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Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials

A processing method and by-product technology, applied in the field of skin jelly sausage processing, can solve the problems of not being able to make full use of the nutritional value of livestock and poultry slaughter by-products, the single processing method of livestock and poultry viscera, and the limitation of processing methods, so as to achieve rich types, Beautiful appearance and smooth taste

Inactive Publication Date: 2012-09-19
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The by-products of livestock and poultry slaughtering, especially the internal organs of livestock and poultry, are limited in processing methods due to their meat quality. At present, they are mainly processed into cured and soy sauce products for human consumption. A few livestock and poultry Offal, such as livestock and poultry liver, waist, etc., can be cooked into dishes. Generally speaking, the current processing method of livestock and poultry offal is single, and the nutritional value of the by-products of livestock and poultry slaughter cannot be fully utilized. Therefore, it is necessary to develop a method that is both A new type of meat product that can effectively utilize the by-products of livestock and poultry and is delicious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of livestock and poultry skin gelatin: take pigskin to remove the residual fat and hair, cut it into small pieces, add water 60 times the weight of livestock and poultry skin and boil until the skin is rotten and the soup is thick, then add 0.5% of the soup weight Fresh pig blood, fully stirred, after boiling, filter out blood clots, impurities and grease, that is, clear and transparent pigskin gelatin soup is made;

[0023] Processing of livestock and poultry meat and internal organs: take lean pork, chicken and pork tongue, cut them into pieces, then put them in the marinade, stir well to mix them evenly, and then put them in the cold storage for 36 hours at 2°C , take out the marinated pork, chicken and pig tongue and put them into boiling water to cook, then remove the cooked pork, chicken and pig tongue, cut into 2cm square diced meat after cooling, and the pickled liquid is prepared by The marinade is made by adding water. The weight ratio of the marin...

Embodiment 2

[0030] Preparation of livestock and poultry skin gelatin: take the chicken skin to remove the residual fat and hair, cut it into small pieces, add water 50 times the weight of the livestock and poultry skin, boil until the skin is rotten and the soup is thick, and then add 0.4% of the soup weight Fresh chicken blood, fully stirred, after it is boiled, blood clots, impurities and grease are filtered out, and a clear and transparent chicken skin gelatin soup is made;

[0031] Processing of livestock and poultry meat and internal organs: take lean pork, chicken, beef and chicken gizzards, cut them into pieces, then put them into the pickling solution, stir them well to mix them evenly, and then put them into the cold storage to marinate at 4°C After 30 hours, take out the marinated pork, chicken, beef and chicken gizzards and cook them in boiling water, then remove the cooked pork, chicken, beef and chicken gizzards, cut them into 2cm square diced meat after cooling, The marinade...

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PUM

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Abstract

The invention discloses a method for processing a hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials. The method includes that livestock and poultry skins are subjected to processes of boiling and clarification to be manufactured into a skin gelatin, the skin gelatin, livestock and poultry meats which are pickled and boiled, and the livestock and poultry slaughter byproducts (edible viscera, bloods and the like) and spices are mixed and filled in transparent sausage casings, and finally products are subjected to cooling and shape fixing by means of an automatically overturning cooling method. According to the method, the prepared hide jelly sausage with the livestock and poultry slaughter byproducts serving as the raw materials can effectively utilize the livestock and poultry slaughter byproducts, the appearance is attractive, the taste is fine, smooth and delicious, and the nutrition is abundant.

Description

technical field [0001] The invention relates to a processing method of livestock and poultry meat products, in particular to a processing method of frozen skin jelly sausage with by-products of livestock and poultry slaughtering as raw materials. Background technique [0002] Livestock and poultry meat is the main source of high-nutrition food for human beings, and the by-products of slaughtering, such as livestock and poultry bones, blood, skin, tongue, heart, etc., are also high-quality foods with nutritional content not lower than or even higher than that of livestock and poultry meat. For example, pig heart and ox tongue all have low-fat and high-protein characteristics; livestock and poultry blood is also called liquid meat, and the dry matter in its plasma is 8-10%, and the high-quality plasma protein content such as albumin, globulin and fibrin is as high as 6-10%. 8%, inorganic salts, hormones, enzymes, vitamins, antibodies, etc. are also ideal blood-enriching produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/318A23L1/317A23L1/09A23L13/20A23L13/40A23L13/60A23L13/70
Inventor 王卫张佳敏赵勤
Owner CHENGDU UNIV