CN1927036A - Flavourings for dry-type sausage bacon - Google Patents

Abstract

Disclosed is a dried type preserved ham sausage seasoning, which is a powdery mixture of the following constituents (by weight portions): table salt 2-3, chilli powder 1-2, Chinese prickly ash powder 0.3-0.7, pepper powder 0.1-0.2, gourmet powder 0.2-0.3, sesame seed 0.2-0.4, star aniseed, rhizome of galange resurrectionlily, aniseed, cassia bark, and cumin each 0.1.

Description

Flavourings for dry-type sausage bacon

One, technical field

Class processing condiment in the present invention relates to, the condiment technical field of particularly making sausage, bacon.

Two, background technology

People get used to using wet type condiment to carry out the processing and fabricating of sausage, sauced meat, bacon etc. for a long time." a kind of sausage technical formula adapts to the various human taste " (application number 92113638) disclosed as Chinese patent literature, its sausage seasoning is made up of salt, soy sauce, white sugar, Daqu spirit of China, monosodium glutamate, pepper, shelled peanut etc., because flavouring material formula promptly has soy sauce, Daqu spirit of China etc., therefore, it belongs to wet type condiment; And for example, February nineteen eighty-three is by " eating " book of the chief editor of " food science and technology " editorial office, its P788 has introduced the preparation method of sausage, in this sausage seasoning (10 jin of porks are example) white sugar 6-7 two is arranged, 2 liang of liquor, 3 liang of fine salts, 3 liang in soy sauce, monosodium glutamate is an amount of, and this sausage seasoning belongs to wet type condiment equally.In recent years, because role of market mechanism makes old family manufacture mode trend towards socialization; Thereby, sell in a large number on the market, people generally buy use all is above-mentioned wet type condiment.

The inventor is through long-term observation, research, and find that existing wet type condiment exists following problem and defective: the storage life that is wet type condiment on the one hand is short.Owing to exist too much moisture content (mainly by bringing in soy sauce, the wine, in addition, all the other raw materials are the requirement of its water content without limits also) in the condiment, this moisture content provides condition for the breeding of bacterium, fungi, and the consequence that condiment goes mouldy, goes bad can occur thereupon; On the other hand, this wet type condiment generally adopts the polybag encapsulation, also has to adopt to vacuumize packing.Because moisture is many in the condiment, open bag and use that back rest parts inconvenience is permanent preserves, also inconvenience is done for cookingly in addition, finally causes waste.

Three, summary of the invention

The purpose of this invention is to provide a kind of long shelf-life, widely applicable flavourings for dry-type sausage bacon.The object of the present invention is achieved like this: a kind of flavourings for dry-type sausage bacon is characterized in that it is the pulverulent mixture in the following raw material of weight portion:

Salt 2-3, chilli powder 1-2, zanthoxylum powder 0.3-0.7, pepper powder 0.1-0.2, monosodium glutamate 0.2-0.3, sesame 0.2-0.4 and by anistree, three how, fennel, cassia bark, cumin, kowtow each natural perfume material powder of 0.1 in vain; The fineness of above-mentioned chilli powder, zanthoxylum powder, pepper powder all should be greater than 34% when 40 orders, moisture content all should≤18%, the moisture content of natural perfume material powder≤14%.

During use, as process sausage, get above-mentioned condiment 300 grams, it is sneaked in 5 kilograms of porks (as 7 one-tenth in 3 one-tenth lean meat of fat meat) mixes all, attached to pork strip (as be cut into long 3cm, wide 1cm strip) surface, Jiang cutlet pours among the casing dried noodle (being dry powder) that makes condiment more equably, and extruding is real, and with little pin aperture on the thorn of casing surface, to discharge air.Fasten the long sausage joint of growth 12-16cm with cotton rope.At last, put sausage joint under the sun or hung over the ventilation airing 5-6 days, treat to collect when the sausage epidermis corrugates edible.Similarly, if processing sauced meat is got sub-condiment 300 grams of above-mentioned dried noodle, mix all in 5 kilograms of porks, again pork is pressed in the cylinder, pickled 3-4 days, pork is taken out hang over the ventilation airing at last, after treating epidermal stem, smearing sweet sauce, fermented glutinour rice mixture again three times, is edible after the surface is air-dry.Pickle identical with sauced meat the early stage of bacon, its difference only smokes in the processing at the later stage cigarette.

Compare with existing wet type condiment, the present invention has following characteristics and advantage:

1, this dry type condiment storage life is long

Because the water content of each raw material in the strict control condiment, make that free water content is tending towards minimum so that eliminate in the condiment, so long term storage can not be gone mouldy or rotten.This will help the production and sales of producer, simultaneously user's health use, relieved use be provided safeguard.

