CN104041837A - Duck sausage and preparation method thereof - Google Patents
Duck sausage and preparation method thereof Download PDFInfo
- Publication number
- CN104041837A CN104041837A CN201410276935.2A CN201410276935A CN104041837A CN 104041837 A CN104041837 A CN 104041837A CN 201410276935 A CN201410276935 A CN 201410276935A CN 104041837 A CN104041837 A CN 104041837A
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- Prior art keywords
- parts
- duck
- intestines
- sausage
- meat
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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
Abstract
The invention discloses a duck sausage. The duck sausage is prepared from the following raw materials in parts by weight: 40-60 parts of duck breast, 25-28 parts of beef, 1-3 parts of garlic, 1-3 parts of gingers, 1-3 parts of salt, 1-3 parts of liquorice, 0.2-0.8 part of sodium hexametaphosphate and sodium tripolyphosphate, 0.5-1.5 parts of sodium citrate, 0.3-0.5 part of powdered cinnamon, 4-6 parts of skim milk powder, 0.2-0.5 part of allspice powder, 0.1-0.2 part of a sausage forming agent and 10-18 parts of salted liquid. The invention also discloses a preparation method of the duck sausage. The preparation method of the duck sausage comprises the following steps: weighing raw materials, pickling the raw materials, mincing meat, chopping, filling the sausage with duck, smoking, cooking the sausage and packaging. Compared with the conventional method, the meat is preserved and pickled by the salted liquid and preserved by sodium salicylate in the salted liquid; by virtue of peach pigment and color facilitating pigment, the color is developed and protected, so that the finished product is prevented from being oxidized; the freshness is improved by fermented glutinous rice; the prepared product is fragrant and fresh in taste, and good in glossiness, and the appearance is slightly red, so that the technical problem of poor taste of the pure duck sausage in the prior art can be solved.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of duck intestines and processing technology thereof.
Background technology
Duck has abundant nutrition, high protein, low-fat food, protein content 18%, fat 25% ~ 30%, contain various trace elements and Cobastab etc. simultaneously, in duck, be rich in sub-oil, leukotrienes, can reduce the cardiovascular and cerebrovascular such as blood fat, thrombus symptom, but the processing of duck intestines at present, because duck fat content is relatively low, adopt Chang Leijia trade union to affect the local flavor of product, in existing way, be more to add pig fat meat to ensure the mouthfeel of duck, but this has increased again the greasy of product simultaneously.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of duck intestines and processing technology thereof.
Technical scheme: for achieving the above object, a kind of duck intestines provided by the invention, make component and comprise by weight following raw material: 40 ~ 60 parts of duck briskets, 25 ~ 28 parts, beef, 1 ~ 3 part, garlic, 1 ~ 3 part of ginger, 1 ~ 3 part of salt, 1 ~ 3 part, Radix Glycyrrhizae, 0.2 ~ 0.8 part of calgon and sodium phosphate trimer, 0.5 ~ 1.5 part of natrium citricum, 0.3 ~ 0.5 part of ground cinnamon, 4 ~ 6 parts of skimmed milk powers, 0.2 ~ 0.5 part of allspice, 0.1 ~ 0.2 part of intestines class forming agent, 10 ~ 18 parts of pickling liquids.
Further, described pickling liquid comprises following component by weight: 0.1 ~ 0.2 part of sodium salicylate, 0.5 ~ 2 part, hexadiene acid potassium, 0.1 ~ 0.2 part of the U.S. element of peach, 0.02 ~ 0.05 part of beneficial look U.S., 23 ~ 29 parts of the fermented glutinous rice that alcohol content is 7%.
Preferably, make component and comprise by weight following raw material: 40 ~ 50 parts of duck briskets, 25 ~ 28 parts, beef, 2 parts, garlic, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.6 part of meat calgon and sodium phosphate trimer, 0.9 part of natrium citricum, 0.4 part of ground cinnamon, 5 parts of skimmed milk powers, 0.3 part of allspice, 0.15 part of intestines class forming agent, 16 parts of pickling liquids.
Above-mentioned duck intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: beef and duck are put into the cylinder that salts down, add 85 ~ 90% pickling liquids and salt, salt down 2 ~ 4 days;
(3) Minced Steak: the meat of pickling, ginger, garlic, Radix Glycyrrhizae are put into meat grinder and rub;
(4) cut and mix: after adding remaining pickling liquid to cut to mix, add successively intestines class forming agent in meat gruel, calgon and sodium phosphate trimer natrium citricum, natrium citricum, ground cinnamon, skimmed milk power, allspice, skimmed milk power, cuts and mixes evenly;
(5) bowel lavage: select chicken intestines or cellulose sausage casing;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 DEG C that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packaging: vacuum packaging is carried out in sterilizing.
