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
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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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