Composite nutritive Bologna sausages and making method thereof

A production method and a technology for large red sausage, applied in the field of food processing, can solve the problems of complex preparation process, single nutrition, affecting food flavor and taste, etc., and achieve the effects of simple processing technology, increased nutritional complementarity, and filling of market gaps.

Inactive Publication Date: 2015-01-28
石玉良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention effectively overcomes the existing low-temperature meat products with single nutrition, Vc and V A The content is very small, and there is almost no dietary fiber defect. At the same time, it also overcomes the defects that the preparation process is complicated due to the addition of dietary fiber and affects the original flavor and taste of the food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose 70 parts of lean pork, 20 parts of chickentail mushrooms, 10 parts of carrots, 3 parts of black sesame seeds, 3 parts of walnuts, 3 parts of black beans, 5 parts of chickpeas, 1 part of pine nuts, 1 part of wolfberry and 5 parts of konjac gum , 5 parts of vegetable protein, 2 parts of soybean salad oil, 1 part of spices, and 1 part of table salt. The spices are 0.5 part of pepper powder and 0.5 part of fennel powder.

[0023] 2) Preparation method:

[0024] First, lean pork is made into minced meat with a meat grinder, at 5C 0 Under the condition of tumbling and kneading machine, knead for 2 hours; cut the chickentail mushrooms and carrots into slices and blanch them, and grind them into a slurry through a colloid mill; then black sesame seeds, walnut kernels, black beans, chickpeas, and pine nuts , Goji berry and konjac gum are combined and ground into powder with a colloidal mill, then add vegetable protein isolate, then mix all the raw materials with the ro...

Embodiment 2

[0027] Choose 60 servings of refined chicken breast, 15 servings of carrots, 10 servings of enoki mushrooms, 2 servings of black sesame seeds, 2 servings of walnuts, 2 servings of black beans, 3 servings of chickpeas, 1 serving of pine nuts, 1 serving of wolfberry and 5 servings of konjac gum , 5 parts of vegetable protein, 2 parts of peanut blend oil, 1 part of spices, and 1 part of table salt. The spices are 0.5 part of pepper powder and 0.5 part of fennel powder.

[0028] 2) Preparation method:

[0029] First use a meat grinder to make meat mince from the chicken, at 5C 0 Under the condition of tumbling and kneading machine, knead for 1.5 hours; cut enoki mushrooms and carrots into slices and blanch, and grind them into a slurry through a colloid mill; then black sesame, walnut kernels, black beans, chickpeas, and pine nuts , goji berries and konjac gum are combined and ground into powder with a colloidal mill, then add vegetable protein isolate, then mix all the raw mate...

Embodiment 3

[0032] Choose lean pork 60, chicken breast 10, carrot 15, Agaricus bisporus 20, black sesame 3, walnut 2, black bean 2, chickpea 2, pine nut 1, wolfberry and konjac gum 3 parts, 3 parts vegetable protein, 2 parts sunflower oil, 1 part spice, 1 part salt. The spices are 0.5 part of pepper powder and 0.5 part of fennel powder.

[0033] 2) Preparation method:

[0034] First, lean pork and chicken are made into minced meat with a meat grinder, at 5C 0 Under the condition of tumbling and kneading machine, knead for 2 hours; cut mushrooms and carrots into slices and blanch, and grind them into a slurry through a colloid mill; then black sesame, walnut kernels, black beans, chickpeas, pine nuts, and wolfberry 1. After the konjac gum is compatible, use a colloid mill to grind it into powder, add plant protein isolate, and then mix all the raw materials with the rolled pork mince, stir and roll in a vacuum mixer, and then add sunflower oil and sugar , soy sauce, salt, monosodium glu...

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PUM

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Abstract

The invention discloses composite nutritive Bologna sausages and a making method thereof. The composite nutritive Bologna sausages comprise the following raw materials according to weight ratio: lean pork and/or chicken breast, edible mushrooms, carrot, black sesame, walnut kernels, black soya bean, chickpea, pine kernel, lycium barbarum and konjac glucomannan. The preparation method comprises the following steps: respectively mincing the lean pork and/or chicken breast into meat paste; cutting the edible mushrooms and carrot into slices for blanching, and milling into slurry by using a colloid mill; milling the black sesame, walnut kernels, black soya bean and the like into powder by using the colloid mill; stirring and rolling the materials in a vacuum stirrer, adding sugar, vegetable oil, spices and salt for conditioning and stirring to be uniform, salting in a low-temperature cold store for 24 hours, and filling into casing for sausages; cooking or baking at the temperature of 85-92 DEG C, so that the Bologna sausages are thoroughly cooked; and cooking, thereby obtaining meat flavor type salty, delicious, fresh, slightly sweet and low-fat Bologna sausages or sausages. The produced Bologna sausages are good in taste and simple in process, are enriched in proteins and dietary fibers and have health care functions, and the fat content of the Bologna sausages is reduced.

Description

technical field [0001] The invention relates to a processing method for preparing compound nutritional low-temperature meat product food by using lean pork or chicken combined with phoenix tail mushroom (cocktail mushroom), carrot and the like. It belongs to the technical field of food processing. Background technique [0002] Enema foods such as sausages and ham sausages are popular convenience foods. Because of its delicious color and delicious taste, it is easy to carry and eat, so it is a kind of meat product with the largest production and sales volume. The main raw material of traditional enema food is animal and poultry meat, so it is rich in animal protein and fat, and is an ideal high-protein and high-fat food. But it also has some deficiencies, such as relatively simple nutrition, in addition to high protein, high fat and B vitamins, other ingredients are insufficient, especially Vc and V A The content is very small, and there is almost no dietary fiber. With t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/29A23L13/60A23L33/00
CPCA23L5/13A23L13/65A23L33/00A23V2002/00A23V2300/38A23V2200/30
Inventor 石玉良
Owner 石玉良
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