CN104544268A - Multi-flower compound sausage and making method thereof - Google Patents
Multi-flower compound sausage and making method thereof Download PDFInfo
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- CN104544268A CN104544268A CN201510057526.8A CN201510057526A CN104544268A CN 104544268 A CN104544268 A CN 104544268A CN 201510057526 A CN201510057526 A CN 201510057526A CN 104544268 A CN104544268 A CN 104544268A
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Abstract
The invention discloses a multi-flower compound sausage and a making method thereof. The multi-flower compound sausage disclosed by the invention comprises the raw materials including pork lean, pork fat, fresh petals, white wine, starch, salt, white sugar, soy sauce, ginger, aginomoto, the thirteen spice, cumin powder, pepper and chilli. The making method of the multi-flower compound sausage disclosed by the invention comprises the following specific steps: obtaining materials, pre-processing the fresh petals, pre-processing pork, slicing, pickling, chopping, filling and drying by air. The multi-flower compound sausage disclosed by the invention is convenient to prepare and suitable for storage; the made sausage is good in quality; the use amounts of other accessories required in the sausage can be greatly reduced; simultaneously, the mouth feel of the sausage is improved; the market vacancy is filled up; the consumption demands of people are satisfied; the nutritional components of the sausage are increased; the multi-flower compound sausage accords with healthy and nutritional modern living needs; the traditional meat sausage is combined with the fresh petals, so that the health effects of the fresh petals are highlighted; and simultaneously, the greasy feeling of the traditional meat sausage when being eaten is effectively solved.
Description
Technical field
The present invention relates to food manufacture field, specifically one kind of multiple flower compound sausages and preparation method thereof.
Background technology
Sausage utilizes a kind of very ancient food production and carnivorous Techniques of preserving, refers to rubbing of animal to rub into pureed, then pour into the elongated cylinder filling food that casing makes.The sausage of China has long history, former sausage is the food made before the annual New Year, and whenever can have sausage in present 1 year, but the New Year eats the custom that homemade sausage has become a lot of area, south, has remained into today always.Sausage can whet the appetite and help food, improves a poor appetite, the equal edible of population, and because its distinctive cured meat and fish, is loved by the people.At present, along with the improvement of people's living standard, also more and more higher to the taste requirements of sausage.
Nontoxic edible fresh flower is lucuriant in design, smell delicate fragrance, come in every shape, and they not only have very high value of art appreciation, have abundant edible, medicinal, beauty and health care simultaneously and are worth.Fresh flower is rich in protein, starch, fat and several mineral materials, the health-care efficacy such as edible fresh flowers can play Glycerin, beautifying face and moistering lotion, recuperating qi-blood, mood of releiving, brain tonic and intelligence development, Johnson & Johnson are healthy and strong, promote longevity.Can make light of one's life by commiting suicide prolong life as Compendium of Material Medica is loaded with chrysanthemum, do pillow improving eyesight, lotus flower relieving palpitation benefit look, preserves youthful looks and makes light of one's life by commiting suicide.And azalea can moisturizing beauty treatment, rose can toxin-expelling and face nourishing, and Appetizing spleen-tonifying, softening blood vessel, lily can be reduced internal heat and be calmed the nerves, refrigerant moistening lung etc.
Edible flower in existing more than the 2000 year history of China, and strengthens along with the health care consciousness of people, and green, free of contamination edible fresh flower more carrys out the favor of musician to people.The fresh flower eating method be widely known by the people most fresh flower is made jasmine tea eat, and also has in recent years and fresh flower made preserved fruit or make beverage, wine, cold drink products etc., fresh flower is successfully pushed leisure food industry.And will fresh flower be utilized to be made into the domestic report that there is no the method for sausage.
Summary of the invention
The object of the present invention is to provide a kind of special taste, the multiple colored compound sausage being beneficial to preservation and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
One kind of multiple flower compound sausages, comprise according to the raw material of weight portion: lean pork 50-70 part, pig fat meat 10-20 part, fresh petal 5-10 part, white wine 3-5 part, starch 3-5 part, salt 2-4 part, white sugar 2-4 part, soy sauce 1-3 part, ginger 1-2 part, monosodium glutamate 0.5-2 part, thirteen spice 0.5-2 part, cumin powder 0.5-2 part, Chinese prickly ash 0-1 part, capsicum 0-1 part.
