CN107319383A - A kind of manufacture craft of sausage - Google Patents
A kind of manufacture craft of sausage Download PDFInfo
- Publication number
- CN107319383A CN107319383A CN201710636924.4A CN201710636924A CN107319383A CN 107319383 A CN107319383 A CN 107319383A CN 201710636924 A CN201710636924 A CN 201710636924A CN 107319383 A CN107319383 A CN 107319383A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- sauce
- portions
- manufacture craft
- 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 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 210000000936 intestine Anatomy 0.000 claims abstract description 30
- 238000002360 preparation method Methods 0.000 claims abstract description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 238000010009 beating Methods 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims description 52
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 36
- 235000015277 pork Nutrition 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 30
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 20
- 235000010413 sodium alginate Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 229920001491 Lentinan Polymers 0.000 claims description 11
- 241000222532 Agrocybe Species 0.000 claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 10
- 244000105624 Arachis hypogaea Species 0.000 claims description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000020232 peanut Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000029087 digestion Effects 0.000 claims description 8
- 239000000945 filler Substances 0.000 claims description 8
- 231100000241 scar Toxicity 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000010902 straw Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000498 cooling water Substances 0.000 claims 1
- 238000002242 deionisation method Methods 0.000 claims 1
- 239000008367 deionised water Substances 0.000 claims 1
- 229910021641 deionized water Inorganic materials 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000005855 radiation Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 18
- 239000002994 raw material Substances 0.000 description 17
- 239000003643 water by type Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940115286 lentinan Drugs 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 150000003384 small molecules Chemical class 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 241000165940 Houjia Species 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000002699 waste material Substances 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
- 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
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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 manufacture craft of sausage, comprise the following steps：(1) preparation of modified casing：After natural hog intestine is cleaned up, it is put into the sodium chloride solution that mass fraction is 7~15% and soaks 15~20min, take out by beating processing 5min, it is placed in again in viscous solution, temperature be 45~55 DEG C, infrared radiation power is 250~500w and sonification power is to handle 25~35min under conditions of 1500w, again passed by after taking-up and beat processing 5min, after over cleaning, obtain being modified casing；(2) pickle；(3) bowel lavage and drying.Sausage prepared by the present invention not only reduces " quick-fried intestines " incidence, reduces production cost, also extends the shelf-life of sausage, with large market promotional value.
Description
【Technical field】
The present invention relates to field of food, more particularly to a kind of manufacture craft of sausage.
【Background technology】
Sausage is commonly called as sausage, is the common food in Chinese Guangdong, Hong Kong and Macao and other areas of south.Sausage is with meat
Class is raw material, through cutting, is twisted into fourth, is equipped with auxiliary material, pour into animal intestine select clothing it is fermented, it is ripe it is drying into meat products, be China
The most major class product of kind in meat product.Sausage can be divided into three major types：Light soy sauce intestines (also known as " white oil intestines "), dark soy sauce intestines,
Duck or pork liver intestines (general designation ease constipation).Sausage is the common food in Guangdong, Hong Kong and Macao and other areas of south, is that pork is put
Enter the casing being made of chitterlings, through overcompression, be dehydrated and the program such as dry and form.Sausage is using pork as raw material, through chopping
Or fourth is rubbed into, after being pickled with the fear material such as salt, nitrate, white sugar, bent wine, soy sauce, it is filled into natural casing, through drying,
Air-dry or the technique such as baking and the class that is made gives birth to dry sausage product.Sausage is stored, such as puts in refrigerator, can generally preserve delicate flavour 3
Month or so.
But in the manufacturing process of sausage, easily because the mechanical property of selected natural casing is not good, stretching resistance
Power is low, " quick-fried intestines " phenomenon easily occurs, causes the waste of material, reduce production efficiency.Therefore, a kind of appearance is studied low " quick-fried
The sausage preparation technology of intestines " phenomenon has large market promotional value.
