CN106036541A - Sichuan-flavored nutritional health Chinese sausages and production method - Google Patents
Sichuan-flavored nutritional health Chinese sausages and production method Download PDFInfo
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- CN106036541A CN106036541A CN201610492311.3A CN201610492311A CN106036541A CN 106036541 A CN106036541 A CN 106036541A CN 201610492311 A CN201610492311 A CN 201610492311A CN 106036541 A CN106036541 A CN 106036541A
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- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides Sichuan-flavored nutritional health Chinese sausages and a production method. The Sichuan-flavored nutritional health Chinese sausages are prepared form pork lean meat, fat pork, fillers, salt, white sugar, soybean oil, Baijiu, ground Chinese prickly ash, chilies, ground pepper, monosodium glutamate, fresh gingers, chopped green onions, wrinkled gianthyssop herb, tea leaf powder and anise powder. The Chinese sausages are prepared through the steps of preparing the raw materials, blending the raw materials, filling intestines with the materials, injecting and pricking holes, binding and baking. Potatoes and Chinese yams are used as the raw materials so that the Chinese sausages have soft, smooth, fresh, mellow and rich aromatic flavors of the potatoes and the Chinese yams and a traditional spicy and delicious mouth feel of the Sichuan-flavored Chinese sausages is kept; the Chinese sausages are chewable and have rich nutrients; the production method is simple and feasible and the produced Chinese sausages have the health effects of lowering blood pressure, blood glucose and blood lipid, enhancing the immunity, resisting ageing, resisting cancers, promoting diuresis, building bodies and the like; and the production cost is low and a market prospect is wide.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of river flavor nutrient health-care sausage and manufacture method.
Background technology
Sausage is a kind of food utilizing the most ancient food production and carnivorous Techniques of preserving, is rubbed into by the meat of animal
Strip, then pour into the elongated cylinder tubular-shaped food that casing is made.The sausage of China has long history, and the type of sausage also has
A lot, river taste sausage and Guangdong flavor sausage it are broadly divided into.Main not existing together is that Guangdong flavor is sweet, and river taste is peppery
's.
Patent publication No. CN105595107A discloses the manufacture method of a kind of sauerkraut sausage, including: component proportion and system
Make technique；Feature: 1. component proportion major ingredient: Carnis Sus domestica 300g, lean to fat ratio is 3/7, and adjuvant includes in units of major ingredient 300g: salt
4.5g, white sugar 24g, monosodium glutamate 1.07g, soy sauce 3g, Chinese liquor 4.5g, sodium hexameta phosphate 0.9g, sodium sulfite 0.15g, Zanthoxyli Bungeani powder 1g,
Sauerkraut powder accounts for major ingredient 3%；2. processing technology a. sauerkraut powder extract: take sauerkraut leaf clean 3～4 times, dry 8h be then ground to powder,
Sieving for standby；B. the selecting of Carnis Sus domestica: select fore shank or pig back leg, peeling to clean；C. record: cut the meat into long bulk, according to formula
Stuffing material mix homogeneously being pickled 2h, puts casing in order, dry in the sun is stand-by；The stuffing material pickled is put into meat grinder feeding mouth fill
System, and prick joint by line every 20～25cm length, the sausage irrigated is placed at ventilation sunshade dry in the sun one night, moisture reaches 22%
?.
Patent publication No. CN105495158A discloses Radix Pachyrhizi Erosi sausage and preparation method thereof, by the dispensing system of following weight portion
Become: selected hind shank 350～500 parts, Radix Pachyrhizi Erosi 150～200 parts, Semen Maydis 30～40 parts, Radix Dauci Sativae 30～40 parts, Rhizomadioscoreae 30～40
Part, Oleum sesami 5～10 parts, salt 3～5 parts, white sugar 10～15 parts.The Radix Pachyrhizi Erosi sausage of this invention, Radix Pachyrhizi Erosi rich in starch and protein,
Also containing abundant vitamin C, break the restriction of traditional sausage, be the most refrigerant food that reduces phlegm and internal heat of one.
Patent publication No. CN105495161A discloses saury sausage and preparation method thereof, by the dispensing of following weight portion
Make: hind shank 300～500 parts, saury 200～300 parts, Fructus Citri Limoniae juice 40～55 parts, Fructus Piperis powder 5～80 parts, shredded ginger 6～8
Part, garlic solvent 12～18 parts, salt 3～5 parts, Semen sesami Albae 10～15 parts, Chinese liquor is appropriate, soy sauce is appropriate.The saury sausage of this invention,
The nutrients such as rich in protein, unsaturated fatty acid and vitamin, its albumen is contained in adding saury, saury body
Matter content is the first place in all fishes, has broken the restriction of traditional sausage, is a kind of well nutraceutical.
