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Raisin flavor sausage and production technology thereof

A production process and technology of raisins, which are applied in food ingredients as taste improvers, food preservation, heating and preservation of meat/fish, etc., can solve the problems of nutrient loss, harm to human health, and single taste of sausage, so as to achieve sweet and sour taste, Improve the effect of comprehensive utilization

Inactive Publication Date: 2017-04-26
新疆顶泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many specialties and varieties in Xinjiang. Raisins are one of the foods with the most Xinjiang characteristics. They are rich in trace elements such as iron and calcium. They are good nourishing products for children, women and the weak and anemic. One of the sausage products, but there are many chemical additives for sausages on the market. Long-term consumption will endanger human health, and the existing sausages have a single taste and serious loss of nutrients, which can no longer meet people's current consumption needs; this product uses raisins unique to Xinjiang , perfectly combined with meat sausage processing, breaking the relatively simple consumption of raisins and sausages, not only retains the characteristics of traditional sausages, but also has the unique aroma and nutritional content of raisins, delicious and delicious, with a sweet and sour taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation process of raisin flavored sausage:

[0023] The amount of raw materials is 80kg of chicken, 24kg of raisins, 11kg of soybean protein powder, 8.4kg of starch, 12kg of white sugar, 0.2kg of salt, and 0.1kg of spice powder.

[0024] Choose fresh chicken and raisins according to the above dosage, grind the chicken with a meat grinder to get minced meat, add soybean protein powder, starch, sugar, salt, pepper powder, pepper powder, ginger powder, star anise powder, chop in a chopping machine Mix it into a meat filling with certain elasticity and luster, then pour the meat filling into a blender, add raisins and mix well, use PVDC casing film, and then fill it on the machine. Put the finished product into the cooking room, cook at 95°C for 40 minutes to obtain raisin-flavored sausage, then put the product through a dryer at 55°C, cool it and pack it into a box.

Embodiment 2

[0026] The amount of raw materials is 90kg of chicken, 27kg of raisins, 11.7kg of soybean protein powder, 25.2kg of starch, 16.2kg of white sugar, 2.7kg of salt, and 0.9kg of spice powder.

[0027] The other processes are the same as in Example 1. The filled finished product is put into the cooking room and cooked at 90°C for 60 minutes to obtain raisin-flavored sausage.

Embodiment 3

[0029] The amount of raw materials is 100kg of chicken, 30kg of raisins, 13kg of soybean protein powder, 28kg of starch, 18kg of white sugar, 3kg of salt, and 1kg of spice powder.

[0030] The manufacturing process is the same as in Example 1, and the drying temperature is 58°C.

[0031] The beneficial effects of the present invention are as follows: 1. The formula ratio of meat and raisins is determined to form the best taste and nutritional ratio; 2. In order to maintain the nutrition and taste of raisins, the sterilization parameters of the product are determined, including sterilization time and 3. At room temperature, the shelf life is 180 days;

[0032] The present invention changes the shortcomings of traditional sausages such as single taste and low nutritional value, and adds raisins, a special product in Xinjiang, so that the product has the characteristics of delicious taste and sweet and sour taste. The present invention is rich in vitamins, dietary fiber and miner...

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PUM

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Abstract

The invention provides a raisin flavor sausage and a production technology thereof, and belongs to the field of foods. The raisin flavor sausage comprises, by weight, 80-100 parts of chicken meat, 24-30 parts of raisins, 11-13 parts of soybean protein powder, 22.4-28 parts of starch, 12-18 parts of white sugar, 2.4-3 parts of edible salt, 0.3-0.38 parts of Chinese prickly ash powder, 0.2-0.25 parts of ginger powder, 0.3-0.38 parts of pepper powder and 0.2-0.25 parts of aniseed powder. The raisin flavor sausage is made through material choosing, chopping, stirring, loading, steam boiling and drying processes. The production technology perfectly combines the raisins with a traditional sausage, breaks the single consumption of the raisins and the sausage, reserves the style of the traditional sausage, also has the unique flavor of the raisins, combines meat and fruits, and has rich nutrient values.

Description

[0001] Technical field: [0002] The invention relates to a raisin-flavored sausage and a production process thereof, belonging to the food field, and in particular to a raisin-flavored sausage and a production process thereof. [0003] Background technique: [0004] There are many specialties and varieties in Xinjiang. Raisins are one of the foods with the most Xinjiang characteristics. They are rich in trace elements such as iron and calcium. They are good nourishing products for children, women and the weak and anemic. One of the sausage products, but there are many chemical additives for sausages on the market. Long-term consumption will endanger human health, and the existing sausages have a single taste and serious loss of nutrients, which can no longer meet people's current consumption needs; this product uses raisins unique to Xinjiang , perfectly combined with meat sausage processing, breaking the relatively simple consumption of raisins and sausages, not only retains ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L19/00A23B4/005
CPCA23B4/0053A23V2002/00A23V2200/14A23V2200/16
Inventor 段丽娇徐永军苏小民秦振奇
Owner 新疆顶泰食品科技有限公司
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