CN101422251A - Production method of sausage - Google Patents

Abstract

The invention discloses a preparation method of sausage, which takes pork as the main material and eggs, starch, sugar, salt, edible oil and seasoning as assistant ingredients and is prepared through processing, cleaning, preserving, mincing, charging, molding and drying. In the technique, no other chemical supplementary materials are added, such as sodium nitrate, and the like, and all raw materials are green foods. Therefore, the sausage is not only abundant in nutrition and fresh and pure in taste but also suitable for both the young and the old.

Description

A kind of preparation method of sausage

Technical field

The present invention relates to a kind of food technology, be specially a kind of preparation method of sausage.

Background technology

At present, what sell on the market is the sausage of primary raw material with meat, and seasoning matter such as sodium nitrate, glucose all can mix in its manufacturing process.Sodium nitrate is harmful, though sodium nitrate in a small amount can not damage human body, long-time or long-term eating can damage health.

Summary of the invention

The invention provides a kind of preparation method of sausage of pure green.

In order to solve above technical problem, the preparation method of a kind of sausage of the present invention, its innovative point is: be that major ingredient, batching comprise egg, starch, sugar, salt, edible oil and seasoning matter with pork, wherein the weight proportion of each composition is: pork 65-85%, egg 4-8%, edible oil 2-4%, starch 3-8%, white sugar 0.6-2.5%, salt 2-3.5%, all the other are seasoning matter.

Described seasoning matter is mainly garlic, ginger.

The method for production of described a kind of sausage, it is made up of following steps:

A. processing: pork is cut into sliced meat or piece;

B. clean: the pork meat gruel is carried out drop blood, cleaning treatment;

C. pickle: with pork with salt, sugar and admix additive garlic and ginger;

D. Minced Steak: will cut into slices or the pork of piece is twisted into meat gruel, place then 8-36 hour;

E. reinforced: as to mix thoroughly after in meat gruel, adding various batchings and seasoning matter;

F. moulding: the meat gruel after will feeding in raw material is irritated to casing;

G. airing:, get final product with drying under the placement of the sausage after the moulding sunlight.

The consumption of garlic is the 0.3-0.8% of pork consumption among the described step c, and ginger is: 0.8-2.8%.

The invention has the advantages that: do not add any other chemical industry class auxiliary material in this technology, just as sodium nitrate etc., all raw materials are pollution-free food; And produce not adopt in the process and smoke, not only nutritious, the taste aquatic foods are pure, and all-ages.

The specific embodiment

Embodiment 1

Take by weighing pork 5Kg, egg 0.2Kg, edible oil 0.3Kg, starch 0.3Kg, white sugar 0.08Kg, salt 0.3Kg, garlic 0.03Kg, ginger 0.08Kg; Earlier pork is cut into sliced meat or piece, again the pork meat gruel is carried out drop blood, cleaning treatment, with pork with salt, sugar and admix additive garlic and ginger; To cut into slices again or the pork of piece is twisted into meat gruel, place then 8-36 hour; Mix thoroughly after in meat gruel, adding various batchings and seasoning matter; Meat gruel after will feeding in raw material is at last irritated to casing; With drying under the placement of the sausage after the moulding sunlight, get final product.

Embodiment 2

Take by weighing pork 8Kg, egg 0.4Kg, edible oil 0.35Kg, starch 0.28Kg, white sugar 0.1Kg, salt 0.35Kg, garlic 0.05Kg, ginger 0.2Kg; Earlier pork is cut into sliced meat or piece, again the pork meat gruel is carried out drop blood, cleaning treatment, with pork with salt, sugar and admix additive garlic and ginger; To cut into slices again or the pork of piece is twisted into meat gruel, place then 8-36 hour; Mix thoroughly after in meat gruel, adding various batchings and seasoning matter; Meat gruel after will feeding in raw material is at last irritated to casing; With drying under the placement of the sausage after the moulding sunlight, get final product.

Claims (4)

1. the method for production of a sausage, it is characterized in that: be that major ingredient, batching comprise egg, starch, sugar, salt, edible oil and seasoning matter with pork, wherein the weight proportion of each composition is: pork 65-85%, egg 4-8%, edible oil 2-4%, starch 3-8%, white sugar 0.6-2.5%, salt 2-3.5%, all the other are seasoning matter.

2. method of manufacturing the described a kind of sausage of claim 1, it is characterized in that: described seasoning matter is mainly garlic, ginger.

3. the method for production of a kind of sausage according to claim 2, it is characterized in that: it is made up of following steps:

A. processing: pork is cut into sliced meat or piece;

B. clean: the pork meat gruel is carried out drop blood, cleaning treatment;

C. pickle: with pork with salt, sugar and admix additive sodium nitrate or glucose;

D. Minced Steak: will cut into slices or the pork of piece is twisted into meat gruel, place then 8-36 hour;

E. reinforced: as to mix thoroughly after in meat gruel, adding various batchings and seasoning matter;

F. moulding: the meat gruel after will feeding in raw material is irritated to casing;

G. airing:, get final product with drying under the placement of the sausage after the moulding sunlight.

4. the preparation method of a kind of sausage according to claim 1, it is characterized in that: the consumption of garlic is the 0.3-0.8% of pork consumption among the described step c, and ginger is: 0.8-2.8%.