CN106616486A - Production method of sausage - Google Patents
Production method of sausage Download PDFInfo
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- CN106616486A CN106616486A CN201710013932.3A CN201710013932A CN106616486A CN 106616486 A CN106616486 A CN 106616486A CN 201710013932 A CN201710013932 A CN 201710013932A CN 106616486 A CN106616486 A CN 106616486A
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- sausage
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- drying
- cleaning
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Abstract
The invention discloses a production method of a sausage. The method comprises steps as follows: step 1, cleaning of a sausage casing; step 2, material selection; step 3, mixing of meat filling; step 4, filling; step 5, drying; step 6, packaging. The sausage is simple to produce, tastes good and has gloss in appearance and is not greasy if eaten too much, and the drying speed is higher than traditional natural airing speed.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of sausage.
Background technology
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, and the meat of animal is rubbed into
Strip, then pour into elongated cylinder tubular-shaped food made by casing.Sausage is with pig or the little casing of sheep（Also useful big casing）Fill
The meat material for entering to mix up taste drying is formed.It is well known that there is very big bad smell on the casing of pig or sheep, therefore clean very heavy
Will, and sausage mainly the built-in meat of casing then it is drying form, it is therefore edible excessive, can produce too greasy, ask for above-mentioned
Topic, works out a kind of sausage with fragrant, even if edible is also not in excessively too greasy phenomenon.
The content of the invention
The present invention is for the deficiency in background technology, there is provided a kind of preparation method of sausage, it is therefore intended that solve existing
Excessive sausage is eaten in technology can allow people to feel too greasy, and mouthfeel is not good enough, affects the problem of appetite.
The purpose of the present invention is achieved by the following technical solution：
A kind of preparation method of sausage, comprises the steps, the first step, cleaning casing；Second step, sorting；3rd step, tune mixes meat
Filling；4th step, bowel lavage；5th step, drying；6th step, packaging；The first step be fill in basin 2/3rds warm water,
100～200 grams of salt is put in warm water, is then put into casing after soaking 10～20 minutes in basin, then change clear water immersion 5
Carry out turning over intestines cleaning after～10 minutes, afterwards 200 grams of Lu Ye of cleaning are put in pot and fill it up with cold water and then boiled with fire, will after boiling
Lu Yeshui in pot is poured in basin and cooled, and the casing turned over after intestines cleaning is put into after soaking 20～30 minutes in the Lu Yeshui for cooling
Take out and dry；The second step, selects 80～83 parts of pig foreleg lean meat, 2 parts of salt, 1～2 part of rock sugar, 2～3 parts of mashed garlic, pepper
0.2 part, 0.1 part of Chinese prickly ash, 0.1 part of cumin powder, 0.1 part of green onion, 0.1 part of ginger, 0.1 part of white wine, 1～2 part of orange peel, 0.1 part of capsicum,
1 part of Radix Angelicae Sinensis, 1 part of gingko, 1 part of tendril-leaved fritillary bulb, 1 part of matrimony vine, 0.5 part of edible oil, remaining as cabbage mustard ball；3rd step is by above-mentioned
The dispensing of two steps is put in mixer and is stirred, and pours in container after being stirred；4th step is that the casing that will be dried blows
Rise where checking for brokenly, broken casing put aside, not broken sausage casing is knotted one on enema syringe,
Then the meat stuffing the 3rd step being stirred is injected in casing by enema syringe, and other end is knotting after filling well；5th step
It is that the sausage that the 4th step is filled is put in dryer to be dried, wraps up the Lu Ye of wash clean during drying machine drying
On the surface of sausage, removing after the completion of drying；6th step is to be packed the sausage of drying with vacuum packing machine.
The enema syringe is a hollow cylindrical tube, and its head is arranged to taper seat.
Orange peel in the second step is 1.5 parts.
The dryer includes housing, and housing top is provided with ventilation duct, and ventilation duct is connected with blower fan, and blower fan passes through the sun
Energy converter is connected with solar panel, and door is provided with before housing, and three layers of rack that can be extracted out are provided with housing,
It is to be connected with slide rail by slide block between rack and housing.
Beneficial effects of the present invention：The present invention makes simple, and in good taste, drying rate dries relative to traditional natural, dries
Dry speed is fast, and appearance is glossy, and edible excessive also will not using feels too greasy.
Description of the drawings
Fig. 1 is the structural representation of enema syringe of the present invention；
Fig. 2 is the structural representation of dryer of the present invention；
In figure：1st, housing；2nd, ventilation duct；3rd, blower fan；4th, solar converter；5th, solar panel；6th, door, 7, rack,
8th, slide block, 9, slide rail.
