CN110367473A - A kind of formula of sausage and preparation method thereof - Google Patents
A kind of formula of sausage and preparation method thereof Download PDFInfo
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- CN110367473A CN110367473A CN201910776656.5A CN201910776656A CN110367473A CN 110367473 A CN110367473 A CN 110367473A CN 201910776656 A CN201910776656 A CN 201910776656A CN 110367473 A CN110367473 A CN 110367473A
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- sausage
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 211
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 170
- 239000000463 material Substances 0.000 claims abstract description 143
- 239000002994 raw material Substances 0.000 claims abstract description 91
- 210000002429 large intestine Anatomy 0.000 claims abstract description 83
- 235000019640 taste Nutrition 0.000 claims abstract description 71
- 239000000203 mixture Substances 0.000 claims abstract description 70
- 210000000936 intestine Anatomy 0.000 claims abstract description 49
- 238000001816 cooling Methods 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 17
- 238000000465 moulding Methods 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000020995 raw meat Nutrition 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 81
- 235000007164 Oryza sativa Nutrition 0.000 claims description 79
- 235000009566 rice Nutrition 0.000 claims description 79
- 241000219198 Brassica Species 0.000 claims description 41
- 235000003351 Brassica cretica Nutrition 0.000 claims description 41
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 41
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 41
- 235000010460 mustard Nutrition 0.000 claims description 41
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 38
- 240000007124 Brassica oleracea Species 0.000 claims description 37
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 37
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 37
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 37
- 235000009508 confectionery Nutrition 0.000 claims description 37
- 235000013527 bean curd Nutrition 0.000 claims description 35
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 33
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 33
- 238000010411 cooking Methods 0.000 claims description 33
- 239000000945 filler Substances 0.000 claims description 33
- 235000008397 ginger Nutrition 0.000 claims description 33
- 150000003839 salts Chemical class 0.000 claims description 33
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 32
- 239000008103 glucose Substances 0.000 claims description 32
- 210000000003 hoof Anatomy 0.000 claims description 29
- 235000002566 Capsicum Nutrition 0.000 claims description 28
- 239000001390 capsicum minimum Substances 0.000 claims description 28
- 238000010008 shearing Methods 0.000 claims description 24
- 244000140786 Brassica hirta Species 0.000 claims description 19
- 235000011371 Brassica hirta Nutrition 0.000 claims description 19
- 241001465754 Metazoa Species 0.000 claims description 16
- 239000008280 blood Substances 0.000 claims description 16
- 210000004369 blood Anatomy 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 241001494479 Pecora Species 0.000 claims description 8
- 241000283074 Equus asinus Species 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 7
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- WWUVLNPEWUTCEI-KRWDZBQOSA-N Flowerone Chemical compound C1=C(O)C(CC=C(C)C)=CC([C@H]2OC3=C(O)C(O)=CC(O)=C3C(=O)C2)=C1 WWUVLNPEWUTCEI-KRWDZBQOSA-N 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- YVBUWVMMORNHHZ-UHFFFAOYSA-N flowerone Natural products CC(=C)CCc1cc(ccc1O)C1CC(=O)c2c(O)cc(O)c(O)c2O1 YVBUWVMMORNHHZ-UHFFFAOYSA-N 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 abstract description 19
- 125000003118 aryl group Chemical group 0.000 abstract description 17
- 239000003205 fragrance Substances 0.000 abstract description 16
- 238000000280 densification Methods 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000019658 bitter taste Nutrition 0.000 abstract description 11
- 238000009826 distribution Methods 0.000 abstract description 9
- 230000000050 nutritive effect Effects 0.000 abstract description 9
- 239000002245 particle Substances 0.000 abstract description 9
- 230000007407 health benefit Effects 0.000 abstract description 8
- 241000209094 Oryza Species 0.000 description 72
- 241000234282 Allium Species 0.000 description 32
- 241000234314 Zingiber Species 0.000 description 32
- 230000008569 process Effects 0.000 description 28
- 241000208293 Capsicum Species 0.000 description 26
- 235000015249 blood sausages Nutrition 0.000 description 14
- 102000008186 Collagen Human genes 0.000 description 12
- 108010035532 Collagen Proteins 0.000 description 12
- 229920001436 collagen Polymers 0.000 description 12
- 239000003292 glue Substances 0.000 description 12
- 239000000835 fiber Substances 0.000 description 8
- 235000013599 spices Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- 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 invention discloses a kind of sausages, are prepared from the following raw materials in parts by weight: casing (2~30), meat material (30~50), pair material (5~50), large intestines (1~50), homophony taste substance (1~10), secondary seasoning (1~20).A kind of preparation method of sausage is also disclosed, includes the following steps: the meat material and the secondary material, the large intestines, the homophony taste substance, the secondary flavoring for mixture is uniform, obtains mixing meat material；The mixing meat material is poured into the casing, obtains molding sausage；By the molding sausage binding, raw meat intestines are made；Baking, cooling, sausage is made in vacuum packaging.The institutional framework densification associativity of sausage is good, and institutional framework densification associativity is good, organizes flexible, even particle distribution, mouthfeel bullet profit, tender exquisiteness, fresh perfume are thick and heavy, texture is aromatic, there is no undesirable bitterness sense, the fragrance that is fresh and tender and there are large intestines of existing meat, the common sausage that mouthfeel is better than sold on the market with flavor, and nutritive value with higher, body health benefits.
