CN103284199A - Method for making peeled shrimp sausage - Google Patents

Abstract

The invention discloses method for making peeled shrimp sausage, and the sausage is prepared by the following raw materials by weight: 70-80 parts of lean pork, 20-30 parts of fat pork, 5-10 parts of peeled shrimp, 5-8 parts of Petasites tatewakianus, 2-5 parts of pitaya flower, 2-5 parts of fresh sugarcane leaf juice, 1-2 parts of white pepper powder, 1-3 parts of grape seed oil, 1-3 parts of five spices powder, 2-3 parts of yellow rice wine, 1-2 parts of white sugar and 1-2 parts of salt. The peeled shrimp sausage provided by the invention overcomes the disadvantages of single nutrition and taste of traditional sausage, and increases nutrition of the sausage, and enriches taste of the sausage, and improves the economic value of the sausage.

Description

The preparation method of peeled shrimp sausage

Technical field

The present invention relates to the preparation method of sausage, especially a kind of preparation method of peeled shrimp sausage.

Background technology

Traditional sausage adds suitable flavoring and is made based on pork or the flesh of fish, and its shortcoming is that the nutrition of meat product is single, the taste dullness, and along with the raising of people's living standard, the sausage that traditional handicraft is made more and more can not satisfy people's demand.

Summary of the invention

The objective of the invention is at the deficiencies in the prior art, a kind of preparation method of peeled shrimp sausage is provided, can increase the trophism of sausage, enrich the taste of sausage.

For achieving the above object, the technical solution used in the present invention is as follows:

The preparation method of peeled shrimp sausage comprises that batching, spice are pickled, bowel lavage, fumigation, step such as air-dry, and concrete steps are as follows:

(1) batching

Take by weighing the raw material of following weight portion: dish 5-8 is revealed on thin pork 70-80, lard 20-30, peeled shrimp 5-10, mountain, the overlord spends 2-5, bright sugarcane top juice 2-5, white pepper powder 1-2, grape-kernel oil 1-3, five-spice powder 1-3, yellow rice wine 2-3, white sugar 1-2, salt 1-2; Described bright sugarcane top juice adds 1-2 times of water gaging mill ice by bright sugarcane top, and filtered juice obtains;

(2) spice is pickled

Orifice plate with 8-10 mm Φ twists system to thin pork, control strand temperature processed is: pork temperature≤15 that strand is got well ℃, dish is revealed on the mountain and the overlord spends pelletizing and lard chopping, the warm water of putting into 40-50 ℃ after lard cuts cleans, with the above-mentioned thin pork of handling well, lard, the overlord spends puts into the spice pot with other raw materials, add an amount of clear water, back development 5-8 hour of stirring is standby;

(3) bowel lavage

Wash clean casing, 200-300 mm are one section, casing is put sausage filler carry out bowel lavage, tighten with rope after bowel lavage finishes, and the intestines that filling is good are put hot water into and scalded, and the time is 3-5 min, wash the floating meat of intestines body off, take out the filter solid carbon dioxide;

(4) fumigation

The intestines that scalded water are hung on the support, put into smoking kiln, with orange skin or pine bark sausage is carried out fumigation, the time is 2-3 hour;

(5) air-dry

After fumigation finished, dried in the place that sausage is hung over wind, puts into the refrigerating chamber storage after air-dry and get final product.

The present invention has following beneficial effect:

Peeled shrimp has tonifying kidney and strengthening yang, effects such as logical breast is antitoxin, dissolving blood stasis and detoxication, the logical controlling nocturnal emission with astringent drugs that nourishes blood, network pain relieving, the taste of beneficial gas is positive, appetizing is reduced phlegm; Peeled shrimp is nutritious, and meat is soft, and easily digestion is in poor health and to need the people who takes good care of after being ill be fabulous food; Contain abundant magnesium in the shrimp, can well protect cardiovascular system, it can reduce cholesterol level in the blood, prevents artery sclerosis, simultaneously can also coronary artery dilator, be conducive to prevent hypertension and myocardial infarction.The peeled shrimp sausage that the present invention makes has changed the shortcoming that traditional sausage nutrition is single, taste is dull, has increased the trophism of sausage, has enriched the taste of sausage, has improved the economic worth of sausage.While the application has increased grape-kernel oil, mountain dew dish etc. and has had medical value, increases the health nutrient effect of sausage.

