Preserved sausage and making method thereof

A production method and a technology for sausages, which are applied in the field of food processing, can solve the problems of large difference in taste, strong peculiar smell of casings, and weak flavor, and achieve the effects of complete color and flavor, long storage time and strong hemp flavor.

Inactive Publication Date: 2015-03-04
PANXIAN YONGXIN MEAT PROD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various types of existing sausages, such as Sichuan flavor, Cantonese flavor, etc. The production process of existing sausages is similar, but their tastes have their own characteristics, which makes people love each other.
The sausage casings currently bought on the market are thick, have a lot of casing content, and have a strong odor, which affects the meaty taste and taste of the sausages, and looks opaque and beautiful; the ingredients used are all added with ordinary market seasonings, which take a long time and are not processed. , the fragrance becomes weak; the sausages are hung outside to dry, which cannot guarantee the cleanliness of the sausages, and the temperature is not constant, which leads to the uncontrollable taste of the sausages made, and the taste varies greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of cured sausage, comprises refined meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, cornstarch, star anise, and its preparation method comprises the following steps:

[0019] (1) Choose 80 jin of fresh pork to ensure that the ratio of fat and lean meat is not more than one-third;

[0020] (2) Sliced ​​meat;

[0021] (3) Use pig small intestines to make casings, and scrape the casings;

[0022] (4) Ingredients, mix the seasoning into the fresh meat and stir evenly;

[0023] (5) Seasoning, mix the seasoning into the fresh meat, and stir evenly;

[0024] (6) Filling, pour the mixed seasoning into the casing with a sausage filling machine;

[0025] (7) Bake, bake the sausage in the baking room, and turn on the adjustable fan to ensure the temperature is 50~150℃ for 1~3 days;

[0026] (8) cooling, 8~12 hours;

[0027] (9) Packaging, using vacuum packaging.

[0028] In step 3, scrape the casings continuous...

Embodiment 2

[0030] Embodiment 2: a kind of cured sausage, comprises refined meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, cornstarch, star anise, and its preparation method comprises the following steps:

[0031] (1) Select 100 jin of fresh pork to ensure that the ratio of fat and lean meat is not more than one-third;

[0032] (2) Sliced ​​meat;

[0033] (3) Use pig small intestines to make casings, and scrape the casings;

[0034] (4) Ingredients, mix the seasoning into the fresh meat and stir evenly;

[0035] (5) Seasoning, mix the seasoning into the fresh meat, and stir evenly;

[0036] (6) Filling, pour the mixed seasoning into the casing with a sausage filling machine;

[0037] (7) Bake, bake the sausage in the baking room, and turn on the adjustable fan to ensure the temperature is 50~150℃ for 1~3 days;

[0038] (8) cooling, 8~12 hours;

[0039] (9) Packaging, using vacuum packaging.

[0040] In the step (3), the casing is scraped ...

Embodiment 3

[0042] Embodiment 3: a kind of cured sausage, comprises refined meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, cornstarch, star anise, and its preparation method comprises the following steps:

[0043] (1) Select 90 jin of fresh pork to ensure that the proportion of fat and lean meat is not more than one-third;

[0044] (2) Sliced ​​meat;

[0045] (3) Scrape the casings and use pig small intestines to make the casings;

[0046] (4) Ingredients, mix the seasoning into the fresh meat and stir evenly;

[0047] (5) Seasoning, mix the seasoning into the fresh meat, and stir evenly;

[0048] (6) Filling, pour the mixed seasoning into the casing with a sausage filling machine;

[0049] (7) Bake, bake the sausage in the baking room, and turn on the adjustable fan to ensure the temperature is 50~150℃ for 1~3 days;

[0050] (8) cooling, 8~12 hours;

[0051] (9) Packaging, using vacuum packaging.

[0052] In the step (3), the casing is s...

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PUM

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Abstract

The invention discloses a preserved sausage which comprises the following raw materials in parts by weight: 80-100 parts of lean meat, 1.8-2.5 parts of table salt, 0.5-0.8 part of monosodium glutamate, 1.8-3.2 parts of white spirit, 0.5-1 part of pepper, 0.3-0.8 part of black pepper, 0.2-0.5 part of foeniculum vulgare, 0.1-0.3 part of vanilla, 0.1-0.3 part of millet and 0.2-0.5 part of anise. The manufacturing method disclosed in the invention is simple, and the cost is low. Fat meat and lean meat are matched in proportion and cut into slices, and the specific batching method and baking technology of casing cleaning are used, so that the sausage has a strong flavor and a good taste, is transparent, attractive, clean and sanitary.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sausage and a preparation method thereof. Background technique [0002] As a traditional Chinese food, sausage is deeply loved by people. The kind of existing sausage is in various ways, Sichuan flavor, Cantonese flavor etc. are arranged, and the production process of existing sausage is all similar, but its taste has characteristic respectively, makes people love each to some extent. The sausage casings currently bought on the market are thick, have a lot of casing content, and have a strong odor, which affects the meaty taste and taste of the sausages, and looks opaque and beautiful; the ingredients used are all added with ordinary market seasonings, which take a long time and are not processed. , the fragrance becomes weak; the sausages are hung outside to dry, which cannot ensure the cleanliness of the sausages, and the temperature is not constant, which leads to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/22A23L13/60A23L13/40A23L27/00
CPCA23L13/428A23L13/65
Inventor 杨德永杨江
Owner PANXIAN YONGXIN MEAT PROD PROCESSING
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