CN105077340A

CN105077340A - Method for producing donkey meat sausage

Info

Publication number: CN105077340A
Application number: CN201410214662.9A
Authority: CN
Inventors: 徐小芹
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-05-21
Filing date: 2014-05-21
Publication date: 2015-11-25

Abstract

The invention relates to a method for producing a donkey meat sausage, which comprises the following steps: cutting the donkey meat into blocks, draining the blood, adding salt, white sugar, Chinese prickly ash and a sodium nitrate additive, uniformly stirring, and preserving for 15-30 hours. The amount of sodium nitrate accounts for 0.05-0.10% of that of the donkey meat amount.

Description

A kind of preparation method of donkey meat sausage

Technical field

The invention belongs to field of food, relate to a kind of making of donkey meat sausage.

Background technology

In the making of current meat sausage, being major ingredient greatly mainly with pork, beef, is not still major ingredient with single donkey meat.

Summary of the invention

Object of the present invention is just to provide a kind of preparation method using single donkey meat as the sausage of major ingredient, and it is simple for production, nutritious, tasty.

A kind of preparation method of donkey meat sausage, its batching comprises donkey meat, white sugar, salt, edible oil, seasoning matter, production process comprises processing cube meat, add other batching and seasoning matter stirs into filling, records sausage, smoked sausage, and its feature is as follows: the weight ratio of each batching is: donkey meat 82-95%, salt 2.5-3%, edible oil 2.5-3.5%, white sugar 1-3.5%, surplus are the seasoning matter such as Chinese prickly ash, capsicum.

The processing method of donkey cube meat is, donkey meat is cut into block, drop blood, adds salt, white sugar, Chinese prickly ash sodium nitrate additive pickle 15-30 hour after stirring.The consumption of sodium nitrate is the 0.05-0.10% of the meat amount of donkey.

Embodiment

The batching of sausage and the consumption of seasoning matter as follows: donkey meat 60 kilograms, edible oil 1 kilogram, white sugar 1 kilogram, salt 2 kilograms, 0.03 kilogram, sodium nitrate, 1 kilogram, Chinese prickly ash, 2 kilograms, capsicum, monosodium glutamate 0.1 kilogram, white wine 0.5 kilogram, garlic powder 0.1 kilogram, ginger powder 0.5 broker, nutmeg face, each 0.02 kilogram of cassia bark face.

Production process is as follows: cube meat donkey meat being cut into 1 cubic centimetre; The water that the cube meat cut puts into 5-10 DEG C is soaked 10-20 minute, removes part blood, then pull out and drain; Add salt, white sugar, Chinese prickly ash sodium nitrate additive pickle 15 hours after stirring; Cube meat is mixed and stirred into filling with other batching; Sausage is recorded with pig, sheep or artificial casing; Adopt the wooden sootiness 2-3 hour such as toothed oak, birch.

Claims

1. the preparation method of a donkey meat sausage, its batching comprises donkey meat, white sugar, salt, edible oil, seasoning matter, production process comprises processing cube meat, add other batching and seasoning matter stirs into filling, records sausage, smoked sausage, and its feature is as follows: the weight ratio of each batching is: donkey meat 82-95%, salt 2.5-3%, edible oil 2.5-3.5%, white sugar 1-3.5%, surplus are the seasoning matter such as Chinese prickly ash, capsicum.

2. the processing method of donkey cube meat according to claim 1 is that donkey meat is cut into block, drop blood, and add salt, white sugar, Chinese prickly ash sodium nitrate additive pickle 15-30 hour after stirring, the consumption of sodium nitrate is the 0.05-0.10% of the meat amount of donkey.