【The content of the invention】
Present invention aims at a kind of manufacture craft of sausage is provided, the present invention first prepares modified casing, improves casing
Mechanical property, then by pickling pork in tumbling processing, enables sauce depth of penetration to enter in pork body, finally by baking
It is roasting, it is prepared from sausage.Sausage prepared by the present invention not only reduces " quick-fried intestines " incidence, reduces production cost, also extends
The shelf-life of sausage, with large market promotional value.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of manufacture craft of sausage, including following step
Suddenly：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the chlorination that mass fraction is 7~15% is put into
15~20min is soaked in sodium solution, takes out by beating processing 5min, is placed in again in viscous solution, is 45~55 in temperature
DEG C, infrared radiation power is 250~500w and sonification power is that 25~35min is handled under conditions of 1500w, after taking-up
Again pass by and beat processing 5min, after over cleaning, obtain being modified casing；
(2) pickle：By the girth of a garment it is well arranged, coated without scar, without the surface of the brisket of flank after sauce, be put into rolling
Rub in machine, tumbling handles 20~30min under conditions of 3~5 circles/min, temperature be 0~4 DEG C, humidity be 65~75 degree
Under the conditions of pickled 2~3 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, 100 portions of pickled good porks and 10~15 parts of mushroom blocks are stirred equal
Vacuum sausage filler is put into after even, and is poured into modified casing, equidistant colligation is carried out with straw rope, the air in casing is discharged
Afterwards, dry, 80~100h of baking is then carried out under conditions of 30~40 DEG C, sausage finished product is obtained.
Further, as further illustrating, the sauce described in step (2) is prepared by following methods：Count by weight,
By 20~30 portions of Chinese prickly ashes, 15~30 parts of sweet tea sauce, 8~16 parts of five-spice powders, 10~20 parts of salt, 16~25 parts of sugar, 6~10 parts of peanut powders
Small fire in pot is put into 10~21 parts of agrocybes to stir-fry 5~10min, is then added 30 parts of deionized waters, after stirring, is made
Round pie, centre perforation is that 0.3~0.6MPa, temperature are thermophilic digestion 10min under conditions of 115~135 DEG C in pressure, cold
But 50~80 portions of ginger juice, 30~50 portions of lentinans and 1000 parts of deionized waters are added afterwards, are then placed in hot fermentation room,
Fermented 4~6 days at 40~50 DEG C, obtain sauce.
Further, as further illustrating, the viscous solution described in step (1) is sodium alginate aqueous solution, xanthans
Any one in the aqueous solution and OK a karaoke club glue solution.
Further, as further illustrating, the brisket described in step (2) is cut into grain.
Further, as further illustrating, the mushroom block described in step (3) is prepared by following methods：By weight
100 parts of new fresh mushrooms are cut into block by meter, and then small fire 2~3min of frying adds 0.5~1 part of chitosan acetic acid solution and 2 parts
Sodium alginate, continues frying 3min, obtains mushroom block.
Further, as further illustrating, the water content of the sausage finished product described in step (3) is 14~18%.
The function introduction of part material is as follows：
Sodium chloride solution, in the present invention for pickling natural hog intestine.
Chinese prickly ash and five-spice powder, in the present invention as the raw material for preparing sauce, to lift the fragrance of sauce.
Sweet tea sauce, in the present invention as the raw material for preparing sauce, to lift the taste of sauce.
Peanut powder, in the present invention as the raw material for preparing sauce, to increase abundant trace element.
Agrocybe, the 8 kinds of amino acid that can not be synthesized containing human body, in the present invention, agrocybe are the original for making sauce
Material, the flavour for lifting sauce.
Ginger juice, in the present invention for the raw material of making sauce, the fishy smell for removing pork.
Lentinan, in the present invention as the raw material for preparing sauce, is applied not only to substitute conventional glucide, may be used also
To promote the progress of the pickled process of follow-up pork.
Sodium alginate aqueous solution, xanthan gum solution and OK a karaoke club glue solution, are in the present invention the main of viscous solution
Raw material.
Chitosan acetic acid solution, in the present invention as the raw material for preparing mushroom block, the antibiotic property for improving mushroom.
