CN110089689A - A kind of concealed rose sausage and preparation method thereof - Google Patents
A kind of concealed rose sausage and preparation method thereof Download PDFInfo
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- CN110089689A CN110089689A CN201810086504.8A CN201810086504A CN110089689A CN 110089689 A CN110089689 A CN 110089689A CN 201810086504 A CN201810086504 A CN 201810086504A CN 110089689 A CN110089689 A CN 110089689A
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of concealed rose sausages and preparation method thereof, raw material including following parts by weight: pig blood 4-6.4 part of pork 96-108 parts of fresh hiding, 4-6 parts of white sugar, 0.4-0.7 parts of salt, 0.04-0.06 parts of white pepper, 1.6-2.5 parts of fermented glutinour rice, 0.004-0.018 parts of chickens' extract, 0.005-0.016 parts of monosodium glutamate, 0.001-0.003 parts of D-araboascorbic acid sodium, 2.5-3.6 parts of white wine and hiding, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.Raw material sources of the present invention are extensive, and preparation method is simple, are suitble to large-scale industrial production；Finished product eating mouth feel prepared by the present invention is good, there is chewy texture, can satisfy the edible demand of people.
Description
Technical field
The present invention relates to a kind of food, specifically a kind of concealed rose sausage.
Background technique
Bread is the staff of life, and food is the substance that everyone requires daily.Food refers to various human consumptions or drinks
Finished product and raw material and be both food and the article of Chinese medicine according to tradition, but not including that the article for the purpose for the treatment of.
(" Chinese people's republicanism is revised in the 14th meeting of the 12nd Standing Committee of the National People's Congress on April 24th, 2015
State's the law of food safety " " food " meaning) 1994 years " food industry basic terms " to food is defined as: it is edible for the mankind
Or the substance drunk, including processed food, semi-finished product and undressed food, do not include tobacco or is only used as the substance of drug.
With increase and the improvement of people's living standards that people take in, people are richer for the demand of food variety
Richness, Tibet are exactly a mysterious place since ancient times, and many things in Tibet have the advantages that its is original, and concealed is various in recent years
Food is also popular interiorly, but concealed sausage not yet occurs.
Summary of the invention
The purpose of the present invention is to provide a kind of concealed rose sausages, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of concealed rose sausage, the raw material including following parts by weight: pork 96-108 parts of fresh hiding, 4-6 parts of white sugar, salt
0.4-0.7 parts, 0.04-0.06 parts of white pepper, 1.6-2.5 parts of fermented glutinour rice, 0.004-0.018 parts of chickens' extract, monosodium glutamate 0.005-0.016
Part, 0.001-0.003 parts of D-araboascorbic acid sodium, 2.5-3.6 parts of white wine and pig blood 4-6.4 parts of hiding, fat meat in fresh hiding pork
Weight ratio with lean meat is 3:1.
As a further solution of the present invention: the concealed rose sausage, the raw material including following parts by weight: fresh hiding pig
100-108 parts of meat, 5-6 parts of white sugar, 0.5-0.7 parts of salt, 0.05-0.06 parts of white pepper, 2-2.5 parts of fermented glutinour rice, chickens' extract 0.01-
0.018 part, 0.01-0.016 parts of monosodium glutamate, 0.002-0.003 parts of D-araboascorbic acid sodium, 3-3.6 parts of white wine and hiding pig blood 5-6.4
Part, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.
