CN103859445A - Making process of Sichuan sausage - Google Patents
Making process of Sichuan sausage Download PDFInfo
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- CN103859445A CN103859445A CN201410131164.8A CN201410131164A CN103859445A CN 103859445 A CN103859445 A CN 103859445A CN 201410131164 A CN201410131164 A CN 201410131164A CN 103859445 A CN103859445 A CN 103859445A
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- 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
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- 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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Abstract
The invention discloses a making process of a Sichuan sausage. The making process comprises the procedures of selecting raw materials, stripping and slicing, mixing and slicing, compounding and stirring, canning, binding, air-drying at low temperature, packaging into a storage, and the like. According to the making process, by fine controlling a conventional Sichuan sausage making procedure, and air-drying and fermenting the Sichuan sausage by creatively adopting a low-temperature air-drying method, the sausage is rapidly dewatered and dried at low temperature by simulating a natural air-drying environment with low temperature, low humidity and high air speed in winter in a fermentation chamber, and is isolated from outside air, the sanitary condition is good, the operation cost is low, constant-temperature drying can be realized, the conventional flavor of the Sichuan sausage can be maximally maintained, and the production season limitation of the conventional flavor Sichuan sausage is eliminated. Meanwhile, color, flavor, taste, individual state and effective constituents of the sausage can be effectively protected in an air-drying process, the storage period is long, the product quality is stable, the yield is large, the additional value of the product is high, and better economic value and social value are obtained.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the processing technology of a kind of river taste sausage.
Background technology
Sausage is the meat of animal to be rubbed into mud shape pour into a kind of meat products that casing is made again, the sausage of China has long history, the type of sausage also has a lot, mainly be divided into river taste sausage and Cantonese sausage, especially taste sausage in river is good to eat because of strong, the fresh perfume (or spice) of its taste, and has appetizing to help food, orectic effect and is subject to liking of consumers in general.The traditional method of river taste sausage, it is bowel lavage after in the winter time pork section and batching being stirred, and sootiness air-dry through natural hanging gets product again, the river taste sausage taste that the method is made is purer, but process is subject to natural environment influence larger, be difficult to industrialization produce, and fermentation and sootiness process uncontrollable, do not meet the requirement of present food security.Be subject in solution in the problem of natural environment influence, some producers adopt hot-air seasoning to replace the technique of natural air drying to make river taste sausage, but the sausage of making is inner and outer field soft durometer, the degree of fermentation and degree of saltiness degree differ greatly, on mouthfeel and local flavor, there is very big difference with traditional sausage, and the shelf-life is short, application fails.So, develop a kind of controlledly without sootiness, sweat, and all to produce at all seasons the processing technology with traditional properties river taste sausage be desirability.
Summary of the invention
In order to solve the problem existing in background technology, the object of the present invention is to provide one controlled without sootiness, sweat, and all can produce at all seasons the processing technology with traditional properties river taste sausage.
