CN101224013A - Method for producing sausage with venison and deer blood - Google Patents
Method for producing sausage with venison and deer blood Download PDFInfo
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- CN101224013A CN101224013A CNA2008100503679A CN200810050367A CN101224013A CN 101224013 A CN101224013 A CN 101224013A CN A2008100503679 A CNA2008100503679 A CN A2008100503679A CN 200810050367 A CN200810050367 A CN 200810050367A CN 101224013 A CN101224013 A CN 101224013A
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Abstract
The invention relates to a method for making sausage by using deer meat and deer blood, which pertains to the technical field of meat processing and solves the problems of the prior art that when the deer meat is processed together with deer blood, the fishy smell of the deer meat and deer blood can not be removed and the sausage has hard meat quality and bad taste. The invention relates to a method for processing the deer meat and deer blood into the sausage which has the efficacy of the deer meat and deer blood which can strengthen immunity, pness-controlling decoction, strengthen five organs, anti-rheumatic disease, anticancer, prevent angiocardiopathy and reduce cholesterin. The invention develops the deer meat and deer blood sausage which has peculiar flavor, convenient eating, good taste and convenient package and storage, strengthens human immunodeficiency and is beneficial to human health; meanwhile, the invention promotes the additional value of deer byproduct and promotes the application of deer food and the development of deer cultivating industry.
Description
Technical field:
The invention belongs to the processing technique field of meat, it solved in the existing technology venison and deer blood add together can't remove venison and the deer smell of blood man-hour, meat reaches the relatively poor problem of flavour firmly.Be specifically related to a kind of method of making sausage with venison and deer blood.
Background technology:
Patent of invention about venison and the preparation of deer blood is a lot, for example: Chinese patent (CN1535612 Preserved venison), it mainly is after venison is pickled, and with fennel, chickens' extract, capsicum, cassia bark, edible vegetable oil stirs, and drying forms.Chinese patent (CN1692824 food made of venison), it is to be that the master is equipped with Chinese cassia tree, dried human placenta, monkshood or the tuber of dwarf lilyturf, YUZHUWUSHEN, asparagus fern or tortoise, the deer horn boiling forms with the venison.Its advantage is to nourish at illness, and it is obvious to make it drug effect, improves the taste of venison simultaneously again greatly.Chinese patent (preparation method of CN1961751 venison enzymolysis oral liquid) provides a kind of preparation method of venison pepsin enzymolysis oral liquid.Chinese patent (preparation method of CN1961754 rice dumpling stuffing with venison), its raw material is made the filling piece by rice sprout, Fructus Hordei Germinatus, hawthorn, venison, dried orange peel, jujube paste, white sugar, lard and flour.Chinese patent (CN101044904 method for producing dried venison), it has solved in the prior art, and meat packing is washed, cuts, is boiled, the technology that jerky can't be removed the strange taste of venison is made in oven dry etc.Chinese patent (CN101044905 dried venison with appetite and strengthening spleen function and preparation method thereof), it is made up of bright venison, Divine Comedy, Fructus Hordei Germinatus, interior gold.Chinese patent (CN1425329 deer blood health articles), it is based on the deer blood meal, is equipped with edible again or medicinal carrier is made.
Venison is senior game, and lean meat is many, connective tissue is less.The dietary function of venison: venison warm in nature and, invigorate the spleen and benefit qi the effect of warming kidney to invigorate yang; Venison has good regulating action to blood circulation system, the nervous system of human body; For old man who declines kidney qi day and the frequent ice-cold people of trick, venison is good help food; The protein that venison contains, fat, inorganic salts, sugar and a certain amount of vitamin are easy to be absorbed by human consumption, and it belongs to pure pollution-free food.
The nutritive value of venison: the nutritive value of venison is all higher than ox, sheep, pork, belongs to the lean meat based food of low fat, low cholesterol, high protein.Contain protein 94% in the dried venison.The arginine, threonine, valine, methionine, leucine, isoleucine, phenylalanine, lysine, histidine, the tryptophan that contain needed by human in the venison, totally 10 seed amino acids.The trophism of venison is on the books in China's ancient book " not Lu ": venison bowl spares, strong the five internal organs benefit strength.Diseases such as venison cures mainly and suffers from a deficiency of the kidney, weakness of limbs also have antirheumatic, anticancer, prevent and treat the special efficacy of angiocardiopathy and reduction cholesterol.
Deer blood is the blood of animal in deer family sika deer and red deer, is traditional rare Chinese medicine.Be exactly the treasure of imperial palace people of imperial lineage, high-level officials' disease curing and body-building since ancient times, claimed " celestial family food folk prescription " based on its compound product.Deer blood is considered as product on the Chinese medicine among the people also wide-spread, but because problems such as resource, collection and preservation, deer blood does not have commercial product always, and the product of market food does not almost have.In recent years, along with the breed quantity of fine and soft dual-purpose deer of meat and meat deer increases, deepen continuously and environmental protective hygienic type food that the deer product development is studied are familiar with by people day by day, medicinal, the health care of deer blood are worth more both at home and abroad and pay attention to, also there has been bigger demand in market, and this reaches relevant medicine for China's deer blood, food industries provides sizable development space and opportunity.
The effect of deer blood: in recent years, the someone used the modern medicine means, carried out clinical research and animal contrast test, and checking deer blood has the raising immunologic function, anti-ageing, enrich blood, antifatigue, the sexual function of improving.According to clinical and experimental study, deer blood and goods thereof are to the low inferior good efficacy that all has of anaemia, burnout syndrome, sex dysfunction and immunity function.It is a kind of health care, prevention, all good new special biological products of curative effect effect.
China is a foster deer big country, and deer is raised and spreads all over all parts of the country, venison aboundresources.As long as scientific development utilizes venison and deer blood products, development prospect is considerable.Along with the raising of living standards of the people, the demand of non-staple food is also turned to high protein, low-fat animal food.The stag breeding of fine and soft dual-purpose deer of meat and meat deer has improved people's carnivorous structure, revitalizes China people's economy and livestock products industry, will obtain remarkable economic efficiency and social benefit.
Summary of the invention:
For solve the goods that have a strong impact on venison and deer blood have very heavy fishy smell, meat hard, should not chew the technical problem mashed, that flavour is flat.The present invention heats by flavoring, white sugar, salt, dextrin, liquor etc. and takes off raw meat, removes the fishy smell of venison and deer blood, and venison and deer blood are processed into sausage nutritious, tasty and that be easy to store.
Technical scheme of the present invention is as follows:
A kind of method of making sausage with venison and deer blood is characterized in that it is to be obtained by following preparation method.
1, the selection of raw and auxiliary material:
(1) the venison raw material is checked and accepted: raw material must must derive from the fresh of Pest-or disease-free area or freeze venison through strict check, and the livestock through health quarantine could ensure people's edible safety.
(2) deer-blood wine: deer blood is taken from healthy anosis sika deer or red deer, and deer blood source one is to kill the deer blood that receives with proper container behind the deer, and the 2nd, collect when adopt young pilose antler every year or processing row extracts bright deer blood when fine and soft.The preparation method of deer-blood wine: deer blood is filtered, add 9 times of amount 50-60 degree liquor, the bottling sealing, it is standby to make deer-blood wine.Deer blood is important health products, and liquor plays on the one hand and prevents that deer blood is rotten, and wine can increase sausage fragrance on the other hand, has sterilization painted, prevents the effect that sausage goes mouldy.The deer-blood wine consumption is the 3%-4% of venison, and the volume of deer blood during by preparation: the volume ratio of liquor is 1: 9, and the volume of the pure deer blood that wherein is converted into accounts for the weight 0.3%-0.4% of venison.
(3) white sugar: adopt commercially available high-quality white sugar, in sausage is produced, during white sugar can play a part and seasoning, smelling removal, softening meat.The white sugar consumption is the 1.8%-2.5% of venison.
(4) dextrin: adopt commercially available high-quality dextrin, in sausage was produced, dextrin can play smelling removal, softening meat, prevent that meat from sending out bavin.The dextrin consumption is the 1%-2% of venison.
(5) salt: even flavor enhancement is again an anticorrisive agent, but bacteria growing inhibiting.In the pickling of sausage, play osmosis, the moisture in the muscle is discharged, contraction of muscle, carnification gets closely, is convenient to preserve.The salt consumption is the 1%-3% of venison.
(6) monosodium glutamate: main freshener.The monosodium glutamate consumption is the 0.1%-0.5% of venison.
(7) vegetable oil: with peanut oil and sunflower oil is the best, soybean oil salad oil and bird rape seed oil also can, had better not use cottonseed oil.The vegetable oil consumption is the 2%-4% of venison.
(8) flavoring: anise, Chinese prickly ash, cassia bark, each 50 gram of cardamom, fructus amomi 100 grams, tsaoko 75 grams mix and grind into fine powder.The flavoring consumption is the 0.1%-0.2% of venison.
(9) casing: adopt the natural sheep casing of bore 18-28mm or the natural chitterlings clothing of 25-32mm.The casing consumption is the 1%-2% of venison.
