CN101596000B - Sausage and preparation method thereof - Google Patents
Sausage and preparation method thereof Download PDFInfo
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- CN101596000B CN101596000B CN2009101041934A CN200910104193A CN101596000B CN 101596000 B CN101596000 B CN 101596000B CN 2009101041934 A CN2009101041934 A CN 2009101041934A CN 200910104193 A CN200910104193 A CN 200910104193A CN 101596000 B CN101596000 B CN 101596000B
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Abstract
The invention discloses a sausage. The sausage takes pork and poultry meat as raw materials, and uses salt, pricklyash peel, cooking wine, white sugar, honey and glucose for seasoning; the cooking wine is yellow wine concocted by adopting cinnamon, clove, star anise, common fennel, spiceleaf, fructus tsaoko, glossy ganoderma, lysimachia sikokiana, rhizoma nardostachyos and green tea dust; and the prepared sausage has unique fragrance, tender meat quality and rich nutrition. The invention also discloses a method for preparing the sausage. The method adopts millesimal carbonated water to concoct a meat material, and ensures that the meat quality realizes tender mouthfeel under the condition that the nutrition is not damaged and the meat material is not shredded; at the same time, tea polyphenol of green tea in spice enters the meat along with the cooking wine, and the antioxidation of the tea polyphenol can inhibit nitrite from generating and can also effectively reduce the absorption of large intestines of human bodies to cholesterol; and during the smoking, activated carbon is adopted to absorb benzopyrene in the process of baking smoke dust, which greatly reduces the harm of sausage products on the human bodies when the fragrance is ensured.
Description
Technical field
The present invention relates to field of meat product processing, be specifically related to a kind of sausage and preparation method thereof.
Background technology
Sausage is a kind of meat products with long history, and its generation is to come from the needs that meat product is preserved, and all there are unique separately sausage flavor and process technology in each country in the world.The sausage type of China has a lot, from raw material, can be divided into pork sausage, Beef sausage, chickfurter, fish meat sausage etc., from taste, can be divided into river flavor sausage and Guangdong flavor sausage or the like.The sausage that prior art is produced, fat and cholesterol level are high, simultaneously; In order to build delicate mouthfeel, processing is usually the meat material to be rubbed and add a large amount of starch, greatly reduces unique mouthfeel of sausage; And for the meat material without rub, not amyloid sausage; Its meat is continuous hard, bradymassesis, edible effort.
Summary of the invention
In view of this, one of the object of the invention provides a kind of sausage, and not only mouthfeel is good, and taste is unique, fine and tender taste, and also fat and cholesterol level are low, nutritious.
Sausage provided by the invention; Comprise meat material and auxiliary material; Said meat material comprises 55%～75% pork and 25%～45% poultry meat by weight percentage, and per 1 kilogram of meat material is equipped with following auxiliary material: 10 °～15 ° cooking wine, 12.5g～14g white sugar, 2g～4g honey and the 6g～10g glucose of 27g～28g salt, 2.4g～4g Chinese prickly ash, 30g～40g.
Further; Said cooking wine soaks the back filtration by spices and yellow rice wine by 1: 50 weight ratio and makes, and said spices is formed by 2～5 Chinese cassia trees, 2～5 cloves, 3～6 anises, 2～5 fennel seeds, 1～3 spiceleaf, 1～2 tsaoko, 1～1.5 spirit grass, 2～3 row's perfume, 1～2 glycosides ancient name for Chinese cabbage, the mixing fragmentation of 4～7 green tea end by weight.
Two of the object of the invention provides the preparation method of said sausage, specifically may further comprise the steps:
A. be the cube meat of 0.8cm～2.5cm with being cut into the length and width height after the meat material cleaning cleaning, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat among the step a pickled 6～12 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled is filled into hog intestine and hanging 7 days～14 days under 0 ℃～6 ℃ condition;
D. after the sausage after the hanging being put into chimney kiln and was fire-cureed 3～7 days both sausage product.
Further, in the steps d, during sausage fire-cureed, temperature was controlled at 30 ℃～50 ℃ in the chimney kiln;
Further, when fire-cureing, cutlet and fire-cure the grid type active carbon layer is set between the bavin material, the said bavin material that fire-cures is cascaded by firewood, cypress and sawdust successively from the bottom to top.
