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Chinese yam preserved sausage and preparation method of same

A technology of yam and sausage, applied in food preservation, meat/fish preservation, preservation of meat/fish by freezing/cooling, etc., can solve the problems of unbalanced nutrition of sausage, high salt content, long production cycle, etc. Preparation cycle, low salt content, good taste effect

Inactive Publication Date: 2017-08-29
镇坪县美味佳食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a yam sausage and a preparation method thereof, which solves the technical problems of unbalanced nutrition, high salt content and long production cycle of the sausage in the prior art

Method used

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  • Chinese yam preserved sausage and preparation method of same
  • Chinese yam preserved sausage and preparation method of same

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Embodiment 1 The Chinese yam sausage of the present invention, taking 100kg of pork as an example, includes 100kg of pork with good quality pork belly, which is both fat and thin, and will not be too fat or not fragrant enough. In addition, it includes 1.5kg of wolfberry, 2.5kg of white wine, 3kg of soy sauce, 4kg of starch, 4kg of soybean protein, 0.05kg of sodium tripolyphosphate, 1.5kg of table salt, 6kg of ice water, 0.1kg of monosodium glutamate, 0.01kg of sodium nitrite, and 0.1kg of sodium erythorbate , red yeast rice powder 0.01kg, Chinese yam 35kg, crushed peanut 6kg. By adding yam and wolfberry, the nutrition of the sausage is more balanced, the salt content is lower, and the taste is better. The addition of crushed peanuts can make the sausage taste more delicious, the addition of sodium erythorbate can prevent the fatty acid in the sausage from being oxidized, and the sodium erythorbate is harmless to the human body and the dosage is small.

Embodiment 2

[0016] Example 2 To prepare 100kg of pork yam sausage, firstly configure auxiliary materials, grind 1.5kg of wolfberry and then weigh 2.5kg of white wine, 3kg of soy sauce, 4kg of starch, 4kg of soybean protein, 0.05kg of sodium tripolyphosphate, and 1.5kg of salt. kg, 6 kg of ice water, 0.1 kg of monosodium glutamate, 0.01 kg of sodium nitrite, 0.1 kg of sodium erythorbate, 0.01 kg of red yeast rice powder, 35 kg of Chinese yam, 6 kg of crushed peanuts, and then mix these auxiliary materials to obtain mixed auxiliary materials, and then weigh them 35kg of yam and steamed yam and peeled to make yam mash into the mixed auxiliary materials for mixing; then weigh 100kg of pork belly, peel the pork, chop it or use a meat grinder to mix it with the mixed auxiliary materials, and then put On a vacuum tumbler, marinate for 5 hours at a vacuum pressure of 86.0kPa and a temperature of 4°C; after taking it out, wash the casings and use a vacuum enema machine to fill the above-mentioned m...

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Abstract

The invention belongs to the technical field of food processing, and especially relates to a Chinese yam preserved sausage and a preparation method thereof. The Chinese yam preserved sausage includes 100 parts of pork, 1.5 parts of fructus lycii, 2.5 parts of liquor, 3 parts of soybean sauce, 4 parts of starch, 4 parts of soya bean protein, 0.05 parts of sodium tripolyphosphate, 1.5 parts of salt, 6 parts of ice water, 0.1 parts of monosodium glutamate, 0.01 parts of sodium nitrite, 0.1 parts of sodium isoascorbate, 0.01 parts of red yeast rice powder, 35 parts of Chinese yam and 6 parts of crushed peanuts. The method solves the technical problems that preserved sausage in the prior art are not balanced in nutrition, is high in salt content and is long in production period. The Chinese yam preserved sausage has more balanced nutrients, is lower in salt content and has better taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a yam sausage and a preparation method thereof. Background technique [0002] Sausage is a very ancient food production and meat preservation technology. It refers to a long cylindrical tubular food made by mincing animal meat into a puree and filling it into casings. Chinese enema sausage does not add starch, can be stored for a long time, and can be eaten after cooking. It has a delicious flavor, mellow and rich, and a long aftertaste. The more you chew, the more fragrant it is. It is far better than the enema products in other countries. . There are also 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] Lycium barbarum is the mature fruit of Lycium barbarum. It is one of the foods with the same source of medicine and food. It can nourish th...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L19/10A23L33/10A23B4/06A23B4/00A23L3/015
CPCA23L13/65A23B4/00A23B4/066A23L3/0155A23L19/10A23L33/10A23V2002/00A23V2200/30A23V2250/5118A23V2250/5488
Inventor 何勇何安兵罗军
Owner 镇坪县美味佳食品有限责任公司
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