CN105341741A - Roasted meat sausage and making method thereof - Google Patents
Roasted meat sausage and making method thereof Download PDFInfo
- Publication number
- CN105341741A CN105341741A CN201510710629.XA CN201510710629A CN105341741A CN 105341741 A CN105341741 A CN 105341741A CN 201510710629 A CN201510710629 A CN 201510710629A CN 105341741 A CN105341741 A CN 105341741A
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- CN
- China
- Prior art keywords
- mutton
- beef
- orange peel
- apple
- sausage
- 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- Withdrawn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
- 238000000034 method Methods 0.000 title abstract description 5
- 235000019690 meat sausages Nutrition 0.000 title abstract 3
- 235000015278 beef Nutrition 0.000 claims abstract description 35
- 235000013580 sausages Nutrition 0.000 claims abstract description 35
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 235000021419 vinegar Nutrition 0.000 claims abstract description 23
- 239000000052 vinegar Substances 0.000 claims abstract description 23
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000018044 dehydration Effects 0.000 claims abstract description 8
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 8
- 235000021168 barbecue Nutrition 0.000 claims description 29
- 241000220259 Raphanus Species 0.000 claims description 23
- 241000722363 Piper Species 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 16
- 235000020097 white wine Nutrition 0.000 claims description 16
- 241000208293 Capsicum Species 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 238000005554 pickling Methods 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 244000141359 Malus pumila Species 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 235000021016 apples Nutrition 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a roasted meat sausage and a making method thereof. The roasted meat sausage comprises the following raw materials of beef, mutton, radishes, apples, orange peel, garlic, white spirit, pepper fruits, Chinese prickly ash, chili peppers, salt, vinegar and sausage casings according to a certain proportion, and is prepared through the steps of cleaning, pickling, baking, dehydration, grinding into powder, filling, packaging and the like. According to the sausage made by the making method disclosed by the invention, the beef and the mutton are used as main raw materials, and the making method of pickling and baking is adopted, so that the taste of the beef and the taste of the mutton are good, and the sausage is unique in mouth feel; the pickled and minced radishes are added, and the apples and the orange peel which are pickled, dehydrated and ground into powder are added, so that the nutrition is increased, and the taste of the beef and the taste of the mutton are also improved; the mouth feel of the sausage is improved, and the sausage is flavored.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of barbecue 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 barbecue sausage of a kind of nutrition delicious food and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of barbecue sausage, be made up of the raw material of following parts by weight proportioning:
Beef: 20-30,
Mutton: 10-20,
Radish: 5-10,
Apple: 5-10,
Orange peel: 2-5,
Garlic: 2-5,
White wine: 2-5,
Pepper: 1-4
Chinese prickly ash: 1-3,
Capsicum: 3-5,
Salt: 5-10,
Vinegar: 1-4,
Casing: 4-8.
As preferably, described barbecue sausage is made up of the raw material of following parts by weight proportioning:
Beef: 23-27,
Mutton: 13-17,
Radish: 7-9,
Apple: 6-8,
Orange peel: 3-5,
Garlic: 2-4,
White wine: 2-4,
Pepper: 2-4
Chinese prickly ash: 1-2,
Capsicum: 3-5,
Salt: 6-9,
Vinegar: 1-3,
Casing: 5-7.
As preferably, described barbecue sausage is made up of the raw material of following parts by weight proportioning:
Beef: 25,
Mutton: 15,
Radish: 8,
Apple: 7,
Orange peel: 4,
Garlic: 3,
White wine: 3,
Pepper: 3
Chinese prickly ash: 2,
Capsicum: 4,
Salt: 8,
Vinegar: 2,
Casing: 6.
The preparation method of above-mentioned barbecue sausage, comprises the following steps:
A, beef, mutton are cleaned, cut fritter, add white wine, salt is pickled;
B, by radish, apple, orange peel clean, stripping and slicing, add salt, vinegar pickled;
C, 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;
D, garlic is cut into mashed garlic, be sprinkling upon pickle beef, on mutton, then sprinkle pepper, Chinese prickly ash, capsicum carry out baking;
E, apple and orange peel are carried out very fast processed, by the apple after dehydration and orange peel grinds;
F, beef good for barbecue, mutton are twisted into minced meat, add the radish of the apple powder of milled, orange peel powder and pickled rear chopping, fully stir;
G, by filling for the material handled well in the step f casing handled well in stepb;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Further, the salting period of described step a is 20-30 minute.
Further, the salting period of described step b is 10-15 minute.