The invention has the beneficial effects as follows: it is raw material that sausage of the present invention adopts meat Vs. poultry, carries out tastyly with salt, Chinese prickly ash, cooking wine, white sugar, honey and glucose, and said cooking wine is that infusion has that Chinese cassia tree, cloves, anise, fennel seeds, spiceleaf, tsaoko, spirit grass, row are fragrant, the yellow rice wine at glycosides ancient name for Chinese cabbage and green tea end; The sausage that makes not only mouthfeel is good; Taste is unique, and nutritious, and people only can taste spices fragrance when edible; And can directly spices not taken in the abdomen, healthy more to health.
Further, sausage of the present invention adopts the soda water of one thousandth concentration that the meat material is concocted in the process of purchasing, and realizes delicate mouthfeel under the situation that makes meat not be destroyed, not rub in nutrition; Simultaneously; Tea Polyphenols in the green tea gets in the meat with cooking wine, and the antioxidation that itself has not only can suppress nitrite and generate, and after taking in human body; Also can effectively lower the human body large intestine to absorption of cholesterol; Sausage is smoked and is adopted active carbon to come the BaP in the flue dust that fire-cures is absorbed in the process, when guaranteeing stacte, greatly reduces this sausage goods because of smoking the harm that human body is produced.
Other advantages of the present invention, target and characteristic will be set forth in specification subsequently to a certain extent; And to a certain extent; Based on being conspicuous to those skilled in the art, perhaps can from practice of the present invention, obtain instruction to investigating of hereinafter.Target of the present invention and other advantages can realize and obtain through following specification and claims.
The specific embodiment
Below will combine embodiment that the present invention is further specified.
Embodiment one:
The sausage of present embodiment; Comprise 50000g meat material and 3870g auxiliary material; Wherein the meat material is mixed and made into by pork and the chicken weight ratio by 55%: 45%, and each composition and content thereof are following in the auxiliary material: cooking wine, 500g white sugar, 100g honey and the 300g glucose of 1350g salt, 120g Chinese prickly ash end, 1500g10 °.
In the present embodiment; Cooking wine is filtered after by 1: 50 weight ratio mixed soaking by spices and yellow rice wine and makes; Wherein, spices is mixed fragmentation and is formed by 2 portions of Chinese cassia trees, 2 portions of cloves, 3 parts of anises, 2 portions of fennel seeds, 1 portion of spiceleaf, 1 part of tsaoko, 1 part of spirit grass, 2 parts of row's perfume, 1 portion of glycosides ancient name for Chinese cabbage, 4 parts of green tea ends by weight.
The preparation method of the sausage of present embodiment may further comprise the steps:
A. be cut into the cube meat of long 0.8cm, wide 0.8cm, thick 0.8cm after above-mentioned meat material being cleaned up, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat after soaking among the step a pickled 6 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled carries out can and hanging 7 days under 0-1 ℃ condition;
D. after the sausage after the hanging being put into chimney kiln and was fire-cureed 3 days both sausage product.
In the present embodiment, during sausage was fire-cureed, temperature was controlled at 30-33 ℃ in the chimney kiln; When fire-cureing, sausage and fire-cure the active carbon layer of network is set between the bavin material, the bavin material that fire-cures is cascaded by firewood, cypress and sawdust successively from the bottom to top; When fire-cureing, active carbon can adsorb the part BaP in the smoked mist, reduces the adhesive rate and the residual quantity of ostrich meat sausage goods BaP.
Certainly, in the present embodiment, poultry meat can also be duck or goose.
In the present embodiment, the meat material is carried out also can adding chilli powder in right amount according to individual taste when pickled.
In the present embodiment, the meat material carries out tasty with salt, Chinese prickly ash, cooking wine, white sugar, honey and glucose, and cooking wine is the yellow rice wine of concocting through Chinese cassia tree, cloves, anise, fennel seeds, spiceleaf, tsaoko, spirit grass, row's perfume, glycosides ancient name for Chinese cabbage and green tea end; The sausage that makes not only mouthfeel is good; Taste is unique, and nutritious, and people only can taste spices fragrance when edible; And can directly spices not taken in the abdomen, healthy more to health; Prepare in the process at sausage; Adopt the soda water of one thousandth concentration that the meat material is concocted, avoided the destruction of nutritional labeling when making fine and tender taste, realization meat does not rub and the delicate characteristics of mouthfeel; Tea Polyphenols in the green tea gets in the meat with cooking wine; The antioxidation that itself has not only can suppress nitrite and generate, and after taking in human body, also can help human body to reduce cholesterol level in the blood.
