CN103976395A - Multilayer sausage and making process thereof - Google Patents
Multilayer sausage and making process thereof Download PDFInfo
- Publication number
- CN103976395A CN103976395A CN201410212098.7A CN201410212098A CN103976395A CN 103976395 A CN103976395 A CN 103976395A CN 201410212098 A CN201410212098 A CN 201410212098A CN 103976395 A CN103976395 A CN 103976395A
- Authority
- CN
- China
- Prior art keywords
- casing
- multilayer
- sausage
- tartar sauce
- fillings
- 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
- A23L13/60—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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Abstract
The invention discloses a multilayer sausage, mainly comprising at least two layers of casings and stuffing, wherein the stuffing is arranged between the two layers of casings; flavoring paste is contained inside the innermost layer of casing. The making process of the multilayer sausage comprises the following steps: preparing a plurality of specifications of clean casings passing quality inspection; respectively preparing the stuffing and the flavoring paste; sleeving the small specification of casings into the large specification of casings; putting the stuffing between the outer layer of casing and the inner layer of casing; putting the flavoring paste into the innermost layer of casing; and finally ligating and airing. According to the multilayer sausage and the making process thereof disclosed by the invention, the multilayer sausage is made by adopting a plurality of layers of casings, and the flavoring paste is put into the innermost layer of casing, so that the multilayer sausage is delicious in taste, tender and juicy, unique in taste, and abundant in nutrient.
Description
Technical field
The present invention relates to a kind of food processing technology, particularly a kind of multilayer sausage and manufacture craft thereof, belong 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
For the technical problem of above-mentioned existence, the object of the invention is: proposed the tender succulence of a kind of mouthfeel, multilayer sausage and the manufacture craft thereof of special taste.
Technical solution of the present invention is achieved in that a kind of multilayer sausage, is mainly made up of casing and fillings, and described casing has at least two-layer, and described fillings is positioned between two-layer casing, is positioned at innermost layer casing tartar sauce is housed.
Preferably, described tartar sauce, for adopting mustard to add carrot young pilose antler, hot red pepper end, onion end, drenches seventy percent deep fat and making.
A manufacture craft for multilayer sausage, comprises the following steps:
(1), obtain plurality of specifications and passed through the clean casing of quality examination;
(2), produce respectively fillings and tartar sauce;
(3), casing less specification is inserted in the larger casing of specification;
(4), fillings is packed between outer and internal layer casing;
(5), tartar sauce is filled with in the casing of innermost layer;
(6), last ligation, airing.
Preferably, described tartar sauce, for adopting mustard to add carrot young pilose antler, hot red pepper end, onion end, drenches seventy percent deep fat and making.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
Multilayer sausage of the present invention and manufacture craft thereof, adopt multilayer casing to make, and in the casing of innermost layer, is filled with tartar sauce, it tasted delicious in taste, tender succulence, and mouthfeel uniqueness, and also nutritious.
Detailed description of the invention
A kind of multilayer sausage of the present invention, is mainly made up of casing and fillings, and described casing has at least two-layer, and described fillings is positioned between two-layer casing, is positioned at innermost layer casing tartar sauce is housed; Described tartar sauce, for adopting mustard to add carrot young pilose antler, hot red pepper end, onion end, drenches seventy percent deep fat and making.
A manufacture craft for multilayer sausage, comprises the following steps:
(1), obtain two kinds of specifications and passed through the clean casing of quality examination;
(2) produce, respectively fillings and tartar sauce, described tartar sauce, for adopting mustard to add carrot young pilose antler, hot red pepper end, onion end, drenches seventy percent deep fat and making;
(3), casing less specification is inserted in the larger casing of specification;
(4), fillings is packed between outer and internal layer casing;
(5), tartar sauce is filled with in the casing of innermost layer;
(6), last ligation, airing.
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 (4)
1. a multilayer sausage, is mainly made up of casing and fillings, it is characterized in that: described casing has at least two-layer, and described fillings is positioned between two-layer casing, is positioned at innermost layer casing tartar sauce is housed.
2. a kind of multilayer sausage according to claim 1, is characterized in that: described tartar sauce, for adopting mustard to add carrot young pilose antler, hot red pepper end, onion end, drenches seventy percent deep fat and making.
3. the manufacture craft of multilayer sausage according to claim 1, is characterized in that: comprise the following steps:
(1), obtain plurality of specifications and passed through the clean casing of quality examination;
(2), produce respectively fillings and tartar sauce;
(3), casing less specification is inserted in the larger casing of specification;
(4), fillings is packed between outer and internal layer casing;
(5), tartar sauce is filled with in the casing of innermost layer;
(6), last ligation, airing.
4. the manufacture craft of multilayer sausage according to claim 3, is characterized in that: described tartar sauce, for adopting mustard to add carrot young pilose antler, hot red pepper end, onion end, drenches seventy percent deep fat and making.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212098.7A CN103976395A (en) | 2014-05-20 | 2014-05-20 | Multilayer sausage and making process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212098.7A CN103976395A (en) | 2014-05-20 | 2014-05-20 | Multilayer sausage and making process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976395A true CN103976395A (en) | 2014-08-13 |
Family
ID=51268766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410212098.7A Pending CN103976395A (en) | 2014-05-20 | 2014-05-20 | Multilayer sausage and making process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976395A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166980A (en) * | 2015-07-14 | 2015-12-23 | 江苏爱福特科技开发有限公司 | Sausage production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153607A (en) * | 1995-12-07 | 1997-07-09 | 于贵生 | Snack sausage for staple and non-staple food and its production equipment |
| CN1792226A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes |
| CN101896072A (en) * | 2007-12-14 | 2010-11-24 | 纳幕尔杜邦公司 | The film that comprises smoke solution and flavor enhancement |
-
2014
- 2014-05-20 CN CN201410212098.7A patent/CN103976395A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153607A (en) * | 1995-12-07 | 1997-07-09 | 于贵生 | Snack sausage for staple and non-staple food and its production equipment |
| CN1792226A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes |
| CN101896072A (en) * | 2007-12-14 | 2010-11-24 | 纳幕尔杜邦公司 | The film that comprises smoke solution and flavor enhancement |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166980A (en) * | 2015-07-14 | 2015-12-23 | 江苏爱福特科技开发有限公司 | Sausage production method |
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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 |