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Preparation method of mulberry brandy air-dried sausage

A technology for brandy air and dry sausage is applied in the field of preparation of mulberry brandy air-dried sausage to achieve the effect of improving sensory quality

Pending Publication Date: 2022-05-31
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in some areas, there is a phenomenon that fruit wine is used instead of white wine to produce air-dried sausage

Method used

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  • Preparation method of mulberry brandy air-dried sausage
  • Preparation method of mulberry brandy air-dried sausage
  • Preparation method of mulberry brandy air-dried sausage

Examples

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preparation example Construction

[0050] The preparation process of the self-made mulberry brandy that this application adopts is as follows:

[0051] 1. Choose fresh, plump, pest-free, mildew-free mulberries, and wash them for later use.

[0052] 2. Remove bad fruit, crush and squeeze the juice, add 40mg / L SO before juicing 2 Sterilization treatment is carried out to remove surface bacteria.

[0053] 3. Put the squeezed fruit juice into a 20L glass tank, let it stand overnight in the refrigerator, then add activated dry yeast at 0.2g / L, ferment at 18°C, stop fermentation when the residual sugar is ≤2g / L, clarify and pour the tank , to obtain original brandy liquor.

[0054] 4. Pour the original wine into a pot still and carry out secondary distillation until the temperature reaches 54°C. After sterilization, it is transferred to a glass jar for storage to produce homemade mulberry brandy.

Embodiment 1

[0056] Take 1.6Kg of fresh pork leg meat, 0.4Kg of pork back fat, remove the bones, remove the fascia, cut into small pieces of 1-2cm, pour them into a blender and grind them, add 20g of salt, 40g of sugar, 20g of monosodium glutamate, 20g of five-spice powder and After 120mL of soy sauce, stir well, add 60mL of homemade mulberry brandy with an alcohol content of 52°, marinate for 24 hours, wash and drain the casings, and enema. Then the filled sausages are first air-dried for 12 hours at a temperature of about 25°C and a relative humidity of about 50%, and then transferred to a constant temperature and humidity chamber at a temperature of about 25°C and a relative humidity of about 75% for 10 days to obtain the finished product.

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Abstract

The present invention relates to a mulberry brandy air-dried sausage preparation method, and belongs to the technical field of food processing technology, and the mulberry brandy air-dried sausage is prepared from the following raw materials by weight: 100 parts of pork, 1-3 parts of mulberry brandy, 0.8-1.5 parts of salt, 2-3 parts of sugar, and 2-4 parts of seasoning. The mulberry brandy plays an important role in formation of volatile flavor substances in the air-dried sausage, not only has typical flavor substances of the air-dried sausage, but also contains volatile components such as 2-hexanone, benzaldehyde, octanal, ethyl acetate, ethyl caprylate, ethyl caprate, isoamyl acetate, dimethyl disulfide and isobutyl acetate; the product is endowed with strong flower fragrance, fruit fragrance and other flavors; due to the addition of the mulberry brandy, the TBARS value and the TVB-N value are effectively reduced, a certain dose-effect relationship is achieved, the sensory quality of the sausages is well improved, and it is indicated that the mulberry brandy completely replaces baijiu to produce the air-dried sausages, and the market prospect is wide.

Description

technical field [0001] The invention relates to a preparation method of mulberry brandy air-dried sausage, belonging to the technical field of food processing technology. Background technique [0002] Air-dried sausage, referred to as "dried sausage", has become one of the meat products loved by Chinese consumers because of its unique flavor. It has a history of more than 100 years. Chinese traditional air-dried sausage is generally obtained by marinating raw meat with sugar, salt, spices, wine and other auxiliary materials, then pouring it into natural pig casings and air-drying for about 10 days. The high-altitude liquor brewed from grains is an important auxiliary material when traditional air-dried sausages are pickled, which endows air-dried sausages with a unique flavor and directly affects the aroma characteristics of the product. During the air-drying process, lipids and proteins in liquor and meat will produce a series of complex biochemical reactions, which will a...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/65A23L13/428Y02A40/90
Inventor 彭新颜左雯慧高永林于海洋刘春云李大鹏
Owner YANTAI UNIV
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