CN103120323A - Sausage production process - Google Patents

Abstract

The invention relates to the field of food production processing and in particular relates to a production process for producing and preparing sausages by combining a scientific drying technology with the traditional preparing method. The process comprises the following steps: (1) selecting and preparing materials: selecting fatty meat and lean meat, cleaning the fatty meat and lean meat, dicing the fatty and lean meat through a meat grinder into 0.6cm<3> meat particles, draining the meat particles, stirring the fatty meat particles after adding condiments, salting the mixture in a room at the temperature of 20 DEG C for 12 hours, mixing the lean meat particles and salted fatty meat particles according to a ratio of 4:1, and uniformly stirring the mixture; (2) filling casings and binding the filled casings: putting the salted mixed meat particles into a sausage stuffer for filling the casings to form the sausages with the length of 3-10cm and binding the 3-10cm sausages; (3) fermenting and drying; (4) cooling and shearing the sausages; and (5) packaging to form finished products. The traditional concept is combined with the science, so that the produced sausage has the delicacy as that produced by the traditional process and has the characteristics of long preservation time, and capacities of avoiding parasites and deterioration such as rot.

Description

A kind of production technology of sausage

Technical field

The present invention relates to the food production manufacture field, espespecially a kind ofly utilize traditional preparation method to manufacture the production technology of sausage in conjunction with the drying technology of science.

Background technology

sausage is commonly called as sausage, refer to take meat as raw material, through cutting, be twisted into fourth, be equipped with auxiliary material, pour into animal intestine point clothing through fermentation, the meat products of ripe drying one-tenth, it is the maximum large series products of kind in China's meat product, there is Guangdong in the main place of production, Guangxi, Sichuan, Hunan and Shanghai etc., and the Guangdong sausage belongs to the delicious food the most that the Dongguan traditional handicraft is made, Dongguan sausage height is less than 2～3 centimetres, as an oval-shaped little meat ball, different with common sausage on making, it is to make sausage skins with the fresh pig casing that processed the same day, thin with 8:2, the fat meat pelletizing is cut rotten and even, mix with white sugar, salt, superfine light soy sauce sauce spills and monosodium glutamate, also spill Shanxi Fenjiu of an established trade mark before entering intestines, after tying up, natural air drying is to appropriateness, namely putting into fiery cabinet is baked to transparent dry and comfortable with slow fire, sausage traditional manufacture craft in Dongguan makes sausage possess unique flavor, the color floridity, and have sharp and clear, aromatic, saline taste is even, the characteristics such as tasty, become top grade in the sausage of Guangdong, at home and abroad win a high admiration, yet because traditional handicraft is leaned on natural sunlight and wind-force basically in the oven dry fermentation, but the factors such as climate change sometimes can cause sizable error, make sausage ageusia or rotten sometimes.

Summary of the invention

For addressing the above problem, the present invention is intended to disclose a kind of production technology of sausage, and espespecially a kind of traditional handicraft of Dongguan making sausage of utilizing is produced delicious sausage production technology of fine quality in conjunction with the oven dry fermentation technique of present science.

For achieving the above object, the technical solution used in the present invention is: a kind of production technology of sausage, and described technique comprises the following steps:

(1) select materials and get the raw materials ready: choose fat meat and lean meat and then wash down totally, fat meat and lean meat are diced by meat grinder, be cut into 0.6cm ³The meat grain drain away the water, add salt, cooking wine, grape wine, Fenyang wine, monosodium glutamate and white sugar condiment to stir in fat meat meat grain and be positioned over 20 ℃ of indoor pickling 12 hours, then lean meat meat cubelets and the fat meat meat cubelets pickled are mixed and stir according to the ratio of 4:1;

(2) bowel lavage is tied up: the mixing meat grain that will pickle is put into sausage filler and is carried out bowel lavage, tie up after filling with into 3～10cm length sausage, continuing bowel lavage to intestines bar is 3～5m, then clean sausage and be suspended on to dry on the intestines frame that dries in the air and put into 52 ℃ of baking rooms oven dry 3 hours after moisture content, the intestines frame that dries in the air that then will be hung with sausage is released the intestines frame that dries in the air and is turned intestines;

(3) fermentating drying: the intestines frame that dries in the air that will be hung with sausage pushes 52 ℃ of baking room oven dry 2 hours, then released the threshing ground airing 3 hours, push again 45 ℃ of baking room oven dry 12 hours, released again the threshing ground airing 6 hours, push again 45 ℃ of baking room oven dry 12 hours, release again the threshing ground airing 6 hours, and pushed at last 43 ℃ of baking room oven dry 36 hours;

(4) the cooling intestines of cutting: the intestines frame that dries in the air after continuous drying is pushed cooling 3 hours of-10 ℃ of cooling chambers, then the intestines bar is cut intestines according to the position of tying up, be cut into the sausage of the rule 3～10cm length;

(5) finished product packing: the sausage that shears is placed in packaging bag vacuumizes, then put in packing box and can form finished product.

