Flowering sausages and preparation method thereof

A technology of fish paste and miscellaneous fish, which is applied in the field of flowering sausage and its preparation, can solve the problems of poor taste and limited nutritional value, and achieve the effect of good taste, easy nutrition and rich nutrition

Inactive Publication Date: 2017-04-26
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product has limited nutritional value and the taste is not very good

Method used

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  • Flowering sausages and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A blooming sausage made from the following components: 19.75kg of chicken, 7.5kg of AA grade fish paste, 5Kg of miscellaneous fish paste, 23kg of soybean protein emulsified paste, 19.8kg of ice water, 6.25kg of tapioca flour, and 7.5kg of tapioca modified starch kg, salt 1.5kg, compound phosphate 0.3kg, white sugar 2.5Kg, sodium nitrite 4g, monosodium glutamate 0.135kg, alanine 0.18kg, meat powder 0.09kg, white pepper 0.09Kg, carrageenan 0.35kg, ethyl Maltol 37.5g, TG enzyme 25g, sesame oil 225g, meat paste 200g, chicken essential oil 112.5g, shallot essence 75g, allura red 1.3g, bioactive peptide 8g, monascus red 5g, fried green bean powder 2.5kg;

[0029] The processing method of above-mentioned fried green bean flour is as follows:

[0030] (1) Select green beans with uniform size, no pests, and no mildew, soak them in drinking water, soak them for 10 hours in summer and autumn, and soak them for 18 hours in spring and winter, then put them in the marinade and mix th...

Embodiment 2

[0047] A blooming sausage made from the following components: 19.75kg of chicken, 7.5kg of AA grade fish paste, 5Kg of miscellaneous fish paste, 23kg of soybean protein emulsified paste, 19.8kg of ice water, 6.25kg of tapioca flour, and 7.5kg of tapioca modified starch kg, salt 1.5kg, compound phosphate 0.3kg, white sugar 2.5Kg, sodium nitrite 4g, monosodium glutamate 0.135kg, alanine 0.18kg, meat powder 0.09kg, white pepper 0.09Kg, carrageenan 0.35kg, ethyl Maltol 37.5g, TG enzyme 25g, sesame oil 225g, meat paste 200g, chicken essential oil 112.5g, shallot essence 75g, allura red 1.3g, bioactive peptide 8g, monascus red 5g, fried green bean powder 2.5kg;

[0048] The processing method of above-mentioned fried green bean flour is as follows:

[0049] (1) Select green beans with uniform size, no pests, and no mildew, soak them in drinking water, soak them for 10 hours in summer and autumn, and soak them for 18 hours in spring and winter, then put them in the marinade and mix th...

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PUM

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Abstract

The invention relates to flowering sausages. The flowering sausages are made from the following components by weight: 19.75kg of chicken meat, 7.5kg of AA-level fish paste, 5Kg of trash fish paste, 23kg of soybean protein emulsion paste, 19.8kg of ice water, 6.25kg of tapioca flour, 7.5kg of cassava modified starch, 1.5kg of table salt, 0.3kg of composite phosphate, 2.5Kg of white granulated sugar, 4g of sodium nitrite, 0.135kg of gourmet powder, 0.18kg of alanine, 0.09kg of meat essence powder, 0.09Kg of white peppers, 0.35kg of carrageenin, 37.5g of ethyl maltol, 25g of TG enzymes, 225g of sesame oil, 200g of meat essence paste, 112.5g of chicken essence oil, 75g of fried minced shallot essence, 1.3g of allura red, 8g of bioactive peptides, 5g of red rice starters and 2.5kg of deep-fried green bean powder, wherein the bioactive peptide is protein polypeptide obtained through linkage of active factors extracted and separated from plants through two or more amino acids. Peptide elements are added, so that the absorption of beneficial elements can be promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flowering sausage and a preparation method thereof. Background technique [0002] Osmanthus sausages currently on the market are mostly made with traditional recipes and traditional techniques, with single types of protein, low protein utilization, low product quality, serious nutrient loss, and poor taste, which cannot fully meet people’s needs for high-quality meals. [0003] For example, the Chinese invention patent whose publication number is CN104172232A discloses a kind of sausage sausage and a preparation method thereof. Made from the following raw materials in parts by weight: 15-19 parts of chicken, 10 parts of water, 10-14 parts of starch, 1.3-1.7 parts of salt, 0.05-0.07 parts of phosphate, 1.5-1.6 parts of sugar, 0.4-0.5 parts of monosodium glutamate . The product has limited nutritional value and the taste is not very good. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/60A23L17/00A23L33/185A23L13/40
Inventor 杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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