CN106360407A - Preparation method of sausages - Google Patents
Preparation method of sausages Download PDFInfo
- Publication number
- CN106360407A CN106360407A CN201610742198.XA CN201610742198A CN106360407A CN 106360407 A CN106360407 A CN 106360407A CN 201610742198 A CN201610742198 A CN 201610742198A CN 106360407 A CN106360407 A CN 106360407A
- Authority
- CN
- China
- Prior art keywords
- preparation
- powder
- sausage
- chicken breast
- water
- 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.)
- Withdrawn
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 235000019542 Cured Meats Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract 5
- 238000011049 filling Methods 0.000 abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000237502 Ostreidae Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000020636 oyster Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of sausages. The preparation method comprises the following steps of wrapping pork legs and chicken breast with flesh keeping films, placing the wrapped pork legs and the wrapped chicken breast in ice blocks, and keeping the wrapped pork legs and the wrapped chicken breast in the ice blocks for 3h; cutting the treated pork legs into pork leg dices of 1 cubic millimeter, cutting the treated chicken breast into chicken breast dices of 1 cubic millimeter, adding an oyster sauce, table salt, a light soy sauce, cooking wine, scallion juice, ginger juice, pricklyash peel powder, aniseed powder and cinnamon powder, performing uniform stirring, and at the temperature of 5 DEG C, performing preservation for 5h so as to obtain preserved meat; leaching sausage casings with clean water for 3 times, and performing ultraviolet irradiation for 10min; mixing the preserved meat with 5 parts of powder, and performing stirring for 50min so as to obtain filling materials; and filling the sausage casings with the filling materials so as to obtain the sausages, wherein each of the sausage casings is filled with 30g of the filling materials, and placing the sausages under ultraviolet rays for irradiation for 5min. The sausages prepared by the preparation method disclosed by the invention are delicious in taste, free from preservatives, artificial pigments and other additives, and safe and environmental-friendly.
Description
Technical field
The present invention relates to the preparation method of sausage.
Background technology
Sausage is one of daily the longest edible food of people, its not only delicious flavour, and instant, and is easy to take
Band, but containing preservative, pigment etc. the sausage of current market more, harmful effect is caused to the healthy of people.
Content of the invention
The technical scheme that the present invention provides is:
A kind of preparation method of sausage, comprising:
According to the mass fraction,
Step 1, with preservative film by 10 parts of fresh pig leg meats and 15 portions of chicken breast parcel, be placed in ice cube, place 3h, its
In, ensure that ice cube is insoluble in placement process；
Step 2, pig leg meat and chicken breast are cut into 1 cubic millimeter of fritter, add 0.1 part of oil consumption, 0.5 portion of Sal, 0.3
Part light soy sauce, 0.5 portion of cooking wine, 01 part of Sucus Allii Fistulosi, 0.1 portion of Sucus Zingberis, 0.02 part of Zanthoxyli Bungeani powder, 0.01 part of aniseed powder and 0.01 part of Cortex cinnamomi japonici powder,
Stir, at temperature is 5 DEG C, pickles 5h, obtain cured meat；
Step 3, casing is adopted clear water drip washing 3 times, 10min is irradiated using ultraviolet；Cured meat is mixed with 5 parts of powders
Close, stir 50min, obtain recording material；
Step 4, material will be recorded record in casing, and record 30g in each casing and record material, that is, obtain sausage, sausage is put
5min is irradiated under ultraviolet.
Preferably, in the preparation method of described sausage, the preparation method of described Sucus Allii Fistulosi is that Herba Alii fistulosi is cut into powder,
It is placed in the water that temperature is 50 DEG C, keeps this water temperature, soak 3h, that is, obtain Sucus Allii Fistulosi, wherein Herba Alii fistulosi and the mass ratio of water are 1:2.
Preferably, in the preparation method of described sausage, the preparation method of described Sucus Zingberis is that Rhizoma Zingiberis Recens are cut into powder, puts
In temperature be 40 DEG C water in, keep this water temperature, soak 2h, that is, obtain Sucus Zingberis, wherein Rhizoma Zingiberis Recens and the mass ratio of water are 1:2.
The present invention devises a kind of preparation method of sausage, and first, in the present invention, chicken breast and pig leg meat are placed in ice cube
In iced, increased the elasticity of meat；Secondth, in the present invention, chicken breast and pig leg meat are cut into small pieces and pickle, and in low temperature bar
Pickle under part, not only flavoring agent is sufficiently submerged in wherein, and ensure that the fresh of meat；3rd, adopt ultraviolet in the present invention
Irradiate casing, effectively serve the effect of sterilization, ultraviolet-sterilization is adopted to the sausage after having filled simultaneously, extend depositing of sausage
Put the time；4th, the sausage tasty mouthfeel of present invention preparation, and without preservative, artificial color and other additives, safety is green
Color.
