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Cuminum cyminum flavor mutton sausage and preparation method thereof

A sausage and mutton technology, applied in the field of cumin mutton sausage and its preparation, can solve the problems of beef and mutton sausage preparation process and immature ingredients, taste and color can not meet the needs of consumers, etc., to achieve easy digestion, delicious taste, meat dry effect

Inactive Publication Date: 2018-11-30
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 cumin mutton sausage and its preparation method, which solves the problem that the current preparation technology and ingredients of beef and mutton sausage are not yet mature, so the taste and color cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A cumin mutton sausage, comprising the following raw materials by weight: 7 kg of lean lamb meat, 3 kg of lamb fat, 1.5 kg of refined salt, 0.25 kg of sucrose, 1 kg of white wine, 0.1 kg of pepper, 0.1 kg of Chinese prickly ash, 0.05 kg of cinnamon, meat Cardamom 0.1kg, cumin powder 0.8kg, sodium nitrate 9.5g.

[0024] Among them, fresh mutton with fascia, tendons and lymph glands removed is selected as lean lamb.

[0025] The preparation method of above-mentioned cumin mutton sausage comprises the following steps:

[0026] S1. Preparation: Cut the prepared lamb lean meat into cubes of 0.8cm square, and lamb fat into cubes of 0.6cm square. Grind pepper, Chinese prickly ash, cinnamon and nutmeg until the particle size is below 80 mesh. ;

[0027] S2. Mixing material: according to the weight ratio in the formula, mix lamb lean meat, lamb fat, refined salt, sucrose, white wine, pepper, Chinese prickly ash, cinnamon, nutmeg, cumin powder and sodium nitrate, and stir quick...

Embodiment 2

[0034] A cumin mutton sausage, comprising the following raw materials in parts by weight: 7.5 kilograms of lean lamb meat, 2.5 kilograms of lamb fat, 1.7 kilograms of refined salt, 1 kilogram of sucrose, 1.25 kilograms of white wine, 0.15kg of pepper, 0.15kg of Chinese prickly ash, 0.075kg of cinnamon, meat Cardamom 0.15kg, cumin powder 0.9kg, sodium nitrate 10g.

[0035] Among them, fresh mutton with fascia, tendons and lymph glands removed is selected as lean lamb.

[0036] The preparation method of above-mentioned cumin mutton sausage comprises the following steps:

[0037] S1. Preparation: Cut the prepared lamb lean meat into cubes of 0.9cm square, and lamb fat into cubes of 0.7cm square. Grind pepper, Chinese prickly ash, cinnamon, and nutmeg until the particle size is below 80 mesh. ;

[0038] S2. Mixing material: according to the weight ratio in the formula, mix lamb lean meat, lamb fat, refined salt, sucrose, white wine, pepper, Chinese prickly ash, cinnamon, nutmeg,...

Embodiment 3

[0045] A cumin mutton sausage, comprising the following raw materials by weight: 8 kilograms of lean lamb meat, 3 kilograms of lamb fat, 2 kilograms of refined salt, 2 kilograms of sucrose, 1.5 kilograms of white wine, 0.2kg of pepper, 0.2kg of Chinese prickly ash, 0.1kg of cassia bark, meat Cardamom 0.2kg, cumin powder 1kg, sodium nitrate 10.5g.

[0046] Among them, fresh mutton with fascia, tendons and lymph glands removed is selected as lean lamb.

[0047] The preparation method of above-mentioned cumin mutton sausage comprises the following steps:

[0048] S1. Preparation: Cut the prepared lamb lean meat into cubes of 1.0cm square, and lamb fat into cubes of 0.8cm square. Grind pepper, Chinese prickly ash, cinnamon, and nutmeg until the particle size is below 80 mesh. ;

[0049] S2. Mixing material: according to the weight ratio in the formula, mix lamb lean meat, lamb fat, refined salt, sucrose, white wine, pepper, pepper, cinnamon, nutmeg, cumin powder and sodium nitra...

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Abstract

The invention discloses a cuminum cyminum flavor mutton sausage, which comprises the following raw materials by weight: 7-8 kg of lean mutton, 2-3 kg of sheep fat, 1.5-2 kg of refined salt, 0.25-2 kgof sucrose, 1-1.5 kg of Baijiu, 0.1-0.2 kg of Piper Nigrum L, 0.1-0.2 kg of Zanthoxylum bungeanum Maxim, 0.05-0.1 kg of Cinnamomum tamala, 0.1-0.2 kg of Myristica fragrans, 0.8-1 kg of cuminum cyminumpowder, and 9.5-10.5 kg of sodium nitrate. The invention further provides a cuminum cyminum flavor mutton sausage preparation method, which comprises: material preparation, material stirring sousing,sausage coat preparing, sausage filling and smoking, and inspection and packaging. According to the present invention, the sausage prepared according to the formula and the processing method has highnutritional value, has fresh, dry, firm, compact, toughness and elastic taste, and is the new sausage with good color, good taste and good nutritional value.

Description

technical field [0001] The invention relates to the technical field of sausage preparation, in particular to a cumin mutton sausage and a preparation method thereof. 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] Half of th...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/00A23L27/14
CPCA23L13/65A23L13/428A23L27/14A23L33/00A23V2002/00A23V2200/30
Inventor 骆艳艳
Owner 安徽惠之园食品有限公司