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Hunan flavored sausage and processing method thereof

A processing method and sausage technology, applied in the field of Hunan-flavored sausage and its processing, can solve the problems of high oil content, single taste of bacon, unreasonable nutrition matching, etc., and achieve the effects of simple processing method, improved taste and easy acceptance.

Pending Publication Date: 2021-05-07
XUPU COUNTY XING DRAGON FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing bacon has a single taste, unreasonable nutritional mix, and relatively high fat content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, rather than all the embodiments. 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.

[0018] The invention provides a Hunan-style sausage, which includes a casing and meat material filled in the casing, and the meat material includes the following raw materials in parts by weight: 100-300 parts of diced lean meat, 50-150 parts of diced fat meat, 20 parts of edible salt -40 parts, 10-20 parts of white sugar, 30-50 parts of chili powder, 40-60 parts of five-spice powder, 10-20 parts of pepper powder, 20-50 parts of fermented bean curd juice, 10-30 parts of peppercorns, 5-10 parts of tangerine peel , Hou...

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PUM

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Abstract

The invention provides Hunan flavored sausage. The sausage includes casing and meat materials filled in the casing; and the meat materials includes, by weight in parts, 100-300 parts of diced lean meat, 50-150 parts of diced fat meat, 20-40 parts of salt, 10-20 parts of white granulated sugar, 30-50 parts of chilli powder, 40-60 parts of five-spice powder, 10-20 parts of pepper powder, 20-50 parts of fermented bean curd juice, 10-30 parts of Sichuan pepper, 5-10 parts of dried tangerine peel, 20-40 parts of houttuynia cordata, 10-15 parts of cornstarch, 5-15 parts of garlic juice, 10-20 parts of ginger juice, 100-200 parts of cooking wine and 50-100 parts of light soy sauce. Compared with correlation techniques, the Hunan flavored sausage and a processing method thereof are various in ingredient, rich in taste and nutritious and healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Hunan-style sausage and a processing method thereof. Background technique [0002] Sausage, also known as sausage, is the largest category of meat products in China. It is a very ancient food production and meat preservation technology. Long cylindrical tubular food. It uses meat as raw material, cut into cubes, with auxiliary materials, poured into animal casings, fermented, matured and dried to make special meat products. Sausage food can appetize and help food, increase appetite. However, the existing bacon has a single taste, unreasonable nutrition and relatively high fat content. [0003] Therefore, be necessary to provide a kind of novel Xiangwei sausage and processing method thereof, to overcome above-mentioned defect. Contents of the invention [0004] The object of the present invention is to provide a novel Hunan-style sausage and a processing method thereof, whic...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/10
CPCA23L13/65A23L13/72A23L13/428A23L13/42A23L33/10A23V2002/00A23V2200/30A23V2300/20A23V2300/10A23V2200/14
Inventor 陈寅月
Owner XUPU COUNTY XING DRAGON FOOD