Spicy crispy sausage and preparation method thereof
By combining pig large intestine and pig small intestine with a variety of seasonings and spices, and using brine, smoke drying and sugar smoking processes, the problem of dirty smell of pig large intestine products is solved, and the appearance and taste of the product are improved.
Patent Information
- Application Number
- CN202411610455.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-12
- Publication Date
- 2025-01-24
AI Technical Summary
The existing pig large intestine products have problems such as heavy dirty smell, strong toughness, difficulty in chewing and swallowing, and high cooking technology requirements.
The pork large intestine and small intestine of pigs are the main raw materials, with white sugar, salt, monosodium glutamate, raw soy sauce, old soy sauce, fuel consumption, spicy seasoning, yeast extraction, rice wine, white pepper, red pepper, green onion, ginger slices, ginger slices, ginger slices, ginger slices , Bone soup and composite aromatherapy, remove the smell and taste through halogen, smoked and dry, and sugar smoked technology.
The dirty smell of pork large intestine and small intestine is realized. The product's appearance, novel structure, crispy taste, spicy and fragrant, which improves the quality of the product and consumer experience.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, in particular to a spicy crispy sausage and a preparation method thereof. Background Art
[0002] Pig intestines and small intestines are rich in nutrients. In addition to rich protein and fat, they are also rich in vitamin A, vitamin E, thiamine, riboflavin, calcium, potassium, sodium, magnesium, iron and other nutrients. They have the effects of replenishing qi, regulating the stomach, clearing away heat and removing fire, nourishing yin and tonifying the kidney, etc. The heparin and vasodilating intestinal peptide contained in them have many benefits for human cardiovascular system. However, the dirty smell of pig intestines not only makes many people avoid it, but also its special structure requires the cooks to have very high cooking skills. Otherwise, the dishes cooked are too tough and have too strong dirty smell, making them difficult to chew and swallow.
[0003] Therefore, it is very necessary to provide an intestine product with a ruddy appearance, novel structure, elastic and crisp taste, spicy and fresh flavor, and low odor of pig large intestine. Summary of the invention
[0004] In view of this, the technical problem to be solved by the present invention is to provide a spicy crispy sausage mid-intestine. The spicy crispy sausage mid-intestine product provided by the present invention has a ruddy appearance, a novel structure, a crispy taste, a spicy and fresh taste, and a low odor of pig large intestine.
[0005] The invention provides a spicy crispy sausage, the raw materials of which include:
[0006] 30-50 parts of pig large intestine, 50-70 parts of pig small intestine, 1.5 parts of white sugar, 1-1.8 parts of salt, 0.8-1.5 parts of MSG, 1.2-2.0 parts of light soy sauce, 0.3-0.8 parts of dark soy sauce, 1.6-2.4 parts of oyster sauce, 1.5-3.5 parts of spicy seasoning, 0.25-0.75 parts of yeast extract, 0.6-1.5 parts of rice wine, 0.02-0.08 parts of white pepper powder, 0.3-0.9 parts of red pepper, 0.5-1.5 parts of scallion segments, 0.5-1.5 parts of ginger slices, 10-30 parts of bone broth, 0.3-0.9 parts of compound spices, and 55-65 parts of water.
[0007] Preferably, the composite spice is a mixture of red pepper, star anise, tsaoko, fennel, cinnamon, kaempferia, ginger, angelica dahurica, nutmeg and lemongrass, and the mass ratio thereof is 13:16:10:15:10:12:10:6:6:2.
[0008] Preferably, the spicy crispy sausage is a pig large intestine with 6 to 8 pig small intestines inserted in it.
[0009] Preferably, the bone soup is prepared by boiling hind leg bones, chicken racks and water in a ratio of 4:4:15; the boiling time is 6 to 8 hours.
[0010] The present invention provides a method for preparing the spicy crispy sausage mid-sausage according to any one of the above technical solutions, characterized in that it comprises the following steps:
[0011] A) After the pig large intestine and small intestine are cleaned and cut, the small intestine is inserted into the large intestine, fixed, and then water is added for pre-cooking to remove surface dirt to obtain a pre-cooked raw material;
[0012] B) placing the pre-cooked raw material into cold water to cool it down, thereby obtaining a cooled raw material;
[0013] C) mixing water, compound spices, red pepper, spicy seasoning, yeast extract, white pepper powder, scallion segments, ginger slices and the cooled raw materials, heating and braising;
[0014] D) After the brine is finished, the brine is soaked to obtain a brine-finished product;
[0015] E) The marinated products are smoked and dried, sugar-fumed, cooled, shaped, packaged, sterilized and drained.
[0016] Preferably, the cleaning in step A) specifically comprises: evenly sprinkling salt on the trimmed large intestine and small intestine (smooth surface), rubbing them evenly, washing them with clean water, turning the intestines over, cleaning the oily surface and then turning the intestines over again, with the smooth surface of the intestines facing outward, and rinsing them clean;
[0017] The specific cutting includes: pig large intestine is 1 meter per section, pig small intestine is 2 meters per section;
[0018] The preparation method of the bone soup comprises: mixing hind leg bones, chicken frames and water, boiling for 6 to 8 hours, ensuring that the final bone soup is two-thirds of the amount of water added, and finally filtering with a 30-mesh filter.
