Processing method of Cantonese sausage

A processing method and sausage technology, which is applied in the processing field of Cantonese-flavored sausage, can solve the problems of long production cycle, low production efficiency, unfavorable industrial production, etc., and achieve the effects of improving production efficiency, increasing nutritional content, and shortening the production cycle

Active Publication Date: 2011-06-15
SICHUAN JINZHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has obtained sausages with chunks of fish meat, it is still processed by traditional sausage processing methods, which has a long production cycle and low production efficiency, which is not conducive to industrial production.

Method used

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  • Processing method of Cantonese sausage
  • Processing method of Cantonese sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Separate the fat and lean meat of chilled fresh meat at 0℃~4℃, and carry out the following treatment on the fat: remove the impurities such as blood and oil on the fat and put it on a dicing machine to make 0.5cm*0.5 cm of fat fat; 30kg of the fat fat is washed in ice water after washing in 35°C warm water, and the fat paste of the fat fat and the oil slick on the surface are cleaned; 0.6kg of salt is evenly sprinkled on the cleaning On the clean fat diced fat, put it into the bucket and marinate for 12 hours to obtain diced fat;

[0073] After removing impurities such as fascia, grease, blood stains, brittle bones and pig skins on the lean meat, trim and cut it into meat pieces, and mince 70kg of the meat pieces into 8mm diced meat;

[0074] Add 2kg cooking wine to described fat diced, after mixing, add refined meat diced, after mixing again, add 13kg white sugar, 2.45kg salt, 0.8kg cooking wine, 0.03kg sodium iscorbate and 0.3kg sodium lactate, after stirring Marinat...

Embodiment 2

[0078] Separate the fat and lean meat of chilled fresh meat at 0℃~4℃, and carry out the following treatment on the fat: remove the impurities such as blood and oil on the fat and put it on a dicing machine to make 0.5cm*0.5 cm of fat fat; 30kg of the fat fat is washed in ice water after being washed in 40°C warm water, and the fat paste of the fat fat and the oil slick on the surface are cleaned; 0.5kg of salt is evenly sprinkled on the cleaning On the clean fat diced fat, put it into the bucket and marinate for 14 hours to obtain diced fat;

[0079] After removing impurities such as fascia, grease, blood stains, brittle bones and pig skins on the lean meat, trim and cut it into meat pieces, and mince 70kg of the meat pieces into 8mm diced meat;

[0080] Add 2kg cooking wine to described fat diced, after mixing, add refined meat diced, after mixing again, add 13kg white sugar, 2.45kg salt, 0.8kg cooking wine, 0.03kg sodium iscorbate and 0.3kg sodium lactate, after stirring Ma...

Embodiment 3

[0084] Separate the fat and lean meat of chilled fresh meat at 0℃~4℃, and carry out the following treatment on the fat: remove the impurities such as blood and oil on the fat and put it on a dicing machine to make 0.5cm*0.5 cm of fat fat; 30kg of the fat fat is washed in ice water after washing in 35°C warm water, and the fat paste of the fat fat and the oil slick on the surface are cleaned; 0.6kg of salt is evenly sprinkled on the cleaning On the clean fat diced fat, put it into the bucket and marinate for 12 hours to obtain diced fat;

[0085] After removing impurities such as fascia, grease, blood stains, brittle bones and pork skin on the lean meat, trim and cut it into meat pieces, inject 0.35kg of ginseng extract into the 70kg meat pieces and perform rolling and kneading treatment, and roll the rolled meat. The meat pieces after kneading are minced into 8mm diced meat; wherein, the ginseng extract is prepared according to the following method:

[0086] Pulverize 500 g o...

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Abstract

The invention provides a processing method of Cantonese sausage. The method comprises the following steps of: a) dicing fat lining of chilled meat at the temperature of between 0 DEG C and 4 DEG C, and pickling with salt for 10 to 15 hours to obtain the diced fat lining; b) mincing lean meat of the chilled meat at the temperature of between 0 DEG C and 4 DEG C to obtain diced lean meat; c) uniformly mixing the diced fat lining, the diced lean meat and ingredients, and pickling for 10 to 15 hours to obtain sausage meat, wherein the ingredients comprise sugar, salt, liquor, sodium erythorbate and sodium lactate; d) filling the sausage meat into a sausage casing, and roasting for 35 to 50 hours to obtain the Cantonese sausage. In the method, the chilled meat with the temperature of between 0 DEG C and 4 DEG C is taken as a raw material, the fat lining and the lean meat are separated and treated respectively, and the obtained diced fat lining and lean diced meat are pickled together, so that pickling time is effectively shortened; and the pickled sausage meat is filled into the sausage casing and is roasted in a drying room for 35 to 50 hours to obtain the Cantonese sausage. By roasting, the production period of the sausage is effectively shortened, and production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of Cantonese sausage. Background technique [0002] Sausage is a kind of meat product made by grinding animal meat into a puree and pouring it into casings. It is delicious, delicious, and has the effect of appetizing and improving appetite. It is a relatively popular meat product. [0003] The prior art discloses a variety of sausage production methods. For example, the Chinese patent document with application number 200810195019.0 discloses a sausage with pork as the main ingredient and ingredients including eggs, starch, sugar, salt, cooking oil and seasonings and its preparation method. , mainly including the following steps: cutting the pork into slices or pieces, draining the slices or pieces of meat, cleaning them, adding salt, sugar, sodium nitrate, glucose, garlic or ginger and other ingredients to marinate them, and marinating them Minced p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/318A23L13/60A23L13/70
Inventor 陈乃忠陈德君刘俊岭陈霞
Owner SICHUAN JINZHONG FOOD
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