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A multi-taste, sausage technology, applied in the fields of application, food preparation, food science, etc., can solve the problem of less healthy food
Inactive Publication Date: 2010-05-12
NANTONG YUTU GROUP
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Problems solved by technology
[0002] With the rapid development of my country's economy, the living standards of the people are also rising. At present, there are a variety of snack foods on the market, but there are few healthy foods that can take into account the taste and nutrition at the same time. Different flavors are less
Method used
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Effect test
Embodiment 1
[0010] 58.27 kg of lean meat, 13 kg of fat meat, 4.5 kg of salt, 12 kg of sugar, 0.42 kg of monosodium glutamate, 0.12 kg of white pepper powder, 2.5 kg of white wine, 0.13 kg of five-spice powder, 1 kg of fresh ginger, 6.1 kg of soy sauce, 0.26 kg of pepper powder , 0.7 kg of high chili powder, 1 kg of chili flakes. Process lean meat and fat meat into diced or minced meat, mix them evenly with seasoning ingredients, pour them into casings, tie both ends tightly with threads, air-dry them and freeze them to make spicy-flavored sausages.
Embodiment 2
[0012] 64.48 kg of lean meat, 12 kg of fat meat, 4 kg of salt, 10 kg of sugar, 0.4 kg of monosodium glutamate, 0.1 kg of white pepper, 2 kg of white wine, 0.12 kg of five-spice powder, 0.8 kg of fresh ginger, 6 kg of soy sauce, 0.1 kg of pepper powder . Process lean meat and fat meat into diced or minced meat, mix them evenly with seasoning ingredients, pour them into casings, tie both ends tightly with thread, air-dry and store in a freezer to make ginger sausages.
Embodiment 3
[0014] 63.28 kg lean meat, 12 kg fat meat, 4 kg salt, 11 kg sugar, 0.4 kg monosodium glutamate, 0.1 kg white pepper, 2.2 kg white wine, 0.12 kg five-spice powder, 0.8 kg fresh ginger, 6 kg soy sauce, 0.1 kg pepper powder . Process lean meat and fat meat into diced or minced meat, mix them evenly with seasoning ingredients, pour them into casings, tie both ends tightly with thread, air-dry and store in a freezer to make spiced sausages.
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Abstract
The invention discloses a multi-flavor sausage. The sausage is prepared by adopting meat as a main material and mixing starch and various seasoning auxiliary materials through a conventional method. The multi-flavor sausage is characterized in that the meat comprises the following components in percentage by weight: 58.27-64.78 percent of lean and 12-13 percent of fat; and the seasoning auxiliary materials comprise the following components in percentage by weight: 4-4.5 percent of table salt, 10-12 percent of white sugar, 0.4-0.42 percent of aginomoto, 0.1-0.12 percent of white pepper powder, 2-2.5 percent of spirit, 0.12-0.13 percent of the five spices, 0.6-1 percent of fresh ginger, 6-6.1 percent of soy, 0-0.26 percent of pepper corn, 0-0.7 percent of red chilli powder and 0-1 percent of sliced cayenne pepper. The sausage with different flavors can be obtained by mixing the seasoning according to different components and is suitable for the requirements of different crowds.
Description
technical field [0001] The invention relates to a sausage, in particular to a multi-taste sausage with meat as the main material and supplemented with various ingredients to form different tastes. Background technique [0002] With the rapid development of my country's economy, the living standards of the people are also rising. At present, there are a variety of snack foods on the market, but there are few healthy foods that can take into account the taste and nutrition at the same time. Different flavors are even less. Contents of the invention [0003] The main task of the present invention is to provide a multi-taste sausage, in particular to a multi-taste sausage with meat as the main ingredient and supplemented with various ingredients. [0004] In order to solve the above technical problems, a multi-taste sausage of the present invention is characterized in that: the sausage is made of meat as the main ingredient, and is prepared by a conventional method with variou...
Claims
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Application Information
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