CN108991404A - A kind of preparation method of Sichuan spicy and hot sausage - Google Patents
A kind of preparation method of Sichuan spicy and hot sausage Download PDFInfo
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- CN108991404A CN108991404A CN201810691082.7A CN201810691082A CN108991404A CN 108991404 A CN108991404 A CN 108991404A CN 201810691082 A CN201810691082 A CN 201810691082A CN 108991404 A CN108991404 A CN 108991404A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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Abstract
The invention discloses a kind of preparation methods of Sichuan spicy and hot sausage, the following steps are included: sorting and pre-treatment, ingredient, meat stuffing is marinated, casing prepares, bowel lavage, after intestines fill, it is hung up with bamboo bar, and by it on shining canopy, it utilizes solar exposure 3 hours, then bowel lavage is placed in again in 54-56 DEG C of baking oven and is toasted 16 hours, oven temperature is down to 49-51 DEG C later, continue baking 16 hours, finally oven temperature is continued to be adjusted downward to 44-46 DEG C of baking 16 hours, finally the moisture content of finished product sausage is made to be down to 20% or less, being naturally cooling to room temperature can be obtained final products Sichuan spicy and hot sausage.The present invention solves current traditional river taste sausage color dimness, and mouthfeel is bad, while the problems in peppery degree discomfort.
Description
Technical field
The present invention relates to sausage preparation technical field, specially a kind of preparation method of Sichuan spicy and hot sausage.
Background technique
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub at
Strip, then pour into elongated cylinder tubular-shaped food made of casing.Sausage poured into the small casing of pig or sheep mix up taste meat material it is dry
It makes.
The sausage of China has long history, and the type of sausage also has very much, is broadly divided into river taste sausage and Guangdong flavor
Youngster's sausage.Main do not exist together is that Guangdong flavor is sweet tea, and river taste is peppery.The production before former sausage is the annual New Year
Food, and whenever can have sausage in present 1 year.But the New Year eats homemade sausage and has become
The custom in southern many areas, has remained into always today.
Traditional river taste sausage color is dim, and mouthfeel is bad, and peppery degree is not moderate, it is difficult to meet people to river taste perfume
The mouthfeel demand of intestines.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, it the present invention provides a kind of preparation method of Sichuan spicy and hot sausage, solves at present
Traditional river taste sausage color it is dim, mouthfeel is bad, while the problems in peppery degree discomfort.
(2) technical solution
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of Sichuan spicy and hot sausage, including
Following steps:
S1, sorting and pre-treatment: selecting the peeling rump of pork, will remove the peel the meat warm water cleaning of rump, by meat surface
Water drench dry, then fat and lean meat is separated, and fat meat is cut into the meat cubelets that side length is 0.8-1.0cm, lean meat is cut into side length and is
The meat cubelets of 0.5-0.7cm；
S2, ingredient: lean meat fourth 700-800g, fat meat fourth 200-300g, refined salt 20-23g, monosodium glutamate 2.5-3g, zanthoxylum powder 3-
3.5g, pepper powder 3-5g, chilli powder 8-10g, 56-62%Vol white wine 25ml, white sugar 25-30g, sodium nitrite 0.3-0.5g；
S3, meat stuffing are marinated: ingredient in S2 being sequentially placed into proportion and is salted down in cylinder, is pickled 8-10 hours after mixing evenly；
S4, casing prepare: natural dried casings being placed in 35-40 DEG C of warm water after impregnating 10-15min, be directly inserted in filling
Intestinal tube；
S5, bowel lavage: carrying out enema operation using sausage filler, after filling a casing, uses the rope made of hemp with 6.8-7.2 cuns for one section
It ties, is finally had an acupuncture treatment with row's needle, so that excessive gas in intestines body and moisture to be discharged, while being conducive to moisture in drying process
Evaporation；
S6, baking: it after intestines fill, is hung up with bamboo bar, and by it on shining canopy, using solar exposure 3 hours, then again
Bowel lavage is placed in 54-56 DEG C of baking oven and is toasted 16 hours, oven temperature is down to 49-51 DEG C later, continues baking 16 hours,
Finally continue to be adjusted downward to 44-46 DEG C for oven temperature to toast 16 hours, finally make the moisture content of finished product sausage be down to 20% with
Under, being naturally cooling to room temperature can be obtained final products Sichuan spicy and hot sausage.
