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Processing method of gristle sausage

A processing method and brittle bone technology, applied in the field of meat processing, can solve the problems of single variety, high benzopyrene content and no characteristics of sausage, and achieve the effect of unique taste

Inactive Publication Date: 2018-06-12
贵州王苗丫民族风味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing sausages are supplementary materials added to the meat, the variety is single, and there is no characteristic; and in the traditional smoking process, due to insufficient combustion of the wood fuel used, the content of benzopyrene in the sausage is too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for processing brittle-bone sausage, the steps comprising the following steps: (1) mincing the meat, putting the meat pieces into a meat grinder for mincing; (2) cutting the brittle bones, cutting the brittle bones into lengths and widths of 1.5mm (3) Preparing auxiliary materials, the following materials are prepared in parts by weight: 1.6 parts of salt, 2.7 parts of honey, 2.3 parts of rice wine, 1.4 parts of glutinous rice flour, 0.3 parts of pepper powder, 0.7 parts of garlic powder, and 0.8 parts of ginger powder , 1.5 parts of starch, 6 parts of egg white, the materials are prepared and mixed to obtain auxiliary materials; (4) Stir, add minced meat and bone granules in the grinder, mix and grind again, and then add auxiliary materials for stirring , stir evenly to get the meat, and then place it at 8°C to marinate for 1.5 hours; (5) Make casings, scrape the intestines to make casings, then soak them in warm water for 25 minutes, and then rinse them with w...

Embodiment 2

[0013] A method for processing brittle-bone sausage, the steps comprising the following steps: (1) mincing the meat, putting the meat pieces into a meat grinder for mincing; (2) cutting the brittle bones, cutting the brittle bones into pieces with a length and width of 1 mm Brittle bone granules; (3) Prepare auxiliary materials, prepare the following materials in parts by weight: 1.5 parts of table salt, 2.2 parts of honey, 2 parts of rice wine, 1.2 parts of glutinous rice flour, 0.2 parts of pepper powder, 0.6 parts of garlic powder, 0.7 parts of ginger powder, 1 part of starch and 5 parts of egg white, the materials are prepared and mixed to obtain auxiliary materials; (4) Stirring, adding minced meat and brittle bone particles to the grinder for mixing and grinding again, and then adding auxiliary materials for stirring, Stir evenly to get the meat, and then place it at 6°C to marinate for 2 hours; (5) Prepare casings, scrape the intestines to make casings, then soak them in...

Embodiment 3

[0016] A method for processing brittle-bone sausage, the steps comprising the following steps: (1) mincing the meat, putting the meat pieces into a meat grinder for mincing; (2) cutting the brittle bones, cutting the brittle bones into pieces with a length and width of 2mm Brittle bone granules; (3) Prepare auxiliary materials, prepare the following materials in parts by weight: 1.7 parts of salt, 3.2 parts of honey, 2.6 parts of rice wine, 1.6 parts of glutinous rice flour, 0.4 parts of pepper powder, 0.8 parts of garlic powder, 0.9 parts of ginger powder, 2 parts of starch and 7 parts of egg white are prepared by mixing the materials to obtain auxiliary materials; (4) Stirring, adding minced meat and brittle bone particles to the grinder for mixing and grinding again, and then adding auxiliary materials for stirring, Stir evenly to get the meat, and then place it at 10°C to marinate for 1 hour; (5) Prepare the casing, scrape the intestine to make the casing, then soak it in w...

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PUM

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Abstract

The invention discloses a processing method of gristle sausage. The method includes the following steps: (1) mincing meat; (2) cutting gristle; (3) preparing auxiliary ingredients; (4) performing stirring; (5) preparing sausage casing; (6) performing sausage filling; and (7) performing fire-curing. The processing method provided by the invention for preparing the gristle sausage endows the gristlesausage with a crispy taste, grain fragrance and a unique taste; and the prepared gristle sausage contains relatively less benzopyrene so that people can eat without any concern.

Description

technical field [0001] The invention relates to the field of meat processing, in particular to a processing method of crispy sausage. Background technique [0002] Sausage, also known as sausage, is a large category of meat products with the most varieties in China. It is a meat product with Chinese characteristics, which is made from meat, cut into cubes, mixed with auxiliary materials, poured into animal casings, fermented, and dried. It is a very ancient food production and meat preservation technology. Eating sausage food can promote people's appetite and is easy to preserve, so it is loved by people. [0003] Most of the existing sausages are supplementary materials added to the meat, which are of a single variety and have no characteristics; and in the traditional smoking process, due to insufficient combustion of the used wood fuel, etc., the content of benzopyrene in the sausage is too much. Contents of the invention [0004] The object of the present invention i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/40
Inventor 王华
Owner 贵州王苗丫民族风味食品有限公司
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