Sausage and application of animal intestine grease layers for preparation of sausage
An animal sausage and animal technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient sausage aroma and umami, and achieve the effect of compelling aroma
Inactive Publication Date: 2012-02-29
朱冬民
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AI Technical Summary
Problems solved by technology
[0002] Most of the existing sausages use animal intestines such as pig intestines. Taking pig intestines as an example, most of the raw materials for pig intestines need to remove the fat layer attached to the pig intestines, and then go through a series of ingredients and processes to make people’s favorite sausages , although the corresponding impurities can be removed in the process of removing fat to ensure the cleanliness of pig intestines, but the sausage produced is not fragrant and delicious enough, and many nutrients in the fat and the fragrance produced by intestinal bacteria are also removed together. It's a pity
Method used
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Experimental program
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Effect test
Embodiment Construction
[0006] The invention retains the fat layer of the original animal intestines as the raw material of the sausage.
[0007] The raw materials for making sausages in the present invention can be pig intestines, chicken intestines, duck intestines, goose intestines and the like.
[0008] The animal intestine fat layer of the invention can be applied to brewing, food and other varieties whose taste needs to be freshened and kept fragrant for a long time.
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The invention relates to a sausage. Original grease layers in animal intestines are reserved as a raw material of the sausage in the invention. The original grease layers in the animal intestines are reserved in the invention to make the freshness of the completed sausage be furthest promoted, the fragrance of the completed sausage be kept for a long time and the completed sausage have an attractive fragrance; and the sausage which allows many nutrient components in the original grease layers to be reserved and no additives of essences and the like to be added accords with new food requirements of China.
Description
technical field [0001] The invention relates to a sausage and the application of an animal sausage fat layer for making the sausage. Background technique [0002] Most of the existing sausages use animal intestines such as pig intestines. Taking pig intestines as an example, most of the raw materials for pig intestines need to remove the fat layer attached to the pig intestines, and then go through a series of ingredients and processes to make people’s favorite sausages , although the corresponding impurities can be removed in the process of removing fat to ensure the cleanliness of pig intestines, but the sausage produced is not fragrant and delicious enough, and many nutrients in the fat and the fragrance produced by intestinal bacteria are also removed together. It is a pity. Contents of the invention [0003] The present invention aims at the above-mentioned defects, and aims to provide a sausage that can improve the freshness and keep the flavor for a long time. [...
Claims
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IPC IPC(8): A23L1/317C12G3/06A23L1/221A23L13/60A23L27/10
Inventor 朱冬民
Owner 朱冬民
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