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Spicy nut sausage and preparation method thereof

A sausage and spicy technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. It can solve the problems of single taste and limited functions, and achieve simple preparation methods and low cost. Effect

Inactive Publication Date: 2018-02-23
成都市新津活活饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional sausages are all prepared from pork, which has a single taste and limited functions. With the improvement of people's living standards, the requirements for food taste are getting higher and higher. Traditional spicy or Cantonese sausages have become Can not satisfy people's demand, therefore, need to develop the sausage of new taste, to promote the development of consumption of pickled products industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] The preparation method of the spicy nut sausage of the present invention comprises the following steps:

[0026] a. Crushing walnut kernels, cashew nuts, pine nut kernels, peanuts and hazelnut kernels to obtain nut powder; mincing pork into strips;

[0027] b. Mix the pork with rapeseed oil, chili powder, sucrose, salt, five-spice powder, pepper powder and cooking wine, marinate for 30-60 minutes, then add nut powder and mix well to obtain the filling;

[0028] c. Pour the stuffing into the casing, smoke at 60-70°C for 2-4 hours, and then dry it naturally.

[0029] Wherein, the existing method of pouring the stuffing into the casing can be adopted, such as manually filling or filling with a sausage filling machine.

Embodiment 1

[0032] Prepare the spicy nut sausage as follows:

[0033] a. Preparation of cooking wine: Put chrysanthemum, honeysuckle, mulberry leaves, bamboo leaf greens, rhodiola rosea and mint leaves into white wine, seal and soak in the dark for more than 60 days, filter to remove slag, and get it. Wherein, by weight, 5 parts of chrysanthemum, 5 parts of honeysuckle, 10 parts of mulberry leaves, 10 parts of bamboo leaf green, 5 parts of rhodiola rosea, 5 parts of mint leaves and 100 parts of white wine.

[0034] b. Prepare raw materials: Weigh 10kg pork; 1kg walnut kernel; 1kg cashew nut; 2kg pine nut kernel; 2kg peanut; 2kg hazelnut kernel; 0.5kg rapeseed oil; ; pepper powder 0.2kg; cooking wine 1kg, set aside.

[0035] c. Crushing walnut kernels, cashew nuts, pine nut kernels, peanuts and hazelnut kernels to obtain nut powder; mincing pork into strips;

[0036] d. Mix the pork with rapeseed oil, chili powder, sucrose, salt, five-spice powder, pepper powder and cooking wine, marinat...

Embodiment 2

[0040] Prepare the spicy nut sausage as follows:

[0041] a. Preparation of cooking wine: Put chrysanthemum, honeysuckle, mulberry leaves, bamboo leaf greens, rhodiola rosea and mint leaves into white wine, seal and soak in the dark for more than 60 days, filter to remove slag, and get it. Wherein, by weight, 10 parts of chrysanthemum, 10 parts of honeysuckle, 5 parts of mulberry leaves, 5 parts of bamboo leaf green, 10 parts of rhodiola rosea, 10 parts of mint leaves and 100 parts of liquor.

[0042] b. Prepare raw materials: weigh 10kg of pork; 2kg of walnut kernels; 2kg of cashew nuts; 1kg of pine nut kernels; 1kg of peanuts; 1kg of hazelnut kernels; 1kg of rapeseed oil; 0.1kg pepper powder; 0.2kg cooking wine, set aside.

[0043] c. Crushing walnut kernels, cashew nuts, pine nut kernels, peanuts and hazelnut kernels to obtain nut powder; mincing pork into strips;

[0044] d. Mix the pork with rapeseed oil, chili powder, sucrose, salt, five-spice powder, pepper powder and...

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PUM

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Abstract

The invention relates to spicy nut sausage and a preparation method thereof, belongs to the technical field of salted product production and solves the technical problem of providing the spicy nut sausage. The sausage is prepared from the following ingredients in parts by weight: 100 parts of pork, 10 to 20 parts of walnut kernel, 10 to 20 parts of cashew nut, 10 to 20 parts of pinenut kernel, 10to 20 parts of peanut, 10 to 20 parts of hazelnut kernel, 5 to 10 parts of rapeseed oil, 10 to 20 parts of chili powder, 1 to 3 parts of saccharose, 3 to 5 parts of salt, 1 to 2 parts of five spice powder, 1 to 2 parts of seed powder of Chinese prickly ash and 2 to 10 parts of cooking wine. The spicy nut sausage disclosed by the invention is delicious, fragrant, pungent and spicy, not only has pork taste, but also has nut taste; furthermore, traditional Chinese herbal ingredients of honeysuckle flower and the like are added into the spicy nut sausage, so that the spicy nut sausage has the effects of clearing heat, decreasing internal heat, relieving restlessness and calming down; in addition, no any additive is added into the spicy nut sausage, so that the spicy nut sausage has safety andno side effects. The sausage disclosed by the invention has the advantages of simple preparation method and lower cost.

Description

technical field [0001] The invention relates to a spicy nut sausage and a preparation method thereof, and belongs to the technical field of production of pickled products. Background technique [0002] Sausage is a food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Sichuan flavor is spicy, while Cantonese flavor is sweet. In the past, sausages were made every year before the New Year, but now sausages can be eaten at any time of the year. But eating homemade sausages during Chinese New Year has become a custom in many areas in the south, and it has been preserved to this day. [0003] Traditional sausages are all prepared from pork, which has a single taste and limit...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L25/00A23L33/10
CPCA23L13/65A23L13/428A23L13/72A23L25/30A23L33/10A23V2002/00A23V2200/30A23V2200/14A23V2200/16
Inventor 周钰桐周钰恒
Owner 成都市新津活活饭店
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