CN112167545A - Production process of sweet and spicy sausage - Google Patents
Production process of sweet and spicy sausage Download PDFInfo
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- CN112167545A CN112167545A CN202011059261.2A CN202011059261A CN112167545A CN 112167545 A CN112167545 A CN 112167545A CN 202011059261 A CN202011059261 A CN 202011059261A CN 112167545 A CN112167545 A CN 112167545A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 50
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 29
- 239000006002 Pepper Substances 0.000 claims abstract description 29
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 29
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 29
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 29
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 14
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 240000007232 Illicium verum Species 0.000 claims abstract description 6
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 46
- 235000013372 meat Nutrition 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 31
- 241000722363 Piper Species 0.000 claims description 28
- 238000000227 grinding Methods 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000020997 lean meat Nutrition 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 241001127714 Amomum Species 0.000 description 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process of sweet and spicy sausage, which comprises pork, pepper, dried orange peel, fructus amomi, salt, cassia bark, star anise, hot pepper, sugar, cooking wine, sesame, fennel and aniseed.
Description
Technical Field
The invention discloses a production process of sweet and spicy sausage, belonging to the technical field of sausage preparation.
Background
Sausage is a food which utilizes the very old food production and meat preservation technology, meat of animals is minced into strips, and then is filled with casing to prepare long cylindrical tubular food, the sausage is prepared by filling small casing (also with large casing) of pigs or sheep with seasoned meat material and drying, the Chinese sausage has a long history, and the types of the sausage are various, and the sausage mainly comprises Sichuan-flavor children sausage and Guangdong-flavor children sausage. The main difference is that the broad-flavor is sweet and the Sichuan-flavor is spicy.
In the prior art, the preparation process of the sweet and spicy sausage is not perfect, so that the amount of sweet and spicy sausage on the market is small, the sweet and spicy sausage cannot enable the taste to be uniformly dispersed in the sausage in the preparation process, and the taste of the sausage is not good enough.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the problems in the prior art and provide a production process of sweet and spicy sausage, so that the problems are solved.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of sweet and spicy sausage comprises pork, pepper, dried orange peel, fructus amomi, salt, cassia bark, star anise, hot pepper, sugar, cooking wine, sesame, fennel and aniseed, and comprises the following preparation steps:
(1) cleaning fructus Zanthoxyli, pericarpium Citri Tangerinae, fructus Amomi, salt, cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Foeniculi and fructus Anisi Stellati, parching in a pan for about five minutes, taking out, air drying, and grinding in a grinder to obtain powder;
(2) cleaning and airing the pepper, grinding the pepper into powder by using a grinder, adding a certain amount of sesame in the grinding process to increase the fragrance of the sesame, and grinding auxiliary materials for later use;
(3) separating fat meat and lean meat from pork, chopping, and respectively putting into a meat grinder for secondary grinding, finally putting the chopped fat meat and lean meat into a stirrer for uniformly stirring, and adding a certain amount of cooking wine in the stirring process;
(4) putting the stirred meat material, the chilli powder and the fried material powder into the same stirrer for mixing and stirring uniformly, adding a proper amount of sugar water in the stirring process, wherein the sugar water is prepared by mixing granular sugar and clear water until the meat material and other auxiliary materials are uniformly stirred;
(5) performing sausage filling on the meat materials prepared in the steps through an automatic sausage filling machine, and then binding the meat materials;
(6) penetrating the sausage into a bar, and then sending the sausage into baking equipment for drying;
(7) naturally airing the dried sausage, and then carrying out vacuum packaging and casing.
Further, the fried material in the step (1) has a particle diameter of less than 1 cubic millimeter.
Furthermore, before grinding the pepper in the step (2), the pepper is cut open, the seeds inside the pepper are cleaned, and then the pepper is ground.
Further, in the process of stirring the fat meat and the lean meat in the step (3), the stirring time is 15 minutes, wherein 15 milliliters of cooking wine is added every five minutes.
Further, in the step (4), the mass ratio of sugar to water in the sugar water is 1: 10.
furthermore, the baking in the step (6) should be divided into three stages, wherein the baking temperature in the first stage is 50-65 ℃, the baking time is 2-3h, the baking temperature in the second stage is 65-70 ℃, the baking time is 4-6h, the baking temperature in the third stage is 45-60 ℃, and the baking time is 5-10 h.
