CN101999693B - Method for processing Sichuan-style sausage - Google Patents

Method for processing Sichuan-style sausage Download PDF

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Publication number
CN101999693B
CN101999693B CN201010602556XA CN201010602556A CN101999693B CN 101999693 B CN101999693 B CN 101999693B CN 201010602556X A CN201010602556X A CN 201010602556XA CN 201010602556 A CN201010602556 A CN 201010602556A CN 101999693 B CN101999693 B CN 101999693B
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China
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sausage
meat
fat
obtains
lean meat
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CN201010602556XA
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Chinese (zh)
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CN101999693A (en
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陈乃忠
陈德君
刘俊岭
陈霞
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四川金忠食品股份有限公司
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Abstract

The invention provides a method for processing a Sichuan-style sausage. The method comprises the following steps of: a) after cutting the fat of chilled meat at the temperature of 0 to 4 DEG C into dices, obtaining fat dices; d) mincing the lean meat of the chilled meat at the temperature of 0 to 4 DEG C to obtain lean meat dices; c) after mixing the fat dices, the lean meat dices and ingredients uniformly to obtain a mixture, salting the mixture for 30 to 40 hours to obtain sausage meat, wherein the ingredients comprise salt, chilli powder, sugar, wine, sodium erythorbate and edible oil; and d) filling the sausage meat into a sausage casing; and smoking for 3 to 5 hours after baking for 20 to 40 hours to obtain the Sichuan-style sausage. In the method, the chilled meat at the temperature of 0 to 4 DEG C is used as a raw material; the fat and the lean meat are separated and processed respectively to obtain the fat dices and the lean meat dices; the fat dices and the lean meat dices are mixed to obtain the mixture; the mixture is salted to obtain the sausage meat; the salted sausage meat is filled into the sausage casing to obtain the sausage; and the sausage is baked for 20 to 40 hours in a baking room and is smoked for 3 to 5 hours to obtain the Sichuan-style sausage. The production period of the sausage is shortened and the production efficiency is improved by baking.

Description

The processing method of a kind of river flavor sausage
Technical field
The invention belongs to food technology field, relate in particular to the processing method of a kind of river flavor sausage.
Background technology
Sausage is that the meat with animal rubs into the mud shape, pours into a kind of meat products that casing is made again, and is bright fragrant good to eat, and has appetizing and help food, orectic effect, is a kind of comparatively welcome meat product.
Prior art discloses the preparation method of multiple sausage, as application number is that to disclose a kind of be major ingredient with pork for 200810195019.0 Chinese patent literature, batching comprises egg, starch, sugar, salt, sausage of edible oil and condiments and preparation method thereof, mainly may further comprise the steps: pork is cut into sliced meat or cube meat, sliced meat or cube meat are carried out drop blood, after the cleaning treatment with salt, sugar, sodium nitrate, glucose, batching such as garlic or ginger is pickled, Pork-pieces after pickling or pork slices are twisted into meat gruel, place 8h~36h, after wherein adding all the other batchings and condiments, mix thoroughly, the meat gruel that stirs is irritated to casing, be placed under the sunlight and dry, can obtain sausage.The present invention adopts the method that dries in the sun to prepare sausage, length not only consuming time, and be difficult to avoid situations such as the overcast and rainy sausage that causes goes bad to take place, not only production efficiency is lower, and is difficult to guarantee the quality of sausage.
Application number is that 200910104193.4 Chinese patent literature discloses and a kind ofly comprises meat Vs. poultry and through salt, Chinese prickly ash, cooking wine, white sugar, sausage that honey and glucose etc. are salted and preparation method thereof: may further comprise the steps: be the cube meat of 0.8cm~2.5cm with being cut into the length and width height after the meat material cleaning cleaning, soda water with one thousandth concentration soaks half an hour, pickle 6h~12h with above-mentioned auxiliary material then, the cube meat that will have after the pickling of auxiliary material is filled in the casing, and hanging 7 days~14 days under 0 ℃~6 ℃ condition, can obtain sausage after in chimney kiln, fire-cureing then 3~7 days.This method makes that by fire-cureing the sausage taste is better, but adopts this method to prepare sausage, needs first hanging fire-cureing, and the production cycle is longer, and efficient is lower.
