阅读说明：本技术 一种香肠的配方及制作工艺 (Formula and preparation process of sausage ) 是由 史革民 于 2021-08-25 设计创作，主要内容包括：本发明公开了一种香肠配方及制作工艺,所述猪肉80斤、鸡胸肉20斤、食用水20斤、淀粉8斤、大豆分离蛋白1.8斤、食用精盐1.6斤、腌制剂1.6斤、味精1.1斤、白糖0.6斤、白胡椒粉0.14斤、增香一号0.16斤、肉蔻粉0.16斤,大蒜2.8斤、红曲米粉8克、蚝油0.4斤、鸡蛋1斤与猪肠衣80米。清洗猪肉和鸡胸肉,然后将洗好的猪肉切成块状,腌制搅成馅儿与其他配料一起用拌馅机搅拌3到4分钟；把猪肠衣洗干净后,用灌肠机灌,绕成25厘米长的而后挂杆放入蒸煮炉里,蒸煮50分钟后,烟熏上色而后在肠温度到30度左右,拿出来用灭菌机灭菌后即可食用。本发明制作的香肠粗细与颜色均匀、大小一致、富有弹性,鲜香可口,深受消费者喜爱,有较好的销量。(The invention discloses a sausage formula and a preparation process, wherein 80 jin of pork, 20 jin of chicken breast, 20 jin of edible water, 8 jin of starch, 1.8 jin of soybean protein isolate, 1.6 jin of edible refined salt, 1.6 jin of curing agent, 1.1 jin of monosodium glutamate, 0.6 jin of white sugar, 0.14 jin of white pepper powder, 0.16 jin of flavoring agent, 0.16 jin of nutmeg powder, 2.8 jin of garlic, 8 g of red yeast rice powder, 0.4 jin of oyster sauce, 1 jin of egg and 80 m of pig casing. Cleaning pork and chicken breast, cutting the cleaned pork into blocks, pickling and stirring the pork blocks into stuffing, and stirring the stuffing and other ingredients for 3 to 4 minutes by using a stuffing stirring machine; washing pig casing, filling with a sausage stuffer, winding into 25 cm long rods, steaming for 50 min, smoking, coloring, sterilizing at 30 deg.C, and sterilizing. The sausage prepared by the invention has the advantages of uniform thickness and color, consistent size, high elasticity, freshness, fragrance and palatability, is deeply loved by consumers and has better sales volume.)

1. The sausage formula is characterized by comprising the following raw materials in parts by weight: 70-90 parts of pork, 15-25 parts of chicken breast, 15-25 parts of edible water, 7-9 parts of starch, 1.5-2 parts of soybean protein isolate, 1.5-2 parts of edible refined salt, 1.5-2 parts of curing agent, 1-1.5 parts of monosodium glutamate, 0.5-1 part of white sugar, 0.1-0.5 part of white pepper powder, 0.1-0.5 part of flavoring I, 0.1-0.5 part of nutmeg powder, 2.5-3 parts of garlic, 0.001-0.002 part of red yeast rice powder, 0.1-0.5 part of oyster sauce, 0.5-1.5 parts of egg and pig casing.

2. The sausage formula of claim 1, wherein 80 jin of pork, 20 jin of chicken breast, 20 jin of edible water, 8 jin of starch, 1.8 jin of isolated soy protein, 1.6 jin of edible refined salt, 1.6 jin of curing agent, 1.1 jin of monosodium glutamate, 0.6 jin of white sugar, 0.14 jin of white pepper powder, 0.16 jin of flavoring, 0.16 jin of nutmeg powder, 2.8 jin of garlic, 8 g of red yeast rice powder, 0.4 jin of oyster sauce, 1 jin of egg and 80 m of pig intestine.

3. The manufacturing process of the sausage is characterized by comprising the following steps:

the method comprises the following steps: cleaning pork and chicken breast, cutting the cleaned pork into blocks, mixing with the chicken breast, adding edible refined salt and curing agent, stirring, and curing for 8-12 hr;

step two: stirring the salted pork and the chicken breast into stuffing, and stirring the stuffing with other ingredients including edible water, soybean protein isolate, monosodium glutamate, white sugar, white pepper powder, flavoring I, netmeg powder, garlic, red yeast rice powder, oyster sauce and eggs for 3 to 4 minutes by using a stuffing stirring machine;

step three: washing pig casing, filling with a sausage stuffer, winding into 25 cm long rods, steaming for 50 min, smoking, coloring, sterilizing at 30 deg.C, and sterilizing.

4. The sausage making process of claim 3, wherein the pork is cut into pieces of 30 cm long and 5 cm wide.

Technical Field

The invention relates to the technical field of food, in particular to a formula and a preparation process of sausage.

Background

With the rapid development of economy, the diet culture in various regions is continuously developed and bright, the traditional gourmet is more and more popular with people, and the sausage is a famous dish. Along with improvement of living standard of people, the requirement on the taste of the sausage is higher and higher, and the sausage with single taste cannot meet the requirement of people.

Disclosure of Invention

The invention aims to provide a formula and a preparation process of a sausage to solve the problems in the prior art.

The formula of the sausage comprises the following raw materials in parts by weight: 70-90 parts of pork, 15-25 parts of chicken breast, 15-25 parts of edible water, 7-9 parts of starch, 1.5-2 parts of soybean protein isolate, 1.5-2 parts of edible refined salt, 1.5-2 parts of curing agent, 1-1.5 parts of monosodium glutamate, 0.5-1 part of white sugar, 0.1-0.5 part of white pepper powder, 0.1-0.5 part of flavoring I, 0.1-0.5 part of nutmeg powder, 2.5-3 parts of garlic, 0.001-0.002 part of red yeast rice powder, 0.1-0.5 part of oyster sauce, 0.5-1.5 parts of egg and pig casing.

Furthermore, 80 jin of pork, 20 jin of chicken breast, 20 jin of edible water, 8 jin of starch, 1.8 jin of soy protein isolate, 1.6 jin of edible salt, 1.6 jin of curing agent, 1.1 jin of monosodium glutamate, 0.6 jin of white sugar, 0.14 jin of white pepper powder, 0.16 jin of flavoring, 0.16 jin of nutmeg powder, 2.8 jin of garlic, 8 g of red yeast rice powder, 0.4 jin of oyster sauce, 1 jin of egg and 80 m of pig casing.

A preparation process of sausage comprises the following steps:

the method comprises the following steps: cleaning pork and chicken breast, cutting the pork and chicken breast into pieces, mixing with edible refined salt and curing agent, stirring, and curing for 8-12 hr;

step two: stirring the salted pork and the chicken breast into stuffing, and stirring the stuffing with other ingredients including edible water, soybean protein isolate, monosodium glutamate, white sugar, white pepper powder, flavoring I, netmeg powder, garlic, red yeast rice powder, oyster sauce and eggs for 3 to 4 minutes by using a stuffing stirring machine;

step three: washing pig casing, filling with a sausage filler, winding into 25 cm long, hanging into a cooking stove, cooking for 50 min, smoking, coloring, sterilizing at 30 deg.C, and taking out and sterilizing with a sterilizer.

Further, the pork is cut into pieces with the length of 30 cm and the width of 5 cm.

By adopting the technical scheme, the method has the following beneficial effects:

the sausage prepared by the invention has the advantages of uniform thickness and color, consistent size, high elasticity, no juice, freshness, fragrance and palatability, is deeply loved by consumers and has better sales volume.

Detailed Description

The technical solution of the present invention is described in more detail and fully below.

Example 1: the formula of the sausage comprises the following raw materials in parts by weight: 80 jin of pork, 20 jin of chicken breast, 20 jin of edible water, 8 jin of starch, 1.8 jin of soybean protein isolate, 1.6 jin of edible salt, 1.6 jin of curing agent, 1.1 jin of monosodium glutamate, 0.6 jin of white sugar, 0.14 jin of white pepper powder, 0.16 jin of flavoring, 0.16 jin of nutmeg powder, 2.8 jin of garlic, 8 g of red rice flour, 0.4 jin of oyster sauce, 1 jin of egg and 80 m of pig casing.

A preparation process of sausage comprises the following steps:

the method comprises the following steps: washing 80 jin of pork and 20 jin of chicken breast meat, cutting the washed pork into blocks, cutting the pork into blocks with the length of 30 cm and the width of 5 cm, mixing the pork with the chicken breast meat, adding edible refined salt and a curing agent, uniformly mixing the mixture and curing for 8-12 hours;

step two: stirring the salted pork and the chicken breast into stuffing, and stirring the stuffing with other ingredients including edible water, soybean protein isolate, monosodium glutamate, white sugar, white pepper powder, flavoring I, netmeg powder, garlic, red yeast rice powder, oyster sauce and eggs for 3 to 4 minutes by using a stuffing stirring machine;

step three: washing pig casing, filling with a sausage stuffer, winding into 25 cm long rods, steaming for 50 min, smoking, coloring, sterilizing at 30 deg.C, and sterilizing.

Example 2: the formula of the sausage comprises the following raw materials in parts by weight: 75 jin of pork, 15 jin of chicken breast, 15 jin of edible water, 7 jin of starch, 1.5 jin of soybean protein isolate, 1.5 jin of edible salt, 1.5 jin of curing agent, 1 jin of monosodium glutamate, 0.5 jin of white sugar, 0.2 jin of white pepper powder, 0.1 jin of flavoring, 0.1 jin of nutmeg powder, 2.5 jin of garlic, 5 g of red yeast rice powder, 0.2 jin of oyster sauce, 0.5 jin of egg and 60 m of pig casing.

A preparation process of sausage comprises the following steps:

the method comprises the following steps: cleaning 75 jin of pork and 15 jin of chicken breast, cutting the cleaned pork into blocks, cutting the pork into blocks with the length of 30 cm and the width of 5 cm, mixing the pork and the chicken breast, adding edible refined salt and a curing agent, uniformly mixing, and curing for 8-12 hours;

step two: stirring the salted pork and the chicken breast into stuffing, and stirring the stuffing with other ingredients including edible water, soybean protein isolate, monosodium glutamate, white sugar, white pepper powder, flavoring I, netmeg powder, garlic, red yeast rice powder, oyster sauce and eggs for 3 to 4 minutes by using a stuffing stirring machine;

step three: washing pig casing, filling with a sausage stuffer, winding into 25 cm long rods, steaming for 50 min, smoking, coloring, sterilizing at 30 deg.C, and sterilizing.

By adopting the technical scheme, the method has the following beneficial effects:

the sausage prepared by the invention has the advantages of uniform thickness and color, consistent size, high elasticity, no juice, freshness, fragrance and palatability, is deeply loved by consumers and has better sales volume.

Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.