Beneficial effect of the present invention:
The sausage that the present invention makes take beef or mutton as primary raw material, by pickling, the preparation method of baking makes the taste of beef or mutton better, sausage mouthfeel is unique, add again to pickle and shredded radish, there are dehydration, the apple of abrasive dust and orange peel afterwards with pickling, not only increase nutrition, also improving the taste of beef or mutton, improve the mouthfeel of sausage, increase more local flavor to sausage.
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 barbecue sausage, be made up of the raw material of following parts by weight proportioning:
Beef: 20,
Mutton: 10,
Radish: 5,
Apple: 5,
Orange peel: 2,
Garlic: 2,
White wine: 2,
Pepper: 1,
Chinese prickly ash: 1,
Capsicum: 3,
Salt: 5,
Vinegar: 1,
Casing: 4.
The preparation method of above-mentioned barbecue sausage, comprises the following steps:
A, beef, mutton are cleaned, cut fritter, add white wine, salt carries out pickling 20 minutes;
B, radish, apple, orange peel are cleaned, stripping and slicing, add salt, vinegar carry out pickling 10 minutes;
C, 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;
D, garlic is cut into mashed garlic, be sprinkling upon pickle beef, on mutton, then sprinkle pepper, Chinese prickly ash, capsicum carry out baking;
E, apple and orange peel are carried out very fast processed, by the apple after dehydration and orange peel grinds;
F, beef good for barbecue, mutton are twisted into minced meat, add the radish of the apple powder of milled, orange peel powder and pickled rear chopping, fully stir;
G, by filling for the material handled well in the step f casing handled well in stepb;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 2
A kind of barbecue sausage, be made up of the raw material of following parts by weight proportioning:
Beef: 30,
Mutton: 20,
Radish: 10,
Apple: 10,
Orange peel: 5,
Garlic: 5,
White wine: 5,
Pepper: 4
Chinese prickly ash: 3,
Capsicum: 5,
Salt: 10,
Vinegar: 4,
Casing: 8.
The preparation method of above-mentioned barbecue sausage, comprises the following steps:
A, beef, mutton are cleaned, cut fritter, add white wine, salt carries out pickling 30 minutes;
B, radish, apple, orange peel are cleaned, stripping and slicing, add salt, vinegar carry out pickling 15 minutes;
C, 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;
D, garlic is cut into mashed garlic, be sprinkling upon pickle beef, on mutton, then sprinkle pepper, Chinese prickly ash, capsicum carry out baking;
E, apple and orange peel are carried out very fast processed, by the apple after dehydration and orange peel grinds;
F, beef good for barbecue, mutton are twisted into minced meat, add the radish of the apple powder of milled, orange peel powder and pickled rear chopping, fully stir;
G, by filling for the material handled well in the step f casing handled well in stepb;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 3
A kind of barbecue sausage, be made up of the raw material of following parts by weight proportioning:
Beef: 23,
Mutton: 13,
Radish: 7,
Apple: 6,
Orange peel: 3,
Garlic: 2,
White wine: 2,
Pepper: 2
Chinese prickly ash: 1,
Capsicum: 3,
Salt: 6,
Vinegar: 1,
Casing: 5.
The preparation method of above-mentioned barbecue sausage, comprises the following steps:
A, beef, mutton are cleaned, cut fritter, add white wine, salt carries out pickling 20 minutes;
B, radish, apple, orange peel are cleaned, stripping and slicing, add salt, vinegar carry out pickling 10 minutes;
C, 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;
D, garlic is cut into mashed garlic, be sprinkling upon pickle beef, on mutton, then sprinkle pepper, Chinese prickly ash, capsicum carry out baking;
E, apple and orange peel are carried out very fast processed, by the apple after dehydration and orange peel grinds;
F, beef good for barbecue, mutton are twisted into minced meat, add the radish of the apple powder of milled, orange peel powder and pickled rear chopping, fully stir;
G, by filling for the material handled well in the step f casing handled well in stepb;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 4
A kind of barbecue sausage, be made up of the raw material of following parts by weight proportioning:
Beef: 27,
Mutton: 17,
Radish: 9,
Apple: 8,
Orange peel: 5,
Garlic: 4,
White wine: 4,
Pepper: 4
Chinese prickly ash: 2,
Capsicum: 5,
Salt: 9,
Vinegar: 3,
Casing: 7.
