Mutton sausage and preparation method thereof

A technology of sausage and mutton, applied in food preparation, application, food science, etc., to achieve the effect of good palatability and rich varieties

Inactive Publication Date: 2009-08-05
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Just because this special smell of mutton cannot be loved by the general public, there is no sausage produced from mutton on the market at present.

Method used

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  • Mutton sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The formula of the mutton sausage of this embodiment:

[0027] Lamb foreleg 80Kg

[0028] 10Kg of vegetable oil, including 8Kg of vegetable blended oil and 2Kg of sesame oil

[0029] Water 10Kg

[0030] Salt 2.0Kg

[0031] Nitrite 0.008Kg

[0032] Tripolyphosphate 0.3Kg

[0033] Sodium Erythorbate 0.3Kg

[0034] Koji wine 2.5Kg

[0035] White sugar 1.0Kg

[0036] MSG 0.3Kg

[0037] Spices 1.0Kg, including onion juice 0.9Kg, ginger powder 0.1Kg

[0038] Such as figure 1 Shown, the preparation method of the mutton sausage of the present embodiment comprises the steps:

[0039] (1) Take the lamb foreleg meat, remove fascia, blood stains, grease, wounded meat and other foreign objects, cut into long strips, then twist to make meat stuffing, add 3Kg of water, add salt and nitrite, stir evenly, and put it at 2°C Marinated in the pickling room for 35 hours;

[0040] (2) Heat the vegetable oil to 160° C., add spices during the heating process of the vegetable oil, a...

Embodiment 2

[0050] The formula of the mutton sausage of this embodiment:

[0051] Lamb Shoulder 70Kg

[0052] Flower oil 15Kg

[0053] Water 5Kg

[0054] Salt 1.5Kg

[0055] Nitrite 0.01Kg

[0056] Tripolyphosphate 0.1Kg

[0057] Sodium Erythorbate 0.1Kg

[0058] Koji wine 1.2Kg

[0059] White sugar 2.0Kg

[0060] MSG 0.5Kg

[0061] Spices 0.05Kg, including spicy oil 0.02Kg, cumin 0.01Kg, white pepper 0.02Kg.

[0062] The preparation method of the mutton sausage of the present embodiment comprises the steps:

[0063] (1) Grind the mutton shoulder to make meat stuffing, add 2.5Kg of water, add salt and nitrite, stir evenly, and put it in the pickling room at 0°C for 48 hours;

[0064] (2) The step of heating vegetable oil to 140°C. Put the spices into the vegetable oil heating process, and filter out the spices after the spices smell into the vegetable oil.

[0065] (3) Take the marinated mutton stuffing, add 2.5Kg of water, add tripolyphosphate, fully stir until mixed evenly, ...

Embodiment 3

[0070] The formula of the mutton sausage of this embodiment:

[0071] Lamb foreleg 72Kg

[0072] Vegetable oil 20Kg, including corn salad oil 16.5Kg, sesame oil 3.5Kg

[0073] water 2Kg

[0074] Salt 2.5Kg

[0075] Nitrite 0.003Kg

[0076] Tripolyphosphate 0.5Kg

[0077] Sodium Erythorbate 0.6Kg

[0078] White sugar 0.1Kg

[0079] MSG 0.1Kg

[0080] Spices 1.5Kg, including spicy oil 0.8Kg, cumin 0.3Kg, white pepper 0.2Kg, coriander powder 0.2Kg

[0081] The preparation method of the mutton sausage of the present embodiment comprises the steps:

[0082] (1) Grind lamb foreleg meat to make meat filling, add 0.8Kg of water, add salt and nitrite, stir evenly, put it in a curing room at 4°C for 24 hours;

[0083] (2) Heat the vegetable oil to 180° C., add spices during the heating process of the vegetable oil, and filter out the spices after the spices smell into the vegetable oil.

[0084] (3) Take the marinated mutton filling, add 1.2Kg of water, add tripolyphosphate, sti...

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Abstract

The invention provides a mutton sausage and a preparation method thereof. The mutton sausage comprises raw materials and supplementary materials. The raw materials comprise the following components in portion by weight: 70 to 80 portions of lean mutton, 10 to 20 portions of vegetable oil, and 2 to 10 portions of water. The supplementary materials comprise the following components in portion by weight: 1.5 to 2.5 portions of salt, 0.003 to 0.01 portion of nitrite, and 0.1 to 0.5 portion of tripolyphosphate. The preparation method comprises the following steps: forming comminuted meat from the lean mutton, and adding the salt and nitrite for even curing; adding the tripolyphosphate, carrying out the intensive stirring for even mixing, and adding the vegetable oil and carrying out the stirring; carrying out the vacuum filling; carrying out the drying; and carrying out the cooling. The invention takes the lean mutton and the vegetable oil as raw materials for the first time. As the vegetable oil replaces fat, the special mutton smell is removed, and the taste is good. The mutton sausage not only enriches the varieties of sausages, but also provides wider approaches for the deep processing of mutton.

Description

technical field [0001] The invention relates to a sausage and a preparation method thereof, in particular to a mutton sausage and a preparation method thereof. Background technique [0002] The production of Chinese-style sausage has a long history. Because of its unique flavor, storage resistance, and the cooking method can be steamed, fried or fried according to consumers' preferences, it is very popular among consumers. Fat is the source of meat flavor and is particularly important for the flavor profile of different types of meat. That is to say, beef, pork, chicken, and mutton have different flavors mainly due to different fat components. Different kinds of fats are combined with protein amino acids and other ingredients after heating to form various special flavors. Mechanistically, C contained in mutton fat 6 、C 8 、C 10 and other lower fatty acids, of which C 10 The components play a leading role in the smell of mutton and are the main cause of the smell, and th...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 王宇乔晓玲朱彤郭爱菊韩凯臧明伍
Owner CHINA MEAT RES CENT
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