CN110024971A - A kind of black pine sausage and preparation method thereof - Google Patents
A kind of black pine sausage and preparation method thereof Download PDFInfo
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- CN110024971A CN110024971A CN201910314115.0A CN201910314115A CN110024971A CN 110024971 A CN110024971 A CN 110024971A CN 201910314115 A CN201910314115 A CN 201910314115A CN 110024971 A CN110024971 A CN 110024971A
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- black pine
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- pine
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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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of black pine sausage and preparation method thereof, black pine sausage is baked after the multiple auxiliary materials such as garlic, black pepper and white wine are added using black pine and pork as primary raw material.The invention has the benefit that black pine sausage of the invention, full of nutrition, there is strengthen immunity, anti-aging, antifatigue effect；Simple production process, lower production costs can allow more people to experience the benefit of black pine；In order to keep the freshness and mouthfeel of food materials, the present invention does not use black pine to carry out frying together with garlic powder, it not only can change smell special in black pine, and black pine reacts more the nutritional ingredient that can be saved in black pine with garlic powder in the state of heating, it is then added in pork, finished product is set to possess fatty acid and protein abundant, nutrition is more balanced.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of black pine sausage and preparation method thereof.
Background technique
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub at
Strip, then pour into elongated cylinder tubular-shaped food made of casing.Sausage is with the small casing of pig or sheep (also useful big casing) filling
The meat material for entering to mix up taste drying forms.
Black pine smell is special, it is difficult to describe, and expensive, be not easy to store, therefore, few people add black pine
Enter in sausage as raw material.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of black pine sausage and preparation method thereof, foods
Immunity, anti-aging, antifatigue can be enhanced with black pine sausage of the invention.
The object of the present invention is to provide a kind of black pine sausages.
It is a further object of the present invention to provide a kind of preparation methods of black pine sausage.
The black pine sausage of specific embodiment according to the present invention, the black pine sausage is by following raw material and casing system
At the raw material includes: by weight
Major ingredient: 450-550 parts of pork, 40-60 parts of black pine；
Auxiliary material: 15-25 parts of brown sugar in pieces, 8-10 parts of salt, 8-12 parts of black pepper, 4-6 parts of garlic, 80-120 parts of white wine.
The black pine sausage of specific embodiment according to the present invention, wherein the raw material includes: by weight
Major ingredient: 500 parts of pork, 50 parts of black pine；
Auxiliary material: 20 parts of brown sugar in pieces, 9 parts of salt, 10 parts of black pepper, 5 parts of garlic, 100 parts of white wine.
The black pine sausage of specific embodiment according to the present invention, wherein the auxiliary material is by weight further include: peanut
20 parts of oil；10 parts of Hongqu powder (red colouring agent)；The white wine is 52 ° of white wine；The casing is albumen sausage casing.
The preparation method of the black pine sausage of specific embodiment according to the present invention, the described method comprises the following steps:
(1) garlic powder is dried to after crushing garlic, by black pine chopping with the garlic powder mixing frying to aromatic
Until volatilization, frying black pine is formed；
(2) pork and other auxiliary materials are mixed, the frying black pine that step (1) obtains then is added, forms mixing
Material；
(3) by the mixture that step (2) obtains it is filling after dry to get the black pine sausage.
The preparation method of the black pine sausage of specific embodiment according to the present invention, the described method comprises the following steps:
(1) it is dried to garlic powder after crushing garlic, black pine is shredded, the black pine of chopping is put into after peanut oil heating
Until garlic powder frying to aromatic volatilization, frying black pine is formed；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, it is black that the frying that step (1) obtains then is added
Truffle forms mixture；
(3) mixture that step (2) obtains is filled into after casing and is dried to get the black pine sausage.
The preparation method of the black pine sausage of specific embodiment according to the present invention, wherein described black in step (1)
It is 1-2cm that truffle, which is shredded to partial size,.The maturity of black pine employed in the present invention is 80% or more.
