CN106343390A

CN106343390A - Method for preparing flavor sausage

Info

Publication number: CN106343390A
Application number: CN201610756848.6A
Authority: CN
Inventors: 施秀丽
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-29
Filing date: 2016-08-29
Publication date: 2017-01-25

Abstract

The invention discloses a method for preparing flavor sausage. The method comprises the steps of 1, obtaining meat stuffing by mincing lean and fat, adding the lactobacillus into the meat stuffing, meantime, and adding amylaceum into the meat stuffing, wherein the lactobacillus accounts for 0.3-0.6% of the meat stuffing, mixing evenly and the amylaceum accounts for 0.42-0.65% of the lactobacillus; 2, obtaining a mixture by stirring the meat stuffing, water, salt, chicken essence and chilli evenly; 3, obtaining a sausage body prepared through pouring the mixture into the casing; 4, hanging the sausage body in an air drying room which can achieve ventilation from all sides, sending reek at the temperature of 70-80 DEG C into the air drying room for 24-36 hours, and then sending the dried air at the temperature of 5-10 DEG C into the air drying room for 48-56 hours. The sausage prepared through the method for preparing flavor sausage has the advantages of unique flavor and chewy texture.

Description

The preparation method of flavor sausage

Technical field

The present invention relates to a kind of preparation method of flavor sausage.

Background technology

The meat total output of China eighties of last century nineties just oneself through occupying the first in the world, its large meat Carnis Sus domestica resource Extremely abundant, there is family more than 21000 animal-slaughtering in fixed place field within 2013, and its total output has reached 54,930,000 tons it is achieved that total profit 205 Hundred million yuan, CARCASS QUALITY enterprise gets more and more, and product is more and more abundanter, but is not difficult to find out that China's majority meat productss still belong to low and middle-grade meat Product, frozen meat, cold fresh meat ratio are huge, and most of enterprise is by reducing cultivation, being processed into and originally exploit market and do not think high-end new The exploitation of product is so that the development of China Meat processing industry, aquaculture is restricted.In order to enrich the species of charcuterie, need A kind of processing method of new sausage is provided.

Content of the invention

For above-mentioned technical problem, the present invention has designed and developed a kind of local flavor preferably, the unique flavor sausage of mouthfeel Preparation method.

Present invention offer technical scheme below:

A kind of preparation method of flavor sausage, comprising:

Lean meat and fat meat are rubbed by step (1), obtain meat stuffing；Lactic acid bacteria, wherein, the addition of lactic acid bacteria is added into meat stuffing Measure 0.3～0.6% for meat stuffing quality, mix homogeneously, into meat stuffing, be also mixed into glucose simultaneously, the addition of glucose is The 0.42～0.65% of lactic acid bacteria quality；

Meat stuffing, water, salt, chicken essence and Fructus Capsici are stirred by step (2), obtain mixture；

Step (3), by mixture coloclysis, obtains intestinal body；

Intestinal body is hung and air-dries interior by step (4), and hurricane drier is the house of ventilation on all sides, sends into temperature be into hurricane drier 70～80 DEG C of water vapour, continues 24～36h, is re-fed into the dry air that temperature is 5～10 DEG C afterwards, sends into the time of dry air For 48～56h.

Preferably, in the preparation method of described flavor sausage, in described step (3), the length of intestinal body is 40～ 50cm.

Preferably, in the preparation method of described flavor sausage, in described step (4), send into temperature into hurricane drier For 78 DEG C of water vapour, continue 24h.

Preferably, in the preparation method of described flavor sausage, in described step (4), it is re-fed into temperature afterwards and is 5 DEG C Dry air, send into dry air time be 50h.

The unique flavor of the sausage of present invention preparation, mouthfeel has chewy texture.

Specific embodiment

The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence To implement.

The present invention provides a kind of preparation method of flavor sausage, comprising:

Step (3), by mixture coloclysis, obtains intestinal body；

The present invention after coloclysis, be not intestinal body is directly boiled edible, but be placed on air-dry interior, air-dry interior First it is passed through high-temperature steam, is equivalent to and intestinal body is steamed, after steaming for a long time, be re-fed into dry air, intestinal body is air-dried, The unique flavor of the sausage being obtained eventually, and mouthfeel has chewy texture very much.

In addition, in order that the local flavor of sausage is more rich, adding a certain amount of lactic acid bacteria into meat stuffing in meat stuffing processed.When When intestinal body being placed in hurricane drier, and air-drying interior full of substantial amounts of water vapour, lactic acid bacteria is carried out to meat stuffing in the present context Fermentation, so that be rich in meat stuffing there is ferment local-flavor.

Although embodiment of the present invention is disclosed as above, it is not restricted to listed in description and embodiment With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily Realize other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention does not limit In specific details.

Claims

1. a kind of preparation method of flavor sausage is it is characterised in that include:

Lean meat and fat meat are rubbed by step (1), obtain meat stuffing；Add lactic acid bacteria into meat stuffing, wherein, the addition of lactic acid bacteria is The 0.3～0.6% of meat stuffing quality, mix homogeneously, into meat stuffing, also it is mixed into glucose, the addition of glucose is lactic acid simultaneously The 0.42～0.65% of mycoplasma amount；

Step (3), by mixture coloclysis, obtains intestinal body；

Step (4) will intestinal body hang air-dry interior, hurricane drier be ventilation on all sides house, into hurricane drier send into temperature be 70～ 80 DEG C of water vapour, continues 24～36h, is re-fed into the dry air that temperature is 5～10 DEG C afterwards, and the time sending into dry air is 48 ～56h.

2. the preparation method of flavor sausage as claimed in claim 1 is it is characterised in that in described step (3), the length of intestinal body For 40～50cm.

3. the preparation method of flavor sausage as claimed in claim 1 is it is characterised in that in described step (4), into hurricane drier Send into the water vapour that temperature is 78 DEG C, continue 24h.

4. the preparation method of flavor sausage as claimed in claim 1 is it is characterised in that in described step (4), be re-fed into afterwards Temperature is 5 DEG C of dry air, and the time sending into dry air is 50h.