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Sausage production method

A production method and sausage technology, applied in the functions of food ingredients, food science, application, etc., to achieve the effects of long shelf life, uniform texture, and appetite enhancement

Inactive Publication Date: 2017-01-04
贵州杨老奶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of traditional sausages pays attention to the preservation of meat quality, and the modern society regards sausages as a kind of delicacy, which puts forward higher requirements for its comprehensive quality, and the traditional production methods have great influence on the quality of sausages in many aspects such as color, smell, taste, shape, nutrition, etc. can not take into account

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A sausage production method, comprising the following steps:

[0022] (1) Clean the pork, cut it into strips, put it in a meat grinder, and grind it into minced meat;

[0023] (2) Add 50 kg of minced meat, 1.5 kg of edible salt, 1.5 kg of Chinese prickly ash, 2 kg of white wine, 0.5 kg of white sugar, and 10 kg of water, stir and mix evenly, so that the minced meat is marinated thoroughly, and then placed at room temperature for 2 hours;

[0024] (3) Perform sausage enema treatment on the sausage enema machine to make the cans compact and uniform, tie knots every 25cm, and prick a hole every 1cm with a fine needle, then place it at 20°C to hang for 2 days, and then place it Bake at 25°C for 20 days and pack.

[0025] The baking described is divided into 4 stages, the first stage is baked at 28°C for 1 day, the second stage is baked at 25°C for 5 days, the third stage is baked at 26°C for 1 day, and the fourth stage is baked at 26°C for 1 day. The stage is baked at 29°...

Embodiment 2

[0027] A sausage production method, comprising the following steps:

[0028] (1) Clean the pork, cut it into strips, put it in a meat grinder, and grind it into minced meat;

[0029] (2) Add 50 kg of minced meat, 1.5 kg of edible salt, 1.5 kg of Chinese prickly ash, 2 kg of white wine, 0.5 kg of white sugar, and 10 kg of water, stir and mix evenly, so that the minced meat is marinated thoroughly, and then placed at room temperature for 4 hours;

[0030] (3) Perform sausage enema treatment on the sausage enema machine to make the canned tightly and evenly, tie knots every 30cm, and prick a hole every 2cm with a fine needle, then place it at 25°C to hang for 2-3 days, and then It is baked at 30°C for 20 days and packaged.

[0031] The baking described is divided into 4 stages, the first stage is baked at 30°C for 3 days, the second stage is baked at 27°C for 8 days, the third stage is baked at 29°C for 3 days, and the fourth stage is baked at 29°C for 3 days. The stage is bake...

Embodiment 3

[0035] A sausage production method, comprising the following steps:

[0036] (1) Clean the pork, cut it into strips, put it in a meat grinder, and grind it into minced meat;

[0037] (2) Add 50 kg of minced meat, 1.5 kg of edible salt, 1.5 kg of Chinese prickly ash, 2 kg of white wine, 0.5 kg of white sugar, and 10 kg of water, stir and mix evenly, so that the minced meat is marinated thoroughly, and then placed at room temperature for 3 hours;

[0038] (3) Perform sausage enema treatment on the sausage enema machine to make the canned tightly and evenly, tie knots every 28cm, and prick a hole every 1.5cm with a fine needle, then place it at 23°C to hang for 2.5 days, and then put it Bake at 28°C for 20 days and pack.

[0039] The baking described is divided into 4 stages. The first stage is baked at 29°C for 2 days, the second stage is baked at 26°C for 7 days, the third stage is baked at 28°C for 2 days, and the fourth stage is baked at 28°C for 2 days. The stage is baked ...

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PUM

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Abstract

The invention relates to the technical field of sausage making, and particularly relates to a sausage production method. By defining raw materials in step (2) and step (3) respectively and controlling the parameters in the filling and baking process of sausage, the sausage presents red lean and milky white fat, is glossy in appearance and strong in smell, has inherent flavor, is delicious and long in aftertaste, and can promote salivation and enhance appetite; meanwhile, the water content of the sausage is 10-17%, the outer surface of the sausage is not broken, and the sausage is complete in shape and uniform in texture.

Description

technical field [0001] The invention relates to the technical field of sausage production, in particular to a sausage production method. Background technique [0002] Traditional meat products are mostly produced, mainly fermented products such as ham and sausage, which are popular among consumers because of their unique flavor. Among them, the production of sausage is mainly based on natural air drying, which is single and oxidized during the natural drying process, especially the oxidation of fat will generate many harmful substances to the human body, which is not conducive to health after eating. In order to reduce the degree of oxidation, additives such as chemically synthesized antioxidants are also added in the production process, but this will pose a new threat to human health. Sausage is also a traditional food in China, and has a long history as a way of preserving meat. The production of traditional sausages pays attention to the preservation of meat quality, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 杨清丹吴泽春杨昌芬吴泽兰金明颖
Owner 贵州杨老奶食品有限公司
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