CN201039731Y

CN201039731Y - Muddy flesh fillet coil sausage

Info

Publication number: CN201039731Y
Application number: CNU2007200067613U
Authority: CN
Inventors: 杨博仁; 蓝展毅
Original assignee: XINHUA FOODS (ZHANGZHOU) CO Ltd
Current assignee: XINHUA FOODS (ZHANGZHOU) CO Ltd
Priority date: 2007-04-13
Filing date: 2007-04-13
Publication date: 2008-03-26
Anticipated expiration: 2017-04-13

Abstract

The utility model provides a method of producing sausage with meat mud and meat slice, which comprises the outer layer of meat slice and the inner layer of meat mud center that are serially punctured vertically with bamboo stick and wood stick, and is characterized in that the sausage is made by packing the inner layer of meat mud center by meat slice with certain thickness, rather than using any thin scarfskin or sausage casing. The meat slice is the pork slice or the fabricated product of pork slice, or the beef and the chicken slice or the fabricated product of beef and the chicken slice; while the meat mud center uses pork mud or the mixture of prod mud and the chicken mud or the beef mud or the fish shrimp crab mud or the vegetable; and the particle of the meat mud is between 0.05 to 0.5 centimeters.

Description

Muddy flesh sliced meat volume sausage

Technical field

The utility model is a kind of prepared food meat products, particularly a kind of with muddy flesh as interior filling SMIS, and with the sliced meat winding as skin, and with the sausage of bamboo let or peg wood string thorn as support.

Technical background

The ham of existing sausage or similar sausage, roasting intestines or hot dog are to fill various forms of muddy flesh or cube meat with the crust of natural or synthetic casing mostly, both push in conjunction with making, the processing procedure that is disclosed as some U.S. Pat P7179161 and USP7182684 of delivering recently.Atypical processing procedure prolongs in principle uses this processing procedure, but makes some variations in the making of interior filling SMIS more, as Chinese patent CN2223008Y demand multilayer multi-flavor muddy flesh; And other roughly the same person such as Chinese patent CN2179000Y, CN2229145Y, CN2381142Y, CN2381143Y, CN2485965Y, CN2802994Y etc.Along with people's living standard improves, the sausage in this quasi-tradition form competition low price market will be replaced by the sausage of delicate savoury flavour more gradually.

Summary of the invention

The purpose of this utility model provides a kind of outward appearance, taste, all with the traditional form sausage greatly different new product is arranged with process technique.At first, sausage of the present utility model is fully without casing or any form coat, and directly is wrapped in skin with certain thickness sliced meat.Secondly, owing to do not put before not using coat and can't using the conventional extruded forming technique, for obtaining the stability of sausage shape, it is stable that the composition of interior filling SMIS muddy flesh not only needs tasty more requirement and outer volume sliced meat to fit, and have enough intensity to be able to centre of support bamboo let or peg wood.

The beneficial effects of the utility model

The utility model has the advantages that with certain thickness sliced meat as the sausage skin taste good flexible adventitia tasteless of needn't breaking by the teeth; Sliced meat and muddy flesh are two kinds of different tastes at least in addition, and each self-sustaining genuineness complements each other, and is better than single taste, and the various combination of sliced meat and muddy flesh can produce the various tastes variation.

The specific embodiment

Embodiment 1 and accompanying drawing describe in detail: raw material pork is cut to the granularity that is fit to through strand becomes muddy flesh, add the suitably flavored material after, shaping is the muddy flesh SMIS and the thorn of go here and there, becomes muddy flesh Baconic with pork Baconic sheet by outside winding muddy flesh SMIS again and rolls up.

Fig. 1 is the structural representation of the utility model embodiment 1,1. sliced meat, 2. muddy flesh, 3. bamboo and wood label.

Fig. 2 is the product of the finishing schematic diagram of embodiment 1,1. sliced meat, 2. bamboo and wood label.

Fig. 3 is the vertical section schematic diagram of embodiment 1,1. sliced meat, 2. muddy flesh, 3. bamboo and wood label.

Fig. 4 is the schematic cross-section of embodiment 1,1. sliced meat, 2. muddy flesh, 3. bamboo and wood label.

Embodiment 2: raw material pork is cut to the granularity that is fit to through strand becomes muddy flesh, adds garlic, capsicum and suitably flavored Make pungent muddy flesh SMIS behind the material and go here and there thorn, become by outside winding muddy flesh SMIS to roast dried beef slices again The muddy flesh beef roll.

Only the above person only is specific embodiment of the utility model, when can not with restriction the utility model The scope of implementing, thus the displacement of its equivalent assemblies and raw material, or do according to the utility model scope of patent protection Equivalent variations and modification, all should still belong to the category that this patent is contained.

Claims

1. a muddy flesh sliced meat volume sausage is characterized by sliced meat and rolls up layer and muddy flesh SMIS and the bamboo and wood label string thorn longitudinal axis outward as the sausage that supports.

2. sausage according to claim 1 is characterized in that: it is the fabricated product of pork slices or pork slices that sliced meat are rolled up layer outward.

3. sausage according to claim 1 is characterized in that: it is the fabricated product of dried beef slices or dried beef slices that sliced meat are rolled up layer outward.

4. sausage according to claim 1 is characterized in that: it is the fabricated product of chicken sheet or chicken sheet that sliced meat are rolled up layer outward.