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Method for manufacturing Kazakh ethnic-flavour smoked horse sausage

A technology of flavor smoked horse sausage and production method, applied in the directions of food preparation, application, food science, etc., can solve the problems of restricting the production and development of smoked horse sausage, not having the Kazakh nationality, etc. Effect

Inactive Publication Date: 2014-02-26
巴吾尔江·巴哈提
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the smoked horse sausages currently on the market are made in the common way of making sausages, and do not have the traditional Kazakh flavor. The main reason is that their production methods and materials are not made according to the Kazakh way.
This leads to the so-called smoked horse sausage tasted by consumers is not very authentic, which also restricts the production and development of smoked horse sausage with Kazakh national flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1, a kind of preparation method of Kazakh national flavor smoked horse sausage, comprises the following steps, the first step, prepares materials: choose fresh horse meat or horse rib meat with bone, clean and cut into strips, the length is 8cm in width, 5cm in width, and 4cm in thickness, wash the horse intestines and set aside, prepare edible salt, garlic, and peppercorns, and prepare the large tile jar container;

[0008] The second step, marinating: mix the above prepared horse meat or boned horse rib meat with edible salt, garlic and pepper, put it into a large earthen jar container, turn it up and down every 12 hours, and marinate for 48 hours. hour, the pickling temperature is controlled at 4-8 degrees Celsius, and at the same time, cover the large tile cylinder container with a cylinder cover to avoid direct contact with the air;

[0009] The third step, smoking: pour the above-mentioned marinated horse meat or horse rib meat with bones into the...

Embodiment 2

[0011] Embodiment 2, the production method of Kazakh national flavor smoked horse sausage, add 3.0 kilograms of edible salt, 300 grams of garlic paste, 80 grams of Chinese prickly ash according to every 100 kilograms of horse meat or boned horse rib meat and mix evenly, and cement bricks are used in the smoking room For the mixed room, the wooden frame is made of Populus euphratica wooden frame. Make according to the preparation method of embodiment 1.

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PUM

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Abstract

The invention belongs to the technical field of meat food manufacturing methods, in particular relates to a method for manufacturing a Kazakh ethnic-flavour smoked horse sausage. The manufacturing method comprises the following steps: 1, preparing raw materials: selecting fresh horsemeat or horse rib meat with bones, cutting into strips after washing, preparing horse intestines, a table salt, mashed garlic and Zanthoxylum bungeanum Maxim for later use and washing a big jar container for later use; 2, uniformly mixing the fresh horsemeat or the horse rib meat with bones with the table salt, mashed garlic and Zanthoxylum bungeanum Maxim, putting the mixture into the big jar container to cure; 3, filling the cured horsemeat or the horse rib meat with bones into the prepared and washed horse intestines and smoking by using Juniperus saltuaria branches in Sinkiang; and 4, drying the smoked horse sausage for 7-10 days on a wooden support, taking down from the wooden support, and storing to obtain the Kazakh ethnic-flavour smoked horse sausages. The method disclosed by the invention has the beneficial effects that the smoked horse sausage manufactured by the method disclosed by the invention is moderate in salt flavour, palatable and strong in aromatic flavour, and completely has the special flavour of the smoked horse sausage of the Kazakh.

Description

technical field [0001] The invention belongs to the technical field of meat food production methods, in particular to a production method of Kazakh national flavor smoked horse sausage. Background technique [0002] Horse meat contains 18 kinds of amino acids and various essential vitamins and minerals such as calcium, phosphorus, iron, magnesium, zinc, selenium, etc. It can restore liver function and prevent anemia, promote blood circulation, prevent arteriosclerosis, and enhance human immunity. The effect of force; the quality of horse meat fat is better than that of cattle, sheep, and pigs. Horse meat fat is similar to vegetable oil. The unsaturated fatty acids contained in it can dissolve cholesterol, so that it cannot be deposited on the blood vessel wall, which is beneficial to the prevention of arteriosclerosis It has special functions such as beautification and whole body skin care. Kazakh smoked horse sausage has a history of thousands of years. Smoked horse sausag...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 巴吾尔江·巴哈提
Owner 巴吾尔江·巴哈提
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