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Processing technique for sausage

A processing technology, sausage technology, applied in the direction of bacteria used in food preparation, food ingredients as antimicrobial preservation, food ingredients as odor modifiers, etc., can solve problems such as human injury, improve quality and safety, reduce sterilization, etc. Effect of temperature and shortening of sterilization time

Inactive Publication Date: 2017-06-20
NANTONG YUTU GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nitrite is also recognized as a carcinogen, which has great harm to the human body.

Method used

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  • Processing technique for sausage

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Effect test

Embodiment 1

[0031] The processing technology of present embodiment sausage, this processing technology comprises the steps:

[0032] (1) Material selection, raw material processing and cutting: select the fresh lean meat of pork front shoulder and hind legs, wash and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm; Fat fat, washed and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm;

[0033] (2) Pickling: Use vacuum low-nitration pickling technology for pickling, that is, put the processed sausage raw materials in a vacuum pickling machine, according to the weight of fresh lean meat and fresh fat fat 4:3, and then pickle in vacuum Add 0.02wt% nitrite, 0.02wt% lactic acid bacteria and 3.2wt% salt to the machine to soak the sausage raw materials in the pickling mixture. The time is 6h;

[0034](3) Mixing: Vacuum nitrosamine control technology is used for mixing, that is, the marinated minced meat is added with stirring auxiliary agent, put i...

Embodiment 2

[0039] The processing technology of present embodiment sausage, this processing technology comprises the steps:

[0040] (1) Material selection, raw material processing and cutting: select the fresh lean meat of pork front shoulder and hind legs, wash and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm; Fat fat, washed and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm;

[0041] (2) Pickling: Use vacuum low-nitration pickling technology for pickling, that is, put the processed sausage raw materials in a vacuum pickling machine, according to the weight of fresh lean meat and fresh fat fat 4:3, and then pickle in vacuum Add 0.02wt% of nitrite, 0.02wt% of lactic acid bacteria and 3.2wt% of salt to the machine to soak the sausage raw materials in the pickling mixture. The time is 4h;

[0042] (3) Mixing: Vacuum nitrosamine control technology is used for mixing, that is, the marinated minced meat is added with stirring auxiliary ag...

Embodiment 3

[0047] The processing technology of present embodiment sausage, this processing technology comprises the steps:

[0048] (1) Material selection, raw material processing and cutting: select the fresh lean meat of pork front shoulder and hind legs, wash and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm; Fat fat, washed and cut into shredded meat with a width of 0.5-1 cm and a length of 5-10 cm;

[0049] (2) Pickling: Use vacuum low-nitration pickling technology for pickling, that is, put the processed sausage raw materials in a vacuum pickling machine, according to the weight of fresh lean meat and fresh fat fat 4:3, and then pickle in vacuum Add 0.02wt% of nitrite, 0.02wt% of lactic acid bacteria and 3.2wt% of salt to the machine to soak the sausage raw materials in the pickling mixture. The time is 5h;

[0050] (3) Mixing: Vacuum nitrosamine control technology is used for mixing, that is, the marinated minced meat is added to the stirring auxiliary ...

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Abstract

The invention relates to a processing technique for sausage. The processing technique comprises the processes of selecting materials, treating raw materials, stripping and slicing, pickling, stirring, filling sausage, airing and dewatering and packaging. The pickling process comprises the following steps: adopting a vacuum low-nitrate pickling technique for pickling, placing the treated sausage raw materials into a vacuum pickling machine, and then adding a pickling mixed solution composed of nitrite, lactic acid bacteria and salt into the vacuum pickling machine and soaking the sausage raw materials into the pickling mixed solution. The stirring process comprises the following steps: adopting a vacuum nitrosamine control technique for stirring, namely, adding stirring additive into pickled meat paste, putting into a vacuum stirring machine for stirring, uniformly mixing the meat paste, and then adding 0.3-2wt% of nitrite reductase complex enzyme preparation into the mixed meat paste and uniformly stirring. The invention has the advantages that the processing technique for sausage can reduce the addition of the nitrite and can effectively reduce the nitrite residue in the sausage.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a sausage processing technology. Background technique [0002] Traditional Chinese cured meat products have been developed from generation to generation in China for more than 3,000 years for the purpose of facilitating storage, improving flavor, and improving palatability. It is famous for its unique color, aroma, and taste. It is a Chinese meat product. The crystallization of thousands of years of production experience and wisdom is an important part of China's and the world's precious food cultural heritage. [0003] As a typical representative of traditional cured meat products, sausage has a history of more than 1,000 years. The more famous ones include Guangdong sausage, Sichuan sausage, Jiangsu Rugao sausage, Zhejiang pork and beef mixed sausage, Hunan sausage, etc. All kinds of sausages have different flavors. Processing methods and their char...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23B4/22A23L5/20
CPCA23B4/22A23V2002/00A23V2400/225A23V2400/231A23V2400/113A23V2200/16A23V2200/15A23V2250/1614A23V2250/16A23V2250/1618A23V2200/10
Inventor 黄海波周秀琴李桂萍
Owner NANTONG YUTU GROUP
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