Bamboo shoot sausage and production process thereof

A technology of bamboo shoots and flavoring agents, applied in the field of bamboo shoot products, can solve the problems that people's taste requirements cannot be met, there is no bamboo shoots and ham sausages, etc., and achieve the effects of low fat content, excellent color and fragrance, and balanced nutrition.

Inactive Publication Date: 2018-10-26
福建峨嵋祥鑫生态笋竹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are no products combining bamboo shoots and ham sausages on

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Choose 30 parts of bamboo shoots, 25 parts of pork, 10 parts of bean products, 5 parts of cabbage, 7 parts of pork skin, 8 parts of starch, 11 parts of gelatin, and 4 parts of seasoning.

[0035] SS01 preparation of bamboo shoots

[0036] Remove the roots of fresh bamboo shoots, steam them in a large wooden steamer, peel off the shells of the bamboo shoots after cooling, cut them in half, and dry them in a sieve on the row; soak them in water after drying, and then smoke them with sulfur for about 6 hours. The color is brighter, and it can prevent moth and mildew; then sun-dried, dried or baked; finally, the bamboo shoots are cut into pieces and boiled in 6% calcium hydroxide solution for 15 minutes;

[0037] SS02 Bean product processing

[0038] Selected soybeans, after soybean refining, salting out or acid precipitation, then freezing protein texture, finally thawing and dehydrating, and cooking textured soybean protein together with flavoring agent;

[0039] SS03 M...

Embodiment 2

[0046] Choose 25 parts of bamboo shoots, 25 parts of mutton, 10 parts of bean products, 10 parts of carrots, 10 parts of mutton skin, 7 parts of starch, 8 parts of gelatin, and 5 parts of seasoning.

[0047] SS01 preparation of bamboo shoots

[0048] Remove the roots of fresh bamboo shoots, steam them in a large wooden steamer, peel off the shells of the bamboo shoots after cooling, cut them in half, and dry them in a sieve on the row; soak them in water after drying, and then smoke them with sulfur for about 6 hours. The color is brighter, and it can prevent moth and mildew; then sun-dried, dried or baked; finally, the bamboo shoots are cut into pieces and boiled in 6% calcium hydroxide solution for 20 minutes;

[0049] SS02 Bean product processing

[0050] Selected soybeans, after soybean refining, salting out or acid precipitation, then freezing protein texture, finally thawing and dehydrating, and cooking textured soybean protein together with flavoring agent;

[0051] S...

Embodiment 3

[0058] Choose 35 parts of bamboo shoots, 20 parts of chicken, 12 parts of soy products, 8 parts of celery, 8 parts of pork skin, 7 parts of starch, 6 parts of manna gum, and 4 parts of seasoning.

[0059] SS01 preparation of bamboo shoots

[0060] Remove the roots of fresh bamboo shoots, steam them in a large wooden steamer, peel off the shells of the bamboo shoots after cooling, cut them in half, and dry them in a sieve on the row; soak them in water after drying, and then smoke them with sulfur for about 6 hours. The color is brighter, and it can prevent moth and mildew; then sun-dried, dried or baked; finally, the bamboo shoots are cut into pieces and boiled in 6% calcium hydroxide solution for 15 minutes;

[0061] SS02 Bean product processing

[0062] Selected soybeans, after soybean refining, salting out or acid precipitation, then freezing protein texture, finally thawing and dehydrating, and cooking textured soybean protein together with flavoring agent;

[0063] SS03...

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PUM

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Abstract

The invention discloses a bamboo shoot sausage and a production process thereof, and relates to the technical field of bamboo shoot products. The bamboo shoot sausage is prepared from, by weight, 20-35 parts of bamboo shoot particles, 20-30 parts of meat, 8-12 parts of soy products, 5-10 parts of vegetables, 6-10 parts of pork skin, 7-9 parts of starch, 6-13 parts of gums and 3-6 parts of flavoring, wherein the meat refers to meat of animals, poultry, beasts or mixtures of the meat of the animals, poultry, beasts, the meat comprises pork, lamb, chicken, beef and the like, and the vegetables comprise various edible vegetables, wild vegetables and the like and can be any one of Chinese cabbage, carrot, spinach, celery, fiddlehead, yamazeri and the like or a mixture of at least any two of theChinese cabbage, carrot, spinach, celery, fiddlehead, yamazeri and the like. The bamboo shoot sausage and the production process thereof have the advantages that sausage food is prepared by integrating bamboo shoots, meat and vegetables, the excellent bamboo shoot taste is provided, the nutrition is balanced, the plant protein content is higher, a certain health care effect is achieved, the color, aroma and taste are good, and more flavor requirements of people for the bamboo shoot products are satisfied.

Description

technical field [0001] The invention belongs to the technical field of bamboo shoot products, and in particular relates to a bamboo shoot sausage and a production process thereof. Background technique [0002] Bamboo shoots are a good edible product that is rich in nutrition and has a certain health care effect. It has a good color, fragrance, taste, freshness and taste, and is very popular. Known as the "Mountain Treasures of Poor Scholars", there is a saying that "no bamboo shoots make a banquet". The nutrients of bamboo shoots mainly include protein, amino acid, fat, sugar, inorganic salt and so on. But bamboo shoots are usually eaten as vegetables in daily life, and the eating method is complicated, so it is not convenient to eat frequently. Ham sausage is a kind of meat food that is popular among consumers. It generally uses livestock and poultry meat as the main raw material, supplemented with fillers, and then add condiments and other substances. Made by processing...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/50A23L13/40A23L19/00A23L33/00
CPCA23L13/65A23L13/426A23L13/52A23L19/03A23L19/09A23L33/00A23V2002/00A23V2200/30A23V2250/1618A23V2250/5118A23V2250/5432A23V2250/5488A23V2250/502
Inventor 杨文良
Owner 福建峨嵋祥鑫生态笋竹食品有限公司
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