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Leaven flavor sausage and its production process

A sausage and koji-flavored technology, which is applied in the field of koji-flavored meat sausages, can solve the problems of traditional flavor aging, off-flavor, and too strong smell of hemp and wax

Inactive Publication Date: 2005-09-28
戴桂兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the meat sausages on the market have traditionally aged flavors, and when stored for a long time, they will harden, lose their taste, and have a strong smell of spicy meat and other disadvantages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0006] 1. Choose fresh pig rump meat, the ratio of lean meat to fat meat is 4:6; choose fresh chicken breast meat, and the ratio of pork is 8:2. Manual shreds or machine twisted shreds (slightly thicker). (When chicken is not added, the ratio of pork lean meat to fat meat is 6.5:3.5)

[0007] 2. Add 200 grams of grain liquor (between 50-55 degrees) for every 5 kilograms of meat.

[0008] 3. Add 200 grams of white soft sugar for every 5 kilograms of meat.

[0009] 4. Add 50 grams of monosodium glutamate or chicken essence for every 5 kilograms of meat.

[0010] 5. Add 200 grams of iodized salt for every 5 kilograms of meat.

[0011] 6. Put the meat, wine, sugar, monosodium glutamate, and salt into the container and mix well, marinate for 10-15 minutes, use a special filling device to pour the material into the clean casing, and tie it every 20-25 cm after shaping. In the first section, after drying in the sun for 7 days, place it under a ventilated and sun-shielded eaves an...

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PUM

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Abstract

The leaven flavor sausage is made in the period around the winter solstice. The material includes pork and chicken, grain spirit, fine iodine adding salt, sugar and gourmet powder or chicken bouillon in certain proportion. The making process includes sun shining for 7 days, air drying until fat meat becomes milk white and lean port becomes date red.

Description

A technical field [0001] The invention is a unique koji-flavored meat product sausage. Two background technology [0002] Nowadays, the meat products sausages available on the market have traditionally aged flavors, and after a long storage time, they will harden, lose their taste, and have a strong smell of hemp and wax. Three invention content [0003] In order to overcome the shortage of meat sausage, the invention provides a koji sausage. The sausage has a unique koji style, not only good in taste, fat but not greasy, but also ruddy in color, transparent in shape after being sliced, and easy to store. [0004] The technical scheme that the technical problem that the present invention solves takes is: in pork, in the mixture of chicken, add 200 grams of grain white wine (between 50-55 degree of cellar wine) and other condiments in every 5 kilograms. The best time to choose is to make within 20 days before and after the winter solstice. [0005] Four implementation me...

Claims

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Application Information

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