CN103584162A - Sausage added with tomato peel dregs and making method thereof - Google Patents
Sausage added with tomato peel dregs and making method thereof Download PDFInfo
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- CN103584162A CN103584162A CN201310571044.5A CN201310571044A CN103584162A CN 103584162 A CN103584162 A CN 103584162A CN 201310571044 A CN201310571044 A CN 201310571044A CN 103584162 A CN103584162 A CN 103584162A
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- 238000000034 method Methods 0.000 title claims abstract description 8
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- 238000009835 boiling Methods 0.000 claims description 8
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- 235000021110 pickles Nutrition 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 235000012045 salad Nutrition 0.000 claims description 8
- 210000002435 tendon Anatomy 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 7
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- 239000000284 extract Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
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- 244000203593 Piper nigrum Species 0.000 claims 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
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- 230000035764 nutrition Effects 0.000 abstract description 3
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- 238000007254 oxidation reaction Methods 0.000 abstract description 2
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- 241000722363 Piper Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 10
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 8
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 8
- 229960004999 lycopene Drugs 0.000 description 8
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- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention mainly relates to a sausage added with tomato peel dregs and a making method thereof. The sausage comprises components as follows: 50%-70% of lean meat, 10%-20% of fat pork, 1%-10% of the tomato peel dregs and 15%-25% of accessories. According to the invention, the properties of good water holding capacity, oxidation resistance and oil holding capacity of the tomato peel dregs are used, and the tomato peel dregs are subjected to superfine grinding and compounded to prepare the sausage, so that the sausage has the characteristics of low fat and nutrition.
Description
Technical field
The present invention relates generally to a kind of sausage that adds tomato peel and preparation method thereof, belongs to field of food.
Background technology
Sausage has long history in China, due to its good looking appearance, red and white, salty comfortable in, sweet-smelling is strong, preservation is easy, instant and liked by consumer.Sausage fat content on market is mostly higher, although fat is essential by human nutrition, provides a part of heat of physical activity.And as one of food chief component, provide local flavor, mouthfeel and fragrance, made product possess that grossness is good to eat, the characteristic of soft and smooth exquisiteness.But fat intake too much can bring harm to health, make people's obesity, body weight increase, to such an extent as to cause some angiocardiopathy etc.
In prior art, also there are some to reduce the research of sausage fat content aspect, as the Chinese invention patent that publication No. is CN102845764A, disclose a kind of low fat chinese-style sausage and preparation method thereof.In this patent of invention, adopt the raw materials such as the young oil of dish, soybean oil, linseed oil, frozen water, sodium alginate, konjaku flour, calcium sulfate to make and replace fatty fourth.The method can reduce the content of sausage fat to a certain extent, but is protein owing to replacing the main component of fatty fourth, and human body is taken in too much, easily causes indigestion.Publication No. is that the Chinese invention patent of CN101756282B discloses a kind of dietary fiber and fish sausage and preparation method, although the method has solved the problem of digestion, there are Constipation and intestines problem, remove the effect of heavy metal of body, but along with adding of the dietary fibers such as marine alga, the color and luster of sausage and the color and luster of traditional sausage are departed to some extent, affect to a certain extent consumer's appetite.The Chinese invention patent that is CN102440394A such as publication No. again, a kind of local flavor cooking sausage of low-fat content is disclosed, this sausage has added a certain amount of colour former, and for adjusting the color of sausage, and the absorption of colour former has impact to a certain degree to the health of human body.
Summary of the invention
For solving above technical problem, the object of this invention is to provide a kind of less fat nutrient, color and luster stable and be easy to sausage of digestion and preparation method thereof.
Technical scheme of the present invention is: a kind of sausage that adds tomato peel, described sausage comprises following component: lean meat 50～70%, pig show condition 10～20%, tomato peel 1～10% and auxiliary material 15～25%.
