CN103783557A - Sausage and preparation method thereof - Google Patents
Sausage and preparation method thereof Download PDFInfo
- Publication number
- CN103783557A CN103783557A CN201410048422.6A CN201410048422A CN103783557A CN 103783557 A CN103783557 A CN 103783557A CN 201410048422 A CN201410048422 A CN 201410048422A CN 103783557 A CN103783557 A CN 103783557A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- sugar
- salt
- prickly ash
- 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.)
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a sausage and a preparation method thereof, and belongs to the field of food processing technologies. The sausage is prepared from the following active ingredients in parts by weight: 100-300 parts of meat stuffing, 5-25 parts of salt, 4-12 parts of sugar, 1-5 parts of black pepper, 1-5 parts of galangal, 1-5 parts of Chinese prickly ash, 1-5 parts of cayenne pepper, 0.2-0.8 part of agastache rugosus, 0.2-0.8 part of seville orange flowers, 0.2-0.8 parts of cinnamon, and 0.2-0.8 parts of radix platycodonis. The sausage has the beneficial effects that no chemical preservatives, essence and colorant are added, and the sausage is red in color, proper in salty taste, and thick in fragrance.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sausage and preparation method thereof.
Background technology
Sausage is a very ancient food production and carnivorous Techniques of preserving, refers to, by the meat of any animal, internal organ or the blood that solidifies, blend into mud shape, then pour into the elongated cylinder tubular-shaped food that casing is made.
Along with the raising of people's quality of life now, more and more pay close attention to food-safety problem.But, in now commercially available sausage, in order to increase the shelf-life and to keep bright-colored, mostly add chemical preservative, essence and pigment etc., exist edible safety hidden danger.Therefore develop that a kind of edible safety is reliable, the good sausage of mouthfeel has become the technical problem of needing solution badly.
Summary of the invention
The object of this invention is to provide the sausage that a kind of edible safety is reliable, mouthfeel is good.
Another object of the present invention is to provide the preparation method of described sausage.
The technical solution used in the present invention is a kind of sausage, and it is made up of the raw material of following parts by weight: 0.2～0.8 part of 100～300 parts of meat stuffings, 5～25 parts of salt, 4～12 parts of sugar, 1～5 part of black pepper, 1～5 part of galangal, 1～5 part, Chinese prickly ash, 1～5 part, capsicum, 0.2～0.8 part of wrinkled giant hyssop, 0.2～0.8 part of bitter orange flower, 0.2～0.8 part of Chinese cassia tree and balloonflower root.
Preferably, it is made up of the raw material of following parts by weight: 0.3～0.7 part of 150～250 parts of meat stuffings, 10～20 parts of salt, 6～10 parts of sugar, 2～4 parts of black peppers, 2～4 parts of galangals, 2～4 parts, Chinese prickly ash, 2～4 parts, capsicum, 0.3～0.7 part of wrinkled giant hyssop, 0.3～0.7 part of bitter orange flower, 0.3～0.7 part of Chinese cassia tree and balloonflower root.
Preferably, it is made up of the raw material of following parts by weight: 0.5 part of 200 parts of meat stuffings, 15 parts of salt, 8 parts of sugar, 3 parts of black peppers, 3 parts of galangals, 3 parts, Chinese prickly ash, 3 parts, capsicum, 0.5 part of wrinkled giant hyssop, 0.5 part of bitter orange flower, 0.5 part of Chinese cassia tree and balloonflower root.
Preferably, described sugar is the one in white sugar or brown sugar, or their mixture.
A preparation method for described sausage, comprises the following steps: sugar, black pepper, galangal, Chinese prickly ash, capsicum, wrinkled giant hyssop, bitter orange flower, Chinese cassia tree and balloonflower root is ground into respectively to fine powder, after mixing, adds in meat stuffing, then add salt, mix, and filling, to obtain final product.
Meat stuffing of the present invention can be the meat stuffing that the edible meat such as pork, beef, chicken process from strand, and wherein, the ratio that lean meat and fat meat respectively account for can be determined as required.
Beneficial effect of the present invention is: the sausage that (1) adopts the present invention to obtain, do not add any chemical preservative, essence and pigment, and can make sausage color and luster beauty, flavour is salty comfortable suitable, gives off a strong fragrance.Through stability test, the shelf-life can exceed more than 2 years.(2), by adding the food materials of medicine-food two-purpose, the shelf-life that can not only improve sausage, can also increase sausage and chew strength and elasticity.(3) by adding wrinkled giant hyssop, bitter orange flower, can prevent that sausage from producing the bad smells such as rancidity, bitter taste, also can prevent sausage oxidation, taste variation.(4) separately by adding galangal, balloonflower root etc., can also reduce fishy smell, allow people when edible, there is no greasy feeling.
The specific embodiment
For making those skilled in the art understand in detail production technology of the present invention and technique effect, further introduce application of the present invention and technique effect with concrete production instance below.
Embodiment mono-:
Take 8kg white sugar, 3kg black pepper, 3kg galangal, 3kg Chinese prickly ash, 3kg capsicum, 0.5kg wrinkled giant hyssop, 0.5kg bitter orange flower, 0.5kg Chinese cassia tree and 0.5kg balloonflower root and be ground into respectively fine powder, after mixing, add in 200kg pork filling, add again 15kg salt, mix, filling, to obtain final product.
Embodiment bis-:
Take 4kg brown sugar, 1kg black pepper, 1kg galangal, 1kg Chinese prickly ash, 1kg capsicum, 0.8kg wrinkled giant hyssop, 0.8kg bitter orange flower, 0.8kg Chinese cassia tree and 0.8kg balloonflower root and be ground into respectively fine powder, after mixing, add in 100kg Minced Beef, add again 25kg salt, mix, filling, to obtain final product.
