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

Active Publication Date: 2015-04-29
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the problem of lack of effective processing technology and low added value for leftovers such as chicken bones and minced meat produced in the existing salt-baked chicken processing process, and to provide a salt-baked chicken processing by-product (chicken bones, chicken minced meat and / or skin, etc.) prepared as raw materials, salt-baked chicken-flavored recombined sausage

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Preparation of Recombined Sausage

[0048] The specific production steps for preparing the salt-baked chicken-flavored recombined sausage are as follows:

[0049] S1. Raw material pretreatment: Weigh 150g of salt-baked chicken bones, coarsely pulverize them with a high-speed pulverizer, and then pulverize them into a chicken bone paste of about 20 μm with a superfine pulverizer; weigh 450g of salt-baked chicken minced meat and put it into a meat grinder for grinding Crumble into a puree; weigh 300g fresh (frozen) pork, thaw the meat and cut into cubes, cut into about 1×1×1cm 3 The size of the cube, put it into a meat grinder and grind it into a meat paste;

[0050] S2. Vacuum chopping: Mix chicken bone paste, chicken paste and pork paste together and add 180g of water. After initial mixing, hammer and stir repeatedly with an iron hammer; put the hammered material into a vacuum chopping machine, and the vacuum 0.06kpa, under the condition that the slurry te...

Embodiment 2

[0060] Example 2 Preparation of recombined sausage

[0061] The specific production steps for preparing the salt-baked chicken-flavored recombined sausage are as follows:

[0062] S1. Raw material pretreatment: Weigh 100g of salt-baked chicken bones, coarsely pulverize them with a high-speed grinder, and then use an ultrafine grinder to grind them into a chicken bone paste of about 20 μm; weigh 350g of salt-baked chicken minced meat and put it into a meat grinder to grind Crumble into a puree; weigh 400g fresh (frozen) pork, thaw the meat and cut into cubes, cut into about 1×1×1cm 3 The size of the cube, put it into a meat grinder and grind it into a meat paste;

[0063] S2. Vacuum chopping: Mix chicken bone paste, chicken paste and pork paste together and add 170g of water. After initial mixing, hammer and stir repeatedly with a hammer; put the hammered materials into a vacuum chopping machine, 0.06kpa, under the condition that the slurry temperature is 6°C, chop and mix ...

Embodiment 3

[0073] Example 3 Preparation of Recombined Sausage

[0074] The specific production steps for preparing the salt-baked chicken-flavored recombined sausage are as follows:

[0075] S1. Raw material pretreatment: Weigh 200g of salt-baked chicken bones, coarsely pulverize them with a high-speed pulverizer, and then pulverize them into a chicken bone paste of about 20 μm with a superfine pulverizer; weigh 550g of salt-baked chicken minced meat and put it into a meat grinder for grinding Crumble into a puree; weigh 200g fresh (frozen) pork, thaw the meat and cut into cubes, cut into about 1×1×1cm 3 The size of the cube, put it into a meat grinder and grind it into a meat paste;

[0076] S2. Vacuum chopping and mixing: Mix chicken bone paste, chicken paste and pork paste together and add 190g of water. After the preliminary mixing, hammer and stir repeatedly with an iron hammer. 0.06kpa, under the condition that the slurry temperature is 4°C, chop and mix for 20min;

[0077] S3...

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/317A23L1/318A23L13/50A23L13/20A23L13/60A23L13/70
CPCA23L13/20A23L13/42A23L13/426A23L13/428A23L13/52A23L13/65A23V2002/00A23V2200/16A23V2300/31A23V2250/5036A23V2250/5118A23V2250/5488
Inventor 宋贤良李莹影叶盛英龚紫君李慧妍
Owner SOUTH CHINA AGRI UNIV
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