Preparation method of Anhui sausage

A production method and sausage technology, applied in the field of food processing, can solve the problems of mold, excessive salty, unstable flavor and the like

Active Publication Date: 2014-04-23
HUANGSHAN HUINING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for making Hui-style sausage, which solves the problems of excessive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1, the making of a kind of Hui style sausage

[0033] A kind of Hui style sausage is made through the following specific steps:

[0034] 1) For the lean meat, choose pork foreleg sandwich meat, manually cut into 10×3mm lean meat cubes; choose fat meat 5×5mm fat meat cubes;

[0035] 2) Proportioning 70% of the diced lean meat and 30% of the diced fatty meat, adding 5% of salt, 4% of fennel powder, 3.5% of sugar, 1% of 60° Daqu wine, artificially Stir well and marinate for 3 hours;

[0036] 3) Soak pig casings for 24 hours;

[0037] 4) Fill the pork that has been stirred and marinated evenly as described in step 2) into the soaked pig casings artificially, without leaving any air in the casings, and make sausages with a section of 20cm and a diameter of 1cm;

[0038] 5) In the dry climate in winter, put the sausage in the sun for three days, and the temperature under the sun is 10-15°C; hang it indoors (exhaust the brine) for one day, and hang it indoors at a ...

Embodiment 2

[0039] Embodiment 2, the making of a kind of Hui style sausage

[0040] A kind of Hui style sausage is made through the following specific steps:

[0041] 1) For the lean meat, choose pork foreleg sandwich meat, manually cut into 12×4mm lean meat cubes; choose fat meat cubes with 6×6mm fat meat;

[0042] 2) Proportioning 70% of the diced lean meat and 30% of the diced fatty meat, adding 5% of salt, 4% of fennel powder, 3.5% of sugar, 1% of 60° Daqu wine, artificially Stir well and marinate for 3 hours;

[0043] 3) Soak pig casings for 24 hours;

[0044] 4) Fill the pork that has been stirred and marinated evenly as described in step 2) into the soaked pig casings manually, without leaving any air in the casings, and make sausages with a section of 25cm and a diameter of 1.5cm;

[0045] 5) In dry weather in winter, put the sausage in the sun for three days, and the temperature under the sun is 5-15°C; hang it indoors (discharge the brine) for one day, and hang it indoors at ...

Embodiment 3

[0046] Embodiment 3, the making of a kind of Hui style sausage

[0047] A kind of Hui style sausage is made through the following specific steps:

[0048] 1) For the lean meat, choose pork foreleg sandwich meat, manually cut into 13×4mm lean meat cubes; choose fat meat cubes with 6×6mm fat meat;

[0049] 2) Proportioning 90% of the diced lean meat and 10% of the diced fatty meat, adding 4.5% of salt, 3.5% of fennel powder, 3% of sugar and 0.8% of 60° Daqu wine, based on the percentage of the total amount of pork, Boiled and cooled vegetable oil 1% and 0.3% monosodium glutamate; manually stir and marinate for 2 hours;

[0050] 3) Soak pig casings for 36 hours;

[0051] 4) Fill the pork that has been stirred evenly and marinated as described in step 2) tightly into the soaked pig casings manually, without leaving any air in the casings, and make sausages with a section of 25cm and a diameter of 3cm;

[0052] 5) In the dry climate in winter, put the sausage in the sun for thre...

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PUM

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Abstract

The invention relates to a preparation method of an Anhui sausage. The preparation method comprises the following steps: (1) selecting sandwich meat of a foreleg of a pig as lean meat, and manually cutting the meat to diced meat; (2) proportioning 70-90% of diced lean meat and 10-30% of diced fat meat, adding proportioned salt, fennel powder, sugar and daqu liquor with alcoholic strength of 60 degrees, and manually stirring and uniformly pickling; (3) soaking a hog casing; (4) manually compacting and filling the pickled meat which is uniformly stirred into the soaked hog casing; and (5) in dry climate in winter, exposing the sausage to the sun for three days, suspending the sausage for 1 day indoors, circulating for 15-20 days, and suspending and storing indoors. The preparation method of the Anhui sausage provided by the invention solves the problem that the sausage is excessive in saline taste, unstable in flavor and mouldy, and the special flavor of Anhui sausage is maintained, so that the preparation method is suitable for industrial production.

Description

technical field [0001] The invention relates to food processing and storage, in particular to a method for making Hui-style sausages. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. [0003] A variety of sausage production methods have been disclosed at present, as the Chinese patent application number 200910104193.4 discloses a sausage, the sausage is made of pork and poultry meat, flavored with salt, Chinese prickly ash, cooking wine, white sugar, honey and glucose, The cooking wine is rice wine made from cinnamon, cloves, star anise, fennel, fragrant leaves, grass fruit, spirit grass, paixiang, glycosides and green tea powder. The prepared sausage is not only un...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/311A23L1/314A23L1/318A23L13/60A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/65A23L13/70A23V2002/00A23V2300/41A23V2300/10Y02A40/90
Inventor 周有顺胡继勇叶宽胜
Owner HUANGSHAN HUINING FOOD
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