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Yoghourt flavor chicken sausage and preparation method thereof

A chicken and yogurt technology, applied in food preparation, functions of food ingredients, food science, etc., can solve problems affecting food processing and production, and achieve the effects of ensuring intestinal health, enhancing resistance, and being easy to carry

Active Publication Date: 2014-04-30
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yogurt is usually in liquid or curd form and needs to be stored at low temperature. The shelf life is about 10 days at 0-4°C, which affects its use in food processing and production.

Method used

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  • Yoghourt flavor chicken sausage and preparation method thereof
  • Yoghourt flavor chicken sausage and preparation method thereof
  • Yoghourt flavor chicken sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Process: Raw material sorting→low-temperature marinating→mincing→ingredient stirring→filling→segment punching→pre-baking→cooking→cooling→vacuum packaging→secondary sterilization→cooling→finished product.

[0026] (2) Formula: in parts by mass, take 100 parts of skinless chicken breast, 10 parts of yogurt, 2.1 parts of salt, 1.6 parts of white sugar, 1 part of soybean protein, 2 parts of starch, 0.3 parts of sodium tripolyphosphate, erythorbic acid 0.1 part of sodium, 0.15 part of monosodium glutamate, 0.01 part of sodium nitrite, 0.011 part of white pepper juice, 0.05 part of pepper juice, 0.01 part of cinnamon juice, 10 parts of water.

[0027] (3) Operation points:

[0028] Raw material arrangement: Wash and drain the fresh skinless chicken breast, cut into small pieces;

[0029] Low-temperature marinating: add 2.1% salt of the weight of the skinless chicken breast, stir the chicken evenly; marinate at a low temperature of 0-4°C for 1 day;

[0030] Grinding: use...

Embodiment 2

[0043] (1) Process: Raw material sorting→low temperature marinating→mincing→ingredient stirring→filling→segment punching→pre-baking→cooking→cooling→vacuum packaging→secondary sterilization→cooling→finished product.

[0044] (2) Recipe: in parts by mass, take 100 parts of skinless chicken breast, 15 parts of yogurt, 2.1 parts of salt, 1.8 parts of white sugar, 2 parts of soybean protein, 4 parts of starch, 0.3 parts of sodium tripolyphosphate, erythorbic acid 0.1 part of sodium, 0.15 part of monosodium glutamate, 0.01 part of sodium nitrite, 0.013 part of white pepper juice, 0.055 part of pepper juice, 0.012 part of cinnamon juice, 10 parts of water.

[0045] (3) Operation points:

[0046] Raw material arrangement: Wash and drain the fresh skinless chicken breast, cut into small pieces;

[0047] Low-temperature marinating: add 2.1% salt of the weight of the skinless chicken breast, stir the chicken evenly; marinate at a low temperature of 0-4°C for 1 day;

[0048] Grinding: u...

Embodiment 3

[0060] (1) Process: Raw material sorting→low-temperature marinating→mincing→ingredient stirring→filling→segment punching→pre-baking→cooking→cooling→vacuum packaging→secondary sterilization→cooling→finished product.

[0061] (2) Formula: in parts by mass, take 100 parts of skinless chicken breast, 5 parts of yogurt, 2.1 parts of salt, 1.5 parts of white sugar, 1 part of soybean protein, 2 parts of starch, 0.3 parts of sodium tripolyphosphate, erythorbic acid 0.1 part of sodium, 0.15 part of monosodium glutamate, 0.01 part of sodium nitrite, 0.011 part of white pepper juice, 0.05 part of pepper juice, 0.01 part of cinnamon juice, 10 parts of water.

[0062] (3) Operation points:

[0063] Raw material arrangement: Wash and drain the fresh skinless chicken breast, cut into small pieces;

[0064] Low-temperature marinating: add 2.1% salt by weight of skinless chicken breast, stir the chicken evenly; marinate at low temperature at 0-4°C for 2 days;

[0065] Grinding: use a meat gr...

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Abstract

The invention discloses a yoghourt flavor chicken sausage and a preparation method thereof, belonging to the field of food processing. The yoghourt flavor chicken sausage is prepared from the following raw materials: fresh chicken breast muscle, yoghourt, salt, white granulated sugar, soybean protein, starch, sodium tripolyphosphate, sodium erythorbate, monosodium glutamate, sodium nitrite, white pepper juice, Chinese prickly ash juice, cinnamon juice and water, wherein the mass ratio of the chicken to the yoghourt is 20:(1-4). The chicken sausage is prepared by pickling at low temperature, rubbing, agitating with auxiliary materials, filling, punching, prebaking, cooking, cooling to room temperature, carrying out vacuum packaging, sterilizing and cooling. The product provided by the invention has the flavors of Western-style meat products and yoghourt, the nutrient substances of the Western-style meat products and the yoghourt are completely fused, and the yoghourt flavor chicken sausage is a novel nutrient healthcare food with combination of two industries of the milk product with the meat product.

Description

technical field [0001] The invention belongs to the field of food and its processing, and in particular relates to a yogurt-flavored chicken enema and a preparation method thereof. Background technique [0002] With the advancement of science and technology and the improvement of people's requirements for quality of life, new foods are constantly being developed, and new flavors are constantly being tried. Western-style meat products are mainly divided into three types: sausage, ham and bacon. The sausage is made of livestock and poultry meat. It is a meat product made by roasting, cooking or smoking after being rolled and poured into casings. Enema products are convenient to eat, rich in nutrition, and easy to carry and transport. They are the meat products with the highest output and the most varieties in the world. But the enema flavor on the market is single at present, and the chicken enema with yoghurt flavor has not been reported. [0003] On the other hand, most o...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L13/50A23L13/40A23L13/60
CPCA23L13/428A23L13/52A23V2002/00A23V2200/30
Inventor 邓绍林徐幸莲周光宏贾坤仁李黎
Owner NANJING AGRICULTURAL UNIVERSITY
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