In order to increase the palatability of sausage, the sausage of numerous species is also disclosed at present, as application number is 02117275.7 to disclose a kind of fish meat sausage that has fish cubes and preparation method thereof, mainly may further comprise the steps: with fish decaptitate, go dirty, pickle after scaling, carry out air-dry after pickling or oven dry, the fish pot of air-dry or oven dry is steamed 15min~30min, treat to remove spur after the fish cooling, processing adult fish piece; With the described fish piece of 20wt%~90wt% and the livestock and poultry meat of 1wt%~49wt% is major ingredient, adds the batching back and makes sausage with conventional method.Though this method has obtained having the sausage of fish cubes, still be to adopt the processing of traditional sausage processing method, the production cycle is long, production efficiency is low, is unfavorable for suitability for industrialized production.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide the processing method of a kind of river flavor sausage, and processing method provided by the invention is with short production cycle, production efficiency is high.
The invention provides the processing method of a kind of river flavor sausage, may further comprise the steps:
A) show condition of 0 ℃~4 ℃ cold fresh meat is cut into fourth after, obtain the fat fourth;
B) lean meat with 0 ℃~4 ℃ cold fresh meat rubs, and obtains the lean meat fourth;
C) described fat fourth, lean meat fourth and batch mixes are pickled 30h~40h after evenly, obtain sausage meat, described batching comprises salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil;
D) with described sausage meat can in casing, sootiness 3h~5h behind baking 20h~40h obtains river flavor sausage.
Preferably, before step b), also comprise:
Injection Ginseng extract or lucidum extracting liquid in the lean meat of 0 ℃~4 ℃ cold fresh meats, and carry out tumbling and handle.
Preferably, in the described step c), the mass ratio of described fat fourth and described lean meat fourth is 25~35: 75~65.
Preferably, in the described step c), the ratio of the gross mass of described fat fourth and described lean meat fourth and the quality of described batching is 100: 10~20.
Preferably, in the described step c), the mass ratio of described salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil is 2~3: 2~3: 1.5~2.5: 2~3: 0.01~0.05: 1~2.
Preferably, described batching also comprises zanthoxylum powder, pepper powder, chickens' extract, monosodium glutamate and five-spice powder.
Preferably, described step c) specifically comprises:
C1) in the fat fourth, add wine, stir;
C2) to step c1) add the lean meat fourth in the fat fourth that obtains, stir;
C3) to step c2) add salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil in the meat cubelets that obtain, pickle 30h~40h after stirring, obtain sausage meat.
Preferably, described step c3) in, described temperature of pickling is 4 ℃~7 ℃.
Preferably, described step d) specifically comprises:
D1) with described sausage meat can in casing, jag;
D2) with steps d 1) sausage that obtains with 40 ℃~45 ℃ clear water cleaning, cleans with frozen water earlier again;
D3) with exhaust needle with steps d 2) fat fourth in the sausage that obtains extricates from;
D4) with steps d 3) sausage that obtains dries;
D5) with steps d 4) sootiness 3h~5h behind the sausage that obtains baking 20h~40h.
Preferably, described steps d 5) in, the temperature of described baking is 60 ℃, the temperature of described sootiness is 40 ℃.
