Spicy sausage and ecological preparation method thereof

A sausage and spicy technology, which is applied in the field of spicy sausage and its ecological preparation, can solve the problems of short storage period of sausage, achieve the effect of prolonging storage time, good film-forming property, and preventing fat from being oxidized

Inactive Publication Date: 2018-11-02
贵州务川科华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a spicy sausage and its ecological preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of preparation method of spicy sausage, comprises the following steps:

[0021] Step 1. Grind 0.6kg of freshly harvested Chinese prickly ash and 1.8kg of millet pepper, add 1.2kg of salt, 0.3kg of monosodium glutamate and 1.8kg of red wine to obtain a seasoning solution. Select 50kg of pork that has been cleaned of blood and sewage. Leaves-fed pigs, whose fat-to-lean ratio is 3:7, are cut into pieces to obtain pork pieces, and several incisions are cut on the surface, and the cut pork pieces are immersed in the slurry made of purple potatoes for 1 hour, and then taken Drain the potato slurry on the surface of the pork, and then mix it with the seasoning liquid evenly;

[0022] Step 2, 0.1kg chitosan is dissolved in 1.8kg acetic acid solution, after stirring, chitosan acetic acid solution is obtained, 0.1kg of blueberry leaves made into powder is added to 0.2kg ethanol to mix and centrifuge, then get the supernatant and mix with After chitosan aceti...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of spicy sausage, comprises the following steps:

[0027] Step 1. Grind 0.6kg of freshly harvested Chinese prickly ash and 1.8kg of millet pepper, add 1.2kg of salt, 0.3kg of monosodium glutamate and 1.8kg of red wine to obtain a seasoning solution. Select 50kg of pork that has been cleaned of blood and sewage. Leaves-fed pigs, whose fat-to-lean ratio is 3:7, are cut into pieces to obtain pork pieces, and several incisions are made on the surface, and the cut pork pieces are immersed in the slurry made of purple potatoes for 1.6 hours Take it out, drain the potato slurry on the surface of the pork, and mix it with the seasoning liquid evenly;

[0028] Step 2, 0.1kg chitosan is dissolved in 1.8kg acetic acid solution, after stirring, chitosan acetic acid solution is obtained, 0.1kg of blueberry leaves made into powder is added to 0.2kg ethanol to mix and centrifuge, then get the supernatant and mix with After chitosan acetic ac...

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PUM

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Abstract

The application discloses a spicy sausage in the technical field of food processing. The spicy sausage is prepared from the following raw materials in parts by weight: 50-60kg of pork, 1-1.5kg of edible salt, 0.3-0.5kg of monosodium glutamate, 1.5-1.8kg of red wine, 1-2kg of capsicum frutescens, 0.5-0.8kg of Chinese prickly ash, 4-5kg of potato slurry, 2-2.5kg of a mixed liquid and 0.5-1kg of a composite antioxidant. The scheme solves the problem that sausages prepared by the prior art are short in storage period due to oxidation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy sausage and an ecological preparation method thereof. Background technique [0002] Sausage is a kind of meat product made by cutting animal meat into blocks, puree or dices, with auxiliary materials, and then poured into animal casings, fermented and air-dried. Chinese sausage has a long history. The color of the sausage is smooth, the cut surface is natural meat red or maroon red, the meat is smooth without cavities, the fat is white, the stripes are uniform, and there is no impurity. [0003] The existing spicy sausage mainly adopts putting Chinese prickly ash, capsicum, etc. into the inside of the sausage to make the spicy sausage. The prickly ash and the pepper are mixed with the meat inside the sausage, which can increase the spicy taste and delicious taste of the sausage. Higher, and the finished products are mostly in bulk, directly exposed to the air, pr...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23B4/10A23B4/18A23B4/044A23L5/20
CPCA23L13/65A23B4/044A23B4/10A23B4/18A23L5/20A23L13/42A23L13/428A23L13/72A23V2002/00A23V2200/02A23V2200/10
Inventor 冉贤
Owner 贵州务川科华生物科技有限公司
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