[0019] Preferably, the pre-cooking in step A) comprises: heating water to boiling, adding raw materials, boiling for 5 to 6 minutes, and keeping boiling for 2 to 3 minutes; step B) the temperature of cold water is below 16° C., and the cooling time is 10 minutes to 15 minutes.
[0020] Preferably, the braising comprises: adding a spice bag to cold water, boiling the water for 8 to 20 minutes, adding red peppercorns, spicy seasoning, yeast extract, white pepper powder, scallion segments, and ginger slices, stirring evenly, and finally adding the cooled raw materials for braising, the braising temperature is 98 to 99° C., and the braising time is 30 to 100 minutes; the red peppercorns also include pretreatment: soaking the red peppercorns in 50 times hot water at 70 to 80° C. for 60 to 70 minutes;
[0021] The brine soaking comprises: 95° C. to 98° C., and 10 to 60 minutes of brine soaking.
[0022] Preferably, the smoke drying comprises: placing the marinated products on a stainless steel mesh plate with a thickness of less than 5 cm, and placing them in a smoke box for drying, with the drying parameters being 55° C. to 80° C. for 10 to 40 minutes;
[0023] The sugar fumigation parameters are 65° C. to 95° C., 10 to 30 minutes; the sugar fumigation material is a mixture of fruit wood and white sugar; the fruit wood and white sugar are mixed in a ratio of 1:1.
[0024] Preferably, the cooling is cooling to below 20°C; the shaping is cutting into 2-3 cm pieces; and the sterilization parameters are: 90°C, 15 min.
[0025] Compared with the prior art, the invention provides a spicy crispy sausage mid-sausage, the raw materials of which include: 30-50 parts of pig large intestine, 50-70 parts of pig small intestine, 1.5 parts of white granulated sugar, 1-1.8 parts of salt, 0.8-1.5 parts of monosodium glutamate, 1.2-2.0 parts of light soy sauce, 0.3-0.8 parts of dark soy sauce, 1.6-2.4 parts of cooking oil, 1.5-3.5 parts of spicy seasoning, 0.25-0.75 parts of yeast extract, 0.6-1.5 parts of rice wine, 0.02-0.08 parts of white pepper powder, 0.3-0.9 parts of red pepper, 0.5-1.5 parts of scallion segments, 0.5-1.5 parts of ginger slices, 10-30 parts of bone broth, 0.3-0.9 parts of compound spices, and 55-65 parts of water. The invention can effectively remove the foul smell of pig large intestine and pig small intestine through the coordinated combination of the above raw materials. At the same time, the product has a ruddy and attractive appearance and a crisp taste, thereby improving the quality of the product. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 It is a schematic diagram of the cross-sectional structure of the spicy crispy sausage of the present invention. DETAILED DESCRIPTION
[0027] The present invention provides a spicy crispy sausage midgut and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.
[0028] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.
[0029] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.
[0030] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.
[0031] The invention provides a spicy crispy sausage, the raw materials of which include:
[0032] 30-50 parts of pig large intestine, 50-70 parts of pig small intestine, 1.5 parts of white sugar, 1-1.8 parts of salt, 0.8-1.5 parts of MSG, 1.2-2.0 parts of light soy sauce, 0.3-0.8 parts of dark soy sauce, 1.6-2.4 parts of oyster sauce, 1.5-3.5 parts of spicy seasoning, 0.25-0.75 parts of yeast extract, 0.6-1.5 parts of rice wine, 0.02-0.08 parts of white pepper powder, 0.3-0.9 parts of red pepper, 0.5-1.5 parts of scallion segments, 0.5-1.5 parts of ginger slices, 10-30 parts of bone broth, 0.3-0.9 parts of compound spices, and 55-65 parts of water.
[0033] In some embodiments of the present invention:
[0034] 40-50 parts of pig large intestine, 60-70 parts of pig small intestine, 1.5 parts of white sugar, 1.3-1.7 parts of salt, 1.0-1.4 parts of MSG, 1.5-1.9 parts of light soy sauce, 0.4-0.7 parts of dark soy sauce, 1.6-2.2 parts of oyster sauce, 2.3-3.0 parts of spicy seasoning, 0.35-0.65 parts of yeast extract, 0.9-1.3 parts of rice wine, 0.03-0.07 parts of white pepper powder, 0.4-0.8 parts of red peppercorns, 0.7-1.3 parts of scallion segments, 0.6-1.2 parts of ginger slices, 15-25 parts of bone broth, 0.5-0.8 parts of compound spices, and 57-63 parts of water.
[0035] In some embodiments of the present invention:
[0036] 40-50 parts of pig large intestine, 60-70 parts of pig small intestine, 1.5 parts of white sugar, 1.4-1.6 parts of salt, 1.1-1.3 parts of MSG, 1.6-1.8 parts of light soy sauce, 0.4-0.5 parts of dark soy sauce, 1.8-2.0 parts of oyster sauce, 2.5-2.8 parts of spicy seasoning, 0.45-0.55 parts of yeast extract, 1.0-1.2 parts of rice wine, 0.05-0.06 parts of white pepper powder, 0.6-0.7 parts of red peppercorns, 0.8-1.2 parts of scallion segments, 0.8-1.0 parts of ginger slices, 18-22 parts of bone broth, 0.6-0.7 parts of compound spices, and 58-62 parts of water.
