CN1335387A - Hippocras for sausage and ham - Google Patents
Hippocras for sausage and ham Download PDFInfo
- Publication number
- CN1335387A CN1335387A CN01123903A CN01123903A CN1335387A CN 1335387 A CN1335387 A CN 1335387A CN 01123903 A CN01123903 A CN 01123903A CN 01123903 A CN01123903 A CN 01123903A CN 1335387 A CN1335387 A CN 1335387A
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- wine
- hippocras
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- spices
- sausage
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Abstract
The perfume wine for sausage and ham is prepared by soaking perfume, single or mixed, into wine, brewed or blended, and taking the supernatant liquid. Using the perfume wine in producing sausage and ham makes the sausage and ham more fragrant and more delicious.
Description
Invention field
The sausage and the ham sausage that the present invention relates to a kind of hippocras and obtain by this hippocras.
Background technology
Sausage of Xiao Shouing and ham sausage are because the single demand that has been difficult to satisfy people of taste in the market.
The open CN1123629A of Chinese patent discloses a kind of ham sausage with Sichuan taste, and it is to adopt bright lean meat, bright fat meat, starch etc. to be made with auxiliary and condiment pepper, capsicum, pepper, liquor etc.
The open CN1228270A of Chinese patent discloses prescription of beef-peanut sausage and preparation method thereof, and the raw material of its prescription is a major ingredient with beef, peanut, lard, is that seasoning matter and edible wine are formed with salt, monosodium glutamate, pepper powder, bruised ginger etc.
Though above-mentioned patent has been improved taste to a certain extent, spices joins in sausage or the ham sausage as pressed powder, and is eaten, and will certainly influence taste.
Summary of the invention
The purpose of this invention is to provide a kind of hippocras that is used for sausage and ham sausage, it can make the fragrance of ham sausage and sausage denseer, and mouthfeel is obviously improved, thereby reaches good in color, smell and taste.
Another object of the present invention provides ham sausage and the sausage that obtains with above-mentioned hippocras.
Hippocras of the present invention is to soak in wine with spices, get supernatant liquid then or filter and remove residue is made, described wine is any wine that can drink, comprise brew wine and with alcohol concocted wine (for example wine blent of water and the wine of blending with alkaline ion water), described spices is to be used for any spices of food or their mixture, and for example fennel, anistree certain herbaceous plants with big flowers, pepper, fructus amomi, tsaoko, cassia bark, Semen Myristicae, Bi dial etc. or their mixture.
Wherein the weight ratio of wine and spices is preferably 1: 0.03-0.35.
According to one embodiment of the invention, the making method of hippocras of the present invention is as follows:
Spices is ground into fine powder, drops in the wine and even again, the container of wine is contained in sealing, so soaks after 1-7 days and clarifies naturally, gets supernatant liquor, is hippocras of the present invention.
According to another embodiment of the invention, the making method of hippocras of the present invention is:
(A) spices is ground into fine powder, drops in the wine and even again, the container of wine is contained in sealing, so soaks after 1-7 days and clarifies naturally, gets supernatant liquor;
(B) drop into the above-mentioned spices that is ground into fine powder again in described supernatant liquor, sealed vessel soaked 1-7 days, got supernatant liquor, was hippocras of the present invention;
(C) optional further repeating step (B) is 1-3 time.
Wherein used wine and spices are as defined above.
Preferred spices comprises following component:
10-35 weight part fructus amomi
10-20 weight part Semen Myristicae
10-20 weight part cassia bark
10-20 weight part tsaoko
10-20 weight part fennel
10-20 weight part Piper longum
The hippocras that makes according to the inventive method can be used to prepare sausage and ham sausage.For example, the process of preparation sausage is as follows:
100 weight part fresh meats or chilled meat are pulverized, add the salt of 2.7-3.3 weight part, the sugar of 1-3 weight part, the monosodium glutamate of 0.05-0.12 weight part, the hippocras of the present invention of 1.4-3 weight part, an amount of chromogenic reagent, thorough mixing, the casing of packing into, dry or dry, recurring (boil or cook or the microwave oven heating).
