CN103689652A - Dried sausage with pickles - Google Patents
Dried sausage with pickles Download PDFInfo
- Publication number
- CN103689652A CN103689652A CN201310700526.6A CN201310700526A CN103689652A CN 103689652 A CN103689652 A CN 103689652A CN 201310700526 A CN201310700526 A CN 201310700526A CN 103689652 A CN103689652 A CN 103689652A
- Authority
- CN
- China
- Prior art keywords
- air
- sauerkraut
- weight
- parts
- cured
- 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
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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a dried sausage with pickles, and belongs to the technical field of food processing. The method comprises the following steps: (1) cured meat preparation: thermally treating Chinese cabbage in boiling water for 10 minutes, standing and draining, wherein the weight percentage of the cabbage is 60-70 percent, and the weight percent of side vegetables is 40-30 percent; (2) putting the treated cabbage in the 40-30 percent of side vegetables for mixing and then cutting; (3) cured additive preparation: in parts by weight, grinding 1-2 parts of pepper, then adding 100-200 parts of 60-degree white wine, 100-150 parts of refined salt, 200-300 parts of white sugar and 10-15 parts of sesame oil, and fully blending to prepare cured additives; (4) curing: adding the cured additives and the pickles into pork pieces, stirring uniformly, and curing for 30-40 minutes, wherein the weight ratio of the pork pieces to the pickles to the cured additives is 10: 2: 1; (5) air-drying and steamed treatment: pouring the cured pork pieces into a sheep casing, hanging in an air-drying room with temperature of 2-5 DEG C for air-drying and sun-curing for 2-4 days, and then naturally cooling after steaming in a steam pot for 25-35 minutes so as to prepare the dried sausage with the pickles.
Description
Technical field
The present invention relates to a kind of sauerkraut air-dry sausage, it belongs to food processing technology field.
Background technology
Sauerkraut acid fragrance alcohol, light tasty and refreshing, adopt biological antibacterially, be rich in lactic acid bacteria, the nutriments such as dietary fiber, do not contain anticorrisive agent and pigment, are a kind of healthy food of green natural.Sauerkraut is that fresh vegetables is made it have to certain tart flavour through certain processing method, and the pickles of only pickling just have fragrance just nice.Sauerkraut has retained the nutrition of original vegetables to greatest extent, is rich in vitamin C, Amino acid, the nutriments such as dietary fiber.The pickled sauerkraut of conventional method, use be the open containers such as vat, by a small amount of lactic acid bacteria spontaneous fermentation on container and dish leaf of attached work, but such mode sauerkraut easily rots, and is not easy to carry.Air-dry sausage is a kind of traditional meat product, by cutlet is pickled, pours into and in sheep casing, carries out air-dryly, then cooks and makes with steamer.The filling that curing process is used is mainly flavouring, generally comprises Chinese cassia tree, Chinese prickly ash, bent wine, refined salt, white sugar, soy sauce.The features such as air-dry sausage has delicious flavour, instant edible, so very welcomed by the people.But this food belongs to meat processed food, edible can affecting to human body later, as easily made, people gets angry, raw silt, so be often not suitable for edible.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of sauerkraut air-dry sausage, take Chinese cabbage as raw material, and utilize sauerkraut to cook garnishes guiding and pickle, fill up the blank of technique on domestic market.
The technical solution adopted in the present invention is a kind of sauerkraut air-dry sausage, it is characterized in that adopting following steps to complete:
(1) prepare cured meat: get the square that pork is cut into 7-10mm;
(2) prepare sauerkraut: take Chinese cabbage as raw material, selected, cut open wash, digestion, tinning, sealing, sterilizing, process for cooling make, Chinese cabbage percentage by weight is 60%-70%, the percentage by weight of garnishes is 40%-30%, Chinese cabbage is heat-treated 10 minutes in boiling water, standing, draining; The garnishes that Chinese cabbage after processing is put into 30%-40% stir rear chopping;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in Pork-pieces, pickle filling and sauerkraut, stir, pickle 30-40 minute, wherein Pork-pieces, sauerkraut and the weight ratio of pickling filling are 10:2:1;
(5) air-dry, cook processing: the Pork-pieces of pickling is poured in sheep casing, hang over the air-dry airing 2-4 days in air-dry room of 2-5 ℃, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes sauerkraut air-dry sausage.
Described garnishes are for adopting traditional handicraft to pickle, through pickling complete sauerkraut.
The invention has the advantages that: the nutrition that the present invention has retained original vegetables to greatest extent, is rich in vitamin C, Amino acid, the nutriments such as dietary fiber, adopt natural sauerkraut to guide and pickle, and color and luster is good, freshness is high, it is few to form minute loss, delicious flavour.Air-dry sausage is good food in the winter, adds sauerkraut auxiliary material to expand the kind of air-dry sausage, has enriched the kind of food.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
A sauerkraut air-dry sausage, is characterized in that adopting following steps to complete:
(1) prepare cured meat: get the square that pork is cut into 7-10mm.
(2) prepare sauerkraut: take Chinese cabbage as raw material, selected, cut open wash, digestion, tinning, sealing, sterilizing, process for cooling make, Chinese cabbage percentage by weight is 60%-70%, the percentage by weight of garnishes is 40%-30%, Chinese cabbage is heat-treated 10 minutes in boiling water, standing, draining; The garnishes that Chinese cabbage after processing is put into 30%-40% stir rear chopping.
