CN104738684A - Duck liver sausage and preparation method thereof - Google Patents
Duck liver sausage and preparation method thereof Download PDFInfo
- Publication number
- CN104738684A CN104738684A CN201510186081.3A CN201510186081A CN104738684A CN 104738684 A CN104738684 A CN 104738684A CN 201510186081 A CN201510186081 A CN 201510186081A CN 104738684 A CN104738684 A CN 104738684A
- Authority
- CN
- China
- Prior art keywords
- duck liver
- liver
- sausage
- duck
- cut
- 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
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 54
- 235000015250 liver sausages Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 210000004185 liver Anatomy 0.000 claims abstract description 54
- 235000015277 pork Nutrition 0.000 claims abstract description 30
- 235000013580 sausages Nutrition 0.000 claims abstract description 27
- 239000000052 vinegar Substances 0.000 claims abstract description 26
- 239000000654 additive Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims description 26
- 230000000996 additive effect Effects 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 210000003205 muscle Anatomy 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 210000002435 tendon Anatomy 0.000 claims description 12
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 241000949456 Zanthoxylum Species 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 6
- 235000020997 lean meat Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 244000144972 livestock Species 0.000 abstract description 7
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 5
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 235000019155 vitamin A Nutrition 0.000 abstract description 5
- 239000011719 vitamin A Substances 0.000 abstract description 5
- 229940045997 vitamin a Drugs 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 244000118681 Iresine herbstii Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 244000144977 poultry Species 0.000 description 3
- 241001313708 Dictyophora phalloidea Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 244000160089 Crataegus cuneata Species 0.000 description 1
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 241000612118 Samolus valerandi Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect 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
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a duck liver sausage and a preparation method thereof. The duck liver sausage is characterized in that the stuffing is prepared from the following raw materials in percentage by mass: 30 to 50% of pork lean, 15 to 30% of fat particles, 15 to 25% of duck liver, 8.50 to 9.0% of water, 10 to 30% of seasoners, and 0 to 0.2% of additives. The duck liver sausage comprises the stuffing. According to the preparation method, the fresh livestock liver is soaked with table vinegar, so that the livestock liver can be kept fresh and the fishiness can be removed; the duck liver is added to the traditional sausage, so that the sausage is delicious, unique in taste, convenient to eat, high in nutritional value, and rich in nutritional substances of the livestock liver, such as vitamin A and iron.
Description
Technical field
The invention belongs to food processing technology research field, relate to a kind of duck liver sausage and preparation method thereof.
Background technology
China is the consumption big country of a meat product, but along with the fast development of economy, the rhythm of life of people is also more and more faster, and eating habit and diet structure are also changing, and people, except requiring that food nutrition is abundant, also require instant.And sausage is a kind of using livestock meat as raw material, in addition auxiliary material and the salted a kind of convenience type meat products of flavoring.
Liver contains the nutriments such as abundant fat, protein, vitamin A and iron, and having alimentary health-care function, is optimal one of good merchantable brand of enriching blood.So liver to be used for the processing of meat product, the content of vitamin A in meat products and iron can be strengthened, thus contribute to the problem being improved general population's VAD and subsidy by meals.