By the sausage goods that the present embodiment method makes, its nutritional labeling (in every 100g sausage, surplus is auxiliary materials such as salt, spices) specific as follows:
| Project kind | Protein/g | Fat/g | Cholesterol/mg | Vitamin A/mg | Vitamin E/mg | Calcium/mg | Magnesium/mg | Iron/mg | Selenium/μ g | Zinc/mg | Water/g |
| Sausage | 18.20 | 28.59 | 108.21 | 9.025 | 1.24 | 7.3 | 14.8 | 1.7 | 11.25 | 1.45 | 45.4 |
By the sausage goods that the present embodiment method makes, its peroxide value (with buttermeter) is 0.3g/100mg, and acid value (with buttermeter) is 2mg/g (KOH), and nitrate residue is 15mg/kg in the meat, and the BaP residual quantity is 3.5 μ g/kg.
Embodiment two:
The sausage of present embodiment; Comprise 50000g meat material and 4240g auxiliary material; Wherein the meat material is mixed and made into by pork and the duck weight ratio by 65%: 35%, and each composition and content thereof are following in the auxiliary material: cooking wine, 550g white sugar, 130g honey and the 360g glucose of 1360g salt, 140g Chinese prickly ash end, 1700g12 °.
In the present embodiment; Cooking wine is filtered after by 1: 50 weight ratio mixed soaking by spices and yellow rice wine and makes; Wherein, spices is mixed fragmentation and is formed by 5 portions of Chinese cassia trees, 2 portions of cloves, 6 parts of anises, 2 portions of fennel seeds, 3 portions of spiceleafs, 1 part of tsaoko, 1.5 parts of spirit grass, 3 parts of row's perfume, 1 portion of glycosides ancient name for Chinese cabbage, 7 parts of green tea ends by weight.
The preparation method of the sausage of present embodiment may further comprise the steps:
A. be cut into the cube meat of long 1cm, wide 1cm, thick 1cm after above-mentioned meat material being cleaned up, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat after soaking among the step a pickled 8 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled carries out can and hanging 9 days under 2-3 ℃ condition;
D. after the sausage after the hanging being put into chimney kiln and was fire-cureed 5 days both sausage product.
In the present embodiment, during sausage was fire-cureed, temperature was controlled at 35-37 ℃ in the chimney kiln; When fire-cureing, sausage and fire-cure the active carbon layer of network is set between the bavin material, the bavin material that fire-cures is cascaded by firewood, cypress and sawdust successively from the bottom to top.
By the sausage goods that the present embodiment method makes, its nutritional labeling (in every 100g sausage, surplus is auxiliary materials such as salt, spices) specific as follows:
| Project kind | Protein/g | Fat/g | Cholesterol/mg | Vitamin A/mg | Vitamin E/mg | Calcium/mg | Magnesium/mg | Iron/mg | Selenium/μ g | Zinc/mg | Water/g |
| Sausage | 13.20 | 30.59 | 85.21 | 9.025 | 0.38 | 5.8 | 15.2 | 1.8 | 12.15 | 2.11 | 47.4 |
By the sausage goods that the present embodiment method makes, its peroxide value (with buttermeter) is 0.4g/100mg, and acid value (with buttermeter) is 3mg/g (KOH), and nitrate residue is 23mg/kg in the meat, and the BaP residual quantity is 3.2 μ g/kg.
Embodiment three
The sausage of present embodiment; Comprise 50000 gram meat material and 4570 gram auxiliary materials; Wherein the meat material is mixed and made into by 75% pork and 25% chicken by weight percentage, and the content of each composition is following in the auxiliary material: cooking wine, 630g white sugar, 160g honey and the 430g glucose of 1380g salt, 170g Chinese prickly ash end, 1.8kg15 °.
In the present embodiment; Cooking wine is filtered after by 1: 50 weight ratio mixed soaking by spices and yellow rice wine and makes; Wherein, spices is mixed fragmentation and is formed by 4 portions of Chinese cassia trees, 4 portions of cloves, 5 parts of anises, 4 portions of fennel seeds, 3 portions of spiceleafs, 2 parts of tsaokos, 1.5 parts of spirit grass, 3 parts of row's perfume, 1.7 portions of glycosides ancient name for Chinese cabbages, 6 parts of green tea ends by weight.
The preparation method of the sausage of present embodiment may further comprise the steps:
A. be cut into the cube meat of long 2cm, wide 2cm, thick 2cm after above-mentioned meat material being cleaned up, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat after soaking among the step a pickled 10 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled carries out can and hanging 9 days under 4-5 ℃ condition;
D. after the sausage after the hanging being put into chimney kiln and was fire-cureed 5 days both sausage product.
In the present embodiment, during sausage was fire-cureed, temperature was controlled at 40-42 ℃ in the chimney kiln; When fire-cureing, sausage and fire-cure the active carbon layer of network is set between the bavin material, the bavin material that fire-cures is cascaded by firewood, cypress and sawdust successively from the bottom to top.
