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Crystal pork sausage and its making method

A production method and crystal technology, applied in food preparation, application, food science, etc., can solve the problems of single content, affecting the degree of product acceptance, hard taste of pigskin, etc., to meet the taste, avoid contact, structure and shape unique effect

Active Publication Date: 2012-06-27
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Occasionally on the market, pigskin is processed into granules and then added with meat stuffing to sterilize at about 120°C to make high-temperature ham sausage. Disadvantages such as serious destruction of nutrients after high-temperature sterilization have greatly affected the degree of product acceptance by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 The production of pigskin jelly particles

[0038] 1. Material selection: 100 kg of pigskin is used. The raw materials are trimmed to the full of fat and impurities such as pig hair for later use.

[0039] 2. Seasoning preparation: Add 2800 grams of salt, 200 grams of ginger powder, 80 grams of five-spice powder, 120 grams of white wine, and 20 kilograms of water into the container.

[0040] 3. Put all the pigskin and seasoning into a pressure-regulated airtight container and cook according to the process of pressure 0.2MPa, temperature 115°C, and time 70min.

[0041] 4. Add 25 kg of dehydrated carrots and 25 kg of dehydrated green vegetables to the boiled jelly, stir evenly, and place in a marinade at 0-4°C for 16-24 hours until the pigskin colloid and vegetable granules are fully combined. Can.

[0042] 5. Put the cooled dehydrated vegetable granules and pigskin combination into a meat grinder, select a 3mm orifice plate to grind once, and then you can...

Embodiment 2

[0043] Example 2 Production of Pigskin Jelly Granules

[0044] 6. Material selection: 100 kg of pigskin is used. The raw materials are trimmed to the full of fat and impurities such as pig hair for later use.

[0045] 7. Seasoning preparation: Add 2800 grams of salt, 200 grams of ginger powder, 80 grams of five-spice powder, 120 grams of white wine, and 20 kilograms of water into the container.

[0046] 8. Put all the pigskin and seasoning into a pressure-regulated airtight container and cook according to the process of pressure 0.2MPa, temperature 110°C, and time 90min.

[0047] 9. Add 40 kg of dehydrated cabbage grains to the boiled jelly, stir evenly, and place in a marinade at 0-4°C for 16-24 hours, until the pigskin colloid and cabbage grains are fully combined.

[0048] 10. Put the cooled dehydrated vegetable granules and pigskin combination into a meat grinder, choose a 3mm orifice plate to grind once, and you can get the granules combined with cooked granulated dehyd...

Embodiment 3

[0049] Example 3 Production of Pigskin Jelly Granules

[0050] 11. Material selection: 100 kg of pigskin is used. The raw materials are trimmed to the full of fat and impurities such as pig hair for later use.

[0051] 12. Seasoning preparation: Add 2800 grams of salt, 300 grams of ginger powder, 100 grams of five-spice powder, 120 grams of white wine, and 20 kilograms of water into the container.

[0052] 13. Put all the pigskin and seasoning into an airtight container with pressure regulation and cook according to the process of pressure 0.2Mpa, temperature 110°C, and time 90min.

[0053] 14. Add 50 kg of dehydrated carrot granules to the boiled jelly, stir evenly, and place in a marinade at 0-4°C for 16-24 hours until the pigskin colloid and carrot granules are fully combined.

[0054]15. Put the cooled dehydrated carrot granules and pigskin combination into a meat grinder, choose a 6mm orifice plate to grind once, and then you can get the cooked granular dehydrated carro...

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Abstract

The invention belongs to the pork sausage technical field, and especially relates to a crystal pork sausage and its making method. The present invention provides the crystal pork sausage with the advantages of good mouthfeel and rich nutrition. According to the invention, the crystal pork sausage takes minced pork and pigskin jelly particles as main materials, an auxiliary material is added to make the crystal pork sausage. The pigskin jelly particles in intestine are in a transparent state, the product possesses the sense characteristics of strong elasticity and diversity, strong chewing sense, unique structure and unique appearance.

Description

technical field [0001] The invention belongs to the technical field of medium-temperature meat enema, and in particular relates to crystal meat enema and a preparation method thereof. Background technique [0002] At present, the sausage products sold on the market are all made of minced meat from livestock and poultry meat as the main stuffing. These products have the phenomenon of minced meat-like stuffing and simple and homogeneous content, which makes it difficult to meet the special requirements of different consumers for sausage products. Pigskin is rich in collagen and is widely used in meat processing for its high protein content and good gelling properties. In meat processing, pigskin usually has two usages: one is to make pigskin into puree and add it to sausage or ham sausage; Meat products. Occasionally on the market, pigskin is processed into granules and then added with meat stuffing to sterilize at about 120°C to make high-temperature ham sausage. Disadvan...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/312A23L1/29A23L13/60A23L13/20A23L33/00
Inventor 尹蓉学李琴唐春朱越云向丹林伟朱万龙陈晓
Owner CHENGDU XIWANG FOOD
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