CN108902761A - A kind of Chinese style air-dries the preparation method of Chinese toon sausage - Google Patents

A kind of Chinese style air-dries the preparation method of Chinese toon sausage Download PDF

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Publication number
CN108902761A
CN108902761A CN201810678941.9A CN201810678941A CN108902761A CN 108902761 A CN108902761 A CN 108902761A CN 201810678941 A CN201810678941 A CN 201810678941A CN 108902761 A CN108902761 A CN 108902761A
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sausage
air
chinese
chinese toon
dries
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徐畅
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徐畅
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45Addition of, or treatment with, microorganisms
    • A23L13/46Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention provides the preparation methods that a kind of Chinese style air-dries Chinese toon sausage, include the following steps:Chinese style air-dries the preparation of Chinese toon sausage flavouring liquid, the flavouring liquid is to take 2 parts of fresh Chinese toon, 1 part of cassia bark, 1 part of cortex cinnamomi, octagonal 1 part, 1 part of ginger, 1 part of garlic, 1 part of fennel seeds, 1 part of wrinkled giant hyssop, 1 part of granatum, through acid solution ultrasonic extraction and cooking wine ultrasonic extraction, the Chinese style for having seasoning effect, preservative efficacy and anti-oxidation efficacy obtained by mixing air-dries Chinese toon sausage flavouring liquid;Chinese style air-dry Chinese toon sausage material filling preparation, the material filling be take lean to fat ratio be 2:8 pork, fresh Chinese Toon Leaves, Egg-white, yeast extract, honey, salt, dark soy sauce, Chinese style air-dry Chinese toon sausage flavouring liquid and resulting material filling are mixed;Case is dried in the air-dried Chinese toon sausage of the Chinese style irrigated to air-dry.The Chinese style that the present invention is prepared air-dries Chinese toon sausage special taste, in good taste, with short production cycle, good quality, long shelf-life.

Description

A kind of Chinese style air-dries the preparation method of Chinese toon sausage
Technical field
The present invention relates to the preparation methods of air-dried sausage, specifically provide a kind of preparation side of air-dried Chinese toon sausage of Chinese style Method.
Background technique
It is that will be provided with the pork of certain lean to fat ratio to cut fritter that Chinese style, which air-dries the sausage conventional production method that is, be added salt, sugar, The seasonings such as soy sauce, monosodium glutamate pour into casing, air-dry in winter through natural drying, and the sunning time is or so two weeks, fabrication cycle It is long and seasonal stronger, sunning is air-dried for a long time is also easy to that sausage is caused to be polluted by microorganism, dust impurities etc..Chinese style dried meat Intestines inhibit the growth of microorganism generally with high salt, high sugar, addition chemical preservative, excessively air-dried etc. means, extend product Shelf-life;The air-dried sausage fat meat of Chinese style is more, and fat is oxidizable and generates click loudspeaker taste, and Chinese style is air-dried the mistake of sausage by national standard Oxidation number limitation is set to≤0.5g/100g, and with high salt, high sugar, addition chemical preservative, excessively air-dried, fatty oxidizable these are asked Topic, is unfavorable for healthy diet.