The invention has the advantages that：
1. the modification casing prepared by the present invention has high enhanced stretch resistance, the generation of " quick-fried intestines " phenomenon can be reduced, is reduced
Production cost, improves production efficiency.The present invention first passes through the technical finesse that natural hog intestine is immersed in sodium chloride solution, removes
While the dirt of preliminary removal casing, sodium chloride is set to infiltrate through inside casing, by sodium chloride to natural casing inside cell
Osmosis, making the internal organizational structure of natural casing becomes close, is that follow-up processing of beating hides the foreshadowing；Then this hair
It is bright the institutional framework of natural casing is formed network structure by constantly beating for strong external force and is improved toughness by beating processing,
Improve the enhanced stretch resistance of modified casing；Then the present invention is by immersing the technological means of viscous solution, in infrared ray and ultrasound
Under the processing of the supplementary means of processing, make viscous solution in the extexine formation film of casing, further improve modified casing
Enhanced stretch resistance.Each technological means of the present invention, cooperates, mutually promotes, carried from different perspectives with different principle
The enhanced stretch resistance of the modified casing of height, reduces the generation of " quick-fried intestines " phenomenon, improves production efficiency.
2. sauce prepared by the present invention can not only high-effective penetrating enter in pork body, moreover it is possible to bury for follow-up curing process
Foreshadowing.The present invention first passes through the technological means stir-fried and is lifted the fragrance of Chinese prickly ash, five-spice powder and peanut powder, and then and tea tree
Mushroom, crude salt are interpenetrated；Then under high-temperature and high-pressure conditions, initial breakdown is carried out to raw material, makes the part in raw material
Macromolecules degradation is into absorbable small molecule；Under the high temperature conditions, lentinan can promote raw material to carry out hot fermentation,
Raw material is set further to be degraded, the viscous solution generated in more small molecules, and lentinan and modified casing is equal
Belong to natural polymer, with the similar effect mixed, it is possible to increase the fusion faculty between modified casing and sauce, further
Reduce the generation of " quick-fried intestines " phenomenon.Each technological means of the present invention cooperates, mutually promoted, prepared sauce
Material, not only containing abundant nutrient, and into small molecule structure, easily absorbed by pork, is follow-up to pickle step
Carry out providing precondition, produced general effect is significantly larger than the effect produced by single technological means.
3. the technological means pickled that the present invention is used, efficiently can infiltrate through sauce in pork body, be conducive to follow-up
The progress of baking procedure.The present invention carries out the technological means of tumbling processing using the pork that surface is coated to sauce, produced
Osmosis can be far longer than conventional standing placement processing, and tumbling processing can enable pork and sauce fierceness collision, and
Constantly interact, sauce depth of penetration is entered in pork body, it is many using mushroom while playing sauce osmosis
The filming function of sugar forms layer protecting film on pork surface, improves the inoxidizability of pork；Then the present invention is salted down using low temperature
The technological means of stain is pickled to pork progress, by that under cryogenic, can suppress the growth of bacterium, has delayed the oxygen of pork
Change process, and then improve the quality of pickled pork.Each technological means energy of the present invention employed in curing process
Enough from different perspectives, different principle promotes sauce to the pickled of pork, improves the quality of the pork after pickling.
【Embodiment】
Embodiment 1：
1. early-stage preparations：
The preparation of sauce：Count by weight, by 20 portions of Chinese prickly ashes, 15 parts of sweet tea sauce, 8 parts of five-spice powders, 10 parts of salt, 16 parts of sugar, 6
Part peanut powder and 10 parts of agrocybes are put into small fire in pot and stir-fried 5min, then add 30 parts of deionized waters, after stirring, are made
Round pie, centre perforation is that 0.3MPa, temperature are thermophilic digestion 10min under conditions of 115 DEG C in pressure, 50 is added after cooling
Part ginger juice, 30 portions of lentinans and 1000 parts of deionized waters, are then placed in hot fermentation room, ferment 4 days, obtain at 40 DEG C
Sauce.
