Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning

A technology of green pepper and flavor, applied in the field of green pepper flavored sausage seasoning and its production, can solve the problems of difficulty and poor sensory level of finished products

Active Publication Date: 2013-07-10
SICHUAN JINGONG CHUANPAI FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of making sausage or bacon, the choice of the type of seasoning or the adjustment of its ratio has a crucial impact on the flavor. If the type of seasoning or the ratio of the selected seasoning is inappropriate, the sensory level of the finished product will be unsatisfactory.
The choice of seasoning and its ratio mostly depends on the experience of the producer. For most people, it is very difficult to prepare authentic seasoning.

Method used

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  • Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The making of embodiment 1 green pepper flavor sausage seasoning

[0038] Take Hebei New Generation Pepper, Green Zanthoxylum bungeanum, Red Zanthoxylum bungeanum, Pepper, Ginger and spices and grind them with a crushing sieve respectively to obtain pepper particles with a diameter of 3 mm, green Zanthoxylum bungeanum particles with a diameter of 1.5 mm, red Zanthoxylum bungeanum particles with a diameter of 1.5 mm, diameter Pepper granules with a diameter of 1.2mm, ginger granules with a diameter of 3mm, and spice granules with a diameter of 1.2mm; fermented glutinous rice and fermented bean curd are ground with a refiner respectively to obtain fermented glutinous rice pulp and bean curd milk;

[0039] Take 0.6g of red yeast rice, 0.08g of red yeast rice, 0.08g of steviol glycoside and 0.5g of D-sodium erythorbate, mix them with 20g of Luzhou-flavor liquor, 3g of fermented glutinous rice, 6g of bean curd milk, 3g of ginger granules and Mix 2g of starch to obtain the fi...

Embodiment 2

[0040] The making of embodiment 2 green pepper flavor sausage seasoning

[0041] Take Guizhou Tiaozi pepper, Sichuan Jinyang green pepper, Sichuan Hanyuan red pepper, pepper, ginger and spices and grind them with a crushing sieve to obtain pepper particles with a diameter of 5mm, Sichuan Jinyang green pepper particles with a diameter of 2mm, and granules with a diameter of 2mm. Sichuan Hanyuan red pepper granules, pepper granules with a diameter of 1.5mm, ginger granules with a diameter of 5mm, and spice granules with a diameter of 1.5mm; Sichuan fermented glutinous rice and fermented bean curd from Haihui Temple were ground with a refiner to obtain Sichuan fermented glutinous rice Porridge and Haihuisi fermented bean curd;

[0042]Take 0.8g of red yeast rice, 0.1g of red yeast rice, 0.1g of steviol glycoside and 0.8g of sodium D-isoascorbate, mix them, and brew 60-degree Luzhou-flavor liquor with 25g of Sichuan Daqu, 5g of Sichuan fermented glutinous rice, 8g of Haihui Templ...

Embodiment 3

[0043] Embodiment 3 The making of green pepper flavor sausage seasoning

[0044] Take Guizhou Chaotian pepper, Sichuan Erjingtiao, Sichuan Jinyang green pepper, Sichuan Hanyuan red pepper, pepper, ginger and spices and grind them with a crushing sieve to obtain pepper particles with a diameter of 4mm and Sichuan Jinyang green pepper with a diameter of 1.75mm Granules, Sichuan Hanyuan red pepper granules with a diameter of 1.75mm, pepper granules with a diameter of 1.35mm, ginger granules with a diameter of 4mm and spice granules with a diameter of 1.35mm; machine grinding to obtain Sichuan fermented glutinous rice paste and Haihuisi fermented bean curd;

[0045] Take 0.7g of red yeast rice, 0.09g of red yeast rice, 0.09g of steviol glycoside and 0.65g of sodium D-isoascorbate, mix them, and brew 60-degree Luzhou-flavor liquor with 22.5g of Sichuan Daqu, 4g of Sichuan fermented glutinous rice, 7g of sea Mix Huisi bean curd milk, 4g ginger granules and 3g starch granules to obt...

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Abstract

The invention relates to the technical filed of seasonings, and in particular relates to a sausage seasoning with zanthoxylum schinifolium flavor and a making method of the seasoning. The seasoning comprises the following raw materials in parts by weight: 20-25 parts of hot pepper, 10-14 parts of zanthoxylum schinifolium, 1-8 parts of zanthoxylum bumgeanum, 3-5 parts of pepper, 3-5 parts of ginger, 6-8 parts of spices, 6-8 parts of fermented bean curd, 3-5 parts of fermented glutinous rice, 0.6-0.8 part of red kojic rice, 45-50 parts of edible salt, 20-25 parts of white wine, 5-7 parts of white granulated sugar, 5-8 parts of monosodium glutamate, 2-3 parts of edible glucose, 2-4 parts of starch, 0.08-0.1 part of monascus red, 0.08-0.1 part of stevioside and 0.5-0.8 part of D-sodium erythorbate. The cured product made by the seasoning provided by the invention has fragrant and tangy zanthoxylum schinifolium flavor, particular fragrance, lingering spicy aroma and unique fermentation flavor.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a green pepper flavored sausage seasoning and a preparation method thereof. Background technique [0002] It is a folk custom in Sichuan to make sausage and bacon in winter. The pigs are fat in the winter, and the villagers slaughter the new year pigs, which is a good season for marinating bacon. In the era when there was no refrigeration method, pickled, smoked and air-dried is the best way to store meat. And along with the raising of consumption level, sausage, bacon have become indispensable gourmet products on people's table. However, sausages, bacon or other cured products sold as commercial products are usually expensive, and in order to ensure the color and taste of the meat, most of them are added with nitrite. In recent years, the probability of food poisoning caused by nitrite is high, and ingestion of 0.3 to 0.5 grams of nitrite can cause poisoning or even death....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L27/10A23L27/20
Inventor 龚永泽邓志会尹宗德
Owner SICHUAN JINGONG CHUANPAI FLAVORING
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