A kind of processing method of ready-to-eat Cantonese-style sausage

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

Active Publication Date: 2016-06-08
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

[0021] The instant Cantonese-style sausage processing method that present embodiment provides is as follows:

[0022] (1) Raw material preparation: fresh lean pork 80Kg, pork fat 20Kg, water 10Kg, sugar 10Kg, monosodium glutamate 1.2Kg, salt 3Kg, sodium nitrite 10g;

[0023] (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;

[0024] (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;

[0025] (4) Drying: bake the filled sausage in a special sausage drying room until the water content is 30% Cantonese-style sausage;

[0026] (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% carrageenan (calculated by water weight ratio) ...

Embodiment 2

[0030] The instant Cantonese-style sausage processing method that present embodiment provides is as follows:

[0031] (1) Raw material preparation: fresh pork lean meat 70Kg, pig fat meat 30Kg, water 12Kg, sugar 12Kg, monosodium glutamate 1.2Kg, salt 4Kg, sodium nitrite 15g;

[0032] (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;

[0033] (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;

[0034] (4) Drying: bake the filled sausages in a special sausage drying room until the water content is 35% of Cantonese-style sausages;

[0035] (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 wei...

Embodiment 3

[0039] The instant Cantonese-style sausage processing method that present embodiment provides is as follows:

[0040] (1) Raw material preparation: fresh lean pork 75Kg, pork fat 25Kg, water 13Kg, sugar 12Kg, monosodium glutamate 1.5Kg, salt 4Kg, sodium nitrite 20g;

[0041] (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;

[0042] (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;

[0043] (4) Drying: bake the filled sausages in a special sausage drying room until the water content is 40% Cantonese-style sausages;

[0044] (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 water ...

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PUM

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Abstract

The invention discloses a processing method of instant Cantonese-style sausage, which comprises the following steps: (1) Raw material preparation: weighing pig lean meat, fat meat, salt, monosodium glutamate, white sugar and sodium nitrite for standby; (2) Pig lean meat After the meat and pork fat are minced separately, water, salt, sodium nitrite, monosodium glutamate and sugar are added and mixed evenly to form a meat slurry; (3) The mixed meat slurry is enemaly injected into the natural casing under vacuum conditions to obtain sausages; (4) Bake the stuffed sausage until the water content is 30-40% Cantonese-style sausage; (5) Cut the dried Cantonese-style sausage into small sausage sections, and coat the surface of each section with 5 ~8% spicy seasoning sauce, and then vacuum-packed; (6) The packaged Cantonese-style sausage is subjected to high-temperature back-pressure sterilization, and after sterilization, it is cooled to room temperature to obtain instant Cantonese-style sausage. It not only has the flavor of traditional Cantonese-style sausage, but also can be eaten immediately after opening the bag, which reduces the inconvenience of secondary processing before eating traditional Cantonese-style preserved meat, and at the same time increases the variety of leisure meat products.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60
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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