01 selection of raw materials
Raw meat is generally pork, beef and calf beef. Sheep meat is limited as a processing raw material because of its hard meat, unique smell and high price. The comparison between rabbit meat and chicken meat is also small. Choose the meat that has passed the veterinary hygiene inspection as raw material. It is best to choose leg meat and buttock meat, because these parts have more muscle tissue and less connective tissue, and the subcutaneous fat of the back is generally used for fat meat.
The selected refined salt should be white in color, fine in grain and free of impurities;
Liquor or cooking wine with 50% alcohol volume fraction is selected as the wine; Sugar.
02 dicing
After deboning the raw meat, first separate the lean meat from the fat, and remove the tendons, blood vessels and lymph in the lean meat. Lean meat is separated from fat meat, and it is cut into small squares according to the processing requirements, which is beneficial to pickling.
03 curing
Pickling is a method of processing meat with salt and nitrate. The purpose is to inhibit microbial reproduction, improve the water retention of meat and improve the flavor of meat by increasing the osmotic pressure of the product and reducing the water activity.
The curing methods of meat can be divided into four types: wet curing, dry curing, dry-wet mixed curing and rapid curing.
Dry salting method is to rub the salting agent on the surface of meat, and then stack it on a salting rack or put it in a salting container, and dissolve it by the extravasated juice of meat to form a high-concentration salt solution. This pickling method is simple in equipment and easy to operate, and it is often used in small-scale factories.
Wet curing method is to dissolve the curing material in boiling water, cool it and pour it into a ceramic jar. The amount of curing liquid should not exceed the surface of the meat, usually 50% ~ 60% of the weight of the meat. The curing temperature is generally 3 ~ 5℃, and the curing completion time is different due to the influence of various factors such as pH value and meat size, for example, it takes about 5 ~ 7 days for 1 ″ meat. When pickled by wet method, the salting agent penetrates into muscle tissue evenly, but the color and flavor of its products are not as good as those of dry pickled products, and the protein loss is large.
A curing method that combines dry curing and wet curing in mixed curing. Rub the meat surface with dry mixed curing agent, dry-cure, soak in a container and cure with curing liquid. Injection curing is often combined with dry curing or wet curing, which is also a mixed curing method, that is, salt solution is injected into fresh meat, and salt is rubbed layer by layer, but the concentration of salt water should be lower than that for injection, so that the meat can absorb water. Mixed salting can increase the stability of products during storage, prevent excessive dehydration of products and avoid excessive loss of nutrients. Commonly used in fish pickling, especially for fatty fish.
The rapid curing method refers to the injection curing method or hot curing method adopted to speed up the curing speed. Injection method is a method of injecting curing liquid into artery or muscle tissue. Hot curing method can inject hot saline into artery or muscle tissue, or soak raw meat in curing liquid at 50℃. The advantage of this method is that it can promote the ripening of meat and accelerate the distribution of salt solution into meat tissues. The disadvantage is that if it is not properly managed, it will cause a lot of raw meat to deteriorate.
04 mince meat, chop and stir
Mincing and chopping is an important process in the processing of enema products. This process is composed of two mechanisms with obviously different physical functions. One is that it has the function of chopping various raw materials; The other is the function of evenly mixing chopped meat with spices, seasonings, starch and other auxiliary materials.
(1) ground meat
Ground meat refers to chopping meat or fat with a meat grinder. The meat fiber is destroyed to some extent by the pressure of the meat grinder, which eliminates the unevenness of the meat quality and makes the meat tender. The minced meat can be mixed with the added auxiliary materials and additives, and naturally seasoned, and can be reconstituted into meat products with different shapes and components.
Chop the meat properly before mincing, and control the temperature of the meat. In general, the meat temperature should not be higher than 10℃. The meat should be chopped properly, which can make the meat flow out of the sieve plate hole quickly. Sometimes there is meat jam on the sieve plate surface, which is caused by no chopping. If this happens, it is necessary to stop the meat grinding, remove the sieve plate, remove the blocked meat, and adjust the fit between the blade and the sieve plate.
For meat grinder, the load of ground fat is greater than that of ground meat. Therefore, if the amount of fat input is equal to the amount of meat input, it will be difficult to rotate. Therefore, when you grind fat, you should invest less each time. It should be paid special attention to that once the meat grinder can't be twisted, the fat will melt and become grease, which will lead to fat separation.
