CN105341723A - Fragrant crisp sausage and preparation method thereof - Google Patents
Fragrant crisp sausage and preparation method thereof Download PDFInfo
- Publication number
- CN105341723A CN105341723A CN201510708177.1A CN201510708177A CN105341723A CN 105341723 A CN105341723 A CN 105341723A CN 201510708177 A CN201510708177 A CN 201510708177A CN 105341723 A CN105341723 A CN 105341723A
- Authority
- CN
- China
- Prior art keywords
- corn
- salt
- lotus root
- bamboo shoots
- vinegar
- 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- Withdrawn
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a fragrant crisp sausage and a preparation method thereof. The fragrant crisp sausage is prepared from the following materials in a certain proportion: pig bones, cartilages, coix seeds, lotus roots, corn, bamboo shoots, Hibiscus esculentus, cooking wine, light soy sauce, salt, vinegar and casings. The preparation method includes cleaning, soup brewing, pickling, baking, filling, packaging and other steps. The prepared sausage with the pig bone brewed soup as a base material is not only fragrant and mellow in mouthfeel, but also relatively rich in nutrition with the further addition of coix seeds, lotus roots and corn, and the addition of baked Hibiscus esculentus and cartilages and pickled bamboo shoots makes the sausage relatively rich in mouthfeel, relatively fragrant, crisp and tasty and refreshing, and relatively rich in nutrition.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of crisp sausage and preparation method thereof.
Background technology:
Along with the raising of people's living standard, people are more and more higher for the requirement of the color of food, and the requirement for food Middle nutrition composition is also more and more higher.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.Because the sausage holding time is long, mouthfeel is good, is subject to liking of a lot of family.But existing sausage is main mainly with interpolation pork greatly, and draw materials few, nutritional labeling is few, more and more can not meet people more and more higher to food nutrition, taste, more and more diversified demand.
Summary of the invention:
The object of the invention is to provide crisp sausage of a kind of nutrition delicious food and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of crisp sausage, be made up of the raw material of following parts by weight proportioning:
Pig bone: 10-20,
Gristle: 20-30,
The seed of Job's tears: 5-10,
Lotus root: 5-10,
Corn: 4-8,
Bamboo shoots: 3-6,
Gumbo: 3-6,
Cooking wine: 2-5,
Light soy sauce: 2-5,
Salt: 4-8,
Vinegar: 2-6,
Casing: 4-8.
As preferably, described crisp sausage is made up of the raw material of following parts by weight proportioning:
Pig bone: 12-18,
Gristle: 23-27,
The seed of Job's tears: 6-9,
Lotus root: 6-8,
Corn: 5-7,
Bamboo shoots: 4-6,
Gumbo: 4-6,
Cooking wine: 3-5,
Light soy sauce: 3-5,
Salt: 5-7,
Vinegar: 3-5,
Casing: 5-7.
As preferably, described crisp sausage is made up of the raw material of following parts by weight proportioning:
Pig bone: 15,
Gristle: 25,
The seed of Job's tears: 8,
Lotus root: 7,
Corn: 3,
Bamboo shoots: 5,
Gumbo: 5,
Cooking wine: 4,
Light soy sauce: 4,
Salt: 6,
Vinegar: 4,
Casing: 6.
The preparation method of above-mentioned crisp sausage, comprises the following steps:
A, casing warm water is soaked 5 minutes with vinegar, with salt friction cleaning after upset, rinse with clear water after cleaning, for subsequent use after draining;
B, cleaned by pig bone, big fire is put in cold water and boils 3-5 minute, skims offscum, turns little fire;
C, the seed of Job's tears, lotus root, corn are cleaned, fritter cut by lotus root and corn, is put in the large bone soup in step b and carries out infusion;
D, gumbo to be cut into slices, reinstate salt with gristle one, cooking wine, light soy sauce pickle 5-10 minute, be put in baking box and carry out baking;
E, bamboo shoots to be cut into slices, add salt, vinegar, cooking wine carries out sealed pickling 10-15 minute;
F, the seed of Job's tears by good for appeal step process, lotus root, corn are picked out iblet and are mixed with gumbo, gristle, bamboo shoots, add large bone soup, stir, in the filling casing handled well in step a;
G, be cut into isometric length, use cotton thread tying, vacuum packaging.
