Method for producing sausage with venison and deer blood

A technology of venison and deer blood, which is applied in the field of sausage production, can solve the problems of unsuitable chewing, bland taste, heavy fishy smell, etc., and achieve the effect of convenient eating, unique flavor and delicious taste

Inactive Publication Date: 2008-07-23
王有为
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the technical problems that seriously affect the products of venison and deer blood, which have a strong fishy smell, hard meat, not suitable for chewing, and flat taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0049] Venison of the present invention and deer blood sausage raw material are as follows:

[0050] Trimmed venison 100kg

[0051] Stag blood wine 3 liters

[0052] 2.5kg white sugar

[0053] Dextrin 1.5kg

[0054] Salt 1.5kg

[0055] MSG 0.5kg

[0056] 2.5 kg peanut oil

[0057] Seasoning 0.2 kg

[0058] The raw material components will be weighed according to the above proportions: the raw venison is sorted and trimmed, divided, ground venison, hammered venison, marinated with seasoning, sugar, salt, monosodium glutamate and venison for 1 hour, and marinated The prepared venison, venison, dextrin and vegetable oil are prepared according to the proportion, then put into the blender and mixed well, pour the stirred filling into the natural casing, tie it according to a certain length and tie it, and wash it with warm water Clean the oil on the surface of the sausage, dry it at 50°C-54°C for 48-56 hours, control the moisture content at 32%-35%, cut the sausage, select, ...

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PUM

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Abstract

The invention relates to a method for making sausage by using deer meat and deer blood, which pertains to the technical field of meat processing and solves the problems of the prior art that when the deer meat is processed together with deer blood, the fishy smell of the deer meat and deer blood can not be removed and the sausage has hard meat quality and bad taste. The invention relates to a method for processing the deer meat and deer blood into the sausage which has the efficacy of the deer meat and deer blood which can strengthen immunity, pness-controlling decoction, strengthen five organs, anti-rheumatic disease, anticancer, prevent angiocardiopathy and reduce cholesterin. The invention develops the deer meat and deer blood sausage which has peculiar flavor, convenient eating, good taste and convenient package and storage, strengthens human immunodeficiency and is beneficial to human health; meanwhile, the invention promotes the additional value of deer byproduct and promotes the application of deer food and the development of deer cultivating industry.

Description

Technical field: [0001] The invention belongs to the technical field of meat processing, and solves the problems in the prior art that the venison and deer blood cannot be removed when the venison and deer blood are processed together, the meat is hard and the taste is poor. Specifically, it relates to a method for making sausage with venison and deer blood. Background technique: [0002] There are a lot of invention patents about venison and deer blood preparation, for example: Chinese patent (CN1535612 preserved venison), it mainly is after venison is marinated, stirs with fennel, chicken essence, capsicum, cinnamon, and edible vegetable oil, and is dried. Chinese patent (CN1692824 venison food), it is based on venison and is boiled with cinnamon, purple river car, aconite or Ophiopogon japonicus, Radix Polygonatum no ginseng, asparagus or tortoise, antler. Its advantage is that it can nourish the diseases and make it more effective, and at the same time greatly improve t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/312A23L1/29A23L13/60A23L13/10A23L13/20A23L33/00
Inventor 王有为
Owner 王有为
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