Spicy roasted sausage

A spicy and pork technology, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve problems such as poor taste, loose structure, and inconspicuous flavor characteristics, and achieve long-lasting fragrance, good appearance, and uniform color Effect

Inactive Publication Date: 2017-05-10
NANTONG BOTAI ART PATTERN DESIGN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the current grilled sausages are prepared with specific raw materials and special proces

Method used

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  • Spicy roasted sausage
  • Spicy roasted sausage
  • Spicy roasted sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Spicy sausage, including the following ingredients: pork 105kg, chicken 36kg, chicken skin 18kg, restructured meat 21kg, protein isolate 7.2kg, acetylated distarch adipate 30kg, salt 5.64kg, sugar 2.64kg, monosodium glutamate 0.9kg, glucose 2.64kg, high chili powder 2.1kg, carrageenan 1.23kg, TG-3 (specific substance) 0.33kg, sodium lactate 5.64kg, sodium tripolyphosphate 0.42kg, sodium pyrophosphate 0.42kg, sodium hexametaphosphate 0.21kg, Sodium isoVC 0.14kg, 8262 essence 0.34kg, E1321 essence 0.54kg, braised pork essence 0.07kg, nisin 0.102kg, sodium nitrite 0.018kg, monascus red 0.4kg.

[0019] How to prepare spicy sausage:

[0020] (1) Thawing, trimming and grinding of raw meat: Pork, chicken and restructured meat use a Ф10-Ф12mm orifice plate, and chicken skin uses a Ф3-Ф4mm orifice plate;

[0021] (2) Salt water preparation: dissolve Monascus Red and sodium nitrite in hot water, add formula ice water to it, then add salt and other auxiliary materials while stirr...

Embodiment 2

[0028] Spicy sausage, including the following ingredients: pork 101kg, chicken 32.5kg, chicken skin 15.5kg, restructured meat 18.7kg, protein isolate 6.89kg, acetylated distarch adipate 27.4kg, salt 5.16kg, sugar 2.13kg, monosodium glutamate 0.73kg, glucose 2.46kg, high chili powder 1.87kg, carrageenan 1.09kg, TG-3 (specific substance) 0.23kg, sodium lactate 5.21kg, sodium tripolyphosphate 0.23kg, sodium pyrophosphate 0.0.23kg, hexadecimal Sodium Phosphate 0.14kg, Sodium IsoVC 0.13kg, 8262 Flavor 0.315kg, E1321 Flavor 0.522kg, Braised Pork Flavor 0.062kg, Nisin 0.094kg, Sodium Nitrite 0.013kg, Monascus Red 0.45kg.

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PUM

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Abstract

The invention discloses a spicy roasted sausage and a preparation method thereof. The spicy roasted sausage is characterized by being prepared from pork, chicken, chicken skin, restructured meat and other auxiliary materials; and the preparation process comprises the steps of raw material meat treatment, saline water preparation, primary rolling and rubbing, secondary rolling and rubbing, filling, drying, fumigating and cooking, cooling and packaging, secondary sterilization, secondary cooling and storing. By adding highly-spicy hot pepper powder and acetylated distarch adipate into the roasted sausage, the roasted sausage is unique in taste and compact and elastic in meat texture.

Description

technical field [0001] The invention relates to grilled sausage, in particular to a spicy grilled sausage with excellent flavor, and belongs to the technical field of food processing. Background technique [0002] Grilled sausage is a delicious food. It is made of selected high-quality auxiliary meat, and then processed by vacuum filling, smoking and roasting, and aseptic vacuum packaging. The main ingredients are auxiliary meat, starch, essence and so on. Although the current grilled sausage is prepared by using specific raw materials and a special process, the flavor characteristics are not obvious, the taste is poor, and the structure is not tight. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a spicy grilled sausage with fresh meat and excellent flavor. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: Spicy Roasted Sausage, and its inno...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/50
CPCA23V2002/00A23V2200/16
Inventor 宗亚娟
Owner NANTONG BOTAI ART PATTERN DESIGN CO LTD
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