Description
Technical field
The present invention relates to formula of a kind of cooked meat product and preparation method thereof more particularly to the formulas and its system of a kind of sausage
Make method.
Background technique
Sausage is one of cooked meat product, and sausage goods have developed rapidly in China, this product respectively has flavor, safety is defended
It is raw, full of nutrition, edible and easy to carry, by liking for consumer.Each composition ratio determines its production in the formula of sausage
The flavor of product.The formula institutional framework of traditional Chinese sausage is soft, and mouthfeel is sticky, has undesirable bitterness sense, and sell on the market
The packaging sausage goods majority sold is made of starch and essence, and mouthfeel lacks meat elasticity, lacks nutritive value, edible value ratio
It is lower.
Summary of the invention
The invention solves first technical problem be to provide a kind of sausage, institutional framework densification associativity is good, tissue
Flexible, even particle distribution, mouthfeel bullet profit, tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, existing without undesirable bitterness sense
The common sausage that the fragrance that is fresh and tender and having large intestines of meat, mouthfeel and flavor are better than sold on the market, and it is with higher
Nutritive value, body health benefits.
In order to solve above-mentioned first technical problem, technical scheme is as follows:
The sausage is prepared from the following raw materials in parts by weight: casing (2~30), meat material (30~50), pair material (5~
50), large intestines (1~50), homophony taste substance (1~10), secondary seasoning (1~20).
The casing be selected from natural casing, Collagent casing for sausages, one of cellulose sausage casing or two kinds of mixtures or
The two or more mixture of person.
The natural casing is selected from pig large intestines, donkey intestines, one of sheep intestines or two kinds of mixtures or two or more
Mixture.
The meat material is selected from birds meat material, and meat material, single hoof class meat material, one of cloven-hoofed meat material or two kinds are mixed
Close object or two or more mixtures.
The secondary material is selected from animal blood, glutinous rice, one of bean curd or two kinds of mixtures or two or more mixing
Object.
The homophony taste substance is selected from capsicum, mustard, one of Tian jin cabbage pickled in sweet and sour or two kinds of mixtures or two or more
Mixture.
It is described pair seasoning be selected from salt, cooking wine, green onion, ginger, Chinese prickly ash, one of edible glucose or two kinds of mixtures or
The two or more mixture of person.
The lean to fat ratio of the meat material is (0~8): (10~2) are cut into granular or sheet by dicer.
The glutinous rice is ripe glutinous rice, selected from one of black glutinous rice, glutinous rice, red glutinous rice, flower glutinous rice or two kinds of mixing
Object or two or more mixtures.
The peppery degree of the capsicum is 50~300000Scoville.
The mustard is yellow mustard or green mustard, and taste is micro- peppery or special peppery.
The numb degree grade of the Chinese prickly ash is 0~7 grade.
Beneficial effect using the above scheme is:
1, the technical program is prepared from the following raw materials in parts by weight due to using the sausage: casing (2~30), meat
Material (30~50), pair material (5~50), large intestines (1~50), homophony taste substance (1~10), the technological means of secondary seasoning (1~20),
So the institutional framework densification associativity of sausage is good, institutional framework densification associativity is good, organizes flexible, even particle distribution,
Mouthfeel bullet profit, tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, without undesirable bitterness sense, the perfume (or spice) that is fresh and tender and having large intestines of existing meat
The common sausage that gas, mouthfeel and flavor are better than sold on the market, and nutritive value with higher, it is strong beneficial to body
Health.
2, the technical program is selected from natural casing, Collagent casing for sausages, in cellulose sausage casing due to using the casing
One or two kinds of mixture or two or more mixtures technological means, so, can be selected according to different materials
Different casing provides suitable package to sausage.
3, the technical program is selected from pig large intestines, donkey intestines, one of sheep intestines or two due to using the natural casing
The technological means of kind mixture or two or more mixtures, so, make sausage that there is the aromatic taste and elastic mouth of large intestines
Sense.
4, the technical program is selected from birds meat material due to using the meat material, and meat material, single hoof class meat material is cloven-hoofed
The technological means of one of meat material or two kinds of mixtures or two or more mixtures, so, make sausage that there is meat
Mouthfeel, and nutritive value with higher, body health benefits.
5, the technical program is selected from animal blood due to using the secondary material, glutinous rice, one of bean curd or two kinds it is mixed
The technological means of object or two or more mixtures is closed, so, so that sausage is arranged in pairs or groups out the taste and flavor of multiplicity.
6, the technical program is selected from capsicum, mustard, one of Tian jin cabbage pickled in sweet and sour or two due to using the homophony taste substance
The technological means of kind mixture or two or more mixtures, so, make sausage that there are a variety of different fragrance.
7, the technical program is selected from salt, cooking wine, green onion, ginger, Chinese prickly ash, edible glucose due to using the secondary seasoning
The skill of one of (make meat that purplish red be presented, and have light fragrance) or two kinds of mixtures or two or more mixtures
Art means, so, promote the mouthfeel and taste of sausage.
8, the technical program is due to using the lean to fat ratio of the meat material as (0~8): (10~2) are cut by dicer
Granular or sheet；The glutinous rice is ripe glutinous rice, is selected from one of black glutinous rice, glutinous rice, red glutinous rice, flower glutinous rice or two kinds
Mixture or two or more mixtures；The peppery degree of the capsicum is 50~300000Scoville；The mustard is yellow
Mustard or green mustard, taste are micro- peppery or special peppery；The technological means that the numb degree grade of the Chinese prickly ash is 0~7 grade, so,
Nutrition is balanced, flavor is special, and appetite can be substantially improved.
