CN103120323B - 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 food production manufacture field, espespecially a kind of production technology of utilizing traditional preparation method to manufacture 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 Guangdong sausage belongs to the delicious food the most that 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 processing the same day, thin with 8:2, fat meat pelletizing is cut rotten and even, mix with white sugar, salt, superfine light soy sauce sauce spills and monosodium glutamate, before entering intestines, also spill Shanxi Fenjiu of an established trade mark, after tying up, natural air drying is to appropriateness, 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, color floridity, and have sharp and clear, aromatic, saline taste is even, the feature such as tasty, become top grade in the sausage of Guangdong, at home and abroad win a high admiration, but because traditional handicraft is being dried fermentation substantially by natural sunlight and wind-force, 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 openly a kind of production technology of sausage, and espespecially a kind of traditional handicraft of utilizing Dongguan making sausage is produced delicious sausage production technology of fine quality in conjunction with the oven dry fermentation technique of current 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 ³meat grain drain away the water, in fat meat meat grain, add salt, cooking wine, grape wine, Fenyang wine, monosodium glutamate and white sugar condiment to stir 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 are stirred according to the ratio of 4:1;

(2) bowel lavage is tied up: the mixing meat grain of pickling is put into sausage filler and carry out bowel lavage, after filling with into 3～10cm length sausage, tie up, 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 after moisture content and dry 3 hours, then the intestines frame that dries in the air that is hung with sausage is released to the intestines frame that dries in the air and turn intestines;

(3) fermentating drying: the intestines frame that dries in the air that is hung with sausage is pushed to 52 ℃ of baking rooms and dry 2 hours, then release threshing ground airing 3 hours, pushing 45 ℃ of baking rooms dries 12 hours again, release again threshing ground airing 6 hours, pushing 45 ℃ of baking rooms dries 12 hours again, release again threshing ground airing 6 hours, finally push 43 ℃ of baking rooms and dry 36 hours;

(4) the cooling intestines of cutting: the intestines frame that dries in the air after continuous drying is pushed to cooling 3 hours of-10 ℃ of cooling chambers, then intestines bar is cut to 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 shearing is placed in packaging bag and is vacuumized, 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 feature 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

Describe the specific embodiment of the present invention below in detail:

A production technology for 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 ³meat grain drain away the water, in fat meat meat grain, add salt, cooking wine, grape wine, Fenyang wine, monosodium glutamate and white sugar condiment to stir 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 are stirred according to the ratio of 4:1; (2) bowel lavage is tied up: the mixing meat grain of pickling is put into sausage filler and carry out bowel lavage, after filling with into 3～10cm length sausage, tie up, 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 after moisture content and dry 3 hours, then the intestines frame that dries in the air that is hung with sausage is released to the intestines frame that dries in the air and turn intestines; (3) fermentating drying: the intestines frame that dries in the air that is hung with sausage is pushed to 52 ℃ of baking rooms and dry 2 hours, then release threshing ground airing 3 hours, pushing 45 ℃ of baking rooms dries 12 hours again, release again threshing ground airing 6 hours, pushing 45 ℃ of baking rooms dries 12 hours again, release again threshing ground airing 6 hours, finally push 43 ℃ of baking rooms and dry 36 hours; (4) the cooling intestines of cutting: the intestines frame that dries in the air after continuous drying is pushed to cooling 3 hours of-10 ℃ of cooling chambers, then intestines bar is cut to 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 shearing is placed in packaging bag and is vacuumized, 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 feature 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, not 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, any modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong to the scope of technical solution of the present invention.

Claims (1)

1. a production technology for sausage, 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 ³meat grain drain away the water, in fat meat meat grain, add salt, cooking wine, grape wine, Fenyang wine, monosodium glutamate and white sugar condiment to stir 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 are stirred according to the ratio of 4:1;

(2) bowel lavage is tied up: the mixing meat grain of pickling is put into sausage filler and carry out bowel lavage, after filling with into 3～10cm length sausage, tie up, 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 after moisture content and dry 3 hours, then the intestines frame that dries in the air that is hung with sausage is released to the intestines frame that dries in the air and turn intestines;

(3) fermentating drying: the intestines frame that dries in the air that is hung with sausage is pushed to 52 ℃ of baking rooms and dry 2 hours, then release threshing ground airing 3 hours, pushing 45 ℃ of baking rooms dries 12 hours again, release again threshing ground airing 6 hours, pushing 45 ℃ of baking rooms dries 12 hours again, release again threshing ground airing 6 hours, finally push 43 ℃ of baking rooms and dry 36 hours;

(4) the cooling intestines of cutting: the intestines frame that dries in the air after continuous drying is pushed to cooling 3 hours of-10 ℃ of cooling chambers, then intestines bar is cut to 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 shearing is placed in packaging bag and is vacuumized, then put in packing box and can form finished product.