Crispy cartilage roasted sausage and preparation method thereof

A cartilage and grilled sausage technology, which is applied in the field of halal quick-frozen products and its production and processing technology, can solve the problem of single variety of grilled sausage, and achieve the effect of unique taste, elastic taste, good structure and taste

Active Publication Date: 2011-10-19
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the variety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A crispy cartilage grilled sausage, the raw materials are prepared according to the following parts by weight: 40 kg of chicken breast meat, 8 kg of chicken skin, 4 kg of chicken breast cartilage, 1 kg of soybean protein isolate, 5 kg of cornstarch, 1.0 kg of table salt, and 0.008 g of iso-Vc sodium kg, sugar 4kg, sodium tripolyphosphate 0.1 kg, cinnamon powder 0.04 kg, enzymatic chicken powder 0.1 kg, pepper 0.04 kg, carrageenan 0.2 kg, ice water 20 kg, monascus red 0.010 kg.

[0018] The preparation method of crispy cartilage sausage, its steps are as follows:

[0019] (1) Choose chicken breast meat, chicken skin and breast cartilage with a meat temperature of 0°C and a moisture content of 1%. Grind the chicken breast meat with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a 3mm orifice plate grinder. Grind the meat once, the temperature of the minced meat is 2°C, remove the bony part of the chicken breast cartilage, cook in boiling water a...

Embodiment 2

[0026] A crispy cartilage grilled sausage, the raw materials are prepared according to the following parts by weight: 50 kg of chicken breast meat, 12 kg of chicken skin, 6 kg of chicken breast cartilage, 3 kg of soybean protein isolate, 8 kg of cornstarch, 1.5 kg of table salt, and 0.012 kg of iso-Vc sodium kg, sugar 6kg, sodium tripolyphosphate 0.3 kg, cinnamon powder 0.06 kg, enzymatic chicken powder 0.3 kg, pepper 0.06 kg, carrageenan 0.4 kg, ice water 30 kg, monascus red 0.015 kg.

[0027] The preparation method of crispy cartilage sausage, its steps are as follows:

[0028] (1) Choose chicken breast meat, chicken skin and breast cartilage with a meat temperature of 6°C and a water content of 5%. Grind the chicken breast meat with a meat grinder with a 10mm orifice plate, and grind the chicken skin with a 3mm orifice plate grinder. Grind the meat once, the temperature of the minced meat is 6°C, remove the bony part of the chicken breast cartilage, cook in boiling water at...

Embodiment 3

[0035] A crispy cartilage grilled sausage, prepared raw materials according to the following parts by weight: 45 kg of chicken breast meat, 10 kg of chicken skin, 5 kg of chicken breast cartilage, 2 kg of soybean protein isolate, 6 kg of cornstarch, 1.2 kg of salt, sodium iso-Vc 0.01 kg, sugar 5 kg, sodium tripolyphosphate 0.2 kg, cinnamon powder 0.05 kg, enzymatic chicken powder 0.2 kg, pepper 0.05 kg, carrageenan 0.3 kg, ice water 25 kg, monascus red 0.015 kg.

[0036] The preparation method of crispy cartilage sausage, its steps are as follows:

[0037] (1) Choose chicken breast meat, chicken skin and breast cartilage with a meat temperature of 0-6°C and a moisture content of less than 5%, grind the chicken breast meat with a meat grinder with a 10mm hole plate, and use a 3mm hole for the chicken skin Grind it once with a meat grinder on a plate. The meat temperature after grinding is 0-6°C. Remove the hard part of the chicken breast cartilage, boil it in boiling water at 1...

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PUM

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Abstract

The invention discloses a crispy cartilage roasted sausage. The crispy cartilage roasted sausage is prepared from the following raw materials in part by weight: 40 to 50 parts of chicken breast, 8 to 12 parts of chicken skin, 4 to 6 parts of chicken breast cartilage, 1 to 3 parts of isolated soy protein, 5 to 8 parts of corn starch, 1.0 to 1.5 parts of table salt, 0.008 to 0.012 part of sodium erythorbate, 4 to 6 parts of white sugar, 0.1 to 0.3 part of sodium tripolyphosphate, 0.04 to 0.06 part of cinnamon powder, 0.1 to 0.3 part of enzymolyzed chicken meal, 0.04 to 0.06 part of ground pepper, 0.2 to 0.4 part of carrageenan, 20 to 30 parts of ice water, and 0.010 to 0.015 part of monascus color. A low-temperature pickling mode is adopted to ensure that salt soluble proteins of the chicken breast are fully extracted; and a cooking and pickling process is adopted to ensure that the breast cartilage has a good structure and good mouthfeel. The chicken breast, the breast cartilage and the chicken skin are taken as main raw materials, so the crispy cartilage roasted sausage has unique mouthfeel, is bouncy, crispy and tough, and has comprehensive nutrition.

Description

technical field [0001] The invention relates to a halal quick-frozen product processed from chicken breast meat, chicken skin and chicken breast cartilage as main raw materials and a production process thereof. Background technique [0002] Roasted sausage, as a kind of convenient food, is a kind of meat product that is more popular in the near future. It is high in quality and low in price, unique in flavor and convenient to eat. After the sausage is fried and roasted, the meat is crispy and tender, and the taste is delicious, which is very popular among young consumers. Baked sausages generally use pork, chicken, or a mixture of pork and chicken, and the product is relatively simple. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a kind of crispy cartilage sausage with single variety of grilled sausage. [0004] The technical solution of the present invention is a crispy cartilage grilled sausage, which is made of t...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L13/60A23L13/40A23L13/50
Inventor 王宇栋
Owner 河南省淇县永达食业有限公司
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