Breakfast sausage and production method thereof
A production method and technology of breakfast sausage, applied in application, food preparation, food science, etc., can solve the problems of greasy feeling, high cholesterol content, lack of dietary fiber and vitamins, etc., and achieve refreshing taste and increased unsaturated fatty acid content Effect
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Embodiment 1
[0030] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1200g, pork loin fat 120g, sunflower oil 120g, ice 515g, hot water 120g, carrots, wash and cut into pieces, and weigh 300g after blanching. Modified starch 300g, soybean protein isolate 150g, carrageenan 4.38g, salt 42.3g, compound phosphate 6.57g, white sugar 32.7g, glucose 10.95g, monosodium glutamate 4.38g, white pepper 6.57g, onion 65.7g, vitamin C1.1g, Sodium nitrite 0.004g.
[0031] The preparation method of the above-mentioned breakfast sausage is completed according to the following steps:
[0032] Raw meat pretreatment: wash the lean meat, remove the connective tissue, cut into pieces, add the above-mentioned salt and compound phosphate, marinate at 4°C for 8-12 hours, then pass through a 10mm sieve meat grinder; cut pork loin fat into 1cm 3 Ding, rinse with warm water, place at 4°C for 8-12 hours;
[0033] Preparation of vegetable juice: Wash and cut ...
Embodiment 2
[0043] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1200g, pork loin fat 120g, sunflower oil 120g, ice 515g, hot water 120g, green peppers, wash and cut into pieces, and weigh 300g after blanching. Modified starch 300g, soybean protein isolate 150g, carrageenan 4.38g, salt 42.3g, compound phosphate 6.57g, white sugar 32.7g, glucose 10.95g, monosodium glutamate 4.38g, white pepper 6.57g, onion 65.7g, vitamin C1.1g, Sodium nitrite 0.004g.
[0044] The preparation method of the above-mentioned breakfast sausage is completed according to the following steps:
[0045] Raw meat pretreatment: wash the lean meat, remove the connective tissue, cut into pieces, add the above-mentioned salt and compound phosphate, marinate at 4°C for 8-12 hours, then pass through a 10mm sieve meat grinder; cut pork loin fat into 1cm 3 Ding, rinse with warm water, place at 4°C for 8-12 hours;
[0046] Preparation of vegetable juice: Wash and...
Embodiment 3
[0057] Pork lean meat is lean lean meat from hind legs. After removing connective tissue and surface fat, weigh 1050g, pork loin fat 120g, sunflower oil 120g, ice 545g, hot water 120g, celery, wash and cut into pieces, and weigh 420g after blanching. Modified starch 300g, soybean protein isolate 150g, salt 42.3g, compound phosphate 6.57g, white sugar 32.7g, glucose 10.95g, monosodium glutamate 4.38g, white pepper 6.57g, onion 65.7g, vitamin C1.1g, sodium nitrite 0.004g .
[0058] The preparation method of the breakfast sausage is completed according to the following steps:
[0059] Raw meat pretreatment: wash the lean meat, remove the connective tissue, cut into pieces, add the above-mentioned salt and compound phosphate, marinate at 4°C for 8-12 hours, then pass through a 10mm sieve meat grinder; cut pork loin fat into 1cm 3 Ding, rinse with warm water, place at 4°C for 8-12h;
[0060] Preparation of vegetable juice: Wash and cut fresh vegetables into pieces, blanching, ...
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