Specific embodiment
Come with reference to the accompanying drawings and examples to be described further the present invention：
Embodiment 1
As shown in Figure 1 to Figure 2, a kind of preparation method of sausage, comprises the steps, the first step, cleaning casing；Second step, choosing
Material；3rd step, tune mixes meat stuffing；4th step, bowel lavage；5th step, drying；6th step, packaging；The first step is filled in basin
2/3rds warm water, is put into 100～200 grams of salt in warm water, then casing is put in basin and is soaked 10～20 minutes
Afterwards, then carry out turning over intestines cleaning after changing clear water immersion 5～10 minutes, afterwards 200 grams of Lu Ye of cleaning are put in pot and fill it up with cold water then
Boiled with fire, the Lu Yeshui in pot is poured in basin after boiling is cooled, the casing turned over after intestines cleaning is put into the Lu Yeshui for cooling
Interior immersion is taken out after 20～30 minutes and is dried；The second step, selects 80～83 parts of pig foreleg lean meat, 2 parts of salt, rock sugar 1～2
Part, 2～3 parts of mashed garlic, 0.2 part of pepper, 0.1 part of Chinese prickly ash, 0.1 part of cumin powder, 0.1 part of green onion, 0.1 part of ginger, 0.1 part of white wine, orange
1～2 part of skin, 0.1 part of capsicum, 1 part of Radix Angelicae Sinensis, 1 part of gingko, 1 part of tendril-leaved fritillary bulb, 1 part of matrimony vine, 0.5 part of edible oil, remaining as cabbage mustard ball；
3rd step is that the dispensing of above-mentioned second step is put in mixer to be stirred, and is poured in container after being stirred；Described
Four steps are where the casing that will be dried blows afloat and checks for brokenly, broken casing to be put aside, the sausage casing that will do not break
By a knotting on enema syringe, the meat stuffing that then the 3rd step is stirred is injected in casing by enema syringe, will be another after filling well
One is knotting；5th step is that the sausage that the 4th step is filled is put in dryer to be dried, in drying machine drying mistake
The Lu Ye of wash clean is wrapped in the surface of sausage in journey, is being removed after the completion of drying；6th step is by the sausage of drying
Packed with vacuum packing machine, the enema syringe is a hollow cylindrical tube, its head is arranged to taper seat, the second step
In orange peel be 1.5 parts, the dryer includes housing 1, and the top of housing 1 is provided with ventilation duct 2, and ventilation duct 2 is connected with wind
Machine 3, blower fan 3 is connected by solar converter 4 with solar panel 5, and housing 1 is above provided with door 6, housing 1 and arranges
There are three layers of rack 7 that can be extracted out, it is connected with slide rail 9 by slide block 8 between rack 7 and housing 1.
Embodiment 2
As shown in Figure 1 to Figure 2, a kind of preparation method of sausage, comprises the steps, the first step, cleaning casing；Second step, choosing
Material；3rd step, tune mixes meat stuffing；4th step, bowel lavage；5th step, drying；6th step, packaging；The first step is filled in basin
2/3rds warm water, is put into 150 grams of salt in warm water, is then put into casing after soaking 12 minutes in basin, then changes clear water
Immersion carries out turning over intestines cleaning after 6 minutes, and afterwards 200 grams of Lu Ye of cleaning are put in pot and fill it up with cold water and then boiled with fire, after boiling
Lu Yeshui in pot is poured in basin and is cooled, the casing turned over after intestines cleaning is put into immersion in the Lu Yeshui for cooling and is taken after 25 minutes
Go out to dry；The second step, selects 83 parts of pig foreleg lean meat, 2 parts of salt, 1 part of rock sugar, 3 parts of mashed garlic, 0.2 part of pepper, Chinese prickly ash
0.1 part, 0.1 part of cumin powder, 0.1 part of green onion, 0.1 part of ginger, 0.1 part of white wine, 1 part of orange peel, 0.1 part of capsicum, 1 part of Radix Angelicae Sinensis, gingko 1
Part, 1 part of tendril-leaved fritillary bulb, 1 part of matrimony vine, 0.5 part of edible oil, remaining as cabbage mustard ball；3rd step is to put the dispensing of above-mentioned second step
Enter in mixer and be stirred, pour in container after being stirred；4th step is that the casing that will be dried blows afloat and checks whether and deposit
Where broken, broken casing is put aside, not broken sausage casing is knotted one on enema syringe, then the 3rd step
The meat stuffing being stirred is injected in casing by enema syringe, and other end is knotting after filling well；5th step is to fill the 4th step
Good sausage is put in dryer is dried, and the Lu Ye of wash clean is wrapped in the table of sausage during drying machine drying
Face, is removing after the completion of drying；6th step is to be packed the sausage of drying with vacuum packing machine, and the enema syringe is
One hollow cylindrical tube, its head is arranged to taper seat, and the orange peel in the second step is 1.5 parts, and the dryer includes
Housing 1, the top of housing 1 is provided with ventilation duct 2, and ventilation duct 2 is connected with blower fan 3, and blower fan 3 is by solar converter 4 and the sun
Can cell panel 5 be connected, housing 1 is above provided with door 6, housing 1 and is provided with three layers of rack 7 that can be extracted out, rack 7 with
It is to be connected with slide rail 9 by slide block 8 between housing 1.
