CN115843982A - Baked sausage and preparation method thereof - Google Patents
Baked sausage and preparation method thereof Download PDFInfo
- Publication number
- CN115843982A CN115843982A CN202211584549.0A CN202211584549A CN115843982A CN 115843982 A CN115843982 A CN 115843982A CN 202211584549 A CN202211584549 A CN 202211584549A CN 115843982 A CN115843982 A CN 115843982A
- Authority
- CN
- China
- Prior art keywords
- parts
- pork
- sausage
- powder
- meat
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 62
- 239000000843 powder Substances 0.000 claims abstract description 59
- 235000015277 pork Nutrition 0.000 claims abstract description 49
- 229930006000 Sucrose Natural products 0.000 claims abstract description 33
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 33
- 241000606540 Chione venosa Species 0.000 claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- 235000014102 seafood Nutrition 0.000 claims abstract description 26
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 19
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 19
- 239000000312 peanut oil Substances 0.000 claims abstract description 19
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 18
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 238000003756 stirring Methods 0.000 claims description 23
- 238000011049 filling Methods 0.000 claims description 19
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- 244000017020 Ipomoea batatas Species 0.000 claims description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 16
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 16
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 16
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 239000003513 alkali Substances 0.000 claims description 16
- 235000013871 bee wax Nutrition 0.000 claims description 16
- 235000005911 diet Nutrition 0.000 claims description 16
- 230000000378 dietary effect Effects 0.000 claims description 16
- 239000003651 drinking water Substances 0.000 claims description 16
- 235000020188 drinking water Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 229920001592 potato starch Polymers 0.000 claims description 16
- 229960004793 sucrose Drugs 0.000 claims description 16
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 7
- 239000012166 beeswax Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000012257 stirred material Substances 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 239000005642 Oleic acid Substances 0.000 claims description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 235000005985 organic acids Nutrition 0.000 claims description 2
- 239000000049 pigment Substances 0.000 claims description 2
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 2
- 210000001364 upper extremity Anatomy 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 5
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 235000003441 saturated fatty acids Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 241000510672 Cuminum Species 0.000 description 12
- 241001122767 Theaceae Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 11
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 10
- 108010010803 Gelatin Proteins 0.000 description 10
- 229920000159 gelatin Polymers 0.000 description 10
- 239000008273 gelatin Substances 0.000 description 10
- 235000019322 gelatine Nutrition 0.000 description 10
- 235000011852 gelatine desserts Nutrition 0.000 description 10
- 235000010445 lecithin Nutrition 0.000 description 10
- 239000000787 lecithin Substances 0.000 description 10
- 229940067606 lecithin Drugs 0.000 description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 206010064720 Lack of satiety Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 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
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a baked sausage and a preparation method thereof, wherein the baked sausage comprises the following raw materials in parts by weight: 50-70 parts of peanut oil, 50-90 parts of lean pork, 30-50 parts of fat pork, 2-4 parts of white sugar, 2-4 parts of refined salt, 3-5 parts of fifty-degree white spirit, 2-4 parts of soy sauce, 1-3 parts of starch, 2-4 parts of thirteen-spice powder, 1-3 parts of monosodium glutamate, 10-20 parts of seafood minced meat, 4-6 parts of chilli powder and 4-6 parts of cumin powder. According to the invention, the seafood minced meat is added into the stuffing of fat pork and lean pork to improve the edible taste, the tea leaf residue and the cardamom leaves are used to increase the layering sense of the sausage casing in taste, and then sugar, refined salt, fifty-degree white spirit, soy sauce, thirteen-spice powder, monosodium glutamate, chilli powder and cumin powder are added into the meat stuffing to increase the taste of the sausage, so that the effects of improving the single nutritional ingredients of the existing sausage and improving the edible taste are achieved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a baked sausage and a preparation method thereof.
Background
The sausage is a food which utilizes the very old food production and meat preservation technology, the meat of animals is minced into strips, and then the strips are filled with casing to prepare long cylindrical tubular food, the sausage is prepared by filling small casing (also using large casing) of pigs or sheep with seasoned meat material, the Chinese sausage has a long history, the types of the sausage are many, mainly divided into Sichuan-style children sausage and Guangdong-style children sausage, the main difference lies in that the broad-style children are sweet, the Sichuan-style children are spicy, the sausage is prepared annually before, but the sausage can be eaten at any time in the current year, but the sausage prepared by self-made in the past year becomes a custom in many areas in the south, and the sausage is kept today;
in the preparation process of the existing roasted sausages, most sausages are only the combination of pure meat and starch and contain less trace elements, so that the existing roasted sausages cannot provide too much nutritional value for human bodies, and the human body health can be influenced by taking single meat and starch for a long time.
