Pickled pepper flavor sausage and preparation method thereof

A technology of pickled pepper and flavor, applied in the field of meat food, can solve the problem of inconspicuous flavor characteristics and the like, and achieve the effects of obvious flavor characteristics, high nutritional value and tight structure of pickled pepper

Inactive Publication Date: 2013-07-10
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the grilled sausages in the prior art are prepared with specific raw materials and special techniques, the flavor characteristics are not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A pickled pepper-flavored grilled sausage, the raw materials and the amount of raw materials added are:

[0036] 40 kg of pork, 20 kg of fat, 25 kg of ice water, 1.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.2 kg of carrageenan, 0.12 kg of pepper, 0.05 kg of sodium iso-VC, 0.01 kg of red yeast rice, 0.006 kg of sodium nitrite, 8 kg of corn starch, 1.9 kg of soybean protein isolate, 0.3 kg of compound phosphate, 851660.05 kg of pickled pepper oily flavor produced by Chunfa, and 0.3 kg of meaty paste flavor produced by Chunfa.

[0037] The preparation method of the pickled pepper flavor grilled sausage comprises the following steps:

[0038] Thawing of raw meat: Remove the outer packaging of raw meat, place the raw meat on the thawing rack, control the temperature of the thawing room at 18°C, and let it defrost naturally for 15 hours. The central temperature of the raw meat is only 3°C;

[0039] Raw meat trimming: removal of foreign matter, con...

Embodiment 2

[0051] A pickled pepper-flavored grilled sausage, the raw materials and the amount of raw materials added are:

[0052]60 kg of pork, 40 kg of fat, 35 kg of ice water, 2.4 kg of salt, 0.9 kg of white sugar, 0.2 kg of monosodium glutamate, 0.25 kg of carrageenan, 0.14 kg of pepper, 0.08 kg of sodium iso-VC, 0.01 kg of red yeast rice, 0.008 kg of sodium nitrite, 10 kg of corn starch, 1.8 kg of soybean protein isolate, 0.5 kg of compound phosphate, 851660.05 kg of pickled pepper oily flavor produced by Chunfa, and 0.4 kg of meaty paste flavor 84114A.

[0053] The preparation method of the pickled pepper flavor grilled sausage comprises the following steps:

[0054] Thawing of raw meat: Remove the outer package of raw meat, place the raw meat on the thawing rack, control the temperature of the thawing room at 18°C, and let it defrost naturally for 18 hours. The central temperature of the raw meat temperature is 0°C;

[0055] Raw meat trimming: removal of foreign matter, congestio...

Embodiment 3

[0067] A pickled pepper-flavored grilled sausage, the raw materials and the amount of raw materials added are:

[0068] 80 kg of pork, 20 kg of fat, 45 kg of ice water, 2.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.5 kg of carrageenan, 0.28 kg of pepper, 0.1 kg of sodium iso-VC, 0.01 kg of sodium nitrite, red 0.02 kg of koji red pigment, 10 kg of corn starch, 2.5 kg of soybean protein isolate, 0.7 kg of compound phosphate, 851660.1 kg of pickled pepper oily flavor produced by Chunfa, and 0.7 kg of meaty paste flavor produced by Chunfa.

[0069] Thawing of raw meat: Remove the outer packaging of raw meat, place the raw meat on the thawing rack, control the temperature of the thawing room at 18°C, and let it defrost naturally for 18 hours. The central temperature of the raw meat is only 3°C;

[0070] Raw meat trimming: removal of foreign matter, congestion, cartilage;

[0071] Raw meat grounding: pork is ground with a 10mm orifice plate, and fat is gr...

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PUM

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Abstract

The invention relates to a pickled pepper flavor sausage and a preparation method thereof. The pickled pepper flavor sausage is prepared from the composition including following two materials in parts by weight: 0.05-0.1 part of spring-fermented pickled oily essence 85166, and 0.3-0.7 part of spring-fermented meat paste essence 84114A; and the sum of the adding quantities of the spring-fermented pickled oily essence 85166 and the spring-fermented meat paste essence 84114A is 0.15-0.65% of sausage material. Compared with the existing flavor, the pickled pepper flavor sausage disclosed by the invention has outstanding characteristics and obvious progresses; the prepared pickled flavor sausage is unique in flavor, obvious in pickled pepper flavor characteristics, compact in structure, high in nutritive value, and high in protein content because of adopting reasonable formula and correct essence.

Description

technical field [0001] The invention relates to the technical field of meat food, in particular to a pickled pepper-flavored grilled sausage and a preparation method thereof. Background technique [0002] The current flavored sausage is mainly prepared by mixing meat and various seasonings. For example, a kind of grilled sausage is disclosed in Patent Application No. 200610044450.6. The raw materials are mainly pork, chicken breast, ice water, white sugar, salt, and monosodium glutamate. , Sodium nitrite, etc. The process is mainly to prepare the grilled sausage from the raw meat through thawing, trimming, mincing, auxiliary material preparation, rolling, pouring, cooking, smoking, drying, cooling, and quality inspection. [0003] Although the grilled sausage in the prior art is prepared by using specific raw materials and a special process, the flavor characteristics are not obvious. Unclear description of the product's characteristics after consumption. Contents of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/317A23L13/40A23L13/60
Inventor 穆海红
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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