CN103099228B - Preparation method of sausages - Google Patents
Preparation method of sausages Download PDFInfo
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- CN103099228B CN103099228B CN201310000759.5A CN201310000759A CN103099228B CN 103099228 B CN103099228 B CN 103099228B CN 201310000759 A CN201310000759 A CN 201310000759A CN 103099228 B CN103099228 B CN 103099228B
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Abstract
The invention provides a preparation method of sausages. The preparation method of sausages comprises the following steps of stirring materials, filling and baking. The preparation method of sausages is characterized in that the baking comprises low, height and low baking stages. The prepared sausages have red and date red lean meat and milk white fat, the surface is glossy, the flavor is pure and strong, the intrinsic flavor of the sausages is unadulterated and rich, the taste is fresh, the salinity is moderate, appearances are complete and uniform, the surface is dry and comfortable, and the sausages have natural winkles after contraction; and the water content is 20-25%, the storage period is long, and the sausages can still keep the unique color, mouthfeel and nutrition within 3-5 years.
Description
Technical field
The present invention relates to field of meat product processing, particularly the preparation method of sausage.
Background technology
Sausage is Chinese traditional food, as meat product preserving type, has long history.The preservation of meat is focused in the making of traditional sausage, and modern society is using sausage as a kind of cuisines, its comprehensive quality is had higher requirement, and traditional fabrication method can not be taken into account for many many-sided quality such as sausage color and luster, smell, mouthfeel, form, nutrition.
Summary of the invention
The invention provides a kind of preparation method of sausage, the sausage color and luster making, smell, mouthfeel, form be unusual high-quality all.
The object of the invention is to realize by following measures:
A preparation method for sausage, comprises spice, records, dries a heatable brick bed, it is characterized in that described baking a heatable brick bed comprise low-Gao-low three baking a heatable brick bed stages.
In order to make thermally equivalent inside and outside meat, meat contained humidity is even, slow, appropriateness discharges, it is 35～38 ℃ of bakings 5～8 days that first of the preparation method of above-mentioned sausage is dried a heatable brick bed stage, and the second baking stage was 42～48 ℃ of baking a heatable brick bed 12～18 days, and the 3rd baking stage was 35～38 ℃ of baking a heatable brick bed 5～8 days.
In order to obtain better mouthfeel, color and luster, in above-mentioned the first baking stage, meat moisture obviously evaporates, and during the micro-wrinkle of epidermis, enters and is warming up to gradually for the second baking a heatable brick bed stage, is preferably and heats up 1～2 ℃ every day.
When bleed phenomenon appears in above-mentioned the second baking stage meat, reduce gradually the three baking stages of temperature to the, be preferably and lower the temperature 2～3 ℃ every day.
For sausage is heated rapidly and evenly, and increase the flavor taste of sausage, described the first baking stage adopts naked light and charcoal baking, and the second baking stage and the 3rd baking stage adopt cypress, Qing Gangshu, bunge pricklyash leaf, anistree leaf to fire-cure.
The formula of above-mentioned spice comprises 90～120 parts of meat material, 1～3 portion of salt, 0.2～0.8 portion of pepper, 0.5～1.2 portion of monosodium glutamate, 0.1～0.3 part of white sugar of 0.1～0.2 portion of chilli powder, 0.1～0.2 portion of Chinese prickly ash, in mass fraction.For the whole better repeatedly variation of adaptive temperature of sausage in drying a heatable brick bed, and further improve mouthfeel, local flavor, described meat material is fresh lean meat material and fresh show condition, and mass ratio is 15～21:3.
Fresh for anticorrosion increasing, above-mentioned spice formula also comprises 0.05～0.2 part of medicinal liquor.Preferably, the process of preparing Chinese medicine formula of described medicinal liquor comprises 5～10 parts of matrimony vines, 8～12 parts of red dates, 3～5 parts of the barks of eucommia, 1～2 part of the fleece-flower root, 3～5 parts of snow pears, 3～5 parts of the Radixs Astragali, 4～6 parts of Radix Angelicae Sinensis, 3～5 parts of arillus longans, 2～4 parts of Ligusticum wallichiis, 450～500 parts of white wine, by percentage to the quality.
beneficial effect
1. the sausage lean meat making takes on a red color, purplish red, and fat is creamy white, and appearance is glossy.