Beneficial effect: the present invention is for traditional handicraft, the present invention carries out preservation and antisepsis by pickling liquid to meat and pickles, carry out non-toxic anticorrosion by sodium salicylate in pickling liquid, carry out color development by the U.S. element of peach and beneficial look U.S.A and protect look, prevent that finished product is oxidized, increase fresh processing by fermented glutinous rice, the finished product mouthfeel perfume (or spice) drawing is fresh, outward appearance is micro-red, and gloss degree of having has solved the simple not good technical problem of duck intestines mouthfeel processed in prior art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
A kind of duck intestines, make component and comprise by weight following raw material: 40 parts of duck briskets, 25 parts, beef, 1 part, garlic, 1 part of ginger, 1 part of salt, 1 part, Radix Glycyrrhizae, 0.2 part of calgon and sodium phosphate trimer, 0.5 part of natrium citricum, 0.3 part of ground cinnamon, 4 parts of skimmed milk powers, 0.2 part of allspice, 0.1 part of intestines class forming agent, 10 parts of pickling liquids.
Described pickling liquid comprises following component by weight: 0.1 part of sodium salicylate, and 2 parts, hexadiene acid potassium, 0.2 part of the U.S. element of peach, 0.05 part of beneficial look U.S., 29 parts of the fermented glutinous rice that alcohol content is 7%, by above-mentioned mixing.
Above-mentioned duck intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: beef and duck are put into the cylinder that salts down, add 85% pickling liquid and salt, salt down 2 ~ 4 days;
(3) Minced Steak: the meat of pickling, ginger, garlic, Radix Glycyrrhizae are put into meat grinder and rub;
(4) cut and mix: after adding remaining pickling liquid to cut to mix, add successively intestines class forming agent in meat gruel, calgon and sodium phosphate trimer natrium citricum, natrium citricum, ground cinnamon, skimmed milk power, allspice, skimmed milk power, cuts and mixes evenly;
(5) bowel lavage: select chicken intestines or cellulose sausage casing;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 DEG C that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packaging: vacuum packaging is carried out in sterilizing.
embodiment 2:
A kind of duck intestines, make component and comprise by weight following raw material: 60 parts of duck briskets, 28 parts, beef, 3 parts, garlic, 3 parts of ginger, 3 parts of salt, 3 parts, Radix Glycyrrhizae, 0.8 part of calgon and sodium phosphate trimer, 1.5 parts of natrium citricums, 0.5 part of ground cinnamon, 6 parts of skimmed milk powers, 0.5 part of allspice, 0.2 part of intestines class forming agent, 18 parts of pickling liquids.
Pickling liquid comprises following component by weight: 0.2 part of sodium salicylate, 0.5 part, hexadiene acid potassium, 0.1 part of the U.S. element of peach, 0.02 part of beneficial look U.S., 23 parts of the fermented glutinous rice that alcohol content is 7%.
Above-mentioned duck intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: beef and duck are put into the cylinder that salts down, add 90% pickling liquid and salt, salt down 2 ~ 4 days;
(3) Minced Steak: the meat of pickling, ginger, garlic, Radix Glycyrrhizae are put into meat grinder and rub;
(4) cut and mix: after adding remaining pickling liquid to cut to mix, add successively intestines class forming agent in meat gruel, calgon and sodium phosphate trimer natrium citricum, natrium citricum, ground cinnamon, skimmed milk power, allspice, skimmed milk power, cuts and mixes evenly;
(5) bowel lavage: select chicken intestines or cellulose sausage casing;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 DEG C that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packaging: vacuum packaging is carried out in sterilizing.
embodiment 3:
A kind of duck intestines, make component and comprise by weight following raw material: 48 parts of duck briskets, 27 parts, beef, 2 parts, garlic, 2.5 parts of ginger, 2.5 parts of salt, 1.5 parts, Radix Glycyrrhizae, 0.6 part of calgon and sodium phosphate trimer, 1.2 parts of natrium citricums, 0.4 part of ground cinnamon, 4.5 parts of skimmed milk powers, 0.3 part of allspice, 0.15 part of intestines class forming agent, 14 parts of pickling liquids.
Pickling liquid comprises following component by weight: 0.15 part of sodium salicylate, 1 part, hexadiene acid potassium, 0.15 part of the U.S. element of peach, 0.04 part of beneficial look U.S., 25 parts of the fermented glutinous rice that alcohol content is 7%.
Above-mentioned duck intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: pork and beef are put into the cylinder that salts down, add 88% pickling liquid and salt, salt down 2 ~ 4 days;
(3) Minced Steak: the meat of pickling, garlic, onion, Radix Glycyrrhizae, broken caraway are put into meat grinder and rub;
(4) cut and mix: after adding remaining pickling liquid to cut to mix, add natrium citricum in meat gruel, allspice, skimmed milk power, cuts and mixes evenly;
(5) bowel lavage: select chicken intestines or cellulose sausage casing;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 DEG C that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packaging: vacuum packaging is carried out in sterilizing.
embodiment 4:
A kind of duck intestines, make component and comprise by weight following raw material: 48 parts of duck briskets, 27 parts, beef, 2 parts, garlic, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.6 part of meat calgon and sodium phosphate trimer, 0.9 part of natrium citricum, 0.4 part of ground cinnamon, 5 parts of skimmed milk powers, 0.3 part of allspice, 0.15 part of intestines class forming agent, 16 parts of pickling liquids.
