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Smoked sausage and preparation method thereof

A sausage and smoking technology, which is applied in food preparation, application, food science, etc., can solve the problems of unsatisfactory meat color, smell, and taste, and achieve the effect of good taste and rich nutrition

Inactive Publication Date: 2014-12-17
SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The U.S. Patent Publication No. US20130034637 prepared smoked duck meat with oak trees, but after a lot of experiments, it was found that not all oak tree bacon is good. Some oak smoked meat, the color, smell and taste of the meat are not as satisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A: Raw materials: 46% of lean meat of pigs fed with vegetables and whole grains, 37.8% of lean meat of lamb, 7.8% of pork fat, 0.8% of sesame oil, 0.1% of pepper powder, 6% of salt, 0.6% of spicy seasoning, Wash 0.1% ginger and 0.8% licorice, chop, stir well, enema at 0℃;

[0033] B: Dry for 5 days in the sun with a temperature lower than 15℃;

[0034] C: Smoked with Cyclobalanopsis oak tree for 120 hours in a room with a humidity of 20% and a temperature of 28℃;

[0035] Adopt GB / T 16290-1996 sensory analysis methodology to evaluate the taste, color and smell of sausage using scale evaluation method in food. The nine-point pleasure evaluation scale is used as the standard, and the result is: the taste and color of sausage The smell is pleasant.

Embodiment 2

[0037] A: Raw materials: wild boar's hind leg lean 43%, lamb 40%, pork fat 6.7%, sesame oil 1.0%, pepper powder 0.3%, salt 7%, spicy seasoning 0.8%, ginger 0.2% , Licorice 1.0%, wash, chop, stir well, enema at 10℃;

[0038] B: Dry for 3 days in the sun with a temperature lower than 15℃;

[0039] C: In a room with an air humidity of 40% and a temperature of 15°C, smoke it with Cyclobalanopsis oak for 150 hours.

[0040] Get a yellow, delicious sausage.

[0041] Adopt GB / T 16290-1996 sensory analysis methodology to evaluate the taste, color and smell of sausage using scale evaluation method in food. The nine-point pleasure evaluation scale is used as the standard, and the result is: the taste and color of sausage The smell is pleasant.

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Abstract

The invention belongs to the technical field of meat foods, and specifically relates to a smoked sausage and a preparation method thereof. The smoked sausage comprises the following raw materials: lean meat of wild pigs or pigs which are fed with vegetables and cereals 43-46%, lean meat of sheep 37.8-40%, fat meat of pigs 6.7-7.8%, sesame oil 0.8-1.0%, pepper powder 0.1-0.3%, salt 6-7%, spicy seasoning 0.6-0.8%, ginger 0.1-0.2%, and liquorice 0.8-1.0%. The preparation method is as follow: the above raw materials are uniformly stirred up, and sausage casings are stuffed with the raw materials, aired and smoked by the smoke from burning of Cyclobalanopsis glauca. The smoked sausage is delicious and chewy, is rich in nutrition, and does not taste greasy even though a lot of sausages have been eaten; the sausage is good in color and smell, and can greatly increase the person's appetite; and the smoke from the Cyclobalanopsis glauca wood is not very choking, and easy to use.

Description

technical field [0001] The invention relates to the technical field of meat food, in particular to a smoked sausage and a preparation method thereof. Background technique [0002] Smoked meat products have a long history in our country. The purpose of smoking meat products is to dehydrate the meat products, give the products a special aroma, improve the color of the meat, and have certain antiseptic and anti-oxidation effects to prolong the life of the meat products. The shelf life, it can not only make the meat food can be stored for a long time at room temperature, but also its unique color, aroma and taste are favored by consumers. [0003] Mutton can not only protect against wind and cold, but also nourish the body. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. Compared with pork, mutton is more tender than p...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/318A23L1/314A23L13/60A23L13/40A23L13/70
CPCA23L5/10A23L13/428A23L13/65
Inventor 王春波章亚祥王小敏
Owner SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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