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Production of egg white sausages and protein sausages
First, egg white sausage egg white, pork lean meat as the main raw material made of egg white sausage, the appearance of rosy and shiny, rich flavor, rich nutrition, is the best-selling market share. 1. Raw material formula: pork lean meat 100kg, egg white 10kg, sugar 1.5kg, pepper noodle 100g, monosodium glutamate 100g, salt 2kg, flour 3kg, starch 3kg, sodium nitrate 50g. 2, production methods (1) raw materials finishing, pickled. Cut lean meat 7-8cm wide and 2-3cm wide. Mix the salt and sodium nitrate evenly according to the batching standard. Sprinkle on the meat. Mix well and put it in a cold storage at 1-5°C. -5 days. (2) minced and stuffed. The marinated meat is minced with a 1.3-1.5mm eye-catching meat grinder, then added with egg white, seasoning, flour, starch and the appropriate amount of water to stir well. (3) irrigation system. Use a sheep's cannula to enema. If there are air bubbles in the enema, use a needle to deflate the casing and then tighten the mouth. (4) baking. The intestines will be well-prepared, pushed into the 65-80 °C drying room, baked 90 minutes, until the surface of the intestine is dry and deep walnut pattern, no touch sticky hand feel. (5) cooking. The baked sausages were boiled in 90°C clear water for about 70 minutes, and the pan was found to be slightly harder and more elastic when squeezed by hand. (6) Smoked. Place cooked sausages in a fumigation oven and smoke them with wood shavings. The method is: the wood shavings sawdust is placed in the furnace, ignited with fire, close the furnace door, making it smoldering smoke, the furnace temperature is maintained at 70-80 °C, time is about 40-50 minutes, until the sausage smoked to light brown Can be released. Second, protein sausage 1, raw soybean protein (also known as artificial meat) the amount of 6-10 percent of the meat weight, the amount of salt added 3-3.5% of the meat weight, sodium nitrate is 1/20 of the salt, red yeast Powder, starch, seasonings and other excipients are subject to discretion and taste. 2, production points (1) preparation. Cut lean meat into square bars, each no more than 100g. Cut fat and grow into square strips, 7-8cm wide, uniform protein particles, no mildew, hard particles, impurities. Casings are standard pig and beef sausage casings. (2) Pai acid and thawing. Put fresh meat into the room with temperature of 4-12°C and humidity of 85% for 12-14 hours. Place frozen meat in the container and in the pool and thaw for 12-14 hours. (3) marinated. The salt and sodium nitrate are evenly mixed into the meat pieces, packed in a marinated container and tightly closed. The temperature is controlled at 4-15 DEG C and stored for more than 48 hours. (4) Dislocation. Tissue protein is soaked in warm water for 40-60 minutes. Wash with water and spin dry 2-3 times. (5) Modulation. The minced meat is minced and the red yeast powder is poured into the protein and mixed well. Then it is mixed with the minced meat and the auxiliary materials until it is viscous. Temperature control is appropriate at about 17°C. (6) Filling. The brewing material was poured into the casings and each section was about 20cm long. The distance between the intestines and the intestines that are filled is 2-3cm. (7) baking. The temperature of 50-75 °C, baking for about 40 minutes, so that the surface of the intestines dry, bright and translucent. (8) Smoked. Temperature 35-45 °C, time 4-6 hours. (9) Dry. At the temperature of 15-18 °C, drying for 30-40 minutes is the finished product.