A kind of grapefruit emulsified sausage and its processing method

A technology for emulsifying sausages and pomelo, applied in the field of food processing, can solve the problems such as the pomelo gizzard being easily broken, and achieve the effects of simple and easy technical route, promotion of agricultural industrialization structure adjustment, and scientific and reasonable formula.

Inactive Publication Date: 2018-07-31
ANHUI BAODI MEAT FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention aims at the inherent technical characteristics of emulsified sausage processing, solves the problem that the grapefruit gizzard wall is thin and brittle and is easy to break during processing, and provides a grapefruit emulsified sausage and a processing method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Grapefruit emulsified sausage ingredients: 20% lean pork, 15% pork fat, 20% chicken, 10% starch, 10% soybean protein isolate, 12% pomelo pouch, 1.2% sucrose, 3% salt, 0.4% carrageenan, Concentrated grapefruit juice 0.4%, water 8%, edible collagen casings.

[0022] Described pomelo emulsified sausage processing method comprises the following steps:

[0023] (1) Select high-quality fresh pork and chicken and put them into a meat grinder to grind them. Add starch, soybean protein isolate, sucrose, salt, concentrated grapefruit juice and water to the processed pork and chicken and put them in a chopping machine for chopping. 10 minutes, chopped and mixed evenly, marinated for 3 hours to get minced meat, set aside;

[0024] (2) Use hot water eddy current separation technology to disperse Shatian pomelo gizzards and remove broken gizzards, dissolve carrageenan in hot water at 100°C to make a carrageenan solution with a mass concentration of 2%, and cool to 60-70°C Finally, ...

Embodiment 2

[0029] Grapefruit emulsified sausage ingredients: lean pork 25%, pork fat 20%, chicken 10%, starch 15%, soybean protein isolate 8.6%, Pingshan pomelo pouch 8%, sucrose 2%, salt 3%, gelatin 0.2%, concentrated Grapefruit juice 0.2%, water 8%, edible collagen casings.

[0030] Described pomelo emulsified sausage processing method comprises the following steps:

[0031] (1) Select high-quality fresh pork and chicken and put them into a meat grinder to grind them. Add starch, soybean protein isolate, sucrose, salt, concentrated grapefruit juice and water to the processed pork and chicken and put them in a chopping machine for chopping. 15 minutes, chopped and mixed evenly, marinated for 8 hours to get minced meat, set aside;

[0032] (2) Use hot water eddy current separation technology to disperse the gizzards of Pingshan pomelo and remove the broken gizzards, dissolve gelatin in hot water at 100°C to make a gelatin solution with a mass concentration of 1%, cool to 70°C and put in...

Embodiment 3

[0037] Grapefruit emulsified sausage ingredients: lean pork 23.5%, pork fat 16.8%, chicken 15.6%, starch 12%, soybean protein isolate 8%, Anjiang pomelo pouch 10%, sucrose 1.2%, salt 2.3%, konjac gum 0.2% , seaweed gel 0.1%, concentrated grapefruit juice 0.3%, water 10%, edible collagen casing.

[0038] Described pomelo emulsified sausage processing method comprises the following steps:

[0039] (1) Select high-quality fresh pork and chicken and put them into a meat grinder to grind them. Add starch, soybean protein isolate, sucrose, salt, concentrated grapefruit juice and water to the processed pork and chicken and put them in a chopping machine for chopping. 13 minutes, chop and mix evenly, marinate for 6 hours to get minced meat, set aside;

[0040] (2) Use hot water vortex separation technology to disperse the gizzards of Anjiang pomelo and remove the broken gizzards, dissolve konjac gum in hot water at 100°C to make a konjac gum solution with a mass concentration of 1.5%...

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PUM

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Abstract

The invention discloses a shaddock-containing emulsion-type sausage. The shaddock-containing emulsion-type sausage is prepared from 20-25wt% of pig lean meat, 15-20wt% of pig fat meat, 10-20wt% of chicken, 10-15wt% of starch, 5-10wt% of soybean protein isolate, 8-12wt% of shaddock flesh particles, 1-2 wt% of cane sugar, 1-3wt% of table salt, 0.2-0.4wt% of polysaccharide colloid, 0.2-0.4wt% of a concentrated shaddock juice, 8-13wt% of water and the balance casing. The invention also discloses a processing method of the shaddock-containing emulsion-type sausage. The processing method comprises the following steps of 1, mincing meat and carrying out chopping and stirring to obtain meat paste, 2, preparing polysaccharide colloid film-coated shaddock flesh particles, 3, stirring the meat paste and the polysaccharide colloid film-coated shaddock flesh particles to obtain stuffing, 4, filling a casing with the stuffing and 5, carrying out steaming. Through a polysaccharide colloid film forming technology, the surfaces of the shaddock flesh particles are coated with protection films, and through stirring at a low temperature, shaddock flesh particle damage in processing is avoided and shaddock nutrition and a pure local flavor of the shaddock-containing emulsion-type sausage are guaranteed.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a grapefruit emulsified sausage and a processing method thereof. technical background [0002] Grapefruit is rich in a variety of nutrients, mainly vitamins A, B, C, D, P and citric acid, malic acid, flavonoids, calcium, magnesium, phosphorus, iron and so on. Vitamin A can maintain normal visual function, maintain normal growth and development of bones, and effectively prevent obesity. Vitamin B is an indispensable substance that promotes metabolism in the body and converts sugar, fat, protein, etc. into heat. There are many types of B vitamins. All have their own functions. Vitamin C, also known as ascorbic acid, can prevent scurvy, prevent cancer, remove free radicals in the body, etc. Vitamin D can prevent rickets in children and senile osteoporosis, and can effectively prevent tooth decay. Enhance capillary toughness, citric acid and malic acid have medicinal effec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/50A23L13/70A23L19/00A23L29/244A23L29/256A23L29/281A23L33/185A23L13/10
CPCA23V2002/00A23V2250/5036A23V2250/5066A23V2250/502A23V2250/5118A23V2250/5488A23V2250/628A23V2300/10A23V2300/38
Inventor 蔡克周王俊武孟俊祥卢进峰周倩陈炎
Owner ANHUI BAODI MEAT FOODS
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