阅读说明：本技术 一种猪肉肠及其加工方法 (Pork sausage and processing method thereof ) 是由 潘华 于 2021-09-13 设计创作，主要内容包括：本发明涉及肉浆技术领域,具体的说是一种猪肉肠及其加工方法,绞碎的猪肉50斤、超霸味0.1斤、猪肉香精膏0.12斤、猪肉香精粉0.08斤、白糖16斤、味精1斤、地瓜粉5斤、木薯粉5斤、玉米淀粉5斤、生粉5斤和绞碎的猪肥油30斤。本发明所述的一种猪肉肠及其加工方法,采用该技术方案中提供的材料和加工方法加工出的香肠口味多样化,且口感优于采用传统原料和加工方法加工出的香肠,此外,香肠的加工成本更低。(The invention relates to the technical field of meat paste, in particular to pork sausage and a processing method thereof, 50 jin of minced pork, 0.1 jin of super-delicious taste, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of lard oil are minced. According to the pork sausage and the processing method thereof, the sausage processed by the materials and the processing method provided by the technical scheme has diversified tastes, the taste is superior to that of the sausage processed by the traditional raw materials and the processing method, and in addition, the processing cost of the sausage is lower.)

1. The pork sausage is characterized by comprising the following raw materials: 50 jin of minced pork, 0.1 jin of super-delicious, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of minced lard oil.

2. The pork sausage of claim 1, wherein: the raw material of the pork sausage also comprises 0.1 jin of phosphate.

3. The pork sausage of claim 1, wherein: the minced pork is one of pork back leg meat, pork waist strip meat or pork front leg meat.

4. The method for processing pork sausage according to any one of claims 1-3, wherein the method comprises the following steps: the method comprises the following steps:

step 1) taking 50 jin of minced pork, 0.1 jin of super-delicious, 0.1 jin of phosphate, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar and 1 jin of monosodium glutamate, and uniformly stirring the materials in a stirrer until the materials are viscous to obtain pork paste a 1;

step 2) adding 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch and 5 jin of starch into the pork paste a1, and uniformly stirring to obtain pork paste a 2;

step 3) adding 30 jin of minced lard oil into the pork paste a2, and stirring to obtain a pork paste finished product a 1;

step 4), filling the pork paste finished product a1 into a casing, and binding joints by using wire bundles to obtain a pork sausage semi-finished product a 1;

and 5) curing the semi-finished product a1 of the pork sausage, and then refrigerating.

5. The processing method of pork sausage as claimed in claim 4, wherein: the curing treatment in the step 5) is one of steaming and baking.

Technical Field

The invention relates to the technical field of food, in particular to pork sausage and a processing method thereof.

Background

Pork, also known as hog meat, is a meat obtained from domestic pigs and is the most popular meat in east and south east asia. The pork is sweet in taste, salty and mild, contains rich protein, fat, carbohydrate, calcium, iron, phosphorus and other nutrient components, and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and the like. Pork is generally eaten by two methods, one method is to eat fresh cooked food, and the other method is to eat the pork after processing and storing. The processed pork product includes ham, preserved pork, jerky, bacon, sausage, etc. The existing pork sausage is usually prepared by directly stirring pork, adding salt, and filling the pork into a sausage casing for drying in the sun, but the sausage prepared by the method has poor taste and single taste, and cannot meet the taste of the public.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a pork sausage and a processing method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: a pork sausage comprises the following raw materials: 50 jin of minced pork, 0.1 jin of super-delicious, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of minced lard oil.

Specifically, the raw material of the pork sausage also comprises 0.1 jin of phosphate.

Specifically, the minced pork is one of pork back leg meat, pork waist fillet meat or pork front leg meat.

A processing method of pork sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.1 jin of super-delicious, 0.1 jin of phosphate, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar and 1 jin of monosodium glutamate, and uniformly stirring the materials in a stirrer until the materials are viscous to obtain pork paste a 1;

step 2) adding 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch and 5 jin of starch into the pork paste a1, and uniformly stirring to obtain pork paste a 2;

step 3) adding 30 jin of minced lard oil into the pork paste a2, and stirring to obtain a pork paste finished product a 1;

step 4), filling the pork paste finished product a1 into a casing, and binding joints by using wire bundles to obtain a pork sausage semi-finished product a 1;

and 5) curing the semi-finished product a1 of the pork sausage, and then refrigerating.

