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Collagen-rich spicy Sichuan style granule sausage

A collagen and spiciness technology, applied in food ingredients as taste improver, food mechanical processing, food preparation and other directions, can solve problems such as adverse human health, and achieve the effects of rich structure, improved taste and improved food texture.

Active Publication Date: 2014-04-30
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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  • Collagen-rich spicy Sichuan style granule sausage
  • Collagen-rich spicy Sichuan style granule sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A collagen-rich Sichuan peppery granule sausage. The raw material formula includes: 70.85 parts of pork, 398.55 parts of chicken breast, 26.57 parts of soybean protein, 8.86 parts of edible salt, 3.54 parts of moisture retaining agent, and 0.0017 parts of TG enzyme in terms of mass. , 0.03 parts of sodium nitrite, 0.03 parts of carmine, 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, Chinese prickly ash 1.31 parts of powder, 4.38 parts of chili powder, 0.4 parts of spicy spicy oil, 60 parts of ice water.

Embodiment 2

[0031] A collagen-rich Sichuan peppery granule sausage, the raw material formula includes: 50 parts of pork, 220 parts of chicken breast meat, 20 parts of soybean protein, 6 parts of edible salt, 1 part of moisture retaining agent, and 0.005 part of TG enzyme in terms of mass , 0.01 parts of sodium nitrite, 0.02 parts of carmine, 50 parts of chicken crispy bones, 25 parts of cooked skin grains, 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, Chinese prickly ash 1.1 parts of powder, 3 parts of chili powder, 0.3 parts of spicy spicy oil, 50 parts of ice water.

Embodiment 3

[0033] A collagen-rich Sichuan peppery granule sausage, 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 part 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 grains, 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, Chinese prickly ash 1 part of powder, 3.5 parts of chili powder, 0.2 part of Luzhou-flavored spicy oil, and 80 parts of ice water.

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Abstract

The invention provides a collagen-rich spicy Sichuan style granule sausage. According to a formula, the granule sausage is characterized by comprising the following raw materials 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 water retention agent, 0.001-0.003 part of TG (transglutaminase), 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 boiled skin granules, 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, 1-1.5 parts of pepper powder, 3-6 parts of chili powder, 0.2-0.6 part of aroma spicy-hot oil and 50-80 parts of ice water. The collagen-rich spicy Sichuan style granule sausage is chewy, is crisp in taste, is rich in collagen and has special Sichuan spicy-hot flavors.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to collagen-rich Sichuan spicy sausage granules. 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 auxiliar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/318A23L13/60A23L13/40A23L13/50A23L13/70
CPCA23L13/42A23L13/426A23L13/428A23L13/48A23L13/52A23L13/65A23V2002/00A23V2200/23A23V2250/5422A23V2250/5488A23V2200/16A23V2250/1638A23V2300/31
Inventor 杨洪兵刘琪先春云袁志培
Owner SICHUAN GAOJIN FOOD CO LTD
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