Cantonese-style sausage and preparation method thereof
A technology for Cantonese-style sausages and sausages, which is applied to the preservation of meat/fish with chemicals, food science, etc. It can solve the problems of sausage deterioration, rancidity, short storage time, etc., and achieve pure sausage, prevent microbial contamination, and bright color.
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Embodiment 1
[0024] This example consists of the following raw materials in parts by weight: 70,000 parts of lean pork, 30,000 parts of white fat, 3,000 parts of Daqu wine, 50 parts of sodium nitrate, 5 parts of soy sauce, 3 parts of refined salt, 700 parts of sugar, and 500 parts of Saccharomyces cerevisiae fermentation liquid.
[0025] Wherein sugar selects sucrose and glucose for use, and sucrose and glucose are mixed by 7:3.
[0026] This embodiment also provides a preparation method of Cantonese-style sausage, the preparation steps are as follows:
[0027] S1. Preparing casings: Soak and clean the purchased casings in warm water, drain the water, and knot one end of the casings for later use;
[0028] S2. Raw material pretreatment: cut lean meat into diced meat, the size of which is 0.5-1.0cm 3 , white fat cut into 1cm by hand 3 Rinse the diced meat with hot water at 35°C to remove the slick oil, drain the water and put it aside for later use; mix Daqu wine, nitrate, soy sauce, refi...
Embodiment 2
[0034] This example consists of the following raw materials in parts by weight: 70,000 parts of lean pork, 30,000 parts of white fat, 2,500 parts of Daqu wine, 40 parts of sodium nitrate, 6 parts of soy sauce, 2 parts of refined salt, 600 parts of sugar, and 100 parts of Saccharomyces cerevisiae fermentation liquid.
[0035] Wherein sugar selects sucrose for use.
[0036] This embodiment also provides a preparation method of Cantonese-style sausage, the preparation steps are as follows:
[0037] S1. Preparing casings: Soak and clean the purchased casings in warm water, drain the water, and knot one end of the casings for later use;
[0038] S2. Raw material pretreatment: cut lean meat into diced meat, the size of which is 0.5-1.0cm 3 , white fat cut into 1cm by hand 3 Rinse the diced meat with hot water at 40°C to remove the slick oil, drain the water and put it aside for later use; mix Daqu wine, nitrate, soy sauce, refined salt and white sugar according to the weight of th...
Embodiment 3
[0044] This example consists of the following raw materials in parts by weight: 70,000 parts of lean pork, 30,000 parts of white fat, 2,900 parts of Daqu wine, 60 parts of sodium nitrate, 10 parts of soy sauce, 5 parts of refined salt, 650 parts of sugar, and 1,000 parts of Saccharomyces cerevisiae fermentation liquid.
[0045] Wherein sugar selects glucose for use.
[0046] This embodiment also provides a preparation method of Cantonese-style sausage, the preparation steps are as follows:
[0047] S1. Preparing casings: Soak and clean the purchased casings in warm water, drain the water, and knot one end of the casings for later use;
[0048] S2. Raw material pretreatment: cut lean meat into diced meat, the size of which is 0.5-1.0cm 3 , white fat cut into 1cm by hand 3 Rinse the diced meat with hot water at 36°C to remove the slick oil, drain the water and put it aside for later use; mix Daqu wine, nitrate, soy sauce, refined salt and white sugar according to the weight of t...
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