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Sheep liver sausage with good slicing property and making method thereof

A production method, sheep liver technology, applied to the functions of food ingredients, food ingredients as odor improvers, and the use of chemicals to preserve meat/fish, etc., can solve the unsatisfactory taste and slicing needs of consumers, slicing sheep liver and sausage Poor resistance, no patent publications and other issues have been found, to achieve the effect of rich meat, good sliceability, and high-quality taste

Active Publication Date: 2017-05-31
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the slicing property of the existing sheep liver sausage is generally poor, and it has been unable to meet consumers' needs for mouthfeel and slicing properties.
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A sheep liver sausage with good sliceability, its components and parts by weight are as follows:

[0029] 45 parts of mutton liver, 15 parts of pretreated mutton, 30 parts of raw mutton, 1 part of salt, 1 part of white sugar, 0.05 part of erythorblastin sodium, 0.5 part of compound spice powder, 0.1 part of shallot essential oil, 1.5 parts of 70% sodium lactate part, 0.15 part of phosphate;

[0030] The composition and parts by weight of the compound spice powder are as follows;

[0031] White pepper powder 0.1-0.2 part, cardamom powder 0.02-0.1 part, ginger powder 0.1-0.2 part, nutmeg powder 0.05-0.1 part, white granulated sugar powder 0.5-2 part, ginger oil 0.03-0.08 part.

[0032] The above-mentioned method for making sheep liver sausage with good sliceability, the steps are as follows:

[0033] 1) Pretreatment of raw materials: boil the mutton meat at a temperature of 60°C for 30 minutes, boil it raw, cool it, and prepare the mutton for later use; cut the lamb liv...

Embodiment 2

[0038] A sheep liver sausage with good sliceability, its components and parts by weight are as follows:

[0039] 35 parts of lamb liver, 12 parts of pretreated mutton, 28 parts of raw mutton, 1.2 parts of table salt, 1.2 parts of white sugar, 0.08 parts of sodium erythrombotic, 1 part of compound spice powder, 1.2 parts of shallot essential oil, 1.7 parts of 80% sodium lactate part, 0.2 part of phosphate;

[0040] The composition and parts by weight of the compound spice powder are as follows;

[0041] White pepper powder 0.1-0.2 part, cardamom powder 0.02-0.1 part, ginger powder 0.1-0.2 part, nutmeg powder 0.05-0.1 part, white granulated sugar powder 0.5-2 part, ginger oil 0.03-0.08 part.

[0042] The above-mentioned method for making sheep liver sausage with good sliceability, the steps are as follows:

[0043] 1) Raw material pretreatment: cooked mutton meat at 70°C for 20 minutes, boiled raw, cooled, and pretreated mutton for later use; cut the mutton liver into pieces a...

Embodiment 3

[0048] A sheep liver sausage with good sliceability, its components and parts by weight are as follows:

[0049]30-50 parts of lamb liver, 10-30 parts of pretreated mutton, 20-40 parts of raw mutton, 0.5-2 parts of table salt, 0.5-2 parts of white sugar, 0.01-0.1 part of sodium erythorbate, 0.3-1 part of compound spice powder , 0.1-1.5 parts of shallot essential oil, 0.8-2 parts of sodium lactate with a mass percentage of 60-80%, and 0.05-0.3 parts of phosphate;

[0050] The composition and parts by weight of the compound spice powder are as follows;

[0051] White pepper powder 0.1-0.2 part, cardamom powder 0.02-0.1 part, ginger powder 0.1-0.2 part, nutmeg powder 0.05-0.1 part, white granulated sugar powder 0.5-2 part, ginger oil 0.03-0.08 part.

[0052] Preferably, the steps of preparing the pretreated mutton are as follows:

[0053] Under the conditions of temperature 50-70 DEG C and time 10-40min, the mutton meat is boiled and cut raw, cooled and set aside to obtain cook...

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PUM

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Abstract

The invention relates to a sheep liver sausage with a good slicing property. The sheep liver sausage is made of, by weight, 30-50 parts of sheep liver, 10-30 parts of pretreated mutton, 20-40 parts of raw mutton, 0.5-2 parts of salt, 0.5-2 parts of white granulated sugar, 0.01-0.1 part of sodium erythorbate, 0.3-1 part of compound spice powder, 0.1-1.5 parts of Allium mongolicum Regel essential oil, 0.8-2 parts of sodium lactate with the concentration of 60%-80% and 0.05-0.3 part of phosphate. The sheep liver sausage is convenient to eat, rich in meaty sense, good in slicing property, excellent in taste and capable of meeting the demands of consumers for the taste and the slicing property.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to sheep liver sausage with good slicing properties and a preparation method thereof. Background technique [0002] With the continuous acceleration of the current pace of life, people's requirements for food are gradually shifting to fast and convenient food. Convenience foods are constantly favored by consumers. Among them, sausages have always been consumed because of their advantages such as rich nutrition, convenient eating, and long storage period. Not high enough. In recent years, the types of sausage products on the market have become more and more abundant, and the materials used have become more and more diverse. Animal livers are gradually used as raw materials for sausage products because they are rich in nutrients such as iron and vitamins. Liver intestines continue to attract the attention of consumers. [0003] Lamb liver is rich in iron, vitamin A and vitam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/60A23L33/105A23B4/20
CPCA23B4/20A23V2002/00A23V2200/15A23V2200/324A23V2200/30
Inventor 刘波李秉业李洪久张勇桑维东
Owner SHANDONG TIANBO FOOD INGREDIENTS
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