Wherein said fresh meat or chilled meat are selected from beef, mutton, pork etc. or their mixture.
Wherein dry preferably by carrying out over 3-7 days drying in the air under 15-22 ℃; Oven dry was preferably carried out by drying by the fire down at 50-60 ℃ in 20-30 hour.
Embodiment
Following embodiment is a preferred version of the present invention, and does not limit the scope of the invention.
Embodiment 1
With 60 gram fructus amomis, each 30 gram Semen Myristicae, tsaoko, cassia bark, Piper longum and fennel powder are broken into fine powder, put into 2 kilogram of 30 degree liquor and soak 2 days, get clear liquor and promptly make hippocras of the present invention.
Get 50 kilograms of thin porks, 1.5 kilograms of salt, 1 kilograms of sugar, 0.05 kilogram of monosodium glutamate, the chromogenic reagent a small amount of, 1 kilogram of thorough mixing of above-mentioned hippocras in the casing of packing into, dried in the air 5 days at 20 ℃, cooked then.
Embodiment 2
With 120 gram fructus amomis, Semen Myristicae, tsaoko, cassia bark, Piper longum and the fennel powder of each 60 gram are broken into fine powder, put into 4 kilogram of 56 degree liquor, soaked 2 days behind the encloses container, get 3.6 kilograms of clear liquors, in clear liquor, put into the fine powder after 90 gram fructus amomis and each 45 Semen Myristicae that restrain, tsaoko, cassia bark, Piper longum and fennel are pulverized, closed container, soaked again 2 days, and got clear liquor and be hippocras of the present invention.
Get 30 kilograms of thin porks, 20 kilograms of lard, 1.5 kilograms of salt, 1 kilograms of sugar, 0.05 kilogram of monosodium glutamate, the chromogenic reagent a small amount of, 1 kilogram of thorough mixing of above-mentioned hippocras in the casing of packing into, 50 ℃ of bakings 24 hours, cooks then.
Embodiment 3
With 120 gram fructus amomis, Semen Myristicae, tsaoko, cassia bark, the Bi of each 60 gram dials and fennel powder is broken into fine powder, put into 4 kilogram of 56 degree liquor, soaked 2 days behind the encloses container, get 3.5 kilograms of clear liquors, in clear liquor, put into the fine powder after 90 gram fructus amomis and each 45 Semen Myristicae that restrain, tsaoko, cassia bark, Piper longum and fennel are pulverized, closed container, soaked again 2 days, get 3.2 kilograms of clear liquors, add the fine powder after 70 gram fructus amomis and each 36 Semen Myristicae that restrain, tsaoko, cassia bark, Piper longum and fennel are pulverized in clear liquor again, immersion was hippocras of the present invention in 2 days behind the sealed vessel.
The method such as the embodiment 2 that prepare sausage.
Embodiment 4
240 gram fennel powders are broken into fine powder, put into 2 kilogram of 56 degree liquor, soaked 2 days behind the encloses container, get 1.6 kilograms of clear liquors, put into the fine powder after 150 gram fennels are pulverized in clear liquor, closed container soaked 2 days again, got clear liquor and was hippocras of the present invention.
Get 30 kilograms of thin porks, 20 kilograms of lard, 1.5 kilograms of salt, 1 kilograms of sugar, 0.05 kilogram of monosodium glutamate, the chromogenic reagent a small amount of, 1 kilogram of thorough mixing of above-mentioned hippocras in the casing of packing into, dried in the air 5 days at 20 ℃, cooked then.
Claims (10)
1, a kind of hippocras, it is characterized in that it is to soak in wine with spices, get supernatant liquid then or filter and remove residue is made, described wine is any wine that can drink, comprise brew wine and with alcohol concocted wine, described spices is to be used for any spices of food or their mixture.
2, the hippocras of claim 1, the weight ratio of wherein said wine and spices are 1: 0.03-0.35.
3, a kind of hippocras is characterized in that it is obtained by following steps:
(A) spices is ground into fine powder, drops in the wine and even again, the container of wine is contained in sealing, so soaks after 1-7 days and clarifies naturally, gets supernatant liquor;
(B) drop into the above-mentioned spices that is ground into fine powder again in described supernatant liquor, sealed vessel soaked 1-7 days, got supernatant liquor, was hippocras of the present invention;
(C) optional further repeating step (B) is 1-3 time.
4, the hippocras of claim 3, wherein said spices are to be used for any spices of food or their mixture.
5, the hippocras of claim 3, wherein said wine are any wine that can drink, comprise brew wine and with alcohol concocted wine.
6, the hippocras of claim 3, the weight ratio of wherein said wine and spices are 1: 0.03-0.35.
7, the hippocras of claim 3, wherein said spices comprises:
10-35 weight part fructus amomi
10-20 weight part Semen Myristicae
10-20 weight part cassia bark
10-20 weight part tsaoko
10-20 weight part fennel
10-20 weight part Piper longum
8, claim 1 or 2 the hippocras purposes in making sausage and ham sausage.
9, sausage and ham sausage, it is characterized in that it makes with following step: 100 weight part fresh meats or chilled meat are pulverized, add the salt of 2.7-3.3 weight part, the sugar of 1-3 weight part, the monosodium glutamate of 0.05-0.12 weight part, the claim 1 of 1.4-3 weight part or 2 hippocras, an amount of chromogenic reagent, thorough mixing, the casing of packing into, dry or dry recurring.
10, the sausage of claim 8 and ham sausage, wherein said fresh meat or chilled meat are selected from beef, mutton, pork or their mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011239034A CN1159431C (en) | 2001-08-02 | 2001-08-02 | Hippocras for sausage and ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011239034A CN1159431C (en) | 2001-08-02 | 2001-08-02 | Hippocras for sausage and ham |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1335387A true CN1335387A (en) | 2002-02-13 |
| CN1159431C CN1159431C (en) | 2004-07-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011239034A Expired - Fee Related CN1159431C (en) | 2001-08-02 | 2001-08-02 | Hippocras for sausage and ham |
Country Status (1)
| Country | Link |
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| CN (1) | CN1159431C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961755B (en) * | 2006-11-28 | 2010-05-26 | 何家满 | Process for preparing sausage with dried old orange peel |
| CN102771822A (en) * | 2012-08-15 | 2012-11-14 | 天津春宇食品配料有限公司 | Stout mint-flavor ham sausage and processing method thereof |
| CN104432192A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Wheat Qinhei No.1 mutton sausage and processing method thereof |
| CN107361346A (en) * | 2017-07-07 | 2017-11-21 | 广东海宝罐头食品有限公司 | The spice water and its preparation technology of a kind of canned fish |
| CN108835220A (en) * | 2018-06-07 | 2018-11-20 | 重庆烹小鲜生态农业科技有限公司 | A kind of production method of wizened beef |
-
2001
- 2001-08-02 CN CNB011239034A patent/CN1159431C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961755B (en) * | 2006-11-28 | 2010-05-26 | 何家满 | Process for preparing sausage with dried old orange peel |
| CN102771822A (en) * | 2012-08-15 | 2012-11-14 | 天津春宇食品配料有限公司 | Stout mint-flavor ham sausage and processing method thereof |
| CN104432192A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Wheat Qinhei No.1 mutton sausage and processing method thereof |
| CN107361346A (en) * | 2017-07-07 | 2017-11-21 | 广东海宝罐头食品有限公司 | The spice water and its preparation technology of a kind of canned fish |
| CN108835220A (en) * | 2018-06-07 | 2018-11-20 | 重庆烹小鲜生态农业科技有限公司 | A kind of production method of wizened beef |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1159431C (en) | 2004-07-28 |
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