Sausage is a traditional food of our country and is deeply loved by people. In order to increase the varieties of sausages and develop new sausage products, we have used traditional preserved foods in combination with traditional sausages to develop fruit-flavored health-care sausages with unique flavors.
Formula 1
(For pork 100, fat to thin ratio is 3:7)
3% honey gourd, 3% honey candied dates, orange cake 3%, 2.5% Liquor, salt 2.8%, white sugar 4%, 0.01% sodium nitrite, vitamin C 0.01%.
2 Process Technology Points
2.1 Options
Selected pork from non-epidemic areas, boneless, and non-muscular chords; fruit selection was normal, no insects, no mildew.
2.2 Pork Processing
Pork raw materials should be cut into pieces about 0.5cm in size as well.
2.3 Fruit processing
After the fruit is cut into granules, it is mashed in a milk tank. It is critical to thoroughly mix the raw and auxiliary materials in the above formula.
2.4 Enema
It can be used mechanically or manually. Intestines were well-filled, and after the knots were knotted, they were punctured with needles to facilitate the escape of moisture and air.
2.5 Rinsing
The intestines should be rinsed in warm water in a timely manner to prevent the surface from sticking to the meat. When the sausage is baked, the intestines and the intestine are bound, or the surface of the intestine is not smooth after baking.
2.6 Baking
The filled fruit-flavored sausages are baked in an oven (room). Temperature 50 ~ 60 °C, every baking 6h, should be up and down the head and tail, so that the baking of the uniform, continuous baking 48h is finished.
3 Product Quality Requirements
3.1 Sensory indicators
The surface is dry, the cut surface is brown and white, and the white marble pattern is glossy. It has obvious aromas of preserved fruits and pork. It has sweet taste, delicious and delicious, and no odor. It is compact, smooth and rich in cut surface. Elasticity, fruit and meat combined with uniform; taste comfortable, moderate hardness.
3.2 Physico-chemical indicators
All meet the national sausage food hygiene standards.
4 Conclusion
(1) Adding candied fruit to sausages produces delicious fruit sausage flavor, aroma, taste and shape. It is a development product with national characteristics and broad development prospects. (2) The meat is cut into 0.5cm granules, and mixing with the raw materials is the key. Cutting the meat into small particles is beneficial to the penetration of the fruit flavor in the meat, and the even mixing of the ingredients is to promote better coloring, flavoring, flavoring, and forming of the product. (3) The selected melon candied fruit, gold candied dates, and orange cake are rich in nutrients and have nourishing functions. Adding to the sausage, in addition to increasing the unique flavor, it also has certain nutritional and health effects, and can prevent certain diseases and increase the number of diseases. Appetite. (4) The fruit pods used in this formula are all natural materials without any chemical additives and no side effects. (5) The technical parameters of this product are relatively easy to control and can be put into production without additional equipment.
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