Disclosure of Invention
The invention aims to provide a baked sausage and a preparation method thereof aiming at the defects of the prior art so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the baked sausage comprises the following raw materials in parts by weight: 50 to 70 parts of peanut oil, 50 to 90 parts of lean pork, 30 to 50 parts of fat pork, 2 to 4 parts of white sugar, 2 to 4 parts of refined salt, 3 to 5 parts of fifty-degree white spirit, 2 to 4 parts of soy sauce, 1 to 3 parts of starch, 2 to 4 parts of thirteen-spice powder, 1 to 3 parts of monosodium glutamate, 10 to 20 parts of seafood minced meat, 4 to 6 parts of chilli powder, 4 to 6 parts of cumin powder, 90 to 100 parts of sweet potato starch, 10 to 15 parts of tea leaves, 8 to 12 parts of ginger, 8 to 12 parts of cardamom leaves, 5 to 8 parts of mint leaves, 5 to 8 parts of vinasse, 10 to 15 parts of dietary alkali, 6 to 10 parts of cane sugar, 4 to 7 parts of beeswax and 900 to 1000 parts of drinking water.
As a preferred technical scheme of the invention, the peanut oil contains 41.2% of oleic acid, 37.6% of linoleic acid and 19.9% of saturated fatty acid.
In a preferred embodiment of the present invention, the soy sauce is prepared by preparing oil from soybean, wheat and salt, and fermenting, and the soy sauce contains amino acids, saccharides, organic acids, pigments and flavors. As a preferred technical scheme of the invention, the seafood meat powder is meat powder of fresh shrimp tails.
As a preferred technical scheme of the invention, the lean pork is pork foreleg meat; the fat pork is streaky pork.
As a preferred technical scheme of the invention, the fifty-degree white spirit is selected from fen-flavor white spirit.
As a preferred technical scheme of the invention, 50 parts of peanut oil, 50 parts of lean pork, 30 parts of fat pork, 2 parts of white sugar, 2 parts of refined salt, 3 parts of fifty-degree white spirit, 2 parts of soy sauce, 1 part of starch, 2 parts of thirteen-spice powder, 1 part of monosodium glutamate, 10 parts of seafood minced meat, 4 parts of chili powder, 4 parts of cumin powder, 90 parts of sweet potato starch, 10 parts of tea leaf residue, 8 parts of ginger, 8 parts of cardamom leaf, 5 parts of mint leaf, 5 parts of vinasse, 10 parts of dietary alkali, 6 parts of sucrose, 4 parts of beeswax and 900 parts of drinking water.
As a preferred technical scheme, the peanut oil-containing pork sauce is 60 parts, pork lean meat is 80 parts, pork fat meat is 40 parts, white sugar is 3 parts, refined salt is 3 parts, fifty-degree white spirit is 4 parts, soy sauce is 3 parts, starch is 2 parts, thirteen-spice powder is 3 parts, monosodium glutamate is 2 parts, seafood minced meat is 15 parts, chili powder is 5 parts, cumin powder is 5 parts, sweet potato starch is 95 parts, tea leaf residues are 12 parts, ginger is 10 parts, cardamom leaves are 10 parts, mint leaves are 7 parts, vinasse is 7 parts, dietary alkali is 12 parts, sucrose is 8 parts, beeswax is 5 parts, and drinking water is 950 parts.
As a preferred technical scheme, the edible oil comprises 70 parts of peanut oil, 90 parts of lean pork, 50 parts of fat pork, 4 parts of white sugar, 4 parts of refined salt, 5 parts of fifty-degree white spirit, 4 parts of soy sauce, 3 parts of starch, 4 parts of thirteen-spice powder, 3 parts of monosodium glutamate, 20 parts of seafood minced meat, 6 parts of chili powder, 6 parts of cumin powder, 100 parts of sweet potato starch, 15 parts of tea leaf residues, 12 parts of ginger, 12 parts of cardamom leaves, 8 parts of mint leaves, 8 parts of vinasse, 15 parts of dietary alkali, 10 parts of cane sugar, 7 parts of beeswax and 1000 parts of drinking water.
