CN101422251A - Production method of sausage - Google Patents
Production method of sausage Download PDFInfo
- Publication number
- CN101422251A CN101422251A CNA2008101950190A CN200810195019A CN101422251A CN 101422251 A CN101422251 A CN 101422251A CN A2008101950190 A CNA2008101950190 A CN A2008101950190A CN 200810195019 A CN200810195019 A CN 200810195019A CN 101422251 A CN101422251 A CN 101422251A
- Authority
- CN
- China
- Prior art keywords
- pork
- sausage
- salt
- meat gruel
- seasoning matter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract 8
- 238000004519 manufacturing process Methods 0.000 title claims 4
- 235000015277 pork Nutrition 0.000 claims abstract 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract 5
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 4
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims abstract 4
- 229920002472 Starch Polymers 0.000 claims abstract 3
- 239000008157 edible vegetable oil Substances 0.000 claims abstract 3
- 235000013601 eggs Nutrition 0.000 claims abstract 3
- 238000000465 moulding Methods 0.000 claims abstract 3
- 235000019698 starch Nutrition 0.000 claims abstract 3
- 239000008107 starch Substances 0.000 claims abstract 3
- 235000000346 sugar Nutrition 0.000 claims abstract 3
- 238000004140 cleaning Methods 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims abstract 2
- 235000010344 sodium nitrate Nutrition 0.000 claims abstract 2
- 239000004317 sodium nitrate Substances 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims 5
- 240000002234 Allium sativum Species 0.000 claims 2
- 241000234314 Zingiber Species 0.000 claims 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims 2
- 235000004611 garlic Nutrition 0.000 claims 2
- 235000008397 ginger Nutrition 0.000 claims 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract 2
- 238000007600 charging Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of sausage, which takes pork as the main material and eggs, starch, sugar, salt, edible oil and seasoning as assistant ingredients and is prepared through processing, cleaning, preserving, mincing, charging, molding and drying. In the technique, no other chemical supplementary materials are added, such as sodium nitrate, and the like, and all raw materials are green foods. Therefore, the sausage is not only abundant in nutrition and fresh and pure in taste but also suitable for both the young and the old.
Description
Technical field
The present invention relates to a kind of food technology, be specially a kind of preparation method of sausage.
Background technology
At present, what sell on the market is the sausage of primary raw material with meat, and seasoning matter such as sodium nitrate, glucose all can mix in its manufacturing process.Sodium nitrate is harmful, though sodium nitrate in a small amount can not damage human body, long-time or long-term eating can damage health.
Summary of the invention
The invention provides a kind of preparation method of sausage of pure green.
In order to solve above technical problem, the preparation method of a kind of sausage of the present invention, its innovative point is: be that major ingredient, batching comprise egg, starch, sugar, salt, edible oil and seasoning matter with pork, wherein the weight proportion of each composition is: pork 65-85%, egg 4-8%, edible oil 2-4%, starch 3-8%, white sugar 0.6-2.5%, salt 2-3.5%, all the other are seasoning matter.
Described seasoning matter is mainly garlic, ginger.
The method for production of described a kind of sausage, it is made up of following steps:
A. processing: pork is cut into sliced meat or piece;
B. clean: the pork meat gruel is carried out drop blood, cleaning treatment;
C. pickle: with pork with salt, sugar and admix additive garlic and ginger;
D. Minced Steak: will cut into slices or the pork of piece is twisted into meat gruel, place then 8-36 hour;
E. reinforced: as to mix thoroughly after in meat gruel, adding various batchings and seasoning matter;
F. moulding: the meat gruel after will feeding in raw material is irritated to casing;
G. airing:, get final product with drying under the placement of the sausage after the moulding sunlight.
The consumption of garlic is the 0.3-0.8% of pork consumption among the described step c, and ginger is: 0.8-2.8%.
The invention has the advantages that: do not add any other chemical industry class auxiliary material in this technology, just as sodium nitrate etc., all raw materials are pollution-free food; And produce not adopt in the process and smoke, not only nutritious, the taste aquatic foods are pure, and all-ages.
The specific embodiment
Embodiment 1
Take by weighing pork 5Kg, egg 0.2Kg, edible oil 0.3Kg, starch 0.3Kg, white sugar 0.08Kg, salt 0.3Kg, garlic 0.03Kg, ginger 0.08Kg; Earlier pork is cut into sliced meat or piece, again the pork meat gruel is carried out drop blood, cleaning treatment, with pork with salt, sugar and admix additive garlic and ginger; To cut into slices again or the pork of piece is twisted into meat gruel, place then 8-36 hour; Mix thoroughly after in meat gruel, adding various batchings and seasoning matter; Meat gruel after will feeding in raw material is at last irritated to casing; With drying under the placement of the sausage after the moulding sunlight, get final product.