The object of the present invention is achieved like this, and the processing technology of this river taste sausage comprises the steps:
1., raw material is selected: raw material adopts the fresh pork that meets national standard, and lean meat is selected pig foreleg or hind shank, and fat meat selects fat thickness to exceed the ridge fat of 1cm;
2., stripping and slicing: lean meat is cut into the little bulk of 5 ㎝ × 5, ㎝ × 5 ㎝, fat meat is cut into the little strip of 3 ㎝ × 2, ㎝ × 3 ㎝;
3., hybrid slicing: according to river to be processed taste sausage taste type and the ratio requirement of kind to lean meat and show condition, the lean meat piece cutting and fat meat piece are mixed rear with slicer section, slice thickness is 2.5 ㎜～2.8 ㎜;
4., batching stirs: according to river to be processed taste sausage taste type and the ratio requirement of kind to condiment, the sliced meat that cut and condiment are uniformly mixed with mixer, all have after uniform condiment until every one side of sliced meat, then vacuumize stirring 30 seconds;
5., filling: casing is cleaned and removed after salt and fishy smell, carries out bowel lavage with sausage filler, and the meat being stirred the same day was must the same day filling complete;
6., ligation: filling first sausage two ends are fastened afterwards, then on intestines body, vertically downward prick a hole every 5 ㎝ with bamboo let or stainless pin, the degree of depth of pricking hole is 3～4 ㎜, then according to the length of packing specification, intestines body is twisted together, and after kink, cleans with the warm water of 40～45 DEG C;
7., low-temperature air-drying: the sausage after cleaning is pushed to the air-dry fermentation of fermenting cellar after spacing 1～2cm hanging is on air-dry frame; The circulating fan of fermenting cellar stops the frequency work of 25 minutes for 50 minutes by every work; The sausage fermentation cycle is 9 days, and the temperature of 1st～8 days fermenting cellars is 3～10 DEG C, and humidity is that the temperature of the 50～65%, 9th day fermenting cellar is 16～18 DEG C;
8., packaging warehouse-in: air-dry fermentation completes packaging after experience is qualified, drops into-18 DEG C of Storage in cold banks.
Described step 7. in, in the sausage fermentation cycle, the temperature of 1st～2 days fermenting cellars is 3～5 DEG C, humidity is that the temperature of 65%, the 3～4 day fermenting cellar is 5～7 DEG C, and humidity is 60%, the temperature of 5th～6 days fermenting cellars is 6～8 DEG C, humidity is that the temperature of 55%, the 7～8 day fermenting cellar is 8～10 DEG C, and humidity is 50%.
Described step 7. in, in the sausage fermentation cycle, in the time of the 6th day, by the mountain lower floor sausage transposition on air-dry frame, so that the even air-dry fermentation of sausage.
The present invention is by carrying out Precise control to traditional river taste sausage maker order, and initiative employing low-temperature air-drying method is carried out air-dry fermentation to river taste sausage, at fermentation lab simulation winter low temperature, low humidity, the natural air drying environment of high wind speed carries out quick low temperature dewatering to sausage and is dried, with isolate from outer air, sanitary condition is good, operating cost is low compared with hot-air seasoning, unnecessary heat is dissipated to outdoor by water or wind, can realize the freeze-day with constant temperature of 2 DEG C of the interior temperature difference of drying room, can retain to greatest extent the traditional properties of river taste sausage, abolish the production season limit of traditional properties river taste sausage.And in air drying process sausage indeformable, do not ftracture, nondiscolouring, never degenerate, be not oxidized, dry thoroughly, dry after rehydration good, nutritional labeling loss is few; storage life is long; can effectively protect color, individual morphology and the active ingredient of sausage; constant product quality; output is large; value-added content of product is high, has good economic worth and social value.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but never in any form the present invention is limited, and any conversion or the replacement done based on training centre of the present invention, all belong to protection scope of the present invention.