Although also have the patent of animal's liver as sausage fillings at present.But its common ground is all that addition is few, generally all below 15%, mainly with liver powder or pureed liver bowel lavage, be difficult to special mouthfeel and the local flavor of tasting liver.CN 103689647 A discloses a kind of dictyophora phalloidea oat sausage, is made up of following raw material: pork 400-410, pork liver 40-50, crucian meat 40-50, dictyophora phalloidea 30-40, cucumber 20-30, caraway 10-15, red bean 20-25, oat 20-25, corn 20-25, apple vinegar 90-100, yellow rice wine 35-40, cortex acanthopanacis 4-5, ramulus mori 5-6, matrimony vine 6-7, heart of a lotus seed benevolence 6-7, sea-buckthorn 5-6, stevia rebaudian leaf 5-6, safflower 6-7 etc.Wherein the amount of pork liver is little, and less than 10%, and with the dry bowel lavage of live pig without pickled process, not only fishy smell is difficult to remove, and also easy breed bacteria causes sausage to go bad.CN 103330232 A discloses mini salami of a kind of edible wild herbs chicken gizzard local flavor and preparation method thereof, be made up of the raw material of following weight portion: beef 60-80, flesh of fish 20-30, chicken gizzard 10-15, thorn tender bud 3-4, set young dish 2-3, grey dish 1-3, cooking wine 2-3, salt 1.5-2.5, white granulated sugar 1-2, farina 4-6, Chinese hawthorn seed powder 0.2-0.3, bunge pricklyash leaf powder 0.1-0.2, oligoisomaltose 1-2, natrium nitrosum 0.01-0.015, ascorbic acid 0.005-0.01, carragheen 0.5-0.8, glucono-δ-lactone 0.01-0.02, sodium phosphate trimer 0.02-0.03, leavening 0.04-0.06.; Wherein, get clear clean chicken gizzard clear water and soak 1-2h, then chicken gizzard cold water is cooked, add appropriate green onion ginger, chicken gizzard is boiled, pulls out and drain away the water, then smash into chicken gizzard to pieces pureed, stand-by.The content of visible wherein chicken gizzard is little, complicated component, and boils and break into pureed bowel lavage, and consumer is difficult to special mouthfeel and the local flavor of having chicken gizzard.
Summary of the invention
The object of the present invention is to provide a kind of formula of duck liver sausage fillings, this formula not only unique flavor, instant but also be rich in vitamin A and iron.
Object of the present invention realizes by following technical scheme:
A kind of duck liver sausage fillings, is made up of the raw material of following mass percent: lean pork 30%-50%, lipochondrion 15%-30%, duck liver 15%-25%, water 8.50%-9.0%, flavoring 10%-30%, additive 0%-0.2%.
Described duck liver sausage fillings is preferably made up of the raw material of following mass percent: lean pork 30-45%, lipochondrion 15-25%, duck liver 15-20%, water 8.50%-9.0%, flavoring 15-25%, additive 0.1-0.2%, and each constituent mass percentage sum equals 100%; The preferred raw material by following mass percent forms further: lean pork 30-33.5%, lipochondrion 22.5-25%, duck liver 17.50-18%, water 8.81-8.85%, flavoring 17.56-18.05%, additive 0.1-0.13%.; Particularly preferably be made up of the raw material of following mass percent: lean pork 33.5%, lipochondrion 22.5%, duck liver 17.50%, water 8.81%, flavoring 17.56%, additive 0.13%.
Wherein said flavoring is preferably made up of according to mass ratio 1-5:165-180:2-6:775-795:610-645:120-150:22-24:8-10 ginger, soy sauce, zanthoxylum powder, salt, sugar, bent wine, vinegar and lemon juice; Preferably further to be made up of according to mass ratio 3:175:4:785:625:130:24:10 ginger, soy sauce, zanthoxylum powder, salt, sugar, bent wine, vinegar and lemon juice.
Described additive preferably includes vitamin C and natrium nitrosum, vitamin C mass percentage is the 0-0.15% of duck liver sausage fillings gross mass, be preferably 0.08% of duck liver sausage fillings gross mass, natrium nitrosum mass percentage is the 0-0.05% of duck liver sausage fillings gross mass, be preferably 0.05% of duck liver sausage fillings gross mass.
Described lean pork preferably all rubs with meat grinder, or the lean pork of wherein 2/3 weight is cut into the meat grain of 1-2cm × 1-2cm × 1-2cm, and all the other lean pork meat grinders rub;
Described duck liver is preferably all rubbed with meat grinder, or is preferably cut into 1cm × 1cm × 2cm strip further, then soaks with micro-vinegar as in freezer in good time, for subsequent use;
Duck liver sausage fillings of the present invention is preparing the application in sausage.
A kind of duck liver sausage, comprises described duck liver sausage fillings.
Duck liver sausage preparation method of the present invention, comprises following steps:
(1) process of liver: get fresh liver, is cut into strip behind the muscle tendon that rejecting liver adheres to, fat and blutpunkte, then soaks with micro-vinegar as in freezer in good time, for subsequent use; Or it is rubbed with meat grinder, then soaks with micro-vinegar as in freezer in good time, for subsequent use;
(2) process of leaf fat: get fresh leaf fat, reject the blutpunkte on leaf fat, dice, makes lipochondrion;
(3) process of lean pork: get fresh pig back leg lean meat and reject the superincumbent muscle tendon of attachment, fat and blutpunkte, it is all rubbed for subsequent use with meat grinder, or get and wherein 2/3 be cut into meat grain, remaining part is cut into block and puts into meat grinder rubs for subsequent use;
(4) condiment preparation: lean pork is added salt and ginger juice stirring, then add fat granule and stir, then add water, stir, then add the duck liver processed to beat, then add all the other flavorings and additive (not comprising vinegar) whipping, fully mix and pickle;
(5) recording and be vented: being filled in casing by cutting the material mixed through vacuum sausage filler, having recorded rear exhaust needle thorn and to have wet intestines, discharging air;
(6) drying: daytime tans by the sun 6-12h under the daylight of mean temperature 8-10 DEG C; Send into baking 10-12h in bakery night, temperature remains on 42-49 DEG C; Namely complete through baking of 120h-168h.
Described duck liver sausage preparation method, preferably comprises following steps:
(1) process of liver: get fresh liver, reject liver adheres to muscle tendon, be cut into 1cm × 1cm × 2cm strip behind fat and blutpunkte, then as in freezer by the in good time soaked overnight of micro-vinegar, for subsequent use;
(2) process of lean pork: get fresh pig back leg lean meat and reject the superincumbent muscle tendon of attachment, fat and blutpunkte, get the wherein 2/3 meat grain being cut into 2cm × 2cm × 2cm, remaining part is cut into block and puts into meat grinder rubs for subsequent use;
(3) process of leaf fat: get fresh leaf fat, rejects the blutpunkte on leaf fat, is cut into 0.5cm × 0.5cm × 0.5cm size, makes lipochondrion;
(4) condiment preparation: lean pork is added salt and ginger juice stirring 2-5min, then add fat granule and stir 2-5min, add water again, stir 1-2min, then add the duck liver processed and beat 1-3min, add all the other flavorings and additive whipping 2-5min of not comprising vinegar again, fully mix and pickle 1-2h, preferably pickling 1h further;
(5) recording and be vented: being filled in casing by cutting the material mixed through vacuum sausage filler, having recorded rear exhaust needle thorn and to have wet intestines, discharging air;
(6) drying: daytime mean temperature 10 DEG C daylight under tan by the sun 6h-12h; Send into baking 10h-12h in bakery night, temperature remains on 42 DEG C-49 DEG C; Namely complete through baking of 120h-168h.
(7) employing nitrite in product processing, because of environmental difference, finally need control the residual quantity of sausage finished product nitrite by regulating the time of baking, in natrium nitrosum (potassium), residual quantity≤30mg/kg.Beneficial effect:
Fresh livestock and poultry liver vinegar soaks, and can play fresh-keeping, the effect of removing raw meat to livestock and poultry liver.And in traditional sausage, add duck liver, not only increase the utilization rate of livestock and poultry liver, and enhance the content of vitamin A and iron in meat product, the sausage delicious flavour using this fillings to make, unique flavor, instant, be of high nutritive value, mouthfeel and nutritional properties all improve a lot compared with sausage existing on market.
As preferred embodiment of the present invention, lean pork is cut into meat grain and rubbing according to special ratios by the present invention, duck liver is cut into 1cm × 1cm × 2cm strip, and sausage assembled watch can be made to reveal special mouthfeel, and flexible more.
Detailed description of the invention
Embodiment 1
Each weight percentages of components in sausage fillings: back leg muscles 33.50%, fat granule 22.50%, duck liver 17.50%, water 8.81%:, flavoring 17.56%, additive 0.13%
In described flavoring, each component accounts for sausage total weight percent and is: ginger 0.03%, soy sauce 1.75%, zanthoxylum powder 0.04%, salt 7.85%, sugar 6.25%, bent wine 1.3%, vinegar 0.24, lemon juice 0.10%.
Described additive comprises vitamin C 0.08%, natrium nitrosum 0.05%.
Utilize the method for above-mentioned fillings making sausage as follows:
(1) process of liver: get fresh liver, the muscle tendon that rejecting liver adheres to, fat and blutpunkte, be cut into 1cm × 1cm × 2cm strip, then soak 12h as in freezer with micro-vinegar in good time, for subsequent use;
(2) process of lean pork: get fresh pig back leg lean meat and reject the superincumbent muscle tendon of attachment, fat and blutpunkte, and put into meat grinder and rub for subsequent use;
(3) process of leaf fat: get fresh leaf fat, rejects the blutpunkte on leaf fat, is cut into 0.5cm × 0.5cm × 0.5cm size, makes lipochondrion;
(4) condiment preparation: lean pork is added salt and ginger juice stirring 2min, then add fat granule and stir 2min, add water again, stir 1min, then the duck liver adding rubbing beats 1min, add all the other flavorings again and additive (not comprising vinegar) beats 5min, fully mix and pickle 1h;
(5) recording and be vented: being filled in casing by cutting the material mixed through vacuum sausage filler, having recorded rear exhaust needle thorn and to have wet intestines, discharging air;
(6) drying: daytime mean temperature 10 DEG C daylight under tan by the sun 12h; Send into baking 12h in bakery night, temperature remains on 45 DEG C; Namely complete through baking of 168h.
(7) employing nitrite in product processing, because of environmental difference, finally need control the residual quantity of sausage finished product nitrite, to guarantee natrium nitrosum (potassium) residual quantity≤30mg/kg by regulating the time of baking.
Embodiment 2
Each weight percentages of components in sausage fillings: back leg muscles 30.00%, fat granule 25.00%, duck liver 18.00%, water 8.85%, flavoring 18.05%, additive 0.1%
In described flavoring, each component accounts for sausage total weight percent and is: ginger 0.04%, soy sauce 1.90%, zanthoxylum powder 0.04%, salt 7.80%, sugar 6.45%, bent wine 1.50%, vinegar 0.22, lemon juice 0.10%.
Described additive comprises vitamin C 0.05%, natrium nitrosum 0.05%.
Preparation method is as follows:
(1) process of liver: get fresh liver, is cut into 1 × 1 × 2cm strip behind the muscle tendon that rejecting liver adheres to, fat and blutpunkte, then soaks with micro-vinegar as in freezer in good time, for subsequent use;
(2) process of leaf fat: get fresh leaf fat, rejects the blutpunkte on leaf fat, is cut into 0.5cm × 0.5cm × 0.5cm size, makes lipochondrion;
(3) process of lean pork: get fresh pig back leg lean meat and reject the superincumbent muscle tendon of attachment, fat and blutpunkte, get the wherein 2/3 meat grain being cut into 1-2cm × 1-2cm × 1-2cm, remaining part is cut into block and puts into meat grinder rubs for subsequent use;
(4) condiment preparation: lean pork is added salt and ginger juice stirring 5min, then add fat granule and stir 5min, add water again, stir 2min, then add the duck liver processed and beat 3min, add all the other flavorings again and additive (not comprising vinegar) beats 5min, fully mix and pickle 1.5h;
(5) recording and be vented: being filled in casing by cutting the material mixed through vacuum sausage filler, having recorded rear exhaust needle thorn and to have wet intestines, discharging air;
(6) drying: daytime tans by the sun 8h under the daylight of mean temperature 8-10 DEG C; Send into baking 10h in bakery night, temperature remains on 45 DEG C; Namely complete through baking of 1168h.
Embodiment 3
Each weight percentages of components in sausage fillings: back leg muscles 38%, fat granule 15.00%, duck liver 20.00%, water 8.82%:, flavoring 18.05%, additive 0.13%
In described flavoring, each component accounts for sausage total weight percent and is: ginger 0.04%, soy sauce 1.90%, zanthoxylum powder 0.04%, salt 7.80%, sugar 6.45%, bent wine 1.50%, vinegar 0.22, lemon juice 0.10%.
Described additive comprises vitamin C 0.08%, natrium nitrosum 0.05%.
Preparation method is with embodiment 1.
Claims (10)
1. a duck liver sausage fillings, is characterized in that, is made up of the raw material of following mass percent: lean pork 30%-50%, lipochondrion 15%-30%, duck liver 15%-25%, water 8.50%-9.0%, flavoring 10%-30%, additive 0%-0.2%; And each material quality percentage sum equals 100%.
2. duck liver sausage fillings according to claim 1, it is characterized in that described duck liver sausage fillings is made up of the raw material of following mass percent: lean pork 30-45%, lipochondrion 15-25%, duck liver 15-21%, water 8.50%-9.0%, flavoring 15-25%, additive 0.1-0.2%, and each material quality percentage sum equals 100%; Preferably be made up of the raw material of following mass percent: lean pork 33.5%, lipochondrion 22.5%, duck liver 17.50%, water 8.81%, flavoring 17.56%, additive 0.13%.
3. duck liver sausage fillings according to claim 2, is characterized in that described flavoring is made up of according to mass ratio 1-5:165-180:2-6:775-795:610-645:120-150:22-24:8-10 ginger, soy sauce, zanthoxylum powder, salt, sugar, bent wine, vinegar and lemon juice; Preferably be made up of according to mass ratio 3:175:4:785:625:130:24:10 ginger, soy sauce, zanthoxylum powder, salt, sugar, bent wine, vinegar and lemon juice.
4. duck liver sausage fillings according to claim 2, it is characterized in that described additive comprises vitamin C and natrium nitrosum, vitamin C mass percentage is the 0-0.15% of duck liver sausage fillings gross mass, and natrium nitrosum mass percentage is the 0-0.050% of duck liver sausage fillings gross mass.
5. duck liver sausage fillings according to claim 1, it is characterized in that described lean pork all rubs with meat grinder, or the lean pork of wherein 2/3 weight is cut into the meat grain of 1-2cm × 1-2cm × 1-2cm, all the other lean pork meat grinders rub.
6. duck liver sausage fillings according to claim 1, is characterized in that described duck liver is all rubbed with meat grinder, or is cut into 1cm × 1cm × 2cm strip, then as in freezer by the in good time soaked overnight of micro-vinegar, for subsequent use.
7. the duck liver sausage fillings according to any one of claim 1-6 is preparing the application in sausage.
8. a duck liver sausage, is characterized in that the duck liver sausage fillings comprised according to any one of claim 1-6.
9. duck liver sausage preparation method according to claim 8, is characterized in that comprising following steps:
(1) process of liver: get fresh liver, reject liver adheres to muscle tendon, be cut into strip behind fat and blutpunkte, then as in freezer by the in good time soaked overnight of micro-vinegar, for subsequent use; Or it is rubbed with meat grinder, then as in freezer by the in good time soaked overnight of micro-vinegar, for subsequent use;
(2) process of leaf fat: get fresh leaf fat, rejects the blutpunkte on leaf fat, is cut into lipochondrion;
(3) process of lean pork: get fresh pig back leg lean meat, reject the superincumbent muscle tendon of attachment, fat and blutpunkte, all rub for subsequent use with meat grinder by it, or get and wherein 2/3 be cut into meat grain, remaining part is cut into block and puts into meat grinder rubs for subsequent use;
(4) condiment is modulated: lean pork is added salt and ginger juice stirring, then add lipochondrion and stir, then add water stirring, then add the duck liver processed and beat, then add all the other flavorings whipping not comprising vinegar, fully mix and pickle;
(5) recording and be vented: being filled in casing by cutting the material mixed through vacuum sausage filler, having recorded rear exhaust needle thorn and to have wet intestines, discharging air;
(6) drying: daytime mean temperature 8 DEG C-10 DEG C daylight under tan by the sun 6h-12h; Send into baking 10h-12h in bakery night, temperature remains on 42 DEG C-49 DEG C; Namely complete through baking of 120h-168h.
10. duck liver sausage preparation method according to claim 9, is characterized in that comprising following steps:
(1) process of liver: get fresh liver, is cut into 1cm × 1cm × 2cm strip behind the muscle tendon that rejecting liver adheres to, fat and blutpunkte, then soaks with micro-vinegar as in freezer in good time, for subsequent use; (2) process of leaf fat: get fresh leaf fat, rejects the blutpunkte on leaf fat, is cut into 0.5cm × 0.5cm × 0.5cm size, makes lipochondrion;
(3) process of lean pork: get fresh pig back leg lean meat, rejects the superincumbent muscle tendon of attachment, fat and blutpunkte, and get the wherein 2/3 meat grain being cut into 1-2cm × 1-2cm × 1-2cm, remaining part is cut into block and puts into meat grinder rubs for subsequent use;
(4) condiment preparation: lean pork is added salt and ginger juice stirring 2-5min, then add fat granule and stir 2-5min, add water again, stir 1-2min, then add the duck liver processed and beat 1-3min, add all the other flavorings and additive whipping 2-5min of not comprising vinegar again, fully mix and pickle 1-2h;
(5) recording and be vented: being filled in casing by cutting the material mixed through vacuum sausage filler, having recorded rear exhaust needle thorn and to have wet intestines, discharging air;
(6) drying: daytime mean temperature 10 DEG C daylight under tan by the sun 6h-12h; Send into baking 10h-12h in bakery night, temperature remains on 42 DEG C-49 DEG C; Namely complete through baking of 120h-168h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510186081.3A CN104738684A (en) | 2015-04-17 | 2015-04-17 | Duck liver sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510186081.3A CN104738684A (en) | 2015-04-17 | 2015-04-17 | Duck liver sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738684A true CN104738684A (en) | 2015-07-01 |
Family
ID=53579383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510186081.3A Pending CN104738684A (en) | 2015-04-17 | 2015-04-17 | Duck liver sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738684A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
| CN112056519A (en) * | 2020-09-29 | 2020-12-11 | 四川大学 | Duck liver sausage and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340420A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for processing meat paste product by utilizing livers of livestock and poultry |
| CN104305272A (en) * | 2014-10-31 | 2015-01-28 | 成都大学 | Bacon flavor granular livestock liver paste product and processing method thereof |
| CN104473220A (en) * | 2014-12-26 | 2015-04-01 | 广州皇上皇集团有限公司 | Duck liver sausage and preparation method thereof |
-
2015
- 2015-04-17 CN CN201510186081.3A patent/CN104738684A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340420A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for processing meat paste product by utilizing livers of livestock and poultry |
| CN104305272A (en) * | 2014-10-31 | 2015-01-28 | 成都大学 | Bacon flavor granular livestock liver paste product and processing method thereof |
| CN104473220A (en) * | 2014-12-26 | 2015-04-01 | 广州皇上皇集团有限公司 | Duck liver sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全》", 30 September 2005 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
| CN112056519A (en) * | 2020-09-29 | 2020-12-11 | 四川大学 | Duck liver sausage and preparation process thereof |
| CN112056519B (en) * | 2020-09-29 | 2023-08-25 | 四川大学 | Duck liver sausage and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101836745B (en) | Instant leisure grilled snakehead fish fillet and preparation method thereof | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN103211132B (en) | Frozen clam soup dumplings and production method thereof | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN103330232A (en) | Wild vegetable-chicken liver flavored mini salami and preparation method thereof | |
| CN102960710A (en) | Seafood mushroom seasoning sauce and preparation method thereof | |
| CN104543451A (en) | Palatable feed for catfish and preparation method thereof | |
| CN106072362A (en) | Flesh of fish flavor seasoning powder compositions and preparation method thereof | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| CN101912119A (en) | Goose red sausage and making method | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| CN101361575B (en) | Instant sharkskin and preparation method thereof | |
| CN102771829A (en) | Processing method of Dosidicus gigas kebabs | |
| CN104738684A (en) | Duck liver sausage and preparation method thereof | |
| WO2004012530A1 (en) | A sausage using aquatic molluscan meat having a certain shape as raw material, and the method for preparing it | |
| CN105105201A (en) | Low-value and high-calcium hairtail sausage and processing method thereof | |
| CN102987230B (en) | Seafood traditional Chinese rice-pudding and manufacturing method thereof | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN102813247B (en) | White flint quick-boiling soup | |
| CN100333667C (en) | Flesh of fish sausage | |
| CN102697024B (en) | Snail sauce and process for processing same | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| KR20090031008A (en) | Smoked chicken breast and the method of manufacturing it | |
| KR20210039027A (en) | Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150701 |