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Method for producing spicy sausage

A production method and sausage technology, which are applied in the directions of food preparation, function of food ingredients, food ingredients as taste improvers, etc., can solve the problems of sausage hardness decrease, gastrointestinal discomfort, taste decrease, etc., and achieve a fragrant and spicy taste. , rich taste, bright color effect

Inactive Publication Date: 2015-09-09
卢锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the prior art mainly adopts putting Chinese prickly ash, pepper, etc. into the inside of the sausage, and mixing them with the meat inside the sausage to increase the spicy taste and delicious taste of the sausage. The temperature will decrease, the taste will decrease, and it may be accompanied by eating too much pepper and pepper in the sausage, so that the substances with heavy spicy taste such as pepper and pepper continue to act in the stomach, resulting in gastrointestinal discomfort and other situations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0034] A. Material selection and preparation:

[0035] a. Take 5000g of fresh pork forelegs with lean meat accounting for 70%-80%, peel and wash the pork forelegs for 2-4 times to remove the skin dirt, divide the longitudinal grain evenly into lengths of 2-3cm, and width 1-1.5cm long slices with a thickness of 0.15-0.25cm and a mass of 5g-10g; take a 4000g sausage and clean the inside;

[0036] b. Preparation of ginger wine juice: 50 grams of millet pepper, pitted, 25 grams of mountain yellow skin, 50 grams of sour lemon, pitted and peeled, minced together, mixed with 150 grams of 38-degree white wine, 100 grams of ginger, and 150 grams of garlic , 150 grams of chopped green onion, knead and stir repeatedly until the juice comes out, then drain the mince to make ginger wine juice.

[0037] B. Pickling:

[0038] Pour 50 grams of thirteen spices, 20 grams of pepper, 150 grams of cooking wine, 150 grams of white sugar, 80 grams of edible salt, 40 grams of chicken bouillon, 25 g...

Embodiment approach 2

[0045] A. Material selection and preparation:

[0046] a. Take 5000g of fresh lean meat, wash it 2-4 times to remove the meat scale, divide the longitudinal texture evenly into diced meat with a thickness of 0.3-0.5cm; take a powder sausage with a mass of 4000g, and clean the inside of the powder sausage;

[0047] b. Preparation of ginger wine juice: 50 grams of millet pepper, pitted, 25 grams of mountain yellow skin, 50 grams of sour lemon, pitted and peeled, minced together, mixed with 150 grams of 38-degree white wine, 100 grams of ginger, and 150 grams of garlic , 150 grams of chopped green onion, knead and stir repeatedly until the juice comes out, then drain the mince to make ginger wine juice.

[0048] B. Pickling:

[0049] Pour 50 grams of thirteen spices, 25 grams of pepper, 200 grams of cooking wine, 150 grams of white sugar, 100 grams of edible salt, 40 grams of chicken bouillon, 25 grams of monosodium glutamate, 50 grams of fermented bean curd and ginger wine juic...

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Abstract

The present invention relates to a method for producing spicy sausage. The method includes the following steps: selecting high quality shoulder pork as a main food material, formulating a special ginger wine sauce and a special pickling juice, carrying out pickling and refrigeration repeatedly; carrying out filling by a special process, and carrying out cooking, drying and the like. The spicy sausage has the following advantages: the spicy sausage has a bright red color, has a rich taste, has a special taste of sour and spicy of the south bacon sausage; by an innovation of the filling process, an amount of sausage filling is good, a filling capacity of the spicy sausage is good, so that the prepared spicy sausage has a better plumpness and a more rich taste; the repeat of pickling and refrigeration enhances the taste of the spicy sausage and the effects of insect-preventive and corrosion-resistant, so that the spicy has a lasting storage period.

Description

technical field [0001] The invention relates to the field of meat processing, in particular to a method for making spicy sausage. Background technique [0002] Sausage (sausage), commonly known as sausage, refers to meat products that are made from meat, cut, twisted into cubes, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. The color of the sausage is smooth, and the lean meat is natural red or maroon; the fat is white, the stripes are uniform, and does not contain impurities; the hand feels dry, the wax coat is close, the structure is compact, and the bending is elastic; the cut surface is smooth without holes, no impurities, fat and thin. , The hand texture is good, the sausage slices are rich in aroma, and the meat aroma is outstanding. Its nutritional ingredients contain protein, fat, carbohydrates, suitable for children, pregnant women, the elderly, hyperlipidemia and other general population. [0003] But the prior art main...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L1/29A23L13/60A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 卢锋
Owner 卢锋
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