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Garlic sausage and processing process thereof

A technology of garlic sausage and garlic, which is applied to the preservation of food ingredients as antimicrobial, the function of food ingredients, food preparation, etc., can solve the problems of poor freshness and taste retention of finished products, carcinogenicity, etc. red effect

Inactive Publication Date: 2014-10-01
南京海鲸食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing garlic sausages use sodium nitrite as a preservative in pickling. Long-term consumption of sodium nitrite can cause cancer, and the freshness and taste of the finished product are poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of garlic sausage, the production component includes the following raw materials by weight: 25 parts of pork, 28 parts of beef, 3 parts of garlic, 3 parts of ginger, 3 parts of table salt, 3 parts of licorice, 2 parts of crushed parsley, 1.5 parts of sodium citrate , 0.5 parts of pepper, 6 parts of skimmed milk powder, 0.5 parts of allspice powder, 3 parts of onion, and 18 parts of pickling liquid.

[0021] The pickling solution comprises the following components in parts by weight: 0.1 part of sodium salicylate, 0.5 part of sodium benzoate, 13 parts of glucose, 6 parts of cooking wine, and 10 parts of water, which can be mixed.

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

[0023] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0024] (2) Marinate: Put the pork and beef into the marinating tank, add 90% marinating liquid and salt, and marinate for 2 to 4 days;

[0025] ...

Embodiment 2

[0032] A kind of garlic sausage, the production component includes the following raw materials in parts by weight: 20 parts of pork, 25 parts of beef, 1 part of garlic, 1 part of ginger, 1 part of table salt, 1 part of licorice, 0.5 part of crushed coriander, and 0.5 part of sodium citrate , 0.3 parts of pepper, 4 parts of skimmed milk powder, 0.2 parts of allspice powder, 2 parts of onion, 10 parts of pickling liquid.

[0033] The pickling solution comprises the following components in parts by weight: 0.2 parts of sodium salicylate, 2 parts of sodium benzoate, 15 parts of glucose, 8 parts of cooking wine and 13 parts of water.

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

[0035] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0036] (2) Marinate: Put the pork and beef into the marinating tank, add 85% marinating liquid and salt, and marinate for 2 to 4 days;

[0037] (3) Grinding m...

Embodiment 3

[0044] A garlic sausage, the production components include the following raw materials in parts by weight: 22 parts of pork, 26 parts of beef, 2 parts of garlic, 2 parts of ginger, 2 parts of table salt, 2 parts of licorice, 01 parts of crushed coriander, and 1 part of sodium citrate , 0.4 parts of pepper, 5 parts of skimmed milk powder, 2.5 parts of onions, and 15 parts of pickling liquid.

[0045] The pickling solution comprises the following components in parts by weight: 0.15 parts of sodium salicylate, 0.8 parts of sodium benzoate, 14 parts of glucose, 7 parts of cooking wine and 12 parts of water.

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

[0047] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0048] (2) Marinate: Put the pork and beef into the marinating tank, add 88% marinating liquid and salt, and marinate for 2 to 4 days;

[0049] (3) Grinding meat: put the marinated mea...

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PUM

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Abstract

The invention discloses a garlic sausage which comprises the following raw materials by weight parts: 20-25 parts of pork, 25-28 parts of beef, 1-3 parts of garlic, 1-3 parts of ginger, 1-3 parts of salt, 1-3 parts of liquorice, 0.5-2 parts of ground coriandrum sativum, 0.5-1.5 parts of sodium citrate, 0.3-0.5 part of ground pepper, 4-6 parts of skim milk powder, 0.2-0.5 part of allspice powder, 2-3 parts of onions and 10-18 parts of salting liquid. The invention further discloses a processing process of the garlic sausage. The processing process comprises the following steps: weighing the raw materials, salting, mincing, chopping, filling a sausage, smoking, steaming the sausage and packaging. According to the processing method, the pork is preserved and salted through the salting liquid, is subjected to nontoxic preservation through sodium salicylate in the salting liquid and is subjected to preservation and umami improvement through sodium benzoate, glucose and cooking wine; the finished garlic sausage is delicious and fresh in mouth feel, and good in luster and has slightly red appearance.

Description

technical field [0001] The invention relates to a food, in particular to a garlic sausage and a processing technology thereof. Background technique [0002] Garlic sausage, the selected pork is marinated, stuffed, enema, dried, and steamed. The finished casing is pig casing, and the color is dark white. Because garlic is added during the stuffing process, the garlic flavor is strong. Garlic sausage is basically available all over the country, and it is a kind of cooked food in Chinese food culture. [0003] However, the existing garlic sausages use sodium nitrite as a preservative in pickling. Long-term consumption of sodium nitrite can cause cancer, and the freshness and mouthfeel of the finished product are relatively poor. Contents of the invention [0004] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a garlic sausage and its processing technology. [0005] Technical solution: In order to achieve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L13/10A23L13/40A23L13/60
CPCA23L13/428A23L13/65A23V2002/00A23V2200/044A23V2200/10A23V2250/61
Inventor 许林新
Owner 南京海鲸食品厂
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