CN104041837A - Duck sausage and preparation method thereof - Google Patents
Duck sausage and preparation method thereof Download PDFInfo
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- 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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- intestines
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- meat
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 44
- 235000013580 sausages Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract 3
- 238000005554 pickling Methods 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 14
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 8
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 229960004025 sodium salicylate Drugs 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 210000000936 intestine Anatomy 0.000 claims description 50
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 17
- 240000008474 Pimenta dioica Species 0.000 claims description 14
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 14
- 239000001488 sodium phosphate Substances 0.000 claims description 13
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 13
- 239000013638 trimer Substances 0.000 claims description 13
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 7
- -1 0.5 ~ 2 part Chemical compound 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 claims description 6
- 229920002678 cellulose Polymers 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- AHAREKHAZNPPMI-UHFFFAOYSA-N hexa-1,3-diene Chemical compound CCC=CC=C AHAREKHAZNPPMI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 229910052700 potassium Inorganic materials 0.000 claims description 6
- 239000011591 potassium Substances 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000000049 pigment Substances 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 239000001566 pimenta officinalis powder Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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 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 |
Applications Claiming Priority (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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| Publication Number | Publication Date |
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| CN104041837A true CN104041837A (en) | 2014-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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 |
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| 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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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 | A kind of duck tea sausage rich in functional factors and its preparation method |
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