Sausage production process

Abstract

The invention relates to the field of food production processing and in particular relates to a production process for producing and preparing sausages by combining a scientific drying technology with the traditional preparing method. The process comprises the following steps: (1) selecting and preparing materials: selecting fatty meat and lean meat, cleaning the fatty meat and lean meat, dicing the fatty and lean meat through a meat grinder into 0.6cm<3> meat particles, draining the meat particles, stirring the fatty meat particles after adding condiments, salting the mixture in a room at the temperature of 20 DEG C for 12 hours, mixing the lean meat particles and salted fatty meat particles according to a ratio of 4:1, and uniformly stirring the mixture; (2) filling casings and binding the filled casings: putting the salted mixed meat particles into a sausage stuffer for filling the casings to form the sausages with the length of 3-10cm and binding the 3-10cm sausages; (3) fermenting and drying; (4) cooling and shearing the sausages; and (5) packaging to form finished products. The traditional concept is combined with the science, so that the produced sausage has the delicacy as that produced by the traditional process and has the characteristics of long preservation time, and capacities of avoiding parasites and deterioration such as rot.

Description

technical field [0001] The invention relates to the field of food production and processing, in particular to a production process for producing sausages by using a traditional production method combined with a scientific drying technology. Background technique [0002] Sausage, commonly known as sausage, refers to the meat product made from meat as raw material, cut, twisted into cubes, mixed with auxiliary materials, poured into animal intestines, fermented and dried. It is one of the most varieties of meat products in China. Large categories of products, mainly produced in Guangdong, Guangxi, Sichuan, Hunan and Shanghai, etc., and Guangdong sausage is the most delicious made by traditional craftsmanship in Dongguan. The length of Dongguan sausage is less than 2 to 3 cm, like a small oval meat ball It is different from ordinary sausages in production. It uses fresh pig casings processed on the same day to make sausage casings. It uses 8:2 lean and fat meat, cut into pieces...

AI Technical Summary

Problems solved by technology

[0002] Sausage, commonly known as sausage, refers to the meat product made from meat as raw material, cut, twisted into cubes, mixed with auxiliary materials, poured into animal intestines, fermented and dried. It is one of the most varieties of meat products in China. Large categories of products, mainly produced in Guangdong, Guangxi, Sichuan, Hunan and Shanghai, etc., and Guangdong sausage is the most delicious made by traditional craftsmanship in Dongguan. The length of Dongguan sausage is less than 2 to 3 cm, like a small oval meat ball It is different from ordinary sausages in production. It uses fresh pig casings processed on the same day to make sausage casings. It uses 8:2 lean and fat meat, cut into pieces and mixes well, and mixes them with sugar, salt, and special raw materials. Soy sauce and monosodium glutamate are sprinkled, and the authentic Shanxi Fen wine is sprinkled before entering the intestines. After being bundled, it is naturally air-dried to a moderate level, and then put into the fire cabinet and baked with a slow fire until it is transparent and dry; the traditional production process of Dongguan sausages makes the sausages have a unique flavor. The color is bright, and it has the characteristics of crisp, mellow, evenly salty, and delicious. It has become the top grade of Cantonese sausages and enjoys a reputation at home and abroad. Factors such as variability can sometimes cause considerable error, making salami sometimes lose flavor or spoil