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Sausage processing technology

A processing technology, sausage technology, applied in the direction of food ingredients as taste improver, food ingredients as taste improver, food science and other directions, can solve the problems of easy bursting of sausages, waste of raw materials, etc. Avoid cracking effects

Inactive Publication Date: 2018-11-16
桐梓县月亮河飞宏腊制品有限公司
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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 sausage processing technology to solve the problem of waste of raw materials caused by sausages being easily burst during cooking in the prior art

Method used

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  • Sausage processing technology

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Embodiment Construction

[0020] The following is further described in detail through specific implementation methods:

[0021] The reference signs in the drawings of the description include: meat grinding cylinder 1, material storage box 2, support plate 3, support spring 4, meat grinding screw 5, meat grinding gear 6, telescopic rod 7, first one-way tooth 8, feeder Material channel 9, separating plate 10, first spring 11, air bag 12, material bag 13, conduit 14, back-moving spring 15, connecting rod 16, top plate 17, control switch 18, feeding port 19, extension spring 20.

[0022] The specific steps for making sausages by adopting a sausage processing technology of the technical solution are as follows:

[0023] Step 1: Selection and pretreatment of raw meat, taking lean lean meat and fat fat of pigs respectively, removing fascia, tendon, cartilage, lymph, blood stasis, fat, dirt and pig skin to make 60kg of lean pig meat , pig fat 20kg, the raw meat is stored at 4°C for later use;

[0024] Step 2...

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Abstract

The invention relates to a sausage processing technology. The sausage processing technology comprises the following steps of step I, performing selection raw meat and pretreating the selected materials: respectively taking pig lean meat and pig prime condition, and removing fascia, tendons, cartilage, lymph, static blood, fat, dirt substances and pig skins; step II, preserving the raw meat: preserving the raw meat in the step I through a vacuum preserving technique; step III, making addition jelly, cutting the pig skins removed in the step I into dices, adding water, performing cooking, performing cooling to obtain the addition jelly, performing cooling, performing for removing parts with pig skins, and remaining and taking parts without pig skins for standby application; step IV, mincingmeat and performing stirring: placing the preserved raw meat in an automatic mincing machine, performing meat mincing, and performing mixing and stirring with a mixed additive; step V, performing filling: placing the raw meat which is mixed with the mixed additive in the step IV in a sausage filler, and performing filling; step VI, performing cooking: cooking the filled sausage, and performing cooling to lower the temperature; and step VII, performing fumigation. Through adoption of the sausage processing technology disclosed by the invention, the problem that the sausages are easy to burst inthe cooking course is solved.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a sausage processing technology. Background technique [0002] Sausage is a kind of food made using ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling them into casings. Chinese sausages have a long history, and there are many types of sausages. They are mainly divided into Cantonese sausages and Sichuan-style sausages. The main difference between Cantonese-style sausages and Sichuan-style sausages is that Cantonese-style sausages are sweet, while Sichuan-style sausages are spicy. [0003] The sausage processing process usually includes cutting, stirring, mincing, pouring and cooking of the raw meat. The sausage is usually steamed after the filling process. The purpose of steaming is to make the sausage cooked after filling, so as to facilitate consumers after purchasing. edibl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/40A23L13/70
CPCA23V2002/00A23L13/20A23L13/422A23L13/426A23L13/428A23L13/432A23L13/65A23L13/72A23L13/74A23V2200/14A23V2200/16A23V2250/154A23V2250/5036A23V2250/5118A23V2250/54A23V2250/61
Inventor 王小飞
Owner 桐梓县月亮河飞宏腊制品有限公司