CN105077345A - Pork sausage and making method thereof - Google Patents

Pork sausage and making method thereof Download PDF

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Publication number
CN105077345A
CN105077345A CN201510493127.6A CN201510493127A CN105077345A CN 105077345 A CN105077345 A CN 105077345A CN 201510493127 A CN201510493127 A CN 201510493127A CN 105077345 A CN105077345 A CN 105077345A
Authority
CN
China
Prior art keywords
parts
sausage
pork
onion
fat
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.)
Withdrawn
Application number
CN201510493127.6A
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Chinese (zh)
Inventor
望正光
张文泉
方源
望月�
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI GUANGZHENG FOOD Co Ltd
Original Assignee
ANHUI GUANGZHENG FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ANHUI GUANGZHENG FOOD Co Ltd filed Critical ANHUI GUANGZHENG FOOD Co Ltd
Priority to CN201510493127.6A priority Critical patent/CN105077345A/en
Publication of CN105077345A publication Critical patent/CN105077345A/en
Withdrawn legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses pork sausage. The pork sausage is made from, by weight, 500-510 parts of pork, 80-90 parts of pigskin, 20-22 parts of onion, 8-9 parts of red wine, 40-45 parts of pea, 5-6 parts of rhodiola rosea, 4-5 parts of centella asiatica, 5-6 parts of alpinia oxyphylla, 14-15 parts of salt, 8-9 parts of cinnamon powder, 12-14 parts of five spice powder and 0.9-1 part of capsorubin. Low-fat and high-protein pigskin replaces pig fat to be added to the sausage after being processed, the content of fat and cholesterol can be decreased, the content of protein in the product is increased, the influences that when fat is reduced, juicy sense and fragrance become weak can be reduced due to added corn oil, and the existing sensory quality of the sausage is kept; the sausage can be bright in color due to the added capsorubin, and meanwhile the shelf life of the sausage is prolonged; the pork sausage contains various Chinese herbal medicine ingredients and has the effect on strengthening brain.

Description

A kind of Roast Pork Sausage and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Roast Pork Sausage and preparation method thereof.
Background technology
Sausage be with fresh, freeze livestock meat for raw material, be made through techniques such as correction, rubbing, allotments.Because having delicious flavour, be easy to carry, the advantage such as instant and be subject to the favor of consumer.But this class meat fat content is high, is unfavorable for healthy diet.At present, health organization all advocates the fat intake reduced in meals all over the world, especially saturated fatty acid and cholesterol, to reduce the risk that obesity, angiocardiopathy occur.But fat gives product special flavour, texture, mouthfeel in meat products, affect the succulence of product, tenderness etc., the minimizing of fat can affect the entirety acceptability of product.Therefore, while reducing the fat content in meat products, product quality how is kept to become the problem in recent years needing to solve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of Roast Pork Sausage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Roast Pork Sausage, be made up of the raw material of following weight portion:
Pork 500-510, pigskin 80-90, onion 20-22, red wine 8-9, pea 40-45, rhodiola root 5-6, centella 4-5, fructus alpiniae oxyphyllae 5-6, salt 14-15, cinnamomi cortex pulveratus 8-9, five-spice powder 12-14, capsorubin 0.9-1.
The preparation method of described Roast Pork Sausage, comprises the following steps:
(1) rhodiola root, centella, fructus alpiniae oxyphyllae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, obtain liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) onion is squeezed the juice, obtain Conditions of Onion Juice; Little for red wine fire is simmered by pea to dry, then break into pureed, obtain mashed peas;
(4) pork adds liquid, Conditions of Onion Juice, salt pickles 8-12 hour at 0-4 DEG C, then in meat grinder, use the web plate Minced Steak 1-2 time in Ф 7mm aperture, gained material mixes with step (2) gained material, mashed peas and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8-1.0m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, at 70-85 DEG C, toast 70-80 minute, then carry out packing, sterilization, to obtain final product.
Advantage of the present invention is: the present invention replaces pig show condition to add in sausage by after the processing of the pigskin of low fat high protein, metabolism of lipid and cholesterol content can be reduced, increase product protein content, the corn oil added can reduce fat and reduce the impacts such as the juice sense, the fragrance that bring is thin out, keep the original organoleptic quality of sausage, and the capsorubin added can make the present invention bright in colour, extend shelf life of the present invention simultaneously, in addition, the present invention also containing multiple medicinal herb components, has effect of brain tonic.
Detailed description of the invention
A kind of Roast Pork Sausage, be made up of the raw material of following weight portion (kilogram):
Pork 500, pigskin 80, onion 20, red wine 8, pea 40, rhodiola root 5, centella 4, fructus alpiniae oxyphyllae 5, salt 14, cinnamomi cortex pulveratus 8, five-spice powder 12, capsorubin 0.9.
The preparation method of described Roast Pork Sausage, comprises the following steps:
(1) rhodiola root, centella, fructus alpiniae oxyphyllae are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, collects filtrate, obtains liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) onion is squeezed the juice, obtain Conditions of Onion Juice; Little for red wine fire is simmered by pea to dry, then break into pureed, obtain mashed peas;
(4) pork adds liquid, Conditions of Onion Juice, salt pickles 8 hours at 0 DEG C, then in meat grinder with the web plate Minced Steak 1 time in Ф 7mm aperture, gained material mixes with step (2) gained material, mashed peas and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, toast 70 minutes at 70 DEG C, then carry out packing, sterilization, to obtain final product.