As a further solution of the present invention: the concealed rose sausage, the raw material including following parts by weight: fresh hiding pig
104 parts of meat, 5.5 parts of white sugar, 0.6 part of salt, 0.056 part of white pepper, 2.2 parts of fermented glutinour rice, 0.014 part of chickens' extract, 0.013 part of monosodium glutamate,
6 parts of pig blood of 0.002 part of D-araboascorbic acid sodium, 3.4 parts of white wine and hiding, the weight ratio of fat meat and lean meat is in fresh hiding pork
3:1。
The preparation method of the concealed rose sausage, the specific steps are as follows:
Fresh hiding pork is processed into the thin slice with a thickness of 2-3 millimeters by step 1；
White sugar, salt, white pepper, fermented glutinour rice, chickens' extract, monosodium glutamate, D-araboascorbic acid sodium, white wine and hiding pig blood are added step 2
In the fresh hiding pork thin slice cut, then thin slice is put into tumbler and is uniformly mixed within tumbling 50-75 minutes under vacuum conditions；So
It is pickled 10-15 hours in seal box afterwards, obtains fresh sausage meat；
Casing is eluted 2-4 times with clear water and then pours into fresh sausage meat in casing, pricks section by step 3；
Step 4 cleans casing with 66-75 degrees Celsius of water and pricks hole exhaust, obtains semi-finished product；
Semi-finished product are dried 5-7 days, then the product after sunning are packed and sterilized by step 5, and finished product can be obtained, and are processed
The temperature of environment is not higher than 10 degrees Celsius and machining location carries out disinfection, processing staff dress work clothes, working cap, mask and
Gloves.
As a further solution of the present invention: fresh hiding pork being machined using meat cutting in step 1.
Compared with prior art, the beneficial effects of the present invention are: raw material sources of the present invention are extensive, preparation method is simple, fits
Close large-scale industrial production；Finished product eating mouth feel prepared by the present invention is good, there is chewy texture, can satisfy the edible of people and wants
It asks.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of concealed rose sausage, the raw material including following parts by weight: fresh 96 parts of hiding pork, 4 parts of white sugar, 0.4 part of salt, white
0.04 part of pepper, 1.6 parts of fermented glutinour rice, 0.004 part of chickens' extract, 0.005 part of monosodium glutamate, 0.001 part of D-araboascorbic acid sodium, 2.5 parts of white wine
With 4 parts of pig blood of hiding, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.
The preparation method of the concealed rose sausage, the specific steps are as follows:
Fresh hiding pork is processed into the thin slice with a thickness of 2 millimeters by step 1, step 1；
White sugar, salt, white pepper, fermented glutinour rice, chickens' extract, monosodium glutamate, D-araboascorbic acid sodium, white wine and hiding pig blood are added step 2
In the fresh hiding pork thin slice cut, then thin slice is put into tumbler and is uniformly mixed within tumbling 50 minutes under vacuum conditions；Then
It is pickled 10 hours in seal box, obtains fresh sausage meat；
Casing is eluted 3 times with clear water and then pours into fresh sausage meat in casing, pricks section by step 3；
Step 4 cleans casing with 66 degrees Celsius of water and pricks hole exhaust, obtains semi-finished product；
Semi-finished product are dried 5 days, then the product after sunning are packed and sterilized by step 5, and finished product can be obtained, and process ring
The temperature in border is not higher than 10 degrees Celsius and machining location carries out disinfection, and processing staff dresses work clothes, working cap, mask and hand
Set.
Embodiment 2
A kind of concealed rose sausage, the raw material including following parts by weight: fresh 100 parts of hiding pork, 5 parts of white sugar, 0.5 part of salt,
0.05 part of white pepper, 2 parts of fermented glutinour rice, 0.01 part of chickens' extract, 0.01 part of monosodium glutamate, 0.002 part of D-araboascorbic acid sodium, 3 parts of white wine and hiding
5 parts of pig blood, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.
The preparation method of the concealed rose sausage, the specific steps are as follows:
Fresh hiding pork is machined to the thin slice with a thickness of 3 millimeters with meat cutting by step 1；
White sugar, salt, white pepper, fermented glutinour rice, chickens' extract, monosodium glutamate, D-araboascorbic acid sodium, white wine and hiding pig blood are added step 2
In the fresh hiding pork thin slice cut, thin slice is put into tumbler tumbling 60 minutes under vacuum conditions；It is uniformly mixed, then exists
It is pickled 12 hours in seal box, obtains fresh sausage meat；
Casing is eluted 4 times with clear water and then pours into fresh sausage meat in casing, pricks section by step 3；
Step 4 cleans casing with 70 degrees Celsius of water and pricks hole exhaust, obtains semi-finished product；
Semi-finished product are dried 6 days, then the product after sunning are packed and sterilized by step 5, and finished product can be obtained, and process ring
The temperature in border is not higher than 10 degrees Celsius and machining location carries out disinfection, and processing staff dresses work clothes, working cap, mask and hand
Set.
