Tibetan rose sausage and making method thereof

A technology of sausage and rose, which is applied in the field of Tibetan rose sausage, can solve the problem of Tibetan sausage that has not yet appeared, and achieve the effect of meeting food requirements, wide source of raw materials, and good taste

Inactive Publication Date: 2019-08-06
工布江达县畜牧兽医站
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the increase of people's income and the improvement of people's living standards, people's demand for food types is more abundant. Tibet has been a mysterious place since ancient times. Many things in Tibet have their unique advantages. It is popular in the mainland, but Tibetan sausages have not yet appeared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A Tibetan-style rose sausage, comprising the following raw materials in parts by weight: 96 parts of fresh Tibetan pork, 4 parts of white sugar, 0.4 parts of table salt, 0.04 parts of white pepper, 1.6 parts of glutinous rice, 0.004 parts of chicken essence, 0.005 parts of monosodium glutamate, and sodium D-isoascorbate 0.001 parts, 2.5 parts of white wine and 4 parts of Tibetan pig blood, the weight ratio of fat and lean meat in fresh Tibetan pork is 3:1.

[0020] The preparation method of described Tibetan style rose sausage, concrete steps are as follows:

[0021] Step 1, step 1, processing fresh Tibetan pork into thin slices with a thickness of 2 mm;

[0022] Step 2: Add sugar, salt, white pepper, fermented glutinous rice, chicken essence, monosodium glutamate, D-sodium erythorbate, white wine and Tibetan pig blood to the sliced ​​fresh Tibetan pork slices, and then put the slices into a tumbler in a vacuum environment Roll and knead for 50 minutes to mix well; the...

Embodiment 2

[0027] A Tibetan rose sausage, comprising the following raw materials in parts by weight: 100 parts of fresh Tibetan pork, 5 parts of sugar, 0.5 part of table salt, 0.05 part of white pepper, 2 parts of fermented glutinous rice, 0.01 part of chicken essence, 0.01 part of monosodium glutamate, and sodium D-isoascorbate 0.002 parts, 3 parts of white wine and 5 parts of Tibetan pig blood, the weight ratio of fat and lean meat in fresh Tibetan pork is 3:1.

[0028] The preparation method of described Tibetan style rose sausage, concrete steps are as follows:

[0029] Step 1, processing fresh Tibetan pork into thin slices with a thickness of 3 mm with a meat cutter;

[0030] Step 2: Add sugar, salt, white pepper, fermented glutinous rice, chicken essence, monosodium glutamate, D-sodium erythorbate, white wine and Tibetan pig blood to the sliced ​​fresh Tibetan pork slices, put the slices into a tumbler and roll them in a vacuum environment Knead for 60 minutes; mix well, then mari...

Embodiment 3

[0035] A Tibetan-style rose sausage, comprising the following raw materials in parts by weight: 104 parts of fresh Tibetan pork, 5.5 parts of sugar, 0.6 parts of table salt, 0.056 parts of white pepper, 2.2 parts of glutinous rice, 0.014 parts of chicken essence, 0.013 parts of monosodium glutamate, and sodium D-isoascorbate 0.002 parts, 3.4 parts of white wine and 6 parts of Tibetan pig blood, the weight ratio of fat and lean meat in fresh Tibetan pork is 3:1.

[0036] The preparation method of described Tibetan style rose sausage, concrete steps are as follows:

[0037] Step 1, processing fresh Tibetan pork into thin slices with a thickness of 2 mm with a meat cutter;

[0038] Step 2: Add sugar, salt, white pepper, fermented glutinous rice, chicken essence, monosodium glutamate, D-sodium erythorbate, white wine and Tibetan pig blood to the freshly cut Tibetan pork, put the thin slices into a tumbler and knead them in a vacuum environment 65 minutes, mix evenly, and then mar...

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Abstract

The invention discloses a Tibetan rose sausage and a preparation method thereof. The Tibetan rose sausage comprises the following raw materials in parts by weight: 96-108 parts of fresh Tibetan pork,4-6 parts of white sugar, 0.4-0.7 parts of salt, 0.04-0.06 parts of white pepper, 1.6-2.5 parts of fermented glutinour rice, 0.004-0.018 parts of chicken essence, 0.005-0.016 parts of MSG, 0.001-0.003parts of sodium D-isoascorbate, 2.5-3.6 parts of white wine, and 4-6.4 parts of Tibetan pig blood; wherein the weight ratio of fat to lean meat in fresh Tibetan pork is 3:1. The method has wide sources of raw materials and simple preparation method, and is suitable for large-scale industrial production. The finished product prepared by the invention has good taste and chewiness, and can meet people's edible requirements.

Description

technical field [0001] The invention relates to a food, in particular to a Tibetan rose sausage. Background technique [0002] People depend on food, and food is a material that everyone needs every day. Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as items that are both food and traditional Chinese medicinal materials according to tradition, but does not include items for the purpose of treatment. (On April 24, 2015, the 14th meeting of the Standing Committee of the Twelfth National People's Congress revised the meaning of "food" in the "Food Safety Law of the People's Republic of China") The 1994 "Basic Terms of the Food Industry" defined food as : Substances intended for human consumption or drinking, including processed, semi-finished and unprocessed foods, excluding tobacco or substances used only as medicines. [0003] With the increase of people's income and the improvement of people's living standards, p...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60
CPCA23L13/65A23L13/428A23L13/426A23L13/424
Inventor 张建
Owner 工布江达县畜牧兽医站
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