embodiment 1:
The processing technology of spicy taste river taste sausage, comprises the steps:
1., raw material is selected: raw material adopts the fresh pork that meets national standard, and lean meat is selected pig foreleg or hind shank, and fat meat selects fat thickness to exceed the ridge fat of 1cm;
2., stripping and slicing: lean meat is cut into the little bulk of 5 ㎝ × 5, ㎝ × 5 ㎝, fat meat is cut into the little strip of 3 ㎝ × 2, ㎝ × 3 ㎝;
3., hybrid slicing: lean meat and fat meat are mixed rear with slicer section by the mass ratio of 7:3, slice thickness is 2.5 ㎜～2.8 ㎜;
4., batching stirs: in every 100kg raw meat, add by weight salt 2.1%, capsicum 3.5%, Chinese prickly ash 0.5%, monosodium glutamate 0.4%, rock sugar 1%, anise 0.04%, white pepper powder 0.15%, fructus amomi 0.05%, white wine 0.5%, nutmeg 0.03% and fennel 0.08%, the sliced meat that cut and condiment are uniformly mixed with mixer, every one side until sliced meat all has after uniform condiment, then vacuumizes stirring 30 seconds;
5., filling: casing is cleaned and removed after salt and fishy smell, carries out bowel lavage with sausage filler, and the meat being stirred the same day was must the same day filling complete;
6., ligation: filling first sausage two ends are fastened afterwards, then on intestines body, vertically downward prick a hole every 5 ㎝ with bamboo let or stainless pin, the degree of depth of pricking hole is 3～4 ㎜, then according to the length of packing specification, intestines body is twisted together, and after kink, cleans with the warm water of 40～45 DEG C;
7., low-temperature air-drying: the sausage after cleaning is pushed to the air-dry fermentation of fermenting cellar after spacing 1～2cm hanging is on air-dry frame; The circulating fan of fermenting cellar stops the frequency work of 25 minutes for 50 minutes by every work; The sausage fermentation cycle is 9 days, the temperature of 1st～2 days fermenting cellars is 3～5 DEG C, humidity is 65%, the temperature of 3rd～4 days fermenting cellars is 5～7 DEG C, and humidity is that the temperature of 60%, the 5～6 day fermenting cellar is 6～8 DEG C, humidity is 55%, the temperature of 7th～8 days fermenting cellars is 8～10 DEG C, and humidity is that the temperature of 50%, the 9 day fermenting cellar is 16～18 DEG C; In the time of the 6th day, by the mountain lower floor sausage transposition on air-dry frame, so that the even air-dry fermentation of sausage;
8., packaging warehouse-in: air-dry fermentation completes packaging after experience is qualified, drops into-18 DEG C of Storage in cold banks.
embodiment 2:
The processing technology of fragrant pungent river taste sausage, comprises the steps:
1., raw material is selected: raw material adopts the fresh pork that meets national standard, and lean meat is selected pig foreleg or hind shank, and fat meat selects fat thickness to exceed the ridge fat of 1cm;
2., stripping and slicing: lean meat is cut into the little bulk of 5 ㎝ × 5, ㎝ × 5 ㎝, fat meat is cut into the little strip of 3 ㎝ × 2, ㎝ × 3 ㎝;
3., hybrid slicing: lean meat and fat meat are mixed rear with slicer section by the mass ratio of 7:3, slice thickness is 2.5 ㎜～2.8 ㎜;
4., batching stirs: in every 100kg raw meat, add by weight salt 2.1%, capsicum 2.2%, Chinese prickly ash 0.3%, monosodium glutamate 0.4%, rock sugar 1%, anise 0.04%, white pepper powder 0.15%, fructus amomi 0.05%, white wine 0.5%, nutmeg 0.03% and fennel 0.08%, the sliced meat that cut and condiment are uniformly mixed with mixer, every one side until sliced meat all has after uniform condiment, then vacuumizes stirring 30 seconds;
5., filling: casing is cleaned and removed after salt and fishy smell, carries out bowel lavage with sausage filler, and the meat being stirred the same day was must the same day filling complete;
6., ligation: filling first sausage two ends are fastened afterwards, then on intestines body, vertically downward prick a hole every 5 ㎝ with bamboo let or stainless pin, the degree of depth of pricking hole is 3～4 ㎜, then according to the length of packing specification, intestines body is twisted together, and after kink, cleans with the warm water of 40～45 DEG C;
7., low-temperature air-drying: the sausage after cleaning is pushed to the air-dry fermentation of fermenting cellar after spacing 1～2cm hanging is on air-dry frame; The circulating fan of fermenting cellar stops the frequency work of 25 minutes for 50 minutes by every work; The sausage fermentation cycle is 9 days, the temperature of 1st～2 days fermenting cellars is 3～5 DEG C, humidity is 65%, the temperature of 3rd～4 days fermenting cellars is 5～7 DEG C, and humidity is that the temperature of 60%, the 5～6 day fermenting cellar is 6～8 DEG C, humidity is 55%, the temperature of 7th～8 days fermenting cellars is 8～10 DEG C, and humidity is that the temperature of 50%, the 9 day fermenting cellar is 16～18 DEG C; In the time of the 6th day, by the mountain lower floor sausage transposition on air-dry frame, so that the even air-dry fermentation of sausage;
8., packaging warehouse-in: air-dry fermentation completes packaging after experience is qualified, drops into-18 DEG C of Storage in cold banks.
