Sausage meat curing condiment

A marinade and sausage technology, which is used in food preparation, preservation of food ingredients as antimicrobial agents, and food ingredients as taste modifiers, etc. problem, to achieve the effect of being conducive to long-term preservation, golden color and rich salty fragrance

Inactive Publication Date: 2015-12-16
郎溪县睿智生产力促进中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in order to improve the taste of sausages, some sausage filling workshops often add some food additives to the marinade. If eaten for a long time, it will have a certain impact on human health.
Therefore, in recent years, many families have begun to make sausages by themselves, but they do not have a good grasp of the taste when preparing marinade, and most families do not have too many seasonings, so the sausages produced cannot reach the ideal taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0012] Preparation of cooking wine: Add 18 parts of Eucommia ulmoides, 18 parts of angelica, 12 parts of leek seeds, 10 parts of hawthorn leaves, 8 parts of pepper and 3 parts of truffle fungus into the pot, stir-fry until the fragrance escapes, then crush them into coarse powder and add 300 20 parts of Xianghe, 20 parts of basil, 15 parts of magnolia flower, 8 parts of white tea and 5 parts of lime, soaked for 12 hours, then added to the juicer together with 12 parts of ginger, and squeezed Pass through a 100-mesh sieve after the end to get cooking wine.

[0013] Preparation of sesame oil: add 25 parts of shiitake mushrooms to 100 parts of black sesame oil and boil until dehydrated, remove and add 15 parts of dried shrimp, 6 parts of lily, 8 parts of peppercorns and 5 parts of fragrant grains, continue to boil for 10 minutes, stop heating, add 10 parts Ginger flower, 10 parts of shrimp, catkins and 8 parts of Chinese toon are simmered for 5 minutes, then add 35 parts of chick...

Embodiment 1

[0015] A sausage marinade is prepared by mixing the following raw materials in parts by weight:

[0016] 25 parts of sesame oil, 25 parts of salt, 18 parts of tempeh, 15 parts of chili powder, 12 parts of peanut powder, 12 parts of malt powder, 10 parts of egg, 10 parts of cooking wine, 8 parts of seaweed powder, 8 parts of minced onion, 7 parts of orange oil, 6 parts of coconut milk, 5 parts of soy sauce paste, 5 parts of red yeast rice, 4 parts of fish sauce, 3 parts of konjac gum.

Embodiment 2

[0018] A sausage marinade is prepared by mixing the following raw materials in parts by weight:

[0019] 30 parts of sesame oil, 20 parts of table salt, 20 parts of tempeh, 18 parts of chili powder, 15 parts of peanut powder, 15 parts of malt powder, 12 parts of egg, 12 parts of cooking wine, 10 parts of seaweed powder, 10 parts of minced onion, 8 parts of orange oil, 8 parts of coconut milk, 7 parts of soy sauce paste, 6 parts of red yeast rice, 3 parts of fish sauce, and 4 parts of konjac gum.

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PUM

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Abstract

The invention relates to the technical field of food processing and discloses a sausage meat curing condiment. The sausage meat curing condiment is made by mixing, by weight, 25-30 parts of sesame oil, 20-25 parts of salt, 18-23 parts of fermented black beans, 15-20 parts of chili powder, 12-18 parts of peanut powder, 12-18 parts of malt flour, 10-15 parts of eggs, 10-15 parts of cooking wine, 8-12 parts of ground seaweed, 8-12 parts of minced onion, 6-10 parts of mandarin oil, 6-10 parts of coconut milk, 5-8 parts of condensed soy, 5-8 parts of red yeast rice, 3-6 parts of fish sauce and 3-6 parts of konjac glucomannan. Raw materials of the sausage meat curing condiment are easy to acquire, the preparation method is simple, the sausage meat curing condiment is in golden color, rich in salty taste and unique in flavor, and using the sausage meat curing condiment for curing sausage meat can effectively deodorize, decontaminate, enhance aroma and color, reduce greasiness and benefit long-term storage of sausages.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a sausage marinade. Background technique: [0002] Sausage is a kind of food that uses very ancient food production and meat preservation technology. It is made by pouring seasoned meat into the small casings of pigs or sheep (also with large casings). Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. In the past, sausages were made every year before the New Year, but now sausages can be eaten at any time of the year. During the production of sausages, the minced meat needs to be marinated with seasonings, on the one hand, to give the sausages a certain flavor, and on the other hand, to prolong the shelf life. [0003] At present, in order to improve the taste of sausages, some sausage filling workshops often add some food additives to the marinade. If they are eaten for ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23V2002/00A23V2200/16A23V2200/10
Inventor 舒双平
Owner 郎溪县睿智生产力促进中心有限公司
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