Specifically, the curing treatment in the step 5) is one of steaming and baking.

The invention has the beneficial effects that:

according to the pork sausage and the processing method thereof, the sausage processed by the materials and the processing method provided by the technical scheme has diversified tastes, the taste is superior to that of the sausage processed by the traditional raw materials and the processing method, and in addition, the processing cost of the sausage is lower.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

The invention discloses pork sausage, which comprises the following raw materials: 50 jin of minced pork, 0.1 jin of super-delicious, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of minced lard oil.

Specifically, the raw material of the pork sausage also comprises 0.1 jin of phosphate.

Specifically, the minced pork is one of pork back leg meat, pork waist strip meat or pork front leg meat.

A processing method of pork sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.1 jin of super-delicious, 0.1 jin of phosphate, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar and 1 jin of monosodium glutamate, and uniformly stirring the materials in a stirrer until the materials have viscosity, thereby obtaining pork paste a 1;

step 2) adding 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch and 5 jin of starch into the pork paste a1, and uniformly stirring to obtain pork paste a 2;

step 3) adding 30 jin of minced lard oil into the pork paste a2, and stirring to obtain a pork paste finished product a 1;

step 4), filling the finished pork paste product a1 into a casing, and binding the joint by using a wire bundle to obtain a semi-finished pork sausage product a 1;

and 5) curing the semi-finished product a1 of the pork sausage, and then refrigerating.

Specifically, the curing treatment in the step 5) is one of steaming and baking.

Example one

The preparation method of the pork original flavor sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of Fuliphosphorus No. 1 seasoning, 0.7 jin of Fuliphosphorus No. 2 seasoning, 0.06 jin of super-delicious and 0.003 jin of Paomei seasoning, pouring into a stirrer, and uniformly stirring until the pork is viscous, thereby obtaining pork paste b 1;

step 2) adding 10 jin of ice water into the pork paste b1 until the ice water is completely absorbed by the pork paste b1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste b1, and uniformly stirring to obtain the pork paste b 2;

step 3) adding 18 jin of cassava powder into the pork paste b2, uniformly stirring, adding 20 jin of minced lard, 5 jin of minced chicken skin, 5 jin of minced duck skin, 5 jin of minced pork skin and 5 jin of minced konjak, and uniformly stirring to obtain a pork paste finished product b 1;

step 4), filling the finished pork paste product b1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork sausage product b 1;

and 5) curing the semi-finished product b1 of the pork original sausage, and then refrigerating.

Example two

The preparation method of the pork hot dog sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste, 0.06 jin of concentrated pork essence powder, 15 jin of white sugar and 1.5 jin of monosodium glutamate, pouring the mixture into a stirrer, and uniformly stirring the mixture until the mixture has viscosity to obtain pork paste c 1;

step 2) adding 18 jin of ice water into the pork paste c1 until the ice water is completely absorbed by the pork paste c1, adding 1.6 jin of salt into the pork paste c1, and uniformly stirring to obtain the pork paste c 2;

step 3) adding 7 jin of cassava powder and 7 jin of corn starch into the pork paste c2, uniformly stirring, adding 10 jin of minced lard oil, 5 jin of minced chicken skin, 5 jin of minced duck skin, 5 jin of minced pork skin and 5 jin of minced konjak, and uniformly stirring to obtain a pork paste finished product c 1;

step 4), filling the finished pork paste product c1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork hot dog sausage product c 1;

and 5) curing the semi-finished product c1 of the pork hot dog sausage, and then refrigerating.

EXAMPLE III

The preparation method of the pork ham sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste, 0.06 jin of concentrated pork essence powder, 15 jin of white sugar and 1.5 jin of monosodium glutamate, pouring the mixture into a stirrer, and uniformly stirring the mixture until the mixture has viscosity, thereby obtaining pork paste d 1;

step 2) adding 18 jin of ice water into the pork paste d1 until the ice water is completely absorbed by the pork paste d1, adding 1.6 jin of salt into the pork paste d1, and uniformly stirring to obtain the pork paste d 2;

step 3) adding 6 jin of cassava powder, 6 jin of raw powder and 6 jin of corn starch into the pork paste d2, uniformly stirring, adding 5 jin of minced chicken skin, 5 jin of minced duck skin, 5 jin of minced pork skin and 5 jin of minced konjak, and uniformly stirring to obtain a pork paste finished product d 1;

step 4), filling the finished pork paste product d1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork ham sausage product d 1;

and 5) curing the semi-finished product d1 of the pork ham sausage, and then refrigerating.

Example four

The preparation method of the pork parent sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste is viscous, thereby obtaining pork paste e 1;

step 2) adding 10 jin of ice water into the pork paste e1 until the ice water is completely absorbed by the pork paste e1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste e1, and uniformly stirring to obtain the pork paste e 2;

step 3) adding 5 jin of cassava powder, 5 jin of raw powder, 5 jin of corn starch and 5 jin of sweet potato powder into the pork paste e2, uniformly stirring, then adding 30 jin of minced lard, 5 jin of minced chicken skin, 5 jin of minced duck skin and 5 jin of minced pork skin, and uniformly stirring to obtain a pork paste finished product e 1;

step 4), filling the finished pork paste product e1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork parent sausage product e 1;

and 5) curing the semi-finished product e1 of the parent pork sausage, and then refrigerating.

EXAMPLE five

The preparation method of the sausage with the pork cured meat comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-dominance, 0.02 jin of cured flavor, 0.003 jin of Taomei seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste has viscosity, thereby obtaining pork paste f 1;

step 2) adding 10 jin of ice water into the pork paste f1 until the ice water is completely absorbed by the pork paste f1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste f1, and uniformly stirring to obtain the pork paste f 2;

step 3) adding 13 jin of cassava powder and 5 jin of corn starch into the pork paste f2, uniformly stirring, adding 30 jin of minced lard oil, 5 jin of minced chicken skin, 5 jin of minced duck skin and 5 jin of minced pork skin, and uniformly stirring to obtain a pork paste finished product f 1;

step 4), filling the finished pork paste product f1 into a casing, and binding joints by using wire bundles to obtain a semi-finished pork cured sausage product f 1;

and step 5), curing the pork cured meat sausage f1, and then refrigerating.

EXAMPLE six

The preparation method of the corn pork sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-delicious, 0.01 jin of corn essence, 0.003 jin of peach beauty essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste has viscosity, thereby obtaining 1 g of pork paste;

step 2) adding 10 jin of ice water into the pork paste g1 until the ice water is completely absorbed by the pork paste g1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste g1, and uniformly stirring to obtain the pork paste g 2;

step 3) adding 8 jin of cassava powder and 5 jin of corn starch into the pork paste g2, uniformly stirring, adding 30 jin of minced lard oil, 5 jin of minced chicken skin and 5 jin of minced duck skin, uniformly stirring, and finally adding 10 jin of corn grains, and uniformly stirring to obtain a finished product of pork paste g 1;

and 4) filling the finished product g1 of pork paste into a casing, binding the joint by using a wire bundle to obtain a finished product g1 of the corn pork sausage, and refrigerating.

EXAMPLE seven

The preparation method of the black pepper pork sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 1.5 jin of black pepper, 0.003 jin of a peach essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork essence paste has viscosity, thereby obtaining pork paste h 1;

step 2) adding 10 jin of ice water into the pork paste h1 until the ice water is completely absorbed by the pork paste h1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste h1, and uniformly stirring to obtain the pork paste h 2;

step 3) adding 8 jin of cassava powder, 5 jin of raw powder and 5 jin of corn starch into the pork paste h2, uniformly stirring, adding 30 jin of minced lard, 5 jin of minced chicken skin and 5 minced duck skin, and uniformly stirring to obtain a pork paste finished product h 1;

and 4) filling the finished product h1 of the pork paste into a casing, binding the joint by using a wire bundle to obtain a finished product h1 of the black pepper pork sausage, and refrigerating.

Example eight

The preparation method of the pork sausage comprises the following steps:

step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste is viscous, thereby obtaining m1 pork paste;

step 2) adding 15 jin of white sugar, 1.5 jin of monosodium glutamate, 1.6 jin of salt, 15 jin of red wine and 1 jin of glutinous rice wine into the pork paste m1, and uniformly stirring to obtain a finished pork paste m 1;

and 3) filling the finished pork paste product m1 into a casing, binding the joint by using a wire bundle to obtain a finished pork sausage product m1, and refrigerating.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.