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Black sausage and production method thereof

A production method and technology of black sausage, which are used in food preparation, food shearing, food drying, etc.

Active Publication Date: 2014-01-08
ZHEJIANG JADEHOME FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the sausages currently on the market are all red

Method used

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  • Black sausage and production method thereof
  • Black sausage and production method thereof

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Embodiment Construction

[0045] Embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0046] Please refer to 1, a process flow chart for making black sausage provided by the present invention, which includes the following steps:

[0047] S1. The production of raw meat: select 15 jin of fat meat and 85 jin of lean meat that have passed the health inspection, wash and dry, then cut into pieces and strips, and then put them into a meat grinder and grind them;

[0048] S2, the making of dried vegetables: select the mustard greens of the ecological vegetable base to make dried vegetables;

[0049] S3. Ingredients: According to the ingredients of 10 catties of dried udon, 7 catties of sugar, 2 catties of wine, 1 catty of monosodium glutamate and 2 catties of table salt;

[0050] S4. Mixing material: Stir the prepared raw materials while adding water until fully uniform;

[0051] S5, sausage enema: rinse the selected casing with warm water, ...

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Abstract

The invention discloses a black sausage and a production method thereof. The production method comprises the following steps: selecting pork which is qualified by sanitary inspection as a main material and selecting dried vegetables produced from leaf mustards of a biological vegetable base as auxiliary materials; adding white sugar, alcohol, monosodium glutamate and table salt as ingredients and agitating uniformly; filling the prepared raw materials into a casing by a sausage filling machine; binding a rope according to an interval of 15cm-20cm; hanging the sausage on a hanging rod uniformly and conveying into a drying room to be baked; after a sausage body is cooled, cutting off the sausage according to package requirements; finally, packaging in vacuum, checking and sealing openings for sale. The color of a sausage body of the black sausage prepared by using the production method is between red and black; the mouth feel is very good; the black sausage has the good color, aroma and taste and is the best choice for living and travels.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making black sausage. Background technique [0002] Along with improving constantly of people's living standard, more and more people begin to pay attention to the health care of food. Sausage is a very ancient food production and meat preservation technology. It is mainly a long cylindrical tubular food made by mincing animal meat into a puree and filling it into casings. And the sausages currently on the market are all red. As sausages are becoming more and more popular in the market, people's pursuit of sausage taste and nutrition is getting higher and higher. Therefore, only by continuously making sausages with different tastes and rich nutrition can people's growing living needs be met. Contents of the invention [0003] In order to solve the problems existing in the background technology, the present invention proposes a black sausage with a new taste and a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/29A23L13/10A23L13/40A23L13/60A23L33/00
CPCA23L13/42A23L13/65A23V2002/00A23V2300/10A23V2300/41
Inventor 阙维德
Owner ZHEJIANG JADEHOME FOOD