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Preparation method of mutton sausage

A production method and mutton technology, which are used in food ingredients as a taste improver, food science and other directions, can solve the problems of curling into a ball, large curvature of sausages, poor taste, etc., and achieve reduced stretchability, high health, and storage time. long effect

Inactive Publication Date: 2016-08-10
ANHUI WINS ONE MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method for making mutton sausage has the following disadvantages: 1. The fat inside the large intestine is not removed, resulting in very fatty sausage with poor taste and unhealthy
2. In the process of making sausage, due to the great flexibility of the large intestine, it is easy to cause the sausage to bend a lot after being retracted, or even curl up into a ball, and the quality is poor
3. The existing sausage takes a long time in the process of making, and takes a long time to close; 4. The casing of the large intestine is relatively hard and has a poor taste
5. Pickled food contains more benzene substances, which is not conducive to health. 6. Mutton contains more oil, which is easy to be greasy, and has a high fishy smell of raw mutton, and is volatile after heating or cooking. Grease has a strong smell, which is difficult for many people to accept

Method used

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Examples

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Embodiment Construction

[0019] The present invention is further illustrated below by way of examples.

[0020] A method for making mutton sausage, comprising the following steps,

[0021] 1), sorting, selecting clean and complete pig large intestine, and fully cleaning;

[0022] 2) Trimming, trimming all the attachments outside the large intestine to make the exterior smooth and round;

[0023] 3), cut into sections, cut the large intestine into sections, and the length of each section of large intestine is between 10 and 100 cm;

[0024] 4) chopping, use a wooden stick with a smooth surface to evenly chop the outside of the flat large intestine, and then rinse the inside of the large intestine with clean water;

[0025] 5) Stretch, clamp the two ends of the large intestine, and stretch the large intestine forcefully, the length of the stretch is one-tenth to one-fifth of the length of the large intestine;

[0026] 6) To make the stuffing, first chop the mutton, then mix well with 500 grams of coo...

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Abstract

The invention provides a preparation method of a farm sausage, relating to the technical field of food processing. The preparation method comprises the following steps: selecting a clean and intact pig large intestine; cutting the large intestine into pieces, wherein the length of the large intestine is 10-100cm; using a stick to uniformly pound the exterior of the flat large intestine and then washing the interior of the large intestine with clear water; forcibly stretching the large intestine; firstly cutting up mutton, then uniformly mixing every 500g of mutton with 50g of cooking wine, 25g of baking soda, 20g of pineapple juice and 250g of clear water, then taking three egg whites and 50g of starch for starching and then adding condiments and additives and fully stirring the materials; filling up the large intestine with the stuffing and compacting the large intestine and fastening the two ends of the large intestine; soaking the large intestine in white spirit for 5-10 minutes, then taking out the large intestine and placing the large intestine in a steamer to be rapidly heated at 50-70 DEG C to shrink; and packaging the large intestine after hanging for airing. The sausage is not greasy, has good taste, long shelf time, high health degree, high straightness and good appearance and shrinks rapidly.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for making mutton sausage. Background technique: [0002] Sausage is a very ancient food production and meat preservation technology. It refers to a long cylindrical tubular food made by mincing animal meat into a puree and filling it into casings. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are prepared in the same way except for slightly different materials. The existing method for making mutton sausage has the following disadvantages: 1. The fat inside the large intestine is not removed, resulting in very fatty sausage with poor taste and unhealthy. 2. During the production process of the sausage, due to the great flexibility of the large intestine, it is easy to cause the sausage to bend a lot after being retracted, or even curl up into a ball, and the quality is poor. 3, the existing sausage takes a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/40
CPCA23V2002/00A23V2200/14
Inventor 王志强侯君
Owner ANHUI WINS ONE MEAT FOOD
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