Making method of spiced sausage

A production method and technology of sausages, which are applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems that the taste of spiced sausages cannot meet people's needs, and improve the antioxidant capacity , Nutritious, strong appetite effect

Inactive Publication Date: 2017-06-23
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of sausages in China, which can be divided into pork sausage, pork sausage, chicken sausage, fish sausage, etc. in terms of raw materials, and can be divided into Sichuan-style sausage and Cantonese-style sausage in terms of taste. Five-spice sausages have been produced to enrich the types of sausages and improve the taste of sausages. However, the existing five-spice sausages have a mouthfeel that cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making spiced sausages, comprising the steps of:

[0016] (1) Pretreatment: take fresh pork, clean it directly, soak it in a sodium chloride solution with a mass concentration of 0.15% for 40 minutes, then take it out and drain it, cut it into soybean-sized pieces, and the mass ratio of fat meat to lean meat is 3:1, then use;

[0017] (2) Marinating: Put the pork in a porcelain pot, add 1% salt, 2.2% Shaoxing rice wine, 0.3% minced ginger, 0.10% star anise powder, 0.8% sophora nectar, 5% konjac powder, and 0.4% white vinegar , after mixing well, marinate at room temperature for 4 hours, then take out the pork;

[0018] (3) Seasoning: Stir sugar, salt, Shaoxing rice wine, monosodium glutamate, ginger powder, five-spice powder, and auxiliary additives with pork in a mass ratio of 3:2:5:0.2:3:4:6, and let stand for 15 minutes to obtain Pork material to be used; the auxiliary additive is made of the following raw materials in parts by weight: camellia seed oi...

Embodiment 2

[0024] A method for making spiced sausages, comprising the steps of:

[0025] (1) Pretreatment: take fresh pork, clean it directly, soak it in a sodium chloride solution with a mass concentration of 0.15% for 40 minutes, then take it out and drain it, cut it into soybean-sized pieces, and the mass ratio of fat meat to lean meat is 3:1, then use;

[0026] (2) Marinating: Put the pork in a porcelain pot, add 3% salt, 2.5% Shaoxing rice wine, 0.5% minced ginger, 0.13% star anise powder, 1.2% sophora nectar, 7% konjac powder, and 0.6% white vinegar , after mixing well, marinate at room temperature for 6 hours, then take out the pork;

[0027] (3) Seasoning: Stir sugar, salt, Shaoxing rice wine, monosodium glutamate, ginger powder, five-spice powder, and auxiliary additives with pork in a mass ratio of 3:2:5:0.2:3:4:6, and let stand for 15 minutes to obtain Pork material to be used; the auxiliary additive is made of the following raw materials in parts by weight: camellia seed oi...

Embodiment 3

[0033] A method for making spiced sausages, comprising the steps of:

[0034] (1) Pretreatment: take fresh pork, clean it directly, soak it in a sodium chloride solution with a mass concentration of 0.15% for 40 minutes, then take it out and drain it, cut it into soybean-sized pieces, and the mass ratio of fat meat to lean meat is 3:1, then use;

[0035] (2) Marinating: Put the pork in a porcelain pot, add 2% salt, 2.4% Shaoxing rice wine, 0.4% minced ginger, 0.12% star anise powder, 1.0% sophora nectar, 6% konjac powder, and 0.5% white vinegar by weight of the pork , after mixing well, marinate at room temperature for 5 hours, then take out the pork;

[0036] (3) Seasoning: Stir sugar, salt, Shaoxing rice wine, monosodium glutamate, ginger powder, five-spice powder, and auxiliary additives with pork in a mass ratio of 3:2:5:0.2:3:4:6, and let stand for 15 minutes to obtain Pork material to be used; the auxiliary additive is made of the following raw materials in parts by we...

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PUM

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Abstract

The invention discloses a making method of a spiced sausage. The making method comprises the following steps of (1) performing pretreatment; (2) performing preserving; (3) performing seasoning; (4) performing filling; and (5) performing dehydration and drying. The spiced sausage made by the method disclosed by the invention is good in color, rich in nutrition, fragrant and sweet in mouth feel, good in freshness, fragrance and taste, mellow in flavor, and dark red in color, and people have strong appetite for the sausage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spiced sausages. Background technique [0002] Sausage is a kind of meat product with a long history. Its production is derived from the need for meat preservation. Every country in the world has its own unique sausage flavor and processing technology. There are many types of sausages in China, which can be divided into pork sausage, pork sausage, chicken sausage, fish sausage, etc. in terms of raw materials, and can be divided into Sichuan-style sausage and Cantonese-style sausage in terms of taste. Five-spice sausages have been produced to enrich the types of sausages and improve the taste of the sausages, but the existing five-spice sausages have a mouthfeel that cannot satisfy people's needs. Contents of the invention [0003] For this reason, the object of the present invention is a kind of preparation method of spiced sausage. [0004] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/322A23V2200/326
Inventor 黄国顺
Owner ANHUI BAIYI FOOD
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