Sichuan-flavored nutritional health Chinese sausages and production method

A production method and nutritional technology, which is applied in the field of food processing, can solve the problems of environmental pollution and large differences in the taste of sausages, and achieve the effects of rich nutrition, reduced meat intake, and simple and easy production methods

Inactive Publication Date: 2016-10-26
四川东坡三味农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional production of sausages is made by smoking, which pollutes the environ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] A Sichuan-flavored nutritious and health-care sausage:

[0032] Raw materials: pork lean 50kg, pork fat 15kg, potatoes 10kg, salt 1.5kg, sugar 0.8kg, soybean oil 2.0kg, liquor 0.8kg, pepper powder 0.05kg, chili pepper 0.05kg, pepper 0.05kg, MSG 0.05kg, ginger 0.05kg, green onion 0.03kg, ageratum 0.03kg, tea powder 0.03kg, star anise powder 0.03kg; the lean pork meat is the lean pork front leg; the fat pork is the front leg fat pork.

[0033] (1) Preparation of raw materials, soak the lean pig meat and pig fat meat, dry, and then grind the lean pig meat through a 6mm orifice grinder; peel the fat meat, remove the aponeurosis, and cut into 3-8mm× 3-8mm×3-8mm granular shape, wash; peel the potatoes, cut into 3-8mm×3-8mm×3-8mm granular shapes, wash, dry and dry for 1h; add salt, sugar, soybean oil, white wine, Mix Chinese pepper powder, chili, pepper, monosodium glutamate, ginger, green onion, ageratum, tea powder, and star anise powder to obtain condiments;

...

Example Embodiment

[0039] Example 2

[0040] A Sichuan-flavored nutritious and health-care sausage:

[0041] Ingredients: 70kg of lean pork, 25kg of pork fat, 20kg of yam, 2.5kg of salt, 1.2kg of sugar, 3.0kg of soybean oil, 1.2kg of white wine, 0.1kg of pepper powder, 0.1kg of chili, 0.1kg of pepper, 0.1kg of MSG, ginger 0.1kg, green onion 0.06kg, ageratum 0.06kg, tea powder 0.06kg, star anise powder 0.06kg; the lean pig meat is the hind leg meat; the pig fat is the pig hind leg fat.

[0042] (1) Preparation of raw materials, soak the lean pig meat and pig fat meat, dry, and then pass the pig lean meat through a meat grinder with an 8 mm orifice plate to mince; the fat meat is peeled, and the aponeurosis is removed, and cut into 3-8mm× 3-8mm×3-8mm granular shape, wash; peel the yam, cut into 3-8mm×3-8mm×3-8mm granular shape, wash, dry and dry for 3h; add salt, sugar, soybean oil, white wine, Mix Chinese pepper powder, chili, pepper, monosodium glutamate, ginger, green onion, ageratum, tea powder, an...

Example Embodiment

[0048] Example 3

[0049] A Sichuan-flavored nutritious and health-care sausage:

[0050] Raw materials: 62.5kg of lean pork, 18.5kg of pork fat, 12kg of potatoes and yam, 2kg of salt, 1kg of sugar, 2.2kg of soybean oil, 1kg of white wine, 0.08kg of pepper powder, 0.09kg of chili, 0.07kg of pepper, 0.08kg of MSG, 0.07kg of ginger, 0.04kg of chopped green onion, 0.05kg of ageratum, 0.06kg of tea powder, 0.05kg of star anise powder; the lean pork meat is a mixture of lean pork front legs and lean pork hind legs; the fat pork is pig Mixed meat of front leg fat and pig hind leg fat.

[0051] (1) Preparation of raw materials, soak the lean pig meat and pig fat meat, dry, and then pass the pig lean meat through a meat grinder with an 8 mm orifice plate to mince; the fat meat is peeled, and the aponeurosis is removed, and cut into 3-8mm× 3-8mm×3-8mm granular shape, wash; peel potatoes and yam, cut into 3-8mm×3-8mm×3-8mm granular shape, wash, dry and dry for 2h; add salt, sugar, soybean oi...

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Abstract

The invention provides Sichuan-flavored nutritional health Chinese sausages and a production method. The Sichuan-flavored nutritional health Chinese sausages are prepared form pork lean meat, fat pork, fillers, salt, white sugar, soybean oil, Baijiu, ground Chinese prickly ash, chilies, ground pepper, monosodium glutamate, fresh gingers, chopped green onions, wrinkled gianthyssop herb, tea leaf powder and anise powder. The Chinese sausages are prepared through the steps of preparing the raw materials, blending the raw materials, filling intestines with the materials, injecting and pricking holes, binding and baking. Potatoes and Chinese yams are used as the raw materials so that the Chinese sausages have soft, smooth, fresh, mellow and rich aromatic flavors of the potatoes and the Chinese yams and a traditional spicy and delicious mouth feel of the Sichuan-flavored Chinese sausages is kept; the Chinese sausages are chewable and have rich nutrients; the production method is simple and feasible and the produced Chinese sausages have the health effects of lowering blood pressure, blood glucose and blood lipid, enhancing the immunity, resisting ageing, resisting cancers, promoting diuresis, building bodies and the like; and the production cost is low and a market prospect is wide.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Sichuan-style nutritional and health-care sausage and a production method thereof. Background technique [0002] Sausage is a kind of 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 them into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese is sweet, while Sichuan is spicy. [0003] Patent Publication No. CN105595107A discloses a method for making sauerkraut sausage, including: component distribution ratio and production process; features: 1. component distribution ratio main material: pork 300g, fat and thin ratio is 3 / 7, auxiliary material is based on main material 300g Including: 4.5g of salt, 24g of su...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/10A23L13/40A23L19/10A23L19/18A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/324A23V2200/326A23V2200/328Y02A40/90
Inventor 张平俊李金桥吴小勤苟瑕鸿陈再
Owner 四川东坡三味农业科技有限公司
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