A baked sausage and a preparation method thereof comprise the following steps:
the method comprises the following steps: smashing 50-90 parts of lean pork and 30-50 parts of fat pork into minced pork by a stirrer, adding 50-70 parts of peanut oil in the smashing process, stirring, and putting 10-20 parts of seafood minced pork into the stirrer for stirring after all 50-90 parts of lean pork and 30-50 parts of fat pork are smashed into muddy pork;
step two: after 50-90 parts of lean pork, 30-50 parts of fat pork and 10-20 parts of minced seafood are completely and uniformly mixed, pouring 3-5 parts of fifty-degree white spirit into the minced meat and stirring, thereby removing fishy smell of the minced meat, and then pouring 2-4 parts of white sugar, 2-4 parts of refined salt, 2-4 parts of soy sauce, 1-3 parts of starch, 2-4 parts of thirteen-spice powder, 1-3 parts of monosodium glutamate, 4-6 parts of chili powder and 4-6 parts of cumin powder into a stirrer and uniformly stirring to obtain the minced meat;
step three: 10-15 parts of tea leaf residues, 8-12 parts of ginger, 8-12 parts of cardamom leaves, 5-8 parts of mint leaves, 90-100 parts of sweet potato starch, 5-8 parts of vinasse, 10-15 parts of dietary alkali, 6-10 parts of cane sugar and 4-7 parts of beewax are put into a stirrer to be smashed and stirred uniformly, the smashed and uniformly stirred material is added into 900-1000 parts of drinking water, after filtration and deslagging, the filtrate is added into the meat stuffing obtained in the third step, the mixture is uniformly mixed, and then the uniformly mixed meat stuffing is put into a filling machine;
step four: and taking the sausage casing, sleeving the sausage casing on a filling machine, and sequentially extruding the meat stuffing into the sausage casing through the filling machine to obtain the baked sausage.
As a preferred technical scheme of the invention, in the fourth step, the casing is prepared from the following raw materials: 1 to 3 parts of starch, 1 to 3 parts of gelatin, 1 to 3 parts of lecithin and 1 to 3 parts of sodium carboxymethylcellulose.
As a preferable technical solution of the present invention, the preparation method of the casing is as follows: 1 to 3 portions of starch, 1 to 3 portions of gelatin, 1 to 3 portions of lecithin and 1 to 3 portions of sodium carboxymethylcellulose are uniformly mixed, 10 to 30 portions of water is added, the mixture is uniformly coated on a forming rod and is rotated and dried to form an edible semitransparent film, namely the sausage casing.
In a preferred embodiment of the present invention, the casing has a thickness of 0.02mm to 0.025mm.
The scheme of the invention at least comprises the following beneficial effects:
(1) According to the baked sausage disclosed by the invention, the edible taste is improved by adding the seafood minced meat into the stuffing of the fat pork and the lean pork, the layering sense of the casing in taste sense is increased by using the tea leaf residues and the cardamom leaves, and the taste of the sausage is increased by adding sugar, refined salt, fifty-degree white spirit, soy sauce, thirteen-spice powder, monosodium glutamate, chilli powder and cumin powder into the minced meat, so that the effect of improving the single nutritional ingredients of the existing sausage and improving the edible taste is achieved;
(2) According to the preparation method of the baked sausage, the casing is prepared from 1-3 parts of starch, 1-3 parts of gelatin, 1-3 parts of lecithin and 1-3 parts of sodium carboxymethylcellulose, and the casing body of the baked sausage is packaged, so that grease in the sausage can be effectively locked, the outside is isolated as far as possible for moisture prevention, and corresponding carbohydrate is provided for a human body, so that the effect of improving the lack of satiety effect of the existing baked sausage is achieved. In addition, the density of the grease is 0.91g/ml-0.93g/ml, which is larger than the molecular density of the translucent film, so that the penetration of grease components in the sausage caused by the passage of molecular gaps can be prevented.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the baked sausage comprises the following raw materials in parts by weight: 50 parts of peanut oil, 50 parts of lean pork, 30 parts of fat pork, 2 parts of white sugar, 2 parts of refined salt, 3 parts of fifty-degree white spirit, 2 parts of soy sauce, 1 part of starch, 2 parts of thirteen-spice powder, 1 part of monosodium glutamate, 10 parts of seafood minced meat, 4 parts of chili powder, 4 parts of cumin powder, 90 parts of sweet potato starch, 10 parts of tea leaf residues, 8 parts of ginger, 8 parts of cardamom leaves, 5 parts of mint leaves, 5 parts of vinasse, 10 parts of dietary alkali, 6 parts of cane sugar, 4 parts of beewax and 900 parts of drinking water.
