CN109864264A - A kind of black pine Guangdong style sausage and preparation method thereof - Google Patents
A kind of black pine Guangdong style sausage and preparation method thereof Download PDFInfo
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- CN109864264A CN109864264A CN201910055196.7A CN201910055196A CN109864264A CN 109864264 A CN109864264 A CN 109864264A CN 201910055196 A CN201910055196 A CN 201910055196A CN 109864264 A CN109864264 A CN 109864264A
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Abstract
The invention discloses a kind of black pine Guangdong style sausages and preparation method thereof, wherein black pine Guangdong style sausage, it is characterised in that by weight include following components: 600-900 parts of lean pork, 100-400 parts of pig fat meat, 100-145 parts of soy sauce, 90-130 parts of high spirit, 40-70 parts of white sugar, 5-25 parts of salt, 5-20 parts of black pine bacterium, 1-12 parts of Monascus color, 0.1-3 parts of sodium nitrite.Black pine Guangdong style sausage of the present invention has the characteristics that long shelf-life, storage convenient transportation, nutritive value are high.It is easy to process, strong operability, it is easy to accomplish industrialized production.
Description
Technical field
The present invention relates to a kind of black pine Guangdong style sausage, above-mentioned black pine Guangdong style sausage is prepared the invention further relates to a kind of
Method belongs to food processing field.
Background technique
Pickle cured meat product is one of Typical Representative of Traditional Chinese Meat Products, is had a long history and deep culture back
Scape is made that contribution to the development of world's meat product processing technology and processing Theory.It is cured with Cantonese in Chinese cured meat and fish meat products
Taste most has an impact, and Cantonese cured meat and fish are " the absolute leading role " of cured meat and fish in the market, the 50%-60% in Zhan Quanguo cured meat and fish market, wide again
The market ratio in east, Cantonese cured meat and fish is more up to 80% or so.According to incompletely statistics, regular cured meat and fish manufacturing enterprise, Guangdong Province is thousands of
Family, more than 100 hundred million RMB of annual value of production occupy sizable specific gravity in Guangdong Province's food industry output value.
Guangdong style sausage was about formulated before the Northern and Southern Dynasties, and the beginning sees " enema " for being loaded in Northern Wei Dynasty Important Arts for the People's Welfare, and method is spread
So far.Starch is not added in Guangdong style sausage, can store for a long time, eats after shortening, flavor is delicious, and mellow strong, aftertaste is long, more chewing
Perfume (or spice) outclass the sausage food of other countries, is one of chinese tradition Speciality Foods, enjoys great prestige at home and abroad.
But existing Guangdong style sausage is generally lower while being added in process of production by people's its nutritive value that denounces
Excessive flavoring agent and colorant, to human health.Such case strongly limits the development of Guangdong style sausage.
So existing Guangdong style sausage needs to be further improved.
Summary of the invention
Place that purpose of the invention is to overcome the shortcomings in the prior art, provides a kind of black pine Guangdong style sausage, leads to
The additive amount for reducing flavoring agent and colorant is crossed, current technology problem is solved with the high nutritive value of black pine.Black pine
Dew Guangdong style sausage has the characteristics that long shelf-life, storage convenient transportation, nutritive value are high.
Correspondingly, another object of the present invention provides a kind of method for preparing above-mentioned black pine Guangdong style sausage, this method,
It is easy to process, strong operability, it is easy to accomplish industrialized production.
For black pine Guangdong style sausage, in order to achieve the above object, the present invention uses following scheme:
A kind of black pine Guangdong style sausage, it is characterised in that by weight include following components:
600-900 parts of lean pork, 100-400 parts of pig fat meat, 100-145 parts of soy sauce, 90-130 parts of high spirit, white sugar
40-70 parts, 5-25 parts of salt, 5-20 parts of black pine bacterium, 1-12 parts of Monascus color, 0.1-3 parts of sodium nitrite.
By weight include following components as the improvement of black pine Guangdong style sausage of the present invention:
700-800 parts of lean pork, 200-300 parts of pig fat meat, 115-130 parts of soy sauce, 100-120 parts of high spirit, white sugar
50-60 parts, 10-20 parts of salt, 10-15 parts of black pine bacterium, 5-10 parts of Monascus color, 1-2 parts of sodium nitrite.
