Method for preparing sausage

A manufacturing method and sausage technology, which are applied in the field of sausage manufacturing, can solve the problems of low sugar content and poor flavor in sausages, and achieve the effects of high sugar content, reddish color and rich sauce flavor.

Inactive Publication Date: 2008-01-02
王宝贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Traditional sausages use ordinary soy sauce or no soy sauce, because the specific gravity of ordinary soy sauce is only between 15-20Be', and the content of reducing sugar is only between 1.5-5.0g / 100ml, so the sugar content of traditional sausages is low , the flavor is much less

Method used

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  • Method for preparing sausage

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Embodiment 1

[0012] As shown in Figure 1, the manufacture method of the present embodiment is: adopt high-quality refined meat as raw material, cut into 15 × 15mm small pieces of meat, select after strictly taking the bones, add special mother-child soy sauce, this soy sauce adopts flour as raw material, Add water to knead the noodles, put them into the fermentation room after steaming and cool down, and they will naturally bloom for 5-6 days. After blooming, the sauce cakes are placed in the hot sun to dry the water, put into the tank, and put in 0.4% amino acid nitrogen. Soy sauce above g / 100ml is made by stirring and fermenting in the sun and night dew, pressing, filtering, blending and sterilizing. Then add white wine and monosodium glutamate to prepare, and then pour the prepared raw materials into the prepared casings of fresh pig small intestines, tie them in sections, and use a drying process that combines the temperature below 15 ℃ in winter, and the combination of drying and natur...

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Abstract

The invention discloses a method for producing sausage, which takes high quality refined meat as raw material, adds purpose made soy sauce, white spirit and glutavene, then feeds into casing foil, fastening section by section, drying and airing, and getting finished product. The sausage is characterized by high sugar content and special taste.

Description

technical field [0001] The present invention relates to a manufacturing method of sausage. Background technique [0002] Traditional sausages use ordinary soy sauce or no soy sauce, because the specific gravity of ordinary soy sauce is only between 15-20Be', and the reducing sugar content is only between 1.5-5.0g / 100ml, so the traditional sausage has a low sugar content. , the flavor is greatly inferior. SUMMARY OF THE INVENTION [0003] In order to solve the above problems, the purpose of the present invention is to provide a method for producing sausages. The sausages produced by the present invention have the advantages of high sugar content and unique sauce flavor. [0004] In order to achieve the above-mentioned purpose, the present invention adopts the following technical solutions, [0005] A manufacturing method of sausage: using high-quality refined meat as raw material, adding special mother and son soy sauce, then adding white wine and monosodium glutamate for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 滕军康王宝贵
Owner 王宝贵
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