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.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM
Property | Measurement | Unit |
---|---|---|
Granularity | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com