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Yacon bifidobacteria rabbit sausage and preparation method thereof

A technology of yacon and rabbit meat, applied in the field of yacon bifid rabbit meat sausage and its preparation, to achieve the effects of easy storage, strong controllability and operability, and crisp fruit grains

Active Publication Date: 2013-08-07
张恒华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the traditional sausage products are pure meat sausage products, and most of them are pig, chicken and beef sausage products with relatively high fat and cholesterol content. Sausage made from yacon with bifidus factor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053]1 Preparation of Spiced Yacon Bifido Rabbit Sausage:

[0054] 1.1 Choose chilled or frozen rabbit meat and No. Ⅱ or Ⅳ pork. Frozen rabbit meat and pork raw materials need to be thawed in running water, and then the tendon, fascia, soft bone, interlayer fat, etc. should be removed, and the temperature of the meat center should be 0~ 4°C;

[0055] 1.2 Diced: After cleaning and peeling the yacon, cut it into granules with a particle size of about 1.2cm; then cut the pig fat into dices with a particle size of about 1.4cm. Rinse with hot water to remove free fat on the surface;

[0056] 1.3 The mass ratio of raw and auxiliary materials contained in this product is (kg): rabbit meat 39, pork lean meat 37, pig fat 18, yacon 1.0, salt 1.78, white sugar 0.53, monosodium glutamate 0.3, cooking wine 0.15, sodium pyrophosphate 0.02, sodium hexametaphosphate 0.005, D-sodium erythorbate 0.2, spiced spices 0.08, sodium nitrite 0.008;

[0057] 1.4 Grind rabbit meat and pork with a φ1...

Embodiment 2

[0066] 1 Preparation of fragrant yacon bifid rabbit meat sausage:

[0067] 1.1 Choose chilled or frozen rabbit meat and No. Ⅱ or Ⅳ pork. Frozen rabbit meat and pork raw materials need to be thawed in running water, and then the tendon, fascia, soft bone, interlayer fat, etc. should be removed, and the temperature of the meat center should be 0~ 4°C;

[0068] 1.2 Diced: After cleaning and peeling the yacon, cut it into granules with a particle size of about 1cm; then cut the pig fat into dices with a particle size of about 1.2cm. After dicing the fat, use 35℃ hot water Rinse to remove free fat from the surface;

[0069] 1.3 The mass ratio of raw and auxiliary materials contained in this product is (kg): rabbit meat 38, pork lean meat 36, pig fat 16, yacon 1.2, salt 1.70, white sugar 0.73, monosodium glutamate 0.3, cooking wine 0.15, tripolyphosphoric acid Sodium 0.015, sodium pyrophosphate 0.01, D-sodium erythorbate 0.2, fragrance type seasoning spice 0.06, sodium nitrite 0.0...

Embodiment 3

[0079] 1 Preparation of original yacon bifid rabbit meat sausage:

[0080] 1.1 Choose chilled or frozen rabbit meat and No. Ⅱ or Ⅳ pork. Frozen rabbit meat and pork raw materials need to be thawed in running water, and then the tendon, fascia, soft bone, interlayer fat, etc. should be removed, and the temperature of the meat center should be 0~ 4°C;

[0081] 1.2 Diced: After cleaning and peeling the yacon, cut it into granules with a particle size of about 0.8cm; then cut the pig fat into dices with a particle size of about 1.4cm. After dicing the fat, heat it at 35°C Rinse with water to remove free fat on the surface;

[0082] 1.3 The mass ratio of raw and auxiliary materials contained in this product is (kg): rabbit meat 39, pork lean meat 37, pig fat 18, yacon 8.0, salt 1.78, white sugar 0.50, monosodium glutamate 0.3, cooking wine 0.15, tripolyphosphoric acid Sodium 0.02, D-Sodium Erythorbate 0.2, Fragrance Type Spice 0.01, Sodium Nitrite 0.007;

[0083] 1.4 Grind rabbi...

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Abstract

The invention discloses a yacon bifidobacteria rabbit sausage and a preparation method thereof. The yacon bifidobacteria rabbit sausage is prepared by salting and baking the following raw materials: rabbit meat, pork lean, fat pork, yacon, edible salt, white granulated sugar, monosodium glutamate, cooking wine, phosphate, D-sodium erythorbate, spices and seasonings. The preparation method comprises the following steps of: mincing the pork lean and the rabbit meat, salting the pork lean and the rabbit meat with the edible salt, the phosphate, the D-sodium erythorbate and sodium nitrite; adding the white granulated sugar, the monosodium glutamate, the cooking wine, the spices and seasonings, the fat pork and the yacon into the salted pork lean and the rabbit meat to be uniformly stirred to obtain a salted raw material; casing the salted raw material to obtain a prefabricated sausage; and baking, sealing, packaging and sterilizing the prefabricated sausage to obtain the sausage. The yacon bifidobacteria rabbit sausage is not only unique in flavor, fresh and tender to taste, crispy and tasty, not greasy after being eaten for a long time, rich in color, easy to preserve and convenient to carry and eat. The preparation method is short in flow, easy to operate and capable of realizing the industrialized production.

Description

technical field [0001] The invention relates to a yacon bifidum rabbit meat sausage and a preparation method thereof, which are used in the technical field of meat product processing. Background technique [0002] Rabbit meat has high nutritional value and has the characteristics of "three highs and three lows", namely high protein, high lysine, high digestibility, low fat, low cholesterol, and low calorie. Since ancient times, there has been a saying that "there is nothing like a bird in a bird, and there is nothing like a rabbit in a beast". Rabbit meat has become a fashionable food in many developed countries, and is known as "health meat, beauty meat, and intelligence meat". [0003] Yacon is called "yacon" (Yagon or Agung) abroad, which means "God Fruit". It is native to the Andes in South America and is a traditional root food of the local Indians. Yacon fruit is rich in nutrients, and the content of fructooligosaccharides is 60-70% of the dry matter; the so-called fr...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/317A23L13/60
Inventor 张恒华
Owner 张恒华
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