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Duck liver sausage and preparation method thereof

A technology of duck liver sausage and a production method, which is applied in food preparation, application, food science, etc., can solve the problems of traditional sausage such as monotonous flavor, unbalanced nutrition, dry intestines, etc., achieve rich flavor, dry intestines, overcome The single effect of nutrition

Inactive Publication Date: 2015-04-01
GUANGZHOU HUANGSHANGHUANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because most of the existing sausages inherit the traditional ingredients and production techniques, while maintaining the original characteristics of the sausages for a long time, it also makes the traditional sausages monotonous in flavor, unbalanced in nutrition, not dry and slightly greasy.
With the improvement of people's quality of life, traditional sausages can no longer meet people's needs

Method used

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  • Duck liver sausage and preparation method thereof
  • Duck liver sausage and preparation method thereof
  • Duck liver sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0033] A kind of duck liver sausage, it is made from the following raw materials proportioned by weight:

[0034]

[0035] The above-mentioned duck liver sausage is made according to the following production method:

[0036] a. Select fresh duck liver or frozen duck liver to obtain the raw material of duck liver after washing and dividing;

[0037] b. Put part of the salt, sugar and cooking wine into the raw materials of duck liver, stir and mix evenly to marinate once, and the marinating time is 12 hours;

[0038] c. Spread the duck liver raw materials after one pickling on a stainless steel plate, and place them in a baking room at 50°C for one baking for 48 hours to obtain semi-finished duck livers;

[0039] d. Grind the semi-finished duck liver into dices, add ginger and tangerine peel, stir and mix evenly, and then marinate for a second time. The marinating time is 12 hours, and the cured duck liver is obtained;

[0040] e. Select high-quality lean meat and rinse it ...

specific Embodiment 2

[0045] A kind of duck liver sausage, it is made from the following raw materials proportioned by weight:

[0046]

[0047] The above-mentioned duck liver sausage is made according to the following production method:

[0048] a. Select fresh duck liver or frozen duck liver to obtain the raw material of duck liver after washing and dividing;

[0049] b. Put part of the salt, sugar and cooking wine into the raw materials of duck liver, stir and mix evenly, and then marinate once. The marinating time is 18 hours;

[0050] c. Spread the duck liver raw materials after one pickling on a stainless steel plate, place them in a baking room at 45°C and bake once for 36 hours to obtain semi-finished duck liver;

[0051] d. Grind the semi-finished duck liver into dices, add ginger and tangerine peel, stir and mix evenly, and then marinate for a second time. The marinating time is 18 hours, and the cured duck liver is obtained;

[0052] e. Select high-quality lean meat and rinse it aft...

specific Embodiment 3

[0057] A kind of duck liver sausage, it is made from the following raw materials proportioned by weight:

[0058]

[0059] The above-mentioned duck liver sausage is made according to the following production method:

[0060] a. Select fresh duck liver or frozen duck liver to obtain the raw material of duck liver after washing and dividing;

[0061]b. Put part of the salt, sugar and cooking wine into the raw materials of duck liver, stir and mix evenly, and then marinate once. The marinating time is 24 hours;

[0062] c. Spread the duck liver raw materials after one pickling on a stainless steel plate, and place it in a baking room at 60°C for one baking for 24 hours to obtain a semi-finished duck liver;

[0063] d. Grind the semi-finished duck liver into dices, add ginger and tangerine peel, stir and mix evenly, and then marinate for a second time. The marinating time is 12 hours, and the cured duck liver is obtained;

[0064] e. Select high-quality lean meat and rinse it...

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Abstract

The invention discloses a duck liver sausage and belongs to the technical field of processing and manufacturing of sausages. The duck liver sausage is prepared from 10-25 parts of duck livers, 4-10 parts of pericarpium citri reticulatae, 60-70 parts of lean meat, 5-8 parts of salt, 20-30 parts of fat meat, 5-15 parts of sugar, 3-8 parts of gingers and 1-5 parts of cooking wine through mincing, curing for many times, sausage preparation and roasting. The duck liver sausage overcomes the defect that a traditional sausage is single in nutrition and taste, the nutrition value of the sausage is improved, the taste of the sausage is enriched, and the duck liver sausage tastes good and does not greasy. A preparation method of the duck liver sausage is simple and easy to conduct, the lean meat portion of the duck liver sausage prepared with the method is in a date red color, the duck liver portion of the duck liver sausage is in a brownish red color, the fat meat is in a milk white color, the body of the sausage is dry and clean, the luster of the sausage is bright, and the shrinkage of a casing for the sausage is good.

Description

technical field [0001] The invention relates to the technical field of sausage processing and production, in particular to duck liver sausage and a production method thereof. Background technique [0002] Sausage has a long history in China. It is made by grinding edible meat into a puree and filling it into casings. The traditional Chinese sausage has a long shelf life. After being cooked, it has a unique flavor, rich aroma, long aftertaste, and crispy yet tough texture. It is one of the traditional Chinese specialties and is well-known at home and abroad. The production process of traditional sausage is simple and easy to operate, and can be made by families or individuals, so the popular sausage has become an indispensable home-cooked dish on the table. However, because most of the existing sausages inherit the traditional ingredients and production techniques, while the sausages maintain their original characteristics for a long time, they also make the traditional saus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/312A23L1/01A23L13/60A23L5/10A23L13/20A23L13/50
Inventor 池东余英涛胡昕梁润棉王志联刘伟美
Owner GUANGZHOU HUANGSHANGHUANG GRP
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