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Sausage made of meat from spareribs and its making process

A production method and technology for ribs, which are applied in the field of food and meat processing, can solve the problem of no ribs and sausages, and achieve the effects of prolonging storage time, simple and reasonable method, and improving product flavor and taste.

Inactive Publication Date: 2003-05-21
刘鸿兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are a variety of sausage products on the market, including garlic sausage, spicy sausage, powder sausage, small sausage and other popular sausage products, as well as storage-resistant sausage products such as plastic casing sausage and Cantonese-style sausage, and Salami sausage, co-extruded sausage and other high-end sausage products have different tastes and advantages, but there are no rib sausage products

Method used

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  • Sausage made of meat from spareribs and its making process
  • Sausage made of meat from spareribs and its making process

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Embodiment

[0018] As shown in the attached picture of the manual, make the minced meat, pour the minced meat into the casing, and the filling amount is 50% of the capacity of the casing; arrange the raw pork ribs, add seasonings, stir, marinate, and then insert the ribs into the casing Inside the casing with 50% meat stuffing, the casing is tied, steamed, baked, smoked, steamed, and cooled to make ribs sausage. According to the above, the lamb ribs, beef ribs, rabbit ribs, and chicken leg bones were used to make them respectively, and all received expected good results. According to the above, the production of collagen casings and natural casings also received expected good results. According to the above, it is made with plastic casings without baking or smoking, and the expected good results are all received.

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Abstract

The present invention relates to a spareribs sausage and its production method. Its production method includes the following steps: filling 50% of minced meat into the casing, then inserting the pickled spareribs stirred with flavouring material into the casing filled with the mineral meat, sealing, steaming, baking, fuming and cooling so as to obtain the inveneted product with unique flavour.

Description

technical field [0001] The pork rib sausage and the preparation method thereof of the present invention relate to the technical field of food, in particular to the technical field of meat food processing. Background technique [0002] At present, there are a variety of sausage products on the market, including garlic sausage, spicy sausage, powder sausage, small sausage and other popular sausage products, as well as storage-resistant sausage products such as plastic casing sausage and Cantonese-style sausage, and Salami sausage, co-extruded sausage and other high-end sausage products have different tastes and advantages, but there are no rib sausage products. As far as processing technology is concerned, among the current sausage products, there are basically no categories beyond boiling, steaming, and air-dried and then baked; while pork rib sausage combines the strengths of various processing technologies, and has the characteristics of steaming and baking. , and has smok...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60
Inventor 刘鸿兰
Owner 刘鸿兰
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