This patent provides a kind of preparation method of air-dried Chinese toon sausage of Chinese style, compares existing published patent document Have:CN201210310985.9, publication date:2014.3.12, a kind of Chinese toon sausage and preparation method thereof, discloses with livestock meat It is major ingredient with Chinese toon, adds starch, water, white granulated sugar, edible salt, monosodium glutamate, composite aromatic condiment, thickener, potassium sorbate, nitrous acid Chinese toon sausage of sodium and preparation method thereof, the composite aromatic condiment select chilli powder, pepper powder, ginger powder, zanthoxylum powder, fennel powder, Several or a variety of in cumin powder, tangerine peel powder, garlic powder, chive powder etc., based on seasoning, manufacture craft carries out in the steps below: Mixing, process are cut and are mixed, tumbling, pickle, and stirring is recorded, boiling is baked or smoked ripe;CN201711384672.7, publication date: 2018.06.01, a kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof is disclosed, the sausage piece is by following parts by weight Raw material be made:15-25 parts of shelled melon seed, 25-35 parts of Chinese toon bud, 70-80 parts of lean pork, 20-30 parts of pig fat meat, konjaku flour 3-5 Part, 1-2 parts of carragheen, 0.5-1.5 parts of potato starch, 1-2 parts of phosphate, 2-4 parts of edible salt, 0.5-1.5 parts of zanthoxylum powder, capsicum 0.5-1.5 parts of powder, 2-6 parts of white wine, 4-6 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and 0.5-1.5 parts of light soy sauce, procedure of processing include Weighing, the blanching of Chinese toon boiling water, cold water soak, steam box heat steam, cut mix, pickle, recording, fumigating, shave, microwave vacuum freeze it is dry It is dry;CN 201410655920.7, publication date:2015.04.22 a kind of chinese-style sausage and preparation method thereof is disclosed, including with The parts by weight of lower raw material:100 parts of pork, 7~12 parts of white granulated sugar, 2~5 parts of salt, 0.5~1.2 part of monosodium glutamate, 6~10 parts of bubble green pepper, 2.8~4.5 parts of cooking wine, 0.01 part of sodium nitrite, production method include that raw meat finishing and Minced Steak dice, auxiliary material are added, is uniform Spice, marinated, bowel lavage prick intestines, hanging rod drying, cut intestines, weigh pack, vacuum seal, high-temperature sterilization, packaging.
It can be seen that by patented technology disclosed above:The prior art is confined to Chinese toon in conjunction with Western-style smoked and cooked sausage more Research, procedure of processing include cut mix, tumbling, stirring, boiling, bake or smoke it is ripe etc., and with China's traditional meat Chinese style air-dry The combination of sausage is less, Chinese style air-dry sausage procedure of processing should include cut fritter rather than cut mix, air-dry rather than shortening;Secondly, The prior art is suppressed growth of microorganism by chemical preservatives such as addition potassium sorbate, sodium nitrites, is unfavorable for green and healthy Diet, or hot-working methods, the high-temperature sterilization method such as boiling is taken, fire-cures to reduce the initial bacterium of product, it is protected to reach extension The purpose of matter phase, high-temperature sterilization destroy product nutrient substances, influence product appearance, reduce product quality, and Chinese style air-dries sausage fertilizer Meat content is more, through boiling, the hot-working such as fire-cures or high-temperature sterilization is processed, melts hard fat in meat under thermodynamic activity, overflow Casing generates one layer of white adipose on intestines surface after cooling, influences mouthfeel, generate greasy appearance, hot-working and high-temperature sterilization side Method is not suitable for the processing and fabricating that China's traditional meat Chinese style air-dries sausage;Finally, the air-dried sausage fat meat content of Chinese style is more, rouge Fat is oxidizable and generates click loudspeaker taste, influences product quality, the prior art air-dries the anti-oxidant of sausage there is no centering type and ground Study carefully;Based on this, the prior art disclosed above is not appropriate for the processing that Chinese style air-dries sausage.
Summary of the invention
It is an object of the invention to overcome the shortcoming of above-mentioned traditional technology, a kind of Chinese style is provided and air-dries Chinese toon sausage Preparation method.
The purpose of the present invention is what is reached by following technical measures:
1, a kind of Chinese style air-dries the preparation method of Chinese toon sausage, it is characterised in that:Include the following steps:
(1)Chinese style air-dry Chinese toon sausage flavouring liquid preparation, the flavouring liquid be take 2 parts of fresh Chinese toon, 1 part of cassia bark, 1 part of cortex cinnamomi, Octagonal 1 part, 1 part of ginger, 1 part of garlic, 1 part of fennel seeds, 1 part of wrinkled giant hyssop, 1 part of granatum are super through acid solution ultrasonic extraction and cooking wine Sound extracts, and has effects that the Chinese style of seasoning, preservative efficacy and anti-oxidation efficacy air-dries Chinese toon sausage flavouring liquid obtained by mixing;
(2)Chinese style air-dry Chinese toon sausage material filling preparation, the material filling be take lean to fat ratio be 2:8 pork, fresh Chinese Toon Leaves, egg White, yeast extract, honey, salt, dark soy sauce, step(1)The Chinese style of middle preparation air-dries Chinese toon sausage flavouring liquid and is mixed.