[0037] In some embodiments of the present invention:
[0038] The formula ratio of a spicy crispy sausage stored at room temperature is 50 parts of pig large intestine, 70 parts of pig small intestine, 1.5 parts of white sugar, 1.4 parts of salt, 1.2 parts of monosodium glutamate, 1.6 parts of light soy sauce, 0.4 parts of dark soy sauce, 1.8 parts of cooking oil, 2.8 parts of spicy seasoning, 0.5 parts of yeast extract, 1.0 parts of rice wine, 0.05 parts of white pepper powder, 0.7 parts of red pepper, 1.0 parts of scallion segments, 1.0 parts of ginger slices, 0.06 parts of nisin, 20 parts of bone broth, 0.65 parts of compound spices and 60 parts of water. The bone soup is made by boiling hind leg bones, chicken frames and water in the ratio of 4:4:15, and the composite spice is a mixture of red pepper, star anise, tsaoko, fennel, cinnamon, galangal, angelica, nutmeg and lemongrass in the ratio of 13:16:10:15:10:12:10:6:6:2.
[0039] In some embodiments of the present invention:
[0040] 50 parts of pig large intestine, 70 parts of pig small intestine, 1.5 parts of white sugar, 1.5 parts of salt, 1.2 parts of monosodium glutamate, 1.8 parts of light soy sauce, 0.4 parts of dark soy sauce, 2.0 parts of cooking oil, 2.5 parts of spicy seasoning, 0.5 parts of yeast extract, 1.2 parts of rice wine, 0.06 parts of white pepper powder, 0.6 parts of red pepper, 1.0 parts of scallion segments, 1.0 parts of ginger slices, 20 parts of bone soup, 0.65 parts of compound spices, and 60 parts of water. The bone soup is made by boiling hind leg bones, chicken racks, and water in a ratio of 4:4:15, and the compound spices are a mixture of red pepper, star anise, grass fruit, fennel, cinnamon, kaempferia, ginger, angelica, nutmeg, and lemongrass, and the ratio is 13:16:10:15:10:12:10:6:6:2.
[0041] In some embodiments of the present invention:
[0042] 50 parts of pig large intestine, 70 parts of pig small intestine, 1.5 parts of white sugar, 1.4 parts of salt, 1.2 parts of monosodium glutamate, 1.8 parts of light soy sauce, 0.4 parts of dark soy sauce, 2.0 parts of cooking oil, 2.5 parts of spicy seasoning, 0.5 parts of yeast extract, 1.2 parts of rice wine, 0.06 parts of white pepper powder, 0.65 parts of red pepper, 1.0 parts of scallion, 0.8 parts of ginger slices, 20 parts of bone soup, 0.65 parts of compound spices, and 60 parts of water. The bone soup is made by boiling hind leg bones, chicken racks, and water in a ratio of 4:4:15, and the compound spices are a mixture of red pepper, star anise, grass fruit, fennel, cinnamon, kaempferia, ginger, angelica, nutmeg, and lemongrass, and the ratio is 13:16:10:15:10:12:10:6:6:2.
[0043] The present invention does not limit the yeast extract and other raw materials, and any commercially available raw materials known to those skilled in the art may be used.
[0044] According to the present invention, the bone soup is prepared by boiling hind leg bones, chicken racks and water in a ratio of 4:4:15; preferably, the hind leg bones and chicken racks are rinsed clean, the hind leg bones are broken and put into a pot, cold water is added and boiled, the foam on the surface is skimmed, and the bone soup is boiled for 6 to 8 hours to ensure that the final bone soup is two-thirds of the amount of water added; if too much water evaporates during the boiling process, boiling water can be added in an appropriate amount, and if it is excessive, the boiling needs to be continued, and the boiled bone soup is filtered with a 30-mesh filter and weighed. The boiling time is preferably 8 hours.
[0045] The present invention provides a method for preparing the spicy crispy sausage mid-sausage according to any one of the above technical solutions, comprising the following steps:
[0046] A) After the pig large intestine and small intestine are cleaned and cut, the small intestine is inserted into the large intestine, fixed, and then water is added for pre-cooking to remove surface dirt to obtain a pre-cooked raw material;
[0047] B) placing the pre-cooked raw material into cold water to cool it down, thereby obtaining a cooled raw material;
[0048] C) mixing water, compound spices, red pepper, spicy seasoning, yeast extract, white pepper powder, scallion segments, ginger slices and the cooled raw materials, heating and braising;
[0049] D) After the brine is finished, the brine is soaked to obtain a brine-finished product;
[0050] E) The marinated products are smoked and dried, sugar-fumed, cooled, shaped, packaged, sterilized and drained.
[0051] The invention first prepares and trims the raw materials. Fresh pig large intestine and pig small intestine are cut into pieces with the specifications of 1 meter / segment of pig large intestine and 2 meters / segment of pig small intestine.
[0052] Cleaning of raw materials: Sprinkle salt evenly on the trimmed large intestine and small intestine (smooth surface), rub it repeatedly and evenly, wash it with clean water, turn the intestines over, clean the oily surface and then turn the intestines over again, with the smooth surface of the intestines outside, and rinse them clean.
[0053] Raw material shaping: Use special 304 stainless steel wire to wrap the small intestine from the middle and insert it into the large intestine. Each cross-section of the large intestine has 6 to 8 small intestines. After inserting, tie one end of the large intestine with a thin rope to prevent the small intestine from moving. The whole operation needs to be gentle to prevent the wire from piercing the wall of the large intestine.
[0054] The pre-cooked raw material is placed in cold water to cool and obtain a cooled raw material.
