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Method for preparing sausage

The technology of sausage and preparation steps is applied in the field of preparation of cured sausage, can solve problems such as poor nutritional components, influence on taste, etc., and achieve the effects of improved production efficiency, good molding and tight meat quality

Inactive Publication Date: 2007-02-21
成都孔师傅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sausage produced in this way is baked in an oven, and its aroma is completely different from that of pickled products; a large amount of starch is generally added to the sausage of this taste during the production process, which not only has relatively poor nutritional content, but also affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. In spring, fresh pork lean meat was removed from oil film and tendons, washed with clean water, then put into a drain pan to drain the water, and ground into meat paste A with a meat grinder with a template aperture of 8 mm; (2). The fat meat is cleaned with hot water at 50 degrees Celsius and put in a drain pan to drain the water, and then divided into pieces of about 500 grams in size, and then made into meat pellets B with a diameter of 8 mm with a chopper; (3), 70 Parts by weight of minced meat A and 30 parts by weight of meat granules B are stirred with a blender and then add chili, pepper, salt, cooking wine, sugar, monosodium glutamate, and other condiments, stir evenly to make minced meat C; (4). C. Fill the pig intestine casings with an enema machine, and tie the knots with a string every 25 cm; (5) Dry it with a dryer until the moisture content is 30% to make a spicy sausage product, and pack it into storage.

Embodiment 2

[0017] Example 2. In summer, remove the oil film and tendons from the thawed pork lean meat, wash it with clean water and put it in a drain pan to drain the water, and use a 5 mm meat grinder with a template aperture to grind it into a minced meat A; (2), The thawed pork fat is cleaned with hot water at 50 degrees Celsius and then placed in a drain pan to drain the water, and then divided into pieces of about 500 grams in size, and then made into meat pellets B with a diameter of 8 mm with a chopper; (3 ), 60 parts by weight of minced meat A and 40 parts by weight of meat granules B are stirred with a mixer, then add pepper, salt, cooking wine, sugar, monosodium glutamate, sodium nucleotide salt and other condiments, and add sodium nitrite, and mix well Then make meat C; (4) Pour meat C into the lamb intestine casings with an enema machine, tie the knots with a string every 15 cm; (5) Dry it with a dryer until the moisture content is 25%. The finished products of Guangwei sausage ...

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Abstract

A technology for preparing a sausage with special fragrant smell and compact mass includes such step as removing fatty membrane and tendon from lean pork, washing, dripdrying, mincing to obtain the minced pork A, washing the fatty park, dripdrying, cutting to become pork bits B, proportionally mixing said A, B and flavourings, stirring, filling the mixture in casing, tying with fine thread and baking.

Description

Technical field [0001] The invention relates to a preparation method of cured meat products, in particular to a preparation method of cured sausages. Background technique [0002] The term “sausage” generally has two explanations. One is the traditional cured sausage produced by the guide. In the winter season, the fresh meat is cut into slices, seasonings are added, and the casing is filled, and then a string is used at regular intervals. For knotting, hang the sausages in a ventilated place to dry for about 20 days before they are finished. Put this sausage in boiling water and cook for about 20 minutes to cut into slices. Because of its natural air-drying, this kind of sausage has the peculiar aroma of cured products. Generally, no starch is added to the condiments, and the taste is good. However, due to the long production cycle, the meat is prone to spoilage, which determines that traditional bacon is only suitable for winter with low temperature and low humidity. It is diff...

Claims

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Application Information

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IPC IPC(8): A23L1/317A22C11/00A23L13/60
Inventor 孔凡学
Owner 成都孔师傅食品有限公司
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