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Method for processing goose meat crystal sausage

A processing method and technology of crystal sausage, applied in application, food preparation, food science and other directions, can solve the problems of high cholesterol and fat content, large colloid taste of crystal sausage, turbid colloid, etc., to avoid loss of nutrition and high health care effect. , the effect of maintaining meat quality

Inactive Publication Date: 2012-07-11
ANHUI TIANGE GOOSE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing crystal sausage products use edible gelatin as the colloid. The crystal sausage gelatin produced by this method has a strong taste and high cholesterol and fat content. It is not a healthy food, and some existing crystal sausage products are black in appearance. The colloid is cloudy, making it difficult to produce appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Selected equipment

[0045] Chopping machine, microwave oven, mold, mixing dish, dividing machine, packaging machine

[0046] 2. Selection of raw materials

[0047] Goose, marinade (per 100kg goose with 2kg salt, 2kg white sugar, 1kg white wine, 40g monosodium glutamate, 50g chicken essence, 500g soy sauce, 50g sodium nitrate, 40g complex phosphate mixed with 40kg water, add 800g star anise, 200g fennel, cinnamon 200g, licorice 200g, grass fruit 200g, ginseng 200g, medlar 200g, pepper 200g, tangerine peel 100g, cinnamon 50g, astragalus 50g, amomum 50g, yam 50g, cardamom 50g), seasonings (spicy, cumin, original flavor , Honey sauce or sauce, etc.), butylated hydroxyanisole, potato starch, vegetable granules, etc.

[0048] 3. Production process

[0049] Overall process:

[0050] Slaughter the finished goose → bloodletting → water soaking → initial cooking → segmentation → chopping → pickling → maturation → sol → forming → cooling → inspection → dividing and packaging → storage ...

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PUM

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Abstract

The invention relates to a method for processing goose meat crystal sausage. The method comprises the following steps: treating goose meat, mincing, marinating, cooking, gumming and shaping. The goose meat crystal sausage has a unique flavor and a high nutritional value. The invention is characterized in that the method adopts the mixture of konjac fine powder, edible gelatin, potato starch and minced meat, is more suitable for large-scale factory production as compared with the prior art, and makes the product crystal and beautiful by adding butylated hydroxyanisole in the production process; and the diversity of goose meat products is increased in addition to the conventional goose meat foods such as goose meat jerky and goose meat sausage.

Description

Technical field [0001] The invention relates to a processing method of goose meat products, in particular to a processing method of goose crystal sausage. Background technique [0002] Goose is a poultry product that contains protein, fat, vitamin A, B vitamins, niacin, sugar, calcium, magnesium, iron and other trace elements. Among them, the protein content is high, and it is rich in various amino acids necessary for the human body. The composition is also close to the proportion of amino acids required by the human body. From a nutritional point of view, goose meat is full-priced protein, high-quality protein, low fat content, high unsaturated fatty acid content, especially linolenic acid content than other meats. Human health is very beneficial. The melting point of goose fat is also very low, the texture is very soft, and it is easily absorbed by the body. [0003] Most goose products in the market in my country are primarily processed and rough processed, with low product ad...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/09A23L13/40A23L13/50A23L13/70
Inventor 梁坤
Owner ANHUI TIANGE GOOSE IND
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