2. intestines fragrance is pure strong, has the intrinsic local flavor of sausage, and flavour is delicious, and salinity is moderate.
3. profile is complete, even, and surface dry presents the natural wrinkle after contraction.
4. the water content of the sausage making is 20-25%, long shelf-life, and 3-5 still can keep its distinctive color and luster, mouthfeel and nutrition.
The specific embodiment
Further illustrate by the following examples the present invention, but the present invention is not limited to these embodiment.
embodiment 1
1. select pig crop and the fresh lean meat of back leg, after cleaning, be cut into wide 0.5～1 centimetre, the shredded meat of long 5～10 centimetres.
Select again kettleback peeling show condition, after cleaning, be cut into wide 0.5～1 centimetre, the shredded meat of long 5～10 centimetres.
Spice: spice formula is 75 parts of fresh lean meat material, 15 parts of fresh show conditions, 1 portion of salt, 0.2 portion of pepper, 0.5 portion of monosodium glutamate, 0.1 portion of chilli powder, 0.1 part of white sugar, 0.1 portion of Chinese prickly ash, 0.05 part of medicinal liquor, in mass fraction.
The process of preparing Chinese medicine formula of medicinal liquor comprises 5 parts of matrimony vines, 8 parts of red dates, 3 parts of the barks of eucommia, 1 part of the fleece-flower root, 3 parts of snow pears, 3 parts of the Radixs Astragali, 4 parts of Radix Angelicae Sinensis, 3 parts of arillus longans, and 2 parts of Ligusticum wallichiis, 450 parts of white wine, by percentage to the quality.
2. record: the meat material after spice is filled into hog intestine.
3. dry a heatable brick bed: adopt the temperature of " low-Gao-low " to smoke, the first baking a heatable brick bed stage employing naked light and 35 ℃ of bakings of charcoal 8 days;
Meat material moisture has obvious evaporation, and epidermis has omited after micro-Zou, heats up 2 ℃ every day, enters for the second baking stage, adopts Japanese arborvitae branch, and anistree leaf, Qing Gangshu, bunge pricklyash leaf are put into fire and made smog and fire-cure 18 days at 42 ℃.The concentration of smog is moderate, too high, and bacon will turn black, and sootiness is highly seasoned; Too low, bacon is creamy white, without bacon characteristic local flavor.
When there is bleed phenomenon in meat, lower the temperature 3 ℃ every day, enter the 3rd and dry a heatable brick bed stage, temperature was 35 ℃ of baking a heatable brick bed 8 days.
4. flame-out lower a heatable brick bed, put into indoor spreading for cooling, makes.
The sausage moisture measurement making is 22g/100g; Sausage lean meat takes on a red color, purplish red, and fat is creamy white, and appearance is glossy.Intestines fragrance is pure strong, has the intrinsic local flavor of sausage, and flavour is delicious, and salinity is moderate.Profile is complete, even, and surface dry presents the natural wrinkle after contraction.
embodiment 2
1. select pig crop and the fresh lean meat of back leg, after cleaning, be cut into wide 0.5～1 centimetre, the shredded meat of long 5～10 centimetres, then select kettleback peeling show condition, after cleaning, be cut into wide 0.5～1 centimetre, the shredded meat of long 5～10 centimetres.
Spice: spice formula is 105 parts of fresh lean meat material, 15 parts of fresh show conditions, 3 portions of salt, 0.8 portion of pepper, 1.2 portions of monosodium glutamates, 0.2 portion of chilli powder, 0.3 part of white sugar, 0.2 portion of Chinese prickly ash, 0.2 part of medicinal liquor, mass fraction meter.Mix thoroughly.
The process of preparing Chinese medicine formula of medicinal liquor comprises 10 parts of matrimony vines, 12 parts of red dates, 5 parts of the barks of eucommia, 2 parts of the fleece-flowers root, 5 parts of snow pears, 5 parts of the Radixs Astragali, 6 parts of Radix Angelicae Sinensis, 5 parts of arillus longans, and 4 parts of Ligusticum wallichiis, 500 parts of white wine, by percentage to the quality.
2. record: the meat material after spice is filled into hog intestine.