Compared with prior art, the present invention at first is cut into the show condition of 0 ℃~4 ℃ cold fresh meat the fat fourth, the lean meat of 0 ℃~4 ℃ cold fresh meats is rubbed into the lean meat fourth; The batch mixes of forming with described fat fourth, lean meat fourth with by salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil is pickled 30h~40h after evenly then, obtains sausage meat; In casing, baking 20h~40h obtains river flavor sausage behind sootiness 3h~5h again with described sausage meat can.The present invention is a raw material with 0 ℃~4 ℃ cold fresh meat, with show condition with handle respectively after lean meat separates, obtain mixing again after fat fourth and the lean meat fourth and pickle; Sausage meat can after pickling in casing, is toasted 20h~40h and can be obtained sausage behind sootiness 3h~5h again in drying room.The production cycle of sausage has not only effectively been shortened in baking, has improved production efficiency, and can make the sausage crackling slag that obtains; Make the sausage that obtains have unique smoke and carry out sootiness after the baking again, mouthfeel is better.Further, before described lean meat is handled, in described lean meat, inject Ginseng extract or lucidum extracting liquid, not only can improve the mouthfeel of the sausage that obtains, and can increase the nutritional labeling of sausage.
The specific embodiment
The invention provides the processing method of a kind of river flavor sausage, may further comprise the steps:
A) show condition of 0 ℃~4 ℃ cold fresh meat is cut into fourth after, obtain the fat fourth;
B) lean meat with 0 ℃~4 ℃ cold fresh meat rubs, and obtains the lean meat fourth;
C) described fat fourth, lean meat fourth and batch mixes are pickled 30h~40h after evenly, obtain sausage meat, described batching comprises salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil;
D) with described sausage meat can in casing, sootiness 3h~5h behind baking 20h~40h obtains river flavor sausage.
The present invention is a raw material with 0 ℃~4 ℃ cold fresh meat, with show condition with handle respectively after lean meat separates, obtain mixing again after fat fourth and the lean meat fourth and pickle, the sausage meat can after pickling in casing, is toasted 20h~40h and can be obtained sausage behind sootiness 3h~5h again in drying room.The production cycle of sausage has not only effectively been shortened in baking, has improved production efficiency, and can make the sausage crackling slag that obtains; Make the sausage that obtains have unique smoke and carry out sootiness after the baking again, mouthfeel is better.
In the art, be feedstock production bacon generally with cold fresh meat, hot gas meat or chilled meat, wherein, the meat that cools off acid discharge, under 0 ℃~4 ℃ low temperature environment, processes, provides and delivers and sell all the time through 24h after cold fresh meat is meant and butchers, hot gas meat is meant and slaughters morning, listing early in the morning, meat without any cooling processing, chilled meat is meant butchers after the precooling at the anxious meat that freezes below-25 ℃, cold fresh meat and hot gas meat, chilled meat have bigger difference, see Table 1, table 1 is the difference of cold fresh meat, hot gas meat and chilled meat.
The difference of the cold fresh meat of table 1, hot gas meat and chilled meat
As seen from the above table, cold fresh meat not only mouthfeel better, be easy to pickle, and have higher nutrition, be that the sausage that feedstock production obtains also has higher nutrition with cold fresh meat.
Cold fresh meat of the present invention is the cold fresh meat of plucked belt leather, and attractive in appearance and delicious in order to make the sausage that obtains, at first the show condition with described cold fresh meat separates with lean meat, and show condition is cut into fourth, obtains the fat fourth; Lean meat is rubbed, obtain the lean meat fourth.
Before show condition is diced, preferably the blood stains on the show condition, impurity such as suety and unedible part are removed, to guarantee the quality of sausage.Show condition is cut into the fat fourth on dicer, the present invention does not have particular restriction to the size of described fat fourth, is preferably 1.3cm~1.7cm*1.3cm~1.7cm, more preferably 1.5cm*1.5cm.After being cut into the fat fourth, preferably described fat fourth is cut into the thick fat fourth sheet of 0.2cm~0.5cm, described thickness is 0.3cm more preferably.
After show condition is cut into fourth, preferably described show condition fourth is cleaned, at first clean the show condition fourth, carry out cleaning second time with frozen water again with 30 ℃~42 ℃ clear water.In cleaning process, fat is stuck with paste and the oil slick on surface cleans up, guarantee to make clear, the brilliant white of fat meat part after the sausage, make sausage have outward appearance preferably.
