CN107232524A - A kind of preservation method of flavor sausage - Google Patents
A kind of preservation method of flavor sausage Download PDFInfo
- Publication number
- CN107232524A CN107232524A CN201710581941.2A CN201710581941A CN107232524A CN 107232524 A CN107232524 A CN 107232524A CN 201710581941 A CN201710581941 A CN 201710581941A CN 107232524 A CN107232524 A CN 107232524A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- sausage
- water
- spices
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- 238000004321 preservation Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000020997 lean meat Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 210000000936 intestine Anatomy 0.000 claims abstract description 12
- 229910002114 biscuit porcelain Inorganic materials 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000005453 pelletization Methods 0.000 claims abstract description 6
- 230000011218 segmentation Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims description 12
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
The invention discloses a kind of preservation method of flavor sausage, comprise the following steps：1) dispensing；2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；3) add step 1) in remaining flavoring, all mixing mix thoroughly；4) bowel lavage after casing is macerated with clear water；5) pricker exhaust and segmentation jag, peg is hung up after then being cleaned up with warm water；6) toast, baking temperature is 50 60 DEG C, need to reverse end for end above and below sausage during baking, bake 60 72 hours；7) cooling is taken out, intestines is cut and weighs；8) it is vacuum-packed after intestines body outer surface being smeared into the thin bisque of last layer salt；9) by step 8) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa 800MPa and keep 2 seconds to 30 minutes.
Description
Technical field
The present invention relates to a kind of preservation method of flavor sausage.
Background technology
With expanding economy, the progress of society and the quickening of rhythm of life, requirement of the consumer to food is not only
It is full abdomen, nutrition, but increasingly focuses on the taste of food.The taste of current sausage is single, it is desirable to have new taste is studied
Out, to meet the demand of people.Importantly, current sausage preservation method is unreasonable, cause the freshness date ratio of sausage
It is shorter.
The content of the invention
It is an object of the invention to the above-mentioned deficiency for prior art, there is provided a kind of fresh-keeping side of flavor sausage with defect
Method, to solve the above problems.
Technical problem solved by the invention can be realized using following technical scheme：
A kind of preservation method of flavor sausage, it is characterised in that comprise the following steps：
1) dispensing, according to weight part ratio, including：0.008-0.015 parts of natrium nitrosum, 25-40 parts of fat meat, lean meat 60-80
Part, 15-30 parts of water, 3-4 parts of salt, 10-15 parts of sucrose, 2-6 parts of cooking wine, 3-8 parts of five spices, wherein five spices are by anistree, fennel
Perfume, cassia bark, Chinese prickly ash in mass ratio 1:1:1:Grind to form and form after 1 mixing；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) add step 1) in remaining flavoring, all mixing mix thoroughly；
4) bowel lavage after casing is macerated with clear water；
5) pricker exhaust and segmentation jag, peg is hung up after then being cleaned up with warm water；
6) toast, baking temperature is 50-60 DEG C, need to reverse end for end above and below sausage during baking, bake 60-72 hours；
7) cooling is taken out, intestines is cut and weighs；
8) it is vacuum-packed after intestines body outer surface being smeared into the thin bisque of last layer salt；
9) by step 8) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
In a preferred embodiment of the invention, step 1) dispensing, according to weight part ratio, including：Natrium nitrosum 0.01
Part, 30 parts of fat meat, 70 parts of lean meat, 20 parts of water, 3.5 parts of salt, 13 parts of sucrose, 4 parts of cooking wine, 5 parts of five spices.
As a result of technical scheme as above, the sausage that the present invention is manufactured carries spiced, and the taste of sausage
Road and in good taste；Furthermore, freshness date of the invention substantially prolongs.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
Embodiment 1
A kind of preservation method of flavor sausage, comprises the following steps：
1) dispensing, according to weight part ratio, including：0.008 part of natrium nitrosum, 25 parts of fat meat, 60 parts of lean meat, 15 parts of water, food
3 parts of salt, 10 parts of sucrose, 2 parts of cooking wine, 3 parts of five spices, wherein five spices are by anise, fennel, cassia bark, Chinese prickly ash in mass ratio 1:1:
1:Grind to form and form after 1 mixing；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) add step 1) in remaining flavoring, all mixing mix thoroughly；
4) bowel lavage after casing is macerated with clear water；
5) pricker exhaust and segmentation jag, peg is hung up after then being cleaned up with warm water；
6) toast, baking temperature is 50-60 DEG C, need to reverse end for end above and below sausage during baking, bake 60-72 hours；
7) cooling is taken out, intestines is cut and weighs；
8) it is vacuum-packed after intestines body outer surface being smeared into the thin bisque of last layer salt；
9) by step 8) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
Embodiment 2
A kind of preservation method of flavor sausage, comprises the following steps：
1) dispensing, according to weight part ratio, including：0.01 part of natrium nitrosum, 30 parts of fat meat, 70 parts of lean meat, 20 parts of water, salt
