Preparation method of black-pig pork sausage

A sausage and pork technology, which is applied in the field of black pork sausage preparation, can solve the problems of development restriction and neglect of high-end new product development, etc., and achieve the effects of improving economic value, good product quality stability, and simple preparation method.

Inactive Publication Date: 2018-02-13
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are more and more black pork product processing enterprises, and the products are more and more abundant, but it is not difficult to see that most meat products are still low-end meat products, and the proportion of frozen meat and chilled fresh meat is huge. Most enterprises rely on reducing breeding and processing costs to develop The market does not think about the development of high-end new products, which restricts the development of China's meat processing industry and aquaculture industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The preparation method of black pork sausage is:

[0013] 1) Preparation of casing: Take 16 parts of collagen and 0.2 parts of transglutaminase, add 13 parts of water and 5 parts of glycerol, control the pH of the solution to 7, the temperature is 35°C, stir for 10 minutes, and then add 0.1 part of active peptide And 2 parts of agaric polysaccharide, stir for 5 minutes, pour the mixture into a disc, and dry at 35°C to obtain casings. The amino acid sequence of the active polypeptide is: HSHACASYSCRCRRARRCGYYVSHRGRCYCRCLRLHPGKLCVCVNCSR. The process method is simple, the quality of the prepared casing is stable, the thickness is uniform, the tensile performance is good, the elongation at break is good, the cost of raw materials used is low, the ratio of various components is moderate, and it can be fully reacted during the preparation process to improve Resource utilization;

[0014] 2) Preparation of filling material: mince 10 parts black pork and 5 parts morel mushrooms, ad...

Embodiment 2

[0017] The preparation process of black pork sausage includes: first, the preparation of casing: take 20 parts of collagen and 0.4 parts of transglutaminase, add 18 parts of water and 6 parts of glycerin, control the pH of the solution to 8, the temperature to 40℃, and stir. For 15 minutes, add 0.2 parts of active polypeptide and 4 parts of fungus polysaccharide, stir for 7 minutes, pour the mixture into the disc, and dry at 40°C to obtain casing. The amino acid sequence of the active polypeptide is: HSHACASYSCRCRRARRCGYYVSHRGRCYCRCLRLHPGKLCVCVNCSR; Preparation: Ground 15 parts pork leg and 7 parts morel mushrooms, add 0.3 oyster sauce, 0.2 salt, 0.5 ginger juice and 0.4 anise powder, marinate at 9°C for 5 hours, add 5 parts flour, and stir for 45 minutes to make it The last is the preparation of sausages: take 6 parts of casings into a tube shape, take 20 parts of filling enema, and keep the obtained intestines at 78° C. for 30 hours to obtain black pork sausage. The steps are...

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PUM

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Abstract

The invention discloses a preparation method of a black-pig pork sausage. The preparation method includes: preparing casing; preparing a casting material; preparing the sausage. The preparation methodhas the advantages that the preparation method is simple and high in product quality stability, and the black-pig pork sausage prepared by the method contains various nutritional substances and can meet needs of human body metabolism on substance and energy; the sausage has effects of lowering blood lipid, regulating immunity and resisting fatigue and radiation, so that economic value of the sausage is increased greatly.

Description

Technical field [0001] The invention relates to the field of food, in particular to a preparation method of black pork sausage. Background technique [0002] Black pig is a well-known excellent breed in my country. It is known for its large number of litters, early sexual maturity, tolerance to rough feeding, strong adaptability, good meat quality, and obvious hybridization effect. It is a precious biological resource in my country. There are more and more black pork processing companies, and the products are becoming more and more abundant, but it is not difficult to see that most of the meat products are still medium and low-grade meat products. The proportion of frozen meat and cold meat is huge. Most companies rely on lowering breeding and processing costs to develop The market does not think about the development of high-end new products, which restricts the development of China's meat processing industry and breeding industry. In order to enrich the types of black pork foo...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L33/00
CPCA23L13/65A23L33/00A23V2002/00A23V2200/324A23V2200/30
Inventor 王秀芝彭思源
Owner ZHEJIANG QINGLIAN FOOD
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