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Crispy corn sausage and production method thereof

A corn sausage and production method technology, applied in application, food preparation, food science and other directions, can solve the problem of high content of fat and cholesterol, and achieve the effect of fullness of intestines, obvious economic and social benefits, and unique flavor

Inactive Publication Date: 2014-04-16
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sausages are high in fat and cholesterol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] (3) Preparation of meat filling: the chicken breast and other ingredients obtained in step (2) are put into a high-speed mixer according to the formula ratio for mixing;

[0030] (4) Enema and ligation: the fillings obtained in step (3) are poured and ligated;

[0031] (5) Thermal processing: The sausage obtained in step (4) is thermally processed and formed.

[0032] (6) Cooling, packaging, sterilization, inspection, finished products.

[0033] Before proceeding to step (1), the meat selection and trimming steps are also carried out: select chicken breasts and duck skins, select chicken breasts and duck skins that have passed inspection and quarantine, remove chicken breasts with loose meat, and remove chicken breasts after thawing Foreign bodies on the upper and duck skin; foreign bodies include fascia, blood stasis and broken bones.

[0034] The specific method of step (4) enema and ligation is: the stuffing obtained in step (3) is put into a vacuum sausage stuffer for fillin...

Embodiment 1

[0047] (1) Material selection and trimming: Choose chicken breasts and duck skins that have passed inspection and quarantine, and do not choose loose chicken breasts. After thawing, remove foreign objects such as fascia, blood stasis, and broken bones.

[0048] (2) Ground meat: The chicken breasts and duck skins obtained in step (1) are respectively put into a meat grinder and twisted with a 6mm orifice plate. Generally, the temperature of the raw materials does not exceed 10°C.

[0049] (3) Chopping: The chicken breast obtained in step (2) is put into the chopping machine for chopping. A small amount of ice can be appropriately added to keep the meat at a low temperature during the chopping process, and the temperature does not exceed 10°C.

[0050] (4) The preparation of meat filling: the chicken breast and other ingredients obtained in step (3) are put into a high-speed mixer for mixing according to the formula ratio and a certain order. The formula is: chicken breast 25%, duck sk...

Embodiment 2

[0055] (1) Material selection and trimming: Choose chicken breasts and duck skins that have passed inspection and quarantine, and do not choose loose chicken breasts. After thawing, remove foreign bodies such as fascia, blood stasis, and broken bones.

[0056] (2) Ground meat: The chicken breasts and duck skins obtained in step (1) are respectively put into a meat grinder and twisted with a 6mm orifice plate. Generally, the temperature of the raw materials does not exceed 10°C.

[0057] (3) Chopping: The chicken breast obtained in step (2) is put into the chopping machine for chopping. A small amount of ice can be appropriately added to keep the meat at a low temperature during the chopping process, and the temperature does not exceed 10°C.

[0058] (4) The preparation of meat filling: the chicken breast and other ingredients obtained in step (3) are put into a high-speed mixer for mixing according to the formula ratio and a certain order. The formula is: chicken breast 24%, duck ski...

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Abstract

The invention relates to a crispy corn sausage. The crispy corn sausage is characterized in that a stuffing formula comprises following components in parts by weight: 20-25 parts of chicken breast meat, 6-12 parts of duck skin, 10-16 parts of starch, 5-10 parts of soy isolate protein, 12-17 parts of corns, 1.5-3 parts of dried fruit crushed grains, 7-9 parts of a condiment and 15-20 parts of ice-water mixed liquid. A production method of the crispy corn sausage is characterized in that the production method specifically comprises the following steps: (1) mincing; (2) chopping; (3) preparing meat stuffing; (4) filling and binding; and (5) carrying out hot processing. The invention aims to provide the crispy corn sausage which is prepared by combining the chicken breast meat with the duck skin, the starch, the soybean protein, the corns and the dried fruit crushed grains. The invention also aims to provide the preparation method of the crispy corn sausage.

Description

Technical field [0001] The invention relates to a food and a processing method thereof, in particular to a crispy corn sausage and a production method thereof. Background technique [0002] In recent years, the animal husbandry industry has been vigorously developed, the proportion of meat, eggs, and milk in people's diet has increased year by year, and the people's living standards have gradually improved. [0003] As we all know, chicken occupies a large proportion of poultry products, and chicken has high protein content. Chicken fat contains more unsaturated fatty acids than cattle, sheep, and pigs. There are fewer co-infectious diseases between humans and poultry. Therefore, chicken has very high protein content. High nutritional value and biological value. However, the popular chicken products are still traditional roasting, grilling, grilling, and frying, and chicken sausages account for a very small proportion. [0004] The nutritional value of corn is outstanding among gra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/305A23L1/176A23L33/185
CPCA23L13/20A23L13/42A23L13/426A23L13/52A23L33/10A23L33/185A23V2002/00
Inventor 滕用雄滕用庄张曰富
Owner HAIXIN FOODS
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