A processing technology of Sichuan flavor sausage

A Sichuan-flavored sausage and processing technology, which is applied in the direction of dry preservation of meat/fish, food science, etc., can solve the problem of large differences in sausage softness, fermentation degree and saltiness, and the processing process is greatly affected by the natural environment. Problems such as uncontrollable fermentation and smoking process, to achieve the effect of breaking production season restrictions, good economic value and social value, and stable product quality

Active Publication Date: 2016-02-10
YUNNAN DONGHENG GRP FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of Sichuan-style sausage is to mix pork slices with ingredients in winter, enema, and then air-dry and smoke to obtain the finished product. The taste of Sichuan-style sausage produced by this method is relatively pure, but the processing process is affected by the natural environment Larger, difficult for industrial production, and the fermentation and smoking process is uncontrollable, which does not meet the current food safety requirements
In order to solve the problem of being affected by the natural environment, some manufacturers use hot air drying instead of natural air drying to make Sichuan-style sausages, but the inner and outer layers of the sausages are quite different in hardness, fermentation degree and saltiness. It is very different from traditional sausages in taste and flavor, and has a short shelf life, so it has not been successfully applied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing technology of spicy Sichuan sausage includes the following steps:

[0019] ① Selection of raw materials: the raw materials are fresh pork that meets the national standards, the lean meat is the front or hind leg of the pig, and the fat fat is the spine fat with a fat thickness of more than 1cm;

[0020] ② Cut: Cut the lean meat into small pieces of 5㎝×5㎝×5㎝, and cut the fat meat into small strips of 3㎝×3㎝×2㎝;

[0021] ③. Mixed slices: mix the lean meat and fat fat at a mass ratio of 7:3 and slice them with a slicer. The slice thickness is 2.5mm~2.8mm;

[0022] ④ Mixing ingredients: Add 2.1% salt, 3.5% chili, 0.5% Chinese pepper, 0.4% monosodium glutamate, 1% rock sugar, 0.04% star anise, 0.15% white pepper, and 0.05% amomum to every 100kg of raw meat by weight. With 0.5% white wine, 0.03% nutmeg, and 0.08% fennel, mix the cut meat and seasoning with a blender. After the meat is uniformly seasoned on each side, vacuum and stir for 30 seconds;

[0023] ⑤ Filling: Af...

Embodiment 2

[0028] The processing technology of spicy Sichuan sausage includes the following steps:

[0029] ① Selection of raw materials: the raw materials are fresh pork that meets the national standards, the lean meat is the front or hind leg of the pig, and the fat fat is the spine fat with a fat thickness of more than 1cm;

[0030] ② Cut: Cut the lean meat into small pieces of 5㎝×5㎝×5㎝, and cut the fat meat into small strips of 3㎝×3㎝×2㎝;

[0031] ③. Mixed slices: mix the lean meat and fat fat at a mass ratio of 7:3 and slice them with a slicer. The slice thickness is 2.5mm~2.8mm;

[0032] ④ Stirring ingredients: Add 2.1% salt, 2.2% chili, 0.3% Chinese pepper, 0.4% monosodium glutamate, 1% rock sugar, 0.04% star anise, 0.15% white pepper powder, and 0.05% Amomum to every 100kg raw meat by weight. With 0.5% white wine, 0.03% nutmeg, and 0.08% fennel, mix the cut meat and seasoning with a blender. After the meat is uniformly seasoned on each side, vacuum and stir for 30 seconds;

[0033] ⑤ Filli...

Embodiment 3

[0038] The processing technology of savory Sichuan sausage includes the following steps:

[0039] ① Selection of raw materials: the raw materials are fresh pork that meets the national standards, the lean meat is the front or hind leg of the pig, and the fat fat is the spine fat with a fat thickness of more than 1cm;

[0040] ② Cut: Cut the lean meat into small pieces of 5㎝×5㎝×5㎝, and cut the fat meat into small strips of 3㎝×3㎝×2㎝;

[0041] ③Mixed slices: mix the lean meat and fat fat at a mass ratio of 8:2 and slice them with a slicer. The slice thickness is 2.5mm~2.8mm;

[0042] ④ Mixing ingredients: Add 2.3% salt, 2% rock sugar, 0.4% monosodium glutamate, 0.2% white pepper powder, star anise 0.04%, white wine 0.5%, rice wine 1%, sodium nitrite 0.007% by weight to each 100kg raw meat , Fennel 0.08%, Nutmeg 0.03% and Amomum 0.05%, mix the cut meat slices and seasoning with a blender. After the meat slices have uniform seasoning on each side, vacuum and stir for 30 seconds;

[0043] ⑤ ...

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Abstract

The invention discloses a processing technology of Sichuan-flavored sausage, which includes such processes as raw material selection, cutting into pieces, mixing and slicing, mixing of ingredients, filling, ligation, low-temperature air-drying, and packing into storage. Fine control is carried out, and the pioneering low-temperature air-drying method is used to air-dry and ferment Sichuan-flavored sausages, and the sausages are quickly dehydrated and dried at low temperature in the fermentation room to simulate the natural air-drying environment of low temperature, low humidity, and high wind speed in winter, which is isolated from the outside air and hygienic The condition is good, the operating cost is low, and it can achieve constant temperature drying, which can retain the traditional flavor of Sichuan-style sausage to the greatest extent, and breaks the production season limit of traditional Sichuan-style sausage. And the air-drying process can effectively protect the color, aroma, taste, individual shape and active ingredients of the sausage, with long storage period, stable product quality, large output, high added value of the product, and good economic and social value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of Sichuan-flavored sausage. Background technique [0002] Sausage is a kind of meat product made by grinding animal meat into mud and filling 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, especially Sichuan-style sausages. Flavored sausage is loved by consumers because of its strong taste, delicious taste, and the effect of appetizing and helping food and increasing appetite. The traditional method of Sichuan-style sausage is to mix pork slices with ingredients in winter, enema, and then air-dry and smoke to obtain the finished product. The taste of Sichuan-style sausage produced by this method is relatively pure, but the processing process is affected by the natural environment Larger, difficult to industrial production, and unc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/40A23B4/03
CPCA23L13/428A23L13/65
Inventor 张家斌宛通剑何燕林祖松雷建昆
Owner YUNNAN DONGHENG GRP FOOD
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