By the sausage goods that the present embodiment method makes, its nutritional labeling (in every 100g sausage, surplus is auxiliary materials such as salt, spices) specific as follows:
| Project kind | Protein/g | Fat/g | Cholesterol/mg | Vitamin A/mg | Vitamin E/mg | Calcium/mg | Magnesium/mg | Iron/mg | Selenium/μ g | Zinc/mg | Water/g |
| Sausage | 18.20 | 32.01 | 110.42 | 18.085 | 0.43 | 6.8 | 15.2 | 1.8 | 12.01 | 2.04 | 43.4 |
By the sausage goods that the present embodiment method makes, its peroxide value (with buttermeter) is 0.45g/100mg, and acid value (with buttermeter) is 3.5mg/g (KOH), and nitrate residue is 20mg/kg in the meat, and the BaP residual quantity is 4.2 μ g/kg.
Embodiment four
The sausage of present embodiment; Comprise 50000 gram meat material and 5000 gram auxiliary materials; Wherein the meat material is mixed and made into by 60% pork and 40% duck by weight percentage, and the content of each composition is following in the auxiliary material: cooking wine, 700g white sugar, 200g honey and the 500g glucose of 1400g salt, 200g Chinese prickly ash end, 2000g10 °.
In the present embodiment; Cooking wine is filtered after by 1: 50 weight ratio mixed soaking by spices and yellow rice wine and makes; Wherein, spices is mixed fragmentation and is formed by 5 portions of Chinese cassia trees, 5 portions of cloves, 6 parts of anises, 5 portions of fennel seeds, 3 portions of spiceleafs, 2 parts of tsaokos, 1.5 parts of spirit grass, 3 parts of row's perfume, 2 portions of glycosides ancient name for Chinese cabbages, 7 parts of green tea ends by weight.
The preparation method of the sausage of present embodiment may further comprise the steps:
A. be cut into the cube meat of long 2.5cm, wide 2.5cm, thick 2.5cm after above-mentioned meat material being cleaned up, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat after soaking among the step a pickled 12 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled carries out can and hanging 14 days under 5-6 ℃ condition;
D. after the sausage after the hanging being put into chimney kiln and was fire-cureed 7 days both sausage product.
In the present embodiment, during sausage was fire-cureed, temperature was controlled at 48-50 ℃ in the chimney kiln; When fire-cureing, sausage and fire-cure the active carbon layer of network is set between the bavin material, the bavin material that fire-cures is cascaded by firewood, cypress and sawdust successively from the bottom to top.
By the sausage goods that the present embodiment method makes, its nutritional labeling (in every 100g sausage, surplus is auxiliary materials such as salt, spices) specific as follows:
| Project kind | Protein/g | Fat/g | Cholesterol/mg | Vitamin A/mg | Vitamin E/mg | Calcium/mg | Magnesium/mg | Iron/mg | Selenium/μ g | Zinc/mg | Water/g |
| Sausage | 18.91 | 36.01 | 86.42 | 44.15 | 0.38 | 7.1 | 17.3 | 1.9 | 12.01 | 1.92 | 39.1 |
By the sausage goods that the present embodiment method makes, its peroxide value (with buttermeter) is 0.42g/100mg, and acid value (with buttermeter) is 3.3mg/g (KOH), and nitrate residue is 12mg/kg in the meat, and the BaP residual quantity is 3.1 μ g/kg.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although with reference to preferred embodiment the present invention is specified, those of ordinary skill in the art should be appreciated that and can make amendment or be equal to replacement technical scheme of the present invention; And not breaking away from the aim and the scope of present technique scheme, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (4)
1. sausage; It is characterized in that: comprise meat material and auxiliary material; Said meat material comprises 55%～75% pork and 25%～45% poultry meat by weight percentage, and per 1 kilogram of meat material is equipped with following auxiliary material: 10 °～15 ° cooking wine, 12.5g～14g white sugar, 2g～4g honey and the 6g～10g glucose of 27g～28g salt, 2.4g～4g Chinese prickly ash, 30g～40g; Said cooking wine soaks the back by spices and yellow rice wine by 1: 50 weight ratio and filters and make, and said spices is fragrant by: 2～5 Chinese cassia trees, 2～5 cloves, 3～6 anises, 2～5 fennel seeds, 1～3 spiceleaf, 1～2 tsaoko, 1～1.5 spirit grass, 2～3 rows by weight, 1～2 glycosides ancient name for Chinese cabbage and 4～7 green tea end are mixed fragmentation and formed;
Its preparation method may further comprise the steps:
A. be the cube meat of 0.8cm～2.5cm with being cut into the length and width height after the meat material cleaning cleaning, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat among the step a pickled 6～12 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled is filled into hog intestine and hanging 7 days～14 days under 0 ℃～6 ℃ condition;