Specific embodiment
The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
A kind of preparation method of sausage, comprising:
Step 1, with preservative film, fresh 10kg pig leg meat and 15kg chicken breast are wrapped up, be placed in ice cube, place 3h, its
In, ensure that ice cube is insoluble in placement process；
Step 2, pig leg meat and chicken breast are cut into 1 cubic millimeter of fritter, add 0.1kg oil consumption, 0.5kg Sal,
0.3kg light soy sauce, 0.5kg cooking wine, 01kg Sucus Allii Fistulosi, 0.1kg Sucus Zingberis, 0.02kg Zanthoxyli Bungeani powder, 0.01kg aniseed powder and 0.01kg Cortex cinnamomi japonici (Ramulus Cinnamomi)
Powder, stirs, and at temperature is 5 DEG C, pickles 5h, obtains cured meat；
Step 3, casing is adopted clear water drip washing 3 times, 10min is irradiated using ultraviolet；Cured meat is mixed with 5kg powder
Close, stir 50min, obtain recording material；
Step 4, material will be recorded record in casing, and record 30g in each casing and record material, that is, obtain sausage, sausage is put
5min is irradiated under ultraviolet.
Wherein, the preparation method of Sucus Allii Fistulosi is that Herba Alii fistulosi is cut into powder, is placed in the water that temperature is 50 DEG C, keeps this water temperature,
Soak 3h, that is, obtain Sucus Allii Fistulosi, wherein Herba Alii fistulosi and the mass ratio of water are 1:2.
The preparation method of Sucus Zingberis is that Rhizoma Zingiberis Recens are cut into powder, is placed in the water that temperature is 40 DEG C, keeps this water temperature, soaks 2h,
Obtain Sucus Zingberis, wherein Rhizoma Zingiberis Recens and the mass ratio of water are 1:2.
When edible, sausage is placed in steamer, steams 15～20min, you can be edible.
Embodiment of the present invention is disclosed as above, but it is not restricted to listed fortune in description and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily real
Now other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention is not limited to
Specific details.
Claims (3)
1. a kind of preparation method of sausage is it is characterised in that include:
According to the mass fraction,
Step 1, with preservative film by 10 parts of fresh pig leg meats and 15 portions of chicken breast parcel, be placed in ice cube, place 3h, wherein,
Ensure that ice cube is insoluble in placement process；
Step 2, pig leg meat and chicken breast are cut into 1 cubic millimeter of fritter, add 0.1 part of oil consumption, 0.5 part of Sal, 0.3 part of life
Take out, 0.5 portion of cooking wine, 0.1 part of Sucus Allii Fistulosi, 0.1 portion of Sucus Zingberis, 0.02 part of Zanthoxyli Bungeani powder, 0.01 part of aniseed powder and 0.01 part of Cortex cinnamomi japonici powder, stirring
Uniformly, at temperature is 5 DEG C, pickle 5h, obtain cured meat；
Step 3, casing is adopted clear water drip washing 3 times, 10min is irradiated using ultraviolet；Cured meat is mixed with 5 parts of powders, stirs
Mix 50min, obtain recording material；
Step 4, material will be recorded record in casing, and record 30g in each casing and record material, that is, obtain sausage, sausage is placed in purple
5min is irradiated under outside line.
2. the preparation method of sausage as claimed in claim 1 is it is characterised in that the preparation method of described Sucus Allii Fistulosi is, by Herba Alii fistulosi
It is cut into powder, is placed in the water that temperature is 50 DEG C, keep this water temperature, soak 3h, that is, obtain the quality of Sucus Allii Fistulosi, wherein Herba Alii fistulosi and water
Than for 1:2.
3. the preparation method of sausage as claimed in claim 1 is it is characterised in that the preparation method of described Sucus Zingberis is to cut Rhizoma Zingiberis Recens
Become powder, be placed in the water that temperature is 40 DEG C, keep this water temperature, soak 2h, that is, obtain Sucus Zingberis, wherein Rhizoma Zingiberis Recens and the mass ratio of water is
1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610742198.XA CN106360407A (en) | 2016-08-26 | 2016-08-26 | Preparation method of sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610742198.XA CN106360407A (en) | 2016-08-26 | 2016-08-26 | Preparation method of sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360407A true CN106360407A (en) | 2017-02-01 |
Family
ID=57903257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610742198.XA Withdrawn CN106360407A (en) | 2016-08-26 | 2016-08-26 | Preparation method of sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360407A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375723A (en) * | 2007-09-02 | 2009-03-04 | 黄厚峰 | Sausage with liquor flavor |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102626237A (en) * | 2012-04-23 | 2012-08-08 | 施永平 | Multiple-taste sausage processing technique |
| CN102793208A (en) * | 2012-07-24 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | High-crispness Taiwanese style roasted sausage and preparation method thereof |
-
2016
- 2016-08-26 CN CN201610742198.XA patent/CN106360407A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375723A (en) * | 2007-09-02 | 2009-03-04 | 黄厚峰 | Sausage with liquor flavor |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102626237A (en) * | 2012-04-23 | 2012-08-08 | 施永平 | Multiple-taste sausage processing technique |
| CN102793208A (en) * | 2012-07-24 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | High-crispness Taiwanese style roasted sausage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170201 |