With the sausage that venison and deer blood are made, it is made up of following raw materials by weight percent:
Table 1: sausage supplementary material title and the consumption of making venison and deer blood
| Numbering | The name of an article | Weight or volume |
| 1 | The venison of arrangement mowing | 100 kilograms |
| 2 | Deer-blood wine | 3 liters-4 liters |
| 3 | White sugar | 1.8-2.5 kilograms of kilograms |
| 4 | Dextrin | 1 kilogram-2 kilograms |
| 5 | Salt | 1 kilogram-3 kilograms |
| 6 | Monosodium glutamate | 0.1-0.5 kilogram of kilogram |
| 7 | Vegetable oil | 2 kilograms-4 kilograms |
| 8 | Flavoring | 0.1-0.2 kilogram of kilogram |
| 9 | Sheep casing | 1 kilogram |
Most preferred venison of the present invention and deer black pudding supplementary material proportioning are as follows:
100 kilograms of the venisons of arrangement mowing
3 liters of deer-blood wines
2.5 kilograms of white sugar
1.5 kilograms in dextrin
1.5 kilograms of salt
0.5 kilogram of monosodium glutamate
2.5 kilograms of peanut oil
0.2 kilogram of flavoring
2, technological process:
Venison raw material examination → venison raw material arrangement → venison mowing → venison strand system → venison hammers system → venison into shape and pickles → and venison, deer-blood wine, dextrin and vegetable oil stir → record → clean → dry → cool off → prune metering → packing → shortening.
3, technical essential:
(1) arrangement of venison raw material and mowing: thaw with slow freezing process.Soon venison is immersed in the cold water and thaws, and is then that the superabundant fats on the venison, broken bone, extravasated blood, lymph, thick blood vessel, tendon, sarcolemma, hair and other foreign bodies removal is clean.
(2) venison strand system: the venison of putting in order is cut into small pieces, about every about 200 grams, the meat grinder of meat by sieve diameter 8-10 millimeter is rubbed, blade must be sharp, must guard against that meat is twisted into slurry, influences quality.
(3) venison hammer system: with the venison that blunt (as the knife back) bounces or the strand of thumping makes, purpose be with fleshy fiber beat disconnected, shorten, soften fleshy fiber, be beneficial to seasoning.
(4) venison is pickled: flavoring, white sugar, salt, monosodium glutamate are mixed the back pickled 1 hour under 0 ℃-4 ℃ with venison.
(5) stir: the venison that will pickle, deer-blood wine, dextrin and vegetable oil are put into mixer and are mixed thoroughly.
(6) record: adopt the sheep casing of bore 18-28mm or the chitterlings clothing of 25-32mm, before using the warm water of casing with 30 ℃ is soaked in advance.The filling material that stirs is poured into casing through sausage filler, and it is even to grasp degree of tightness during bowel lavage, prevents that pine was easy to infiltrate air and goes bad, and tension easily makes the intestines body break.Acupuncture intestines body is discharged air in the intestines then, again the intestines body is beaten joint with 18 centimetre lengths, per six joint buttons, one fag end.
(7) washing: the wet intestines that will fasten rope notice that with 40 ℃ of-45 ℃ of warm water cleanings the greasy dirt on intestines body surface will be cleaned, in case pin hole stops up, influence water evaporates in the intestines, otherwise the sausage surface can go out salt efflorescence, influences the product sense organ.
(8) dry oven dry: influence the of paramount importance link of sausage quality when dry, the drying room temperature directly determines the quality of finished product, and initial temperature is advisable 4 hours with 50 ℃-52 ℃.Temperature is too high, causes that fat flows out in the intestines, and the venison obfuscation influences meat.Also can make the albumen sausage casing drying too fast, moisture can not be discharged in the intestines, and is wet in doing outside forming, and causes that bacterium breeds rapidly, produces a large amount of gases, forms jejunum, and the sausage wrinkle is unnatural.Temperature is low excessively, and sausage is done clean inadequately, and the sugar in the meat stuffing produces acid at histaminase and action of microorganisms bottom fermentation, and fat also can raise the sausage acid value because of hydrolysis produces free fatty, and color and luster is thin out, and meat is soft.When dry mandatory ventilation to be arranged, discharge to make things convenient for steam.At 50 ℃-54 ℃, continue dry 48-56 hour, long-time drying can be killed the part microorganism, improves storage property.After the sausage baking, it is wet suitable to accomplish to do, and moisture is controlled at 32%-35%, is lower than stiff, the bavin of 30% meat, is higher than 35%, and product should not be taken care of.
(9) cut intestines, select, pack: the saveloy after the dry oven dry, palpus wait cool the coagulating of intestines body just can cut intestines afterwards.In selecting process, it is even to note keeping strip, thickness length unanimity.Pack vacuumizes, must place during vanning smooth, in order to avoid the phenomenon of gas leakage takes place in transportation or market circulation link.