[0055] Pre-cooking of raw materials: put tap water in the pot (make sure the water can cover the raw materials), heat it to boiling, put in the cleaned raw materials, boil within 5 to 6 minutes, and keep it boiling for 1 to 5 minutes. During the pre-cooking process, skim off the surface dirt.
[0056] After pre-cooking, take out the raw materials and put them into prepared cold water (≤16℃) to cool for 10 to 15 minutes. The amount of cold water is twice the amount of raw materials.
[0057] The preparation method of bone broth of the present invention comprises: mixing hind leg bones, chicken frames and water, boiling for 6 to 8 hours, ensuring that the final bone broth is two-thirds of the amount of water added, and finally filtering with a 30-mesh filter. Preferably, the hind leg bones and chicken frames are rinsed clean, the hind leg bones are broken and put into a pot, cold water is added and boiled, the surface foam is skimmed, and the bone broth is kept at a slight boil for 6 hours to ensure that the final bone broth is two-thirds of the amount of water added; if too much water evaporates during the boiling process, boiling water can be added in an appropriate amount. If it is excessive, it is necessary to continue boiling, and the boiled bone broth is filtered with a 30-mesh filter and weighed. The hind leg bones, chicken frames and water are mixed in a mass ratio of 4:4:15.
[0058] Braising: Mix water, compound spices, red peppercorns, spicy seasoning, yeast extract, white pepper powder, scallion segments, ginger slices and cooled ingredients, heat and braise.
[0059] According to the present invention, the braising comprises: adding a spice bag to cold water, boiling the water for 8 to 20 minutes, adding red pepper, spicy seasoning, yeast extract, white pepper powder, scallion segments, and ginger slices, stirring evenly, and finally adding the cooled raw materials for braising.
[0060] The water is preferably kept at a slight boil for 10 to 15 minutes, more preferably for 10 minutes.
[0061] The marinating temperature of the present invention is 98-99° C. and the marinating time is 30-100 minutes; preferably, the marinating temperature is 98-99° C. and the marinating time is 30-80 minutes; more preferably, the marinating temperature is 98-99° C. and the marinating time is 30 minutes.
[0062] The red pepper of the present invention further comprises pretreatment: the red pepper is soaked in 50 times hot water at 70-80° C. for 60-70 minutes.
[0063] The invention requires a grate to cover and press during the marinating process so that all the raw materials are submerged below the liquid surface. The surface of the stainless steel colander used in the marinating process should be smooth to avoid scratching the raw materials. When the temperature is replenished during the marinating process, it must be slow and no local violent boiling phenomenon should occur.
[0064] After the brine is finished, turn off the heating and enter the brine soaking stage. The brine soaking temperature shall not be lower than 95°C. When the temperature is too low, heat it to 95-98°C. The total brine soaking time is 10-60 minutes. Preferably, the brine soaking temperature shall not be lower than 95°C. When the temperature is too low, heat it to 95°C. The total brine soaking time is 30-40 minutes.
[0065] The marinated products are smoked and dried; the smoke drying comprises: placing the marinated products on a stainless steel mesh plate with a thickness of less than 5 cm, and placing them in a smoke box for drying, with drying parameters of 55°C to 80°C for 10 to 40 minutes.
[0066] In some specific embodiments: the marinated products are placed on a stainless steel mesh plate with a thickness of less than 5 cm, and placed in a fumigation box for drying, and the drying parameters are 65° C. and 20 min.
[0067] The dried product is placed in a sugar-smoking furnace for sugar-smoking. The sugar-smoking parameters are 65-95°C, 10-30 minutes, and the sugar-smoking material is a mixture of fruit wood and white sugar in a mixing ratio of 1:1.
[0068] In some specific embodiments: the dried product is placed in a sugar-smoking furnace for sugar-smoking, the sugar-smoking parameters are 85° C., 15 min, and the sugar-smoking material is a mixture of fruit wood and white sugar, and the mixing ratio is 1:1.
[0069] The present invention creatively adopts the brine and sugar-smoked process, which not only retains the nutritional components of the raw materials to the greatest extent, but also effectively removes the dirty smell of the pig large intestine and the pig small intestine with spices, and enhances the ruddy color and crispy taste of the product.
[0070] Cooling: The smoked products are naturally cooled to a temperature below 20°C at the center of the product and shaped in time;
[0071] Product shaping: The cooled product is cut into a specified length to obtain the product. The shaping is cutting into 2-3 cm.
[0072] Place the intestines in a packaging bag, add brine of the same mass as the intestines (the surface oil has been skimmed off), and seal the bag;
[0073] The packaged products are sterilized in a water bath at 90°C for 15 minutes.
[0074] After the sterilization, the product is drained and packaged or vacuum packed.
[0075] It can also be quick-frozen at a temperature of -30±2°C until the center temperature of the product reaches below -15°C, with the quick-freezing time being 24 to 36 hours, to obtain a frozen storage spicy crispy sausage product.
[0076] The beneficial effects of the present invention are:
[0077] First, the present invention provides an intestinal-intestine design, which adopts a design of 1 pig large intestine enclosing 6 to 8 small intestines, so that the product has a unique and novel structure;
[0078] Second, the present invention provides a sausage-in-sausage formula, which uses a unique deodorizing composite spice in the formula design, and can effectively remove the foul odor of pig large intestine and pig small intestine;
[0079] Thirdly, the present invention provides a production process for sausage-in-sausage, and uses drying and sugar-smoking processes in the production process design, so that the product has a ruddy and attractive appearance and a chewy and crispy taste, thereby improving the quality of the product.
