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Instant boudin and manufacturing method thereof

A production method, pig blood technology, applied in the direction of food science, etc., can solve the problems affecting the flavor and structure of meat products, bacterial contamination of Western-style sausages, poor palatability of sausages, etc., achieve good promotion and market value, eliminate food safety risks, nutrition balanced effect

Inactive Publication Date: 2016-10-12
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the traditional collection method of pig blood is easy to be polluted, it has a great impact on the quality of meat products, especially Western-style sausages with high moisture content, and it is easy to cause Western-style sausages to be contaminated by bacteria
Sausages added with pig blood will affect the flavor and structure of meat products under high temperature for a long time, resulting in poor palatability, poor color, loose structure and poor elasticity of sausages

Method used

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  • Instant boudin and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of ready-to-eat pig's blood sausage, described ready-to-eat pig's blood sausage is made up of the following components by weight: 16 parts of pork leg meat, 25 parts of skinless chicken breast, 11 parts of pig fat, 6 parts of pig blood, 28 parts of ice water , 1.2 parts of edible salt, 2 parts of soybean protein isolate, 0.1 part of sodium tripolyphosphate, 3 parts of white sugar, 0.2 part of carrageenan, 0.1 part of sodium alginate, 0.3 part of guar gum, 0.5 part of pork flavor for food, 0.2 part of monosodium glutamate 0.3 part of garlic powder, 0.1 part of nutmeg powder, 0.1 part of sodium D-erythorbate, 0.08 part of potassium sorbate, 0.01 part of nisin, and 0.003 part of sodium nitrite through molding. The specific production method includes the following steps:

[0031] S1. Raw material pretreatment

[0032] S11. Pretreatment of raw meat: thaw raw meat at 18°C, thaw skinless chicken breast and pork leg to a central temperature of 0-4°C, and thaw pork fat t...

Embodiment 2

[0040] A kind of ready-to-eat pig's blood sausage, described ready-to-eat pig's blood sausage is made up of the following components by weight: 15 parts of pork leg meat, 26 parts of skinless chicken breast, 10 parts of pig fat, 7 parts of pig blood, 24 parts of ice water , 1.6 parts of edible salt, 1 part of soybean protein isolate, 0.15 parts of sodium tripolyphosphate, 4 parts of white sugar, 0.2 parts of carrageenan, 0.1 part of sodium alginate, 0.3 parts of guar gum, 0.5 parts of pork flavor for food, 0.1 parts of monosodium glutamate 0.1 part of garlic powder, 0.15 part of nutmeg powder, 0.1 part of sodium D-erythorbate, 0.1 part of potassium sorbate, 0.01 part of nisin, and 0.006 part of sodium nitrite through molding. The specific production method includes the following steps:

[0041] S1. Raw material pretreatment

[0042] S11. Pretreatment of raw meat: thaw raw meat at 18°C, thaw skinless chicken breast and pork leg to a central temperature of 0-4°C, and thaw pork ...

Embodiment 3

[0050] A kind of ready-to-eat pig's blood sausage, described ready-to-eat pig's blood sausage is made up of the following components by weight: 17 parts of pork leg meat, 24 parts of skinless chicken breast, 12 parts of pig fat, 5 parts of pig blood, 24 parts of ice water , 1.6 parts of edible salt, 1 part of soybean protein isolate, 0.15 parts of sodium tripolyphosphate, 3 parts of white sugar, 0.2 parts of carrageenan, 0.1 part of sodium alginate, 0.3 parts of guar gum, 0.5 parts of pork flavor for food, 0.1 parts of monosodium glutamate 0.1 part of garlic powder, 0.04 part of nutmeg powder, 0.1 part of sodium D-erythorbate, 0.1 part of potassium sorbate, 0.01 part of nisin, and 0.003 part of sodium nitrite through molding. The specific production method includes the following steps:

[0051] S1. Raw material pretreatment

[0052] S11. Pretreatment of raw meat: thaw raw meat at 18°C, thaw skinless chicken breast and pork leg to a central temperature of 0-4°C, and thaw pork ...

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Abstract

The invention relates to the technical field of food production and processing, and discloses instant boudin and a manufacturing method thereof. On the basis of the concept of a healthy diet, the invention provides the manufacturing method of the healthy nutrient instant boudin which is prepared from the following main raw materials: skinless chicken breast, pig leg meat, pig fat and pig blood. The pig blood which is cheap, nutrient-rich and palatable and is easy to obtain is used as the flavor raw material and a simple and stable process is adopted to process the instant boudin, the original flavor and nutrition of the raw materials of the product are kept to the maximum, and the obtained instant boudin has the advantages of good color, aroma and taste, balanced nutrition, strong meat feeling, mastication resistance and dense texture. Equipment needed for preparing the instant boudin is common equipment and has the advantages of low cost, high operability and easiness in mass production, an additional value of the pig blood is increased, additionally, a nutrient healthful food with high cost performance is provided for the masses, and good popularization and market values are obtained.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and more specifically relates to an instant pig blood sausage and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. Western-style sausage is a kind of meat product that is popular among consumers. Western-style sausage can provide people with the meat protein they need. With the improvement of people's living standards, consumers are paying more and more attention to the nutritional content and flavor of food. The traditional characteristics of single nutrition and high fat content cannot meet people's new demand for meat products. [0003] Pig blood is one of the by-products in the processing engineering of pig slaughtering...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/50
Inventor 汤定明付浩华宁孟军周娇陈文辉
Owner 湖南唐人神肉制品有限公司
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