The preparation method of the black pine sausage of specific embodiment according to the present invention, wherein in step (1), the flower
Oil generation is put into the black pine and garlic powder of chopping after being heated to 100-160 DEG C, heat preservation frying is to having when frying is to 180-220 DEG C
Until volatile aroma.
The preparation method of the black pine sausage of specific embodiment according to the present invention, wherein in step (3), the baking
Dry temperature is 80-90 DEG C, and the time of the drying is 7-9 hours.
The preparation method of the black pine sausage of specific embodiment according to the present invention, further, after the drying,
It is suspended to ventilation again to be dried, is then vacuum-packed to get the black pine sausage.
The preparation method of the black pine sausage of specific embodiment according to the present invention, further, be suspended to ventilation into
Row is 6-8 days dry, is then vacuum-packed to get the black pine sausage.
Black pine is a kind of wild edible fungi for being grown on underground, and appearance is rugged and rough；Contain nutrition very rich
Ingredient, wherein containing protein very rich, 18 kinds of amino acid (the 8 kinds of essential amino acids that cannot be synthesized including human body), no
Saturated fatty acid, multivitamin, micro elements needed by human and sphingolipid, cerebroside, ceramide, triterpene, male
The a large amount of metabolites such as ketone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide；Its mouthfeel fragrance can not replace；Growth
Time-effectiveness and growth conditions harshness, can not grow as long as the pH-value of sunlight, moisture or soil varies slightly, be the world
The upper delicious food that not can be carried out plantation in good order uniquely.But the androsterone in black pine has supporing yang, conditioning is endocrine to show
Write effect；Sphingolipid compound has obvious work in terms of preventing senile dementia, atherosclerosis and antitumor cell toxicity
Property；Polysaccharide, polypeptide, triterpene have strengthen immunity, anti-aging, fatigue-resisting function, can be used for health-care body-nourishing.
The albumen sausage casing for selecting toughness stronger, unique in taste in the present invention, and albumen sausage casing is more defended than fresh casing
It is raw, it is more healthy.
The present invention is fresh-keeping by exclusive technology, leads to ultralow temperature rapid freezing (being kept for subzero 50-80 DEG C, 10-30 minutes),
Guarantee not to be lost nutrition in refrigerating process, the black pine for storing current year carries out annual processing, mass production, manufactured black pine
Cost is relatively low for sausage, and more people can be allowed to experience the benefit of black pine.
Brown sugar in pieces also known as old rock sugar, native rock sugar, old native rock sugar, ice cube sugar, polycrystal rock sugar etc., are with white granulated sugar for original
Material is dissolved in water, is cleaned, juice, evaporation, concentration and after adding appropriate crystallizing agent, and gradually crystallisation by cooling is made, dry through breaking into pieces
It is finished product after dry, the production cycle is about 7 days.Quality is pure, is unlikely to deteriorate, and natural component retains more than white rock sugar
It is more, there is better tonifying middle-Jiao and Qi, stomach function regulating moistening lung, relieving cough and reducing sputum effect.
The invention has the benefit that black pine sausage of the invention, full of nutrition, have strengthen immunity, anti-aging,
Antifatigue effect；
Black pine sausage simple production process of the invention, lower production costs can allow more people to experience black pine
Benefit；
In order to keep the freshness and mouthfeel of food materials, the present invention does not use black pine to carry out frying together with garlic powder, no
It only can change smell special in black pine, and black pine is reacted in the state of heating with garlic powder can more save black pine
Nutritional ingredient in dew, is then added in pork, and finished product is made to possess fatty acid and protein abundant, and nutrition is more balanced；
The mellowness of 52 ° of white wine keeps the fragrance of black pine sausage longer；
The present invention is special to have selected brown sugar in pieces and black pepper, white spirit mixed, and brown sugar in pieces is that polynary sugar is not translate across into rouge
Fat and there is moistening lung effect；Black pepper flavouring clearing damp improves renal hormone, and white wine anti-corrosive fresh-keeping tarts up, can also keep for a long time
Good mouthfeel can also play the role of corrosion-resistant；Meanwhile brown sugar in pieces and black pepper, white wine merge well with black pine, shape
At peculiar flavour and black pine sausage full of nutrition.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
A kind of black pine sausage is present embodiments provided, is made of following raw material and casing, the raw material includes:
Major ingredient: pork 500g, black pine 50g；
Auxiliary material: brown sugar in pieces 20g, salt 9g, black pepper 10g, garlic 5g, white wine 100g.