Embodiment tri-:
Take 6kg white sugar, 6kg brown sugar, 5kg black pepper, 5kg galangal, 4kg Chinese prickly ash, 4kg capsicum, 0.7kg wrinkled giant hyssop, 0.6kg bitter orange flower, 0.4kg Chinese cassia tree and 0.2kg balloonflower root and be ground into respectively fine powder, after mixing, add in 300kg chicken meat stuffing, add again 5kg salt, mix, filling, to obtain final product.
Embodiment tetra-:
Take 10kg white sugar, 4kg black pepper, 4kg galangal, 2kg Chinese prickly ash, 2kg capsicum, 0.3kg wrinkled giant hyssop, 0.3kg bitter orange flower, 0.7kg Chinese cassia tree and 0.5kg balloonflower root and be ground into respectively fine powder, after mixing, add in 250kg pork filling, add again 10kg salt, mix, filling, to obtain final product.
The various embodiments described above products obtained therefrom verifies through stability, and the shelf-life can reach more than 2 years.
For checking the technology of the present invention effect, randomly draw 100 clients the various embodiments described above gained sausage foretasted, 98% crowd thinks that flavour is salty comfortable suitable, gives off a strong fragrance, have and well chew strength and elasticity, when edible without fishy smell and greasy feeling.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to above-described embodiment, those skilled in the art are to be understood that, still can modify or be equal to replacement the present invention, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in claim scope of the present invention.
Claims (5)
1. a sausage, is characterized in that: it is made up of the raw material of following parts by weight: 0.2～0.8 part of 100～300 parts of meat stuffings, 5～25 parts of salt, 4～12 parts of sugar, 1～5 part of black pepper, 1～5 part of galangal, 1～5 part, Chinese prickly ash, 1～5 part, capsicum, 0.2～0.8 part of wrinkled giant hyssop, 0.2～0.8 part of bitter orange flower, 0.2～0.8 part of Chinese cassia tree and balloonflower root.
2. a kind of sausage according to claim 1, is characterized in that: it is made up of the raw material of following parts by weight: 0.3～0.7 part of 150～250 parts of meat stuffings, 10～20 parts of salt, 6～10 parts of sugar, 2～4 parts of black peppers, 2～4 parts of galangals, 2～4 parts, Chinese prickly ash, 2～4 parts, capsicum, 0.3～0.7 part of wrinkled giant hyssop, 0.3～0.7 part of bitter orange flower, 0.3～0.7 part of Chinese cassia tree and balloonflower root.
3. a kind of sausage according to claim 2, is characterized in that: it is made up of the raw material of following parts by weight: 0.5 part of 200 parts of meat stuffings, 15 parts of salt, 8 parts of sugar, 3 parts of black peppers, 3 parts of galangals, 3 parts, Chinese prickly ash, 3 parts, capsicum, 0.5 part of wrinkled giant hyssop, 0.5 part of bitter orange flower, 0.5 part of Chinese cassia tree and balloonflower root.
4. according to a kind of sausage described in any one in claim 1-3, it is characterized in that: described sugar is the one in white sugar or brown sugar, or their mixture.
5. the preparation method based on sausage described in any one in claim 1-3, it is characterized in that: comprise the following steps: sugar, black pepper, galangal, Chinese prickly ash, capsicum, wrinkled giant hyssop, bitter orange flower, Chinese cassia tree and balloonflower root are ground into respectively to fine powder, after mixing, add in meat stuffing, add again salt, mix, filling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410048422.6A CN103783557B (en) | 2014-02-09 | 2014-02-09 | A kind of sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410048422.6A CN103783557B (en) | 2014-02-09 | 2014-02-09 | A kind of sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103783557A true CN103783557A (en) | 2014-05-14 |
| CN103783557B CN103783557B (en) | 2016-03-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410048422.6A Expired - Fee Related CN103783557B (en) | 2014-02-09 | 2014-02-09 | A kind of sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783557B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687074A (en) * | 2015-04-07 | 2015-06-10 | 四川省汇泉罐头食品有限公司 | Ham pork capable of driving away summer heat and promoting appetite in summer and making method thereof |
| CN105380139A (en) * | 2015-11-25 | 2016-03-09 | 吴军 | Sausages and preparation method thereof |
| CN110384225A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147609A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Vegetable sausage and its preparing process |
| CN101703269A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor sausage |
| CN102771821A (en) * | 2012-07-09 | 2012-11-14 | 王志全 | Air-dried sausage and making method thererof |
| KR20130044958A (en) * | 2011-10-25 | 2013-05-03 | 이재영 | Barbecue hotdog |
| CN103230030A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Cholla stem-containing ham and preparation method thereof |
-
2014
- 2014-02-09 CN CN201410048422.6A patent/CN103783557B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147609A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Vegetable sausage and its preparing process |
| CN101703269A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor sausage |
| KR20130044958A (en) * | 2011-10-25 | 2013-05-03 | 이재영 | Barbecue hotdog |
| CN102771821A (en) * | 2012-07-09 | 2012-11-14 | 王志全 | Air-dried sausage and making method thererof |
| CN103230030A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Cholla stem-containing ham and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687074A (en) * | 2015-04-07 | 2015-06-10 | 四川省汇泉罐头食品有限公司 | Ham pork capable of driving away summer heat and promoting appetite in summer and making method thereof |
| CN105380139A (en) * | 2015-11-25 | 2016-03-09 | 吴军 | Sausages and preparation method thereof |
| CN110384225A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103783557B (en) | 2016-03-30 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160330 Termination date: 20190209 |