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Sichuan-flavored nutritional health Chinese sausages and production method

A production method and nutritional technology, which is applied in the field of food processing, can solve the problems of environmental pollution and large differences in the taste of sausages, and achieve the effects of rich nutrition, reduced meat intake, and simple and easy production methods

Inactive Publication Date: 2016-10-26
四川东坡三味农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional production of sausages is made by smoking, which pollutes the environment during the production process of sausages, and the taste of sausages is quite different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A Sichuan-flavored nutritional health sausage:

[0032] Raw materials: lean pork 50kg, fat pork 15kg, potatoes 10kg, salt 1.5kg, sugar 0.8kg, soybean oil 2.0kg, white wine 0.8kg, pepper powder 0.05kg, pepper 0.05kg, pepper 0.05kg, monosodium glutamate 0.05kg, ginger 0.05kg, chopped green onion 0.03kg, Huoxiang 0.03kg, tea powder 0.03kg, star anise powder 0.03kg; described lean pork is pork foreleg lean meat; described pig fat is pork foreleg fat.

[0033] (1) Raw material preparation, soak lean pork and pork fat, dry, and then grind the lean pork through a meat grinder with a 6mm orifice; peel the fat, remove the aponeurosis, and cut into 3-8mm× 3-8mm×3-8mm granular, wash; peel the potatoes, cut into 3-8mm×3-8mm×3-8mm granular, wash, dry and dehydrate for 1 hour; salt, sugar, soybean oil, white wine, Mix pepper powder, chili powder, pepper powder, monosodium glutamate, ginger, chopped green onion, rugosa, tea powder, and star anise powder to obtain condiments;

[0034...

Embodiment 2

[0040] A Sichuan-flavored nutritional health sausage:

[0041] Raw materials: lean pork 70kg, fat pork 25kg, yam 20kg, salt 2.5kg, sugar 1.2kg, soybean oil 3.0kg, white wine 1.2kg, pepper powder 0.1kg, pepper 0.1kg, pepper powder 0.1kg, monosodium glutamate 0.1kg, ginger 0.1kg, chopped green onion 0.06kg, Huoxiang 0.06kg, tea powder 0.06kg, star anise powder 0.06kg; the lean pork meat is hind leg meat; the fat pig meat is hind leg fat meat.

[0042](1) Raw material preparation, soak lean pork and pork fat, dry, and then grind the lean pork through a meat grinder with an orifice of 8mm; peel the fat meat, remove the aponeurosis, and cut into 3-8mm× 3-8mm×3-8mm granular, wash; peel the yam, cut into 3-8mm×3-8mm×3-8mm granular, wash, dry and dehydrate for 3 hours; salt, sugar, soybean oil, white wine, Mix pepper powder, chili powder, pepper powder, monosodium glutamate, ginger, chopped green onion, rugosa, tea powder, and star anise powder to obtain condiments;

[0043] (2) Mix...

Embodiment 3

[0049] A Sichuan-flavored nutritional health sausage:

[0050] Raw materials: lean pork 62.5kg, fat pork 18.5kg, potatoes and yams 12kg, salt 2kg, sugar 1kg, soybean oil 2.2kg, liquor 1kg, pepper powder 0.08kg, pepper 0.09kg, pepper powder 0.07kg, monosodium glutamate 0.08kg, Ginger 0.07kg, chopped green onion 0.04kg, Huoxiang 0.05kg, tea powder 0.06kg, star anise powder 0.05kg; Described lean pork is the mixed meat of pig foreleg lean meat and pig hind leg lean meat; Described pig fat is pork A mixture of foreleg fat and pork ham fat.

[0051] (1) Raw material preparation, soak lean pork and pork fat, dry, and then grind the lean pork through a meat grinder with an orifice of 8mm; peel the fat meat, remove the aponeurosis, and cut into 3-8mm× 3-8mm×3-8mm granular, wash; peel potatoes and yams, cut into 3-8mm×3-8mm×3-8mm granular, wash, dry and dehydrate for 2 hours; salt, sugar, soybean oil, White wine, pepper powder, chili powder, pepper powder, monosodium glutamate, ginge...

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PUM

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Abstract

The invention provides Sichuan-flavored nutritional health Chinese sausages and a production method. The Sichuan-flavored nutritional health Chinese sausages are prepared form pork lean meat, fat pork, fillers, salt, white sugar, soybean oil, Baijiu, ground Chinese prickly ash, chilies, ground pepper, monosodium glutamate, fresh gingers, chopped green onions, wrinkled gianthyssop herb, tea leaf powder and anise powder. The Chinese sausages are prepared through the steps of preparing the raw materials, blending the raw materials, filling intestines with the materials, injecting and pricking holes, binding and baking. Potatoes and Chinese yams are used as the raw materials so that the Chinese sausages have soft, smooth, fresh, mellow and rich aromatic flavors of the potatoes and the Chinese yams and a traditional spicy and delicious mouth feel of the Sichuan-flavored Chinese sausages is kept; the Chinese sausages are chewable and have rich nutrients; the production method is simple and feasible and the produced Chinese sausages have the health effects of lowering blood pressure, blood glucose and blood lipid, enhancing the immunity, resisting ageing, resisting cancers, promoting diuresis, building bodies and the like; and the production cost is low and a market prospect is wide.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Sichuan-style nutritional and health-care sausage and a production method thereof. Background technique [0002] Sausage is a kind of food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling them into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese is sweet, while Sichuan is spicy. [0003] Patent Publication No. CN105595107A discloses a method for making sauerkraut sausage, including: component distribution ratio and production process; features: 1. component distribution ratio main material: pork 300g, fat and thin ratio is 3 / 7, auxiliary material is based on main material 300g Including: 4.5g of salt, 24g of su...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/10A23L13/40A23L19/10A23L19/18A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/324A23V2200/326A23V2200/328Y02A40/90
Inventor 张平俊李金桥吴小勤苟瑕鸿陈再
Owner 四川东坡三味农业科技有限公司
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