Furthermore, the meat material, the fried material powder, the auxiliary material, the sugar water and the cooking wine are in the following proportion: 7: 1: 0.5: 0.5: 1.
compared with the prior art, the invention has the following beneficial effects:
the invention has detailed steps, cleaning pepper, dried orange peel, amomum fruit, salt, cassia bark, star anise, common fennel fruit and aniseed, putting the cleaned pepper into a frying pan for quick frying for about five minutes, taking out the fried material for airing, grinding the fried material into powder in a grinder for standby, cleaning the pepper and airing, grinding the pepper into powder by the grinder, adding a certain amount of sesame in the grinding process to increase the fragrance of the sesame, separating fat meat and lean meat in pork for standby after grinding, respectively putting the fat meat and the lean meat in a meat grinder for secondary grinding after chopping, finally putting the crushed fat meat and the lean meat into a stirrer for uniform stirring, adding a certain amount of cooking wine in the stirring process, putting the stirred meat material, the chili powder and the fried material powder into the same stirrer for uniform mixing and stirring, adding a proper amount of sugar water in the stirring process, the sweet water is prepared by mixing granulated sugar and clear water until the meat and other auxiliary materials are uniformly stirred, the meat prepared by the steps is filled through an automatic filling machine, the sausage is tied, the sausage after filling is put through a bar and then is sent into baking equipment to be dried, the sausage after drying is naturally dried, and the sausage can be vacuum-packaged into a shell.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A production process of sweet and spicy sausage comprises pork, pepper, dried orange peel, fructus amomi, salt, cassia bark, star anise, hot pepper, sugar, cooking wine, sesame, fennel and aniseed, and comprises the following preparation steps:
(1) cleaning fructus Zanthoxyli, pericarpium Citri Tangerinae, fructus Amomi, salt, cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Foeniculi and fructus Anisi Stellati, parching in a pan for about five minutes, taking out, air drying, and grinding in a grinder to obtain powder;
(2) cleaning and airing the pepper, grinding the pepper into powder by using a grinder, adding a certain amount of sesame in the grinding process to increase the fragrance of the sesame, and grinding auxiliary materials for later use;
(3) separating fat meat and lean meat from pork, chopping, and respectively putting into a meat grinder for secondary grinding, finally putting the chopped fat meat and lean meat into a stirrer for uniformly stirring, and adding a certain amount of cooking wine in the stirring process;
(4) putting the stirred meat material, the chilli powder and the fried material powder into the same stirrer for mixing and stirring uniformly, adding a proper amount of sugar water in the stirring process, wherein the sugar water is prepared by mixing granular sugar and clear water until the meat material and other auxiliary materials are uniformly stirred;
(5) performing sausage filling on the meat materials prepared in the steps through an automatic sausage filling machine, and then binding the meat materials;
(6) penetrating the sausage into a bar, and then sending the sausage into baking equipment for drying;
(7) naturally airing the dried sausage, and then carrying out vacuum packaging and casing.
Wherein, the grain diameter of the fried material in the step (1) is less than 1 cubic millimeter.
Before the pepper in the step (2) is ground, the pepper is cut open, the inner seeds of the pepper are cleaned, and then the pepper is ground.
Wherein, in the stirring process of the fat meat and the lean meat in the step (3), the stirring time is 15 minutes, and 15 milliliters of cooking wine is added every five minutes.
Wherein the mass ratio of sugar to water in the sugar water in the step (4) is 1: 10.
wherein, the baking in the step (6) is divided into three stages, the baking temperature in the first stage is 50-65 ℃, the baking time is 2-3h, the baking temperature in the second stage is 65-70 ℃, the baking time is 4-6h, the baking temperature in the third stage is 45-60 ℃, and the baking time is 5-10 h.
Wherein the meat material, the fried material powder, the auxiliary material, the sugar water and the cooking wine are in proportion as follows: 7: 1: 0.5: 0.5: 1.