The present invention, in traditional sausage, adds the tomato peel after ultramicro grinding, utilize tomato peel regulate sausage color and luster, reduce the fat content of sausage, realize less fat nutrient, color and luster is stable and is easy to the object of digestion.
As a preferred embodiment of the present invention, described sausage comprises lean meat 60%, pig show condition 15%, tomato peel 5% and auxiliary material 20%.
As above-mentioned a kind of improvement, described lean meat is lean beef and thin pork mixture, and described lean beef and thin pork weight ratio are 1:1～1.2.
For regulating the taste of sausage, with the absorption that strengthens lycopene contained in tomato peel, the composition that the present invention further provides auxiliary material is as follows: 20～30% parts of salt 10～30%, zanthoxylum powder 1～5%, sugar 5～20%, pepper powder 1～5%, chilli powder 1～5%, powdered beef 1～5%, five-spice powder 1～5%, 60 degree white wine 1～5%, soy sauce 5～15%, claret 5～15%, ginger young pilose antler 1～5%, mashed garlic 1～5% and SEMEN PINI KORAIENSISs.
In auxiliary material, having added SEMEN PINI KORAIENSIS, is because pine nut is nourshing Yin and drynsessmoistening prescription except having, the effect of righting qi-restoratives, outside helping digest.Also because the oiliness of pine nut is larger, in conjunction with lycopene is water insoluble, be soluble in fatty feature, can help the absorption of the lycopene that human body introduces tomato peel, regulate the taste of sausage simultaneously.
As a specific embodiment of above-mentioned auxiliary material, described auxiliary material comprises 25% part of salt 25%, zanthoxylum powder 2%, sugar 14%, pepper powder 2%, chilli powder 3%, powdered beef 2%, five-spice powder 2%, 60 degree white wine 2%, soy sauce 10%, claret 10%, ginger young pilose antler 1%, mashed garlic 2% and SEMEN PINI KORAIENSIS.
Further, the present invention also provides another kind of accessory formula: salt 10～30%, sugar 5～20%, chickens' extract 5～15%, 60 degree white wine 1～5%, spicy powder 5～15%, 13 perfume (or spice) 5～15%, five-spice powder 5～15%, salad oil 10～30%, light soy sauce 1～5% and chilli powder 1～5%.
Further, described auxiliary material comprises following component: salt 20%, sugar 16%, chickens' extract 8%, 60 degree white wine 2%, spicy powder 10%, 13 perfume (or spice) 10%, five-spice powder 10%, salad oil 20%, light soy sauce 2% and chilli powder 2%.
The preparation method of sausage of the present invention comprises the steps: that a removes to raw meat finishing that knot is formed, muscle tendon; B mixes lean meat, show condition with the tomato peel through ultramicro grinding; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
The present invention utilizes tomato peel to have good retentiveness, non-oxidizability and holds the feature of oiliness, by by the composite sausage of making after tomato peel ultramicro grinding.Because tomato skin is rich in lycopene, and lycopene is the strongest natural materials of oxidation resistance of finding so far, and energy prevention and cure of cardiovascular disease, improves immunity of organisms, pre-anti-cancer.And in view of lycopene is water insoluble, be soluble in fatty feature, tomato peel added in sausage, can not only reduce sausage fat content, make sausage be easy to digestion, and can also help the absorption of human body to lycopene.In addition, tomato peel is rich in dietary fiber, adds and in sausage, will contribute to adjust sausage nutrition composition structure, balance sausage nutritive proportion, reduce alimentary canal to fatty absorption, thereby be conducive to reduce the level of Blood Cholesterol, triglyceride, contribute to safeguard intestinal health.Therefore the present invention adopts tomato peel to replace fat to add sausage, makes sausage have the feature of less fat nutrient.And, because tomato peel color is close with meat product colour, can utilize tomato peel to mix colours to sausage, replace needing in traditional sausage manufacturing process the technique of artificial interpolation toner, in the time of cost-saving, make sausage natural health more.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described further:
Experimental example 1
Formula
1350 grams, lean meat, 338 grams of pig show conditions, 110 grams of tomato peels, 120 grams of salt, 10 grams of zanthoxylum powders, 70 grams of sugar, 10 grams of pepper powders, 15 grams of chilli powders, 10 grams of powdered beefs, 10 grams of five-spice powders, 60 5 grams of white wine of degree, 50 grams, soy sauce, 50 grams of claret, fine and soft 3 grams of ginger, 5 grams of mashed garlics, 100 grams of SEMEN PINI KORAIENSISs.
