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

Inactive Publication Date: 2012-10-17
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional emulsified intestinal fat, saturated fatty acid, and high cholesterol content are prone to greasy feeling when eaten, and lack dietary fiber and vitamins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a breakfast sausage, comprising following components in parts by weight: 36-42 parts of lean pork, 3-5 parts of pig backfat, 3-5 parts of sunflower seed oil, 15-25 parts of ice, 2.4-4.5 parts of hot water at 50-60 DEG C, 8-15 parts of carrot, 8-12 parts of modified starch, 2-5 parts of soy isolate protein, 0-0.3 part of carrageenan, 1.41-1.51 parts of salt, 0.1-0.5 part of composite phosphate, 1-5 parts of white sugar, 0.3-3 parts of glucose, 0.1-0.5 part of monosodium glutamate, 0.2-0.5 part of white pepper powder, 2-2.5 parts of onions, 0.0.1-1 part of vitamin C and 0.0005-0.005 part of sodium nitrite. In addition, the invention also provides a production method of the breakfast sausage. Pork is taken as a main material, fresh vegetables are added, and part of animal fat is replaced with vegetable oil; and the proper energy can be obtained and the proportion of the fatty acid can be improved, therefore, the breakfast sausage has fresh taste and balanced nutrition.

Description

technical field [0001] The invention relates to the field of meat product processing. The breakfast sausage is prepared by mixing pork, fresh vegetables and vegetable oil rich in unsaturated fatty acids, and includes the processing technology of vegetable juice, pre-emulsification and emulsification sausage. Background technique [0002] At present, the breakfast of most people in our country is mainly grains and cereals, lacking eggs, milk, meat, vegetables and fruits, etc., especially meat and fruits and vegetables. Therefore, most people have insufficient energy and nutrition for breakfast, which affects people. normal work. Since meat products are rich in protein and fat, they can provide people with more energy and nutrition. If a certain amount of meat products can be eaten in breakfast, this situation can be improved. However, the traditional emulsified intestinal fat, saturated fatty acid, and high cholesterol content are prone to greasy feeling when eaten, and lack...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/212A23L13/60A23L19/00
Inventor 周光宏李雪徐幸莲杜萍黄蔡伦张泽湖
Owner NANJING AGRICULTURAL UNIVERSITY
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