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Emulsified sausage with unique flavor

An emulsified, sausage technology, applied in the field of food processing, can solve problems such as unfavorable human health, and achieve the effects of good toughness, good taste and fine tissue structure

Active Publication Date: 2014-04-16
SICHUAN GAOJIN FOOD CO LTD
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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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  • Emulsified sausage with unique flavor
  • Emulsified sausage with unique flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] An emulsified sausage with unique flavor. The raw material formula includes: 25 parts of pork foreleg, 22 parts of skinless chicken breast, 2 parts of skin paste, 1.2 parts of edible salt, 0.1 part of sodium tripolyphosphate, ice water 15 parts, Monascus Red 0.01 part, sodium nitrite 0.012 part, soybean protein isolate 1 part, TG enzyme 0.02 part, carrageenan 0.1 part, white pepper powder 0.05 part, garlic powder 0.013 part, scallion crisp 0.12 part, monosodium glutamate 0.1 part , 0.2 parts of pig bone marrow, 0.12 parts of five-spice meat paste, 0.05 parts of meat-flavored essential oil, 0.05 parts of potassium sorbate, 1.2 parts of white sugar, 1 part of sodium lactate, 2 parts of corn starch, 0.15 parts of table salt, and 0.08 parts of sodium isoVC.

Embodiment 2

[0031] An emulsified sausage with unique flavor. The raw material formula includes: 25.2 parts of pork foreleg, 20 parts of skinless chicken breast, 2.5 parts of skin paste, 1 part of edible salt, 0.15 parts of sodium tripolyphosphate, ice water 15.2 parts, 0.015 parts of Monascus Red, 0.01 parts of sodium nitrite, 1.5 parts of soybean protein isolate, 0.01 parts of TG enzyme, 0.12 parts of carrageenan, 0.08 parts of white pepper powder, 0.01 parts of garlic powder, 0.1 parts of crispy green onion, 0.13 parts of monosodium glutamate , 0.28 parts of pig bone marrow, 0.1 parts of five-spice meat paste, 0.06 parts of meat-flavored essential oil, 0.08 parts of potassium sorbate, 1 part of white sugar, 1.8 parts of sodium lactate, 2.6 parts of corn starch, 0.1 part of table salt, and 0.1 part of sodium iso-VC.

Embodiment 3

[0033] An emulsified sausage with unique flavor. The raw material formula is as follows: 28.2 parts of pork foreleg, 21.3 parts of skinless chicken breast, 4.5 parts of leather paste, 1.8 parts of edible salt, 0.35 parts of sodium tripolyphosphate, ice water 16.8 parts, 0.025 parts of Monascus Red, 0.034 parts of sodium nitrite, 2.6 parts of soybean protein isolate, 0.025 parts of TG enzyme, 0.35 parts of carrageenan, 0.087 parts of white pepper powder, 0.047 parts of garlic powder, 0.22 parts of crispy green onion, 0.42 parts of monosodium glutamate , 0.33 parts of pig bone marrow, 0.18 parts of five-spice meat paste, 0.082 parts of meat-flavored essential oil, 0.09 parts of potassium sorbate, 2.3 parts of white sugar, 3.6 parts of sodium lactate, 5.2 parts of corn starch, 0.16 parts of table salt, and 0.096 parts of sodium isoVC.

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PUM

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Abstract

The invention provides an emulsified sausage with unique flavor. The emulsified sausage comprises the raw materials in parts by mass: 25-30 parts of shoulder pork, 20-26 parts of peeled chicken breast meat, 2-5 parts of peel mud, 1-2 parts of edible salt, 0.1-0.5 part of sodium tripolyphosphate, 15-20 parts of iced water, 0.01-0.03 part of red rice starter, 0.01-0.05 part of sodium nitrite, 1-5 parts of soy isolate proteins, 0.01-0.05 part of TG enzyme, 0.1-0.5 part of carrageenan, 0.05-0.1 part of white pepper powder, 0.01-0.05 part of garlic powder, 0.1-0.5 part of shallots, 0.1-0.5 part of aginomoto, 0.2-0.5 part of porcine bone marrows 300, 0.1-0.5 part of spice meat essence paste, 0.05-0.1 part of meat-flavored essence oil, 0.05-0.1 part of potassium sorbate, 1-5 parts of white granulated sugar, 1-5 parts of sodium lactate, 2-6 parts of corn starch, 0.1-0.5 part of edible salt and 0.08-0.12 part of iso-VC sodium. The emulsified sausage is chewy, tastes crispy, has rich nutrition and unique flavor and is convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an emulsified sausage with unique flavor. technical background [0002] Emulsified sausage is made of livestock and poultry meat as the main raw material, which is marinated (or not marinated), minced or chopped and emulsified into minced meat, mixed with various auxiliary materials, then filled into artificial casings, 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 emulsified sausage products, because the added raw materials and auxiliary mater...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/305A23L1/30A23L29/256A23L33/17A23L33/185
CPCA23L13/42A23L13/428A23L13/52A23L13/65A23L33/10A23V2002/00A23V2250/5036A23V2250/5488A23V2250/542
Inventor 先春云杨洪兵刘琪袁志培
Owner SICHUAN GAOJIN FOOD CO LTD
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