The preparation of mushroom block：Count by weight, 100 parts of new fresh mushrooms are cut into block, then small fire frying 2min adds
0.5 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
The material that above-mentioned early stage is prepared is used for the manufacture craft of following sausages.
2. a kind of manufacture craft of sausage, comprises the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 7% is put into molten
Soak 15min in liquid, take out by beating processing 5min, be placed in again in sodium alginate aqueous solution, temperature be 45 DEG C, it is infrared
Line irradiation power is 250w and sonification power is to handle to again pass by after 25min, taking-up under conditions of 1500w to beat processing
5min, after over cleaning, obtains being modified casing；
(2) pickle：By the girth of a garment it is well arranged, be cut into without scar, without the brisket of flank after grain, coat sauce on its surface
Material, is put into tumbler, and tumbling handles 20min under conditions of 3 circles/min, temperature be 0 DEG C, humidity be under conditions of 65 degree
Pickled 2 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 10 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, baking 80h is then carried out under conditions of 30 DEG C, the sausage finished product that water content is 14% is obtained.
Embodiment 2：
1. early-stage preparations：
The preparation of sauce：Count by weight, by 24 portions of Chinese prickly ashes, 17 parts of sweet tea sauce, 11 parts of five-spice powders, 14 portions of salt, 20 portions of sugar,
7 parts of peanut powders and 13 parts of agrocybes are put into small fire in pot and stir-fried 6min, then add 30 parts of deionized waters, after stirring, system
Into round pie, centre perforation is that 0.4MPa, temperature are thermophilic digestion 10min under conditions of 120 DEG C in pressure, added after cooling
57 portions of ginger juice, 33 portions of lentinans and 1000 parts of deionized waters, are then placed in hot fermentation room, are fermented 4.5 days at 47 DEG C,
Obtain sauce.
The preparation of mushroom block：Count by weight, 100 parts of new fresh mushrooms are cut into block, small fire frying 2.5min, Ran Houjia
Enter 0.6 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
The material that above-mentioned early stage is prepared is used for the manufacture craft of following sausages.
2. a kind of manufacture craft of sausage, comprises the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 11% is put into molten
16min is soaked in liquid, takes out by beating processing 5min, is placed in again in OK a karaoke club glue solution, is 48 DEG C, infrared ray in temperature
Irradiation power is 300w and sonification power is to handle to again pass by after 33min, taking-up under conditions of 1500w to beat processing
5min, after over cleaning, obtains being modified casing；
(2) pickle：By the girth of a garment it is well arranged, be cut into without scar, without the brisket of flank after grain, coat sauce on its surface
Material, is put into tumbler, and tumbling handles 22min under conditions of 4 circles/min, temperature be 1 DEG C, humidity be under conditions of 70 degree
Pickled 2.5 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 14 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, baking 85h is then carried out under conditions of 32 DEG C, the sausage finished product that water content is 15% is obtained.
Embodiment 3：
1. early-stage preparations：
The preparation of sauce：Count by weight, by 27 portions of Chinese prickly ashes, 22 parts of sweet tea sauce, 11 parts of five-spice powders, 14 portions of salt, 23 portions of sugar,
8 parts of peanut powders and 16 parts of agrocybes are put into small fire in pot and stir-fried 7min, then add 30 parts of deionized waters, after stirring, system
Into round pie, centre perforation is that 0.5MPa, temperature are thermophilic digestion 10min under conditions of 122 DEG C in pressure, added after cooling
60 portions of ginger juice, 37 portions of lentinans and 1000 parts of deionized waters, are then placed in hot fermentation room, ferment 5 days, obtain at 43 DEG C
To sauce.
The preparation of mushroom block：Count by weight, 100 parts of new fresh mushrooms are cut into block, small fire frying 2.5min, Ran Houjia
Enter 0.7 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
The material that above-mentioned early stage is prepared is used for the manufacture craft of following sausages.
