A kind of preparation method of garlic sausage

A production method and sausage technology, which are applied in the field of food processing, can solve the problems of restricting the promotion of sausages and having a single appetite for sausages, and achieve the effects of simple production process, rich nutrition and easy purchase.

Active Publication Date: 2016-05-18
ANHUI BAODI MEAT FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the grilled sausages in the prior art are pork or beef, and the appetite of the grilled sausages is relatively single, which restricts the promotion of the grilled sausages to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: A method for preparing garlic sausage, the raw materials and their weight proportions are as follows: 26 parts of chicken, 26 parts of minced chicken, 14 parts of protein colloid, 9 parts of emulsified pig skin, 30 parts of chicken skin, and 15 parts of emulsified body , 25 parts of ice water, 1 part of salt, 1.5 parts of white sugar, 0.7 parts of glucose, 0.3 parts of monosodium glutamate, 1 part of garlic powder, 0.05 parts of white pepper powder, 0.5 parts of carrageenan, 0.05 parts of iso-VC sodium, 0.001 parts of allura red, red Koji red 0.01 part, sodium tripolyphosphate 0.3 part, sodium hexametaphosphate 0.1 part, sodium nitrite 0.001 part, pork extract 0.1 part, glutamine transaminase 0.1 part, sodium lactate 1.5 part, soybean protein isolate 2.5 parts, tapioca modified starch 5 parts, 5 parts of corn modified starch, 0.3 parts of sodium diacetate, 0.05 parts of nisin, the raw materials are 1) pretreated, 2) minced meat, 3) primary stirring, 4) pickli...

Embodiment 2

[0018] Example 2: A method for preparing garlic sausage, characterized in that the raw materials and their weight proportions are as follows: 32 parts of chicken, 32 parts of minced chicken, 18 parts of protein colloid, 11 parts of emulsified pig skin, 45 parts of chicken skin, 18 parts of emulsion, 30 parts of ice water, 2 parts of salt, 2.5 parts of sugar, 1.2 parts of glucose, 0.5 parts of monosodium glutamate, 1.5 parts of garlic powder, 0.15 parts of white pepper powder, 1.0 parts of carrageenan, 0.1 parts of sodium isoVC, allura red 0.004 parts, Monascus Red 0.02 parts, sodium tripolyphosphate 0.7 parts, sodium hexametaphosphate 0.2 parts, sodium nitrite 0.005 parts, pork extract 0.5 parts, glutamine transaminase 0.2 parts, sodium lactate 2 parts, soybean protein isolate 3.5 parts , 10 parts of cassava modified starch, 10 parts of corn modified starch, 0.5 part of sodium diacetate, 0.08 part of nisin, the raw materials are 1) pretreated, 2) ground meat, 3) once stirred,...

Embodiment 3

[0019] Example 3: A method for preparing garlic sausage, characterized in that the raw materials and their weight proportions are as follows: 30 parts of chicken, 28 parts of minced chicken, 16 parts of protein colloid, 10 parts of emulsified pig skin, 40 parts of chicken skin, 16 parts of emulsion, 28 parts of ice water, 1.5 parts of salt, 2 parts of white sugar, 1 part of glucose, 0.4 parts of monosodium glutamate, 1.2 parts of garlic powder, 0.1 part of white pepper powder, 0.8 parts of carrageenan, 0.08 parts of sodium iso-VC, allura red 0.003 parts, Monascus Red 0.015 parts, sodium tripolyphosphate 0.6 parts, sodium hexametaphosphate 0.15 parts, sodium nitrite 0.003 parts, pork extract 0.3 parts, glutamine transaminase 0.15 parts, sodium lactate 1.8 parts, soybean protein isolate 3 parts , 8 parts of cassava modified starch, 8 parts of corn modified starch, 0.4 part of sodium diacetate, and 0.06 part of nisin. 5) Secondary stirring, 6) Filling, 7) Fumigation and cooking...

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PUM

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Abstract

The present invention involves a method of making garlic grilled sausage. The raw materials pass through 1) pre -processing, 2) meat grinder, 3) stirring, 4) marinated, 5) stirring, 6) filling, 7)Smoked cooking, 8) cooling and cooling, 9) packaging sterilization, the final finished product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing garlic sausage. Background technique [0002] Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to the amino acid profile in eggs and milk, so it is a high-quality protein source. [0003] Garlic, pungent in taste, was called gourd in ancient times, also known as gourd garlic. It is edible with its bulbs, garlic sprouts, and young plants; it is warm in nature, enters the spleen, stomach, and lungs, warms the spleen and stomach, eliminates stagnation, detoxification, and kills insects. Dried garlic is added to meat products to make meat products Endow the effectiveness of garlic and increase the added value. If garlic is added to chicken to prepare grilled sausage, it is not only rich in nutrition and known to all...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/10
CPCA23L13/20A23L13/428A23L13/52A23L33/10A23V2002/00A23V2200/30
Inventor 王俊武蔡克周夏毅强程榆茗高振宏吴跃德卢进峰
Owner ANHUI BAODI MEAT FOODS
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