The invention solves second technical problem be to provide the preparation method of sausage a kind of, the perfume (or spice) prepared with this method
Intestinal tissue compact structure associativity is good, and institutional framework densification associativity is good, organizes flexible, even particle distribution, and mouthfeel bullet moistens,
Tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, without undesirable bitterness sense, the fragrance that is fresh and tender and having large intestines of existing meat, and mouthfeel
The common sausage better than sold on the market with flavor, and nutritive value with higher, body health benefits.
In order to solve above-mentioned second technical problem, technical scheme is as follows:
The preparation method of the sausage includes the following steps:
The meat material and the secondary material, the large intestines, the homophony taste substance, the secondary flavoring for mixture is uniform, it obtains
Mix meat material.
The mixing meat material is poured into the casing, obtains molding sausage.
By the molding sausage binding, raw meat intestines are made.
Baking, cooling, sausage is made in vacuum packaging.
The uniformly mixed method is to be stirred 10~30 minutes using blender.
The mixing meat material is poured into the method for the casing for the mixing meat material is poured into institute using vacuum sausage filler
State casing.
The method of the binding is using binding machine.
When the casing is albumen sausage casing, using automatic shearing intestines machine by the molding sausage binding.
The method of the baking is to be baked meat by heated kang sootiness or steam stove, and baking time is 10~600 minutes.
Beneficial effect using the above scheme is:
1, the technical program due to use the sausage preparation method include the following steps: by the meat material with it is described
Secondary material, the large intestines, the homophony taste substance, the secondary flavoring for mixture are uniform, obtain mixing meat material；The mixing meat material is filled
Enter the casing, obtains molding sausage；By the molding sausage binding, raw meat intestines are made；Baking, it is cooling, it is vacuum-packed, is made
The technological means of sausage, so, the sausage institutional framework densification associativity prepared with this method is good, institutional framework densification associativity
It is good, flexible, even particle distribution is organized, mouthfeel bullet profit, tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, without undesirable bitterness
The common sausage that sense, the fragrance that is fresh and tender and having large intestines of existing meat, mouthfeel and flavor are better than sold on the market, and have
Higher nutritive value, body health benefits.
2, the technical program is stirred 10~30 minutes due to using the uniformly mixed method using blender；It will
The method that the mixing meat material pours into the casing is that the mixing meat material is poured into the casing using vacuum sausage filler；It is described
The method of binding is using binding machine；When the casing is albumen sausage casing, using automatic shearing intestines machine by the molding sausage binding；
The method of the baking is to be baked meat by heated kang sootiness or steam stove, the technological means that baking time is 10~600 minutes,
So facilitating industrialized production, conveniently sell.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
The present invention provides a kind of sausage, the raw material of following weight proportion is made: casing (2~30), meat material (30~50),
Pair material (5~50), large intestines (1~50), homophony taste substance (1~10), secondary seasoning (1~20).
Present embodiment is prepared from the following raw materials in parts by weight due to using the sausage: casing (2~30), meat material
(30~50), pair material (5~50), large intestines (1~50), homophony taste substance (1~10), the technological means of secondary seasoning (1~20), institute
With the institutional framework densification associativity of sausage is good, and institutional framework densification associativity is good, organizes flexible, even particle distribution, mouth
Feel bullet profit, tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, without undesirable bitterness sense, the perfume (or spice) that is fresh and tender and having large intestines of existing meat
The common sausage that gas, mouthfeel and flavor are better than sold on the market, and realistic meat material is used, make it have higher nutriture value
Value, body health benefits.
Casing of the present invention is selected from natural casing, and Collagent casing for sausages, one of cellulose sausage casing or two kinds are mixed
Close object or two or more mixtures.
Present embodiment is selected from natural casing, Collagent casing for sausages, in cellulose sausage casing due to using the casing
The technological means of one or two kinds of mixture or two or more mixtures, so, it can be selected not according to different materials
Same casing provides suitable package to sausage.
Natural casing of the present invention is selected from pig large intestines, donkey intestines, one of sheep intestines or two kinds of mixtures or two kinds
Above mixture.
Present embodiment is selected from pig large intestines, donkey intestines, one of sheep intestines or two kinds due to using the natural casing
The technological means of mixture or two or more mixtures, so, make sausage that there is the aromatic taste and elastic texture of large intestines.
Meat material of the present invention be selected from birds meat material, meat material, single hoof class meat material, one of cloven-hoofed meat material or
Two kinds of mixtures or two or more mixtures.
Present embodiment is selected from birds meat material, meat material, single hoof class meat material, cloven-hoofed meat due to using the meat material
The technological means of one of material or two kinds of mixtures or two or more mixtures, so, make sausage that there is meat
Mouthfeel, and nutritive value with higher, body health benefits.
Secondary material of the present invention is selected from animal blood, glutinous rice, one of bean curd or two kinds of mixtures or two or more
Mixture.
Present embodiment is selected from animal blood, glutinous rice, one of bean curd or two kinds of mixing due to using the secondary material
The technological means of object or two or more mixtures, so, make sausage arrange in pairs or groups out multiplicity taste and flavor.
Homophony taste substance of the present invention is selected from capsicum, mustard, one of Tian jin cabbage pickled in sweet and sour or two kinds of mixtures or two kinds
Above mixture.
