Recombined sausage with salt roasted chicken flavor and preparation method of recombined sausage

A production method and salt-baked chicken technology are applied in the directions of food preparation, food ingredients as taste improvers, food science, etc., and can solve the problems of lack of processing technology and low added value for leftovers such as chicken bones and minced meat. The taste is uniform and delicious, the taste is uniform, and the effect is rich in nutrients
CN104544256AActive Publication Date: 2015-04-29SOUTH CHINA AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SOUTH CHINA AGRI UNIV
Publication Date
2015-04-29

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Abstract

The invention discloses a recombined sausage with salt roasted chicken flavor. The recombined sausage comprises a main material, packing and auxiliary materials, wherein the main material comprises the following components in percentage by weight: 5%-30% of bone paste of salt roasted chicken, 30%-60% of salt roasted chicken and / or skin, 8%-45% of fresh pork and 2%-20% of water chestnut; the packing is soybean protein isolate, corn starch or carrageenan; and the auxiliary materials are composite phosphate, sodium bicarbonate, salt and white granulated sugar. Through reasonable formula proportion, and strict control on a preparation process, the prepared recombined sausage with the salt roasted chicken flavor is uniform in mouthfeel, fresh and delicious in taste, abundant in nutrient, and high sensory evaluation, and suitable for being eaten by all people, has special salt flavor and water chestnut taste, and has cool and crisp feeling; no spice or essence except for salt roasted chicken leftover materials is added to the raw materials, so that the recombined sausage has relatively high additional value, and has great significance on environmental protection; and waste is changed into treasures.
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Description

technical field

[0001] The invention belongs to the technical field of sausage processing. More specifically, it relates to a salt-baked chicken-flavored restructured sausage and a preparation method thereof. Background technique

[0002] Salt-baked chicken is a famous traditional dish in Dongjiang, Guangdong. The finished product is golden in color, crisp in skin, smooth in meat and fragrant in bone. welcome. The traditional processing method of salt-baked chicken is to smear the chicken with salt, sand ginger and other ingredients, then wrap it in paper and bury it in coarse salt, and cook the chicken slowly by heating the coarse salt. As a deep-processed chicken product with Guangdong characteristics, salt-baked chicken has achieved industrial production. Its industrial processing technology mainly uses frozen cut chicken (chicken legs, chicken wings, chicken nuggets) as raw materials, after thawing, marinating, trimming, drying, vacuum packaging, Refined by steriliza...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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