Further, the infusion time in described step c is 20-30 minute.
Further, the oven temperature of described steps d is 180-220 °, and cooking time is 10-15 minute.
Beneficial effect of the present invention:
The sausage that the present invention makes is bed material with the soup that large bone boils, more not only mouthfeel is aromatic to add the seed of Job's tears, lotus root and corn, and nutrition is enriched especially, the bamboo shoots of adding the gumbo of baking, gristle and pickling, make the mouthfeel of sausage abundanter, more delicious and crisp is tasty and refreshing, and nutrition is abundanter.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of crisp sausage, be made up of the raw material of following parts by weight proportioning:
Pig bone: 10,
Gristle: 20,
The seed of Job's tears: 5,
Lotus root: 5,
Corn: 4,
Bamboo shoots: 3,
Gumbo: 3,
Cooking wine: 2,
Light soy sauce: 2,
Salt: 4,
Vinegar: 2,
Casing: 4.
The preparation method of above-mentioned crisp sausage, comprises the following steps:
A, casing warm water is soaked 5 minutes with vinegar, with salt friction cleaning after upset, rinse with clear water after cleaning, for subsequent use after draining;
B, cleaned by pig bone, big fire is put in cold water boils 3 minutes, skims offscum, turns little fire;
C, the seed of Job's tears, lotus root, corn are cleaned, fritter cut by lotus root and corn, is put in the large bone soup in step b and carries out infusion;
D, gumbo to be cut into slices, reinstate salt with gristle one, cooking wine, light soy sauce pickle 5 minutes, be put in baking box and carry out baking;
E, bamboo shoots to be cut into slices, add salt, vinegar, cooking wine carries out sealed pickling 10 minutes;
F, the seed of Job's tears by good for appeal step process, lotus root, corn are picked out iblet and are mixed with gumbo, gristle, bamboo shoots, add large bone soup, stir, in the filling casing handled well in step a;
G, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 2
A kind of crisp sausage, be made up of the raw material of following parts by weight proportioning:
Pig bone: 20,
Gristle: 30,
The seed of Job's tears: 10,
Lotus root: 10,
Corn: 8,
Bamboo shoots: 6,
Gumbo: 6,
Cooking wine: 5,
Light soy sauce: 5,
Salt: 8,
Vinegar: 6,
Casing: 8.
The preparation method of above-mentioned crisp sausage, comprises the following steps:
A, casing warm water is soaked 5 minutes with vinegar, with salt friction cleaning after upset, rinse with clear water after cleaning, for subsequent use after draining;
B, cleaned by pig bone, big fire is put in cold water boils 5 minutes, skims offscum, turns little fire;
C, the seed of Job's tears, lotus root, corn are cleaned, fritter cut by lotus root and corn, is put in the large bone soup in step b and carries out infusion;
D, gumbo to be cut into slices, reinstate salt with gristle one, cooking wine, light soy sauce pickle 10 minutes, be put in baking box and carry out baking;
E, bamboo shoots to be cut into slices, add salt, vinegar, cooking wine carries out sealed pickling 15 minutes;
F, the seed of Job's tears by good for appeal step process, lotus root, corn are picked out iblet and are mixed with gumbo, gristle, bamboo shoots, add large bone soup, stir, in the filling casing handled well in step a;
G, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 3
A kind of crisp sausage, be made up of the raw material of following parts by weight proportioning:
Pig bone: 12,
Gristle: 23,
The seed of Job's tears: 6,
Lotus root: 6,
Corn: 5,
Bamboo shoots: 4,
Gumbo: 4,
Cooking wine: 3,
Light soy sauce: 3,
Salt: 5,
Vinegar: 3,
Casing: 5.
