CN102450679A - Red date sausage - Google Patents

Red date sausage Download PDF

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Publication number
CN102450679A
CN102450679A CN201010512974XA CN201010512974A CN102450679A CN 102450679 A CN102450679 A CN 102450679A CN 201010512974X A CN201010512974X A CN 201010512974XA CN 201010512974 A CN201010512974 A CN 201010512974A CN 102450679 A CN102450679 A CN 102450679A
Authority
CN
China
Prior art keywords
red date
meat
sausage
major ingredient
wine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201010512974XA
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Chinese (zh)
Inventor
不公告发明人
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JIANGSU DUOSHIQI FOOD CO Ltd
Original Assignee
JIANGSU DUOSHIQI FOOD CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by JIANGSU DUOSHIQI FOOD CO Ltd filed Critical JIANGSU DUOSHIQI FOOD CO Ltd
Priority to CN201010512974XA priority Critical patent/CN102450679A/en
Publication of CN102450679A publication Critical patent/CN102450679A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a red date sausage. A formula comprises raw materials of lean meat and fat meat, and seasoning matters of white sugar, salt, wine, soy, red date, dill seeds, calcium lactate and composite vitamin, and casing for sausage. A processing technology comprises the following steps: washing carefully chosen lean meat and fat meat, draining, cutting into cubs 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. The processed sausage has natural color, zero pollution, original flavour and prolonged shelf-life.

Description

The red date 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.Red date contains a large amount of glucides, is mainly glucose, also contains fructose, sucrose, and compound sugar, araban and the galacturonan etc. be made up of glucose and fructose; And contain multivitamins such as a large amount of vitamin Cs, riboflavin, thiamine, carrotene, niacin, and have stronger tonic effect, can improve immune function of human body, strengthen resistance against diseases, strengthen muscular strength and the effect of putting on weight, hepatoprotective effect is arranged." a kind of preparation method of sausage " (publication number: CN1042051A) is disclosed on Chinese patent communique document; Though its batching has reached many nutrition, high protein, low-fat requirement; But in meat gruel processing, used additive sodium nitrate; Also need after the system of smoking finished product, so exist because of sodium nitrate and smoke the healthy thing of the influence that is produced.
 
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, red date 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 red date sausage; The raw material of its prescription is a major ingredient with lean meat, fat meat; White sugar, salt, wine, soy sauce, red date grain, to transplant seed, calcium lactate, B B-complex be that seasoning matter and damp clothing are formed, and its major ingredient proportioning weight percent is: lean meat 53-55%, fat meat 26-28%; Each seasoning matter and major ingredient proportioning weight percent are: white sugar 3-5%, salt 4-6%, wine 0.8-1%, soy sauce 1.2-1.4%, red date grain 5.8-6.2%, transplant seed 0.05-0.07%, calcium lactate 0.04-0.06%, B B-complex 0.08-0.12%; Adopt seven road tide casing.
Preferably, a kind of red date sausage, its each major ingredient are lean meat 53.99%, fat meat 27.09%; Each seasoning matter and major ingredient proportioning weight percent are: white sugar 4%, salt 5%, wine 0.9%, soy sauce 1.3%, red date grain 6%, transplant seed 0.06%, calcium lactate 0.05%, B B-complex 0. 1%.
A kind of processing technology of red date 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 fresh red date to be ground into graininess, pour in the major ingredient and stir, 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; Make meat soft, be furnished with pepper powder in the seasoning matter, eliminated the smell of mutton of meat, that eats is delicious; 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 have simultaneously and can improve immune function of human body, strengthen effects such as resistance against diseases.
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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 53kg and the fat meat 26kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the white sugar 3kg that weighs, salt 4kg, wine 800g, soy sauce 1.2kg, red date grain 5.8kg, transplant seed 50g, calcium lactate 40g, B B-complex 100g, pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred again 10 minutes, and selected fresh red date to be ground into graininess, 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 55kg and the fat meat 28kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the white sugar 5kg that weighs, salt 6kg, wine 1000g, soy sauce 1.4kg, red date grain 6.2kg, transplant seed 70g, calcium lactate 60g, B B-complex 120g; Pour into to mix in the dish and mix well, pour into then in the major ingredient, stirred 20 minutes; Select fresh red date to be ground into graininess; 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 53.99kg and the fat meat 27.09kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the white sugar 4kg that weighs, salt 5kg, wine 900g, soy sauce 1.3kg, red date grain 6kg, transplant seed 60g, calcium lactate 50g, B B-complex 100g, pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred 15 minutes, and selected fresh red date to be ground into graininess, 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 (3)

1. red date sausage, the raw material of its prescription is a major ingredient with lean meat, fat meat, white sugar, salt, wine, soy sauce, red date grain, to transplant seed, calcium lactate, B B-complex be that seasoning matter and damp clothing are formed, it is characterized in that,
A, major ingredient proportioning weight percent are: lean meat 53-55%, fat meat 26-28%;
B, each seasoning matter and major ingredient proportioning weight percent are: white sugar 3-5%, salt 4-6%, wine 0.8-1%, soy sauce 1.2-1.4%, red date grain 5.8-6.2%, transplant seed 0.05-0.07%, calcium lactate 0.04-0.06%, B B-complex 0.08-0.12%;
C, employing seven road tide casing.
2. a red date sausage is characterized in that, each major ingredient is lean meat 53.99%, fat meat 27.09%;
B, each seasoning matter and major ingredient proportioning weight percent are: white sugar 4%, salt 5%, wine 0.9%, soy sauce 1.3%, red date grain 6%, transplant seed 0.06%, calcium lactate 0.05%, B B-complex 0. 1%.
3. the processing technology of a red date 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 fresh red date to be ground into graininess, pour in the major ingredient and stir; Select seven road tide casing, the machine of going up then carries out can, and 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.
CN201010512974XA 2010-10-20 2010-10-20 Red date sausage Pending CN102450679A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201010512974XA CN102450679A (en) 2010-10-20 2010-10-20 Red date sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201010512974XA CN102450679A (en) 2010-10-20 2010-10-20 Red date sausage

Publications (1)

Publication Number Publication Date
CN102450679A true CN102450679A (en) 2012-05-16

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201010512974XA Pending CN102450679A (en) 2010-10-20 2010-10-20 Red date sausage

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CN (1) CN102450679A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519221A (en) * 2013-09-13 2014-01-22 郭静静 Processing method for high-calcium sausages
CN103519230A (en) * 2013-09-13 2014-01-22 陈云涛 Processing method for jujube sausages
CN104489732A (en) * 2014-12-09 2015-04-08 山东和利农业发展有限公司 Sausage with red dates and beef and preparation method of sausage
CN105011199A (en) * 2015-07-15 2015-11-04 余华典 Honey and red date sweet sausage and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519221A (en) * 2013-09-13 2014-01-22 郭静静 Processing method for high-calcium sausages
CN103519230A (en) * 2013-09-13 2014-01-22 陈云涛 Processing method for jujube sausages
CN103519230B (en) * 2013-09-13 2016-02-10 陈云涛 A kind of processing method of red date sausage
CN104489732A (en) * 2014-12-09 2015-04-08 山东和利农业发展有限公司 Sausage with red dates and beef and preparation method of sausage
CN105011199A (en) * 2015-07-15 2015-11-04 余华典 Honey and red date sweet sausage and preparation method thereof

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Application publication date: 20120516