Goose red sausage and making method

A production method and technology of red sausage, applied in food preparation, application, food science, etc., can solve the problems of goose meat deep processing restrictions, unsuitable goose meat processing, consumption area restrictions, etc., achieve unique taste and flavor, and improve comprehensive utilization efficiency and reduce product cost

Inactive Publication Date: 2010-12-15
黑龙江对青鹅业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in China, edible goose basically stays in the stewed food where the down is produced, and the circulation range is very small. The traditional sausage-making process parameters are not suitable for goose processing. Various reasons limit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Goose red sausage, its composition comprises: goose breast with skin, goose leg, goose leg, nitrite, salt, phosphate and auxiliary materials, the weight part of described goose breast with skin is 30, so The parts by weight of the goose leg meat is 54, the parts by weight of the goose fat is 10, the parts by weight of the nitrite is 0.03, the parts by weight of the salt is 2.5, the parts by weight of the described The parts by weight of the phosphate is 0.3, and the parts by weight of the auxiliary materials are 11.45.

[0031] The goose red sausage, the auxiliary materials include potato starch, pepper, carrageenan, monosodium glutamate, soybean protein isolate, nutmeg powder, cinnamon powder, spices, white sugar and garlic, the weight of the potato starch number is 6, the parts by weight of the pepper powder is 0.3, the parts by weight of the carrageenan is 0.3, the parts by weight of the monosodium glutamate is 0.4, the parts by weight of the soybean protein isolate ...

Embodiment 2

[0033] How to make goose red sausage,

[0034] (1) Material selection: use high-quality Northeast goose, each weighing no less than 7 catties, and use fresh goose breast and leg meat that have been cooled and deacidified;

[0035] (2) Segmentation: remove the inner membrane, tendons, congestion, etc. of the raw meat to ensure the quality of the raw meat;

[0036] (3) pickling: select the above-mentioned goose breast meat with skin, goose leg meat, goose fat; the material of the parts by weight of nitrite, refined table salt and phosphate is carried out under low temperature 4~8 ℃ pickling 24~ 48 hours;

[0037] (4) Mixing: Put skin-on goose breast, goose leg and goose fat into the blender in a certain order, add the above-mentioned parts by weight of starch and accessories by weight, and stir for 5 to 10 minutes , to make the meat sticky, mix well;

[0038] (5) Filling: Use 10-way sausage casings to wash and remove salt, fill them evenly through a sausage stuffer, twist the...

Embodiment 3

[0049] The method for making goose red sausage described in Embodiment 1 or 2, the pretreatment includes that the raw meat should be dried for no more than 8 hours in spring and summer, and no more than 12 hours in winter; 15°C, the temperature of the raw meat after thawing should not exceed 0°C, wash it and control the moisture; store it at 0-4°C until use.

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PUM

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Abstract

The invention relates to a goose red sausage and a making method. At present, goose is never used for making red sausages before in China, and most of the traditional red sausages are made of pork and chicken as raw materials, the flavor is single, and consuming areas are also seriously restricted. The goose red sausage comprises the following components in weight part: 30 parts of goose breast with skin, 54 parts of goose legs, 10 parts of goose fat meat, 10 parts of goose fat, 0.03 part of nitrite, 2.5 parts of table salt, 0.3 part of phosphate and 11.45 parts of auxiliary materials. The making method is used for making the goose sausage.

Description

Technical field: [0001] The invention relates to the field of filling food processing, in particular to a goose red sausage and a production method thereof. Background technique: [0002] Goose is a herbivore and one of the cancer-free animals in the world. Goose meat contains a variety of amino acids, vitamins and trace elements, and is easily digested and absorbed by the human body. The protein content in goose meat is as high as 22.3%, which is the higher protein content in livestock and poultry meat. The fat in goose meat is also different from other animals. Not only is the content low, but its main fatty acids are mostly unsaturated fatty acids needed by the human body. Goose fat has a low melting point, high digestibility, and low cholesterol content. It is suitable for people with high blood pressure and heart disease, and it can also alleviate diseases such as atherosclerosis. Goose meat is rich in inorganic salts, especially characterized by high calcium and iro...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 刘峻玮刘连喜孙秀兰
Owner 黑龙江对青鹅业集团有限公司
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