A multi-flavor sausage and a processing method thereof
By employing segmented low-temperature curing and multi-stage processing techniques, the problem of monotonous sausage flavor has been solved, resulting in multi-layered flavors and nutritious multi-flavored sausages, thus enhancing the product's taste and health value.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- FUJIAN HAOLINJIA HEALTH TECHNOLOGY CO LTD
- Filing Date
- 2026-05-26
- Publication Date
- 2026-07-03
AI Technical Summary
The current sausages have a limited variety of flavors, making them difficult for different groups of people to accept, and long-term consumption can easily lead to a greasy feeling.
Employing a segmented low-temperature curing technique, combined with plant protein, natural fruit and vegetable powders, and functional additives, the product undergoes multi-stage low-temperature curing, microwave cooking, and smoking to create a multi-layered flavor. Ultrasonic-assisted penetration and segmented cooling are used to ensure uniform flavor distribution and nutritional value.
This process achieves a multi-layered flavor experience in sausages, increases protein content and nutritional value, improves texture and gut health, avoids fat melting and protein denaturation, and ensures the finished product is tender and juicy.
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] This invention relates to the field of sausage processing technology, specifically to a multi-flavored sausage and its processing method. Background Technology
[0002] Sausage is a food made using very ancient food production and meat preservation techniques. Animal meat is minced into strips and then stuffed into casings to make long cylindrical tubular food. Sausages are made by stuffing seasoned meat into the small casings of pigs or sheep (large casings are also used) and then drying them.
[0003] The current sausages are made by simply mincing meat, mixing it with a certain proportion of salt or sugar, stuffing it into casings, and then drying it. As a result, the sausages are either sweet or salty, with a rather monotonous flavor. Eating too many can also feel greasy. As people's living standards continue to improve, sausages with a monotonous flavor are not convenient for different groups of people to choose from. Summary of the Invention
[0004] The purpose of this invention is to provide a multi-flavored sausage and its processing method to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a multi-flavor sausage and its processing method, comprising a multi-flavor sausage, wherein the sausage is cured in a segmented low-temperature manner and is composed of the following raw materials in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional auxiliary materials. The compound seasoning is composed of Sichuan pepper powder, cumin powder, chili powder, and five-spice powder mixed in a ratio of 1:1:1:1. The segmented low-temperature curing includes a first stage of curing at 4-8℃ for 6-10 hours and a second stage of curing at 0-4℃ for 12-18 hours.
[0006] Furthermore, the plant protein is selected from one or a combination of two of soy protein isolate and pea protein, used to increase protein content and improve texture.
[0007] Furthermore, the natural fruit and vegetable powder is selected from one or more combinations of carrot powder, spinach powder, apple powder, and blueberry powder, and is used to give the sausage a natural color and fruity flavor.
[0008] Furthermore, the functional excipients are selected from one or a combination of two of probiotic powder and dietary fiber to enhance nutritional value.
[0009] Furthermore, the method for processing a multi-flavored sausage as described in any one of the above methods includes the following steps: S1. Raw material pretreatment: Remove tendons, blood vessels and lymph nodes from pork, chicken and fish, and cut them into appropriate-sized pieces. Plant protein, natural fruit and vegetable powder and functional additives are sieved separately and set aside to form a uniform meat paste base. S2, Segmented Low-Temperature Marinating: First stage of marinating: Mix the meat chunks with compound seasonings, plant protein and fruit and vegetable powder, use a vacuum mixer to mix evenly at 4-8℃, and let it stand and marinate at this temperature for 6-10 hours, then transfer it to 0-4℃ to marinate for 12-18 hours. Second stage of pickling: Add the prescribed amount of functional additives to the materials that have undergone the first stage of pickling, mix well, and then transfer to a low temperature environment of 0-4℃ to continue pickling for 12-18 hours.
[0010] S3. Filling and shaping: Fill the marinated minced meat into natural or collagen casings, control the length to 8-15cm, tie both ends tightly, and prick with a needle to release air; S4. Drying and maturation: Place the stuffed sausages in a drying room and dry them for 1-2 hours at 50-60℃ and 70%-80% relative humidity. Then, heat the temperature to 70-80℃ and 60%-70% relative humidity and use microwave-assisted maturation for 10-15 minutes. S5. Cooling and Packaging: The cooked sausages are quickly transferred to the cooling room and cooled in stages. First, they are air-cooled to room temperature, then cooled at 4-8℃ until the internal temperature is below 10℃. Finally, they are vacuum-packed or modified atmosphere packaged to obtain the finished multi-flavored sausages.
