Orange-flavor sausage and processing method thereof

A processing method and sausage technology, which is applied in the field of food processing, can solve problems such as low tensile strength, nitrite poisoning, and potential safety hazards, and achieve the effects of reducing frictional resistance, increasing tensile strength, and improving safety

Active Publication Date: 2020-04-03
重庆汇光饲料有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma in traditional sausages is mainly reflected by the smoky flavor deposited after smoking. Although it can give meat products a unique flavor and color, there are still many shortcomings. For example, the incomplete combustion products of smoked materials will directly pollute meat products. It not only contains the flavor components needed for smoked products, but also contains harmful substances such as benzopyrene, which has strong carcinogenic, teratogenic and mutagenic properties, or the accumulation of nitrite and nitrate in the sausage, causing sub- Nitrate poisoning and high salt content will increase the burden on the kidneys, damage the gastrointestinal mucosa, and cause gastroin

Method used

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  • Orange-flavor sausage and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Embodiment 1: sausage preparation one

[0036] The present embodiment takes each raw material respectively according to the following weights:

[0037]Weigh pork 5kg (fat and thin 1:1), salt 150g, sugar 100g, white wine 50g, sodium nitrite 0.25g, monascus red pigment 1g, sodium erythorbate 2.25g, fresh orange peel 100g, orange flavor food essence 10g, starch 200g, cut the fresh orange peel into about 0.5cm fresh orange peel.

[0038] The modified pig casing preparation method in the present embodiment is as follows:

[0039] A. Softening treatment of pig casings: Take 2kg of pig casings that have been removed from the oil and cleaned, mix them with 166.7g of cornstarch and put them in a basin, knead the pig casings for about 5 minutes, then wash with water with a pH of 7-7.5 to clean the cornstarch Clean, then add 133.33g glycerin, 2.67g sodium pyrophosphate, water and pig casings into the pot and stir evenly, then let it stand at 10°C for 1 hour, then turn the inner ...

Embodiment 2

[0049] Embodiment 2: sausage preparation two

[0050] In this embodiment, each raw material is weighed according to the following weights: 5 kg of pork (fat and thin 1:1), 150 g of salt, 100 g of sugar, 50 g of white wine, 0.25 g of sodium nitrite, 1 g of monascus red pigment, 2.25 g of sodium erythorbate, 100g of fresh orange peel, 10g of orange flavor edible essence, 200g of starch, cut the fresh orange peel into diced fresh orange peel of about 0.5cm.

[0051] The preparation method of the modified pig casing in the present embodiment is as follows:

[0052] A. Softening treatment of pig casings: Take 2kg of pig casings that have been removed from the oil and cleaned, mix them with 166.7g of cornstarch, put them into a basin, knead the pig casings for about 6 minutes, and wash the cornstarch with pH=7-7.5 water Clean, then add 133.33g glycerin, 2.67g sodium pyrophosphate, water, and pig casings into the basin, stir evenly, and let stand at a temperature of 15°C for 2 hours...

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Abstract

The invention discloses an orange-flavor sausage and a processing method thereof, and belongs to the technical field of food processing. The orange-flavor sausage comprises the following raw materials: modified hog casings, meat, salt, sugar, baijiu, sodium nitrite, monascus color, sodium erythorbate, fresh orange peel, orange-flavor edible essence and starch, wherein the modified hog casings areobtained after crosslinking modification of hog casings and a pigskin gelatin solution prepared from pigskin. According to the sausage, the tensile strength and taste of the sausage are improved whilethe fishy smell of a sausage casing and extra oil are removed, the sausage casing does not separate from meat filling after heating, and meanwhile, the orange flavor of the sausage can be highlighted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an orange-flavored sausage and a processing method thereof. Background technique [0002] Sausage products are one of the cured products, which means that the meat is marinated (or not cured), chopped, chopped, emulsified into meat filling (diced meat, minced meat or a mixture thereof) and added with seasonings, spices or fillings It is a meat product that is filled with casings, and then baked, cooked, fermented, dried and other processes (or several of them). The aroma in traditional sausages is mainly reflected by the smoky flavor deposited after smoking. Although it can give meat products a unique flavor and color, there are still many shortcomings. For example, the incomplete combustion products of smoked materials will directly pollute meat products. It not only contains the flavor components needed for smoked products, but also contains harmful substances such as ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A22C13/00A23L5/20
CPCA23L13/65A23L13/428A23L13/42A22C13/0026A23L5/27A23L5/20A22C2013/0053A22C2013/0036A23V2002/00A23V2200/16A23V2200/15A23V2200/14Y02A40/90
Inventor 周勤飞陈英张拴锋
Owner 重庆汇光饲料有限公司
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