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Fatty intestine marinating technology

A fat intestine and process technology, applied in the functions of food ingredients, preservation of food ingredients as antimicrobials, food science and other directions, can solve the problems of not easy to chew, heavy smell of fat intestines, etc., to achieve enhanced solubility, improved water retention, good effect

Inactive Publication Date: 2019-10-25
成都市恒业生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the progress of the times, pig large intestines (fat intestines), which were difficult to get rid of the stench in the past, have also been accepted by the public, and braised fatty sausages have also become the most popular method of making fatty sausages. Completely removes its fishy smell and, possibly, makes it soft and less chewable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A marinating process for fat sausage, comprising the following steps:

[0032] (1) Get described raw material by following weight fraction: 1 part of red fruit slices, 3 parts of Chinese prickly ash, 15 parts of rice wine, 1 part of curcuma, 0.2 part of moxibustion licorice, 0.1 part of dried ginger slices, 3 parts of star anise, 20 parts of baking soda, 3 parts of papain, 3 parts of edible starch, 3 parts of vinegar, 0.1 part of allicin, and add salt as needed;

[0033] (2) Wash the red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, and star anise respectively, dry them in the sun, and sterilize them in the sun, and then crush them into granules under a sterile environment;

[0034] (3) After uniformly mixing the granules obtained in step (2), stir-fry at a constant temperature at 120° C. for 30 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0035] (4) After mixing the powdered intermed...

Embodiment 2

[0040] A marinating process for fat sausage, comprising the following steps:

[0041] (1) Get described raw material by following weight fraction: 2 parts of red fruit slices, 5 parts of Chinese prickly ash, 25 parts of rice wine, 2 parts of curcuma, 0.4 part of moxibustion licorice, 8 parts of dried ginger slices, 5 parts of star anise, 30 parts of baking soda, 5 parts of papain, 5 parts of edible starch, 10 parts of vinegar, 0.2 parts of allicin, and appropriate amount of salt as needed.

[0042] (2) Wash the red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, and star anise respectively, dry them in the sun, and sterilize them in the sun, and then crush them into granules under a sterile environment;

[0043] (3) Mix the granules obtained in step (2) evenly, stir-fry at a constant temperature of 150° C. for 60 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0044] (4) After mixing the powdery in...

Embodiment 3

[0049] A marinating process for fat sausage, comprising the following steps:

[0050] (1) Calculated by weight fraction, take 2 parts of red fruit slices, 3 parts of peppercorns, 15 parts of rice wine, 2 parts of turmeric, 0.4 parts of moxibustion licorice, 3 parts of dried ginger slices, 5 parts of star anise, 30 parts of baking soda, 5 parts of papain 3 parts of edible starch, 3 parts of vinegar, 0.1 part of allicin, and appropriate amount of salt as needed;

[0051] (2) Wash the red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, and star anise respectively, dry them in the sun, and sterilize them in the sun, and then crush them into granules under a sterile environment;

[0052] (3) Mix the red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, and star anise granules obtained in step (2), stir-fry at a constant temperature of 120°C for 30 minutes in a sterile environment, and then pulverize to ob...

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PUM

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Abstract

The invention discloses a fatty intestine marinating technology which includes the steps: washing, airing, solarizing and sterilizing base raw materials and then crushing the raw materials into particles in a sterile environment; stir-frying the base raw materials at high temperature and performing hybrid shaping; preparing a seasoning bag in a soaking manner, steaming and marinating fatty intestines and the like. According to the marinating technology, the ratio of marinating seasoning base materials to seasoning bags is based on a traditional Chinese medicine theory and an existing cooking technology, and the fatty intestines prepared by the technology are free from harmful components, delicious, fragrant, crisp and tender in taste, fat but not greasy and suitable for people of all ages,have healthcare functions for intestines and stomachs and have no side effects on bodies when being eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a stewed sausage process. Background technique [0002] Spices mainly refer to pepper, cloves, nutmeg, cinnamon and other tropical plants with aromatic or antiseptic functions. They have a pleasant aromatic smell and can be used to prepare compounds or mixtures of flavors. The use of spices in food has a history of thousands of years in our country. With the development of the times, our pursuit of food tastes has become more and more diversified. Braised pork, as a dish that people often eat in their lives, has a strong taste, salty and mellow, and endless aftertaste. It is deeply loved by everyone. With the progress of the times, pig large intestines (fat intestines), which were difficult to get rid of the stench in the past, have also been accepted by the public, and braised fatty sausages have also become the most popular method of making fatty sausages. Completely removes its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L3/3535A23L5/20A23L33/105A23L29/00A23L29/30A23L27/10A23L5/10
CPCA23L3/3535A23V2002/00A23L5/10A23L5/13A23L5/27A23L13/20A23L13/428A23L27/10A23L29/015A23L29/06A23L29/30A23L33/105A23V2200/32A23V2200/16A23V2200/14A23V2200/10A23V2200/15A23V2250/5118A23V2250/212
Inventor 杨勤何洋
Owner 成都市恒业生态农业有限公司
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