(3)The Chinese style irrigated is air-dried Chinese toon sausage to be air-dried with the controllable drying box of temperature and humidity, temperature:It is within first 10 hours 45-50 DEG C, latter 10 hours is 35-40 DEG C, and relative humidity is controlled in 25-30%.
Further, the acid solution used is the citric acid solution that PH is 4.8-5.2, and the cooking wine used is alcohol concentration For 20% cooking wine.
The present invention is by adopting the above-described technical solution, have an advantageous effect in that;
First, Chinese style air-dries Chinese toon sausage flavouring liquid and has preservative efficacy and anti-oxidation efficacy, can inhibit the growth of microorganism, subtract Slow fat oxidation extends the shelf-life for air-drying sausage by the natural extract of plant material, and product is healthier and safety, taste Taste is better.
Second, ultrasonic applications air-dry the preparation of Chinese toon sausage flavouring liquid in Chinese style, when can shorten the preparation of flavouring liquid Between, improve recovery rate.
Third is air-dried using drying box, greatlys save fabrication cycle, is air-dried Chinese toon sausage with this programme processing Chinese style, is added The work period is 24 hours or so, and the process-cycle of conventional machining method is 15 days or so.
4th, by Chinese toon in conjunction with meat, product is made to have flavour, nutrition more preferably.Chinese toon is rich in vitamin C, dimension life The volatile aromatics organic matter such as the nutriments such as plain B, vitamin E, carrotene, calcium, phosphorus, potassium and toonin is made in conjunction with meat It is made Chinese style and air-dries Chinese toon sausage, nutriment is complementary, forms peculiar flavour, and can reduce the greasy of pork to a certain extent Taste, mouthfeel is more preferably.
5th, Chinese toon sausage condiment liquid measure adjusting concentration can be air-dried according to Chinese style is added, meet the different taste of consumer Demand.
Specific embodiment
Embodiment 1, preparation method is as follows:
Chinese style air-dries the preparation of Chinese toon sausage flavouring liquid:Take fresh Chinese toon 100g, cassia bark 50g, cortex cinnamomi 50g, illiciumverum 50g, ginger 50g, garlic 50g, fennel seeds 50g, wrinkled giant hyssop 50g, granatum 50g, cut segment and are put into plastic cup, and 0.5L water is added, uses lemon Lemon acid adjusts PH to 5.0, then puts it into ultrasonic water bath pot, takes out plastic cup after being ultrasonically treated 20min, filters, obtains Flavouring liquid one;Cooking wine of the 0.5L containing 20% alcohol is added in the plastic cup for filling remaining condiment, continues to be ultrasonically treated 15min, mistake Filter obtains feed liquid two.Flavouring liquid one and condiment two are mixed, Chinese style is obtained and air-dries Chinese toon sausage flavouring liquid.
Chinese style air-dries the preparation of Chinese toon sausage material filling:Pig leg meat and the total 10kg of pig back fat are taken, fat and lean meat weight ratio is 2:8, It chops the meat up into cubes after cleaning, the Chinese Toon Leaves cut into pieces of 2kg is added, then sequentially add the(1)Chinese style obtained is walked to air-dry Chinese toon sausage flavouring liquid, honey 150g, Egg-white 500g, yeast extract 45g, salt 150g, dark soy sauce 150g are mixed equal It is even, it obtains Chinese style and air-dries Chinese toon sausage material filling.
By(2)It walks the air-dried Chinese toon sausage material filling of Chinese style obtained and pours into casing, pay attention to excluding bubble during recording, and Tie tie lines.
By(3)It walks the air-dried Chinese toon sausage of the Chinese style irrigated to be put into drying box, relative humidity is controlled 30%, preceding 10 Hour air-dried temperature is 45-50 DEG C, rear 10 hours air-dried temperature are 35-40 DEG C, is taken out after air-drying 20h.