Traditional sausage making is made by sootiness so that has pollution in the manufacturing process of sausage to environment, and makes
The sausage sensory difference obtained is bigger.Thus, a kind of mouthfeel of research and development is pleasant, and nutritious, fresh perfume (or spice) is spicy and manufacturing process is pollution-free
River taste sausage significant.
Summary of the invention
It is an object of the invention to solve above technical problem, it is provided that a kind of river flavor nutrient health-care sausage and manufacture method,
It is raw material by using Rhizoma Solani tuber osi, Rhizoma Dioscoreae so that the existing Rhizoma Solani tuber osi of sausage, the soft and smooth fresh alcohol of Rhizoma Dioscoreae, thick and heavy fragrance taste, maintains again
Traditional mouthfeel that the spicy perfume (or spice) of river taste sausage is fresh, the most resistance to chews, the most nutritious；Manufacturing process use drying room baking cured simultaneously
Intestinal replaces traditional sootiness, environment friendly and pollution-free.
For solve the problems referred to above, the present invention by the following technical solutions:
A kind of river flavor nutrient health-care sausage, is made up of in parts by weight following raw material:
Pig lean meat 50-70 part, Carnis Sus domestica 15-25 part, filler 10-20 part, salt 1.5-2.5 part, white sugar 0.8-1.2 part, Oleum Glycines
2.0-3.0 part, Chinese liquor 0.8-1.2 part, Zanthoxyli Bungeani powder 0.05-0.1 part, Fructus Capsici 0.05-0.1 part, Fructus Piperis powder 0.05-0.1 part, monosodium glutamate
0.05-0.1 part, Rhizoma Zingiberis Recens 0.05-0.1 part, Flos Allii Fistulosi 0.03-0.06 part, Herba Pogostemonis 0.03-0.06 part, Folium Camelliae sinensis powder 0.03-0.06 part,
Star aniseed powder 0.03-0.06 part；Described filler is at least one in Rhizoma Solani tuber osi or Rhizoma Dioscoreae.
Further, at least one during described pig lean meat is pig foreleg lean meat, pig back leg lean meat.
Further, at least one during described Carnis Sus domestica is pig shoulder fat, pig back leg fat meat.
The present invention also provides for the manufacture method of a kind of river flavor nutrient health-care sausage, comprises the following steps that:
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 6-8mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；By filler remove the peel, be cut into 3-8mm ×
3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 1-3h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis powder,
Monosodium glutamate, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, pig lean meat step (1) obtained, Carnis Sus domestica, filler stir in blender, add in whipping process
Enter condiment, obtain compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, by the end dough-making powder of intestinal body uniformly have an injection bundle hole, needle gage 8-12mm, hole depth 3-5mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 30-40 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 4-8cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-
60 DEG C, bakee time 60-80h, cooling, cut intestinal, packaging.
Further, the stirring of described step (2) is vacuum stirring；Vacuum stirring can effectively reduce meat stuffing and oxygen
Contact, thus slow down the oxidation of fat and Myoglobin, effectively suppression meat stuffing pH declines thus is conducive to improving meat stuffing water-retaining property；
Further, the mixing time of described stirring is 5-20min.
Further, the casing of described step (3) is via 30-35 DEG C of water lavation inwall, then drains moisture solution.
Further, described step (4) is had an injection and pricked hole is to be completed by the machine of having an injection or needle plate.
A kind of river flavor nutrient health-care sausage that the present invention provides, direct-edible after steaming and decocting, owing to using Rhizoma Solani tuber osi, Rhizoma Dioscoreae to be
Raw material so that the existing Rhizoma Solani tuber osi of sausage, the soft and smooth fresh alcohol of Rhizoma Dioscoreae, thick and heavy fragrance taste, the spicy perfume (or spice) maintaining again river taste sausage is fresh
Traditional mouthfeel, the most resistance to chew, the most nutritious.The manufacture method of a kind of river flavor nutrient health-care sausage that the present invention provides, logical
Cross immersion pig lean meat and Carnis Sus domestica, remove blood and slime, soften fleshy fiber；Then being rubbed by pig lean meat, Carnis Sus domestica is diced, Rhizoma Solani tuber osi,
Rhizoma Dioscoreae is diced, it is simple to tasty；By bundle hole of having an injection, get rid of enteral excessive moisture and air；Then intestinal ligatured, clean, prevent
Pin hole blocks, and affects the evaporation of enteral moisture, causes intestinal surface to go out salt efflorescence；In baking process, dried in the air bamboo spacing by control, between intestinal
Away from, alternately hanging levels sausage, makes to be heated evenly in intestinal baking process.
