CN107996941A - A kind of savory Roast Pork Sausage of rosin and preparation method thereof - Google Patents
A kind of savory Roast Pork Sausage of rosin and preparation method thereof Download PDFInfo
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- CN107996941A CN107996941A CN201711244621.4A CN201711244621A CN107996941A CN 107996941 A CN107996941 A CN 107996941A CN 201711244621 A CN201711244621 A CN 201711244621A CN 107996941 A CN107996941 A CN 107996941A
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- 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
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
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- 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
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
Abstract
The invention discloses savory Roast Pork Sausage of a kind of rosin and preparation method thereof.Include the raw material of following parts by weight：Fragrant 100~130 parts of pork hind leg muscle, fragrant 5~15 parts of lard, 5~15 parts of lycopodium powder, 5~15 parts of starch from sweet potato, 1~5 part of soybean protein isolate, 20~40 parts of iced tea water, 5~10 parts of salt, 1~5 part of white sugar, 3~8 parts of chickens' extract, 0.5~1.5 part of pepper powder, 0.1~0.7 part of zanthoxylum powder, 3~8 parts of star aniseed powder, 2~7 parts of chilli powder, 0.5~1.0 part of red kojic rice powder, 0.5~2.5 part of sodium lactate.Inventor is by rationally controlling the content of each raw material of the above to combine specific preparation process so that the mouthfeel of sausage provided by the invention is tender, loose aromatic flavour, full of nutrition, suitable for people of all ages, and is adapted to produce in enormous quantities.
Description
Technical field
The present invention relates to savory Roast Pork Sausage of a kind of rosin and preparation method thereof.
Background technology
Fragrant pig also known as be " minipig ", its build is smaller, and economical precocious, trunk lean meat content is higher, and meat tenderness is delicious, thin skin
Bone is thin, can kill food, delactational piglets and newborn thread in early days without fishy smell, process roasting pig, bacon has a distinctive flavour.
The content of the invention
The present invention provides savory Roast Pork Sausage of a kind of rosin and preparation method thereof.Ground by being added into raw material through dry
The pine powder of system, coordinates masson pine bark and pine needle to be smoked, obtains a kind of rich in taste, distributes the roasting of rosin taste from inside to outside
Intestines.
The technical solution that the present invention takes is：
A kind of savory Roast Pork Sausage of rosin, includes the raw material of following parts by weight：Fragrant 100~130 parts of pork hind leg muscle, fragrant lard
5~15 parts, 5~15 parts of lycopodium powder, 5~15 parts of starch from sweet potato, 1~5 part of soybean protein isolate, 20~40 parts of iced tea water, salt 5~
10 parts, it is 1~5 part of white sugar, 3~8 parts of chickens' extract, 0.5~1.5 part of pepper powder, 0.1~0.7 part of zanthoxylum powder, 3~8 parts of star aniseed powder, peppery
2~7 parts of green pepper powder, 0.5~1.0 part of red kojic rice powder, 0.5~2.5 part of sodium lactate.
Further, it is preferable to it is the raw material for including following parts by weight：Fragrant 110~123 parts of pork hind leg muscle, fragrant lard 8~12
Part, 9~13 parts of lycopodium powder, 6~12 parts of starch from sweet potato, 3~4 parts of soybean protein isolate, 27~33 parts of iced tea water, 6~8 parts of salt,
2~4 parts of white sugar, 4~6 parts of chickens' extract, 0.8~1.3 part of pepper powder, 0.4~0.6 part of zanthoxylum powder, 4~7 parts of star aniseed powder, chilli powder 3
~6 parts, 0.7~0.9 part of red kojic rice powder, 0.7~1.4 part of sodium lactate.
