阅读说明：本技术 一种风味干小肠的制作工艺 (Making process of flavored dried small intestine ) 是由 陈建忠 于 2018-08-01 设计创作，主要内容包括：本发明公开了一种风味干小肠的制作工艺,包括以下步骤：(1)选料备料：选取新鲜猪小肠和小肠油边清洗干净沥干水份,在油边中放入腌制佐料并搅拌均匀,(2)穿肠：将腌制好的油边一端勾在竹棍前端,通过竹棍穿入小肠将油边一同带入小肠内,与此同时翻过小肠,露出小肠粘膜内壁,再次清洗小肠内壁视为正面；后悬挂在晾肠架上沥干水分5-10分钟；(3)烘烤；(4)冷却包装；将晾肠架上烘烤好的小肠推出冷却,再按照包装尺寸剪切,并摆放在包装袋内进行真空包装即可。本发明采用一整条的油边细细长长的挂在竹棍整条穿入小肠,使得烘烤时油边不会脱落,一般香肠腊肠必须用线分段捆扎,本发明无需捆扎,且不会脱落。(The invention discloses a preparation process of a flavored dried small intestine, which comprises the following steps: (1) material selection and preparation: selecting fresh pig small intestines and small intestine oil, cleaning, draining water, adding pickling seasonings into the oil, and stirring uniformly, (2) penetrating the intestines: hooking one end of the pickled oil edge at the front end of the bamboo stick, penetrating the small intestine through the bamboo stick to bring the oil edge into the small intestine together, turning over the small intestine to expose the inner wall of the mucosa of the small intestine, and cleaning the inner wall of the small intestine again to be regarded as the front surface; hanging the dried sausage on a sausage airing rack, and draining the water for 5 to 10 minutes; (3) baking; (4) cooling and packaging; and pushing out the baked small intestines on the intestine airing rack, cooling, shearing according to the packaging size, and placing in a packaging bag for vacuum packaging. The whole sausage is hung on the bamboo stick with thin, long and thin oil edge and is penetrated into the small intestine, so that the oil edge can not fall off during baking, the common sausage and sausage are bound by sections by wires, and the whole sausage is not required to be bound and can not fall off.)

1. A preparation process of a flavored dried small intestine is characterized by comprising the following steps: the method comprises the following steps:

(1) material selection and preparation: selecting fresh pig small intestines and small intestine oil, cleaning, draining water, adding pickling seasonings including salt, corn wine, chicken essence, white sugar and cooking wine into the oil, and uniformly stirring;

(2) and (3) intestinal penetration: hooking one end of the pickled oil edge at the front end of the bamboo stick, penetrating the small intestine through the bamboo stick to bring the oil edge into the small intestine together, turning over the small intestine to expose the inner wall of the mucosa of the small intestine, and cleaning the inner wall of the small intestine again to be regarded as the front surface; hanging the dried sausage on a sausage airing rack, and draining the water for 5 to 10 minutes;

(3) baking: placing the small intestines aired in the step (2) on an intestine airing rack, pushing the intestine airing rack into a baking room at 45-50 ℃ for baking for 5 hours, pushing the intestine airing rack out to cool for 30 minutes in a precooling workshop after baking is finished, pushing the intestine airing rack into the baking room at 55-60 ℃ for baking for 2-3 hours, then precooling for 30 minutes, and finally baking for 10 hours at 60 ℃;

(4) cooling and packaging; and pushing out the baked small intestines on the intestine airing rack, cooling, shearing according to the packaging size, and placing in a packaging bag for vacuum packaging.

2. The process of claim 1 for preparing a flavored dried small intestine, wherein: the method comprises the following steps of (1) preparing fresh oil-carrying small intestines and small intestine oil edges of pigs slaughtered on the same day; cutting fresh small intestine to length of 1.4 m, cutting oil edge to width of 1-1.5 cm, cleaning, and draining water.

3. The process of claim 1 for preparing a flavored dried small intestine, wherein: in the step (1), the amount of the added pickling seasoning is as follows per 100kg of dry intestines: 500g of salt, 300g of corn wine, 200g of chicken essence, 500g of white sugar and 300g of cooking wine.

Technical Field

The invention relates to a food processing technology, in particular to a preparation technology of a flavored dry small intestine.

Background

The traditional sausage making method is that the sausage is turned over by sleeving the sausage with chopsticks, then the meat is crushed, and the crushed meat is filled into the sausage through a funnel device, the making process is relatively troublesome, and a process step of filling the crushed meat into the sausage is added. Meanwhile, the air drying of the traditional process basically depends on natural sunlight and wind power, the naturally dried sausage is wrinkled, can shrink, is unsightly in color, cannot expand in the edible frying process, and is shrunken and hard. Moreover, the influence of factors such as climate change is large, so that the dried intestine sometimes loses flavor or deteriorates.

Disclosure of Invention

The invention provides a preparation process of a flavored dried small intestine, aiming at solving the defects.

