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Chicken sausage and production method thereof

A production method, chicken sausage technology, applied in food preparation, food science, sugar-containing food ingredients, etc., can solve the problems of poor taste and single ingredients, and achieve the effect of unique taste and comprehensive nutrition

Active Publication Date: 2014-09-10
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The main ingredients of chicken sausages are chicken and vegetable protein. Currently, the ingredients of chicken sausages on the market are single, and the taste is relatively poor. With the improvement of people's living standards, consumers have also put forward higher requirements for the nutritional value of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A chicken sausage made from the following raw materials in parts by weight: 57 parts of chicken, 8 parts of salad oil, 8 parts of water, 8 parts of protein isolate, 2 parts of modified starch, 0.8 part of table salt, 0.8 part of glucose, and 0.2 part of sodium glutamate , 0.10 part of transglutaminase, 0.35 part of high spicy powder.

[0018] The preparation method of above-mentioned chicken sausage comprises the following steps:

[0019] (1) When the chicken is thawed to the central temperature of -2~2°C, grind it with an 8mm orifice meat grinder, and set aside;

[0020] (2) Chopping and mixing: first chop and mix the shredded chicken, salad oil, protein isolate, modified starch, and water at 3400~3800 rpm for 150~180 seconds, then add salt, glucose, sodium glutamate and glutamine Use amidotransferase at 3400~3800 rpm to continue chopping and mixing for 60~90 seconds, and finally add high spicy powder and chop at 1700~1900 rpm to make fillings evenly;

[0021] (3) Mo...

Embodiment 2

[0031] A chicken sausage, made of the following raw materials in parts by weight: 62 parts of chicken, 10 parts of protein isolate, 10 parts of salad oil, 10 parts of water, 1.0 parts of salt, 1.2 parts of glucose, 0.3 parts of sodium glutamate, glutamine transfer 0.15 part of enzyme, 0.35 part of high spicy powder.

[0032] The preparation method of above-mentioned chicken sausage comprises the following steps:

[0033] (1) When the chicken is thawed to the central temperature of -2~2°C, grind it with an 8mm orifice meat grinder, and set aside;

[0034] (2) Chopping and mixing: first chop and mix the shredded chicken, salad oil, protein isolate, modified starch, and water at 3400~3800 rpm for 150~180 seconds, then add salt, glucose, sodium glutamate and glutamine Use amidotransferase at 3400~3800 rpm to continue chopping and mixing for 60~90 seconds, and finally add high spicy powder and chop at 1700~1900 rpm to make fillings evenly;

[0035] (3) Molding: Put the chopped an...

Embodiment 3

[0045] A chicken sausage made from the following raw materials in parts by weight: 67 parts of chicken, 12 parts of salad oil, 12 parts of water, 12 parts of protein isolate, 6 parts of modified starch, 1.2 parts of table salt, 1.6 parts of glucose, and 0.4 parts of sodium glutamate , 0.20 parts of glutaminase, 0.35 parts of high spicy powder.

[0046] The preparation method of above-mentioned chicken sausage comprises the following steps:

[0047] (1) When the chicken is thawed to the central temperature of -2~2°C, grind it with an 8mm orifice meat grinder, and set aside;

[0048] (2) Chopping and mixing: first chop and mix the shredded chicken, salad oil, protein isolate, modified starch, and water at 3400~3800 rpm for 150~180 seconds, then add salt, glucose, sodium glutamate and glutamine Use amidotransferase at 3400~3800 rpm to continue chopping and mixing for 60~90 seconds, and finally add high spicy powder and chop at 1700~1900 rpm to make fillings evenly;

[0049] (3)...

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PUM

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Abstract

The invention discloses a chicken sausage and a production method thereof. The chicken sausage is produced from the following raw materials in parts by weight: 57-67 parts of chicken, 8-12 parts of salad oil, 8-12 parts of water, 8-12 parts of protein isolate, 2-6 parts of modified starch, 0.8-1.2 parts of table salt, 0.8-1.6 parts of glucose, 0.2-0.4 part of sodium glutamate, 0.10-0.20 part of transglutaminase and 0.35 part of super-spicy powder. The chicken sausage has the beneficial effects that the chicken is taken as a raw material and is combined with modern concepts of high protein and low fat, so that the chicken sausage is accordant with current diet styles of freshness and elegancy and is specific in taste and comprehensive in nutrition.

Description

technical field [0001] The invention relates to a chicken product and a production method thereof, in particular to a chicken sausage and a production method thereof. Background technique [0002] The main ingredients of chicken sausages are chicken and vegetable protein. Currently, the ingredients of chicken sausages on the market are single, and the taste is relatively poor. With the improvement of people's living standards, consumers have also put forward higher requirements for the nutritional value of food. In order to meet market demands, the present invention uses chicken as a raw material and combines it with the modern concept of high protein and low fat, which is more in line with today's fresh and elegant diet style, and has unique taste and more comprehensive nutrition. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a chicken sausage with unique taste and more comprehensive nutrition and a preparation method...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L13/60A23L13/40A23L13/50
CPCA23L13/428A23L13/50A23L13/65A23V2002/00A23V2250/5118A23V2250/61
Inventor 张博杨翠玲鲁联合
Owner SHANDONG JIASHIBO FOOD
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