Further, the raw material of following parts by weight is preferably comprised：Fragrant 120 parts of pork hind leg muscle, fragrant 10 parts of lard, pine nut
12 parts of powder, 8 parts of starch from sweet potato, 4 parts of soybean protein isolate, 30 parts of iced tea water, 7 parts of salt, 2 parts of white sugar, 5 parts of chickens' extract, pepper powder 1.0
Part, 0.4 part of zanthoxylum powder, 5 parts of star aniseed powder, 5 parts of chilli powder, 0.5 part of red kojic rice powder, 0.8 part of sodium lactate.
The preparation method of the lycopodium powder is：Pulverize and can obtain after pine nut broken shell is taken out the drying of pulp natural drying
To the lycopodium powder.The lycopodium powder so obtained can give out pine when sausage is smoked without any heating due to heated
Perfume (or spice), changes the mouthfeel and fragrance of sausage.
The preparation method of the iced tea water is：Tealeaves is soaked into 10~20min with the warm water of 5~10 times of weight, is soaked repeatedly
Bubble three times, merges soak, and soak is concentrated under reduced pressure into 1/3rd of original volume, is then refrigerated to 2~6 DEG C.With
Iced tea water is as one of raw material, the on the one hand temperature in controllable process, another aspect tea have the function that it is antibacterial, this
External distributing with moisture when smoking, tea smell are sufficiently mixed with rosin taste so that the flavor of sausage is more unique, and mouthfeel is more
To be full.
The lard that the perfume lard refines for the fat meat with fragrant pig or streaky pork.The more common lard of fragrant lard
Taste is more preferable, and the addition of fragrant lard can increase the lubricity of meat stuffing in process, and improves the mouthfeel of sausage when smoking.
Present invention also offers the preparation method of the savory Roast Pork Sausage of the rosin, the preparation method includes following step
Suddenly：
S1：Minced Steak：Fragrant pork hind leg muscle cutting is blocking, process is carried out using the orifice plate of 5~10mm；
S2：Once pickle：By the fragrant pork and iced tea water, salt, white sugar, chickens' extract, pepper powder, the Chinese prickly ash of half after process
Powder, star aniseed powder and chilli powder, are mixed 5~10min, and stand 5~10min；
S3：It is secondary marinated：The other half iced tea water, fragrant lard, lycopodium powder, starch from sweet potato and big are continuously added into step S2
Beans protein isolate, is mixed 5~10min, and stands 5~10min；
S4：It is filling：Added into step S3 after red kojic rice powder, sodium lactate stir evenly, add in sausage filler carry out it is filling,
Obtain filling intestines；
S5：It is dry：It is dried using Fumigator, drying time is 10~15min, and temperature is 65~75 DEG C；
S6：Fire-cure：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin, the temperature fire-cureed is 55~75 DEG C, is fire-cureed well-done to meat；It can so ensure that sausage has
Strong rosin taste, increases the appetite of eater；
S7：Packaging：Using vacuum packaging；
S8：Sterilization：Sterilized using tunnel type continuous microwave, sterilizing time is 3~5min, and the central temperature control of sterilization exists
75~85 DEG C, natural cooling after sterilization, you can obtain finished product.
Further, control operation temperature is no more than 10 DEG C in whole preparation process.
In the raw material of the savory Roast Pork Sausage of rosin provided by the invention, rich in fat, protein and carbon aquation in lycopodium powder
Compound, for these nutritional ingredients to promoting longevity, health care is anti-ageing, and strong body, beauty moisturizing all has good facilitation, has
Higher edible value；The addition of starch from sweet potato can increase the elasticity of sausage, improve its structure；The addition of soybean protein isolate
The compactness of sausage fillings can be increased, improve its institutional framework, and the emulsification character of fillings can be improved, during smoking
Gelatification occurs for the soluble protein in fillings, forms albumen stromal matrix, so as to firmly fetter fat and moisture；Its with
Starch from sweet potato, which shares, to lock juice with water lock, increase the elasticity of sausage.The proportioning of each flavoring adds the abundant mouth that can ensure sausage
Sense；Red kojic rice powder has coloring corrosion-resistant effect, is a kind of environmentally friendly colouring agent and preservative, sodium lactate has anti-corrosion and flavouring
Effect.
