A kind of Cantonese black pepper sausage and its preparation method

A technology of black pepper sausage and black pepper, applied in the food field, can solve the problems of adding black pepper, etc., and achieve the effect of good aftertaste, broad market and full meat flavor.

Inactive Publication Date: 2011-12-14
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black pepper has a spicy aroma, and there is currently no product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A wide-flavored black pepper sausage is prepared from the following raw materials and auxiliary materials in parts by weight:

[0033] No. II fresh frozen pork: 15 parts, No. IV fresh frozen pork: 20 parts, pork fat: 5 parts, potato starch: 3 parts, soybean protein isolate: 1 part, ice water: 20 parts, salt: 1 part, White sugar: 4 parts, monosodium glutamate: 0.15 parts, meat compound phosphate 346 (produced by German CFB company): 0.18 parts, carrageenan: 0.15 parts, D-sodium erythorbate: 0.03 parts, sodium nitrite: 0.003 parts, red Koji red pigment: 0.008 parts, tempting red pigment: 0.001 parts, white pepper powder: 0.05 parts, crushed black pepper (30 mesh): 0.6 parts, Chunfa meat flavor paste flavor 8447: 0.2 parts, Chunfa meat flavor Oily essence 85122: 0.025 parts, sodium lactate: 1 part, nisin: 0.01 parts, sodium diacetate: 0.06 parts.

[0034] The preparation method of the broad-flavored black pepper sausage comprises the following steps:

[0035] 1), weigh r...

Embodiment 2

[0042] No. II fresh frozen pork: 17 parts, No. IV fresh frozen pork: 17 parts, pork fat: 6 parts, potato starch: 4 parts, soybean protein isolate: 1.2 parts, ice water: 21 parts, salt: 1.1 parts, White sugar: 4.2 parts, monosodium glutamate: 0.17 parts, meat compound phosphate 346 (produced by German CFB company): 0.19 parts, carrageenan: 0.18 parts, D-sodium erythorbate: 0.035 parts, sodium nitrite: 0.004 parts, red Koji red pigment: 0.009 parts, tempting red pigment: 0.0011 parts, white pepper powder: 0.06 parts, crushed black pepper (30 mesh): 0.65 parts, Chunfa meat flavor paste essence 8447: 0.22 parts, Chunfa meat flavor Oily essence 85122: 0.028 parts, sodium lactate: 1.1 parts, nisin: 0.011 parts, sodium diacetate: 0.065 parts.

[0043] The preparation method of the wide-flavored black pepper sausage comprises the following steps:

[0044] 1), weigh raw materials and auxiliary materials according to the above-mentioned parts by weight, freshly frozen pork No. II and I...

Embodiment 3

[0051] No. II fresh frozen pork: 18 parts, No. IV fresh frozen pork: 15 parts, pork fat: 7 parts, potato starch: 4.5 parts, soybean protein isolate: 1.4 parts, ice water: 22 parts, salt: 1.1 parts, White sugar: 4.4 parts, monosodium glutamate: 0.18 parts, meat compound phosphate 346 (produced by German CFB company): 0.2 parts, carrageenan: 0.2 parts, D-sodium erythorbate: 0.04 parts, sodium nitrite: 0.005 parts, red Koji red pigment: 0.01 parts, tempting red pigment: 0.0012 parts, white pepper powder: 0.07 parts, crushed black pepper (30 mesh): 0.7 parts, Chunfa meat paste flavor 8447: 0.25 parts, Chunfa meat flavor Oily essence 85122: 0.03 parts, sodium lactate: 1.2 parts, nisin: 0.012 parts, sodium diacetate: 0.07 parts.

[0052] The preparation method of the wide-flavored black pepper sausage comprises the following steps:

[0053] 1), weigh raw materials and auxiliary materials according to the above-mentioned parts by weight, freshly frozen pork No. II and IV of the raw ...

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PUM

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Abstract

The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.

Description

technical field [0001] The invention relates to a food, in particular to a wide-flavored black pepper sausage and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm and the continuous changes of people's new tastes of food, the development speed of leisure meat products is also gradually increasing. Sausage is deeply loved by the masses because of its easy to carry, hygienic and fast characteristics. For fast food and convenience food such as picnics, sausages currently use different raw materials and flavors, such as the sweetness of Cantonese-style sausages. With people's pursuit of new tastes, more and more people hope to use them by changing raw materials. The sausage produces a unique flavor to meet the needs of consumers. Black pepper has a spicy aroma, and there is currently no product that adds black pepper to Cantonese-style sausages on the market. Contents of the invention [0003] The purpose of the invent...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 张凯刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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