Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Cumin roasted sausage and making method thereof

A technology of cumin and casings, which is applied in the chemical treatment of natural intestines, sausage casings, food ingredients as taste improvers, etc., can solve the problems of less nutrients and less materials, and achieve increased nutrients, good taste, and fresh taste Savory and delicious effect

Inactive Publication Date: 2016-02-24
ANHUI XIANGZEYUAN FOOD
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing sausages are mainly made of pork, with few materials and few nutrients, which are increasingly unable to meet people's needs for food nutrition, taste, and more and more diversification.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A cumin sausage is made from the following raw materials in proportions by weight:

[0058] Pork: 15,

[0059] Beef: 10,

[0060] Mutton: 10,

[0061] Carrots: 10,

[0062] Garlic: 5,

[0063] Butter: 2,

[0064] Red wine: 5,

[0065] Pepper: 3,

[0066] Cumin: 5,

[0067] Salt: 5,

[0068] Vinegar: 2,

[0069] Casing: 15.

[0070] The preparation method of the above-mentioned cumin sausage comprises the following steps:

[0071] a. Wash the pork, beef, mutton and carrots separately, drain, mix together and twist into meat paste;

[0072] b. Add red wine, pepper and salt to the meat paste and marinate for 5 minutes, mix the marinated meat paste with butter and stir evenly;

[0073] c. Preheat the baking tray in advance, sprinkle a layer of cumin on the baking tray, spread the processed meat in step b on the baking tray, and sprinkle cumin on the meat;

[0074] d. Spread another layer of minced garlic on the cumin in step c, and sprinkle another layer of cum...

Embodiment 2

[0080] A cumin sausage is made from the following raw materials in proportions by weight:

[0081] Pork: 25,

[0082] Beef: 15,

[0083] Mutton: 15,

[0084] Carrots: 20,

[0085] Garlic: 10,

[0086] Butter: 6,

[0087] Red wine: 10,

[0088] Pepper: 6,

[0089] Cumin: 10,

[0090] Salt: 12,

[0091] Vinegar: 5,

[0092] Casing: 20.

[0093] The preparation method of the above-mentioned cumin sausage comprises the following steps:

[0094] a. Wash the pork, beef, mutton and carrots separately, drain, mix together and twist into meat paste;

[0095] b. Add red wine, pepper and salt to the meat paste and marinate for 10 minutes, mix the marinated meat paste with butter and stir evenly;

[0096] c. Preheat the baking tray in advance, sprinkle a layer of cumin on the baking tray, spread the processed meat in step b on the baking tray, and sprinkle cumin on the meat;

[0097] d. Spread another layer of minced garlic on the cumin in step c, and sprinkle another layer o...

Embodiment 3

[0103] A cumin sausage is made from the following raw materials in proportions by weight:

[0104] Pork: 18,

[0105] Beef: 12,

[0106] Mutton: 12,

[0107] Carrots: 13,

[0108] Garlic: 6,

[0109] Butter: 3,

[0110] Red wine: 6,

[0111] Pepper: 4,

[0112] Cumin: 6,

[0113] Salt: 6,

[0114] Vinegar: 3,

[0115] Casing: 16.

[0116] The preparation method of the above-mentioned cumin sausage comprises the following steps:

[0117] a. Wash the pork, beef, mutton and carrots separately, drain, mix together and twist into meat paste;

[0118] b. Add red wine, pepper and salt to the meat paste and marinate for 5 minutes, mix the marinated meat paste with butter and stir evenly;

[0119] c. Preheat the baking tray in advance, sprinkle a layer of cumin on the baking tray, spread the processed meat in step b on the baking tray, and sprinkle cumin on the meat;

[0120] d. Spread another layer of minced garlic on the cumin in step c, and sprinkle another layer of cum...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a cumin roasted sausage and a making method thereof. The cumin roasted sausage comprises the following raw materials of pork, beef, mutton, carrots, garlic, butter, red wine, pepper fruits, cumin, salt, vinegar and sausage casings according to a certain proportion, and is made through the following steps of mincing, pickling, baking, packaging and the like. According to the sausage made by the method disclosed by the invention, the pork, the beef and the mutton are added, and the carrots are also added, so that the mouth feel is improved, and the nutrient components are increased; the method of firstly pickling and then baking is adopted, so that the minced meat is tasteful, and good in mouth feel; the garlic and the cumin are added, so that the sausage is fresh, fragrant, salty and delicious in mouth feel; the sausage casings are processed, so that impurities on the sausage casings can be effectively eliminated, and the fishy taste of the sausage casings can be effectively eliminated.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a cumin sausage and a preparation method thereof. Background technique: [0002] With the improvement of people's living standards, people have higher and higher requirements for the color, aroma and taste of food, and the requirements for nutrients in food are also higher and higher. Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. Because the sausage has a long storage time and good taste, it is loved by many families. But most of the existing sausages are based on the addition of pork, with few materials and few nutritional components, which can no longer meet people's needs for food nutrition, higher and higher taste, and more and more diversification. Invention content: [0003] The purpose of the invention is to provide a nutritious and d...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L19/00A23L33/10A22C13/00
CPCA22C13/0026A23V2002/00A23V2200/14A23V2200/30A23V2250/022
Inventor 李建军李彬
Owner ANHUI XIANGZEYUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com