Inventor is by rationally controlling the content of each raw material of the above to combine specific preparation process so that provided by the invention
The mouthfeel of sausage is tender, loose aromatic flavour, full of nutrition, suitable for people of all ages, and is adapted to produce in enormous quantities.
Embodiment
With reference to embodiment, the present invention is described in detail.
Embodiment 1
A kind of savory Roast Pork Sausage of rosin, includes the raw material of following parts by weight：Fragrant 120 parts of pork hind leg muscle, fragrant 10 parts of lard,
12 parts of lycopodium powder, 8 parts of starch from sweet potato, 4 parts of soybean protein isolate, 30 parts of iced tea water, 7 parts of salt, 2 parts of white sugar, 5 parts of chickens' extract, pepper
1.0 parts of powder, 0.4 part of zanthoxylum powder, 5 parts of star aniseed powder, 5 parts of chilli powder, 0.5 part of red kojic rice powder, 0.8 part of sodium lactate.
Its preparation method comprises the following steps：
S1：Minced Steak：Fragrant pork hind leg muscle cutting is blocking, process is carried out using the orifice plate of 5~10mm；
S2：Once pickle：By the fragrant pork and iced tea water, salt, white sugar, chickens' extract, pepper powder, the Chinese prickly ash of half after process
Powder, star aniseed powder and chilli powder, are mixed 10min, and stand 5min；
S3：It is secondary marinated：The other half iced tea water, fragrant lard, lycopodium powder, starch from sweet potato and big are continuously added into step S2
Beans protein isolate, is mixed 10min, and stands 5min；
S4：It is filling：Added into step S3 after red kojic rice powder, sodium lactate stir evenly, add in sausage filler carry out it is filling,
Obtain filling intestines；
S5：It is dry：It is dried using Fumigator, drying time 10min, temperature is 75 DEG C；
S6：Fire-cure：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin, the temperature fire-cureed is 75 DEG C, is fire-cureed well-done to meat；
S7：Packaging：Using vacuum packaging；
S8：Sterilization：Sterilized using tunnel type continuous microwave, sterilizing time 3min, the central temperature of sterilization is controlled 85
DEG C, natural cooling after sterilization, you can obtain finished product.Temperature is controlled to be no more than 10 DEG C in whole preparation process.
Embodiment 2
A kind of savory Roast Pork Sausage of rosin, includes the raw material of following parts by weight：Fragrant 100 parts of pork hind leg muscle, fragrant 5 parts of lard,
5 parts of lycopodium powder, 5 parts of starch from sweet potato, 1 part of soybean protein isolate, 20 parts of iced tea water, 5 parts of salt, 1 part of white sugar, 3 parts of chickens' extract, pepper powder
0.5 part, 0.1 part of zanthoxylum powder, 3 parts of star aniseed powder, 2 parts of chilli powder, 0.5 part of red kojic rice powder, 0.5 part of sodium lactate.
Its preparation method comprises the following steps：
S1：Minced Steak：Fragrant pork hind leg muscle cutting is blocking, process is carried out using the orifice plate of 5~10mm；
S2：Once pickle：By the fragrant pork and iced tea water, salt, white sugar, chickens' extract, pepper powder, the Chinese prickly ash of half after process
Powder, star aniseed powder and chilli powder, are mixed 5min, and stand 10min；
S3：It is secondary marinated：The other half iced tea water, fragrant lard, lycopodium powder, starch from sweet potato and big are continuously added into step S2
Beans protein isolate, is mixed 5min, and stands 10min；
S4：It is filling：Added into step S3 after red kojic rice powder, sodium lactate stir evenly, add in sausage filler carry out it is filling,
Obtain filling intestines；
S5：It is dry：It is dried using Fumigator, drying time 15min, temperature is 65 DEG C；
S6：Fire-cure：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin, the temperature fire-cureed is 55 DEG C, is fire-cureed well-done to meat；
S7：Packaging：Using vacuum packaging；
S8：Sterilization：Sterilized using tunnel type continuous microwave, sterilizing time 5min, the central temperature of sterilization is controlled 75
DEG C, natural cooling after sterilization, you can obtain finished product.Temperature is controlled to be no more than 10 DEG C in whole preparation process.
