CN108142850A - A kind of processing method of gristle sausage - Google Patents
A kind of processing method of gristle sausage Download PDFInfo
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- CN108142850A CN108142850A CN201611098136.6A CN201611098136A CN108142850A CN 108142850 A CN108142850 A CN 108142850A CN 201611098136 A CN201611098136 A CN 201611098136A CN 108142850 A CN108142850 A CN 108142850A
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- gristle
- parts
- meat
- sausage
- processing method
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Abstract
The invention discloses a kind of processing method of gristle sausage, step includes following：（1）Meat rubbing is handled；（2）Cut gristle；（3）Prepare auxiliary material；（4）Stirring；（5）Casing processed；（6）Bowel lavage；（7）It fire-cures.The processing method of gristle sausage provided by the invention, obtained sausage are chewed with crisp sense, and also with paddy fragrance, special taste, and BaP content is less in sausage, people is allowed to trust edible.
Description
Technical field
The present invention relates to meat manufacture fields, and in particular to a kind of processing method of gristle sausage.
Background technology
Sausage is called sausage, is the major class product that kind is most in China Meat product.It is using meat as raw material,
Cut and be twisted into fourth, be equipped with auxiliary material, pour into beaters' skin it is fermented, it is ripe it is dry made of distinct Chinese characteristics meat products, be one very ancient
Old food production and carnivorous Techniques of preserving.Edible sausage food can promote people's appetite, and easily preserve, so receiving people
Like.
Existing sausage is mostly that auxiliary material is added in meat, single varieties, without characteristic；And tradition smoke during by institute
The burning such as firewood fuel used is insufficient, causes BaP content in sausage excessive.
Invention content
The object of the present invention is to provide a kind of processing method of gristle sausage, the chewing of obtained sausage gets up to have
Crisp sense, also with paddy fragrance, special taste, and BaP content is less in sausage, people is allowed to trust edible.
Technical scheme of the present invention：A kind of processing method of gristle sausage, step include following：（1）Meat rubbing is handled, will
Meat piece, which is put into meat grinder, to be rubbed；（2）Gristle is cut, gristle is cut into the gristle particle of length and width ranging from 1-2mm；
（3）Auxiliary material is prepared, the material of following parts by weight is prepared：1.5-1.7 parts of salt, 2.2-3.2 parts of honey, rice wine 2-2.6
Part, 1.2-1.6 parts of glutinous rice flour, 0.2-0.4 parts of pepper powder, 0.6-0.8 parts of garlic powder, 0.7-0.9 parts of ginger powder, 1-2 parts of starch, egg
5-7 parts clear, material carries out being mixed to prepare auxiliary material after preparing；（4）Stirring, in pulverizer plus rub after meat, gristle particle into
Row mixing is rubbed again, and addition auxiliary material is stirred afterwards unexpectedly, and meat material is obtained after stirring evenly, 6-10 DEG C is then placed within and salts down
1-2h processed；（5）Casing is made in casing processed, postcibal diarrhea, then impregnates 20-30min with warm water, then clean with warm water washing；（6）It fills
Intestines, the meat material after pickling are poured into casing with sausage filler, then intestines body are exhausted, is tied up；（7）It fire-cures, in baking oven
Middle with grain straw is that fuel fire-cures intestines body, and the temperature inside the box is controlled at 32-40 DEG C, fire-cures the time as 4-6h.
The processing method of aforementioned gristle sausage, the step（1）Middle meat piece is Pork-pieces, chicken block, beef are in the block
It is a kind of.
Compared with prior art, the processing method of gristle sausage provided by the present invention, it is basic material to be added to gristle,
Obtained sausage is chewed with crisp sense；It is simultaneously that fuel fire-cures intestines body with grain straw so that sausage has
Paddy fragrance, special taste, and BaP content is less in sausage, people is allowed to trust edible.
Specific embodiment
For a better understanding of the present invention, below by embodiment, the present invention is further described, and embodiment is served only for explaining
The present invention will not form the present invention any restriction.
Embodiment 1：
A kind of processing method of gristle sausage, step include following：（1）Meat rubbing is handled, and meat piece is put into meat grinder and is carried out
It rubs；（2）Gristle is cut, gristle is cut into the gristle particle of length and width ranging from 1.5mm；（3）Auxiliary material is prepared, it will be following heavy
The material of amount part is prepared：1.6 parts of salt, 2.7 parts of honey, 2.3 parts of rice wine, 1.4 parts of glutinous rice flour, 0.3 part of pepper powder, garlic powder
0.7 part, 0.8 part of ginger powder, 1.5 parts of starch, 6 parts of egg white, material prepare after carry out being mixed to prepare auxiliary material；（4）Stirring, is being rubbed
Meat in machine plus after rubbing, gristle particle is mixed is rubbed again, and addition auxiliary material is stirred afterwards unexpectedly, is stirred evenly
Meat material is obtained afterwards, is then placed within 8 DEG C of marinated 1.5h；（5）Casing is made in casing processed, postcibal diarrhea, then impregnates 25min with warm water, then
It is clean with warm water washing；（6）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are exhausted, is tied
It pricks；（7）It fire-cures, with grain straw is that fuel fire-cures intestines body in baking oven, the temperature inside the box is controlled at 32-40 DEG C, is smoked
The roasting time is 4-6h.
The step（1）Middle meat piece is Pork-pieces.
