香肠的一般加工工艺(国外英语资料).docVIP

香肠的一般加工工艺(国外英语资料) I. The technological process of sausage processing, selection of raw meat, cutting, cutting, salting, chopping, chopping, mixing, mixing, stuffing, filling / ligation, fermentation, smoke, cooking, drying. Two, the quality control of the processing process, 1. raw meat choice, raw meat, usually pork, beef, calf beef based. Sheep meat because the meat is hard, has a unique flavor, the price is more expensive, so as the processing of raw materials limited. Rabbit and chicken applications are also relatively small. Choose meat certified by veterinary hygiene as raw material. Ham and rump for the best choice, because these parts of the muscle tissue and connective tissue, the general subcutaneous fat back fat. Choice of salt should be white, fine particles, no impurities; liquor selection of alcohol, 50% of the volume of liquor or cooking wine; sugar. 2. pieces of raw meat after chopping, first to separate the meat and fat, tendons, blood vessels, lymph removed in lean. From lean and fat, and in accordance with the requirements of processing dice for curing mainly. 3., pickling is the use of salt and nitrate and other mixed processing of meat processing method. The aim is to improve the osmotic pressure and reduce the activity of water, so as to inhibit the reproduction of microorganism, improve the water holding capacity of meat and improve the flavor of meat. The meat curing methods can be divided into four kinds: wet salting, dry salting, wet and dry salting and quick salting. Dry salting and wet salting have been studied before. The so-called dry curing method, that is, the pickling agent rubbed on the surface of the meat, and then piled on the shelf or layer in the marinated containers, rely on the meat extravasation of juice to dissolve, forming a high concentration of salt solution. This curing method is simple and easy to operate. This method is used in small-scale factories. The so-called wet curing method, that is, the pickling material disso