[0080] Fourthly, the products produced according to the formula and process provided by the present invention are divided into room temperature products, refrigerated products and frozen products, which can be eaten by consumers after heating, thus solving the problem of difficult cooking of pig intestines.
[0081] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.
[0082] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.
[0083] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.
[0084] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.
[0085] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.
[0086] In order to further illustrate the present invention, a spicy crispy sausage and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.
[0087] Example 1 A recipe for spicy crispy sausage stored at room temperature and its production and processing method
[0088] The formula ratio of a spicy crispy sausage stored at room temperature is 50 parts of pig large intestine, 70 parts of pig small intestine, 1.5 parts of white sugar, 1.4 parts of salt, 1.2 parts of monosodium glutamate, 1.6 parts of light soy sauce, 0.4 parts of dark soy sauce, 1.8 parts of cooking oil, 2.8 parts of spicy seasoning, 0.5 parts of yeast extract, 1.0 parts of rice wine, 0.05 parts of white pepper powder, 0.7 parts of red pepper, 1.0 parts of scallion segments, 1.0 parts of ginger slices, 0.06 parts of nisin, 20 parts of bone broth, 0.65 parts of compound spices and 60 parts of water. The bone soup is made by boiling hind leg bones, chicken frames and water in the ratio of 4:4:15, and the composite spice is a mixture of red pepper, star anise, tsaoko, fennel, cinnamon, galangal, angelica, nutmeg and lemongrass in the ratio of 13:16:10:15:10:12:10:6:6:2.
[0089] The production process of the above-mentioned intestine-in-intestine is:
[0090] (1) Preparation of raw and auxiliary materials: Prepare various raw and auxiliary materials according to the recipe ratio of spicy crispy sausage for storage at room temperature;
[0091] (2) Raw material trimming: fresh pig large intestine and small intestine are cut into pieces with the specifications of 1 meter / piece for large intestine and 2 meters / piece for small intestine;
[0092] (3) Cleaning the raw materials: Sprinkle salt evenly on the trimmed large intestine and small intestine (smooth side), rub them repeatedly and evenly, wash with clean water, turn the intestines over, clean the oily side and then turn the intestines over again, with the smooth side of the intestines facing outwards, and rinse them clean;
[0093] (4) Raw material shaping: Use a special 304 stainless steel wire to wrap the small intestine from the middle and insert it into the large intestine. Each cross section of the large intestine has 6 to 8 small intestines. After inserting, tie one end of the large intestine with a thin rope to prevent the small intestine from moving. The whole operation needs to be gentle to prevent the wire from piercing the wall of the large intestine.
[0094] (5) Pre-cooking the raw materials: Put tap water in the pot (make sure the water can cover the raw materials), heat it to boiling, put in the cleaned raw materials, boil within 6 minutes, and keep boiling for 2 minutes. Skim off the surface dirt during the pre-cooking process;
[0095] (6) After pre-cooking, the raw materials are taken out and placed in prepared cold water (≤16°C) to cool for 10 minutes. The amount of cold water used is about twice the amount of raw materials;
[0096] (7) Bone broth boiling: Rinse the hind leg bones and chicken racks, break the hind leg bones and put them into a pot, add cold water and bring to a boil, skim off the foam on the surface, and keep boiling for 6 hours to ensure that the final bone broth is two-thirds of the amount of water added; if too much water evaporates during the boiling process, add an appropriate amount of boiling water. If too much water evaporates, continue boiling. Filter the boiled bone broth with a 30-mesh filter and weigh it;
[0097] (8) Braising: Accurately weigh various ingredients according to the formula ratio, soak the peppercorns in 50 times hot water (70-80°C) for 60 minutes in advance; add cold water and spice bag to the pot, keep it slightly boiling for 10 minutes after the pot is boiled, add other auxiliary ingredients and stir evenly, and finally add the cooled raw materials for braising. The braising temperature is 98-99°C and the braising time is 30 minutes (turn the pot once halfway through the braising time, and do not turn the pot after that);
[0098] (9) Brining: After the brine is finished, turn off the heating and enter the brine immersion stage. The brine immersion temperature must not be lower than 95°C. If the temperature is too low, heat it up to 95°C. The total brine immersion time is 30 minutes.
[0099] (10) Drying: The marinated products are placed on a stainless steel mesh plate with a thickness of less than 5 cm and placed in a fumigation box for drying. The drying parameters are 65°C and 20 min.
[0100] (11) Sugar smoking: The dried product is placed in a sugar smoking furnace for sugar smoking. The sugar smoking parameters are 85°C, 15 min. The sugar smoking material is a mixture of fruit wood and white sugar, and the mixing ratio is 1:1.
[0101] (12) Cooling: The smoked products are naturally cooled to a temperature below 20°C at the center of the product and shaped in time;
[0102] (13) Product shaping: Cut the cooled product into a specified length of 2 to 3 cm;
[0103] (14) Packaging: Place the intestines in a packaging bag, add brine of the same mass as the intestines (the surface oil has been skimmed off), and seal the bag;
[0104] (15) Sterilization: The packaged products are sterilized in a water bath at 90°C for 15 min.
[0105] (16) Draining: After the sterilization process, drain the water from the product to obtain the spicy crispy sausage that can be stored at room temperature.