Lean meat is rubbed come of age before, described lean meat is carried out the mowing arrangement, remove impurity such as manadesma, grease, blood stains, gristle, pigskin and inedible part after, the lean meat mowing is become piece, be twisted into the lean meat fourth then.The present invention does not have particular restriction to the size of described lean meat fourth, is preferably 10mm~15mm*10mm~15mm, more preferably 14mm*14mm.
In order to increase the nutritional labeling of the sausage that obtains, increase the nutritive value of sausage, after described lean meat is cut into piece, preferably in described lean meat, inject Ginseng extract or lucidum extracting liquid, and carry out tumbling and handle.
Described Ginseng extract is preparation in accordance with the following methods preferably: Radix Ginseng is pulverized the back soaked 30 days~60 days in alcohol, obtain Ginseng extract after the solution that obtains is filtered, concentrates.In the present invention, the weight ratio of described Ginseng extract and described lean meat is preferably 0.02~0.05: 100, more preferably 0.03~0.04: 100.
Described lucidum extracting liquid is preparation in accordance with the following methods preferably: the glossy ganoderma of drying is pulverized the back soaked 30 days~60 days in alcohol, obtain lucidum extracting liquid after the solution that obtains is filtered, concentrates.In the present invention, the weight ratio of described lucidum extracting liquid and described lean meat is preferably 0.02~0.05: 100, more preferably 0.03~0.04: 100.
Behind described lean meat injection Ginseng extract or lucidum extracting liquid, described lean meat is carried out tumbling handle, make Ginseng extract or lucidum extracting liquid in the inner evenly distribution of described lean meat.
After obtaining fat fourth and lean meat fourth respectively,, obtain sausage meat after pickling with fat fourth, lean meat fourth and batch mixes.For fear of the phenomenon that show condition is assembled occurring, the present invention preferably mixes fat fourth, lean meat fourth and batching according to following steps:
In the fat fourth, add wine, stir, the fat fourth of adhesion is spread out;
In the fat fourth of disperseing, add the lean meat fourth, stir once more;
Add batchings such as salt, chilli powder, sugar then, after stirring, place and pickle in the charging basket, pickle 30h~40h after, can obtain sausage meat.
According to the present invention, described batching comprises salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil, the mass ratio of described salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil is 2~3: 2~3: 1.5~2.5: 2~3: 0.01~0.05: 1~2, more preferably 2.2~2.8: 2.2~2.8: 1.8~2.2: 2.2~2.8: 0.01~0.04: 1.2~1.8.
Preferably, described batching also comprises zanthoxylum powder, pepper powder, chickens' extract, monosodium glutamate and five-spice powder, the mass ratio of described zanthoxylum powder, pepper powder, chickens' extract, monosodium glutamate, five-spice powder and described salt is preferably 0.2~0.7: 0.01~0.07: 0.1~0.5: 0.3~0.7: 0.01~0.05: 2~3, more preferably 0.3~0.5: 0.03~0.05: 0.2~0.4: 0.4~0.6: 0.03~0.04: 2.2~2.8.Wherein, described five-spice powder can be commercially available five-spice powder, also can make five-spice powder by oneself, and the self-control five-spice powder comprises that how and anistree fennel seeds, cassia bark, three.
For make the sausage that obtains infertile oiliness, mouthfeel is better, the additional proportion of fat fourth and lean meat fourth is wanted suitably.Among the present invention, the mass ratio of described fat fourth and lean meat fourth is preferably 25~35: 75~65, and more preferably 30: 70.
For make the sausage that obtains fragrant and sweet good to eat, taste is better, the ratio of the gross mass of described fat fourth and described lean meat fourth and the quality of described batching is preferably 100: 10~20, more preferably 100: 13~15.
In the process of pickling after with fat fourth and the mixing of lean meat fourth, described salting period is preferably 32h~38h, more preferably 36h; The described temperature of pickling is preferably 4 ℃~7 ℃, more preferably 5 ℃~6 ℃, pickle finish after, obtain sausage meat.
