阅读说明：本技术 一种火锅香肠或者火锅味香肠制备工艺 (Preparation process of hot pot sausage or hot pot flavor sausage ) 是由 汪询晔 王瑜 郭阳明 况学冬 于 2020-04-15 设计创作，主要内容包括：本发明公开了一种火锅香肠或者火锅味香肠制备工艺；按照如下方式进行；步骤1,原料:精选优质猪肉,肥瘦配比7:3；步骤2,辣油：先用20种香料(磨成粉),菜油、牛油、姜片、葱段、大蒜、洋葱、红油豆瓣酱、辣椒、红花椒、青花椒进行熬制,冷却后过滤；步骤3,将猪肉和熬制的辣油、食盐、白砂糖等混合均匀用猪肠衣进行灌装,再烘烤36小时。本方法适用于以鲜(冻)为原料,辅以肠衣、食用盐、酱油、白砂糖、火锅底料、郫县豆瓣、白酒、干辣椒、花椒、八角、肉桂、砂仁、草果、丁香、小茴香、豆蔻中的两种或多种,经选料、解冻或不解冻、修整、分切或绞碎、炒制或不炒制、拌料、灌装、烘烤或熏烤、煮制或不煮制、包装而成的非即食或即食火锅(味)香肠。(The invention discloses a preparation process of a hot pot sausage or a hot pot flavor sausage; the method is carried out as follows; step 1, selecting high-quality pork as raw materials, wherein the weight ratio of the pork to the pork is 7: 3; step 2, chili oil: firstly, 20 spices (ground into powder), rape oil, beef tallow, ginger slices, onion sections, garlic, onion, chilli oil broad bean paste, hot pepper, red pepper and green pepper are decocted, cooled and filtered; and 3, uniformly mixing the pork with the decocted chili oil, the salt, the white granulated sugar and the like, filling the mixture by using a pig casing, and baking the mixture for 36 hours. The method is suitable for the non-instant or instant chafing dish (flavor) sausage which is prepared by taking fresh (frozen) as a raw material, adding two or more of sausage casing, edible salt, soy sauce, white granulated sugar, hotpot condiment, Pi county bean paste, white spirit, dried chili, pepper, aniseed, cinnamon, fructus amomi, tsaoko cardamom, clove, fennel and cardamom as auxiliary materials, and carrying out material selection, unfreezing or unfreezing, trimming, cutting or mincing, frying or not frying, material mixing, filling, baking or smoke roasting, boiling or not boiling and packaging.)

1. A preparation process of a hot pot sausage or a hot pot flavor sausage is characterized by comprising the following steps of;

step 1, selecting high-quality pork as raw materials, wherein the weight ratio of the pork to the pork is 7: 3;

step 2, preparing the chili oil: grinding spice into powder, decocting rape oil, beef tallow, ginger slices, scallion sections, garlic, onion, red oil broad bean paste, hot pepper, red pepper and green pepper, cooling and filtering;

and 3, uniformly mixing the pork with proper amount of the decocted chili oil, the salt and the white granulated sugar, filling the mixture by using a pig casing, and baking the mixture for 36 hours.

Technical Field

The invention relates to the field related to food preparation, in particular to a preparation process of a hot pot sausage or hot pot flavor.

Background

The chafing dish sausage or chafing dish flavor is one of the favorite innovative foods of people, the sausage is a food which is frequently eaten in daily life, but the starch content of the common sausage is high, the meat ingredients are single, and the taste is poor. The general taste of the chafing dish sausage or the chafing dish taste is innovative food with obvious chafing dish taste.

Disclosure of Invention

Therefore, in order to solve the above defects, the invention provides a preparation process of a chafing dish sausage or chafing dish flavor.

