Flavored tea-pork sausages and processing methods thereof

A processing method and technology of tea sausage, applied in the field of sausage, can solve problems such as high price

Active Publication Date: 2014-04-30
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to eliminate the harm caused by nitrite in sausage products is a subject of concern. In addition to controlling the amount of artificially added nitrite as much as possible, many researchers pointed out that addi...

Method used

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  • Flavored tea-pork sausages and processing methods thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] The processing flow of flavor tea meat sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0083] (1) Preparation of tea liquid: Take tea leaves and add water with 16 times the weight of tea leaves, boil and continue to boil. When the remaining juice is about 5 times that of tea leaves, filter and remove slag to obtain tea liquid;

[0084] (2) Selection and processing of fermented vegetables Select salted and fermented plum vegetables and grandma vegetables, then mix the plum vegetables and grandma vegetables in equal amounts, chop them finely and mince them;

[0085] (3) Processing of spices

[0086] The spice formula is calculated by mass percentage, cinnamon 17%, cardamom 17%, tangerine peel 8%, pepper 12%, Codonopsis 12%, star anise 12%, cumin 15%, astragalus 7%;

[0087] Accurately weigh, wash, dry and mix the above-mentioned ingredients, then crush them appropriately, add water 40 times the weight of the ingredients, boil and boil unti...

Embodiment 2

[0098] The processing flow of flavor tea meat sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0099] (1) Preparation of tea liquid: Take tea leaves and add water with 19 times the weight of tea leaves, boil and continue to boil. When the remaining juice is about 5 times that of tea leaves, filter to remove slag to obtain tea liquid;

[0100] (2) Selection and treatment of fruits. Fresh, pest-free and rotten pineapples, apples and bananas are selected as raw materials. After the raw materials are checked and accepted, they are cleaned. Then, the pineapples and apples are peeled and cut into pieces and blanched in boiling water for 1.5 minutes. Finally, mince or beat the bananas, peel the bananas and blanch them in boiling water for 2.2 minutes before mincing or beating; then mix the pineapple, apple and banana pulp and mud in equal amounts;

[0101] (3) Processing of spices

[0102] The spice formula is calculated by mass percentage, cinnamon 18%,...

Embodiment 3

[0114] The processing flow of flavor tea meat sausage is as follows: figure 1 As shown, the specific steps are as follows:

[0115] (1) Preparation of tea liquid Take tea leaves and water with 18 times the mass of tea leaves, heat and extract in microwave at 65°C twice for 1 hour, filter to obtain tea liquid, combine the tea liquid extracted twice, and concentrate the tea liquid to about 5% of the tea quality. times;

[0116] (2) Selection and treatment of fruits Fresh, pest-free and rotten pineapples and bananas are selected as raw materials. After the raw materials are checked and accepted, they are cleaned. Then, the pineapples are peeled and cut into pieces, blanched in boiling water for 1 minute, and then minced or beaten. After peeling the bananas, blanching them in boiling water for 3 minutes, then mincing or beating; then mixing 40% pineapple and 60% bananas by mass to make flavored tea sausages;

[0117] (3) Selection and processing of fermented vegetables Select sa...

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Abstract

The invention discloses flavored tea-pork sausages and processing methods thereof. The flavored tea-pork sausages are processed and made by using pork as a main raw material and using tea liquid, fruit, fermented vegetables, a spice extracting solution and the like as main auxiliary materials. According to different used materials, the invention provides formulas of three different flavors of flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing three types of products, namely a dried flavored tea-pork sausage, a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit and the fermented vegetables in the processing of the sausages, the growth of beneficial microorganisms, such as lactobacilli, can be promoted in the ripening process of the sausages, and the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages. Meanwhile, the sausages can be specially flavored, the greasy feeling of the sausages is reduced, and the nutrients of the sausages are more balanced.

Description

technical field [0001] The invention relates to a meat sausage, in particular to a flavor tea meat sausage and a processing method thereof. Background technique [0002] Minced meat products such as sausages are one of the main meat products. Minced meat products have a long history of production and processing. Generally, animal meat such as pork is deboned and skinned, cut into pieces and ground into minced meat, and then mixed with salt, pepper, pepper and other spices and starch. And other auxiliary materials, mix them evenly and fill them into the casing. The minced meat filling needs to be as tight and full as possible, then tighten the casing, puncture small holes on the casing, and then put it in a cool place to air dry or smoke; there is also a kind of Meat sausage products are firstly marinated with mixed salt at low temperature, then chopped and mixed with starch and other auxiliary materials to make minced meat, then filled into casings, sealed with seals, and st...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/42A23L13/46A23L13/65A23V2002/00A23V2400/123A23V2400/427A23V2400/169A23V2200/10A23V2250/21A23V2250/214A23V2250/76A23V2300/48Y02A40/90
Inventor 刘忠义陈婷曹翔乔丽娟邓莎莎乐平
Owner XIANGTAN UNIV
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