CN105077341A - Method for making sausage by venison and deer blood - Google Patents
Method for making sausage by venison and deer blood Download PDFInfo
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- CN105077341A CN105077341A CN201410215530.8A CN201410215530A CN105077341A CN 105077341 A CN105077341 A CN 105077341A CN 201410215530 A CN201410215530 A CN 201410215530A CN 105077341 A CN105077341 A CN 105077341A
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Abstract
The invention relates to a method for making a sausage by venison and deer blood, which comprises the following steps: arranging the raw material venison and trimming, separating, wringing to prepare venison, hammering venison, preserving for 1 hour by flavoring, white sugar, salt, monosodium glutamate and venison, preparing the preserved venison, deer blood wine, dextrin and plant oil in proportion and placing in a mixer for uniformly mixing, the mixed stuffing is poured a casing, tying according to a certain length is carried out, oil dirt on the surface of the casing is cleaned by using warm water, drying and baking at the temperature of 50 to 54 DEG C for 48 to 56 hours are carried out, water content is controlled between 32% to 35%, sausage cutting, selecting and packaging are carried out, before eaten, the sausage is put on a drawer for being steamed by large fire for 20 minutes to get ripe. Thus, the sausage by venison and deer blood can be obtained.
Description
Technical field
The invention belongs to the processing technique field of meat, it solve venison in existing technology and add together with deer blood and cannot remove venison and the deer smell of blood, meat is hard and flavour is poor problem man-hour.Be specifically related to a kind of method of venison and deer blood making sausage.
Background technology
Venison is senior game, and lean meat is many, connective tissue is less.The dietary function of venison: venison warm in nature and, invigorate the spleen and benefit qi, effect of warming kidney to invigorate yang; Venison has good regulating action to the blood circulation system of human body, nervous system; The old man that kidney qi day is declined and the ice-cold people of frequent trick, venison is good help food; The protein that venison contains, fat, inorganic salts, sugar and a certain amount of vitamin, be easy to digested, and it belongs to pure pollution-free food.
The nutritive value of venison: the nutritive value of venison is all higher than ox, sheep, pork, belongs to the lean meat based food of low fat, low cholesterol, high protein.Containing protein 94% in dry venison.Arginine, threonine, valine, methionine, leucine, isoleucine, phenylalanine, lysine, histidine, tryptophan containing needed by human in venison, totally 10 seed amino acids.The trophism of venison is on the books in China's ancient book " not Lu ": venison bowl spares, strong the five internal organs benefit strength.Venison cure mainly suffer from a deficiency of the kidney, the disease such as weakness of limbs, also there is antirheumatic, anticancer, prevention and cure of cardiovascular disease and reduce the special efficacy of cholesterol.
Deer blood is the blood of animal in deer family sika deer and red deer, is traditional rare Chinese medicine.Be exactly the treasure of imperial palace people of imperial lineage, high-level officials' disease curing and body-building since ancient times, the compound product based on it is claimed " celestial family food folk prescription ".Deer blood, among the people also wide-spread, is considered as the top grade of Chinese medicine, but due to problems such as resource, collection and preservations, deer blood does not have commercial product always, and the product of market food does not almost have.In recent years, along with the cultivation increasing number of the fine and soft dual-purpose deer of meat and meat deer, deepening continuously with environmental protective hygienic type food day by day by people are familiar with of deer product development research, medicinal, the health value of deer blood are paid attention to more both at home and abroad, market there has also been larger demand, and this gives China's deer blood and related pharmaceutical, food industries provides sizable development space and opportunity.
Effect of deer blood: in recent years, someone uses modern medicine means, carries out clinical research and animal contrast test, and checking deer blood is improved immunologic function, anti-ageing, enrich blood, antifatigue, improvement function.According to clinical and experimental study, deer blood and goods thereof inferiorly all have good efficacy to anaemia, burnout syndrome, sex dysfunction and immunity function are low.It is all good new special biological products of a kind of health care, prevention, curative effect effect.