embodiment 3:
The processing technology of salty delicate flavour river taste sausage, comprises the steps:
1., raw material is selected: raw material adopts the fresh pork that meets national standard, and lean meat is selected pig foreleg or hind shank, and fat meat selects fat thickness to exceed the ridge fat of 1cm;
2., stripping and slicing: lean meat is cut into the little bulk of 5 ㎝ × 5, ㎝ × 5 ㎝, fat meat is cut into the little strip of 3 ㎝ × 2, ㎝ × 3 ㎝;
3., hybrid slicing: lean meat and fat meat are mixed rear with slicer section by the mass ratio of 8:2, slice thickness is 2.5 ㎜～2.8 ㎜;
4., batching stirs: in every 100kg raw meat, add by weight salt 2.3%, rock sugar 2%, monosodium glutamate 0.4%, white pepper powder 0.2%, anise 0.04%, white wine 0.5%, rice wine 1%, natrium nitrosum 0. 007%, fennel 0.08%, nutmeg 0.03% and fructus amomi 0.05%, the sliced meat that cut and condiment are uniformly mixed with mixer, every one side until sliced meat all has after uniform condiment, then vacuumizes stirring 30 seconds;
5., filling: casing is cleaned and removed after salt and fishy smell, carries out bowel lavage with sausage filler, and the meat being stirred the same day was must the same day filling complete;
6., ligation: filling first sausage two ends are fastened afterwards, then on intestines body, vertically downward prick a hole every 5 ㎝ with bamboo let or stainless pin, the degree of depth of pricking hole is 3～4 ㎜, then according to the length of packing specification, intestines body is twisted together, and after kink, cleans with the warm water of 40～45 DEG C;
7., low-temperature air-drying: the sausage after cleaning is pushed to the air-dry fermentation of fermenting cellar after spacing 1～2cm hanging is on air-dry frame; The circulating fan of fermenting cellar stops the frequency work of 25 minutes for 50 minutes by every work; The sausage fermentation cycle is 9 days, the temperature of 1st～2 days fermenting cellars is 3～5 DEG C, humidity is 65%, the temperature of 3rd～4 days fermenting cellars is 5～7 DEG C, and humidity is that the temperature of 60%, the 5～6 day fermenting cellar is 6～8 DEG C, humidity is 55%, the temperature of 7th～8 days fermenting cellars is 8～10 DEG C, and humidity is that the temperature of 50%, the 9 day fermenting cellar is 16～18 DEG C; In the time of the 6th day, by the mountain lower floor sausage transposition on air-dry frame, so that the even air-dry fermentation of sausage;
8., packaging warehouse-in: air-dry fermentation completes packaging after experience is qualified, drops into-18 DEG C of Storage in cold banks.
Claims (3)
1. a processing technology for river taste sausage, is characterized in that comprising the following steps:
1., raw material is selected: raw material adopts the fresh pork that meets national standard, and lean meat is selected pig foreleg or hind shank, and fat meat selects fat thickness to exceed the ridge fat of 1cm;
2., stripping and slicing: lean meat is cut into the little bulk of 5 ㎝ × 5, ㎝ × 5 ㎝, fat meat is cut into the little strip of 3 ㎝ × 2, ㎝ × 3 ㎝;
3., hybrid slicing: according to river to be processed taste sausage taste type and the ratio requirement of kind to lean meat and show condition, the lean meat piece cutting and fat meat piece are mixed rear with slicer section, slice thickness is 2.5 ㎜～2.8 ㎜;
4., batching stirs: according to river to be processed taste sausage taste type and the ratio requirement of kind to condiment, the sliced meat that cut and condiment are uniformly mixed with mixer, all have after uniform condiment until every one side of sliced meat, then vacuumize stirring 30 seconds;
5., filling: casing is cleaned and removed after salt and fishy smell, carries out bowel lavage with sausage filler, and the meat being stirred the same day was must the same day filling complete;
6., ligation: filling first sausage two ends are fastened afterwards, then on intestines body, vertically downward prick a hole every 5 ㎝ with bamboo let or stainless pin, the degree of depth of pricking hole is 3～4 ㎜, then according to the length of packing specification, intestines body is twisted together, and after kink, cleans with the warm water of 40～45 DEG C;
7., low-temperature air-drying: the sausage after cleaning is pushed to the air-dry fermentation of fermenting cellar after spacing 1～2cm hanging is on air-dry frame; The circulating fan of fermenting cellar stops the frequency work of 25 minutes for 50 minutes by every work; The sausage fermentation cycle is 9 days, and the temperature of 1st～8 days fermenting cellars is 3～10 DEG C, and humidity is that the temperature of the 50～65%, 9th day fermenting cellar is 16～18 DEG C;
8., packaging warehouse-in: air-dry fermentation completes packaging after experience is qualified, drops into-18 DEG C of Storage in cold banks.
2. the processing technology of a kind of river according to claim 1 taste sausage, it is characterized in that: described step 7. in, in the sausage fermentation cycle, the temperature of 1st～2 days fermenting cellars is 3～5 DEG C, and humidity is 65%, the temperature of 3rd～4 days fermenting cellars is 5～7 DEG C, humidity is that the temperature of 60%, the 5～6 day fermenting cellar is 6～8 DEG C, and humidity is 55%, the temperature of 7th～8 days fermenting cellars is 8～10 DEG C, and humidity is 50%.
3. the processing technology of a kind of river according to claim 1 taste sausage, is characterized in that: described step 7. in, in the sausage fermentation cycle, in the time of the 6th day, by the mountain lower floor sausage transposition on air-dry frame, so that the even air-dry fermentation of sausage.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757581A (en) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | Sausage preserving method |
| CN105231185A (en) * | 2015-10-08 | 2016-01-13 | 晋四美 | Preparation method of sausage |
| CN106174113A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of manufacture method of sauced meat type roasted sausage |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
| CN106579032A (en) * | 2016-12-27 | 2017-04-26 | 刘传星 | Preparation method of Sichuan sausage |
| CN110419686A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of efficient black pork sausage processing and fermentation method of less salt |
| CN110537678A (en) * | 2018-05-29 | 2019-12-06 | 青川农乡食品有限公司 | Sichuan-style sausage making method |
| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
| CN115669874A (en) * | 2022-11-01 | 2023-02-03 | 西双版纳国氏生物科技有限公司 | Production process of fermented meat product |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757581A (en) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | Sausage preserving method |
| CN105231185A (en) * | 2015-10-08 | 2016-01-13 | 晋四美 | Preparation method of sausage |
| CN106174113A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of manufacture method of sauced meat type roasted sausage |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
| CN106579032A (en) * | 2016-12-27 | 2017-04-26 | 刘传星 | Preparation method of Sichuan sausage |
| CN110537678A (en) * | 2018-05-29 | 2019-12-06 | 青川农乡食品有限公司 | Sichuan-style sausage making method |
| CN110419686A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of efficient black pork sausage processing and fermentation method of less salt |
| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
| CN115669874A (en) * | 2022-11-01 | 2023-02-03 | 西双版纳国氏生物科技有限公司 | Production process of fermented meat product |
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|---|---|
| CN103859445B (en) | 2016-02-10 |
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