Embodiment 3
A kind of savory Roast Pork Sausage of rosin, includes the raw material of following parts by weight：Fragrant 130 parts of pork hind leg muscle, fragrant 15 parts of lard,
15 parts of lycopodium powder, 15 parts of starch from sweet potato, 5 parts of soybean protein isolate, 40 parts of iced tea water, 10 parts of salt, 5 parts of white sugar, 8 parts of chickens' extract, Hu
1.5 parts of green pepper powder, 0.7 part of zanthoxylum powder, 8 parts of star aniseed powder, 7 parts of chilli powder, 1.0 parts of red kojic rice powder, 2.5 parts of sodium lactate.
Its preparation method comprises the following steps：
S1：Minced Steak：Fragrant pork hind leg muscle cutting is blocking, process is carried out using the orifice plate of 5~10mm；
S2：Once pickle：By the fragrant pork and iced tea water, salt, white sugar, chickens' extract, pepper powder, the Chinese prickly ash of half after process
Powder, star aniseed powder and chilli powder, are mixed 10min, and stand 5min；
S3：It is secondary marinated：The other half iced tea water, fragrant lard, lycopodium powder, starch from sweet potato and big are continuously added into step S2
Beans protein isolate, is mixed 5min, and stands 10min；
S4：It is filling：Added into step S3 after red kojic rice powder, sodium lactate stir evenly, add in sausage filler carry out it is filling,
Obtain filling intestines；
S5：It is dry：It is dried using Fumigator, drying time 15min, temperature is 70 DEG C；
S6：Fire-cure：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin, the temperature fire-cureed is 60 DEG C, is fire-cureed well-done to meat；
S7：Packaging：Using vacuum packaging；
S8：Sterilization：Sterilized using tunnel type continuous microwave, sterilizing time 5min, the central temperature of sterilization is controlled 80
DEG C, natural cooling after sterilization, you can obtain finished product.Temperature is controlled to be no more than 10 DEG C in whole preparation process.
The above-mentioned detailed description carried out with reference to embodiment to savory Roast Pork Sausage of a kind of rosin and preparation method thereof, is explanation
Property rather than it is limited, can include several embodiments according to limited scope, therefore of the invention overall not departing from
Changing and modifications under design, should belong within protection scope of the present invention.
Claims (8)
1. a kind of savory Roast Pork Sausage of rosin, it is characterised in that include the raw material of following parts by weight：Fragrant pork hind leg muscle 100~130
Part, fragrant 5~15 parts of lard, 5~15 parts of lycopodium powder, 5~15 parts of starch from sweet potato, 1~5 part of soybean protein isolate, iced tea water 20~
40 parts, 5~10 parts of salt, 1~5 part of white sugar, 3~8 parts of chickens' extract, 0.5~1.5 part of pepper powder, 0.1~0.7 part of zanthoxylum powder, star aniseed powder
3~8 parts, 2~7 parts of chilli powder, 0.5~1.0 part of red kojic rice powder, 0.5~2.5 part of sodium lactate.
