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Production method of sausage

A production method and technology of sausages, which are applied in the field of food technology, can solve problems such as harmfulness and harm to human health, and achieve the effect of rich nutrition and fresh taste

Inactive Publication Date: 2009-05-06
张爱银
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sodium nitrate is harmful to the human body. Although a small amount of sodium nitrate will not cause harm to the human body, long-term or long-term consumption will cause harm to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 5Kg of pork, 0.2Kg of eggs, 0.3Kg of cooking oil, 0.3Kg of starch, 0.08Kg of sugar, 0.3Kg of salt, 0.03Kg of garlic, and 0.08Kg of ginger; After cleaning, add salt, sugar, and additives garlic and ginger to the pork; then mince the sliced ​​or chunked pork into minced meat, and then leave it for 8-36 hours; add various ingredients and condiments to the minced meat and mix well ; Finally, pour the added minced meat into the casing; place the formed sausage in the sun for drying.

Embodiment 2

[0019] Weigh 8Kg of pork, 0.4Kg of eggs, 0.35Kg of cooking oil, 0.28Kg of starch, 0.1Kg of sugar, 0.35Kg of salt, 0.05Kg of garlic, and 0.2Kg of ginger; After cleaning, add salt, sugar, and additives garlic and ginger to the pork; then mince the sliced ​​or chunked pork into minced meat, and then leave it for 8-36 hours; add various ingredients and condiments to the minced meat and mix well ; Finally, pour the added minced meat into the casing; place the formed sausage in the sun for drying.

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PUM

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Abstract

The invention discloses a preparation method of sausage, which takes pork as the main material and eggs, starch, sugar, salt, edible oil and seasoning as assistant ingredients and is prepared through processing, cleaning, preserving, mincing, charging, molding and drying. In the technique, no other chemical supplementary materials are added, such as sodium nitrate, and the like, and all raw materials are green foods. Therefore, the sausage is not only abundant in nutrition and fresh and pure in taste but also suitable for both the young and the old.

Description

technical field [0001] The invention relates to a food technology, in particular to a method for making sausages. Background technique [0002] At present, the sausages sold on the market with meat as the main raw material are all mixed with condiments such as sodium nitrate and glucose in the production process. Sodium nitrate is harmful to the human body. Although a small amount of sodium nitrate will not cause harm to the human body, long-term or long-term consumption will cause harm to human health. Contents of the invention [0003] The invention provides a method for making pure green sausage. [0004] In order to solve the above technical problems, a sausage production method of the present invention is innovative in that pork is used as the main ingredient, and the ingredients include eggs, starch, sugar, salt, cooking oil and condiments, wherein the weight ratio of each component is : Pork 65-85%, eggs 4-8%, cooking oil 2-4%, starch 3-8%, white sugar 0.6-2.5%, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
CPCY02A40/90
Inventor 张爱银
Owner 张爱银
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