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling.
(4) pickle: to adding in Pork-pieces, pickle filling and sauerkraut, stir, pickle 30-40 minute, wherein Pork-pieces, sauerkraut and the weight ratio of pickling filling are 10:2:1.
(5) air-dry, cook processing: the Pork-pieces of pickling is poured in sheep casing, hang over the air-dry airing 2-4 days in air-dry room of 2-5 ℃, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes sauerkraut air-dry sausage.
Described garnishes are for adopting traditional handicraft to pickle, through pickling complete sauerkraut.
The present invention be take Chinese cabbage as raw material, has retained to greatest extent the nutrition of original vegetables, is rich in vitamin C, Amino acid, and the nutriments such as dietary fiber, adopt natural sauerkraut to guide and pickle, and color and luster is good, and freshness is high, it is few to form minute loss, delicious flavour.Air-dry sausage is good food in the winter, adds sauerkraut auxiliary material to expand the kind of air-dry sausage, has enriched the kind of food.
Claims (2)
1. a sauerkraut air-dry sausage, is characterized in that adopting following steps to complete:
(1) prepare cured meat: get the square that pork is cut into 7-10mm;
(2) prepare sauerkraut: take Chinese cabbage as raw material, selected, cut open wash, digestion, tinning, sealing, sterilizing, process for cooling make, Chinese cabbage percentage by weight is 60%-70%, the percentage by weight of garnishes is 40%-30%, Chinese cabbage is heat-treated 10 minutes in boiling water, standing, draining; The garnishes that Chinese cabbage after processing is put into 30%-40% stir rear chopping;
(3) filling is pickled in preparation: Chinese prickly ash 1-2 weight portion abrasive dust, then add 60 ° of white wine 100-200 weight portions, refined salt 100-150 weight portion, white sugar 200-300 weight portion and sesame oil 10-15 weight portion, fully mix to make and pickle filling;
(4) pickle: to adding in Pork-pieces, pickle filling and sauerkraut, stir, pickle 30-40 minute, wherein Pork-pieces, sauerkraut and the weight ratio of pickling filling are 10:2:1;
(5) air-dry, cook processing: the Pork-pieces of pickling is poured in sheep casing, hang over the air-dry airing 2-4 days in air-dry room of 2-5 ℃, then it is naturally cooling to adopt steam copper to steam after 25-35 minute, makes sauerkraut air-dry sausage.
2. a kind of sauerkraut air-dry sausage according to claim 1, is characterized in that: described garnishes are for adopting traditional handicraft to pickle, through pickling complete sauerkraut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700526.6A CN103689652A (en) | 2013-12-19 | 2013-12-19 | Dried sausage with pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700526.6A CN103689652A (en) | 2013-12-19 | 2013-12-19 | Dried sausage with pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689652A true CN103689652A (en) | 2014-04-02 |
Family
ID=50351440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310700526.6A Pending CN103689652A (en) | 2013-12-19 | 2013-12-19 | Dried sausage with pickles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689652A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919164A (en) * | 2014-05-08 | 2014-07-16 | 湖南唐人神西式肉制品有限公司 | Making method of pickled Chinese cabbage ham sausage |
| CN105029498A (en) * | 2015-08-25 | 2015-11-11 | 徐州工程学院 | Pickled Chinese cabbage sausage and preparation method thereof |
| CN106360408A (en) * | 2016-08-29 | 2017-02-01 | 施秀丽 | Preparation method of sausages |
-
2013
- 2013-12-19 CN CN201310700526.6A patent/CN103689652A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919164A (en) * | 2014-05-08 | 2014-07-16 | 湖南唐人神西式肉制品有限公司 | Making method of pickled Chinese cabbage ham sausage |
| CN105029498A (en) * | 2015-08-25 | 2015-11-11 | 徐州工程学院 | Pickled Chinese cabbage sausage and preparation method thereof |
| CN106360408A (en) * | 2016-08-29 | 2017-02-01 | 施秀丽 | Preparation method of sausages |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172271A (en) | Spiced salted duck egg pickling method | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN104305095A (en) | Sturgeon hotpot bottom material and preparation method thereof | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| KR101432582B1 (en) | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same | |
| CN105341723A (en) | Fragrant crisp sausage and preparation method thereof | |
| CN104770774A (en) | Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof | |
| CN102771808A (en) | Production method of conditioned chicken claws | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN106805131A (en) | A kind of processing method of tea perfume Tung-Po meat | |
| CN103689652A (en) | Dried sausage with pickles | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN103734780A (en) | Minced fillet dried sausage | |
| CN103948060A (en) | Lime and peppermint flavored sausages and preparation method thereof | |
| CN103211248B (en) | Method for processing freshwater fish in non-fried way | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN103478762A (en) | Method for processing chicken bone paste ham sausage | |
| CN104381434A (en) | Production method of lotus root slice with vinegar sauce | |
| CN107495149A (en) | A kind of processing method for improving dried beef slices and going out into and improve mouthfeel | |
| CN103519221A (en) | Processing method for high-calcium sausages | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN106174122A (en) | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof | |
| CN111194874A (en) | Instant low-sodium-salt spicy preserved meat and preparation method thereof | |
| CN105266068A (en) | Flower and herb processed sour and sweet sashimi and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |
|
| WD01 | Invention patent application deemed withdrawn after publication |