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Preparation method of sausages

A production method and sausage technology, applied in food preparation, application, food science, etc., to achieve the effect of long shelf life, moderate saltiness and delicious taste

Active Publication Date: 2014-11-12
CHONGQING CHENGKOU COUNTY ZHAO XIAOCHUN WILD FOODDEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of traditional sausages pays attention to the preservation of meat quality, and the modern society regards sausages as a kind of delicacy, which puts forward higher requirements for its comprehensive quality, and the traditional production methods have great influence on the quality of sausages in many aspects such as color, smell, taste, shape, nutrition, etc. can not take into account

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Select the fresh lean meat from the front shoulder and hind leg of the pig, wash and cut into shreds with a width of 0.5-1 cm and a length of 5-10 cm.

[0020] Then select the pork loin, peeled and fattened, washed and cut into shredded meat with a width of 0.5 to 1 cm and a length of 5 to 10 cm.

[0021] Mixing material: The mixing material formula is 75 parts of fresh lean meat, 15 parts of fresh fat, 1 part of salt, 0.2 part of pepper, 0.5 part of monosodium glutamate, 0.1 part of chili powder, 0.1 part of sugar, 0.1 part of pepper, 0.05 part of medicinal wine, Measured in parts by mass.

[0022] The formula of medicinal wine includes 5 parts of wolfberry, 8 parts of red dates, 3 parts of Eucommia, 1 part of Polygonum multiflorum, 3 parts of Sydney, 3 parts of Astragalus, 4 parts of Angelica sinensis, 3 parts of longan meat, 2 parts of Chuanxiong, 450 parts of white wine, calculated by mass percentage .

[0023] 2. Filling: Fill the mixed meat into pig casings. ...

Embodiment 2

[0030] 1. Select the fresh lean meat from the front shoulder and hind leg of the pig, wash and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm, then select the pig back with peeled fat, wash and cut into 0.5 cm in width ~ 1 cm, 5 ~ 10 cm long pork shreds.

[0031] Mixing material: The mixing material formula is 105 parts of fresh lean meat, 15 parts of fresh fat, 3 parts of salt, 0.8 parts of pepper, 1.2 parts of monosodium glutamate, 0.2 parts of chili powder, 0.3 parts of white sugar, 0.2 parts of Chinese prickly ash, 0.2 parts of medicinal wine, parts by mass. Mix well.

[0032] The formula for preparing medicinal wine includes 10 parts of wolfberry, 12 parts of red dates, 5 parts of Eucommia, 2 parts of Polygonum multiflorum, 5 parts of Sydney, 5 parts of astragalus, 6 parts of angelica, 5 parts of longan meat, 4 parts of Chuanxiong, and 500 parts of white wine. .

[0033] 2. Filling: Fill the mixed meat into pig casings.

[0034] 3. Kang kang: ...

Embodiment 3

[0040] 1. Select the fresh lean meat from the front shoulder and hind leg of the pig, wash and cut into shreds with a width of 0.5-1 cm and a length of 5-10 cm.

[0041] Then select the pork loin, peeled and fattened, washed and cut into shredded meat with a width of 0.5 to 1 cm and a length of 5 to 10 cm.

[0042] Seasoning: 85 parts of fresh lean meat, 15 parts of fresh fat, 2.2 parts of salt, 0.5 parts of pepper, 0.8 parts of monosodium glutamate, 0.15 parts of chili powder, 0.2 parts of white sugar, 0.15 parts of Chinese prickly ash, 0.1 part of medicinal wine, calculated in parts by mass ， Mix well.

[0043] The formula for preparing medicinal wine includes 6 parts of wolfberry, 10 parts of red dates, 4 parts of Eucommia, 1.5 parts of Polygonum multiflorum, 4 parts of Sydney, 4 parts of astragalus, 5 parts of angelica, 4 parts of longan meat, 3 parts of Chuanxiong, and 475 parts of white wine. .

[0044] 2. Filling: Fill the mixed meat into pig casings.

[0045] 3. Kan...

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PUM

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Abstract

The invention provides a preparation method of sausages. The preparation method of sausages comprises the following steps of stirring materials, filling and baking. The preparation method of sausages is characterized in that the baking comprises low, height and low baking stages. The prepared sausages have red and date red lean meat and milk white fat, the surface is glossy, the flavor is pure and strong, the intrinsic flavor of the sausages is unadulterated and rich, the taste is fresh, the salinity is moderate, appearances are complete and uniform, the surface is dry and comfortable, and the sausages have natural winkles after contraction; and the water content is 20-25%, the storage period is long, and the sausages can still keep the unique color, mouthfeel and nutrition within 3-5 years.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for making sausages. Background technique [0002] Sausage is a traditional food in China and has a long history as a way of preserving meat. The production of traditional sausages pays attention to the preservation of meat quality, and the modern society regards sausages as a kind of delicacy, which puts forward higher requirements for its comprehensive quality, and the traditional production methods have great influence on the quality of sausages in many aspects such as color, smell, taste, shape, nutrition, etc. It can't be both. Contents of the invention [0003] The invention provides a sausage production method, and the prepared sausage has very high quality in color, smell, taste and shape. [0004] The object of the present invention is achieved by the following measures: [0005] A method for making sausages, including mixing ingredients, pouring, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/317A23L13/40A23L13/60A23L13/70
Inventor 赵孝春
Owner CHONGQING CHENGKOU COUNTY ZHAO XIAOCHUN WILD FOODDEV