Scientific research data show black pine protein rich in, 18 kinds of amino acid (cannot synthesize including human body 8
Kind of essential amino acid), unsaturated fatty acid, multivitamin, zinc, manganese, iron, calcium, phosphorus, essential trace elements and the sheath such as selenium
The a large amount of generations such as lipid, cerebroside, ceramide, triterpene, androsterone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide
It thanks to product, there is high healthy nutritive value.Wherein androsterone has supporing yang, endocrine significant effect of conditioning；Sphingolipid
Closing object has obvious activity in terms of preventing senile dementia, atherosclerosis and antitumor cell toxicity；Polysaccharide, polypeptide, three
Terpene has strengthen immunity, anti-aging, fatigue-resisting function, can be used for health-care body-nourishing.
Another kind as black pine Guangdong style sausage of the present invention improves, and the lean pork is pig leg meat.
With regard to the preparation method of black pine Guangdong style sausage, in order to achieve the above object, the present invention use following scheme, including with
Lower step:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, must mix
Material；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
A kind of improvement of preparation method as black pine Guangdong style sausage of the present invention, the lean pork, pig fat meat are to freeze
Meat；Before step A further include:
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 10 to 12
Hour；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, dry up
Meat；
Step A3, soaked: the frozen meat chosen being classified and is impregnated.
A kind of improvement of preparation method as black pine Guangdong style sausage of the present invention, soaking time is 50- in step A3
70min。
A kind of improvement of preparation method as black pine Guangdong style sausage of the present invention, meat grinder uses 6-8 millimeters in step A
Orifice plate.
A kind of improvement of preparation method as black pine Guangdong style sausage of the present invention is filled with 30-35 DEG C of warm water in step D
Intestinal lavage clothing inner wall.
A kind of improvement of preparation method as black pine Guangdong style sausage of the present invention, step E mid-cut are 1 centimetre；Step G
It is middle to be washed using 50 DEG C of warm water.
A kind of improvement of preparation method as black pine Guangdong style sausage of the present invention, drying room temperature is in 50-60 in step H
DEG C, baking time is 72 hours.
In conclusion the present invention compared with the existing technology the beneficial effect is that:
1. present invention accomplishes moderns for the health requirements of Guangdong style sausage, present invention reduces flavoring agent and colorings
The additive amount of agent, while the present invention has the characteristics that long shelf-life, storage convenient transportation, nutritive value are high.
2. production method of the invention has strong operability, it is easy to accomplish the characteristics of industrialized production, mechanical batch can be used
The black pine Guangdong style sausage for measuring production, greatly increases the production efficiency.
Specific embodiment
The invention will be further described With reference to embodiment:
Embodiment 1
A kind of black pine Guangdong style sausage includes following components by weight:
600 parts of lean pork, 100 parts of pig fat meat, 100 parts of soy sauce, 90 parts of high spirit, 40 parts of white sugar, 5 parts of salt, black pine
Reveal bacterium 5- parts, 1 part of Monascus color, 0.1 part of sodium nitrite.
Embodiment 2
A kind of black pine Guangdong style sausage includes following components by weight:
900 parts of lean pork, 400 parts of pig fat meat, 145 parts of soy sauce, 130 parts of high spirit, 40-70 parts of white sugar, salt 5-25
Part, 5-20 parts of black pine bacterium, 1-12 parts of Monascus color, 3 parts of sodium nitrite.
Embodiment 3
A kind of black pine Guangdong style sausage includes following components by weight:
It is 700 parts of lean pork, 200 parts of pig fat meat, 115 parts of soy sauce, 100 parts of high spirit, 50 parts of white sugar, 10 parts of salt, black
10 parts of truffle bacterium, 5 parts of Monascus color, 1 part of sodium nitrite.
Embodiment 4
A kind of black pine Guangdong style sausage includes following components by weight:
It is 800 parts of lean pork, 300 parts of pig fat meat, 130 parts of soy sauce, 120 parts of high spirit, 60 parts of white sugar, 20 parts of salt, black
15 parts of truffle bacterium, 10 parts of Monascus color, 2 parts of sodium nitrite.
