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Sausage preparation process

A preparation process and sausage technology, which are applied in the field of sausage preparation technology, can solve the problems of high fat and cholesterol content, laborious eating, difficult chewing and the like, and achieve the effects of delicious taste, simple processing technology and rich nutrition.

Inactive Publication Date: 2017-11-24
HAIAN TINGTING AGRI & SIDELINE PRODSCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The sausages produced by the prior art have high fat and cholesterol content. At the same time, in order to create a delicate taste, the meat of sausages without minced meat and starch-free meat is hard, chewing is difficult, and eating is laborious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] A kind of sausage preparation technology, its concrete steps are as follows:

[0016] 1) Processing of raw and auxiliary materials: The pork tenderloin is screened as the raw meat, and then the raw meat is trimmed to ensure that the raw meat is clean and free of debris; Wash the grains with water, and return the strips to the meat grinder for grinding;

[0017] 2) Mixing material: pour the minced and weighed lean meat and minced fertilizer into the machine, turn on the mixing machine, first add phosphate, then add pigment water, white wine, nitrous and mix evenly, then add the prepared salt water , after relatively stirring, add fertilizer granules, then relatively stir again, and then continue to face each other, unidirectionally, relatively stir, stir the stuffing evenly, put it in the feeding cart and stir, cover the surface of the stirred meat stuffing with a plastic film and marinate system;

[0018] 3) Tenderization: add ginger, green onion, water, and rice wine...

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PUM

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Abstract

The invention discloses a sausage preparation process, which sequentially comprises the concrete steps of treating raw materials, mixing the materials, tenderizing, filling, baking, and naturally cooling to obtain a sausage. According to the sausage preparation process provided by the invention, the processing technology is simple, no any additive, preservative and other materials is added during a full processing process, and the sausage is delicious in taste, tender and juicy, unique in taste, and rich in nutrition, and has a dietetic invigoration effect.

Description

technical field [0001] The invention relates to the technical field of agricultural by-products, in particular to a sausage preparation process. 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. From the raw materials, they can be divided into pork sausages, beef sausages, chicken sausages, fish sausages, etc., and from the taste, they can be divided into Sichuan-style sausages and Cantonese-style sausages. [0003] The sausage produced by the prior art has high content of fat and cholesterol. At the same time, in order to create a delicate taste, the meat of the sausage without ground meat and without starch is soft, difficult to chew, and laborious to eat. Contents of the invention [0004] The purpose of the invention is to provide a sausage pr...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/70A23L13/40A23L33/00
CPCA23L13/428A23L13/65A23L13/72A23L33/00Y02A40/90
Inventor 曹加圣
Owner HAIAN TINGTING AGRI & SIDELINE PRODSCO
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