The preparation method of above-mentioned barbecue sausage, comprises the following steps:
A, beef, mutton are cleaned, cut fritter, add white wine, salt carries out pickling 30 minutes;
B, radish, apple, orange peel are cleaned, stripping and slicing, add salt, vinegar carry out pickling 15 minutes;
C, 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;
D, garlic is cut into mashed garlic, be sprinkling upon pickle beef, on mutton, then sprinkle pepper, Chinese prickly ash, capsicum carry out baking;
E, apple and orange peel are carried out very fast processed, by the apple after dehydration and orange peel grinds;
F, beef good for barbecue, mutton are twisted into minced meat, add the radish of the apple powder of milled, orange peel powder and pickled rear chopping, fully stir;
G, by filling for the material handled well in the step f casing handled well in stepb;
H, 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 barbecue sausage, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Beef: 20-30,
Mutton: 10-20,
Radish: 5-10,
Apple: 5-10,
Orange peel: 2-5,
Garlic: 2-5,
White wine: 2-5,
Pepper: 1-4
Chinese prickly ash: 1-3,
Capsicum: 3-5,
Salt: 5-10,
Vinegar: 1-4,
Casing: 4-8.
2. barbecue sausage according to claim 1, is characterized in that: described barbecue sausage is made up of the raw material of following parts by weight proportioning:
Beef: 23-27,
Mutton: 13-17,
Radish: 7-9,
Apple: 6-8,
Orange peel: 3-5,
Garlic: 2-4,
White wine: 2-4,
Pepper: 2-4
Chinese prickly ash: 1-2,
Capsicum: 3-5,
Salt: 6-9,
Vinegar: 1-3,
Casing: 5-7.
3. barbecue sausage according to claim 1, is characterized in that: described barbecue sausage is made up of the raw material of following parts by weight proportioning:
Beef: 25,
Mutton: 15,
Radish: 8,
Apple: 7,
Orange peel: 4,
Garlic: 3,
White wine: 3,
Pepper: 3
Chinese prickly ash: 2,
Capsicum: 4,
Salt: 8,
Vinegar: 2,
Casing: 6.
4. the preparation method of the barbecue sausage according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, beef, mutton are cleaned, cut fritter, add white wine, salt is pickled;
B, by radish, apple, orange peel clean, stripping and slicing, add salt, vinegar pickled;
C, 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;
D, garlic is cut into mashed garlic, be sprinkling upon pickle beef, on mutton, then sprinkle pepper, Chinese prickly ash, capsicum carry out baking;
E, apple and orange peel are carried out very fast processed, by the apple after dehydration and orange peel grinds;
F, beef good for barbecue, mutton are twisted into minced meat, add the radish of the apple powder of milled, orange peel powder and pickled rear chopping, fully stir;
G, by filling for the material handled well in the step f casing handled well in stepb;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
5. the preparation method of barbecue sausage according to claim 4, is characterized in that: the salting period of described step a is 20-30 minute.
6. the preparation method of barbecue sausage according to claim 4, is characterized in that: the salting period of described step b is 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510710629.XA CN105341741A (en) | 2015-10-27 | 2015-10-27 | Roasted meat sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510710629.XA CN105341741A (en) | 2015-10-27 | 2015-10-27 | Roasted meat sausage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341741A true CN105341741A (en) | 2016-02-24 |
Family
ID=55318019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510710629.XA Withdrawn CN105341741A (en) | 2015-10-27 | 2015-10-27 | Roasted meat sausage and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341741A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788412A (en) * | 2017-12-13 | 2018-03-13 | 宿州市百汇食品有限公司 | A kind of Islamic mutton sausage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524158A (en) * | 2008-03-06 | 2009-09-09 | 谢庆生 | Pork rice roll |
| CN103859442A (en) * | 2014-03-12 | 2014-06-18 | 沈阳师范大学 | Multi-mushroom composite filling sausage and production method |
| CN104305315A (en) * | 2014-09-29 | 2015-01-28 | 刘韶娜 | Rabbit meat sausage capable of relaxing sinews and activating collaterals and preparation method thereof |
-
2015
- 2015-10-27 CN CN201510710629.XA patent/CN105341741A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524158A (en) * | 2008-03-06 | 2009-09-09 | 谢庆生 | Pork rice roll |
| CN103859442A (en) * | 2014-03-12 | 2014-06-18 | 沈阳师范大学 | Multi-mushroom composite filling sausage and production method |
| CN104305315A (en) * | 2014-09-29 | 2015-01-28 | 刘韶娜 | Rabbit meat sausage capable of relaxing sinews and activating collaterals and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788412A (en) * | 2017-12-13 | 2018-03-13 | 宿州市百汇食品有限公司 | A kind of Islamic mutton sausage |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160224 |
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| WW01 | Invention patent application withdrawn after publication |