CN103330234A - Ass meat sausage added with honey dry powder and preparation method thereof - Google Patents
Ass meat sausage added with honey dry powder and preparation method thereof Download PDFInfo
- Publication number
- CN103330234A CN103330234A CN2013103067314A CN201310306731A CN103330234A CN 103330234 A CN103330234 A CN 103330234A CN 2013103067314 A CN2013103067314 A CN 2013103067314A CN 201310306731 A CN201310306731 A CN 201310306731A CN 103330234 A CN103330234 A CN 103330234A
- Authority
- CN
- China
- Prior art keywords
- meat
- sausage
- preparation
- dry powder
- mixes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an ass meat sausage added with honey dry powder and a preparation method thereof and belongs to the technical field of food processing. The preparation method comprises the following steps: uniformly stirring the minced ass meat, salt, sodium nitrite, composite phosphate and sodium erythorbate at a ratio; curing for 24h at 0-4 DEG C and then adding the honey dry powder, ground pepper, ginger powder and ice water; cutting and stirring, and then filling the sausage under a vacuum condition; cooking; and packaging after cooling, thereby obtaining a pure ass meat sausage product. According to the preparation method, the honey dry powder is added, so that the problems of hard taste and serious fishy smell of the ass meat sausage are solved, the meat is fine and smooth, the ass meat sausage tastes tender and has elasticity, the dosage of the sodium nitrite is reduced, the color and luster of the ass meat sausage are natural and long-lasting, the safety is increased, the yield of the sausage is increased and the production cost is lowered.
Description
Technical field
The present invention relates to a kind of donkey meat sausage that adds honey powder and preparation method thereof, belong to food processing technology field.
Background technology
The delicious food of meat products and nutritive value make it occupy extremely important status and share in food processing, and sausage goods is one of topmost product form in the meat products processing.With regard to its raw material, abroad mainly based on beef, pork, China then is that pork has accounted for tool more than 90%, and sausage goods version is very single.
Donkey meat nutritive value is higher than beef, mutton and pork, belongs to the strong game of palatability.Donkey meat is celebrated with high protein, low fat, easily digestion, nutritious, delicious flavour, also has the effect of raising body metabolism intensity and resistance simultaneously, thereby is subjected to people's favor day by day.But the finely processed product of donkey meat is few, and pure donkey meat sausage is extremely rare.Trace it to its cause, be because the fat content of donkey meat is low, lean meat percentage is high, muscle fibre slightly and is grown and is caused harder, the tender degree of meat relatively poor, and meat fragrance is lighter, fishy smell heavier (depend merely on common spices such as adding pepper, Jiang Fen and can't resolve problem at all) makes donkey meat all can not show a candle to pork on mouthfeel and local flavor, thereby has greatly limited the development of donkey meat sausage goods.With regard to the prior art conventional method, normally to add starch and pork fat and reduce hardness, shortcoming is to have lost characteristics and the nutrition of single pure donkey meat sausage high protein and influenced mouthfeel; Perhaps add enzyme tenderizing donkey meat earlier, add cyclodextrin, CaCl
2Remove raw meat etc., this all can obviously increase complexity and the production cost of technology; Perhaps cover fishy smell (such as adding donkey-hide gelatin) with another kind of flavor, shortcoming is the local flavor that the taste of traditional Chinese medicine of donkey-hide gelatin can obviously influence sausage product again.
Honey powder is to be primary raw material with the natural honey, the honey dried product that adopts the roller drying process to be made.It had both kept the nutritive value of liquid honey and functional, had overcome liquid honey again and had been difficult for storage and transportation and is difficult to guarantee food hygiene, safety, stability, in food processing, use inconvenience etc. shortcoming.Honey powder has flavouring, colouring, improves the matter structure, with characteristic such as other composition Synergistics of food, but its practical application in food processing is at present also seldom, does not more see the open report that is applied to meat products processing.
Summary of the invention
The objective of the invention is to overcome above-mentioned deficiency, develop a kind of donkey meat sausage that adds honey powder and preparation method thereof, reduce the natrium nitrosum consumption, need not additionally to add any colouring agent, rejuvenator, also need not increases the tenderization technology for removing offensive smell, and makes its colouring nature lasting, the tenderization meat, obviously improve mouthfeel, improve foodsafety simultaneously again.
