CN101375723A - Sausage with liquor flavor - Google Patents
Sausage with liquor flavor Download PDFInfo
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- CN101375723A CN101375723A CNA2007101499089A CN200710149908A CN101375723A CN 101375723 A CN101375723 A CN 101375723A CN A2007101499089 A CNA2007101499089 A CN A2007101499089A CN 200710149908 A CN200710149908 A CN 200710149908A CN 101375723 A CN101375723 A CN 101375723A
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Abstract
The invention provides a liquor-flavored sausage which is normally produced in a month before or after the winter solstice every year. The production method comprises the following steps: adding 200 grams of distillate spirits (cellar wine with alcohol content of 50-55%), 200 grams of refined iodized salt, 200 grams of white refined sugar, 30 grams of monosodium glutamate and 30 grams of chicken powder into every 5000 grams of pork or mixture with chicken; and placing the sausage in a place where air flows freely after being air-dried in the sun for 7 days until fatty meat turns milk-white and lean meat turns purplish red.
Description
Technical field
The present invention is a kind of sausage with liquor flavor of local flavor of uniqueness
Background technology
At present, the meat products sausage of supplying on the market, sausage, ham sausage etc., its local flavor is dull aging, and the long slightly hardization that promptly occurs of resting period is sick, drawbacks such as numb cured gas overrich.
Summary of the invention
In order to overcome the deficiency of meat products sausage intestines, the invention provides a kind of sausage with liquor flavor.This sausage has unique local flavor, and not only mouthfeel is good, and is fertile and oiliness, and chromaticness is ruddy, and section back form is penetrating; Easy to store.
The technical solution used in the present invention is: at pork, add grain neutral spirit (cellar for storing things wine 50-55 between degree) 200 gram and other condiments by per 5000 grams in the compound of chicken, selection of time is best period at halcyon days in 20 days.
Implementation method
1 selects bright pig rump: lean meat and fat meat are in the 6:4 ratio: selection freshly-slaughtered poultry dried meat meat, in pork 8:2 ratio.Artificial or machine stirs into thick shredded meat.(lean pork and fat meat are in the 6.5:3.5 ratio when not adding chicken)
2 by adding grain neutral spirit (between the wine 50-55 degree of cellar for storing things) 200 grams in per 5000 gram pig chicken compounds.
3 by adding white soft sugar 200 grams in per 5000 gram pig chicken compounds.
4 by respectively 30 restraining with monosodium glutamate, chickens' extract in per 5000 gram pig chicken compounds.
5 by iodizedsalt 200 grams in per 5000 gram pig chicken compounds.
6 with meat, and wine, sugar, monosodium glutamate, one of salt are put into container and mixed thoroughly and pickle 10-15 minute, use special maker, and material is poured in the clean casing, and every 20-25 centimetre is bundled into a joint.Shine in the daylight leeward and to be placed under the eaves of keeping away sun that ventilates wind in 7 days again and to dry in the air to fat meat and become milky, lean meat is purplish red.
Claims (3)
1. sausage with liquor flavor is characterized in that: add grain neutral spirit (between the wine 50-55 degree of cellar for storing things) 200 grams by per 5000 grams.
2. sausage with liquor flavor according to claim 1.It is characterized in that: per 5000 grams of A add grain neutral spirit (between the wine 50-55 degree of cellar for storing things) 200 grams; Per 5000 grams of B add white sugar, each 200 gram of thin salt compounded of iodine; Per 5000 grams of C add chickens' extract or monosodium glutamate 50 grams.
3. according to shown in the claim 1,2, sausage with liquor flavor it is characterized in that with meat be cut into that thick strip is blended into that above-mentioned wine, sugar, monosodium glutamate, chickens' extract, salt pour into that casing pricks that joint wind shines, airing is to fat meat milky, the lean meat purplish red can be stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101499089A CN101375723A (en) | 2007-09-02 | 2007-09-02 | Sausage with liquor flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101499089A CN101375723A (en) | 2007-09-02 | 2007-09-02 | Sausage with liquor flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101375723A true CN101375723A (en) | 2009-03-04 |
Family
ID=40419581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101499089A Pending CN101375723A (en) | 2007-09-02 | 2007-09-02 | Sausage with liquor flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101375723A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579128B (en) * | 2009-06-26 | 2011-07-27 | 乔洪慧 | Sausage with lapin flavor |
| CN103300401A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Lung-moistening tremella and jujube stringed sausage and preparing method thereof |
| CN106360407A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of sausages |
-
2007
- 2007-09-02 CN CNA2007101499089A patent/CN101375723A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579128B (en) * | 2009-06-26 | 2011-07-27 | 乔洪慧 | Sausage with lapin flavor |
| CN103300401A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Lung-moistening tremella and jujube stringed sausage and preparing method thereof |
| CN106360407A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of sausages |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090304 |