Based on the baked sausage, the baked sausage and the preparation method thereof are provided, and the preparation method comprises the following steps:
the method comprises the following steps: smashing lean pork and fat pork into minced pork through a stirrer, adding peanut oil during smashing, stirring, and putting the minced seafood into the stirrer to stir after the lean pork and the fat pork are all smashed into muddy pork;
step two: after lean pork, fat pork and seafood minced meat are completely and uniformly mixed, pouring the fifty-degree white spirit into the minced meat and stirring, thereby removing fishy smell of the minced meat, and then pouring white sugar, refined salt, soy sauce, starch, thirteen-spice powder, monosodium glutamate, chili powder and cumin powder into a stirrer and uniformly stirring to obtain the minced meat;
step three: putting tea leaves, ginger, cardamom leaves, mint leaves, sweet potato starch, vinasse, dietary alkali, cane sugar and beewax into a stirrer for crushing and stirring uniformly, adding the crushed and uniformly stirred materials into drinking water, filtering and deslagging, adding the filtrate into the meat stuffing obtained in the third step, mixing uniformly, and then filling the uniformly mixed meat stuffing into a filling machine;
step four: and taking the sausage casing, sleeving the sausage casing on a filling machine, and sequentially extruding the meat stuffing into the sausage casing through the filling machine to obtain the baked sausage. The sausage casing is prepared from the following raw materials: 1 part of starch, 1 part of gelatin, 3 parts of lecithin and 1 part of sodium carboxymethylcellulose.
The preparation method of the sausage casing comprises the following steps: the starch, the gelatin and the lecithin are mixed evenly, 10 parts of water is added, the mixture is coated on a forming rod evenly, and the forming rod is rotated and dried to form an edible semitransparent film, namely the sausage casing. The thickness of the casing is 0.02mm.
The second embodiment:
the roasted sausage comprises the following raw materials in parts by weight: 60 parts of peanut oil, 80 parts of lean pork, 40 parts of fat pork, 3 parts of white sugar, 3 parts of refined salt, 4 parts of fifty-degree white spirit, 3 parts of soy sauce, 2 parts of starch, 3 parts of thirteen-spice powder, 2 parts of monosodium glutamate, 15 parts of seafood minced meat, 5 parts of chilli powder, 5 parts of cumin powder, 95 parts of sweet potato starch, 12 parts of tea leaf residues, 10 parts of ginger, 10 parts of cardamom leaves, 7 parts of mint leaves, 7 parts of vinasse, 12 parts of dietary alkali, 8 parts of cane sugar, 5 parts of beeswax and 950 parts of drinking water.
Based on the baked sausage, the baked sausage and the preparation method thereof are provided, and the preparation method comprises the following steps:
the method comprises the following steps: smashing lean pork and fat pork into minced pork through a stirrer, adding peanut oil during smashing, stirring, and putting the minced seafood into the stirrer to stir after the lean pork and the fat pork are all smashed into muddy pork;
step two: after lean pork, fat pork and seafood minced meat are completely and uniformly mixed, pouring the fifty-degree white spirit into the minced meat and stirring, thereby removing fishy smell of the minced meat, and then pouring white sugar, refined salt, soy sauce, starch, thirteen-spice powder, monosodium glutamate, chili powder and cumin powder into a stirrer and uniformly stirring to obtain the minced meat;
step three: putting tea leaves, ginger, cardamom leaves, mint leaves, sweet potato starch, vinasse, dietary alkali, cane sugar and beewax into a stirrer for crushing and stirring uniformly, adding the crushed and uniformly stirred materials into drinking water, filtering and deslagging, adding the filtrate into the meat stuffing obtained in the third step, mixing uniformly, and then filling the uniformly mixed meat stuffing into a filling machine;
step four: and taking the casing, sleeving the casing on a filling machine, and sequentially extruding the meat stuffing into the casing through the filling machine to obtain the baked sausage. The sausage casing is prepared from the following raw materials: 2 parts of starch, 2 parts of gelatin, 1 part of lecithin and 3 parts of sodium carboxymethylcellulose.
