CN102450666A

CN102450666A - Sausage stick

Info

Publication number: CN102450666A
Application number: CN2010105127674A
Authority: CN
Inventors: 不公告发明人
Original assignee: JIANGSU DUOSHIQI FOOD CO Ltd
Current assignee: JIANGSU DUOSHIQI FOOD CO Ltd
Priority date: 2010-10-20
Filing date: 2010-10-20
Publication date: 2012-05-16

Abstract

The invention relates to a sausage stick, which comprises the following raw materials and seasonings in percentage by weight: 61 to 63 percent of lean, 17 to 19 percent of fatty meat, 14 to 15 percent of sugar, 4 to 6 percent of salt, 1.5 to 1.7 percent of spirits, 0.4 to 0.5 percent of monosodium glutamate and 0.1 to 0.15 percent of pepper powder. A processing technology comprises the following steps of: cleaning the selected lean and fatty meat, draining, chopping, mincing, adding the seasonings and stirring for 10 to 20 minutes; selecting 40 millimeters of casing for the sausage stick, filling on a machine, tying to form the 35 centimeter-long stick, and baking at the temperature of between 50 and 60 DEG C for 60 to 72 hours; and drying over 40 to 60 percent of moderate fire in a microwave oven, sterilizing for 2 to 4 minutes, sealing and packaging by using an aluminum membrane under vacuum. A formula of the sausage stick is scientific and reasonable, a preparation method is simple, pigments and sodium nitrate are not added in the processing procedure, and the smoking process is eliminated, so the processed sausage is natural in color and pollution-free, the original taste is reserved, and the quality guarantee period of the product is also prolonged.

Description

The sausage rod

Technical field

The present invention relates to a kind of food, more specifically relate to a kind of sausage, also relate to a kind of processing technology of sausage simultaneously.

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Background technology

At present; The sausage of selling on the market mostly lacks seasoning matter, and its nutrition is single; The living standard of Along with people's improves; People are also changing the demand of the kind of meat product, taste sense, consumers in general yearn for obtain nature, free of contamination many nutrition, high protein, low fat help healthy, and the good meat product of mouthfeel." a kind of preparation method of sausage " (publication number: CN1042051A) is disclosed on Chinese patent communique document; Its prescription major ingredient is a beef; Add egg, edible oil, starch, salt and seasoning matter again and form; Though its batching has reached many nutrition, high protein, low-fat requirement, in meat gruel processing, used additive sodium nitrate, also need after the system of smoking, to get finished product; So existence is because of sodium nitrate and smoke the healthy thing of the influence that is produced, and contain the defective of egg, starch shelf-life weak point because of finished product.

Summary of the invention

The objective of the invention is to be to improve the taste of existing sausage; Overcome the defective of the said goods; Yearn for the needs that obtain nature, free of contamination meat product to adapt to consumers in general; Provide a kind of easy to make, be easy to carry, instant, nutritious, cost be low to be suitable for mass consumption, sausage rod and processing technology thereof that mouthfeel is good.

In order to realize above-mentioned purpose, solution of the present invention is:

A kind of sausage rod, the raw material of its prescription is a major ingredient with lean meat, fat meat, sugar, salt, wine, monosodium glutamate, pepper powder are that seasoning matter and casing are formed.Major ingredient proportioning weight percent is: lean meat 61-63%, fat meat 17-19%; Each seasoning matter and major ingredient proportioning weight percent are: sugared 14-15%, salt 4-6%, wine 1.5-1.7%, monosodium glutamate 0.4-0.5%, pepper powder 0.1-0.15%; Adopt sausage rod casing 40mm, it is long to be bundled into 35cm.

Preferably, a kind of sausage rod, its each raw material is lean meat 62.27%, fat meat 17.6%; Each seasoning matter and major ingredient proportioning weight percent are: sugar 14.4%, salt 5.2%, monosodium glutamate 0.48%, wine 1.6%, pepper powder 0.13%.

The processing technology of a kind of sausage rod, said technology may further comprise the steps: with lean meat and the fat meat of selected mistake clean, draining, stripping and slicing, Minced Steak, the adding seasoning matter stirred 10-20 minute; Select sausage rod casing 40mm, the machine of going up then carries out can, and it is long to be bundled into 35cm; 50-60 ℃ was toasted 60-72 hour; In micro-wave oven, with 40-60% moderate heat drying, sterilization 2-4 minute, seal then, the aluminium film is vacuum-packed.

