Recipe for Okara Sausage

Okara refers to the leftovers of soy products such as tofu and soy milk. Okara has high nutritional value. In the dry matter of Okara, it still contains 19%~23% protein, 8%~11% fat, and 50%~70% of the diet. Fiber is also rich in soy isoflavones and soy polysaccharides. Soy dietary fiber has a variety of health effects and is called the “seventh nutrient” after protein, fat, carbohydrate, water, minerals and vitamins by nutritionists.

1. Formula:

2. Processing Flow:

3. Operation Points:

3.1. Raw Meat Selection: All raw meat must be inspected and quarantined by the veterinarian before being used.

3.2. Thawing: Use circulating air to thaw. After thawing, the core temperature of the raw meat is controlled at 0~4℃.

3.3. Trimming: Trim and remove tendons, congestion, dirt, etc. on the surface of the raw meat.

3.4. Grinding: The finished lean pig meat is minced into pellets with a diameter of 10mm in a meat grinder, and the fat is minced into pellets with a diameter of 5mm.

3.5. Pickling: Add the minced raw meat and the salt, sodium nitrite, and sodium erythorbate in the formula to the mixer in turn and stir evenly. The time is controlled at 6~8min. After taking it out, it is placed in a marinating room at 0~4℃ for marinating for 24~ 48h.

3.6. Okara Drying and Sieving: Spread the wet bean dregs flat in a blast drying box and set the temperature to 65°C for drying. After drying, the dried bean dregs are crushed and passed through a 100-mesh sieve for use.

3.7. Mixing: Add the marinated raw meat, and other auxiliary materials(except starch, dried okara powder, spices), ice water, etc. and stir for 20 minutes; then add starch, dried okara powder, and spices and stir for 10 minutes.

3.8. Filling and twisting: Start the vacuum quantitative sausage stuffing machine, and set the relevant parameters (the weight of the semi-finished product is 55g each), and then put the collagen casing on the filling tube for twist filling. It is required that the intestine body after filling is full and the tightness is appropriate.

3.9. Hanging: Hang the semi-finished products that meet the process requirements neatly and evenly on the sausage-hanging cart, and use scissors to cut off the excess casing at both ends of the intestine.

3.10. Cooking: Push the sausage-hanging truck with semi-finished products into the smoker to start the program. The specific process parameters are furnace temperature 60°C, drying 20min; furnace temperature 80°C, cooking 25min; exhaust 3min.

4. Sensory Standards:

The intestine is dry, shiny, uniform in thickness, no damage, no mucus, and obvious meat particles; the intestine is bright in color, bright red, and uniform; the tissue is dense, elastic, without dense stomata, and no juice exudation; fragrance Full-bodied, sweet and delicious, delicious.