The preparation method of above-mentioned crisp sausage, comprises the following steps:
A, casing warm water is soaked 5 minutes with vinegar, with salt friction cleaning after upset, rinse with clear water after cleaning, for subsequent use after draining;
B, cleaned by pig bone, big fire is put in cold water boils 3 minutes, skims offscum, turns little fire;
C, the seed of Job's tears, lotus root, corn are cleaned, fritter cut by lotus root and corn, is put in the large bone soup in step b and carries out infusion;
D, gumbo to be cut into slices, reinstate salt with gristle one, cooking wine, light soy sauce pickle 5 minutes, be put in baking box and carry out baking;
E, bamboo shoots to be cut into slices, add salt, vinegar, cooking wine carries out sealed pickling 10 minutes;
F, the seed of Job's tears by good for appeal step process, lotus root, corn are picked out iblet and are mixed with gumbo, gristle, bamboo shoots, add large bone soup, stir, in the filling casing handled well in step a;
G, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 4
A kind of crisp sausage, be made up of the raw material of following parts by weight proportioning:
Pig bone: 18,
Gristle: 27,
The seed of Job's tears: 9,
Lotus root: 8,
Corn: 7,
Bamboo shoots: 6,
Gumbo: 6,
Cooking wine: 5,
Light soy sauce: 5,
Salt: 7,
Vinegar: 5,
Casing: 7.
The preparation method of above-mentioned crisp sausage, comprises the following steps:
A, casing warm water is soaked 5 minutes with vinegar, with salt friction cleaning after upset, rinse with clear water after cleaning, for subsequent use after draining;
B, cleaned by pig bone, big fire is put in cold water boils 5 minutes, skims offscum, turns little fire;
C, the seed of Job's tears, lotus root, corn are cleaned, fritter cut by lotus root and corn, is put in the large bone soup in step b and carries out infusion;
D, gumbo to be cut into slices, reinstate salt with gristle one, cooking wine, light soy sauce pickle 10 minutes, be put in baking box and carry out baking;
E, bamboo shoots to be cut into slices, add salt, vinegar, cooking wine carries out sealed pickling 15 minutes;
F, the seed of Job's tears by good for appeal step process, lotus root, corn are picked out iblet and are mixed with gumbo, gristle, bamboo shoots, add large bone soup, stir, in the filling casing handled well in step a;
G, be cut into isometric length, use cotton thread tying, vacuum packaging.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. a crisp sausage, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Pig bone: 10-20,
Gristle: 20-30,
The seed of Job's tears: 5-10,
Lotus root: 5-10,
Corn: 4-8,
Bamboo shoots: 3-6,
Gumbo: 3-6,
Cooking wine: 2-5,
Light soy sauce: 2-5,
Salt: 4-8,
Vinegar: 2-6,
Casing: 4-8.
2. crisp sausage according to claim 1, is characterized in that: described crisp sausage is made up of the raw material of following parts by weight proportioning:
Pig bone: 12-18,
Gristle: 23-27,
The seed of Job's tears: 6-9,
Lotus root: 6-8,
Corn: 5-7,
Bamboo shoots: 4-6,
Gumbo: 4-6,
Cooking wine: 3-5,
Light soy sauce: 3-5,
Salt: 5-7,
Vinegar: 3-5,
Casing: 5-7.
3. crisp sausage according to claim 1, is characterized in that: described crisp sausage is made up of the raw material of following parts by weight proportioning:
Pig bone: 15,
Gristle: 25,
The seed of Job's tears: 8,
Lotus root: 7,
Corn: 3,
Bamboo shoots: 5,
Gumbo: 5,
Cooking wine: 4,
Light soy sauce: 4,
Salt: 6,
Vinegar: 4,
Casing: 6.
4. the preparation method of the crisp sausage according to any one of claim 1-3, is characterized in that, comprises the following steps:
A, casing warm water is soaked 5 minutes with vinegar, with salt friction cleaning after upset, rinse with clear water after cleaning, for subsequent use after draining;
B, cleaned by pig bone, big fire is put in cold water and boils 3-5 minute, skims offscum, turns little fire;
C, the seed of Job's tears, lotus root, corn are cleaned, fritter cut by lotus root and corn, is put in the large bone soup in step b and carries out infusion;
D, gumbo to be cut into slices, reinstate salt with gristle one, cooking wine, light soy sauce pickle 5-10 minute, be put in baking box and carry out baking;
E, bamboo shoots to be cut into slices, add salt, vinegar, cooking wine carries out sealed pickling 10-15 minute;
F, the seed of Job's tears by good for appeal step process, lotus root, corn are picked out iblet and are mixed with gumbo, gristle, bamboo shoots, add large bone soup, stir, in the filling casing handled well in step a;
G, be cut into isometric length, use cotton thread tying, vacuum packaging.
