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Fresh and tender sausage and making method thereof

A sausage, fresh and tender technology, applied in the field of fresh and tender sausage and its preparation, can solve the problems such as loss of aroma and fresh taste of meat quality

Inactive Publication Date: 2018-10-12
贵州务川科华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a fresh and tender sausage and its preparation method, so as to solve the technical problem that the sausage obtained by the traditional sausage processing method loses its fragrance and tender taste as the storage time prolongs

Method used

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  • Fresh and tender sausage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] Further detailed explanation through specific implementation mode below:

[0022] In the following examples, the amount of the casing is determined according to the actual stuffing, which is the same as the traditional stuffing, as long as the stuffing in the casing is kept tight and not loose, and the casing is complete without cracks. And seasoning mainly is the seasoning that daily cooking such as salt, monosodium glutamate, five-spice powder are used gets final product, generally decides according to personal taste, does not affect the beneficial effect of this program. Other raw materials and consumption are shown in Table 1.

[0023] Table 1

[0024] group

Example 1

Example 2

Example 3

Pork (kg)

14

16

15

Strudel (kg)

6

4

5

Lemongrass root (kg)

3

5

4

Lotus root (kg)

2

4

3

[0025] Taking Example 1 as an example, the preparation method of the fresh and tender sausage of the p...

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PUM

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Abstract

The invention discloses a fresh and tender sausage belonging to the field of smoked meat foods. The fresh and tender sausage comprises the raw materials in parts by weight of sausage casings, seasonings, 14-16 parts of pork, 4-6 parts of paper mulberry tree seeds, 3-5 parts of lemongrass herb roots and 2-4 parts of lotus roots. The raw materials for the sausage are made into the sausage in combination with a making method, so that the technical problems that in the prior art, when the made sauce is stored for a long time, the meat quality loses fragrance and fresh and tender mouth feel, are solved; and after the sausage is stored for 6 months, the fresh and tender meat quality is also maintained, and the sausage is rich in smoked meat taste and meat fragrance.

Description

technical field [0001] The invention relates to the field of smoked meat food, in particular to a fresh and tender sausage and a preparation method thereof. Background technique [0002] Sausage has a long history in China. It is a kind of seasoned meat that is poured into animal casings and dried. The types of sausage are mainly divided into Sichuan-style sausage and Cantonese-style sausage. The seasoning of the two sausages is slightly different. , Sichuan-style sausages are spicy, while Cantonese-style sausages are sweet. Both sausages have their own characteristics, but they also have common characteristics. Spicy sausages add peppers, and cantonese sausages add more sugar. Sausages all have the effect of appetizing and helping food and increasing appetite and are loved by consumers in general. [0003] At present, sausages are mostly processed using traditional techniques. The sausages produced by traditional techniques are prone to dry skin during the smoking and bak...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L19/10A23L29/00A23L33/10
CPCA23L13/65A23L19/10A23L29/06A23L33/10
Inventor 冉贤
Owner 贵州务川科华生物科技有限公司
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