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Pork sausage and processing method thereof

A processing method and technology for pork sausages, which are applied in processed meat, sausage production, slaughtering and other directions, can solve the problems of not meeting the needs of consumers in modern life, and achieve the effect of satisfying the requirements of consumer groups and consumption channels, full of aroma and elastic taste.

Active Publication Date: 2014-05-14
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In traditional product eating methods, most of the products are eaten by traditional methods, which can no longer meet the modern life needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The pork sausage is made from the following raw materials in parts by weight: 90 parts of pork, 0.1 part of starch, 0.05 part of salt, 0.5 part of ice water, 0.05 part of monosodium glutamate, 0.05 part of natural spice, and 0.05 part of natural flavor.

[0018] The processing method of above-mentioned pork sausage, comprises the following steps:

[0019] (1) Pork preparation:

[0020] Cut 66-68% of the total weight of pork into granules with a dicing machine and keep the temperature at ±2°C; the remaining pork is picked out of impurities and ground with an 8mm orifice meat grinder, and the temperature is controlled at 0-4°C.

[0021] (2) Beating:

[0022] Put the minced pork and pork granules into the beater first, and beat at 10 rpm for 1-2 minutes; then put salt and beat at 10 rpm until the meat is sticky, add natural spices, natural flavors and monosodium glutamate for use Beat at 20 rpm until the granules are completely melted; add ice water and mix slowly, then ...

Embodiment 2

[0035] The pork sausage is made from the following raw materials in parts by weight: 95 parts of pork, 0.2 part of starch, 0.14 part of salt, 0.75 part of ice water, 0.2 part of monosodium glutamate, 0.1 part of natural spice, and 0.1 part of natural essence.

[0036] The processing method of above-mentioned pork sausage, comprises the following steps:

[0037] (1) Pork preparation:

[0038] Cut 66-68% of the total weight of the pork into granules with a dicing machine and keep the temperature at ±2°C; the remaining pork should be minced with an 8mm orifice meat grinder after picking out impurities, and the temperature should be controlled at 0-4°C.

[0039] (2) Beating:

[0040] Put the minced pork and pork granules into the beater first, beat at 5-20 rpm for 1-2 minutes; then put salt and beat at 5-20 rpm until the meat filling is sticky, add natural spices, natural Essence and monosodium glutamate beat at 10-20 rpm until the granules are completely melted; add ice water a...

Embodiment 3

[0053] The pork sausage is made of the following raw materials in parts by weight: 100 parts of pork, 0.3 parts of starch, 0.2 parts of salt, 1.5 parts of ice water, 0.25 parts of monosodium glutamate, 0.2 parts of natural spices, and 0.2 parts of natural essence.

[0054] The processing method of above-mentioned pork sausage, comprises the following steps:

[0055] (1) Pork preparation:

[0056] Cut 66-68% of the total weight of the pork into granules with a dicing machine and keep the temperature at ±2°C; the remaining pork should be minced with an 8mm orifice meat grinder after picking out impurities, and the temperature should be controlled at 0-4°C.

[0057] (2) Beating:

[0058] Put the minced pork and pork granules into the beater first, beat at 5-20 rpm for 1-2 minutes; then put salt and beat at 5-20 rpm until the meat filling is sticky, add natural spices, natural Essence and monosodium glutamate beat at 10-20 rpm until the granules are completely melted; add ice wa...

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Abstract

The invention discloses a pork sausage and a processing method thereof. The pork sausage is prepared from the following raw materials in parts by weight: 90-100 parts of pork, 0.1-0.3 part of starch, 0.05-0.2 part of salt, 0.5-1.5 parts of ice water, 0.05-0.25 part of monosodium glutamate, 0.05-0.2 part of natural spice and 0.05-0.2 part of natural essence. The pork sausage has the beneficial effects that the product is full in appearance, bright and tempting in color and luster, elastic and crisp in taste and strong in sense of flesh, and applicable to a plurality of different edible methods such as charcoal grilling, frying, micro-wave, stewing, matching with vegetables and the like. The edible method of charcoal grilling has the characteristics of local foods, the pork sausage can be directly scattered on a charcoal grill or charcoal-grilled together with a pork shashlik, the charcoal-grilled product is fresh and tender in meat, strong in sense of flesh, chewy, and pure and simple in flavor, and the product accords with natural, healthy, nutrient and safe diet concepts pursued by modern consumers, and can meet the requirements of kinds of consumer groups and consumption channels.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to a pork sausage and a processing method thereof. Background technique [0002] With the improvement of social living standards and consumption levels, the dietary needs of modern people are increasingly diversified, the concept of natural, healthy, nutritious and safe diets is also constantly improving, and the consumer groups and consumption channels are also expanding. In traditional product eating methods, most of the products are eaten by traditional methods and cannot meet the modern life needs of consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a pork sausage with high meat content, healthy and nutritious and suitable for various eating methods and a processing method thereof. [0004] In order to solve the above technical problems, the technical solution of the present invention is: po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C11/00
Inventor 张庆玉王汉雨张玲
Owner SHANDONG HUIFA FOODS
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