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a starch sausage

A kind of technology of amyloid and vegetarian intestine, applied in the field of amyloid intestine

Active Publication Date: 2018-11-13
广东志广生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these patented formulas do not contain meat, a vegetable protein or hydrocolloid must be added, and there is no vegetarian sausage that only uses starch to satisfy the solid texture

Method used

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  • a starch sausage
  • a starch sausage
  • a starch sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Formula (mass percentage):

[0013]

[0014]

[0015] Processing steps: Accurately weigh table salt, sodium D-erythorbate, potassium sorbate, monosodium glutamate and beef essence and dissolve them in water, stir at a speed of 100 r / min, add ginger powder, shallot powder, five-spice powder, sorghum red and acetylated Distarch adipate, keep warm in a boiling water bath for 30 minutes, stop stirring, transfer to a sausage enema machine, pour it into a white transparent artificial casing, cook it in a cooking pot under normal pressure, keep the cooking water temperature at 85°C, cook it The time is 1.5 hours, the center temperature of the intestine reaches 75°C, after the cooking, the center temperature is quickly lowered to 45°C, and then placed in a refrigerator at about 2°C to cool for about 12 hours, so that the center temperature of the intestine drops to 5°C. And physical and chemical index inspection, the finished product is qualified. The vegetarian sausage ...

Embodiment 2

[0017] Formula (mass percentage):

[0018]

[0019] Processing steps: Accurately weigh table salt, sodium D-erythorbate, potassium sorbate and monosodium glutamate and dissolve them in water, stir at a speed of 100r / min, add minced ginger, minced green onion, five-spice powder, mushroom puree, mushroom grains and acetylated bis Starch adipate, keep warm in a boiling water bath for 30 minutes, stop stirring, transfer it to a sausage enema machine, pour it into a white transparent artificial casing, cook it in a cooking pot under normal pressure, keep the cooking water temperature at 85°C, and cook for After cooking for 1.5 hours, the center temperature of the intestines reaches 75°C. After cooking, the center temperature drops to 45°C quickly, and then it is placed in a refrigerator at about 2°C for about 12 hours, so that the center temperature of the intestines drops to 5°C. Physical and chemical index inspection, the finished product is qualified. The vegetarian sausage ...

Embodiment 3

[0021] Formula (mass percentage):

[0022]

[0023] Processing steps: Accurately weigh table salt, sodium D-erythorbate, potassium sorbate and monosodium glutamate and dissolve them in water, stir at a speed of 100r / min, add minced ginger, minced green onion, five-spice powder, mushroom puree, mushroom grains and acetylated bis Starch adipate, keep warm in a boiling water bath for 30 minutes, stop stirring, transfer it to a sausage enema machine, pour it into a white transparent artificial casing, cook it in a cooking pot under normal pressure, keep the cooking water temperature at 85°C, and cook for After cooking for 1.5 hours, the center temperature of the intestines reaches 75°C. After cooking, the center temperature drops to 45°C quickly, and then it is placed in a refrigerator at about 2°C for about 12 hours, so that the center temperature of the intestines drops to 5°C. Physical and chemical index inspection, the finished product is qualified. The vegetarian sausage ...

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PUM

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Abstract

The invention discloses a starch vegetarian sausage without animal protein. The raw material formula comprises acetylated distarch adipate, flavor compounds, purified water and other auxiliary materials. Compared with the prior art, according to the starch vegetarian sausage, the acetylated distarch adipate is used for providing a texture profile skeleton of the starch vegetarian sausage, and other ingredients are added to be made into the special starch vegetarian sausage; the toughness and elasticity of mouthfeel are achieved, and the processing cost of products is low; meanwhile, by means of adding the different flavor compounds, sausages with a special flavor are made, vegetarian sausage market is enriched, and the requirements of people for different flavors and nutrition are met.

Description

technical field [0001] The invention relates to a starch sausage, which belongs to the technical field of modified starch application and processing. Background technique [0002] Traditional meat sausage is very popular because of its mellow and delicious taste, convenient eating, unique taste and portability. Its processing technology is relatively mature, with meat as the main ingredient, supplemented with soybean protein, hydrocolloid, starch, etc., they are mixed and emulsified into a paste, and solidified by heating to form a good solid texture. Among them, meat is the main factor that forms the unique solid texture of sausage, which has good water holding properties and heating and solidification characteristics after chopping, mixing and rolling. Soybean protein, hydrocolloid, and starch are used as thickeners for meat sausages, which can increase the cohesion and stability of meat, and also have good water retention and inclusion effects. Soybean protein, which is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30
Inventor 尚高峰赵从伟刘文静顾娟
Owner 广东志广生物科技有限公司
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