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Sandwich sausage and processing method thereof

A heart and sandwich technology, applied in the field of sandwich sausage and its preparation, can solve the problems of single flavor, single taste, inconvenient to carry and eat, unable to meet individual needs, etc., to meet individual needs, easy to carry and eat Effect

Inactive Publication Date: 2018-11-16
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above product is a relatively distinctive sandwich sausage product, but its product requires frozen storage, so it is inconvenient to carry and eat. At the same time, the product has a relatively single flavor and taste, which cannot meet individual needs. With the improvement of living standards, Consumers will put forward higher requirements for product personalization and leisure,

Method used

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  • Sandwich sausage and processing method thereof
  • Sandwich sausage and processing method thereof
  • Sandwich sausage and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] 1. The method of making the sandwich sausage skin is as follows:

[0083] Prepare the raw materials of following parts by weight:

[0084] No. 2 pork meat: 20, skinless chicken breast: 40, chicken skin: 6, edible salt: 1, sodium D-isoascorbate: 0.05, sodium nitrite: 0.005, compound phosphate: 0.3, white sugar: 2, red Curvatin: 0.02,

[0085] Soy protein isolate: 1. Compound food thickener: 0.4, Compound preservative: 0.13, Sodium lactate solution: 2.5, Compound spice: 0.02, Food essence: 0.04, Ice water: 17, Acetylated distarch phosphate: 9; The mass percent concentration of the sodium lactate solution is 60%.

[0086] (1) Grinding of raw meat: No. 2 pork meat, skinless chicken breast, and chicken skin are prepared by grinding with a 25mm mesh plate. Make sure that the meat grinder is clean and the knives are sharp;

[0087] (2) Filling chopping: Weigh various raw and auxiliary materials according to the formula, add raw meat, salt, compound phosphate, sodium nitrite...

Embodiment 2

[0113] 1. The method for making the skin of the sandwich sausage is the same as in Example 1;

[0114] 2. The method of making the inner core of sandwich sausage:

[0115] The parts by weight of each raw material in the peanut butter sandwich core material are as follows:

[0116] Peanut butter: 49.94, white sugar: 9.99, soybean oil: 19.98, fried peanuts: 19.98, potassium sorbate: 0.12;

[0117] The processing method of peanut butter core material is as follows:

[0118] (1) Prepare the raw materials according to the ratio of the above raw materials;

[0119] (2) Add peanut butter, white sugar, soybean oil, fried peanuts, and potassium sorbate into the blender and stir for 10 minutes. After the materials are evenly mixed, put them out of the blender for later use;

[0120] 3. Use the sandwich sausage enema machine for filling. The outer skin stuffing and core material are placed in two hoppers respectively, and the discharge speed is set according to the ratio requirements ...

Embodiment 3

[0132] 1. The method for making the skin of the sandwich sausage is the same as in Example 1;

[0133] 2. The method of making the inner core of sandwich sausage:

[0134] The parts by weight of each raw material in the chili sauce sandwich core material are as follows:

[0135] Fresh chili: 49.79, fresh garlic: 1.99, pork: 19.92, spices: 0.3, ice water: 4.98, chili sauce: 22.9, potassium sorbate: 0.12;

[0136] The processing method of chili sauce core material is as follows:

[0137] (1) Accurately weigh various raw materials according to the formula;

[0138] (2) The pork is ground with a 25mm mesh plate, and then 1 / 3 of the pork is added to the chopping pot for high-speed chopping for 1 minute, and then fresh peppers, fresh garlic, chili sauce, spices, chili sauce, and sorbic acid are added Potassium and 2 / 3 parts of ice water continue to chop and mix at high speed for 2 minutes. After the chopping is completed, take it out of the pan for later use.

[0139] 3. Use the s...

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Abstract

The invention belongs to the technical field of meat product processing, and particularly relates to a sandwich sausage and a preparation method thereof. The sandwich sausage comprises skin and an inner core; the skin is prepared from at least soy isolate protein, edible salt, composite phosphate, a sweetening agent, a thickener, a preservative, a sodium lactate solution, a compound spice, essence, acetylated distarch phosphate and at least one kind of livestock meat and / or livestock skin; the inner core is prepared from at least a plant-source source, water, livestock meat, plant oil and / or animal oil, a sweetening agent, essence, a spice and potassium sorbate.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a sandwich sausage and a preparation method thereof. Background technique [0002] At present, sausages and ham sausages on the market are mostly made of a single filling, and their color, taste, flavor and product form are relatively single. With the improvement of people's living standards, this type of traditional meat enema can no longer satisfy consumers, especially young consumers, in terms of form, nutrition and flavor, to the pursuit of delicacies and fresh things. Although there are already a few sandwich sausages on the market, the product has a single sandwich core material and a single taste, which cannot fully meet the consumption needs of consumers. [0003] CN105266050A discloses a quick-frozen preserved egg-flavored sandwich sausage and its processing technology, which is composed of outer layer of skin pulp and inner core filling, cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/60A23L13/20A23L27/60A23L25/10A23L17/00
CPCA23V2002/00A23L13/20A23L13/52A23L13/65A23L17/70A23L25/10A23L27/60A23V2250/1614A23V2250/1618A23V2250/5488A23V2250/18A23V2250/506A23V2250/211A23V2250/542
Inventor 孙继坤倪来学王伟
Owner 临沂金锣文瑞食品有限公司