Beneficial effect of the present invention is embodied in: due to the main primal cut material of the present invention, then utilize traditional manufacture craft to twist grain and pickle bowel lavage etc., then utilize the temperature and time design of science to dry fermentation, make the sausage of making possess the delicious food that traditional handicraft is made, have and possess long characteristics of preservation time, tradition that more outstanding is makes the qualification rate of product high with the combination of science, the metamorphic event of stopping to produce parasite or addling etc.

The specific embodiment

The below describes the specific embodiment of the present invention in detail:

A kind of production technology of sausage, described technique comprises the following steps:

(1) select materials and get the raw materials ready: choose fat meat and lean meat and then wash down totally, fat meat and lean meat are diced by meat grinder, be cut into 0.6cm ³The meat grain drain away the water, add salt, cooking wine, grape wine, Fenyang wine, monosodium glutamate and white sugar condiment to stir in fat meat meat grain and be positioned over 20 ℃ of indoor pickling 12 hours, then lean meat meat cubelets and the fat meat meat cubelets pickled are mixed and stir according to the ratio of 4:1; (2) bowel lavage is tied up: the mixing meat grain that will pickle is put into sausage filler and is carried out bowel lavage, tie up after filling with into 3～10cm length sausage, continuing bowel lavage to intestines bar is 3～5m, then clean sausage and be suspended on to dry on the intestines frame that dries in the air and put into 52 ℃ of baking rooms oven dry 3 hours after moisture content, the intestines frame that dries in the air that then will be hung with sausage is released the intestines frame that dries in the air and is turned intestines; (3) fermentating drying: the intestines frame that dries in the air that will be hung with sausage pushes 52 ℃ of baking room oven dry 2 hours, then released the threshing ground airing 3 hours, push again 45 ℃ of baking room oven dry 12 hours, released again the threshing ground airing 6 hours, push again 45 ℃ of baking room oven dry 12 hours, release again the threshing ground airing 6 hours, and pushed at last 43 ℃ of baking room oven dry 36 hours; (4) the cooling intestines of cutting: the intestines frame that dries in the air after continuous drying is pushed cooling 3 hours of-10 ℃ of cooling chambers, then the intestines bar is cut intestines according to the position of tying up, be cut into the sausage of the rule 3～10cm length; (5) finished product packing: the sausage that shears is placed in packaging bag vacuumizes, then put in packing box and can form finished product; Due to the main primal cut material of the present invention, then utilize traditional manufacture craft to twist grain and pickle bowel lavage etc., then utilize the temperature and time design of science to dry fermentation, make the sausage of making possess the delicious food that traditional handicraft is made, have and possess long characteristics of preservation time, tradition that more outstanding is makes the qualification rate of product high with the combination of science, the metamorphic event of stopping to produce parasite or addling etc.

The above, it is only preferred embodiment of the present invention, be not that technical scope of the present invention is imposed any restrictions, the technical staff of the industry, under the inspiration of the technical program, can make some distortion and revise, every foundation technical spirit of the present invention all still belongs to the scope of technical solution of the present invention to any modification, equivalent variations and modification that above embodiment does.

Claims (1)

1. the production technology of a sausage, it is characterized in that: described technique comprises the following steps:

(1) select materials and get the raw materials ready: choose fat meat and lean meat and then wash down totally, fat meat and lean meat are diced by meat grinder, be cut into 0.6cm ³The meat grain drain away the water, add salt, cooking wine, grape wine, Fenyang wine, monosodium glutamate and white sugar condiment to stir in fat meat meat grain and be positioned over 20 ℃ of indoor pickling 12 hours, then lean meat meat cubelets and the fat meat meat cubelets pickled are mixed and stir according to the ratio of 4:1;

(2) bowel lavage is tied up: the mixing meat grain that will pickle is put into sausage filler and is carried out bowel lavage, tie up after filling with into 3～10cm length sausage, continuing bowel lavage to intestines bar is 3～5m, then clean sausage and be suspended on to dry on the intestines frame that dries in the air and put into 52 ℃ of baking rooms oven dry 3 hours after moisture content, the intestines frame that dries in the air that then will be hung with sausage is released the intestines frame that dries in the air and is turned intestines;

(3) fermentating drying: the intestines frame that dries in the air that will be hung with sausage pushes 52 ℃ of baking room oven dry 2 hours, then released the threshing ground airing 3 hours, push again 45 ℃ of baking room oven dry 12 hours, released again the threshing ground airing 6 hours, push again 45 ℃ of baking room oven dry 12 hours, release again the threshing ground airing 6 hours, and pushed at last 43 ℃ of baking room oven dry 36 hours;

(4) the cooling intestines of cutting: the intestines frame that dries in the air after continuous drying is pushed cooling 3 hours of-10 ℃ of cooling chambers, then the intestines bar is cut intestines according to the position of tying up, be cut into the sausage of the rule 3～10cm length;

(5) finished product packing: the sausage that shears is placed in packaging bag vacuumizes, then put in packing box and can form finished product.