Preferably, in order to make intestines body keep cleaning bright and clean, after bowel lavage, the greasy dirt in intestines body surface face need to be cleaned with clear water
And extraction raffinate.
Preferably, since lean meat is easy into taste, fat meat is greasy, needs separately to salt fat meat and lean meat down in carrying out curing process
System, after wherein fat meat needs first to pickle 1-2 hours, then it is mixed marinated with lean meat.
(3) beneficial effect
The present invention provides a kind of preparation method of Sichuan spicy and hot sausage, have it is following the utility model has the advantages that
Process preparation sausage flavor is good, fine and tender taste, nutritive value is high, and is sliced forming, convenient,
Nutrition health, it is bright and lustrous, and also meat is dry and comfortable, solid densification, and it is tough and tensile and flexible, it is deep to be liked by the majority of consumers, it is one
Kind Sichuan spicy and hot sausage that meet national standards.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of preparation method of Sichuan spicy and hot sausage, comprising the following steps:
S1, sorting and pre-treatment: selecting the peeling rump of pork, will remove the peel the meat warm water cleaning of rump, by meat surface
Water drench dry, then fat and lean meat is separated, and fat meat is cut into the meat cubelets that side length is 0.8cm, it is 0.5cm's that lean meat, which is cut into side length,
Meat cubelets；
S2, ingredient: lean meat fourth 700g, fat meat fourth 300g, refined salt 20g, monosodium glutamate 2.5g, zanthoxylum powder 3g, pepper powder 3g, capsicum
Powder 8g, 56%Vol white wine 25ml, white sugar 25g, sodium nitrite 0.3g；
S3, meat stuffing are marinated: ingredient in S2 being sequentially placed into proportion and is salted down in cylinder, is pickled 8 hours after mixing evenly；
S4, casing prepare: natural dried casings being placed in 35 DEG C of warm water after impregnating 10min, be directly inserted in enema tube；
S5, bowel lavage: carrying out enema operation using sausage filler, after filling a casing, is pricked for one section with the rope made of hemp with 6.8 cun
Firmly, it is finally had an acupuncture treatment with row's needle, so that excessive gas in intestines body and moisture to be discharged, while being conducive to moisture in drying process
Evaporation；
S6, baking: it after intestines fill, is hung up with bamboo bar, and by it on shining canopy, using solar exposure 3 hours, then again
Bowel lavage is placed in 54 DEG C of baking oven and is toasted 16 hours, oven temperature is down to 49 DEG C later, continue baking 16 hours, finally will
Oven temperature continues to be adjusted downward to 44 DEG C of bakings 16 hours, and the moisture content of finished product sausage is finally made to be down to 20% hereinafter, dropping naturally
Final products Sichuan spicy and hot sausage can be obtained in temperature to room temperature.
Wherein, in order to make intestines body keep cleaning it is bright and clean, after bowel lavage, need to be cleaned with clear water the greasy dirt in intestines body surface face with
And extraction raffinate；Since lean meat is easy into taste, fat meat is greasy, needs separately to pickle fat meat and lean meat in carrying out curing process, wherein
After fat meat needs first to pickle 1 hour, then it is mixed marinated with lean meat.
