CN105341742A - Cumin roasted sausage and making method thereof - Google Patents
Cumin roasted sausage and making method thereof Download PDFInfo
- Publication number
- CN105341742A CN105341742A CN201510712148.2A CN201510712148A CN105341742A CN 105341742 A CN105341742 A CN 105341742A CN 201510712148 A CN201510712148 A CN 201510712148A CN 105341742 A CN105341742 A CN 105341742A
- Authority
- CN
- China
- Prior art keywords
- cumin
- intestines
- pork
- casing
- garlic
- 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- Withdrawn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
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 61
- 235000013580 sausages Nutrition 0.000 title abstract description 14
- 238000000034 method Methods 0.000 title abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 title 1
- 241000510672 Cuminum Species 0.000 claims abstract description 60
- 240000002234 Allium sativum Species 0.000 claims abstract description 25
- 235000004611 garlic Nutrition 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 244000000626 Daucus carota Species 0.000 claims abstract description 19
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 19
- 235000015278 beef Nutrition 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 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
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 235000020095 red wine Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 210000000936 intestine Anatomy 0.000 claims description 21
- 241000722363 Piper Species 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0026—Chemical treatment of natural gut
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a cumin roasted sausage and a making method thereof. The cumin roasted sausage comprises the following raw materials of pork, beef, mutton, carrots, garlic, butter, red wine, pepper fruits, cumin, salt, vinegar and sausage casings according to a certain proportion, and is made through the following steps of mincing, pickling, baking, packaging and the like. According to the sausage made by the method disclosed by the invention, the pork, the beef and the mutton are added, and the carrots are also added, so that the mouth feel is improved, and the nutrient components are increased; the method of firstly pickling and then baking is adopted, so that the minced meat is tasteful, and good in mouth feel; the garlic and the cumin are added, so that the sausage is fresh, fragrant, salty and delicious in mouth feel; the sausage casings are processed, so that impurities on the sausage casings can be effectively eliminated, and the fishy taste of the sausage casings can be effectively eliminated.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of cumin and bake intestines 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 cumin that the object of the invention is to provide a kind of nutrition delicious food bakes intestines and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of cumin bakes intestines, is made up of the raw material of following parts by weight proportioning:
Pork: 15-25,
Beef: 10-15,
Mutton: 10-15,
Carrot: 10-20,
Garlic: 5-10,
Butter: 2-6,
Red wine: 5-10,
Pepper: 3-6,
Cumin: 5-10,
Salt: 5-12,
Vinegar: 2-5,
Casing: 15-20.
As preferably, described cumin is baked intestines and is made up of the raw material of following parts by weight proportioning:
Pork: 18-22,
Beef: 12-14,
Mutton: 12-14,
Carrot: 13-17,
Garlic: 6-9,
Butter: 3-5,
Red wine: 6-9,
Pepper: 4-5,
Cumin: 6-9,
Salt: 6-10,
Vinegar: 3-5,
Casing: 16-19.
As preferably, described cumin is baked intestines and is made up of the raw material of following parts by weight proportioning:
Pork: 20,
Beef: 13,
Mutton: 13,
Carrot: 15,
Garlic: 8,
Butter: 4,
Red wine: 7,
Pepper: 5,
Cumin: 8,
Salt: 7,
Vinegar: 4,
Casing: 17.
Above-mentioned cumin bakes the preparation method of intestines, comprises the following steps:
A, pork, beef, mutton, carrot to be cleaned respectively, draining, mix and be twisted into muddy flesh;
B, in muddy flesh, add red wine, pepper, salt carries out pickling 5-10 minute, by the muddy flesh pickled and butter mixing and stirring;
C, baking tray is shifted to an earlier date preheating, baking tray sprinkles one deck cumin, the muddy flesh handled well is laid on baking tray, muddy flesh sprinkles cumin in step b;
D, repave on the cumin of step c last layer rub mashed garlic, mashed garlic sprinkles one deck cumin again;
E, baking box baking tray being put into 150-180 ° carry out baking 15-20 minute;
F, 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;
G, material cooking machine baked for steps d is fully rubbed mixing, pour in the ready casing of step e;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Beneficial effect of the present invention:
The sausage that the present invention makes with the addition of pork, beef and mutton, add carrot again and improve mouthfeel, add nutritional labeling, the method muddy flesh first pickle, baked again is more tasty, mouthfeel is better, add garlic, cumin makes the salty U.S. of the fresher perfume (or spice) of sausage mouthfeel, and the processing method of casing also effectively can eliminate impurity on casing and fishy smell.