Present embodiment is selected from capsicum, mustard, one of Tian jin cabbage pickled in sweet and sour or two kinds due to using the homophony taste substance
The technological means of mixture or two or more mixtures, so, make sausage that there are a variety of different fragrance.
Pair seasoning of the present invention is selected from salt, and cooking wine, green onion, ginger, Chinese prickly ash, one of edible glucose or two kinds are mixed
Close object or two or more mixtures.
Present embodiment is selected from salt due to using the secondary seasoning, cooking wine, green onion, ginger, Chinese prickly ash, and edible glucose (makes
Meat present purplish red, and have light fragrance) one of or two kinds of mixtures or two or more mixtures technology
Means, so, promote the mouthfeel and taste of sausage.
The lean to fat ratio of meat material of the present invention is (0~8): (10~2) are cut into granular or sheet by dicer；Institute
Stating glutinous rice is ripe glutinous rice, is selected from one of black glutinous rice, glutinous rice, red glutinous rice, flower glutinous rice or two kinds of mixtures or two kinds
Above mixture；The peppery degree of the capsicum is 50~300000Scoville；The mustard is yellow mustard or green mustard,
Taste is micro- peppery or special peppery；The numb degree grade of the Chinese prickly ash is 0~7 grade.
Present embodiment is due to using the lean to fat ratio of the meat material as (0~8): (10~2) are cut into grain by dicer
Shape or sheet；The glutinous rice is ripe glutinous rice, mixed selected from one of black glutinous rice, glutinous rice, red glutinous rice, flower glutinous rice or two kinds
Close object or two or more mixtures；The peppery degree of the capsicum is 50~300000Scoville；The mustard is yellow mustard
End or green mustard, taste are micro- peppery or special peppery；The technological means that the numb degree grade of the Chinese prickly ash is 0~7 grade, so, battalion
Feeding equilibrium, flavor are special, and appetite can be substantially improved.
The preparation method of sausage of the present invention includes the following steps: the meat material and the secondary material, the large intestines, institute
It is uniform to state homophony taste substance, the secondary flavoring for mixture, obtains mixing meat material；The mixing meat material is poured into the casing, is obtained
Form sausage；By the molding sausage binding, raw meat intestines are made；Baking, cooling, sausage is made in vacuum packaging.
Present embodiment includes the following steps: due to using the preparation method of the sausage by the meat material and the pair
Material, the large intestines, the homophony taste substance, the secondary flavoring for mixture are uniform, obtain mixing meat material；The mixing meat material is poured into
The casing obtains molding sausage；By the molding sausage binding, raw meat intestines are made；Baking, cooling, perfume is made in vacuum packaging
The technological means of intestines, so, the sausage institutional framework densification associativity prepared with this method is good, institutional framework densification associativity
It is good, flexible, even particle distribution is organized, mouthfeel bullet profit, tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, without undesirable bitterness
The common sausage that sense, the fragrance that is fresh and tender and having large intestines of existing meat, mouthfeel and flavor are better than sold on the market, and have
Higher nutritive value, body health benefits.
Uniformly mixed method of the present invention is to be stirred 10~30 minutes using blender；The mixing meat material is poured into
The method of the casing is that the mixing meat material is poured into the casing using vacuum sausage filler；The method of the binding be using
Binding machine；When the casing is albumen sausage casing, using automatic shearing intestines machine by the molding sausage binding；The method of the baking is
Meat is baked by heated kang sootiness or steam stove, baking time is 10~600 minutes.
Present embodiment is stirred 10~30 minutes due to using the uniformly mixed method using blender；By institute
Stating the method that mixing meat material pours into the casing is that the mixing meat material is poured into the casing using vacuum sausage filler；The bundle
The method of line is using binding machine；When the casing is albumen sausage casing, using automatic shearing intestines machine by the molding sausage binding；Institute
The method for stating baking is to be baked meat by heated kang sootiness or steam stove, the technological means that baking time is 10~600 minutes, institute
To facilitate industrialized production, conveniently sell.
Embodiment 1: large intestines sausage
(1) environment: 18 DEG C of temperature, relative humidity 60%；
(2) raw material: 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer), 20 parts of birds meat material
(lean to fat ratio 2:8 is cut into granular by dicer), (lean to fat ratio 3:7 is cut into grain by dicer to single 20 parts of hoof class meat material
Shape), 50 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 3 parts of (numb degree of Chinese prickly ash
Class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 30 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the large intestines sausage made from above-mentioned raw materials and method organizes very high resilience, and mouthfeel bullet moistens,
Fresh perfume is thick and heavy, and texture is aromatic.
Embodiment 2: spicy sausage
(1) environment: 20 DEG C of temperature, relative humidity 44%；
(2) raw material: single hoof class meat material or 50 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
5 parts of animal blood, 10 parts of black glutinous rice, 5 parts of bean curd, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, 2 parts of cooking wine, green onion ginger is each
1 part, 3 parts of Chinese prickly ash (numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into pig using vacuum sausage filler
Large intestines (casing average diameter 5cm, thickness 1mm) 5 minutes pass through heated kang using binding machine binding 5 minutes (every section be averaged 0.3m)
Sootiness bakes meat 300 minutes, and cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy sausage made from above-mentioned raw materials and method, institutional framework densification associativity is good, particle
Distribution is most uniform, without undesirable bitterness sense.
