Processing method of snack instant air-dried sausages

Abstract

The invention relates to a processing method of snack instant air-dried sausages. The processing method comprises specific steps as follows: 1) pre-processed livestock and poultry lean meat is minced; 2) 80-120 kg of the minced livestock and poultry lean meat and 12-18 kg of white granulated sugar are stirred uniformly in a vacuum state; 3) 1.5-2.5 kg of fish sauce, 0.7-1.3 kg of honey, 0.2-0.4 kg of milk powder, 0.6-1.2 kg of pig bone stock, 0.001-0.005 kg of Monascus red, 0.0005-0.0012 kg of Allura red, 0.6-2 kg of malt sugar, 0.5-2 kg of sodium lactate, 0.01-0.03 kg of nisin, 0.002-0.005 kg of sodium nitrite and 10 kg of water are dissolved uniformly, then added to a product obtained in step 2) and stirred uniformly in a vacuum state; 4) the product is packaged with casings, the casings are uniformly hung on a rod, then put into a refrigeration storage to be pickled, air-dried, baked, subjected to vacuum packaging and sterilized, and finished products are obtained. The products obtained with the processing method have different tastes inside and outside, the outside tastes dry and the inside tastes mouthwatering; the eating method is more convenient, and the sausages are more widely popularized.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a processing method of casual instant air-dried sausage. Background technique [0002] Chinese sausage, commonly known as sausage, does not add starch, can be stored for a long time, and can be eaten after cooking. It has a strong taste, delicious flavor, rich and rich, long aftertaste, and the more you chew, the more fragrant it is. It is far better than the enema products in other countries. It is a traditional Chinese food. One of them is well-known at home and abroad. It is a large category of meat products with the most varieties in China. It is mainly divided into Sichuan-flavored sausage and Cantonese-flavored sausage. The main difference is that Guangwei is sweet, Sichuan is spicy, and Hunan has salty rather than spicy sausages. The traditional sausage production method consists of material selection, twisting, mixing, pickling, filling, bakin...

AI Technical Summary

Problems solved by technology

The traditional sausage production method consists of material selection, twisting, mixing, pickling, filling, baking, cooling, inspection, and packaging. The finished product is raw and cannot be eaten directly. It needs to be steamed for 20 minutes before it can be eaten. , the way of eating greatly restricts its wide circulation; and the traditional sausage technology mostly adopts natural air drying or open fire drying, and the temperature and humidity are difficult to control, resulting in unstable quality of sausage products and potential safety hazards