CN106360408A - Preparation method of sausages - Google Patents
Preparation method of sausages Download PDFInfo
- Publication number
- CN106360408A CN106360408A CN201610755461.9A CN201610755461A CN106360408A CN 106360408 A CN106360408 A CN 106360408A CN 201610755461 A CN201610755461 A CN 201610755461A CN 106360408 A CN106360408 A CN 106360408A
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- Prior art keywords
- preparation
- sausage
- meat
- temperature
- dry air
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Abstract
The invention discloses a preparation method of sausages. The preparation method comprises the following steps: a step (1) mincing lean meat and fat meat so as to obtain chopped meat; a step (2) uniformly stirring the chopped meat, water, salt, chicken essence and hot peppers so as to obtain a mixture; a step (3) pouring the mixture into sausage casings so as to obtain sausage bodies; and a step (4) hanging the sausage bodies into an air drying room, wherein the air drying room is a house which is ventilated in four sides, sending vapor of which the temperature is 70-80 DEG C into the air drying room, continuing sending the vapor for 24-36h, and then sending dry air of which the temperature is 5-10 DEG C for 48-56h. The sausages prepared by the preparation method disclosed by the invention are unique in flavor and chewy in mouth feel.
Description
Technical field
The present invention relates to a kind of preparation method of 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 preparation of the unique sausage of mouthfeel
Method.
Present invention offer technical scheme below:
A kind of preparation method of sausage, comprising:
Lean meat and fat meat are rubbed by step (1), obtain meat stuffing；
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 sausage, in described step (3), the length of intestinal body is 40～50cm.
Preferably, in the preparation method of described sausage, in described step (4), sending into temperature into hurricane drier is 78
DEG C water vapour, continue 24h.
Preferably, in the preparation method of described sausage, in described step (4), being re-fed into temperature afterwards is 5 DEG C dry
Air, the time sending into dry air is 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 sausage, comprising:
Lean meat and fat meat are rubbed by step (1), obtain meat stuffing；
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.
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.
Preferably, in the preparation method of described sausage, in described step (3), the length of intestinal body is 40～50cm.
Preferably, in the preparation method of described sausage, in described step (4), sending into temperature into hurricane drier is 78
DEG C water vapour, continue 24h.
Preferably, in the preparation method of described sausage, in described step (4), being re-fed into temperature afterwards is 5 DEG C dry
Air, the time sending into dry air is 50h.
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 (4)
1. a kind of preparation method of sausage is it is characterised in that include:
Lean meat and fat meat are rubbed by step (1), obtain meat stuffing；
Meat stuffing, water, salt, chicken essence and Fructus Capsici are stirred by step (2), obtain mixture；
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 sausage as claimed in claim 1 is it is characterised in that in described step (3), the length of intestinal body is 40
～50cm.
3. the preparation method of sausage as claimed in claim 1 is it is characterised in that in described step (4), send into into hurricane drier
Temperature is 78 DEG C of water vapour, continues 24h.
4. the preparation method of sausage as claimed in claim 1 is it is characterised in that in described step (4), be re-fed into temperature afterwards
For 5 DEG C of dry air, the time sending into dry air is 50h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610755461.9A CN106360408A (en) | 2016-08-29 | 2016-08-29 | Preparation method of sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610755461.9A CN106360408A (en) | 2016-08-29 | 2016-08-29 | Preparation method of sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360408A true CN106360408A (en) | 2017-02-01 |
Family
ID=57900641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610755461.9A Pending CN106360408A (en) | 2016-08-29 | 2016-08-29 | Preparation method of sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360408A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771819A (en) * | 2011-05-11 | 2012-11-14 | 吉林市名盛园实业有限责任公司 | Production method for beef and mutton dried sausage |
| CN103689652A (en) * | 2013-12-19 | 2014-04-02 | 大连创达技术交易市场有限公司 | Dried sausage with pickles |
| CN104351836A (en) * | 2014-10-29 | 2015-02-18 | 天津农学院 | Vegetable juice fermented sausage and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610755461.9A patent/CN106360408A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771819A (en) * | 2011-05-11 | 2012-11-14 | 吉林市名盛园实业有限责任公司 | Production method for beef and mutton dried sausage |
| CN103689652A (en) * | 2013-12-19 | 2014-04-02 | 大连创达技术交易市场有限公司 | Dried sausage with pickles |
| CN104351836A (en) * | 2014-10-29 | 2015-02-18 | 天津农学院 | Vegetable juice fermented sausage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
|
| RJ01 | Rejection of invention patent application after publication |