Fruit sausage

A sausage and fruit technology, applied in the fields of application, food preparation, food science, etc., can solve problems affecting health and other problems, and achieve the effect of improving immunity, easy to master, and scientific and reasonable formula

Inactive Publication Date: 2012-05-16
JIANGSU DUOSHIQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash 40kg of lean meat and 20kg of fat meat, drain, cut into pieces, and grind the meat. Weigh 4kg of sugar, 4kg of salt, 1000g of wine, 8.8kg of apple grains, 6.4kg of banana grains, and 10.8kg of carrot grains. Stir and mix thoroughly in a plate, then pour into the main ingredients, and then stir for 10 minutes, choose fresh apples, bananas, and carrots to crush into granules, choose seven-way tide casings, and then fill them on the machine, according to the customer Various shapes are required. Put the finished product in the oven, adjust the temperature to 50°C and bake for 60 hours, then put it into the microwave oven with 40% medium heat to dry and sterilize for 2 minutes, then seal and vacuum pack with aluminum film.

Embodiment 2

[0018] Wash 42kg of lean meat and 23kg of fat meat, drain, cut into pieces, and grind the meat. Weigh 5kg of sugar, 5kg of salt, 1200g of wine, 9.2kg of apple grains, 6.6kg of banana grains, and 11.2kg of carrot grains. Stir and mix thoroughly in a plate, then pour into the main ingredients, stir for 20 minutes, choose fresh apples, bananas, and carrots to crush into granules, choose seven-way tide casings, and then fill them on the machine, according to customer needs Tie into various shapes. Put the finished product in the oven, adjust the temperature to 60°C and bake for 72 hours, then put it into the microwave oven with 60% medium heat to dry and sterilize for 4 minutes, then seal and vacuum pack with aluminum film.

Embodiment 3

[0020] Wash 41kg of lean meat and 21.59kg of fat meat, drain, cut into pieces, and grind the meat. Weigh 4.5kg of sugar, 4.6kg of salt, 1100g of wine, 9kg of apple grains, 6.5kg of banana grains, and 11kg of carrot grains. Pour into the plate, stir and mix thoroughly, then pour into the main ingredients, stir for 15 minutes, choose fresh apples, bananas, and carrots to crush into granules, choose seven-way tide casings, and then fill them on the machine, according to the customer Various shapes are required. Put the finished product in the oven, adjust the temperature to 55°C and bake for 66 hours, then put it into the microwave oven with 50% medium heat to dry and sterilize for 3 minutes, then seal and vacuum pack with aluminum film.

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PUM

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Abstract

The invention relates to a fruit sausage. The main materials of the formula of the fruit sausage are lean and fat, the fruit sausage also comprises sugar, salt, alcohol, apple dices, banana dices, carrot dices, condiments and a casing, the chosen lean and fat are washed, dried, cut into blocks and minced, the condiments are added into the mince and stirred for 10 to 20 minutes, a seven-section casing is chosen, the mince is then filled in the seven-section casing on a machine, and the sausage is roasted under 50 DEG C to 60 DEG C for 60 to 72 hours, dried with 40 to 60 percent of medium heat in a microwave oven, sterilized for 2 to 4 minutes, then sealed and packaged in a vacuum aluminium film. The formula is scientific and reasonable, the making method is simple, pigments and sodium nitrate are not added during processing, moreover, the smoking process is not used, consequently, the processed sausage has a natural color, is not polluted, and keeps the original flavor, and meanwhile, the shelf life of the product is prolonged as well.

Description

[0001] technical field [0002] The invention relates to a food, more specifically to a sausage, and also to a sausage processing technology. [0003] Background technique [0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The more nutritious, high-protein, low-fat meat products are good for your health and have a good taste. Fresh fruits are rich in vitamin A. The lack of vitamin A in the human body is prone to dry eyes and night blindness, which can easily cause dry skin and reduce the anti-infection ability of the eyes, respiratory tract, urinary tract, and intestinal mucosa. Children lack vitamin A, teeth and bone development will be affected. "A method for making sausage" (publication number: CN1042051A) is disclos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L1/212A23L1/30A23L13/40A23L13/60A23L13/70A23L19/00
Inventor 不公告发明人
Owner JIANGSU DUOSHIQI FOOD
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