Fig Cantonese style sausage and preparation method thereof

A Cantonese-style sausage and fig technology, which is applied in the field of fig Cantonese-style sausage and its preparation, can solve the problems that sausages are susceptible to microbial contamination and high residual nitrous acid, and achieve large-scale commercial application, reduce residual content, and improve nutrition The effect of ingredients

Inactive Publication Date: 2018-11-06
WEIHAI OCEAN VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems that sausages are easily polluted by microorganisms and the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A Cantonese-style sausage with figs, comprising the following raw materials in parts by weight: 30 parts of fresh figs, 1 part of pork hind leg, 14 parts of salt, 1 part of monosodium glutamate, 60 parts of white sugar, 0.06 parts of nitrite, and 12 parts of liquor. The fresh figs are fully mature high-quality fig fruits. The mass ratio of lean meat to fat meat in the pork hind leg is 7:3.

[0023] A preparation method of fig Cantonese-style sausage, comprising the following steps:

[0024] 1. Raw material pretreatment: (1) Separate the fat and lean meat of the hind legs, and then remove the bone, skin, aponeurosis and fat; cut the lean meat into 1cm 3 About diced meat, fat cut into 0.5cm 3 About diced meat, rinse fat and lean meat with warm water at about 40°C to remove surface oil slicks and impurities; (2) Weigh fresh figs, wash, remove stems, and beat to obtain fig pulp, and Store in a 4°C refrigerator for later use;

[0025] 2. Marinating: Put the prepared fat ...

Embodiment 2

[0032] A Cantonese-style sausage with figs, comprising the following raw materials in parts by weight: 60 parts of fresh figs, 2 parts of pork hind legs, 22 parts of salt, 6 parts of monosodium glutamate, 80 parts of white sugar, 0.14 parts of nitrite, and 28 parts of white wine. The fresh figs are fully mature high-quality fig fruits. The mass ratio of lean meat to fat meat in the pork hind leg is 8:2.

[0033] A preparation method of fig Cantonese-style sausage, comprising the following steps:

[0034] 1. Raw material pretreatment: (1) Separate the fat and lean meat of the hind legs, and then remove the bone, skin, aponeurosis and fat; cut the lean meat into 1cm 3 About diced meat, fat cut into 0.5cm 3 About diced meat, rinse fat and lean meat with warm water at about 40°C to remove surface oil slicks and impurities; (2) Weigh fresh figs, wash, remove stems, and beat to obtain fig pulp, and Store in a 4°C refrigerator for later use;

[0035] 2. Marinating: Put the prepar...

Embodiment 3

[0042]A Cantonese-style sausage with figs, comprising the following raw materials in parts by weight: 50 parts of fresh figs, 1.3 parts of pork hind legs, 20 parts of salt, 4 parts of monosodium glutamate, 71 parts of white sugar, 0.08 parts of nitrite, and 22 parts of 54-degree liquor . The fresh figs are fully mature high-quality fig fruits. The mass ratio of lean meat to fat meat in the pork hind leg is 7.5:2.5.

[0043] A preparation method of fig Cantonese-style sausage, comprising the following steps:

[0044] 1. Raw material pretreatment: (1) Separate the fat and lean meat of the hind legs, and then remove the bone, skin, aponeurosis and fat; cut the lean meat into 1cm 3 About diced meat, fat cut into 0.5cm 3 About diced meat, rinse fat and lean meat with warm water at about 40°C to remove surface oil slicks and impurities; (2) Weigh fresh figs, wash, remove stems, and beat to obtain fig pulp, and Store in a 4°C refrigerator for later use;

[0045] 2. Marinating: P...

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Abstract

The present invention discloses a fig Cantonese style sausage and a preparation method thereof. The fig Cantonese style sausage comprises the following raw materials in parts by weight: 30-60 parts offresh figs, 1-2 parts of pig hind leg meat, 14-22 parts of edible salt, 1-6 parts of monosodium glutamate, 60-80 parts of white sugar, 0.06-0.14 part of nitrite and 12-28 parts of baijiu. The preparation method applies the figs with rich nutritional values and medicinal values to the production of the Cantonese style sausage, controls microbial contamination, controls oxidation of fat and proteins to reduce the residual content of the nitrite, at the same time improves the nutrient components in the sausage, can realize industrial production, and thus realizes the large-scale commercial application of the figs.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fig Cantonese-style sausage and a preparation method thereof. Background technique [0002] Cantonese-style sausage is a traditional flavor food in my country. It is deeply loved by consumers because of its ruddy appearance, bright color and strong waxy aroma. Cantonese-style sausages have high protein and fat content, and are prone to oxidative spoilage during storage. During processing, nitrite is often added for color development and antiseptic purposes, but nitrite can interact with protein spoilage to produce biogenic amines The effect produces carcinogens such as nitrosamines. [0003] Figs have high nutritional and medicinal value, containing a variety of amino acids, vitamins, inorganic salts, organic acids, proteases, etc. necessary for the human body. etc., the production of fig Cantonese-style sausage has great practical value and economic significance. Contents of ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L33/10
CPCA23L13/65A23L13/428A23L13/72A23L33/10
Inventor 盛杰
Owner WEIHAI OCEAN VOCATIONAL COLLEGE
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