Particle sausage provided with pickled pepper flavor and rich in collagen

A technology of collagen and pickled peppers, which can be used in food ingredients as taste improvers, food mechanical processing, food preparation, etc., can solve problems such as unfavorable human health, and achieve the effect of rich structure, good toughness, and good taste

Active Publication Date: 2015-07-08
SICHUAN GAOJIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patented formula contains a large amount of carrageenan, which is not conducive to human health

Method used

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  • Particle sausage provided with pickled pepper flavor and rich in collagen
  • Particle sausage provided with pickled pepper flavor and rich in collagen

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A pickled pepper-flavored granule sausage rich in collagen. The raw material formula includes: 70.85 parts of pork, 398.55 parts of chicken breast, 26.57 parts of soybean protein, 8.86 parts of edible salt, 3.54 parts of moisture retaining agent, and 0.0017 parts of TG enzyme in terms of mass , 0.03 parts of sodium nitrite, 0.03 parts of carmine, 69.97 parts of chicken crispy bones, 44.28 parts of cooked skin grains, 0.89 parts of monosodium glutamate, 0.89 parts of potassium sorbate, 39.86 parts of starch, 17.71 parts of white sugar, 1.06 parts of white pepper powder, five spices 1.75 parts of meat paste, 1.2 parts of pickled pepper essence, 7.4 parts of millet pepper, and 50-80 parts of ice water.

Embodiment 2

[0031] A pickled pepper-flavored granule sausage rich in collagen. The raw material formula includes: 50 parts of pork, 220 parts of chicken breast meat, 20 parts of soybean protein, 6 parts of edible salt, 1 part of moisture retaining agent, and 0.005 part of TG enzyme in terms of mass. , 0.01 parts of sodium nitrite, 0.02 parts of carmine, 50 parts of chicken crispy bones, 25 parts of cooked skin grains, 0.5 parts of monosodium glutamate, 0.6 parts of potassium sorbate, 20 parts of starch, 12 parts of white sugar, 0.8 parts of white pepper powder, five spices 1.2 parts of meat paste, 1 part of pickled pepper essence, 6.5 parts of millet pepper, and 50 parts of ice water.

Embodiment 3

[0033] A pickled pepper-flavored granule sausage rich in collagen, the raw material formula includes: 55 parts of pork, 200 parts of chicken breast meat, 25 parts of soybean protein, 5 parts of edible salt, 1.5 parts of moisture retaining agent, and 0.001 part of TG enzyme , 0.015 parts of sodium nitrite, 0.01 parts of carmine, 56 parts of chicken crispy bones, 20 parts of cooked skin grains, 0.6 parts of monosodium glutamate, 0.5 parts of potassium sorbate, 25 parts of starch, 10 parts of white sugar, 0.9 parts of white pepper powder, five spices 1 part of meat essence paste, 1.2 parts of pickled pepper essence, 6 parts of millet pepper, and 55 parts of ice water.

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Abstract

The invention provides a particle sausage provided with pickled pepper flavor and rich in collagen. The particle sausage is characterized in that the particle sausage comprises the following raw materials in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soy protein, 5-10 parts of edible salt, 1-5 parts of a water retention agent, 0.001-0.003 part of TG enzyme, 0.01-0.05 part of sodium nitrite, 0.01-0.05 parts of cochineal, 50-80 parts of chicken gristle, 20-50 parts of cooked pigskin particles, 0.5-1 part of gourmet powder, 0.5-1 part of potassium sorbate, 20-50 parts of starch, 10-20 parts of white granulated sugar, 0.8-1.2 parts of white pepper powder, 1-2 parts of five-spice meat essence paste, 1-1.5 parts of pickled pepper essence, 6-8 parts of capsicum frutescens and 50-80 parts of ice water. The particle sausage provided by the invention is chewy, crisp in taste and rich in collagen and has a unique Sichuan pickled pepper flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to pickled pepper-flavored granular sausage rich in collagen. technical background [0002] Granular sausage is made of livestock and poultry meat as the main raw material. It is marinated (or unmarinated), minced or chopped and emulsified into minced meat, mixed with various auxiliary materials, and then filled into artificial casings to form, and then steamed, Meat products made by cooling and other processes. Because of its delicate taste, good taste, rich variety, easy to carry and store, and quick to eat, it is very popular among consumers. In actual production, due to improper material selection or unscientific control of process parameters, it is easy to cause problems such as oil separation, loose structure, sticky skin, bag swelling, poor flavor, and poor sliceability. [0003] In some existing granular sausage products, because the added raw materials...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/318A23L13/60A23L13/40A23L13/50A23L13/70
CPCA23L13/42A23L13/426A23L13/428A23L13/48A23L13/52A23L13/65A23V2002/00A23V2200/23A23V2250/5422A23V2250/5488A23V2200/16A23V2250/1638A23V2300/31
Inventor 刘琪袁志培先春云杨洪兵
Owner SICHUAN GAOJIN FOOD CO LTD
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