CN1915091A

CN1915091A - Method for preparing sausage

Info

Publication number: CN1915091A
Application number: CNA2005100214707A
Authority: CN
Inventors: 孔凡学
Original assignee: KONGSHIFU FOODS CO Ltd CHENGDU
Current assignee: KONGSHIFU FOODS CO Ltd CHENGDU
Priority date: 2005-08-15
Filing date: 2005-08-15
Publication date: 2007-02-21

Abstract

A technology for preparing a sausage with special fragrant smell and compact mass includes such step as removing fatty membrane and tendon from lean pork, washing, dripdrying, mincing to obtain the minced pork A, washing the fatty park, dripdrying, cutting to become pork bits B, proportionally mixing said A, B and flavourings, stirring, filling the mixture in casing, tying with fine thread and baking.

Description

A kind of preparation method of sausage

Technical field

The present invention relates to a kind of preparation method of pickle cured meat product, particularly a kind of preparation method of the cured sausage that salts down.

Background technology

Alleged sausage generally has two kinds of explanations, a kind of pickled and cured meat sausage that is meant that south is traditional, in season in winter fresh meat is cut into sheet, pour into casing after admixing flavoring, every then interval one determining deviation is pricked joint with cord, sausage is hung over about 20 talentes of ventilation airing make finished product.This sausage is put into boiling water boil that just can be cut into sheet about 20 minutes edible.This sausage has the distinctive fragrance of pickled and cured meat because of it is a natural air drying, does not generally add starch in the flavouring, and mouthfeel is good.But this perfume (or spice) and long owing to fabrication cycle, meat takes place putrid and deteriorated easily, thereby has determined that traditional bacon only suits to carry out the winter low at temperature, that humidity is little.Brought difficulty for producing bacon on a large scale, at any time, and this sausage pours into casing after just meat and flavouring being mixed thoroughly and promptly directly carry out airing, the fragrance of flavouring can only be infiltrated in the meat at leisure, caused the production cycle of sausage long equally.The sausage that this kind mode is produced directly with the fresh meat section, makes fat meat and lean meat natural separation, and the meat when boiling the back section in the intestines scatters easily, not easy-formation.

Another sausage is introduced by the west, its production method is that lean meat and part fat meat are made meat gruel, and pure fat meat is made the meat grain, pours into casing after meat gruel and meat grain and flavouring are mixed and made into meat stuffing, after the steaming and baking box system of utilization is ripe again the surface to casing fire-cure, its finished product can eat immediately.This sausage only needs several hrs before and after making, and can realize large-scale industrialization production, and finished product meat after section is tight, forming.But the sausage that this mode is produced is a baking box to be baked, and its fragrance is different fully with the fragrance of pickled and cured meat; The sausage of this taste generally will add a large amount of starch in manufacturing process, not only nutrition is relatively poor relatively, and influences mouthfeel.

Summary of the invention

The object of the invention is to provide a kind of method of preparation of industrialization sausage, and it not only can be produced in each season of the whole year, and is with short production cycle, but also has kept the distinctive fragrance of pickled and cured meat, and still meat is tight after finished product boils section, forming.

The object of the invention is realized by the following technical programs: a kind of preparation method of sausage, and its preparation process is as follows: (1), fresh or the lean pork that thaws are removed oil film, muscle tendon, and drain away the water after cleaning, be twisted into meat gruel A with meat grinder; (2), be divided into less bulk after draining away the water after pig fat meat cleaned, make meat grain B with cutmixer again; (3), the meat grain B of the meat gruel A of 60-70 weight portion and 30-40 weight portion stirred the back with mixer add flavouring, make meat stuffing C after stirring; (4), meat stuffing C is poured into casing with sausage filler, and according to kind require to prick joint with cord; (5), dry by the fire to moisture with dryer and meet the requirements.

The used meat grinder pore size of template of Minced Steak operation is the 2-10 millimeter in the described step (1).

The meat operation of washing in the described step (2) adopts 50-60 degree centigrade of hot water to clean.

The meat grain diameter of described step (2) is the 5-10 millimeter.

Flavouring in the described step (3) comprises capsicum, Chinese prickly ash, salt, cooking wine, white sugar, monosodium glutamate.

Also include ribonucleotide sodium salt in the flavouring in the described step (3).

Described step (3) can also add natrium nitrosum.

The sausage that adopts this mode to prepare, its main technique all utilizes plant equipment to produce, the sausage preparation method that production efficiency is more traditional improves greatly, and because the most time-consuming airing technology of traditional sausage has made drying machine drying into, make the making of whole sausage only need about 2 days, the shortening of time and stoving process have guaranteed to prepare in other season the possibility of this sausage; Lean meat is made meat gruel, pure fat meat is made the meat grain, after being mixed and made into meat stuffing, meat gruel and meat grain and flavouring pour into casing, this mode can make flavouring rapidly and meat gruel and meat grain mix, its taste can enter in the meat fast, this has guaranteed that also the sausage of making fast can possess the fragrance of traditional sausage equally and afterwards meat is tight boiling section, forming; It does not add starch in preparation process, mouthfeel is good.

Ribonucleotide sodium salt is a kind of tasty agents on sale on the market, as (I+G) that produces by Korea S Khidze Co., Ltd and Japanese aginomoto company, full name is a just glycosides propylhomoserin sodium of Sodium Inosinate+bird, its content in flavouring seldom, use amount only accounts for about 1/10th of monosodium glutamate, but its adding can increase the delicate flavour of goods effectively.

Natrium nitrosum is a kind of anticorrisive agent, helps the follow-up preservation of sausage manufactured goods.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment 1, spring are removed oil film, muscle tendon with fresh pig lean meat, and put into drain cap after cleaning with clear water and drain away the water, be that 8 millimeters meat grinders are twisted into meat gruel A with pore size of template; (2), put into drain cap after 50 degrees centigrade of hot water of pig fat meat are cleaned up and drain away the water, then be divided into size and be the bulk about 500 grams, making diameter with cutmixer again is 8 millimeters meat grain B; (3), with the meat grain B of the meat gruel A of 70 weight portions and 30 weight portions with mixer stir the back add capsicum, Chinese prickly ash, salt, cooking wine, white sugar, monosodium glutamate, etc. flavouring, make meat stuffing C after stirring; (4), meat stuffing C is poured into the chitling casing with sausage filler, joint is pricked with cord in 25 centimetres at every interval; (5), to dry by the fire to moisture content with dryer be 30% to make spicy flavor sausage finished product, the packing warehouse-in.

The lean pork that will thaw in embodiment 2, summer is removed oil film, muscle tendon, and put into drain cap after cleaning with clear water and drain away the water, be that 5 millimeters meat grinders are twisted into meat gruel A with pore size of template; (2), the pig fat meat that will thaw puts into drain cap after cleaning up with 50 degrees centigrade of hot water and drains away the water, and then is divided into size and is the bulk about 500 grams, making diameter with cutmixer again is 8 millimeters meat grain B; (3), the meat grain B of the meat gruel A of 60 weight portions and 40 weight portions stirred the back with mixer add flavouring such as Chinese prickly ash, salt, cooking wine, white sugar, monosodium glutamate, ribonucleotide sodium salt, and add the nitrous acid sodium salt, make meat stuffing C after stirring; (4), meat stuffing C is poured into sheep intestines casing with sausage filler, joint is pricked with cord in 15 centimetres at every interval; (5), to dry by the fire to moisture content with dryer be 25% to make Guangdong flavor sausage finished product, the packing warehouse-in.

Claims

1, a kind of preparation method of sausage, its preparation process is as follows: (1), fresh or the lean pork that thaws are removed oil film, muscle tendon, and drain away the water after cleaning, be twisted into meat gruel A with meat grinder; (2), be divided into less bulk after draining away the water after pig fat meat cleaned, make meat grain B with cutmixer again; (3), the meat grain B of the meat gruel A of 60-70 weight portion and 30-40 weight portion stirred the back with mixer add flavouring, make meat stuffing C after stirring; (4), meat stuffing C is poured into casing with sausage filler, and according to kind require to prick joint with cord; (5), dry by the fire to moisture with dryer and meet the requirements.

2, method according to claim 1 is characterized in that the used meat grinder pore size of template of Minced Steak operation is the 2-10 millimeter in the described step (1).

3, method according to claim 1 is characterized in that the meat operation of washing in the described step (2) adopts 50-60 degree centigrade of hot water to clean.

4, method according to claim 1 is characterized in that the meat grain diameter of described step (2) is the 5-10 millimeter.

5, method according to claim 1 is characterized in that the flavouring in the described step (3) comprises capsicum, Chinese prickly ash, salt, cooking wine, white sugar, monosodium glutamate.

6, as method as described in the claim 5, it is characterized in that also including ribonucleotide sodium salt in the flavouring in the described step (3).

7, as method as described in claim 1 or 6, it is characterized in that described step (3) can also add natrium nitrosum.