Embodiment 3
A kind of concealed rose sausage, the raw material including following parts by weight: fresh 104 parts of hiding pork, 5.5 parts of white sugar, salt 0.6
Part, 0.056 part of white pepper, 2.2 parts of fermented glutinour rice, 0.014 part of chickens' extract, 0.013 part of monosodium glutamate, 0.002 part of D-araboascorbic acid sodium, white wine
3.4 parts and 6 parts of pig blood of hiding, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.
The preparation method of the concealed rose sausage, the specific steps are as follows:
Fresh hiding pork is machined to the thin slice with a thickness of 2 millimeters with meat cutting by step 1；
White sugar, salt, white pepper, fermented glutinour rice, chickens' extract, monosodium glutamate, D-araboascorbic acid sodium, white wine and hiding pig blood are added step 2
In the fresh hiding pork cut, thin slice is put into tumbler tumbling 65 minutes under vacuum conditions, is uniformly mixed, is then sealing
It is pickled 13 hours in box, obtains fresh sausage meat；
Casing is eluted 2 times with clear water and then pours into fresh sausage meat in casing, pricks section by step 3；
Step 4 cleans casing with 72 degrees Celsius of water and pricks hole exhaust, obtains semi-finished product；
Semi-finished product are dried 7 days, then the product after sunning are packed and sterilized by step 5, and finished product can be obtained, and process ring
The temperature in border is not higher than 10 degrees Celsius and machining location carries out disinfection, and processing staff dresses work clothes, working cap, mask and hand
Set.
Embodiment 4
A kind of concealed rose sausage, the raw material including following parts by weight: fresh 108 parts of hiding pork, 6 parts of white sugar, 0.7 part of salt,
0.06 part of white pepper, 2.5 parts of fermented glutinour rice, 0.018 part of chickens' extract, 0.016 part of monosodium glutamate, 0.003 part of D-araboascorbic acid sodium, white wine 3.6
Part and 6.4 parts of pig blood of hiding, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.
The preparation method of the concealed rose sausage, the specific steps are as follows:
Fresh hiding pork is processed into the thin slice with a thickness of 2 millimeters by step 1；
White sugar, salt, white pepper, fermented glutinour rice, chickens' extract, monosodium glutamate, D-araboascorbic acid sodium, white wine and hiding pig blood are added step 2
In the fresh hiding pork thin slice cut, thin slice is put into tumbler and tumbling 75 minutes and is uniformly mixed under vacuum conditions, so
It is pickled 15 hours in seal box afterwards, obtains fresh sausage meat；
Casing is eluted 3 times with clear water and then pours into fresh sausage meat in casing, pricks section by step 3；
Step 4 cleans casing with 75 degrees Celsius of water and pricks hole exhaust, obtains semi-finished product；
Semi-finished product are dried 7 days, then the product after sunning are packed and sterilized by step 5, and finished product can be obtained, and process ring
The temperature in border is not higher than 10 degrees Celsius and machining location carries out disinfection, and processing staff dresses work clothes, working cap, mask and hand
Set.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (5)
1. a kind of concealed rose sausage, which is characterized in that the raw material including following parts by weight: pork 96-108 parts of fresh hiding, white
4-6 parts sugared, 0.4-0.7 parts of salt, 0.04-0.06 parts of white pepper, 1.6-2.5 parts of fermented glutinour rice, 0.004-0.018 parts of chickens' extract, monosodium glutamate
Pig blood 4-6.4 parts of 0.005-0.016 parts, 0.001-0.003 parts of D-araboascorbic acid sodium, 2.5-3.6 parts of white wine and hiding, fresh hiding
The weight ratio of fat meat and lean meat is 3:1 in pork.
