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Chrysanthemum-flavored Suzhou-style pork sausage and production method thereof

A production method and sausage technology, applied in the food field, can solve the problems of incompatibility with diversified taste, single variety and taste, etc., and achieve the effects of enriching product taste, solving greasy feeling and good quality

Inactive Publication Date: 2019-11-15
HUAIAN RES INST OF NANJING AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production of traditional Chinese sausages, only pork is used as the main ingredient, and the variety and taste are single, which does not meet the requirements of modern people to pursue diversified tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A chrysanthemum-flavored Soviet-style pork sausage, the raw materials in parts by weight include: lean pork meat 70, fat meat 30, chrysanthemum powder 0.5, 55° white wine 3, sugar 3.8, salt 1.8, monosodium glutamate 2, light soy sauce 3 and ice water 0.5.

[0028] A method for preparing chrysanthemum-flavored Soviet-style pork sausage, the specific steps are as follows:

[0029] A, taking material: take each raw material according to parts by weight;

[0030] B. Pork pretreatment: Cut the pork foreleg meat into lean meat pieces of 6cm×6cm×6cm, soak them in light salt water with a mass concentration of 2% for 4 hours, take out the lean meat pieces and put them in with a mass concentration of 3% Soak in salt water for 6 hours, then rinse, and cut the pork fat into 3cm×3cm×4cm fat pieces;

[0031] C. Slicing: Mix the lean meat and fat meat evenly and cut them into shredded meat with an average thickness of 3.5mm with a slicer;

[0032] D. Pickling: mix white wine, sugar...

Embodiment 2

[0038] A chrysanthemum-flavored Soviet-style pork sausage, the raw materials including 70 parts by weight of lean pork meat, 30 parts of fat meat, 1.0 parts of mixed chrysanthemum powder, 3.5 parts of white wine at 50°, 3.5 parts of sugar, 1.5 parts of salt, 2.5 parts of monosodium glutamate, 3.0 parts of light soy sauce and ice water 0.5.

[0039] A method for preparing chrysanthemum-flavored Soviet-style pork sausage, the specific steps are as follows:

[0040] A, taking material: take each raw material according to parts by weight;

[0041] B. Pork pretreatment: Cut the pork foreleg meat into lean meat pieces of 6cm×6cm×6cm, soak them in light salt water with a mass concentration of 2% for 4 hours, take out the lean meat pieces and put them in with a mass concentration of 3% Soak in salt water for 6 hours, then rinse, and cut the pork fat into 3cm×3cm×4cm fat pieces;

[0042] C. Slicing: Mix the lean meat and fat meat evenly and cut them into shredded meat with an average...

Embodiment 3

[0049] A chrysanthemum-flavored Soviet-style pork sausage, the raw materials in parts by weight include: lean pork 80, fat meat 20, chrysanthemum powder 0.5, 50° white wine 3.5, sugar 3.5, salt 1.2, monosodium glutamate 2.5, soy sauce 3.5 and ice water 0.25.

[0050] A method for preparing chrysanthemum-flavored Soviet-style pork sausage, the specific steps are as follows:

[0051] A, taking material: take each raw material according to parts by weight;

[0052] B. Pork pretreatment: Cut the pork foreleg meat into lean meat pieces of 6cm×6cm×6cm, soak them in light salt water with a mass concentration of 2% for 4 hours, take out the lean meat pieces and put them in with a mass concentration of 3% Soak in salt water for 6 hours, then rinse, and cut the pork fat into 3cm×3cm×4cm fat pieces;

[0053] C. Slicing: Mix the lean meat and fat meat evenly and cut them into shredded meat with an average thickness of 3.5mm with a slicer;

[0054] D. Pickling: mix white wine, sugar, sa...

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PUM

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Abstract

The invention discloses a chrysanthemum-flavored Suzhou-style pork sausage and a production method thereof. The weight parts of the ingredients of the sausage are: 100 parts of pork, 0.25 to 1.5 partsof chrysanthemum powder, 3 to 3.5 parts of white wine, 3.5 to 4 parts of sugar, 1 to 2 parts of salt, 2 to 2.5 parts of monosodium glutamate, 3 to 3.5 parts of raw soy sauce, and 0.25 to 0.5 parts ofice water. The production method steps are: weighing raw materials according to parts by weight; cutting pig lean meat into lean meat pieces, immersing the meat in salt water, washing the material after immersing, and cutting fat meat into fatty meat pieces; mixing the lean meat pieces and the fat pieces evenly, and then slicing the meat; mixing white wine, sugar, salt, monosodium glutamate, chrysanthemum powder and the above slices evenly, and pickling the meat for 2-5 hours to obtain pickled fillings; placing the pickled fillings in a filling machine for quantitative filling; hanging the sausages in a ventilated place and air-drying the finished sausages for 15-30 days. The sausage of the invention has simple ingredients and convenient preparation. The prepared sausage has good quality,good taste and good preservation, and meets the requirements of modern life of health and nutrition.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a chrysanthemum-flavored Suzhou-style pork sausage with unique taste, good for preservation and healthy nutrition and a preparation method thereof. Background technique [0002] Sausage has a long history in China. It is a very ancient food production and meat preservation technology. The meat of animals is minced and then filled into casings to make long cylindrical tubular food. Our country has a vast territory and different eating habits, forming different types of sausages, mainly Sichuan-style sausages, Cantonese-style sausages, and Soviet-style sausages. At present, in the production of traditional Chinese sausages, only pork is used as the main material, and the variety and taste are single, which is not suitable for modern people's pursuit of diversified tastes. [0003] The medicinal value of chrysanthemum has been recorded for a long time. In "Shen Nong's Materia Medica",...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/10
CPCA23L13/65A23L13/42A23L33/10A23V2002/00A23V2200/3262A23V2200/326A23V2200/30
Inventor 杜新平黄瑞华牛培培
Owner HUAIAN RES INST OF NANJING AGRI UNIV
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