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

Preprocessing method of pig colons

A technology of pretreatment and fat sausage, which is applied in the field of food processing, can solve the problems of long cooking time, waiting too long, unhygienic, etc., and achieve the effect of unique flavor, short time and inhibiting the formation of bacteria

Inactive Publication Date: 2017-01-04
ANHUI XIANZHIYUAN FOOD
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fat sausage is very delicious, but it is very troublesome to clean and cook, and it is generally not easy to clean, resulting in extremely bad taste and unhygienic
In addition, the cooking time of fat sausage is short, which will cause bad taste; the cooking time is long, and you have to wait too long

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 1

[0022] A pretreatment method for fat sausage, comprising the following production steps:

[0023] (1) Initial washing: in parts by weight, take 120 parts of fresh pig intestines and 4 parts of section-shaped fresh lemongrass with a length of 8 to 15 centimeters and put them into woven bags together under tap water. Knead repeatedly on the rough slate, then remove the lemongrass, rinse well, turn the pig intestines outside, add 6 parts of fresh lemongrass in segments, rub, remove the lemongrass, rinse, and repeat the initial washing 2 to 3 times ;

[0024] (2) Fine washing: in parts by weight, add 120 parts of pig intestines that have been washed for the first time, add 4 parts of flour, 1 part of white vinegar, 3.5 parts of coarse salt, and 1.2 parts of alum. Turn the intestines over and repeat the fine washing 1 to 3 times;

[0025] (3) Pickling: in parts by weight, 2 parts of lemongrass powder, 1 part of ginger powder, 0.8 part of coarse salt and 2 parts of cooking wine ar...

Embodiment 2

[0029] A pretreatment method for fat sausage, comprising the following production steps:

[0030] (1) Initial washing: in parts by weight, take 100 parts of fresh pig intestines and 3 parts of section-shaped fresh lemongrass with a length of 8 to 15 centimeters and put them into a woven bag together under tap water. Knead repeatedly on the rough slate, then remove the lemongrass, rinse well, turn the pig intestines outside, add 3 parts of fresh lemongrass, rub, remove the lemongrass, rinse, and repeat the initial washing 2 to 3 times ;

[0031] (2) Fine washing: in parts by weight, add 100 parts of pig intestines that have been washed for the first time, add 2 parts of flour, 0.5 parts of white vinegar, 2 parts of coarse salt, and 0.5 parts of alum, rub them several times, rinse them clean, and then wash the pig intestines. Turn the intestines over and repeat the fine washing 1 to 3 times;

[0032] (3) Pickling: in parts by weight, 1 part of lemongrass powder, 0.5 part of gi...

Embodiment 3

[0036] A pretreatment method for fat sausage, comprising the following production steps:

[0037] (1) Initial washing: in parts by weight, take 150 parts of fresh pig intestines and 6 parts of section-shaped fresh lemongrass grass with a length of 8 to 15 centimeters and put them into a woven bag together under tap water. Knead repeatedly on the rough slate, then remove the lemongrass, rinse well, turn the pig intestines outside, add 8 parts of fresh lemongrass in segments, rub, remove the lemongrass, rinse, and repeat the initial washing 2 to 3 times ;

[0038] (2) Fine washing: in parts by weight, add 150 parts of pig intestines that have been washed for the first time, add 5 parts of flour, 1.8 parts of white vinegar, 5 parts of coarse salt, and 1.8 parts of alum, rub them several times, rinse them clean, and then wash the pig intestines. Turn the intestines over and repeat the fine washing 1 to 3 times;

[0039] (3) Pickling: in parts by weight, 3 parts of lemongrass pow...

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

PropertyMeasurementUnit
Lengthaaaaaaaaaa
Lengthaaaaaaaaaa
Lengthaaaaaaaaaa
Login to View More

Abstract

The invention discloses a preprocessing method of pig colons. Fresh pig colons preliminarily turned and washed in a slaughter house are subjected to rough cleaning, refined cleaning, pickling, marinating, refrigerated storage and other steps, dirt and grease of the pig colons can be effectively removed, the pig colons are restrained from generating bacteria, the marinated pig colons are fat but not greasy and unique in flavor, has the lemon flavor and has the certain effect of relieving fatigue, the preprocessed pig colons can be cooked and processed in various ways at any time, the processing time is short, and processing is convenient and rapid.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for making meat products, in particular to a pretreatment method for sausage. Background technique [0002] Fat intestines, that is, pig fat intestines and pig intestines, are a common non-staple food of pig viscera. According to the function of the fat intestine, it can be divided into the large intestine, small intestine and the head of the intestine. Their fat content is different. The small intestine is the thinnest and the head of the intestine is the fattest. Fat intestines are cold in nature, sweet in taste, moisten the intestines, remove wind-heat in the lower burner, and stop frequent urination. Fat sausage is very delicious, but it is very troublesome to clean and cook, and it is generally not easy to clean, resulting in extremely poor taste and unhygienic. In addition, the cooking time of fatty sausage is short, which will cause bad taste; the cooking time is lo...

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
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/00
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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