Making process for Sichuan-style sausage

A Sichuan-flavored sausage and production technology, which is applied in sausage production, processed meat, food preparation, etc., can solve the problems of short product storage time, complex production process, and low nutritional value, and achieve suitable promotion of production and simple operation of production process , high nutritional value

Inactive Publication Date: 2016-06-22
QINGDAO SHOUGUAN ENTERPRISE MANAGEMENT CONSULTATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production process of Sichuan flavor sausage is complex, the product storage time is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] The manufacturing process of the Sichuan flavor sausage of the present embodiment comprises the following steps:

[0017] (1) Raw material selection: fresh pork that meets national standards is used as raw material, front leg or hind leg meat is used for lean meat, and spine fat with a fat thickness of more than 1cm is used for fat meat;

[0018] (2) Cut into pieces: cut the lean meat into small pieces of 4cm×4cm×4cm, and cut the fat meat into small strips of 2cm×2cm×1cm;

[0019] (3) Mixed slices: According to the ratio requirements of the type and type of Sichuan sausage to be processed to lean meat and fat, mix the cut lean meat and fat meat evenly and slice them with a slicer. The thickness of the slices is 2.7 mm;

[0020] (4) Stirring of ingredients: According to the seasoning ratio requirements of the type and type of Sichuan-flavored sausage to be processed, mix the sliced ​​meat and seasoning with a mixer. Vacuum stirring for 35 seconds;

[0021] (5) Filling...

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Abstract

The invention discloses a making process for a Sichuan-style sausage. The making process comprises the following procedures: raw material selection; dicing; mixing and slicing; stirring of ingredients; filling; binding; low-temperature air drying; packaging and warehousing; etc. According to the invention, refined control is carried out on a traditional making process for the Sichuan-style sausage; a low-temperature air drying method is innovatively employed for air drying and fermentation of the Sichuan-style sausage; a winter natural air drying environment with low temperature, low humidity and high wind speed is simulated in a fermentation chamber for rapid low-temperature dehydration and drying of the sausage, and the sausage is isolated from external air; thus, good sanitary conditions, low operation cost and constant-temperature drying are realized, the traditional flavor of the Sichuan-style sausage is maximally maintained, and limitation of the production season of the Sichuan-style sausage is swept. The air drying process can effectively protect the color, fragrance, taste, individual morphology and effective components of the sausage, and the air-dried sausage has long storage life, stable quality, great yield and a high added value. The making process is simple and easy to master, is suitable for large-scale production and can meet market demands. The produced Sichuan-style sausage is popular among vast consumers, has substantial social economic benefits and promotion value and caters for the taste of modern people in living.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a process for making Sichuan-flavored sausages. Background technique [0002] Sausage is a food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. Chinese sausage has a long history, Sichuan flavor is spicy. The current manufacturing process of Sichuan-flavored sausage has complicated manufacturing process, short product storage time, poor product taste, poor product quality and low nutritional value. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a production process of Sichuan-flavored sausage, which makes the production process simple and easy to operate, and produces good taste, high stability, high nutr...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/311A23L1/314A23L1/29A22C11/00
Inventor 李金婷
Owner QINGDAO SHOUGUAN ENTERPRISE MANAGEMENT CONSULTATION CO LTD
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