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.
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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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