Claims (2)

1. a Roast Pork Sausage, is characterized in that being made up of the raw material of following weight portion:
Pork 500-510, pigskin 80-90, onion 20-22, red wine 8-9, pea 40-45, rhodiola root 5-6, centella 4-5, fructus alpiniae oxyphyllae 5-6, salt 14-15, cinnamomi cortex pulveratus 8-9, five-spice powder 12-14, capsorubin 0.9-1.
2. the preparation method of Roast Pork Sausage according to claim 1, is characterized in that comprising the following steps:
(1) rhodiola root, centella, fructus alpiniae oxyphyllae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, obtain liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) onion is squeezed the juice, obtain Conditions of Onion Juice; Little for red wine fire is simmered by pea to dry, then break into pureed, obtain mashed peas;
(4) pork adds liquid, Conditions of Onion Juice, salt pickles 8-12 hour at 0-4 DEG C, then in meat grinder, use the web plate Minced Steak 1-2 time in Ф 7mm aperture, gained material mixes with step (2) gained material, mashed peas and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8-1.0m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, at 70-85 DEG C, toast 70-80 minute, then carry out packing, sterilization, to obtain final product.
CN201510493127.6A 2015-08-13 2015-08-13 Pork sausage and making method thereof Withdrawn CN105077345A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510493127.6A CN105077345A (en) 2015-08-13 2015-08-13 Pork sausage and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510493127.6A CN105077345A (en) 2015-08-13 2015-08-13 Pork sausage and making method thereof

Publications (1)

Publication Number Publication Date
CN105077345A true CN105077345A (en) 2015-11-25

Family

ID=54559392

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510493127.6A Withdrawn CN105077345A (en) 2015-08-13 2015-08-13 Pork sausage and making method thereof

Country Status (1)

Country Link
CN (1) CN105077345A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107397144A (en) * 2017-07-19 2017-11-28 夏义法 A kind of processing method of the spicy type roasted sausage of stomach invigorating

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101653265A (en) * 2009-09-21 2010-02-24 贵州五福坊食品有限公司 Vegetable dried pork and preparation method thereof
CN103494241A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof
CN103689636A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Black fungus grain chicken sausage

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101653265A (en) * 2009-09-21 2010-02-24 贵州五福坊食品有限公司 Vegetable dried pork and preparation method thereof
CN103494241A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof
CN103689636A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Black fungus grain chicken sausage

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107397144A (en) * 2017-07-19 2017-11-28 夏义法 A kind of processing method of the spicy type roasted sausage of stomach invigorating

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Application publication date: 20151125