The preparation method of the sausage casing comprises the following steps: mixing starch, gelatin, lecithin and sodium carboxymethylcellulose uniformly, adding 10 parts of water, uniformly coating on a forming rod, and rotary drying to form an edible semitransparent film, namely the sausage casing. The thickness of the casing is 0.025mm.
Example three:
the baked sausage comprises the following raw materials in parts by weight: 70 parts of peanut oil, 90 parts of lean pork, 50 parts of fat pork, 4 parts of white sugar, 4 parts of refined salt, 5 parts of fifty-degree white spirit, 4 parts of soy sauce, 3 parts of starch, 4 parts of thirteen-spice powder, 3 parts of monosodium glutamate, 20 parts of seafood minced meat, 6 parts of chili powder, 6 parts of cumin powder, 100 parts of sweet potato starch, 15 parts of tea leaf residues, 12 parts of ginger, 12 parts of cardamom leaves, 8 parts of mint leaves, 8 parts of vinasse, 15 parts of dietary alkali, 10 parts of cane sugar, 7 parts of beewax and 1000 parts of drinking water.
Based on the baked sausage, the baked sausage and the preparation method thereof are provided, and the preparation method comprises the following steps:
the method comprises the following steps: smashing lean pork and fat pork into minced pork through a stirrer, adding peanut oil during smashing, stirring, and putting the minced seafood into the stirrer to stir after the lean pork and the fat pork are all smashed into muddy pork;
step two: after lean pork, fat pork and seafood minced meat are completely and uniformly mixed, pouring the fifty-degree white spirit into the minced meat and stirring, thereby removing fishy smell of the minced meat, and then pouring white sugar, refined salt, soy sauce, starch, thirteen-spice powder, monosodium glutamate, chili powder and cumin powder into a stirrer and uniformly stirring to obtain the minced meat;
step three: putting tea leaves, ginger, cardamom leaves, mint leaves, sweet potato starch, vinasse, dietary alkali, cane sugar and beewax into a stirrer for crushing and stirring uniformly, adding the crushed and uniformly stirred materials into drinking water, filtering and deslagging, adding the filtrate into the meat stuffing obtained in the third step, mixing uniformly, and then filling the uniformly mixed meat stuffing into a filling machine;
step four: and taking the sausage casing, sleeving the sausage casing on a filling machine, and sequentially extruding the meat stuffing into the sausage casing through the filling machine to obtain the baked sausage. The sausage casing is prepared from the following raw materials: 3 parts of starch, 3 parts of gelatin, 2 parts of lecithin and 1 part of sodium carboxymethylcellulose.
The preparation method of the sausage casing comprises the following steps: mixing starch, gelatin, lecithin and sodium carboxymethylcellulose uniformly, adding 10 parts of water, uniformly coating on a forming rod, and rotary drying to form an edible semitransparent film, namely the sausage casing. The thickness of the casing is 0.025mm.
Comparative example one:
this comparative example is the same as example 3 in terms of raw materials and preparation method, except that: the sausage casing is prepared from the following raw materials: 3 parts of starch, 3 parts of gelatin and 2 parts of lecithin.
Comparative example of Effect
In order to verify the technical effect of the baked sausage of the invention, the following tests were carried out:
taking the baked sausages prepared in the first to third examples and the comparative example, placing the baked sausages on oil absorption paper, placing the baked sausages at 25 ℃ for 2 hours, and observing the state of the oil absorption paper, wherein the baked sausages in the first to third examples only have little oil exudation; the baked sausage of comparative example one exuded more fat. Therefore, the sausage casing of the baked sausage disclosed by the invention is good in isolation effect, less in grease permeation condition and beneficial to reducing grease loss.