Embodiment 2, preparation method is as follows:
(1)Chinese style air-dries the preparation of Chinese toon sausage flavouring liquid:Take fresh Chinese toon 120g, cassia bark 60g, cortex cinnamomi 60g, illiciumverum 60g, ginger 60g, garlic 60g, fennel seeds 60g, wrinkled giant hyssop 60g, granatum 60g, cut segment in plastic cup, and 0.5L water is added, uses lemon Acid adjusts PH to 4.8, then puts it into ultrasonic water bath pot, takes out plastic cup after being ultrasonically treated 20min, filters, must adjust Feed liquid one;Cooking wine of the 0.5L containing 20% alcohol is added in the plastic cup for filling remaining condiment, continues to be ultrasonically treated 15min, filtering Obtain feed liquid two.Flavouring liquid one and condiment two are mixed, Chinese style is obtained and air-dries Chinese toon sausage flavouring liquid.
(2)Chinese style air-dries the preparation of Chinese toon sausage material filling:Pig leg meat and the total 10kg of pig back fat are taken, fat and lean meat weight ratio is 2: 8, it chops the meat up into cubes after cleaning, the Chinese Toon Leaves cut into pieces of 2kg is added, then sequentially add the(1)Walk Chinese style wind obtained Dry Chinese toon sausage, honey 150g, Egg-white 500g, yeast extract 45g, salt 300g, dark soy sauce 200g, are mixed evenly, It obtains Chinese style and air-dries Chinese toon sausage material filling.
(3)By(2)It walks the air-dried Chinese toon sausage material filling of Chinese style obtained and pours into casing, pay attention to excluding gas during recording Bubble, and tie tie lines.
(4)By(3)It walks the Chinese style that irrigates and air-dries Chinese toon sausage and be put into drying box, relative humidity control is preceding 30% 10 hours air-dried temperature are 45-50 DEG C, rear 10 hours air-dried temperature are 35-40 DEG C, are taken out after air-drying 20h.
Embodiment 3, preparation method is as follows:
(1)Chinese style air-dries Chinese toon sausage flavouring liquid:Take fresh Chinese toon 130g, cassia bark 65g, cortex cinnamomi 65g, illiciumverum 65g, ginger 65g, big Garlic 65g, fennel seeds 60g, wrinkled giant hyssop 65g, granatum 65g, cut segment in plastic cup, and 0.5L water is added, is adjusted using citric acid Then PH to 5.2 is put it into ultrasonic water bath pot, take out plastic cup after being ultrasonically treated 20min, is filtered, is obtained flavouring liquid one; Cooking wine of the 0.5L containing 20% alcohol is added in the plastic cup for filling remaining condiment, continues to be ultrasonically treated 15min, material is obtained by filtration Liquid two.Flavouring liquid one and condiment two are mixed, Chinese style is obtained and air-dries Chinese toon sausage flavouring liquid.
(2)Chinese style air-dries the preparation of Chinese toon sausage material filling:Pig leg meat and the total 10kg of pig back fat are taken, fat and lean meat weight ratio is 2: 8, it chops the meat up into cubes after cleaning, the Chinese Toon Leaves cut into pieces of 2kg is added, then sequentially add the(1)Walk Chinese style wind obtained Biltong intestines flavouring liquid, honey 180g, Egg-white 550g, yeast extract 50g, salt 200g, dark soy sauce 180g are mixed equal It is even, it obtains Chinese style and air-dries Chinese toon sausage material filling.
(3)By(2)It walks the air-dried Chinese toon sausage material filling of Chinese style obtained and pours into casing, pay attention to excluding gas during recording Bubble, and tie tie lines.
(4)By(3)It walks the Chinese style that irrigates and air-dries Chinese toon sausage and be put into drying box, relative humidity control is preceding 25% 10 hours air-dried temperature are 45-50 DEG C, rear 10 hours air-dried temperature are 35-40 DEG C, are taken out after air-drying 20h.
