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Method for making German sausages

A production method and sausage technology, which is applied in the field of food processing, can solve the problems of great differences in taste and texture of sausages, and achieve the effect of strong appetite, pure taste and increased added value of products

Inactive Publication Date: 2019-11-26
INNER MONGOLIA SAIFEIYA AGRI SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the production process of sausage includes steps such as mincing meat, making stuffing, filling, steaming, and drying. Sausages vary greatly in taste and texture

Method used

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Experimental program
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Embodiment Construction

[0074] The present invention will be described in further detail below.

[0075] A kind of preparation method of German sausage of the present invention, comprises the following steps:

[0076] S1, prepare raw materials

[0077] Prepare frozen skinned duck leg meat and frozen skinned duck breast meat that have passed inspection and quarantine and meet national standards as raw materials; the content on the label in the package is consistent with the raw materials, and the color and smell of the raw materials are normal, no congestion, no inflammation, and no duck through sensory inspection Hair, soft and hard bone and other foreign matter, the packaging is intact and undamaged; the core temperature of the raw material is lower than -18°C;

[0078] S2, mitigation

[0079] The raw materials are buffered naturally or in normal temperature water until the central temperature of the raw materials is -2~2°C;

[0080] S3, raw material weighing

[0081] Accurately weigh raw materi...

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Abstract

The invention relates to a method for making German sausages. The method for making the German sausages comprises the following steps that (1) raw materials are selected; (2) thawing is conducted; (3)the raw materials are weighed; (4) auxiliarymaterials are prepared; (5) the weighed raw materials are minced by a meat mincer; (6) the raw materials and the auxiliary materials are chopped and mixedto obtain duck meat fillings; (7) the duck meat fillings are weighed for future use; (8) casing is selected, according to product specifications, relative devices are debugged and filled, and the products are filled; (9) the two ends of sausage bodies are kinked according to the product specifications; (10) rod hanging is conducted; (11) drying, smoking, stewing are conducted; and (12) cooling isconducted, and the German sausages are made after the cooling is completed. According to the method for making the German sausages, nutritiousand deliciousGerman sausage food is provided for mass consumers, after trial marketing, the unanimous evaluation is that the impression is appetitive, elasticity in mouth is high, taste is fresh and unique, the European flavor is realized, and a fragrant andnon-greasy effect is realized; and many scientific experiments are undergone, the making method is choice, scientific, and reasonable, the additional value of the product is increased, and the economic benefits of the enterprise are increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing German sausages. Background technique [0002] The nutritional value of duck meat is quite high, rich in B vitamins and vitamin E, and each 100g of duck meat contains about 10mg of water-soluble vitamin B family (6-8mg of which is niacin, followed by riboflavin and thiamine); VE is about 90-400 μg; it also contains about 0.8%-1.5% of inorganic substances. In addition, duck meat also contains a lot of trace elements, 100g of duck meat contains about 300mg of potassium; in addition, the content of iron, copper, zinc and other elements is also relatively high. Duck meat is cold in nature, so it can nourish the stomach, nourish the kidney, reduce edema, relieve cough and reduce phlegm. The protein content of duck meat is much higher than that of poultry meat, and its fat content is moderate, higher than that of chicken and lower than that of pork, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
CPCA23L13/52A23V2002/00
Inventor 李槟全常思远王玉梅刘振杰
Owner INNER MONGOLIA SAIFEIYA AGRI SCI & TECH DEV
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