Shi Geyang deer big country of China, deer is raised throughout all parts of the country, venison aboundresources.As long as scientific development utilizes venison and deer blood products, development prospect is considerable.Along with the raising of living standards of the people, high protein, low-fat animal food are also turned to the demand of non-staple food.The stag breeding of the fine and soft dual-purpose deer of meat and meat deer, improves the Meat Food Structure of people, revitalizes economy and the livestock products industry of our people, will obtain significant economic benefit and social benefit.
Summary of the invention
In order to solve the goods having a strong impact on venison and deer blood have very heavy fishy smell, meat comparatively hard, rotten, that flavour is flat technical problem should not be chewed.The present invention, by de-raw meats of heating such as flavoring, white sugar, salt, dextrin, white wine, removes the fishy smell of venison and deer blood, venison and deer blood is processed into nutritious, tasty and is easy to the sausage that stores.
Technical scheme of the present invention is as follows:
Venison and deer blood make a method for sausage, it is characterized in that, it is obtained by following preparation method.
1, the selection of raw and auxiliary material:
(1) venison raw material is checked and accepted: raw material has to pass through close inspection, must derive from the fresh of Pest-or disease-free area or freeze venison, through the livestock of health quarantine, could ensure people's edible safety.
(2) deer-blood wine: deer blood takes from healthy anosis sika deer or red deer, the deer blood with suitable container reception after deer is killed in deer blood source one, two be collect when adopting young pilose antler every year or processing row is fine and soft time extract fresh deer blood.The preparation method of deer-blood wine: filtered by deer blood, add 9 times amount 50-60 degree white wine, bottling sealing, makes deer-blood wine for subsequent use.Deer blood is important health products, and white wine plays on the one hand and prevents deer blood from going bad, and wine can increase sausage fragrance on the other hand, has sterilization painted, prevents the effect that sausage goes mouldy.Deer-blood wine consumption is the 3%-4% of venison, the volume by deer blood during preparation: the volume ratio of white wine is 1: 9, and the volume of the pure deer blood be wherein converted into accounts for the weight 0.3%-0.4% of venison.
(3) white sugar: adopt commercially available high-quality white sugar, in sausage is produced, with seasoning, smelling removal, softening meat during white sugar can play a part.White sugar consumption is the 1.8%-2.5% of venison.
(4) dextrin: adopt commercially available high-quality dextrin, in sausage is produced, dextrin can play smelling removal, softening meat, prevent meat from sending out bavin.Dextrin consumption is the 1%-2% of venison.
(5) salt: even if flavor enhancement is again anticorrisive agent, can bacteria growing inhibiting.In the pickling of sausage, play osmosis, the moisture in muscle is discharged, contraction of muscle, carnification obtains closely, is convenient to preserve.Salt consumption is the 1%-3% of venison.
(6) monosodium glutamate: main freshener.Monosodium glutamate consumption is the 0.1%-0.5% of venison.
(7) vegetable oil: with peanut oil and sunflower oil for the best, soybean oil salad oil and bird rape seed oil also can, had better not cottonseed oil be used.Vegetable oil consumption is the 2%-4% of venison.
(8) flavoring: each 50 grams of anise, Chinese prickly ash, cassia bark, cardamom, fructus amomi 100 grams, tsaoko 75 grams, mixing is ground into fine powder.Flavoring consumption is the 0.1%-0.2% of venison.
(9) casing: adopt the natural sheep casing of bore 18-28mm or the natural chitterlings clothing of 25-32mm.Casing consumption is the 1%-2% of venison.
With the sausage that venison and deer blood make, it is made up of the raw material of following percentage by weight:
Arrange the venison 100 kilograms of mowing
Deer-blood wine 3 liters
White sugar 2.5 kilograms
1.5 kilograms, dextrin
Salt 1.5 kilograms
Monosodium glutamate 0.5 kilogram
Peanut oil 2.5 kilograms
Flavoring 0.2 kilogram
2, technological process:
Venison raw material examination → venison raw material arrangement → venison mowing → venison strand system → venison hammer system → venison pickles → venison, deer-blood wine, dextrin and vegetable oil and stirs → record → cleaning → dry → cool → pruning metering → packaging → shortening.
