CN102450669A

CN102450669A - Celery flavor sausage

Info

Publication number: CN102450669A
Application number: CN2010105128037A
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 celery flavor sausage. A formula includes raw materials of 42-44% of lean meat and 23-25% of fat meat, and seasoning mattersmatched with the main materials of, by weight, 4-6% of sugar, 3-5% of salt, 1-1.4% of wine, 0.08-0.1% of Chinese prickly ash powder, 0.16-0.20% of celery seeds and 0.08-0.1% of dill seeds; and qiluchao casing for sausages is employed. A processing technology comprises the following steps: washing carefully chosen lean meat and fat meat, draining, cutting into cubes and grinding; adding seasoning matters and stirring for 10-20 min; selecting qiluchao casing for sausages and filling by a machine; baking at 50-60 DEG C for 60-72 h; drying in a microwave oven with 40-60% moderate heat and disinfecting for 2-4 min; then sealing and vacuumizing with aluminium film. The formula is reasonable, and a manufacturing method is simple, without addition of pigment or sodium nitrate, and contains no smoking operation. Processed sausage has natural color, zero pollution, original flavour and prolonged shelf-life.

Description

The celery flavor sausage

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, celery flavor sausage and processing technology thereof that mouthfeel is good.

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

A kind of celery flavor sausage, the raw material of its prescription is a major ingredient with lean meat, fat meat, sugar, salt, wine, zanthoxylum powder, celery seed, to transplant seed be that seasoning matter and damp clothing are formed.Major ingredient proportioning weight percent is: lean meat 42-44%, fat meat 23-25%; Each seasoning matter and major ingredient proportioning weight percent are: sugared 4-6%, salt 3-5%, wine 1-1.4%, zanthoxylum powder 0.08-0.1%, celery seed 0.16-0.20%, transplant seed 0.08-0.1%; Adopt seven road tide casing.

Preferably, a kind of celery flavor sausage, its each raw material are lean meat 42.98%, fat meat 24.02%; Each seasoning matter and major ingredient proportioning weight percent are: sugar 4.99%, salt 4%, wine 1.2%, zanthoxylum powder 0.09%, celery seed 0.18%, transplant seed 0.09%.

A kind of processing technology of celery flavor sausage, 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 seven road tide casing; The machine of going up then carries out can, 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.

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 42kg and the fat meat 23kg of selected mistake clean, draining, stripping and slicing, Minced Steak; Weigh sugared 4kg, salt 3kg, wine 1000g, zanthoxylum powder 80g, celery seed 160 g, transplant seed 80g, pour into to mix in the dish and mix well, pour into then in the major ingredient; Stirred again 10 minutes; Select seven road tide casing, the machine of going up then carries out can, is bundled into different shape 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 44kg and the fat meat 25kg of selected mistake clean, draining, stripping and slicing, Minced Steak; Weigh sugared 6kg, salt 5kg, wine 1400g, zanthoxylum powder 100g, celery seed 200 g, transplant seed 100g, pour into to mix in the dish and mix well, pour into then in the major ingredient; Stirred 20 minutes; Select seven road tide casing, the machine of going up then carries out can, is bundled into different shape 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 42.98kg and the fat meat 24.02kg of selected mistake clean, draining, stripping and slicing, Minced Steak; Weigh sugared 4.99kg, salt 4kg, wine 1200g, zanthoxylum powder 90g, celery seed 180g, transplant seed 90g, pour into to mix in the dish and mix well, pour into then in the major ingredient; Stirred 15 minutes; Select seven road tide casing, the machine of going up then carries out can, is bundled into different shape 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 celery flavor sausage is characterized in that, the raw material of prescription is a major ingredient with lean meat, fat meat, and sugar, salt, wine, zanthoxylum powder, celery seed, to transplant seed be that seasoning matter and damp clothing are formed.

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

A, major ingredient proportioning weight percent are: lean meat 42-44%, fat meat 23-25%;

B, each seasoning matter and major ingredient proportioning weight percent are: sugared 4-6%, salt 3-5%, wine 1-1.4%, zanthoxylum powder 0.08-0.1%, celery seed 0.16-0.20%, transplant seed 0.08-0.1%;

C, employing seven road tide casing.

3. a celery flavor sausage is characterized in that, each raw material is lean meat 42.98%, fat meat 24.02%;

B, each seasoning matter and major ingredient proportioning weight percent are: sugar 4.99%, salt 4%, wine 1.2%, zanthoxylum powder 0.09%, celery seed 0.18%, transplant seed 0.09%.

4. the processing technology of a celery flavor sausage 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 seven road tide casing, the machine of going up then carries out can; 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.