CN111588000A - Sausage and preparation method thereof - Google Patents
Sausage and preparation method thereof Download PDFInfo
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- CN111588000A CN111588000A CN202010506027.3A CN202010506027A CN111588000A CN 111588000 A CN111588000 A CN 111588000A CN 202010506027 A CN202010506027 A CN 202010506027A CN 111588000 A CN111588000 A CN 111588000A
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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
- A23L13/60—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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a sausage, which comprises: the sausage comprises main materials, auxiliary materials and seasonings, wherein the ratio of the main materials to the auxiliary materials to the seasonings in the formula of the sausage is as follows: auxiliary materials: 5, seasoning: 2: 0.5; the main materials comprise the following components in parts by mass: 800 portions of hind leg lean, 800 portions of big-row lean and 400 portions of casing; the auxiliary materials comprise: 400 portions of pigskin, 200 portions of pig tendon and 50 portions to 100 portions of pig blood; the seasoning comprises: 20-30 parts of salt, 30-50 parts of white granulated sugar, 10-15 parts of five spice powder, 20-30 parts of cooking wine, 15-25 parts of white spirit, 15-30 parts of light soy sauce, 5-15 parts of pepper, 5-10 parts of pepper, 20-30 parts of sweet osmanthus and 5-10 parts of ginger powder. In the invention, the auxiliary materials are prepared from the pigskin, the pig tendon and the pig blood to replace fat meat in the prior art, so that the fat content of the sausage is reduced to a certain extent while the taste of the sausage is not influenced, and the sweet osmanthus and the white granulated sugar in the seasoning are prepared into sweet osmanthus sugar, so that the smell of the sweet osmanthus can remove the fishy smell of the pork, the pig blood, the pig tendon, the pig skin and the sausage casing to a certain extent.
Description
Technical Field
The invention belongs to the technical field of sausage, and particularly relates to sausage; in particular to a preparation method of the sausage.
Background
The sausage is a Chinese special meat product prepared by taking meat as a raw material, cutting and twisting into cubes, adding auxiliary materials, filling animal casings, fermenting, maturing and drying, and is a major product with the most varieties in Chinese meat products.
The prior sausage is mostly prepared by mixing refined meat and fat meat according to a certain proportion, the grease in the fat meat has important influence on the appearance such as luster, color, transparency, surface shape, crystallinity and the like of food, texture such as viscosity, elasticity, hardness and the like, and taste and flavor such as smoothness, melting property, thick feeling and the like, and in terms of flavor, the grease in the fat meat not only shows the flavor of the grease, but also influences the concentration, persistence and balance of other spices, which are related to the slow release of the grease on the flavor; reducing the fat content in food can affect the sensory properties of the food, and simply reducing the fat content in food ingredients can bring adverse effects on the flavor and mouthfeel of the food, so that the food has rough mouthfeel and reduced taste, thereby affecting the acceptability of consumers to the product, but high-fat diet can cause various diseases of consumers, and is considered to be one of the causes of obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, some related diseases and the like, so that the sausage and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide a sausage and a preparation method thereof, and aims to solve the problem that in the background technology, the sausage is mostly prepared by mixing refined meat and fat meat according to a certain proportion, wherein the fat of the fat meat is unfavorable for human health.
In order to achieve the purpose, the invention adopts the following technical scheme:
a sausage comprising: the sausage comprises main materials, auxiliary materials and seasonings, wherein the ratio of the main materials to the auxiliary materials to the seasonings in the formula of the sausage is as follows: auxiliary materials: 5, seasoning: 2: 0.5;
the main materials comprise the following components in parts by mass: 800 portions of hind leg lean, 800 portions of big-row lean and 400 portions of casing;
the auxiliary materials comprise: 400 portions of pigskin, 200 portions of pig tendon and 50 portions to 100 portions of pig blood;
the seasoning comprises: 20-30 parts of salt, 30-50 parts of white granulated sugar, 10-15 parts of five spice powder, 20-30 parts of cooking wine, 15-25 parts of white spirit, 15-30 parts of light soy sauce, 5-15 parts of pepper, 5-10 parts of pepper, 20-30 parts of sweet osmanthus and 5-10 parts of ginger powder.
