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Manufacture method of Cantonese Luchuan pork sausages

A technology of Cantonese-style sausage and a production method, which is applied in the field of food processing, can solve the problem of not being able to reflect the oily but not greasy Luchuan pig pork, and achieve the effects of reducing energy consumption, avoiding fat oxidation, and reducing the variety of types.

Inactive Publication Date: 2016-11-09
罗朝吉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Cantonese-style sausage is a meat product with local characteristics in Guangdong and Guangxi. It has the characteristics of beautiful appearance, bright color, mellow aroma and delicious taste; and the existing Cantonese-style sausage production technology is used to produce and process Luchuan pig pork, and the obtained sausage is There is no obvious difference between the product and other Cantonese-style sausages on the market, and it cannot reflect the characteristics of Luchuan pork, such as oily but not greasy, rich and delicious, delicious and fragrant, fragrant when you eat it, and excellent flavor quality.
Moreover, there will be nitrite in the ingredients for making sausages, and the probability of food poisoning caused by nitrite is relatively high.

Method used

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Examples

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Effect test

Embodiment 1

[0028] A method for making Luchuan pig Cantonese-style sausage, comprising the following steps:

[0029] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-range Luchuan pigs, which are best fed by farmers themselves, and the meat quality is the best. After slaughtering, lean meat and fat meat are selected as raw meat.

[0030] (2) Pretreatment: Remove impurities, blood stains, ribs, and diaphragm from the selected lean meat, and then put it into a meat grinder to make lean meat stuffing; cut the selected fat meat into 0.3-0.5 cubic centimeters diced fat meat, then rinse twice in hot water at 60-70°C, remove and drain, and set aside.

[0031] (3) Preparation of ingredients: Weigh the ingredients according to the total weight ratio of lean meat and fat meat per kilogram of meat: NaCl 27g, white sugar 70g, soy sauce 10ml, Sanhua wine 15ml, tangerine powder 2g, and weigh the ingredients Mix and fully stir to obtain the ingredient liquid.

[0032] (4)...

Embodiment 2

[0041] A method for making Luchuan pig Cantonese-style sausage, comprising the following steps:

[0042] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-range Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. After slaughtering, select lean meat and fat meat as raw meat, and put them in a 10°C cold storage Overnight, pre-cooling and deacidification, the time is generally not less than 10 hours.

[0043] (2) Pretreatment: Soak the raw meat in clean water to allow it to thaw naturally. During the thawing process, the water can be changed 1 or 2 times according to the actual situation; it can also be thawed with flowing tap water or clean water. After thawing is completed, pretreatment is carried out, the selected lean meat is removed from impurities, blood stains, ribs, and diaphragm, and then put into a meat grinder and twisted into lean meat stuffing; the selected fat meat is cut into 0.3-0.5 Cubic centimeter...

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PUM

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Abstract

The present invention provides a manufacture method of Cantonese Luchuan pork sausages. The manufacture method consists of the following steps: raw material selecting, pre-treating, accessory material liquid preparing, even mixing, sausage filling, hole pricking and frame putting, baking, softening, packaging, inspecting, etc. No nitrite is added into the accessory materials of the sausages, the used accessory materials are less in varieties, and at the same time the baking link prevents the formation of carcinogenic substance benzopyrene and realizes a healthier and greener sausage manufacture. Physical and chemical detection index values of the manufactured sausages are better than those of national standards and industry standards, and the shelf life is longer. Fructus phyllanthi powder is added into the accessory materials and reacts with the other accessory materials in the processes of even meat stuffing mixing, low temperature baking and softening, so that the manufacture method has the functions of reducing fat, eliminating greasy feeling, inhibiting rancidity, reducing acid value, extending the shelf life, etc., and the manufactured sausages also have special health-care functions.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Luchuan pork Cantonese-style sausage. 【Background technique】 [0002] Luchuan pig, named after it was originally produced in Luchuan County in the southeast of Guangxi, has a long history and excellent quality. It is one of the eight local excellent breeds in the country. Luchuan pigs are short, short, wide, fat and round. The back and waist are wide and concave, the abdomen is often mopping the floor, and the coat color is uniform black and white. It has the advantages of high fecundity, good motherhood, strong stress resistance, tender and delicious meat, compact body, and stable heredity. Luchuan pork has the characteristics of being oily but not greasy, fragrant and delicious, delicious and fragrant, fragrant in the mouth, and excellent in flavor and quality. [0003] Luchuan pigs are rich in various nutrients needed by the human...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L33/10
Inventor 罗朝吉
Owner 罗朝吉
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