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Granular sausage rich in collagen

A collagen and granule technology, applied in the field of collagen-rich granule intestines, can solve problems such as unfavorable human health, and achieve the effects of rich structure, improved food texture and good taste.

Active Publication Date: 2014-04-16
四川高金实业集团股份有限公司
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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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  • Granular sausage rich in collagen
  • Granular sausage rich in collagen

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A granular sausage rich in collagen, the raw material formula includes: 70.85 parts of pork, 398.55 parts of chicken breast meat, 26.57 parts of soybean protein, 8.86 parts of edible salt, 3.54 parts of water retaining agent, 0.0017 parts of TG enzyme, nitrous acid 0.03 parts of sodium, 0.03 parts of cochineal red, 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, spiced meat paste 1.77 parts, 0.89 parts of meat-flavored essential oil, 3.99 parts of pork bone marrow, 60 parts of ice water.

Embodiment 2

[0031] A granular sausage rich in collagen, characterized in that: by mass, the raw material formula includes: 50 parts of pork, 220 parts of chicken breast, 20 parts of soybean protein, 6 parts of edible salt, 1 part of water retaining agent, and 0.005 parts of TG enzyme 0.01 parts of sodium nitrite, 0.02 parts of carmine, 50 parts of chicken crispy bones, 25 parts of cooked skin, 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, 1.2 parts of spiced meat paste, 0.8 parts of meat-flavored essential oil, 3.5 parts of pork bone marrow, and 50 parts of ice water.

Embodiment 3

[0033] A granular sausage rich in collagen, characterized in that: by mass, the raw material formula includes: 55 parts of pork, 200 parts of chicken breast, 25 parts of soybean protein, 5 parts of edible salt, 1.5 parts of water retaining agent, and 0.001 parts 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, 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, 1 part of spiced meat paste, 0.85 parts of meat-flavored essential oil, 3 parts of pork bone marrow, and 55 parts of ice water.

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Abstract

The invention provides a granular sausage rich in collagen. The granular sausage rich in collagen is characterized by comprising the following ingredients in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soybean protein, 5-10 parts of edible salt, 1-5 parts of a moisture retention agent, 0.001-0.003 part of TG enzyme, 0.01-0.05 part of sodium nitrite, 0.01-0.05 part of cochineal, 50-80 parts of chicken gristle, 20-50 parts of cooked skin grains, 0.5-1 part of monosodium glutamate, 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 spiced meat fine paste, 0.8-1 part of meat flavoring oil, 3-5 parts of pig marrow and 50-80 parts of ice water. The granular sausage is chewable and is crispy in mouth feel, rich in collagen and unique in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a 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 and auxiliary materia...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/305A23L1/30A23L33/10A23L33/185
CPCA23L13/42A23L13/426A23L13/428A23L13/48A23L13/52A23L13/65A23V2002/00A23V2200/23A23V2250/5422A23V2250/5488A23V2300/31A23V2200/14
Inventor 袁志培先春云杨洪兵刘琪
Owner 四川高金实业集团股份有限公司
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