One river of the present invention flavor nutrient health-care sausage and manufacture method, compared with prior art, its prominent feature and excellent
Different effect is:
1. the present invention uses Rhizoma Solani tuber osi, Rhizoma Dioscoreae to be raw material so that the existing Rhizoma Solani tuber osi of sausage, the soft and smooth fresh alcohol of Rhizoma Dioscoreae, thick and heavy fragrance taste,
Maintain again traditional mouthfeel that the spicy perfume (or spice) of river taste sausage is fresh, the most resistance to chew, the most nutritious, make people both enjoy U.S. of sausage
Taste, decreases again meat intake when eating sausage.
Manufacture method the most of the present invention is simple, due to Rhizoma Solani tuber osi, the addition of Rhizoma Dioscoreae, makes the sausage of making have reducing pressure and sugar
Blood fat reducing, strengthen immunity, defying age, anticancer, diuresis, the health-care effect such as keep fit.
3. the present invention digests Rhizoma Solani tuber osi, Rhizoma Dioscoreae in a large number, and production cost is low, has wide market prospect.
Detailed description of the invention
Below by way of detailed description of the invention, the present invention is described in further detail, but this should be interpreted as the present invention
Scope be only limitted to Examples below.In the case of without departing from said method thought of the present invention, according to ordinary skill
Various replacements that knowledge and customary means are made or change, should be included in the scope of the present invention.
Embodiment 1
A kind of river flavor nutrient health-care sausage:
Raw material: pig lean meat 50kg, Carnis Sus domestica 15kg, Rhizoma Solani tuber osi 10kg, salt 1.5kg, white sugar 0.8kg, Oleum Glycines 2.0kg, Chinese liquor
0.8kg, Zanthoxyli Bungeani powder 0.05kg, Fructus Capsici 0.05kg, Fructus Piperis powder 0.05kg, monosodium glutamate 0.05kg, Rhizoma Zingiberis Recens 0.05kg, Flos Allii Fistulosi 0.03kg,
Herba Pogostemonis 0.03kg, Folium Camelliae sinensis powder 0.03kg, star aniseed powder 0.03kg；Described pig lean meat is pig foreleg lean meat；Before described Carnis Sus domestica is pig
Lower limb fat meat.
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 6mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；By potato decortication, be cut into 3-8mm ×
3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 1h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis powder, taste
Essence, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, pig lean meat step (1) obtained, Carnis Sus domestica, Rhizoma Solani tuber osi stir in blender, add in whipping process
Enter condiment, obtain compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, the end dough-making powder of intestinal body uniformly had an injection bundle hole with the machine of having an injection or needle plate, needle gage 8mm, hole depth 3mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 30 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 4cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-60
DEG C, bakee time 60h, cooling, cut intestinal, packaging.
Embodiment 2
A kind of river flavor nutrient health-care sausage:
Raw material: pig lean meat 70kg, Carnis Sus domestica 25kg, Rhizoma Dioscoreae 20kg, salt 2.5kg, white sugar 1.2kg, Oleum Glycines 3.0kg, Chinese liquor
1.2kg, Zanthoxyli Bungeani powder 0.1kg, Fructus Capsici 0.1kg, Fructus Piperis powder 0.1kg, monosodium glutamate 0.1kg, Rhizoma Zingiberis Recens 0.1kg, Flos Allii Fistulosi 0.06kg, Herba Pogostemonis
0.06kg, Folium Camelliae sinensis powder 0.06kg, star aniseed powder 0.06kg；Described pig lean meat is hind shank；Described Carnis Sus domestica is pig back leg fat meat.
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 8mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；By Rhizoma Dioscoreae remove the peel, be cut into 3-8mm ×
3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 3h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis powder, taste
Essence, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, pig lean meat step (1) obtained, Carnis Sus domestica, Rhizoma Dioscoreae stir in blender, add in whipping process
Enter condiment, obtain compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, the end dough-making powder of intestinal body uniformly had an injection bundle hole with the machine of having an injection or needle plate, needle gage 12mm, hole depth 5mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 30-40 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 8cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-60
DEG C, bakee time 80h, cooling, cut intestinal, packaging.
