Laver sausage

A technology of seaweed and sausage, applied in application, food preparation, food science and other directions, can solve problems such as affecting physical health, and achieve the effects of improving immunity, easy to master, and scientific and reasonable formula

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

"A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash 62kg of lean meat and 23kg of fat meat, drain, cut into pieces, grind the meat, weigh 4kg of sugar, 4kg of salt, 1000g of wine, 800g of seaweed powder, 1400g of malt powder, and 1800g of cornstarch, and pour them into a plate Stir and mix thoroughly, then pour into the main ingredients, and then stir for 10 minutes, choose Qiluchao casings, then fill them on the machine, and tie them into various shapes 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 64kg of fine meat and 25kg of fat meat, drain, cut into pieces, grind the meat, weigh 5kg of sugar, 5kg of salt, 1200g of wine, 1200g of seaweed powder, 1600g of malt powder, and 2200g of cornstarch, and pour them into a plate Stir and mix thoroughly, then pour into the main ingredients, stir for 20 minutes, select the seven-way tide casing, and then fill it on the machine, and tie it into various 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 62.89kg of fine meat and 24.12kg of fat meat, drain, cut into pieces, and grind the meat. Weigh 4.5kg of sugar, 4.6kg of salt, 1100g of wine, 1000g of seaweed powder, 1400g of malt powder, and 2000g of cornstarch. Pour into a plate, mix and mix thoroughly, then pour into the main ingredients, stir for 15 minutes, select the seven-way tide casing, and then fill it on the machine, and tie it into various shapes according to customer needs. 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 laver sausage. The laver sausage is prepared from main materials of lean and fat, auxiliary materials of white sugar, table salt, wine, laver powder, malt meal and corn starch, and wet casings. A preparation method of the laver sausage comprises the following steps of cleaning, draining, cutting and mincing of the lean and the fat selected carefully, adding the auxiliary materials into the minced meat obtained by the previous step, stirring for 10 to 20 minutes, selecting seven from the wet casings, carrying out loading by a loading machine, baking the uncooked laver sausage obtained by the previous step at a temperature of 50 to 60 DEG C for 60 to 72 hours, drying the baked laver sausage in a microwave oven by 40 to 60% of a medium fire, carrying out sterilization for 2 to 4 minutes, carrying out sealing, and carrying out vacuum packaging by aluminum films. The laver sausage is scientific and reasonable, can be prepared by the simple preparation method, does not contain pigments and sodium nitrate, does not need a smoke curing process, has a natural color, does not produce pollution, retains an original flavor, and has a long shelf life.

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. Seaweed is cold in nature, and its nutritional content is 10.3 grams of water per 100 grams, 28.2 grams of protein, 0.2 grams of fat, 48.5 grams of carbohydrates, 343 milligrams of calcium, 457 milligrams of phosphorus, 33.2 milligrams of iron, 1.23 milligrams of carotene, and vitamin CI. 0 mg. It also contains polysaccharides, thiamine, riboflavin, nicotinic acid and other substances to improve im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/221A23L1/29A23L13/60A23L27/10A23L33/00
Inventor 不公告发明人
Owner JIANGSU DUOSHIQI FOOD
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