[0106] Example 2 A 0-4 refrigerated spicy crispy sausage mid-sausage formula and its production and processing method
[0107] The formula ratio of a 0-4 refrigerated spicy crispy sausage is 50 parts of pig large intestine, 70 parts of pig small intestine, 1.5 parts of white sugar, 1.5 parts of salt, 1.2 parts of monosodium glutamate, 1.8 parts of light soy sauce, 0.4 parts of dark soy sauce, 2.0 parts of cooking oil, 2.5 parts of spicy seasoning, 0.5 parts of yeast extract, 1.2 parts of rice wine, 0.06 parts of white pepper powder, 0.6 parts of red pepper, 1.0 parts of scallion segments, 1.0 parts of ginger slices, 20 parts of bone broth, 0.65 parts of compound spices and 60 parts of water. The bone soup is made by boiling hind leg bones, chicken frames and water in the ratio of 4:4:15, and the composite spice is a mixture of red pepper, star anise, tsaoko, fennel, cinnamon, galangal, angelica, nutmeg and lemongrass in the ratio of 13:16:10:15:10:12:10:6:6:2.
[0108] The production process of the above-mentioned intestine-in-intestine is:
[0109] (1) Preparation of raw and auxiliary materials: Prepare various raw and auxiliary materials according to the recipe ratio of spicy crispy sausage for storage at room temperature;
[0110] (2) Raw material trimming: fresh pig large intestine and small intestine are cut into pieces with the specifications of 1 meter / piece for large intestine and 2 meters / piece for small intestine;
[0111] (3) Cleaning the raw materials: Sprinkle salt evenly on the trimmed large intestine and small intestine (smooth side), rub them repeatedly and evenly, wash with clean water, turn the intestines over, clean the oily side and then turn the intestines over again, with the smooth side of the intestines facing outwards, and rinse them clean;
[0112] (4) Raw material shaping: Use a special 304 stainless steel wire to wrap the small intestine from the middle and insert it into the large intestine. Each cross section of the large intestine has 6 to 8 small intestines. After inserting, tie one end of the large intestine with a thin rope to prevent the small intestine from moving. The whole operation needs to be gentle to prevent the wire from piercing the wall of the large intestine.
[0113] (5) Pre-cooking the raw materials: Put tap water in the pot (make sure the water can cover the raw materials), heat it to boiling, put in the cleaned raw materials, boil within 6 minutes, and keep boiling for 2 minutes. Skim off the surface dirt during the pre-cooking process;
[0114] (6) After pre-cooking, the raw materials are taken out and placed in prepared cold water (≤16°C) to cool for 10 minutes. The amount of cold water used is about twice the amount of raw materials;
[0115] (7) Bone broth boiling: Rinse the hind leg bones and chicken racks, break the hind leg bones and put them into a pot, add cold water and bring to a boil, skim off the foam on the surface, and keep boiling for 6 hours to ensure that the final bone broth is two-thirds of the amount of water added; if too much water evaporates during the boiling process, add an appropriate amount of boiling water. If too much water evaporates, continue boiling. Filter the boiled bone broth with a 30-mesh filter and weigh it;
[0116] (8) Braising: Accurately weigh various ingredients according to the formula ratio, soak the peppercorns in 50 times hot water (70-80°C) for 60 minutes in advance; add cold water and spice bag to the pot, boil it slightly for 10 minutes after boiling, add other auxiliary ingredients and stir evenly, and finally add the cooled raw materials for braising. The braising temperature is 98-99°C and the braising time is 45 minutes (turn the pot once halfway through the braising time, and do not turn the pot again after that);
[0117] (9) Brining: After the brine is finished, turn off the heating and enter the brine immersion stage. The brine immersion temperature must not be lower than 95°C. If the temperature is too low, heat it up to 95°C. The total brine immersion time is 40 minutes.
[0118] (10) Drying: The marinated products are placed on a stainless steel mesh plate with a thickness of less than 5 cm and placed in a fumigation box for drying at 65°C for 20 min.
[0119] (11) Sugar smoking: The dried product is placed in a sugar smoking furnace for sugar smoking. The sugar smoking parameters are 85°C for 15 min. The sugar smoking material is a mixture of fruit wood and white sugar in a mixing ratio of 1:1.
[0120] (12) Cooling: The smoked products are naturally cooled to a temperature below 20°C at the center of the product and shaped in time;
[0121] (13) Product shaping: Cut the cooled product into a specified length of 2 to 3 cm;
[0122] (14) Packaging: Place the sausage segments in a packaging bag and perform vacuum sealing to obtain 0-4 refrigerated spicy crispy sausage.
[0123] Example 3 A recipe for frozen storage spicy crispy sausage and its production and processing method
[0124] The formula ratio of a frozen and stored spicy crispy sausage is 50 parts of pig large intestine, 70 parts of pig small intestine, 1.5 parts of white sugar, 1.4 parts of salt, 1.2 parts of monosodium glutamate, 1.8 parts of light soy sauce, 0.4 parts of dark soy sauce, 2.0 parts of cooking oil, 2.5 parts of spicy seasoning, 0.5 parts of yeast extract, 1.2 parts of rice wine, 0.06 parts of white pepper powder, 0.65 parts of red pepper, 1.0 parts of scallion segments, 0.8 parts of ginger slices, 20 parts of bone soup, 0.65 parts of compound spices, and 60 parts of water. The bone soup is made by boiling hind leg bones, chicken racks, and water in a ratio of 4:4:15, and the compound spices are a mixture of red pepper, star anise, grass fruit, fennel, cinnamon, kaempferia, ginger, angelica, nutmeg, and lemongrass, and the ratio is 13:16:10:15:10:12:10:6:6:2.
