Sauced meat flavor sausage

A flavor and sausage roasting technology, which is applied in the field of food processing, can solve the problems of unobvious flavor characteristics and poor meat taste, and achieve the effect of lean meat tissue with obvious fiber texture, unique flavor and good meat texture

Inactive Publication Date: 2016-12-07
巫溪县红池腊鲜食品有限公司
View PDF14 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the technical problems of poor meat taste and unobvious flavor characteristics in existing sausages, the present invention provides a sauce-flavored sausage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1, a sauce meat-flavored sausage made from the following raw materials in parts by weight:

[0011] 75 parts of diced frozen meat, 0.5 parts of salt, 1 part of sugar, 0.2 parts of Chinese prickly ash, 0.1 part of pepper, 0.05 parts of flavor enhancer, 1 part of monosodium glutamate, 10 parts of flavor sauce; wherein, the flavor sauce consists of the following components by weight Made by boiling: 10 parts of vegetable oil, 30 parts of shallot, 3 parts of garlic, 2 parts of ginger, 20 parts of soy sauce, 10 parts of rock sugar, 0.3 part of salt, 0.5 part of dried shrimp and 1 part of spice; the frozen meat adopts the following weight The ingredients are made of: 50 parts of lean pork, 10 parts of pig fat, and 5 parts of chicken breast.

[0012] The method for processing sauce meat flavor sausage described in embodiment 1 may further comprise the steps:

[0013] S1. Cut the frozen meat at -18°C into pieces with a bone sawing machine, put it in the buffer store...

Embodiment 2

[0020] Example 2, Example 2 is basically the same as Example 1, the difference is that the sauce meat sausage is made of the following raw materials in parts by weight: 80 parts of diced frozen meat, 1 part of table salt, 2.5 parts of white sugar, Chinese prickly ash 0.3 parts, 0.25 parts of pepper, 0.06 parts of flavor enhancer, 1.3 parts of monosodium glutamate, 15 parts of flavor sauce; wherein, the flavor sauce is boiled from the following components by weight: 12 parts of vegetable oil, 34 parts of shallots, garlic 4 parts, 3 parts of ginger, 22 parts of soy sauce, 12 parts of rock sugar, 0.5 part of table salt, 0.65 part of dried shrimp and 1.5 parts of spices; the frozen meat is made of the following components by weight: 54 parts of lean pork, 12 parts of pig fat 6.5 servings of chicken breast.

Embodiment 3

[0021] Example 3, Example 3 is basically the same as Example 1, the difference is that the sauce meat-flavored sausage is made of the following raw materials in parts by weight:

[0022] 82 parts of diced frozen meat, 1.5 parts of salt, 3.5 parts of white sugar, 0.4 parts of Chinese prickly ash, 0.35 parts of pepper, 0.08 parts of flavor enhancer, 1.5 parts of monosodium glutamate, 20 parts of flavor sauce; wherein, the flavor sauce consists of the following components by weight Made by boiling: 14 parts of vegetable oil, 36 parts of shallot, 5 parts of garlic, 4 parts of ginger, 23.5 parts of soy sauce, 14 parts of rock sugar, 0.6 part of salt, 0.85 part of dried shrimp and 2.5 parts of spices; the frozen meat adopts the following weight The components are made of: 56 parts of lean pork, 15 parts of pig fat, and 8.5 parts of chicken breast.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a sauced meat flavor sausage. The sausage is prepared from the following raw materials in parts by weight: 75 to 85 parts of frozen and diced meat, 0.5 to 2 parts of salt, 1 to 5 parts of white sugar, 0.2 to 0.5 part of Chinese prickly ash, 0.1 to 0.5 part of pepper, 0.05 to 0.1 part of flavor enhancer, 1 to 2 parts of monosodium glutamate, and 10 to 25 parts of flavor sauce, wherein the flavor sauce is prepared by decocting the following components in parts by weight: 10 to 15 parts of plant oil, 30 to 40 parts of shallot, 3 to 6 parts of garlic, 2 to 5 parts of ginger, 20 to 25 parts of soy, 10 to 15 parts of rock sugar, 0.3 to 0.8 part of salt, 0.5 to 1 part of dried shrimp, and 1 to 3 parts of spices. The provided sauced meat flavor sausage has the advantages that water removing rate of the sausage has reached 25% or more, the surface of the sausage is smooth, the sausage seems more plump therefore, the hardness of whole sausage is uniform, the fiber texture of the slim meat tissue of the cross-section of the sausage is obvious, the flavor is unique, the taste is fresh, and the meat quality is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce-flavored grilled sausage. Background technique [0002] Grilled sausage is a delicious food. It is a low-temperature meat product with traditional Chinese flavor produced by modern Western-style meat product processing technology. It is a kind of pork, chicken, and beef as the main raw materials. Excipients, vacuum filling, smoked and cooked, aseptic vacuum packaging and other processes are processed, and they need to be cold-chained for storage and thawed before eating. Meat products baked in electric ovens are very popular among consumers. However, the inventors of the present invention have found through research that the grilled sausage made by the existing processing method has the characteristics of less meat and more starch, and relies on the heat-reactive essence of the meat to improve the taste, resulting in poor taste and unobvious flavor characteristics...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/60A23L13/40
Inventor 王斌苟中军杨光
Owner 巫溪县红池腊鲜食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap