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Sausage with lapin flavor

A rabbit meat and sausage technology, applied in the fields of application, food preparation, food science, etc., can solve the problems that restrict the development of nutritious and healthy meat food of rabbit meat, single taste, etc., and achieve good intestinal structure, unique taste, and increase the variety of flavors Effect

Inactive Publication Date: 2009-11-18
乔洪慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the sausages sold on the market are mainly made of pork, beef or fish, and the taste is relatively simple. Compared with rabbit meat, their nutritional content is still much lower than that of rabbit meat. But the cooked food made of existing rabbit meat is also limited to several simple products such as smoked rabbit or sauced rabbit, and there is no sausage made of rabbit meat, which restricts the development of this nutritious and healthy meat product of rabbit meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Marinating meat

[0019] Soak rabbit meat in 5kg water to remove blood water and mix with chicken 5kg to minced meat. Add 175g salt, 37g brittle agent, 63g sugar, 32g monosodium glutamate, 13g white pepper, VC sodium 7.5g, red yeast rice noodle 0.38g, ice water 2.5kg, stir evenly and marinate for 24 hours, freeze and store for later use.

[0020] 2. Emulsification process

[0021] Take 2kg of chicken skin, add 32g of carrageenan and 1kg of ice water, chop and mix into latex at 0℃ for later use.

[0022] 3. Stuffing process

[0023] Add 75 g of soy protein, 58 g of spicy oil, 1.9 kg of starch, and 1 kg of ice water to the materials prepared in steps 1 and 2, and knead them evenly in a tumbler under the condition of 0°C.

[0024] 4. Enema

[0025] Put the material in step 3 into a vacuum enema, put it in the hot water at 95-98°C, and cook at 86-87°C, so that the core temperature of the sausage reaches 70°C.

[0026] 5. Smoked process

[0027] Smoke the cooked sausages.

Embodiment 2

[0029] 1. Marinating meat

[0030] Soak the rabbit meat in 15kg water to remove blood water and mix with 15kg chicken to minced meat, add 1.8kg salt, 110g brittle agent, 190g white sugar, 96g monosodium glutamate, 38g white pepper, 23g VC sodium, 1.17g red yeast rice noodles, ice water 7kg, stir evenly and marinate for 36 hours, freeze and store for later use.

[0031] 2. Emulsification process

[0032] Take 5 kg of chicken skin, add 100 g of carrageenan, 3.5 kg of ice water, and chop into latex at zero ℃ for later use.

[0033] 3. Stuffing process

[0034] Add 230 g of soy protein, 160 g of spicy oil, 5 kg of starch, and 3 kg of ice water to the materials prepared in steps 1 and 2, and knead them evenly in a tumbler under the condition of 0°C for use.

[0035] 4. Enema

[0036] Put the material in step 3 into a vacuum enema, put it in the hot water at 95-98°C, and cook at 86-87°C, so that the core temperature of the sausage reaches 70°C.

[0037] 5. Smoked process

[0038] Smoke ...

Embodiment 3

[0040] 1. Marinating meat

[0041] Soak rabbit meat in 40kg water to remove blood water and mix 40kg chicken into minced meat. Add 2.8kg salt, 300g brittle agent, 1kg sugar, 250g monosodium glutamate, 100g white pepper, 60g sodium VC, 3g red yeast rice noodles, 18kg ice water , Stir evenly and marinate for 24 to 36 hours, and store in the frozen for later use.

[0042] 2. Emulsification process

[0043] Take 10 kg of chicken skin, add 200 g of carrageenan, 10 kg of ice water, and chop into latex at zero ℃ for later use.

[0044] 3. Stuffing process

[0045] Add 1.2 kg of soy protein, 460 g of spicy oil, 15 kg of starch, and 7 kg of ice water to the materials prepared in steps 1 and 2, and knead them evenly in a tumbler under the condition of 0°C.

[0046] 4. Enema

[0047] Put the material in step 3 into a vacuum enema, put it in the hot water at 95-98°C, and cook at 86-87°C, so that the core temperature of the sausage reaches 70°C.

[0048] 5. Smoked process

[0049] Smoke the co...

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PUM

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Abstract

The invention provides a sausage with lapin flavor; the production method comprises the following steps: soaking lapin into water; combining lapin with chicken and grinding to minced meat; adding salt, ice water and the like, stirring evenly and salting the mixture; adding carrageenin and ice water into chicken skin and chopping the mixture to emulsion state; adding soy protein, ice water and the like into the above materials; tumbling the mixture evenly in a tumbler and preparing the sausage; stewing the sausage in hot water; smoking the cooked sausage. In the invention, lapin is used for preparing sausage so that the flavor categories of sausage food are increased and the kinds of lapin food are enriched. The sausage is convenient in preservation and eating, and distinctive in flavor.

Description

Technical field [0001] The invention provides a rabbit-flavored sausage, belonging to the technical field of cooked meat food production. Background technique [0002] At present, sausages sold in the market are mainly made of pork, beef or fish, and have a relatively simple taste. For modern humans’ pursuit of healthy diet requirements, their nutritional content is much different than that of rabbit meat. However, the existing cooked food made of rabbit meat is limited to a few simple products such as smoked rabbit or sauced rabbit, and sausages filled with rabbit meat have not yet come out, thus restricting the development of rabbit meat, a nutritious and healthy meat food. Summary of the invention [0003] The invention provides a rabbit-flavored sausage with balanced nutrition and convenient eating, and is a healthy meat food. [0004] The invention also discloses a production method of rabbit meat flavor sausage, which is suitable for industrial production. [0005] The rab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/29A23L1/22A23L1/221A23L13/60A23L27/00A23L27/10A23L33/00
Inventor 乔洪慧
Owner 乔洪慧
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