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Smoked chicken flavor baked sausage and preparation method thereof

A technology of smoked chicken flavor paste and sausage, which is applied in the field of meat food, can solve the problems of poor taste, loose structure, and unobvious flavor characteristics, and achieve the effect of high nutritional value, tight structure, and unique flavor

Inactive Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the current grilled sausages are prepared with specific raw materials and special processes, the flavor characteristics are not obvious, the taste is poor, and the structure is not tight

Method used

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  • Smoked chicken flavor baked sausage and preparation method thereof
  • Smoked chicken flavor baked sausage and preparation method thereof
  • Smoked chicken flavor baked sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Accurately weigh 50 kg of chicken leg meat, 20 kg of chicken skin, 40 kg of ice water, 1.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.3 kg of carrageenan, 0.12 kg of pepper, 0.05 kg of sodium isoVC, and sodium nitrite 0.006 kg, 10 kg of cornstarch, 1.9 kg of soybean protein isolate, 0.6 kg of phosphate, 851,190.05 kg of Chunfa pastoral crispy chicken flavor produced by Chunfa, and 0.3 kg of smoked chicken flavor paste TG03.

[0039] Remove the outer packaging of the raw meat, place the raw meat on the thawing rack, control the temperature of the thawing room at 18 degrees, thaw naturally for 15 hours, and keep the center temperature of the raw meat at 3 degrees. The 10mm orifice plate is twisted, and the chicken skin is twisted with a 3mm orifice plate; accurately weigh the auxiliary materials and ice water, add the weighed ice water to the feeder, first add sodium nitrite to dissolve, and start the feeder , while stirring, add salt, white suga...

Embodiment 2

[0041] Accurately weigh 60 kg of chicken leg meat, 40 kg of chicken skin, 45 kg of ice water, 2.4 kg of salt, 1.1 kg of white sugar, 0.2 kg of monosodium glutamate, 0.35 kg of carrageenan, 0.14 kg of pepper, 0.08 kg of sodium isoVC, and sodium nitrite 0.008 kg, 10 kg of corn starch, 1.8 kg of soybean protein isolate, 0.5 kg of phosphate, 851190.05 kg of Chunfa pastoral crispy chicken flavor produced by Chunfa, and 40.4 kg of smoked chicken flavor paste.

[0042]Remove the outer packaging of the raw meat, place the raw meat on the thawing rack, control the temperature of the thawing room at 18 degrees, and let it thaw naturally for 18 hours. The 10mm orifice plate is twisted, and the chicken skin is twisted with a 3mm orifice plate; accurately weigh the auxiliary materials and ice water, add the weighed ice water to the feeder, first add sodium nitrite to dissolve, and start the feeder , while stirring, add salt, white sugar, monosodium glutamate, monascus red, etc. After 2 min...

Embodiment 3

[0044] Accurately weigh 80 kg of chicken leg meat, 20 kg of chicken skin, 45 kg of ice water, 2.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.5 kg of carrageenan, 0.28 kg of pepper, 0.1 kg of sodium isoVC, and sodium nitrite 0.01 kg, 10 kg of cornstarch, 2.5 kg of soybean protein isolate, 0.7 kg of phosphate, 851190.1 kg of Chunfa Pastoral Crispy Chicken Essence produced by Chunfa, and TG0340.7 kg of smoked chicken flavor paste.

[0045] Remove the outer packaging of the raw meat, place the raw meat on the thawing rack, control the temperature of the thawing room at 18 degrees, thaw naturally for 18 hours, and keep the center temperature of the raw meat at 3 degrees. The 10mm orifice plate is twisted, and the chicken skin is twisted with a 3mm orifice plate; accurately weigh the auxiliary materials and ice water, add the weighed ice water to the feeder, first add sodium nitrite to dissolve, and start the feeder , while stirring, add salt, white sugar, ...

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Abstract

The invention relates to a smoked chicken flavor baked sausage and a preparation method thereof. The flavor baked sausage is prepared from raw materials, including 5-10 parts by weight of Chunfa rural crisp chicken essence 85119 and 30-70 parts by weight of smoked chicken flavor paste TG034, wherein the Chunfa rural crisp chicken essence 85119 accounts for 0.1-1 percent by weight of the total weight of the smoked chicken flavor paste TG034 in the baked sausage. Other auxiliary materials comprise one or more of table salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, pigments, isolated soy proteins, corn starch, sodium nitrite, isoVC-sodium and carrageenan. The invention is characterized in that: the Chunfa rural crisp chicken essence 85119 is taken as a chicken oil essence, so that the baked sausage is endowed with the fragrance and taste of chicken; due to the adoption of the Chunfa smoked chicken flavor paste TG034, the baked sausage is endowed with the unique characteristic of smoked chicken flavor and chicken flavor; and the smoked chicken flavor baked sausage has good meat quality.

Description

technical field [0001] The invention relates to the technical field of meat food, in particular to a smoked chicken-flavored sausage and a preparation method thereof. Background technique [0002] The current flavor of sausage is mainly prepared by mixing meat and various seasonings. For example, patent application No. 200610044450 discloses a sausage whose raw materials are mainly pork, chicken breast, ice water, white sugar, salt, and monosodium glutamate. , sodium nitrite, etc. The process is mainly made of raw meat through thawing, trimming, mincing, preparation of auxiliary materials, rolling, pouring, cooking, smoking, drying, cooling, and quality inspection to make grilled sausages. The special feature is that The smoking process is to fill the smoking material into the smoker for friction and fuming. There is a filter device at the outlet of the smoker, and the filtered smoke is sent into the smoking furnace through the pipe for smoking. The smoking temperature is 55...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L13/50A23L13/40A23L13/60
Inventor 穆海红刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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