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Method for making spiced pork sausage with special flavor

A production method and sausage sausage technology, which are applied in the field of food processing, can solve the problems of inconspicuous flavor characteristics, poor meat taste, and salty meat, etc., and achieve the effects of unique flavor, uniform hardness and good meat feeling.

Inactive Publication Date: 2016-12-07
巫溪县红池腊鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the pickling and fermentation process existing in the prior art, more nitrates and nitrites which are harmful to the human body will be produced; during the smoking and cooking process, salt is added for smoking, resulting in the smoked and roasted meat being too dry and salty. As well as the technical problems that the taste of the meat is poor and hard, and the flavor characteristics are not obvious, the invention provides a method for making roasted sausage with sauce meat flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of preparation method of sauce meat flavor sausage, comprises the following steps:

[0020] S1. Cut the -18°C frozen meat into pieces with a bone sawing machine, and thaw it in the buffer until the surface temperature is -8°C and the center temperature is -10°C. Dice separately at -10°C;

[0021] S2. Add the following ingredients in parts by weight to 100 parts by weight of diced meat prepared in step S1: 2 parts by weight of table salt, 1 part of white sugar, 0.5 part of Chinese prickly ash, 0.5 part of pepper, 0.1 part of flavor enhancer, 1 part of monosodium glutamate, flavor sauce 10 parts, and vacuum stirring at -2°C for 10 minutes; the flavor sauce is boiled from the following components in parts by weight: 10 parts of vegetable oil, 30 parts of shallots, 3 parts of garlic, and 2 parts of ginger , 20 parts of soy sauce, 10 parts of rock sugar, 0.3 parts of salt, 0.5 parts of dried shrimp and 1 part of spices;

[0022] S3. Enema the sauced me...

Embodiment 2

[0027] Embodiment 2, a kind of preparation method of flavored sausage with sauce meat, comprises the following steps:

[0028] S1. Cut the -18°C frozen meat into pieces with a bone sawing machine, and thaw it in the buffer until the surface temperature is -7°C and the center temperature is -9°C. Dice separately at -9°C;

[0029] S2. Add the following ingredients in parts by weight to 100 parts by weight of diced meat prepared in step S1: 3 parts by weight of salt, 2 parts of white sugar, 1 part of Chinese prickly ash, 1 part of pepper, 0.2 parts of flavor enhancer, 1.2 parts of monosodium glutamate, and flavor sauce 15 parts, and vacuum stirring for 15 minutes at a temperature of -1°C; the flavor sauce is boiled from the following components in parts by weight: 12 parts of vegetable oil, 34 parts of shallots, 4 parts of garlic, and 3 parts of ginger , 22 parts of soy sauce, 12 parts of rock sugar, 0.5 parts of salt, 0.65 parts of dried shrimp and 1.5 parts of spices;

[0030...

Embodiment 3

[0035] Embodiment 3, a kind of preparation method of sauce meat flavor sausage, comprises the following steps:

[0036] S1. Cut the frozen meat at -18°C into pieces with a bone saw machine, and thaw it in the buffer until the surface temperature is -6°C and the center temperature is -8.5°C. Dice separately at -7°C;

[0037] S2. Add the following ingredients in parts by weight to 100 parts by weight of diced meat prepared in step S1: 3.5 parts of salt, 3.5 parts of white sugar, 1.2 parts of Chinese prickly ash, 1.5 parts of pepper, 0.25 parts of flavor enhancer, 1.5 parts of monosodium glutamate, flavor sauce 20 parts, and vacuum stirring at a temperature of 1° C. for 20 minutes; the flavor sauce is boiled from the following components in parts by weight: 14 parts of vegetable oil, 36 parts of shallots, 5 parts of garlic, 4 parts of ginger, 23.5 parts of soy sauce, 14 parts of rock sugar, 0.6 parts of table salt, 0.85 parts of dried shrimp and 2.5 parts of spices;

[0038] S3...

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Abstract

The invention provides a method for making spiced pork sausage with a special flavor. The method comprises the steps of S1, cutting meat frozen at -18 DEG C into pieces with a bone saw, placing the pieces in a slow melting storage, conducting unfreezing and cutting the pieces into dices; S2, adding 2-4 parts of table salt, 1-5 parts of white sugar, 0.5-1.5 parts of pepper, 0.5-1.8 parts of chili, 0.1-0.3 part of flavor enhancer, 1-2 parts of aginomoto and 10-25 parts of flavor sauce to 100 parts by weight of meat dices, and conducting vacuum stirring; S3, conducting sausage filling with a vacuum sausage filling machine, and conducting knotting and hanging; S4, conducting air cooling and drying on sausage at 5-10 DEG C for 12-48 h; S5, drying the sausage at 40-60 DEG C for 9-36 h; S6, repeating S4 and S5 till the removal rate of moisture in the sausage reaches 25% or above, and then packaging the sausage in packaging bags; S7, soaking and shaping the packaged sausage in warm water, taking the sausage out, and blowing the sausage dry. The prepared sausage has a unique flavor, is tasty and refreshing and has a good meat taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sausage with sauced meat flavor. Background technique [0002] Grilled sausage is a delicious food. It is a low-temperature meat product with traditional Chinese flavor produced by modern Western-style meat product processing technology. It is a kind of pork, chicken, and beef as the main raw materials. Excipients, vacuum filling, smoking and roasting, aseptic vacuum packaging and other processes are processed, and it needs to be stored in the cold chain throughout the process, and it needs to be thawed before eating. The meat products baked in electric ovens are very popular among consumers. [0003] However, the inventors of the present invention have found through research that the existing grilled sausage processing method has the following defects: one is that more nitrates and nitrites harmful to human body will be produced during the picklin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
Inventor 王斌苟中军杨光
Owner 巫溪县红池腊鲜食品有限公司
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