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Preparation method of Cantonese type first-stage sausages

A sausage, Cantonese-style technology, applied in the field of Cantonese-style first-class sausage preparation, can solve the problems of difficult to meet people's taste needs, color, and poor meat texture, etc., and achieve the effect of bright color, long storage time, and refreshing taste

Inactive Publication Date: 2018-11-16
安徽惠之园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of Cantonese-style first-class sausage, which solves the problem that the current traditional Cantonese-style sausage has poor color, meat quality and taste, and is difficult to meet people's taste needs

Method used

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  • Preparation method of Cantonese type first-stage sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0024] S1. Material selection and processing:

[0025] Material selection: Pork leg meat with 65% lean meat content and 35% fat meat content, 2 catties of natural dry casings with a diameter of 28 mm, and hemp rope;

[0026] Processing: Separate the fat and lean meat, cut the lean meat into 10mm pieces, and cut the fat into small pieces with a particle size of 9mm, then wash off the oil stains and sundries on the surface of the meat pieces with warm water at 35°C, and finally dry the meat pieces to dry;

[0027] S2. Ingredients: 65 catties of lean meat, 35 catties of fat meat, 2 catties of first-grade light-colored soy sauce, 2.8 catties of refined salt, 9 catties of white sugar, 2.5 g of sodium nitrite, 3 catties of white wine, and 15 catties of purified water;

[0028] S3. Mixing ingredients: put the corresponding quality of meat in the ingredients into the stuffing machin...

Embodiment 2

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

[0034] S1. Material selection and processing:

[0035] Material selection: Pork leg meat, with lean meat content of 70%, fat content of 30%, 2.2 catties of natural dry casings with a diameter of 29 mm, and hemp rope;

[0036] Processing: Separate the fat and lean meat, cut the lean meat into 11mm in particle size, and cut the fat into small pieces with a particle size of 9.5mm, then wash off the oil stains and sundries on the surface of the meat with warm water at 38°C, and finally cut the meat to dry;

[0037] S2. Ingredients: 70 catties of lean meat, 30 catties of fat meat, 2.3 catties of first-grade light-colored soy sauce, 2.9 catties of refined salt, 9.3 catties of white sugar, 3g of sodium nitrite, 3.3 catties of white wine, and 17 catties of purified water;

[0038] S3. Mixing ingredients: put the corresponding quality of meat in the ingredients into the stuffing mach...

Embodiment 3

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

[0044] S1. Material selection and processing:

[0045] Material selection: Pork leg meat with 70% lean meat content, 30% fat meat content, 2.4 catties of natural dry casings with a diameter of 30mm, and hemp rope;

[0046] Processing: Separate the fat and lean meat, cut the lean meat into 12mm, and cut the fat into small pieces with a particle size of 10mm, then wash off the oil stains and sundries on the surface of the meat with warm water at 38°C, and finally dry the meat to dry;

[0047] S2. Ingredients: 70 catties of lean meat, 30 catties of fat meat, 2.6 catties of first-grade light-colored soy sauce, 3 catties of refined salt, 10 catties of white sugar, 3.5 g of sodium nitrite, 4 catties of white wine, and 20 catties of purified water;

[0048] S3. Mixing ingredients: put the corresponding quality of meat in the ingredients into the stuffing machine, then add first-gra...

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Abstract

The invention discloses a preparation method of Cantonese type first-stage sausages. The preparation method comprises the following steps: selecting materials, treating, burdening and mixing; washingcasing before filling sausages, soaking the washed casing in warm water of which the temperature is 35 to 40 DEG C for 10 minutes until softening the casing, and then carrying out sausage filling operation; bundling each section of sausage which is 6.8 to 7.2 inches in length by using hemp ropes after fully filling one casing; finally, discharging gas and residual water in the casing through puncturing, hanging up by using a bamboo pole after completing sausage filing, erecting the bamboo pole on an airing shed, exposing under sunshine for 3 hours, and then baking the filled sausages in a baking oven of which the temperature is 50 to 52 DEG C for 24 to 28 hours, thus obtaining a final product-the Cantonese type first-stage sausages. The Cantonese type first-stage sausages prepared by the preparation method provided by the invention are bright in color, cool and delicious in taste and strong in aftertaste, and are qualified.

Description

technical field [0001] The invention relates to the technical field of sausage preparation, in particular to a preparation method of Cantonese-style first-class sausage. 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. Sausage is made by stuffing the small casings of pigs or sheep with seasoned meat. [0003] 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 Cantonese is sweet, while Sichuan is spicy. 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. [0004] Tradit...

Claims

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Application Information

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IPC IPC(8): A23L13/60
CPCA23L13/65Y02A40/90
Inventor 骆艮福
Owner 安徽惠之园食品有限公司
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