CN102266077A - Preserved fruit sausage and processing method thereof - Google Patents

Abstract

The invention discloses a preserved fruit sausage and a processing method thereof, and belongs to the field of sausage. The sausage is processed from the following raw materials, by weight, 100-110 parts of pork, 3-5 parts of preserved apple, 3-5 parts of preserved pear, 0.5-1 parts of fresh orange peel, 2.5 parts of fermented liquor, 2.5-2.8 parts of salt, 3-4 parts of white sugar and 0.08 parts of sodium nitrite. According to the preserved fruit sausage provided by the present invention, the traditional style of the pork sausage is maintained, and the strong fruit flavor is provided; a new variety is provided for the sausage. In addition, the sausage has abundant vitamins and nutritional ingredients.

Description

Preserved fruit sausage and processing method

Technical field

The present invention relates to a kind of sausage.Specifically be a kind of preserved fruit sausage and processing method.

Background technology

Sausage is the traditional sausage product of China, in its process, because the effect of the enzyme that protein receptor exists in the raw material naturally in the meat decomposites more amino acid, so sausage not only gives off a strong fragrance and delicious flavour.Along with improving constantly of people's living standard, the taste of sausage is required also to improve constantly.

Summary of the invention

The invention provides a kind of preserved fruit sausage and processing method, compare, added the abundant preserved fruit of taste, make flavour abundanter with common sausage.

The present invention realizes with following technical scheme: a kind of preserved fruit sausage, be processed into by the raw material of following weight parts: pork 100-110 part, preserved apple 3-5 part, preserved pears 3-5 part, fresh orange peel 0.5-1 part, 2.5 parts of bent wine, salt 2.5-2.8 part, white sugar 3-4 part, 0.08 part of natrium nitrosum.

The processing method of above-mentioned preserved fruit sausage is: concrete steps are as follows:

(1) meat cutting: meat is cut into the particle of 0.5-0.6cm size, standby;

(2) preserved apple, preserved pears and fresh orange peel mixed powder are broken into the mud shape and get preserved fruit mud, standby;

(3) spice: preserved fruit mud, the meat cubelets that cut and other auxiliary materials are placed container, pour meat again into and weigh 5% cold water and fully mix into the filling material thoroughly;

(4) bowel lavage: earlier that casing is drenched, clean with hot water, the filling material that will mix again is filled in the casing with conventional method; And rinsing is clean;

(5) toast: the sausage after fat is washed dries surface moisture, toast then or airing,

(6) air-dry: the preserved fruit sausage that will bake hangs on nice and cool ventilation, and is air-dry dry to the intestines soma, and hand is finished product when having touched strong sensation.

The invention has the beneficial effects as follows: the preserved fruit sausage had both kept the traditional style of pork sausage, and the strong fragrance of fruit is arranged again.For sausage has increased new varieties, and vitamin and nutritional labeling are abundant.

The specific embodiment

Embodiment 1

Raw material: 100 parts of porks, 4 parts of preserved apples, 4 parts of preserved pears, 1 part of fresh orange peel, 2.5 parts of bent wine, salt 2.5-2.8 part, white sugar 3-4 part, 0.08 part of natrium nitrosum.

Pork selects back leg buttocks muscles and foreleg picnic shoulder and the back of the body to look sidelong at; For making the infiltration in meat of preserved fruit flavor even, pork should be cut into the particle about 0.5cm; Preserved fruit is twisted into the mud shape.Then the meat that cuts is placed basin, pour cold water (meat amount 5%) and preserved fruit mud and other auxiliary materials again into, fully mix thoroughly; Earlier that casing is drenched, clean with hot water, the material that to mix pours in the intestines by mechanical or manual again, make intestines full, frap the card joint when whenever being poured into the 10cm length left and right sides, subsequently with fine needle with the casing jack, discharge air, in order to avoid the hole appears in the intestines surface, use the warm water rinsing then, remove the sump oil on surface.Sausage after fat washed dries surface moisture, toasts 50 ℃～60 ℃ of baking temperatures then; Roasting good preserved fruit sausage is hung on nice and cool ventilation, and air-dry dry to the intestines soma, hand is finished product when having touched strong sensation.

Claims (2)

1. a preserved fruit sausage is processed into by the raw material of following weight parts: pork 100-110 part, preserved apple 3-5 part, preserved pears 3-5 part, fresh orange peel 0.5-1 part, 2.5 parts of bent wine, salt 2.5-2.8 part, white sugar 3-4 part, 0.08 part of natrium nitrosum.

2. the processing method of the described preserved fruit sausage of claim 1, it is characterized in that: concrete steps are as follows:

(1) meat cutting: meat is cut into the particle of 0.5-0.6cm size, standby;

(2) preserved apple, preserved pears and fresh orange peel mixed powder are broken into the mud shape and get preserved fruit mud, standby;

(3) spice: preserved fruit mud, the meat cubelets that cut and other auxiliary materials are placed container, pour meat again into and weigh 5% cold water and fully mix into the filling material thoroughly;

(4) bowel lavage: earlier that casing is drenched, clean with hot water, the filling material that will mix again is filled in the casing with conventional method; And rinsing is clean;

(5) toast: the sausage after fat is washed dries surface moisture, toast then or airing,

(6) air-dry: the preserved fruit sausage that will bake hangs on nice and cool ventilation, and is air-dry dry to the intestines soma, and hand is finished product when having touched strong sensation.