Method for making sausages and other meat products
A meat product and cooking technology, applied in food preparation, application, food science and other directions, can solve problems such as difficult to control breakage rate, high product breakage rate, U-turn and breakage, etc., to improve yield, improve product quality, The effect of improving the ability to adsorb smoked substances
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[0020] Example 1:
[0021] A method for cooking sausage meat products, the steps are:
[0022] (1) The product after the enema is dried in a drying oven for 50 minutes, and the set temperature is 68°C;
[0023] (2) Smoke the dried product in a smoking furnace for 40 minutes, and set the temperature to 70°C;
[0024] (3) steaming the smoked product in a steamer, steaming for 60 minutes, and setting a temperature of 82°C;
[0025] (4) Rapid exhaust cooling for 5 minutes;
[0026] (5) fumigating the cooled product for 30 minutes in the fumigation furnace, and setting the temperature to 80°C;
[0027] (6) Finally, it is dried in a drying oven at a drying temperature of 80° C. for 10 minutes to obtain a finished product.
Example Embodiment
[0028] Example 2:
[0029] A method for cooking sausage meat products, the steps are:
[0030] (1) The product after the enema is dried in a drying oven for 45 minutes, and the set temperature is 70°C;
[0031] (2) fumigating the dried product in a smoking furnace for 45 minutes, and setting the temperature to 72°C;
[0032] (3) steaming the smoked product in a steamer for 60 minutes at a set temperature of 80°C;
[0033] (4) Rapid exhaust cooling for 4 minutes;
[0034] (5) the product after cooling is smoked in the smoking furnace for 25 minutes, and the set temperature is 78°C;
[0035] (6) Finally, it is dried in a drying box at a drying temperature of 82° C. and dried for 12 minutes to obtain a finished product.
Example Embodiment
[0036] Example 3:
[0037] A method for cooking sausage meat products, the steps are:
[0038] (1) The product after the enema is dried in a drying oven for 55 minutes, and the set temperature is 65°C;
[0039] (2) fumigating the dried product in a smoking furnace for 42 minutes, and setting the temperature to 68°C;
[0040] (3) steaming the smoked product in a steam oven, steaming for 60 minutes, and setting the temperature at 78°C;
[0041] (4) Rapid exhaust cooling for 6 minutes;
[0042] (5) the product after cooling is smoked in the smoking furnace for 35 minutes, and the set temperature is 82°C;
[0043] (6) Finally, it is dried in a drying oven at a drying temperature of 78° C. and dried for 9 minutes to obtain a finished product.
[0044] Through inspection, the products manufactured by the process of the present invention have increased from 80% in the previous yield to 92% in the present.
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