2, the present invention is in traditional five-spice powder (" modern Chinese dictionary " Commercial Press.1983, Chinese Academy of Social Sciences Institute of Linguistics dictionary editing cubicle is compiled, P1222: " referring to Chinese prickly ash, anise, cassia bark, cloves bud, aniseed ") improved on the basis, increased by three how, cumin, spices such as kowtowed in vain, spices powder prescription in the condiment of the present invention is unique, odor type is special, especially is fit to people from Sichuan taste.

3, the applicable surface of this dry type condiment is wider.

Because the dry type condiment storage life is long, do not need envelope to store on the one hand, therefore, producer is easy to process, and the user is easy to use; The opposing party's condiment except that suitable sausage is made, is applicable to that also handle the early stage of sauced meat, bacon on prescription, and is applicable to other cooking occasion.Therefore, applicable surface is wider.

Four, the specific embodiment

Various raw material of the present invention is except that meeting the quality requirement of raw material own, also should accord with country to food, the sanitary standard of condiment (as to the qualification of poisonous and harmful substances such as total arsenic and inorganic arsenic, lead, total mercury and organic mercury, BHC, DDT residual quantity in the raw material and to the requirement of the aspect of the microorganism of germ) requirement.

Basic recipe of the present invention is as follows:

A kind of flavourings for dry-type sausage bacon, it is the pulverulent mixture in the following raw material of weight portion:

Salt 2-3, chilli powder 1-2, zanthoxylum powder 0.3-0.7, pepper powder 0.1-0.2, monosodium glutamate 0.2-0.3, sesame 0.2-0.4 and by anistree, three how, fennel, cassia bark, cumin, kowtow each natural perfume material powder of 0.1 in vain; The fineness of above-mentioned chilli powder, zanthoxylum powder, pepper powder all should be greater than 34% when 40 orders, moisture content all should≤18% (percentage by weight), the moisture content of natural perfume material powder≤14% (percentage by weight).

Embodiment 1

Described proportion of raw materials is as follows:

Salt 3, chilli powder 2, zanthoxylum powder 0.7, pepper powder 0.1, monosodium glutamate 0.2, sesame 0.4; In the natural perfume material powder, anistree, three how, fennel, cassia bark, cumin, in vain kowtow each 0.1.

Embodiment 2

Described proportion of raw materials is as follows:

Salt 2, chilli powder 1, zanthoxylum powder 0.3, pepper powder 0.2, monosodium glutamate 0.3, sesame 0.2; In the natural perfume material powder, anistree 2.5, three how, fennel, cassia bark, cumin, in vain kowtow each 0.1.

Embodiment 3

Described proportion of raw materials is as follows:

Salt 2.5, chilli powder 1.5, zanthoxylum powder 0.5, pepper powder 0.15, monosodium glutamate 0.25, sesame 0.3; In the natural perfume material powder, anistree, three how, fennel, cassia bark, cumin, in vain kowtow each 0.1.

Flavourings for dry-type sausage bacon of the present invention occurs as a kind of commodity (dried noodle " pericarpium zanthoxyli king " sausage bacon condiment), have no precedent in this existing sausage seasoning, the sauced meat condiment industry, it does not contain any synthetic dyestuff, essence, anticorrisive agent, and has an advantage of long shelf-life, easy to use, wide application, will the user welcome, by being accepted in market.

Claims (4)

1, a kind of flavourings for dry-type sausage bacon is characterized in that, it is the pulverulent mixture in the following raw material of weight portion:

Salt 2-3, chilli powder 1-2, zanthoxylum powder 0.3-0.7, pepper powder 0.1-0.2, monosodium glutamate 0.2-0.3, sesame 0.2-0.4 and by anistree, three how, fennel, cassia bark, cumin, kowtow each natural perfume material powder of 0.1 in vain; The fineness of above-mentioned chilli powder, zanthoxylum powder, pepper powder all should be greater than 34% when 40 orders, moisture content all should≤18%, the moisture content of natural perfume material powder≤14%.

2, condiment according to claim 1 is characterized in that, described proportion of raw materials is as follows:

Salt 3, chilli powder 2, zanthoxylum powder 0.7, pepper powder 0.1, monosodium glutamate 0.2, sesame 0.4; In the natural perfume material powder, anistree, three how, fennel, cassia bark, cumin, in vain kowtow each 0.1.

3, condiment according to claim 1 is characterized in that, described proportion of raw materials is as follows:

Salt 2, chilli powder 1, zanthoxylum powder 0.3, pepper powder 0.2, monosodium glutamate 0.3, sesame 0.2; In the natural perfume material powder, anistree 2.5, three how, fennel, cassia bark, cumin, in vain kowtow each 0.1.

4, condiment according to claim 1 is characterized in that, described proportion of raw materials is as follows:

Salt 2.5, chilli powder 1.5, zanthoxylum powder 0.5, pepper powder 0.15, monosodium glutamate 0.25, sesame 0.3; In the natural perfume material powder, anistree, three how, fennel, cassia bark, cumin, in vain kowtow each 0.1.