Embodiment 3: mustard sausage
(1) environment: 18 DEG C of temperature, relative humidity 42%；
(2) raw material: 20 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), single hoof class meat material or idol
20 parts of hoof class meat material (lean to fat ratio 3:7 is cut into granular by dicer), 2 parts of yellow mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine,
Each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3), 2 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 18 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using binding machine binding 5 minutes (every section be averaged 0.3m), passes through
Heated kang sootiness bakes meat 280 minutes, and cooling is dried in the shade 280 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard sausage made from above-mentioned raw materials and method, the faint scent rich in mustard is without pungent, taste
Road is unique.
Embodiment 4: Tian jin cabbage pickled in sweet and sour sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: 30 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer), cloven-hoofed meat material or
Single 20 parts of hoof class meat material (lean to fat ratio 3:7 is cut into granular by dicer), 2 parts of capsicum (peppery degree 100000Scoville) are yellow
2 parts of color mustard (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, 1 part of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), table grapes
3 parts of sugar；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into pig using vacuum sausage filler
Large intestines (casing average diameter 5cm, thickness 1mm) 5 minutes pass through heated kang using binding machine binding 5 minutes (every section be averaged 0.3m)
Sootiness bakes meat 300 minutes, and cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour sausage made from above-mentioned raw materials and method, the faint scent with Tian jin cabbage pickled in sweet and sour, taste pole
It is good.
Embodiment 5: spicy large intestines sausage
(1) environment: 20 DEG C of temperature, relative humidity 44%；
(2) raw material: single hoof class meat material or 50 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
5 parts of animal blood, 10 parts of black glutinous rice, 5 parts of bean curd, 50 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, cooking wine 2
Part, each 1 part of green onion ginger, 3 parts of Chinese prickly ash (numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy large intestines sausage made from above-mentioned raw materials and method, institutional framework densification associativity is most
It is good, very high resilience is organized, distribution of particles is most uniform, and mouthfeel bullet profit, tender exquisiteness, fresh perfume is thick and heavy, and texture is aromatic, without not
Good bitterness sense, the fragrance that is fresh and tender and having large intestines of existing meat, and nutrition are balanced, flavor is special, and appetite can be substantially improved.
Embodiment 6: mustard large intestines sausage
(1) environment: 18 DEG C of temperature, relative humidity 42%；
(2) raw material: 20 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), cloven-hoofed meat material or list
20 parts of hoof class meat material (lean to fat ratio 3:7 is cut into granular by dicer), 30 parts of large intestines, 2 parts of yellow mustard (micro- peppery), salt 3
Part, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3), 2 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 18 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using binding machine binding 5 minutes (every section be averaged 0.3m), passes through
Heated kang sootiness bakes meat 280 minutes, and cooling is dried in the shade 280 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard large intestines sausage made from above-mentioned raw materials and method, the faint scent rich in mustard is without pungent
It is peppery, cooperate the fragrance of large intestines, taste is unique.
Embodiment 7: Tian jin cabbage pickled in sweet and sour large intestines sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: 30 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer), single 20 parts of hoof class meat material
(lean to fat ratio 3:7 is cut into granular by dicer), 50 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), yellow mustard
Last 2 parts (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, 1 part of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), edible glucose 3
Part；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour large intestines sausage made from above-mentioned raw materials and method, faint scent and fertilizer with Tian jin cabbage pickled in sweet and sour
The mellow fragrance of intestines, taste are splendid.
Embodiment 8: large intestines bean curd sausage
(1) environment: 18 DEG C of temperature, relative humidity 60%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
30 parts of bean curd, 40 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 3 parts of Chinese prickly ash
(numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 30 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the large intestines bean curd sausage made from above-mentioned raw materials and method organizes very high resilience, mouthfeel
Bullet profit, fresh perfume is thick and heavy, and texture is aromatic, while having the soft mouthfeel and fragrance of bean curd.
Embodiment 9: spicy hot bean curd intestines
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
50 parts of bean curd, 5 parts of capsicum (peppery degree 300000Scoville), 3 parts of salt, 3 parts of cooking wine, each 2 parts of green onion ginger, 5 parts of Chinese prickly ash (numb degree grade
7), 5 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 30 minutes using blender, is uniformly mixed, pours into donkey using vacuum sausage filler
Intestines (casing average diameter 5cm, thickness 1mm) 5 minutes, using binding machine binding 5 minutes (every section be averaged 0.3m), passing through steam stove will
Meat is baked 250 minutes, and cooling is dried in the shade 250 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy hot bean curd intestines made from above-mentioned raw materials and method, the girth of a garment is suitable, spicy fresh salty, and mouthfeel is sliding
Tender, bavin is not oiliness.
Embodiment 10: mustard bean curd sausage
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: meat material or 10 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), bean curd
50 parts, 2 parts of yellow mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3), edible glucose 2
Part；
(3) it processes: above-mentioned raw materials being stirred 15 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m),
Meat is baked 250 minutes by steam stove, cooling is dried in the shade 250 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard bean curd sausage made from above-mentioned raw materials and method, the faint scent rich in mustard, mouthfeel cunning is tender,
Bavin is not oiliness.
Embodiment 11: Tian jin cabbage pickled in sweet and sour bean curd sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
50 parts of bean curd, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of yellow mustard (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, 1 part of salt, cooking wine 2
Part, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into sheep using vacuum sausage filler
Intestines (casing average diameter 5cm, thickness 1mm) 5 minutes pass through heated kang cigarette using binding machine binding 5 minutes (every section be averaged 0.3m)
Smoked to bake meat 300 minutes, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour bean curd sausage made from above-mentioned raw materials and method is clear with Tian jin cabbage pickled in sweet and sour and bean curd
Perfume (or spice), taste are splendid.
