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Preparation method for sausage

A production method and sausage technology, applied in the directions of food preparation, application, food science, etc., can solve the problem of difficult control of fire control sausage, and achieve the effect of eliminating potential safety hazards, good appearance, and ensuring food safety.

Active Publication Date: 2012-05-09
NANTONG YUTU GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The baking method in this method is baking with an open flame. It is difficult to control the temperature and the turning of the sausage during baking, and if the control is not good, the sausage will be scorched to produce benzopyrene, which is a carcinogen. Food testing is also strictly controlled

Method used

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  • Preparation method for sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pork processing: Use a φ8mm orifice plate to grind the lean pork with a meat temperature of ≤10°C, and control the twisting temperature: the temperature of the ground pork is ≤12°C. Carry out dicing to fatty pork, wash with the warm water of 50 ℃ after cutting into the granule of 4mm.

[0015] With salt water: ginger juice, white wine, and nitrous acid are first stirred with water, and then salt, sugar, and monosodium glutamate are added and fully stirred until they are dissolved.

[0016] Intestine stuffing preparation: Stir the lean meat with the salt solution first, and finally add the ridge fat grains and stir until evenly mixed.

[0017] Filling: Put the sausage casing on the sausage enema machine for routine sausage enema. After the sausage enema is finished, use a buckle rope to make each section 20cm long, then use triangular aluminum to string it, then put it in the pool to clean off the floating meat of the intestine body, and finally put it on the baking rack...

Embodiment 2

[0026] Making the Sausage Belly:

[0027] Material selection (the ratio of the components is the mass percentage): pork: 82%, pork loin fat: 4%, salt: 3.2%, white sugar: 8.7%, monosodium glutamate: 0.346%, white wine: 0.337%, spiced spices: 0.015%, ginger : 1.4%, nitrous: 0.002%,

[0028] Except that the lean pork with a meat temperature of ≤10° C. is ground through an orifice plate with a diameter of φ8 mm, the other processes are consistent with the embodiments.

[0029] The sausage belly of the above components has been tested, and the content of benzopyrene is 0 μg / kg, there is no impurity content, the acid value is 3.0 mg / kg, and the peroxide value is 0.3 g / 100g. The national standard for the above substances is that the content of benzopyrene is ≤5 μg / kg. Acid value ≤ 4.0mg / kg, peroxide value ≤ 0.5g / 100g From the perspective of content comparison, the food quality of Soviet-style sausages produced by this process is far superior to international standards. From the con...

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Abstract

The invention discloses a preparation method for a sausage, comprising the steps of selecting materials, wringing, mixing materials, pickling, filling, baking, cooling, inspecting and packaging, wherein the baking process is as follows: circularly heating a heating pipe in the heating pipe by steams in a bakery built by brick structures; heating the bakery to 40 degrees centigrade; and then putting the filled sausages in the bakery; controlling the steam flow so that the sausages are baked for 4 hours when the bakery temperature is 45-50 degrees centigrade; preliminarily removing the moisturein the sausages; after 4 hours, heating the bakery to 60-63 degrees centigrade so as to bake the sausages for 7-10 hours continuously ; finally, stopping steam supply; and cooling to room temperature. The preparation method for the sausage has the following advantages: the food preparing link is safer by using the process; and the benzopyrene is avoided.

Description

technical field [0001] The invention relates to a method for making sausages, in particular to a method for making sausages consisting of material selection, twisting, seasoning, pickling, filling, baking, cooling, inspection and packaging. Background technique [0002] The traditional sausage production method is composed of material selection, twisting, mixing, pickling, filling, baking, cooling, inspection and packaging. The baking method in this method is baking with an open flame. It is difficult to control the temperature and the turning of the sausage during baking, and if the control is not good, the sausage will be scorched to produce benzopyrene, which is a carcinogen. Food testing is also strictly controlled. Contents of the invention [0003] The main task of the present invention is to provide a method for making sausages, specifically a method for making sausages that can eliminate the carcinogenic benzopyrene during the baking process, so as to realize heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 周秀琴岳红英黄志俊
Owner NANTONG YUTU GROUP
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