Sandwich sausage

A sandwich and sausage technology, applied in the fields of application, food preparation, food science, etc., can solve the problem of single nutrition, can not meet the requirements of sausage taste and nutritional diversification, and achieve scientific formula, rigorous material selection, and workability strong effect

Inactive Publication Date: 2010-05-19
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The sausages disclosed above have a single type of nutrition, which cannot meet people's requirements for sausage taste and nutritional diversification.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Sandwich sausage with jam as the core material

[0012] A sandwich sausage, which is composed of an outer wrap concentrically poured into the casing by a concentric filling device and a sandwich core wrapped in the outer wrap. In the sandwich sausage, the composition and weight percentage of the outer wrap are Contains: Pork 55%, Pork Fat 21%, Tapioca Starch 3%, Salt 0.9%, Sugar 0.8%, White Pepper 0.05%, Glucose 0.15%, Nutmeg 0.05%, PH Adjuster 0.4%, Sodium Tripolyphosphate 0.4% , monosodium glutamate 0.3%, inosinic acid 0.1%, sodium caseinate 0.1%, D-sodium erythorbate 0.1% and water 10.15%, its sandwich material selects commercially available applesauce, and its weight percentage in sandwich sausage 7.5%.

[0013] It should be noted that the sandwich material used in this example is commercially available applesauce, and it can also be replaced by commercially available fruit jams such as blueberry jam, strawberry jam, hawthorn jam, apricot jam, peach jam,...

Embodiment 2

[0014] Example 2: Sandwich sausage with seasoned pumpkin puree as the sandwich material

[0015] A sandwich sausage, which is composed of an outer wrap concentrically poured into the casing by a concentric filling device and a sandwich core wrapped in the outer wrap. In the sandwich sausage, the composition and weight percentage of the outer wrap are Contains: Pork 58%, Pork Fat 18%, Tapioca Starch 2%, Salt 0.5%, Sugar 1.2%, White Pepper 0.02%, Glucose 0.2%, Nutmeg 0.03%, PH Adjuster 0.5%, Sodium Tripolyphosphate 0.5% , monosodium glutamate 0.2%, inosinic acid 0.25%, sodium caseinate 0.25%, D-sodium erythorbate 0.05% and water 13.3%, its sandwich material is the pumpkin puree of seasoning, and its weight percent in sandwich sausage is 5%.

[0016] The production of its seasoned pumpkin puree: choose the orange-yellow variety with thick meat, large size, mature and less fiber, remove the outer skin with a knife, take out the pulp, cut off the navel part of the melon, and wash ...

Embodiment 3

[0018] Embodiment 3: Sandwich sausage whose sandwich material is seasoned kelp puree

[0019] A sandwich sausage, which is composed of an outer wrap concentrically poured into the casing by a concentric filling device and a sandwich core wrapped in the outer wrap. In the sandwich sausage, the composition and weight percentage of the outer wrap are Contains: Pork 52%, Pork Fat 23%, Tapioca Starch 1%, Salt 1%, Sugar 0.5%, White Pepper 0.06%, Glucose 0.1%, Nutmeg 0.06%, PH Adjuster 0.3%, Sodium Tripolyphosphate 0.3% , monosodium glutamate 0.1%, inosinic acid 0.05%, sodium caseinate 0.05%, D-sodium erythorbate 0.25% and water 11.23%, its sandwich material is seasoned kelp mud, and its weight percentage in the sandwich sausage is 10%.

[0020] The production of its kelp mud: select high-quality kelp, wash away the silt, etc., crush it into mud, add 1% salt and 3% sugar by weight of the kelp, and cook it or fry it in hot oil.

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PUM

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Abstract

The invention relates to a sandwich sausage which comprises an outer wrapping material and a sandwich material which is wrapped in the outer wrapping material, wherein the outer wrapping material and the sandwich material are concentrically filled into sausage skin by concentric filling equipment, and then the sandwich sausage is prepared by curing, steaming, sterilization and cooling. The sandwich sausage is characterized in that the outer wrapping material in the sandwich sausage comprises the following components by weight percent respectively: 52-58% of raw meat, 18-23% of grease, 1-3% of cassava starch, 0.5-1.1% of salt, 0.5-1.2% of sugar, 0.02-0.06% of white pepper, 0.1-0.2% of glucose, 0.03-0.06% of nutmeg, 0.3-0.5% of pH regulation agent, 0.3-0.5% of sodium tripolyphosphate, 0.15-0.35% of monosodium glutamate, 0.05-0.25% of inosinate, 0.05-0.25% of sodium caseinate, 0.05-0.25% of D-sodium isoascorbate, 8-15% of water and 5-10% of sandwich material. The sandwich material is one selected out of jam, flavoring vegetable mud, flavoring sea tangle mud and egg liquid. The sandwich sausage meets the taste of Chinese people and features strict material selection, scientific formula and balanced nutrition.

Description

technical field [0001] The invention relates to the production of a sausage, in particular to a sandwich sausage. Background technique [0002] Sausage is a very ancient food production and meat preservation technology. It refers to the long cylindrical tubular food made by crushing the meat, internal organs or coagulated blood of any animal into a puree, and then pouring it into the casing. Its casing is animal (pig or sheep) small casing or polysaccharide cellulose casing or artificial casing. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. It has the advantages of unique taste, delicious taste and convenient carrying. There are many kinds of sausages on the market. In the early stage, there were meat sausages such as livestock sausages and poultry sausages. Later, other types of sausages such as fish sausages, seafood sausages, and mixed sausages appeared. The component...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/29A23L13/60A23L33/00
Inventor 许德强李钰金宋红英步营
Owner TAIXIANG GRP TECH DEV
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