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Sausage and preparation method thereof

A technology of sausage and formula, which is applied in the direction of food science, etc., can solve the problems of fat meat, which is unfavorable to human health, and achieve the effect of reducing fat content

Pending Publication Date: 2020-08-28
SHENZHEN HECHENGHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide sausage and its preparation method to solve the problem in the above background art that most sausages are prepared by mixing lean meat and fat meat according to a certain proportion, and the high fat content of fat meat is unfavorable to human health

Method used

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  • Sausage and preparation method thereof
  • Sausage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0030] A kind of sausage, in terms of parts by mass, the formula of the sausage includes: 900 parts of lean pork hind legs, 650 parts of lean pork ribs, and 300 parts of casings;

[0031] The auxiliary materials include: 500 parts of pig skin, 150 parts of pig tendon, 75 parts of pig blood;

[0032] Seasonings include: 25 parts of salt, 40 parts of white sugar, 12 parts of five-spice powder, 25 parts of cooking wine, 20 parts of white wine, 22 parts of light soy sauce, 10 parts of pepper, 7 parts of pepper, 25 parts of sweet-scented osmanthus, and 7 parts of ginger powder.

[0033] Among them, the five-spice powder includes: 10 parts of licorice, 6 parts of star anise, 7 parts of wild leek flower, 6 parts of tangerine peel, 6 parts of fennel, 6 parts of grass fruit, 6 parts of Sichuan pepper, 5 parts of sand ginger, 5 parts of Gansong, clove 4 parts, 2 parts mint leaves, 4 parts onion, 3 parts garlic, 3 parts sesame, 2 parts cornstarch, 2 parts caraway, 2 parts fulu, 2 parts b...

Embodiment 2

[0046] The difference from Example 1 is that, in terms of parts by mass, the main ingredients of the sausage include: 800 parts of lean pork hind legs, 500 parts of lean pork ribs, and 200 parts of casings;

[0047] The auxiliary materials include: 400 parts of pig skin, 100 parts of pig tendon, 50 parts of pig blood;

[0048] Seasonings include: 20 parts of salt, 30 parts of white sugar, 10 parts of five-spice powder, 20 parts of cooking wine, 15 parts of white wine, 15 parts of light soy sauce, 5 parts of Chinese prickly ash, 5 parts of pepper, 20 parts of sweet-scented osmanthus, and 5 parts of ginger powder.

Embodiment 3

[0050] The difference from Example 1 is that, in terms of parts by mass, the main ingredients of the sausage include: 1000 parts of lean pork hind legs, 800 parts of lean pork ribs, and 400 parts of casings;

[0051] The auxiliary materials include: 600 parts of pig skin, 200 parts of pig tendons, 100 parts of pig blood;

[0052] Seasonings include: 30 parts of salt, 50 parts of white sugar, 15 parts of five-spice powder, 30 parts of cooking wine, 25 parts of white wine, 30 parts of light soy sauce, 15 parts of Chinese prickly ash, 10 parts of pepper, 30 parts of sweet-scented osmanthus, and 10 parts of ginger powder;

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Abstract

The present invention discloses a sausage. The sausage comprises main ingredients, auxiliary materials and seasonings. The ratio of the main ingredients, auxiliary materials and seasonings of a formula of the sausage is as follows: the main ingredients: the auxiliary materials: the seasonings=5:2:0.5; the main ingredients are as follows in parts by mass: 800-1,000 parts of pork hind leg lean meat,500-800 parts of pork rib lean meat and 200-400 parts of sausage casings; the auxiliary materials are as follows: 400-600 parts of pig skin, 100-200 parts of pork tendons and 50-100 parts of pig blood; and seasonings are as follows: 20-30 parts of salt, 30-50 parts of white granulated sugar, 10-15 parts of five spice powder, 20-30 parts of cooking wine, 15-25 parts of baijiu, 15-30 parts of lightsoy sauce, 5-15 parts of Chinese prickly ash, 5-10 parts of pepper, 20-30 parts of sweet-scented osmanthus and 5-10 parts of ginger powder. The auxiliary materials are prepared by using the pig skin,pork tendons and pig blood to replace fat meat in the prior art, and reduce the fat content of the sausage to a certain extent while not affecting mouthfeel of the sausage. Besides, the sweet-scentedosmanthus and white granulated sugar are prepared into sweet-scented osmanthus sugar, and the fragrance of the sweet-scented osmanthus can remove the fishy smell of the pork, pig blood, pork tendons,pig skin and sausage casings to a certain extent.

Description

technical field [0001] The invention belongs to the technical field of sausages, and in particular relates to sausages; in particular, it also relates to a preparation method of sausages. Background technique [0002] Sausage refers to meat products with Chinese characteristics, which are made of meat as raw materials, 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. [0003] Most of the existing sausages are prepared by mixing refined meat and fat meat according to a certain ratio. , meltability, thickness and other tastes and flavors have important influences. As far as flavor is concerned, the fat in fatty meat not only expresses its own flavor, but also affects the concentration, persistence and balance of other spices. Fat is related to the slow release of flavor; reducing the fat content in food will affect the sensory properties of food, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/20A23L13/40
CPCA23L13/65A23L13/72A23L13/20A23L13/428A23L13/42A23V2002/00A23V2200/14A23V2200/15A23V2250/60
Inventor 陈淦忠陈博
Owner SHENZHEN HECHENGHAO FOOD
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