Manufacture craft
A ties raw meat finishing removal and forms, muscle tendon; B mixes lean meat, show condition with tomato peel; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
Experimental example 2
Formula
900 grams, lean meat, pig show condition 360,92 grams of tomato peels, 120 grams of salt, 10 grams of zanthoxylum powders, 70 grams of sugar, 10 grams of pepper powders, 15 grams of chilli powders, 10 grams of powdered beefs, 10 grams of five-spice powders, 60 5 grams of white wine of degree, 50 grams, soy sauce, 50 grams of claret, fine and soft 3 grams of ginger, 5 grams of mashed garlics, 100 grams of SEMEN PINI KORAIENSISs.
Manufacture craft
A ties raw meat finishing removal and forms, muscle tendon; B mixes lean meat, show condition with tomato peel; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
Experimental example 3
Formula
680 grams of thin porks, 680 grams of lean beefs, 338 grams of pig show conditions, 338 grams of tomato peels, 120 grams of salt, 10 grams of zanthoxylum powders, 70 grams of sugar, 10 grams of pepper powders, 15 grams of chilli powders, 10 grams of powdered beefs, 10 grams of five-spice powders, 60 5 grams of white wine of degree, 50 grams, soy sauce, 50 grams of claret, fine and soft 3 grams of ginger, 5 grams of mashed garlics, 100 grams of SEMEN PINI KORAIENSISs.
Manufacture craft
A ties raw meat finishing removal and forms, muscle tendon; B mixes lean meat, show condition with tomato peel; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
Experimental example 4
Formula
650 grams of thin porks, 700 grams of lean beefs, 338 grams of pig show conditions, 110 grams of tomato peels, 120 grams of salt, 10 grams of zanthoxylum powders, 70 grams of sugar, 10 grams of pepper powders, 15 grams of chilli powders, 10 grams of powdered beefs, 10 grams of five-spice powders, 60 5 grams of white wine of degree, 50 grams, soy sauce, 50 grams of claret, fine and soft 3 grams of ginger, 5 grams of mashed garlics, 100 grams of SEMEN PINI KORAIENSISs.
Manufacture craft
A ties raw meat finishing removal and forms, muscle tendon; B mixes lean meat, show condition with tomato peel; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
Experimental example 5
Formula
1350 grams, lean meat, 338 grams of pig show conditions, 50 grams of tomato peels, 120 grams of salt, 10 grams of zanthoxylum powders, 70 grams of sugar, 10 grams of pepper powders, 15 grams of chilli powders, 10 grams of powdered beefs, 10 grams of five-spice powders, 60 5 grams of white wine of degree, 50 grams, soy sauce, 50 grams of claret, fine and soft 3 grams of ginger, 5 grams of mashed garlics, 100 grams of SEMEN PINI KORAIENSISs.
Manufacture craft
A ties raw meat finishing removal and forms, muscle tendon; B mixes lean meat, show condition with tomato peel; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
Comparative example 1
Formula
1433 grams, lean meat, pig show condition 360,0 gram of tomato peel, 120 grams of salt, 10 grams of zanthoxylum powders, 70 grams of sugar, 10 grams of pepper powders, 15 grams of chilli powders, 10 grams of powdered beefs, 10 grams of five-spice powders, 60 5 grams of white wine of degree, 50 grams, soy sauce, 50 grams of claret, fine and soft 3 grams of ginger, 5 grams of mashed garlics, 100 grams of SEMEN PINI KORAIENSISs.
