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Method for making sausage

A production method and sausage technology, which is applied in the field of food processing, can solve the problem of dry sausage and achieve the effect of improving the peculiar smell

Inactive Publication Date: 2019-11-26
中科天华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for making sausages to solve the problem of sausages becoming dry during the process of smoking and roasting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of sausage, comprises the following steps:

[0017] Step 1, prepare 10 parts of skin jelly and 3 parts of pomelo peel according to parts by weight, grind the pomelo peel and add it to the melted skin jelly, and mix to obtain a mixture;

[0018] Step 2. Wash the fresh pork and cut it into meat pieces. The meat pieces include fatty meat pieces and lean meat pieces with a weight ratio of 2:3. Add 2 parts of spices to marinate for every 100 parts of meat pieces. The marinating time is 2d, soak the marinated meat pieces in the mixture, stir to obtain the composition, and heat to 30°C, cool after soaking for 1d, wherein the weight-number ratio of the meat pieces to the mixture is 0.5;

[0019] Step 3: pour the composition into casings and dry it in the air, then smoke the semi-finished sausage in a smokehouse for 24 hours.

Embodiment 2

[0020] Embodiment 2: a kind of preparation method of sausage, comprises the following steps:

[0021] Step 1. Prepare 12.5 parts of skin jelly and 4 parts of pomelo peel according to parts by weight, grind the pomelo peel and add it to the melted skin jelly, and mix to obtain a mixture;

[0022] Step 2. Wash the fresh pork and cut it into meat pieces. The meat pieces include fatty meat pieces and lean meat pieces with a weight ratio of 2:3. Add 2 parts of spices to marinate for every 100 parts of meat pieces. The marinating time is 2.5d, soak the marinated meat pieces in the mixture, stir to obtain the composition, and heat to 35°C, cool after soaking for 1.5d, wherein the weight-number ratio of the meat pieces to the mixture is 0.6 ;

[0023] Step 3: Pour the composition into the casing and dry it in the air, then smoke the semi-finished sausage in a smokehouse for 26 hours.

Embodiment 3

[0024] Embodiment 3: a kind of preparation method of sausage, comprises the following steps:

[0025] Step 1. Prepare 15 parts of skin jelly and 5 parts of pomelo peel according to parts by weight, grind the pomelo peel and add it to the melted skin jelly, and mix to obtain a mixture;

[0026] Step 2. Wash the fresh pork and cut it into meat pieces. The meat pieces include fatty meat pieces and lean meat pieces with a weight ratio of 2:3. Add 2 parts of spices to marinate for every 100 parts of meat pieces. The marinating time is 3d, soaking the marinated meat pieces in the mixture, stirring to obtain the composition, and heating to 40°C, cooling after soaking for 2d, wherein the weight-number ratio of the meat pieces to the mixture is 0.8;

[0027] Step 3: pour the composition into casings and dry it in the air, then smoke the semi-finished sausage in a smokehouse for 28 hours.

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PUM

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Abstract

The invention discloses a method for making a sausage, and belongs to the technical field of food processing. The method for making the sausage comprises the steps that step 1, 10-15 parts of pork skin jelly and 3-5 parts of shaddock peel are prepared in parts by weight, the shaddock peel is ground and added to the melted pork skin jelly for mixing, and the mixture is obtained; step 2, fresh porkis washed and cut into pieces of meat, the pieces of meat is prepared from fatty meat pieces and lean meat pieces with the weight ratio of 2 to 3, 2 parts of spice is added into each 100 parts of meatpieces for curing, the curing time is 2-3 d, the cured meat pieces are immersed in the mixture, stirring is carried out to obtain the composition, the composition is heated to 30-40 DEG C, the immersion time is 1-2 d and then the composition is cooled, the specific value of parts by weight of the meat pieces to the mixture is 0.5 to 0.8; and step 3, the composition is poured into a casing and then subjected to air-drying, then a sausage semi-finished product is smoked in a smoking room for 24-28 h, and the sausage is obtained. The pork skin jelly can ensure that the moisture of the sausage isnot lost in the daily placement process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making sausages. Background technique [0002] Sausage refers to meat products with Chinese characteristics, which are made from meat, cut into cubes, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is a large category of meat products with the most varieties in China. There are many types of sausages in China, which can be divided into pork sausages, chicken sausages, fish sausages, etc. in terms of raw materials, and can be divided into Sichuan-style sausages and Cantonese-style sausages in terms of taste. [0003] The processing steps of sausage include cutting, stirring, mincing, pouring and steaming of raw meat. At present, the processing of sausage mostly adopts traditional technology. With the prolongation of storage time, the meat of sausage becomes dry and hard. In addition to the smoky smell of sausage, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/40A23L13/70
CPCA23L13/65A23L13/20A23L13/74A23L13/428
Inventor 冉洪余川冉贤
Owner 中科天华生物科技有限公司
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