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Sausage and production process thereof

A production process and sausage technology, which is applied in the field of five-mesh sausage and its production process, can solve the problem of uneven nutrition and achieve the effect of good taste and balanced nutrition

Inactive Publication Date: 2009-10-07
JIANGSU CHANGSHOU GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of all-meat sausages is that the sausage has a pure meat texture and is easy to make, but the disadvantage is that it is not suitable for obese people, high blood pressure, high blood sugar and other people who should not eat too much meat; all-vegetable sausages completely exclude meat products. There is less animal protein in the food, and the nutritional mix of both is uneven

Method used

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  • Sausage and production process thereof

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Embodiment Construction

[0030] As shown in the picture, the formula and ratio of the five-mesh sausage takes the total amount of 528Kg as an example, as follows: lean meat: 280Kg, fat meat: 80Kg, bamboo shoots: 40Kg, leek: 20Kg, deionized water: 20Kg, starch: 15Kg , fungus: 15Kg, mushroom: 15Kg, egg: 10Kg, salt: 6.0Kg, onion: 5.0Kg, trehalose: 5.0Kg, garlic, ginger: 3Kg, oyster oil: 2.5Kg, rice wine: 2.8Kg, sesame oil: 2.5Kg , sugar: 2.5Kg, phosphate: 1.7Kg, monosodium glutamate: 1.5Kg, sodium nitrite: 0.5Kg.

[0031] The concrete steps of the production technology of this five-order sausage are as follows:

[0032] (1) Take 280Kg of lean meat and put it in the thawing tank to thaw until the temperature of the center of the meat is 0-5°C, then take it out for trimming and sorting, and then use a metal detector for metal detection;

[0033] (2) Salt: 6.0Kg, onion: 5.0Kg, trehalose: 5.0Kg, garlic, ginger: 3Kg, oyster oil: 2.5Kg, rice wine: 2.8Kg, sesame oil: 2.5Kg, sugar: 2.5Kg, phosphate : 1.7Kg, mo...

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Abstract

The invention discloses a Wumu sausage and a production process thereof. Lean meat is used as a main raw material and matched with other accessories after being further processed, and then through a plurality of working procedures, the Wumu sausage is prepared. The Wumu sausage is prepared by mixing and matching fungi, vegetables and meat products, has balanced nutrition and is suitable for all people to eat. The Wumu sausage prepared by the process not only ensures that nutrient ingredients of the sausage cannot lose and the mouth feeling is good, but also guarantees that the nutrient ingredients are kept in a best state.

Description

technical field [0001] The invention relates to a meat product and its manufacturing process, in particular to a five-mesh sausage and its manufacturing process. Background technique [0002] As a traditional pickled food, sausage is very popular in China. And most of the sausages on the market are still simply composed of meat and seasonings, and some are full of vegetables, such as the vegetable sausage with the patent No. 200310107239.0. The advantage of all-meat sausages is that the sausage has a pure meat texture and is easy to make, but the disadvantage is that it is not suitable for obese people, high blood pressure, high blood sugar and other people who should not eat too much meat; all-vegetable sausages completely exclude meat products. There is less animal protein in the food, and the nutritional mix of both is uneven. Contents of the invention [0003] The invention provides a five-mesh sausage with a reasonable combination of meat and vegetables and a produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/212A23L1/28A23L1/29A23L31/00A23L33/10
Inventor 魏祝明席军程如华吴仕同赵建建
Owner JIANGSU CHANGSHOU GRP CO LTD
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