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Pine nut corn baked sausage and preparation method thereof

A technology of corn and grilled sausage, applied in food preparation, application, food science and other directions, can solve the problem of single product, and achieve the effect of rich nutrition, high nutritional value and elastic taste

Inactive Publication Date: 2011-12-07
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

Currently on the market, the sausages are generally fried directly, or the sausages wrapped in casings are directly fried and roasted, and the products are relatively single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of grilled sausage with pine nuts and corn, 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 sweet corn kernels, 1 kg of soybean protein isolate, 5 kg of pine nut kernels, 1.0 kg of table salt, 0.008 sodium iso-Vc kg, sugar 4 kg, 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, red yeast rice 0.012 kg, cornstarch 4 kg .

[0018] The preparation method of pine nut corn sausage, its steps are as follows:

[0019] (1) Select chicken breast meat and chicken skin with a meat temperature of 0-4°C and a moisture content of less than 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 Grind the meat once, the temperature of the minced meat is 0-6°C, boil the sweet corn kernels in boiling water for 5-8 minutes, the...

Embodiment 2

[0026] A kind of grilled sausage with pine nuts and corn, 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 sweet corn kernels, 3 kg of soybean protein isolate, 8 kg of pine nut kernels, 1.4 kg of table salt, 0.012 kg of iso-Vc sodium kg, white sugar 6 kg, sodium tripolyphosphate 0.3 kg, cinnamon powder 0.06 kg, enzymatic chicken powder 0.3 kg, pepper powder 0.06 kg, carrageenan 0.4 kg, ice water 30 kg, monascus red 0.015 kg, cornstarch 6 kg .

[0027] The preparation method of pine nut corn sausage, its steps are as follows:

[0028] (1) Select chicken breast meat and chicken skin with a meat temperature of 0-4°C and a moisture content of less than 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 Grind the meat once, the temperature of the minced meat is 0-6°C, boil the sweet corn kernels in boiling water fo...

Embodiment 3

[0035] A kind of grilled sausage with pine nuts and corn, prepared raw materials according to the following parts by weight: 45 kg of chicken breast meat, 10 kg of chicken skin, 5 kg of sweet corn kernels, 2 kg of soybean protein isolate, 6 kg of pine nut kernels, 1.2 kg of table salt, and iso-Vc sodium 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, corn starch 5 kg.

[0036] The preparation method of pine nut corn sausage, its steps are as follows:

[0037] (1) Select chicken breast meat and chicken skin with a meat temperature of 0-4°C and a water content of less than 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 Grind the meat once, the temperature of the meat after grinding is 0-6°C, boil the sweet corn kernels in boiling water for 5-8 minutes, then...

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PUM

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Abstract

The invention discloses a pine nut corn baked sausage. The pine nut corn baked sausage is prepared from the following raw materials in parts by weight: 40-50 parts of chicken breast, 8-12 parts of chicken skin, 4-6 parts of sweet corns, 1-3 parts of soy isolate protein, 5-8 parts of pine nuts, 1.0-1.4 parts of salt, 0.008-0.012 parts of sodium erythorbate, 4-6 parts of white sugar, 0.1-0.3 part of sodium tripolyphosphate, 0.04-0.06 part of ground cinnamon, 0.1-0.3 part of enzymolysis chicken powder, 0.04-0.06 part of ground pepper, 0.2-0.4 part of carrageenan, 20-30 parts of ice water, 0.012-0.015 part of monascorubin and 4-6 parts of starch. In the invention, the chicken breast, the sweet corns and the pine nuts are used as the main raw materials; the baked sausage has specific mouthfeel and elasticity and is crisp and flexible; and a low temperature salting method is used so as to fully extract the salt soluble proteins of the chicken breast.

Description

technical field [0001] The invention relates to a pine nut corn sausage made from chicken breast meat, chicken skin, sweet corn kernels and pine nut kernels as main raw materials and a preparation method 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. Generally, sausages are directly fried and roasted on the market at present, or sausages wrapped with casings are directly fried and roasted, and the products are relatively single. Contents of the invention [0003] The purpose of the present invention is to provide a pine nut corn sausage and a preparation method thereof. [0004] The technical solution of the present invention is: a pine nut corn sausage, which is made of the following raw materials in parts by weight: chicken breast meat 40-50, chicken skin 8-12, sweet corn kernels 4-6, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 王宇栋
Owner 河南省淇县永达食业有限公司