Pungent grilled sausage processing technique

A processing technology, technology of grilling sausages, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problem of not endowing nutritional value and health value, threatening human health, high fat, etc. problem, to achieve the effect of scientific and reasonable preparation method, good economic benefit and market promotion value, and low fat content

Inactive Publication Date: 2018-11-27
董子强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional spicy sausage shows the shortcomings of high fat, high calorie and perishable, and many businesses often add chemical reagents, such as nitrite, to improve the sensory quality of the sausage in order to ensure that the sausage has a good color and taste. However,

Method used

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  • Pungent grilled sausage processing technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing technology for spicy grilled sausages, comprising the following steps:

[0027] (1) Pretreatment of pork belly: wash the fresh pork belly under tap water, then put it in a meat grinder and grind it, then soak the minced meat in ginger soup for 2 hours and take it out for later use;

[0028] (2) Preparation of brine:

[0029] a. Weigh 10 parts of pepper, 9 parts of Chinese prickly ash, 16 parts of edible salt, 13 parts of white sugar, 1 part of monosodium glutamate, and 20 parts of modified traditional Chinese medicine in corresponding weight parts and place them in a micro-jet homogenizer for processing, and take them out after 20 minutes of processing Mixture A is standby;

[0030] b. Add the mixture A obtained in operation a and white wine into the stirring tank according to the weight ratio of 1:2.6, and stir while heating. The temperature in the stirring tank is controlled at 78°C. After stirring for 45 minutes, take it out to obtain the mixture B;

...

Embodiment 2

[0043] A processing technology for spicy grilled sausages, comprising the following steps:

[0044] (1) Pretreatment of pork belly: wash the fresh pork belly under tap water, then put it in a meat grinder and grind it, then soak the minced meat in ginger soup for 2.5 hours and take it out for later use;

[0045] (2) Preparation of brine:

[0046] a. Weigh 12 parts of pepper, 10 parts of Chinese prickly ash, 17 parts of edible salt, 15 parts of sugar, 2 parts of monosodium glutamate, and 24 parts of modified traditional Chinese medicine in corresponding weight parts and place them in a micro-jet homogenizer for processing, and take them out after 25 minutes of processing Mixture A is standby;

[0047] b. Add the mixture A obtained in operation a and white wine into the stirring tank according to the weight ratio of 1:2.9, and stir while heating. The temperature in the stirring tank is controlled at 83°C. After stirring for 55 minutes, take it out to obtain the mixture B;

[0...

Embodiment 3

[0060] A processing technology for spicy grilled sausages, comprising the following steps:

[0061] (1) Pretreatment of pork belly: wash the fresh pork belly under tap water, then put it in a meat grinder and grind it, then soak the minced meat in ginger soup for 3 hours and take it out for later use;

[0062] (2) Preparation of brine:

[0063] a. Weigh 14 parts of pepper, 11 parts of Chinese prickly ash, 18 parts of edible salt, 17 parts of white sugar, 3 parts of monosodium glutamate, and 28 parts of modified traditional Chinese medicine in corresponding weight parts and place them in a micro-fluid homogenizer for processing, and take them out after 30 minutes of processing Mixture A is standby;

[0064] b. Add the mixture A and liquor obtained in operation a into the stirring tank according to the weight ratio of 1: 3.2, and stir while heating. The temperature in the stirring tank is controlled at 88°C. After stirring for 65 minutes, take it out to obtain the mixture B;

...

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PUM

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Abstract

The invention discloses a pungent grilled sausage processing technique, and belongs to the technical field of food processing. The technique includes the steps: (1) marbled meat pretreatment; (2) marinating material preparation; (3) marinating; (4) sausage filling; (5) baking. A preparation method of a pungent grilled sausage is scientific and reasonable, active components in a marinating materialare sufficiently leached, marbled meat is sufficiently sterilized, the prepared pungent grilled sausage is delicious and fragrant, low in fat content, high in sensory receptivity, safe and healthy, can improve immunity of a human body and enhance resistance and has excellent economic benefits and market promotion values.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of spicy grilled 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 pouring the small casings of pigs or sheep (also with large casings) into seasoned meat. Per 100 grams of sausage nutrients: energy 508 kcal, protein 24.1 grams, fat 40.7 grams, carbohydrates 11.2 grams, cholesterol 82 mg, thiamine 0.48 mg, riboflavin 0.11 mg, niacin 4.4 mg, vitamin E1.05 mg, calcium 14 mg, phosphorus 198 mg, potassium 453 mg, sodium 2309.2 mg, magnesium 52 mg, iron 5.8 mg, zinc 7.61 mg, selenium 8.77 micrograms, copper 0.31 mg, manganese 0.36 mg. [0003] The traditional spicy sausage shows the shortcomings of high fat, high calorie and perishable, ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/105A23L5/20A23L5/10
CPCA23L13/65A23L5/10A23L5/27A23L13/42A23L13/428A23L13/70A23L13/76A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/21
Inventor 董子强
Owner 董子强
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