Pickled sausage, sausage ingredients and pickling method of pickled sausage
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A technology of sausage and herb, which is applied in the field of cured sausage and sausage ingredients and its pickling, which can solve the problems of artificial hand fatigue and so on
Inactive Publication Date: 2021-04-16
赤水市情乡源生态食品有限公司
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[0004] Aiming at the deficiencies in the prior art, the present invention provides a pickled sausage and sausage ingredients and a pickling method thereof, which solves the problem that the existing processed sausage needs to be manually operated when extruding, but for manual Long-term manual operation will cause fatigue in the artificial hand
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no. 1 example
[0031] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.
[0032] see figure 1 , the present invention provides a technical solution for cured sausage ingredients: a kind of cured sausage ingredients, including: salt, sugar, wine, monosodium glutamate, pepper, kaempferen, star anise, vanilla, tangerine peel, cinnamon, lemongrass, fennel, grass fruit , Xiangguo.
[0033] A method for curing sausages, comprising the following steps:
[0034] S1: Material selection and processing: select pig intestines with the same st...
no. 2 example
[0038] Please refer to figure 2 , image 3 , Figure 4 , Figure 5 , Figure 6 and Figure 7 , based on the cured sausage curing method provided in the first embodiment of the present application, the second embodiment of the present application proposes another cured sausage curing method. The second embodiment is only a preferred mode of the first embodiment, and the implementation of the second embodiment will not affect the independent implementation of the first embodiment.
[0039] Specifically, the difference between the cured sausage curing method provided in the second embodiment of the present application is that a cured sausage curing method further includes an extruding device, and the extruding device includes a mounting frame 1, so One side of the surface of the mounting frame 1 is fixedly installed with an organic body 2, one side of the body 2 is fixedly installed with a connecting pipe 3, one side of the connecting pipe 3 is fixedly installed with a rect...
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Abstract
Disclosed pickled sausage ingredients comprise salt, sugar, wine, monosodium glutamate, Chinese prickly ash, rhizoma kaempferiae, anise, vanilla, dried tangerine or orange peel, cinnamon, lemongrass, fennel, amomum tsao-ko and rhizoma chuanxiong. A pickling method of the pickled sausage comprises the following steps: selecting pork intestines with the same standard caliber as sausage casings, conducting slicing by a slicer, and manually extruding and packing the pickled lean meat into the sausages to ensure the shape of the meat in the sausages; bundling the pork intestines manually after the pork intestines are filled with lean meat, and manually conducting extruding to a vacuum state after bundling, so as to keep the size of the pork intestines uniform; and after the filled lean meat sausages are bundled, by an operator, movig the lean meat sausages to a low-temperature and ventilated cooling and hanging workshop for cooling and hanging for 7-15 days. The invention relates to the technical field of pickled product processing. According to the salted sausage, the sausage ingredients and the salting method of the salted sausage, an existing manual fixing method can be replaced by using a limiting assembly, an operator can conveniently conduct other operations, and operation inconvenience can be reduced.
Description
technical field [0001] The invention relates to the technical field of pickled products processing, in particular to ingredients for pickled sausages and sausages and a pickling method thereof. Background technique [0002] Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food. These processed foods are called pickled products. [0003] The existing sausage needs to be bundled and squeezed manually after the processing is completed, and it needs to be manually operated during the extrusion, but the manual operation for a long time will cause the fatigue of the artificial hand, and the manual The different strengths used during the operation lead to differences in the degree of extrusion of the processed sausages. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the present invention provides a pickled sausage and sausage ingredients and a pickling method thereof, which solves the p...
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