3, technical essential:
(1) venison raw material arranges and mowing: thaw by slow freezing process.Be immersed in cold water by venison and thaw, then that the superabundant fats on venison, broken bone, extravasated blood, lymph, thick blood vessel, tendon, sarcolemma, hair and other foreign bodies removal is clean.
(2) venison strand system: be cut into small pieces by the venison put in order, every block about about 200 grams, rubbed by the meat grinder of meat by sieve diameter 8-10 millimeter, blade must be sharp, must guard against and meat is twisted into slurry, affects quality.
(3) venison hammer system: bounce with blunt (as the knife back) or thump and twist the venison that makes, object be fleshy fiber is beaten disconnected, shorten, soften fleshy fiber, be beneficial to seasoning.
(4) venison is pickled: at 0 DEG C-4 DEG C, pickle 1 hour after flavoring, white sugar, salt, monosodium glutamate being mixed with venison.
(5) stir: the venison pickled, deer-blood wine, dextrin and vegetable oil are put into mixer and mixes thoroughly.
(6) record: adopt the sheep casing of bore 18-28mm or the chitterlings clothing of 25-32mm, before using, the warm water of casing with 30 DEG C is soaked in advance.The fillings be stirred is poured into casing through sausage filler, should grasp degree of tightness even during bowel lavage, prevented pine to be easy to infiltrate air and go bad, tension easily makes intestines body break.Then acupuncture intestines body, discharges air in intestines, then intestines body is beaten joint with 18 centimetre lengths, every six joint button one fag ends.
(7) wash: will wet intestines 40 DEG C of-45 DEG C of warm water cleanings of rope be fastened, notice that the greasy dirt on intestines body surface will be cleaned, with anti-pitting blocking, affect moisture evaporation in intestines, otherwise sausage surface can go out salt efflorescence, affects product sense organ.
(8) dry oven dry: affect sausage quality of paramount importance link time dry, drying room temperature directly determines the quality of finished product, and initial temperature is advisable with 50 DEG C-52 DEG C, 4 hours.Temperature is too high, and cause fat in intestines to flow out, venison shades, and affects meat.Albumen sausage casing drying also can be made too fast, and in intestines, moisture can not be discharged, and formed outer dry interior wet, cause bacterium to breed rapidly, produce a large amount of gas, form jejunum, sausage wrinkle is nature not.Temperature is too low, and sausage is dry not clean, and the sugar in meat stuffing produces acid at the effect bottom fermentation of histaminase and microorganism, and fat also can produce free fatty because of hydrolysis, and sausage acid value is raised, and lighten, meat is soft.To carry out there is mandatory ventilation time dry, discharge to facilitate steam.At 50 DEG C-54 DEG C, continue dry 48-56 hour, long-time drying can kill part microorganism, improves Storage.After sausage baking, it is dry wet suitable to accomplish, moisture controls at 32%-35%, and, bavin stiff lower than 30% meat, higher than 35%, product should not be taken care of.
(9) cut intestines, select, pack: dry dry after saveloy, just can cut intestines after palpus waits that intestines body is cool and coagulate.In election process, notably keep strip even, thickness length is consistent.Pack vacuumizes, and must place smooth during vanning, in order to avoid there is the phenomenon of gas leakage in transport or market circulation link.
(10) shortening: before edible, drawer big fire on sausage is steamed 20 minutes, sausage and ripe.