Embodiment 2
Take by weighing pork 8Kg, egg 0.4Kg, edible oil 0.35Kg, starch 0.28Kg, white sugar 0.1Kg, salt 0.35Kg, garlic 0.05Kg, ginger 0.2Kg; Earlier pork is cut into sliced meat or piece, again the pork meat gruel is carried out drop blood, cleaning treatment, with pork with salt, sugar and admix additive garlic and ginger; To cut into slices again or the pork of piece is twisted into meat gruel, place then 8-36 hour; Mix thoroughly after in meat gruel, adding various batchings and seasoning matter; Meat gruel after will feeding in raw material is at last irritated to casing; With drying under the placement of the sausage after the moulding sunlight, get final product.
Claims (4)
1. the method for production of a sausage, it is characterized in that: be that major ingredient, batching comprise egg, starch, sugar, salt, edible oil and seasoning matter with pork, wherein the weight proportion of each composition is: pork 65-85%, egg 4-8%, edible oil 2-4%, starch 3-8%, white sugar 0.6-2.5%, salt 2-3.5%, all the other are seasoning matter.
2. method of manufacturing the described a kind of sausage of claim 1, it is characterized in that: described seasoning matter is mainly garlic, ginger.
3. the method for production of a kind of sausage according to claim 2, it is characterized in that: it is made up of following steps:
A. processing: pork is cut into sliced meat or piece;
B. clean: the pork meat gruel is carried out drop blood, cleaning treatment;
C. pickle: with pork with salt, sugar and admix additive sodium nitrate or glucose;
D. Minced Steak: will cut into slices or the pork of piece is twisted into meat gruel, place then 8-36 hour;
E. reinforced: as to mix thoroughly after in meat gruel, adding various batchings and seasoning matter;
F. moulding: the meat gruel after will feeding in raw material is irritated to casing;
G. airing:, get final product with drying under the placement of the sausage after the moulding sunlight.
4. the preparation method of a kind of sausage according to claim 1, it is characterized in that: the consumption of garlic is the 0.3-0.8% of pork consumption among the described step c, and ginger is: 0.8-2.8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101950190A CN101422251A (en) | 2008-10-27 | 2008-10-27 | Production method of sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101950190A CN101422251A (en) | 2008-10-27 | 2008-10-27 | Production method of sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101422251A true CN101422251A (en) | 2009-05-06 |
Family
ID=40613305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101950190A Pending CN101422251A (en) | 2008-10-27 | 2008-10-27 | Production method of sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101422251A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999693A (en) * | 2010-12-23 | 2011-04-06 | 四川金忠食品股份有限公司 | Method for processing Sichuan-style sausage |
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| CN105309946A (en) * | 2014-07-14 | 2016-02-10 | 葛以东 | Sausage formula |
| CN106722348A (en) * | 2017-01-25 | 2017-05-31 | 石河子大学 | Child's sausage and its manufacture craft |
-
2008
- 2008-10-27 CN CNA2008101950190A patent/CN101422251A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999693A (en) * | 2010-12-23 | 2011-04-06 | 四川金忠食品股份有限公司 | Method for processing Sichuan-style sausage |
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| CN105309946A (en) * | 2014-07-14 | 2016-02-10 | 葛以东 | Sausage formula |
| CN106722348A (en) * | 2017-01-25 | 2017-05-31 | 石河子大学 | Child's sausage and its manufacture craft |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN101999681A (en) | High-quality and low-cost meat product and industrial production method thereof | |
| CN102726742A (en) | Beef stick and preparation method thereof | |
| CN101455416A (en) | Minced fish noodles and processing technique thereof | |
| CN104757612A (en) | Roe fish ball and preparation method thereof | |
| CN103393142A (en) | Beef sausage and preparation method thereof | |
| CN102835679A (en) | Novel rabbit sausage and preparation method thereof | |
| KR20150041605A (en) | Minced meat noodle | |
| CN105918891A (en) | Preserved pork added with konjak and preparation method of preserved pork | |
| CN101971948B (en) | Vegetarian glutinous rice sausage based on soybean textured protein and preparation method thereof | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN101147556B (en) | Technology for processing meat flavor lotus root cake | |
| CN101422251A (en) | Production method of sausage | |
| CN102308864A (en) | Konjak dietary fiber moon cake | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| CN106720951A (en) | A kind of sandwich pet food and preparation method thereof | |
| CN103892346B (en) | Milkfish roulade and processing method thereof | |
| CN102349615A (en) | Blood protein reinforced noodle and preparation method thereof | |
| CN105519967A (en) | Shii-take meatball and preparation method thereof | |
| CN103109974A (en) | Chinese pet food and manufacturing method thereof | |
| RU2423865C1 (en) | Method of manufacturing cooked sausages | |
| CN104305364A (en) | Making method of instant sliced squid | |
| CN105982081A (en) | Rabbit steaks and making method thereof | |
| CN105360938A (en) | Healthy chicken noodle | |
| CN103125973A (en) | Ham with sesame and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090506 |