Embodiment 2
A kind of preparation method of Sichuan spicy and hot sausage, comprising the following steps:
S1, sorting and pre-treatment: selecting the peeling rump of pork, will remove the peel the meat warm water cleaning of rump, by meat surface
Water drench dry, then fat and lean meat is separated, and fat meat is cut into the meat cubelets that side length is 0.9cm, lean meat is cut into the meat cubelets of 0.6cm；
S2, ingredient: lean meat fourth 750g, fat meat fourth 250g, refined salt 22g, monosodium glutamate 2.7g, zanthoxylum powder 3.2g, pepper powder 4g are peppery
Green pepper powder 9g, 60%Vol white wine 25ml, white sugar 27g, sodium nitrite 0.4g；
S3, meat stuffing are marinated: ingredient in S2 being sequentially placed into proportion and is salted down in cylinder, is pickled 9 hours after mixing evenly；
S4, casing prepare: natural dried casings being placed in 37 DEG C of warm water after impregnating 12min, be directly inserted in enema tube；
S5, bowel lavage: carrying out enema operation using sausage filler, after filling a casing, is tied for one section with the rope made of hemp with 7 cun,
It is finally had an acupuncture treatment with row's needle, so that excessive gas in intestines body and moisture to be discharged, while being conducive to the steaming of moisture in drying process
Hair；
S6, baking: it after intestines fill, is hung up with bamboo bar, and by it on shining canopy, using solar exposure 3 hours, then again
Bowel lavage is placed in 55 DEG C of baking oven and is toasted 16 hours, oven temperature is down to 50 DEG C later, continue baking 16 hours, finally will
Oven temperature continues to be adjusted downward to 45 DEG C of bakings 16 hours, and the moisture content of finished product sausage is finally made to be down to 20% hereinafter, dropping naturally
Final products Sichuan spicy and hot sausage can be obtained in temperature to room temperature.
Wherein, in order to make intestines body keep cleaning it is bright and clean, after bowel lavage, need to be cleaned with clear water the greasy dirt in intestines body surface face with
And extraction raffinate；Since lean meat is easy into taste, fat meat is greasy, needs separately to pickle fat meat and lean meat in carrying out curing process, wherein
After fat meat needs first to pickle 1.5 hours, then it is mixed marinated with lean meat.
Embodiment 3
A kind of preparation method of Sichuan spicy and hot sausage, comprising the following steps:
S1, sorting and pre-treatment: selecting the peeling rump of pork, will remove the peel the meat warm water cleaning of rump, by meat surface
Water drench dry, then fat and lean meat is separated, and fat meat is cut into the meat cubelets that side length is 1.0cm, lean meat is cut into the meat cubelets of 0.7cm；
S2, ingredient: lean meat fourth 800g, fat meat fourth 300g, refined salt 23g, monosodium glutamate 3g, zanthoxylum powder 3.5g, pepper powder 5g, capsicum
Powder 10g, 62%Vol white wine 25ml, white sugar 30g, sodium nitrite 0.5g；
S3, meat stuffing are marinated: ingredient in S2 being sequentially placed into proportion and is salted down in cylinder, is pickled 10 hours after mixing evenly；
S4, casing prepare: natural dried casings being placed in 40 DEG C of warm water after impregnating 15min, be directly inserted in enema tube；
S5, bowel lavage: carrying out enema operation using sausage filler, after filling a casing, is pricked for one section with the rope made of hemp with 7.2 cun
Firmly, it is finally had an acupuncture treatment with row's needle, so that excessive gas in intestines body and moisture to be discharged, while being conducive to moisture in drying process
Evaporation；
S6, baking: it after intestines fill, is hung up with bamboo bar, and by it on shining canopy, using solar exposure 3 hours, then again
Bowel lavage is placed in 56 DEG C of baking oven and is toasted 16 hours, oven temperature is down to 51 DEG C later, continue baking 16 hours, finally will
Oven temperature continues to be adjusted downward to 46 DEG C of bakings 16 hours, and the moisture content of finished product sausage is finally made to be down to 20% hereinafter, dropping naturally
Final products Sichuan spicy and hot sausage can be obtained in temperature to room temperature.
Wherein, in order to make intestines body keep cleaning it is bright and clean, after bowel lavage, need to be cleaned with clear water the greasy dirt in intestines body surface face with
And extraction raffinate, since lean meat is easy into taste, fat meat is greasy, it needs separately to pickle fat meat and lean meat in carrying out curing process, wherein
After fat meat needs first to pickle 2 hours, then it is mixed marinated with lean meat.