[0011] Furthermore, the segmented low-temperature marinating process involves ultrasonic-assisted penetration treatment at a frequency of 20-40kHz for 5-15 minutes to promote the uniform distribution of compound seasonings within the meat and the formation of flavor gradients.
[0012] Furthermore, after microwave-assisted ripening, a short-term hot air drying process can be performed at a temperature of 50-60°C for 1-2 hours.
[0013] Furthermore, the drying and maturation process includes smoking, which is carried out using fruitwood chips at 40-55°C for 30-90 minutes. This process imparts a unique smoky flavor to the sausage and extends its shelf life.
[0014] Compared with the prior art, the beneficial effects of the present invention are: This multi-flavored sausage and its processing method The segmented low-temperature marinating process allows the basic seasonings and fruit and vegetable powders to fully penetrate the food in the first stage. The second stage, at an even lower temperature, allows the flavors to mature and blend further, while inhibiting microorganisms. In addition to providing natural pigments, the fructose and organic acids it contains can undergo Maillard reactions during processing, producing complex fruit aromas and a sweet aftertaste.
[0015] The combination of animal and plant proteins achieves complementary amino acid patterns, improves the overall biological value of the protein, meets consumers' demand for high-protein foods, and can also promote gut health, improve intestinal function, and increase satiety.
[0016] Strict temperature control prevents fat melting and protein denaturation, maximizing the water retention of the meat and ensuring the finished product is tender, juicy, and not dry or tough. Detailed Implementation
[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0018] This invention provides a technical solution: a multi-flavored sausage and its processing method. Example 1
[0019] This product includes multi-flavored sausages, which are cured in stages at low temperatures and consist of the following ingredients by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. The compound seasoning is a mixture of Sichuan peppercorn powder, cumin powder, chili powder, and five-spice powder in a 1:1:1:1 ratio. The staged low-temperature curing process includes a first stage of curing at 4-8℃ for 6-10 hours and a second stage of curing at 0-4℃ for 12-18 hours. The plant protein is selected from one or a combination of two of soy protein isolate and pea protein to increase protein content and improve texture. The natural fruit and vegetable powder is selected from one or a combination of carrot powder, spinach powder, apple powder, and blueberry powder to give the sausage a natural color and fruity flavor. The functional additives are selected from one or a combination of two of probiotic powder and dietary fiber to enhance nutritional value.
[0020] For processing any one of the following multi-flavored sausages, the steps include: S1. Raw material pretreatment: Remove tendons, blood vessels and lymph nodes from pork, chicken and fish, and cut them into appropriate-sized pieces. Plant protein, natural fruit and vegetable powder and functional additives are sieved separately and set aside to form a uniform meat paste base. S2, Segmented Low-Temperature Marinating: First stage of marinating: Mix the meat chunks with compound seasonings, plant protein and fruit and vegetable powder, use a vacuum mixer to mix evenly at 4-8℃, and let it stand and marinate at this temperature for 6-10 hours, then transfer it to 0-4℃ to marinate for 12-18 hours. Second stage of marinating: Add the formula amount of functional auxiliary materials to the materials that have undergone the first stage of marinating, mix evenly, and then transfer to a low temperature environment of 0-4℃ to continue marinating for 12-18 hours. During the segmented low temperature marinating process, ultrasonic-assisted penetration treatment is used at a frequency of 20-40kHz for 5-15 minutes to promote the even distribution of compound seasonings in the meat and the formation of flavor gradient.
[0021] S3. Filling and shaping: Fill the marinated minced meat into natural or collagen casings, control the length to 8-15cm, tie both ends tightly, and prick with a needle to release air; S4. Drying and Curing: Place the stuffed sausages in a drying room and dry them for 1-2 hours at 50-60℃ and 70%-80% relative humidity. Then, heat the temperature to 70-80℃ and 60%-70% relative humidity and use microwave-assisted curing for 10-15 minutes. After microwave curing, perform short-term hot air drying at 50-60℃ for 1-2 hours. Smoking is carried out during the drying and curing process. Smoking is done by cold smoking with fruitwood chips at 40-55℃ for 30-90 minutes to give the sausages a unique smoky flavor and extend their shelf life. S5. Cooling and Packaging: The cooked sausages are quickly transferred to the cooling room and cooled in stages. First, they are air-cooled to room temperature, then cooled at 4-8℃ until the internal temperature is below 10℃. Finally, they are vacuum-packed or modified atmosphere packaged to obtain the finished multi-flavored sausages.