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 cumin bakes intestines, is made up of the raw material of following parts by weight proportioning:
Pork: 15,
Beef: 10,
Mutton: 10,
Carrot: 10,
Garlic: 5,
Butter: 2,
Red wine: 5,
Pepper: 3,
Cumin: 5,
Salt: 5,
Vinegar: 2,
Casing: 15.
Above-mentioned cumin bakes the preparation method of intestines, comprises the following steps:
A, pork, beef, mutton, carrot to be cleaned respectively, draining, mix and be twisted into muddy flesh;
B, in muddy flesh, add red wine, pepper, salt carries out pickling 5 minutes, by the muddy flesh pickled and butter mixing and stirring;
C, baking tray is shifted to an earlier date preheating, baking tray sprinkles one deck cumin, the muddy flesh handled well is laid on baking tray, muddy flesh sprinkles cumin in step b;
D, repave on the cumin of step c last layer rub mashed garlic, mashed garlic sprinkles one deck cumin again;
E, baking box baking tray being put into 150 ° carry out baking 15 minutes;
F, 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;
G, material cooking machine baked for steps d is fully rubbed mixing, pour in the ready casing of step e;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 2
A kind of cumin bakes intestines, is made up of the raw material of following parts by weight proportioning:
Pork: 25,
Beef: 15,
Mutton: 15,
Carrot: 20,
Garlic: 10,
Butter: 6,
Red wine: 10,
Pepper: 6,
Cumin: 10,
Salt: 12,
Vinegar: 5,
Casing: 20.
Above-mentioned cumin bakes the preparation method of intestines, comprises the following steps:
A, pork, beef, mutton, carrot to be cleaned respectively, draining, mix and be twisted into muddy flesh;
B, in muddy flesh, add red wine, pepper, salt carries out pickling 10 minutes, by the muddy flesh pickled and butter mixing and stirring;
C, baking tray is shifted to an earlier date preheating, baking tray sprinkles one deck cumin, the muddy flesh handled well is laid on baking tray, muddy flesh sprinkles cumin in step b;
D, repave on the cumin of step c last layer rub mashed garlic, mashed garlic sprinkles one deck cumin again;
E, baking box baking tray being put into 180 ° carry out baking 20 minutes;
F, 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;
G, material cooking machine baked for steps d is fully rubbed mixing, pour in the ready casing of step e;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 3
A kind of cumin bakes intestines, is made up of the raw material of following parts by weight proportioning:
Pork: 18,
Beef: 12,
Mutton: 12,
Carrot: 13,
Garlic: 6,
Butter: 3,
Red wine: 6,
Pepper: 4,
Cumin: 6,
Salt: 6,
Vinegar: 3,
Casing: 16.
Above-mentioned cumin bakes the preparation method of intestines, comprises the following steps:
A, pork, beef, mutton, carrot to be cleaned respectively, draining, mix and be twisted into muddy flesh;
B, in muddy flesh, add red wine, pepper, salt carries out pickling 5 minutes, by the muddy flesh pickled and butter mixing and stirring;
C, baking tray is shifted to an earlier date preheating, baking tray sprinkles one deck cumin, the muddy flesh handled well is laid on baking tray, muddy flesh sprinkles cumin in step b;
D, repave on the cumin of step c last layer rub mashed garlic, mashed garlic sprinkles one deck cumin again;
E, baking box baking tray being put into 150 ° carry out baking 15 minutes;
F, 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;
G, material cooking machine baked for steps d is fully rubbed mixing, pour in the ready casing of step e;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Embodiment 4
A kind of cumin bakes intestines, is made up of the raw material of following parts by weight proportioning:
Pork: 22,
Beef: 14,
Mutton: 14,
Carrot: 17,
Garlic: 9,
Butter: 5,
Red wine: 9,
Pepper: 5,
Cumin: 9,
Salt: 10,
Vinegar: 5,
Casing: 19.