2. a kind of manufacture craft of sausage, comprises the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 12% is put into molten
18min is soaked in liquid, takes out by beating processing 5min, is placed in again in xanthan gum solution, is 47 DEG C, infrared ray in temperature
Irradiation power is 400w and sonification power is to handle to again pass by after 31min, taking-up under conditions of 1500w to beat processing
5min, after over cleaning, obtains being modified casing；
(2) pickle：By the girth of a garment it is well arranged, be cut into without scar, without the brisket of flank after grain, coat sauce on its surface
Material, is put into tumbler, and tumbling handles 28min under conditions of 3 circles/min, temperature be 2 DEG C, humidity be under conditions of 71 degree
Pickled 3 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 12 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, baking 90h is then carried out under conditions of 37 DEG C, the sausage finished product that water content is 16% is obtained.
Embodiment 4：
1. early-stage preparations：
The preparation of sauce：Count by weight, by 27 portions of Chinese prickly ashes, 22 parts of sweet tea sauce, 12 parts of five-spice powders, 17 portions of salt, 23 portions of sugar,
8 parts of peanut powders and 17 parts of agrocybes are put into small fire in pot and stir-fried 8min, then add 30 parts of deionized waters, after stirring, system
Into round pie, centre perforation is that 0.4MPa, temperature are thermophilic digestion 10min under conditions of 122 DEG C in pressure, added after cooling
65 portions of ginger juice, 44 portions of lentinans and 1000 parts of deionized waters, are then placed in hot fermentation room, are fermented 5.5 days at 43 DEG C,
Obtain sauce.
The preparation of mushroom block：Count by weight, 100 parts of new fresh mushrooms are cut into block, then small fire frying 2min adds
0.7 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
The material that above-mentioned early stage is prepared is used for the manufacture craft of following sausages.
2. a kind of manufacture craft of sausage, comprises the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 14% is put into molten
17min is soaked in liquid, takes out by beating processing 5min, is placed in again in OK a karaoke club glue solution, is 52 DEG C, infrared ray in temperature
Irradiation power is 450w and sonification power is to handle to again pass by after 34min, taking-up under conditions of 1500w to beat processing
5min, after over cleaning, obtains being modified casing；
(2) pickle：By the girth of a garment it is well arranged, be cut into without scar, without the brisket of flank after grain, coat sauce on its surface
Material, is put into tumbler, and tumbling handles 28min under conditions of 4 circles/min, temperature be 3 DEG C, humidity be under conditions of 74 degree
Pickled 2.5 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 12 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, baking 90h is then carried out under conditions of 36 DEG C, the sausage finished product that water content is 16% is obtained.
Embodiment 5：
1. early-stage preparations：
The preparation of sauce：Count by weight, by 29 portions of Chinese prickly ashes, 28 parts of sweet tea sauce, 15 parts of five-spice powders, 11 portions of salt, 22 portions of sugar,
7 parts of peanut powders and 16 parts of agrocybes are put into small fire in pot and stir-fried 8min, then add 30 parts of deionized waters, after stirring, system
Into round pie, centre perforation is that 0.5MPa, temperature are thermophilic digestion 10min under conditions of 126 DEG C in pressure, added after cooling
74 portions of ginger juice, 48 portions of lentinans and 1000 parts of deionized waters, are then placed in hot fermentation room, ferment 5 days, obtain at 47 DEG C
To sauce.
The preparation of mushroom block：Count by weight, 100 parts of new fresh mushrooms are cut into block, then small fire frying 3min adds
0.6 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
The material that above-mentioned early stage is prepared is used for the manufacture craft of following sausages.
2. a kind of manufacture craft of sausage, comprises the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 9% is put into molten
Soak 18min in liquid, take out by beating processing 5min, be placed in again in sodium alginate aqueous solution, temperature be 52 DEG C, it is infrared
Line irradiation power is 300w and sonification power is to handle to again pass by after 28min, taking-up under conditions of 1500w to beat processing
5min, after over cleaning, obtains being modified casing；
(2) pickle：By the girth of a garment it is well arranged, be cut into without scar, without the brisket of flank after grain, coat sauce on its surface
Material, is put into tumbler, and tumbling handles 24min under conditions of 3 circles/min, temperature be 3 DEG C, humidity be under conditions of 74 degree
Pickled 2.5 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 13 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, baking 89h is then carried out under conditions of 36 DEG C, the sausage finished product that water content is 16% is obtained.
Embodiment 6：
1. early-stage preparations：
The preparation of sauce：Count by weight, by 30 portions of Chinese prickly ashes, 30 parts of sweet tea sauce, 16 parts of five-spice powders, 20 portions of salt, 25 portions of sugar,
10 parts of peanut powders and 21 parts of agrocybes are put into small fire in pot and stir-fried 10min, then add 30 parts of deionized waters, after stirring,
Be made round pie, centre perforation is that 0.6MPa, temperature are thermophilic digestion 10min under conditions of 135 DEG C in pressure, after cooling plus
Enter 80 portions of ginger juice, 50 portions of lentinans and 1000 parts of deionized waters, be then placed in hot fermentation room, fermented 6 days at 50 DEG C,
Obtain sauce.
The preparation of mushroom block：Count by weight, 100 parts of new fresh mushrooms are cut into block, then small fire frying 3min adds
1 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
The material that above-mentioned early stage is prepared is used for the manufacture craft of following sausages.
2. a kind of manufacture craft of sausage, comprises the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 15% is put into molten
20min is soaked in liquid, takes out by beating processing 5min, is placed in again in xanthan gum solution, is 55 DEG C, infrared ray in temperature
Irradiation power is 500w and sonification power is to handle to again pass by after 35min, taking-up under conditions of 1500w to beat processing
5min, after over cleaning, obtains being modified casing；
(2) pickle：By the girth of a garment it is well arranged, be cut into without scar, without the brisket of flank after grain, coat sauce on its surface
Material, is put into tumbler, and tumbling handles 30min under conditions of 5 circles/min, temperature be 4 DEG C, humidity be under conditions of 75 degree
Pickled 3 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 15 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, baking 100h is then carried out under conditions of 40 DEG C, the sausage finished product that water content is 18% is obtained.
Comparative example 1：The raw material of the manufacture craft of sausage is substantially the same manner as Example 1, and difference is：The casing used for
Natural casing；
Comparative example 2：The raw material of the manufacture craft of sausage is substantially the same manner as Example 1, and difference is：Step (2) does not have
Handled using tumbling；
Comparative example 3：The raw material of the manufacture craft of sausage is substantially the same manner as Example 1, and difference is：Step (2) is adopted
Sauce is garden field board spicy meat paste.
Contrast test 1：Comparative example 1-3 and embodiment 1-6 technique are prepared into casing, 10mm × 100mm casing is taken, puts
In the stretch position of Texture instrument casing, tension test is carried out with Texture instrument immediately, until casing fracture, the stretch-proof of casing is detected
Resistance, testing result is shown in Table 1.
Contrast test 2：Comparative example 1-3 and embodiment 1-6 technique is prepared into sausage, calculated during bowel lavage " quick-fried intestines "
Incidence, testing result is shown in Table 1.
Table 1：
| Enhanced stretch resistance g | " quick-fried intestines " incidence % | |
| Comparative example 1 | 460 | 3.21 |
| Comparative example 2 | 520 | 0.72 |
| Comparative example 3 | 533 | 0.88 |
| Embodiment 1 | 680 | 0.54 |
| Embodiment 2 | 695 | 0.51 |
| Embodiment 3 | 689 | 0.48 |
| Embodiment 4 | 692 | 0.50 |
| Embodiment 5 | 690 | 0.47 |
| Embodiment 6 | 687 | 0.51 |
The result of table 1 shows：Enhanced stretch resistance is bigger, illustrates that the mechanical property of casing is poorer, easier to occur " quick-fried intestines " now
As.The enhanced stretch resistance of comparative example 1 is minimum, the enhanced stretch resistance highest of embodiment 4, illustrates, using modified casing, to significantly improve
The enhanced stretch resistance of casing；
" quick-fried intestines " incidence is lower, illustrates that the utilization rate of raw material is lower, production cost is higher." the quick-fried intestines " of comparative example 1
Incidence highest, " quick-fried intestines " incidence of embodiment 5 is minimum, illustrates that, using modified casing, the hair of " quick-fried intestines " can be significantly reduced
Raw rate, reduces production cost.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of manufacture craft of sausage, it is characterised in that：Comprise the following steps：
(1) preparation of modified casing：After natural hog intestine is cleaned up, the sodium chloride that mass fraction is 7~15% is put into molten
In liquid soak 15~20min, take out through beating processing 5min, be placed in again in viscous solution, temperature be 45~55 DEG C, it is red
Outside line irradiation power is 250~500w and sonification power is 25~35min of processing under conditions of 1500w, after taking-up again
By beating processing 5min, after over cleaning, obtain being modified casing；
(2) pickle：By the girth of a garment it is well arranged, coated without scar, without the surface of the brisket of flank after sauce, be put into tumbler
In, tumbling handles 20~30min under conditions of 3~5 circles/min, in the condition that temperature is 0~4 DEG C, humidity is 65~75 degree
Under pickled 2~3 days, obtain pickled good pork；
(3) bowel lavage and drying：Count by weight, after 100 portions of pickled good porks and 10~15 parts of mushroom blocks are stirred
Vacuum sausage filler is put into, and is poured into modified casing, equidistant colligation is carried out with straw rope, after the air discharge in casing, is dried in the air
It is dry, 80~100h of baking is then carried out under conditions of 30~40 DEG C, sausage finished product is obtained.
2. a kind of manufacture craft of sausage according to claim 1, it is characterised in that：Sauce described in step (2) is under
State method preparation：Count by weight, by 20~30 portions of Chinese prickly ashes, 15~30 parts of sweet tea sauce, 8~16 parts of five-spice powders, 10~20 portions of salt,
16~25 portions of sugar, 6~10 parts of peanut powders and 10~21 parts of agrocybes are put into small fire in pot and stir-fried 5~10min, then add 30 parts
Deionized water, after stirring, is made round pie, centre perforation, is that 0.3~0.6MPa, temperature are 115~135 DEG C in pressure
Under conditions of thermophilic digestion 10min, 50~80 portions of ginger juice, 30~50 portions of lentinans and 1000 parts of deionizations are added after cooling
Water, is then placed in hot fermentation room, is fermented 4~6 days at 40~50 DEG C, obtains sauce.
3. a kind of manufacture craft of sausage according to claim 1, it is characterised in that：Viscous solution described in step (1)
For any one in sodium alginate aqueous solution, xanthan gum solution and OK a karaoke club glue solution.
4. a kind of manufacture craft of sausage according to claim 1, it is characterised in that：Brisket described in step (2) is cut
Granulating.
5. a kind of manufacture craft of sausage according to claim 1, it is characterised in that：Mushroom block described in step (3) by
It is prepared by following methods：Count by weight, 100 parts of new fresh mushrooms are cut into block, small fire 2~3min of frying, then add 0.5~
1 part of chitosan acetic acid solution and 2 parts of sodium alginates, continue frying 3min, obtain mushroom block.
