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A kind of preparation method of chicken sausage

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

Active Publication Date: 2016-02-17
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

[0014] A kind of preparation method of chicken sausage, comprises the following steps:

[0015] (1) When the chicken is thawed to the central temperature of -2~2°C, grind it with an 8mm orifice meat grinder, and set it aside;

[0016] (2) Cutting and mixing: First, chop and mix 57 parts of ground chicken, 8 parts of salad oil, 8 parts of protein isolate, 2 parts of modified starch, and 8 parts of water at 3400-3800 rpm for 150-180 seconds , then add 0.8 parts of salt, 0.8 parts of glucose, 0.2 parts of sodium glutamate and 0.10 parts of transglutaminase, continue chopping and mixing at 3400-3800 rpm for 60-90 seconds, and finally add 0.35 parts of high-hot pepper powder with 1700- 1900 rpm, chop and mix evenly to make fillings;

[0017] (3) Molding: Put the chopped and mixed fillings into a single freezer tray with a length of 30cm, a width of 15cm, and a height of 1.5cm, and the thickness of the fillings should be controlled at 1.5cm;

[0018] (4) Stand still: after loading...

Embodiment 2

[0027] A kind of preparation method of chicken sausage comprises the following steps:

[0028] (1) When the chicken is thawed to the central temperature of -2~2°C, grind it with an 8mm orifice meat grinder, and set it aside;

[0029] (2) Chop and mix: first chop and mix 67 parts of ground chicken, 12 parts of salad oil, 12 parts of protein isolate, 6 parts of modified starch, and 12 parts of water at 3400-3800 rpm for 150-180 seconds, then add salt 1.2 parts, 1.6 parts of glucose, 0.4 parts of sodium glutamate and 0.20 parts of transglutaminase at 3400-3800 rpm and continue chopping and mixing for 60-90 seconds, and finally add 0.35 parts of hot pepper powder at 1700-1900 rpm Chop and mix evenly to make the filling;

[0030] (3) Molding: Put the chopped and mixed fillings into a single freezer tray with a length of 30cm, a width of 15cm, and a height of 1.5cm, and the thickness of the fillings should be controlled at 1.5cm;

[0031] (4) Stand still: after loading the mold, p...

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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 method for preparing chicken products, in particular to a method for preparing chicken sausages. 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 method for making chicken sausage with unique taste and more comprehensive nutrition. [0004] In order to sol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/40
CPCA23L13/428A23L13/50A23L13/65A23V2002/00A23V2250/5118A23V2250/61
Inventor 张博杨翠玲鲁联合
Owner SHANDONG JIASHIBO FOOD
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