sausage, which is disclosed in claim 1, is characterized in that in the step S4, the sausage casing is plastic sausage casing or protein sausage casing, the folding diameter of the plastic sausage casing is 70-75mm, the diameter of the protein sausage casing is 50mm, 3-5 re-checking weights and lengths are tested and filled during the sausage filling, and the pressure scale of the sausage filling machine is adjusted to be 4-5, so that the plumpness of the product is consistent.
  8. 8. The short-process fresh-keeping production process for primary curing and cooling-free of the red sausage according to claim 1, wherein in the step S5, the temperature and time of primary curing fresh-keeping treatment are adjusted according to the types of the casings, wherein the temperature of the plastic casings is 83-92 ℃ and the time is 35-40min, the temperature of the protein casings is 78-85 ℃ and the time is 40-50min, and an exhaust procedure is started for 3-5min in the curing process to exhaust cold air in the device.
  9. 9. The short-process fresh-keeping production process for primary curing and cooling-free of the red sausage, which is disclosed in claim 1, is characterized in that in the step S6, the upper film thickness of the vacuum stretching film is 10 filaments, the lower film thickness is 20 filaments, and the packaging parameters are that the forming temperature is 110-120 ℃, the heat sealing temperature is 140-150 ℃ and the vacuum time is 3-4S, so that no bubbles exist in the packaging film and the heat sealing line is complete.
  10. 10. The short-process fresh-keeping production process for primary curing and cooling-free of the red sausage according to claim 9, wherein in the step S6, a transverse transmission device is adopted during metal detection, the space on two sides of detection equipment is shielded, the red sausage is ensured to completely pass through a detection area, the storage temperature of the product after warehouse entry is maintained at 0-4 ℃, and the shelf life is more than or equal to 60 days.

Description

Short-process fresh-keeping production process for primary curing and cooling-free of red sausage Technical Field The invention relates to the technical field of red sausage production, in particular to a short-flow fresh-keeping production process for primary curing and cooling-free red sausage. Background The existing red sausage production process generally follows a multi-step flow of raw material treatment, twisting, stirring, sausage filling, stewing, cooling, packaging, secondary sterilization and warehousing. Specifically, the raw materials are subjected to package removal, thawing, trimming and twisting treatment, auxiliary materials are independently prepared, then are mixed with the raw materials, stirred and cured, after sausage is formed, the raw materials are subjected to stewing and pre-curing for 50min at 72-75 ℃ to form red sausage preliminarily, after pre-curing, the raw materials are subjected to water cooling or natural cooling for 20-30min, vacuum packaging is carried out after cooling to room temperature, after packaging, the safety of microorganisms is ensured through secondary sterilization at 92 ℃ for 35min, and finally, the raw materials are cooled and stored. The process is a main stream red sausage processing mode in the current industry, and can meet the basic fresh-keeping and quality requirements; However, the traditional process has the defects that firstly, the quality is reduced due to twice curing, the repeated high-temperature treatment of boiling pre-curing and twice sterilization can cause excessive protein denaturation in the red sausage, loss of amino acid and water-soluble vitamins (such as vitamin B1) and damage of meat flavor substances, and the taste of the product is firewood and the flavor is light, secondly, the cooling process increases the flow cost, the cooling step after pre-curing needs additional water resources or electric energy, the production period is prolonged, the cooling time of a single batch is 15-20% of the total period, meanwhile, the red sausage is easy to contact with air in the cooling process, the risk of secondary microbial pollution is increased, thirdly, the flow redundancy reduces the production efficiency, the multi-process connection needs frequent transfer of semi-finished products, such as the transfer to a cooling area after boiling and the transfer to a packaging area after cooling, not only the labor cost is increased, but also the problem of influencing the product stability due to the temperature fluctuation in the transfer process is more prominent, and therefore, the invention provides a short-time fresh-keeping production process for the primary curing and cooling-free of the red sausage in order to solve the problems in the prior art. Disclosure of Invention Aiming at the problems, the invention provides a short-process fresh-keeping production process for primary curing and cooling-free of red intestines, which obviously shortens the production process, improves the efficiency, eliminates the steps of cooling for 20-30min after steaming and boiling, sterilizing for 35min after packaging and corresponding transferring links in the traditional process, greatly shortens the single-batch production period, reduces the transferring times of semi-finished products, improves the single-day productivity in large-scale production, and effectively adapts to the industrial continuous production requirements. The invention aims at realizing the purposes by adopting the following technical scheme that the short-flow fresh-keeping production process for one-time curing and cooling-free red sausage comprises the following steps of: S1, raw material pretreatment, namely selecting livestock raw material meat and livestock skin, and carrying out unpacking, thawing, trimming and twisting treatment to obtain pretreated raw materials; s2, preparing and emulsifying auxiliary materials, respectively dissolving the water-retaining agent, the seasonings and the colloid auxiliary materials in ice water, filtering, and emulsifying, chopping and mixing the livestock and poultry skin to obtain an auxiliary material mixture and emulsified skin mud; s3, stirring and static curing the stuffing, namely putting the pretreated raw materials, the auxiliary material mixture and the emulsified skin mud into a stirrer, controlling the rotating speed to be 25-35r/min, stirring for 80-100min, and then carrying out static curing for 8-16h at the temperature of 0-4 ℃ to obtain the red sausage stuffing; s4, performing sausage forming, namely pouring red sausage stuffing into a casing, and controlling the single net weight deviation to +/-5 g to obtain a sausage semi-finished product; S5, primary curing and fresh-keeping treatment, namely placing the sausage semi-finished product into a closed curing device, and controlling the temperature to be 75-95 ℃ and the time to be 35-60min to complete curing to obtain cured red sausage; And S6, packaging and warehousing, nam