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Sausage food main ingredients and processing method thereof

A technology of enema and products, which is applied in food preparation, food science, application, etc., can solve the problems of quality reduction and poor taste, and achieve the effect of reducing raw material cost, good taste and increasing nutrition

Inactive Publication Date: 2009-02-11
李自安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to reduce costs, there are also textured protein and starch added, but the quality is reduced and the taste is very poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] Example 1: Use 15kg of soybeans to make bean curd according to a conventional method, press and dehydrate in three times, the first pressing temperature is 60°C, pressing for 20 minutes, the second and third times are respectively 20 minutes, the pressed tofu (water content is 60 %) Grind with a grinder. Use 15kg of diced pork cut into 5mm, 800g of pig blood, 600g of salt, 400g of white sugar, 100g of monosodium glutamate, 40g of vitamin C, and 100g of spices, stir together and pour into the casing. Bake at a temperature of 65°C for 40 minutes, smoke for 20 to 30 minutes at a temperature of 72°C. Steam for 20 minutes at a temperature of 75-80°C, and cool to room temperature after showering with cold water.

example 2

[0016] Example 2: Use 50kg of soybeans to make tofu, press it three times, the first pressing temperature is 60°C, pressing for 20 minutes, the second and third times are 20 minutes respectively, and the pressed tofu is ground with a grinder. Diced 5kg of fat fat, mixed with 1.5kg of shrimp powder, 3kg of pig blood, 1.5kg of compound salt, 1.5kg of sugar, 500g of monosodium glutamate, 500g of sesame oil, and 200g of five-spice powder. Bake at 52°C for 12 hours to prepare shrimp-flavored tofu sausage.

example 3

[0017] Example 3: Use 3 kg of soybeans to make tofu, press it three times, the first pressing temperature is 80 ° C, pressing for 20 minutes, the second and third times are 20 minutes respectively, and the pressed tofu is ground with a grinder. 20kg of lean meat and 12kg of beef are chopped and mixed into minced meat, 15kg of fat meat is diced, 3kg of beef blood, 1.5kg of compound salt, 1kg of sugar, 300g of monosodium glutamate, 500g of koji wine, 200g of spices, stuffed into cow rectum or artificial casing Inside, each intestine is 25cm long, fill it with moderate tightness, deflate it with a needle, bake it in an oven at 15°C to 60°C until the skin is dry, and then take it out of the oven, then put it in 80°C water, cook for 40 minutes, take out the strainer After drying, smoke in the smoker for 1 hour, until the surface turns maroon, and then it becomes big red sausage.

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PUM

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Abstract

The invention relates to a sausage and its preparing process, wherein the main ingredients include (by weight portions): de-watered bean curd prepared from 3-50kg of soybean, shredded pork 47-5kg, pig blood 3-0.8kg, table salt 1.5-0.6kg, gourmet powder 0.5-0.1kg, right amount of auxiliary materials and sausage foil.

Description

Technical field: [0001] The invention belongs to the main ingredients and processing method of enema food Background technique: [0002] Enema products are made from fresh (frozen) livestock and fish, which are marinated or unmarinated, cut into cubes or twisted into granules, or emulsified into minced meat after chopping and mixing, then mixed with various seasonings and food additives, and filled into natural casings Or in artificial casings, the products made by baking, smoking, cooking, cooling or fermentation are generally called red sausages, sausages, ham sausages, sandwiches, hot dogs, etc. There are thousands of varieties and shapes. Thick, thin, long, short, square, round, etc., there are many varieties and different flavors. The main ingredient is animal protein. In recent years, in order to enrich the nutrition of the product and improve the yield, protein isolate has been added, but in order to maintain the flavor, the added amount generally does not exceed 5%....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/20A23L13/60A23L11/00A23L13/20A23L27/22A23L27/40
Inventor 李自安
Owner 李自安
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