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Preparation method of gingeli sausage

A production method and technology of sesame wax, which is applied in the field of sesame sausage production, can solve the problems that the sausage cannot meet people's needs and the nutrition of meat products is single, and achieve the effect of enriching the taste and improving the nutritional value

Active Publication Date: 2008-04-09
曾伟芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional sausage is mainly made of pork or fish, and it is made by adding appropriate amount of seasoning.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Ingredients

[0024] According to the percentage by weight of the finished product of sesame sausage, the following ingredients are weighed:

[0025] 65% lean meat, 25% fat, 7% sesame, 1% salt, 1% sugar, 1% liquor.

[0026] Second, the production process

[0027] 1. Mixing material

[0028] Add the above ingredients into an appropriate amount of water and stir evenly, then marinate for 5 hours and set aside.

[0029] 2. Enema

[0030] Wash the casing, about 200 mm into a section, fill one casing with the evenly stirred ingredients, tie it with a rope, and then fill the next casing in turn. Put all the stuffed intestines in hot water and scald them, then take out and drain the water.

[0031] 3. Dry

[0032] Hang the scalded intestines in a windy place under the sun to dry.

Embodiment 2

[0034] 1. Ingredients

[0035] According to the percentage by weight of the finished product of sesame sausage, the following ingredients are weighed:

[0036] Lean meat 65%, fat meat 20%, sesame 7%, mushroom 5%, salt 1%, sugar 1%, red wine 1%.

[0037] Second, the production process

[0038] 1. Mixing material

[0039] Add the above ingredients into an appropriate amount of water and stir evenly, then marinate for 6 hours and set aside.

[0040] 2. Enema

[0041] Wash the casing, about 200 mm into a section, fill one casing with the evenly stirred ingredients, tie it with a rope, and then fill the next casing in turn. Put all the stuffed intestines in hot water and scald them, then take out and drain the water.

[0042] 3. Dry

[0043] The scalded intestines were dried in a drying oven.

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PUM

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Abstract

The invention discloses a manufacturing method of a sesame Chinese sausage. According to the weight percentage of the sesame Chinese sausage finished product, the following ingredients weighted comprise that lean meat is 50 to 75 percent, fatty meat is 20 to 30 percent, sesame is 2 to 10 percent, champignon is 0 to 10 percent, salt is 1 to 2 percent, sugar is 1 to 2 percent, and white wine, red wine or Fen liquor is 1 to 2 percent. The ingredients are cured for 3 to 7 hours for reservation after being added with a proper amount of clear water for even mixing. The Chinese sausage casing is cleaned, the Chinese sausage is cut into sections with the length being about 200 millimeters, the Chinese sausage casing is bundled with a rope after the Chinese sausage is filled with the ingredients evenly mixed, and then the Chinese sausage casing is filled in sequence again. All the Chinese sausages filled are put into hot water to scald, and then are taken out for drying water. The Chinese sausages scalded are hung at a well-ventilated place for air drying or dried with various heat sources. The invention changes the disadvantage that the traditional Chinese sausage contains sole nutrition, the sesame includes a great amount of fat and protein, also includes nutrient component, such as carbohydrate, Vitamin A, Vitamin E, lecithin, calcium, iron as well as magnesium, the sesame Chinese sausage has rich nutrition and anti-aging function, as well as enriches the taste of people.

Description

technical field [0001] The invention relates to a method for making sausage, in particular to a method for making sesame sausage. Background technique [0002] Traditional sausages are mainly made of pork or fish, and are made with appropriate seasonings. The disadvantage is that the nutrition of meat products is single. With the improvement of people's living standards, sausages made by traditional crafts are increasingly unable to meet people's needs. . Contents of the invention [0003] The purpose of the present invention is to develop a kind of preparation method of sesame sausage for above-mentioned shortcoming. Sesame contains a lot of fat and protein, as well as carbohydrates, vitamin A, vitamin E, lecithin, calcium, iron, magnesium and other nutrients. It has rich nutrition and anti-aging properties. Shortcomings enrich the taste of people's diet. [0004] The purpose of the present invention is achieved like this: [0005] 1. Ingredients [0006] According t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/36A23L1/29A23L1/48A23L13/60A23L25/00A23L33/00A23L35/00
CPCY02A40/90
Inventor 陈韦光
Owner 曾伟芳