Manufacture craft
A ties raw meat finishing removal and forms, muscle tendon; B mixes lean meat, show condition with tomato peel; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; 80～90 ℃ of boiling 30min; G is cooling.
Further, in employing GB/T9695.1, about determination of fat method, the fat content of the sausage of experimental example 1～experimental example 6 is detected,
From above-mentioned test, can find out, in sausage, add tomato peel, can effectively reduce the fat content of sausage, but addition be excessive, can affect sausage mouthfeel.
In above-mentioned experimental example 1～experimental example 5 or comparative example, in order to change sausage flavor, auxiliary material can also be replaced with to following composition: 100 grams of salt, 80 grams of sugar, 40 grams of chickens' extracts, 60 5 grams of white wine of degree, commercially available king keep one bag, adopted spicy powder (50 grams), commercially available king keeps justice 13 fragrant one bag of (50 grams), commercially available king and keeps one bag of adopted five-spice powder (50 grams), 100 grams of salad oils, 5 grams of light soy sauce, 5 grams of chilli powders.
In above-mentioned experimental example 1～experimental example 5 or comparative example, for the different requirements to sausage flavor, auxiliary material component can regulate in following scope.
Every 100 weight portion auxiliary materials comprise 20～30 parts of 10～30 parts of salt, 1～5 part of zanthoxylum powder, 5～20 parts of sugar, 1～5 part of pepper powder, 1～5 part of chilli powder, 1～5 part of powdered beef, 1～5 part of five-spice powder, 60 1～5 part of white wine of degree, 5～15 parts, soy sauce, 5～15 parts of claret, 1～5 part of ginger young pilose antler, 1～5 part of mashed garlic and SEMEN PINI KORAIENSISs.
25 parts of 25 parts of preferred salt, 2 parts of zanthoxylum powders, 14 parts of sugar, 2 parts of pepper powders, 3 parts of chilli powders, 2 parts of powdered beefs, 2 parts of five-spice powders, 60 2 parts of white wine of degree, 10 parts, soy sauce, 10 parts of claret, fine and soft 1 part of ginger, 2 parts of mashed garlics and SEMEN PINI KORAIENSISs.
Or every 100 weight portion auxiliary materials comprise 1～5 part of 10～30 parts of salt, 5～20 parts of sugar, 5～15 parts of chickens' extracts, 60 1～5 part of white wine of degree, 5～15 parts, spicy powder, 5～15 parts of 13 perfume (or spice), 5～15 parts of five-spice powders, 10～30 parts of salad oils, 1～5 part of light soy sauce and chilli powder.
2 parts of 10 parts of 20 parts of preferred salt, 16 parts of sugar, 8 parts of chickens' extracts, 60 2 parts of white wine of degree, spicy powder, 13 fragrant 10 parts, 10 parts of five-spice powders, 20 parts of salad oils, 2 parts of light soy sauce and chilli powders.
The present invention adopts tomato peel to replace fat to add sausage, because tomato peel color is close with meat product colour, can utilize tomato peel to mix colours to sausage, replace needing in traditional sausage manufacturing process the technique of artificial interpolation toner, in the time of cost-saving, make sausage natural health more, in auxiliary material, add SEMEN PINI KORAIENSIS or salad oil also can promote the absorption of human body to lycopene, make sausage there is the feature of less fat nutrient.Sausage containing tomato peel of the present invention, meat aromatic flavour, presents pale red, and color and luster is vivid, tissue tight, good springiness, cuts into slices smooth, and homogeneous, shelf life is long.
Above-described embodiment is only explanation technical conceive of the present invention and feature, and its object is to allow person skilled in the art can understand content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences that Spirit Essence is done according to the present invention change or modify, within all should being encompassed in protection scope of the present invention.