(10) shortening: before edible drawer big fire on the sausage was steamed 20 minutes, sausage is promptly ripe.
The present invention relates to be processed into sausage with venison and deer blood, it has venison and deer blood strengthens immunity, bowl spares gas, strong the five internal organs, antirheumatic, anticancer, the effect of preventing and treating angiocardiopathy and reduction cholesterol.The venison and the deer black pudding of the present invention's exploitation have unique flavor, instant, and delicious taste is convenient to bag and is deposited, and can strengthen body immunity, helps people's health, improves the byproduct added value of deer simultaneously, promotes the application of deer food and the development of deer aquaculture.
The specific embodiment
Embodiment
Venison of the present invention and deer black pudding supplementary material are as follows:
100 kilograms of the venisons of arrangement mowing
3 liters of deer-blood wines
2.5 kilograms of white sugar
1.5 kilograms in dextrin
1.5 kilograms of salt
0.5 kilogram of monosodium glutamate
2.5 kilograms of peanut oil
0.2 kilogram of flavoring
Will be by said ratio weighing raw materials component: arrangement of raw material venison and mowing, cut apart, strand system venison, hammer system venison, use flavoring, white sugar, salt, monosodium glutamate and venison were pickled 1 hour, with the venison of pickling, deer-blood wine, putting into mixer after dextrin and vegetable oil prepare in proportion mixes thoroughly, the filling material that stirs is poured in the natural casing, fasten and prick knot by certain-length, greasy dirt with warm water cleaning intestines body surface, dry oven dry is 48-56 hour with 50 ℃-54 ℃ times, moisture is controlled at 32%-35%, cut intestines, select, packing, edible preceding that 20 minutes sausages of drawer big fire steaming on the sausage is promptly ripe.
The product sensory index:
Color and luster: the venison sausage is peony, and appearance is glossy.
Fragrance: cured fragrance is pure strong.
Flavour: sweet salty moderate, tasty, meat closely, food and oiliness.
Form: profile is complete, length, even thickness, the dry and comfortable natural wrinkle that presents after the contraction in surface.
Claims (2)
1. method of making sausage with venison and deer blood, it is characterized in that: it is made up of venison and deer blood.
2. a kind of method of making sausage with venison and deer blood as claimed in claim 1 is characterized in that preparation process and condition are as follows:
Arrangement of venison raw material and mowing, cut apart, strand system venison, hammer system venison, pickled 1 hour with flavoring, white sugar, salt, monosodium glutamate and venison, putting into mixer after venison, deer-blood wine, dextrin and the vegetable oil of pickling prepared in proportion mixes thoroughly, the filling material that stirs is poured in the natural casing, fastens and prick knot by certain-length, greasy dirt with warm water cleaning intestines body surface, dry oven dry is that 48-56 hour, moisture are controlled at 32%-35% with 50 ℃-54 ℃ times, cut intestines, select, pack, edible preceding that 20 minutes sausages of drawer big fire steaming on the sausage is promptly ripe.Obtain of the present invention like this with venison and deer blood making sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100503679A CN101224013A (en) | 2008-02-04 | 2008-02-04 | Method for producing sausage with venison and deer blood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100503679A CN101224013A (en) | 2008-02-04 | 2008-02-04 | Method for producing sausage with venison and deer blood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101224013A true CN101224013A (en) | 2008-07-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100503679A Pending CN101224013A (en) | 2008-02-04 | 2008-02-04 | Method for producing sausage with venison and deer blood |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697088A (en) * | 2012-06-18 | 2012-10-03 | 诸葛朦 | Preparing method of flavored sika deer sausage |
| CN102934801A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care deer sausage |
| CN103815428A (en) * | 2013-12-18 | 2014-05-28 | 广西大学 | Livestock blood wine soaked cooking sausage and processing method thereof |
| CN104522718A (en) * | 2014-12-23 | 2015-04-22 | 钟庆柱 | Health-care deer sausage |
-
2008
- 2008-02-04 CN CNA2008100503679A patent/CN101224013A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697088A (en) * | 2012-06-18 | 2012-10-03 | 诸葛朦 | Preparing method of flavored sika deer sausage |
| CN102934801A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care deer sausage |
| CN103815428A (en) * | 2013-12-18 | 2014-05-28 | 广西大学 | Livestock blood wine soaked cooking sausage and processing method thereof |
| CN103815428B (en) * | 2013-12-18 | 2016-04-06 | 广西大学 | Livestock and poultry blood steeping in wine cooking sausage and processing method thereof |
| CN104522718A (en) * | 2014-12-23 | 2015-04-22 | 钟庆柱 | Health-care deer sausage |
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Open date: 20080723 |