CN107410925A - A kind of preservation method of pungent sausage - Google Patents
A kind of preservation method of pungent sausage Download PDFInfo
- Publication number
- CN107410925A CN107410925A CN201710581934.2A CN201710581934A CN107410925A CN 107410925 A CN107410925 A CN 107410925A CN 201710581934 A CN201710581934 A CN 201710581934A CN 107410925 A CN107410925 A CN 107410925A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- meat
- pungent
- intestines
- 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
- 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
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 241000208293 Capsicum Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 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
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 description 4
- 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
- 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
- A23B4/005—Preserving by heating
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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 pungent 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) remaining flavoring added in step 1), all mixing are mixed thoroughly；4) with bowel lavage after clear water soaking casing；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, needs during baking up and down to reverse end for end sausage, bakes 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) vacuum packaging of step 8) is put into the liquid pressure medium in ultrahigh pressure vessel, is forced into 50MPa 800MPa and is kept for 2 seconds to 30 minutes.
Description
Technical field
The present invention relates to a kind of preservation method of pungent 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 sausage is single, it is necessary to there is new taste to be studied at present
Out, to meet the needs 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 and defect for prior art, there is provided a kind of fresh-keeping side of pungent sausage
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 pungent sausage, it is characterised in that comprise the following steps：
1) dispensing, according to weight part ratio, including：Natrium nitrosum 0.008-0.015 parts, fat meat 25-40 parts, lean meat 60-80
Part, water 15-30 parts, salt 3-4 parts, sucrose 10-15 parts, cooking wine 2-6 parts, capsicum 3-8 parts；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) remaining flavoring added in step 1), all mixing are mixed thoroughly；
4) with bowel lavage after clear water soaking casing；
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, needs during baking up and down to reverse end for end sausage, bakes 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) vacuum packaging of step 8) is put into the liquid pressure medium in ultrahigh pressure vessel, is 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 capsicum.
As a result of technical scheme as above, the sausage that the present invention manufactures carries pungent, and the taste of sausage
It is 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 pungent 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 capsicum；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) remaining flavoring added in step 1), all mixing are mixed thoroughly；
4) with bowel lavage after clear water soaking casing；
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, needs during baking up and down to reverse end for end sausage, bakes 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) vacuum packaging of step 8) is put into the liquid pressure medium in ultrahigh pressure vessel, is forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
Embodiment 2
A kind of preservation method of pungent 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 capsicum；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) remaining flavoring added in step 1), all mixing are mixed thoroughly；
4) with bowel lavage after clear water soaking casing；
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, needs during baking up and down to reverse end for end sausage, bakes 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) vacuum packaging of step 8) is put into the liquid pressure medium in ultrahigh pressure vessel, is forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
Embodiment 3
A kind of preservation method of pungent 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 capsicum；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) remaining flavoring added in step 1), all mixing are mixed thoroughly；
4) with bowel lavage after clear water soaking casing；
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, needs during baking up and down to reverse end for end sausage, bakes 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) vacuum packaging of step 8) is put into the liquid pressure medium in ultrahigh pressure vessel, is 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 pungent sausage, it is characterised in that comprise the following steps：
1) dispensing, according to weight part ratio, including：Natrium nitrosum 0.008-0.015 parts, fat meat 25-40 parts, lean meat 60-80 parts, water
15-30 parts, salt 3-4 parts, sucrose 10-15 parts, cooking wine 2-6 parts, capsicum 3-8 parts；
2) lean meat is blended, after fat meat pelletizing with after 60 DEG C of hot water wash one time, mix meat particle；
3) remaining flavoring added in step 1), all mixing are mixed thoroughly；
4) with bowel lavage after clear water soaking casing；
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, needs during baking up and down to reverse end for end sausage, bakes 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) vacuum packaging of step 8) is put into the liquid pressure medium in ultrahigh pressure vessel, is forced into 50MPa-800MPa simultaneously
Kept for 2 seconds to 30 minutes.
A kind of 2. preservation method of pungent sausage as claimed in claim 1, it is characterised in that step 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, 3.5 parts of salt, 13 parts of sucrose, 4 parts of cooking wine,
5 parts of capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581934.2A CN107410925A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of pungent sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581934.2A CN107410925A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of pungent sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410925A true CN107410925A (en) | 2017-12-01 |
Family
ID=60429982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710581934.2A Pending CN107410925A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of pungent sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410925A (en) |
Citations (5)
| 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 |
| CN103238655A (en) * | 2013-03-19 | 2013-08-14 | 南通玉兔集团有限公司 | Antibacterial preservation technology for conventional pickled bacon products |
| 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 |
-
2017
- 2017-07-17 CN CN201710581934.2A patent/CN107410925A/en active Pending
Patent Citations (5)
| 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 |
| CN103238655A (en) * | 2013-03-19 | 2013-08-14 | 南通玉兔集团有限公司 | Antibacterial preservation technology for conventional pickled bacon products |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| 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: 20171201 |