Celery flavor sausage

Abstract

The invention relates to a celery flavor sausage. A formula includes raw materials of 42-44% of lean meat and 23-25% of fat meat, and seasoning mattersmatched with the main materials of, by weight, 4-6% of sugar, 3-5% of salt, 1-1.4% of wine, 0.08-0.1% of Chinese prickly ash powder, 0.16-0.20% of celery seeds and 0.08-0.1% of dill seeds; and qiluchao casing for sausages is employed. A processing technology comprises the following steps: washing carefully chosen lean meat and fat meat, draining, cutting into cubes and grinding; adding seasoning matters and stirring for 10-20 min; selecting qiluchao casing for sausages and filling by a machine; baking at 50-60 DEG C for 60-72 h; drying in a microwave oven with 40-60% moderate heat and disinfecting for 2-4 min; then sealing and vacuumizing with aluminium film. The formula is reasonable, and a manufacturing method is simple, without addition of pigment or sodium nitrate, and contains no smoking operation. Processed sausage has natural color, zero pollution, original flavour and prolonged shelf-life.

Description

[0001] technical field [0002] The invention relates to a food, more specifically to a sausage, and also to a sausage processing technology. [0003] Background technique [0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The more nutritious, high-protein, low-fat meat products are good for your health and have a good taste. Disclosed " a kind of production method of sausage " (publication number: CN1042051A) on the document of Chinese Patent Bulletin, its recipe main material is beef, adds egg, cooking oil, starch, salt and condiment and forms again, although its batching reaches It meets the requirements of multi-nutrition, high protein and low fat, but the additive sodium nitrate is used in the processing of minced m...

AI Technical Summary

Problems solved by technology

[0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The multi-nutritional, high-protein, low-fat meat food is good for health and has a good taste

Disclosed " a kind of production method of sausage " (publication number: CN1042051A) on the document of Chinese Patent Bulletin, its recipe main material is beef, adds egg, cooking oil, starch, salt and condiment and forms again, although its batching reaches It meets the requirements of multi-nutrition, high protein and low fat, but the additive sodium nitrate is used in the processing of minced meat, and the finished product needs to be smoked, so there are substances that affect health due to sodium nitrate and smoked, and the finished product Contains eggs and starch with short shelf life defects