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 (10)
1. The baked sausage is characterized by comprising the following raw materials in parts by weight: 50 to 70 parts of peanut oil, 50 to 90 parts of lean pork, 30 to 50 parts of fat pork, 2 to 4 parts of white sugar, 2 to 4 parts of refined salt, 3 to 5 parts of fifty-degree white spirit, 2 to 4 parts of soy sauce, 1 to 3 parts of starch, 2 to 4 parts of thirteen-spice powder, 1 to 3 parts of monosodium glutamate, 10 to 20 parts of seafood minced meat, 4 to 6 parts of chilli powder, 4 to 6 parts of cumin powder, 90 to 100 parts of sweet potato starch, 10 to 15 parts of tea leaf residues, 8 to 12 parts of ginger, 8 to 12 parts of cardamom leaves, 5 to 8 parts of mint leaves, 5 to 8 parts of vinasse, 10 to 15 parts of dietary alkali, 6 to 10 parts of sucrose, 4 to 7 parts of beeswax and 900 to 1000 parts of drinking water.
2. A roasted sausage according to claim 1 wherein the peanut oil comprises 41.2% oleic acid, 37.6% linoleic acid, 19.9% saturated fatty acids.
3. The roasted sausage of claim 1, wherein the soy sauce is prepared by oil preparation and fermentation of soybean, wheat and salt, and the soy sauce contains amino acids, saccharides, organic acids, pigments and flavors.
4. The roasted sausage of claim 1, wherein the seafood meat pieces are meat pieces of fresh shrimp tails.
5. A roasted sausage according to claim 1 wherein the lean pork is pork front leg meat; the fat pork is streaky pork.
6. The roasted sausage of claim 1, wherein the fifty-degree white spirit is fen-flavor white spirit.
7. The roasted sausage according to claim 1, which comprises the following raw materials in parts by weight: 50 parts of peanut oil, 50 parts of lean pork, 30 parts of fat pork, 2 parts of white sugar, 2 parts of refined salt, 3 parts of fifty-degree white spirit, 2 parts of soy sauce, 1 part of starch, 2 parts of thirteen-spice powder, 1 part of monosodium glutamate, 10 parts of seafood minced meat, 4 parts of chili powder, 4 parts of cumin powder, 90 parts of sweet potato starch, 10 parts of tea leaf residues, 8 parts of ginger, 8 parts of cardamom leaves, 5 parts of mint leaves, 5 parts of vinasse, 10 parts of dietary alkali, 6 parts of cane sugar, 4 parts of beewax and 900 parts of drinking water.
8. The roasted sausage according to claim 1, which comprises the following raw materials in parts by weight: 60 parts of peanut oil, 80 parts of lean pork, 40 parts of fat pork, 3 parts of white sugar, 3 parts of refined salt, 4 parts of fifty-degree white spirit, 3 parts of soy sauce, 2 parts of starch, 3 parts of thirteen-spice powder, 2 parts of monosodium glutamate, 15 parts of seafood minced meat, 5 parts of chili powder, 5 parts of cumin powder, 95 parts of sweet potato starch, 12 parts of tea leaf residues, 10 parts of ginger, 10 parts of cardamom leaves, 7 parts of mint leaves, 7 parts of vinasse, 12 parts of dietary alkali, 8 parts of cane sugar, 5 parts of beewax and 950 parts of drinking water.
9. The roasted sausage according to claim 1, which comprises the following raw materials in parts by weight: 70 parts of peanut oil, 90 parts of lean pork, 50 parts of fat pork, 4 parts of white sugar, 4 parts of refined salt, 5 parts of fifty-degree white spirit, 4 parts of soy sauce, 3 parts of starch, 4 parts of thirteen-spice powder, 3 parts of monosodium glutamate, 20 parts of seafood minced meat, 6 parts of chili powder, 6 parts of cumin powder, 100 parts of sweet potato starch, 15 parts of tea leaf residues, 12 parts of ginger, 12 parts of cardamom leaves, 8 parts of mint leaves, 8 parts of vinasse, 15 parts of dietary alkali, 10 parts of cane sugar, 7 parts of beewax and 1000 parts of drinking water.