Embodiment 3
A kind of river flavor nutrient health-care sausage:
Raw material: pig lean meat 62.5kg, Carnis Sus domestica 18.5kg, Rhizoma Solani tuber osi and Rhizoma Dioscoreae 12kg, salt 2kg, white sugar 1kg, Oleum Glycines 2.2kg, in vain
Wine 1kg, Zanthoxyli Bungeani powder 0.08kg, Fructus Capsici 0.09kg, Fructus Piperis powder 0.07kg, monosodium glutamate 0.08kg, Rhizoma Zingiberis Recens 0.07kg, Flos Allii Fistulosi 0.04kg,
Herba Pogostemonis 0.05kg, Folium Camelliae sinensis powder 0.06kg, star aniseed powder 0.05kg；Described pig lean meat is pig foreleg lean meat and the mixing of pig back leg lean meat
Meat；Described Carnis Sus domestica is pig shoulder fat and the mixing meat of pig back leg fat meat.
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 8mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；Rhizoma Solani tuber osi and Rhizoma Dioscoreae are removed the peel, is cut into 3-
8mm × 3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 2h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis
Powder, monosodium glutamate, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, stirs pig lean meat, Carnis Sus domestica, Rhizoma Solani tuber osi and the Rhizoma Dioscoreae that step (1) obtains in blender, stirred
Journey adds condiment, obtains compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, the end dough-making powder of intestinal body uniformly had an injection bundle hole with the machine of having an injection or needle plate, needle gage 10mm, hole depth 3mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 35 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 5cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-60
DEG C, bakee time 72h, cooling, cut intestinal, packaging.
Embodiment 4
A kind of river flavor nutrient health-care sausage:
Raw material: pig lean meat 62kg, Carnis Sus domestica 19kg, Rhizoma Solani tuber osi 14kg, salt 2.1kg, white sugar 0.9kg, Oleum Glycines 2.3kg, Chinese liquor
0.9kg, Zanthoxyli Bungeani powder 0.09kg, Fructus Capsici 0.06kg, Fructus Piperis powder 0.07kg, monosodium glutamate 0.08kg, Rhizoma Zingiberis Recens 0.07kg, Flos Allii Fistulosi 0.06kg,
Herba Pogostemonis 0.04kg, Folium Camelliae sinensis powder 0.04kg, star aniseed powder (concrete flavoring agent please be indicate) 0.05kg；Described pig lean meat is that pig foreleg is thin
Meat；Described Carnis Sus domestica is pig back leg fat meat.
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 6mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；By potato decortication, be cut into 3-8mm ×
3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 2h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis powder, taste
Essence, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, pig lean meat step (1) obtained, Carnis Sus domestica, Rhizoma Solani tuber osi vacuum stirring are uniform, mixing time 20min, stirring
During add condiment, obtain compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, the end dough-making powder of intestinal body uniformly had an injection bundle hole with the machine of having an injection or needle plate, needle gage 10mm, hole depth 3mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 34 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 6cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-60
DEG C, bakee time 66h, cooling, cut intestinal, packaging.
Embodiment 5
A kind of river flavor nutrient health-care sausage:
Raw material: pig lean meat 54kg, Carnis Sus domestica 25kg, Rhizoma Dioscoreae 19kg, salt 2.3kg, white sugar 1.2kg, Oleum Glycines 2.4kg, Chinese liquor
0.8kg, Zanthoxyli Bungeani powder 0.1kg, Fructus Capsici 0.1kg, Fructus Piperis powder 0.08kg, monosodium glutamate 0.08kg, Rhizoma Zingiberis Recens 0.09kg, Flos Allii Fistulosi 0.05kg, the leaves of pulse plants
Fragrant 0.06kg, Folium Camelliae sinensis powder 0.04kg, star aniseed powder 0.05kg；Described pig lean meat is pig foreleg lean meat；Described Carnis Sus domestica is pig foreleg
Fat meat.
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 8mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；By Rhizoma Dioscoreae remove the peel, be cut into 3-8mm ×
3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 3h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis powder, taste
Essence, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, pig lean meat step (1) obtained, Carnis Sus domestica, Chinese yam vacuum stir, mixing time 5min, stirred
Journey adds condiment, obtains compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, the end dough-making powder of intestinal body uniformly had an injection bundle hole with the machine of having an injection or needle plate, needle gage 12mm, hole depth 4mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 36 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 7cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-60
DEG C, bakee time 72h, cooling, cut intestinal, packaging.
Claims (8)
1. a river flavor nutrient health-care sausage, it is characterised in that be made up of in parts by weight following raw material:
Pig lean meat 50-70 part, Carnis Sus domestica 15-25 part, filler 10-20 part, salt 1.5-2.5 part, white sugar 0.8-1.2 part, Oleum Glycines
2.0-3.0 part, Chinese liquor 0.8-1.2 part, Zanthoxyli Bungeani powder 0.05-0.1 part, Fructus Capsici 0.05-0.1 part, Fructus Piperis powder 0.05-0.1 part, monosodium glutamate
0.05-0.1 part, Rhizoma Zingiberis Recens 0.05-0.1 part, Flos Allii Fistulosi 0.03-0.06 part, Herba Pogostemonis 0.03-0.06 part, Folium Camelliae sinensis powder 0.03-0.06 part,
Star aniseed powder 0.03-0.06 part；Described filler is at least one in Rhizoma Solani tuber osi or Rhizoma Dioscoreae.