The present invention relates to and be processed into sausage with venison and deer blood, it has venison and deer blood develop immunitypty, bowl spares gas, strong the five internal organs, antirheumatic, anticancer, prevention and cure of cardiovascular disease and reduce effect of cholesterol.Venison and the deer black pudding of the present invention's exploitation have unique flavor, instant, delicious taste, are convenient to bag and deposit, can strengthen body immunity, be conducive to the health of people, improve the byproduct added value of deer simultaneously, promote the application of deer food and the development of deer aquaculture.
Detailed description of the invention
Embodiment
Venison of the present invention and deer black pudding supplementary material as follows:
Arrange the venison 100 kilograms of mowing
Deer-blood wine 3 liters
White sugar 2.5 kilograms
1.5 kilograms, dextrin
Salt 1.5 kilograms
Monosodium glutamate 0.5 kilogram
Peanut oil 2.5 kilograms
Flavoring 0.2 kilogram
Will by said ratio weighing raw materials component: raw material venison arranges and mowing, segmentation, twist venison processed, hammer venison processed into shape, with flavoring, white sugar, salt, monosodium glutamate and venison pickle 1 hour, by the venison pickled, deer-blood wine, put into mixer after dextrin and vegetable oil prepare in proportion to mix thoroughly, the fillings be stirred is poured in natural casing, fasten and ligation by certain length, with the greasy dirt on warm water cleaning intestines body surface, drying is dried with 50 DEG C-54 DEG C times as 48-56 hour, moisture controls at 32%-35%, cut intestines, select, packaging, before edible, drawer big fire on sausage is steamed 20 minutes sausages and ripe.
Product sensory index:
Color and luster: venison sausage is peony, and appearance is glossy.
Fragrance: cured fragrance is pure strong.
Flavour: sweet salty moderate, tasty, meat closely, food and oiliness.
Form: profile is complete, length, even thickness, surface dry presents the natural wrinkle after contraction.
Claims (2)
1. make a method for sausage of venison and deer blood, it is characterized in that: it is made up of venison and deer blood.
2. a kind of venison as claimed in claim 1 and deer blood make the method for sausage, it is characterized in that preparation process and condition as follows: venison raw material arrange and mowing, segmentation, twist venison processed, hammer venison processed into shape, with flavoring, white sugar, salt, monosodium glutamate and venison pickle 1 hour, by the venison pickled, deer-blood wine, put into mixer after dextrin and vegetable oil prepare in proportion to mix thoroughly, the fillings be stirred is poured in natural casing, fasten and ligation by certain length, with the greasy dirt on warm water cleaning intestines body surface, drying is dried with 50 DEG C-54 DEG C times as 48-56 hour, moisture controls at 32%-35%, cut intestines, select, packaging, before edible, drawer big fire on sausage is steamed 20 minutes sausages and ripe, obtain venison of the present invention and deer blood making sausage like this.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410215530.8A CN105077341A (en) | 2014-05-21 | 2014-05-21 | Method for making sausage by venison and deer blood |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410215530.8A CN105077341A (en) | 2014-05-21 | 2014-05-21 | Method for making sausage by venison and deer blood |
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| CN105077341A true CN105077341A (en) | 2015-11-25 |
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| CN201410215530.8A Pending CN105077341A (en) | 2014-05-21 | 2014-05-21 | Method for making sausage by venison and deer blood |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112057473A (en) * | 2020-09-22 | 2020-12-11 | 郭国康 | Composition for enhancing lung capacity and lung diseases and lung cancer and preparation method thereof |
| CN113826835A (en) * | 2021-09-30 | 2021-12-24 | 湖州维义生物科技股份有限公司 | Deer product ham sausage special for athletes and preparation method thereof |
-
2014
- 2014-05-21 CN CN201410215530.8A patent/CN105077341A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112057473A (en) * | 2020-09-22 | 2020-12-11 | 郭国康 | Composition for enhancing lung capacity and lung diseases and lung cancer and preparation method thereof |
| CN113826835A (en) * | 2021-09-30 | 2021-12-24 | 湖州维义生物科技股份有限公司 | Deer product ham sausage special for athletes and preparation method thereof |
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Application publication date: 20151125 |
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