3. dry a heatable brick bed: adopt the temperature of " low-Gao-low " to smoke, the first baking a heatable brick bed stage employing naked light and 38 ℃ of bakings of charcoal 5 days;
Meat material moisture has obvious evaporation, and epidermis has omited after micro-Zou, heats up 1 ℃ every day, enters for the second baking stage, adopts Japanese arborvitae branch, and anistree leaf, Qing Gangshu, bunge pricklyash leaf are put into fire and made smog and fire-cure 12 days at 48 ℃.The concentration of smog is moderate, too high, and bacon will turn black, and sootiness is highly seasoned; Too low, bacon is creamy white, without bacon characteristic local flavor.
When there is bleed phenomenon in meat, lower the temperature 2 ℃ every day, enter the 3rd and dry a heatable brick bed stage, temperature was 38 ℃ of baking a heatable brick bed 5 days.
4. flame-out lower a heatable brick bed, put into indoor spreading for cooling, makes.
The sausage moisture measurement making is 23g/100g; Sausage lean meat takes on a red color, purplish red, and fat is creamy white, and appearance is glossy.Intestines fragrance is pure strong, has the intrinsic local flavor of sausage, and flavour is delicious, and salinity is moderate.Profile is complete, even, and surface dry presents the natural wrinkle after contraction.
embodiment 3
1. select pig crop and the fresh lean meat of back leg, after cleaning, be cut into wide 0.5～1 centimetre, the shredded meat of long 5～10 centimetres.
Select again kettleback peeling show condition, after cleaning, be cut into wide 0.5～1 centimetre, the shredded meat of long 5～10 centimetres.
Spice: by 85 parts of fresh lean meat material, 15 parts of fresh show conditions, 2.2 portions of salt, 0.5 portion of pepper, 0.8 portion of monosodium glutamate, 0.2 part of white sugar of 0.15 portion of chilli powder, 0.15 portion of Chinese prickly ash, 0.1 part of medicinal liquor, mass fraction meter
,mix thoroughly.
The process of preparing Chinese medicine formula of medicinal liquor comprises 6 parts of matrimony vines, 10 parts of red dates, 4 parts of the barks of eucommia, 1.5 parts of the fleece-flowers root, 4 parts of snow pears, 4 parts of the Radixs Astragali, 5 parts of Radix Angelicae Sinensis, 4 parts of arillus longans, and 3 parts of Ligusticum wallichiis, 475 parts of white wine, by percentage to the quality.
2. record: the meat material after spice is filled into hog intestine.
3. dry a heatable brick bed: adopt the temperature of " low-Gao-low " to smoke, the first baking a heatable brick bed stage employing naked light and 37 ℃ of bakings of charcoal 7 days;
Meat material moisture has obvious evaporation, and epidermis has omited after micro-Zou, heats up 1.5 ℃ every day, enters for the second baking stage, adopts Japanese arborvitae branch, and anistree leaf, Qing Gangshu, bunge pricklyash leaf are put into fire and made smog and fire-cure 14 days at 45 ℃.The concentration of smog is moderate, too high, and bacon will turn black, and sootiness is highly seasoned; Too low, bacon is creamy white, without bacon characteristic local flavor.
When there is bleed phenomenon in meat, lower the temperature 2.5 ℃ every day, enter the 3rd and dry a heatable brick bed stage, temperature was 37 ℃ of baking a heatable brick bed 7 days.
4. flame-out lower a heatable brick bed, put into indoor spreading for cooling, makes.
The sausage moisture measurement making is 20g/100g; Sausage lean meat takes on a red color, purplish red, and fat is creamy white, and appearance is glossy.Intestines fragrance is pure strong, has the intrinsic local flavor of sausage, and flavour is delicious, and salinity is moderate.Profile is complete, even, and surface dry presents the natural wrinkle after contraction.
Claims (6)
1. a preparation method for sausage, comprises spice, records, dries a heatable brick bed, and described baking a heatable brick bed is: the first baking a heatable brick bed stage was 35～38 ℃ of baking a heatable brick bed 5～8 days, and the second baking a heatable brick bed stage was 42～48 ℃ of baking a heatable brick bed 12～18 days, and the 3rd baking a heatable brick bed stage was 35～38 ℃ of baking a heatable brick bed 5～8 days; Described first dries a heatable brick bed stage employing naked light and charcoal baking a heatable brick bed, and the second baking a heatable brick bed stage and the 3rd baking a heatable brick bed stage adopt cypress, Qing Gangshu, bunge pricklyash leaf, anistree leaf to fire-cure; Meat material is fresh lean meat material and fresh show condition, and mass ratio is 15～21:3.