Embodiment 2：
A kind of processing method of gristle sausage, step include following：（1）Meat rubbing is handled, and meat piece is put into meat grinder and is carried out
It rubs；（2）Gristle is cut, gristle is cut into the gristle particle of length and width ranging from 1mm；（3）Auxiliary material is prepared, by following weight
The material of part is prepared：1.5 parts of salt, 2.2 parts of honey, 2 parts of rice wine, 1.2 parts of glutinous rice flour, 0.2 part of pepper powder, garlic powder 0.6
Part, 0.7 part of ginger powder, 1 part of starch, 5 parts of egg white, material carry out being mixed to prepare auxiliary material after preparing；（4）Stirring, in pulverizer
Adding that the meat after rubbing, gristle particle is mixed is rubbed again, addition auxiliary material is stirred afterwards unexpectedly, after stirring evenly
Meat material is then placed within 6 DEG C of marinated 2h；（5）Casing is made in casing processed, postcibal diarrhea, then impregnates 20min with warm water, then use warm water
It rinses well；（6）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are exhausted, is tied up；（7）
It fire-cures, with grain straw is that fuel fire-cures intestines body in baking oven, the temperature inside the box is controlled at 32 DEG C, is fire-cureed the time and is
6h。
The step（1）Middle meat piece is chicken block.
Embodiment 3：
A kind of processing method of gristle sausage, step include following：（1）Meat rubbing is handled, and meat piece is put into meat grinder and is carried out
It rubs；（2）Gristle is cut, gristle is cut into the gristle particle of length and width ranging from 2mm；（3）Auxiliary material is prepared, by following weight
The material of part is prepared：1.7 parts of salt, 3.2 parts of honey, 2.6 parts of rice wine, 1.6 parts of glutinous rice flour, 0.4 part of pepper powder, garlic powder
0.8 part, 0.9 part of ginger powder, 2 parts of starch, 7 parts of egg white, material prepare after carry out being mixed to prepare auxiliary material；（4）Stirring, in pulverizer
In plus the meat after rubbing, gristle particle is mixed is rubbed again, addition auxiliary material is stirred afterwards unexpectedly, after stirring evenly
Meat material is obtained, is then placed within 10 DEG C of marinated 1h；（5）Casing is made in casing processed, postcibal diarrhea, then impregnates 30min with warm water, then with warm
Water is rinsed well；（6）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are exhausted, is tied up；
（7）It fire-cures, with grain straw is that fuel fire-cures intestines body in baking oven, the temperature inside the box is controlled at 40 DEG C, fire-cures the time
For 4h.
The step（1）Middle meat piece is beef clod.
Claims (2)
1. a kind of processing method of gristle sausage, it is characterised in that：Step includes following：（1）Meat rubbing is handled, and meat piece is put into
It is rubbed in meat grinder；（2）Gristle is cut, gristle is cut into the gristle particle of length and width ranging from 1-2mm；（3）It prepares
Auxiliary material prepares the material of following parts by weight：1.5-1.7 parts of salt, 2.2-3.2 parts of honey, 2-2.6 parts of rice wine, glutinous rice
1.2-1.6 parts of powder, 0.2-0.4 parts of pepper powder, 0.6-0.8 parts of garlic powder, 0.7-0.9 parts of ginger powder, 1-2 parts of starch, egg white 5-7
Part, material carries out being mixed to prepare auxiliary material after preparing；（4）Stirring, meat, gristle particle in pulverizer plus after rubbing are mixed
It is rubbed again, addition auxiliary material is stirred afterwards unexpectedly, and meat material is obtained after stirring evenly, is then placed within 6-10 DEG C of marinated 1-
2h；（5）Casing is made in casing processed, postcibal diarrhea, then impregnates 20-30min with warm water, then clean with warm water washing；（6）Bowel lavage, will
Meat material after marinated is poured into sausage filler in casing, and then intestines body is exhausted, is tied up；（7）It fire-cures, paddy is used in baking oven
Object stalk fire-cures intestines body for fuel, and the temperature inside the box is controlled at 32-40 DEG C, fire-cures the time as 4-6h.
2. the processing method of gristle sausage according to claim 1, it is characterised in that：The step（1）Middle meat piece is pig
Meat piece, chicken block, beef one kind in the block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098136.6A CN108142850A (en) | 2016-12-03 | 2016-12-03 | A kind of processing method of gristle sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098136.6A CN108142850A (en) | 2016-12-03 | 2016-12-03 | A kind of processing method of gristle sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142850A true CN108142850A (en) | 2018-06-12 |
Family
ID=62470301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611098136.6A Pending CN108142850A (en) | 2016-12-03 | 2016-12-03 | A kind of processing method of gristle sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142850A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247519A (en) * | 2018-08-09 | 2019-01-22 | 建始食达好农产品工贸有限公司 | A kind of pork bowel lavage and preparation method thereof |
| CN110786477A (en) * | 2019-11-22 | 2020-02-14 | 中国海洋大学 | Sturgeon crispy-bone-flavored sausage and making method thereof |
-
2016
- 2016-12-03 CN CN201611098136.6A patent/CN108142850A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247519A (en) * | 2018-08-09 | 2019-01-22 | 建始食达好农产品工贸有限公司 | A kind of pork bowel lavage and preparation method thereof |
| CN110786477A (en) * | 2019-11-22 | 2020-02-14 | 中国海洋大学 | Sturgeon crispy-bone-flavored sausage and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |
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| WD01 | Invention patent application deemed withdrawn after publication |