6. a kind of manufacture craft of sausage according to claim 1, it is characterised in that：Sausage finished product described in step (3)
Water content be 14~18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710636924.4A CN107319383A (en) | 2017-07-31 | 2017-07-31 | A kind of manufacture craft of sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710636924.4A CN107319383A (en) | 2017-07-31 | 2017-07-31 | A kind of manufacture craft of sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319383A true CN107319383A (en) | 2017-11-07 |
Family
ID=60199547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710636924.4A Pending CN107319383A (en) | 2017-07-31 | 2017-07-31 | A kind of manufacture craft of sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319383A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077095A (en) * | 2018-09-29 | 2018-12-25 | 顺平县志肠衣技术开发有限公司 | A kind of preparation process of dried tubed casing |
| CN110754617A (en) * | 2019-11-14 | 2020-02-07 | 裴仕国 | Processing method of crispy fat sausage |
| CN110946244A (en) * | 2019-12-07 | 2020-04-03 | 重庆汇光饲料有限公司 | Orange-flavored sausage and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444235A (en) * | 2008-12-25 | 2009-06-03 | 如皋市太阳肠衣食品有限公司 | Method for processing salted casing |
| CN103960687A (en) * | 2013-01-30 | 2014-08-06 | 林万祥 | Sausage and manufacturing process thereof |
| CN104872265A (en) * | 2015-05-29 | 2015-09-02 | 昆山佰众贸易有限公司 | Making method of sausage casing |
| CN105211919A (en) * | 2015-10-29 | 2016-01-06 | 四川农业大学 | Long shelf life sausage and preparation method thereof |
| CN105341747A (en) * | 2015-11-09 | 2016-02-24 | 刘世文 | Preparation method for mushroom Chinese yam characteristic roast sausage |
-
2017
- 2017-07-31 CN CN201710636924.4A patent/CN107319383A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444235A (en) * | 2008-12-25 | 2009-06-03 | 如皋市太阳肠衣食品有限公司 | Method for processing salted casing |
| CN103960687A (en) * | 2013-01-30 | 2014-08-06 | 林万祥 | Sausage and manufacturing process thereof |
| CN104872265A (en) * | 2015-05-29 | 2015-09-02 | 昆山佰众贸易有限公司 | Making method of sausage casing |
| CN105211919A (en) * | 2015-10-29 | 2016-01-06 | 四川农业大学 | Long shelf life sausage and preparation method thereof |
| CN105341747A (en) * | 2015-11-09 | 2016-02-24 | 刘世文 | Preparation method for mushroom Chinese yam characteristic roast sausage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077095A (en) * | 2018-09-29 | 2018-12-25 | 顺平县志肠衣技术开发有限公司 | A kind of preparation process of dried tubed casing |
| CN110754617A (en) * | 2019-11-14 | 2020-02-07 | 裴仕国 | Processing method of crispy fat sausage |
| CN110946244A (en) * | 2019-12-07 | 2020-04-03 | 重庆汇光饲料有限公司 | Orange-flavored sausage and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578205B (en) | Processing method for fumigating ready-to-eat tilapia mossambica | |
| CN1311762C (en) | Method for preparing air-drying chicken by using wed out-layer as raw material | |
| CN108323725A (en) | A kind of preparation method of vacuum low-temperature frying okra | |
| CN107319383A (en) | A kind of manufacture craft of sausage | |
| CN105077377A (en) | Dried tuna floss processing technology | |
| CN104223179A (en) | Processing technology for pretreating marinated meat type food | |
| CN109170623A (en) | A kind of instant bagged Benben chicken and preparation method thereof | |
| CN110269177A (en) | A kind of processing method of instant cray shrimp pincers | |
| CN114698787B (en) | Method for making low-salt brine beef with reduced salt content and no salt content | |
| CN109463661A (en) | A method of production envelope bream is air-dried with flavouring by pickling twice | |
| KR20120107766A (en) | Method of manufacturing swimming crab-kimchi | |
| CN109363095A (en) | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure | |
| CN107495147A (en) | A kind of manufacture craft of cured meat and fish | |
| CN112544904A (en) | Preserved meat processing technology | |
| JP2007174916A (en) | Meat processed product and method for producing the same | |
| CN113966824A (en) | Production method of bamboo shoot pickled pepper | |
| CN106307118A (en) | Air dried sour meat | |
| CN112220003A (en) | Processing method of instant abalone | |
| CN110651965A (en) | Soft package minced fillet processing method capable of reducing bacteria | |
| CN108094936A (en) | A kind of preparation method of instant holothurian | |
| CN111387454A (en) | Environment-friendly quick fermentation process for pickled vegetables | |
| CN110604271A (en) | Preparation process of baked instant sliced horse noodles | |
| KR102548328B1 (en) | Freeze-dried blue crab soup | |
| CN110292150A (en) | A kind of processing method improving Pig spareribs tenderness using microbial fermentation | |
| KR102279260B1 (en) | manufacturing method of river snails-kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171107 |