2. concealed rose sausage according to claim 1, which is characterized in that the raw material including following parts by weight: fresh hiding
100-108 parts of pork, 5-6 parts of white sugar, 0.5-0.7 parts of salt, 0.05-0.06 parts of white pepper, 2-2.5 parts of fermented glutinour rice, chickens' extract 0.01-
0.018 part, 0.01-0.016 parts of monosodium glutamate, 0.002-0.003 parts of D-araboascorbic acid sodium, 3-3.6 parts of white wine and hiding pig blood 5-6.4
Part, the weight ratio of fat meat and lean meat is 3:1 in fresh hiding pork.
3. concealed rose sausage according to claim 1, which is characterized in that the raw material including following parts by weight: fresh hiding
104 parts of pork, 5.5 parts of white sugar, 0.6 part of salt, 0.056 part of white pepper, 2.2 parts of fermented glutinour rice, 0.014 part of chickens' extract, monosodium glutamate 0.013
Part, 0.002 part of D-araboascorbic acid sodium, 3.4 parts of white wine and 6 parts of pig blood of hiding, in fresh hiding pork the weight of fat meat and lean meat it
Than for 3:1.
4. a kind of preparation method of concealed rose sausage a method according to any one of claims 1-3, which is characterized in that specific steps are such as
Under:
Fresh hiding pork is processed into the thin slice with a thickness of 2-3 millimeters by step 1；
White sugar, salt, white pepper, fermented glutinour rice, chickens' extract, monosodium glutamate, D-araboascorbic acid sodium, white wine and hiding pig blood are added step 2
In the fresh hiding pork thin slice cut, then thin slice is put into tumbler and is uniformly mixed within tumbling 50-75 minutes under vacuum conditions；So
It is pickled 10-15 hours in seal box afterwards, obtains fresh sausage meat；
Casing is eluted 2-4 times with clear water and then pours into fresh sausage meat in casing, pricks section by step 3；
Step 4 cleans casing with 66-75 degrees Celsius of water and pricks hole exhaust, obtains semi-finished product；
Semi-finished product are dried 5-7 days, then the product after sunning are packed and sterilized by step 5, and finished product can be obtained, and are processed
The temperature of environment is not higher than 10 degrees Celsius and machining location carries out disinfection, processing staff dress work clothes, working cap, mask and
Gloves.
5. the preparation method of concealed rose sausage according to claim 4, which is characterized in that use and cut in the step 1
Meat machines fresh hiding pork.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086504.8A CN110089689A (en) | 2018-01-30 | 2018-01-30 | A kind of concealed rose sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086504.8A CN110089689A (en) | 2018-01-30 | 2018-01-30 | A kind of concealed rose sausage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110089689A true CN110089689A (en) | 2019-08-06 |
Family
ID=67442198
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086504.8A Pending CN110089689A (en) | 2018-01-30 | 2018-01-30 | A kind of concealed rose sausage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971051A (en) * | 2021-03-29 | 2021-06-18 | 李利军 | Sausage and preparation process thereof |
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| CN102630967A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Health vegetable sausage with red yeast rice |
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN105995612A (en) * | 2016-07-04 | 2016-10-12 | 湖南唐人神肉制品有限公司 | Instant boudin and manufacturing method thereof |
| CN106360391A (en) * | 2016-11-01 | 2017-02-01 | 安徽农业大学 | Blood sausage and production method thereof |
| CN106616421A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Glutinous rice-pig blood sausage and production method thereof |
| CN107334089A (en) * | 2017-07-31 | 2017-11-10 | 贞丰县布依农特产品有限公司 | A kind of fresh flower sausage and preparation method thereof |
-
2018
- 2018-01-30 CN CN201810086504.8A patent/CN110089689A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630967A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Health vegetable sausage with red yeast rice |
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN105995612A (en) * | 2016-07-04 | 2016-10-12 | 湖南唐人神肉制品有限公司 | Instant boudin and manufacturing method thereof |
| CN106360391A (en) * | 2016-11-01 | 2017-02-01 | 安徽农业大学 | Blood sausage and production method thereof |
| CN106616421A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Glutinous rice-pig blood sausage and production method thereof |
| CN107334089A (en) * | 2017-07-31 | 2017-11-10 | 贞丰县布依农特产品有限公司 | A kind of fresh flower sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971051A (en) * | 2021-03-29 | 2021-06-18 | 李利军 | Sausage and preparation process thereof |
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