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Hui-style sausage and preparation method thereof

A technology of sausage and Anhui style, applied in the field of sausage preparation, can solve problems such as difficult to meet the taste requirements, and achieve the effect of compact structure, dry hand feeling and strong aroma

Inactive Publication Date: 2018-12-18
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 an Hui-style sausage and its preparation method, which solves the problem that the current traditional Sichuan-style sausages and Cantonese-style sausages are difficult to meet people's demand for taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] An Hui-style sausage, comprising the following raw materials in parts by weight: peeled pork belly: 3kg, casing: 4m, sugar: 200g, salt: 40g, soy sauce: 50g, white wine: 230g.

[0022] Among them, the ratio of skinless pork belly fat to lean meat is 1:4; the diameter of the casing is 2.8cm; the alcohol content is 56% Vol.

[0023] The preparation method of above-mentioned Hui style sausage comprises the following steps:

[0024] S1. Mixing material: Put the prepared peeled pork belly in a meat grinder for stuffing, grind the meat stuffing and put it into a small stuffing machine again, and then add sugar and salt in the above ingredients in turn , soy sauce and white wine, and then stir evenly until the meat filling is shiny, no oil lumps, no agglomeration;

[0025] S2, sausage enema: wash the casings before filling, fill a casing with a length of 22 cm, tie it with hemp rope, then use acupuncture to expel the gas and excess water in the intestines, and finally wash the...

Embodiment 2

[0028] An Hui-style sausage comprises the following raw materials in parts by weight: peeled pork belly: 3kg, casing: 4.3m, sugar: 200g, salt: 40g, soy sauce: 57g, white wine: 237g.

[0029] Among them, the ratio of skinless pork belly fat to lean meat is 1:4; the diameter of the casing is 3 cm; the alcohol content is 58% Vol.

[0030] The preparation method of above-mentioned Hui style sausage comprises the following steps:

[0031] S1. Mixing material: Put the prepared peeled pork belly in a meat grinder for stuffing, grind the meat stuffing and put it into a small stuffing machine again, and then add sugar and salt in the above ingredients in turn , soy sauce and white wine, and then stir evenly until the meat filling is shiny, no oil lumps, no agglomeration;

[0032] S2, sausage enema: wash the casing before filling, fill a casing, 23cm into a section, tie it with hemp rope, then use acupuncture to discharge intestinal gas and excess water, and finally wash the surface of...

Embodiment 3

[0035] An Hui-style sausage, comprising the following raw materials in parts by weight: peeled pork belly: 3kg, casing: 4.5m, sugar: 200g, salt: 40g, soy sauce: 63g, white wine: 243g.

[0036] Among them, the ratio of skinless pork belly fat to lean meat is 3:7; the diameter of the casing is 3 cm; the alcohol content is 60% Vol.

[0037] The preparation method of above-mentioned Hui style sausage comprises the following steps:

[0038] S1. Mixing material: Put the prepared peeled pork belly in a meat grinder for stuffing, grind the meat stuffing and put it into a small stuffing machine again, and then add sugar and salt in the above ingredients in turn , soy sauce and white wine, and then stir evenly until the meat filling is shiny, no oil lumps, no agglomeration;

[0039] S2, sausage enema: wash the casing before filling, and fill a casing with a length of 24cm, tie it with a hemp rope, then use acupuncture to expel intestinal gas and excess water, and finally wash the surfa...

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Abstract

The invention discloses Hui-style sausage. The Hui-style sausage comprises raw materials in parts by weight as follows: 3 kg of skin-removed streaky pork, 4-5 m of sausage casings, 200 g of white sugar, 40 g of table salt, 50-70 g of soy sauce and 230-250 g of baijiu. The invention also provides a preparation method of the Hui-style sausage. The method comprises the steps as follows: performing material mixing and sausage filling, hanging the sausage by a bamboo pole after sausage filling, erecting the bamboo pole on a drying shed, and after drying the sausage under the blazing sun for 3 h, placing the sausage in an oven at 50-52 DEG C to be baked for 24-28 h to obtain the final finished product Hui-style sausage. The prepared sausage has bright luster, has naturally red or purplish red lean meat grains, tastes mellow and salty and belongs to new Hui-style sausage.

Description

technical field [0001] The invention relates to the technical field of sausage preparation, in particular to an Hui style 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] Although tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/40A23L13/60
CPCA23L13/10A23L5/15A23L13/428A23L13/65
Inventor 骆艳艳
Owner 安徽惠之园食品有限公司
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