Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Smoked sausage and processing process thereof

A technology of raw materials and production groups, applied in the field of smoked sausage and its processing technology, can solve the problems of oily smoked sausage, soft and single taste, etc., and achieve the effect of fragrant and firm taste, reddish appearance and luster.

Inactive Publication Date: 2014-09-17
南京海鲸食品厂
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the practice of smoked sausages in various places is unavoidable, which will make the smoked sausages greasy and have a soft and single taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of smoked sausage, the production components include the following raw materials in parts by weight: 60 parts of pig skin, 25 parts of pork cheek, 25 parts of pig tongue, 25 parts of back fat, 25 parts of beef blood, 40 parts of glutinous rice, 4 parts of skimmed milk powder , 5 parts of corn starch, 1 part of garlic, 1 part of ginger, 1 part of licorice, 0.2 parts of pepper powder, 0.1 part of marjoram powder, 0.5 parts of caraway powder, 0.6 parts of cardamom powder, 18 parts of pickling liquid.

[0021] The components of the pickling solution include the following raw materials in parts by weight: 0.2 part of sodium nitrite, 0.5 part of sodium citrate, 0.5 part of sodium erythorbate, 80 parts of rice wine with an alcohol concentration of 5%, 8 parts of table salt, 2 parts of brown sugar, and Mix the above.

[0022] The above-mentioned smoked sausage processing technology comprises the following steps:

[0023] (1) Raw material weighing: Weigh the correspondin...

Embodiment 2

[0032] A kind of smoked sausage, the production components include the following raw materials in parts by weight: 40 parts of pig skin, 28 parts of pork cheek meat, 30 parts of pig tongue, 30 parts of back fat, 30 parts of beef blood, 60 parts of glutinous rice, and 6 parts of skim milk powder , 8 parts of corn starch, 3 parts of garlic, 3 parts of ginger, 3 parts of licorice, 0.5 parts of pepper powder, 0.2 parts of marjoram powder, 0.8 parts of caraway powder, 0.9 parts of cardamom powder, 18 parts of pickling liquid.

[0033] The components of the pickling solution include the following raw materials in parts by weight: 0.5 parts of sodium nitrite, 0.3 parts of sodium citrate, 0.3 parts of sodium erythorbate, 60 parts of rice wine with an alcohol concentration of 5%, 5 parts of table salt, and 1 part of brown sugar.

[0034] The above-mentioned smoked sausage processing technology comprises the following steps:

[0035] (1) Raw material weighing: Weigh the corresponding ra...

Embodiment 3

[0044] A kind of smoked sausage, the production components include the following raw materials in parts by weight: 45 parts of pig skin, 26 parts of pork cheek, 27 parts of pig tongue, 27 parts of back fat, 29 parts of beef blood, 45 parts of glutinous rice, and 5 parts of skimmed milk powder , 6 parts of corn starch, 3 parts of garlic, 2 parts of ginger, 2 parts of licorice, 0.4 parts of pepper powder, 00.2 parts of marjoram powder, 0.8 parts of caraway powder, 0.9 parts of cardamom powder, 15 parts of pickling liquid.

[0045] The components of the pickling solution include the following raw materials in parts by weight: 0.3 parts of sodium nitrite, 0.4 parts of sodium citrate, 0.4 parts of sodium erythorbate, 70 parts of rice wine with an alcohol concentration of 5%, 7 parts of table salt, and 1.5 parts of brown sugar.

[0046] The above-mentioned smoked sausage processing technology comprises the following steps:

[0047] (1) Raw material weighing: Weigh the corresponding ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a smoked sausage. The smoke sausage comprises the following raw materials in parts by weight: 40 to 60 parts of duck breast meat, 25 to 28 parts of beef, 1 to 3 parts of garlic, 1 to 3 parts of ginger, 1 to 3 parts of edible salt, 1 to 3 parts of liquorice, 0.2 to 0.8 part of sodium hexametaphosphate and sodium tripolyphosphate, 0.5 to 1.5 parts of sodium citrate, 0.3 to 0.5 part of ground cinnamon, 4 to 6 parts of degreased milk powder, 0.2 to 0.5 part of allspice powder, 0.1 to 0.2 part of a sausage forming agent and 10 to 18 parts of salting liquor. The invention also discloses a processing process of the smoked sausage. The processing process comprises the steps of weighing raw materials, salting, mincing meat, chopping, filling a casing, smoking, steaming and packaging. Compared with a traditional process, for the processing process disclosed by the invention, the meat is preserved and salted through the salting liquor, and a finished product obtained by adopting a special cattle blood glutinous rice process is fresh and delicious in taste, reddish in appearance, moderate in brightness and not greasy.

Description

technical field [0001] The invention relates to a food, in particular to a smoked sausage and a processing technology thereof. Background technique [0002] Smoked sausage is a common type of sausage, which is deeply loved by the common people and is also one of the foods that are often made by the people. The practice varies from place to place. However, the practice of smoked sausage in various places will inevitably make the smoked sausage greasy and have a soft and single taste. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides smoked sausage and its processing technology. [0004] Technical solution: In order to achieve the above purpose, a kind of smoked sausage provided by the present invention includes the following raw materials in parts by weight: 40-60 parts of pig skin, 25-28 parts of pork face, 25-30 parts of pig tongue, 25-30 parts of back fat, 25-30 parts of c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/317A23L1/312A23L1/314A23L1/318A23L13/60A23L13/20A23L13/40A23L13/70
CPCA23L13/42A23L13/428A23L13/65A23L13/70
Inventor 许林新
Owner 南京海鲸食品厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com