CN105685660A - Making method of pickled Chinese cabbage sausages - Google Patents

Abstract

A making method (1) of pickled Chinese cabbage sausages is characterized in that the method comprises a component proportioning process and a making process; 300g of pork with the fat/lean ratio of 3/7 is adopted as a main material, 4.5g of salt, 24g of glucose, 1.07g of monosodium glutamate, 3g of soy, 4.5g of baijiu, 2g of welsh onion and 2g of Alpinia officinarum Hance are applied to the 300g of the main material as auxiliary materials, and pickled Chinese cabbage powder accounts for 1-5% of the weight of the main material; and the making process comprises the following steps: 1, extracting the pickled Chinese cabbage powder: picking pickled Chinese cabbage leaves, cleaning the pickled Chinese cabbage leaves 3-4 times, drying the cleaned leaves for 8h, grinding the dried leaves to form powder, and sieving the powder; 2, choosing pork: selecting fore hock or hind leg pork, peeling, and washing; and 3, filling: cutting the pork to form long blocks, uniformly mixing a stuffing according to above formula, preserving the long pork blocks for 2h, cleaning casings for sausages, airing the casings, putting the preserved stuffing in the material inlet of a meat mincer, filling sausages, binding the sausages with thread every 20-25cm, and airing the filled sausages in a ventilating and shading place overnight to make the water content reach 22%.

Description

A kind of manufacture method of sauerkraut sausage

Technical field

The present invention relates to the making of a kind of food, exactly disclose the manufacture method of a kind of sauerkraut sausage。

Background technology

Along with improving constantly of people's living standard, the requirement of diet is also more and more higher, some tradition dish can not meet the living needs of people, the manufacture method of a kind of sauerkraut sausage disclosed by the invention, it is simply that in order to meet Man's Demands。

Summary of the invention

A kind of manufacture method of sauerkraut sausage, including: component proportion and processing technology；It is characterized in that: (1) component proportion (by weight), including major ingredient and adjuvant, major ingredient: Carnis Sus domestica 300g, girth of a garment ratio is 3/7, adjuvant includes in units of major ingredient 300g: salt 4.5g, glucose 24g, monosodium glutamate 1.07g, soy sauce 3g, Chinese liquor 4.5g, Herba Alii fistulosi 2g, Rhizoma Alpiniae Officinarum 2g, sauerkraut powder accounts for major ingredient 1～5%；(2) extraction of processing technology a. sauerkraut powder: first sauerkraut is taken out from bag, leaf takes off one by one, clean 3～4 times with deionized water, until no longer there being pungent tart flavour, drain away the water, remove dish head, sauerkraut is cut into bulk of uniform size, put into dry 8h in thermostatic drying chamber, temperature is adjusted to 75 DEG C, in dry run, sauerkraut was overturn once in every 20 minutes, so as to be heated evenly, prevent burned, then dried sauerkraut is put in microphyte pulverizer and pulverize, sieve, finally powder is collected to sealing bag standby；B. the selecting of Carnis Sus domestica: select fore shank or pig back leg, Corii Sus domestica remove need not, fat meat to compact；C. recording: the little fourth that fat and lean meat is cut into long 1cm width 1cm respectively is block, with warm water meat clean dirt dirt, according to above-mentioned formula by stuffing material mix homogeneously, pickle 2h, put casing in order, repeatedly clean with water to smooth surface, it is stand-by that dry in the sun removes moisture；Special little funnel port is embedded in meat grinder exit, hopper outlet connects casing mouth, tightens with line, the stuffing material pickled is put into meat grinder feeding mouth, start meat grinder to be poured into after in casing by filling, with line, every for sausage 20～25cm length is pricked joint, first two ends in filling should be clutched during ligation, make enteral material tighten up, and with pin, casing is pricked some pores to get rid of air and excessive moisture, also reply sausage suitably arranges simultaneously so that it is size is solid uniformly to be caused, and profile is mellow and full attractive in appearance；The sausage irrigated being placed in ventilation sunshade place dry in the sun one night (lucifuge), makes sausage better shape, volatilize moisture, finally the sausage after dry in the sun is put into drying baker and dries 6 days with the temperature of 40 DEG C, makes moisture reach 22%。

The present invention is simple to operate, abundant raw material, and mouthfeel, compared with traditional sausage, has the sauerkraut delicate fragrance of uniqueness, is suitable for family's operation。

Detailed description of the invention

Below in conjunction with specific embodiment, the technical characteristic of the present invention is described further。

Embodiment, selects shouledr meat or pig hind shank, and generally das Beinfleisch is tight compared with the meat at other positions, the das Beinfleisch chosen is removed the peel, pick a bone, clean, it is then cut into the bulk of length and width 1cm, adjuvant is mixed homogeneously with cube meat in proportion, pickle 2h, arrange casing, the oil of sewing on casing surface is extractd, and gently scrapes surface with bamboo chip, make casing thickness extend uniformly, note not scraping springing a leak, finally can record。After having recorded a casing, by the length of 20～25cm, pinching extruding segmentation with finger, tighten with line and be placed into ventilation of sheltering from heat or light again and dry moisture, if having bubble to occur in intestinal body, then gently stinging extrusion bubble after casing with sewing-needle。

Claims (1)

1. the manufacture method (1) of a sauerkraut sausage, including: component proportion and processing technology；It is characterized in that: (1) component proportion major ingredient: Carnis Sus domestica 300g, girth of a garment ratio is 3/7, adjuvant includes in units of major ingredient 300g: salt 4.5g, glucose 24g, monosodium glutamate 1.07g, soy sauce 3g, Chinese liquor 4.5g, Herba Alii fistulosi 2g, Rhizoma Alpiniae Officinarum 2g, sauerkraut powder accounts for major ingredient 1～5%；(2) extraction of processing technology a. sauerkraut powder: first sauerkraut is taken out from bag, leaf takes off one by one, clean 3～4 times with deionized water, until no longer there being pungent tart flavour, drain away the water, remove dish head, sauerkraut is cut into bulk of uniform size, put into dry 8h in thermostatic drying chamber, temperature is adjusted to 75 DEG C, in dry run, sauerkraut was overturn once in every 20 minutes, so as to be heated evenly, prevent burned, then dried sauerkraut is put in microphyte pulverizer and pulverize, sieve, finally powder is collected to sealing bag standby；B. the selecting of Carnis Sus domestica: select fore shank or pig back leg, Corii Sus domestica remove need not, fat meat to compact；C. recording: the little fourth that fat and lean meat is cut into long 1cm width 1cm respectively is block, with warm water meat clean dirt dirt, according to above-mentioned formula by stuffing material mix homogeneously, pickle 2h, put casing in order, repeatedly clean with water to smooth surface, it is stand-by that dry in the sun removes moisture；Special little funnel port is embedded in meat grinder exit, hopper outlet connects casing mouth, tightens with line, the stuffing material pickled is put into meat grinder feeding mouth, start meat grinder to be poured into after in casing by filling, with line, every for sausage 20～25cm length is pricked joint, first two ends in filling should be clutched during ligation, make enteral material tighten up, and with pin, casing is pricked some pores to get rid of air and excessive moisture, also reply sausage suitably arranges simultaneously so that it is size is solid uniformly to be caused, and profile is mellow and full attractive in appearance；The sausage irrigated being placed in ventilation sunshade place dry in the sun one night, makes sausage better shape, volatilize moisture, finally the sausage after dry in the sun is put into drying baker and dries 6 days with the temperature of 40 DEG C, makes moisture reach 20～22%。