Above-mentioned cumin bakes the preparation method of intestines, comprises the following steps:
A, pork, beef, mutton, carrot to be cleaned respectively, draining, mix and be twisted into muddy flesh;
B, in muddy flesh, add red wine, pepper, salt carries out pickling 10 minutes, by the muddy flesh pickled and butter mixing and stirring;
C, baking tray is shifted to an earlier date preheating, baking tray sprinkles one deck cumin, the muddy flesh handled well is laid on baking tray, muddy flesh sprinkles cumin in step b;
D, repave on the cumin of step c last layer rub mashed garlic, mashed garlic sprinkles one deck cumin again;
E, baking box baking tray being put into 180 ° carry out baking 20 minutes;
F, 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;
G, material cooking machine baked for steps d is fully rubbed mixing, pour in the ready casing of step e;
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 (4)
1. cumin bakes intestines, it is characterized in that: be made up of the raw material of following parts by weight proportioning:
Pork: 15-25,
Beef: 10-15,
Mutton: 10-15,
Carrot: 10-20,
Garlic: 5-10,
Butter: 2-6,
Red wine: 5-10,
Pepper: 3-6,
Cumin: 5-10,
Salt: 5-12,
Vinegar: 2-5,
Casing: 15-20.
2. cumin according to claim 1 bakes intestines, it is characterized in that: described cumin is baked intestines and is made up of the raw material of following parts by weight proportioning:
Pork: 18-22,
Beef: 12-14,
Mutton: 12-14,
Carrot: 13-17,
Garlic: 6-9,
Butter: 3-5,
Red wine: 6-9,
Pepper: 4-5,
Cumin: 6-9,
Salt: 6-10,
Vinegar: 3-5,
Casing: 16-19.
3. cumin according to claim 1 bakes intestines, it is characterized in that: described cumin is baked intestines and is made up of the raw material of following parts by weight proportioning:
Pork: 20,
Beef: 13,
Mutton: 13,
Carrot: 15,
Garlic: 8,
Butter: 4,
Red wine: 7,
Pepper: 5,
Cumin: 8,
Salt: 7,
Vinegar: 4,
Casing: 17.
4. the cumin according to any one of claim 1-3 bakes the preparation method of intestines, it is characterized in that, comprises the following steps:
A, pork, beef, mutton, carrot to be cleaned respectively, draining, mix and be twisted into muddy flesh;
B, in muddy flesh, add red wine, pepper, salt carries out pickling 5-10 minute, by the muddy flesh pickled and butter mixing and stirring;
C, baking tray is shifted to an earlier date preheating, baking tray sprinkles one deck cumin, the muddy flesh handled well is laid on baking tray, muddy flesh sprinkles cumin in step b;
D, repave on the cumin of step c last layer rub mashed garlic, mashed garlic sprinkles one deck cumin again;
E, baking box baking tray being put into 150-180 ° carry out baking 15-20 minute;
F, 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;
G, material cooking machine baked for steps d is fully rubbed mixing, pour in the ready casing of step e;
H, be cut into isometric length, use cotton thread tying, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712148.2A CN105341742A (en) | 2015-10-27 | 2015-10-27 | Cumin roasted sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712148.2A CN105341742A (en) | 2015-10-27 | 2015-10-27 | Cumin roasted sausage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341742A true CN105341742A (en) | 2016-02-24 |
Family
ID=55318020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510712148.2A Withdrawn CN105341742A (en) | 2015-10-27 | 2015-10-27 | Cumin roasted sausage and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341742A (en) |
Cited By (4)
| 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 |
| CN108967918A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The processing method of cumin fragrant-flowered garlic flower sausage |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
| CN115316614A (en) * | 2021-05-10 | 2022-11-11 | 北京哈迈食品科技有限公司 | Barbecue stick and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183925A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Meat sausage producing method and meat sausage produced with said method |
| CN101061870A (en) * | 2006-04-28 | 2007-10-31 | 张长城 | Quick freezing type roasted sausage and the producing method thereof |
| CN102450684A (en) * | 2010-10-25 | 2012-05-16 | 王茂军 | Sausage with special flavor |
-
2015
- 2015-10-27 CN CN201510712148.2A patent/CN105341742A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183925A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Meat sausage producing method and meat sausage produced with said method |
| CN101061870A (en) * | 2006-04-28 | 2007-10-31 | 张长城 | Quick freezing type roasted sausage and the producing method thereof |
| CN102450684A (en) * | 2010-10-25 | 2012-05-16 | 王茂军 | Sausage with special flavor |
Cited By (4)
| 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 |
| CN108967918A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The processing method of cumin fragrant-flowered garlic flower sausage |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
| CN115316614A (en) * | 2021-05-10 | 2022-11-11 | 北京哈迈食品科技有限公司 | Barbecue stick and preparation process thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160224 |
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