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
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[0021] Example 1
[0022] The instant Cantonese sausage processing method provided in this embodiment is as follows:
[0023] (1) Preparation of raw materials: 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) Ground meat and mixing: use a 10mm diameter meat grinder orifice plate to mince pork lean meat and pork fat, and mix them evenly according to the ground raw meat, water, salt, sodium nitrite, monosodium glutamate and white sugar. Pulpy
[0025] (3) Filling: take natural sausage casings with a diameter of 28mm as sausage casings, and enema the mixed meat slurry under vacuum conditions to obtain sausages;
[0026] (4) Drying: Bake the filled sausage in a special sausage drying room to a Cantonese sausage with a moisture content of 30%;
[0027] (5) Preparation of spicy seasoning sauce: use 0.3% cinnamon bark, 0.5% star anise, 0.2% grass fruit, 0.3% clove, 0.5% lico...
Example Embodiment
[0030] Example 2
[0031] The instant Cantonese sausage processing method provided in this embodiment is as follows:
[0032] (1) Preparation of raw materials: 70 Kg of fresh lean pork meat, 30 Kg of pork fat, 12 Kg of water, 12 Kg of sugar, 1.2 Kg of monosodium glutamate, 4 Kg of salt, 15 g of sodium nitrite;
[0033] (2) Ground meat and mixing: use a 10mm diameter meat grinder orifice plate to mince pork lean meat and pork fat, and mix them evenly according to the ground raw meat, water, salt, sodium nitrite, monosodium glutamate and white sugar. Pulpy
[0034] (3) Filling: take natural sausage casings with a diameter of 28mm as sausage casings, and enema the mixed meat slurry under vacuum conditions to obtain sausages;
[0035] (4) Drying: Bake the filled sausage in a special sausage oven to a Cantonese sausage with a moisture content of 35%;
[0036] (5) Spice seasoning sauce preparation: use 0.5% cinnamon bark, 0.5% star anise, 0.5% grass fruit, 0.2% clove, 0.5% licorice, 0.3% cum...
Example Embodiment
[0039] Example 3
[0040] The instant Cantonese sausage processing method provided in this embodiment is as follows:
[0041] (1) Preparation of raw materials: fresh pig lean meat 75 Kg, pig fat 25Kg, water 13 Kg, sugar 12 Kg, monosodium glutamate 1.5Kg, table salt 4Kg, sodium nitrite 20g;
[0042] (2) Ground meat and mixing: use a 10mm diameter meat grinder orifice plate to mince pork lean meat and pork fat, and mix them evenly according to the ground raw meat, water, salt, sodium nitrite, monosodium glutamate and white sugar. Pulpy
[0043] (3) Filling; take natural sausage casings with a diameter of 28mm as sausage casings, and enema the mixed meat slurry under vacuum conditions to obtain sausages;
[0044] (4) Drying: Bake the filled sausage in a special sausage oven to a Cantonese sausage with a moisture content of 40%;
[0045] (5) Preparation of spicy seasoning sauce: 0.5% cinnamon, 0.3% star anise, 0.4% grass fruit, 0.3% clove, 0.4% licorice, 0.4% cumin, 1.0% rattan tea, 0.2% ...
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