Process preparation sausage flavor is good, fine and tender taste, nutritive value is high, and is sliced forming, convenient,
Nutrition health, it is bright and lustrous, and also meat is dry and comfortable, solid densification, and it is tough and tensile and flexible, it is deep to be liked by the majority of consumers, it is one
Kind Sichuan spicy and hot sausage that meet national standards.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of preparation method of Sichuan spicy and hot sausage, it is characterised in that: the following steps are included:
S1, sorting and pre-treatment: selecting the peeling rump of pork, will remove the peel the meat warm water cleaning of rump, by the water on meat surface
It drenches dry, then separates fat and lean meat, and fat meat is cut into the meat cubelets that side length is 0.8-1.0cm, it is 0.5- that lean meat, which is cut into side length,
The meat cubelets of 0.7cm；
S2, ingredient: lean meat fourth 700-800g, fat meat fourth 200-300g, refined salt 20-23g, monosodium glutamate 2.5-3g, zanthoxylum powder 3-3.5g,
Pepper powder 3-5g, chilli powder 8-10g, 56-62%Vol white wine 25ml, white sugar 25-30g, sodium nitrite 0.3-0.5g；
S3, meat stuffing are marinated: ingredient in S2 being sequentially placed into proportion and is salted down in cylinder, is pickled 8-10 hours after mixing evenly；
S4, casing prepare: natural dried casings being placed in 35-40 DEG C of warm water after impregnating 10-15min, be directly inserted in enema tube；
S5, bowel lavage: carrying out enema operation using sausage filler, after filling a casing, is pricked for one section with the rope made of hemp with 6.8-7.2 cuns
Firmly, it is finally had an acupuncture treatment with row's needle, so that excessive gas in intestines body and moisture to be discharged, while being conducive to moisture in drying process
Evaporation；
S6, baking: after intestines fill, being hung up with bamboo bar, and by it on shining canopy, using solar exposure 3 hours, then will be filled again
Intestines are placed in baking 16 hours in 54-56 DEG C of baking oven, and oven temperature is down to 49-51 DEG C later, continue baking 16 hours, finally
Oven temperature is continued to be adjusted downward to 44-46 DEG C of baking 16 hours, the moisture content of finished product sausage is finally made to be down to 20% hereinafter, certainly
So being cooled to room temperature can be obtained final products Sichuan spicy and hot sausage.
2. a kind of preparation method of Sichuan spicy and hot sausage according to claim 1, it is characterised in that: in order to keep intestines body
It cleans bright and clean, after bowel lavage, the greasy dirt and extraction raffinate in intestines body surface face need to be cleaned with clear water.
3. a kind of preparation method of Sichuan spicy and hot sausage according to claim 1, it is characterised in that: due to lean meat be easy into
Taste, fat meat is greasy, needs separately to pickle fat meat and lean meat in carrying out curing process, wherein fat meat needs first to pickle 1-2 hours
Afterwards, then it is mixed marinated with lean meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810691082.7A CN108991404A (en) | 2018-06-28 | 2018-06-28 | A kind of preparation method of Sichuan spicy and hot sausage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810691082.7A CN108991404A (en) | 2018-06-28 | 2018-06-28 | A kind of preparation method of Sichuan spicy and hot sausage |
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| CN108991404A true CN108991404A (en) | 2018-12-14 |
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|---|---|---|---|
| CN201810691082.7A Withdrawn CN108991404A (en) | 2018-06-28 | 2018-06-28 | A kind of preparation method of Sichuan spicy and hot sausage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111972628A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Low-fat low-salt healthy Sichuan-style sausage and preparation method thereof |
| CN112826041A (en) * | 2021-01-12 | 2021-05-25 | 程锁才 | Preparation method of Tianmu lake-flavored handmade sausage |
-
2018
- 2018-06-28 CN CN201810691082.7A patent/CN108991404A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111972628A (en) * | 2020-09-07 | 2020-11-24 | 衡东县吉平食品有限公司 | Low-fat low-salt healthy Sichuan-style sausage and preparation method thereof |
| CN112826041A (en) * | 2021-01-12 | 2021-05-25 | 程锁才 | Preparation method of Tianmu lake-flavored handmade sausage |
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Application publication date: 20181214 |
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