2. the preparation method of sausage as claimed in claim 1, described first dry a heatable brick bed in the stage meat moisture obviously evaporate, during the micro-wrinkle of epidermis, heat up 1～2 ℃ every day, entered for the second baking a heatable brick bed stage.
3. the preparation method of sausage as claimed in claim 2, described second dried when a heatable brick bed stage, bleed phenomenon appearred in meat, lowered the temperature 2～3 ℃ every day, entered the 3rd and dried a heatable brick bed stage.
4. the preparation method of the sausage as described in claim 1,2 or 3, the formula of described spice comprises 90～120 parts of meat material, 1～3 portion of salt, 0.2～0.8 portion of pepper, 0.5～1.2 portion of monosodium glutamate, 0.1～0.2 portion of chilli powder, 0.1～0.3 part of white sugar, 0.1～0.2 portion of Chinese prickly ash, in mass fraction.
5. the preparation method of sausage as claimed in claim 4, described spice formula comprises 0.05～0.2 part of medicinal liquor, in mass fraction.
6. the preparation method of sausage as claimed in claim 5, the process of preparing Chinese medicine formula of described medicinal liquor comprises 5～10 parts of matrimony vines, 8～12 parts of red dates, 3～5 parts of the barks of eucommia, 1～2 part of the fleece-flower root, 3～5 parts of snow pears, 3～5 parts of the Radixs Astragali, 4～6 parts of Radix Angelicae Sinensis, 3～5 parts of arillus longans, 2～4 parts of Ligusticum wallichiis, 450～500 parts of white wine, in mass fraction.
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| CN201310000759.5A CN103099228B (en) | 2013-01-04 | 2013-01-04 | Preparation method of sausages |
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| CN103099228B true CN103099228B (en) | 2014-11-12 |
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| CN103315308B (en) * | 2013-07-17 | 2015-09-02 | 重庆敦康农业发展股份合作社 | The preparation method of a kind of Tujia preserved pig's tongue |
| CN103340421B (en) * | 2013-07-17 | 2016-08-10 | 重庆敦康农业发展股份合作社 | A kind of manufacture method of Tujia cured pig ear |
| CN103330233B (en) * | 2013-07-17 | 2015-09-02 | 重庆敦康农业发展股份合作社 | A kind of preparation method of Traditional Chinese bacon |
| CN103494219A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Fish flesh brain-nourishing sausage |
| CN103519230B (en) * | 2013-09-13 | 2016-02-10 | 陈云涛 | A kind of processing method of red date sausage |
| CN104351837A (en) * | 2014-10-31 | 2015-02-18 | 广西柳州市回原农牧科技有限公司 | Chinese sausage making method |
| CN105767931A (en) * | 2016-03-16 | 2016-07-20 | 盐津新希望牧业有限责任公司 | Preserved meat and pickling method thereof |
| CN106261895A (en) * | 2016-08-11 | 2017-01-04 | 贵州杨老奶食品有限公司 | A kind of method for production of sausage |
| CN107212302A (en) * | 2017-06-22 | 2017-09-29 | 安徽王家坝生态农业有限公司 | A kind of healthy low fat beef sausage |
| CN109770262A (en) * | 2018-12-27 | 2019-05-21 | 四川巴尔农牧集团有限公司 | A kind of Sichuan-style sausage production method |
| CN109699939A (en) * | 2019-03-08 | 2019-05-03 | 重庆农信生猪交易有限公司 | A kind of preparation method of sausage |
| CN111972628A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Low-fat low-salt healthy Sichuan-style sausage and preparation method thereof |
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Address after: No. 24, Community 4, Chafeng Village, Xiuqi Town, Chengkou County, Chongqing City, 405900 Patentee after: CHONGQING CHENGKOU COUNTY ZHAO XIAOCHUN WILD FOODDEVELOPMENT Co.,Ltd. Address before: 405900 Group 4, Chafeng Village, Xiuqi Town, Chengkou County, Chongqing City Patentee before: CHONGQING ZHAO XIAOCHUN WILD FOOD DEVELOPMENT Co.,Ltd. |
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