CN102450688A

CN102450688A - Rabbit meat sausage

Info

Publication number: CN102450688A
Application number: CN2010105128499A
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 rabbit meat sausage. The sausage is prepared from main materials of rabbit meat and pork, auxiliary materials of white sugar, common salt, brewed wine, soy sauce, shiitake fungus and pepper powder, and a sausage container. According to the invention, selected rabbit meat and pork are washed, dried by dipping, cut into blocks, and minced; the auxiliary materials are added to the main material, and the mixture is mixed for 10-20min; the sausage container with a diameter of 7 Lu is selected, and filling is carried out in a machine; the obtained sausage is baked for 60-72h under a temperature of 50-60 DEG C, and is dried and sterilized for 2-4min by using 40-60% medium fire in a microwave oven; the sausage is sealed, and is vacuum-packaged by using aluminum films. The formula provided by the invention is scientific and reasonable. The preparation method is simple. No pigment or sodium nitrate is added during the processing process. No smoking process is adopted. Therefore, the processed sausage is advantaged in natural color, no pollution, maintained plain taste, and prolonged shelf life.

Description

Rabbit 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; 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, rabbit 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 rabbit sausage, the raw material of its prescription is a major ingredient with rabbit meat and pork, and white sugar, salt, bent wine, soy sauce, perfume (or spice) are eaten, pepper powder is seasoning matter and water jacket is formed, and major ingredient proportioning weight percent is: rabbit meat 12-16%, pork 63-68%; Each seasoning matter and major ingredient proportioning weight percent are: white sugar 5-7%, salt 6-8%, bent wine 1-1.2%, soy sauce 1.8-2.2%, perfume (or spice) are eaten powder 1.4-1.6%, pepper powder 0.8-1.2%; Adopt seven road water casing.

Preferably, a kind of rabbit sausage, its each major ingredient are rabbit meat 14.02%, pork 65.25%; Each seasoning matter and major ingredient proportioning weight percent are: white sugar 6.1%, salt 6.9%, bent wine 1.1%, soy sauce 2%, perfume (or spice) are eaten powder 1.5%, pepper powder 1%.

A kind of processing technology of rabbit sausage, said technology may further comprise the steps: with the rabbit meat and the pork of selected mistake clean, draining, stripping and slicing, Minced Steak, add seasoning matter and stirred 10-20 minute; Select fresh perfume (or spice) to eat to pulverize and grind to form powdery, pour in the major ingredient and stir, select seven road water 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.

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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 rabbit meat 12kg and the pork 63kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the white sugar 5kg that weighs, salt 6kg, bent wine 1000g, soy sauce 1800g, perfume (or spice) are eaten powder 1400g, pepper powder 800g, pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred again 10 minutes, and selected seven road water casing, select fresh perfume (or spice) to eat to pulverize and grind to form powdery; 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 rabbit meat 16kg and the pork 68kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the white sugar 7kg that weighs, salt 6kg, bent wine 1200g, soy sauce 2200g, perfume (or spice) are eaten powder 1600g, pepper powder 1200g, pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred 20 minutes, and selected seven road water casing, select fresh perfume (or spice) to eat to pulverize and grind to form powdery; 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 rabbit meat 14.02kg and the pork 65.25kg of selected mistake clean, draining, stripping and slicing, Minced Steak, the white sugar 6.1kg that weighs, salt 6.9kg, bent wine 1100g, soy sauce 2000g, perfume (or spice) are eaten powder 1500g, pepper powder 1000g, pour into to mix in the dish and mix well; Pour in the major ingredient then; Stirred 15 minutes, and selected seven road tide casing, select fresh perfume (or spice) to eat to pulverize and grind to form powdery; 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. rabbit sausage, the raw material of its prescription is a major ingredient with rabbit meat and pork, white sugar, salt, bent wine, soy sauce, perfume (or spice) are eaten, pepper powder is seasoning matter and water jacket is formed, it is characterized in that,

A, major ingredient proportioning weight percent are: rabbit meat 12-16%, pork 63-68%;

B, each seasoning matter and major ingredient proportioning weight percent are: white sugar 5-7%, salt 6-8%, bent wine 1-1.2%, soy sauce 1.8-2.2%, perfume (or spice) are eaten powder 1.4-1.6%, pepper powder 0.8-1.2%;

C, employing seven road water casing.

2. a rabbit sausage is characterized in that, each major ingredient is rabbit meat 14.02%, pork 65.25%;

B, each seasoning matter and major ingredient proportioning weight percent are: white sugar 6.1%, salt 6.9%, bent wine 1.1%, soy sauce 2%, perfume (or spice) are eaten powder 1.5%, pepper powder 1%.

3. the processing technology of a rabbit sausage is characterized in that, said technology may further comprise the steps: with the rabbit meat and the pork of selected mistake clean, draining, stripping and slicing, Minced Steak; Add seasoning matter and stirred 10-20 minute, select fresh perfume (or spice) to eat to pulverize and grind to form powdery, pour in the major ingredient and stir; Select seven road water 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.