In casing, baking 20h~40h can obtain bright fragrant spicy sausage behind sootiness 3h~5h again, specifically may further comprise the steps with described sausage meat can:
With described sausage meat can in casing, jag;
The first clear water with 40 ℃~45 ℃ of the sausage that obtains behind the jag is cleaned, clean with frozen water again;
Fat fourth in the sausage after will cleaning with exhaust needle is extricated from;
Sausage after extricating from is dried sootiness 3h~5h behind 20h~40h.
It is the salty casing of 28cm~32cm that the present invention selects bore for use, preferably described casing is cleaned with warm water, can carry out can after the cleaning.The above-mentioned sausage meat that obtains is put into sausage filler carry out bowel lavage, prick the hole exhaust with steam vent after bowel lavage finishes, make the sausage exhaust even, after the exhaust, described sausage jag.In the jag process, the sausage of quick-fried intestines, casing breakage is removed, make every joint sausage all present even, full state.
Sausage behind the jag is cleaned with 40 ℃~45 ℃ clear water earlier, cleans with frozen water again, so as to remove the sausage surface oil slick, expect impurity such as water, in order to avoid influence the outward appearance and the mouthfeel of sausage.
After cleaning finishes, fat fourth is wherein extricated from, to avoid occurring the phenomenon that the fat fourth is concentrated with exhaust needle.
Sausage after extricating from is dried, treat the laggard row baking of its no moisture in surface.The time of described baking is 20h~40h, is preferably 25h~35h, more preferably 36h; The temperature of described baking is preferably 50 ℃~70 ℃, more preferably 60 ℃.
In the process of toasting, preferably described sausage is put in order, put in order 1~2 time.
After the baking, described sausage is carried out sootiness, obtain the sausage that bright perfume is spicy, have unique smoke.The temperature of described sootiness is preferably 30 ℃~50 ℃, more preferably 40 ℃; Described smoke fumigating time is 3h~5h.The present invention preferably uses the mixture of sawmilling, corn ear, mandarin orange branch and cypress bifurcation to carry out sootiness, makes the sausage improved flavour that obtains.
After sootiness is finished, preferably described sausage is carried out back arrangement, promptly remove impurity such as its surperficial dust, grease, obtain the river flavor sausage of bright fragrant spicy, unique flavor.
Compared with prior art, the present invention is a raw material with 0 ℃~4 ℃ cold fresh meat, with show condition with handle respectively after lean meat separates, obtain mixing again after fat fourth and the lean meat fourth and pickle; Sausage meat can after pickling in casing, is toasted 20h~40h and can be obtained river flavor sausage behind sootiness 3h~5h again in drying room.The production cycle of sausage has not only effectively been shortened in baking, has improved production efficiency, and can make the sausage crackling slag that obtains; Make the sausage that obtains have unique smoke and carry out sootiness after the baking again, mouthfeel is better.Further, before described lean meat is handled, in described lean meat, inject Ginseng extract or lucidum extracting liquid, not only can improve the mouthfeel of the sausage that obtains, and can increase the nutritional labeling of sausage.
In order to further specify the present invention, the processing method of river provided by the invention flavor sausage is described in detail below in conjunction with embodiment.
Embodiment 1
The show condition of 0 ℃~4 ℃ cold fresh meats is separated with lean meat, the blood stains on the show condition, broken wet goods Impurity removal are placed on the fat fourth of making 1.5cm*1.5cm on the dicer; The described fat fourth of 35kg is cleaned the back in frozen water, clean in 35 ℃ of warm water, the fat paste of fat fourth and the oil slick on surface are cleaned up; Impurity such as the manadesma on the lean meat, grease, blood stains, gristle and pigskin are removed the back mowing become cube meat, the described cube meat of 65kg is twisted into the lean meat fourth of 14mm;
In described fat fourth, add 2kg cooking wine, after mixing, add the lean meat fourth, mix the back once more and add 2kg white sugar, 2.5kg salt, 0.5kg cooking wine, the different bad hematic acid sodium of 0.03kg, 2.5kg chilli powder, 0.5kg zanthoxylum powder, 0.05kg pepper powder, 0.5kg chickens' extract, 0.5kg monosodium glutamate, 0.033kg five-spice powder and 1.5kg edible oil, under 5 ℃, pickle 36h after stirring, obtain sausage meat;
With bore is to carry out bowel lavage after the salty casing of 28cm cleans up, carry out the pin hole exhaust with irritating good intestines with steam vent, jag cleans the sausage that ties rope in 40 ℃ of warm water then, after cleaning in frozen water then, with exhaust needle the fat fourth is extricated from evenly, drying in the air changes 60 ℃ of bakings of drying room over to after not having moisture to the surface, and with sausage arrangement twice, total stoving time is 30h in the bake process, change over to then in the fumigating chamber, at 40 ℃ of following sootiness 3h.After sootiness finishes, after dust, the grease on sausage surface removed, obtain river flavor sausage.
