Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Vegetable sausage preparation method

A production method and sausage technology, which are applied in the field of sanitary food preparation, can solve the problems of insufficient nutrition and single taste, and achieve the effects of uniform distribution, simple production method and fresh and tender meat.

Inactive Publication Date: 2010-06-30
高光
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main difference is that Cantonese sausages are sweet, while Sichuan sausages are spicy. These sausages mostly use meat as the main raw material, with some condiments added, the taste is relatively simple, and the nutrition is not comprehensive enough.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Raw materials: 90kg lean pork, 5kg white sugar, 10kg fat pork, 3kg refined salt, 200g monosodium glutamate, 750g white wine, 150g fresh minced ginger, 8kg pureed onion.

[0017] (2) Making vegetable puree

[0018] Wash the onion, cut into sections, blanched with 85°C water for 10 minutes, and beat to get vegetable puree;

[0019] (2) Making pork stuffing

[0020] Peel the skin and fat of lean pork, wash it, remove tendon, cut into pieces, mince, and marinate at 4-10°C for 12-24 hours; fat pork, cut into pieces, marinate; lean pork marinate After chopping and mixing for 5 minutes, add fatty pork, white sugar, refined salt, monosodium glutamate, white wine, and fresh ginger and stir evenly;

[0021] (3) skin sausage

[0022] Soak the dried casings in warm water for about 15 minutes. After softening, rinse the inside and outside, and soak them in clean water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a vegetable sausage preparation method, which is characterized in that: comprising by weight ratio: 5-80% of lean pork, 4-5% of white sand sugar, 8-10% of fat pork, 2-3% of refined salt, 0.1-0.2% of monosodium glutamate, 0.5-1% of white spirit, 0.1-0.2% of ginger powder and 5-10% of minced onion; the preparation method includes the following steps of (1)preparing mashed vegetables, (2) preparing minced meet, (3)treating sausage casing, and (4) making sausage. The method of the invention has the advantages of simple production method, producing vegetable sausage with dry and complete casing without spot, coke or black skin scars; the cutting section has bright color and elastic and smooth surface, and the mashed vegetables is in uniform distribution and tight combination without bubbles; the sausage has tender meat quality with taste of both sausage and special flavors of the added vegetables without sour smell or odor.

Description

Technical field [0001] The invention relates to a technology for preparing health food, in particular to a method for preparing vegetable sausages. Background technique [0002] Chinese sausages have a long history, and there are many types of sausages. Sausages can be stored for a long time and eaten after cooking. They are delicious, mellow and rich, and have a long aftertaste. Existing sausages are mainly divided into Sichuan-flavored sausages and Cantonese-flavored sausages. The main difference is that Cantonese sausages are sweet, while Sichuan sausages are spicy. These sausages mostly use meat as the main raw material, with some condiments added, the taste is relatively simple, and the nutrition is not comprehensive enough. Contents of the invention [0003] The object of the present invention is to provide a method for making vegetable sausage, which is simple, and the produced vegetable sausage has fresh and tender meat and has the special taste of sausage and add...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/212A23L13/60A23L19/00
Inventor 高光
Owner 高光
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com