Embodiment 12: spicy large intestines bean curd sausage
(1) environment: 20 DEG C of temperature, relative humidity 44%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
10 parts of black glutinous rice, 25 parts of bean curd, 25 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, 2 parts of cooking wine, green onion ginger is each
1 part, 3 parts of Chinese prickly ash (numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 25 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy large intestines bean curd sausage made from above-mentioned raw materials and method, mouthfeel bullet profit, fresh perfume is thick and heavy, matter
Feel aromatic, spicy fresh salty, mouthfeel cunning is tender.
Embodiment 13: mustard large intestines bean curd sausage
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: meat material or 10 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), bean curd
25 parts, 25 parts of large intestines, 2 parts of yellow mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3), food
With 2 parts of glucose；
(3) it processes: above-mentioned raw materials being stirred 15 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m),
Meat is baked 250 minutes by steam stove, cooling is dried in the shade 250 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard large intestines bean curd sausage made from above-mentioned raw materials and method is clear rich in mustard and bean curd
Perfume (or spice), while the mouthfeel for having the soft cunning of bean curd tender, bavin is not oiliness.
Embodiment 14: Tian jin cabbage pickled in sweet and sour large intestines bean curd sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
25 parts of bean curd, 25 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of yellow mustard (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, salt 1
Part, 2 parts of cooking wine, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 30 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour large intestines bean curd sausage made from above-mentioned raw materials and method has Tian jin cabbage pickled in sweet and sour and bean curd
Faint scent and large intestines mellow fragrance, taste is splendid.
Embodiment 15: large intestines blood sausage
(1) environment: 16 DEG C of temperature, relative humidity 70%；
(2) raw material: single hoof class meat material or 5 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into sheet by dicer),
30 parts of animal blood, 20 parts of large intestines, 5 parts of black glutinous rice, 2 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2) is eaten
3 parts of glucose；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into sheep using vacuum sausage filler
Intestines (casing average diameter 5cm, thickness 1mm) 5 minutes pass through fire using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m)
A heatable brick bed sootiness bakes meat 260 minutes, and cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the large intestines blood sausage made from above-mentioned raw materials and method, crisp in taste, soft smooth, faint scent is soft
It is tender, non-greasy, taste uniqueness.
Embodiment 16: spicy blood sausage
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
50 parts of animal blood, 5 parts of capsicum (peppery degree 300000Scoville), 3 parts of salt, 3 parts of cooking wine, each 2 parts of green onion ginger, 5 parts of (numb degree etc. of Chinese prickly ash
Grade 7), 5 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 18 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m),
Meat is baked 250 minutes by steam stove, cooling is dried in the shade 250 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy blood sausage made from above-mentioned raw materials and method, the girth of a garment is suitable, and spicy fresh salty, mouthfeel is crisp
Tender, soft smooth, faint scent is tender, non-greasy, and taste is unique.
Embodiment 17: mustard blood sausage
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: 10 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), 50 parts of animal blood, yellow
2 parts of mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3), 2 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 15 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m),
Meat is baked 250 minutes by steam stove, cooling is dried in the shade 250 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard blood sausage made from above-mentioned raw materials and method, the faint scent rich in mustard, mouthfeel cunning is tender, no
Bavin is oiliness, soft smooth, non-greasy, and taste is unique.
Embodiment 18: Tian jin cabbage pickled in sweet and sour blood sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
50 parts of animal blood, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of yellow mustard (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, 1 part of salt, cooking wine
2 parts, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 20 minutes using blender, is uniformly mixed, pours into pig using vacuum sausage filler
Large intestines (casing average diameter 5cm, thickness 1mm) 5 minutes pass through heated kang using binding machine binding 5 minutes (every section be averaged 0.3m)
Sootiness bakes meat 300 minutes, and cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour blood sausage made from above-mentioned raw materials and method is clear with Tian jin cabbage pickled in sweet and sour and animal blood
Perfume (or spice), taste are splendid.
Embodiment 19: spicy large intestines blood sausage
(1) environment: 20 DEG C of temperature, relative humidity 44%；
(2) raw material: 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer), it is 5 parts of animal blood, black glutinous
10 parts of rice, 25 parts of animal blood, 25 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, 2 parts of cooking wine, green onion ginger each 1
Part, 3 parts of Chinese prickly ash (numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 25 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy large intestines blood sausage made from above-mentioned raw materials and method, mouthfeel bullet profit, texture is aromatic, spicy
It is fresh salty, sliding tender, the non-greasy of mouthfeel.
Embodiment 20: mustard large intestines blood sausage
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: meat material or 10 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), animal
25 parts of blood, 25 parts of large intestines, 2 parts of yellow mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3),
2 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 22 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using binding machine binding 5 minutes (every section be averaged 0.3m), passes through
Steam stove bakes meat 230 minutes, and cooling is dried in the shade 230 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard large intestines blood sausage made from above-mentioned raw materials and method, mouthfeel bullet profit, texture is aromatic, rich
The faint scent of mustard and bean curd, while the mouthfeel for having the soft cunning of bean curd tender, bavin is not oiliness.
