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Environmental-friendly sausage and preparation method thereof

A sausage and green technology, which is applied in the field of green sausage and its preparation, can solve the problems of inconspicuous effect, toxic and side effects, etc., and achieve the effects of improving safety, reducing fat, and improving health

Inactive Publication Date: 2019-11-08
灵璧县童师傅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although L-ascorbic acid is safe to use, the effect is not obvious, and the latter three are synthetic additives, which have toxic side effects on the human body. The Food and Agriculture Organization of the United Nations and the Food Additives Committee have made strict regulations on the use of such compounds, and some developed countries have also restricted use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A green sausage, calculated in parts by weight, comprising the following raw materials:

[0029] 76 parts of pork, 14 parts of beef, 6 parts of orange peel, 12 parts of olive oil, 12 parts of black wolfberry, 7 parts of mulberry and 4 parts of seasoning. The seasoning consists of tangerine peel, ginger powder, white soy sauce, white sugar and salt. The mass ratio of tangerine peel, ginger powder, white soy sauce, white granulated sugar and salt is 7:3:8:6:3.

[0030] Preparation:

[0031] 1) Pretreatment of raw meat: Rinse and thaw frozen beef and pork with flowing cold water, then remove bones and connective tissue, cut into meat pieces weighing 54g, and then add them to a 5% sodium bicarbonate solution Carry out degreasing treatment, the degreasing time is 3 hours, then take out the meat pieces, wash them with water, and then grind them into minced meat through a meat grinder;

[0032] 2) After mixing orange peel, black wolfberry and mulberry, add it to water for b...

Embodiment 2

[0038] A green sausage, calculated in parts by weight, comprising the following raw materials:

[0039] 65 parts of pork, 18 parts of beef, 4 parts of orange peel, 10 parts of sunflower oil, 14 parts of black wolfberry, 5 parts of mulberry and 6 parts of seasoning. The seasoning consists of tangerine peel, ginger powder, white soy sauce, white sugar and salt. The mass ratio of tangerine peel, ginger powder, white soy sauce, white granulated sugar and salt is 8:4:6:5:4.

[0040] The preparation method comprises the following steps:

[0041] 1) Pretreatment of raw meat: Rinse and thaw frozen beef and pork with flowing cold water, then remove bones and connective tissue, cut into meat pieces weighing 50g, and then add them to a 5% sodium bicarbonate solution Carry out degreasing treatment, the degreasing time is 4 hours, then take out the meat pieces, wash them with water, and then grind them into minced meat through a meat grinder;

[0042] 2) After mixing orange peel, black ...

Embodiment 3

[0048] A green sausage, calculated in parts by weight, comprising the following raw materials:

[0049] 85 parts of pork, 10 parts of beef, 8 parts of orange peel, 16 parts of olive oil, 10 parts of black wolfberry, 10 parts of mulberry and 6 parts of seasoning. The seasoning consists of tangerine peel, ginger powder, white soy sauce, white sugar and salt. The mass ratio of tangerine peel, ginger powder, white soy sauce, white granulated sugar and salt is 7:2:10:7:4.

[0050] The preparation method comprises the following steps:

[0051] 1) Pretreatment of raw meat: Rinse and thaw frozen beef and pork with flowing cold water, then remove bones and connective tissue, cut into meat pieces weighing 60g, and then add them to a 6% sodium bicarbonate solution Carry out degreasing treatment, the degreasing time is 2 hours, then take out the meat pieces, wash them with water, and then grind them into minced meat through a meat grinder;

[0052] 2) After mixing orange peel, black wo...

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Abstract

The invention provides an environmental-friendly sausage and a preparation method thereof. The environmental-friendly sausage is prepared from the following raw materials in parts by weight: 65-85 parts of pork, 10-20 parts of beef, 4-8 parts of orange peel, 10-16 parts of vegetable oil, 8-14 parts of lycium ruthenicum, 5-10 parts of mulberry, and 4-8 parts of seasoning. The preparation methods includes the following steps of (1) pretreatment of raw meat; (2) beating the orange peel, the lycium ruthenicum and the mulberry after being put in water to obtain enzymatic hydrolysate; (3) enzymolysis; (4) pickling; (5) enema; and (6) drying and vacuum packaging of the sausage and cooking. According to the environmental-friendly sausage, the shelf life can be prolonged without adding nitrite, andthe environmental-friendly sausage conforms to the healthy diet concept of modern people.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a green sausage and a preparation method thereof. Background technique [0002] Sausage is a traditional meat product in my country and is deeply loved by consumers. At present, the production process of sausage generally adopts traditional technology, that is, nitrate and nitrite are used as coloring agents. 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. The longest sausage in the world was on December 27, 2008. In Bucharest, the capital of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L5/20A23L33/00
CPCA23L5/276A23L13/428A23L13/65A23L13/72A23L33/00
Inventor 张召
Owner 灵璧县童师傅食品有限公司
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