CN104757581A - Sausage preserving method - Google Patents
Sausage preserving method Download PDFInfo
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- CN104757581A CN104757581A CN201510064184.2A CN201510064184A CN104757581A CN 104757581 A CN104757581 A CN 104757581A CN 201510064184 A CN201510064184 A CN 201510064184A CN 104757581 A CN104757581 A CN 104757581A
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- sausage
- minutes
- salting
- wine
- fermentation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a sausage preserving method which comprises the following steps: taking fresh pork hind leg muscle with the lean/fat ratio of 0.34-0.46, cutting into slices with the width of 6.66cm, putting into boiled water to soak for 3-5 minutes; taking the pork hind leg muscle out to pour into a storage box, washing clean, drying for 50 minutes to 70 minutes, and putting into a container; adding ginger powder, aniseed powder, soy sauce, white sugar, white wine, thirteen spices and yellow wine into the container, stirring evenly, and preserving for 12 hours; making the preserved meat into sausage, airing for 6 to 9 working days in the sun, then putting into a warehouse for fermentation and storage for 20 days, and adding osmanthus or jasmine pollen, fermenting and packaging under vacuum. According to the method, after the pork is dried, corresponding seasonings are added, after drying, the pork is fermented, during fermentation, the osmanthus or jasmine pollen is added, and can play the role of expelling wind-damp and dispelling cold when the sausage is consumed in the winter.
Description
Technical field
The present invention relates to food-processing method, specifically a kind of method for salting of sausage.
Background technology
Sausage is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, and the meat of animal is rubbed into pureed, then pours into the elongated cylinder tubular-shaped food that casing makes.The sausage of China has long history, and the type of sausage also has a lot, and various places, China north and south have sausage to make, and local flavor is different.In conjunction with the distinctive geographical feature of Wannan mountainous area and animals and plants, pickle sausage, features good taste in conjunction with certainly making white spirit of speciality.
Summary of the invention
The object of the invention is to provide a kind of method for salting of sausage, and processing method is simple, adopts raw material unique, features good taste.
Object of the present invention can be achieved through the following technical solutions:
A method for salting for sausage, comprises the following steps:
(1) get fresh pig hind shank and be cut into 2 cun of wide thin slices, wherein pig hind shank lean to fat ratio is 0.34 ~ 0.46, puts into boiling water and soaks 3 ~ 5 minutes;
(2) take out pig hind shank, pour in storage box, rinse well, dry 50 minutes ~ 70 minutes, put into container;
(3) in container, add ginger powder, star aniseed powder, soy sauce, white sugar, white wine, 13 is fragrant, and yellow rice wine, stirs, and pickles 12 hours;
(4) by the meat enema after pickling, airing 6 ~ 9 has the working day of the sun, then puts warehouse fermentation storage 20 days, ferments vacuum packaging.
Further, sweet osmanthus or jasmine pollen fermentation is added when fermenting.
Further, described white wine is from making, and Wannan mountainous area rice taken from by the raw material brewageed, and adopts raw material fermentation technique to brewage.
Further, described pig hind shank and charge ratio are:
Pig hind shank 1kg
White sugar 8 spoonfuls
White wine 5 spoonfuls
Yellow rice wine 4 spoonfuls
7 spoonfuls, soy sauce
Wherein, 1 spoonful is 6 ~ 10 grams.
Compared with prior art, the raw material of pork require strict, raw-material process is soak 3 ~ 5 minutes in boiling water, adds corresponding condiments, through airing after fermentation after pork dries, the present invention adds sweet osmanthus or jasmine pollen when fermenting, find beyond thought effect, wherein, add the root of sweet osmanthus especially sweet osmanthus, wines used as antirheumatic is played, loose cold effect time edible after pickling sausage winter; Add jasmine pollen, have the effect of cold removing gas when winter eats.
Detailed description of the invention
Be described in detail below in conjunction with embodiments of the invention, but the multitude of different ways that the present invention can be defined by the claims and cover is implemented.
Embodiment 1, a kind of method for salting of sausage, comprises the following steps:
(1) get fresh pig hind shank 5kg and be cut into 2 cun of wide thin slices, wherein pig hind shank lean to fat ratio is 0.38, puts into boiling water and soaks 3 minutes;
(2) take out pig hind shank, pour in storage box, rinse well, dry 1 hour, put into container;
(3) in container, add ginger powder, star aniseed powder, soy sauce, white sugar, white wine, 13 is fragrant, and yellow rice wine, stirs, and pickles 12 hours, wherein, and white sugar 60g, white wine 40g, yellow rice wine 32g, soy sauce 56g;
(4) by the meat enema after pickling, airing 7 has the working day of the sun, then puts warehouse fermentation storage 20 days, fermenting vacuum packaging, adding sweet osmanthus or jasmine pollen fermentation when fermenting.
White wine when pickling is from making, and Wannan mountainous area rice taken from by the raw material brewageed, and adopts raw material fermentation technique to brewage.
Embodiment 2, a kind of method for salting of sausage, comprises the following steps:
(1) get fresh pig hind shank 5kg and be cut into 2 cun of wide thin slices, wherein pig hind shank lean to fat ratio is 0.42, puts into boiling water and soaks 3 minutes;
(2) take out pig hind shank, pour in storage box, rinse well, dry 1 hour, put into container;
(3) in container, add ginger powder, star aniseed powder, soy sauce, white sugar, white wine, 13 is fragrant, and yellow rice wine, stirs, and pickles 12 hours, wherein, and white sugar 50g, white wine 40g, yellow rice wine 32g, soy sauce 50g;
(4) by the meat enema after pickling, airing 7 has the working day of the sun, then puts warehouse fermentation storage 20 days, fermenting vacuum packaging, adding sweet osmanthus or jasmine pollen fermentation when fermenting.
White wine when pickling is from making, and Wannan mountainous area rice taken from by the raw material brewageed, and adopts raw material fermentation technique to brewage.
Above content is only to structure example of the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the structure of invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (4)
1. a method for salting for sausage, is characterized in that, comprises the following steps:
(1) get fresh pig hind shank and be cut into 2 cun of wide thin slices, wherein pig hind shank lean to fat ratio is 0.34 ~ 0.46, puts into boiling water and soaks 3 ~ 5 minutes;
(2) take out pig hind shank, pour in storage box, rinse well, dry 50 minutes ~ 70 minutes, put into container;
(3) in container, add ginger powder, star aniseed powder, soy sauce, white sugar, white wine, 13 is fragrant, and yellow rice wine, stirs, and pickles 12 hours;
(4) by the meat enema after pickling, airing 6 ~ 9 has the working day of the sun, then puts warehouse fermentation storage 20 days, ferments vacuum packaging.
2. the method for salting of a kind of sausage according to claim 1, is characterized in that, adds sweet osmanthus or jasmine pollen fermentation when fermenting.
3. the method for salting of a kind of sausage according to claim 1, is characterized in that, described white wine is from making, and Wannan mountainous area rice taken from by the raw material brewageed, and adopts raw material fermentation technique to brewage.
4. the method for salting of a kind of sausage according to claim 1, it is characterized in that, described pig hind shank and charge ratio are:
Pig hind shank 1kg
White sugar 8 spoonfuls
White wine 5 spoonfuls
Yellow rice wine 4 spoonfuls
7 spoonfuls, soy sauce
Wherein, 1 spoonful is 6 ~ 10 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510064184.2A CN104757581A (en) | 2015-02-09 | 2015-02-09 | Sausage preserving method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510064184.2A CN104757581A (en) | 2015-02-09 | 2015-02-09 | Sausage preserving method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757581A true CN104757581A (en) | 2015-07-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510064184.2A Pending CN104757581A (en) | 2015-02-09 | 2015-02-09 | Sausage preserving method |
Country Status (1)
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| CN (1) | CN104757581A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886093A (en) * | 2022-06-06 | 2022-08-12 | 西昌市正中食品有限公司 | Making process of pickled meat stuffing |
Citations (8)
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|---|---|---|---|---|
| CN103263031A (en) * | 2013-05-02 | 2013-08-28 | 安徽卫食园肉类食品有限公司 | Method for processing a sweet osmanthus sausage |
| CN103340435A (en) * | 2013-05-30 | 2013-10-09 | 马鞍山雨润百瑞食品有限公司 | Mini-salami sausage with tea fragrance and preserved fruit flavor and preparation method thereof |
| CN103445209A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Skin beautifying and tendering sausage and preparation method thereof |
| CN103519221A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Processing method for high-calcium sausages |
| CN103750386A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Flavored tea-pork sausages and processing methods thereof |
| CN103766953A (en) * | 2014-02-24 | 2014-05-07 | 湘潭大学 | Flavor tea fish sausage and processing method thereof |
| CN103859445A (en) * | 2014-04-03 | 2014-06-18 | 云南东恒经贸集团食品有限公司 | Making process of Sichuan sausage |
| CN104082779A (en) * | 2014-06-26 | 2014-10-08 | 王建明 | Sausage product of flowers and fruits |
-
2015
- 2015-02-09 CN CN201510064184.2A patent/CN104757581A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263031A (en) * | 2013-05-02 | 2013-08-28 | 安徽卫食园肉类食品有限公司 | Method for processing a sweet osmanthus sausage |
| CN103340435A (en) * | 2013-05-30 | 2013-10-09 | 马鞍山雨润百瑞食品有限公司 | Mini-salami sausage with tea fragrance and preserved fruit flavor and preparation method thereof |
| CN103445209A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Skin beautifying and tendering sausage and preparation method thereof |
| CN103519221A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Processing method for high-calcium sausages |
| CN103750386A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Flavored tea-pork sausages and processing methods thereof |
| CN103766953A (en) * | 2014-02-24 | 2014-05-07 | 湘潭大学 | Flavor tea fish sausage and processing method thereof |
| CN103859445A (en) * | 2014-04-03 | 2014-06-18 | 云南东恒经贸集团食品有限公司 | Making process of Sichuan sausage |
| CN104082779A (en) * | 2014-06-26 | 2014-10-08 | 王建明 | Sausage product of flowers and fruits |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886093A (en) * | 2022-06-06 | 2022-08-12 | 西昌市正中食品有限公司 | Making process of pickled meat stuffing |
| CN114886093B (en) * | 2022-06-06 | 2023-12-05 | 西昌市正中食品有限公司 | Production process of salted meat stuffing |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150708 |
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| RJ01 | Rejection of invention patent application after publication |