After the operation, clean the meat grinder. If the meat grinder is not cleaned cleanly, the meat pieces and fat will adhere to the screw, so bacteria are likely to be mixed into the meat. After the meat grinder is cleaned, wipe off the surface moisture, and properly keep the cutters in groups.
In the meat grinding operation, lean meat and fat are generally treated separately. The minced meat should also be preserved as low as possible. If it takes some time before the chopping operation, the meat should be stored in the cold storage. Weigh seasonings and spices according to a certain formula, and mix them evenly for later use. According to the type of sausage, the type of raw meat and the state of meat, the amount of water added is also different.
(2) Chopping and mixing
Chopping plays an extremely important role in sausage manufacturing. The raw meat is chopped and emulsified by chopping machine, so that the raw meat can release the most meat protein to achieve the best cohesiveness. The chopping and mixing of raw meat directly determines the quality of products, so the chopping and mixing process is the most important in the manufacture of minced sausages.
When chopping, first put the lean meat into the chopping machine, pay attention to the fact that the meat should not be concentrated in one place, but should be spread out in an all-round way, and then start the chopping machine. Due to different breeds or ages, the hardness of lean meat is different. So start with the hardest meat and put it in turn. This can improve the cohesiveness of meat. Then add water to facilitate chopping. After adding water, the meat will lose its viscosity at first and become dispersed fine particles. But soon the adhesion will continue to increase and eventually form a whole. Ice chips can also be added, because it can keep the low temperature in operation. Then add seasonings and spices as well as other incremental materials and binding materials. After the meat is evenly mixed with these additives, the adhesion of the meat is further strengthened. Finally add fat. When adding fat, add it bit by bit to make the fat evenly distributed. If large pieces are added, it is difficult to mix evenly and it takes a lot of time. During this period, the temperature of meat will rise, and sometimes even affect the quality of products, which must be paid attention to. After the meat and fat are mixed evenly, they should be taken out quickly.
(3) stirring
When processing sausages and some kinds of ham, it is generally necessary to stir them with a blender. This machine has no chopping function, but it can make up for the shortcomings of meat mixer and chopping machine.
Carefully clean the blades and mixing tank before mixing operation. Weigh raw meat and fat according to the formula. The size of raw meat has a certain relationship with the operation time, and also has an impact on the quality of finished products. Therefore, attention should be paid to moderate pretreatment. When throwing meat, try to put in the hard meat first, then put it in turn according to the amount, and then add spices and seasonings. When adding, it should be sprinkled on the central part of the leaves, and the added spices and seasonings are evenly distributed by the rotation of the leaves from the inside to the outside. The use of meat can ensure the integrity of the meat. When the meat is evenly distributed in the meat block and produces adhesion, add fat. If the meat is not used, the surface of the meat will become incomplete, so the stirring time needs to be extended until the adhesive force is generated. The addition of fat should be put at the end, but it should be handled flexibly according to the nature of fat. If the fat is hard and the stirring time is too short, it will affect the adhesion of the meat, and the fat will fall off when slicing. Therefore, in the mixing operation, according to the nature of fat, it can sometimes be put together with raw meat. The stirring time varies according to the rotating speed and capacity of the mixer, the type of products and the presence or absence of additives. Generally speaking, it is more appropriate to stir for 5~10min. After stirring, the minced meat produces strong cohesiveness, turn off the power supply, turn over the stirring tank, take out the meat, and clean the meat attached to the leaves.
Mixing sausage meat is slower than mixing ham, so as not to destroy the form of added materials. After the added materials are evenly mixed with the meat stuffing, the machine can stop running. After the operation, start cleaning the mixer. At this time, attention should be paid to the safety protection parts of the rotating shaft blades. This part of the meat is easy to attach, so pay attention to thoroughly remove it.
05 mixed stuffing
The process of mixing minced or chopped meat with other auxiliary ingredients in the formula is called stuffing. This process is usually done by stirring with a blender. In the process of mixing, meat stuffing can produce necessary viscosity, improve water retention and promote water retention during cooking. The mixer has no chopping function to make up for the shortage of minced meat and chopping.
