Carrot breakfast emulsion-type sausage and preparing method thereof

A technology of carrot and emulsified sausage, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve problems such as improper addition of raw and auxiliary materials, oil and water out of products, and unreasonable operation, so as to reduce fat content , increase dietary fiber content, and increase appetite

Inactive Publication Date: 2014-08-13
BOHAI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, improper addition of raw and auxiliary materials and unreasonable operation during the production of emulsified sausage will cause quality defects such as oil and water, and pores.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Step 1. Take fresh carrots, clean them, cut them into small pieces, blanch them at 100°C for 5 minutes, then cool them down and juice them to obtain carrot juice, and refrigerate them for later use;

[0023] Step 2. Take 420g of fresh lean pork meat and 180g of fat. After removing the broken bones, tendons and connective tissue from the lean meat, grind it through a meat grinder with an aperture of 6mm, and cut the pig back fat into small cubes for later use;

[0024] Step 3. Take 80g starch, 5g five-spice powder, 40g cooking wine and liquor, 0.13g nitrite, 2g monosodium glutamate, 0.3g white pepper powder, 0.5g pepper powder, 30g meat powder, 25g onion, 16g sugar and 25g ice cream Dissolve in water and mix well for later use;

[0025] Step 4. First, put the prepared lean meat evenly into the chopping machine, add 20g of salt and 2.4g of compound phosphate into the chopping machine and chop and mix for 1-2 minutes, and then add fat cubes, 40g of soybean protein isolate,...

Embodiment 2

[0028] Step 1. Take fresh carrots, clean them, cut them into small pieces, blanch them at 100°C for 5 minutes, then cool them down and juice them to obtain carrot juice, and refrigerate them for later use;

[0029] Step 2. Take 580g of fresh lean pig meat and 300g of fat. After removing the broken bones, tendons and connective tissue from the lean meat, grind it through a meat grinder with an aperture of 6mm, and cut the pig’s back fat into small cubes for later use;

[0030] Step 3. Take 10g starch, 5g five-spice powder, 50g cooking wine and liquor, 0.15g nitrite, 2g monosodium glutamate, 0.5g white pepper powder, 0.8g pepper powder, 40g meat powder, 20g onion, 30g sugar and 25g ice cream Dissolve in water and mix well for later use;

[0031] Step 4. First put the prepared lean meat evenly into the chopping machine, add 30g of salt and 2.7g of compound phosphate into the chopping machine and chop and mix for 1-2 minutes, then add fat cubes, 70g of soybean protein isolate, Ad...

Embodiment 3

[0034] Step 1. Take fresh carrots, clean them, cut them into small pieces, blanch them at 100°C for 5 minutes, then cool them down and juice them to obtain carrot juice, and refrigerate them for later use;

[0035] Step 2. Take 500g of fresh lean pig meat and 250g of fat. After removing the broken bones, tendons and connective tissue from the lean meat, grind it through a meat grinder with an aperture of 6mm, and cut the pig back fat into small cubes for later use;

[0036] Step 3. Take 60g starch, 4g five-spice powder, 30g cooking wine and liquor, 0.14g nitrite, 1g monosodium glutamate, 0.2g white pepper powder, 0.7g pepper powder, 20g meat powder, 30g onion, 10g sugar and 25g ice cream Dissolve in water and mix well for later use;

[0037] Step 4. First put the prepared lean meat evenly into the chopping machine, add 25g of salt and 2.2g of compound phosphate into the chopping machine and chop and mix for 1-2 minutes, and then add fat cubes, 60g of soybean protein isolate, ...

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PUM

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Abstract

The invention provides a carrot breakfast emulsion-type sausage and a preparing method thereof. The preparing method includes: juicing carrots, sealing and refrigerating; mincing lean meat, dicing fat meat, and keeping for further use; adding auxiliary materials, water, the carrot juice, and the like under a condition of not higher than 18 DEG C according to the chopping mixing requirements, and chopping and mixing uniformly; and filling a plastic casing, steaming, and cooling. By adoption of the carrot juice, the flavor of the obtained emulsion-type sausage is increased, nutrients of the emulsion-type sausage are enriched, the contents of vitamins and dietary fiber are increased, the water-retaining property of the emulsion-type sausage is enhanced, the elasticity and brittleness of the emulsion-type sausage are largely enhanced, and the slicing property and the taste of the product are improved. The carrot breakfast emulsion-type sausage is a breakfast food with good taste, balance nutrition, rich vitamins and rich dietary fiber.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a carrot breakfast emulsified sausage and a preparation method thereof. Background technique [0002] Emulsified sausage is one of the typical Western-style meat products. It is very popular among consumers because of its good taste, fresh and tender meat, and convenient eating. However, in the production process, the amount of pig backfat is usually high, the proportion of saturated fatty acids is high, and the content of dietary fiber is low. On the other hand, improper addition of raw and auxiliary materials and unreasonable operation during the production of emulsified sausage will cause quality defects such as oil and water leakage and pores. [0003] Carrot is a kind of crispy and nutritious home-cooked vegetable, which has the reputation of "little ginseng". Carrots contain a lot of β-carotene, and β-carotene is an important and safe source of vitamin A, which can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/314A23L1/30A23L13/10A23L13/40A23L13/60
CPCA23L13/428A23L13/65A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 邵俊花
Owner BOHAI UNIV
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