According to technical scheme provided by the invention, a kind of donkey meat sausage that adds honey powder and preparation method thereof is characterized in that, is made according to the method for being prepared as follows by the component of following weight content: donkey meat 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the donkey meat that will pickle then drops into cutmixer, adds honey powder 4kg～5kg, frozen water 35kg～40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Compared with prior art, technical scheme advantage of the present invention is: method is simple, the tenderization of donkey meat sausage and go the raw meat effect obvious, mouthfeel and the local flavor of donkey meat sausage are greatly improved, and make that product colouring nature is lasting, because reduced the consumption of natrium nitrosum, improved foodsafety again simultaneously.The raising of sausage yield rate helps to reduce production costs.
The specific embodiment
Embodiment 1
A kind of donkey meat sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: donkey meat 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the donkey meat that will pickle then drops into cutmixer, adds honey powder 4kg, frozen water 35kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Embodiment 2
Get donkey meat 100kg, raw meat is cut into 3cm
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the donkey meat that will pickle then drops into cutmixer, adds honey powder 5kg, frozen water 40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Claims (2)
1. donkey meat sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: donkey meat 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the donkey meat that will pickle then drops into cutmixer, adds honey powder 4kg, frozen water 35kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
2. donkey meat sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: donkey meat 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the donkey meat that will pickle then drops into cutmixer, adds honey powder 5kg, frozen water 40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103067314A CN103330234A (en) | 2013-07-22 | 2013-07-22 | Ass meat sausage added with honey dry powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103067314A CN103330234A (en) | 2013-07-22 | 2013-07-22 | Ass meat sausage added with honey dry powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103330234A true CN103330234A (en) | 2013-10-02 |
Family
ID=49238493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103067314A Pending CN103330234A (en) | 2013-07-22 | 2013-07-22 | Ass meat sausage added with honey dry powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103330234A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211913A (en) * | 2015-08-25 | 2016-01-06 | 黄琪淋 | There is donkey meat sausage of blood yiqi effect and preparation method thereof |
| CN108094913A (en) * | 2018-02-13 | 2018-06-01 | 咸阳三原思味食品有限责任公司 | A kind of smoked donkey meat sausage and preparation method thereof |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
-
2013
- 2013-07-22 CN CN2013103067314A patent/CN103330234A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
Non-Patent Citations (1)
| Title |
|---|
| 无: "http://www.meishij.net/hongpeiyuanliao/hongbeiyuanliaojiedufengmiganfengutifengmi.html", 《烘焙原料之蜂蜜干粉（固体蜂蜜）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211913A (en) * | 2015-08-25 | 2016-01-06 | 黄琪淋 | There is donkey meat sausage of blood yiqi effect and preparation method thereof |
| CN108094913A (en) * | 2018-02-13 | 2018-06-01 | 咸阳三原思味食品有限责任公司 | A kind of smoked donkey meat sausage and preparation method thereof |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511835B (en) | Crystal pork sausage and its making method | |
| CN101766311B (en) | Duck bacon and preparation method thereof | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN103330222A (en) | Beef granules and manufacturing method | |
| CN101983587A (en) | Snakehead fish sausage and preparation method thereof | |
| CN102972786A (en) | Nutrient enrichment frankfurter and preparation method thereof | |
| CN102132895A (en) | Anthocyanin sausages | |
| JP4243549B2 (en) | Ham and sausage of pure aquatic animal meat including fish meat or Western style ham sausage | |
| CN103519202A (en) | Process for machining spiced mutton | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| KR100682596B1 (en) | Pure aquatic animal meat sausage containing fish | |
| CN103125971A (en) | Sausage | |
| CN103330234A (en) | Ass meat sausage added with honey dry powder and preparation method thereof | |
| WO2003090563A1 (en) | A fish flesh sausage with piece-forming fish flesh and method of preparing the same | |
| CN105325939A (en) | Beancurd sheet shrimp roll and processing technology thereof | |
| CN103385485A (en) | Venison sausage added with honey dry powder and preparation method thereof | |
| CN103404917A (en) | Abalone fillet and production technology thereof | |
| CN103549507A (en) | Delicious ham sausage and preparation method thereof | |
| CN103330235A (en) | Camel meat sausage added with honey dry powder and preparation method thereof | |
| CN103300401A (en) | Lung-moistening tremella and jujube stringed sausage and preparing method thereof | |
| WO2003090562A1 (en) | Fish ham sausage with chunks of fish meat and preparation method | |
| CN103340438A (en) | Horse meat sausage added with dry honey powder and preparation method of horse meat sausage | |
| CN103340437A (en) | Ostrich meat sausage added with dry honey powder and preparation method of ostrich meat sausage | |
| Teye et al. | The Use of Sweet Potato (Ipomoea Batatas) Starch as binder in beef and pork frankfurter-type Sausages | |
| CN110250445A (en) | A kind of sausage and its manufacture craft for breaking through Cantonese traditional properties |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131002 |