CN101081082A

CN101081082A - Method for making donkey meat sausage

Info

Publication number: CN101081082A
Application number: CNA2006100443363A
Authority: CN
Inventors: 荆献芝
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-05-30
Filing date: 2006-05-30
Publication date: 2007-12-05

Abstract

The present invention is making process of donkey meat sausage. The donkey meat sausage is made with donkey meat, sugar, salt, edible oil and seasonings, and through cutting donkey meat, mixing with other ingredients, filling and smoking. It has simple making process, tender meat and good taste.

Description

A kind of preparation method of donkey meat sausage

Technical field

The invention belongs to field of food, relate to a kind of making of donkey meat sausage.

Background technology

In the making of present meat sausage, being major ingredient with pork, beef mostly, is not major ingredient with single donkey meat not still.

Summary of the invention

Purpose of the present invention just provides a kind of with the preparation method of single donkey meat as the sausage of major ingredient, and it is simple for production, and is nutritious, tasty.

A kind of preparation method of donkey meat sausage, its batching comprises donkey meat, white sugar, salt, edible oil, seasoning matter, production process comprises the processing cube meat, add other batching and seasoning matter stirs into filling, records sausage, smoked sausage, and its feature is as follows: weight ratio of each batching is: donkey meat 82-95%, salt 2.5-3%, edible oil 2.5-3.5%, white sugar 1-3.5%, surplus are seasoning matter such as Chinese prickly ash, capsicum.

The processing method of donkey cube meat is, donkey meat is cut into piece, and drop blood adds salt, white sugar, Chinese prickly ash sodium nitrate additive and pickled 15-30 hour after stirring.The consumption of sodium nitrate is the 0.05-0.10% of the meat amount of donkey.

Embodiment

The batching of sausage and the consumption of seasoning matter are as follows: respectively 0.02 kilogram in 60 kilograms of donkey meat, 1 kilogram of edible oil, 1 kilogram of white sugar, 2 kilograms of salt, 0.03 kilogram in sodium nitrate, 1 kilogram in Chinese prickly ash, 2 kilograms in capsicum, 0.1 kilogram of monosodium glutamate, 0.5 kilogram of liquor, 0.1 kilogram of garlic powder, ginger powder 0.5 broker, nutmeg face, cassia bark face.

Production process is as follows: donkey meat is cut into 1 cubic centimetre cube meat; The water that the cube meat that cuts is put into 5-10 ℃ soaked 10-20 minute, removed part blood, pulled out then to drain; Adding salt, white sugar, Chinese prickly ash sodium nitrate additive were pickled 15 hours after stirring; Cube meat is mixed and stirred into filling with other batching; Record sausage with pig, sheep or artificial casing; Adopt toothed oak, birch etc. to get final product in wooden sootiness 2-3 hour.

Claims

1, a kind of preparation method of donkey meat sausage, its batching comprises donkey meat, white sugar, salt, edible oil, seasoning matter, production process comprises the processing cube meat, add other batching and seasoning matter stirs into filling, records sausage, smoked sausage, and its feature is as follows: weight ratio of each batching is: donkey meat 82-95%, salt 2.5-3%, edible oil 2.5-3.5%, white sugar 1-3.5%, surplus are seasoning matter such as Chinese prickly ash, capsicum.

2, the processing method of the described donkey cube meat of claim 1 is, donkey meat is cut into piece, drop blood, and adding salt, white sugar, Chinese prickly ash sodium nitrate additive were pickled 15-30 hour after stirring.The consumption of sodium nitrate is the 0.05-0.10% of the meat amount of donkey.