Embodiment 5
A kind of black pine Guangdong style sausage includes following components by weight:
It is 750 parts of lean pork, 250 parts of pig fat meat, 120 parts of soy sauce, 110 parts of high spirit, 55 parts of white sugar, 15 parts of salt, black
12 parts of truffle bacterium, 5 parts of Monascus color, 1.5 parts of sodium nitrite.
Black pine Guangdong style sausage in embodiment 1-5 can be using any one of embodiment 6-10 preparation:
Embodiment 6
A kind of preparation method of black pine Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6-8 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, must mix
Material；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 32 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 55 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 7
A kind of preparation method of black pine Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, must mix
Material；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 30 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 50 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 8
A kind of preparation method of black pine Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 8 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, must mix
Material；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 35 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 60 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 9
A kind of preparation method of black pine Guangdong style sausage, it is characterised in that the following steps are included:
Wherein the lean pork, pig fat meat are frozen meat；
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 10 small
When；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, dry up
Meat；
Step A3, soaked: the frozen meat chosen is classified and is impregnated, soaking time 50min.
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, must mix
Material；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 30 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 50 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Embodiment 10
A kind of preparation method of black pine Guangdong style sausage, it is characterised in that the following steps are included:
Wherein the lean pork, pig fat meat are frozen meat；
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 12 small
When；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, dry up
Meat；
Step A3, soaked: the frozen meat chosen is classified and is impregnated, soaking time 70min.
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；Wherein meat grinder uses 6-8 millimeters of orifice plate.
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, removal
Impurity and greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, must mix
Material；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, the mixture in step C is then poured into casing with vacuum sausage filler
It is interior；Wherein with 34 DEG C of warm water lavation casing inner wall
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；Its mid-cut is 1 centimetre；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；Wherein washed using 50 DEG C of warm water.
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；Wherein for drying room temperature at 58 DEG C, baking time is 72 small
When.
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
Performance detection:
Determination of POV
Segmentation extract 7 black pine Guangdong style sausage samples, tested according to GB 5009.227, respectively on the day of production,
Preservation is tested after 10 days, 30 days, 60 days, 90 days, and test result see the table below 1.
1 determination of POV result unit of table: g/100g
| Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 | Sample 7 | |
| Production date | 0.36 | 0.38 | 0.37 | 0.39 | 0.38 | 0.36 | 0.37 |
| 10 days | 0.38 | 0.40 | 0.39 | 0.41 | 0.40 | 0.38 | 0.38 |
| 30 days | 0.43 | 0.44 | 0.45 | 0.45 | 0.44 | 0.43 | 0.42 |
| 60 days | 0.45 | 0.46 | 0.47 | 0.48 | 0.47 | 0.44 | 0.44 |
| 90 days | 0.47 | 0.48 | 0.48 | 0.49 | 0.49 | 0.45 | 0.45 |
It can be obtained from the data in table 1,7 samples that comparison segmentation is extracted, the black pine Guangdong style sausage of sample 1-7 is with guarantor
The extension of time is hidden, peroxide value does not change significantly, stable content, and is lower than standard value≤0.5g/100g.Peroxidating
Value is the embodiment that grease starts corruption, and grease deterioration is the rotten main reason of sausage, and Oil stability is good, shows sausage
Quality stablize, long shelf-life, storage endurance.
2, subjective appreciation
It chooses 25 experimenters and subjective appreciation is carried out by 2 index of table to the black pine Guangdong style sausage of sample sets 1-7, be averaged
Point.Wherein every item rating 25 divides, and total 100 points.
2 subjective appreciation standard of table
| Sample sets 1 | Sample sets 2 | Sample sets 3 | Sample sets 4 | Sample sets 5 | Sample sets 6 | Sample sets 7 | |
| Form | 23 | 24 | 23 | 22 | 24 | 23 | 23 |
| Color | 22 | 22 | 21 | 23 | 22 | 21 | 23 |
| Fragrance | 22 | 21 | 21 | 22 | 21 | 22 | 21 |
| Mouthfeel | 21 | 22 | 22 | 21 | 22 | 22 | 22 |
| Total score | 88 | 89 | 87 | 88 | 89 | 88 | 89 |
It can be obtained from the data in table 2, the black pine Guangdong style sausage product of sample sets 1-7 all has higher sensory evaluation scores,
It is averaged at 88 points or so, wherein form scoring highest.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (10)
1. a kind of black pine Guangdong style sausage, it is characterised in that by weight include following components:
600-900 parts of lean pork, 100-400 parts of pig fat meat, 100-145 parts of soy sauce, 90-130 parts of high spirit, white sugar 40-70
Part, 5-25 parts of salt, 5-20 parts of black pine bacterium, 1-12 parts of Monascus color, 0.1-3 parts of sodium nitrite.