Preferably, the sausage formula comprises the following main materials in parts by weight: 900 parts of pork hind leg lean meat, 650 parts of pork chop lean meat and 300 parts of sausage casing; the auxiliary materials comprise: 500 parts of pigskin, 150 parts of pig tendon and 75 parts of pig blood; the seasoning comprises: 25 parts of salt, 40 parts of white granulated sugar, 12 parts of five spice powder, 25 parts of cooking wine, 20 parts of white spirit, 22 parts of light soy sauce, 10 parts of pepper, 7 parts of pepper, 25 parts of sweet osmanthus flower and 7 parts of ginger powder.
Preferably, the sausage formula comprises the following main materials in parts by weight: 800 parts of pork hind leg lean meat, 500 parts of pork chop lean meat and 200 parts of sausage casing; the auxiliary materials comprise: 400 parts of pigskin, 100 parts of pig tendon and 50 parts of pig blood; the seasoning comprises: 20 parts of salt, 30 parts of white granulated sugar, 10 parts of five spice powder, 20 parts of cooking wine, 15 parts of white spirit, 15 parts of light soy sauce, 5 parts of pepper, 20 parts of sweet osmanthus flower and 5 parts of ginger powder.
Preferably, the sausage formula comprises the following main materials in parts by weight: 1000 parts of pork hind leg lean meat, 800 parts of pork chop lean meat and 400 parts of sausage casing; the auxiliary materials comprise: 600 parts of pigskin, 200 parts of pig tendon and 100 parts of pig blood; the seasoning comprises: 30 parts of salt, 50 parts of white granulated sugar, 15 parts of five spice powder, 30 parts of cooking wine, 25 parts of white spirit, 30 parts of light soy sauce, 15 parts of pepper, 10 parts of pepper, 30 parts of sweet osmanthus flower and 10 parts of ginger powder.
Preferably, the five-spice powder comprises: 3-15 parts of liquorice, 1-10 parts of star anise, 1-10 parts of wild leek flower, 1-10 parts of dried orange peel, 1-10 parts of fennel, 1-10 parts of tsaoko amomum fruit, 1-10 parts of pericarpium zanthoxyli, 2-10 parts of sand ginger, 2-10 parts of nardostachys chinensis, 1-8 parts of clove, 1-3 parts of mint leaf, 1-8 parts of onion, 1-8 parts of garlic, 1-8 parts of sesame, 1-5 parts of cornelian, 1-5 parts of caraway, 1-5 parts of caulis Seu folium Euonymi, 1-5 parts of bay laurel and 1-5 parts of chive.
Preferably, the casing is provided as porcine small intestine casing.
The invention also provides a preparation method of the sausage, which comprises the following steps:
s1, preparing materials, namely weighing the materials for later use according to the formula of the sausage by mass parts;
s2, mincing, namely putting the pork back leg lean meat and the pork steak lean meat in the main materials into a meat mincer to be stirred at a low speed for 20 minutes, adjusting the speed of the meat mincer to be high and stirring for 20-30 minutes;
s3, pickling the minced meat, respectively pouring salt, five spice powder, cooking wine, white spirit, light soy sauce, pepper and ginger powder into the minced meat, fully stirring by a stirrer, and pickling the minced meat in a pickling tray for 60-90 minutes;
s5, preparing auxiliary materials, namely blanching the pigskin and the pork tendons, then performing low-speed mincing on the blanched pigskin and the pork tendons through a meat mincer, cooking the minced pigskin and the pork tendons till the pigskin and the pork tendons are softened, wherein the cooking time is 60-90 minutes, pouring the pig blood into the softened pigskin and the pork tendons, cooking for 20-30 minutes, and placing the cooked pig blood, the pigskin and the pork tendons into a die disc for cooling and forming;
s6, preparing sweet osmanthus sugar, namely mixing and stirring sweet osmanthus and white granulated sugar uniformly, and putting the mixture into a sealed container for pickling, wherein the pickling time is 120-;
s7, mixing the main material and the auxiliary material, cutting the cooled and formed pig blood, pigskin and pig tendon into blocks, putting the pickled minced meat and the auxiliary material blocks into a stirrer for primary stirring and mixing, wherein the primary stirring time is 30-60 minutes, pouring the pickled sweet osmanthus sugar after primary stirring, and carrying out secondary stirring, and the secondary stirring time is 15-30 minutes;
s8, performing sausage filling, namely filling the materials subjected to repeated stirring by a sausage machine;
s9, airing, namely naturally airing and air-drying the filled sausage to finish the preparation.
Preferably, the blender is configured as a food blender.
