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Method for preparing air dried sausage

A sausage and spice technology, applied in the field of air-dried sausage preparation, can solve the problems of adverse health effects and destruction of nutrients, and achieve the effect of unique flavor and rich nutrition

Inactive Publication Date: 2009-09-09
荆先东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these synthetic chemical components will destroy the nutrients in the meat, and have more or less adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The spice formula is as follows: amomum 10g, angelica dahurica 5g, grass fruit 10g, meat buckle 5g, fennel 10g, cinnamon bark 3g, star anise 10g, clove 5g, betel nut 5g, cinnamon 5g, galangal 5g, dried ginger 3g, Shi Luozi 5g , grass buckle 5g;

[0015] The preparation method is as follows:

[0016] (1), at first get the spices of above-mentioned proportion and mix, grind into powder;

[0017] (2), get 5kg of pork, the weight ratio of fat and lean is 3:7, cut the meat into diced meat of 1 cubic centimeter after washing;

[0018] (3) Add in sequence to the diced meat in step (2): spices prepared in step (1), 375g of soy sauce, 100g of salt, 175g of sugar, 150g of monosodium glutamate, 50g of white wine, stir well, and marinate for 35 minutes ;

[0019] (4) Pour the diced meat marinated in step (3) into the casing, dry it outdoors for 3-5 days, steam it and eat it.

Embodiment 2

[0021] The spice formula is as follows: Amomum 20g, Angelica dahurica 15g, Caoguo 20g, Roukou 15g, cumin 20g, cinnamon 8g, star anise 20g, clove 15g, betel nut 15g, cinnamon 15g, galangal 15g, dried ginger 8g, Shi Luozi 15g , grass buckle 15g;

[0022] The preparation method is as follows:

[0023] (1), first take the spices in the above proportions, mix them, and grind them to more than 80 mesh;

[0024] (2), get 15kg of pork, the weight ratio of fat and lean is 3:7, after washing, cut the meat into diced meat of 1 cubic centimeter;

[0025] (3) Add in sequence to the diced meat in step (2): the spices prepared in step (1), 1000g of soy sauce, 300g of salt, 525g of sugar, 450g of monosodium glutamate, 150g of white wine, stir well, and marinate for 45 minutes ;

[0026] (4) Pour the diced meat marinated in step (3) into the casing, dry it outdoors for 3-5 days, steam it and eat it.

Embodiment 3

[0028] The spice formula is as follows: amomum 15g, angelica 10g, grass fruit 15g, meat buckle 10g, cumin 15g, cinnamon 5g, star anise 15g, clove 10g, betel nut 10g, cinnamon 10g, galangal 10g, dried ginger 5g, Shi Luozi 10g , grass buckle 10g;

[0029] The preparation method is as follows:

[0030] (1), first take the spices in the above proportions, mix them, and grind them to more than 80 mesh;

[0031] (2), get 10kg of pork, the weight ratio of fat and lean is 3:7, cut the meat into diced meat of 1 cubic centimeter after washing;

[0032] (3) Add in sequence to the diced meat in step (2): the spices prepared in step (1), 750g soy sauce, 200g salt, 350g sugar, 300g monosodium glutamate, 100g white wine, stir well, and marinate for 40 minutes ;

[0033] (4) Pour the diced meat marinated in step (3) into the casing, dry it outdoors for 3-5 days, steam it and eat it.

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Abstract

The invention relates to a method for preparing air dried sausage. The flavor formula of the air dried sausage comprises 10 to 20 g of amomum villosum, 5 to 15 g of angelica, 10 to 20 g of tsaoko amomum fruit, 5 to 15 g of braised pork, 10 to 20 g of cumin, 3 to 8 g of Chinese cinnamon, 10 to 20 g of aniseed, 5 to 15 g of clove, 5 to 15 g of areca, 5 to 15 g of cinnamon, 5 to 15 g of galangal, 3 to 8 g of dried ginger, 5 to 15 g of ishirai seed and 5 to 15 g of common achyranthes herb. The method comprises the following steps: pork is cut into blocks, mixed with the flavors, bloated and filled into a prepared intestine to prepare the air dried sausage, pure natural flavors are adopted to mix and season the air dried sausage, the prepared sausage is delicious, the original nutrient content of the meat can not be damaged, and the air dried sausage satisfies popular taste.

Description

technical field [0001] The invention relates to a preparation method of air-dried sausage. Background technique [0002] Traditional air-dried sausages are generally prepared by adding five-spice powder or adding chemical spices, etc., so that the sausage has a unique flavor. Because the five-spice powder has a single taste, the flavor is not good. In order to meet the needs of the public taste, the addition of some chemical spices improves the fresh and fragrant taste of the product. However, these synthetic chemical components will destroy the nutrients in the meat, and have more or less adverse effects on human health. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing air-dried sausages to overcome the shortcomings of the above-mentioned existing methods. Destroy the original nutrients of the meat to satisfy the taste of the public. [0004] In order to solve the above technical problems, the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/40A23L13/70
Inventor 荆先东
Owner 荆先东
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