D. the sausage after the hanging is put into and promptly got sausage product after chimney kiln fire-cureed 3～7 days.
2. prepare the method for the described sausage of claim 1, it is characterized in that: may further comprise the steps:
A. be the cube meat of 0.8cm～2.5cm with being cut into the length and width height after the meat material cleaning cleaning, the soda water with one thousandth concentration soaks half an hour again;
B. with the cube meat among the step a pickled 6～12 hours with auxiliary material;
C. will have that cube meat behind auxiliary material pickled is filled into hog intestine and hanging 7 days～14 days under 0 ℃～6 ℃ condition;
D. the sausage after the hanging is put into and promptly got sausage product after chimney kiln fire-cureed 3～7 days.
3. the preparation method of sausage according to claim 2 is characterized in that: during in the steps d sausage being fire-cureed, temperature is controlled at 30 ℃～50 ℃ in the chimney kiln.
4. the preparation method of sausage according to claim 3 is characterized in that: when fire-cureing, and sausage and fire-cure the grid type active carbon layer is set between the bavin material, the said bavin material that fire-cures is cascaded by firewood, cypress and sawdust successively from the bottom to top.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101041934A CN101596000B (en) | 2009-06-26 | 2009-06-26 | Sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101041934A CN101596000B (en) | 2009-06-26 | 2009-06-26 | Sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101596000A CN101596000A (en) | 2009-12-09 |
| CN101596000B true CN101596000B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009101041934A Expired - Fee Related CN101596000B (en) | 2009-06-26 | 2009-06-26 | Sausage and preparation method thereof |
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Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102228265B (en) * | 2011-07-11 | 2013-01-30 | 江苏沿江地区农业科学研究所 | Method for making special dong-chuan pig and Chinese herbal medicine sausage |
| CN102228263B (en) * | 2011-07-12 | 2013-06-05 | 重庆智延科技发展有限公司 | Sausage containing nitrite blocking agent and preparation method thereof |
| CN103815427A (en) * | 2012-11-17 | 2014-05-28 | 赵明军 | Ham sausage and preparation method thereof |
| CN103099228B (en) * | 2013-01-04 | 2014-11-12 | 重庆市城口县赵孝春野生食品开发有限责任公司 | Preparation method of sausages |
| CN103230036B (en) * | 2013-03-29 | 2014-06-11 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn kernel sausage and preparation method thereof |
| CN103230032B (en) * | 2013-03-29 | 2014-04-30 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley hawk tea sausage and preparation method thereof |
| CN103300405B (en) * | 2013-05-24 | 2014-12-24 | 宁波大学 | Processing method of wormwood, green tea and jujube sausage |
| CN103340437A (en) * | 2013-07-22 | 2013-10-09 | 江南大学 | Ostrich meat sausage added with dry honey powder and preparation method of ostrich meat sausage |
| CN103462068B (en) * | 2013-08-13 | 2015-06-24 | 马雨婷 | Hangover alleviating radix puerariae flavor sausage and its making method |
| CN103549482A (en) * | 2013-10-21 | 2014-02-05 | 河北经贸大学 | Formula of smoked sausages and process for processing smoked sausages |
| CN103637236A (en) * | 2013-12-06 | 2014-03-19 | 马家庆 | Low-uric-acid pork sausage |
| CN103734785B (en) * | 2013-12-30 | 2015-12-30 | 黄山市徽宁食品有限公司 | The preparation method of a kind of emblem formula sausage |
| CN105310012B (en) * | 2015-09-23 | 2019-01-29 | 黑龙江省科学院 | A kind of fire spicy hot intestines |
| CN107668643A (en) * | 2017-11-14 | 2018-02-09 | 彭斌 | Sausage seasoning |
| CN109588469A (en) * | 2018-11-24 | 2019-04-09 | 张家界极泽森原生态腊制品有限责任公司 | A kind of sausage and preparation method thereof |
-
2009
- 2009-06-26 CN CN2009101041934A patent/CN101596000B/en not_active Expired - Fee Related
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