Process for preparing preservative-free fresh-keeping sesame sausage

A production process and preservative technology, which is applied in the production process field of sesame fresh-keeping sausage without adding preservatives, can solve the problems of endangering human health and carcinogenicity, and achieve the effect of improving nutritional value, changing single nutrition, and enriching taste

Inactive Publication Date: 2009-12-30
曾伟芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the country allows the addition of less than 20 mg of edible sodium oxalate per kilogram of sausage as a preservative,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Ingredients

[0030] According to the finished product weight percentage of sesame sausage, take by weighing the following ingredients (the following are the same):

[0031] 65% lean meat

[0032] Fat Meat 25%

[0033] Sesame 5%

[0034] Tonic Food Shiitake Mushroom 2%

[0035] Salt 1%

[0036] Sugar 1%

[0037] Fenjiu 1%

[0038] Second, the production process

[0039] (1) Make minced meat

[0040] After washing the fat meat with warm water at a temperature of 55°C, cut it into 6mm-diameter granules, and put it in a sieve to dry naturally.

[0041] Lean meat is minced with a meat grinder.

[0042] Put 65% lean meat and 25% fat meat into a blender, add an appropriate amount of cold boiled water, mix and stir evenly to make meat stuffing.

[0043] (2) Making ingredients

[0044] Choose high-quality black sesame seeds, fry them and grind them into powder.

[0045] Put the meat filling made above into a blender, add 5% of the above powdered sesame seeds, 2% ...

Embodiment 2

[0051] 1. Ingredients

[0052] According to the finished product weight percentage of sesame sausage, take by weighing the following ingredients (the following are the same):

[0053] 65% lean meat

[0054] Fat 26%

[0055] Sesame 6%

[0056] Salt 1%

[0057] Sugar 1%

[0058] Liquor 1%

[0059] Appropriate amount of Wuzhi Maotao concentrate: add 8 to 15 parts by weight of water to one part by weight of Wuzhi Maotao, boil for 2 hours and then cool the concentrated solution.

[0060] Second, the production process

[0061] (1) Make minced meat

[0062] After washing the fat meat with warm water at a temperature of 55°C, cut it into 6mm-diameter granules, and put it in a sieve to dry naturally.

[0063] Lean meat is minced with a meat grinder.

[0064] Put 65% of lean meat and 26% of fat into a blender, add an appropriate amount of five-finger hair peach concentrate, mix and stir evenly to make meat stuffing.

[0065] (2) Making ingredients

[0066] Choose high-qualit...

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Abstract

The invention discloses a process for preparing preservative-free fresh-keeping sesame sausage, which comprises the following processing steps: (1) preparing meat stuffing; (2) preparing ingredients, putting the meat stuffing in a mixer, adding powdery sesame, nourishing food, salt, sugar, liquor, red wine or Fenjiu liquor and cold boiled water in a proper amount respectively, evenly stirring and curing for 3 to 5 hours; (3) filling the sausage; and (4) dehumidifying and sterilizing, particularly, dehumidifying the sausage for 1 to 2 days in an air-conditioning room, and further sterilizing by ultraviolet-lamp irradiation for 3 to 8 hours, sealing and packaging to obtain the finished product. The preservative-free fresh-keeping sesame sausage prepared by the invention can be naturally hung in a high-temperature and humid place for half a year, according to the tests, all indexes of the product can meet the national standards; the preservative-free fresh-keeping sesame sausage overcomes the disadvantage of single nutrition in the conventional sausage, diversifies the taste in people's diet, improves the nutritive value of sausage, and more importantly, creates a new way for preparing sausage free from sodium nitrite and other chemicals as preservatives.

Description

technical field [0001] The invention relates to a process for making sausages, in particular to a process for making fresh-keeping sesame sausages without adding preservatives. Background technique [0002] There is a habit of eating sausages all over China, and the sales volume of sausages exceeds 10 million tons every year. However, sausages are relatively strict in adapting to the temperature and humidity of the environment, so for hundreds of years, the southern regions of China can only produce and sell sausages in late autumn and winter. In order to extend the fresh-keeping period of sausages, chemical preservatives such as sodium nitrate must be added in the process of making sausages at present, as the Chinese patent publication number is CN1961755A, and the title is called "a kind of manufacturing process of tangerine peel sausages" disclosed technical scheme , listed in step (2) of the manufacturing process of tangerine peel sausage on page 1 of the description, "...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/36A23L1/29A23L1/30A23L1/314A23L13/60
Inventor 曾伟芳
Owner 曾伟芳
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