Preparation method includes the following steps:
(1) garlic powder is dried to after crushing garlic, by black pine chopping with the garlic powder mixing frying to aromatic
Until volatilization, frying black pine is formed；
(2) pork and other auxiliary materials are mixed, the frying black pine that step (1) obtains then is added, forms mixing
Material；
(3) by the mixture that step (2) obtains it is filling after dry to get the black pine sausage.
Embodiment 2
A kind of black pine sausage is present embodiments provided, is made of following raw material and casing, the raw material includes:
Major ingredient: pork 500g, black pine 50g；
Auxiliary material: brown sugar in pieces 20g, salt 12g, black pepper 10g, garlic 5g, white wine 100g；Peanut oil 20g；Hongqu powder (red colouring agent) 10g.
Preparation method includes the following steps:
(1) it is dried to garlic powder after crushing garlic, black pine is shredded, the black pine of chopping is put into after peanut oil heating
Until garlic powder frying to aromatic volatilization, frying black pine is formed；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, it is black that the frying that step (1) obtains then is added
Truffle forms mixture；
(3) mixture that step (2) obtains is filled into after casing and is dried to get the black pine sausage.
Embodiment 3
A kind of black pine sausage is present embodiments provided, is made of following raw material and albumen sausage casing, the raw material includes:
Major ingredient: pork 450g, black pine 60g；
Auxiliary material: brown sugar in pieces 25g, salt 8g, black pepper 8g, garlic 6g, 52 ° of white wine 80g；Peanut oil 20g；Hongqu powder (red colouring agent) 10g.
Preparation method includes the following steps:
(1) garlic powder is dried to after crushing garlic, it is 2cm that black pine, which is shredded to partial size, and peanut oil is heated to 140 DEG C
The black pine and garlic powder frying for being put into chopping afterwards until aromatic volatilization, form frying black pine when 200 DEG C；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, it is black that the frying that step (1) obtains then is added
Truffle forms mixture；
(3) mixture that step (2) obtains is filled into and carries out drying 8 hours at 85 DEG C after casing, then be suspended to logical
It is dried 7 days, is then vacuum-packed to get the black pine sausage at wind.
Embodiment 4
A kind of black pine sausage is present embodiments provided, is made of following raw material and albumen sausage casing, the raw material includes:
Major ingredient: pork 550g, black pine 40g；
Auxiliary material: brown sugar in pieces 15g, salt 10g, black pepper 12g, garlic 4g, 52 ° of white wine 120g；Peanut oil 20g；Hongqu powder (red colouring agent)
10g。
Preparation method includes the following steps:
(1) garlic powder is dried to after crushing garlic, it is 1cm that black pine, which is shredded to partial size, and peanut oil is heated to 100 DEG C
The black pine and garlic powder frying for being put into chopping afterwards until aromatic volatilization, form frying black pine when 180 DEG C；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, it is black that the frying that step (1) obtains then is added
Truffle forms mixture；
(3) mixture that step (2) obtains is filled into and carries out drying 7 hours at 90 DEG C after casing, then be suspended to logical
It is dried 8 days, is then vacuum-packed to get the black pine sausage at wind.
Embodiment 5
A kind of black pine sausage is present embodiments provided, is made of following raw material and albumen sausage casing, the raw material includes:
Major ingredient: pork 500g, black pine 50g；
Auxiliary material: brown sugar in pieces 20g, salt 12g, black pepper 10g, garlic 5g, white wine 100g；Peanut oil 20g；Hongqu powder (red colouring agent) 10g.
