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Sausage and preparation method thereof

A production method and technology of sausage, applied in food preparation, application, food science, etc., can solve the problems of insufficient nutritional function and single flavor of sausage, achieve scientific nutrition matching, enrich protein sources, increase dietary fiber and vitamins The effect of content

Inactive Publication Date: 2015-06-03
FUJIAN ROHESEN FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous improvement of people's living standards, consumption concepts are also constantly advancing with the times. Today's consumers are not only satisfied with the pursuit of color, aroma, taste, shape, and taste, but also pay more attention to the pursuit of science, nutrition, and health. However, the traditional sausage has a single flavor and is not rich in nutritional functions, which can no longer meet people's consumption needs. The development of sausage is also restricted by concepts and technologies to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0032] A method for making sausages, comprising the steps of:

[0033] S1. Cut lean meat and fat meat into cubes with a size of 2 cm;

[0034] This step is the step of dicing lean meat and fat meat. The size of dicing is preferably 1cm-3cm, because when the particles are smaller than 1cm, the particles that are too small will become smaller in the subsequent processing and cannot be mixed with other meat. Dings form a match, or become minced meat; and when the particles are too large, it will have an adverse effect on the shape of subsequent products. When the diced size is 1-3cm, the taste and molding performance of the product are the best, and the lean meat and fat meat can form a red and white appearance, which is beneficial to the appearance of the product.

[0035] S2. Rinse the diced fatty meat with warm water at 50 degrees Celsius for 4 minutes;

[0036] In this step, the temperature of the water used for rinsing the fatty meat is a relatively important parameter. Fo...

no. 2 example

[0044] A method for making sausages, comprising the steps of:

[0045] S1. Cut lean meat and fat meat into diced shapes of 1 size;

[0046] S2. Rinse the diced fatty meat with warm water at 45 degrees Celsius for 2 minutes;

[0047] S3. Mix 20 parts of fat diced meat, 50 parts of lean meat diced, 2 parts of sugar, 0.2 part of salt, 0.5 part of glutinous rice distiller's grains, 0.5 part of glutinous rice liqueur, 0.1 part of monosodium glutamate, and 0.001 part of sodium nitrite, marinate at 0 10 hours (the number of parts described in this step is the number of parts by mass);

[0048] S4. Pour the pickled intermediate product into sheep casings of preset specifications; the sheep casings are soaked in water at 30 degrees Celsius;

[0049] S5. Baking the intermediate product obtained by pouring at 45°C for 48 hours until the moisture content is 20%;

[0050] S6. Trim the baked product, and then vacuum pack it to obtain the finished sausage.

[0051] The sausage obtained b...

no. 3 example

[0053] A method for making sausages, comprising the steps of:

[0054] S1. Cut lean meat and fat meat into cubes of 3 cm in size;

[0055] S2. Rinse the diced fatty meat with warm water at 55 degrees Celsius for 5 minutes;

[0056] S3. Mix 50 parts of fat diced meat, 80 parts of lean meat diced, 12 parts of sugar, 6 parts of salt, 6 parts of glutinous rice distiller's grains, 3 parts of glutinous rice liqueur, 1 part of monosodium glutamate, and 0.02 parts of sodium nitrite. Pickle for 24 hours (the parts described in this step are all parts by mass);

[0057] S4. Pour the pickled intermediate product into a pig casing of a predetermined specification; the pig casing is soaked in water at 40 degrees Celsius;

[0058] S5. Baking the intermediate product obtained by pouring at 55° C. for 72 hours until the moisture content is 40%;

[0059] S6. Trim the baked product, and then vacuum pack it to obtain the finished sausage.

[0060] The sausage obtained by the above technical sc...

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PUM

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Abstract

The invention discloses a manufacturing method of a sausage. The manufacturing method comprises the following steps: uniformly mixing diced fat meat, diced lean meat, white granulated sugar, salt, distiller grains, sweet wine, aginomoto and sodium nitrite, and pickling for 10-24 hours at 0-4 DEG C; stuffing the pickled middle product into an animal casing in preset specification; drying the stuffed middle product at 45-55 DEG C until the moisture content is 20%-40%; and packaging the dried product in vacuum to obtain the sausage finished product. The inventor further provides the sausage prepared by using the manufacturing method. The sausage prepared through the technical scheme highlights the Chinese traditional flavor, the color is bright, the appearance is beautiful, the flavor is delicious, the taste is mellow, the chewiness is powerful, and the aftertaste is lasting.

Description

technical field [0001] The invention relates to the field of meat food production and processing, in particular to a sausage and a preparation method thereof. Background technique [0002] Sausage, commonly known as sausage, is one of the traditional Chinese specialty foods with a long history. It mainly refers to the Chinese characteristic meat made of meat as raw material, cut into cubes, served with auxiliary materials, poured into animal casings, fermented, matured and dried. Meat products are a large category of products with the most varieties in China's meat products. Chinese sausage was created about before the Southern and Northern Dynasties, and the "enema method" recorded in "Qi Min Yao Shu" in the Northern Wei Dynasty was first seen, and its method has been passed down to this day. Sausage can be divided into three categories: soy sauce sausage, also known as "white oil sausage"; old soy sauce sausage and duck or pig liver sausage (collectively referred to as mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 刘传雷陈尔卫曹正英陈凯鸣
Owner FUJIAN ROHESEN FOOD GRP
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