Flavored high-calcium sausage and preparation method thereof

A meat sausage, high calcium technology, applied in the direction of food preparation, application, food science, etc., can solve the problem that cooked bone is still blank, and achieve the effect of improving the comprehensive utilization level, short time and less energy.

Inactive Publication Date: 2011-12-14
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above patents all use fresh bones as raw materials, and the res

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Main raw materials and formula (unit: g, based on a total of 1000g):

[0031] (1) Chicken breast meat: 100 (2) Pork lean meat: 100 (3) Pork fat: 60 (4) Soy protein isolate: 20 (5) Starch: 60 (6) Carrageenan: 3 (7) Salt: 13 (8) Salt baked chicken bone puree: 400 (9) Sugar: 20 (10) Ice water: 220 (11) Compound phosphate: 3.

[0032] 2. Production process:

[0033] A preparation process of superfine salt-baked chicken bone paste:

[0034] [1] Raw material processing: After the raw material is cooked, the frozen chicken skeleton is chopped into small pieces.

[0035] [2] Cooking and softening: Add water (bones: water = 1:2), put it into a high-temperature and high-pressure cooking pot, and cook at 121°C and 0.1MPa for 0.5h to soften the raw materials.

[0036] [3] Coarse crushing: grind with a meat grinder.

[0037] [4] Centrifuge separation of bone dregs and bone broth: separate the bone dregs and bone broth with a centrifuge, and the centrifuge speed is 4000r / min. ...

Embodiment 2

[0049] 1. Main raw materials and formula (unit: g, based on a total of 1000g):

[0050] (1) Pork lean meat: 200 (2) Pork fat: 60 (3) Soy protein isolate: 20 (4) Starch: 60 (5) Carrageenan: 3 (6) Salt: 13 (7) Salt-baked chicken bones Mud: 400(8) Sugar: 20(9) Ice Water: 220(10) Compound Phosphate: 3

[0051] 2. Production process:

[0052] A preparation process of superfine salt-baked chicken bone paste

[0053] [1] Raw material processing: After the raw material is cooked, the frozen chicken skeleton is chopped into small pieces.

[0054] [2] Cooking and softening: Add water (bones: water = 1:2), put it into a high-temperature and high-pressure cooking pot, and cook at 121°C and 0.1MPa for 0.5h to soften the raw materials.

[0055] [3] Coarse crushing: grind with a meat grinder.

[0056] [4] Centrifuge separation of bone dregs and bone broth: separate the bone dregs and bone broth with a centrifuge, and the centrifuge speed is 4000r / min.

[0057] [5] Ball milling: the bone...

Embodiment 3

[0068] 1. Main raw materials and formula (unit: g, based on a total of 1000g):

[0069] (1) Chicken breast meat: 100 (2) Pork lean meat: 100 (3) Pork fat: 60 (4) Soy protein isolate: 20 (5) Starch: 60 (6) Carrageenan: 3 (7) Salt: 13 (8) Braised chicken bone puree: 400 (9) Sugar: 20 (10) Ice water: 220 (11) Compound phosphate: 3

[0070] 2. Production process:

[0071] A preparation process of superfine marinated chicken bone paste

[0072] [1] Raw material processing: After the raw material is cooked, the frozen chicken skeleton is chopped into small pieces.

[0073] [2] Cooking and softening: Add water (bones: water = 1:3), put it into a high-temperature and high-pressure cooking pot, and cook at 121°C and 0.1MPa for 0.5h to soften the raw materials.

[0074] [3] Coarse crushing: grind with a meat grinder.

[0075] [4] Centrifuge separation of bone dregs and bone broth: separate the bone dregs and bone broth with a centrifuge, and the centrifuge speed is 4000r / min.

[00...

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Abstract

The invention discloses a method for preparing flavored high-calcium sausage, which comprises the following steps: (1) The preparation method of bone paste: using the matured livestock and poultry bones in the process of meat product processing as raw materials, softening by cooking, coarsely crushing, The superfine livestock and poultry bone slurry is obtained by centrifuging the bone dregs and bone broth, ball milling the bone dregs, and bone powder and bone broth; (2) Preparation of high-calcium sausage: 200 to 400 parts of ultrafine Livestock and poultry bone paste, 200-400 parts of livestock and poultry meat and additives are mixed, chopped and mixed with minced meat at low temperature, and the temperature of the chopping process is controlled not to exceed 10°C, and then enema, steamed and sterilized to make high-calcium sausage. The invention is meat sausage with high calcium content ≥ 300mg/100g, bone slime particle size ≤ 10μm, rich nutrition and unique flavor. It not only has delicious meat flavor and rich nutrition, but also reduces production cost and promotes cooked meat Efficient and comprehensive utilization of product processing by-products.

Description

technical field [0001] The invention relates to a meat product processing technology, in particular to a method for preparing characteristic high-calcium sausage with flavor. Background technique [0002] The mud-like substance (poultry bone mud) obtained after ultrafine grinding of livestock and poultry bones is a good additive for meat products. The ratio of calcium: phosphorus (2:1) in livestock and poultry bones is appropriate, which is conducive to human body absorption and is an ideal natural calcium source. In addition to being rich in calcium, bone paste also includes a large amount of nutrients such as lipids, phosphoproteins, collagen, and methionine that promote liver function. [0003] There is a patent for grinding livestock and poultry bones into bone paste and adding it to ham sausage at home and abroad. Chinese patent CN1089108 describes the preparation method of livestock and poultry bone paste in the health food method of processing fresh livestock and po...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/29A23L13/60A23L33/00
Inventor 李汴生刘媛阮征郭伟钦郭伟波林光明
Owner SOUTH CHINA UNIV OF TECH
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