3.5 parts, 13 parts of sucrose, 4 parts of cooking wine, 5 parts of five spices, wherein five spices are by anise, fennel, cassia bark, Chinese prickly ash in mass ratio 1:1:
1:Grind to form and form after 1 mixing；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) add step 1) in remaining flavoring, all mixing mix thoroughly；
4) bowel lavage after casing is macerated with clear water；
5) pricker exhaust and segmentation jag, peg is hung up after then being cleaned up with warm water；
6) toast, baking temperature is 50-60 DEG C, need to reverse end for end above and below sausage during baking, bake 60-72 hours；
7) cooling is taken out, intestines is cut and weighs；
8) it is vacuum-packed after intestines body outer surface being smeared into the thin bisque of last layer salt；
9) by step 8) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
Embodiment 3
A kind of preservation method of flavor sausage, comprises the following steps：
1) dispensing, according to weight part ratio, including：0.015 part of natrium nitrosum, 40 parts of fat meat, 80 parts of lean meat, 30 parts of water, food
4 parts of salt, 15 parts of sucrose, 6 parts of cooking wine, 8 parts of five spices, wherein five spices are by anise, fennel, cassia bark, Chinese prickly ash in mass ratio 1:1:
1:Grind to form and form after 1 mixing；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) add step 1) in remaining flavoring, all mixing mix thoroughly；
4) bowel lavage after casing is macerated with clear water；
5) pricker exhaust and segmentation jag, peg is hung up after then being cleaned up with warm water；
6) toast, baking temperature is 50-60 DEG C, need to reverse end for end above and below sausage during baking, bake 60-72 hours；
7) cooling is taken out, intestines is cut and weighs；
8) it is vacuum-packed after intestines body outer surface being smeared into the thin bisque of last layer salt；
9) by step 8) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
1. a kind of preservation method of flavor sausage, it is characterised in that comprise the following steps：
1) dispensing, according to weight part ratio, including：0.008-0.015 parts of natrium nitrosum, 25-40 parts of fat meat, 60-80 parts of lean meat, water
15-30 parts, 3-4 parts of salt, 10-15 parts of sucrose, 2-6 parts of cooking wine, 3-8 parts of five spices, wherein five spices are by anise, fennel, osmanthus
Skin, Chinese prickly ash in mass ratio 1:1:1:Grind to form and form after 1 mixing；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) add step 1) in remaining flavoring, all mixing mix thoroughly；
4) bowel lavage after casing is macerated with clear water；
5) pricker exhaust and segmentation jag, peg is hung up after then being cleaned up with warm water；
6) toast, baking temperature is 50-60 DEG C, need to reverse end for end above and below sausage during baking, bake 60-72 hours；
7) cooling is taken out, intestines is cut and weighs；
8) it is vacuum-packed after intestines body outer surface being smeared into the thin bisque of last layer salt；
9) by step 8) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-800MPa simultaneously
Kept for 2 seconds to 30 minutes.
2. a kind of preservation method of flavor sausage as claimed in claim 1, it is characterised in that step 1) dispensing, according to parts by weight
Than, including：0.01 part of natrium nitrosum, 30 parts of fat meat, 70 parts of lean meat, 20 parts of water, 3.5 parts of salt, 13 parts of sucrose, 4 parts of cooking wine, five
5 parts of spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581941.2A CN107232524A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of flavor sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581941.2A CN107232524A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of flavor sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232524A true CN107232524A (en) | 2017-10-10 |
Family
ID=59991858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710581941.2A Pending CN107232524A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of flavor sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232524A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156616A (en) * | 2007-09-30 | 2008-04-09 | 广东省食品工业研究所 | Fresh-keeping method for pickle cured meat product |
| CN103907953A (en) * | 2014-03-07 | 2014-07-09 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for instant Cantonese style sausage |
| CN104247753A (en) * | 2013-06-28 | 2014-12-31 | 天津市黑子食品有限公司 | Preservative for low-temperature meat product |
| CN104705689A (en) * | 2015-02-13 | 2015-06-17 | 广西平南县三桂食品有限公司 | Preparation method of sausage |
| CN104738682A (en) * | 2015-03-27 | 2015-07-01 | 宣威畜牧科贸有限公司 | Processing method of Cantonese style sausages |
| CN105851919A (en) * | 2016-04-25 | 2016-08-17 | 锦州医科大学 | Preparation method of low-temperature beef-containing smoked and cooked sausage |
-
2017
- 2017-07-17 CN CN201710581941.2A patent/CN107232524A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156616A (en) * | 2007-09-30 | 2008-04-09 | 广东省食品工业研究所 | Fresh-keeping method for pickle cured meat product |
| CN104247753A (en) * | 2013-06-28 | 2014-12-31 | 天津市黑子食品有限公司 | Preservative for low-temperature meat product |
| CN103907953A (en) * | 2014-03-07 | 2014-07-09 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for instant Cantonese style sausage |
| CN104705689A (en) * | 2015-02-13 | 2015-06-17 | 广西平南县三桂食品有限公司 | Preparation method of sausage |
| CN104738682A (en) * | 2015-03-27 | 2015-07-01 | 宣威畜牧科贸有限公司 | Processing method of Cantonese style sausages |
| CN105851919A (en) * | 2016-04-25 | 2016-08-17 | 锦州医科大学 | Preparation method of low-temperature beef-containing smoked and cooked sausage |
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| PB01 | 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: 20171010 |
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| RJ01 | Rejection of invention patent application after publication |