CN104382076A - Preserved sausage and making method thereof - Google Patents
Preserved sausage and making method thereof Download PDFInfo
- Publication number
- CN104382076A CN104382076A CN201410563091.XA CN201410563091A CN104382076A CN 104382076 A CN104382076 A CN 104382076A CN 201410563091 A CN201410563091 A CN 201410563091A CN 104382076 A CN104382076 A CN 104382076A
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- China
- Prior art keywords
- meat
- casing
- sausage
- pepper
- vanilla
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Classifications
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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
-
- 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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- 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 preserved sausage which comprises the following raw materials in parts by weight: 80-100 parts of lean meat, 1.8-2.5 parts of table salt, 0.5-0.8 part of monosodium glutamate, 1.8-3.2 parts of white spirit, 0.5-1 part of pepper, 0.3-0.8 part of black pepper, 0.2-0.5 part of foeniculum vulgare, 0.1-0.3 part of vanilla, 0.1-0.3 part of millet and 0.2-0.5 part of anise. The manufacturing method disclosed in the invention is simple, and the cost is low. Fat meat and lean meat are matched in proportion and cut into slices, and the specific batching method and baking technology of casing cleaning are used, so that the sausage has a strong flavor and a good taste, is transparent, attractive, clean and sanitary.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of cured sausage and preparation method thereof.
Background technology
Cured sausage, as the food of Chinese tradition, firmly gets liking of people.The kind of existing sausage is varied, and have river taste, Guangdong flavor etc., the manufacturing process of existing sausage is all similar, but its taste but has their own characteristics each, and people are had his likes and dislikes.The existing cured sausage casing foil bought on the market is thick, and casing content is many, and casing peculiar smell is dense, affects the meat flavour of cured sausage, mouthfeel, seems opaque attractive in appearance; Batching used is all add common market condiment, and the time is long, and without processing and fabricating, fragrance is thin out; Cured sausage hangs over outdoor and dries, and do not ensure the clean hygiene of cured sausage, and temperature is non-constant, and cause made cured sausage taste not control, taste differs greatly.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of cured sausage and preparation method thereof, thick flavor, mouthfeel is good, transparent attractive in appearance, clean hygiene, to overcome the deficiencies in the prior art.
The technical scheme that the present invention takes is: a kind of cured sausage, comprises lean meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, grain are fragrant, anistree, by its weight ratio: lean meat 80 ~ 100, salt 1.8 ~ 2.5, monosodium glutamate 0.5 ~ 0.8, white wine 1.8 ~ 3.2, Chinese prickly ash 0.5 ~ 1, pepper 0.3 ~ 0.8, fennel 0.2 ~ 0.5, vanilla, 0.1 ~ 0.3, grain perfume (or spice) 0.1 ~ 0.3, anistree 0.2 ~ 0.5.
A kind of preparation method of cured sausage comprises the following steps:
(1) selected fresh pork, ensures that fat meat and lean meat ratio are not more than 1/3rd;
(2) meat cutting sheet;
(3) select chitterlings to make casing, scrape casing;
(4) prepare burden, flavoring is admixed in fresh meat, stir;
(5) spice, admixes flavoring in fresh meat, stirs;
(6) filling, pour in casing by having mixed condiment sausage filler;
(7) toast, in bakery, carry out baking sausage, and open adjustment fan, ensure temperature 50 ~ 150 DEG C, 1 ~ 3 day time;
(8) cool, 8 ~ 12 hours;
(9) pack, adopt vacuum packaging.
Scrape casing in described step 3, adopt bamboo folder to scrape casing, ensure casing thickness 0.03 ~ 0.05mm.
Prepare burden in described step 4, first by pepper, fennel, vanilla, the fragrant and anistree frying respectively of grain 5 ~ 30 minutes, temperature 40 ~ 60 DEG C, then adds that powder is beaten in monosodium glutamate and edible additive mixing, adds salt, white wine and graininess Chinese prickly ash mixing and stirring.
Beneficial effect of the present invention: compared with prior art, the present invention adopts distinctive batching and casing manufacture craft, allow the looking good, smell good and taste good of cured sausage, the collocation of the girth of a garment, make mouthfeel good, the cutting of sliced meat makes meat flavour not easily distribute, more chew strength, more without the need to adding starch, the preservation time is longer, casing thickness can ensure that sausage is transparent attractive in appearance, mouthfeel is good, meat flavour is good, toasted by the constant temperature of bakery, ensure the freshness of sausage, perfume degree, and clean hygiene, adding of white wine sterilization can remove peculiar smell, Titian, vacuum packaging allows original fragrance of sausage not easily distribute, Chinese prickly ash need not beat powder, adopt granular, do not affect yellowish pink, spicy hot taste is denseer, and be easy to remove, all kinds of spices is formed by frying, make the flavoring taste that adds denseer.
Detailed description of the invention
Embodiment 1: a kind of cured sausage, comprise lean meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, grain are fragrant, anistree, its preparation method comprises the following steps:
(1) selected 80 jin of fresh porks, ensure that fat meat and lean meat ratio are not more than 1/3rd;
(2) meat cutting sheet;
(3) select chitterlings to make casing, scrape casing;
(4) prepare burden, flavoring is admixed in fresh meat, stir;
(5) spice, admixes flavoring in fresh meat, stirs;
(6) filling, pour in casing by having mixed condiment sausage filler;
(7) toast, in bakery, carry out baking sausage, and open adjustment fan, ensure temperature 50 ~ 150 DEG C, 1 ~ 3 day time;
(8) cool, 8 ~ 12 hours;
(9) pack, adopt vacuum packaging.
Scrape casing in described step 3, adopt bamboo folder to scrape 3 times continuously, ensure casing thickness 0.03 ~ 0.05mm.
Prepare burden in described step 4, first 0.3 jin of pepper, 0.2 jin of fennel, 0.1 jin of vanilla, 0.1 jin of grain perfume and 0.2 jin of anise are distinguished frying 5 ~ 30 minutes, temperature controls at 40 ~ 60 DEG C, then add that powder is beaten in 0.5 jin of monosodium glutamate and the mixing of a small amount of edible additive, made powder is added 1.8 jin of salt, 1.8 jin of white wine and 1 jin of graininess Chinese prickly ash mixing and stirring and make flavoring.
Embodiment 2: a kind of cured sausage, comprise lean meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, grain are fragrant, anistree, its preparation method comprises the following steps:
(1) selected 100 jin of fresh porks, ensure that fat meat and lean meat ratio are not more than 1/3rd;
(2) meat cutting sheet;
(3) select chitterlings to make casing, scrape casing;
(4) prepare burden, flavoring is admixed in fresh meat, stir;
(5) spice, admixes flavoring in fresh meat, stirs;
(6) filling, pour in casing by having mixed condiment sausage filler;
(7) toast, in bakery, carry out baking sausage, and open adjustment fan, ensure temperature 50 ~ 150 DEG C, 1 ~ 3 day time;
(8) cool, 8 ~ 12 hours;
(9) pack, adopt vacuum packaging.
Described step scrapes casing in (3), adopts bamboo folder to scrape 3 times continuously, ensures casing thickness 0.03 ~ 0.05mm.
Prepare burden in described step 4, first 0.8 jin of pepper, 0.5 jin of fennel, 0.3 jin of vanilla, 0.3 jin of grain perfume and 0.5 jin of anise are distinguished frying 5 ~ 30 minutes, temperature controls at 40 ~ 60 DEG C, then add that powder is beaten in 0.8 jin of monosodium glutamate and the mixing of a small amount of edible additive, made powder is added 2.5 jin of salt, 3.2 jin of white wine and 1 jin of graininess Chinese prickly ash mixing and stirring and make flavoring.
Embodiment 3: a kind of cured sausage, comprise lean meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, grain are fragrant, anistree, its preparation method comprises the following steps:
(1) selected 90 jin of fresh porks, ensure that fat meat and lean meat ratio are not more than 1/3rd;
(2) meat cutting sheet;
(3) scrape casing, select chitterlings to make casing;
(4) prepare burden, flavoring is admixed in fresh meat, stir;
(5) spice, admixes flavoring in fresh meat, stirs;
(6) filling, pour in casing by having mixed condiment sausage filler;
(7) toast, in bakery, carry out baking sausage, and open adjustment fan, ensure temperature 50 ~ 150 DEG C, 1 ~ 3 day time;
(8) cool, 8 ~ 12 hours;
(9) pack, adopt vacuum packaging.
Described step scrapes casing in (3), adopts bamboo folder to scrape 3 times continuously, ensures casing thickness 0.03 ~ 0.05mm.
Prepare burden in described step 4, first 0.55 jin of pepper, 0.35 jin of fennel, 0..2 jin vanilla, 0.2 jin of grain perfume and 0.35 jin of anise are distinguished frying 5 ~ 30 minutes, temperature controls at 40 ~ 60 DEG C, then add that powder is beaten in 0.65 jin of monosodium glutamate and the mixing of a small amount of edible additive, made powder is added 2.15 jin of salt, 2.5 jin of white wine and 0.75 jin of graininess Chinese prickly ash mixing and stirring and make flavoring.
Claims (4)
1. a cured sausage, is characterized in that: comprise lean meat, salt, monosodium glutamate, white wine, Chinese prickly ash, pepper, fennel, vanilla, grain are fragrant, anistree, by its weight ratio: lean meat 80 ~ 100, salt 1.8 ~ 2.5, monosodium glutamate 0.5 ~ 0.8, white wine 1.8 ~ 3.2, Chinese prickly ash 0.5 ~ 1, pepper 0.3 ~ 0.8, fennel 0.2 ~ 0.5, vanilla, 0.1 ~ 0.3, grain perfume (or spice) 0.1 ~ 0.3, anistree 0.2 ~ 0.5.
2. the preparation method of a kind of cured sausage according to claim 1, is characterized in that: comprise the following steps:
(1) selected fresh pork, ensures that fat meat and lean meat ratio are not more than 1/3rd;
(2) meat cutting sheet;
(3) select chitterlings to make casing, scrape casing;
(4) prepare burden, flavoring is admixed in fresh meat, stir;
(5) spice, admixes flavoring in fresh meat, stirs;
(6) filling, pour in casing by having mixed condiment sausage filler;
(7) toast, in bakery, carry out baking sausage, and open adjustment fan, ensure temperature 50 ~ 150 DEG C, 1 ~ 3 day time;
(8) cool, 8 ~ 12 hours;
(9) pack, adopt vacuum packaging.
3. the preparation method of a kind of cured sausage according to claim 2, is characterized in that: described step scrapes casing in (3), adopts bamboo folder postcibal diarrhea, ensures casing thickness 0.03 ~ 0.05mm.
4. the preparation method of a kind of cured sausage according to claim 2, it is characterized in that: batching in described step (4), first pepper, fennel, vanilla, grain perfume and anise are distinguished frying 5 ~ 30 minutes, temperature 40 ~ 60 DEG C, then add that powder is beaten in monosodium glutamate and edible additive mixing, add salt, white wine and graininess Chinese prickly ash mixing and stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410563091.XA CN104382076A (en) | 2014-10-22 | 2014-10-22 | Preserved sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410563091.XA CN104382076A (en) | 2014-10-22 | 2014-10-22 | Preserved sausage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104382076A true CN104382076A (en) | 2015-03-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410563091.XA Pending CN104382076A (en) | 2014-10-22 | 2014-10-22 | Preserved sausage and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104382076A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455033A (en) * | 2015-11-11 | 2016-04-06 | 黔东南黔森绿色生态产业开发实业有限公司 | Method for processing sausage from black hair miniature pigs |
| CN107212304A (en) * | 2017-07-20 | 2017-09-29 | 何家平 | A kind of sausage and preparation method thereof |
| CN108902763A (en) * | 2018-07-26 | 2018-11-30 | 贵州向阳雨农业开发有限公司 | A kind of needle mushroom sausage and preparation method |
| CN115715581A (en) * | 2022-11-30 | 2023-02-28 | 巴中市巴山牧业股份有限公司 | Roasted sausage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN103719917A (en) * | 2014-01-09 | 2014-04-16 | 四川四海食品股份有限公司 | Process for producing sausages through strip cutting |
-
2014
- 2014-10-22 CN CN201410563091.XA patent/CN104382076A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN103719917A (en) * | 2014-01-09 | 2014-04-16 | 四川四海食品股份有限公司 | Process for producing sausages through strip cutting |
Non-Patent Citations (1)
| Title |
|---|
| 司俊玲: "腊肠的加工工艺", 《肉类工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455033A (en) * | 2015-11-11 | 2016-04-06 | 黔东南黔森绿色生态产业开发实业有限公司 | Method for processing sausage from black hair miniature pigs |
| CN107212304A (en) * | 2017-07-20 | 2017-09-29 | 何家平 | A kind of sausage and preparation method thereof |
| CN108902763A (en) * | 2018-07-26 | 2018-11-30 | 贵州向阳雨农业开发有限公司 | A kind of needle mushroom sausage and preparation method |
| CN115715581A (en) * | 2022-11-30 | 2023-02-28 | 巴中市巴山牧业股份有限公司 | Roasted sausage and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |