Celery flavor enema processing technology

2021-06-20

First, the processing technology
1. Basic formula: 100 kg of pork (lean meat: fat = 8:2), 15 kg of celery, 5 kg of starch, 3.0 kg of refined salt, 1.5 kg of sucrose, 0.5 kg of Daqu, anise, allspice, pepper, monosodium glutamate Each 200 grams, 1.2 grams of carmine, 15 grams of sodium nitrite, ice swarf amount.
2, the main equipment and equipment: balance, picking machine, mixer, sandwich pot, vacuum sausage machine, plant grinder, refrigerator, knives and so on.
3, process: raw meat → trim → cut → marinated → pickled celery → cleaning → hot bleaching protection → drain → broken → mix → vacuum enema → cooking sterilization → cooling → packaging storage.
4, operating points:
(1) Raw material selection: Pork should come from non-epidemic area and be checked by a strict veterinarian, no bones, no tendon, no congestion; celery must be fresh, no old leaves, yellow leaves, no insects, no decay.
(2) Trimming and cutting: remove connective tissue such as tendons, tendons, and lymph in the meat and wash the blood. After trimming, the meat was cut into pieces of about 50 grams.
(3) Marinate and mix: Mix the salt, sucrose, and sodium nitrite onto the surface of the meat evenly, put it in a marinated jar, and transfer to marinated indoors at a temperature of 0°C-4°C. 48- 72 hours. The preserved meat is added to the simmering machine with the accessories and fats, and ice chips are continuously added to control the meat temperature below 10°C.
(4) Celery cleaning: cleaning to remove dirt, impurities, pesticides, microorganisms, parasites, etc., choose to go to bad parts, to ensure the quality of the product with high-quality clean and hygienic raw materials.
(5) blanching and protection of green: immersed in 0.19 mol/L (concentration of solution substance) potassium carbonate solution for 30 minutes, rinsed with fresh water, treated with 100°C 0.005 mol/L sodium hydroxide solution for 3 minutes, and immediately in cold water Cooling. After cooling, it was soaked in 0.02% zinc sulfate solution for 6 hours.
(6) Draining and breaking: Drain the water attached to the surface of celery, and break it down with a plant crusher to a mung bean-sized pellet, so that after adding the meat, it can be fully wrapped and accommodated by the muscle tissue to make the tissue state uniform .
(7) Mixing and Enema: Add the evenly chopped meat and stir into the blender with the broken celery. Stir well and quickly turn into the enema machine under vacuum conditions enema, each irrigation to 18-20 centimeters tied with hemp rope, after the completion of the irrigation rinse rinse the surface 2 times.
(8) Retort Sterilization: As the celery is more tender, its rich in vitamins is easy to lose under high temperature conditions, so low-temperature cooking, that is cooking at 82 °C -85 °C conditions for 2-3 hours, so that the center temperature of the intestine 72 °C -75 °C, this can not only achieve the purpose of sterilization, but also the basic nutrients are not destroyed.
(9) Cooling and packaging storage: The enema after the low-temperature cooking is taken out and sent into the cooling chamber to quickly cool to 2°C-4°C. After being packed in corrugated boxes of different weights, they are stored in a freezer at 0°C-4°C.
Second, product quality indicators
1, sensory indicators:
(1) Color: The surface is dry and shiny; the cut surface is brownish-red and green, and the color is naturally uniform.
(2) Taste and odor: It has the unique aroma of celery and pork. It is slightly sweet, moderate in salty taste and has no odor.
(3) Morphological structure: The organization is compact, uniform, flat, smooth, flexible, and well formed.
(4) Palate: Comfortable, soft and hard.
2, physical and chemical indicators: nitrite (calculated as sodium nitrite) ≤ 30 mg / kg.
3. Microbiological indicators: The total number of bacteria is ≤ 3000; the number of coliform bacteria is ≤ 40/100 g; pathogenic bacteria cannot be detected.
4. Shelf life: 3 months at 0°C-4°C. The vegetable enema products made by adding celery to enema are not only fresh and delicious, but also rich in various nutrients, which can meet people's dietary needs and reasonable dietary mix. In addition, because the addition of celery also reduces the production cost, it can bring better economic benefits for the company.

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