JPH06253785A - Sausage containing watercress and its preparation - Google Patents

Abstract

PURPOSE:To provide a sausage containing watercress and having the characteristic features of watercress and to provide a process for the preparation of the sausage. CONSTITUTION:Raw meat is cut into small pieces, salted, minced, mixed with seasonings, spices, etc., and kneaded to obtain the main raw material for the sausage. The watercress-containing sausage is prepared by adding dry watercress as a subsidiary raw material to the main raw material.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sausage with watercress and a method for producing the same.

[0002]

2. Description of the Related Art Sausages (intestinal stuffing) are finely chopped meat of each main ingredient, kneaded and mixed with seasonings and spices, and once used as a casing for the digestive tract such as the intestines of livestock. It is also called intestinal stuffing because it was used a lot. There are many kinds, but when roughly classified, they can be classified into three types: domestic sausage (dry sausage), dry sausage (dry sausage), and specialty (specialty).

This is mainly classified according to the manufacturing method. As shown in FIG. 2, until the raw meat is shredded and meat is squeezed, and the meat is kneaded, seasonings and spices are added until seasoned. Although they are the same, domestic sausage and dry sausage are packed in a casing with a filling machine and the both ends are tied (ligated), whereas specialty is made without packing in the casing. Processing after filling and tying is different between domestic sausage and dry sausage. In the former case, the surface is usually dried in a smoke chamber at 50 to 60 ° C and then smoked, and then 70 to
Boil at 75 ° C. Therefore, it has a high water content and cannot withstand long-term storage. On the other hand, in the latter, it dries at low temperature over time and smokes. Therefore, the water content is 25
Since it dries up to about 35%, it can be stored for a long time.

There are the following 10 types of standards in JAS, and these are mainly distinguished by the type and thickness of casing, raw meat, and shape.

(1) Pork sausage, (2) Wiener sausage, (3) Frankfurt sausage,
(4) Riona sausage, (5) Boronia sausage,
(6) Salami sausage, (7) Dry sausage,
(8) Semi-dry sausage, (9) liver sausage, (10) liver paste

[0006]

However, these sausages are mainly composed of at least one kind of meat from beef, pork and other livestock meat, poultry meat, rabbit meat and tuna / swordfish meat. Most of them are used as ingredients, and only slightly added to Lyona sausage, green peas, red bell pepper, and chopped fat from pork are added as sub-ingredients. An example in which other components are mixed as an accessory component is not yet known.

The present invention has been made in view of such circumstances, and an object of the present invention is to provide a sausage with watercress and a method for producing the same, by making use of its characteristics by mixing dry watercress.

[0008]

Means for Solving the Problems The sausage with watercress provided by the present invention is mainly composed of raw meat that is chopped into thin pieces and salted, then seasoned, spices and the like and then kneaded. The dried watercress mixed with this main material is used as an auxiliary material.

Further, the method for producing sausage with watercress provided by the present invention is to squeeze the meat into raw material, which is minced into pieces, salted, sprinkled with meat, mixed with seasonings and spices, and then kneaded. It is a method in which dry watercress is mixed in advance with the raw material meat before tying.

The above dried watercress can be naturally dried or ordinary dryer, low-temperature dehumidifying dryer and dried for 8 minutes to 1 to 1.
Cut into 2mm and use. When drying, boiling in hot water will remove the spiciness, so it is recommended to boil if necessary. If the watercress is too dry, sprinkle water on it to return it to about eight minutes before use.

Watercress is an alcal wildflower having the following characteristics.

It is called healthy grass, also called water garlic, and functions as an antidote and a blood booster.

Minerals such as calcium and iron and vitamins A and C are also abundant and serve as an excellent nutrition source.

By the way, various components contained in 100 g of watercress are shown in Table 1.

[0015]

[Table 1]

[0016]

Since the watercress with watercress according to the present invention is mixed with dry watercress as an accessory ingredient, if it is eaten, the above-mentioned characteristics of watercress, that is, the detoxification effect and the blood increasing effect can be expected. Minerals such as calcium and iron and vitamins A and C can be taken.

Further, according to the method for producing a sausage with watercress according to the present invention, a sausage with watercress having the above-mentioned characteristics can be obtained.

[0018]

【Example】

(Example 1) Hereinafter, a method for producing pork sausage with watercress, which is an example of the present invention, will be described in the order of steps with reference to FIG.

(1) Selection of raw material meat As raw material meat, 500 g of pork chunks were purchased and used.
As the meat becomes finer, it is more likely to be contaminated with bacteria, so fresh meat was selected.

(2) Shred and salt (pickle) Pork is chopped into 3-4 cm squares and salted,
It was washed with running water at about 8 ° C to remove salt. As a result, the blood and serum in the lump of meat were removed, the growth of bacteria on the surface of the meat was prevented, and the quality such as flavor, color and water retention was improved.

Salt salting was carried out by putting the chopped meat chunks in a solution prepared by thoroughly dissolving 20 mg salt water, nitrite, sugar, and spices in water, sterilizing by boiling, and putting the minced meat pieces into the solution for 2 days.

(3) Mixing minced meat and seasonings, etc. Salted meat chunks are spiced with a mixer and placed in a bowl.
Seasoning and spices were added to this and seasoned.

(4) Kneading Meat The seasoned pork was placed in a mortar, kneaded well and kneaded until it became a paste. At this time, the meat was kneaded while cooling the meat in a bowl containing ice water so that the temperature of the meat did not rise.

(5) Mixing of dried watercress Water-dried watercress that has been dried for eight minutes is chopped into pieces of about 2 mm square, and this is mixed into the pasty meat,
Well mixed. At this time, it has the effect of fixing the dye,
And 0.2 ascorbic acid that functions as an antioxidant
5 g was added.

(6) Packing in casing A paste-shaped meat mixed with dry watercress was loaded into a filling machine, and this was packed in a pig intestine (casing), and both ends were tied at a length of about 10 mm. The pork intestine was salted and then exposed to water to soften it before use.

(7) Smoke and boiled water The intestine-stuffed meat was boiled at about 75 ° C for about 30 minutes after the surface was dried in a smoke chamber at about 60 ° C. Sakura was used for smoking.

(8) Cooling / Packing The boiled intestine stuffed meat was completely cooled in a dark place to obtain a product as it was.

When the pork sausage obtained by the above-mentioned production method was cut, it was found that the green watercress chips were dispersed between the pink or reddish meat and the result was beautiful.

(Embodiment 2) Next, a method for producing water sausage with watercress, which is an embodiment of the present invention, will be described with reference to FIG.
Will be described in the order of steps.

(1) Selection of raw material meat As raw material meat, 300 g of pork and 200 g of beef were purchased in bulk and used. As the meat becomes finer, it is more likely to be contaminated with bacteria, so fresh meat was selected.

(2) Shredded and salted (pickled) The above-mentioned pork and beef were shredded into 3-4 cm squares, salted and washed with running water at about 8 ° C to remove salt. As a result, the blood and serum in the lump of meat were removed, the growth of bacteria on the surface of the meat was prevented, and the quality such as flavor, color and water retention was improved.

Salt salting was carried out by putting the chopped meat chunks in a solution prepared by sufficiently dissolving salt stone, nitrite, sugar, and spices in 20% saline, sterilizing by boiling and cooling for 2 days.

(3) Mixing ground meat and seasonings, etc. Salted meat chunks are spiced with a mixer and placed in a bowl.
Seasoning and spices were added to this and seasoned.

(4) Meat kneading The seasoned meat was placed in a mortar and thoroughly kneaded. At this time, the meat was kneaded while cooling the meat in a bowl containing ice water so that the temperature of the meat did not rise.

(5) Mixing of dried watercress Watercress that has been naturally dried for eight minutes is cut into pieces of about 2 mm square, and this is mixed into paste-like meat,
Well mixed. At this time, it has the effect of fixing the dye,
And 0.2 ascorbic acid that functions as an antioxidant
5 g was added.

(6) Casing of casing A paste-like meat mixed with dry watercress was loaded into a filling machine, and this was extruded and packed into a sheep intestine of about 6 m attached to a meat extrusion port. And a long sheep intestine filled with meat is about 8 cm
Twisted at intervals to make a sausage shape.

(7) Smoke and boiled water The intestine-stuffed meat was boiled at about 75 ° C for about 20 minutes after the surface was dried in a smoke chamber at about 60 ° C. Sakura was used for smoking.

(8) Cooling / Packing The boiled intestine stuffed meat was completely cooled in a dark place to obtain a product as it was.

When the wiener sausage obtained by the above-mentioned production method was cut, it was found that the green watercress chips were dispersed between the pink or reddish meat and the result was beautiful.

[0040]

As described above, according to the present invention, since dried watercress is mixed, a watercress-containing sausage and a method for producing the same can be obtained.

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of a sausage with watercress of an example.

[Fig. 2] Conventional sausage manufacturing process diagram

 ─────────────────────────────────────────────────── ─── Continuation of the front page (71) Applicant 592259624 Shoichi Fukuyama 611 Daigo, Daigo-cho, Kuji-gun, Ibaraki Prefecture (72) Inventor Fumiko Saito 5-18-6 Kamiimazumi, Ebina, Kanagawa Prefecture (72) Inventor Saito Ayumi 5-18-6 Kamiimazumi, Ebina City, Kanagawa Prefecture (72) Inventor Ikumi Saito 5-18-6 Kamiimazumi, Ebina City, Kanagawa Prefecture (72) Inventor Akemi Fukuyama 2074-4, Ageo City, Saitama Prefecture Inventor Fukuyama Shoichi 611 Daigo, Daigo-cho, Kuji-gun, Ibaraki Prefecture

Claims (2)

[Claims] 1. Minced meat, salted and salted,
A sausage with watercress whose main raw material is raw meat that has been mixed with seasonings and spices and then kneaded, and whose secondary raw material is dried watercress mixed with this main raw material. 2. Minced meat, salted and salted,
Raw meat prepared by mixing seasonings and spices and kneading the meat,
A method for producing a sausage with watercress, characterized in that a dry watercress is mixed in advance with the raw material meat when it is packed in a casing and tied.