CN1370450A - Sandwich meat sausage and its production process - Google Patents
Sandwich meat sausage and its production process Download PDFInfo
- Publication number
- CN1370450A CN1370450A CN02109227A CN02109227A CN1370450A CN 1370450 A CN1370450 A CN 1370450A CN 02109227 A CN02109227 A CN 02109227A CN 02109227 A CN02109227 A CN 02109227A CN 1370450 A CN1370450 A CN 1370450A
- Authority
- CN
- China
- Prior art keywords
- carnivorous
- sandwich
- core body
- casing
- sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000019690 meat sausages Nutrition 0.000 title abstract 2
- 239000003086 colorant Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract 2
- 238000011049 filling Methods 0.000 claims description 32
- 235000013580 sausages Nutrition 0.000 claims description 22
- 235000013372 meat Nutrition 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 239000000945 filler Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000004904 shortening Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 230000037213 diet Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 101001031591 Mus musculus Heart- and neural crest derivatives-expressed protein 2 Proteins 0.000 description 14
- 238000000034 method Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The sandwich meat sausage consists of casing, stuffing, and core bar in the stuffing and with different colors. Its production includes the steps of: making core bar, making stuffing, inserting the core bar into stuffing and sealing casing. It is mellow, smooth, artistic and interesting and its core bar may have different text or figure for enriching diet culture.
Description
Technical field:
The present invention relates to a kind of carnivorous sausage and production method thereof, especially a kind of sandwich carnivorous sausage and production method with core body.
Background technology:
At present, though carnivorous sausage is of a great variety, but difference all is the filling species difference or the cooking method difference of recording in casing basically, as various filling things and various cooking methods such as baking, sootiness, boiling and fermentation such as pork filling, Minced Beef, mutton filling, chicken meat stuffing and fish creams.Up to the present, the method of recording of various carnivorous sausages but has only a kind of, being about to deployed meat stuffing evenly closely is filled in natural casing or the artificial casing, it is identical that this kind method of recording has determined that present meat is recorded the structure of product, has only the filling thing (meat) in casing and the casing, not only simple in structure, color and luster is dull, and cooking culture is not contained wherein.
Summary of the invention:
The objective of the invention is to solve product existing in prior technology technical problem simple in structure, provide a kind of not only mouthfeel well also to have artistry and the sandwich carnivorous sausage of interest and the production method of this product simultaneously.
Technical solution of the present invention is: a kind of sandwich carnivorous sausage, and be provided with casing 1 and be filled in filling thing 2 in the casing 1, in described filling thing 2, be provided with core body 3 with filling thing 2 different colours.
The material of described filling thing 2 is a solidifiable solution, and the material of described core body 3 is a meat stuffing.
Described core body 3 is preferably concentric with filling thing 2.
Also can add chopped spring onion or thin cube meat or beans etc. in the described filling thing 2.
A kind of production method of sandwich carnivorous sausage comprises the steps:
A. it is stand-by to make core body 3;
B. it is stand-by to make filler 2;
D. seal 1 mouthful of casing.
Described a step goes into to form core body 3 in the hot water behind typing, the shortening after with mould the mold pressing of emulsification meat stuffing or extrusion modling being become the core body base.
Described b step is dissolved in hot water for the mixture with agar or carragheen or agar and carragheen and boiled, and makes the solution that boils remain on 70～80 ℃, and is stand-by.
The filling filler 2 of described c step is for to pour into 50～70 ℃ of liquid in the casing 1.
After the described d step, the cooling of the casing (1) that seals can being rolled.
The product that the present invention produced is by casing, filling thing and places the core body of filling thing to be constituted, filling thing, core body can be the different materials of different colours, the sweet-smelling taste that not only has existing carnivorous sausage also has smooth elasticity mouthfeel as the jelly simultaneously.Particularly core body can be made into various literal and figure, when satisfying taste, gives aesthetic feeling, has greatly enriched people's cooking culture, makes the existing artistry of carnivorous sausage interesting again.
Description of drawings:
Fig. 1 is the horizontal cut-away view of the product of the embodiment of the invention 1.
Fig. 2 is the vertical cut-away view of the product of the embodiment of the invention 2.
The specific embodiment:
Below in conjunction with description of drawings the specific embodiment of the present invention.As shown in Figure 1: the core body 3 of embodiment 1 is to put into hot water typing, shortening, the drying one-tenth of control after with mould the emulsification meat stuffing being squeezed into the core body base.Mould adopts stainless steel material to make, and guarantees smooth surface.Ripening process can adopt technologies such as existing baking, sootiness, boiling, and the cross section of core body 3 can be " good fortune " word.Also can be other various literal, pattern.Filling thing 2 is various coagulable liquid, filling thing 2 as the embodiment of the invention 1 is agar or carragheen, and agar or carragheen are fully dissolved the various condiment of back adding with hot water, boils, boil reach coagulable technological requirement after, with solution remain on 70 ℃ stand-by.When recording, core body 3 is vertically put into the casing 1 of having tied a knot, can put into a kind of literal separately, as " good fortune " word, the core body 3 that also cross section can be had different words is put into same casing, as can with cross section be respectively " good fortune ", " as ", the core body 3 in " east ", " sea " puts into same casing 1 successively, the temperature that makes filling thing 2 is 50 ℃ and pours in the casing 1, with the mouth knotting of casing 1, seal the casing mouth, cooling gets final product.During use, strip off casing 1, along the lateral dissection of carnivorous sausage, what present is the various character and graphics that set off by transparent colloid, can risk printed words such as " happiness as boundless as the eastern seas ", " having longevity " in assorted cold dishes.
The embodiment of the invention 2 is as shown in Figure 2: core body 3 is to put into hot water typing, shortening, the drying one-tenth of control after with mould the emulsification meat stuffing being molded into the core body base.Mould is identical with embodiment 1 material, and ripening process is also the same with embodiment 1, adopts technologies such as existing baking, sootiness, boiling, and the longitudinal cross-section of core body 3 can be various figures or literal such as fish, horse.Filling thing 2 is various coagulable liquid, filling thing 2 as the embodiment of the invention 2 is the mixture of agar, carragheen and gelatin, agar, carragheen and gelatin are prepared in proportion (configuration proportion is a known technology), fully dissolve the back with hot water and add various condiment, boil, boil reach coagulable technological requirement after, with solution remain on 80 ℃ stand-by.Can in liquid, put into chopped spring onion, little cube meat or soya bean, mung bean etc.When recording, core body 3 is vertically put into the casing 1 of having tied a knot, the temperature that makes filling thing 2 is 70 ℃ and pours in the casing 1, with the mouth knotting of casing 1, seal the casing mouth, then with the cooling of rolling in its horizontal transfer roller, make core body 3 concentric with filling thing 2, promptly core body 3 is set in the centre of filling thing 2.During use, strip off casing 1, along vertical incision of carnivorous sausage, what present is the various character and graphics that set off by transparent colloid, very interesting.
Claims (10)
1. a sandwich carnivorous sausage is provided with casing (1) and is filled in the interior filling thing (2) of casing (1), it is characterized in that: be provided with the core body (3) with filling thing (2) different colours in described filling thing (2).
2. sandwich carnivorous sausage according to claim 1 is characterized in that: the material of described filling thing (2) is a solidifiable solution, and the material of described core body (3) is a meat stuffing.
3. sandwich carnivorous sausage according to claim 1 and 2 is characterized in that: described core body (3) is concentric with filling thing (2).
4. sandwich carnivorous sausage according to claim 2 is characterized in that: also be added with chopped spring onion or thin cube meat or beans in the described filling thing (2).
5. the production method of a sandwich carnivorous sausage comprises the steps:
A. it is stand-by to make core body (3);
B. it is stand-by to make filler (2);
C. core body (3) is placed the interior filling filler of casing (1) (2) of accomplishing fluently joint;
D. seal casing (1) mouth.
6. the production method of sandwich carnivorous sausage according to claim 5 is characterized in that: described a step forms core body (3) for meat stuffing being processed into go in the hot water behind the core body base behind typing, the shortening.
7. the production method of sandwich carnivorous sausage according to claim 6 is characterized in that: described with meat stuffing be processed into the core body base for mould with mold pressing of emulsification meat stuffing or extrusion modling.
8. the production method of sandwich carnivorous sausage according to claim 5, it is characterized in that: described b step is dissolved in hot water for the mixture with agar or carragheen or agar and carragheen and is boiled, and make the solution that boils remain on 70～80 ℃, stand-by.
9. the production method of sandwich carnivorous sausage according to claim 8, it is characterized in that: the filling filler (2) of described c step is for to pour into 50～70 ℃ of liquid in the casing (1).
10. according to the production method of claim 5,6,7,8,9 described sandwich carnivorous sausages, it is characterized in that: after the described d step, casing (1) the rolling cooling of sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109227A CN1370450A (en) | 2002-02-28 | 2002-02-28 | Sandwich meat sausage and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109227A CN1370450A (en) | 2002-02-28 | 2002-02-28 | Sandwich meat sausage and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1370450A true CN1370450A (en) | 2002-09-25 |
Family
ID=4740561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02109227A Pending CN1370450A (en) | 2002-02-28 | 2002-02-28 | Sandwich meat sausage and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1370450A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100459883C (en) * | 2006-03-22 | 2009-02-11 | 陈宝乐 | Sandwich sausage, its preparation method and dedicated tool therefor |
| CN103211515A (en) * | 2012-11-19 | 2013-07-24 | 苏州征之魂专利技术服务有限公司 | Profiled container for roasted whole cattle |
| CN116326734A (en) * | 2023-03-28 | 2023-06-27 | 贵州五福坊食品(集团)股份有限公司 | Sandwich sauce marinated pork stick and preparation method thereof |
-
2002
- 2002-02-28 CN CN02109227A patent/CN1370450A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100459883C (en) * | 2006-03-22 | 2009-02-11 | 陈宝乐 | Sandwich sausage, its preparation method and dedicated tool therefor |
| CN103211515A (en) * | 2012-11-19 | 2013-07-24 | 苏州征之魂专利技术服务有限公司 | Profiled container for roasted whole cattle |
| CN103211515B (en) * | 2012-11-19 | 2015-04-01 | 蔡乐松 | Profiled container for roasted whole cattle |
| CN116326734A (en) * | 2023-03-28 | 2023-06-27 | 贵州五福坊食品(集团)股份有限公司 | Sandwich sauce marinated pork stick and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |