CN107373433A - A kind of sausage preparation technology - Google Patents
A kind of sausage preparation technology Download PDFInfo
- Publication number
- CN107373433A CN107373433A CN201710511201.1A CN201710511201A CN107373433A CN 107373433 A CN107373433 A CN 107373433A CN 201710511201 A CN201710511201 A CN 201710511201A CN 107373433 A CN107373433 A CN 107373433A
- Authority
- CN
- China
- Prior art keywords
- meat
- sausage
- stirring
- lean
- stirred
- 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
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sausage preparation technology, its specific steps obtains sausage after including supplementary material processing, spice, tenderization, filling, baking natural cooling successively.The manufacture craft of the sausage of the present invention, processing technology is simple, delicious in taste without materials such as any additive, preservatives in full process, tender succulence, has the unique taste, and nutritious, has tonic effect.
Description
Technical field
The present invention relates to agricultural byproducts technical field, particularly a kind of sausage preparation technology.
Background technology
Sausage is a kind of meat products with long history, and it produces the needs for being derived from preserving to meat product, in the world
Each country have the sausage flavor and process technology of respective uniqueness.The sausage type of China has a lot, can divide from raw material
For pork sausage, Beef sausage, chickfurter, fish meat sausage etc., Sichuan-style sausage and Cantonese sausage etc. can be divided into from taste.
The sausage of prior art production, metabolism of lipid and cholesterol content is high, meanwhile, in order to build delicate mouthfeel, and for meat
Material is without rubbing, not amyloid its meat of sausage is continuous hard, bradymassesis, eats laborious.
The content of the invention
Safer, Functionality, quality and appealing design sausage preparation technology is eaten it is an object of the invention to provide a kind of.
The technical solution adopted by the present invention is：
A kind of sausage preparation technology, its innovative point are that it is comprised the following steps that：
1）Supplementary material processing：The lean pork taken under the spinal column of a hog screened as pig is raw meat, then raw meat is repaired, it is ensured that raw meat cleans nothing
Debris；Lean meat is put into meat grinder processing, and fat meat pelletizing is carried out with hot water washing grain after pelletizing, and bar grain is returned into meat grinder process；
2）Spice：Weighted lean meat will be rubbed, broken fertilizer is poured into machine, is opened blender, is first added phosphate, add pigment
Water, white wine, nitrous are relative to stir, and adds the salt solution prepared, adds fertile grain, then relative stirring after relative stirring again, then
Continuously opposite, one direction, relative stirring, material filling are put into truck after stirring and stirred, the meat stuffing surface modeling being stirred
Material membrane cover is pickled well；
3）Tenderization：Ginger, green onion, water, yellow rice wine are added in the meat stuffing that pot is stirred and is heated to 40 DEG C of compound rejuvenators of addition, then it is cold
But to lean pork taken under the spinal column of a hog is added after 25-30 DEG C, 18-24 hours are soaked；
4）Filling：Vacuum fill is carried out using the good transparent nylon casing of shrinkage, both ends are checked card, and with cleaning intestines body in clear water
Check card place for surface and both ends；
5）Bake：It is good that populated sausage is layered frame to scale, shelf is pushed into quick drying room, baked temperature 40-45
DEG C, hour time 12-24, sausage is obtained after natural cooling.
Beneficial effects of the present invention are as follows：
The manufacture craft of the sausage of the present invention, processing technology is simple, without materials such as any additive, preservatives in full process
Material, it is delicious in taste, tender succulence, have the unique taste, and also it is nutritious, there is tonic effect.
