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A production method and technology of sausages, which are applied in climate change adaptation, food science, food preservation, etc., can solve problems such as unfavorable health and human body, and achieve the effects of long-term preservation, avoiding taste, and ensuring taste
Inactive Publication Date: 2019-08-02
江苏华伯食品产业发展有限公司
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[0004] Sausage is a traditional meat product in our country, and it is very popular among consumers. The sausage products sold in the market now generally use traditional techniques, that is, in the production and processing, a variety of additives need to be added. In the process, it plays a role in the good color of the cured meat and prolongs the shelf life of the sausage. However, such additives are not good for the human body and are not conducive to health.
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[0027] A method for making a sausage, characterized in that it comprises the following steps:
[0028] 1) Material selection: select pork foreleg, pork hind leg or pork belly as the main ingredient of pork, remove pig skin and remove residual hair, fascia, lymph and blood stains;
[0029] 2) Chopping: first clean the pork prepared in step 1) and cut into 50cm 2 block, and then use a dicing machine to cut the block pork into 1.5cm×1.5cm×1.5cm diced meat and put it in the turnover box for later use;
[0030] 3) Prepare seasonings: weigh the following seasonings by weight: 24.5% chicken essence, 30.6% sugar, 20.4% salt, 24.5% aged wine for ten years, and mix the above seasonings evenly;
[0031] 4) Seasoning: add the seasoning mixed in step 3) to the chopped meat in step 2) and stir evenly, wherein the weight ratio of diced meat to seasoning is 20.4:1, and put it in a Marinate under ambient conditions for 2 to 4 hours, and use a mixer to stir when stirring;
[0032] 5) Prepare...
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Abstract
The invention discloses a production method of a sausage. The production method of the sausage comprises the working procedures of ingredient selecting, cutting, seasoning preparing, mixing, casing preparing, stuffing, airing, packaging and storing. During production, firstly, pork is curt into diced pork, then after seasonings and the diced pork are mixed evenly, salting is conducted for 2-4 hours, then stuffing is conducted, thus the diced pork is evenly seasoned, the state of the sausage is guaranteed, and the seasonings do not contain preservatives or additives, so that the sausage is healthy and delicious; during stuffing, a casing is knotted every 20-25 cm, by fixing the casing by the casing, the problem that traditional fixing by means of wires is not sanitary can be solved, duringstuffing, small holes are formed in the casing every 1-2 cm by means of a fine needle, and the small holes benefit discharge of air in the sausage and evaporation of moisture in the sausage, so that the sausage is stuffed evenly and fully; after stuffing is conducted, airing is conducted for 3-6 days, so that the pork state can be guaranteed, and the problem of dry taste due to excessive airing issolved; and a vacuum package benefits long-term preservation.
Description
[0001] Technical field: [0002] The invention relates to the technical field of meat product processing, in particular to a method for making sausages. [0003] Background technique: [0004] Sausage is a traditional meat product in our country, and it is very popular among consumers. The sausage products sold in the market now generally use traditional techniques, that is, in the production and processing, a variety of additives need to be added. During the process, the cured meat has a good color and prolongs the shelf life of the sausage. However, such additives are not good for the human body and are not conducive to health. [0005] The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention and should not be taken as an acknowledgment or any form of suggestion that the information constitutes the prior art that is already known to those skilled in the art. [0006] Invention content: ...
Claims
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