Wheat flavor sausage and making method thereof

A roasted sausage and flavor technology, which is applied in the field of meat food, can solve the problems of poor taste, loose structure, and unobvious flavor characteristics, and achieve the effect of high nutritional value, compact structure, and obvious flavor characteristics of wheat flavor

Inactive Publication Date: 2014-08-13
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current sausage flavor is mainly prepared by mixing meat and various seasonings. The raw materials are mainly pork, chicken breast, ice water, white sugar, salt, monosodium glutamate, sodium nitrite, etc. Although the current sausage uses Prepared from specific raw materials and special processes, but the flavor characteristics are not obvious, the taste is poor, and the structure is not tight

Method used

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  • Wheat flavor sausage and making method thereof
  • Wheat flavor sausage and making method thereof
  • Wheat flavor sausage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A wheat-flavored grilled sausage is prepared from the following raw materials:

[0035] Accurately weigh 50 kg of pork, 20 kg of chicken, 40 kg of ice water, 1.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.3 kg of carrageenan, 0.12 kg of pepper, 0.05 kg of sodium isoVC, and 0.006 kg of sodium nitrite kg, 10 kg of corn starch, 1.9 kg of soybean protein isolate, 0.6 kg of phosphate, 82,780.1 kg of Chunfa wheat perfume-like flavor produced by Chunfa, and 842,270.1 kg of meat-flavored paste flavor.

[0036] The preparation method comprises the following steps:

[0037] Raw meat thawing: Remove the outer packaging of pork and chicken, place the pork and chicken on the thawing rack, control the temperature of the thawing room at 18°C, and let it defrost naturally for 15 hours, and control the center temperature of pork and chicken at 3°C;

[0038] Raw meat trimming: remove foreign matter, congestion, cartilage;

[0039] Straining: twist pork with a ...

Embodiment 2

[0050] A wheat-flavored grilled sausage is prepared from the following raw materials:

[0051] Accurately weigh 60 kg of pork, 40 kg of chicken, 45 kg of ice water, 2.4 kg of salt, 1.1 kg of white sugar, 0.2 kg of monosodium glutamate, 0.35 kg of carrageenan, 0.14 kg of pepper, 0.08 kg of sodium isoVC, and 0.008 kg of sodium nitrite kg, 10 kg of corn starch, 1.8 kg of soybean protein isolate, 0.5 kg of phosphate, 82,780.15 kg of Chunfa wheat perfume-like essence produced by Chunfa, and 842,270.15 kg of meat-flavored paste essence.

[0052] The preparation method comprises the steps of:

[0053] Raw meat thawing: Remove the outer packaging of pork and chicken, place the pork and chicken on the thawing rack, control the temperature of the thawing room at 18°C, let it defrost naturally for 18 hours, and control the center temperature of pork and chicken at 0°C;

[0054] Raw meat trimming: remove foreign matter, congestion, cartilage;

[0055] Straining: twist pork with a 10mm o...

Embodiment 3

[0066] A wheat-flavored grilled sausage is prepared from the following raw materials:

[0067] Accurately weigh 80 kg of pork, 20 kg of chicken, 45 kg of ice water, 2.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.5 kg of carrageenan, 0.28 kg of pepper, 0.1 kg of sodium isoVC, and 0.01 kg of sodium nitrite kg, 10 kg of cornstarch, 2.5 kg of soybean protein isolate, 0.7 kg of phosphate, 82,780.1 kg of Chunfa wheat perfume-like flavor produced by Chunfa, and 842,270.2 kg of meat-flavored paste flavor

[0068] The preparation method comprises the steps of:

[0069] Raw meat thawing: Remove the outer packaging of pork and chicken, place the pork and chicken on the thawing rack, control the temperature of the thawing room at 18°C, let it thaw naturally for 18 hours, and control the center temperature of pork and chicken at 3°C;

[0070] Raw meat trimming: remove foreign matter, congestion, cartilage;

[0071] Straining: twist pork with a 10mm orifice, and ...

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Abstract

The invention relates to a wheat flavor sausage and a making method thereof. The wheat flavor sausage is made by adopting a composition including two raw materials in the following parts by weight: 0.1-0.2 part by weight of Chunfa wheat essence 8278 and 0.1-0.2 part by weight of Chunfa meat flavor paste essence 84227, wherein the Chunfa wheat essence 8278 and the Chunfa meat flavor paste essence 84227 in the sausage account for 0.1-1 percent by weight total weight of the raw materials of the sausage. The wheat flavor sausage is characterized in that the Chunfa wheat essence 8278 is adopted to endow the product with the fragrance and the flavor of the wheat, and the Chunfa meat flavor paste essence 84227 is adopted to endow the product with the special meat flavor and is well combined with the wheat, so that the wheat flavor sausage made by adopting the making method is special in flavor, remarkable in wheat flavor characteristic, compact in structure, strong in meat quality, high in nutritive value and higher in protein content.

Description

technical field [0001] The invention relates to the technical field of meat food, in particular to a wheat-flavored sausage and a preparation method thereof. Background technique [0002] The current sausage flavor is mainly prepared by mixing meat and various seasonings. The raw materials are mainly pork, chicken breast, ice water, white sugar, salt, monosodium glutamate, sodium nitrite, etc. Although the current sausage uses It is prepared from specific raw materials and special processes, but the flavor characteristics are not obvious, the taste is poor, and the structure is not tight. Unclear description of the product's characteristics after consumption. [0003] The object of the present invention is to provide a wheat-flavored grilled sausage with distinct flavor characteristics in order to overcome the above disadvantages. Contents of the invention [0004] In order to solve the above-mentioned technical problems, the present invention provides a barbeque-flavore...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/315A23L1/314A23L13/60A23L13/10A23L13/40A23L13/50
CPCA23L13/10A23L13/428A23L13/50A23L13/65A23V2002/00
Inventor 穆海红
Owner TIANJIN CHUNFA BIO TECH GRP
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