Embodiment 21: Tian jin cabbage pickled in sweet and sour large intestines blood sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
30 parts of animal blood, 20 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of yellow mustard (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour,
1 part of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 28 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour large intestines blood sausage made from above-mentioned raw materials and method, faint scent with Tian jin cabbage pickled in sweet and sour and
The mellow fragrance of large intestines, while non-greasy, taste are splendid.
Embodiment 22: large intestines polished glutinous rice sausage
(1) environment: 22 DEG C of temperature, relative humidity 65%；
(2) raw material: single hoof class meat material or 5 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
20 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), 15 parts of black glutinous rice, 15 parts of glutinous rice, red glutinous rice 10
Part, 10 parts of glutinous rice of flower, 20 parts of large intestines, 1 part of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 1 part of Chinese prickly ash (numb degree grade 1), edible glucose 3
Part；
(3) it processes: above-mentioned raw materials being stirred 35 minutes using blender, is uniformly mixed, pours into pig using vacuum sausage filler
Large intestines (casing average diameter 5cm, thickness 1mm) 5 minutes are passed through using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m)
Steam stove bakes meat 450 minutes, and cooling is dried in the shade 450 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the large intestines polished glutinous rice sausage made from above-mentioned raw materials and method, mouthfeel stick it is soft tender, it is full of nutrition, easily
It digests and assimilates.
Embodiment 23: spicy polished glutinous rice sausage
(1) environment: 20 DEG C of temperature, relative humidity 44%；
(2) raw material: single hoof class meat material or 30 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
10 parts of black glutinous rice, 10 parts of glutinous rice, 10 parts of red glutinous rice, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt, 2 parts of cooking wine, green onion
Each 1 part of ginger, 3 parts of Chinese prickly ash (numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 32 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy polished glutinous rice sausage made from above-mentioned raw materials and method, institutional framework densification associativity is good, does not have
There is undesirable bitterness sense, mouthfeel sticks soft tender, full of nutrition, absorption easy to digest.
Embodiment 24: mustard polished glutinous rice sausage
(1) environment: 18 DEG C of temperature, relative humidity 42%；
(2) raw material: 20 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), single hoof class meat material or idol
20 parts of hoof class meat material (lean to fat ratio 3:7 is cut into granular by dicer), 15 parts of black glutinous rice, 15 parts of glutinous rice, red glutinous rice 15
Part, 2 parts of yellow mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 3), edible glucose 2
Part；
(3) it processes: above-mentioned raw materials being stirred 28 minutes using blender, is uniformly mixed, pours into sheep using vacuum sausage filler
Intestines (casing average diameter 5cm, thickness 1mm) 5 minutes pass through heated kang cigarette using binding machine binding 5 minutes (every section be averaged 0.3m)
Smoked to bake meat 320 minutes, cooling is dried in the shade 320 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard polished glutinous rice sausage made from above-mentioned raw materials and method, the faint scent rich in mustard without pungent,
Mouthfeel sticks soft tender, taste uniqueness.
Embodiment 25: Tian jin cabbage pickled in sweet and sour polished glutinous rice sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: cloven-hoofed meat material or single 20 parts of material of hoof class meat (lean to fat ratio 3:7 is cut into granular by dicer),
15 parts of black glutinous rice, 15 parts of glutinous rice, 15 parts of red glutinous rice, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of yellow mustard (micro-
It is peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, 1 part of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 30 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 350 minutes by heated kang sootiness, cooling is dried in the shade 350 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour polished glutinous rice sausage made from above-mentioned raw materials and method, faint scent and glutinous rice with Tian jin cabbage pickled in sweet and sour
Mellowness, mouthfeel sticks soft tender, and taste is splendid.
Embodiment 26: spicy large intestines polished glutinous rice sausage
(1) environment: 20 DEG C of temperature, relative humidity 44%；
(2) raw material: single hoof class meat material or 20 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
10 parts of black glutinous rice, 15 parts of glutinous rice, 15 parts of red glutinous rice, 20 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), 2 parts of salt,
2 parts of cooking wine, each 1 part of green onion ginger, 3 parts of Chinese prickly ash (numb degree class 5), 3 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 28 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 300 minutes by heated kang sootiness, cooling is dried in the shade 300 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the spicy large intestines polished glutinous rice sausage made from above-mentioned raw materials and method, mouthfeel stick soft tender, fresh fragrant thickness
Weight, texture is aromatic, spicy fresh salty.
Embodiment 27: mustard large intestines polished glutinous rice sausage
(1) environment: 20 DEG C of temperature, relative humidity 50%；
(2) raw material: 10 parts of birds meat material (lean to fat ratio 2:8 is cut into granular by dicer), it is 15 parts of black glutinous rice, white glutinous
15 parts of rice, 15 parts of red glutinous rice, 25 parts of large intestines, 2 parts of yellow mustard (micro- peppery), 3 parts of salt, 2 parts of cooking wine, each 2 parts of green onion ginger, 2 parts of Chinese prickly ash
(numb degree grade 3), 2 parts of edible glucose；
(3) it processes: above-mentioned raw materials being stirred 25 minutes using blender, is uniformly mixed, pours into fibre using vacuum sausage filler
It ties up vegetable sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes (every section be averaged 0.3m),
Meat is baked 330 minutes by steam stove, cooling is dried in the shade 330 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the mustard large intestines polished glutinous rice sausage made from above-mentioned raw materials and method, faint scent and glutinous rice rich in mustard
Mellowness, meanwhile, fresh perfume is thick and heavy, and texture is aromatic.
Embodiment 28: Tian jin cabbage pickled in sweet and sour large intestines polished glutinous rice sausage
(1) environment: 20 DEG C of temperature, relative humidity 40%；
(2) raw material: single hoof class meat material or 10 parts of cloven-hoofed meat material (lean to fat ratio 4:6 is cut into granular by dicer),
15 parts of black glutinous rice, 15 parts of glutinous rice, 15 parts of red glutinous rice, 25 parts of large intestines, 2 parts of capsicum (peppery degree 100000Scoville), yellow mustard
Last 2 parts (micro- peppery), 5 parts of Tian jin cabbage pickled in sweet and sour, 1 part of salt, 2 parts of cooking wine, each 1 part of green onion ginger, 2 parts of Chinese prickly ash (numb degree grade 2), edible glucose 3
Part；
(3) it processes: above-mentioned raw materials being stirred 36 minutes using blender, is uniformly mixed, pours into glue using vacuum sausage filler
Collagen albumen sausage casing (casing average diameter 5cm, thickness 1mm) 5 minutes, using automatic shearing intestines machine binding 5 minutes, (every section was average
0.3m), meat is baked 360 minutes by heated kang sootiness, cooling is dried in the shade 360 minutes, is vacuum-packed, and sausage is made.
(4) taste appraisal: the Tian jin cabbage pickled in sweet and sour large intestines polished glutinous rice sausage made from above-mentioned raw materials and method, with Tian jin cabbage pickled in sweet and sour and glutinous rice
The mellow fragrance of faint scent and large intestines, taste are splendid.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.This
Any alternative filling raw material is also claimed in invention product.
Claims (10)
1. a kind of sausage, which is characterized in that be prepared from the following raw materials in parts by weight: casing (2~30), meat material (30~50),
Pair material (5~50), large intestines (1~50), homophony taste substance (1~10), secondary seasoning (1~20).
2. sausage according to claim 1, which is characterized in that the casing is selected from natural casing, and Collagent casing for sausages is fine
Tie up one of vegetable sausage casing or two kinds of mixtures or two or more mixtures.
3. sausage according to claim 2, which is characterized in that the natural casing is selected from pig large intestines, donkey intestines, in sheep intestines
One or two kinds of mixture or two or more mixtures.
4. sausage according to claim 3, which is characterized in that the meat material is selected from birds meat material, meat material, single hoof class
Meat material, one of cloven-hoofed meat material or two kinds of mixtures or two or more mixtures.
5. sausage according to claim 4, which is characterized in that the secondary material is selected from animal blood, glutinous rice, one of bean curd
Either two kinds of mixtures or two or more mixtures.
6. sausage according to claim 5, which is characterized in that the homophony taste substance is selected from capsicum, mustard, in Tian jin cabbage pickled in sweet and sour
One or two kinds of mixture or two or more mixtures.
7. sausage according to claim 6, which is characterized in that it is described pair seasoning be selected from salt, cooking wine, green onion, ginger, Chinese prickly ash,
One of edible glucose or two kinds of mixtures or two or more mixtures.
8. sausage according to claim 7, which is characterized in that the lean to fat ratio of the meat material is (0~8): (10~2), is led to
It crosses dicer and is cut into granular or sheet；
The glutinous rice is ripe glutinous rice, selected from black glutinous rice, glutinous rice, red glutinous rice, flower one of glutinous rice or two kinds of mixtures or
The two or more mixture of person；
The peppery degree of the capsicum is 50~300000Scoville；
The mustard is yellow mustard or green mustard, and taste is micro- peppery or special peppery；
The numb degree grade of the Chinese prickly ash is 0~7 grade.
9. a kind of preparation method of sausage described in claim 1-8, which comprises the steps of:
The meat material and the secondary material, the large intestines, the homophony taste substance, the secondary flavoring for mixture is uniform, it is mixed
Meat material；
The mixing meat material is poured into the casing, obtains molding sausage；
By the molding sausage binding, raw meat intestines are made；
Baking, cooling, sausage is made in vacuum packaging.
10. the production method of sausage according to claim 9, which is characterized in that the uniformly mixed method is to use
Blender stirs 10~30 minutes；
The method that the mixing meat material is poured into the casing is that the mixing meat material is poured into the intestines using vacuum sausage filler
Clothing；
The method of the binding is using binding machine；
When the casing is albumen sausage casing, using automatic shearing intestines machine by the molding sausage binding；
The method of the baking is to be baked meat by heated kang sootiness or steam stove, and baking time is 10~600 minutes.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843207A (en) * | 2005-12-20 | 2006-10-11 | 李自安 | Sausage food main ingredients and its processing method |
| CN104543809A (en) * | 2015-01-19 | 2015-04-29 | 云龙县诺邓火腿食品厂 | Production method of bean curd sausage |
| CN108142851A (en) * | 2016-12-03 | 2018-06-12 | 贵州王苗丫民族风味食品有限公司 | A kind of production method of glutinous rice sausage |
-
2019
- 2019-08-22 CN CN201910776656.5A patent/CN110367473A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843207A (en) * | 2005-12-20 | 2006-10-11 | 李自安 | Sausage food main ingredients and its processing method |
| CN104543809A (en) * | 2015-01-19 | 2015-04-29 | 云龙县诺邓火腿食品厂 | Production method of bean curd sausage |
| CN108142851A (en) * | 2016-12-03 | 2018-06-12 | 贵州王苗丫民族风味食品有限公司 | A kind of production method of glutinous rice sausage |
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Application publication date: 20191025 |