Bright fragrant spicy, the unique flavor of river flavor sausage that obtains.
Embodiment 2
The show condition of 0 ℃~4 ℃ cold fresh meats is separated with lean meat, the blood stains on the show condition, broken wet goods Impurity removal are placed on the fat fourth of making 1.5cm*1.5cm on the dicer; The described fat fourth of 34kg is cleaned the back in frozen water, clean in 40 ℃ of warm water, the fat paste of fat fourth and the oil slick on surface are cleaned up; Impurity such as the manadesma on the lean meat, grease, blood stains, gristle and pigskin are removed the back mowing become cube meat, the described cube meat of 66kg is twisted into the lean meat fourth of 14mm;
In described fat fourth, add 2kg cooking wine, after mixing, add the lean meat fourth, mix the back once more and add 2kg white sugar, 2.5kg salt, 0.5kg cooking wine, the different bad hematic acid sodium of 0.03kg, 2.5kg chilli powder, 0.5kg zanthoxylum powder, 0.05kg pepper powder, 0.5kg chickens' extract, 0.5kg monosodium glutamate, 0.033kg five-spice powder and 1.5kg edible oil, under 4 ℃, pickle 35h after stirring, obtain sausage meat;
With bore is to carry out bowel lavage after the salty casing of 30cm cleans up, carry out the pin hole exhaust with irritating good intestines with steam vent, jag cleans the sausage that ties rope in 40 ℃ of warm water then, after cleaning in frozen water then, with exhaust needle the fat fourth is extricated from evenly, drying in the air changes 60 ℃ of bakings of drying room over to after not having moisture to the surface, and with sausage arrangement twice, total stoving time is 32h in the bake process, change over to then in the fumigating chamber, at 40 ℃ of following sootiness 5h.After sootiness finishes, after dust, the grease on sausage surface removed, obtain river flavor sausage.
The river flavor sausage that obtains is bright fragrant spicy, unique flavor.
Embodiment 3
The show condition of 0 ℃~4 ℃ cold fresh meats is separated with lean meat, the blood stains on the show condition, broken wet goods Impurity removal are placed on the fat fourth of making 1.5cm*1.5cm on the dicer; The described fat fourth of 35kg is cleaned the back in frozen water, clean in 35 ℃ of warm water, the fat paste of fat fourth and the oil slick on surface are cleaned up; Impurity such as the manadesma on the lean meat, grease, blood stains, gristle and pigskin are removed the back mowing become cube meat, inject the 0.35kg Ginseng extract and carry out the tumbling processing in described 65kg cube meat, the cube meat after described tumbling is handled is twisted into the lean meat fourth of 14mm; Wherein, Ginseng extract prepares in accordance with the following methods:
The 500g Radix Ginseng pulverized to be placed in the 1L liquor soaked 30 days, the solution that obtains is filtered, be concentrated into 400mL, obtain Ginseng extract;
In described fat fourth, add 2kg cooking wine, after mixing, add the lean meat fourth, mix the back once more and add 2kg white sugar, 2.5kg salt, 0.5kg cooking wine, the different bad hematic acid sodium of 0.03kg, 2.5kg chilli powder, 0.5kg zanthoxylum powder, 0.05kg pepper powder, 0.5kg chickens' extract, 0.5kg monosodium glutamate, 0.033kg five-spice powder and 1.5kg edible oil, under 5 ℃, pickle 36h after stirring, obtain sausage meat;
With bore is to carry out bowel lavage after the salty casing of 28cm cleans up, carry out the pin hole exhaust with irritating good intestines with steam vent, jag cleans the sausage that ties rope in 40 ℃ of warm water then, after cleaning in frozen water then, with exhaust needle the fat fourth is extricated from evenly, drying in the air changes 60 ℃ of bakings of drying room over to after not having moisture to the surface, and with sausage arrangement twice, total stoving time is 30h in the bake process, change over to then in the fumigating chamber, at 40 ℃ of following sootiness 3h.After sootiness finishes, after dust, the grease on sausage surface removed, obtain river flavor sausage.
