Taiwan Province roasted sausage is a kind of meat product with pork and beef as the main raw materials, which is minced, pickled, added with spices and auxiliary materials, frozen and preserved after enema, and roasted by electric oven or rolling electric before eating. Because of its attractive rotation and sweet flavor after baking, it is sold in shopping malls, supermarkets and places with floating population, and its aroma is attractive and deeply loved by consumers. According to the characteristics of the product, the customer service department of Jining Naite Food Co., Ltd. successfully designed the formula and technology of the product, which are briefly introduced as follows:

1. The formula

lean beef 2㎏, lean pork 2㎏, fat pork 1㎏, refined salt 1.25㎏ and white sugar 2㎏.

second, the technological process

1, ground meat.

before the meat grinding operation, check whether the metal sieve plate is consistent with the blade. What is the metal sieve plate? 6mm, the temperature of the meat stuffing is cooled to minus 3 degrees, and then pork, beef and fat are ground respectively.

2. Pickling.

add refined salt and sodium nitrate to pork and beef in proportion, mix them evenly, compact the meat stuffing, cover the surface with a plastic film, and store it in a low-temperature storage for 12 hours for curing, and keep the storage temperature at -4℃.

3. Mix the stuffing.

Add the marinated meat stuffing, water, phosphate, protein isolate and spices in turn into a blender, and stir for 5 minutes. Finally, add starch and fat granules and stir for 3 minutes.

4, enema.

natural casing or protein casing is used, and pig casing is used for natural casing, with a diameter of 22-24 mm, and the diameter of protein casing is 22 mm. The weight of the casing can be controlled according to the length of the filled casing, and vacuum enema machine is better.

5, hot processing. In this step, as a manufacturer, according to his own actual situation, he can freeze packaging directly without being mature; Can also be processed into mature food, quick-frozen packaging. The cooking process can be carried out as follows. Step 1: drying for 3 minutes at a furnace temperature of 6 DEG C; Step 2: cooking for 2 minutes at 72℃; Step 3: Bake for 4 minutes at 6℃. The intestines should be placed evenly, and the intestines should not be squeezed, and they should be next to each other.

6, cooling.

7, quick-frozen packaging.

3. Analysis of product quality problems

1. Color of products. The color of the product is bright red. If the color is too dark, it will be baked deeper and deeper on the sausage roaster, which will affect the appearance of the product.

2, the best process design of baking. It is better to roast sausage with strong meat feeling and crispy outer skin, which needs to be adjusted in the baking process to make the casing more brittle.

3. How to solve the problem of sausage bursting during baking. The burst of sausage is related to the meat stuffing and the set temperature of the oven. Meat stuffing requires as little air as possible, reasonable fat and thin collocation and moderate starch content. The temperature of the oven should be high first and then low, and the appropriate temperature is 9-1℃. If the temperature exceeds 15℃, it will crack if it is baked all the time.