2. a kind of black pine Guangdong style sausage according to claim 1, it is characterised in that by weight include following components:
700-800 parts of lean pork, 200-300 parts of pig fat meat, 115-130 parts of soy sauce, 100-120 parts of high spirit, white sugar 50-60
Part, 10-20 parts of salt, 10-15 parts of black pine bacterium, 5-10 parts of Monascus color, 1-2 parts of sodium nitrite.
3. a kind of black pine Guangdong style sausage according to claim 1 or 2, it is characterised in that the lean pork is pig leg meat.
4. a kind of preparation method of black pine Guangdong style sausage, it is characterised in that the following steps are included:
A, Minced Steak:
Lean pork is put into meat grinder, lean pork is broken into meat cubelets；
B, it dices:
Pig fat meat is shoveled into skin, Pi Qing, aponeurosis (aponeuroses) is removed, is cut into fat meat grain, is first cleaned with warm water, then is cleaned with cold water, impurity is removed
And greasy dirt；The fritter that black pine is cut by knife；
C, spice:
Dissolution is mixed in soy sauce, high spirit, white sugar, salt, Monascus color, sodium nitrite, obtains ingredients solution；
By fat meat grain, lean meat grain and black pine fritter are put into blender, and ingredients solution is added, stirs evenly, obtains mixture；
D, bowel lavage:
With water lavation casing inner wall, moisture is drained, is then poured into the mixture in step C in casing with vacuum sausage filler；
E, hole is pricked:
It is uniformly had an injection hole with the machine of having an injection in intestines body bottom and face；
F, water caltrop:
Water caltrop is according to specific length size water caltrop；
G, it washs:
The wet intestines warm water cleaning restricted will be tied；
H, it bakes:
Wet Intestinal pushing drying chamber after over cleaning is dried moisture；
I, rope is cut:
Straw rope on sausage after drying is cut；
J, it packs:
By sausage vacuum packing machine sealed package.
5. a kind of preparation method of black pine Guangdong style sausage according to claim 4, it is characterised in that the lean pork,
Pig fat meat is frozen meat；Before step A further include:
Step A1, it thaws: taking nature to spread defrosting out lean pork, pig fat meat, 20 DEG C of room temperature, thawing time is 10 to 12 small
When；
Step A2, it pre-processes: lean pork, pig fat meat is divided, in the process, remove fascia, skeleton, blood film, hemostasis, withered meat；
Step A3, soaked: the frozen meat chosen being classified and is impregnated.
6. a kind of preparation method of black pine Guangdong style sausage according to claim 5, it is characterised in that impregnated in step A3
Time is 50-70min.
7. a kind of preparation method of black pine Guangdong style sausage according to claim 4, it is characterised in that meat grinder in step A
Using 6-8 millimeters of orifice plate.
8. a kind of preparation method of black pine Guangdong style sausage according to claim 4, it is characterised in that use 30- in step D
35 DEG C of warm water lavation casing inner wall.
9. a kind of preparation method of black pine Guangdong style sausage according to claim 4, it is characterised in that step E mid-cut is
1 centimetre；It is washed in step G using 50 DEG C of warm water.
10. the preparation method of black pine Guangdong style sausage as claimed in claim 3, it is characterised in that drying room temperature exists in step H
50-60 DEG C, baking time is 72 hours.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134287A (en) * | 2020-02-20 | 2020-05-12 | 广东荣业食品有限公司 | Vanilla-flavored sausage and preparation method thereof |
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| CN106616573A (en) * | 2015-10-30 | 2017-05-10 | 青岛鹏通瑞德电气科技有限公司 | Vegetable roast sausage |
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