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Preparing method of flavored sika deer sausage

A production method and technology of sika deer, applied in food preparation, application, food science, etc., can solve the problems of less production, development and utilization of venison

Inactive Publication Date: 2012-10-03
诸葛朦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the purpose of producing velvet is still used in medical care, while the production, development and utilization of venison are less, and venison has not yet become a popular meat food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The method for making flavored sika deer sausage is characterized in that fresh sika deer meat is pretreated and twisted, the ingredients are seasoned and then vacuum infiltrated, marinated, sausage cut, selected, baked, washed, enema, vacuum packed, sterilized, and finished.

[0007] This project uses sika venison for processing. The venison sausage has a unique taste, fresh and tough. This product involves processing venison into sausages. It has the functions of enhancing immunity, invigorating qi, strengthening five internal organs, anti-rheumatism, anti-cancer, preventing and treating cardiovascular diseases and lowering cholesterol.

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PUM

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Abstract

The invention relates to a preparing method of flavored sika deer sausage, which is characterized by comprising the following steps of preprocessing sika deer fresh meat raw materials, mincing, seasoning ingredients, vaccum penetrating, pickling, cutting, selecting, firing, washing, filling, vacuum packaging, sterilizing, and finishing. According to the preparing method, the sika deer meat is selected to be processed, so that the sika deer sausage has unique taste, and is fresh and chewy. The sausage is processed by sika deer meat so as to have the functions of increasing immunity, supplementing middle qi, strengthening the five internal organs, resisting rheumatism, resisting cancer, preventing and curing cardiovascular diseases and reducing cholesterol.

Description

technical field [0001] The invention relates to a method for making flavored sika deer sausage. Background technique [0002] my country is the earliest country in the world to raise deer, and it is also a big country for raising deer. As of 1990, the number of deer raised in the country has reached more than 250,000-300,000, and deer farms are spread all over the country. But at present, the purpose of producing velvet is still used in medical care, while the production and development of venison is less, and venison has not yet become a popular meat food. Using sika venison to process flavored sika deer sausage will definitely be one of the distinctive new varieties in the sausage market. Because the toughness and stickiness of venison is different from that of pork, the processing method is also different. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making flavored sika deer sausage that uses...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/29A23L13/60A23L33/00
Inventor 诸葛朦
Owner 诸葛朦