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Mutton sausage

A mutton and sausage technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of single nutrient composition, lack of seasonings, affecting physical health, etc., and achieve the effect of simple production method, maintaining original taste, and easy to master.

Inactive Publication Date: 2012-05-16
JIANGSU DUOSHIQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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
"A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash 8kg of selected mutton and 66kg of pork, drain, cut into pieces, grind the meat, weigh 3kg of sugar, 4kg of salt, 1000g of koji wine, 1800g of soy sauce, 1200g of fennel seeds, 600g of fennel seeds, and 800g of pepper powder , pour it into a plate, stir and mix thoroughly, then pour it into the main ingredients, and then stir for 10 minutes. Choose seven-way sheep casings, choose fresh Xiangru, grind them into powder, and then fill them on the machine. According to the customer Various shapes are required. Put the finished product in the oven, adjust the temperature to 50°C and bake for 60 hours, then put it into the microwave oven with 40% medium heat to dry and sterilize for 2 minutes, then seal and vacuum pack with aluminum film.

Embodiment 2

[0018] Wash 12kg of selected mutton and 70kg of pork, drain, cut into pieces, grind the meat, weigh 5kg of sugar, 6kg of salt, 1200g of koji wine, 2200g of soy sauce, 1400g of cumin seeds, 800g of fennel seeds, and 1200g of pepper powder , pour it into a plate, stir and mix thoroughly, then pour it into the main ingredients, and stir for 20 minutes, choose seven-way sheep casings, choose fresh Xiangru to crush and grind into powder, and then fill it on the machine, according to customer needs Tie into various shapes. Put the finished product in the oven, adjust the temperature to 60°C and bake for 72 hours, then put it into the microwave oven with 60% medium heat to dry and sterilize for 4 minutes, then seal and vacuum pack with aluminum film.

Embodiment 3

[0020] Wash 10.12kg of selected mutton and 67.88kg of pork, drain, cut into pieces, grind the meat, weigh 4kg of sugar, 5kg of salt, 1100g of koji wine, 2000g of soy sauce, 1300g of cumin seeds, 700g of fennel seeds, pepper Powder 1000g, pour it into a plate, stir and mix thoroughly, then pour it into the main ingredients, and stir for 15 minutes, choose seven-way sheep casings, choose fresh Xiangru, crush and grind them into powder, and then fill them on the machine, according to Customer needs are bundled into various shapes. Put the finished product in the oven, adjust the temperature to 55°C and bake for 66 hours, then put it into the microwave oven with 50% medium heat to dry and sterilize for 3 minutes, then seal and vacuum pack with aluminum film.

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Abstract

The invention relates to a mutton sausage. The sausage is prepared from main materials of mutton and pork, auxiliary materials of white sugar, common salt, brewed wine, soy sauce, fennel seed, dill seeds and pepper powder, and a sheep casing. According to the invention, selected mutton and pork are washed, dried by dipping, cut into blocks, and minced; the auxiliary materials are added to the main material, and the mixture is mixed for 10-20min; the sheep casing with a diameter of 7 Lu is selected, and filling is carried out in a machine; the obtained sausage is baked for 60-72h under a temperature of 50-60 DEG C, and is dried and sterilized for 2-4min by using 40-60% medium fire in a microwave oven; the sausage is sealed, and is vacuum-packaged by using aluminum films. The formula provided by the invention is scientific and reasonable. The preparation method is simple. No pigment or sodium nitrate is added during the processing process. No smoking process is adopted. Therefore, the processed sausage is advantaged in natural color, no pollution, maintained plain taste, 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. "A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 不公告发明人
Owner JIANGSU DUOSHIQI FOOD
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