CN101703269A - Multi-flavor sausage - Google Patents
Multi-flavor sausage Download PDFInfo
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- CN101703269A CN101703269A CN200910181027A CN200910181027A CN101703269A CN 101703269 A CN101703269 A CN 101703269A CN 200910181027 A CN200910181027 A CN 200910181027A CN 200910181027 A CN200910181027 A CN 200910181027A CN 101703269 A CN101703269 A CN 101703269A
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Abstract
The invention discloses a multi-flavor sausage. The sausage is prepared by adopting meat as a main material and mixing starch and various seasoning auxiliary materials through a conventional method. The multi-flavor sausage is characterized in that the meat comprises the following components in percentage by weight: 58.27-64.78 percent of lean and 12-13 percent of fat; and the seasoning auxiliary materials comprise the following components in percentage by weight: 4-4.5 percent of table salt, 10-12 percent of white sugar, 0.4-0.42 percent of aginomoto, 0.1-0.12 percent of white pepper powder, 2-2.5 percent of spirit, 0.12-0.13 percent of the five spices, 0.6-1 percent of fresh ginger, 6-6.1 percent of soy, 0-0.26 percent of pepper corn, 0-0.7 percent of red chilli powder and 0-1 percent of sliced cayenne pepper. The sausage with different flavors can be obtained by mixing the seasoning according to different components and is suitable for the requirements of different crowds.
Description
Technical field
The present invention relates to a kind of sausage, being specifically related to a kind of is major ingredient with meat, is aided with multiple batching, forms the multi-flavor sausage of different taste.
Background technology
Along with China's rapid economy development, also when the river rises the boat goes up for national living standard, at present various on the market leisure food is a feast for the eyes, but, the healthy food that can take into account mouthfeel and nutrition simultaneously is fewer, series products of the same race can provide at various places, south and north, east and west different crowd different taste then still less.
Summary of the invention
Main task of the present invention is to provide a kind of multi-flavor sausage, and being specifically related to a kind of is major ingredient with meat, is aided with multiple batching, forms the multi-flavor sausage of different taste.
In order to solve above technical problem, a kind of multi-flavor sausage of the present invention is characterized in that: described sausage is a major ingredient by meat, is equipped with multiple auxiliary and condiment and makes with conventional method, wherein component meat is by weight percentage: lean meat: 58.27-64.78%, fat meat: 12-13%; Auxiliary and condiment is by weight percentage: salt: 4-4.5%, white sugar: 10-12%, monosodium glutamate: 0.4-0.42%, white pepper powder: 0.1-0.12%, liquor: 2-2.5%, spiced 0.12-0.13%, fresh ginger: 0.6-1%, soy sauce: 6-6.1%, zanthoxylum powder: 0-0.26%, high chilli powder: 0-0.7%, capsicum sheet: 0-1%.
Above-mentioned raw materials obtains final finished through following operation, and concrete steps are as follows:
Lean meat, fat meat are processed into little meat cubelets or meat gruel, with after auxiliary and condiment mixes, it are recorded in the casing then, with two ends with line tighten, keeping in cold storage after air-dry gets final product.
Multi-flavor sausage advantage of the present invention is: the present invention adopts tens kinds of auxiliary and condiments to mix mutually with meat products, makes the sausage of different tastes such as saline taste, sweet taste, pungent, adapts to diversification crowd's selection.
The specific embodiment
Further specify below in conjunction with embodiment:
Embodiment 1
58.27 kilograms in lean meat, 13 kilograms of fat meat, 4.5 kilograms of salt, 12 kilograms of white sugar, 0.42 kilogram of monosodium glutamate, 0.12 kilogram of white pepper powder, 2.5 kilograms of liquor, 0.13 kilogram of five-spice powder, 1 kilogram of fresh ginger, 6.1 kilograms in soy sauce, 0.26 kilogram of zanthoxylum powder, 0.7 kilogram of high chilli powder, 1 kilogram of capsicum sheet.Lean meat, fat meat are processed into little meat cubelets or meat gruel, with after auxiliary and condiment mixes, it are recorded in the casing then, with two ends with line tighten, keeping in cold storage after air-dry promptly can be made into the sausage of flavor of hot.