The invention is realized in such a way, and the preparation process of the hot pot sausage is characterized by comprising the following steps of;

step 1, selecting high-quality pork as raw materials, wherein the weight ratio of the pork to the pork is 7: 3;

step 2, chili oil: firstly, a plurality of spices (ground into powder), rape oil, beef tallow, ginger slices, onion sections, garlic, onion, chilli oil broad bean paste, hot pepper, red pepper and green pepper are decocted, cooled and filtered;

and 3, uniformly mixing the pork with proper amount of the decocted chili oil, the salt and the white granulated sugar, filling the mixture by using a pig casing, and baking the mixture for 36 hours. And then may or may not be cooked.

The invention has the following advantages: the invention discloses a preparation process of a hot pot sausage or a hot pot flavor sausage; the method is carried out as follows; step 1, selecting high-quality pork as raw materials, wherein the weight ratio of the pork to the pork is 7: 3; step 2, chili oil: firstly, 20 spices (ground into powder), rape oil, beef tallow, ginger slices, onion sections, garlic, onion, chilli oil broad bean paste, hot pepper, red pepper and green pepper are decocted, cooled and filtered; and 3, uniformly mixing the pork with the decocted chili oil, the salt, the white granulated sugar and the like, filling the mixture by using a pig casing, and baking the mixture for 36 hours. The method is suitable for the non-ready-to-eat or hot pot (flavor) sausage which is prepared by taking one of fresh (frozen) (pork, pork chop, beef, mutton, rabbit meat, chicken and duck meat) as a raw material, adding two or more of sausage casing, edible salt, soy sauce, white granulated sugar, hotpot condiment, Pixian bean paste, white spirit, dried chili, pepper, anise, cinnamon, fructus amomi, tsaoko amomum fruit, clove, fennel and cardamom, adding or not adding tea polyphenol, tert-butyl hydroquinone, bamboo leaf antioxidant, carrageenan, sodium nitrite, disodium 5' -flavour-producing nucleotide, sodium D-isoascorbate, ethyl maltol, sodium glutamate, capsanthin and monascus red, selecting, unfreezing or not unfreezing, trimming, cutting or mincing, frying or not frying, mixing materials, filling, baking or baking, boiling or not boiling, and packaging. The process is convenient and fast, and the formed hot pot sausage has innovative food with obvious hot pot taste.

Detailed Description

The present invention will be described in detail below, and technical solutions in embodiments of the present invention will be clearly and completely described below. 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.

The invention provides a preparation process of a hot pot sausage or hot pot flavor by improvement, which is characterized by comprising the following steps of;

step 1, selecting high-quality pork as raw materials, wherein the weight ratio of the pork to the pork is 7: 3;

step 2, chili oil: firstly, a plurality of spices (ground into powder), rape oil, beef tallow, ginger slices, onion sections, garlic, onion, chilli oil broad bean paste, hot pepper, red pepper and green pepper are decocted, cooled and filtered;

and 3, uniformly mixing the pork with the decocted chili oil, the salt, the white granulated sugar and the like, filling the mixture by using a pig casing, and baking the mixture for 36 hours. And then may or may not be cooked.

The method is suitable for the non-instant hot pot sausage which is prepared by taking one of fresh (frozen) (pork, pork chop, beef, mutton, rabbit meat, chicken and duck meat) as a raw material, adding two or more of sausage casing, edible salt, soy sauce, white granulated sugar, hotpot condiment, Pixian bean paste, white spirit, dried chili, pepper, anise, cinnamon, fructus amomi, tsaoko cardamom, clove, fennel and cardamom, adding or not adding a plurality of tea polyphenol, tert-butyl hydroquinone, bamboo leaf antioxidant, carrageenan, sodium nitrite, disodium 5' -flavour-developing nucleotide, D-sodium erythorbate, ethyl maltol, sodium glutamate, capsanthin and monascus red, selecting materials, unfreezing or not unfreezing, trimming, cutting or mincing, frying or not frying, mixing materials, filling, baking or baking, boiling or not boiling, and packaging.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.