Preparation method includes the following steps:
(1) garlic powder is dried to after crushing garlic, it is 2cm that black pine, which is shredded to partial size, and peanut oil is heated to 140 DEG C
The black pine and garlic powder frying for being put into chopping afterwards until aromatic volatilization, form frying black pine when 200 DEG C；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, it is black that the frying that step (1) obtains then is added
Truffle forms mixture；
(3) mixture that step (2) obtains is filled into and carries out drying 8 hours at 85 DEG C after casing, then be suspended to logical
It is dried 7 days, is then vacuum-packed to get the black pine sausage at wind.
Comparative example 1
This comparative example 1 and embodiment 5 only difference is that: also contain soy sauce in auxiliary material.
Comparative example 2
This comparative example provides a kind of black pine sausage, is made of following raw material and albumen sausage casing, and the raw material includes:
Major ingredient: pork 500g, black pine 50g；
Auxiliary material: brown sugar in pieces 20g, salt 12g, black pepper 10g, white wine 100g；Peanut oil 20g；Hongqu powder (red colouring agent) 10g.
Preparation method includes the following steps:
(1) shredding black pine to partial size is 2cm, and peanut oil is put into chopping black pine frying after being heated to 140 DEG C is arrived
At 200 DEG C until aromatic volatilization, frying black pine is formed；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, it is black that the frying that step (1) obtains then is added
Truffle forms mixture；
(3) mixture that step (2) obtains is filled into and carries out drying 8 hours at 85 DEG C after casing, then be suspended to logical
It is dried 7 days, is then vacuum-packed to get the black pine sausage at wind.
This comparative example 2 and embodiment 5 only difference is that: do not contain garlic in auxiliary material, do not added in preparation method yet
Garlic.
Taking 1-5 of the embodiment of the present invention and comparative example 1 and comparative example 2 that product and the detection of commercially available black pine sausage is made enhances
Immune function, experiment set control group, experimental method are as follows:
Experimental animal: kunming mice, weight 18-22g, SPF grade.
Mouse totally 90,9 groups, every group 10 are randomly divided by weight.Experimental group 1-5；Comparison 1,2；Commercially available black pine
Sausage and blank control group, feed corresponding finished product (2.0g/kg) respectively in addition to identical routine feeding daily or same volume is steamed
Distilled water, testing index after feeding 30 days.
Experimental result:
Product and commercially available black pine sausage is made to mouse weight in 1-5 of the embodiment of the present invention and comparative example 1 and comparative example 2
Influence
Continuously fed 30 days by above-mentioned experimental method, claim within every 10 days it is primary, record each mouse respectively test it is initial, in
The weight of phase and latter stage.
As a result, it has been found that the original body mass equilibrium of each group mouse is comparable；In addition to control group, the mid-term weight of each dosage group mouse
And latter stage weight and blank group comparing difference are significant (P < 0.05), illustrate embodiment 1-5 and comparative example 1 under this experimental condition, right
Finished product made of ratio 2 and commercially available black pine sausage increase mouse weight obvious.Finished product made of comparative example 1, comparative example 2
It increasess slowly with commercially available black pine sausage to mouse weight, 1-5 of the embodiment of the present invention is very fast to the growth of mouse weight.
Product is made in 1-5 of the embodiment of the present invention and comparative example 1 and comparative example 2 and commercially available black pine sausage is dirty to mouse
The influence of device/weight ratio
Mouse continuously being fed 30 days, dislocate and put to death after weighing, takes spleen and thymus gland, filter paper blots the weighing of surface blood stains,
Calculate spleen/weight ratio and thymus gland weight ratio.
As a result, it has been found that the internal organs of each group mouse/weight specific gravity ratio and blank group comparing difference are without significant meaning (P >
0.05), illustrate under this experimental condition, product is to mice organs/weight ratio without obvious effect.
