CN109170617A - A kind of preparation method of chinese-style sausage - Google Patents
A kind of preparation method of chinese-style sausage Download PDFInfo
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- CN109170617A CN109170617A CN201811274145.5A CN201811274145A CN109170617A CN 109170617 A CN109170617 A CN 109170617A CN 201811274145 A CN201811274145 A CN 201811274145A CN 109170617 A CN109170617 A CN 109170617A
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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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- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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Abstract
The invention discloses a kind of preparation methods of chinese-style sausage, this method is using fresh pork as raw material, girth of a garment separation is carried out after cleaning, lean meat fourth and fat meat fourth are obtained after rubbing, and by fat meat fourth supersalt, by mild fire toast adjustment oil content, mixed after then being matched with Activities of Some Plants miscella, and lean meat fourth carried out with cure it is pickled fermented；Fat meat fourth and lean meat fourth after being respectively processed be mixed and stirred for uniformly and it is pickled fermented again, bowel lavage, dries and is hung to dry or get product sausage after being toasted after fermentation.The sausage delicious and rich, animal raw fat content is low, the mouthfeel for the sausage that can not only improve, and can increase the nutritional ingredient of sausage.
Description
Technical field
The present invention relates to be related to food processing field, and in particular to a kind of preparation method of chinese-style sausage.
Background technique
Sausage is very ancient food production and carnivorous Techniques of preserving, using meat as raw material, is cut, is twisted into fourth, matched
With auxiliary material, pour into animal intestine select clothing it is fermented, it is mature it is dry made of meat products, sausage ingredient contains the tune there are many natural flavor
Taste substance has the function of part functionalities ingredient, and manufacturing process is simple, peculiar flavour, there are also putting not bad feature long, it is deep by
The majority of consumers like, and in China, consumption figure is very huge.Meanwhile the type of sausage also has very much, it is special according to different regions
Color and people's hobby have the sausage of different taste, wherein chinese-style sausage is regional all in Guangdong, Guangxi, Sichuan, Hunan and Shanghai etc.
There is different popularize.
In general, the preparation of chinese-style sausage is mainly based on natural air drying, and type is single and oxygen during hanging to dry naturally
Change seriously, the fat content of chinese-style sausage is all animal fat mostly 30% or more, and saturated fatty acid content is high, gallbladder
Sterol content is high, itself eats and excessively just has the risk for causing the ill symptoms such as hypertension, hyperlipidemia, obesity, meanwhile, rouge
The oxidation of fat can generate the substance being much harmful to the human body, and be not conducive to good health after edible, in order to reduce degree of oxidation, making
Add that the additives such as chemically synthesized antioxidant are also increasingly common during making, but this can constitute new prestige to human health
The side of body.If a kind of low fat sausage can be developed, fat content is higher in overcoming traditional sausage, saturated fatty acid is higher is lacked
Limit, and sausage mouthfeel itself can be utmostly kept, modern's healthy diet theory can be effectively catered to, there is preferably application
Value and market value.
Summary of the invention
Technical problem solved by the invention is to provide a kind of preparation method of chinese-style sausage, to solve above-mentioned technology back
The defects of scape.
Technical problem solved by the invention is realized using following technical scheme:
A kind of preparation method of chinese-style sausage, specifically includes following preparation step:
1, the fresh pork through quarantining is selected, then removal remains small Mao, mucus, dirt, bloodstain and lymph node, is cleaned with clear water dry
Ventilation is suspended on after net to dry, then by pork fat meat and lean meat separate;
2, fat meat and lean meat are weighed in the ratio of lean to fat ratio 1:3 ~ 1:5, and are rubbed respectively with meat grinder, obtain lean meat fourth and
Fat meat fourth;
3, supersalt fat meat fourth is obtained after adding salt to pickle 10h~15h in the ratio of 8:1 ~ 10:1 fat meat fourth, and supersalt fat meat fourth is put
Enter in oven and make somebody a mere figurehead, with mild fire be baked to surface it is fuel-displaced after, taken out after keeping 5 ~ 8min, enter 3 of weight before oven by fat meat fourth:
Mixed vegetable oil is added in the ratio of 1 ~ 2:1, after mixing evenly, is put into refrigerator that refrigerate 12 ~ 18h spare, mixed in the plant
Closing oil is peanut oil: soybean oil: corn oil: sunflower oil=3:3:2:1 ratio is made after mixing;
4, prepare cure according to the standard of every kilogram of lean meat fourth, cure by 60~90g of white sugar, 20~40g of salt, 10~30g of yeast,
8 ~ 12g of chilli powder, 6 ~ 10g of Chinese prickly ash, 3 ~ 5g of aniseed, 1~2g of five-spice powder, 1~2g of ginger, 1~2g of glucose, 15 ~ 20g of cooking wine,
30~80g of pure water is added in lean meat fourth after blending in cooking machine and stirs evenly as raw material, pickled fermented 12h;
5, fat meat fourth made from lean meat fourth made from step 4 and step 3 is mixed and stirred for uniformly, then pickled fermented 2 ~ 3 days;
6, sausage casing foil is made with the fresh hog intestine that the same day processes, according to every kilogram in the mixing meat cubelets fermented
0.5 ~ 0.8g of D-araboascorbic acid sodium, 1 ~ 2g of glucolactone is added in the ratio uniform for mixing meat cubelets, then pours into sausage intestines
In clothing;
7, by after the sausage irrigated ice water clean the surface, hang airing hangs to dry 21~30 days, removes, be trimmed, vacuum
Packaging is got product.