Air-drying Chinese toon sausage flavouring liquid with the Chinese style that this programme extracts has a variety of antipathogenic compositions, in Chinese toon saponin(e, hundred Phenol, eugenol, cloves alkene, anisole, anisaldehyde etc., are come out by acid solution and cooking wine ultrasonic extraction, can inhibit a variety of micro- lifes The growth and breeding of object;Air-drying sausage flavouring liquid with the Chinese style that this programme extracts simultaneously has a variety of antioxidant contents, such as polyphenol, Huang Ketone, tannin, anthocyanidin etc. can delay fat oxidation, and the air-dried Chinese toon sausage fat meat of Chinese style is more, be easy to generate noise made in coughing or vomiting because of fat oxidation Loudspeaker taste, the flavouring liquid that this programme is added can delay the generation of product noise made in coughing or vomiting loudspeaker taste, air-dry Chinese toon sausage so as to extend Chinese style Shelf-life.It is tested through experiment, this programme resulting air-dried sausage shelf-life can reach 25 DEG C 90 days, and obtained by daily processing method Air-dried sausage, salt content and the present invention it is comparable under the premise of, the shelf-life is only capable of reaching 25 DEG C 60 days.It is made of this programme Chinese style air-dry Chinese toon sausage and using traditional natural sunning method production Chinese style air-dry sausage(The two salt content is suitable)'s Shelf-life test data is as follows:
Chinese Toon Leaves are added in the present invention inside meat, there is the presence of Chinese toon bud in manufactured air-dried sausage, Chinese toon bud is uniformly mixed in wind In biltong intestines, the purer air-dried sausage of mouthfeel it is in good taste.
Chinese Toon Leaves are added in the present invention inside meat can make the flavor with Chinese toon in manufactured air-dried sausage, in addition air-dry sausage The Chinese toon smell that the additional addition of flavouring liquid on the basis of Chinese Toon Leaves are mixed with meat, can increase manufactured air-dried sausage is dense Degree is met not by adding the air-dried sausage of the different amounts of available various concentration gradient Chinese toon smell of air-dry sausage extracting solution With a variety of demands of people.
The present invention processes Chinese style air-dry sausage, and using drying box aeration drying, instead of natural wind dry method, the production and processing period is 24 hours or so, and daily processing method needs 15 days or so.
Daily processing method because the sunning period is long, can only in winter low temperature, be air-dried under conditions of process, and the present invention is not It is subject to seasonal restrictions, can process throughout the year.

Claims (4)

1. the preparation method that a kind of Chinese style air-dries Chinese toon sausage, it is characterised in that:Include the following steps:
(1)Chinese style air-dry Chinese toon sausage flavouring liquid preparation, the flavouring liquid be take 2 parts of fresh Chinese toon, 1 part of cassia bark, 1 part of cortex cinnamomi, Octagonal 1 part, 1 part of ginger, 1 part of garlic, 1 part of fennel seeds, 1 part of wrinkled giant hyssop, 1 part of granatum are super through acid solution ultrasonic extraction and cooking wine Sound extracts, and has effects that the Chinese style of seasoning, preservative efficacy and anti-oxidation efficacy air-dries Chinese toon sausage flavouring liquid obtained by mixing;
(2)Chinese style air-dries the preparation of Chinese toon sausage material filling;
(3)The Chinese style irrigated is air-dried Chinese toon sausage to be air-dried with the controllable drying box of temperature and humidity, temperature:First 10 hours are 45- 50 DEG C, latter 10 hours are 35-40 DEG C, and relative humidity is controlled in 25-30%.
2. the preparation method that a kind of Chinese style described in accordance with the claim 1 air-dries Chinese toon sausage, it is characterised in that:The acid solution The citric acid solution for being 4.8-5.2 for PH, the cooking wine are the cooking wine that alcohol concentration is 20%.
3. the preparation method that a kind of Chinese style described in accordance with the claim 1 air-dries Chinese toon sausage, it is characterised in that:The step (2)Middle material filling ingredient includes that lean to fat ratio is 2:8 pork, fresh Chinese Toon Leaves, step(1)The Chinese style of middle preparation air-dries Chinese toon sausage tune Feed liquid.
4. the preparation method that a kind of Chinese style described in accordance with the claim 3 air-dries Chinese toon sausage, it is characterised in that:The step (2)Middle material filling ingredient further includes Egg-white, yeast extract, honey, salt, dark soy sauce.
CN201810678941.9A 2018-06-27 2018-06-27 A kind of Chinese style air-dries the preparation method of Chinese toon sausage Withdrawn CN108902761A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111109540A (en) * 2020-02-21 2020-05-08 黑龙江八一农垦大学 Coarse cereal beef air-dried sausage with blood fat reducing function and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111109540A (en) * 2020-02-21 2020-05-08 黑龙江八一农垦大学 Coarse cereal beef air-dried sausage with blood fat reducing function and preparation method thereof

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Application publication date: 20181130