Making method of chewable smoked and cooked sausage

A technology of smoked and boiled sausage and a production method, which is applied in the field of food processing, can solve the problems of intolerant of chewing, single taste of smoked and boiled sausage, etc., and achieves the effects of improving chewiness, rich taste and strong glue binding effect.

Pending Publication Date: 2021-02-19
湖南知味大师食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making chewy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] An embodiment of the present invention provides a chewable smoked sausage, comprising the following raw materials in parts by weight: 160 parts of pork, 35 parts of yak meat, 12 parts of konjac powder, 4 parts of five-spice powder, 6 parts of table salt, 9 parts of salad oil, chicken essence 7 parts, 8 parts of ginger, 11 parts of white wine, 4 parts of white sugar, 7 parts of tangerine peel, 5 parts of raisins, 10 parts of honey, 4 parts of chili powder, 4 parts of pepper powder, 3 parts of pepper powder, 2 parts of chili oil, walnut kernels 3 parts, 3 parts pine nuts, 4 parts cashew nuts, 5 parts almonds, 5 parts sea vegetables, 8 parts shrimp, 5 parts cod, 4 parts beet juice, 4 parts pumpkin juice, 4 parts purple potato juice, 4 parts spinach juice, will White sugar, tangerine peel powder, minced raisins and honey can be added to the filling to make a sweet and sour filling. Adding chili powder, pepper powder, pepper powder and chili oil to the filling can make a spic...

Embodiment 2

[0058] An embodiment of the present invention provides a chewable smoked sausage, comprising the following raw materials in parts by weight: 180 parts of pork, 40 parts of yak meat, 15 parts of konjac powder, 6 parts of five-spice powder, 8 parts of table salt, 12 parts of salad oil, chicken essence 7 parts, 10 parts of ginger, 12 parts of white wine, 5 parts of white sugar, 8 parts of tangerine peel, 6 parts of raisins, 9 parts of honey, 5 parts of chili powder, 4 parts of pepper powder, 5 parts of pepper powder, 1 part of chili oil, walnut kernels 2 servings, 3 servings of pine nuts, 5 servings of cashew nuts, 3 servings of almonds, 6 servings of sea vegetables, 8 servings of shrimp, 6 servings of cod, 5 servings of beet juice, 5 servings of pumpkin juice, 5 servings of purple potato juice, and 5 servings of spinach juice. White sugar, tangerine peel powder, minced raisins and honey can be added to the filling to make a sweet and sour filling. Adding chili powder, pepper powd...

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PUM

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Abstract

The invention provides a making method of a chewable smoked and cooked sausage, and relates to the technical field of food processing. The chewable smoked and cooked sausage is made from the followingraw materials in parts by weight: 150-180 parts of pork, 30-40 parts of yak meat, 10-16 parts of konjaku flour, 3-5 parts of white granulated sugar, 8-10 parts of honey, 3-5 parts of chili powder, 2-4 parts of Chinese prickly ash powder, 2-3 parts of walnut kernels, 2-4 parts of pine nuts, 5-8 parts of shrimp meat, 4-6 parts of cod, 3-5 parts of beet juice, 3-5 parts of pumpkin juice, 3-5 parts of purple sweet potato juice and 3-5 parts of spinach juice. Stuffing with four different tastes of spicy taste, seafood taste, nut taste and seafood taste can be prepared by adding different seasonings, then the sausage is filled with the stuffing, the smoked and cooked sausage can have four different tastes, and the taste is richer; and the yak meat and the konjaku flour are added into the smokedand cooked sausage, so that the smoked and cooked sausage can be more chewable, and is worth vigorous popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making chewy-resistant smoked and boiled sausages. Background technique [0002] Sausage is a kind of food that uses very ancient food production and meat preservation technology. The meat of animals is minced into strips and then filled into casings to make long cylindrical tubular food. Chinese sausages have a long history. Sausages There are also many types, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese-style sausages are sweet, while Sichuan-style sausages are spicy. In the past, sausages were made every year before Chinese New Year, but now Sausage can be eaten any time of the year, but eating homemade sausage for Chinese New Year has become a custom in many parts of the South, and remains to this day. [0003] At present, each smoked and boiled sausage that is common on the market has onl...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/60A23L13/70A23L17/00A23L17/40A23L19/00A23L25/00A23L3/28A23L5/10A23L5/43
CPCA23L13/10A23L13/65A23L13/428A23L17/40A23L17/70A23L19/09A23L25/30A23L13/70A23L5/13A23L5/15A23L3/28A23L5/43
Inventor 谭向荣李波忠邹大民
Owner 湖南知味大师食品有限公司
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