Sandwich jam roasted sausage and processing method thereof

A jam and sandwich technology, applied in food science, food preparation, food coating and other directions, can solve the problems of lack of sausage characteristics, single taste and shape of sausage, and achieve the effect of unique style, rich nutrition and good taste

Inactive Publication Date: 2014-09-03
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and shape of sausages on the market today are relatively simple. Due to the imp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: grilled sausage with sandwich jam, including the outer skin and the inner core filled in the outer skin, the outer skin is made of the following components in parts by weight: 70 parts of refined pork meat, 30 parts of pig fat, 25 parts of chicken breast meat, 10 parts of cassava modified starch, 4 parts of salt, 8 parts of white sugar, 0.003 parts of sodium nitrite, 0.4 parts of carrageenan, 0.2 parts of compound phosphate, 0.2 parts of pork essence, 0.4 parts of five-spice powder, 40 parts of ice water, 0.002 parts of smoke agent share. The inner core is made of the following components in parts by weight: 35 parts of strawberry jam, 8 parts of white sugar, 0.5 parts of acidity regulator, and 14 parts of potato starch.

[0021] The method for processing the sandwich jam sausage comprises the following steps:

[0022] (1) Thawing and grinding: the lean pork and chicken breasts are thawed naturally, and the central temperature is controlled at 0-4°C; the ...

Embodiment 2

[0032] Embodiment two: embodiment two is basically the same as embodiment one except that: the skin is made of the following components by weight: 65 parts of lean pork, 25 parts of pig fat, 20 parts of chicken breast, 8 parts of cassava modified starch 3 parts of salt, 7 parts of white sugar, 0.002 parts of sodium nitrite, 0.3 parts of carrageenan, 0.1 part of compound phosphate, 0.1 part of pork essence, 0.3 parts of five-spice powder, 35 parts of ice water, and 0.001 part of smoke agent. The inner part is made of the following components in parts by weight: 30 parts of strawberry jam, 6 parts of white sugar, 0.4 parts of acidity regulator, and 12 parts of potato starch.

Embodiment 3

[0033] Embodiment 3: Embodiment 3 is basically the same as Embodiment 1. The difference is that the skin is made of the following components in parts by weight: 75 parts of refined pork meat, 35 parts of pig fat, 30 parts of chicken breast meat, and 12 parts of cassava modified starch. 5 parts, 5 parts of salt, 9 parts of white sugar, 0.004 parts of sodium nitrite, 0.5 parts of carrageenan, 0.3 parts of compound phosphate, 0.3 parts of pork essence, 0.5 parts of five-spice powder, 45 parts of ice water, and 0.003 parts of smoke agent. The inner part is made of the following components in parts by weight: 40 parts of strawberry jam, 10 parts of white sugar, 0.6 parts of acidity regulator, and 16 parts of potato starch.

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PUM

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Abstract

The invention discloses a sandwich jam roasted sausage which comprises an outer skin and an inner stuffing in the outer skin, wherein the outer skin is prepared from the following components in parts by weight: 65-75 parts of pig lean meat, 25-35 parts of pig prime condition, 20-30 parts of chicken breast meat, 8-12 parts of cassava modified starch, 3-5 parts of table salt, 7-9 parts of whit sugar, 0.002-0.004 part of sodium nitrite, 0.3-0.5 part of carrageenan, 0.1-0.3 part of composite phosphate, 0.1-0.3 part of pork essence, 0.3-0.5 part of five spice powder, 35-45 parts of ice water, and 0.001-0.003 part of a fumigant. The inner stuffing is prepared from the following components in parts by weight: 30-40 parts of strawberry jam, 6-10 parts of white granulated sugar, 0.4-0.6 part of an acidity regulator and 12-16 parts of raw potato powder. The sandwich jam roasted sausage is abundant in nutrition, unique in pattern and good in taste.

Description

technical field [0001] The invention relates to a grilled sausage with jam and a processing method for the grilled sausage with jam. Background technique [0002] The grilled sausage is made of selected high-quality auxiliary meat, and then processed through vacuum filling, smoked and cooked, aseptic vacuum packaging and other processes. It needs to be distributed and stored in the whole cold chain. The taste and form of sausages on the market today are relatively simple, and due to the impact of production costs and competition, the characteristics of grilled sausages are insufficient. Contents of the invention [0003] A technical problem to be solved by the present invention is to provide a grilled sausage with sandwich jam that is rich in nutrition, unique in style and good in taste. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: grilled sausage with sandwich jam, including an outer skin and a hea...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/29A23L13/60A23L33/00
CPCA23L13/65A23L21/10A23P20/25
Inventor 张博王君孙秋燕
Owner SHANDONG JIASHIBO FOOD
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