Unlock instant, AI-driven research and patent intelligence for your innovation.

Smoked ham sausage preparation method

A technology for smoking and cooking sausages and ham sausages, which is applied in the field of food processing, and can solve the problems of meat deterioration and burning, and achieve the effect of preventing deterioration

Inactive Publication Date: 2019-01-29
LUAN LONGXIANG MEISHIWANG POULTRY IND CO LTD
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of sausage eating, there may be a fire situation, and the raw meat will generate a lot of high temperature during the long-term stirring and emulsification process, which will cause the meat to deteriorate and affect normal consumption. For this reason, we propose a Preparation method of smoked and boiled sausage and ham sausage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing smoked and boiled sausage and ham sausage, said method for preparing smoked and boiled sausage and ham sausage comprises the following steps:

[0021] (1) Material selection: Select a certain number of poultry meat for later use, and then let it stand and thaw until the internal temperature of the poultry meat is completely thawed;

[0022] (2) Dressing: Slice the poultry meat that has been selected. After the slicing is completed, put it into water with a water temperature of 95°C for cooking. The cooking time is 3 minutes. Remove the blood from the poultry meat after cooking. After standing, put it into the chopping machine and chop it;

[0023] (3) Ingredients: Grind the ingredients that need to be added;

[0024] (4) Pickling: marinate the trimmed poultry meat in step (2) and the ground ingredients in step (3), the curing temperature is 8°C, and the curing time is 2 hours;

[0025] (5) Addition of auxiliary materials: select a certain number...

Embodiment 2

[0032] A method for preparing smoked and boiled sausage and ham, characterized in that: the method for preparing smoked and cooked sausage and ham comprises the following steps:

[0033] (1) Material selection: Select a certain number of poultry meat for later use, and then let it stand and thaw until the internal temperature of the poultry meat is completely thawed;

[0034] (2) Trimming: Slice the poultry meat that has been selected. After the slicing is completed, put it into water with a water temperature of 100°C for cooking. The cooking time is 4 minutes. Remove the blood from the poultry meat after cooking. After standing, put it into the chopping machine and chop it;

[0035] (3) Ingredients: Grind the ingredients that need to be added;

[0036] (4) Pickling: marinate the trimmed poultry meat in step (2) and the ground ingredients in step (3), the curing temperature is 10°C, and the curing time is 3 hours;

[0037] (5) Addition of auxiliary materials: select a certai...

Embodiment 3

[0044] A method for preparing smoked and boiled sausage and ham, characterized in that: the method for preparing smoked and cooked sausage and ham comprises the following steps:

[0045] (1) Material selection: Select a certain number of poultry meat for later use, and then let it stand and thaw until the internal temperature of the poultry meat is completely thawed;

[0046] (2) Trimming: Slice the poultry meat that has been selected. After the slicing is completed, put it into water with a water temperature of 98°C for cooking. The cooking time is 3 minutes. Remove the blood from the poultry meat after cooking. After standing, put it into the chopping machine for chopping and mixing;

[0047] (3) Ingredients: Grind the ingredients that need to be added;

[0048] (4) Pickling: marinate the trimmed poultry meat in step (2) and the ground ingredients in step (3), the curing temperature is 9°C, and the curing time is 3 hours;

[0049] (5) Addition of auxiliary materials: selec...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a smoked ham sausage preparation method, which comprises: (1) material selecting: selecting a certain part by mass of poultry meat for spare, carrying out standing thawing until the interior of the poultry meat is completely thawed. According to the present invention, a large quantity of ham sausages can be produced through adopting the smoked ham sausage preparation method, the added dried chrysanthemum and the added Lophatherum gracile can prevent the occurrence of excessive internal heat to some extent, the dry ice added into the emulsifier can effectively prevent the continuous temperature rising during the stirring emulsification and effectively prevent the deterioration of meat, and the rapid filling with the poultry meat as soon as possible after the emulsification can effectively prevent the influence of the separation of the broken meat from the surface fat on the taste of the sausage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing smoked sausage and ham sausage. Background technique [0002] Sausages are also called smoked sausages in southern Fujian or Taiwan; due to the processing process, glutinous rice sausages or sausage-like foods are also called enemas. Sausage is a very ancient food production and meat preservation technology, mainly refers to the long cylindrical tubular food made by mincing animal meat into mud and filling it into casings. [0003] In the process of sausage eating, there may be a fire situation, and the raw meat will generate a lot of high temperature during the long-term stirring and emulsification process, which will cause the meat to deteriorate and affect normal consumption. For this reason, we propose a The invention discloses a preparation method of smoked and boiled sausage and ham sausage. Contents of the invention [0004] The object of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60
CPCA23L13/60
Inventor 胡建远
Owner LUAN LONGXIANG MEISHIWANG POULTRY IND CO LTD