Sausage containing konjac flour and preparation method thereof

A technology of konjac flour and sausage, which is applied in the field of konjac flour-containing enema and its preparation, can solve the problems of heavy powdery feeling and insufficient meaty feeling, and achieve the effects of increasing nutritional content, improving tissue structure, and increasing elasticity and toughness

Inactive Publication Date: 2011-12-14
JIANGXI ZHENGBANG TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the general middle and low-end meat sausage products have the problem of heavy powdery feeling and insufficient meaty feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Crispy sausage, 100kg meat filling recipe: skinless chicken breast 18kg, fat mince 14 kg, emulsified skin 6 kg, soybean protein isolate powder 3.5 kg, corn starch 5 kg, tapioca starch 4.5 kg, sodium tripolyphosphate 0.3 kg, salt 1.43 kg, white sugar 1.5 kg, glucose 1.5 kg monosodium glutamate 0.6 kg pork bone extract 0.4 kg white pepper powder 0.12 kg monascus red 0.012 kg allura red 0.0015 kg sodium lactate 1 kg ice water 28 kg konjac gum 10 kg

[0014] The process steps are as follows, 1. Production of konjac gum: Measure the water well, adjust the water temperature to about 20°C, put it into the chopping machine, chop and mix at a low speed, slowly add konjac flour, chop and mix at a slow speed for 5 to 10 minutes, and form a viscous suspension The turbid liquid is removed and put into a container, put into a 0-4°C pickling storehouse and let the central temperature reach 1-4°C for use.

[0015] 2. Put the glue prepared according to step 1 into the chopping machin...

Embodiment 2

[0018] Crispy sausage, 100kg meat filling recipe: skinless chicken breast 12kg pork 10kg fat minced 12 kg emulsified skin 5kg soybean protein isolate 3.2 kg tapioca starch 9 kg sodium tripolyphosphate 0.3 kg salt 1.43 kg white sugar 1.5 kg glucose 1.5 kg monosodium glutamate 0.4 kg pork powder essence 0.4 kg white pepper powder 0.12 kg meat fruit powder 0.04kg monascus red 0.012 kg sodium lactate 1 kg ice water 30 kg konjac gum 8kg

[0019] The process steps are as follows, 1. Production of konjac gum: Measure the water well, adjust the water temperature to about 20°C, put it into the chopping machine, chop and mix at a low speed, slowly add konjac flour, chop and mix at a slow speed for 5 to 10 minutes, and form a viscous suspension The turbid liquid is removed and put into a container, put into a 0-4°C pickling storehouse and let the central temperature reach 1-4°C for use.

[0020] 2. Put the glue prepared according to step 1 into the chopping machine, add starch and ice...

Embodiment 3

[0023] Fresh and fragrant round ham, 100kg meat filling formula: pork hind leg 30kg, fat mince 8 kg, emulsified skin 3kg, soybean protein isolate powder 3.5 kg, tapioca starch 6 kg, ham pickling agent 0.4kg, salt 1.5 kg, white sugar 0.8 kg, glucose 2 kg, monosodium glutamate 0.3 kg pork bone 0.4 kg white pepper powder 0.12 kg fruit powder 0.0015kg monascus red 0.012 kg allura red 0.0015 kg ice water 28 kg konjac gum 10 kg

[0024] The process steps are as follows, 1. Production of konjac gum: Measure the water well, adjust the water temperature to about 20°C, put it into the chopping machine, chop and mix at a low speed, slowly add konjac flour, chop and mix at a slow speed for 5 to 10 minutes, and form a viscous suspension The turbid liquid is removed and put into a container, put into a 0-4°C pickling storehouse and let the central temperature reach 1-4°C for use.

[0025] 2. Put the glue prepared according to step 1 into the chopping machine, add starch and ice cubes whi...

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PUM

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Abstract

The invention discloses a sausage containing konjac flour and a preparation method thereof. The sausage containing konjac flour is prepared by adding konjak gum in pickled meat stuffing of the sausage in proportion to form a mixed system comprising water, oil and protein. The konjak gum comprises 200g of konjak flour, 10 kg of water, 2 kg of cassava starch and 1 kg of corn starch. The technical effects of the invention comprise: 1, improving the structure of the sausage product, and increasing elasticity, toughness and slicing performance; 2, improving the taste of the sausage product and having tasty taste and no powder feeling; 3, greatly reducing the cost of the sausage product; and 4, increasing the nutrients of the sausage product because that konjac flour contains abundant carbohydrate, protein, vitamin and inorganic salt.

Description

technical field [0001] The invention relates to an enema and a preparation method thereof, in particular to an enema containing konjac flour and a preparation method thereof. Background technique [0002] Western-style meat enema products are made of fresh meat as the main raw material, which is processed by cutting, pickling, stirring, filling, and aging. According to different market positioning, there are also differences in the processing technology and yield rate of different levels of meat sausage products. [0003] Due to the fierce competition in the current meat industry, the common meat sausage products in the market usually add some vegetable protein and starch to fill the intestinal structure, and also play a role in oil and water retention and reduce costs. However, the general middle and low-end meat sausage products have the problems of heavy powdery feeling and insufficient meaty feeling. [0004] After konjac flour is emulsified with water to form konjac ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L1/308A23L13/40A23L13/50A23L13/60
Inventor 宋秀斌潘捷科伏广伟
Owner JIANGXI ZHENGBANG TECHNOLOGY CO LTD
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