[0125] The production process of the above-mentioned intestine-in-intestine is:
[0126] (1) Preparation of raw and auxiliary materials: Prepare various raw and auxiliary materials according to the recipe ratio of spicy crispy sausage for storage at room temperature;
[0127] (2) Raw material trimming: fresh pig large intestine and small intestine are cut into pieces with the specifications of 1 meter / piece for large intestine and 2 meters / piece for small intestine;
[0128] (3) Cleaning the raw materials: Sprinkle salt evenly on the trimmed large intestine and small intestine (smooth side), rub them repeatedly and evenly, wash with clean water, turn the intestines over, clean the oily side and then turn the intestines over again, with the smooth side of the intestines facing outwards, and rinse them clean;
[0129] (4) Raw material shaping: Use a special 304 stainless steel wire to wrap the small intestine from the middle and insert it into the large intestine. Each cross section of the large intestine has 6 to 8 small intestines. After inserting, tie one end of the large intestine with a thin rope to prevent the small intestine from moving. The whole operation needs to be gentle to prevent the wire from piercing the wall of the large intestine.
[0130] (5) Pre-cooking the raw materials: Put tap water in the pot (make sure the water can cover the raw materials), heat it to boiling, put in the cleaned raw materials, boil within 6 minutes, and keep boiling for 2 minutes. Skim off the surface dirt during the pre-cooking process;
[0131] (6) After pre-cooking, the raw materials are taken out and placed in prepared cold water (≤16°C) to cool for 10 minutes. The amount of cold water used is about twice the amount of raw materials;
[0132] (7) Bone broth boiling: Rinse the hind leg bones and chicken racks, break the hind leg bones and put them into a pot, add cold water and bring to a boil, skim off the foam on the surface, and keep boiling for 6 hours to ensure that the final bone broth is two-thirds of the amount of water added; if too much water evaporates during the boiling process, add an appropriate amount of boiling water. If too much water evaporates, continue boiling. Filter the boiled bone broth with a 30-mesh filter and weigh it;
[0133] (8) Braising: Accurately weigh various ingredients according to the formula ratio, soak the peppercorns in 50 times hot water (70-80°C) for 60 minutes in advance; add cold water and spice bag to the pot, keep it slightly boiling for 10 minutes after the pot is boiled, add other auxiliary ingredients and stir evenly, and finally add the cooled raw materials for braising. The braising temperature is 98-99°C and the braising time is 30 minutes (turn the pot once halfway through the braising time, and do not turn the pot after that);
[0134] (9) Brining: After the brine is finished, turn off the heating and enter the brine immersion stage. The brine immersion temperature must not be lower than 95°C. If the temperature is too low, heat it up to 95°C. The total brine immersion time is 40 minutes.
[0135] (10) Drying: The marinated products are placed on a stainless steel mesh plate with a thickness of less than 5 cm and placed in a fumigation box for drying at 65°C for 20 min.
[0136] (11) Sugar smoking: The dried product is placed in a sugar smoking furnace for sugar smoking. The sugar smoking parameters are 85°C, 20 min, and the sugar smoking material is a mixture of fruit wood and white sugar, with a mixing ratio of 1:1;
[0137] (12) Cooling: The smoked products are naturally cooled to a temperature below 20°C at the center of the product and shaped in time;
[0138] (13) Product shaping: Cut the cooled product into a specified length of 2 to 3 cm;
[0139] (14) Packaging: Place the intestines in a packaging box, add brine of the same mass as the intestines (the surface oil has been skimmed off), and seal the box;
[0140] (15) Quick freezing: The packaged products are promptly pushed into the quick freezing warehouse for quick freezing. The temperature is required to be -30±2℃ until the center temperature of the product reaches below -15℃. The quick freezing time is 24 to 36 hours. The spicy crispy sausage product is then frozen and stored.
[0141] Comparative Example 1
[0142] The smoking process was changed, the sugar smoking temperature was changed to 75° C., the duration was 20 minutes, the ratio of fruit wood to white sugar in the sugar smoking material was 3:2, and the rest was the same as in Example 1.
[0143] Comparative Example 2
[0144] Adjust the braising process, accurately weigh various ingredients according to the formula ratio, soak the pepper in 50 times hot water (70-80°C) for 60 minutes in advance; add cold water and spice bag to the pot, boil it slightly for 10 minutes after boiling, add other auxiliary materials and stir evenly, and finally add the cooled raw materials for braising, the braising temperature is 88-90°C, and the braising time is 45 minutes (turn the pot once when the braising time is halfway, and then do not turn the pot); after the braising is completed, turn off the heating, that is, enter the brine soaking stage, the brine soaking temperature shall not be lower than 88°C, and when the temperature is too low, heat it to 88°C. The total brine soaking time is 60 minutes, and the rest is the same as Example 1.
[0145] Verification Example
[0146] hardness elasticity Chewability Example 1 912g 0.60mm 625mJ Example 2 900g 0.58mm 618mJ Example 3 880g 0.65mm 600mJ Comparative Example 1 980g 0.50mm 592mJ Comparative Example 2 996g 0.52mm 582mJ
[0147]
[0148]
[0149] From the above comparison, it can be seen that the spicy crispy sausage has the inherent crispness of sausages, with a chewy taste and better chewing resistance; the product hardness can reach 880-920g, the chewiness can reach 600-650mJ, and the elasticity can reach 0.55-0.65mm; the processing process does not need to destroy the structure of the intestine itself, and the nutrients of the large intestine and small intestine are well preserved. The protein content can reach 17-19g / 100g, the fat content can reach 23-25g / 100g, and it also contains 8 essential amino acids for the human body; the spicy crispy sausage of the present invention adopts a processing method of smoking and steaming, and the appearance color is better under the blessing of the Maillard reaction. The present invention has the unique fragrance of pig intestines after smoking and steaming, mixed with a little fragrance of peppers covering the surface.
[0150] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A spicy crispy sausage, characterized in that: Ingredients include: 30-50 parts of pig large intestine, 50-70 parts of pig small intestine, 1.5 parts of white sugar, 1-1.8 parts of salt, 0.8-1.5 parts of MSG, 1.2-2.0 parts of light soy sauce, 0.3-0.8 parts of dark soy sauce, 1.6-2.4 parts of oyster sauce, 1.5-3.5 parts of spicy seasoning, 0.25-0.75 parts of yeast extract, 0.6-1.5 parts of rice wine, 0.02-0.08 parts of white pepper powder, 0.3-0.9 parts of red pepper, 0.5-1.5 parts of scallion segments, 0.5-1.5 parts of ginger slices, 10-30 parts of bone broth, 0.3-0.9 parts of compound spices, and 55-65 parts of water.
2. The spicy crispy sausage according to claim 1, characterized in that: The composite spice is a mixture of red pepper, star anise, tsaoko, fennel, cinnamon, galangal, angelica dahurica, nutmeg and lemongrass, and the mass ratio thereof is 13:16:10:15:10:12:10:6:6:
2.
3. The spicy crispy sausage according to claim 1, characterized in that: The spicy crispy sausage is composed of a pig large intestine with 6 to 8 pig small intestines inserted in it.
4. The spicy crispy sausage according to claim 1, characterized in that: The bone soup is prepared by boiling hind leg bones, chicken frames and water in a ratio of 4:4:15; the boiling time is 6 to 8 hours.
5. A method for preparing the spicy crispy sausage according to any one of claims 1 to 4, characterized in that: The steps include: A) After the pig large intestine and small intestine are cleaned and cut, the small intestine is inserted into the large intestine, fixed, and then water is added for pre-cooking to remove surface dirt to obtain a pre-cooked raw material; B) placing the pre-cooked raw material into cold water to cool it, thereby obtaining a cooled raw material; C) mixing water, compound spices, red pepper, spicy seasoning, yeast extract, white pepper powder, scallion segments, ginger slices and the cooled raw materials, heating and braising; D) After the brine is finished, the brine is soaked to obtain a brine-finished product; E) The marinated products are smoked and dried, sugar-fumed, cooled, shaped, packaged, sterilized and drained.
6. The preparation method according to claim 5, characterized in that: Step A) The cleaning specifically comprises: evenly sprinkling salt on the trimmed large intestine and small intestine (smooth surface), rubbing them repeatedly and evenly, washing them with clean water, turning the intestines over, cleaning the oily surface and then turning the intestines over again, with the smooth surface of the intestines facing outward, and rinsing them clean; The specific cutting includes: pig large intestine is 1 meter per section, pig small intestine is 2 meters per section; The preparation method of the bone soup comprises: mixing hind leg bones, chicken frames and water, boiling for 6 to 8 hours, ensuring that the final bone soup is two-thirds of the amount of water added, and finally filtering with a 30-mesh filter.
7. The preparation method according to claim 5, characterized in that: The pre-cooking in step A) comprises: heating water to boiling, adding raw materials, boiling for 5-6 minutes, and keeping boiling for 2-3 minutes; step B) the temperature of cold water is below 16° C., and the cooling time is 10-15 minutes.
8. The preparation method according to claim 5, characterized in that: The braising process includes: adding a spice bag to cold water, boiling the water for 8 to 20 minutes, adding red peppercorns, spicy seasoning, yeast extract, white pepper powder, scallion segments, and ginger slices, stirring evenly, and finally adding the cooled raw materials for braising, wherein the braising temperature is 98 to 99° C. and the braising time is 30 to 100 minutes. The red peppercorns also include pretreatment: the red peppercorns are soaked in 50 times hot water at 70 to 80° C. for 60 to 70 minutes; The brine soaking includes: 95° C. to 98° C., and soaking for 10 to 60 minutes.
9. The preparation method according to claim 5, characterized in that: The smoke drying comprises: placing the marinated products on a stainless steel mesh plate with a thickness of less than 5 cm, and placing them in a smoke box for drying, with drying parameters of 55°C to 80°C for 10 to 40 minutes; The sugar fumigation parameters are 65° C. to 95° C., 10 to 30 minutes; the sugar fumigation material is a mixture of fruit wood and white sugar; the fruit wood and white sugar are mixed in a ratio of 1:
1.
10. The preparation method according to claim 5, characterized in that: The cooling is cooling to below 20° C.; the shaping is cutting into 2-3 cm pieces; and the sterilization parameters are: 90° C., 15 min.