Making method of pork liver sausage, liver slice and pork liver paste

A production method, the technology of pig liver sausage, applied in food preparation, application, food science, etc., can solve the problems of restricting the consumption and promotion of pig liver, and achieve the effects of free choice and consumption, extended shelf life, and easy operation

Inactive Publication Date: 2013-10-16
ANHUI BAODI MEAT FOODS
View PDF2 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the products on the market rarely have refrigerated pork liver products, which limits the consumption and promotion of pork liver to a certain extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: In order to achieve the above object, the technical solution of the present invention is as follows: a method for making pig liver sausage, said method comprising the following components, in parts by mass, 5 parts of pig liver; 3 parts of minced meat; 2 parts of pork belly; 0.01 part of table salt; 0.05 parts of sugar; 0.05 parts of monosodium glutamate; 0.01 parts of white pepper powder; 0.1 parts of ginger powder; 0.1 parts of five-spice powder; 0.1 parts of chili powder; 0.011 parts of D-sodium erythorbate; 0.00005 parts of sodium nitrite; 0.2 parts of modified starch; 0.2 parts of soybean protein isolate; 0.05 parts of carrageenan; 2) For minced meat and pork belly, minced meat is twisted with a 6mm orifice plate; pork belly is twisted with an 8mm orifice plate; 3) Mixing Stir the marinated pork liver with minced meat, pork belly, and ingredients, and then let it stand for 4 hours. 4) Cook and fill, fill and cook the marinated ingredients, cooking proce...

Embodiment 2

[0014] Example 2: A method for making pig liver sausage, said method comprising the following components in parts by mass: 5 parts of pork liver; 3 parts of minced meat; 2 parts of pork belly; 0.2 part of table salt; 0.1 part of white sugar; 0.1 part of monosodium glutamate; 0.03 parts of white pepper powder 0.1 part of ginger powder; 0.15 part of five-spice powder; 0.2 part of chili powder; 0.2 part of chili powder; 0.03 part of onion powder; 0.25 parts of modified starch; 0.3 parts of soybean protein isolate; 0.08 parts of carrageenan; 0.3 parts of egg protein; 2.3 parts of ice water; Afterwards, carry out static marinating; 2) Minced meat and pork belly are ground with a 6mm orifice plate; pork belly is ground with an 8mm orifice plate; 3) Seasoning, add the marinated pork liver and twist it well Stir the minced meat, pork belly, and ingredients, and then let it stand for 6 hours. 4) Cook and fill, fill and cook the statically marinated ingredients. Cooking process, dryin...

Embodiment 3

[0016] Example 3: A method for making pig liver sausage, said method comprising the following components in parts by mass: 5 parts of pork liver; 3 parts of minced meat; 2 parts of pork belly; 0.015 parts of table salt; 0.08 parts of white sugar; 0.08 parts of monosodium glutamate; 0.02 parts of white pepper 0.1 part of ginger powder; 0.13 part of five-spice powder; 0.15 part of chili powder; 0.15 part of chili flakes; 0.02 part of onion powder; 0.22 parts of modified starch; 0.25 parts of soybean protein isolate; 0.06 parts of carrageenan; 0.2 parts of egg protein; Afterwards, carry out static marinating; 2) Minced meat and pork belly are ground with a 6mm orifice plate; pork belly is ground with an 8mm orifice plate; 3) Seasoning, add the marinated pork liver and twist it well Stir the minced meat, pork belly, and ingredients, and then let it stand for 5 hours. 4) Cook and fill, fill and cook the statically marinated materials. The cooking process is drying at 65°C for 35 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a making method of a pork liver sausage. The making method is characterized by needing the following components in parts by mass: 5 parts of pork liver, 3 parts of ground meat, 2 parts of marbled meat, 0.01-0.2 part of table salt, 0.05-0.1 part of white granulated sugar, 0.05-0.1 part of monosodium glutamate, 0.01-0.03 parts of white pepper powder, 0.1 part of ginger powder, 0.1-0.15 part of five spice powder, 0.1-0.2 part of chilli powder, 0.1-0.2 part of chilli flakes, 0.01-0.03 part of onion powder, 0.02 part of dark soy sauce, 0.02-0.04 part of phosphate, 0.011 part of D-sodium erythorbate, 0.00005 part of sodium nitrite, 0.2-0.25 part of modified starch, 0.2-0.3 part of soy isolate protein, 0.05-0.08 part of carrageenan, 0.1-0.3 parts of egg albumin, and 1.8-2.3 parts of ice water. The making method comprises the following specific processes of: 1) salting the pork liver; 2) mincing the ground meat and marbled meat, wherein the ground meat is minced through a 6mm pore plate, and the marbled meat is minced through an 8mm pore plate; 3) mixing the materials; and 4) cooking and filling.

Description

technical field [0001] The invention relates to a processing method using pork as a main raw material, in particular to a method for preparing pig liver sausage, sliced ​​liver and pig liver sauce. Background technique [0002] The purpose of the invention is to use pig liver as the main raw material to make pig liver products and provide more products with nutritional value. The liver is an important organ for storing nutrients and detoxifying in animals. It is rich in nutrients and has nutritional and health functions. It is one of the most ideal blood-enriching products. It is suitable for people with weak Qi and blood, sallow complexion, and iron deficiency anemia; it is suitable for blurred vision and night blindness caused by insufficient liver blood. Xerophthalmia, corneal softening after measles in children, and eye diseases such as internal and external nebula; it is suitable for cancer patients and after radiotherapy and chemotherapy. It can be seen that pig live...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/24A23L1/29A23L13/20A23L27/60A23L33/00
Inventor 盛开春祝恒前刘明黄从进程东山毛晓茗
Owner ANHUI BAODI MEAT FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap