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Method for making millet chicken sausage

A production method, chicken sausage technology, applied in food preparation, application, food science, etc., can solve problems such as high cholesterol and high fat

Inactive Publication Date: 2010-05-19
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of high fat and high cholesterol in enema food in the prior art, the present invention provides a method for making millet chicken sausage

Method used

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  • Method for making millet chicken sausage
  • Method for making millet chicken sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: A kind of millet chicken sausage, comprises the raw material of following weight ratio: the millet of chicken, chicken weight 15%, and chicken is chicken breast and or chicken skin, is made by following steps:

[0036] The selection and processing of chicken, the quality of raw materials directly affect the quality of the final product. The raw meat used for chicken millet high calcium sausage is required to meet the national standard, the meat is tender, fresh in color, choose chicken breast meat and chicken skin. Slightly thaw the purchased frozen chicken breast and chicken skin in a refrigerator at 0-4°C for 3-4 hours. Because chicken breast meat has less intramuscular fat content, it is necessary to add chicken skin to increase the flavor of chicken sausages, and at the same time reduce the cost to a certain extent.

[0037] Mince the slightly thawed chicken breast meat with a meat grinder, and the aperture of the meat grinder is 2-3mm.

[0038] (1) ...

Embodiment 2

[0062] Embodiment 2: A kind of millet chicken sausage, comprises the raw material of following weight ratio: the millet of chicken, chicken weight 20%, and chicken is chicken breast and or chicken skin, is made by following steps:

[0063] (1) dry salting; after the chicken is minced, add 2% salt by weight and marinate at 2°C for 10 hours;

[0064] Using dry pickling method, salt is added to the ground chicken breast meat according to the proportion of ingredients, stirred evenly, and marinated at 2°C for 10 hours. Nitrite, compound phosphate, ascorbate and other marinating materials can also be added to the dry pickling.

[0065] (2) Pretreatment of millet:

[0066] The first kind, the millet is baked in an oven at 80°C until it has a rice aroma, the time is 2.5-3 hours, after cooling, it is put into a grinder for crushing to obtain rice noodles for later use.

[0067] The second is to put the millet into boiling water (rice: water weight = 1:4), cover and boil for 1 minute...

Embodiment 3

[0077] Embodiment 3: A kind of millet chicken sausage, comprises the raw material of following weight ratio: the millet of chicken, chicken weight 30%, and chicken is chicken breast and or chicken skin, is made by following steps:

[0078] (1) Dry salting: after the chicken is minced, add 2.5% salt by weight and marinate at 4°C for 12 hours;

[0079] Using dry salting method, salt is added to the ground chicken breast meat according to the proportion of ingredients, stirred evenly, and marinated at 4°C for 12 hours. Nitrite, compound phosphate, ascorbate and other marinating materials can also be added to the dry pickling.

[0080] (2) Pretreatment of millet:

[0081] The first kind, the millet is roasted in an oven at 80°C until it has a rice aroma for 3 hours, and after cooling, it is put into a grinder for grinding to obtain rice noodles for later use.

[0082] The second is to put the millet into boiling water (rice: water weight = 1:4), cover and boil for 1 minute, and ...

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Abstract

The invention relates to a deep processing meat food, substantially a production method for a millet chicken sausage, which settles the problems of the sausage food of the prior art on high fat and high cholesterin. The millet chicken sausage comprises the following weight proportional raw materials: chicken and millet of 15 percent to 30 percent of the weight of chicken; and the steps are as follows: the chicken is dry-salted; the millet is pretreated; cutting and mixing; clystering and exhausting; and roasting and cooking. The invention has the advantages that: the surface is dry with shine;the profile is milk white, and the color and lustre are even and consistent; the complex aroma of chicken and millet is provided without peculiar smell; the organizing state is compact; the profile is even and velvet with rich competence; and the content is combined equally.

Description

technical field [0001] The invention relates to a deep-processed meat food, in particular to a method for preparing millet chicken sausage. Background technique [0002] Meat sausage products have already entered thousands of households as a kind of convenience food. With the continuous change of people's taste and nutritional needs, new products emerge in an endless stream with various varieties. Enema food is a kind of meat food with unique flavor, easy to eat and carry, and loved by people. At present, the production of enema food in my country mainly uses pork or chicken as the main raw material, which is marinated (or unmarinated), minced or chopped and emulsified into minced meat, mixed with various auxiliary materials, and then filled into natural casings or Artificial casings are molded, and products are made by baking, cooking, smoking, cooling and other processes according to different varieties. [0003] Millet is a kind of main food crop in northern my country, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L1/176A23L1/315A23L1/317A23L35/00A23L7/157A23L13/50A23L13/60
Inventor 甄润英马俪珍屈智勇梁丽雅黄宗海
Owner TIANJIN AGRICULTURE COLLEGE
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