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Salami and processing method thereof

A processing method and technology for freezing pork are applied in the processing field of salami, which can solve the problems of single type of salami, incapable taste, difficult processing and the like, and achieve the effects of low processing cost, simple steps and novel taste.

Inactive Publication Date: 2016-12-14
MAANSHAN ZHONGAN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salami is the most widely eaten sausage in Europe. It has a unique taste, is convenient to eat, and has high nutritional value. Most Chinese people accept it, and because the single type of salami cannot meet people's requirements for diversified tastes in modern society
Moreover, the processing techniques of salami are relatively complicated, and it is relatively difficult for ordinary families to process it by themselves. A kind of salami that can be produced in large quantities and is convenient to sell directly on the market is needed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of salami, comprising the following steps:

[0026] (1) Get 200 parts by weight of frozen pork and thaw naturally at a temperature of 15°C for 18 hours;

[0027] (2) the thawed pork is placed in the meat grinder, and the caliber of the meat grinder of the meat grinder is 8mm;

[0028] (3) adding 20 parts by weight of salt, 15 parts by weight of sugar, 10 parts by weight of white wine with an alcohol content of 40% and 20 parts by weight of water to the meat stuffing and mixing and stirring for 25 minutes;

[0029] (4) The stirred meat stuffing was left to stand at 0°C for 12 hours, and then stirred for 15 minutes;

[0030] (5) The collagen sausage casing with a diameter of 17mm is used for filling, and each section is quantitatively 22g;

[0031] (6) Bake the filled salami at 55°C for 15 minutes, then dry at 63°C for 30 minutes, and finally cook at 90°C for 30 minutes;

[0032] (7) Vacuum-pack the salami treated in step (6), and then immerse the p...

Embodiment 2

[0034] A processing method of salami, comprising the following steps:

[0035] (1) Get 225 parts by weight of frozen pork and thaw naturally at a temperature of 15°C for 21 hours;

[0036] (2) the thawed pork is placed in the meat grinder, and the caliber of the meat grinder of the meat grinder is 8mm;

[0037] (3) adding 25 parts by weight of salt, 20 parts by weight of sugar, 13 parts by weight of white wine with an alcohol content of 40% and 25 parts by weight of water to the meat stuffing, mixing and stirring for 27.5 minutes;

[0038] (4) The stirred meat stuffing was left to stand at 2°C for 18 hours, and then stirred for 15 minutes;

[0039] (5) The collagen sausage casing with a diameter of 17mm is used for filling, and each section is quantitatively 23g;

[0040] (6) Bake the filled salami at 55°C for 15 minutes, then dry at 63°C for 30 minutes, and finally cook at 90°C for 30 minutes;

[0041] (7) Vacuum-pack the salami treated in step (6), and then immerse the pa...

Embodiment 3

[0043] A processing method of salami, comprising the following steps:

[0044] (1) Get 250 parts by weight of frozen pork and thaw naturally at a temperature of 15°C for 24 hours;

[0045] (2) the thawed pork is placed in the meat grinder, and the caliber of the meat grinder of the meat grinder is 8mm;

[0046] (3) adding 30 parts by weight of salt, 25 parts by weight of sugar, 16 parts by weight of white wine with an alcohol content of 40% and 30 parts by weight of water to the meat stuffing, mixing and stirring for 30 minutes;

[0047] (4) The stirred meat stuffing was left to stand at 4°C for 24 hours, and then stirred for 15 minutes;

[0048] (5) The collagen sausage casing with a diameter of 17mm is used for filling, and each section is quantitatively 24g;

[0049] (6) Bake the filled salami at 55°C for 15 minutes, then dry at 63°C for 30 minutes, and finally cook at 90°C for 30 minutes;

[0050] (7) Vacuum-pack the salami treated in step (6), and then immerse the pack...

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PUM

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Abstract

The invention provides a processing method of salami. The processing method comprises the following steps that 200-250 parts by weight of pork is placed into a meat mincer, wherein the diameter of a meat mincing plate of the meat mincer is 8 mm; 20-30 parts by weight of salt, 15-25 parts by weight of sugar, 10-16 parts by weight of baijiu with the alcohol content of 40% and 20-30 parts by weight of water are added into meat stuffing, and stirring is conducted for 25-30 min; standing is conducted for 12-24 h at the temperature of 0 DEG C-4 DEG C, and then stirring is conducted for 15 min again; collagen casings are filled with the meat stuffing, and the filled salami is baked for 15 min at 55 DEG C, then dried for 30 min at 63 DEG C and finally steamed for 30 min at 90 DEG C; vacuum packaging is conducted, the packaged salami is soaked in 85-87-DEG C water to be sterilized for 20 min, and then the salami is obtained. The salami is rich in mouthfeel, novel in taste, compact in package, long in quality guarantee period, suitable for being directly sold on the market, simple in processing method, low in processing cost and suitable for mass production.

Description

technical field [0001] The invention relates to a kind of salami, and the invention also relates to a processing method of the kind of salami. Background technique [0002] Salami is the most widely eaten sausage in Europe. It has a unique taste, is convenient to eat, and has high nutritional value. Accepted by most Chinese, and because the type of salami is single, it cannot satisfy people's requirements for diversified tastes in modern society. Moreover, the processing method of salami is relatively complicated, and it is relatively difficult for ordinary families to process it by themselves. A kind of salami that can be produced in large quantities and is convenient for direct sale in the market is needed. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of salami, which has rich mouthfeel, novel taste, compact packaging and long shelf life, and is suitable for direct sales in the market. [0004] Anot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
CPCA23V2002/00A23V2250/5422A23V2250/08
Inventor 周兵兵赵德志吴冬季胡永慭
Owner MAANSHAN ZHONGAN FOOD TECH CO LTD