The above object of the present invention is achieved by the following technical means: a preparation process of a flavored dried small intestine is characterized by comprising the following steps: the method comprises the following steps:

(1) material selection and preparation: selecting fresh pig small intestines and small intestine oil, cleaning, draining water, adding pickling seasonings including salt, corn wine, chicken essence, white sugar and cooking wine into the oil, and uniformly stirring;

(2) and (3) intestinal penetration: hooking one end of the pickled oil edge at the front end of the bamboo stick, penetrating the small intestine through the bamboo stick to bring the oil edge into the small intestine together, turning over the small intestine to expose the inner wall of the mucosa of the small intestine, and cleaning the inner wall of the small intestine again to be regarded as the front surface; hanging the dried sausage on a sausage airing rack, and draining the water for 5 to 10 minutes;

(3) baking: placing the small intestines aired in the step (2) on an intestine airing rack, pushing the intestine airing rack into a baking room at 45-50 ℃ for baking for 5 hours, pushing the intestine airing rack out to cool for 30 minutes in a precooling workshop after baking is finished, pushing the intestine airing rack into the baking room at 55-60 ℃ for baking for 2-3 hours, then precooling for 30 minutes, and finally baking for 10 hours at 60 ℃;

(4) cooling and packaging; and pushing out the baked small intestines on the intestine airing rack, cooling, shearing according to the packaging size, and placing in a packaging bag for vacuum packaging.

The method comprises the following steps of (1) preparing fresh oil-carrying small intestines and small intestine oil edges of pigs slaughtered on the same day; cutting fresh small intestine to length of 1.4 m, cutting oil edge to width of 1-1.5 cm, cleaning, and draining water.

In the step (1), the amount of the added pickling seasoning is as follows per 100kg of dry intestines: 500g of salt, 300g of corn wine, 200g of chicken essence, 500g of white sugar and 300g of cooking wine.

Compared with the prior art, the invention has the advantages that:

1. the invention adopts a whole piece of thin, long and thin oily edge to be hung on a bamboo stick and penetrate into small intestine; the traditional sausage-turning device is turned over when the chopsticks are sleeved, and the oil edge is plugged into the small intestine while the traditional sausage-turning device is turned over; the advantages are that: the sausage is only turned over and boiled by water or braised in brown sauce for eating, at present, the sausage is turned over, meanwhile, the whole long sausage is penetrated by a bamboo stick, and the sausage is long and continuous, so that the small sausage penetrating through the sausage is difficult to fall off and is full and uniform. The sausage has the advantages that the oil edges can not fall off during baking, the common sausage needs to be bundled by lines in sections, and the sausage does not need to be bundled and can not fall off. In the traditional sausage, meat is cut up and filled into the sausage casing, and the meat must be bound by a wire to achieve the purpose of preventing the meat from falling.

2. After the baking method is adopted, the finished product is brighter, more uniform and full in color and luster than the finished product made by natural airing and air drying, and is straight and long, and the taste is greatly improved.

Detailed Description

The present invention will be described in more detail with reference to examples.

The invention relates to a preparation process of a flavored dried small intestine, which comprises the following steps:

(1) material selection and preparation: selecting fresh pig small intestines and small intestine oil, cleaning, draining water, adding pickling seasonings including salt, corn wine, chicken essence, white sugar and cooking wine into the oil, and uniformly stirring;

(2) and (3) intestinal penetration: hooking one end of the pickled oil edge at the front end of the bamboo stick, penetrating the small intestine through the bamboo stick to bring the oil edge into the small intestine together, turning over the small intestine to expose the inner wall of the mucosa of the small intestine, and cleaning the inner wall of the small intestine again to be regarded as the front surface; hanging the dried sausage on a sausage airing rack, and draining the water for 5 to 10 minutes;

(3) baking: placing the small intestines aired in the step (2) on an intestine airing rack, pushing the intestine airing rack into a baking room at 45-50 ℃ for baking for 5 hours, pushing the intestine airing rack out to cool for 30 minutes in a precooling workshop after baking is finished, pushing the intestine airing rack into the baking room at 55-60 ℃ for baking for 2-3 hours, then precooling for 30 minutes, and finally baking for 10 hours at 60 ℃;

(4) cooling and packaging; and pushing out the baked small intestines on the intestine airing rack, cooling, shearing according to the packaging size, and placing in a packaging bag for vacuum packaging.

The method comprises the following steps of (1) preparing fresh oil-carrying small intestines and small intestine oil edges of pigs slaughtered on the same day; cutting fresh small intestine to length of 1.4 m, cutting oil edge to width of 1-1.5 cm, cleaning, and draining water.

In the step (1), the amount of the added pickling seasoning is as follows per 100kg of dry intestines: 500g of salt, 300g of corn wine, 200g of chicken essence, 500g of white sugar and 300g of cooking wine.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes performed by the present invention in the specification and the embodiments, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.