肉制品斩拌和滚揉技术在烤肠加工中的结合应用

Combination and application of cutting and mixing and rolling and kneading technology of meat products in sausage processing

目前市场上流行的烤肠是指以猪肉为主要原料，原料肉精选猪前后腿精肉，去掉筋腱、脂肪，经腌制、绞制、斩拌、真空滚揉、灌肠、扛结、烘烤、蒸煮、熏烤、冷却、真空包装、二次杀菌、冷却、品检和包装、卫检贮藏（0～4℃）、销售。消费者可直接食用或切片后食用，北方地区以蒜味、辣味烤肠尤为消费者喜爱。但传统产品因工艺特点，出品率较低，本技术经过斩拌与滚揉工艺的结合应用，改善了烤肠内在产品结构，提高了出品率，口感更好，保质期更长。

Pork was taken as the main raw material of the current popular sausages in market. The raw meat was selected pig hind legs. Tendons and fat were removed. Then they were cured, chopped, vacuum rolled and kneaded, filled, kinked, baked, cooked, fume baked, cooled, vacuum- packed, secondarily sterilized, cooled, checked and packed, sanitary checked storage （0 - 4℃ ） and sold. Consumers could eat directly or slice to eat. The garlic and spicy sausages were particularly popular in the north. But due to the processing technological characteristics, the yield rate of traditional products was low. Through combination and application of cutting and mixing and rolling and kneading technolo- gy this technology improved the inner structure of sausage, improved the production rate. The sausage had better taste and longer shelf life.