CN109170626A - A kind of preserved fruit sausage and preparation method thereof - Google Patents
A kind of preserved fruit sausage and preparation method thereof Download PDFInfo
- Publication number
- CN109170626A CN109170626A CN201811054698.XA CN201811054698A CN109170626A CN 109170626 A CN109170626 A CN 109170626A CN 201811054698 A CN201811054698 A CN 201811054698A CN 109170626 A CN109170626 A CN 109170626A
- Authority
- CN
- China
- Prior art keywords
- parts
- preserved fruit
- sausage
- pork
- preserved
- 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.)
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 51
- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title description 3
- 235000015277 pork Nutrition 0.000 claims abstract description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 10
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 241000099774 Cuscuta salina Species 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 5
- 210000000936 intestine Anatomy 0.000 claims description 17
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 210000002435 tendon Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 210000003750 lower gastrointestinal tract Anatomy 0.000 description 4
- 239000012466 permeate Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L13/40—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
- 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
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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 present invention relates to food processing fields, more particularly to a kind of preserved fruit sausage, it is made of the raw material of following weight proportion: 65-75 parts of lard, 25-35 parts of thin pork, 2-4 parts of wax gourd confectionery, 2-4 parts of golden thread preserved date, 2-4 parts of tangerine cake, 2.2-2.8 parts of bent wine, 2.5-3 parts of salt, 3-5 parts of white granulated sugar, 0.01-0.03 parts of sodium nitrite, 0.01-0.03 parts of vitamin C.Its production method, comprising the following steps: a, sorting；B, pork is cut into the particle of 0.4-0.6cm size；C, preserved fruit is cut into granular rear beaten with newborn cylinder and is pounded pureed, the supplementary material in above-mentioned formula is mixed well；D, bowel lavage；E, it rinses；F, it toasts.The present invention selects traditional preserved fruit food to combine with traditional sausage, produces the preserved fruit nutrition and health care sausage with peculiar flavour.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of preserved fruit sausage and preparation method thereof.
Background technique
Sausage is the traditional food in China, very popular.Traditional sausage mostly uses pork, beef or mutton
For raw material, the meat material for mixing up taste pours into casing is drying to be formed.The sausage of China has long history, and the type of sausage also has
Very much, river taste sausage and Guangdong flavor sausage are broadly divided into.Main do not exist together is that Guangdong flavor is sweet tea, and river taste is peppery
's.
Summary of the invention
In order to increase the designs and varieties of sausage, sausage new product is developed, it is preserved fruit sausage and its system that the present invention, which provides a kind of,
Make method, traditional preserved fruit food is selected to combine with traditional sausage, produces the preserved fruit nutrition and health care with peculiar flavour
Sausage.
A kind of preserved fruit sausage is made of the raw material of following weight proportion: 65-75 parts of lard, 25-35 parts of thin pork, and the winter
2-4 parts of melon confectionery, 2-4 parts of golden thread preserved date, 2-4 parts of tangerine cake, 2.2-2.8 parts of bent wine, 2.5-3 parts of salt, 3-5 parts of white granulated sugar, nitrous
Sour sodium 0.01-0.03 parts, 0.01-0.03 parts of vitamin C.
The production method of above-mentioned preserved fruit sausage, comprising the following steps:
A, sorting: choosing is from Pest- or disease-free area, bone-free, without tendon pork, and preserved fruit selects color normal, no worm, no mildew person；
B, pork is processed: pork source is cut into the particle of 0.4-0.6cm size, is conducive to preserved fruit taste and permeates in meat uniformly；
C, preserved fruit is handled: preserved fruit is cut into granular rear beaten with newborn cylinder and is pounded pureed, the supplementary material in above-mentioned formula is mixed well,
Make product preferably quality, Cheng Xiang, at taste, forming；
D, bowel lavage: mechanical or manual bowel lavage, with pin puncture in order to which moisture and air leak after having knotting；
E, rinse: the intestines filled are put into warm water in time to be rinsed, and surface is prevented to be stained with meat stuffing, and in baking, intestines and intestines are bonded, or
It is rough to toast hindgut；
F, it toasts: the preserved fruit sausage filled being put into baking in baking oven (room), 50~60 DEG C of temperature, every baking 6h, is carried out up and down
Tail is changed in u-turn, makes intestines baking uniformly, and the continuous 48h that toasts is finished product.