The specific embodiment

The present invention is further illustrated below in conjunction with embodiment.

Embodiment

(1) batching

Take by weighing the raw material of following weight portion: 70 parts of thin porks, 30 parts of lard, 10 parts in peeled shrimp, mountain reveal 6 parts of dishes, overlord and spend 4 parts, 3 parts of bright sugarcane top juices, 2 parts of white pepper powders, 2 parts of grape-kernel oils, 2 parts of five-spice powders, 3 parts of yellow rice wine, 1 part of white sugar, 2 parts of salt.

(2) spice is pickled

Orifice plate with 10 mm Φ twists system to thin pork, control strand temperature processed is: pork temperature≤15 that strand is got well ℃, dish is revealed on the mountain and the overlord spends pelletizing and lard chopping, the warm water of putting into 50 ℃ after lard cuts cleans, with the above-mentioned thin pork of handling well, lard, the overlord spends puts into the spice pot with other raw materials, add an amount of clear water, the back development 8 hours of stirring is standby;

(3) bowel lavage

Wash clean casing, 300 mm are one section, casing is put sausage filler carry out bowel lavage, tighten with rope after bowel lavage finishes, and the intestines that filling is good are put hot water into and scalded, and the time is 4 min, wash the floating meat of intestines body off, take out the filter solid carbon dioxide;

(4) fumigation

The intestines that scalded water are hung on the support, put into smoking kiln, with orange skin or pine bark sausage is carried out fumigation, the time is 3 hours;

(5) air-dry

After fumigation finished, dried in the place that sausage is hung over wind, puts into the refrigerating chamber storage after air-dry and get final product.

The peeled shrimp sausage that present embodiment prepares, after testing, BaP content 1 μ g/kg, free from admixture content, acid value 2.1mg/kg, peroxide value 0.2g/100g, above content of material meets national standard: BaP content≤5 μ g/kg, acid value≤4.0mg/kg, peroxide value≤0.5g/100g.Exteriorly, glossy plentiful, color and luster is even, on the sense of taste, and excellent taste, unique flavor, cured fragrance is outstanding.

Claims (1)

1. the preparation method of peeled shrimp sausage is characterized in that, comprises that batching, spice are pickled, bowel lavage, fumigation, step such as air-dry, and concrete steps are as follows:

(1) batching

Take by weighing the raw material of following weight portion: dish 5-8 is revealed on thin pork 70-80, lard 20-30, peeled shrimp 5-10, mountain, the overlord spends 2-5, bright sugarcane top juice 2-5, white pepper powder 1-2, grape-kernel oil 1-3, five-spice powder 1-3, yellow rice wine 2-3, white sugar 1-2, salt 1-2; Described bright sugarcane top juice adds 1-2 times of water gaging mill ice by bright sugarcane top, and filtered juice obtains;

(2) spice is pickled

Orifice plate with 8-10 mm Φ twists system to thin pork, control strand temperature processed is: pork temperature≤15 that strand is got well ℃, dish is revealed on the mountain and the overlord spends pelletizing and lard chopping, the warm water of putting into 40-50 ℃ after lard cuts cleans, with the above-mentioned thin pork of handling well, lard, the overlord spends puts into the spice pot with other raw materials, add an amount of clear water, back development 5-8 hour of stirring is standby;

(3) bowel lavage

Wash clean casing, 200-300 mm are one section, casing is put sausage filler carry out bowel lavage, tighten with rope after bowel lavage finishes, and the intestines that filling is good are put hot water into and scalded, and the time is 3-5 min, wash the floating meat of intestines body off, take out the filter solid carbon dioxide;

(4) fumigation

The intestines that scalded water are hung on the support, put into smoking kiln, with orange skin or pine bark sausage is carried out fumigation, the time is 2-3 hour;

(5) air-dry

After fumigation finished, dried in the place that sausage is hung over wind, puts into the refrigerating chamber storage after air-dry and get final product.