Bright fragrant spicy, the unique flavor of the river that obtains flavor sausage, and have the peculiar fragrance of genseng.
Embodiment 4
The show condition of 0 ℃~4 ℃ cold fresh meats is separated with lean meat, the blood stains on the show condition, broken wet goods Impurity removal are placed on the fat fourth of making 1.5cm*1.5cm on the dicer; The described fat fourth of 34kg is cleaned the back in frozen water, clean in 40 ℃ of warm water, the fat paste of fat fourth and the oil slick on surface are cleaned up; Impurity such as the manadesma on the lean meat, grease, blood stains, gristle and pigskin are removed the back mowing become cube meat, inject the 0.30kg lucidum extracting liquid and carry out the tumbling processing in the described cube meat of 66kg, the cube meat after described tumbling is handled is twisted into the lean meat fourth of 14mm; Wherein, lucidum extracting liquid prepares in accordance with the following methods:
The 500g glossy ganoderma pulverized to be placed in the 1L liquor soaked 30 days, the solution that obtains is filtered, be concentrated into 400mL, obtain lucidum extracting liquid;
In described fat fourth, add 2kg cooking wine, after mixing, add the lean meat fourth, mix the back once more and add 2kg white sugar, 2.5kg salt, 0.5kg cooking wine, the different bad hematic acid sodium of 0.03kg, 2.5kg chilli powder, 0.5kg zanthoxylum powder, 0.05kg pepper powder, 0.5kg chickens' extract, 0.5kg monosodium glutamate, 0.033kg five-spice powder and 1.5kg edible oil, under 4 ℃, pickle 35h after stirring, obtain sausage meat;
With bore is to carry out bowel lavage after the salty casing of 30cm cleans up, carry out the pin hole exhaust with irritating good intestines with steam vent, jag cleans the sausage that ties rope in 40 ℃ of warm water then, after cleaning in frozen water then, with exhaust needle the fat fourth is extricated from evenly, drying in the air changes 60 ℃ of bakings of drying room over to after not having moisture to the surface, and with sausage arrangement twice, total stoving time is 32h in the bake process, change over to then in the fumigating chamber, at 40 ℃ of following sootiness 5h.After sootiness finishes, after dust, the grease on sausage surface removed, obtain river flavor sausage.
The river that obtains flavor sausage is bright fragrant spicy, unique flavor, and have the peculiar fragrance of glossy ganoderma.
Embodiment 5
Respectively in Xi'an, Chengdu, Shenyang, 5 cities in Jinan and Kweiyang each investigate 100 people at random, to outward appearance, local flavor, meat and the mouthfeel of sausage (the being designated as sausage C) evaluation of marking of distinguishing the flavor of of the sausage (being designated as sausage B) of the sausage (being designated as sausage A) of embodiment 1 preparation, embodiment 3 preparations and commercially available master worker river, hole, evaluation criterion is as follows:
Outward appearance: fine is 5 minutes, is 4 minutes well, is generally 3 fens, and bad is 2 minutes, and difference is 1 minute;
Local flavor: fine is 5 minutes, is 4 minutes well, is generally 3 fens, and bad is 2 minutes, and difference is 1 minute;
Meat: soft exquisiteness is 5 minutes, and comparatively soft exquisiteness is 4 minutes, soft but fineless and smooth be 3 minutes, comparatively hard and fineless and smooth is 2 minutes, hard and fineless and smooth is 1 minute;
Mouthfeel: fine is 5 minutes, is 4 minutes well, is generally 3 fens, and bad is 2 minutes, and difference is 1 minute;
Add up the average mark of each index, the result is referring to table 2, the finding of the sausage that table 2 provides for the embodiment of the invention.