Pickling liquid comprises following component by weight: 0.18 part of sodium salicylate, 0.8 part, hexadiene acid potassium, 0.12 part of the U.S. element of peach, 0.03 part of beneficial look U.S., 25 parts of the fermented glutinous rice that alcohol content is 7%.
Above-mentioned duck intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: beef and duck are put into the cylinder that salts down, add 89% pickling liquid and salt, salt down 2 ~ 4 days;
(3) Minced Steak: the meat of pickling, ginger, garlic, Radix Glycyrrhizae are put into meat grinder and rub;
(4) cut and mix: after adding remaining pickling liquid to cut to mix, add successively intestines class forming agent in meat gruel, calgon and sodium phosphate trimer natrium citricum, natrium citricum, ground cinnamon, skimmed milk power, allspice, skimmed milk power, cuts and mixes evenly;
(5) bowel lavage: select chicken intestines or cellulose sausage casing;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 DEG C that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packaging: vacuum packaging is carried out in sterilizing.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. duck intestines, is characterized in that: make component and comprise by weight following raw material: 40 ~ 60 parts of duck briskets, 25 ~ 28 parts, beef, 1 ~ 3 part, garlic, 1 ~ 3 part of ginger, 1 ~ 3 part of salt, 1 ~ 3 part, Radix Glycyrrhizae, 0.2 ~ 0.8 part of calgon and sodium phosphate trimer, 0.5 ~ 1.5 part of natrium citricum, 0.3 ~ 0.5 part of ground cinnamon, 4 ~ 6 parts of skimmed milk powers, 0.2 ~ 0.5 part of allspice, 0.1 ~ 0.2 part of intestines class forming agent, 10 ~ 18 parts of pickling liquids.
2. a kind of duck intestines according to claim 1, it is characterized in that: described pickling liquid comprises following component by weight: 0.1 ~ 0.2 part of sodium salicylate, 0.5 ~ 2 part, hexadiene acid potassium, 0.1 ~ 0.2 part of the U.S. element of peach, 0.02 ~ 0.05 part of benefit look U.S., 23 ~ 29 parts of the fermented glutinous rice that alcohol content is 7%.
3. a kind of duck intestines according to claim 1, is characterized in that: make component and comprise by weight following raw material: 40 ~ 50 parts of duck briskets, 25 ~ 28 parts, beef, 2 parts, garlic, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.6 part of meat calgon and sodium phosphate trimer, 0.9 part of natrium citricum, 0.4 part of ground cinnamon, 5 parts of skimmed milk powers, 0.3 part of allspice, 0.15 part of intestines class forming agent, 16 parts of pickling liquids.
4. a duck intestines processing technology according to claim 1, is characterized in that: comprise the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: beef and duck are put into the cylinder that salts down, add 85 ~ 90% pickling liquids and salt, salt down 2 ~ 4 days;
(3) Minced Steak: the meat of pickling, ginger, garlic, Radix Glycyrrhizae are put into meat grinder and rub;
(4) cut and mix: after adding remaining pickling liquid to cut to mix, add successively intestines class forming agent in meat gruel, calgon and sodium phosphate trimer natrium citricum, natrium citricum, ground cinnamon, skimmed milk power, allspice, skimmed milk power, cuts and mixes evenly;
(5) bowel lavage: select chicken intestines or cellulose sausage casing;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 DEG C that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packaging: vacuum packaging is carried out in sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276935.2A CN104041837A (en) | 2014-06-20 | 2014-06-20 | Duck sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410276935.2A CN104041837A (en) | 2014-06-20 | 2014-06-20 | Duck sausage and preparation method thereof |
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| CN104041837A true CN104041837A (en) | 2014-09-17 |
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| CN201410276935.2A Pending CN104041837A (en) | 2014-06-20 | 2014-06-20 | Duck sausage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522709A (en) * | 2014-12-23 | 2015-04-22 | 廖彬佳 | Duck sausage for preventing and treating tumor |
| CN104905299A (en) * | 2015-05-18 | 2015-09-16 | 襄阳市天佐农牧有限公司 | A cocoa powder containing flavoured duck meat sausage and a preparation method thereof |
| CN111418780A (en) * | 2020-03-11 | 2020-07-17 | 宁波大学 | Duck tea sausage rich in functional factors and preparation method thereof |
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2014
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522709A (en) * | 2014-12-23 | 2015-04-22 | 廖彬佳 | Duck sausage for preventing and treating tumor |
| CN104905299A (en) * | 2015-05-18 | 2015-09-16 | 襄阳市天佐农牧有限公司 | A cocoa powder containing flavoured duck meat sausage and a preparation method thereof |
| CN104905299B (en) * | 2015-05-18 | 2018-08-07 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power |
| CN111418780A (en) * | 2020-03-11 | 2020-07-17 | 宁波大学 | Duck tea sausage rich in functional factors and preparation method thereof |
| CN111418780B (en) * | 2020-03-11 | 2023-09-05 | 宁波大学 | Duck meat tea sausage rich in functional factors and preparation method thereof |
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Application publication date: 20140917 |