Embodiment 2
64.48 kilograms in lean meat, 12 kilograms of fat meat, 4 kilograms of salt, 10 kilograms of white sugar, 0.4 kilogram of monosodium glutamate, 0.1 kilogram of white pepper powder, 2 kilograms of liquor, 0.12 kilogram of five-spice powder, 0.8 kilogram of fresh ginger, 6 kilograms in soy sauce, 0.1 kilogram of zanthoxylum powder.Lean meat, fat meat are processed into little meat cubelets or meat gruel, with after auxiliary and condiment mixes, it are recorded in the casing then, with two ends with line tighten, keeping in cold storage after air-dry promptly can be made into the Jiang Xiang sausage.
Embodiment 3
63.28 kilograms in lean meat, 12 kilograms of fat meat, 4 kilograms of salt, 11 kilograms of white sugar, 0.4 kilogram of monosodium glutamate, 0.1 kilogram of white pepper powder, 2.2 kilograms of liquor, 0.12 kilogram of five-spice powder, 0.8 kilogram of fresh ginger, 6 kilograms in soy sauce, 0.1 kilogram of zanthoxylum powder.Lean meat, fat meat are processed into little meat cubelets or meat gruel, with after auxiliary and condiment mixes, it are recorded in the casing then, with two ends with line tighten, keeping in cold storage after air-dry promptly can be made into spiced sausage.
Claims (1)
1. multi-flavor sausage, described sausage is a major ingredient by meat, is equipped with starch and multiple auxiliary and condiment makes with conventional method, it is characterized in that: wherein component meat is by weight percentage: lean meat: 58.27-64.78%, fat meat: 12-13%; Auxiliary and condiment is by weight percentage: salt: 4-4.5%, white sugar: 10-12%, monosodium glutamate: 0.4-0.42%, white pepper powder: 0.1-0.12%, liquor: 2-2.5%, five-spice powder 0.12-0.13%, fresh ginger: 0.6-1%, soy sauce: 6-6.1%, zanthoxylum powder: 0-0.26%, high chilli powder: 0-0.7%, capsicum sheet: 0-1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181027A CN101703269A (en) | 2009-10-28 | 2009-10-28 | Multi-flavor sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181027A CN101703269A (en) | 2009-10-28 | 2009-10-28 | Multi-flavor sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703269A true CN101703269A (en) | 2010-05-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910181027A Pending CN101703269A (en) | 2009-10-28 | 2009-10-28 | Multi-flavor sausage |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302186A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Spicy Taiwanese-style grilled sausage and processing method thereof |
| CN102697087A (en) * | 2012-05-20 | 2012-10-03 | 马胜清 | Black steamed bun pork sausage |
| CN102894381A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health-care chicken sausage with Chinese yam |
| CN102894382A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Pigment-free chicken sausage with vegetable flavor and tremella |
| CN102894390A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Cosmetic flavor beef sausage |
| CN102894387A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Tomato wine spicy sausage capable of promoting appetite and digestion |
| CN102894383A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Medicinal diet chicken sausage with walnut |
| CN102934802A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care peacock sausage |
| CN102934805A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Mule meat sausage |
| CN102934806A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Mutton sausage |
| CN102934803A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care crocodile sausage |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN103070411A (en) * | 2013-01-23 | 2013-05-01 | 宜昌金家湾生态庄园有限公司 | Mushroom sausage and preparation method thereof |
| CN103190587A (en) * | 2013-04-16 | 2013-07-10 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
