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Smoked sausage and its processing technology

A technology of raw materials and production groups, applied in the field of smoked sausage and its processing technology, can solve the problems of soft and single taste, greasy smoked sausage, etc., and achieve the effect of reddish appearance, delicious and firm taste, and glossy

Inactive Publication Date: 2016-05-18
南京海鲸食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the practice of smoked sausages in various places is unavoidable, which will make the smoked sausages greasy and have a soft and single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of smoked sausage, the production components include the following raw materials in parts by weight: 60 parts of pig skin, 25 parts of pork cheek, 25 parts of pig tongue, 25 parts of back fat, 25 parts of beef blood, 40 parts of glutinous rice, 4 parts of skimmed milk powder , 5 parts of corn starch, 1 part of garlic, 1 part of ginger, 1 part of licorice, 0.2 parts of pepper powder, 0.1 part of marjoram powder, 0.5 parts of caraway powder, 0.6 parts of cardamom powder, 18 parts of pickling liquid.

[0021] The components of the pickling solution include the following raw materials in parts by weight: 0.2 part of sodium nitrite, 0.5 part of sodium citrate, 0.5 part of sodium erythorbate, 80 parts of rice wine with an alcohol concentration of 5%, 8 parts of table salt, 2 parts of brown sugar, and Mix the above.

[0022] The above-mentioned smoked sausage processing technology comprises the following steps:

[0023] (1) Raw material weighing: Weigh the correspondin...

Embodiment 2

[0032] A kind of smoked sausage, the production components include the following raw materials in parts by weight: 40 parts of pig skin, 28 parts of pork cheek meat, 30 parts of pig tongue, 30 parts of back fat, 30 parts of beef blood, 60 parts of glutinous rice, and 6 parts of skim milk powder , 8 parts of corn starch, 3 parts of garlic, 3 parts of ginger, 3 parts of licorice, 0.5 parts of pepper powder, 0.2 parts of marjoram powder, 0.8 parts of caraway powder, 0.9 parts of cardamom powder, 18 parts of pickling liquid.

[0033] The components of the pickling solution include the following raw materials in parts by weight: 0.5 parts of sodium nitrite, 0.3 parts of sodium citrate, 0.3 parts of sodium erythorbate, 60 parts of rice wine with an alcohol concentration of 5%, 5 parts of table salt, and 1 part of brown sugar.

[0034] The above-mentioned smoked sausage processing technology comprises the following steps:

[0035] (1) Raw material weighing: Weigh the corresponding ra...

Embodiment 3

[0044] A kind of smoked sausage, the production components include the following raw materials in parts by weight: 45 parts of pig skin, 26 parts of pork cheek, 27 parts of pig tongue, 27 parts of back fat, 29 parts of beef blood, 45 parts of glutinous rice, and 5 parts of skimmed milk powder , 6 parts of cornstarch, 3 parts of garlic, 2 parts of ginger, 2 parts of licorice, 0.4 parts of pepper powder, 00.2 parts of marjoram powder, 0.8 parts of caraway powder, 0.9 parts of cardamom powder, 15 parts of pickling liquid.

[0045] The components of the pickling solution include the following raw materials in parts by weight: 0.3 parts of sodium nitrite, 0.4 parts of sodium citrate, 0.4 parts of sodium erythorbate, 70 parts of rice wine with an alcohol concentration of 5%, 7 parts of table salt, and 1.5 parts of brown sugar.

[0046] The above-mentioned smoked sausage processing technology comprises the following steps:

[0047] (1) Raw material weighing: Weigh the corresponding r...

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PUM

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Abstract

The invention discloses a smoked sausage. The production components include the following raw materials in parts by weight: 40-60 parts of duck breast, 25-28 parts of beef, 1-3 parts of garlic, 1-3 parts of ginger, and 1-3 parts of table salt 1-3 parts of licorice, 0.2-0.8 parts of sodium hexametaphosphate and sodium tripolyphosphate, 0.5-1.5 parts of sodium citrate, 0.3-0.5 parts of cinnamon powder, 4-6 parts of skimmed milk powder, 0.2-0.5 parts of allspice powder 0.1-0.2 parts of sausage forming agent, 10-18 parts of pickling liquid. The invention also discloses the processing technology of the smoked sausage, which includes a series of steps of weighing raw materials, curing, mincing meat, chopping, sausage enema, smoked, steamed sausage and packaging. Compared with the traditional process, the present invention uses the marinade to preserve the freshness of the meat, and uses the special beef blood glutinous rice process to obtain the finished product with a delicious and firm taste, a reddish appearance, and a high gloss. Oily but not greasy.

Description

technical field [0001] The invention relates to a food, in particular to a smoked sausage and a processing technology thereof. Background technique [0002] Smoked sausage is a common type of sausage, which is deeply loved by the common people and is also one of the foods that are often made by the people. The practice varies from place to place. However, the practice of smoked sausage in various places will inevitably make the smoked sausage greasy and have a soft and single taste. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides smoked sausage and its processing technology. [0004] Technical solution: In order to achieve the above purpose, a kind of smoked sausage provided by the present invention includes the following raw materials in parts by weight: 40-60 parts of pig skin, 25-28 parts of pork face, 25-30 parts of pig tongue, 25-30 parts of back fat, 25-30 parts of c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/40A23L13/70
CPCA23L13/42A23L13/428A23L13/65A23L13/70
Inventor 许林新
Owner 南京海鲸食品厂
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