Pork kiss sausage and preparation method thereof

A production method and technology of pork, applied in the field of pork sausage and its production, to achieve the effect of delicious taste, novel senses and full meaty texture

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

With the improvement of people's living standards, there are higher requirements for nutritional ingredients and fresh quality, but now most of the intestines in China are not enough to attract people's attention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Pork pro-intestines, made of the following raw materials in parts by weight: 40 parts of pork No. 2 meat, 25 parts of water, 2 parts of soybean protein isolate, 6 parts of pig fat, 5 parts of starch, 1 part of salt, 0.5 parts of monosodium glutamate, 1.5 parts of glucose parts, 0.2 parts of spices, 0.05 parts of Monascus Red, and 0.32 parts of essence.

[0021] The preparation method of the above-mentioned pork intestines comprises the following steps:

[0022] (1) Preparation of materials:

[0023] Thaw pork No. 2 meat to ±2°C, grind it with an 8mm orifice plate of a meat grinder, freeze and grind pig fat with an 8mm orifice plate, and weigh each raw material according to the weight ratio of the above formula for later use;

[0024] (2) Vacuum tumbling:

[0025] First put the minced pork No. 2 meat into the vacuum tumbler, add the weighed salt, and tumble for 30 minutes. After the meat is rolled out to become very sticky, add glucose, monosodium glutamate, spices, mo...

Embodiment 2

[0039] Pork pro-intestines, made of the following raw materials by weight: 45 parts of pork No. 2 meat, 30 parts of water, 2.5 parts of soybean protein isolate, 8 parts of pig fat, 10 parts of starch, 1.2 parts of salt, 0.6 parts of monosodium glutamate, parts, 0.3 parts of spices, 0.06 parts of Monascus Red, and 0.34 parts of essence.

[0040] The preparation method of the above-mentioned pork intestines comprises the following steps:

[0041] (1) Preparation of materials:

[0042] Thaw pork No. 2 meat to ±2°C, grind it with an 8mm orifice plate of a meat grinder, freeze and grind pig fat with an 8mm orifice plate, and weigh each raw material according to the weight ratio of the above formula for later use;

[0043] (2) Vacuum tumbling:

[0044] First put the minced pork No. 2 meat into the vacuum tumbler, add the weighed salt, and tumble for 30 minutes. After the meat is rolled out to become very sticky, add glucose, monosodium glutamate, spices, monascus red, essence, wat...

Embodiment 3

[0058] Pork pro-intestines, made of the following raw materials in parts by weight: 50 parts of pig No. parts, 0.4 parts of spices, 0.07 parts of Monascus Red, and 0.36 parts of essence.

[0059] The preparation method of the above-mentioned pork intestines comprises the following steps:

[0060] (1) Preparation of materials:

[0061] Thaw pork No. 2 meat to ±2°C, grind it with an 8mm orifice plate of a meat grinder, freeze and grind pig fat with an 8mm orifice plate, and weigh each raw material according to the weight ratio of the above formula for later use;

[0062] (2) Vacuum tumbling:

[0063] First put the minced pork No. 2 meat into the vacuum tumbler, add the weighed salt, and tumble for 30 minutes. After the meat is rolled out to become very sticky, add glucose, monosodium glutamate, spices, monascus red, essence, water , soybean protein isolate, starch, and pig fat, vacuumize to -0.08MPa, then roll and knead for 30 minutes, put the stuffing in a constant temperature...

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PUM

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Abstract

The invention discloses a pork kiss sausage and a preparation method thereof. The pork kiss sausage is prepared from the following raw materials in parts by weight: 40-50 parts of pig lean meat, 25-35 parts of water, 2-3 parts of soy isolate protein, 6-10 parts of pig prime condition, 5-15 parts of starch, 1-1.4 parts of salt, 1.5-2.5 parts of glucose, 0.5-0.7 part of monosodium glutamate, 0.2-0.4 part of spice, 0.05-0.07 part of monascus color and 0.32-0.36 part of essence. The pork kiss sausage disclosed by the invention has the beneficial effects that a sausage body is novel in feeling and attractive in color and luster, and the sausage is rich in abundant proteins, essential amino-acids required by a human body as well as various nutritional elements, such as potassium, ferrum and magnesium, required by the human body; the sausage is full in integral structure, quite in flesh appeal and delicious in taste.

Description

technical field [0001] The invention relates to sausage and a preparation method thereof, in particular to a pork sausage and a preparation method thereof. Background technique [0002] The sausage is processed by using auxiliary meat through vacuum tumbling, vacuum filling, drying and cooking, etc., and its main components are auxiliary meat, starch, flavor and so on. With the improvement of people's living standards, there are higher requirements for nutritional ingredients and fresh quality, but now most of the intestines in China are not enough to attract people's attention. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a pork sausage with delicious taste, novel sensory and full meaty texture and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: pork sausage, which is made of the following raw materials in pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A22C11/00A23L13/60
CPCA23L13/428A23L13/65
Inventor 张博刘春江郑晓洁
Owner SHANDONG JIASHIBO FOOD
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