Processing method of mung bean sausage

A processing method and sausage technology are applied in the processing field of mung bean sausage, which can solve the problems of fresh pork being difficult to store and have a greasy taste, and achieve the effects of storage resistance, appetite enhancement and rich nutrition.

Inactive Publication Date: 2014-04-02
曹石
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to solve the problem that fresh pork is not easy to store and the taste is greasy, and propose a new processing method of pork sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for processing mung bean sausage, the formula of which is as follows: 100 kg of sausage, 40 kg of lean meat, 30 kg of fat, 20 kg of mung bean, 2.5-3 kg of 60-degree Daqu wine, 50 g of sodium nitrate, 2.5-3 kg of white soy sauce, 2-2 kg of refined salt 3kg, white granulated sugar 7kg, monosodium glutamate 0.2 kg, water is added according to 15%-20% of the meat amount; the specific operation steps are as follows:

[0017] (1) Selection and processing of raw materials: mainly lean meat from fresh pig hind legs, supplemented by sandwich meat, no frozen meat, mainly back fat, followed by leg fat, peeled and deboned, remove connective tissue, each Cut into diced meat less than 1cm3, place them separately, wash the hard fat with warm boiled water to remove the slick oil, and drain for later use; choose fresh mung beans with full grains, no germination, and mildew, and fresh pig or sheep casings for the casings. Dry casings should be soaked in warm water to soften and ...

Embodiment 2

[0025] A method for processing mung bean sausage, the formula of which is as follows: for making 100 kg of sausage, 40 kg of lean meat, 20 kg of fat, 30 kg of mung bean, 2.5-3 kg of 60-degree Daqu wine, 50 g of sodium nitrate, 2.5-3 kg of white soy sauce, and 2-2 kg of refined salt. 3kg, 6-7kg of white sugar, 0.2kg of monosodium glutamate, 0.5kg of cinnamon, add water according to 15%-20% of the meat; the specific operation steps are as follows:

[0026] (1) Selection and processing of raw materials: mainly lean meat from fresh pig hind legs, supplemented by sandwich meat, no frozen meat, mainly back fat, followed by leg fat, peeled and deboned, remove connective tissue, each Cut into diced meat less than 1cm3, place them separately, wash the hard fat with warm boiled water to remove the slick oil, and drain for later use; choose fresh mung beans with full grains, no germination, and mildew, and fresh pig or sheep casings for the casings. Dry casings should be soaked in warm w...

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PUM

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Abstract

The invention discloses a processing method of a mung bean sausage, belonging to the field of processing meat products. The processing method is characterized by comprising the following processing flows: selecting and processing raw material pork; mixing; filling; rinsing; roasting; maturing; and preparing the product. The processing method has the beneficial effects that the problem that fresh pork is not easy to store is solved, and the mung bean sausage in abundant in nutrition, strong in aroma of meat with mung bean, oily but not greasy and storable, and has the health-care functions of enhancing appetite, tonifying deficiency, strengthening body and the like.

Description

Technical field [0001] The invention involves a processing method of a meat product, especially the processing method of a mung bean sausage. Background technique [0002] Pork is sweet and salty, and is rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients.Pork is the main non -staple food of daily life. It has the effects of nourishing deficiency and strengthening, nourishing yin, moisturizing, and abundant skin skin.Those who are weak after illness, postpartum blood deficiency, and yellow -faced thinness can be nutritious and nourishing.Pork is one of the important animal foods on people's tables.Because pork fibers are relatively soft and less connective tissue, muscle tissue contains more muscle fat, so the meat taste is particularly delicious after cooking and processing. [0003] Mung beans are rich in nutrients, which have the effects of enhancing appetite, lowering blood lipids, reducing cholesterol, anti -allergy, detoxifying, and prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/428A23L13/65A23P20/25A23V2002/00A23V2300/41
Inventor 曹石
Owner 曹石
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