CN109303282A - A kind of processing method for sausage of not getting angry - Google Patents
A kind of processing method for sausage of not getting angry Download PDFInfo
- Publication number
- CN109303282A CN109303282A CN201710655042.2A CN201710655042A CN109303282A CN 109303282 A CN109303282 A CN 109303282A CN 201710655042 A CN201710655042 A CN 201710655042A CN 109303282 A CN109303282 A CN 109303282A
- Authority
- CN
- China
- Prior art keywords
- wine
- sausage
- fructus gardeniae
- meat
- yellow fructus
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 235000019504 cigarettes Nutrition 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000003814 drug Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000000779 smoke Substances 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
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of sausage of not getting angry, it is characterized in that: adding a kind of fall fire Chinese medicine, not to get angry after sausage is eaten to realize including traditional processing technology.
Description
Technical field
The present invention relates to meat packing, the processing method of specifically a kind of sausage of not getting angry.
Background technique
Sausage goods are that our people likes a kind of edible food, and cure difference fermented sausage taste is different, Er Qiegong
It imitates different.
Summary of the invention
The invention aims to provide a kind of processing method of sausage of not getting angry, after what this cure processed eat not
It gets angry.
A kind of processing method of sausage of not getting angry of the invention, removes the peel including traditional meat embryo, is marinated, bowel lavage, hanger, drying in the air
Dry, sootiness, tank bag process, unlike the prior art: it is acted on using the medicinal efficacy cleaning, purging intense heat, cool blood of Yellow Fructus Gardeniae, and
The medicinal efficacy of Yellow Fructus Gardeniae is applied on sootiness cured meat processing method, to solve the problems, such as not get angry after sausage is eaten.
The invention will be further elaborated With reference to embodiment.
It is a kind of eat after the processing method of sausage do not got angry, including following process flow:
Be illustrated by taking pork as an example: its ratio be meat cubelets: white wine: Yellow Fructus Gardeniae=100: 2: 0.5-1, by meat embryo peeling →
Meat cutting fourth → cure → is steep in wine, and (with 50 DEG C or more of soaking in Chinese liquor Yellow Fructus Gardeniae, its ratio be white wine: Yellow Fructus Gardeniae=2: 0.5-1, generally
Steep to become after removing slag in a week and steep in wine) → meat cubelets, cure, steep in wine stir evenly → bowel lavage → intestines on spile draining, exhaust
→ hanger → dries → smoke room or oven → cigarette smokes → finished product → unloads frame → tank bag → storage.
The invention has the advantages that the sausage processed is not got angry after eating.
Claims (1)
- The processing method of sausage 1. one kind is not got angry, 1, cure addition Yellow Fructus Gardeniae, weight ratio is meat cubelets: Yellow Fructus Gardeniae=100: 0.5- 1, that is, steeping in wine, (with 50 DEG C or more of soaking in Chinese liquor Yellow Fructus Gardeniae, weight ratio is white wine: Yellow Fructus Gardeniae=2: 0.5-1, generally steeps a star Phase remove slag after become steep in wine).2, meat embryo peeling → meat cutting fourth → cure → white wine → meat cubelets, cure, white wine stir evenly → fills Room is dried → smoked to spile on intestines → intestines draining, exhaust → hanger → or oven → cigarette smokes → finished product → unloads frame → tank bag → storage Hiding.White wine is substituted with steeping in wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710655042.2A CN109303282A (en) | 2017-07-27 | 2017-07-27 | A kind of processing method for sausage of not getting angry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710655042.2A CN109303282A (en) | 2017-07-27 | 2017-07-27 | A kind of processing method for sausage of not getting angry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109303282A true CN109303282A (en) | 2019-02-05 |
Family
ID=65205263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710655042.2A Pending CN109303282A (en) | 2017-07-27 | 2017-07-27 | A kind of processing method for sausage of not getting angry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109303282A (en) |
-
2017
- 2017-07-27 CN CN201710655042.2A patent/CN109303282A/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 |
Application publication date: 20190205 |
|
| WD01 | Invention patent application deemed withdrawn after publication |