The present invention adopts has following beneficial effect after the above-mentioned technical solution:

Scientific formulation of the present invention is reasonable, and preparation method is simple, and easy master adds fat meat in lean meat; The phenomenon of solved pure lean meat knot plate effectively, hardening makes meat soft, is furnished with pepper powder in the seasoning matter, has eliminated the smell of mutton of meat; That eats is delicious, and work in-process does not add pigment, does not add sodium nitrate yet, and does not smoke operation; The sausage color and luster nature that processes like this, pollution-free, keep original flavor, also prolonged the shelf-life of product simultaneously.

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The specific embodiment

In order more to be expressly understood technology contents of the present invention, the special following examples of lifting specify.

Embodiment one:

With the lean meat 61kg and the fat meat 17kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the sugared 14kg that weighs, salt 4kg, monosodium glutamate 0.4kg, wine 1.5kg, pepper powder 100g pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred again 10 minutes, and selected sausage rod casing 40mm, carry out soaked; The machine of going up then carries out can, is bundled into the long different shape of 35cm according to customer demand.Finished product is put into baking box, temperature is transferred to 50 ℃ of bakings 60 hours, and then put into micro-wave oven with 40% moderate heat drying, sterilization 2 minutes, seal then, the aluminium film is vacuum-packed.

Embodiment two:

With the lean meat 63kg and the fat meat 19kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the sugared 15kg that weighs, salt 6kg, monosodium glutamate 0.5kg, wine 1.7kg, pepper powder 150g pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred 20 minutes, and selected sausage rod casing 40mm, carry out soaked; The machine of going up then carries out can, is bundled into the long different shape of 35cm according to customer demand.Finished product is put into baking box, temperature is transferred to 60 ℃ of bakings 72 hours, and then put into micro-wave oven with 60% moderate heat drying, sterilization 4 minutes, seal then, the aluminium film is vacuum-packed.

Embodiment three:

With the lean meat 62.27kg and the fat meat 17.6kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the sugared 14.4kg that weighs, salt 5.2kg, monosodium glutamate 0.48kg, wine 1600g, pepper powder 130g pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred 15 minutes, and selected sausage rod casing 40mm, carry out soaked; The machine of going up then carries out can, is bundled into the long different shape of 35cm according to customer demand.Finished product is put into baking box, temperature is transferred to 55 ℃ of bakings 66 hours, and then put into micro-wave oven with 50% moderate heat drying, sterilization 3 minutes, seal then, the aluminium film is vacuum-packed.

In this specification, the present invention is described with reference to its certain embodiments.But, still can make various modifications and conversion obviously and not deviate from the spirit and scope of the present invention.Therefore, specification is regarded in an illustrative, rather than a restrictive.

Claims

1. a sausage rod is characterized in that, the raw material of prescription is a major ingredient with lean meat, fat meat, and sugar, salt, wine, monosodium glutamate, pepper powder are that seasoning matter and casing are formed.

2. a kind of sausage rod according to claim 1 is characterized in that,

A, major ingredient proportioning weight percent are: lean meat 61-63%, fat meat 17-19%;

B, each seasoning matter and major ingredient proportioning weight percent are: sugared 14-15%, salt 4-6%, wine 1.5-1.7%, monosodium glutamate 0.4-0.5%, pepper powder 0.1-0.15%;

C, employing sausage rod casing 40mm, it is long to be bundled into 35cm.

3. a sausage rod is characterized in that, each raw material is lean meat 62.27%, fat meat 17.6%;

B, each seasoning matter and major ingredient proportioning weight percent are: sugar 14.4%, salt 5.2%, monosodium glutamate 0.48%, wine 1.6%, pepper powder 0.13%.

4. the processing technology of sausage rod is characterized in that said technology may further comprise the steps: with the lean meat and the fat meat of selected mistake clean, draining, stripping and slicing, Minced Steak; Add seasoning matter and stirred 10-20 minute, select sausage rod casing 40mm, the machine of going up then carries out can; It is long to be bundled into 35cm, and 50-60 ℃ of baking 60-72 hour is dry with the 40-60% moderate heat in micro-wave oven, sterilized 2-4 minute; Seal then, the aluminium film is vacuum-packed.