Pork sausage and preparation method thereof

Abstract

The invention discloses pork sausage which is prepared from the following raw materials in parts by weight: 400-500 parts of fore hock, 20-25 parts of white sugar, 25-30 parts of crude salt, 10-15 parts of ground pepper, 25-35 parts of Sanhua liquor of which the concentration is more than 56 degrees, and 75-90 parts of small intestines of pigs. A preparation method of the pork sausage comprises the following steps of material preparation, pickling, sausage filling, airing, storing and the like. The prepared sausage is free of chemical additives and simple in preparation process and is nutritional and delicious.

Description

technical field

[0001] The invention relates to the field of food, in particular to a pork sausage and a preparation method thereof. Background technique

[0002] Sausage is a traditional delicacy in my country's meat products, which has the effect of appetizing and increasing appetite. There are many ways to make sausage, with different styles and tastes, and the traditional method is troublesome to make, the process is cumbersome, and chemical additives are added, which is not beneficial to human health. Contents of the invention

[0003] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a pork sausage and a production method thereof. The sausage has no chemical additives, simple production process, and is nutritious and delicious.

[0004] In order to achieve the above object, the present invention is achieved through the following technical solutions: a kind of pork sausage, made of the following raw materials in parts by w...

Examples

Embodiment 1

[0012] A pork sausage is made from the following raw materials in parts by weight: 450 parts of foreleg meat, 22 parts of white sugar, 27 parts of coarse salt, 12 parts of pepper, 30 parts of Sanhua wine with a temperature above 56 degrees, and 85 parts of pig small intestine. The method for making the pork sausage comprises the following steps: (1) preparing the material: taking the foreleg meat as the meat material, chopping the meat material into small particles of 0.35 cm³, washing and draining the small intestine of the pig; (2) marinating : Add the coarse salt, white sugar, pepper and Sanhua wine in the above weight parts to (1) the cut meat, and stir evenly; (3) Sausage enema: pour the marinated meat into the cleaned pig small intestine (4) Drying: Hang up the tied pig small intestines and dry them until the moisture content is 30%; (5) Storage: Put the dried sausages in a packaging bag Sealed and stored at a temperature below 15°C.

Embodiment 2

[0014] A pork sausage is made from the following raw materials in parts by weight: 400 parts of foreleg meat, 20 parts of white sugar, 25 parts of coarse salt, 10 parts of pepper, 25 parts of Sanhua wine with a temperature above 56 degrees, and 75 parts of pig small intestine. The method for making the pork sausage comprises the following steps: (1) preparing materials: taking the foreleg meat as the meat material, chopping the meat material into small particles of 0.2 cm³, washing and draining the pig small intestine; (2) marinating : Add the above-mentioned coarse salt, white sugar, pepper and Sanhua wine in (1) chopped meat, and stir evenly; (3) Enema: pour the marinated meat into the cleaned pig small intestine (4) Drying: Hang up the tied pig small intestines and dry them until the water content is 20%; (5) Storage: Put the dried sausages in a packaging bag Sealed and stored at a temperature below 15°C.

Embodiment 3

[0016] A pork sausage is made from the following raw materials in parts by weight: 500 parts of foreleg meat, 25 parts of white sugar, 30 parts of coarse salt, 15 parts of pepper, 35 parts of Sanhua wine with a temperature above 56 degrees, and 90 parts of pig small intestine. The method for making the pork sausage comprises the following steps: (1) preparing the material: taking the foreleg meat as the meat material, chopping the meat material into small particles of 0.5 cm³, washing and draining the small intestine of the pig; (2) marinating : Add the above-mentioned coarse salt, sugar, pepper and Sanhua wine in (1) chopped meat, and stir evenly; (3) Enema: Fill the marinated meat into the cleaned pig small intestine , and bundled once every time the length of filling reaches 20cm; (4) Drying: Hang up the tied pig small intestines and dry them until the moisture content is 40%; (5) Storage: Seal the dried sausages with packaging bags Handle and store at a temperature below 1...

technical field

[0001] The invention relates to the field of food, in particular to a pork sausage and a preparation method thereof. Background technique

[0002] Sausage is a traditional delicacy in my country's meat products, which has the effect of appetizing and increasing appetite. There are many ways to make sausage, with different styles and tastes, and the traditional method is troublesome to make, the process is cumbersome, and chemical additives are added, which is not beneficial to human health. Contents of the invention

[0003] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a pork sausage and a production method thereof. The sausage has no chemical additives, simple production process, and is nutritious and delicious.

[0004] In order to achieve the above object, the present invention is achieved through the following technical solutions: a kind of pork sausage, made of the following raw materials in parts by w...

Examples

Embodiment 1

[0012] A pork sausage is made from the following raw materials in parts by weight: 450 parts of foreleg meat, 22 parts of white sugar, 27 parts of coarse salt, 12 parts of pepper, 30 parts of Sanhua wine with a temperature above 56 degrees, and 85 parts of pig small intestine. The method for making the pork sausage comprises the following steps: (1) preparing the material: taking the foreleg meat as the meat material, chopping the meat material into small particles of 0.35 cm³, washing and draining the small intestine of the pig; (2) marinating : Add the coarse salt, white sugar, pepper and Sanhua wine in the above weight parts to (1) the cut meat, and stir evenly; (3) Sausage enema: pour the marinated meat into the cleaned pig small intestine (4) Drying: Hang up the tied pig small intestines and dry them until the moisture content is 30%; (5) Storage: Put the dried sausages in a packaging bag Sealed and stored at a temperature below 15°C.

Embodiment 2

[0014] A pork sausage is made from the following raw materials in parts by weight: 400 parts of foreleg meat, 20 parts of white sugar, 25 parts of coarse salt, 10 parts of pepper, 25 parts of Sanhua wine with a temperature above 56 degrees, and 75 parts of pig small intestine. The method for making the pork sausage comprises the following steps: (1) preparing materials: taking the foreleg meat as the meat material, chopping the meat material into small particles of 0.2 cm³, washing and draining the pig small intestine; (2) marinating : Add the above-mentioned coarse salt, white sugar, pepper and Sanhua wine in (1) chopped meat, and stir evenly; (3) Enema: pour the marinated meat into the cleaned pig small intestine (4) Drying: Hang up the tied pig small intestines and dry them until the water content is 20%; (5) Storage: Put the dried sausages in a packaging bag Sealed and stored at a temperature below 15°C.

Embodiment 3

[0016] A pork sausage is made from the following raw materials in parts by weight: 500 parts of foreleg meat, 25 parts of white sugar, 30 parts of coarse salt, 15 parts of pepper, 35 parts of Sanhua wine with a temperature above 56 degrees, and 90 parts of pig small intestine. The method for making the pork sausage comprises the following steps: (1) preparing the material: taking the foreleg meat as the meat material, chopping the meat material into small particles of 0.5 cm³, washing and draining the small intestine of the pig; (2) marinating : Add the above-mentioned coarse salt, sugar, pepper and Sanhua wine in (1) chopped meat, and stir evenly; (3) Enema: Fill the marinated meat into the cleaned pig small intestine , and bundled once every time the length of filling reaches 20cm; (4) Drying: Hang up the tied pig small intestines and dry them until the moisture content is 40%; (5) Storage: Seal the dried sausages with packaging bags Handle and store at a temperature below 1...