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大豆组织蛋白含蛋白质50%以上,它的色泽、口感、结构、韧性与可食肉类相似,用其加工香肠不但降低成本,增加利润,而且动植物蛋白互补大大提高其营养性。一、原料配比:组织蛋白加入量为肉重的6%-10%(干基),食盐添加量为肉重的3%-3.5%,硝盐为食盐的1/20,红曲粉、淀粉、调味品及其它辅料视情况及口味酌定。二、制作要点:1、备件:瘦肉切长方条,每块不超过100克。脂肪切长方条,宽7-8厘米。组织蛋白颗粒均匀,无霉变、无硬粒、无杂质。标准猪、牛小肠衣。2、排酸或解冻:鲜肉放入温度4-12度、湿度85%的室内排酸12-14小时,冻肉放人容器或水池内,解冻12-14小时。
Soybean protein contains more than 50% protein, its color, taste, texture, toughness and edible meat similar to sausage processing with its not only reduce costs and increase profits, and animal and plant protein complement greatly enhance their nutrition. First, the ratio of raw materials: 6% -10% (dry basis) of the amount of tissue protein added to meat weight, salt dosage of 3% -3.5% of meat weight, salt nitrate Salt 1/20, Starch, spices and other accessories discretion, depending on the circumstances and taste. Second, the production points: 1, spare parts: cut lean meat, each not more than 100 grams. Fat cut rectangular bar, 7-8 cm wide. Homogeneous tissue protein particles, no moldy, no hard particles, no impurities. Standard pigs, cattle small intestine clothing. 2, row acid or thaw: fresh meat into the temperature of 4-12 degrees, 85% humidity indoor row acid for 12-14 hours, put the meat in the tank or frozen, thawed 12-14 hours.