Purple cabbage assortment sausage and making method thereof

A production method and the technology of purple cabbage, which are applied in the field of food processing, can solve the problems of single nutrition and single taste of sausages, and achieve the effect of nutritional balance and food safety

Inactive Publication Date: 2011-02-02
SHENYANG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a sausage with purple cabbage color and its production method, and its purpose is to solve the problem of single nutrition and single taste of the existing sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Use lean beef, pig fat and concentrated purple cabbage juice as the main raw materials, and then add auxiliary materials and ingredients to make purple cabbage sausages by conventional methods. The main raw materials are: lean beef 70Kg, pig fat 30Kg, concentrated purple cabbage Juice 9Kg;

[0032] The auxiliary materials include starch, and the weight of the starch in the auxiliary materials is: 10Kg; other ingredients: salt, pepper powder, white sugar, garlic, carrageenan, soybean protein, water are added in the following proportions: salt 2.8Kg, pepper powder 200g, white sugar 3Kg , garlic 3Kg, carrageenan 0.8Kg, soybean protein 4Kg, water 15Kg.

[0033] The specific production method is as follows:

[0034] 1. Preparation of purple cabbage juice concentrate

[0035] a) Select fresh red mu purple cabbage and cut into pieces with a side length of about 1.5×2 cm;

[0036] b) blanching with distilled water at a temperature of 60°C for 1 minute, squeezing the juice an...

Embodiment 2

[0050] Choose fresh pork and concentrated purple cabbage juice as the main raw materials, and then make purple cabbage sausage with conventional methods after adding auxiliary materials and ingredients. The main raw materials are: lean pork 70Kg, fat fat 30Kg, purple cabbage concentrated juice 10Kg;

[0051] The auxiliary materials include starch, and the weight of the starch in the auxiliary materials is: 10Kg; other ingredients: salt, pepper powder, white sugar, garlic, carrageenan, soybean protein, water are added in the following proportions: salt 2.8Kg, pepper powder 200g, white sugar 3Kg , garlic 3Kg, carrageenan 0.8Kg, soybean protein 4Kg, water 15Kg.

[0052] The specific production method is as follows:

[0053] 1. Preparation of purple cabbage juice concentrate

[0054] a) Select fresh red mu purple cabbage and cut into pieces with a side length of about 1.5×2 cm;

[0055] b) blanching with distilled water at a temperature of 65°C (no other ingredients in the water...

Embodiment 3

[0069] Chicken and concentrated purple cabbage juice are used as the main raw materials, and the purple cabbage sausage is made by conventional methods after adding auxiliary materials and ingredients. The main raw materials are: 70Kg of chicken, 30Kg of pig fat, and 11Kg of concentrated purple cabbage juice;

[0070] The auxiliary materials include starch, and the weight of the starch in the auxiliary materials is: 10Kg; other ingredients: salt, pepper powder, white sugar, garlic, carrageenan, soybean protein, water are added in the following proportions: salt 2.8Kg, pepper powder 200g, white sugar 3Kg , garlic 3Kg, carrageenan 0.8Kg, soybean protein 4Kg, water 15Kg.

[0071] The specific production method is as follows:

[0072] 1. Preparation of purple cabbage juice concentrate

[0073] a) Select fresh red mu purple cabbage and cut into pieces with a side length of about 1.5×2 cm;

[0074] b) blanching with distilled water at a temperature of 60°C for 1 minute, squeezing ...

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PUM

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Abstract

The invention belongs to the field of food processing, and relates to sausage and a making method thereof, in particular to purple cabbage assortment sausage and a making method thereof. The aim of the invention is fulfilled by the following technical scheme: a main raw material is livestock and poultry meat; and the purple cabbage assortment sausage is characterized in that: purple cabbage concentrated juice is also taken as a main raw material to be added into fillings, and the fillings are mixed with common auxiliary materials for sausage and then are prepared into the purple cabbage assortment sausage by a conventional method, wherein the sausage comprises the following main raw materials in part by weight: 1 part of livestock and poultry meat and 0.08 to 0.12 part of purple cabbage concentrated juice. The novel purple cabbage assortment sausage product made by the method has purple color and greater visual impact, can become a good choice for overcoming the visual fatigue of people for the traditional sausage, also has a large number of nutrient substances such as vitamins, mineral substances and plant fibers which are not contained in the traditional sausage, and has more balanced nutrients and high edible safety.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to a sausage and a production method thereof, in particular to a purple cabbage colored sausage and a production method thereof. technical background: [0002] As a kind of convenience food, sausage is mainly made of pork and other meats, which are chopped or crushed and then added with various seasonings and poured into casings or other packaging materials. Because of its beautiful appearance, bright and attractive color, sweet and delicious taste, it has always been loved by consumers at home and abroad. However, with the improvement of people's living standards and consumers' awareness of food nutrition and safety, the market has higher and higher requirements for meat products such as sausages. The research and development of new functional meat products will become an important trend in the future. , hot spots and development trends researched by colleagues in the meat industry. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/30A23L1/317A23L1/315A23L33/105
Inventor 武俊瑞岳喜庆叶卫星乌日娜刘峰常为众王安仕
Owner SHENYANG AGRI UNIV
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