[0022] It is important to note that the segmented low-temperature marinating process allows the basic seasonings and fruit and vegetable powders to fully penetrate the food in the first stage. The second stage, at an even lower temperature, allows the flavors to mature and blend further, while inhibiting microorganisms. In addition to providing natural pigments, the fructose and organic acids it contains can undergo Maillard reactions during processing, producing complex fruit aromas and a sweet aftertaste.
[0023] Example 2 (Children's Nutritional Flavor Type) This embodiment focuses on producing a multi-flavored sausage suitable for children by optimizing flavor, increasing nutrient density, and improving texture.
[0024] Raw material composition Main ingredients: Lean pork: 55 parts, Chicken breast: 18 parts, Cod: 12 parts, Plant protein (pea protein): 4 parts Flavor and color seasonings: Compound seasoning: 3 parts (adjusted from Sichuan peppercorn powder, cumin powder, chili powder, and five-spice powder in a ratio of 1:0.5:0.3:2 to reduce spiciness and highlight the complex aroma of five-spice and cumin), natural fruit and vegetable powder (a 1:1 compound of apple powder and spinach powder): 3 parts Functional excipients: Probiotic powder (thermostable Bifidobacterium lactis): 0.5 parts; Dietary fiber (fructooligosaccharides): 0.5 parts Raw material pretreatment: Increase the amount of ice water to 15% of the total weight during chopping and mixing, and ensure that the temperature of the minced meat does not exceed 5℃, in order to obtain a more delicate and tender texture.
[0025] Segmented low-temperature curing: The first stage involves curing at 7°C for 7 hours without ultrasonic treatment to maintain the activity of probiotics.
[0026] In the second stage, at 3°C, probiotic powder and dietary fiber are added and mixed evenly, then marinated for 14 hours. In the final step before filling, the probiotic powder is quickly and gently mixed with the minced meat in dry powder form to maximize the survival rate of the bacteria.
[0027] Drying and maturation: Set the maturation temperature to 72℃ and maintain it for 10 minutes after ensuring the core temperature reaches 72℃ to balance sterilization and nutrient retention. The smoking step is omitted to preserve the original flavor of the ingredients.
[0028] Cooling and Packaging: Modified atmosphere packaging filled with a mixture of nitrogen and carbon dioxide provides a better survival environment for probiotics.
[0029] This embodiment has a mild flavor, a balanced sweet and salty taste, a particularly delicate texture that is easy to chew, and a distinct sweetness of apple and a refreshing aroma of spinach. It is very low in spiciness, making it easy for children to accept. It contains probiotics and prebiotics (dietary fiber) that are beneficial to gut health, and has comprehensive nutritional value.
[0030] Example 3 (Sichuan-style spicy flavor, ready-to-eat) This embodiment focuses on creating a snack product with a distinctive flavor, good shelf life, and ready-to-eat upon opening.
[0031] Raw material composition Main ingredients: Pork (with a moderate amount of fat): 65 parts, Chicken: 12 parts, Fish (to enhance flavor): 8 parts, Plant protein (soy protein isolate): 6 parts Flavor and color seasonings: Compound seasoning: 5 parts (adjusted from Sichuan peppercorn powder, cumin powder, chili powder, and five-spice powder in a 2:1:2:1 ratio to significantly enhance the numbing and spicy flavor intensity), natural fruit and vegetable powder (blueberry powder): 1.5 parts (utilizing its natural pigments and antioxidant properties). Functional excipients: Dietary fiber: 1 serving Raw material pretreatment and implementation are consistent Segmented low-temperature marinating and ultrasonic assistance: The first stage involves marinating at 5℃ for 9 hours, followed by ultrasonic assistance with increased intensity, using 40kHz for 12 minutes to strongly promote the penetration of spicy flavor substances; the second stage involves marinating at 2℃ for 16 hours to fully mature the flavor.
[0032] Drying, aging and smoking: After the initial drying stage, the hot air drying time is extended to 2.5 hours to further reduce the product's water activity. A mixture of fruitwood chips (apple wood + hickory wood) is then used for cold smoking at 50°C for 90 minutes to impart a deeper smoky flavor and color, and to utilize its preservative properties.
[0033] Cooling and Packaging: After cooling, use high-barrier vacuum packaging and it is recommended to perform secondary sterilization (such as hot water bath pasteurization) to achieve a shelf life of more than 3 months at room temperature (25℃).
[0034] This embodiment features a strong and layered flavor profile, combining numbing spiciness, smokiness, meaty aroma, and the slightly sour aftertaste of blueberries. The flavor is long-lasting and the texture is firm and chewy due to thorough drying. It is suitable for casual snacking, ready to eat straight from the bag, and can be served as a side dish, snack, or outdoor food.
[0035] Comparative Example 1: Commercially available flavored sausages (Shuanghui) were used. Comparative Example 2 uses the same ingredient ratios as Example 1, but instead of segmented low-temperature marinating, it is marinated all at once at 4°C for 23 hours (total time is comparable to Example 1), and ultrasonic treatment is not performed. Comparative Example 3 uses the same raw material ratio as Example 3, but the microwave-assisted and cold-smoking processes are omitted during the drying and curing stage. Only traditional hot air drying and curing (75°C for 40 minutes) is used. Verification test: Verification was conducted by examining the appearance, color, aroma, and taste of the fruit puree gummies.
[0036] A panel of 20 professional food tasters and 50 ordinary consumers was invited to evaluate the taste and flavor of the flavored sausages prepared in Examples 1 to 3 and Comparative Examples 1 to 3. The evaluation indicators included appearance, color, aroma and taste. The tasters and consumers scored each sample with a maximum score of 10. The average of the three test results was taken, and the following data was obtained and compiled into the table below.
[0037]
[0038] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended embodiments and their equivalents.
Claims
1. A multi-flavored sausage, characterized by: This includes multi-flavored sausages, which are cured in stages at low temperatures and are composed of the following ingredients by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. The compound seasoning is made by mixing Sichuan pepper powder, cumin powder, chili powder, and five-spice powder in a 1:1:1:1 ratio. The staged low-temperature curing includes a first stage of curing at 4-8℃ for 6-10 hours and a second stage of curing at 0-4℃ for 12-18 hours.
2. A multi-flavoured sausage as claimed in claim 1, wherein: The plant protein is selected from one or a combination of two of soy protein isolate and pea protein, and is used to increase protein content and improve texture.
3. A multi-flavored sausage as claimed in claim 1, wherein: The natural fruit and vegetable powder is selected from one or more of carrot powder, spinach powder, apple powder, and blueberry powder, and is used to give the sausage a natural color and fruity flavor.
4. A multi-flavored sausage as claimed in claim 1, wherein: The functional excipients are selected from one or a combination of two of probiotic powder and dietary fiber, and are used to enhance nutritional value.
5. A process for processing a multi-flavored sausage according to any one of claims 1 to 4, characterized in that: Includes the following steps: S1. Raw material pretreatment: Remove tendons, blood vessels and lymph nodes from pork, chicken and fish, and cut them into appropriate-sized pieces. Plant protein, natural fruit and vegetable powder and functional additives are sieved separately and set aside to form a uniform meat paste base. S2, Segmented Low-Temperature Marinating: First stage of marinating: Mix the meat chunks with compound seasonings, plant protein and fruit and vegetable powder, use a vacuum mixer to mix evenly at 4-8℃, and let it stand and marinate at this temperature for 6-10 hours, then transfer it to 0-4℃ to marinate for 12-18 hours. Second stage of pickling: Add the formula amount of functional auxiliary materials to the materials that have undergone the first stage of pickling, mix evenly, and then transfer to a low temperature environment of 0-4℃ to continue pickling for 12-18 hours. S3. Filling and shaping: Fill the marinated minced meat into natural or collagen casings, control the length to 8-15cm, tie both ends tightly, and prick with a needle to release air; S4. Drying and maturation: Place the stuffed sausages in a drying room and dry them for 1-2 hours at 50-60℃ and 70%-80% relative humidity. Then, heat the temperature to 70-80℃ and 60%-70% relative humidity and use microwave-assisted maturation for 10-15 minutes. S5. Cooling and Packaging: The cooked sausages are quickly transferred to the cooling room and cooled in stages. First, they are air-cooled to room temperature, then cooled at 4-8℃ until the internal temperature is below 10℃. Finally, they are vacuum-packed or modified atmosphere packaged to obtain the finished multi-flavored sausages.
6. The multi-flavor sausage processing method according to claim 5, characterized in that: The segmented low-temperature marinating process involves ultrasonic-assisted penetration treatment at a frequency of 20-40kHz for 5-15 minutes to promote the uniform distribution of compound seasonings within the meat and the formation of flavor gradients.
7. The multi-flavor sausage processing method according to claim 5, characterized in that: After microwave-assisted ripening, short-term hot air drying can be performed at a temperature of 50-60℃ for 1-2 hours.
8. A method for processing multi-flavor sausages according to claim 5, characterized in that: The drying and maturation process includes smoking, which involves cold smoking with fruitwood chips at 40-55℃ for 30-90 minutes. This process imparts a unique smoky flavor to the sausage and extends its shelf life.