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Spicy gristle sausage and preparation method thereof

A production method and spicy technology, which is applied in the field of spicy and crispy bone roast sausage, can solve the problems of not meeting nutritional needs, loss of nutritional components, unfavorable health, etc., and achieve bright color, fine and elastic skin slippery, product novel effect

Inactive Publication Date: 2014-09-17
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the more popular vegetable balls, grilled sausages, ham sausages, etc., but with the improvement of people's living standards, modern people are more interested in green, The concept of nutrition and health is getting more and more attention. During the ordinary sausage processing process, some nutrients will be lost, so it cannot meet people's nutritional needs. In addition, the above-mentioned sausages are generally added with preservatives to ensure their shelf life. , the taste is poor, people's long-term consumption is not conducive to the health of the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of spicy crispy bone sausage comprises following components: pork, chicken, chicken cartilage, black sesame, water, salt, sugar, monosodium glutamate and spicy marinade, and the proportioning of each component by weight is respectively:

[0025] 50-60 parts of pork, 10-20 parts of chicken, 8-14 parts of chicken cartilage, 2-3 parts of black sesame, 8-12 parts of water, 1.2-1.6 parts of salt, 2.6-4.6 parts of sugar, 0.4-0.6 parts of monosodium glutamate, Spicy marinade 0.8 to 1.2 parts.

[0026] The proportioning by weight of each component described in the present embodiment is respectively:

[0027] 50 parts of pork, 10 parts of chicken, 8 parts of chicken cartilage, 2 parts of black sesame, 8 parts of water, 1.2 parts of salt, 2.6 parts of sugar, 0.4 parts of monosodium glutamate, 0.8 parts of spicy marinade.

[0028] The preparation method of the spicy crispy bone sausage described in the present embodiment comprises the following steps:

[0029] Step 1. Tha...

Embodiment 2

[0037] The proportioning by weight of each component described in the present embodiment is respectively:

[0038] 55 parts of pork, 15 parts of chicken, 11 parts of chicken cartilage, 2.5 parts of black sesame, 10 parts of water, 1.4 parts of salt, 3.6 parts of sugar, 0.5 parts of monosodium glutamate, 1 part of spicy marinade.

[0039] The preparation method of the spicy crispy bone sausage described in the present embodiment comprises the following steps:

[0040] Step 1. Thaw the chicken and pork until the central temperature is 0°C. Grind the chicken and chicken cartilage with a meat grinder with an 8mm orifice plate, and grind the pork with a 10mm orifice plate meat grinder for later use;

[0041] Step 2. Put the minced chicken and pork mixture into a blender, add salt, and stir until the mixture is viscous, then add water, sugar, monosodium glutamate, spicy marinade, and black sesame. Vacuum the meat grinder to keep the vacuum at -0.08mpa, keep the pressure and stir f...

Embodiment 3

[0048] The proportioning by weight of each component described in the present embodiment is respectively:

[0049] 60 parts of pork, 20 parts of chicken, 14 parts of chicken cartilage, 3 parts of black sesame, 12 parts of water, 1.6 parts of salt, 4.6 parts of sugar, 0.6 parts of monosodium glutamate, 1.2 parts of spicy marinade.

[0050] The preparation method of the spicy crispy bone sausage described in the present embodiment comprises the following steps:

[0051] Step 1. Thaw the chicken and pork until the central temperature is 0°C. Grind the chicken and chicken cartilage with a meat grinder with an 8mm orifice plate, and grind the pork with a 10mm orifice plate meat grinder for later use;

[0052] Step 2. Put the minced chicken and pork mixture into a blender, add salt, and stir until the mixture is viscous, then add water, sugar, monosodium glutamate, spicy marinade, and black sesame. Vacuum the meat grinder to keep the vacuum at -0.08mpa, keep the pressure and stir f...

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PUM

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Abstract

The invention discloses a spicy gristle sausage. The spicy gristle sausage is characterized by comprising the following components: wrapper components and stuffing components, wherein the wrapper components include modified starch, wheat starch, boiling water, salt, salad oil and mashed purple potatoes; the stuffing components include minced fillet, water, shrimp meat, fat, starch, green onion leaves, carrots, salt, white granulated sugar and monosodium glutamate. The invention also discloses a preparation method of the spicy gristle sausage. The spicy gristle sausage and the preparation method have the beneficial effects that combining fresh fish flesh with fresh caraways, the spicy gristle sausage has attractive color and contain proteins, unsaturated fatty acids and vitamins; the caraways also contain rich minerals, such as iron, phosphorus, calcium and the like; the product has novel color and is fully fleshy, tasty, smooth, tender and juicy; two-stage water temperature forming is adopted during cooking, and the spicy gristle sausage is quickly frozen and packaged directly after quick cooling, thus ensuring that the nutritional ingredients of the fish flesh and vegetables are not easy to lose, and furthest ensuring the original colors, aromas and tastes of the food materials.

Description

technical field [0001] The invention relates to the field of food, in particular to a spicy and crispy bone sausage, and also relates to a method for making the above-mentioned spicy crispy bone sausage. Background technique [0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the more popular vegetable balls, grilled sausages, ham sausages, etc., but with the improvement of people's living standards, modern people are more interested in green, The concept of nutrition and health is paid more and more attention to. Some nutrients will be lost during the ordinary sausage processing process, so it cannot meet people's nutritional needs. In addition, the above-mentioned sausages are generally added with preservatives to ensure their shelf life. , mouthfeel is poor, and people's long-term consumption is unfavorable for the health of health. Contents of the invention [0003] The technical problem to be solved by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/318A23L1/30A23L13/40A23L13/50A23L13/60A23L13/70
CPCA23L13/42A23L13/52A23L13/65A23L13/70A23L33/10
Inventor 张博郑钦森朱永波
Owner SHANDONG JIASHIBO FOOD