CN106360406A - Donkey meat sausage and preparation method of same - Google Patents
Donkey meat sausage and preparation method of same Download PDFInfo
- Publication number
- CN106360406A CN106360406A CN201610723705.5A CN201610723705A CN106360406A CN 106360406 A CN106360406 A CN 106360406A CN 201610723705 A CN201610723705 A CN 201610723705A CN 106360406 A CN106360406 A CN 106360406A
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- China
- Prior art keywords
- donkey
- parts
- powder
- sausage
- meat
- 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.)
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Links
- 241000283074 Equus asinus Species 0.000 title claims abstract description 44
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000010685 fatty oil Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 21
- 235000013580 sausages Nutrition 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 2
- 244000113306 Monascus purpureus Species 0.000 claims description 2
- 229940057059 monascus purpureus Drugs 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 239000000779 smoke Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003005 anti-senility effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 108010052008 colla corii asini Proteins 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
Abstract
A donkey meat sausage comprises the components including, by weight, 80-100 parts of donkey meat, 10-20 parts of donkey skin, 2-5 parts of salt, 1-3 parts of nitrite, 1-2.5 parts of sesame oil, 1-1.5 parts of garlic powder, 0.5-1.5 parts of five-spice powder, 2-2.5 parts of pepper powder, 1-2.6 parts of smoke plums, 1.5-2.8 parts of licorice roots, 1.2-2.5 parts of starch, and 1.5-3.2 parts of donkey fatty oil. The invention also provides a method for producing the donkey meat sausage. The method includes four steps. The donkey meat sausage is delicious and is convenient to eat, has high nutritional value and is mainly applied in the field of food processing.
Description
Technical field
The present invention relates to a kind of sausage meat product, more particularly to a kind of donkey meat sausage and preparation method thereof.
Background technology
With the fast development of China's economy, life and work rhythm is increasingly accelerated, and dietary habit and diet structure are also corresponding
Occur to change.People, in addition to requiring food nutrition and enriching, also require instant.Sausage is exactly that one kind is very easily carnivorous
Product, is easy to carry and eats.The auxiliary filler starch typically containing 8%-15% in sausage of the prior art is for changing
Kind sausage shape, improves finished product rate, simultaneously in order to improve the fat that mouthfeel will add 20% in sausage toward contact.Carnis Equi Asini
Sausage is one of numerous sausages, and it is with Carnis Equi Asini as raw material, is aided with filler, such as starch, fat, vegetable protein powder etc.,
Then add flavoring agent, using pickle, cut mix, a kind of convenience type meat productss that the processing technique such as steaming and decocting is made, be characterized in
Meat is fine and smooth, easy to carry, simply eaten, has functions that benefiting vital QI for tranquillizing, nourishing qi and blood.But carrying with people's living standard
Height, containing the high-fat donkey meat sausage of high starch, due to a large amount of presence impact mouthfeels of starch and nutrient composition content is low.But
It is that sausage is difficult to molding if not using starch, if without fat, mouthfeel is poor.
Content of the invention
It is an object of the invention to provide a kind of delicious flavour, instant, being of high nutritive value, and can persistently keep former
Donkey meat sausage of some shapes and preparation method thereof.
Be the technical scheme is that a kind of donkey meat sausage in order to realize goal of the invention, including by weight as the following group
Part: Carnis Equi Asini 80-100 part, donkey skin 10-20 part, Sal 2-5 part, nitrite 1-3 part, Oleum sesami 1-2.5 part, Bulbus Allii powder 1-1.5 part,
Five spice powder 0.5-1.5 part, Fructus Piperiss 2-2.5 part, Fructus Mume 1-2.6 part, Radix Glycyrrhizae 1.5-2.8 part, starch 1.2-2.5 part, donkey fatty oil
1.5-3.2 part.
A kind of preparation method of described donkey meat sausage, comprises the following steps:
Step 1: by Carnis Equi Asini meat grinder rub after put in blender, add Sal, nitrite, Oleum sesami, Bulbus Allii powder, five
XIANGFEN, Fructus Piperiss, stir formation Carnis Equi Asini filling, pickle 24 hours at 5-10 DEG C；
Step 2: with clear water, blender is cleaned up, then the Carnis Equi Asini pickled filling is put into and stir 2 in blender
Minute, it is subsequently added into Fructus Mume powder, Radix Glycyrrhizae powder, donkey fatty oil, stirs 5-7 minute, first mix at a slow speed, then high speed emulsifying, and with red
Tune Carnis Equi Asini filling to flesh pink, continues stirring, whipping temp controls less than 20 DEG C, and mixing time is 10-15 minute, stir to
Meat stuffing is sticky, glossy till；
Step 3: donkey skin is shredded, puts into and be brewed into colloid in pot, add Radix Ipomoeae thickening, be cooled to 50- after stirring
65 DEG C, described colloid is poured in the meat stuffing that step 2 is processed, stir 5-8 minute, cooling is stand-by.
