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Sausage and preparation method thereof

A technology of sausage and parts by weight, applied in the field of food processing, can solve problems such as hidden dangers of food safety, and achieve the effects of improving shelf life, reducing fishy smell, and increasing chewiness and elasticity.

Inactive Publication Date: 2014-05-14
HUIZE COUNTY ZEXING ANIMAL HUSBANDRY ECONOMIC TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the sausages on the market are added with chemical preservatives, flavors and pigments in order to increase the shelf life and keep the color bright, which poses a food safety hazard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 8kg of sugar, 3kg of black pepper, 3kg of galangal, 3kg of pepper, 3kg of pepper, 0.5kg of Huoxiang, 0.5kg of Daidaihua, 0.5kg of cinnamon and 0.5kg of bellflower, and grind them into fine powders. After mixing, add to 200kg Add 15kg of salt to the pork stuffing, mix well, and fill it.

Embodiment 2

[0017] Weigh 4kg of brown sugar, 1kg of black pepper, 1kg of galangal, 1kg of pepper, 1kg of pepper, 0.8kg of Huoxiang, 0.8kg of daidaihua, 0.8kg of cinnamon and 0.8kg of bellflower, and grind them into fine powders. After mixing, add to 100kg Add 25kg of salt to the beef stuffing, mix well, and fill it.

Embodiment 3

[0019] Weigh 6kg white sugar, 6kg brown sugar, 5kg black pepper, 5kg galangal, 4kg Chinese prickly ash, 4kg pepper, 0.7kg Huoxiang, 0.6kg Daidaihua, 0.4kg cinnamon and 0.2kg Platycodon grandiflora, and grind them into fine powder respectively, after mixing, Add it to 300kg of chicken stuffing, add 5kg of salt, mix well, and fill it.

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PUM

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Abstract

The invention relates to a sausage and a preparation method thereof, and belongs to the field of food processing technologies. The sausage is prepared from the following active ingredients in parts by weight: 100-300 parts of meat stuffing, 5-25 parts of salt, 4-12 parts of sugar, 1-5 parts of black pepper, 1-5 parts of galangal, 1-5 parts of Chinese prickly ash, 1-5 parts of cayenne pepper, 0.2-0.8 part of agastache rugosus, 0.2-0.8 part of seville orange flowers, 0.2-0.8 parts of cinnamon, and 0.2-0.8 parts of radix platycodonis. The sausage has the beneficial effects that no chemical preservatives, essence and colorant are added, and the sausage is red in color, proper in salty taste, and thick in fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sausage and a preparation method thereof. Background technique [0002] Sausage is a very ancient food production and meat preservation technology. It refers to the long cylindrical tubular food made by crushing the meat, internal organs or coagulated blood of any animal into a puree, and then pouring it into the casing. [0003] With the improvement of people's quality of life nowadays, people pay more and more attention to food safety issues. However, most of the sausages on the market are added with chemical preservatives, flavors and pigments in order to increase the shelf life and maintain bright colors, which poses a food safety hazard. Therefore develop a kind of edible sausage that is safe and reliable, and mouthfeel is better has become the technical problem that needs to be solved urgently. Contents of the invention [0004] The purpose of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L13/60A23L13/40A23L13/50
CPCA23L13/428A23L13/52A23L13/65
Inventor 张尚泽
Owner HUIZE COUNTY ZEXING ANIMAL HUSBANDRY ECONOMIC TRADE
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