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Shiitake and duck meat compositing sausage and producing method

A technology of sausage and duck meat, which is applied in the field of shiitake mushroom and duck meat compound sausage and its production, can solve the problems of inadaptable taste diversification, single variety and taste, etc., and achieve the effect of unique taste and rich nutrition

Inactive Publication Date: 2013-02-13
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production of sausages, most of them use pork as the main ingredient, with a single variety and taste, which is no longer suitable for modern people's pursuit of diversified tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] First, mince 50kg of lean duck meat and mince it, cut 10kg of duck skin into pieces, then add 10kg of ice water, 1.5kg of salt and 0.007kg of nitrite, stir well and marinate at 0°C for 48 hours; then mix 20kg of shiitake mushroom powder, White sugar 0.3kg, monosodium glutamate 0.05kg, carrageenan 0.6kg, duck blood protein 2kg, starch 3kg, 55° liquor 1kg, tripolyphosphate 0.2kg, white pepper powder 0.1kg, pepper powder 0.3kg, anise powder 0.1kg, Add 0.2kg of nutmeg oil β-cyclodextrin microcapsules and 0.2kg of white cardamom volatile oil β-cyclodextrin microcapsules to the marinated stuffing, stir at 2°C for 15 minutes until uniform; Rolled and kneaded under the state, moved the tumbling raw materials into the sausage filling machine for enema; then put the sausage on the shelf and rinsed off the oil on the surface; then moved the put sausage into the oven with a temperature of 75°C, baked it for 1 hour, and then adjusted the temperature to Bake at 50°C for 8 hours; fina...

Embodiment 2

[0015] First, mince 70kg of lean duck meat into minced meat, cut 15kg of duck skin into pieces, then add 14kg of ice water, 2.5kg of salt and 0.012kg of nitrite, stir evenly, and then marinate at 2°C for 32 hours; then mix 25kg of mushroom powder, White sugar 1.8kg, monosodium glutamate 0.2kg, carrageenan 0.8kg, duck blood protein 1.5kg, starch 6kg, 55° liquor 2kg, tripolyphosphate 0.5kg, white pepper powder 0.3kg, pepper powder 0.2kg, anise powder 0.2kg , 0.3kg of nutmeg oil β-cyclodextrin microcapsules and 0.4kg of white cardamom volatile oil β-cyclodextrin microcapsules were added to the marinated stuffing, and stirred at 2°C for 10 minutes until uniform; Tumble and knead in a vacuum state, move the kneaded raw materials into the sausage filling machine for enema; then put the sausage on the shelf and wash off the oil on the surface; then put the sausage on the shelf into an oven with a temperature of 70°C, bake for 1.5h, and then adjust Bake at 65°C for 5 hours; finally co...

Embodiment 3

[0017] First, mince 60kg of duck lean meat into minced meat, cut 20kg of duck skin into pieces, then add 12kg of ice water, 2kg of salt and 0.009kg of nitrite, stir well and marinate at 3°C ​​for 28 hours; 1kg, monosodium glutamate 0.4kg, carrageenan 1kg, duck blood protein 3kg, starch 4kg, 55° liquor 1.5kg, tripolyphosphate 0.4kg, white pepper powder 0.2kg, pepper powder 0.4kg, anise powder 0.3kg, nutmeg Add 0.4kg of oil β-cyclodextrin microcapsules and 0.2kg of white cardamom volatile oil β-cyclodextrin microcapsules to the marinated stuffing, stir at 0°C for 20 minutes until uniform; again put the stirred raw materials under vacuum Tumble and knead, move the kneaded raw materials into the sausage enema machine for enema; then put the sausage on the shelf and wash off the oil on the surface; then put the sausage on the shelf into the oven with a temperature of 65°C, bake for 2 hours, and then adjust the temperature to 60°C , baked for 7 hours; finally cooled at room temperat...

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PUM

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Abstract

The invention discloses a shiitake and duck meat compositing sausage and a producing method and belongs to the field of meat product processing. The shiitake and duck meat compositing sausage comprises, 20 to 30 parts of shiitake powder, 50 to 70 parts of lean duck meat, 10 to 20 parts of duck skin, 10 to 15 parts of ice water, 1.5 to 2.5 parts of salt, 0.2 to 2 parts of white sugar, 0.05 to 0.5 part of monosodium glutamate, 0.6 to 1 part of carrageenan, 1 to 3 parts of duck blood protein, 3 to 6 parts of starch, 1 to 2 parts of 55-degree white spirit, 0.005 to 0.012 part of nitrite, 0.1 to 0.5 part of tripolyphosphate, 0.1 to 0.3 part of white pepper powder, 0.2 to 0.4 part of pricklyash peel powder, 0.1 to 0.3 part of a star anise powder, 0.2 to 0.5 part of myristica oil beta-cyclodextrin microcapsule and 0.2 to 0.5 part of amomum cardamomum volatile oil beta- cyclodextrin microcapsule. The producing method comprises curing, mixing, vacuum filling, placement on a shelf, baking and cooling. The shiitake and duck meat compositing sausage is rich in nutrient, unique in taste, convenient to eat and easy to store.

Description

technical field [0001] The invention belongs to the field of meat product processing, in particular to a compound sausage with mushrooms and duck meat and a production method thereof. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world and one of the special products in my country. It is known as "mountain delicacy" among the people. It is a fungus that grows on wood. It is delicious, fragrant and nutritious, and is known as the "Queen of Plants". Sweet in the mouth, flat in nature. Shiitake mushrooms also contain a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving body adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, and weight loss. Many ancient books in my country record that shiitake mushrooms "replenish qi and prevent hunger, treat wind and blo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/28A23L1/29A23L13/50A23L33/00
Inventor 李超商学兵刘辉耿中华吴成河臧艳梅肖佰惠
Owner XUZHOU UNIV OF TECH
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