Sausage and preparing method thereof

A processing method and sausage technology, which are applied to processed meat, sausage production, slaughtering and other directions, can solve the problems of poor taste, single meat composition and high starch content, and achieve the effects of fresh taste, good taste and rich nutrition.

Inactive Publication Date: 2014-09-10
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sausage is a food that people often eat in daily life, but ordinary sausage has high starch content, and the meat composition is relatively simple, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sausage is made from the following raw materials in parts by weight:

[0023] Main ingredients: 10 parts of chicken breast meat, 10 parts of chicken neck skin, 2 parts of starch, 4 parts of soybean protein isolate, 3 parts of ice water; 0.3 parts of phosphate, 1 part of salt, 2 parts of white sugar, 0.2 parts of monosodium glutamate, 0.2 parts of carrageenan parts, 0.3 parts of sodium D-isoascorbate, and 0.002 parts of pigment.

[0024] The processing method of above-mentioned sausage, comprises the following steps:

[0025] Step 1: Mince the Meat

[0026] After thawing the chicken breast and chicken neck skin in the above main ingredients naturally, use an 8mm meat grinder for standby, and control the temperature of the meat at 0°C;

[0027] Step 2: chop and mix

[0028] Use active protein: ice water in a ratio of 1:4 and mix until there is no fine particle-free emulsified slurry, then pour it out and let it rest for 4 hours for later use, and keep the temperature...

Embodiment 2

[0038] A sausage is made from the following raw materials in parts by weight:

[0039] Main ingredients: 20 parts of chicken breast meat, 20 parts of chicken neck skin, 4 parts of starch, 6 parts of soybean protein isolate, 5 parts of ice water; 0.3 parts of phosphate, 2 parts of salt, 3 parts of white sugar, 0.4 parts of monosodium glutamate, 0.2 parts of carrageenan parts, 0.4 parts of D-sodium erythorbate, and 0.002 parts of pigment.

[0040] The processing method of above-mentioned sausage, comprises the following steps:

[0041] Step 1: Mince the Meat

[0042] After thawing the chicken breast and chicken neck skin in the above main ingredients naturally, use an 8mm meat grinder for standby, and control the temperature of the meat at 4°C;

[0043] Step 2: chop and mix

[0044] Use active protein: ice water in a ratio of 1:4 and mix until there is no fine particle-free emulsified slurry, then pour it out and let it rest for 4 hours for later use, and keep the temperature...

Embodiment 3

[0054] A sausage is made from the following raw materials in parts by weight:

[0055] Main ingredients: 15 parts of chicken breast meat, 15 parts of chicken neck skin, 3 parts of starch, 5 parts of soybean protein isolate, 4 parts of ice water; 0.3 parts of phosphate, 1.5 parts of salt, 2.5 parts of white sugar, 0.3 parts of monosodium glutamate, 0.2 parts of carrageenan 0.35 parts, 0.35 parts of D-sodium erythorbate, and 0.002 parts of pigment.

[0056] The processing method of above-mentioned sausage, comprises the following steps:

[0057] Step 1: Mince the Meat

[0058] After thawing the chicken breast and chicken neck skin in the above main ingredients naturally, use an 8mm meat grinder for standby, and control the temperature of the meat at 2°C;

[0059] Step 2: chop and mix

[0060] Use active protein: ice water in a ratio of 1:4 and mix until there is no fine particle-free emulsified slurry, then pour it out and let it rest for 4 hours for later use, and keep the t...

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PUM

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Abstract

The invention discloses sausage and a preparing method thereof. The sausage is prepared from the following raw materials in parts by weight: 10-20 parts of chicken breast meat, 10-20 parts of chicken neck skin, 2-4 parts of starch, 4-6 parts of soy isolate protein, 3-5 parts of icy water, 0.3 part of phosphate, 1-2 parts of salt, 2-3 parts of white sugar, 0.2-0.4 part of aginomoto, 0.2 part of carrageenan, 0.3-0.4 part of D-erythorbic acid and 0.002 part of pigment. The sausage has the beneficial effects that the preparing process of a low-temperature meat product is adopted in the preparing process, so that the nutrient components in the chicken meat are maintained to the maximum extent, and a product is delicious, tender and tasty; due to adoption of the chicken neck skin, the carrageenan and the D-erythorbic acid, the sausage is not only good in taste, fresh in taste and rich in nutrition, but also is beneficial to direct absorption of collagen and microelements by human bodies, can be used in hot pots, rice noodle, and fried bean curd and beef with cayenne pepper, can be steamed, boiled and fried, and is wide in market prospect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sausage and a processing method thereof. Background technique [0002] Sausage is a food that people often eat in daily life, but ordinary sausage has high starch content, and the meat composition is relatively simple, and the taste is not good. Chicken breast and chicken neck skin contain more collagen. Collagen has a good cosmetic effect and is conducive to direct absorption by the human body. Therefore, chicken breast and chicken neck skin are used to process sausages. Contents of the invention [0003] The purpose of the present invention is to provide a sausage rich in collagen and good in mouthfeel. [0004] In order to solve the above technical problems, the technical solution of the present invention is: a sausage, characterized in that it comprises the following components in proportion by weight: [0005] The main ingredients are 10-20 parts of chicken breast meat, 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/312A22C11/00A23L13/60A23L13/20A23L13/50
CPCA23L13/20A23L13/426A23L13/52A23V2002/00A23V2250/5488
Inventor 王立海
Owner SHANDONG HUACHANG FOOD TECH
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