the method comprises the following steps of cleaning pepper, dried orange peel, fructus amomi, salt, cassia bark, star anise, fennel fruit and aniseed, putting the cleaned pepper, dried, stir-frying in a frying pan for about five minutes, taking out the fried materials, drying the fried materials, grinding the fried materials in a grinder into powder for later use, cleaning the pepper, drying the pepper in the air, grinding the pepper into powder by using the grinder, adding a certain amount of sesame in the grinding process to increase the fragrance of the sesame, grinding the auxiliary materials for later use, separating fat meat and lean meat in pork, chopping the fat meat and the lean meat, putting the pork meat, the pepper powder and the fried material powder into a meat grinder respectively for secondary grinding, putting the ground fat meat and the lean meat into a stirrer for uniformly stirring, adding a certain amount of cooking wine in the stirring process, putting the stirred meat, the pepper powder and the fried material powder into the same stirrer for uniformly stirring, adding a proper amount of syrup in the stirring process, the sweet water is prepared by mixing granulated sugar and clear water until the meat and other auxiliary materials are uniformly stirred, the meat prepared by the steps is filled through an automatic filling machine, the sausage is tied, the sausage after filling is put through a bar and then is sent into baking equipment to be dried, the sausage after drying is naturally dried, and the sausage can be vacuum-packaged into a shell.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A production process of sweet and spicy sausage is characterized by comprising pork, pepper, dried orange peel, fructus amomi, salt, cassia bark, star anise, hot pepper, sugar, cooking wine, sesame, fennel and aniseed, and the preparation steps are as follows:
(1) cleaning fructus Zanthoxyli, pericarpium Citri Tangerinae, fructus Amomi, salt, cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Foeniculi and fructus Anisi Stellati, parching in a pan for about five minutes, taking out, air drying, and grinding in a grinder to obtain powder;
(2) cleaning and airing the pepper, grinding the pepper into powder by using a grinder, adding a certain amount of sesame in the grinding process to increase the fragrance of the sesame, and grinding auxiliary materials for later use;
(3) separating fat meat and lean meat from pork, chopping, and respectively putting into a meat grinder for secondary grinding, finally putting the chopped fat meat and lean meat into a stirrer for uniformly stirring, and adding a certain amount of cooking wine in the stirring process;
(4) putting the stirred meat material, the chilli powder and the fried material powder into the same stirrer for mixing and stirring uniformly, adding a proper amount of sugar water in the stirring process, wherein the sugar water is prepared by mixing granular sugar and clear water until the meat material and other auxiliary materials are uniformly stirred;
(5) performing sausage filling on the meat materials prepared in the steps through an automatic sausage filling machine, and then binding the meat materials;
(6) penetrating the sausage into a bar, and then sending the sausage into baking equipment for drying;
(7) naturally airing the dried sausage, and then carrying out vacuum packaging and casing.
2. The process for producing sweet and spicy sausage according to claim 1, wherein the process comprises the following steps: the fried material in the step (1) has the particle diameter of less than 1 cubic millimeter.
3. The process for producing sweet and spicy sausage according to claim 1, wherein the process comprises the following steps: before grinding the hot pepper in the step (2), the hot pepper is cut open, the seeds in the hot pepper are cleaned, and then the hot pepper is ground.
4. The process for producing sweet and spicy sausage according to claim 1, wherein the process comprises the following steps: in the process of stirring the fat meat and the lean meat in the step (3), the stirring time is 15 minutes, wherein 15 milliliters of cooking wine is added every five minutes.
5. The process for producing sweet and spicy sausage according to claim 1, wherein the process comprises the following steps: in the step (4), the mass ratio of sugar to water in the sugar water is 1: 10.
6. the process for producing sweet and spicy sausage according to claim 1, wherein the process comprises the following steps: the baking in the step (6) is divided into three stages, wherein the baking temperature in the first stage is 50-65 ℃, the baking time is 2-3h, the baking temperature in the second stage is 65-70 ℃, the baking time is 4-6h, the baking temperature in the third stage is 45-60 ℃, and the baking time is 5-10 h.
7. The process for producing sweet and spicy sausage according to claim 1, wherein the process comprises the following steps: the meat material, the fried material powder, the auxiliary material, the sugar water and the cooking wine are in proportion as follows: 7: 1: 0.5: 0.5: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011059261.2A CN112167545A (en) | 2020-09-30 | 2020-09-30 | Production process of sweet and spicy sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011059261.2A CN112167545A (en) | 2020-09-30 | 2020-09-30 | Production process of sweet and spicy sausage |
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| Publication Number | Publication Date |
|---|---|
| CN112167545A true CN112167545A (en) | 2021-01-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011059261.2A Pending CN112167545A (en) | 2020-09-30 | 2020-09-30 | Production process of sweet and spicy sausage |
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| Country | Link |
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| CN (1) | CN112167545A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715581A (en) * | 2022-11-30 | 2023-02-28 | 巴中市巴山牧业股份有限公司 | Roasted sausage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734785A (en) * | 2013-12-30 | 2014-04-23 | 黄山市徽宁食品有限公司 | Preparation method of Anhui sausage |
| CN105310007A (en) * | 2015-11-03 | 2016-02-10 | 贵州省福泉市安运腌制食品有限责任公司 | Sausage making method |
| CN106579032A (en) * | 2016-12-27 | 2017-04-26 | 刘传星 | Preparation method of Sichuan sausage |
| CN109170617A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of chinese-style sausage |
-
2020
- 2020-09-30 CN CN202011059261.2A patent/CN112167545A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734785A (en) * | 2013-12-30 | 2014-04-23 | 黄山市徽宁食品有限公司 | Preparation method of Anhui sausage |
| CN105310007A (en) * | 2015-11-03 | 2016-02-10 | 贵州省福泉市安运腌制食品有限责任公司 | Sausage making method |
| CN106579032A (en) * | 2016-12-27 | 2017-04-26 | 刘传星 | Preparation method of Sichuan sausage |
| CN109170617A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of chinese-style sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715581A (en) * | 2022-11-30 | 2023-02-28 | 巴中市巴山牧业股份有限公司 | Roasted sausage and preparation method thereof |
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