Claims (4)
1. a kind of preparation method of sausage, it is characterised in that：Comprise the steps, the first step, cleaning casing；Second step, sorting；
3rd step, tune mixes meat stuffing；4th step, bowel lavage；5th step, drying；6th step, packaging；The first step is that three are filled in basin
/ bis- warm water, is put into 100～200 grams of salt in warm water, is then put into casing after soaking 10～20 minutes in basin,
Change again carries out turning over intestines cleaning after clear water soaks 5～10 minutes, and afterwards 200 grams of Lu Ye of cleaning are put in pot and fill it up with cold water then with fire
Boil, the Lu Yeshui in pot is poured in basin after boiling is cooled, the casing turned over after intestines cleaning is put in the Lu Yeshui for cooling and is soaked
Bubble is taken out after 20～30 minutes and is dried；The second step, selects 80～83 parts of pig foreleg lean meat, 2 parts of salt, 1～2 part of rock sugar,
2～3 parts of mashed garlic, 0.2 part of pepper, 0.1 part of Chinese prickly ash, 0.1 part of cumin powder, 0.1 part of green onion, 0.1 part of ginger, 0.1 part of white wine, orange peel 1
～2 parts, 0.1 part of capsicum, 1 part of Radix Angelicae Sinensis, 1 part of gingko, 1 part of tendril-leaved fritillary bulb, 1 part of matrimony vine, 0.5 part of edible oil, remaining as cabbage mustard ball；It is described
3rd step is that the dispensing of above-mentioned second step is put in mixer to be stirred, and is poured in container after being stirred；4th step
It is where the casing that will be dried blows afloat and checks for brokenly, broken casing to be put aside, by not broken sausage casing in filling
By a knotting on intestines device, the meat stuffing that then the 3rd step is stirred is injected in casing by enema syringe, by other end after filling well
Knotting；5th step is that the sausage that the 4th step is filled is put in dryer to be dried, during drying machine drying
The Lu Ye of wash clean is wrapped in into the surface of sausage, is being removed after the completion of drying；6th step is with very by the sausage of drying
Empty package machine is packed.
2. the preparation method of a kind of sausage according to claim 1, it is characterised in that：The enema syringe is an open circles
Column jecket, its head is arranged to taper seat.
3. the preparation method of a kind of sausage according to claim 1, it is characterised in that：Orange peel in the second step is
1.5 part.
4. the preparation method of a kind of sausage according to claim 1, it is characterised in that：The dryer includes housing, shell
Body top is provided with ventilation duct, and ventilation duct is connected with blower fan, and blower fan is connected by solar converter with solar panel, shell
Door is provided with before body, three layers of rack that can be extracted out is provided with housing, be between rack and housing by slide block with
Slide rail is connected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710013932.3A CN106616486A (en) | 2017-01-10 | 2017-01-10 | Production method of sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710013932.3A CN106616486A (en) | 2017-01-10 | 2017-01-10 | Production method of sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616486A true CN106616486A (en) | 2017-05-10 |
Family
ID=58843802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710013932.3A Pending CN106616486A (en) | 2017-01-10 | 2017-01-10 | Production method of sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616486A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2887073Y (en) * | 2006-03-24 | 2007-04-11 | 周炳康 | Sausage filling machine |
| CN101218980A (en) * | 2007-07-04 | 2008-07-16 | 尤敦学 | Prescription of sausage and production technique |
| CN201252814Y (en) * | 2008-08-13 | 2009-06-10 | 高树聪 | Food dryer |
| CN103535768A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Mixture sausage and preparation method thereof |
-
2017
- 2017-01-10 CN CN201710013932.3A patent/CN106616486A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2887073Y (en) * | 2006-03-24 | 2007-04-11 | 周炳康 | Sausage filling machine |
| CN101218980A (en) * | 2007-07-04 | 2008-07-16 | 尤敦学 | Prescription of sausage and production technique |
| CN201252814Y (en) * | 2008-08-13 | 2009-06-10 | 高树聪 | Food dryer |
| CN103535768A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Mixture sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《常见病症精选食疗系列》编写组编: "《糖尿病患者天然食物养生方》", 31 January 2005 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
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| RJ01 | Rejection of invention patent application after publication |