The finding of the sausage that table 2 embodiment of the invention provides
As shown in Table 2, all better on outward appearance, local flavor, meat and mouthfeel by the sausage of method making provided by the invention.
In investigation, the consumer in Xi'an, Chengdu, Shenyang, 5 cities in Jinan and Kweiyang does not show tangible areal variation to the evaluation of sausage A, sausage B and sausage C.
The above only is a preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (9)

1. the processing method of river flavor sausage may further comprise the steps:
A) show condition of 0 ℃ ~ 4 ℃ cold fresh meat is cut into fourth after, obtain the fat fourth, described fat fourth is of a size of 1.3cm ~ 1.7cm*1.3cm ~ 1.7cm;
B) in the lean meat of 0 ℃ ~ 4 ℃ cold fresh meat, inject Ginseng extract, and carry out tumbling and handle; Described Ginseng extract prepares in accordance with the following methods: Radix Ginseng is pulverized the back soaked 30 days ~ 60 days in alcohol, obtain Ginseng extract after the solution that obtains is filtered, concentrates;
Lean meat with described 0 ℃ ~ 4 ℃ cold fresh meat rubs then, obtains the lean meat fourth, and the size of described lean meat fourth is 10mm ~ 15mm*10mm ~ 15mm;
C) described fat fourth, lean meat fourth and batch mixes are pickled 30h ~ 40h after evenly, obtain sausage meat, described batching comprises salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil;
D) with described sausage meat can in casing, baking 20h ~ 40h uses the mixture sootiness 3h ~ 5h of sawmilling, corn ear, mandarin orange branch and cypress bifurcation then, obtains river flavor sausage.
2. processing method according to claim 1 is characterized in that, in the described step c), the mass ratio of described fat fourth and described lean meat fourth is 25 ~ 35:75 ~ 65.
3. processing method according to claim 1 is characterized in that, in the described step c), the ratio of the gross mass of described fat fourth and described lean meat fourth and the quality of described batching is 100:10 ~ 20.
4. processing method according to claim 1 is characterized in that, in the described step c), the mass ratio of described salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil is 2 ~ 3:2 ~ 3:1.5 ~ 2.5:2 ~ 3:0.01 ~ 0.05:1 ~ 2.
5. processing method according to claim 4 is characterized in that described batching also comprises zanthoxylum powder, pepper powder, chickens' extract, monosodium glutamate and five-spice powder.
6. processing method according to claim 1 is characterized in that, described step c) specifically comprises:
C1) in the fat fourth, add wine, stir;
C2) to step c1) add the lean meat fourth in the fat fourth that obtains, stir;
C3) to step c2) add salt, chilli powder, sugar, wine, sodium isoascorbate and edible oil in the meat cubelets that obtain, pickle 30h ~ 40h after stirring, obtain sausage meat.
7. processing method according to claim 6 is characterized in that, described step c3) in, described temperature of pickling is 4 ℃ ~ 7 ℃.
8. processing method according to claim 1 is characterized in that, described step d) specifically comprises:
D1) with described sausage meat can in casing, jag;
D2) with steps d 1) sausage that obtains with 40 ℃ ~ 45 ℃ clear water cleaning, cleans with frozen water earlier again;
D3) with exhaust needle with steps d 2) fat fourth in the sausage that obtains extricates from;
D4) with steps d 3) sausage that obtains dries;
D5) with steps d 4) sootiness 3h ~ 5h behind the sausage that obtains baking 20h ~ 40h.
9. processing method according to claim 8 is characterized in that, described steps d 5) in, the temperature of described baking is 60 ℃, the temperature of described sootiness is 40 ℃.
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