CN110537678A

CN110537678A - Sichuan-style sausage making method

Info

Publication number: CN110537678A
Application number: CN201810529070.4A
Authority: CN
Inventors: 杜量
Original assignee: Qingchuan Nong Xiang Food Co Ltd
Current assignee: Qingchuan Nong Xiang Food Co Ltd
Priority date: 2018-05-29
Filing date: 2018-05-29
Publication date: 2019-12-06

Abstract

The invention discloses a preparation method of Sichuan-style sausage, which comprises the steps of selecting materials, cutting, stirring, filling and the like.

Description

Sichuan-style sausage making method

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing Sichuan-style sausage.

background

The sausage is a meat product prepared by mincing animal meat into paste and filling the paste into sausage casing, the Chinese sausage has a long history and a plurality of types, and is mainly divided into Sichuan sausage and Guangdong sausage, particularly Sichuan sausage, which is popular with consumers because of strong taste, fresh and delicious taste, and has the effects of appetizing and promoting appetite. The Sichuan-style sausage prepared by the method has pure taste, but the processing process is greatly influenced by natural environment, the industrial production is difficult, the fermentation and smoking processes are uncontrollable, and the Sichuan-style sausage does not meet the current requirement on food safety. On the basis of solving the problem of being influenced by natural environment, some manufacturers adopt a process of drying by hot air instead of natural air drying to prepare the Sichuan-style sausage, but the hardness, fermentation degree and salinity of the inner layer and the outer layer of the prepared sausage are greatly different, the taste and flavor of the prepared sausage are greatly different from those of the traditional sausage, the quality guarantee period is short, and the application is not successful. Therefore, the development of a processing technology which does not need smoking, has a controllable fermentation process and can produce the Sichuan-style sausage with the traditional flavor all the year round is objectively needed.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a method for preparing Sichuan-style sausage.

In order to achieve the purpose, the invention provides the following technical scheme: a manufacturing method of Sichuan flavor sausage comprises the following steps:

step 1: selecting the tested fresh pig foreleg meat, wherein the fat-lean ratio is 2.5: 7.5;

step 2: removing membrane from pork, separating fat meat from lean meat, cutting the lean meat into 10-12mm cubes, and cutting the fat meat into 9-10mm cubes;

and step 3: mixing fat meat and lean meat according to the ratio of 2.5:7.5, adding a small amount of warm water into salt, nitre and seasonings, uniformly stirring, mixing with meat materials, stirring, and standing for 5-10 minutes to obtain stuffing;

And 4, step 4: cleaning the sausage casing, sleeving one end of the sausage casing on a filling device, filling the stuffing obtained in the step 3 into the sausage casing, and fastening two ends of the sausage casing by hemp threads after filling to obtain the sausage;

And 5: cleaning grease and residual liquid on the surface of the sausage with warm water, and pricking out an exhaust hole on the surface of the sausage with a needle after the sausage is dried;

Step 6: hanging the sausage on a bamboo pole for air drying, wherein the humidity is kept at 70% -80% during air drying, the temperature is kept at 20-25 ℃, and the air drying time is 7-9 days until oil is produced on the surface of the sausage.

preferably, the warm water temperature in the step 3 is 40-50 ℃.

Preferably, when filling in step 4, the sausage casing is soaked in warm water, so that filling is easier.

preferably, the seasoning comprises the following raw materials: 3% of ginger powder, 8.6% of walnut powder, 21.5% of white granulated sugar, 8.6% of pepper powder, 17.2% of pepper powder, 32.5% of chilli powder and 8.6% of sesame.

Preferably, the air-drying in step 6 is carried out by turning over every two days.

Detailed Description

The present invention will be better understood from the following examples.

a manufacturing method of Sichuan flavor sausage comprises the following steps:

Step 1: selecting qualified fresh pork foreleg meat, wherein the fat-lean ratio is 2.5:7.5, selecting red or date-red lean meat with clear color and luster, and selecting fat meat (fat) which is milky white, clear in color and luster and glossy in appearance;

step 2: removing the membrane from pork, separating fat meat from lean meat, cutting the lean meat into 10-12mm cubes, cutting the fat meat into 9-10mm cubes, soaking in warm water at 35 ℃ for washing and drifting after cutting, promoting the accelerated dissolution of blood, reducing the oxidation of finished products to deepen the color, removing oil stains and sundries on the surface, immediately washing cleanly, filtering to dry, and drying the meat;

And step 3: mixing fat meat and lean meat according to the proportion of 2.5:7.5, adding a small amount of warm water into salt, nitre and seasonings, uniformly stirring, mixing and stirring with meat materials, standing for 5-10 minutes to obtain stuffing, wherein the stuffing is preferably fat, the lean meat pieces are uniformly separated, and the adhesion phenomenon is not generated;

Preferably, the warm water temperature in the step 3 is 40-50 ℃.

Preferably, when filling in the step 4, the sausage casing is firstly soaked in warm water, so that the filling is easier, the filling is uniform, the filling cannot be too full, the sausage body is kneaded by hands while filling, and the thickness of the filled sausage body is uniform, so that the sausage cannot burst or be too loose or have gaps in the later airing process, and the sausage cannot be seen well when being formed.

Preferably, a small amount of white spirit can be added in the stirring step 3 according to the taste requirement.

Preferably, the dried sausage casing with the diameter of 28-30 mm is selected, the sausage casing is cleaned before filling, the salt and the dried sausage casing are soaked in warm water for about 15 minutes, the dried sausage casing and the salt are washed once inside and outside after softening, the dried sausage casing and the salt are soaked in clean water for standby, and the water temperature cannot be too high when the dried sausage casing and the salt are soaked, so that the strength of the sausage casing is not influenced.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims

1. A manufacturing method of Sichuan flavor sausage is characterized by comprising the following steps:

2. the method for making Sichuan-style sausage according to claim 1, wherein the temperature of the warm water in step 3 is 40-50 ℃.

3. the method for preparing Sichuan flavor sausage according to claim 1, wherein the sausage casing is soaked in warm water during filling in step 4, so that the filling is easier.

4. the method for preparing Sichuan flavor sausage of claim 1, wherein the flavoring comprises the following raw materials: 3% of ginger powder, 8.6% of walnut powder, 21.5% of white granulated sugar, 8.6% of pepper powder, 17.2% of pepper powder, 32.5% of chilli powder and 8.6% of sesame.

5. the method for making Sichuan-style sausage according to claim 1, wherein the air-drying in step 6 is carried out by turning over every two days.