Black pepper flavor roasted sausage and preparation method thereof

A production method and flavor technology, applied in the field of black pepper flavored sausage and its production, can solve the problems of small scale and achieve the effect of convenient processing, simple steps and easy material selection

Inactive Publication Date: 2015-07-22
ANHUI BAODI MEAT FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of the companies producing sausages are small in scale, and most

Method used

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Embodiment Construction

[0026] A black pepper flavor grilled sausage raw and auxiliary material formula is as follows: the purpose of the present invention is achieved by the following proportions: 80 parts of chicken breast, 50 parts of duck skin, 4 parts of leg minced meat, 110 parts of ice water, 2 parts of table salt, white granulated sugar 0.5 parts, 1.3 parts of carrageenan, 15 parts of corn starch, 7 parts of soybean protein isolate, 42 parts of tapioca modified starch, 15 parts of black pepper marinade, and 0.5 parts of sodium hexametaphosphate. The method of making black pepper flavored sausage with the above recipe is as follows:

[0027] 1. Pretreatment of raw and auxiliary materials:

[0028] After thawing chicken breast, duck skin and leg minced meat, use a 6mm orifice plate to mince the stuffing separately. The temperature of the minced meat after mincing is ≤8°C.

[0029] Making emulsified skin: Pour the soy protein isolate and ice water in the formula into the chopping machine togeth...

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PUM

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Abstract

Black pepper flavor roasted sausage comprises the following raw materials and auxiliary materials, by weight, 80-120 parts of chicken breast, 50-85 parts of duck skin, 4-5 parts of frittered thigh meat, 110-150 parts of ice water, 2-3 parts of salt, 0.5-1.5 parts of white sugar, 1.3-1.6 parts of carrageenan, 15-25 parts of corn starch, 7-15 parts of isolated soybean protein, 42-44 parts of cassava modified starch, 15-20 parts of black pepper marinade and 0.5-1.0 part of sodium hexametaphosphate. A preparation method of the black pepper flavor roasted sausage comprises a series of processes as follows: pretreatment of the raw materials, stirring and pickling, filing, hanging, drying and cooking, cooling and packaging, quick-freezing and warehousing. The prepared black pepper flavor roasted sausage has advantages of lubricating taste, pleasant fragrance and rich and healthy nutrition. According to the technical scheme, steps are simple and machine operations are many. The black pepper flavor roasted sausage is convenient to process and is suitable for industrial production.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a black pepper flavored sausage and a preparation method thereof. Background technique [0002] Grilled sausage originated from Taiwan. It tastes sweet and has a special flavor of spices. It is a famous delicacy in Taiwan. The roasted sausage is moderately fat and lean. When you take a bite, you will feel natural meat, fragrant meat, and mouth fluid. Compared with Cantonese sausage, the production of grilled sausage is relatively simple, and it retains more meat aroma. It is rarely boiled or steamed, and the product is directly matured by immersing in low-temperature oil. However, at present, most of the companies producing sausages are small in scale, mostly follow the traditional handicrafts, and seldom use large-scale mechanized production. Contents of the invention [0003] The object of the present invention is to provide a black pepper flavored sausage, which u...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/312A23L1/315A23L1/314A23L1/318A23L13/60A23L13/20A23L13/40A23L13/50A23L13/70
Inventor 丁凌霄徐建文张秀民符绍辉程榆茗夏毅强彭志胜李大治李年中
Owner ANHUI BAODI MEAT FOODS
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