Preferably, the meat grinder is an electric meat grinder, the low-speed stirring rotation speed of the meat grinder is 80r/min, and the low-speed stirring rotation speed of the meat grinder is 140 r/min.
The invention has the technical effects and advantages that: compared with the prior art, the sausage provided by the invention has the following advantages:
in the invention, the auxiliary materials are prepared from the pigskin, the pig tendon and the pig blood to replace fat meat in the prior art, so that the fat content of the sausage is reduced to a certain extent while the taste of the sausage is not influenced, and the sweet osmanthus and the white granulated sugar in the seasoning are prepared into sweet osmanthus sugar, so that the smell of the sweet osmanthus can remove the fishy smell of the pork, the pig blood, the pig tendon, the pig skin and the sausage casing to a certain extent.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A sausage is prepared from the following main materials in parts by weight: 900 parts of pork hind leg lean meat, 650 parts of pork chop lean meat and 300 parts of sausage casing;
the auxiliary materials comprise: 500 parts of pigskin, 150 parts of pig tendon and 75 parts of pig blood;
the seasoning comprises: 25 parts of salt, 40 parts of white granulated sugar, 12 parts of five spice powder, 25 parts of cooking wine, 20 parts of white spirit, 22 parts of light soy sauce, 10 parts of pepper, 7 parts of pepper, 25 parts of sweet osmanthus flower and 7 parts of ginger powder.
Wherein, five-spice powder includes: 10 parts of liquorice, 6 parts of star anise, 7 parts of wild leek flower, 6 parts of dried orange peel, 6 parts of fennel, 6 parts of tsaoko amomum fruit, 6 parts of pericarpium zanthoxyli, 5 parts of sand ginger, 5 parts of nardostachys root and rhizome, 4 parts of clove, 2 parts of mint leaf, 4 parts of onion, 3 parts of garlic, 3 parts of sesame, 2 parts of cornel, 2 parts of caraway, 2 parts of caulis Seu folium Euonymi, 2 parts of bay and 2 parts of chive.
Wherein the casing is a small intestine casing for pigs.
The preparation method of the sausage comprises the following steps:
s1, preparing materials, namely weighing the materials for later use according to the formula of the sausage by mass parts;
s2, mincing, namely putting the pork back leg lean meat and the pork steak lean meat in the main materials into a meat mincer to be stirred at a low speed for 20 minutes, adjusting the speed of the meat mincer to be high and stirring for 20-30 minutes;
s3, pickling the minced meat, respectively pouring salt, five spice powder, cooking wine, white spirit, light soy sauce, pepper and ginger powder into the minced meat, fully stirring by a stirrer, and pickling the minced meat in a pickling tray for 60-90 minutes;
s5, preparing auxiliary materials, namely blanching the pigskin and the pork tendons, then performing low-speed mincing on the blanched pigskin and the pork tendons through a meat mincer, cooking the minced pigskin and the pork tendons till the pigskin and the pork tendons are softened, wherein the cooking time is 60-90 minutes, pouring the pig blood into the softened pigskin and the pork tendons, cooking for 20-30 minutes, and placing the cooked pig blood, the pigskin and the pork tendons into a die disc for cooling and forming;
s6, preparing sweet osmanthus sugar, namely mixing and stirring sweet osmanthus and white granulated sugar uniformly, and putting the mixture into a sealed container for pickling, wherein the pickling time is 120-;
s7, mixing the main material and the auxiliary material, cutting the cooled and formed pig blood, pigskin and pig tendon into blocks, putting the pickled minced meat and the auxiliary material blocks into a stirrer for primary stirring and mixing, wherein the primary stirring time is 30-60 minutes, pouring the pickled sweet osmanthus sugar after primary stirring, and carrying out secondary stirring, and the secondary stirring time is 15-30 minutes;
s8, performing sausage filling, namely filling the materials subjected to repeated stirring by a sausage machine;
s9, airing, namely naturally airing and air-drying the filled sausage to finish the preparation.
Wherein the stirrer is a food stirrer; the meat grinder is an electric meat grinder, the low-speed stirring rotation speed of the meat grinder is 80r/min, and the low-speed stirring rotation speed of the meat grinder is 140 r/min.