06 filling and ligation
Filling, often called filling or enema, is to pour the mixed meat into the casing prepared in advance. The machine used for filling casings is called a filling machine. After the sausage is filled, it should be ligated or twisted in time. Ligation is to tie the two ends of sausage tightly to prevent the meat stuffing from leaking out of the casing, to prevent the external bacteria from entering, and to block the contact between air and meat.
07 fermentation
Fermentation refers to the processing technology of making meat produce special flavor, color and texture under natural or artificial control conditions, and forming products with long shelf life.
Bacteria used as starter cultures today can be divided into two generations:
The first generation was obtained from plants, such as Lactobacillus plantarum and Pediococcus pentosaceus. The second generation is separated from meat products, which is more suitable for the production of fermented sausages, such as Lactobacillus sake and Lactobacillus curvatus, and is the main microorganism of the second generation starter. These two kinds of bacteria are highly competitive and can inhibit lactic acid bacteria in the natural environment and control the whole fermentation and drying process.
The second-generation starter also has the following characteristics: it can produce enzymes that form color and aromatic substances. The flavor and sensory quality of fermented sausage are produced by the joint action of lactic acid bacteria, micrococcus and yeast in sausage. At present, β -galactose gene, catalase gene and bacteriocin gene in Lactobacillus have been cloned, which can improve the quality of the strain. The application of lactic acid bacteria that can produce bacteriocin in fermented sausage can improve the competitiveness of starter and inhibit the growth of pathogenic bacteria. Lactobacillus plantarum, Lactobacillus sake and Lactobacillus curvatus can all produce bacteriocin.
The role of microorganisms in fermented meat products: lowering pH value, reducing corruption, improving texture and flavor; Promote hair color; Prevent oxidation discoloration; Reduce the formation of nitrosamines; Inhibit the growth of pathogenic microorganisms and produce toxins.
Microbial species in fermented sausages include lactic acid bacteria, micrococcus, mold and yeast. They have played their own unique roles in the flavor formation and safety of fermented sausages.
08 smoking
The purpose of smoking mainly includes the following five aspects: giving products a special smoky flavor and arousing people's appetite; Make the product moderately dry and shrink, and give the product a good texture; Promote that decomposition of microorganism or enzyme protein and fat, produce amino acids, peptide, carbonyl compounds, fatty acids, etc., and increase the good flavor of products; Accelerate the production reaction of nitric oxide myoglobin, and make muscle tissue appear attractive pink; The effective components in the smoke are adsorbed on the products, resulting in a unique smoke color, which improves the corrosion resistance and preservation.
There are two kinds of smoking contact methods: direct smoking and indirect smoking. The so-called direct smoking is to smoke wood and sawdust with direct fire in the smoking room. The disadvantage of this method is that the density and temperature of smoke are unevenly distributed. Its advantages are simple equipment, small investment and large smoke output. The indirect smoking method is to use a smoke device to burn a certain uneven gas density and temperature, and the burning temperature can be controlled below 400℃, resulting in less harmful substances. The disadvantage is that the equipment is complicated and the investment is large.
09 cooking
Cooking is the process of heating and cooking meat and its products. The purpose of cooking and heating of meat products is to make the meat protein coagulate and starch gelatinize, resulting in physical changes such as hardness, taste and elasticity different from those of raw meat, which are easy for human body to digest and absorb; So that the product has a unique fragrance; Promote the formation of NO- myoglobin and improve meat color; Kill microorganisms and parasites, destroy enzyme activity and prolong the storage period of products.
Steamed meat products can be divided into two categories: one is heated products with low temperature of 72 ~ 84℃, such as ham and sausage; The other is heating products with higher temperature of 95 ~ 100℃, such as small belly, sauced meat, blood sausage, vermicelli sausage and so on.
10 drying
The process of evaporating water under natural conditions or under artificial control during drying. The purpose of drying is to make products with good hobbies (such as air-dried sausages, etc.), which is convenient for storage. Sausages are generally dried by natural drying method, that is, under natural environmental conditions. It is a general term for sun drying, air drying and shade drying, and it is dried under natural conditions. The temperature of food is low during drying, and heat and ventilation are the most suitable climatic conditions for drying. This is an ancient and primitive drying method with simple equipment and low cost. However, due to natural conditions, it cannot be used in wet and rainy seasons. Traditionally, ham, air-dried sausage and dried meat are dried in the sun or in the shade by natural drying.
