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Handmade sausage and making method thereof

A production method and sausage technology, applied in the direction of food science, etc., can solve the problems of unintegrated traditional bacon flavor, not delicate enough to eat, easy to deteriorate or spoilage, etc., and achieve the effect of simple and stable production process, retaining nutrients, and compact structure

Pending Publication Date: 2017-07-21
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hunan-style sausages are rich in varieties and in different shapes. In the process of making handmade sausages, the structure of traditional large-meat sausages is prone to loose structure. Difficult to preserve, perishable or corrupt

Method used

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  • Handmade sausage and making method thereof
  • Handmade sausage and making method thereof
  • Handmade sausage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare each component as shown in Table 1, wherein, pickling seasoning comprises 1.5 parts of salt, 1.2 parts of white sugar, 0.5 part of white wine; Basic seasoning includes 0.5 part of salt, 0.5 part of white sugar, 0.5 part of white wine, 0.195 part of monosodium glutamate; Function The additives include 0.1 part of sodium D-isoascorbate and 0.005 part of sodium nitrite.

[0036] The specific production method includes the following steps:

[0037] S1. Raw material pretreatment

[0038] S11. Pre-processing: use fresh hind leg pork as raw material, trim the lean pork by hand to remove the fascia, and cut the lean pork into 15×15×15mm with a dicing machine 3 diced lean meat; put the diced lean meat and marinade seasoning into a blender, stir well, and marinate at 0-4°C for 24 hours to obtain pretreatment raw material A;

[0039] S12. Pretreatment of the fat: cut the fat into 5×5×5mm with a dicing machine 3 diced fat, rinsed with hot water at 60°C for 4 minutes, and...

Embodiment 2

[0044] Different from Example 1, each component of the required weight component is prepared according to Table 1, wherein, the curing seasoning includes 2.0 parts of salt, 1.45 parts of white sugar, and 0.5 part of white wine; the basic seasoning includes 0.5 part of table salt, 0.5 part of white sugar 0.75 parts of liquor, 0.15 parts of monosodium glutamate; functional additives include 0.1 part of sodium D-isoascorbate and 0.005 part of sodium nitrite. The nutritional components of the finished product of the handmade sausage are shown in Table 2.

Embodiment 3

[0046] Different from Example 1, each component of required weight components is prepared according to Table 1, wherein, pickling seasoning comprises 1.992 parts of salt, 1.5 parts of white sugar, 0.75 part of white wine; basic seasoning comprises 0.75 part of salt, 1.0 part of white sugar 0.6 part of liquor, 0.25 part of monosodium glutamate; functional additives include 0.15 part of sodium D-isoascorbate and 0.008 part of sodium nitrite. The nutritional components of the finished product of the handmade sausage are shown in Table 2.

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Abstract

The invention discloses a handmade sausage and a making method thereof. The handmade sausage is made by stirring and mixing pork lean meat, fat, auxiliary materials and water and performing vacuum rolling rubbing, casting filling and fumigation and baking, wherein the weight part ratio of the pork lean meat to fat is 9:1 to 7:3, the ratio of the total weight of the pork lean meat and fat to the mass of the auxiliary materials is 100 to 5-7, the ratio of the total weight of the pork lean meat and fat to the mass of the water is 100 to 6-8, and the grain size ratio of the pork lean meat to fat is 1:1 to 4:1. Fresh rear leg pork is carefully selected as the raw material for the handmade sausage, naturally casings are adopted for filling, manual cutting and stirring are performed, the taste and toughness of the sausage are retained to the most degree, the big sectional meat grains of the product are clear and visible, the protein content is high, the nutritive value is high, and a special fermentation flavor is produced in the special salting and backing technology process. Required devices are common devices, the cost is lower, the operability is strong, large-scale production is easy, and especially the product has a special flavor characteristic and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and more specifically, to a handmade sausage and a manufacturing method thereof. Background technique [0002] Sausage is a traditional Chinese meat product. It is a meat product made by grinding animal meat into a puree, filling it into casings, and fermenting or drying it. It is the most diverse meat product in China. a wide range of products. There are also many types of sausages, mainly divided into Sichuan-style spicy sausages and Cantonese-style sweet-flavored sausages. In addition, in Hunan, there are Hunan-style sausages and traditional bacon with special flavors that are salty but not spicy. Hunan-style sausages are rich in varieties and in different shapes. In the process of making handmade sausages, the structure of traditional large-meat sausages is prone to loose structure. Not easy to preserve, perishable or corrupt. Contents of the invention [0003] The...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/10A23L5/10
Inventor 孙琦付浩华宁鹏夏启禹
Owner 湖南唐人神肉制品有限公司
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