2. the savory Roast Pork Sausage of rosin according to claim 1, it is characterised in that include the raw material of following parts by weight：It is fragrant
110~123 parts of pork hind leg muscle, fragrant 8~12 parts of lard, 9~13 parts of lycopodium powder, 6~12 parts of starch from sweet potato, soybean protein isolate 3
~4 parts, 27~33 parts of iced tea water, 6~8 parts of salt, 2~4 parts of white sugar, 4~6 parts of chickens' extract, 0.8~1.3 part of pepper powder, zanthoxylum powder
0.4~0.6 part, 4~7 parts of star aniseed powder, 3~6 parts of chilli powder, 0.7~0.9 part of red kojic rice powder, 0.7~1.4 part of sodium lactate.
3. the savory Roast Pork Sausage of rosin according to claim 1, it is characterised in that include the raw material of following parts by weight：It is fragrant
120 parts of pork hind leg muscle, fragrant 10 parts of lard, 12 parts of lycopodium powder, 8 parts of starch from sweet potato, 4 parts of soybean protein isolate, 30 parts of iced tea water, salt
7 parts, 2 parts of white sugar, 5 parts of chickens' extract, 1.0 parts of pepper powder, 0.4 part of zanthoxylum powder, 5 parts of star aniseed powder, 5 parts of chilli powder, red kojic rice powder 0.5
Part, 0.8 part of sodium lactate.
4. the savory Roast Pork Sausage of rosin according to claim 1-3 any one, it is characterised in that the system of the lycopodium powder
Preparation Method is：Pine nut broken shell is taken out to pulverize after pulp natural drying is dried and can obtain the lycopodium powder.
5. the savory Roast Pork Sausage of rosin according to claim 1-3 any one, it is characterised in that the system of the iced tea water
Preparation Method is：Tealeaves is soaked into 10~20min with the warm water of 5~10 times of weight, is soaked repeatedly three times, merges soak, and will
Soak is concentrated under reduced pressure into 1/3rd of original volume, is then refrigerated to 2~6 DEG C.
6. the savory Roast Pork Sausage of rosin according to claim 1-3 any one, it is characterised in that the perfume lard is perfume
The lard that fat meat or streaky pork with pig refine.
7. the preparation method of the savory Roast Pork Sausage of rosin according to claim 1-3 any one, it is characterised in that described
Preparation method comprises the following steps：
S1：Minced Steak：Fragrant pork hind leg muscle cutting is blocking, process is carried out using the orifice plate of 5~10mm；
S2：Once pickle：By the fragrant pork after process and the iced tea water of half, salt, white sugar, chickens' extract, pepper powder, zanthoxylum powder,
Star aniseed powder and chilli powder, are mixed 5~10min, and stand 5~10min；
S3：It is secondary marinated：The other half iced tea water, fragrant lard, lycopodium powder, starch from sweet potato and soybean point are continuously added into step S2
From albumen, 5~10min is mixed, and stand 5~10min；
S4：It is filling：Added into step S3 after red kojic rice powder, sodium lactate stir evenly, add in sausage filler and carry out filling, obtain
Filling intestines；
S5：It is dry：It is dried using Fumigator, drying time is 10~15min, and temperature is 65~75 DEG C；
S6：Fire-cure：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in masson pine bark
Dry pine needle is banked up in top, and the temperature fire-cureed is 55~75 DEG C, is fire-cureed well-done to meat；
S7：Packaging：Using vacuum packaging；
S8：Sterilization：To be sterilized using tunnel type continuous microwave, sterilizing time be 3~5min, the central temperature of sterilization controls 75~
85 DEG C, natural cooling after sterilization, you can obtain finished product.
8. the preparation method of the savory Roast Pork Sausage of rosin according to claim 7, it is characterised in that in whole preparation process
Control operation temperature is no more than 10 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040337A (en) * | 2021-04-22 | 2021-06-29 | 四川大学 | Smoked meat product and preparation method thereof |
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| CN113040337A (en) * | 2021-04-22 | 2021-06-29 | 四川大学 | Smoked meat product and preparation method thereof |
| CN113040337B (en) * | 2021-04-22 | 2022-12-09 | 四川大学 | Smoked meat product and preparation method thereof |
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