Processing method of snack instant air-dried sausages

A processing method and sausage technology are applied in the processing field of casual ready-to-eat air-dried sausages, which can solve the problems of unstable quality of sausage products, difficulty in controlling temperature and humidity, restricting widespread circulation, etc., and achieve rich flavor and taste, convenient eating method, and wide circulation. Effect

Inactive Publication Date: 2017-06-30
CHUYING AGRO PASTORAL GRP
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sausage production method consists of material selection, twisting, mixing, pickling, filling, baking, cooling, inspection, and packaging. The finished product is raw and cannot be eaten directly. It needs to be steamed for 20 minutes before it can be eaten. , the w

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of casual instant air-dried sausage, concrete processing steps are as follows:

[0021] 1) Grind the pretreated fresh lean pork (meat grinder is used for grinding, and lean meat is ground with 8mm orifice plate); pretreatment specifically includes removing broken bones, congestion, air-dried oxide layer, and fur pieces other impurities;

[0022] 2) Take 100kg of ground lean pork and 15kg of white sugar and stir evenly under vacuum;

[0023] 3) Fish sauce 2kg, honey 1kg, milk powder 0.3kg, pork bone broth (purchased from Chuying Agriculture and Animal Husbandry Group Co., Ltd.) 0.8kg, Monascus Red 0.002kg, Allura Red 0.001kg, maltose 0.7kg, sodium lactate 0.7 kg, nisin 0.01kg, sodium nitrite 0.004kg and water 10kg were dissolved evenly; then added to the product obtained in step 2), and vacuum stirred evenly; in steps 2) and 3), vacuum stirring was carried out in a vacuum mixer, The vacuum degree is kept at -0.1--0.08MPa, the stirring time i...

Embodiment 2

[0026] A kind of processing method of casual instant air-dried sausage, concrete processing steps are as follows:

[0027] 1) Grind the pretreated fresh lean pork (meat grinder is used for grinding, and lean meat is ground with 8mm orifice plate); pretreatment specifically includes removing broken bones, congestion, air-dried oxide layer, and fur pieces other impurities;

[0028] 2) Take 80kg of ground lean pork and 12kg of white sugar and stir evenly under vacuum;

[0029] 3) Fish sauce 1.5kg, honey 0.7kg, milk powder 0.2kg, pork bone broth 0.6kg (purchased from Chuying Agriculture and Animal Husbandry Group Co., Ltd.), Monascus Red 0.001kg, Allura Red 0.0005kg, caramel 1.2kg, Dissolve 1.2kg of sodium lactate, 0.02kg of nisin, 0.002kg of sodium nitrite and 10kg of water; then add it to the product obtained in step 2), and stir in a vacuum; in steps 2) and 3), in a vacuum mixer during vacuum stirring To carry out, the vacuum degree is kept at -0.1-0.08MPa, the stirring time ...

Embodiment 3

[0032] A kind of processing method of casual instant air-dried sausage, concrete processing steps are as follows:

[0033] 1) Grind the thawed and pretreated fresh lean chicken (use a meat grinder to grind, lean meat to grind with an 8mm orifice plate); pretreatment specifically includes removing broken bones, blood congestion, and air-drying the oxide layer , fur blocks and other impurities;

[0034] 2) Take 120kg of minced lean chicken and 18kg of white sugar and stir them evenly under vacuum;

[0035] 3) Fish sauce 2.5kg, honey 1.3kg, milk powder 0.4kg, pork bone broth 1.2kg (purchased from Chuying Agriculture and Animal Husbandry Group Co., Ltd.), Monascus Red 0.005kg, Allura Red 0.0012kg, maltose 2kg, sodium lactate 2kg, nisin 0.03kg, sodium nitrite 0.005kg and water 10kg were dissolved evenly; then added to the product obtained in step 2), and stirred in vacuum evenly; in steps 2) and 3), the vacuum stirring was carried out in a vacuum mixer, The vacuum degree is kept ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a processing method of snack instant air-dried sausages. The processing method comprises specific steps as follows: 1) pre-processed livestock and poultry lean meat is minced; 2) 80-120 kg of the minced livestock and poultry lean meat and 12-18 kg of white granulated sugar are stirred uniformly in a vacuum state; 3) 1.5-2.5 kg of fish sauce, 0.7-1.3 kg of honey, 0.2-0.4 kg of milk powder, 0.6-1.2 kg of pig bone stock, 0.001-0.005 kg of Monascus red, 0.0005-0.0012 kg of Allura red, 0.6-2 kg of malt sugar, 0.5-2 kg of sodium lactate, 0.01-0.03 kg of nisin, 0.002-0.005 kg of sodium nitrite and 10 kg of water are dissolved uniformly, then added to a product obtained in step 2) and stirred uniformly in a vacuum state; 4) the product is packaged with casings, the casings are uniformly hung on a rod, then put into a refrigeration storage to be pickled, air-dried, baked, subjected to vacuum packaging and sterilized, and finished products are obtained. The products obtained with the processing method have different tastes inside and outside, the outside tastes dry and the inside tastes mouthwatering; the eating method is more convenient, and the sausages are more widely popularized.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a processing method of casual instant air-dried sausage. Background technique [0002] Chinese sausage, commonly known as sausage, does not add starch, can be stored for a long time, and can be eaten after cooking. It has a strong taste, delicious flavor, rich and rich, long aftertaste, and the more you chew, the more fragrant it is. It is far better than the enema products in other countries. It is a traditional Chinese food. One of them is well-known at home and abroad. It is a large category of meat products with the most varieties in China. It is mainly divided into Sichuan-flavored sausage and Cantonese-flavored sausage. The main difference is that Guangwei is sweet, Sichuan is spicy, and Hunan has salty rather than spicy sausages. The traditional sausage production method consists of material selection, twisting, mixing, pickling, filling, bakin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/60A23L13/40A23L13/70
Inventor 景晓亮李光辉李芳孙金辉
Owner CHUYING AGRO PASTORAL GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap