CN104939121A - Sausage and processing method thereof - Google Patents

Abstract

The invention discloses a sausage, which comprises the following raw materials in parts by weight: 40-50 parts of pork, 30-40 parts of a potassium nitrate solution or a nitrate sodium solution, 0.1-0.3 part of fresh ginger, 2-3 parts of starch, 0.2-0.3 part of egg white, 0.03-0.06 part of 55-degree Chinese white spirit, 0.2-0.8 part of salt, 0.2-0.5 part of sugar and 0.3-0.8 part of a spice. Through a scientific processing technology, the sausage disclosed by the invention is delicious in taste, relatively vivid in color and luster, and beautiful in appearance, and does not contain a preservative or a pigment.

Description

A kind of sausage and processing method thereof

Technical field

The invention belongs to prepared food meat products, be specifically related to a kind of sausage and processing method thereof.

Background technology

Chinese Sausage is the snack that people like, and can store for a long time, and edible after shortening, local flavor is delicious, mellow strong, aftertaste is long, chews more fragrant and more fragrant, is one of chinese tradition Speciality Foods, enjoy great prestige at home and abroad, but the sausage sold now is mostly containing anticorrisive agent and pigment, harmful.

Summary of the invention

For solving the problem, the invention discloses a kind of sausage and processing method thereof, easy to learn, delicious flavour, not containing anticorrisive agent and pigment.

For achieving the above object, technical scheme of the present invention is as follows:

A kind of sausage, is characterized in that: the mass percent of raw material each component is: pork 40-50 part, glass gall 30-40 part, ginger 0.1-0.3 part, starch 2-3 part, egg white 0.2-0.3 part, 55 ° of white wine 0.03-0.06 parts, salt 0.2-0.8 part, sugared 0.2-0.5 part, spices 0.3-0.8 part.

As a modification of the present invention, the mass percent of described spices each component is: anistree: 32-35%, spiced: 5-10%, fennel: 10-13%, Radix Glycyrrhizae: 1-1.6%, spiceleaf: 0.3-1.6%, Chinese prickly ash: 5-12%, the root of Dahurain angelica: 1-5%, dried orange peel: 1-5%, cassia bark: 2-5%, tsaoko 1-1.5%.

A kind of sausage processing method, is characterized in that: comprise the following steps,

Pork dices by A, puts in a reservoir, adds glass gall and mixes and stirs, and leaves standstill 20-30 minute;

Starch, egg white are added mix and leave standstill 5-10 minute by B;

C sugaring, salt, white wine, ginger, spices mix and stir, and mix even;

Casing turns over by D, and casing back side salt cleans up after washing by rubbing with the hands;

The meat mixed is filled with in casing by E;

Tie sausage head after F fills with, sausage is bundled into 3-5 section, on intestines, stab with pin the air that eye releases the inside;

G hangs on hack and shines 3-5 fine day, then takes off the cool extension that puts in storage, finished product after month.

The invention has the beneficial effects as follows:

A kind of sausage of the present invention is easy to learn, delicious flavour, and color and luster is also managed and added bright-coloured, and good looking appearance, containing anticorrisive agent and pigment.

Detailed description of the invention

Embodiment 1

A kind of sausage, the mass percent of raw material each component is: pork 40 parts, glass gall 35 parts, 0.2 part, ginger, starch 3 parts, 0.3 part, egg white, 55 ° of white wine 0.05 part, salt 0.6 part, sugar 0.4 part, spices 0.5 part.

Above-mentioned pork is streaky pork.

The ratio of above-mentioned glass gall is 1:30.

The mass percent of described spices each component is: anistree: 34%, spiced: 8%, fennel: 12%, Radix Glycyrrhizae: 1.2%, spiceleaf: 1.1%, Chinese prickly ash: 9%, the root of Dahurain angelica: 4%, dried orange peel: 3%, cassia bark: 3%, tsaoko: 1.2%.

A kind of sausage processing method, comprises the following steps,

Pork dices by A, puts in a reservoir, adds glass gall and mixes and stirs, and leaves standstill 30 minutes, and such glass gall just immerses in meat at leisure;

Starch, egg white are added mix and leave standstill 10 minutes by B, are mixed by meat tender;

C sugaring, salt, white wine, ginger, spices mix and stir, and mix even;

Casing turns over by D, and casing back side salt cleans up after washing by rubbing with the hands;

The meat mixed is filled with in casing by E;

Tie sausage head after F fills with, sausage is bundled into 5 sections, on intestines, stab with pin the air that eye releases the inside, do like this, cube meat squeezes tightly, and quality is good;

G hangs on hack and shines 5 fine days, then takes off the cool extension that puts in storage, finished product after month.

A kind of sausage delicious flavour described in the present embodiment, color and luster is also managed and is added bright-coloured, and good looking appearance, containing anticorrisive agent and pigment.

Embodiment 2

A kind of sausage, the mass percent of raw material each component is: pork 50 parts, glass gall 30 parts, 0.1 part, ginger, starch 2 parts, 0.3 part, egg white, 55 ° of white wine 0.06 part, salt 0.7 part, sugar 0.4 part, spices 0.6 part.

As a modification of the present invention, the mass percent of described spices each component is: anistree: 32%, spiced: 10%, fennel: 12%, Radix Glycyrrhizae: 1.5%, spiceleaf: 1.3%, Chinese prickly ash: 7%, the root of Dahurain angelica: 3%, dried orange peel: 2%, cassia bark: 4%, tsaoko 1.3%.

Above-mentioned pork be seven points thin, three divide booty.

The ratio of above-mentioned glass gall is 1:35.

A kind of sausage processing method, comprises the following steps,

Pork dices by A, puts in a reservoir, adds glass gall and mixes and stirs, and leaves standstill 25 minutes;

Starch, egg white are added mix and leave standstill 8 minutes by B;

C sugaring, salt, white wine, ginger, spices mix and stir, and mix even;

Casing turns over by D, and casing back side salt cleans up after washing by rubbing with the hands;

The meat mixed is filled with in casing by E;

Tie sausage head after F fills with, sausage is bundled into 4 sections, on intestines, stab with pin the air that eye releases the inside;

G hangs on hack and shines 5 fine days, then takes off the cool extension that puts in storage, finished product after month.

A kind of sausage described in the present embodiment is easy to learn, delicious flavour, and color and luster is also managed and added bright-coloured, and good looking appearance, containing anticorrisive agent and pigment.

Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned embodiment, also comprises the technical scheme be made up of above technical characteristic.

Claims (5)

1. a sausage, is characterized in that: the mass percent of raw material each component is: pork 40-50 part, glass gall 30-40 part, ginger 0.1-0.3 part, starch 2-3 part, egg white 0.2-0.3 part, 55 ° of white wine 0.03-0.06 parts, salt 0.2-0.8 part, sugared 0.2-0.5 part, spices 0.3-0.8 part.

2. a kind of sausage according to claim 1, it is characterized in that: the mass percent of described spices each component is: anistree: 32-35%, spiced: 5-10%, fennel: 10-13%, Radix Glycyrrhizae: 1-1.6%, spiceleaf: 0.3-1.6%, Chinese prickly ash: 5-12%, the root of Dahurain angelica: 1-5%, dried orange peel: 1-5%, cassia bark: 2-5%, tsaoko 1-1.5%.

3. a kind of sausage according to claim 1, is characterized in that: described pork is streaky pork.

4. a kind of sausage according to claim 1, is characterized in that: the ratio of described glass gall is 1:30-35.

5. a sausage processing method, is characterized in that: comprise the following steps,

Pork dices by A, puts in a reservoir, adds glass gall and mixes and stirs, and leaves standstill 20-30 minute;

Starch, egg white are added mix and leave standstill 5-10 minute by B;

C sugaring, salt, white wine, ginger, spices mix and stir, and mix even;

Casing turns over by D, and casing back side salt cleans up after washing by rubbing with the hands;

The meat mixed is filled with in casing by E;

Tie sausage head after F fills with, sausage is bundled into 3-5 section, on intestines, stab with pin the air that eye releases the inside;

G hangs on hack and shines 3-5 fine day, then takes off the cool extension that puts in storage, finished product after month.