10. A preparation method of a baked sausage is characterized by comprising the following steps:
the method comprises the following steps: smashing 50-90 parts of lean pork and 30-50 parts of fat pork into minced pork by a stirrer, adding 50-70 parts of peanut oil in the smashing process, stirring, and putting 10-20 parts of seafood minced pork into the stirrer for stirring after all 50-90 parts of lean pork and 30-50 parts of fat pork are smashed into muddy pork;
step two: when 50-90 parts of lean pork, 30-50 parts of fat pork and 10-20 parts of seafood minced meat are all mixed uniformly, pouring 3-5 parts of fifty-degree white spirit into the minced meat for stirring, thereby removing fishy smell of the minced meat, and then pouring 2-4 parts of white sugar, 2-4 parts of refined salt, 2-4 parts of soy sauce, 1-3 parts of starch, 2-4 parts of thirteen-spice powder, 1-3 parts of monosodium glutamate, 4-6 parts of chili powder and 4-6 parts of cumin powder into a stirrer for stirring uniformly to obtain the minced meat;
step three: 10-15 parts of tea leaf residues, 8-12 parts of ginger, 8-12 parts of cardamom leaves, 5-8 parts of mint leaves, 90-100 parts of sweet potato starch, 5-8 parts of vinasse, 10-15 parts of dietary alkali, 6-10 parts of cane sugar and 4-7 parts of beewax are put into a stirrer to be smashed and stirred uniformly, the smashed and uniformly stirred material is added into 900-1000 parts of drinking water, after filtration and deslagging, the filtrate is added into the meat stuffing obtained in the third step, the mixture is uniformly mixed, and then the uniformly mixed meat stuffing is put into a filling machine;
step four: and taking the sausage casing, sleeving the sausage casing on a filling machine, and sequentially extruding the meat stuffing into the sausage casing through the filling machine to obtain the baked sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211584549.0A CN115843982A (en) | 2022-12-09 | 2022-12-09 | Baked sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211584549.0A CN115843982A (en) | 2022-12-09 | 2022-12-09 | Baked sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115843982A true CN115843982A (en) | 2023-03-28 |
Family
ID=85671864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211584549.0A Pending CN115843982A (en) | 2022-12-09 | 2022-12-09 | Baked sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115843982A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN105132215A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Sausage casing cleaning agent |
-
2022
- 2022-12-09 CN CN202211584549.0A patent/CN115843982A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
| CN104544268A (en) * | 2015-02-04 | 2015-04-29 | 朱文涛 | Multi-flower compound sausage and making method thereof |
| CN105132215A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Sausage casing cleaning agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69326101T2 (en) | Process for the production of a shaped bound food | |
| EP2163163A1 (en) | Oil composition for the preparation of oil containing food products | |
| CN101176538B (en) | Soyabean protein meat and preparing technique thereof | |
| CN103549120B (en) | Novel branded pet food | |
| CN101744314B (en) | Chinese style air-dried fish fermented sausage and preparation method thereof | |
| CA2762969A1 (en) | Protein product and process for making injectable protein product | |
| CN111466524A (en) | Novel fermented beef jerky and preparation method thereof | |
| CN108719835A (en) | A kind of spicy sausage and its ecological preparation method | |
| CN115843982A (en) | Baked sausage and preparation method thereof | |
| RU2370161C2 (en) | Method of cooked smoked sausage production | |
| KR20190002236A (en) | Marinade for Aging fish made mainly of barley | |
| CN1893836A (en) | Food product and process for reducing oil and fat content in cooked food | |
| KR980008062A (en) | Food manufacturing method using fish meat, onion, seaweed (kelp, seaweed) | |
| CN112641053A (en) | Double-protein sausage and preparation method thereof | |
| CN1050504C (en) | Dumpling with stuffing | |
| RU2444197C1 (en) | Method for production of delicatessen cooked fish sausage | |
| KR20200043631A (en) | Fish paste with jerusalem artichoke(helianthus tuberosus l.) and manufacturing method thereof | |
| KR102108060B1 (en) | Seasoning Sauce for Cooking Meat, and Method for Manufacturing the Same | |
| KR102282235B1 (en) | The methods of manufacture of smoked duck and it's smoked duck | |
| CN104684415A (en) | Product and process for reducing oil and fat content in cooked food with animal muscle protein in suspension | |
| KR20180110717A (en) | A method for producing high quality low-salted sausage aged with Phellinus. | |
| WO2022145079A1 (en) | Plant-based textured base material, and product containing replica meat obtained by processing said base material | |
| KR20040006049A (en) | Production method of a caw small intestine | |
| RU2267969C1 (en) | Method for production of foodstuff in jelly | |
| SU1056992A1 (en) | Method of preparing smoked and baked products from chicken and duckling broilers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |