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A kind of preparation method of mutton sausage

A production method and technology of miscellaneous sausages, which are applied in the field of food processing, can solve the problems of single product types, poor portability, and low utilization rate of haggis resources, and achieve the effects of low comprehensive utilization rate, optimized flavor, and improved comprehensive utilization level

Active Publication Date: 2017-02-22
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the utilization rate of haggis resources in our country is low, and the types of products produced are single. The traditional cooking food is mainly haggis soup, which is poor in portability.

Method used

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  • A kind of preparation method of mutton sausage
  • A kind of preparation method of mutton sausage
  • A kind of preparation method of mutton sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1, suitable precooking time

[0055] 1) Weighing samples: Weigh 200g of lamb heart, 200g of lamb liver, 500g of lamb tripe, and 100g of lamb leg meat and clean them (the following percentages of spices are based on 1kg of lamb raw materials);

[0056] 2) Brewing: soak the washed haggis in water with 10g of tea leaves and orange peel for 2 hours;

[0057]3) Pre-cooking: add 3L of water to the pot, add spices (including 5% green onion, 10% garlic, 6% star anise, 6% dried pepper, 5% ginger, 3% pepper, and 3% salt), and the haggis Cut into pieces and precook at 100°C for 20 minutes;

[0058] 4) Ingredients: Prepare vegetable mixed accessories (potatoes 300g, white radish 100g, onion 50g, green pepper 50g) and seasonings (refined salt 3%, white sugar 2%, black pepper 0.3%, white pepper 0.1%, sodium nitrate 0.03%, sub Sodium nitrate 0.01%, cumin powder 0.5%, clove 0.1%);

[0059] 5) Shred: Shred the lamb heart, lamb liver, lamb leg meat, and vegetable mixed auxi...

Embodiment 2

[0064] Embodiment 2, do not carry out precooking treatment, directly cook

[0065] 1) Weighing samples: Weigh 200g of lamb heart, 200g of lamb liver, 500g of lamb tripe, and 100g of lamb leg meat and clean them (the following percentages of spices are based on 1kg of lamb raw materials);

[0066] 2) Brewing: soak the washed haggis in water with 10g of tea leaves and orange peel for 2 hours;

[0067] 3) Ingredients: Prepare vegetable mixed accessories (potatoes 300g, white radish 100g, onion 50g, green pepper 50g) and seasonings (refined salt 3%, white sugar 2%, black pepper 0.3%, white pepper 0.1%, sodium nitrate 0.03%, sub Sodium nitrate 0.01%, cumin powder 0.5%, clove 0.1%);

[0068] 4) Shred: Shred the lamb heart, lamb liver, lamb leg meat, and vegetable mixed auxiliary materials through a 5mm aperture meat grinder; chop the lamb tripe into small pieces with a side length of 10-20mm, so that The product has the unique chewiness of haggis;

[0069] 5) Stirring and marinat...

Embodiment 3

[0073] Embodiment 3, leg of lamb is processed together with haggis

[0074] 1) Weighing samples: Weigh 200g of lamb heart, 200g of lamb liver, 500g of lamb tripe, and 100g of lamb leg meat and clean them (the following percentages of spices are based on 1kg of lamb raw materials);

[0075] 2) Brewing: soak the washed haggis in water with 10g of tea leaves and orange peel for 2 hours;

[0076] 3) Pre-cooking: Add 3L of water to the pot, add spices (including 5% onion, 10% garlic, 6% star anise, 6% dried pepper, 5% ginger, 3% pepper, and 3% salt), and put the leg of lamb Meat and haggis are cut into pieces and pre-cooked at 100°C for 20 minutes;

[0077] 4) Ingredients: Prepare vegetable mixed accessories (potatoes 300g, white radish 100g, onion 50g, green pepper 50g) and seasonings (refined salt 3%, white sugar 2%, black pepper 0.3%, white pepper 0.1%, sodium nitrate 0.03%, sub Sodium nitrate 0.01%, cumin powder 0.5%, clove 0.1%);

[0078] 5) Shred: Shred the lamb heart, lam...

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PUM

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Abstract

The invention relates to a making method of a haggis sausage. A dark grey haggis sausage is prepared by adopting the steps of soaking and pre-cooking lamp heart, lamp liver and lamp tripe as raw materials, then adding lamp leg meat, vegetable mixed auxiliary materials and seasonings, stirring, preserving, filling, re-cooking, roasting and the like. The making method comprises the following steps: weighing lamp heart, lamp liver, lamp tripe and lamb leg meat, and cleaning; cleaning haggis, and soaking; adding spices, dicing, and pre-cooking the haggis; mincing the lamp heart, the lamp liver, the lamp tripe and the lamb leg meat; crushing the vegetable mixed auxiliary materials; vacuum-mixing a preserving main material, the vegetable mixed auxiliary materials and the seasonings; filling; and re-cooking and roasting. According to the making method provided by the invention, a new food is made with the haggis as the raw material, the defects of serious muttony odour and looseness of a haggis product are solved, the variety of the product is enriched, and the taste of the product is improved.

Description

technical field [0001] The invention relates to a method for making haggis sausage, which belongs to the technical field of food processing. Background technique [0002] my country is the country with the largest slaughtering volume of mutton sheep in the world. Abundant by-products are produced during the slaughtering process. Haggis, as a kind of by-product with higher yield, is very nutritious. Haggis, also known as goat offal, includes goat tripe, liver and heart, etc. Goat tripe is sweet and warm in nature, which can nourish deficiency and invigorate the stomach, and treat symptoms such as fatigue deficiency, restless hands and feet, frequent urination and hyperhidrosis; goat heart is rich in protein , vitamin A, iron, niacin, selenium and other nutrients, have the effect of nourishing the heart and blood, especially suitable for those with heart palpitations, insomnia, shortness of breath, and pain in the heart and diaphragm; sheep liver is rich in iron and vitamin B ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20A23L13/70A23L13/40
CPCA23L13/20A23L23/00
Inventor 张德权左惠心陈丽王振宇倪娜夏安琪李欣高远何凡刘岳
Owner 北京中农探味科技有限公司