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Spicy sausage

A technology of sausage and hemp taste, which is applied in the field of sausage processing technology, can solve the problems of single nutrition, influence on health, lack of condiments, etc., and achieve the effect of simple production method, easy to master and maintain the original taste

Inactive Publication Date: 2012-05-16
JIANGSU DUOSHIQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The multi-nutritional, high-protein, low-fat meat food is good for health and has a good taste
Disclosed " a kind of production method of sausage " (publication number: CN1042051A) on the document of Chinese Patent Bulletin, its recipe main material is beef, adds egg, cooking oil, starch, salt and condiment and forms again, although its batching reaches It meets the requirements of multi-nutrition, high protein and low fat, but the additive sodium nitrate is used in the processing of minced meat, and the finished product needs to be smoked, so there are substances that affect health due to sodium nitrate and smoked, and the finished product Contains eggs and starch with short shelf life defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash 45kg of fine meat and 28kg of fat meat, drain, cut into pieces, grind the meat, weigh 14kg of sugar, 4kg of salt, 0.4kg of monosodium glutamate, 1kg of wine, 100g of white pepper, 3kg of soy sauce, 10g of banana sugar, and malt Pour 60g of powder into a plate, stir and mix thoroughly, then pour into the main ingredients, and then stir for 10 minutes, choose Qilu wet clothes to soak in water, then fill them on the machine, and tie them into a 28cm long shape according to customer needs. Put the finished product in the oven, adjust the temperature to 50°C and bake for 60 hours, then put it into the microwave oven with 40% medium heat to dry and sterilize for 2 minutes, then seal and vacuum pack with aluminum film.

Embodiment 2

[0018] Wash 48kg of fine meat and 30kg of fat meat, drain, cut into pieces, grind the meat, weigh 16kg of sugar, 6kg of salt, 0.5kg of monosodium glutamate, 2kg of wine, 140g of white pepper, 3kg of soy sauce, 30g of banana sugar, malt Pour 100g of powder into the pan, mix and mix thoroughly, then pour into the main ingredients, stir for 20 minutes, choose Qilu wet clothes to soak in water, then fill them on the machine, and tie them into 28cm long shapes according to customer needs. Put the finished product in the oven, adjust the temperature to 60°C and bake for 72 hours, then put it into the microwave oven with 60% medium heat to dry and sterilize for 4 minutes, then seal and vacuum pack with aluminum film.

Embodiment 3

[0020] Wash 46.2kg of fine meat and 29.1kg of fat meat, drain, cut into pieces, grind the meat, weigh 15.2kg of sugar, 5.8kg of salt, 0.45kg of monosodium glutamate, 1.5kg of wine, 120g of white pepper, and 4.3kg of soy sauce , 20g of banana sugar, 80g of malt powder, pour into the plate, stir and mix thoroughly, then pour into the main ingredients, stir for 15 minutes, choose the seven-way wet clothes to soak in water, and then fill them on the machine, according to customer needs Tie into a 28cm long shape. Put the finished product in the oven, adjust the temperature to 55°C and bake for 66 hours, then put it into the microwave oven with 50% medium heat to dry and sterilize for 3 minutes, then seal and vacuum pack with aluminum film.

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PUM

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Abstract

The invention relates to a spicy sausage, of which the materials are 45 to 48 percent of lean and 28 to 30 percent of fat. The weight percentages of various condiments and the main materials are as follows: 14 to 16 percent of sugar, 4 to 6 percent of salt, 0.4 to 0.5 percent of monosodium glutamate, 1 to 2 percent of alcohol, 0.1 to 0.14 percent of white pepper, 3 to 5 percent of sauce, 0.01 to 0.03 percent of caramel and 0.06 to 0.1 percent of malt flour. The processing technique includes the following steps: the chosen lean and fat are washed, dried, cut into blocks and minced, the condiments are added into the mince and stirred for 10 to 20 minutes, a seven-section casing is chosen, the mince is then filled in the seven-section casing on a machine, and the sausage is tied to be 28cm long, roasted under 50 DEG C to 60 DEG C for 60 to 72 hours, dried with 40 to 60 percent of medium heat in a microwave oven, sterilized for 2 to 4 minutes, then sealed and packaged in a vacuum aluminium film. The formula is scientific and reasonable, the making method is simple, pigments and sodium nitrate are not added during processing, moreover, the smoking process is not used, consequently, the processed sausage has a natural color, is not polluted, and keeps the original flavor, and meanwhile, the shelf life of the product is prolonged as well.

Description

[0001] technical field [0002] The invention relates to a food, more specifically to a sausage, and also to a sausage processing technology. [0003] Background technique [0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The more nutritious, high-protein, low-fat meat products are good for your health and have a good taste. Disclosed " a kind of production method of sausage " (publication number: CN1042051A) on the document of Chinese Patent Bulletin, its recipe main material is beef, adds egg, cooking oil, starch, salt and condiment and forms again, although its batching reaches It meets the requirements of multi-nutrition, high protein and low fat, but the additive sodium nitrate is used in the processing of minced m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/29A23L13/60A23L33/00
Inventor 不公告发明人
Owner JIANGSU DUOSHIQI FOOD