Instant capsule sausage and manufacturing method thereof

Abstract

The invention discloses an instant capsule sausage. The sausage is prepared by adopting pig hind leg meat, peeled chicken breast meat and pineapple juice capsules as main materials, together with auxiliary materials. The sausage is prepared from the following components in parts by weight: 30-40 parts of the pig hind leg meat, 60-70 parts of the peeled chicken breast meat, 8-10 parts of the pineapple juice capsules, and 25.6-40.3 parts of the auxiliary materials. The capsule sausage is an instant capsule sausage which has the advantages of balanced nutrients, strong meat particle feeling, compact texture, rich elasticity and a heavy pineapple flavor. The pineapple juice capsules are creatively added to the sausage, so that not only the original taste of raw material meat is reserved and the nutrient components of various raw materials in the sausage are played to the greatest extent, but also the fragrant-sweet flavor of pineapples can be highlighted; and the flavor and taste characteristics of cooked foods of traditional sausages are overturned. The instant capsule sausage has a typical leisure and snack style, a bright appearance, a crisp and elastic mouth feel, and a juice explosion feel. The instant capsule sausage has good popularization value and market value.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and more specifically relates to an instant capsule sausage and a preparation method thereof. Background technique [0002] With the changes in the diet structure, people have higher and higher requirements for meat products, not only require good taste, but also have functions in nutrition and health care. With the improvement of people's living standards, consumers are demanding The nutritional content and flavor of food are getting more and more attention. [0003] Instant sausage is a popular snack among consumers. With the development of science and technology, there are various types of instant sausages and new flavors emerge in an endless stream. However, the existing instant sausages are cooked sausages, and the taste and flavor are consistent with sausages. , has the characteristics of distinct fat and thin, firm flesh, sweet taste and heavy wine taste. There are...

AI Technical Summary

Problems solved by technology

There are shortcomings such as excellent texture, fat overflow (fat solidifies after cooling, and voids appear after cooking), and is criticized by consumers

In order to increase the nutrition of sausages and strengthen sausages to overcome the high fat, high calorie and high cholesterol of current sausage foods, a variety of fruits and vegetables are added to the raw materials of sausages, so that the raw meat of sausages can be integrated with fruits and vegetables, reducing meat The addition of similar ingredients can reduce the fat content in sausages, but the combined flavors of various fruits and vegetables and meat will affect each other, and it is difficult to achieve coordination. Reach the springiness and crispness of ready-to-eat sausages

[0004] In the prior art, it is difficult to find a sausage that can maintain the original flavor of the meat and highlight the flavor of the fruit, so that the sausage is rich in nutrition, the sausage itself has a firm structure, good elasticity and brittleness, and a harmonious flavor and taste. Instant Sausage

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