Claims (8)
1. a sausage that adds tomato peel, is characterized in that, described sausage comprises following component: lean meat 50～70%, pig show condition 10～20%, tomato peel 1～10% and auxiliary material 15～25%.
2. sausage as claimed in claim 1, is characterized in that, described sausage comprises following component: lean meat 60%, pig show condition 15%, tomato peel 5% and auxiliary material 20%.
3. sausage as claimed in claim 1, is characterized in that, described lean meat is lean beef and thin pork mixture, and described lean beef and thin pork weight ratio are 1:1～1.2.
4. the sausage as described in as arbitrary in claim 1～3, it is characterized in that, described auxiliary material comprises following components by weight percent: salt 10～30%, zanthoxylum powder 1～5%, sugar 5～20%, pepper powder 1～5%, chilli powder 1～5%, powdered beef 1～5%, five-spice powder 1～5%, 60 degree white wine 1～5%, soy sauce 5～15%, claret 5～15%, ginger young pilose antler 1～5%, mashed garlic 1～5% and SEMEN PINI KORAIENSIS 20～30%.
5. sausage as claimed in claim 4, it is characterized in that, described auxiliary material comprises following components by weight percent: salt 25%, zanthoxylum powder 2%, sugar 14%, pepper powder 2%, chilli powder 3%, powdered beef 2%, five-spice powder 2%, 60 degree white wine 2%, soy sauce 10%, claret 10%, ginger young pilose antler 1%, mashed garlic 2% and SEMEN PINI KORAIENSIS 25%.
6. the sausage as described in as arbitrary in claim 1～3, it is characterized in that, described auxiliary material comprises following weight portion: salt 10～30%, sugar 5～20%, chickens' extract 5～15%, 60 degree white wine 1～5%, spicy powder 5～15%, 13 perfume (or spice) 5～15%, five-spice powder 5～15%, salad oil 10～30%, light soy sauce 1～5% and chilli powder 1～5%.
7. sausage as claimed in claim 6, is characterized in that, described auxiliary material comprises following composition by weight: salt 20%, sugar 16%, chickens' extract 8%, 60 degree white wine 2%, spicy powder 10%, 13 perfume (or spice) 10%, five-spice powder 10%, salad oil 20%, light soy sauce 2% and chilli powder 2%.
8. a preparation method for sausage described in claim 1～7, is characterized in that, described method comprises the steps: that a removes to raw meat finishing that knot is formed, muscle tendon; B mixes lean meat, show condition with the tomato peel through ultramicro grinding; C adds natrium nitrosum, salt to pickle 24 hours at 0～4 ℃ of environment; D adds auxiliary material to cut to mix; E bowel lavage; F80～90 ℃ boiling 30min; G is cooling.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751827A (en) * | 2017-10-16 | 2018-03-06 | 武汉轻工大学 | Pork sausage with cray flavor and functional component and preparation method thereof |
| CN108991465A (en) * | 2018-06-25 | 2018-12-14 | 北京月盛斋清真食品有限公司 | A kind of preparation process of beef seasoning concentrated soup base |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2740579C1 (en) * | 2020-06-15 | 2021-01-15 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) | Cooked sausage product |
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| CN101816437A (en) * | 2010-04-15 | 2010-09-01 | 江南大学 | Method for processing high-quality emulsion sausage rich in diary fiber |
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| CN101816437A (en) * | 2010-04-15 | 2010-09-01 | 江南大学 | Method for processing high-quality emulsion sausage rich in diary fiber |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751827A (en) * | 2017-10-16 | 2018-03-06 | 武汉轻工大学 | Pork sausage with cray flavor and functional component and preparation method thereof |
| CN108991465A (en) * | 2018-06-25 | 2018-12-14 | 北京月盛斋清真食品有限公司 | A kind of preparation process of beef seasoning concentrated soup base |
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