Example 2
Different from the embodiment 1, the sausage comprises the following main materials in parts by weight: 800 parts of pork hind leg lean meat, 500 parts of pork chop lean meat and 200 parts of sausage casing;
the auxiliary materials comprise: 400 parts of pigskin, 100 parts of pig tendon and 50 parts of pig blood;
the seasoning comprises: 20 parts of salt, 30 parts of white granulated sugar, 10 parts of five spice powder, 20 parts of cooking wine, 15 parts of white spirit, 15 parts of light soy sauce, 5 parts of pepper, 20 parts of sweet osmanthus flower and 5 parts of ginger powder.
Example 3
Different from the embodiment 1, the sausage comprises the following main materials in parts by weight: 1000 parts of pork hind leg lean meat, 800 parts of pork chop lean meat and 400 parts of sausage casing;
the auxiliary materials comprise: 600 parts of pigskin, 200 parts of pig tendon and 100 parts of pig blood;
the seasoning comprises: 30 parts of salt, 50 parts of white granulated sugar, 15 parts of five spice powder, 30 parts of cooking wine, 25 parts of white spirit, 30 parts of light soy sauce, 15 parts of pepper, 10 parts of pepper, 30 parts of sweet osmanthus flower and 10 parts of ginger powder;
example 4
Different from the embodiment 1, the sausage comprises the following main materials in parts by weight: 950 parts of pork hind leg lean meat, 750 parts of pork chop lean meat and 350 parts of casing;
the auxiliary materials comprise: 550 parts of pigskin, 150 parts of pig tendon and 80 parts of pig blood;
the seasoning comprises: 25 parts of salt, 45 parts of white granulated sugar, 12 parts of five spice powder, 22 parts of cooking wine, 18 parts of white spirit, 26 parts of light soy sauce, 13 parts of pepper, 8 parts of pepper, 26 parts of sweet osmanthus flower and 7 parts of ginger powder.
Example 5
Different from the embodiment 1, the sausage comprises the following main materials in parts by weight: 850 parts of pork hind leg lean meat, 550 parts of pork chop lean meat and 250 parts of sausage casing;
the auxiliary materials comprise: 450 parts of pigskin, 130 parts of pig tendon and 60 parts of pig blood;
the seasoning comprises: 22 parts of salt, 35 parts of white granulated sugar, 11 parts of five spice powder, 23 parts of cooking wine, 19 parts of white spirit, 23 parts of light soy sauce, 12 parts of pepper, 6 parts of pepper, 22 parts of sweet osmanthus flower and 6 parts of ginger powder.
The specific formulation data for the five sets of examples of the invention are as follows:
in the sausage, the auxiliary materials are prepared from the pigskin, the pig tendon and the pig blood to replace fat meat in the prior art, so that the fat content of the sausage is reduced to a certain extent while the taste of the sausage is not influenced, and the sweet osmanthus sugar is prepared from the sweet osmanthus and the white granulated sugar in the seasoning, so that the fishy smell of the pork, the pig blood, the pig tendon, the pig skin and the sausage casing can be removed to a certain extent due to the fragrance of the sweet osmanthus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (9)
1. A sausage comprising: the main material, the auxiliary material and the seasoning are characterized in that: the sausage has the formula comprising the following main materials in percentage by weight: auxiliary materials: 5, seasoning: 2: 0.5;
the main materials comprise the following components in parts by mass: 800 portions of hind leg lean, 800 portions of big-row lean and 400 portions of casing;
the auxiliary materials comprise: 400 portions of pigskin, 200 portions of pig tendon and 50 portions to 100 portions of pig blood;
the seasoning comprises: 20-30 parts of salt, 30-50 parts of white granulated sugar, 10-15 parts of five spice powder, 20-30 parts of cooking wine, 15-25 parts of white spirit, 15-30 parts of light soy sauce, 5-15 parts of pepper, 5-10 parts of pepper, 20-30 parts of sweet osmanthus and 5-10 parts of ginger powder.
2. A sausage according to claim 1 wherein: the sausage comprises the following main materials in parts by weight: 900 parts of pork hind leg lean meat, 650 parts of pork chop lean meat and 300 parts of sausage casing; the auxiliary materials comprise: 500 parts of pigskin, 150 parts of pig tendon and 75 parts of pig blood; the seasoning comprises: 25 parts of salt, 40 parts of white granulated sugar, 12 parts of five spice powder, 25 parts of cooking wine, 20 parts of white spirit, 22 parts of light soy sauce, 10 parts of pepper, 7 parts of pepper, 25 parts of sweet osmanthus flower and 7 parts of ginger powder.
