CN103976394A - Process for making sausages - Google Patents
Process for making sausages Download PDFInfo
- Publication number
- CN103976394A CN103976394A CN201410212080.7A CN201410212080A CN103976394A CN 103976394 A CN103976394 A CN 103976394A CN 201410212080 A CN201410212080 A CN 201410212080A CN 103976394 A CN103976394 A CN 103976394A
- Authority
- CN
- China
- Prior art keywords
- sausage
- manufacture craft
- dustless
- powder
- casing
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208365 Celastraceae Species 0.000 description 1
- 235000000336 Solanum dulcamara Nutrition 0.000 description 1
- 230000003190 augmentative effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 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
- 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
Landscapes
- 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 discloses a process for making sausages. The making process comprises the following steps: screening raw materials, rubbing, tenderizing, dewatering, draining off, preparing soup, mixing and stirring, injecting into a casing, and cleanly airing. The process for making the sausages disclosed by the invention is simple in processing technology, the materials such as an additive and a corrosion remover are not added in the whole processing process, and the sausages are delicious in taste, tender and juicy, unique in taste, and abundant in nutrient, and have the dietetic invigoration effect.
Description
Technical field
The manufacture craft that the present invention relates to a kind of food processing technology, particularly a kind of sausage, belongs to food processing technology field.
Background technology
Sausage is a kind of meat products with long history, and its generation is to come from the needs that meat product is preserved, and there are unique separately sausage flavor and process technology in each country in the world.The sausage type of China has a lot, from raw material, can be divided into pork sausage, and Beef sausage, chickfurter, fish meat sausage etc. can be divided into river taste sausage and Cantonese sausage etc. from taste.The sausage that prior art is produced, metabolism of lipid and cholesterol content is high, meanwhile, and in order to build delicate mouthfeel, and continuous hard without rubbing, its meat of not amyloid sausage for meat material, bradymassesis, edible effort.
Summary of the invention
Technical problem for above-mentioned existence, the object of the invention is: the tender succulence of a kind of mouthfeel has been proposed, and special taste, and there is the manufacture craft of the sausage of tonic function.
Technical solution of the present invention is achieved in that a kind of manufacture craft of sausage, and described manufacturing process steps is as follows: raw material screening → rubbing processing → tenderization → anhydrate, drain → join soup juice → mix and blend → pour into casing → dustless drying.
Preferably, the lean pork taken under the spinal column of a hog that described raw material screening is pig and casing after treatment.
Preferably, described tenderization technical process adds compound rejuvenator for adding ginger, green onion, water, yellow rice wine to be heated to 40 ℃ in pot, then after being cooled to 25-30 ℃, adds lean pork taken under the spinal column of a hog, soaks 18-24 hour; Described compound rejuvenator is mainly comprised of sodium chloride 4%, calcium chloride 3% and papain 100u/ml.
Preferably, described joining after soup juice technique adds 2-5 part salt, 2-5 part white sugar, 1-2 part five-spice powder, 2-3 part chilli powder, 0.3-0.5 part monosodium glutamate and 20-30 part yellow rice wine first by ratio of weight and the number of copies in 80-100 part cold boiled water water boils, and then adds 5-10 part wolfberry fruit powder, 1-3 part yam flour and 3-5 part red date powder.
Preferably, the described dustless process using of drying is naturally dried under the dustless condition without wind.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The manufacture craft of sausage of the present invention, processing technology is simple, without materials such as any additive, anticorrisive agents, delicious in taste in full process, tender succulence, mouthfeel is unique, and nutritious, has tonic effect.
The specific embodiment
The manufacture craft of a kind of sausage of the present invention, described manufacturing process steps is as follows: raw material screening → rubbing processing → tenderization → anhydrate, drain → join soup juice → mix and blend → pour into casing → dustless drying; In raw material screening process, select the lean pork taken under the spinal column of a hog of pig and casing after treatment.
Through rubbing the lean pork taken under the spinal column of a hog after processing, carrying out Tenderization, tenderization technical process adds compound rejuvenator for adding ginger, green onion, water, yellow rice wine to be heated to 40 ℃ in pot, then after being cooled to 28 ℃, adds lean pork taken under the spinal column of a hog, soaks 24 hours; Described compound rejuvenator is mainly comprised of sodium chloride 4%, calcium chloride 3% and papain 100u/ml.After Tenderization technique, destroy Fiber structure, improve yield rate, voluptuousness, elasticity and the chewiness of meat, guarantee that mouthfeel is tender.
After Tenderization, meat is pulled out, anhydrate, drain, allocate again soup juice, join after soup juice technique adds 2-5 part salt, 2-5 part white sugar, 1-2 part five-spice powder, 2-3 part chilli powder, 0.3-0.5 part monosodium glutamate, 20-30 part yellow rice wine first by ratio of weight and the number of copies in 80-100 part cold boiled water water and boil, add 5-10 part wolfberry fruit powder, 1-3 part yam flour and 3-5 part red date powder after then cooling, this soup juice is not only bittersweet, and there is health care, the effect of augmenting, nutritious.After soup juice prepares, soup juice is poured in meat, used poking bar, constantly stir, make its full and uniform and meat fusion, after fusion, poured in casing again.