Embodiment
Embodiment
A kind of sausage preparation technology, it is comprised the following steps that：
1）Supplementary material processing：The lean pork taken under the spinal column of a hog screened as pig is raw meat, then raw meat is repaired, it is ensured that raw meat cleans nothing
Debris；Lean meat is put into meat grinder processing, and fat meat pelletizing is carried out with hot water washing grain after pelletizing, and bar grain is returned into meat grinder process；
2）Spice：Weighted lean meat will be rubbed, broken fertilizer is poured into machine, is opened blender, is first added phosphate, add pigment
Water, white wine, nitrous are relative to stir, and adds the salt solution prepared, adds fertile grain, then relative stirring after relative stirring again, then
Continuously opposite, one direction, relative stirring, material filling are put into truck after stirring and stirred, the meat stuffing surface modeling being stirred
Material membrane cover is pickled well；
3）Tenderization：Ginger, green onion, water, yellow rice wine are added in the meat stuffing that pot is stirred and is heated to 40 DEG C of compound rejuvenators of addition, then it is cold
But to lean pork taken under the spinal column of a hog is added after 25-30 DEG C, 18-24 hours are soaked；
4）Filling：Vacuum fill is carried out using the good transparent nylon casing of shrinkage, both ends are checked card, and with cleaning intestines body in clear water
Check card place for surface and both ends；
5）Bake：It is good that populated sausage is layered frame to scale, shelf is pushed into quick drying room, baked temperature 40-45
DEG C, hour time 12-24, sausage is obtained after natural cooling.
Described above is the preferred embodiment of the present invention, it is impossible to the interest field of the present invention is limited with this.It should refer to
Go out, for those skilled in the art, technical scheme is modified or equivalent substitution, all
Protection scope of the present invention is not departed from.
Claims (1)
1. a kind of sausage preparation technology, it is characterised in that it is comprised the following steps that：
（1）Supplementary material processing：The lean pork taken under the spinal column of a hog screened as pig is raw meat, then raw meat is repaired, it is ensured that raw meat cleans
No-sundries；Lean meat is put into meat grinder processing, and fat meat pelletizing is carried out with hot water washing grain after pelletizing, and bar grain is returned into meat grinder process；
（2）Spice：Weighted lean meat will be rubbed, broken fertilizer is poured into machine, is opened blender, is first added phosphate, add color
Plain water, white wine, nitrous are relative to stir, and adds the salt solution prepared, adds fertile grain, then relative stirring after relative stirring again,
Continuously opposite, one direction, relatively stirring, material filling are put into truck after stirring and stirred again, and the meat stuffing surface being stirred is used
Plastic foil, which covers, to be pickled；
（3）Tenderization：Ginger, green onion, water, yellow rice wine are added in the meat stuffing that pot is stirred and is heated to 40 DEG C of compound rejuvenators of addition, then
Lean pork taken under the spinal column of a hog is added after being cooled to 25-30 DEG C, soaks 18-24 hours；
（4）Filling：Vacuum fill is carried out using the good transparent nylon casing of shrinkage, both ends are checked card, and with cleaning intestines in clear water
Check card place for body surface face and both ends；
（5）Bake：It is good that populated sausage is layered frame to scale, shelf is pushed into quick drying room, baked temperature 40-45
DEG C, hour time 12-24, sausage is obtained after natural cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710511201.1A CN107373433A (en) | 2017-06-29 | 2017-06-29 | A kind of sausage preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710511201.1A CN107373433A (en) | 2017-06-29 | 2017-06-29 | A kind of sausage preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373433A true CN107373433A (en) | 2017-11-24 |
Family
ID=60334151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710511201.1A Pending CN107373433A (en) | 2017-06-29 | 2017-06-29 | A kind of sausage preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373433A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976394A (en) * | 2014-05-20 | 2014-08-13 | 徐州华虹食品有限公司 | Process for making sausages |
| CN104544264A (en) * | 2014-11-04 | 2015-04-29 | 张家界郝胖子旅游食品开发有限责任公司 | Method for making rural pickled sausage |
| CN105192746A (en) * | 2015-09-08 | 2015-12-30 | 严春健 | Preparation process of sausage |
-
2017
- 2017-06-29 CN CN201710511201.1A patent/CN107373433A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976394A (en) * | 2014-05-20 | 2014-08-13 | 徐州华虹食品有限公司 | Process for making sausages |
| CN104544264A (en) * | 2014-11-04 | 2015-04-29 | 张家界郝胖子旅游食品开发有限责任公司 | Method for making rural pickled sausage |
| CN105192746A (en) * | 2015-09-08 | 2015-12-30 | 严春健 | Preparation process of sausage |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171124 |
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| WD01 | Invention patent application deemed withdrawn after publication |