River the most according to claim 1 flavor nutrient health-care sausage, it is characterised in that: described pig lean meat be pig foreleg lean meat,
At least one in pig back leg lean meat.
River the most according to claim 1 flavor nutrient health-care sausage, it is characterised in that: described Carnis Sus domestica be pig shoulder fat,
At least one in pig back leg fat meat.
4. the manufacture method of the river flavor nutrient health-care sausage that a kind makes described in claim 1, it is characterised in that include following system
Make step:
(1) raw material prepares, and soaks pig lean meat and Carnis Sus domestica, dries, then is twisted by the meat grinder that orifice plate is 6-8mm by pig lean meat
Broken；Fat meat is removed the peel, and removes aponeurosis (aponeuroses), is cut into the granular of 3-8mm × 3-8mm × 3-8mm, cleans；By filler remove the peel, be cut into 3-8mm ×
3-8mm × 3-8mm's is granular, cleans, dry in the sun dehydration 1-3h；By salt, white sugar, Oleum Glycines, Chinese liquor, Zanthoxyli Bungeani powder, Fructus Capsici, Fructus Piperis powder,
Monosodium glutamate, Rhizoma Zingiberis Recens, Flos Allii Fistulosi, Herba Pogostemonis, Folium Camelliae sinensis powder, star aniseed powder mixing, obtain condiment；
(2) spice, pig lean meat step (1) obtained, Carnis Sus domestica, filler stir, and add condiment, obtain in whipping process
Compound；
(3) coloclysis, pours in casing by compound by vacuum sausage filler, and coloclysis is full, and enteral is tightened without air, two；
(4) have an injection bundle hole, by the end dough-making powder of intestinal body uniformly have an injection bundle hole, needle gage 8-12mm, hole depth 3-5mm；
(5) ligation, does intestinal ligation and processes, ligatures spacing 120-180cm, then cleans with 30-40 DEG C of water；
(6) bakee, intestinal hanging is dried in the air on bamboo in drying room, intestinal spacing 4-8cm, bamboo spacing 200-260cm of drying in the air, drying room temperature 50-
60 DEG C, bakee time 60-80h, cooling, cut intestinal, packaging.
The manufacture method of river the most according to claim 4 flavor nutrient health-care sausage, it is characterised in that: described step (2)
Stirring is vacuum stirring.
The manufacture method of river the most according to claim 5 flavor nutrient health-care sausage, it is characterised in that: the stirring of described stirring
Time is 5-20min.
The manufacture method of river the most according to claim 4 flavor nutrient health-care sausage, it is characterised in that: described step (3)
Casing is via 30-35 DEG C of water lavation inwall, then drains moisture solution.
The manufacture method of river the most according to claim 4 flavor nutrient health-care sausage, it is characterised in that: described step (4) is beaten
Hole pricked by pin is to be completed by the machine of having an injection or needle plate.
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Cited By (7)
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| CN107518310A (en) * | 2017-08-31 | 2017-12-29 | 广西柏力食品有限公司 | A kind of preparation method of health nutrient sausage |
| CN109770262A (en) * | 2018-12-27 | 2019-05-21 | 四川巴尔农牧集团有限公司 | A kind of Sichuan-style sausage production method |
| CN110384225A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste |
| CN110384194A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of sausage seasoning of wrinkled giant hyssop taste and its application |
| CN110419686A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of efficient black pork sausage processing and fermentation method of less salt |
| CN111449209A (en) * | 2020-02-02 | 2020-07-28 | 浙江工业大学 | Method for making low-salt yam rose preserved fish sausage |
| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
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| CN107518310A (en) * | 2017-08-31 | 2017-12-29 | 广西柏力食品有限公司 | A kind of preparation method of health nutrient sausage |
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| CN109770262A (en) * | 2018-12-27 | 2019-05-21 | 四川巴尔农牧集团有限公司 | A kind of Sichuan-style sausage production method |
| CN110419686A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of efficient black pork sausage processing and fermentation method of less salt |
| CN111449209A (en) * | 2020-02-02 | 2020-07-28 | 浙江工业大学 | Method for making low-salt yam rose preserved fish sausage |
| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
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