5. the preparation method of crisp sausage according to claim 4, is characterized in that: the infusion time in described step c is 20-30 minute.
6. the preparation method of crisp sausage according to claim 4, is characterized in that: the oven temperature of described steps d is 180-220 °, and cooking time is 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510708177.1A CN105341723A (en) | 2015-10-27 | 2015-10-27 | Fragrant crisp sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510708177.1A CN105341723A (en) | 2015-10-27 | 2015-10-27 | Fragrant crisp sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341723A true CN105341723A (en) | 2016-02-24 |
Family
ID=55318001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510708177.1A Withdrawn CN105341723A (en) | 2015-10-27 | 2015-10-27 | Fragrant crisp sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341723A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722969A (en) * | 2017-03-14 | 2017-05-31 | 沛县宏伟食品有限公司 | A kind of collagen zhuanggu intestines and preparation method thereof |
| CN106954808A (en) * | 2017-03-14 | 2017-07-18 | 沛县宏伟食品有限公司 | A kind of meat egg zhuanggu intestines and preparation method thereof |
| CN107125623A (en) * | 2016-10-14 | 2017-09-05 | 安徽银顺食品有限公司 | A kind of sausage and its processing method for adding bamboo shoots |
| CN107252047A (en) * | 2017-07-03 | 2017-10-17 | 安徽双鹿面粉有限公司 | A kind of big bone vermicelli and preparation method thereof |
| CN108719838A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method of the pure meat baloney of gristle |
| CN108991405A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of sausage and preparation method thereof with ferment local-flavor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263033A (en) * | 2013-04-27 | 2013-08-28 | 马俊 | Coix seed-bamboo shoots sausage |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN104041847A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Spicy gristle sausage and preparation method thereof |
-
2015
- 2015-10-27 CN CN201510708177.1A patent/CN105341723A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263033A (en) * | 2013-04-27 | 2013-08-28 | 马俊 | Coix seed-bamboo shoots sausage |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN104041847A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Spicy gristle sausage and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125623A (en) * | 2016-10-14 | 2017-09-05 | 安徽银顺食品有限公司 | A kind of sausage and its processing method for adding bamboo shoots |
| CN106722969A (en) * | 2017-03-14 | 2017-05-31 | 沛县宏伟食品有限公司 | A kind of collagen zhuanggu intestines and preparation method thereof |
| CN106954808A (en) * | 2017-03-14 | 2017-07-18 | 沛县宏伟食品有限公司 | A kind of meat egg zhuanggu intestines and preparation method thereof |
| CN107252047A (en) * | 2017-07-03 | 2017-10-17 | 安徽双鹿面粉有限公司 | A kind of big bone vermicelli and preparation method thereof |
| CN108719838A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method of the pure meat baloney of gristle |
| CN108991405A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of sausage and preparation method thereof with ferment local-flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105341723A (en) | Fragrant crisp sausage and preparation method thereof | |
| CN104305301A (en) | Production method of sauce fragrant duck neck | |
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| CN111000151A (en) | Preparation method of marinated chicken feet | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN105341742A (en) | Cumin roasted sausage and making method thereof | |
| CN104432198A (en) | Puer tea sausage and preparation method thereof | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| CN107912718A (en) | Bamboo shoot superfine powder sausage and production method | |
| CN104223129A (en) | Processing method of featured preserved meat | |
| CN105341873A (en) | Italian beef sauce and making method thereof | |
| CN104323285A (en) | Making method of soft yak meat can | |
| KR101260302B1 (en) | Drumsticks of chicken and the manufacturing method using deboner | |
| CN105341716A (en) | Beef sausage and making method thereof | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN1799413A (en) | Air-drying meat food and is production method | |
| CN101803750A (en) | Method for preparing food from chicken byproduct | |
| CN105410663A (en) | Sausage capable of clearing fire and making method of sausage | |
| CN105394741A (en) | Beautifying sausage and preparation method thereof | |
| CN107173752A (en) | A kind of preparation method of fragrant citrus taste sugar-vinegar garlic | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| CN103948050A (en) | Roasted pork in red wine and preparation method thereof | |
| CN111357948A (en) | Production process of crispy chicken floss with mouth feel | |
| CN104305321A (en) | Method for producing marinated yak |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160224 |