The utility model has the advantages that
1, the present invention adds preserved fruit in sausage, selects wax gourd preserved fruit, golden thread preserved date and tangerine cake, manufactured sausage dry tack free,
Section is glossy in brown marble sample decorative pattern red, that white is alternate；
2, preserved fruit of the present invention uniformity in conjunction with meat, tissue tight, with the special fragranced of apparent preserved fruit and pork, band
Preserved fruit sweet taste, fresh perfume is palatable, high resilience, comfortable taste, soft or hard appropriateness；
3, preserved fruit is added in sausage by the present invention, increases unique national style；
4, the present invention is full of nutrition, and nourishing function is obvious, with certain nutrition health-care functions, the preserved fruit sausage color produced,
Perfume, taste, shape are all good, can not only prevent disease, moreover it is possible to increase appetite.
Specific embodiment
Embodiment 1:
A kind of preserved fruit sausage is made of the raw material of following weight proportion: 70 parts of lard, 30 parts of thin pork, and 3 parts of wax gourd confectionery,
3 parts of golden thread preserved date, 3 parts of tangerine cake, 2.5 parts of bent wine, 2.8 parts of salt, 4 parts of white granulated sugar, 0.01 part of sodium nitrite, vitamin C 0.01
Part.
The production method of above-mentioned preserved fruit sausage, comprising the following steps:
A, sorting: choosing is from Pest- or disease-free area, bone-free, without tendon pork, and preserved fruit selects color normal, no worm, no mildew person；
B, pork is processed: pork source is cut into the particle of 0.5cm size, is conducive to preserved fruit taste and permeates in meat uniformly；
C, preserved fruit is handled: preserved fruit is cut into granular rear beaten with newborn cylinder and is pounded pureed, the supplementary material in above-mentioned formula is mixed well,
Make product preferably quality, Cheng Xiang, at taste, forming；
D, bowel lavage: mechanical or manual bowel lavage, with pin puncture in order to which moisture and air leak after having knotting；
E, rinse: the intestines filled are put into warm water in time to be rinsed, and surface is prevented to be stained with meat stuffing, and in baking, intestines and intestines are bonded, or
It is rough to toast hindgut；
F, it toasts: the preserved fruit sausage filled being put into baking in baking oven (room), 55 DEG C of temperature, every baking 6h is reversed end for end up and down
Tail is changed, makes intestines baking uniformly, the continuous 48h that toasts is finished product.
Embodiment 2:
A kind of preserved fruit sausage is made of the raw material of following weight proportion: 65 parts of lard, 25 parts of thin pork, and 2 parts of wax gourd confectionery,
2 parts of golden thread preserved date, 2 parts of tangerine cake, 2.2 parts of bent wine, 2.5 parts of salt, 3 parts of white granulated sugar, 0.02 part of sodium nitrite, vitamin C 0.02
Part.
The production method of above-mentioned preserved fruit sausage, comprising the following steps:
A, sorting: choosing is from Pest- or disease-free area, bone-free, without tendon pork, and preserved fruit selects color normal, no worm, no mildew person；
B, pork is processed: pork source is cut into the particle of 0.4cm size, is conducive to preserved fruit taste and permeates in meat uniformly；
C, preserved fruit is handled: preserved fruit is cut into granular rear beaten with newborn cylinder and is pounded pureed, the supplementary material in above-mentioned formula is mixed well,
Make product preferably quality, Cheng Xiang, at taste, forming；
D, bowel lavage: mechanical or manual bowel lavage, with pin puncture in order to which moisture and air leak after having knotting；
E, rinse: the intestines filled are put into warm water in time to be rinsed, and surface is prevented to be stained with meat stuffing, and in baking, intestines and intestines are bonded, or
It is rough to toast hindgut；
F, it toasts: the preserved fruit sausage filled being put into baking, temperature 50 C, every baking 6h in baking oven (room) and is reversed end for end up and down
Tail is changed, makes intestines baking uniformly, the continuous 48h that toasts is finished product.
