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A recipe for crispy intestines

A chicken and raw material technology, applied in the direction of food ingredients as taste improver, food ingredients as binding agent, food science, etc., can solve the problems of insufficient elasticity, affecting the eating of crispy sausage, easy to rot and so on

Inactive Publication Date: 2016-08-17
SICHUAN SIHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing crispy sausage recipes use chicken, minced pork, cornstarch, red yeast rice and some seasonings such as salt, chili powder, etc. Although the crispy sausage tastes crispy, it is not elastic enough, and it takes a long time to cook. If it is easy to rot, it will affect the eating of crispy sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A formula for crispy sausage, which consists of the following raw materials in parts by weight: 11Kg of chicken, 9Kg of minced fat, 9Kg of vegetable oil, 20Kg of minced meat, 40Kg of ice water, 0.2Kg of monoglyceride, 0.3Kg of phosphate, Salt 1.6Kg, White Sugar 0.8Kg, Allura Red 0.001Kg, Monascus Red 0.013Kg, Konjac Gum 0.4Kg, Protein Isolate Powder 2.0Kg, Methylcellulose 3.4Kg, Chicken Balm 0.3Kg, Bean Curd Masking Agent 0.2Kg , carrageenan 0.3Kg, white pepper powder 0.3Kg, spicy powder 0.4Kg, corn modified starch 2.0Kg, corn starch 1.0Kg.

[0019] The temperature of the ice water is less than 3° C., the bean flavor masking agent is meat flavor, and the minced meat is ground by a meat grinder with an aperture of 8 mm. After being ground, it needs to be marinated for 8-12 hours.

[0020] The methyl cellulose is a white powder with an average molecular weight of 18000-19000.

Embodiment 2

[0022] A formula for crispy sausage, wherein the crispy sausage is composed of the following raw materials in parts by weight: 10Kg of chicken, 8Kg of minced fat, 8Kg of vegetable oil, 17Kg of minced meat, 40Kg of ice water, 0.1Kg of monoglyceride, and 0.2Kg of phosphate , salt 1.2Kg, white sugar 0.6Kg, monascus red 0.01Kg, konjac gum 0.2Kg, protein isolate powder 1.3Kg, methyl cellulose 2.1Kg, chicken balm 0.2Kg, bean flavor masking agent 0.1Kg, carrageenan 0.1 Kg, white pepper powder 0.1Kg, spicy powder 0.2Kg, corn modified starch 1Kg, corn starch 0.8Kg.

[0023] The temperature of the ice water is less than 3° C., the bean flavor masking agent is meat flavor, and the minced meat is ground by a meat grinder with an aperture of 8 mm. After being ground, it needs to be marinated for 8-12 hours.

[0024] The methyl cellulose is a white powder with an average molecular weight of 18000-19000.

Embodiment 3

[0026] A formula for springy crispy sausage, said springy crispy sausage is composed of the following raw materials in parts by weight: chicken 16Kg, minced fertilizer 13Kg, vegetable oil 14Kg, minced meat 25Kg, ice water 62Kg, monoglyceride 0.3Kg, phosphate 0.5Kg , salt 1.9Kg, white sugar 1.0Kg, Allura Red 0.001Kg, Monascus Red 0.02Kg, konjac gum 0.6Kg, protein isolate powder 2.6Kg, methyl cellulose 4.6Kg, chicken balm 0.6Kg, bean flavor masking agent 0.4 Kg, carrageenan 0.5Kg, white pepper powder 0.4Kg, spicy powder 0.6Kg, corn modified starch 4Kg, corn starch 1.5Kg.

[0027] The temperature of the ice water is less than 3° C., the bean flavor masking agent is meat flavor, and the minced meat is ground by a meat grinder with an aperture of 8 mm. After being ground, it needs to be marinated for 8-12 hours.

[0028] The methyl cellulose is a white powder with an average molecular weight of 18000-19000.

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PUM

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Abstract

The invention discloses a formula of elastic and crispy sausages. The elastic and crispy sausages are prepared from following raw materials in parts by weight: 10-16 parts of chicken, 8-13 parts of crushed fat, 8-14 parts of plant oil, 17-25 parts of ground meat, 40-62 parts of ice water, 0.1-0.3 part of monoglyceride, 0.2-0.5 part of phosphate, 1.2-1.9 parts of table salt, 0.6-1.0 part of white granulated sugar, 0.001 part of allura red, 0.01-0.02 part of monascus red, 0.2-0.6 part of konjac glucomannan, 1.3-2.6 parts of protein isolate powder, 2.1-4.6 parts of methylcelluloses, 0.2-0.6 part of chicken balm, 0.1-0.4 part of a soybean odor covering agent, 0.1-0.5 part of carrageenan, 0.1-0.4 part of white pepper powder, 0.2-0.6 part of spicy powder, 1-4 parts of corn modified starch and 0.8-1.5 parts of corn starch. According to the formula of the elastic and crispy sausages, the methylcelluloses are added into the formula of elastic and crispy sheets to be used as a bonding agent; the elastic and crispy sausages have good thickening property, bonding property, water-retaining property, wettability and oil-retaining property. After the methylcelluloses are added, the structure of a product can be changed; compared with common crispy sausages, the elastic and crispy sausages have better toughness and more crispy mouth feel.

Description

technical field [0001] The invention relates to the technical field of sausages processed with chicken and pork as main raw materials, in particular to a formula for springy and crispy sausages. Background technique [0002] Western-style meat products refer to meat products produced in Europe and the United States. At present, the main products introduced into my country include salt water ham, ham sausage, smoked ham, salami and other varieties. Crispy skin sausage is one of Western-style meat products and is a kind of emulsified sausage. , mainly using advanced meat processing equipment and technology for production. The processing equipment includes meat grinder, chopping machine, filling machine, smoking and cooking equipment and various meat packaging equipment. The crispy chips are crispy and delicious, unique in flavor and convenient to eat. They are deeply loved by consumers, especially young people and children who like to cook them in hot pot or soup pot. [0003]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/60A23L13/40
CPCA23L13/422A23L13/426A23L13/52A23L13/65A23V2002/00A23V2200/21A23V2250/5066A23V2250/5108A23V2200/14
Inventor 孙刚陈朝敏吴文辉
Owner SICHUAN SIHAI FOOD
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