3. A sausage according to claim 1 wherein: the sausage comprises the following main materials in parts by weight: 800 parts of pork hind leg lean meat, 500 parts of pork chop lean meat and 200 parts of sausage casing; the auxiliary materials comprise: 400 parts of pigskin, 100 parts of pig tendon and 50 parts of pig blood; the seasoning comprises: 20 parts of salt, 30 parts of white granulated sugar, 10 parts of five spice powder, 20 parts of cooking wine, 15 parts of white spirit, 15 parts of light soy sauce, 5 parts of pepper, 20 parts of sweet osmanthus flower and 5 parts of ginger powder.
4. A sausage according to claim 1 wherein: the sausage comprises the following main materials in parts by weight: 1000 parts of pork hind leg lean meat, 800 parts of pork chop lean meat and 400 parts of sausage casing; the auxiliary materials comprise: 600 parts of pigskin, 200 parts of pig tendon and 100 parts of pig blood; the seasoning comprises: 30 parts of salt, 50 parts of white granulated sugar, 15 parts of five spice powder, 30 parts of cooking wine, 25 parts of white spirit, 30 parts of light soy sauce, 15 parts of pepper, 10 parts of pepper, 30 parts of sweet osmanthus flower and 10 parts of ginger powder.
5. A sausage according to claim 1 wherein: the five-spice powder comprises: 3-15 parts of liquorice, 1-10 parts of star anise, 1-10 parts of wild leek flower, 1-10 parts of dried orange peel, 1-10 parts of fennel, 1-10 parts of tsaoko amomum fruit, 1-10 parts of pericarpium zanthoxyli, 2-10 parts of sand ginger, 2-10 parts of nardostachys chinensis, 1-8 parts of clove, 1-3 parts of mint leaf, 1-8 parts of onion, 1-8 parts of garlic, 1-8 parts of sesame, 1-5 parts of cornelian, 1-5 parts of caraway, 1-5 parts of caulis Seu folium Euonymi, 1-5 parts of bay laurel and 1-5 parts of chive.
6. A sausage according to claim 1 wherein: the casing is a small intestine casing for pigs.
7. A method of preparing a sausage according to claim 1 comprising the steps of:
s1, preparing materials, namely weighing the materials for later use according to the formula of the sausage by mass parts;
s2, mincing, namely putting the pork back leg lean meat and the pork steak lean meat in the main materials into a meat mincer to be stirred at a low speed for 20 minutes, adjusting the speed of the meat mincer to be high and stirring for 20-30 minutes;
s3, pickling the minced meat, respectively pouring salt, five spice powder, cooking wine, white spirit, light soy sauce, pepper and ginger powder into the minced meat, fully stirring by a stirrer, and pickling the minced meat in a pickling tray for 60-90 minutes;
s5, preparing auxiliary materials, namely blanching the pigskin and the pork tendons, then performing low-speed mincing on the blanched pigskin and the pork tendons through a meat mincer, cooking the minced pigskin and the pork tendons till the pigskin and the pork tendons are softened, wherein the cooking time is 60-90 minutes, pouring the pig blood into the softened pigskin and the pork tendons, cooking for 20-30 minutes, and placing the cooked pig blood, the pigskin and the pork tendons into a die disc for cooling and forming;
s6, preparing sweet osmanthus sugar, namely mixing and stirring sweet osmanthus and white granulated sugar uniformly, and putting the mixture into a sealed container for pickling, wherein the pickling time is 120-;
s7, mixing the main material and the auxiliary material, cutting the cooled and formed pig blood, pigskin and pig tendon into blocks, putting the pickled minced meat and the auxiliary material blocks into a stirrer for primary stirring and mixing, wherein the primary stirring time is 30-60 minutes, pouring the pickled sweet osmanthus sugar after primary stirring, and carrying out secondary stirring, and the secondary stirring time is 15-30 minutes;
s8, performing sausage filling, namely filling the materials subjected to repeated stirring by a sausage machine;
s9, airing, namely naturally airing and air-drying the filled sausage to finish the preparation.
8. The method for producing a sausage according to claim 7, wherein: the stirrer is a food stirrer.
9. The method for producing a sausage according to claim 7, wherein: the meat grinder is an electric meat grinder, the low-speed stirring rotating speed of the meat grinder is 80r/min, and the low-speed stirring rotating speed of the meat grinder is 140 r/min.
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| CN202010506027.3A CN111588000A (en) | 2020-06-05 | 2020-06-05 | Sausage and preparation method thereof |
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