In the present invention, in the step 3), pallet is arranged in fat meat fourth lower part in oven, by collection tray fat meat fourth
It is fuel-displaced, the oil plant can be used as normal culinary art with lard carry out using.
In the present invention, in the step 4) and the step 5) pickled fermented process in 5 ~ 15 DEG C of temperature strips below
It carries out under part, and is stirred once during being pickled in the step 4) every 10 ~ 15h.
In the present invention, in order to obtain more mouthfeel, hang airing operation can be completed with oven in step 7),
Operating procedure are as follows: by natural air drying after the sausage irrigated ice water clean the surface to appropriateness, that is, be put into oven and toasted with mild fire
To it is transparent it is dry and comfortable after, after then toasting 18 ~ 22h with 45 ~ 55 DEG C of temperature in an oven, further take out and be trimmed, vacuum packaging
It gets product.
The utility model has the advantages that a kind of animal fat that the preparation method of chinese-style sausage can be effectively reduced in sausage of the present invention contains
Amount, and by carrying out proportion with combined fermentation technology to vegetative grease, sausage mouthfeel is made up, finished product sausage mouth is being improved
Sense and while quality, reduce saturated fatty acid and cholesterol level, and other harmful components being effectively reduced in sausage, makes
Formula sausage becomes nutrition-balanced healthy food.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment one:
In the present embodiment, the fresh pork removal using 100kg fresh pork as Raw material processing bacon, first by commercially available through quarantining
Small Mao, mucus, dirt, bloodstain and lymph node are remained, ventilation is suspended on after being cleaned up with clear water and dries, it then will be in pork
Fat meat and lean meat separated.By after separation fat meat and lean meat weigh in the ratio of lean to fat ratio 1:5, and use meat grinder respectively
It rubs, obtains lean meat fourth and fat meat fourth.
Supersalt fat meat fourth is obtained after adding salt to pickle 13h in the ratio of 10:1 fat meat fourth, supersalt fat meat fourth is put into oven
In make somebody a mere figurehead, with mild fire be baked to surface it is fuel-displaced after, taken out after keeping 8min, the ratio of the 3:1 of weight before oven entered in fat meat fourth
Be added mixed vegetable oil, after mixing evenly, be put into refrigerator refrigerate 18h it is spare, mixed vegetable oil is peanut oil: soybean oil:
Corn oil: sunflower oil=3:3:2:1 ratio is made after mixing.Meanwhile prepare cure, every part of cure by white sugar 90g,
Salt 20g, yeast 10g, chilli powder 8g, Chinese prickly ash 10g, aniseed 5g, five-spice powder 2g, ginger 2g, glucose 2g, cooking wine 20g, pure water
80g is made after blending in cooking machine as raw material, a cure is admixed in every kilogram of lean meat fourth, after mixing evenly at 15 DEG C
Lean meat fourth is mixed and stirred for by pickled fermented 12h under environmental condition after the completion of marinated with the fat meat fourth for admixing mixed vegetable oil
It is even, it then stands in a reservoir, then the pickled fermented 72h under 15 DEG C of environmental condition, is during which stirred once every 12 ~ 15h.
Sausage casing foil is made with the fresh hog intestine that the same day processes, according to every thousand in the mixing meat cubelets fermented
Gram mixing meat cubelets ratio uniform be added D-araboascorbic acid sodium 0.8g, glucolactone 1g, then pour into sausage casing foil.
After the sausage irrigated ice water clean the surface, hang airing hangs to dry 21~30 days, removes, be trimmed, and vacuum packaging is
Obtain finished product.
Embodiment two:
In the present embodiment, the fresh pork removal using 100kg fresh pork as Raw material processing bacon, first by commercially available through quarantining
Small Mao, mucus, dirt, bloodstain and lymph node are remained, ventilation is suspended on after being cleaned up with clear water and dries, it then will be in pork
Fat meat and lean meat separated.By after separation fat meat and lean meat weigh in the ratio of lean to fat ratio 1:4, and use meat grinder respectively
It rubs, obtains lean meat fourth and fat meat fourth.
Supersalt fat meat fourth is obtained after adding salt to pickle 12h in the ratio of 9:1 fat meat fourth, supersalt fat meat fourth is put into oven
It is aerial, with mild fire be baked to surface it is fuel-displaced after, take out after keeping 6min, add in the ratio that fat meat fourth enters the 3:1 of weight before oven
Enter mixed vegetable oil, after mixing evenly, is put into refrigerator and refrigerates that 15h is spare, and mixed vegetable oil is peanut oil: soybean oil: is beautiful
Rice bran oil: sunflower oil=3:3:2:1 ratio is made after mixing.Meanwhile cure is prepared, every part of cure is by white sugar 80g, salt
30g, yeast 20g, chilli powder 10g, Chinese prickly ash 8g, aniseed 4g, five-spice powder 1g, ginger 1g, glucose 1g, cooking wine 18g, pure water
70g is made after blending in cooking machine as raw material, a cure is admixed in every kilogram of lean meat fourth, after mixing evenly at 10 DEG C
Lean meat fourth is mixed and stirred for by pickled fermented 12h under environmental condition after the completion of marinated with the fat meat fourth for admixing mixed vegetable oil
It is even, it then stands in a reservoir, then the pickled fermented 60h under 10 DEG C of environmental condition, is during which stirred once every 12 ~ 13h.
Sausage casing foil is made with the fresh hog intestine that the same day processes, according to every thousand in the mixing meat cubelets fermented
Gram mixing meat cubelets ratio uniform be added D-araboascorbic acid sodium 0.6g, glucolactone 1.6g, then pour into sausage casing foil
In.It after the sausage irrigated ice water clean the surface, is completed with oven, operating procedure are as follows: use the sausage irrigated
Natural air drying is to appropriateness after ice water clean the surface, that is, be put into oven with mild fire be baked to it is transparent it is dry and comfortable after, then use in an oven
After 50 DEG C of temperature baking 20h, further takes out and be trimmed, vacuum packaging is got product.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
1. a kind of preparation method of chinese-style sausage, which is characterized in that specifically include following preparation step:
1. selecting the fresh pork through quarantining, then removal remains small Mao, mucus, dirt, bloodstain and lymph node, is cleaned with clear water dry
Ventilation is suspended on after net to dry, then by pork fat meat and lean meat separate；
2. fat meat and lean meat are weighed in the ratio of lean to fat ratio 1:3 ~ 1:5, and rubbed respectively with meat grinder, obtain lean meat fourth and
Fat meat fourth；
3. obtaining supersalt fat meat fourth after adding salt to pickle 10h~15h in the ratio of 8:1 ~ 10:1 fat meat fourth, supersalt fat meat fourth is put
Enter in oven and make somebody a mere figurehead, with mild fire be baked to surface it is fuel-displaced after, taken out after keeping 5 ~ 8min, enter 3 of weight before oven by fat meat fourth:
Mixed vegetable oil is added in the ratio of 1 ~ 2:1, after mixing evenly, is put into refrigerator that refrigerate 12 ~ 18h spare, mixed in the plant
Closing oil is peanut oil: soybean oil: corn oil: sunflower oil=3:3:2:1 ratio is made after mixing；
4. prepare cure according to the standard of every kilogram of lean meat fourth, cure by 60~90g of white sugar, 20~40g of salt, 10~30g of yeast,
8 ~ 12g of chilli powder, 6 ~ 10g of Chinese prickly ash, 3 ~ 5g of aniseed, 1~2g of five-spice powder, 1~2g of ginger, 1~2g of glucose, 15 ~ 20g of cooking wine,
30~80g of pure water is added in lean meat fourth after blending in cooking machine and stirs evenly as raw material, pickled fermented 12h；
5. by step, 4. 3. fat meat fourth obtained is mixed and stirred for uniformly for obtained lean meat fourth and step, then pickled fermented 2 ~ 3
It；
6. the fresh hog intestine processed on the day of makes sausage casing foil, in the mixing meat cubelets fermented according to every kilogram
0.5 ~ 0.8g of D-araboascorbic acid sodium, 1 ~ 2g of glucolactone is added in the ratio uniform for mixing meat cubelets, then pours into sausage intestines
In clothing；
7. hang airing hangs to dry 21~30 days, removes, be trimmed, vacuum after the sausage irrigated ice water clean the surface
Packaging is got product.