| CN103584160A (en) * | 2013-10-24 | 2014-02-19 | 卢振武 | Bamboo salt bama miniature pig sausage |
| CN103637236A (en) * | 2013-12-06 | 2014-03-19 | 马家庆 | Low-uric-acid pork sausage |
| CN103783557A (en) * | 2014-02-09 | 2014-05-14 | 会泽县泽兴畜牧经贸有限公司 | Sausage and preparation method thereof |
| CN103976396A (en) * | 2014-05-20 | 2014-08-13 | 徐州华虹食品有限公司 | Sausage with meat and vegetables and preparation technology of sausage |
| CN104000223A (en) * | 2014-05-05 | 2014-08-27 | 大连民族学院 | Sausage and preparation method thereof |
| CN104738681A (en) * | 2015-03-11 | 2015-07-01 | 江苏大学 | Processing method of series flavor ham sausages |
| CN103462033B (en) * | 2013-08-13 | 2016-04-13 | 马雨婷 | A kind of hypertension and hyperlipemia burdock vinegar sausage and preparation method thereof |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
-
2009
- 2009-10-28 CN CN200910181027A patent/CN101703269A/en active Pending
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302186A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Spicy Taiwanese-style grilled sausage and processing method thereof |
| CN102697087A (en) * | 2012-05-20 | 2012-10-03 | 马胜清 | Black steamed bun pork sausage |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN102894381A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health-care chicken sausage with Chinese yam |
| CN102894382A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Pigment-free chicken sausage with vegetable flavor and tremella |
| CN102894390A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Cosmetic flavor beef sausage |
| CN102894387A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Tomato wine spicy sausage capable of promoting appetite and digestion |
| CN102894383A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Medicinal diet chicken sausage with walnut |
| CN102934806B (en) * | 2012-11-29 | 2013-10-16 | 蒋科富 | Mutton sausage |
| CN102934803A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care crocodile sausage |
| CN102934805A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Mule meat sausage |
| CN102934802A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care peacock sausage |
| CN102934803B (en) * | 2012-11-29 | 2013-10-16 | 董燕花 | Health-care crocodile sausage |
| CN102934802B (en) * | 2012-11-29 | 2013-12-11 | 董燕花 | Health-care peacock sausage |
| CN102934806A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Mutton sausage |
| CN103070411A (en) * | 2013-01-23 | 2013-05-01 | 宜昌金家湾生态庄园有限公司 | Mushroom sausage and preparation method thereof |
| CN103070411B (en) * | 2013-01-23 | 2014-10-22 | 宜昌金家湾生态庄园有限公司 | Mushroom sausage and preparation method thereof |
| CN103190587B (en) * | 2013-04-16 | 2014-10-15 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
| CN103190587A (en) * | 2013-04-16 | 2013-07-10 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
| CN103462033B (en) * | 2013-08-13 | 2016-04-13 | 马雨婷 | A kind of hypertension and hyperlipemia burdock vinegar sausage and preparation method thereof |
| CN103584160A (en) * | 2013-10-24 | 2014-02-19 | 卢振武 | Bamboo salt bama miniature pig sausage |
| CN103637236A (en) * | 2013-12-06 | 2014-03-19 | 马家庆 | Low-uric-acid pork sausage |
| CN103783557A (en) * | 2014-02-09 | 2014-05-14 | 会泽县泽兴畜牧经贸有限公司 | Sausage and preparation method thereof |
| CN103783557B (en) * | 2014-02-09 | 2016-03-30 | 会泽县泽兴畜牧经贸有限公司 | A kind of sausage and preparation method thereof |
| CN104000223A (en) * | 2014-05-05 | 2014-08-27 | 大连民族学院 | Sausage and preparation method thereof |
| CN103976396A (en) * | 2014-05-20 | 2014-08-13 | 徐州华虹食品有限公司 | Sausage with meat and vegetables and preparation technology of sausage |
| CN104738681A (en) * | 2015-03-11 | 2015-07-01 | 江苏大学 | Processing method of series flavor ham sausages |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
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Open date: 20100512 |