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Processing method for instant Cantonese style sausage

A technology of Cantonese-style sausage and processing method, which is applied in food ingredients as antimicrobial preservation, food preparation, food science, etc. It can solve the problems of destroying food texture and changing food flavor, so as to improve food texture and outstanding flavor , the effect of inhibiting the growth of bacteria

Active Publication Date: 2014-07-09
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such high-temperature treatment will destroy the texture of the food and change the flavor of the food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The instant Cantonese-style sausage processing method that present embodiment provides is as follows:

[0023] (1) Raw material preparation: 80 Kg of fresh pork lean meat, 20 Kg of pork fat, 10 Kg of water, 10 Kg of sugar, 1.2 Kg of monosodium glutamate, 3 Kg of salt, and 10 g of sodium nitrite;

[0024] (2) Grinding and mixing: Grind lean pork and pork fat with a meat grinder orifice with a diameter of 10mm, and mix the ground raw meat, water, salt, sodium nitrite, monosodium glutamate, and sugar evenly into pulp;

[0025] (3) Filling: using natural casings with a diameter of 28 mm as sausage casings, enema the mixed meat slurry under vacuum conditions to obtain sausages;

[0026] (4) Drying: bake the filled sausage in a special sausage drying room until the water content is 30% Cantonese-style sausage;

[0027] (5) Spicy sauce preparation: use 0.3% cinnamon bark, 0.5% star anise, 0.2% grass fruit, 0.3% clove, 0.5% licorice, 0.2% cumin, 0.3% vine tea, 0.1% carrageen...

Embodiment 2

[0031] The instant Cantonese-style sausage processing method that present embodiment provides is as follows:

[0032] (1) Raw material preparation: fresh pork lean meat 70Kg, pork fat 30Kg, water 12Kg, sugar 12Kg, monosodium glutamate 1.2Kg, salt 4Kg, sodium nitrite 15g;

[0033] (2) Grinding and mixing: Grind lean pork and pork fat with a meat grinder orifice with a diameter of 10mm, and mix the ground raw meat, water, salt, sodium nitrite, monosodium glutamate, and sugar evenly into pulp;

[0034] (3) Filling: using natural casings with a diameter of 28 mm as sausage casings, enema the mixed meat slurry under vacuum conditions to obtain sausages;

[0035] (4) Drying: bake the filled sausages in a special sausage drying room until the water content is 35% of Cantonese-style sausages;

[0036] (5) Spicy sauce preparation: use 0.5% cinnamon, 0.5% star anise, 0.5% grass fruit, 0.2% clove, 0.5% licorice, 0.3% cumin, 0.5% rattan tea, 0.2% carrageenan (calculated by water weight ...

Embodiment 3

[0040] The instant Cantonese-style sausage processing method that present embodiment provides is as follows:

[0041] (1) Raw material preparation: fresh pork lean meat 75Kg, pork fat 25Kg, water 13Kg, sugar 12Kg, monosodium glutamate 1.5Kg, salt 4Kg, sodium nitrite 20g;

[0042] (2) Grinding and mixing: Grind lean pork and pork fat with a meat grinder orifice with a diameter of 10mm, and mix the ground raw meat, water, salt, sodium nitrite, monosodium glutamate, and sugar evenly into pulp;

[0043] (3) Filling: use natural casings with a diameter of 28 mm as sausage casings, and enema the mixed meat slurry under vacuum conditions to obtain sausages;

[0044] (4) Drying: bake the filled sausages in a special sausage drying room until the water content is 40% Cantonese-style sausages;

[0045] (5) Spicy seasoning sauce preparation: use 0.5% cinnamon bark, 0.3% star anise, 0.4% grass fruit, 0.3% clove, 0.4% licorice, 0.4% cumin, 1.0% vine tea, 0.2% carrageenan (calculated by w...

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Abstract

The invention discloses a processing method for an instant Cantonese style sausage. The processing method includes the following steps: (1) weighing raw materials consisting of lean pork, fat pork, salt, monosodium glutamate, white sugar and sodium nitrite for subsequent usage; (2) respectively grinding lean pork and fat pork, then adding water, salt, sodium nitrite, monosodium glutamate and white sugar and carrying out uniform mixing so as to obtain pork pulp; (3) filling a natural casing with the uniformly mixed pork pulp under vacuum conditions so as to obtain a sausage; (4) baking the obtained sausage until water content in the sausage is 30 to 40% so as to obtain a Cantonese style sausage; (5) cutting the dried Cantonese style sausage into small sausage sections, coating each section with a fragrant spicy seasoning sauce accounting for 5 to 8% of the weight of the sausage and carrying out vacuum packaging; and (6) subjecting the packaged Cantonese style sausage to high temperature back-pressure sterilization and carrying out cooling to normal temperature so as to obtain the instant Cantonese style sausage. The instant Cantonese style sausage inherits the flavor of a traditional Cantonese style sausage, can be eaten as soon as a package bag is opened, mitigates the inconvenience of secondary processing before eating of the traditional Cantonese style sausage and enables variety diversity of leisure meat products to be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of instant Cantonese-style sausage. Background technique [0002] Cantonese-style sausage is a meat product with local characteristics in Guangdong. It has the characteristics of beautiful appearance, bright color, mellow aroma, and delicious taste; Cantonese-style sausage is processed by coarsely ground lean meat, diced fat and supplemented with auxiliary materials. , filled with natural casings or artificial casings and then dried and baked; Cantonese-style sausages have a unique flavor due to the addition of more sucrose and wine, coupled with the high heat and high humidity environment. There are many varieties of Cantonese-style sausages, which are generally divided into "two-eight sausages" and "three-seven sausages" according to the proportion of fat and lean. [0003] Sausage has always been a favorite local meat product for consum...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
CPCA23L13/428A23L13/65A23L27/10A23V2002/00A23V2200/10
Inventor 唐道邦徐玉娟曲直刘学铭张业辉杨荣玲陈智毅张友胜吴阳宁裴小平
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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