2. a kind of preparation method of chinese-style sausage, which is characterized in that specifically include following preparation step:
1. selecting the fresh pork through quarantining, then removal remains small Mao, mucus, dirt, bloodstain and lymph node, is cleaned with clear water dry
Ventilation is suspended on after net to dry, then by pork fat meat and lean meat separate；
2. fat meat and lean meat are weighed in the ratio of lean to fat ratio 1:3 ~ 1:5, and rubbed respectively with meat grinder, obtain lean meat fourth and
Fat meat fourth；
3. supersalt fat meat fourth is obtained after adding salt to pickle 10h~15h in the ratio of 8:1 ~ 10:1 fat meat fourth, by supersalt fat meat fourth
Be put into oven and make somebody a mere figurehead, with mild fire be baked to surface it is fuel-displaced after, taken out after keeping 5 ~ 8min, enter weight before oven by fat meat fourth
Mixed vegetable oil is added in the ratio of 3:1 ~ 2:1, after mixing evenly, is put into refrigerator that refrigerate 12 ~ 18h spare, in the plant
Miscella is peanut oil: soybean oil: corn oil: sunflower oil=3:3:2:1 ratio is made after mixing；
4. prepare cure according to the standard of every kilogram of lean meat fourth, cure by 60~90g of white sugar, 20~40g of salt, 10~30g of yeast,
8 ~ 12g of chilli powder, 6 ~ 10g of Chinese prickly ash, 3 ~ 5g of aniseed, 1~2g of five-spice powder, 1~2g of ginger, 1~2g of glucose, 15 ~ 20g of cooking wine,
30~80g of pure water is added in lean meat fourth after blending in cooking machine and stirs evenly as raw material, pickled fermented 12h；
5. by step, 4. 3. fat meat fourth obtained is mixed and stirred for uniformly for obtained lean meat fourth and step, then pickled fermented 2 ~ 3
It；
6. the fresh hog intestine processed on the day of makes sausage casing foil, in the mixing meat cubelets fermented according to every thousand
Gram mixing meat cubelets ratio uniform be added 0.5 ~ 0.8g of D-araboascorbic acid sodium, 1 ~ 2g of glucolactone, then pour into sausage
In casing；
7. after the sausage irrigated ice water clean the surface, by natural air drying after the sausage irrigated ice water clean the surface
To appropriateness, that is, be put into oven with mild fire be baked to it is transparent it is dry and comfortable after, then toast 18 ~ 22h with 45 ~ 55 DEG C of temperature in an oven
Afterwards, it further takes out and is trimmed, vacuum packaging is got product.
3. the preparation method of any chinese-style sausage according to claim 1 or in 2, which is characterized in that oven exists
Pallet is arranged in fat meat fourth lower part, and by fuel-displaced in collection tray fat meat fourth, which can be used as normal culinary art lard
Carry out using.
4. the preparation method of any chinese-style sausage according to claim 1 or in 2, which is characterized in that the step
It is rapid that 3) and in the step 4) pickled fermented process carries out under the conditions of 5 ~ 15 DEG C of temperature below.
5. the preparation method of any chinese-style sausage according to claim 1 or in 2, which is characterized in that the step
It is rapid 4) in pickle during stirred once every 10 ~ 15h.
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| CN201811274145.5A CN109170617A (en) | 2018-10-30 | 2018-10-30 | A kind of preparation method of chinese-style sausage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN112137034A (en) * | 2020-11-03 | 2020-12-29 | 湖南润火坊食品有限公司 | Sausage and preparation method thereof |
| CN112167545A (en) * | 2020-09-30 | 2021-01-05 | 江苏长寿集团有限公司 | Production process of sweet and spicy sausage |
| CN114304527A (en) * | 2021-12-15 | 2022-04-12 | 张富钰 | Sweet osmanthus and honey flavored sausage and preparation method thereof |
| CN114403374A (en) * | 2022-01-27 | 2022-04-29 | 南京林业大学 | Preparation method of Nanjing-flavor sausage |
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Cited By (5)
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| CN114403374A (en) * | 2022-01-27 | 2022-04-29 | 南京林业大学 | Preparation method of Nanjing-flavor sausage |
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