Step 4: the Carnis Equi Asini filling being stirred through step 3 is filled in casing through vacuum sausage filler, steams at 70-95 DEG C
Boil sterilizing 50 minutes, after cooling, obtain final product donkey meat sausage product.
The beneficial effects of the present invention is: the donkey meat sausage delicious flavour of present invention making, instant, add Adeps Equi Asini fat
Oil improves the mouthfeel of donkey meat sausage；Fructus Mume can vessel softening, postpone sclerosis of blood vessels, have anti-senility effect；With donkey skin it is
Colloid that raw material boils adds in sausage, not only has functions that Colla Corii Asini, YIN nourishing, enriches blood, stops blooding, moisturizing function, also
Improve the immunity of people, the several functions such as slow down aging, beauty treatment, and donkey meat sausage can be made to be easy to molding, decrease starch
Addition, be of high nutritive value, make donkey meat sausage have distinctive taste.
Specific embodiment
Embodiment 1, a kind of donkey meat sausage, the following component including by weight: 80 parts of Carnis Equi Asini, 10 parts of donkey skin, Sal 2
Part, 1 part of nitrite, 1 part of Oleum sesami, 1 part of Bulbus Allii powder, 0.5 part of five spice powder, 2 parts of Fructus Piperiss, 1 part of Fructus Mume, 1.5 parts of Radix Glycyrrhizae, starch 1.2
Part, 1.5 parts of donkey fatty oil.
Embodiment 2, a kind of donkey meat sausage, the following component including by weight: 100 parts of Carnis Equi Asini, 20 parts of donkey skin, Sal 5
Part, 3 parts of nitrite, 2.5 parts of Oleum sesami, 1.5 parts of Bulbus Allii powder, 1.5 parts of five spice powder, 2.5 parts of Fructus Piperiss, 5 parts of Fructus Mume, 2.8 parts of Radix Glycyrrhizae, shallow lake
2.5 parts of powder, 3.2 parts of donkey fatty oil.
Embodiment 3, a kind of donkey meat sausage, the following component including by weight: 95 parts of Carnis Equi Asini, 18 parts of donkey skin, Sal 3.5
Part, 2 parts of nitrite, 2 parts of Oleum sesami, 1.3 parts of Bulbus Allii powder, 1.3 parts of five spice powder, 2.2 parts of Fructus Piperiss, 3 parts of Fructus Mume, 2 parts of Radix Glycyrrhizae, starch 2
Part, 3 parts of donkey fatty oil.
Embodiment 4, a kind of preparation method of described donkey meat sausage, comprise the following steps:
Step 1: by Carnis Equi Asini meat grinder rub after put in blender, add Sal, nitrite, Oleum sesami, Bulbus Allii powder, five
XIANGFEN, Fructus Piperiss, stir formation Carnis Equi Asini filling, pickle 24 hours at 5-10 DEG C；
Step 2: with clear water, blender is cleaned up, then the Carnis Equi Asini pickled filling is put into and stir 2 in blender
Minute, it is subsequently added into Fructus Mume powder, Radix Glycyrrhizae powder, donkey fatty oil, stirs 5 minutes, first mix at a slow speed, then high speed emulsifying, and use Monas cuspurpureus Went
Adjust Carnis Equi Asini filling to flesh pink, continue stirring, whipping temp controls below 20 DEG C, mixing time is 10 minutes, stirs to meat stuffing
Till sticky, glossy；
Step 3: donkey skin is shredded, puts into and be brewed into colloid in pot, add Radix Ipomoeae thickening, be cooled to 50- after stirring
65 DEG C, described colloid is poured in the meat stuffing that step 2 is processed, stirs 8 minutes, cooling is stand-by.
Step 4: the Carnis Equi Asini filling being stirred through step 3 is filled in casing through vacuum sausage filler, steams at 70-95 DEG C
Boil sterilizing 50 minutes, after cooling, obtain final product donkey meat sausage product.
Claims (2)
1. a kind of donkey meat sausage it is characterised in that: include following component by weight: Carnis Equi Asini 80-100 part, donkey skin 10-20
Part, Sal 2-5 part, nitrite 1-3 part, Oleum sesami 1-2.5 part, Bulbus Allii powder 1-1.5 part, five spice powder 0.5-1.5 part, Fructus Piperiss 2-2.5
Part, Fructus Mume 1-2.6 part, Radix Glycyrrhizae 1.5-2.8 part, starch 1.2-2.5 part, donkey fatty oil 1.5-3.2 part.
2. a kind of preparation method of donkey meat sausage as claimed in claim 1 it is characterised in that: comprise the following steps:
Step 1: put in blender after Carnis Equi Asini meat grinder is rubbed, add Sal, nitrite, Oleum sesami, Bulbus Allii powder, spices
Powder, Fructus Piperiss, stir formation Carnis Equi Asini filling, pickle 24 hours at 5-10 DEG C；
Step 2: with clear water, blender is cleaned up, then put into the Carnis Equi Asini pickled filling in blender and stir 2 minutes,
It is subsequently added into Fructus Mume powder, Radix Glycyrrhizae powder, donkey fatty oil, stir 5-7 minute, first mix at a slow speed, then high speed emulsifying, and adjust donkey with Monas cuspurpureus Went
Meat stuffing, to flesh pink, continues stirring, whipping temp controls below 20 DEG C, and mixing time is 10-15 minute, stirs and glues to meat stuffing
Till thick, glossy；
Step 3: donkey skin is shredded, puts into and in pot, be brewed into colloid, add Radix Ipomoeae thickening, after stirring, be cooled to 50-65 DEG C,
Described colloid is poured in the meat stuffing that step 2 is processed, stirs 5-8 minute, cooling is stand-by.
Step 4: the Carnis Equi Asini filling being stirred through step 3 is filled in casing through vacuum sausage filler, steaming and decocting at 70-95 DEG C is gone out
Bacterium 50 minutes, obtains final product donkey meat sausage product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723705.5A CN106360406A (en) | 2016-08-19 | 2016-08-19 | Donkey meat sausage and preparation method of same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723705.5A CN106360406A (en) | 2016-08-19 | 2016-08-19 | Donkey meat sausage and preparation method of same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360406A true CN106360406A (en) | 2017-02-01 |
Family
ID=57878399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610723705.5A Pending CN106360406A (en) | 2016-08-19 | 2016-08-19 | Donkey meat sausage and preparation method of same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360406A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156628A (en) * | 2017-06-12 | 2017-09-15 | 惠民县魏集四合院食品有限公司 | A kind of donkey meat Lantern Festival and preparation method thereof |
| CN108094913A (en) * | 2018-02-13 | 2018-06-01 | 咸阳三原思味食品有限责任公司 | A kind of smoked donkey meat sausage and preparation method thereof |
| CN110338364A (en) * | 2019-08-14 | 2019-10-18 | 徐州土巴猪生态农业有限公司 | A kind of flavor sausage preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101081082A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for making donkey meat sausage |
| CN102934807A (en) * | 2012-11-29 | 2013-02-20 | 陈花娇 | Duck sausage |
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
| CN105077340A (en) * | 2014-05-21 | 2015-11-25 | 徐小芹 | Method for producing donkey meat sausage |
-
2016
- 2016-08-19 CN CN201610723705.5A patent/CN106360406A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101081082A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for making donkey meat sausage |
| CN102934807A (en) * | 2012-11-29 | 2013-02-20 | 陈花娇 | Duck sausage |
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
| CN105077340A (en) * | 2014-05-21 | 2015-11-25 | 徐小芹 | Method for producing donkey meat sausage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156628A (en) * | 2017-06-12 | 2017-09-15 | 惠民县魏集四合院食品有限公司 | A kind of donkey meat Lantern Festival and preparation method thereof |
| CN108094913A (en) * | 2018-02-13 | 2018-06-01 | 咸阳三原思味食品有限责任公司 | A kind of smoked donkey meat sausage and preparation method thereof |
| CN110338364A (en) * | 2019-08-14 | 2019-10-18 | 徐州土巴猪生态农业有限公司 | A kind of flavor sausage preparation method |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
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| RJ01 | Rejection of invention patent application after publication |