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Method for processing Sichuan-style sausage

A processing method and technology of Sichuan-flavored sausage, applied in application, food preparation, food science, etc., can solve the problems of low production efficiency, long production cycle, unfavorable industrial production, etc., to improve production efficiency, increase nutritional content, and shorten production cycle effect

Active Publication Date: 2011-04-06
SICHUAN JINZHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has obtained sausages with chunks of fish meat, it is still processed by traditional sausage processing methods, which has a long production cycle and low production efficiency, which is not conducive to industrial production.

Method used

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  • Method for processing Sichuan-style sausage
  • Method for processing Sichuan-style sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Separate the fat and lean meat of cold fresh meat at 0°C to 4°C, remove blood stains, broken oil and other impurities on the fat, and place it on a dicing machine to make 1.5cm*1.5cm diced fat; 35kg After washing the diced meat in warm water at 35°C, wash it in ice water to clean the fat paste and slick oil on the surface of the diced meat; remove impurities such as fascia, grease, blood stains, brittle bones and pig skin on the lean meat Finally, trim and cut into meat pieces, and twist the 65kg meat pieces into 14mm fine diced meat;

[0074] Add 2kg cooking wine to the diced fat, mix well, add refined diced meat, mix well again, add 2kg white sugar, 2.5kg salt, 0.5kg cooking wine, 0.03kg sodium isocorbate, 2.5kg chili powder, 0.5kg Chinese prickly ash powder, 0.05kg pepper powder, 0.5kg chicken essence, 0.5kg monosodium glutamate, 0.033kg five-spice powder and 1.5kg edible oil, stir well and marinate at 5°C for 36 hours to obtain sausage meat;

[0075] Clean the salt...

Embodiment 2

[0078] Separate the fat and lean meat of cold fresh meat at 0°C to 4°C, remove blood stains, broken oil and other impurities on the fat, and place it on a dicing machine to make 1.5cm*1.5cm diced fat; 34kg After washing the diced meat in warm water at 40°C, wash it in ice water to clean the paste and oil slick on the surface of the diced meat; remove impurities such as fascia, grease, blood stains, brittle bones and pig skin on the lean meat After trimming and cutting into meat pieces, the meat pieces of 66kg are twisted into fine diced meat of 14mm;

[0079] Add 2kg cooking wine to the diced fat, mix well, add refined diced meat, mix well again, add 2kg white sugar, 2.5kg salt, 0.5kg cooking wine, 0.03kg sodium isocorbate, 2.5kg chili powder, 0.5kg Chinese prickly ash powder, 0.05kg pepper powder, 0.5kg chicken essence, 0.5kg monosodium glutamate, 0.033kg five-spice powder and 1.5kg edible oil, stir well and marinate at 4°C for 35 hours to obtain sausage meat;

[0080] Clean...

Embodiment 3

[0083] Separate the fat and lean meat of cold fresh meat at 0°C to 4°C, remove blood stains, broken oil and other impurities on the fat, and place it on a dicing machine to make 1.5cm*1.5cm diced fat; 35kg After washing the diced meat in warm water at 35°C, wash it in ice water to clean the fat paste and slick oil on the surface of the diced meat; remove impurities such as fascia, grease, blood stains, brittle bones and pig skin on the lean meat After trimming and cutting into meat pieces, inject 0.35kg ginseng extract into the 65kg meat pieces and carry out tumbling treatment, twist the tumbling meat pieces into 14mm fine diced meat; wherein, the ginseng extract is as follows: Method preparation:

[0084] Crush 500g of dried ginseng and soak it in 1L of white wine for 30 days, filter the obtained solution and concentrate it to 400mL to obtain a ginseng extract;

[0085] Add 2kg cooking wine to the diced fat, mix well, add refined diced meat, mix well again, add 2kg white sug...

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Abstract

The invention provides a method for processing a Sichuan-style sausage. The method comprises the following steps of: a) after cutting the fat of chilled meat at the temperature of 0 to 4 DEG C into dices, obtaining fat dices; d) mincing the lean meat of the chilled meat at the temperature of 0 to 4 DEG C to obtain lean meat dices; c) after mixing the fat dices, the lean meat dices and ingredientsuniformly to obtain a mixture, salting the mixture for 30 to 40 hours to obtain sausage meat, wherein the ingredients comprise salt, chilli powder, sugar, wine, sodium erythorbate and edible oil; andd) filling the sausage meat into a sausage casing; and smoking for 3 to 5 hours after baking for 20 to 40 hours to obtain the Sichuan-style sausage. In the method, the chilled meat at the temperatureof 0 to 4 DEG C is used as a raw material; the fat and the lean meat are separated and processed respectively to obtain the fat dices and the lean meat dices; the fat dices and the lean meat dices are mixed to obtain the mixture; the mixture is salted to obtain the sausage meat; the salted sausage meat is filled into the sausage casing to obtain the sausage; and the sausage is baked for 20 to 40 hours in a baking room and is smoked for 3 to 5 hours to obtain the Sichuan-style sausage. The production period of the sausage is shortened and the production efficiency is improved by baking.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of Sichuan-flavored sausage. Background technique [0002] Sausage is a kind of meat product made by grinding animal meat into a puree and pouring it into casings. It is delicious, delicious, and has the effect of appetizing and improving appetite. It is a relatively popular meat product. [0003] The prior art discloses a variety of sausage production methods. For example, the Chinese patent document with application number 200810195019.0 discloses a sausage with pork as the main ingredient and ingredients including eggs, starch, sugar, salt, cooking oil and seasonings and its preparation method. , mainly including the following steps: cutting the pork into slices or pieces, draining the slices or pieces of meat, cleaning them, adding salt, sugar, sodium nitrate, glucose, garlic or ginger and other ingredients to marinate them, and marinating them M...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/318A23L1/314A23L13/60A23L13/40A23L13/70
Inventor 陈乃忠陈德君刘俊岭陈霞
Owner SICHUAN JINZHONG FOOD
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