Processing technology for sausage
A processing technology and sausage technology, applied in the direction of processed meat, sausage production, slaughtering, etc., can solve the problems of affecting the appearance of products, easy skin drying of sausages, large sausage loss, etc. amount of effect
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[0007] For the present invention is carried out better description enumerates embodiment as follows:
[0008] On the basis of the existing technology, the spraying process is added before the sausage is thermally processed, and carrageenan and glyceryl monostearate are added to the spraying aqueous solution during spraying, and the addition amounts are the following percentages of water weight respectively: carrageenan : 0.4 ~ 0.5%, glyceryl monostearate: 0.03 ~ 0.05%; spray again after thermal processing, and the spraying conditions are the same as above. Then bake it on a sausage grill at 150-180°C for more than 6 hours without blackening or shrinkage. The sausage made by the method is not easy to dry and blacken the skin, improves the taste, improves the quality of the sausage product, and increases the yield rate of the product by 2-3%. The sausage is deeply loved by consumers and has good sales volume.
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