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Henry steudnera tuber sausage and preparation method thereof

A technology for taro and sausage, which is applied in the field of sausage, can solve the problems of single sausage flavor and the like, and achieve the effects of rich nutrition, increased flavor and variety, and obvious characteristics of taro

Inactive Publication Date: 2013-11-27
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problem of single sausage flavor in the prior art, and provide a kind of taro flavor sausage and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A taro-flavored sausage prepared from the following raw materials:

[0025] Chicken breast meat: 40kg, chicken neck skin: 10kg, corn starch: 4kg, soybean protein isolate: 1kg, ice water: 20kg, salt: 1kg, sugar: 3.5kg, monosodium glutamate: 0.12kg, meat compound phosphate 346 (German CFB Produced by the company): 0.25kg, carrageenan: 0.2kg, sodium D-erythorbate: 0.035kg, sodium nitrite: 0.002kg, white pepper powder: 0.1kg, taro flavor (produced by Tianjin Chunfa Biotechnology Group Co., Ltd. Taro Flavor (CF-GW-513): 0.07kg, Pork Flavor (Pork Paste Flavor 84210 produced by Tianjin Chunfa Biotechnology Group Co., Ltd.): 0.2kg, Sodium Lactate: 1kg, Nisin: 0.01kg.

[0026] The preparation method of the above-mentioned taro flavor sausage comprises the following steps:

[0027] 1) After thawing the chicken breast and chicken neck skin, twist them out with a 5mm diameter orifice and put them into the chopping machine, add salt, sugar, monosodium glutamate, phosphate, carragee...

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Abstract

The invention relates to a henry steudnera tuber sausage and a preparation method thereof. The sausage is prepared from chickens, chicken skin, corn starch, soy isolate protein, ice water, edible salt, white sugar, gourmet powder, phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, white pepper powder, a henry steudnera tuber essence, a pork essence, sodium lactate and nisin. The henry steudnera tuber sausage has the advantages of crisp and tender taste, thick meat smell, obvious henry steudnera tuber characteristics and rich nutrition.

Description

technical field [0001] The invention relates to a sausage, in particular to a taro-flavored sausage and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm and the continuous changes of people's new tastes of food, the development speed of leisure meat products is also gradually increasing. Sausage is deeply loved by the masses because of its easy to carry, hygienic and fast characteristics. For fast food and convenience food such as picnics, sausages currently use different raw materials and flavors. With people's pursuit of new tastes, more and more people hope to make sausages produce unique flavors by changing raw materials to satisfy consumers. demand. [0003] Taro is rich in nutrition, good in color, fragrance and taste. It was once regarded as the king of vegetables. It is stewed and roasted with chicken and pork. It tastes fragrant but not greasy, crisp but not rotten. It has always been a must-have first-class...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/30A23L33/10
Inventor 张凯
Owner TIANJIN CHUNFA BIO TECH GRP
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