Pour into after casing, adopt dustless drying, the dustless process using of drying is naturally dried under the dustless condition without wind, and temperature is controlled at 5 ℃, guarantees voluptuousness quality.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; 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, and all should be encompassed in protection scope of the present invention.
Claims (5)
1. a manufacture craft for sausage, is characterized in that: described manufacturing process steps is as follows: raw material screening → rubbing processing → tenderization → anhydrate, drain → join soup juice → mix and blend → pour into casing → dustless drying.
2. the manufacture craft of a kind of sausage according to claim 1, is characterized in that: the lean pork taken under the spinal column of a hog that described raw material screening is pig and casing after treatment.
3. the manufacture craft of a kind of sausage according to claim 2, it is characterized in that: described tenderization technical process adds compound rejuvenator for adding ginger, green onion, water, yellow rice wine to be heated to 40 ℃ in pot, after being cooled to again 25-30 ℃, add lean pork taken under the spinal column of a hog, soak 18-24 hour; Described compound rejuvenator is mainly comprised of sodium chloride 4%, calcium chloride 3% and papain 100u/ml.
4. according to the manufacture craft of a kind of sausage described in above-mentioned arbitrary claim, it is characterized in that: described in join after soup juice technique adds 2-5 part salt, 2-5 part white sugar, 1-2 part five-spice powder, 2-3 part chilli powder, 0.3-0.5 part monosodium glutamate and 20-30 part yellow rice wine first by ratio of weight and the number of copies in 80-100 part cold boiled water water and boil, and then add 5-10 part wolfberry fruit powder, 1-3 part yam flour and 3-5 part red date powder.
5. the manufacture craft of a kind of sausage according to claim 4, is characterized in that: the described dustless process using of drying is naturally dried under the dustless condition without wind, and temperature is controlled at 5-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212080.7A CN103976394A (en) | 2014-05-20 | 2014-05-20 | Process for making sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212080.7A CN103976394A (en) | 2014-05-20 | 2014-05-20 | Process for making sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976394A true CN103976394A (en) | 2014-08-13 |
Family
ID=51268765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410212080.7A Pending CN103976394A (en) | 2014-05-20 | 2014-05-20 | Process for making sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976394A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394741A (en) * | 2015-10-27 | 2016-03-16 | 安徽香泽源食品有限公司 | Beautifying sausage and preparation method thereof |
| CN107373433A (en) * | 2017-06-29 | 2017-11-24 | 海安县婷婷农副产品有限公司 | A kind of sausage preparation technology |
| CN114052198A (en) * | 2020-07-29 | 2022-02-18 | 福建升隆食品有限公司 | Preparation process of sausage with crisp bones and pure meat |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1249910A (en) * | 1998-10-06 | 2000-04-12 | 李铁征 | Production process of nutritious sausage series with grains, meat, protein, fruit and vegetable |
| CN101711586A (en) * | 2009-12-01 | 2010-05-26 | 安徽宝迪肉类食品有限公司 | Pork tenderizer containing calcium |
| CN102626237A (en) * | 2012-04-23 | 2012-08-08 | 施永平 | Multiple-taste sausage processing technique |
| CN102894393A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Blood-enriching rose beef sausage |
| CN103404902A (en) * | 2013-07-31 | 2013-11-27 | 徐州华虹食品有限公司 | Bean product sausage and preparation method thereof |
-
2014
- 2014-05-20 CN CN201410212080.7A patent/CN103976394A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1249910A (en) * | 1998-10-06 | 2000-04-12 | 李铁征 | Production process of nutritious sausage series with grains, meat, protein, fruit and vegetable |
| CN101711586A (en) * | 2009-12-01 | 2010-05-26 | 安徽宝迪肉类食品有限公司 | Pork tenderizer containing calcium |
| CN102626237A (en) * | 2012-04-23 | 2012-08-08 | 施永平 | Multiple-taste sausage processing technique |
| CN102894393A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Blood-enriching rose beef sausage |
| CN103404902A (en) * | 2013-07-31 | 2013-11-27 | 徐州华虹食品有限公司 | Bean product sausage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394741A (en) * | 2015-10-27 | 2016-03-16 | 安徽香泽源食品有限公司 | Beautifying sausage and preparation method thereof |
| CN107373433A (en) * | 2017-06-29 | 2017-11-24 | 海安县婷婷农副产品有限公司 | A kind of sausage preparation technology |
| CN114052198A (en) * | 2020-07-29 | 2022-02-18 | 福建升隆食品有限公司 | Preparation process of sausage with crisp bones and pure meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140813 |