As the further scheme of the present invention: described multiple colored compound sausage, comprises according to the raw material of weight portion: lean pork 60 parts, pig fat meat 15 parts, 8 parts, fresh petal, white wine 4 parts, starch 4 parts, salt 3 parts, white sugar 3 parts, 2 parts, soy sauce, 1.5 parts, ginger, monosodium glutamate 1.2 parts, thirteen spice 1.2 parts, cumin powder 1.2 parts, 0.5 part, Chinese prickly ash, 0.5 part, capsicum.
As the further scheme of the present invention: described lean pork is shouledr meat or pig hind shank.
As the present invention's further scheme: described fresh petal is two or more in fresh Flos Nelumbinis one, fresh roseleaf, fresh jasmine petal, fresh cuckoo petal, fresh sweet osmanthus lobe, fresh gardenia petal, fresh chrysanthemum lobe, fresh oriental cherry lobe, fresh orchid lobe, fresh acupuncture needle petal, green oil cauliflower lobe, fresh lily petal and fresh Chinese rose petal.
The preparation method of described multiple colored compound sausage, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh fresh flower is carried out screening and removes bad petal, and pistil is removed, clean by clean water again, the fresh petal cleaned being put into mass concentration is that the light salt brine of 2-8% soaks 30-50min, removes the bitter taste of fresh petal and sterilizes;
(3) pork pretreatment: lean meat block lean pork being cut into 6cm × 6cm × 6cm, putting into mass concentration is after the light salt brine of 1-2% soaks 3-4h, taking out lean meat block, to put into mass concentration be again that the salt solution of 2-3% soaks 4-6h, rinse well again, pig fat meat is cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 2.5-3.5mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder, Chinese prickly ash, capsicum and above-mentioned section are mixed, put into the pickled 10-12h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 5-7min high-speed stirred 3-5min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 8-10cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage to be hung over ventilation, air-dry 15-20 days, obtain multiple colored compound sausage finished product.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention is easy to prepare, be beneficial to preservation, the sausage quality better made, the consumption of other batchings required in sausage can be greatly reduced, improve the mouthfeel of sausage simultaneously, fill up the market vacancy, met the consumption demand of people, add the nutritional labeling of sausage, meet the modern life demand of health, nutrition, by the care characteristics of traditional meat sausage in conjunction with fresh petal, highlight the health-care efficacy of fresh petal, efficiently solve greasy feeling when traditional meat sausage eats simultaneously.
Detailed description of the invention
Be described in more detail below in conjunction with the technical scheme of detailed description of the invention to this patent.
Embodiment 1
One kind of multiple flower compound sausages, comprise according to the raw material of weight portion: shouledr meat 50 parts, pig fat meat 10 parts, fresh Flos Nelumbinis one 2 parts, fresh roseleaf 3 parts, white wine 3 parts, starch 3 parts, salt 2 parts, white sugar 2 parts, 1 part, soy sauce, 1 part, ginger, monosodium glutamate 0.5 part, thirteen spice 0.5 part, cumin powder 0.5 part.
The preparation method of described multiple colored compound sausage, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh lotus and rose are carried out screening and removes bad petal, and pistil is removed, clean by clean water again, the fresh petal cleaned is put into mass concentration be 2% light salt brine soak 30min, remove the bitter taste of fresh petal and sterilize;
(3) pork pretreatment: lean meat block shouledr meat being cut into 6cm × 6cm × 6cm, put into mass concentration be 1% light salt brine soak 3h after, take out lean meat block put into again mass concentration be 2% salt solution soak 4h, then to rinse well, pig fat meat be cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 2.5mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder and above-mentioned section are mixed, put into the pickled 10h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 5min high-speed stirred 3min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 8cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage is hung over ventilation, air-dry 15 days, obtain multiple colored compound sausage finished product.
Embodiment 2
One kind of multiple flower compound sausages, comprise according to the raw material of weight portion: pig hind shank 55 parts, pig fat meat 12 parts, 3 parts, fresh jasmine petal, 3 parts, fresh cuckoo petal, white wine 3.5 parts, starch 3.5 parts, salt 2.5 parts, white sugar 2.5 parts, 1.5 parts, soy sauce, 1.2 parts, ginger, monosodium glutamate 0.8 part, thirteen spice 0.8 part, cumin powder 0.8 part, 0.2 part, Chinese prickly ash, 0.2 part, capsicum.
The preparation method of described multiple colored compound sausage, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh Jasmine and azalea are carried out screening and removes bad petal, and pistil is removed, clean by clean water again, the fresh petal cleaned is put into mass concentration be 3% light salt brine soak 35min, remove the bitter taste of fresh petal and sterilize;
(3) pork pretreatment: lean meat block pig hind shank being cut into 6cm × 6cm × 6cm, put into mass concentration be 1.2% light salt brine soak 3.2h after, take out lean meat block put into again mass concentration be 2.2% salt solution soak 4.5h, rinse well again, pig fat meat is cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 2.8mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder, Chinese prickly ash, capsicum and above-mentioned section are mixed, put into the pickled 10.5h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 5.5min high-speed stirred 3.5min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 8.5cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage is hung over ventilation, air-dry 16 days, obtain multiple colored compound sausage finished product.
Embodiment 3
One kind of multiple flower compound sausages, comprise according to the raw material of weight portion: shouledr meat 60 parts, pig fat meat 15 parts, fresh sweet osmanthus lobe 3 parts, 3 parts, fresh gardenia petal, fresh chrysanthemum lobe 2 parts of parts, white wine 4 parts, starch 4 parts, salt 3 parts, white sugar 3 parts, 2 parts, soy sauce, 1.5 parts, ginger, monosodium glutamate 1.2 parts, thirteen spice 1.2 parts, cumin powder 1.2 parts, 0.5 part, Chinese prickly ash, 0.5 part, capsicum.
The preparation method of described multiple colored compound sausage, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh sweet osmanthus, gardenia and chrysanthemum are carried out screening and removes bad petal, and pistil is removed, clean by clean water again, by clean fresh petal put into mass concentration be 4% light salt brine soak 40min, remove the bitter taste of fresh petal and sterilize;
(3) pork pretreatment: lean meat block shouledr meat being cut into 6cm × 6cm × 6cm, put into mass concentration be 1.5% light salt brine soak 3.5h after, take out lean meat block put into again mass concentration be 2.5% salt solution soak 5h, rinse well again, pig fat meat is cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 3mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder, Chinese prickly ash, capsicum and above-mentioned section are mixed, put into the pickled 11h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 6min high-speed stirred 4min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 9cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage is hung over ventilation, air-dry 18 days, obtain multiple colored compound sausage finished product.
Embodiment 4
One kind of multiple flower compound sausages, comprise according to the raw material of weight portion: pig hind shank 65 parts, pig fat meat 18 parts, fresh oriental cherry lobe 2 parts, fresh orchid lobe 3 parts, 4 parts, fresh acupuncture needle petal, white wine 4.5 parts, starch 4.5 parts, salt 3.5 parts, white sugar 3.5 parts, 2.5 parts, soy sauce, 1.8 parts, ginger, monosodium glutamate 1.5 parts, thirteen spice 1.5 parts, cumin powder 1.5 parts, 0.8 part, Chinese prickly ash, 0.8 part, capsicum.
The preparation method of described multiple colored compound sausage, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh oriental cherry, orchid and datlily are carried out screening and removes bad petal, and pistil is removed, clean by clean water again, by clean fresh petal put into mass concentration be 6% light salt brine soak 45min, remove the bitter taste of fresh petal and sterilize;
(3) pork pretreatment: lean meat block pig hind shank being cut into 6cm × 6cm × 6cm, put into mass concentration be 1.8% light salt brine soak 3.8h after, take out lean meat block put into again mass concentration be 2.8% salt solution soak 5.5h, rinse well again, pig fat meat is cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 3.2mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder, Chinese prickly ash, capsicum and above-mentioned section are mixed, put into the pickled 11.5h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 6.5min high-speed stirred 4.5min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 9.5cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage is hung over ventilation, air-dry 18 days, obtain multiple colored compound sausage finished product.
Embodiment 5
One kind of multiple flower compound sausages, comprise according to the raw material of weight portion: shouledr meat 70 parts, pig fat meat 20 parts, green oil cauliflower lobe 3 parts, 3 parts, fresh lily petal, 4 parts, fresh Chinese rose petal, white wine 5 parts, starch 5 parts, salt 4 parts, white sugar 4 parts, 3 parts, soy sauce, 2 parts, ginger, monosodium glutamate 2 parts, thirteen spice 2 parts, cumin powder 2 parts, 1 part, Chinese prickly ash, 1 part, capsicum.
The preparation method of described multiple colored compound sausage, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh rape flower, lily and China rose are carried out screening and removes bad petal, and pistil is removed, clean by clean water again, by clean fresh petal put into mass concentration be 8% light salt brine soak 50min, remove the bitter taste of fresh petal and sterilize;
(3) pork pretreatment: lean meat block shouledr meat being cut into 6cm × 6cm × 6cm, put into mass concentration be 2% light salt brine soak 4h after, take out lean meat block put into again mass concentration be 3% salt solution soak 6h, then to rinse well, pig fat meat be cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 3.5mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder, Chinese prickly ash, capsicum and above-mentioned section are mixed, put into the pickled 12h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 7min high-speed stirred 5min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 10cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage is hung over ventilation, air-dry 20 days, obtain multiple colored compound sausage finished product.
The present invention is easy to prepare, be beneficial to preservation, the sausage quality better made, the consumption of other batchings required in sausage can be greatly reduced, improve the mouthfeel of sausage simultaneously, fill up the market vacancy, met the consumption demand of people, add the nutritional labeling of sausage, meet the modern life demand of health, nutrition, by the care characteristics of traditional meat sausage in conjunction with fresh petal, highlight the health-care efficacy of fresh petal, efficiently solve greasy feeling when traditional meat sausage eats simultaneously.
Above the better embodiment of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, various change can also be made under the prerequisite not departing from this patent aim.
Claims (5)
1. one kind of multiple flower compound sausages, it is characterized in that, comprise according to the raw material of weight portion: lean pork 50-70 part, pig fat meat 10-20 part, fresh petal 5-10 part, white wine 3-5 part, starch 3-5 part, salt 2-4 part, white sugar 2-4 part, soy sauce 1-3 part, ginger 1-2 part, monosodium glutamate 0.5-2 part, thirteen spice 0.5-2 part, cumin powder 0.5-2 part, Chinese prickly ash 0-1 part, capsicum 0-1 part.
2. multiple colored compound sausage according to claim 1, it is characterized in that, described multiple colored compound sausage, comprises according to the raw material of weight portion: lean pork 60 parts, pig fat meat 15 parts, 8 parts, fresh petal, white wine 4 parts, starch 4 parts, salt 3 parts, white sugar 3 parts, 2 parts, soy sauce, 1.5 parts, ginger, monosodium glutamate 1.2 parts, thirteen spice 1.2 parts, cumin powder 1.2 parts, 0.5 part, Chinese prickly ash, 0.5 part, capsicum.
3., according to the arbitrary described multiple colored compound sausage of claim 1-2, it is characterized in that, described lean pork is shouledr meat or pig hind shank.
4. according to the arbitrary described multiple colored compound sausage of claim 1-2; it is characterized in that, described fresh petal is two or more in fresh Flos Nelumbinis one, fresh roseleaf, fresh jasmine petal, fresh cuckoo petal, fresh sweet osmanthus lobe, fresh gardenia petal, fresh chrysanthemum lobe, fresh oriental cherry lobe, fresh orchid lobe, fresh acupuncture needle petal, green oil cauliflower lobe, fresh lily petal and fresh Chinese rose petal.
5. a preparation method for the multiple colored compound sausage as described in as arbitrary in claim 1-2, it is characterized in that, concrete steps are as follows:
(1) feeding: take each raw material according to weight portion;
(2) fresh petal pretreatment: fresh fresh flower is carried out screening and removes bad petal, and pistil is removed, clean by clean water again, the fresh petal cleaned being put into mass concentration is that the light salt brine of 2-8% soaks 30-50min, removes the bitter taste of fresh petal and sterilizes;
(3) pork pretreatment: lean meat block lean pork being cut into 6cm × 6cm × 6cm, putting into mass concentration is after the light salt brine of 1-2% soaks 3-4h, taking out lean meat block, to put into mass concentration be again that the salt solution of 2-3% soaks 4-6h, rinse well again, pig fat meat is cut into the fat meat block of 3cm × 3cm × 4cm;
(4) cut into slices: fresh petal, lean meat block and fat meat block are mixed rear slicer and is cut into the section that thickness is 2.5-3.5mm;
(5) pickle: after white wine, starch, salt, white sugar, soy sauce, ginger, monosodium glutamate, thirteen spice, cumin powder, Chinese prickly ash, capsicum and above-mentioned section are mixed, put into the pickled 10-12h of container, obtain pickling fillings;
(6) cut and mix: fillings will be pickled and to put into after cutmixer low rate mixing 5-7min high-speed stirred 3-5min again, and obtain sausage fillings to material uniform and smooth;
(7) filling: with clear water, casing to be cleaned, drain after removing salt and fishy smell, casing is cut into the segment that 8-10cm is long, one end of casing is folded and beats button, after pouring into sausage fillings, then the other end of casing is folded dozen button;
(8) air-dry: filling good sausage to be hung over ventilation, air-dry 15-20 days, obtain multiple colored compound sausage finished product.
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