Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for manufacturing sausage

A technology of pig intestines and jejunum, which is applied in the food field to achieve the effect of rich nutrition and mellow fragrance

Inactive Publication Date: 2013-12-25
杨晓虹
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there are many production methods related to pig large intestine and pig blood, but there is no method of combining the two to make food by utilizing the respective characteristics of pig large intestine and pig blood

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The method of making enema with 500 grams of pig blood, the ingredients and weight ratio: 800 grams of pig large intestine, 500 grams of pig blood, 300 grams of flour, 20 grams of thirteen spices, 30 grams of table salt, and 20 grams of vinegar.

[0015] The production steps are as follows:

[0016] (1) Soak 800 grams of pig intestines in a 1:5 mixture of salt and vinegar for 10 minutes, remove the dirt, then soak them in rice washing water for 15 minutes, and then gently scrub them twice in clean water to remove the smell. Instantly remove;

[0017] (2) Put 500 grams of pig blood into 30% saline solution and stir it with a wooden stick so that it does not coagulate;

[0018] (3) Mix 300 grams of flour and water at a ratio of 1:4, add salt and thirteen spices, and stir well;

[0019] (4) Mix the pig blood in step 2 with the flour slurry in step 3, and stir evenly;

[0020] (5) Tie one end of the jejunum with a rope, pour the pig blood flour slurry in step 4 into the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A sausage is composed of, by weight ratio, 80 of pork intestines, 50 of pork blood, 30 of flour, 2 of thirteen spice, 3 of salt, and 2 of vinegar. A manufacturing method of the sausage comprises the steps that 1 pork intestines is soaked for 10 minutes in 1:5 mixed solutions of salt and vinegar, dirty things are picked off, then the pork intestines is soaked in rice washing water for 15 minutes, and then the pork intestines is slightly scrubbed twice in clean water, and peculiar smell is removed; 2 pork blood is placed in 30% salt liquor and stirred through a wood stick, so that the pork blood can not be solidified; 3 flour and water are mixed according to the ratio of 1:4, and salt and thirteen spice are placed in the mixed water and evenly stirred; 4 the pork blood in the step 2 and the flour thick liquid in the step 3 are mixed and evenly stirred; 5 one end of the empty sausage is bundled through a rope, the mixed pork blood and flour thick liquid in the step 4 is poured in the empty sausage, the position, with the distance from the other end of the empty sausage being 4cm, is bundled through a rope, and the sausage is stored for 20 minutes to be solidified; 6 the sausage is placed in warm water and boiled with soft fire, the sausage is pricked through a needle every 10 minutes, so that bubbles come out from the sausage, and the casing of the sausage can not be broken due to expansion, and after 90 minutes, the sausage is cooked thoroughly and then can be eaten. The sausage has the advantages that nutrient is rich, aroma is mellow, the unique aroma generated due to combination of pork intestines and pork blood is provided, and the flavor is peculiar.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making sausage. Background technique [0002] Pig large intestine has the effects of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding, and can be used to treat weak thirst, prolapse of the anus, hemorrhoids, blood in the stool, constipation and other diseases. Pig blood is rich in more than ten kinds of trace elements such as iron, potassium, calcium, phosphorus, zinc, copper, etc. Medical research has proved that eating pig blood often can delay the aging of the body, improve immune function, and clean the "garbage" produced by human metabolism , known as the "scavenger" of the human body. There are many methods for making pig large intestine and pig blood in the prior art, but there is no method for combining the two to make food by utilizing the respective characteristics of pig large intestine and pig blood. Contents of the invention [000...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/29A23L13/20A23L33/00
Inventor 杨晓虹
Owner 杨晓虹
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com