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Preparation method of Sichuan sausage

A Sichuan-flavored sausage and a production method technology, applied in the field of food processing, can solve the problems of unsatisfactory, uneatable, difficult industrialized production, etc., and achieve the effects of reducing production costs, spicy and strong, and pure taste

Inactive Publication Date: 2017-04-26
刘传星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of Sichuan-style sausage is to mix pork slices with ingredients in winter, enema, and then air-dry and smoke to obtain the finished product. In the process of making Sichuan-style sausage, the choice of seasoning ratio mostly depends on The experience of the producers is mostly fresh ingredients, and the choice of seasoning or the adjustment of its ratio has a crucial impact on the flavor. If the type of seasoning or the ratio of the selected seasoning is inappropriate, the sausage produced will be sensory, The taste is not good, so for most of the producers who are not experienced in Sichuan, it is difficult to produce more authentic Sichuan-style sausages, which is difficult for industrial production, which makes it impossible for inexperienced producers to eat authentic Sichuan-style sausages Sausages cannot meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for making Sichuan-flavored sausages, comprising the following steps: (1) selection of pork: using fresh foreleg pork compounded with national standards, with a fat-to-thin ratio of 2-3:7-8; (2) cutting pork into strips: cutting the foreleg Peel the pork, separate the lean meat from the fat meat, cut the lean meat into strips of 8cm×4cm×4cm, and cut the fat meat into strips of 6cm×2cm×2cm; (3) Pork Minced diced meat: Mix the cut lean meat and fat meat evenly, and then grind them through a meat grinder to get diced meat; (4) Pickle: Mix the minced diced meat and Sichuan-style sausage seasoning with a mixer, Marinate at 2°C for 42 hours to obtain sausage meat. During the marinating process, stir and turn over every 30 minutes; (5) Filling: After the casings are washed and the fishy smell is removed, the sausage meat is stuffed with a sausage stuffer. Put it in the casing, after the filling is completed, tie the two ends of the sausage tightly, and then twist the ...

Embodiment 2

[0013] A method for making Sichuan-flavored sausages, comprising the following steps: (1) selection of pork: using fresh foreleg pork compounded with national standards, with a fat-to-thin ratio of 2-3:7-8; (2) cutting pork into strips: cutting the foreleg Peel the pork, separate the lean meat from the fat meat, cut the lean meat into strips of 8cm×4cm×4cm, and cut the fat meat into strips of 6cm×2cm×2cm; (3) Pork Minced diced meat: Mix the cut lean meat and fat meat evenly, and then grind them through a meat grinder to get diced meat; (4) Pickle: Mix the minced diced meat and Sichuan-style sausage seasoning with a mixer, Marinate at 5°C for 48 hours to obtain sausage meat. During the marinating process, stir and turn over every 40 minutes; (5) Filling: After washing the casings and removing the fishy smell, fill the sausage meat with a sausage stuffer Put it in the casing, after the filling is completed, tie the two ends of the sausage tightly, and then twist the sausage ever...

Embodiment 3

[0016] A method for making Sichuan-flavored sausages, comprising the following steps: (1) selection of pork: using fresh foreleg pork compounded with national standards, with a fat-to-thin ratio of 2-3:7-8; (2) cutting pork into strips: cutting the foreleg Peel the pork, separate the lean meat from the fat meat, cut the lean meat into strips of 8cm×4cm×4cm, and cut the fat meat into strips of 6cm×2cm×2cm; (3) Pork Minced diced meat: Mix the cut lean meat and fat meat evenly, and then grind them through a meat grinder to get diced meat; (4) Pickle: Mix the minced diced meat and Sichuan-style sausage seasoning with a mixer, Marinate at 3°C ​​for 44 hours to obtain sausage meat. During the marinating process, stir and turn over every 35 minutes; (5) Filling: After the casings are washed and the fishy smell is removed, the sausage meat is stuffed with a sausage stuffer. Put it in the casing, after the filling is completed, tie the two ends of the sausage tightly, and then twist th...

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PUM

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Abstract

The invention discloses a preparation method of a Sichuan sausage. The preparation method comprises the following steps: (1) pork selection; (2) pork slitting; (3) pork dicing; (4) pickling; (5) filling; and (6) natural withering. According to the preparation method, seasonings are available in raw materials and convenient to use, and the sausage prepared by adopting the seasonings is spicy, hot and strong, is pure in taste and has unique Sichuan flavor; and without freshly making and freshly burdening, large-scale industrial production lowers the preparation cost of the Sichuan sausage, also enables a maker without experience to prepare the authentic Sichuan sausage and meets the market needs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making Sichuan-flavored sausages. Background technique [0002] Sausage is a kind of meat product made by grinding animal meat into mud and filling it 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, especially Sichuan-style sausages. Flavored sausage is loved by consumers because of its strong taste, delicious taste, and the effect of appetizing and helping food and increasing appetite. The traditional method of Sichuan-style sausage is to mix pork slices with ingredients in winter, enema, and then air-dry and smoke to obtain the finished product. In the process of making Sichuan-style sausage, the choice of seasoning ratio mostly depends on The experience of the producers is mostly fresh ingredients, and the choice of seasoning or the adjustment...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70
Inventor 刘传星
Owner 刘传星
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