CN108142853A - A kind of processing technology of sauce-flavor cured intestines - Google Patents
A kind of processing technology of sauce-flavor cured intestines Download PDFInfo
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- CN108142853A CN108142853A CN201611098148.9A CN201611098148A CN108142853A CN 108142853 A CN108142853 A CN 108142853A CN 201611098148 A CN201611098148 A CN 201611098148A CN 108142853 A CN108142853 A CN 108142853A
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Abstract
The invention discloses a kind of processing technology of sauce-flavor cured intestines, step includes following：（1）Meat rubbing is handled；（2）Auxiliary material processed；（3）Stirring；（4）Casing processed；（5）Bowel lavage；（6）It fire-cures.The processing technology of sauce-flavor cured intestines provided by the invention, obtained sausage has Maotai-flavor taste, unique flavor, edible health, and processing technology is simple, is suitble to factory's batch production.
Description
Technical field
The present invention relates to meat manufacture fields, and in particular to a kind of processing technology of sauce-flavor cured intestines.
Background technology
Sausage is called sausage, is the major class product that kind is most in China Meat product, is a very ancient food
Object produces and carnivorous Techniques of preserving, refers to and rubs the meat of animal into pureed, then pours into elongated cylinder tubular-shaped food made of casing.
It is using meat as raw material, cuts and is twisted into fourth, is equipped with auxiliary material, pour into beaters' skin it is fermented, it is ripe it is dry made of distinct Chinese characteristics meat
Product.Sausage food, which can whet the appetite, helps food, improves a poor appetite.
Existing sausage causes taste similar, taste due to being added to excessive chemical composition or excessive salt
There is no characteristic；And tradition smoke during since firewood etc. burns insufficient, cause in sausage that BaP content is excessive, be unfavorable for
Health.
Invention content
The object of the present invention is to provide a kind of processing technology of sauce-flavor cured intestines, obtained sausage has Maotai-flavor
Taste, unique flavor, edible health, and processing technology is simple, is suitble to factory's batch production.
Technical scheme of the present invention：A kind of processing technology of sauce-flavor cured intestines, step include following：（1）Meat rubbing is handled,
Lean meat block is put into meat grinder and is rubbed；（2）Auxiliary material processed prepares the material of following parts by weight：2-3 parts of salt,
1.9-2.3 parts of white sugar, flavor sauce 6-16,1.1-1.7 parts of cooking wine, 2.1-2.3 parts of analysis for soybean powder, 0.2-0.4 parts of pepper powder, cumin
0.1-0.3 parts of powder, 0.9-1.3 parts of ginger powder, 0.05-0.15 parts of Chinese cassia tree, 0.1-0.13 parts of cloves, material are mixed after preparing
Auxiliary material is made；（3）Meat addition auxiliary material after rubbing is stirred by stirring, and same direction is stirred, and meat is obtained after stirring evenly
Material, is then placed within 4-6 DEG C of marinated 5-7h；（4）Casing processed carries out postcibal diarrhea to small intestine and casing is made, then impregnated, rushed with warm water
It washes；（5）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are exhausted, is tied up；（6）It fire-cures,
Intestines body is fire-cureed in baking oven, the temperature inside the box is controlled at 45-55 DEG C, fire-cures the time as 3-7h.
The processing technology of aforementioned sauce-flavor cured intestines, the step（2）Middle flavor sauce is the mixed of sesame paste and thick broad-bean sauce
Close sauce.
The processing technology of aforementioned sauce-flavor cured intestines, the step（6）The incendiary material of middle baking oven is rice husk and sawmilling
The mixture of bits.
Compared with prior art, the processing technology of sauce-flavor cured intestines provided by the present invention, is added to flavor sauce, soya bean
The materials such as powder, obtained sausage have Maotai-flavor taste, unique flavor；And with rice husk be that fuel is smoked with wood sawdust,
Obtained sausage BaP content is relatively low, eats health；Entire processing technology is simple, is suitble to factory's batch production.
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 technology of sauce-flavor cured intestines, step include following：（1）Meat rubbing is handled, and lean meat block is put into meat grinder
It is rubbed；（2）Auxiliary material processed prepares the material of following parts by weight：2.5 parts of salt, 2.1 parts of white sugar, flavor sauce 11,
1.4 parts of cooking wine, 2.2 parts of analysis for soybean powder, 0.3 part of pepper powder, 0.2 part of cumin powder, 1.1 parts of ginger powder, 0.1 part of Chinese cassia tree, cloves 0.11
Part, material carries out being mixed to prepare auxiliary material after preparing；（3）Stirring, by after rubbing meat addition auxiliary material be stirred, same direction into
Row stirring, obtains meat material, is then placed within 5 DEG C of marinated 6h after stirring evenly；（4）Casing processed carries out postcibal diarrhea to small intestine and casing is made,
Then it is impregnated, rinsed with warm water；（5）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are arranged
Gas is tied up；（6）It fire-cures, intestines body is fire-cureed in baking oven, the temperature inside the box is controlled at 50 DEG C, fire-cures the time as 5h.
The step（2）Middle flavor sauce is sesame paste and the mixing sauce of thick broad-bean sauce.