Embodiment 3:
A kind of preserved fruit sausage is made of the raw material of following weight proportion: 75 parts of lard, 35 parts of thin pork, and 4 parts of wax gourd confectionery,
4 parts of golden thread preserved date, 4 parts of tangerine cake, 2.8 parts of bent wine, 3 parts of salt, 5 parts of white granulated sugar, 0.03 part of sodium nitrite, 0.03 part of vitamin C.
The production method of above-mentioned preserved fruit sausage, comprising the following steps:
A, sorting: choosing is from Pest- or disease-free area, bone-free, without tendon pork, and preserved fruit selects color normal, no worm, no mildew person.
B, pork is processed: pork source is cut into the particle of 0.6cm size, is conducive to preserved fruit taste and permeates in meat uniformly；
C, preserved fruit is handled: preserved fruit is cut into granular rear beaten with newborn cylinder and is pounded pureed, the supplementary material in above-mentioned formula is mixed well,
Make product preferably quality, Cheng Xiang, at taste, forming；
D, bowel lavage: mechanical or manual bowel lavage, with pin puncture in order to which moisture and air leak after having knotting；
E, rinse: the intestines filled are put into warm water in time to be rinsed, and surface is prevented to be stained with meat stuffing, and in baking, intestines and intestines are bonded, or
It is rough to toast hindgut；
F, it toasts: the preserved fruit sausage filled being put into baking, temperature 60 C, every baking 6h in baking oven (room) and is reversed end for end up and down
Tail is changed, makes intestines baking uniformly, the continuous 48h that toasts is finished product.
Claims (2)
1. a kind of preserved fruit sausage, which is characterized in that be made of the raw material of following weight proportion: 65-75 parts of lard, thin pork
25-35 parts, 2-4 parts of wax gourd confectionery, 2-4 parts of golden thread preserved date, 2-4 parts of tangerine cake, 2.2-2.8 parts of bent wine, 2.5-3 parts of salt, white granulated sugar
3-5 parts, 0.01-0.03 parts of sodium nitrite, 0.01-0.03 parts of vitamin C.
2. the production method of preserved fruit sausage according to claim 1, which comprises the following steps:
A, sorting: choosing is from Pest- or disease-free area, bone-free, without tendon pork, and preserved fruit selects color normal, no worm, no mildew person；
B, pork is processed: pork source is cut into the particle of 0.4-0.6cm size；
C, preserved fruit is handled: preserved fruit being cut into granular rear beaten with newborn cylinder and is pounded pureed, the supplementary material in above-mentioned formula is mixed well；
D, bowel lavage: mechanical or manual bowel lavage uses pin puncture after having knotting；
E, rinse: the intestines filled are put into warm water in time to be rinsed；
F, it toasts: the preserved fruit sausage filled being put into baking in baking oven (room), 50~60 DEG C of temperature, every baking 6h, is carried out up and down
Tail is changed in u-turn, and the continuous 48h that toasts is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811054698.XA CN109170626A (en) | 2018-09-11 | 2018-09-11 | A kind of preserved fruit sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811054698.XA CN109170626A (en) | 2018-09-11 | 2018-09-11 | A kind of preserved fruit sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170626A true CN109170626A (en) | 2019-01-11 |
Family
ID=64915744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811054698.XA Pending CN109170626A (en) | 2018-09-11 | 2018-09-11 | A kind of preserved fruit sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170626A (en) |
-
2018
- 2018-09-11 CN CN201811054698.XA patent/CN109170626A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190111 |