Product the results are shown in Table 1 to the active influence of NK cells in mice
Table 1 is on the active influence of NK cells in mice
| Group | NK cell activity |
| Embodiment 1 | 30±4.51 |
| Embodiment 2 | 24.78±6.72 |
| Embodiment 3 | 35.68±7.32 |
| Embodiment 4 | 28.95±8.15 |
| Embodiment 5 | 34.32±4.2 |
| Comparative example 1 | 28.95±7.89 |
| Comparative example 2 | 31.52±8.11 |
| Blank control group | 20.5±3.2 |
Compared to the blank group, difference has significant meaning (P < to the NK cells in mice activity of feeding 1-5 of the embodiment of the present invention
0.05), illustrate that black pine sausage of the invention has humidification to NK cell activity, this experimental result is the positive.Comparative example
1, comparative example 2 and commercially available black pine sausage also have humidification to NK cell activity, but effect is not so good as the embodiment of the present invention
Manufactured finished product.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of black pine sausage, which is characterized in that the black pine sausage is made of following raw material and casing, and the raw material is pressed
Parts by weight include:
Major ingredient: 450-550 parts of pork, 40-60 parts of black pine；
Auxiliary material: 15-25 parts of brown sugar in pieces, 8-10 parts of salt, 8-12 parts of black pepper, 4-6 parts of garlic, 80-120 parts of white wine.
2. black pine sausage according to claim 1, which is characterized in that the raw material includes: by weight
Major ingredient: 500 parts of pork, 50 parts of black pine；
Auxiliary material: 20 parts of brown sugar in pieces, 9 parts of salt, 10 parts of black pepper, 5 parts of garlic, 100 parts of white wine.
3. black pine sausage according to claim 1, which is characterized in that the auxiliary material is by weight further include: peanut oil
20 parts；10 parts of Hongqu powder (red colouring agent)；The white wine is 52 ° of white wine；The casing is albumen sausage casing.
4. the method for preparing black pine sausage of any of claims 1 or 2, which is characterized in that the described method comprises the following steps:
(1) garlic powder is dried to after crushing garlic, by black pine chopping and the garlic powder mixing frying to aromatic volatilization
Until, form frying black pine；
(2) pork and other auxiliary materials are mixed, the frying black pine that step (1) obtains then is added, forms mixture；
(3) by the mixture that step (2) obtains it is filling after dry to get the black pine sausage.
5. the method for preparing any black pine sausage of claim 3, which is characterized in that the method includes following steps
It is rapid:
(1) it is dried to garlic powder after crushing garlic, black pine is shredded, the black pine of chopping and big is put into after peanut oil heating
Until garlic powder frying to aromatic volatilization, frying black pine is formed；
(2) pork is cleaned into simultaneously chopping, then is mixed with other auxiliary materials, the frying black pine that step (1) obtains then is added,
Form mixture；
(3) mixture that step (2) obtains is filled into after casing and is dried to get the black pine sausage.
6. according to the preparation method of black pine sausage described in claim 4 and 5, which is characterized in that described black in step (1)
It is 1-2cm that truffle, which is shredded to partial size,.
7. the preparation method of black pine sausage according to claim 5, which is characterized in that in step (1), the peanut oil
It is put into the black pine and garlic powder of chopping after being heated to 100-160 DEG C, keeps the temperature frying when frying is to 180-220 DEG C and waved to aromatic
Until hair.
8. according to the preparation method of black pine sausage described in claim 4 and 5, which is characterized in that in step (3), the baking
Dry temperature is 80-90 DEG C, and the time of the drying is 7-9 hours.
9. the preparation method of black pine sausage according to claim 8, which is characterized in that after the drying, then be suspended to
Ventilation is dried, and is then vacuum-packed to get the black pine sausage.
10. the preparation method of black pine sausage according to claim 9, which is characterized in that be suspended to ventilation and be dried
It 6-8 days, is then vacuum-packed to get the black pine sausage.
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| CN110810742A (en) * | 2019-09-11 | 2020-02-21 | 丽江三川实业集团有限公司 | Truffle sausage and preparation method thereof |
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