The step（6）The incendiary material of middle baking oven is rice husk and the mixture of wood sawdust.
Embodiment 2：
A kind of processing technology of sauce-flavor cured intestines, step include following：（1）Meat rubbing is handled, and lean meat block is put into meat grinder
It is rubbed；（2）Auxiliary material processed prepares the material of following parts by weight：3 parts of salt, 2.3 parts of white sugar, flavor sauce 16, material
1.7 parts of wine, 2.3 parts of analysis for soybean powder, 0.4 part of pepper powder, 0.3 part of cumin powder, 1.3 parts of ginger powder, 0.15 part of Chinese cassia tree, cloves 0.13
Part, material carries out being mixed to prepare auxiliary material after preparing；（3）Stirring, by after rubbing meat addition auxiliary material be stirred, same direction into
Row stirring, obtains meat material, is then placed within 4 DEG C of marinated 7h after stirring evenly；（4）Casing processed carries out postcibal diarrhea to small intestine and casing is made,
Then it is impregnated, rinsed with warm water；（5）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are arranged
Gas is tied up；（6）It fire-cures, intestines body is fire-cureed in baking oven, the temperature inside the box is controlled at 55 DEG C, fire-cures the time as 3h.
The step（2）Middle flavor sauce is sesame paste and the mixing sauce of thick broad-bean sauce.
The step（6）The incendiary material of middle baking oven is rice husk and the mixture of wood sawdust.
Embodiment 3：
A kind of processing technology of sauce-flavor cured intestines, step include following：（1）Meat rubbing is handled, and lean meat block is put into meat grinder
It is rubbed；（2）Auxiliary material processed prepares the material of following parts by weight：2 parts of salt, 1.9 parts of white sugar, flavor sauce 6, material
1.1 parts of wine, 2.1 parts of analysis for soybean powder, 0.2 part of pepper powder, 0.1 part of cumin powder, 0.9 part of ginger powder, 0.05 part of Chinese cassia tree, 0.1 part of cloves,
Material carries out being mixed to prepare auxiliary material after preparing；（3）Meat addition auxiliary material after rubbing is stirred by stirring, and same direction carries out
Stirring obtains meat material, is then placed within 6 DEG C of marinated 5h after stirring evenly；（4）Casing processed carries out postcibal diarrhea to small intestine and casing is made, so
It is impregnated, rinsed with warm water afterwards；（5）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are arranged
Gas is tied up；（6）It fire-cures, intestines body is fire-cureed in baking oven, the temperature inside the box is controlled at 45 DEG C, fire-cures the time as 7h.
The step（2）Middle flavor sauce is sesame paste and the mixing sauce of thick broad-bean sauce.
The step（6）The incendiary material of middle baking oven is rice husk and the mixture of wood sawdust.
Claims (3)
1. a kind of processing technology of sauce-flavor cured intestines, it is characterised in that：Step includes following：（1）Meat rubbing is handled, by lean meat block
It puts into meat grinder and is rubbed；（2）Auxiliary material processed prepares the material of following parts by weight：2-3 parts of salt, white sugar 1.9-
2.3 parts, flavor sauce 6-16,1.1-1.7 parts of cooking wine, 2.1-2.3 parts of analysis for soybean powder, 0.2-0.4 parts of pepper powder, cumin powder 0.1-
0.3 part, 0.9-1.3 parts of ginger powder, 0.05-0.15 parts of Chinese cassia tree, 0.1-0.13 parts of cloves, material prepare after be mixed to prepare it is auxiliary
Material；（3）Meat addition auxiliary material after rubbing is stirred by stirring, and same direction is stirred, and meat material is obtained after stirring evenly, so
After be placed on 4-6 DEG C of marinated 5-7h；（4）Casing processed carries out postcibal diarrhea to small intestine and casing is made, then impregnated, rinsed with warm water；
（5）Bowel lavage, the meat material after pickling are poured into casing with sausage filler, then intestines body are exhausted, is tied up；（6）It fire-cures, smoked
Intestines body is fire-cureed in oven, the temperature inside the box is controlled at 45-55 DEG C, fire-cures the time as 3-7h.
2. the processing technology of sauce-flavor cured intestines according to claim 1, it is characterised in that：The step（2）Middle flavouring-soy-sauce
Expect the mixing sauce for sesame paste and thick broad-bean sauce.
3. the processing technology of sauce-flavor cured intestines according to claim 1, it is characterised in that：The step（6）Middle baking oven
Mixture of the incendiary material for rice husk and wood sawdust.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098148.9A CN108142853A (en) | 2016-12-03 | 2016-12-03 | A kind of processing technology of sauce-flavor cured intestines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098148.9A CN108142853A (en) | 2016-12-03 | 2016-12-03 | A kind of processing technology of sauce-flavor cured intestines |
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| Publication Number | Publication Date |
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| CN108142853A true CN108142853A (en) | 2018-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611098148.9A Pending CN108142853A (en) | 2016-12-03 | 2016-12-03 | A kind of processing technology of sauce-flavor cured intestines |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
-
2016
- 2016-12-03 CN CN201611098148.9A patent/CN108142853A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |
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| WD01 | Invention patent application deemed withdrawn after publication |