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Sausage suitable for instant noodles

A sausage and instant noodle technology, applied in the direction of food science, etc., can solve the problems of cold sausage, not meeting the definition of instant noodles, increasing the time of soaking and cooking instant noodles, etc., and achieve the effect of good taste

Active Publication Date: 2018-11-20
福建省力诚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problem with adding sausage to instant noodles is that the sausage is columnar, and the hot water can only heat the surface of the sausage, but not the inside of the sausage, so the sausage is cold and tastes bad when eating instant noodles
In addition, since the seasoning package and the sausage have outer packaging, people who eat instant noodles mainly because of its quickness. Obviously, too much outer packaging increases the time for soaking and cooking instant noodles, which does not meet the definition of instant noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: be applicable to the sausage of instant noodles, comprise some sausage pieces and condiment powder and edible glutinous rice paper,

[0017] The sausage block is made of the following raw materials in parts by weight: chicken leg meat 55-65, chicken skin 15-20, fat fat 30-35, monascus red 0.04-0.06, salt 3.2-3.8, sodium tripolyphosphate 0.5- 0.6, pork powder essence 0.6~0.8, carrageenan 1.2~1.6, yeast essence 0.6~0.8, sodium nitrite 0.007~0.008, ice water 60~80, soybean protein isolate 3~5, corn modified starch 16~18, braised pork Flavor 0.3~0.5, Sodium IsoVC 0.05~0.06;

[0018] The seasoning powder is made of the following raw materials in parts by weight: 10-20 parts of onion, 10-20 parts of ginger, 10-20 parts of garlic, 5-10 parts of table salt, 5-10 parts of chicken essence, and 5-10 parts of monosodium glutamate 120-180 parts of dried minced meat, 5-10 parts of organic acid powder, 5-10 parts of sodium bicarbonate powder;

[0019] Above-mentioned m...

Embodiment 2

[0021] Embodiment 2, using the same material as in Example 1, the sausage block is columnar, and the sausage block is provided with a blind hole facing the seasoning powder, and the side where the sausage block is provided with the blind hole is centered on the blind hole. Filled with spice cubes.

[0022] The preparation method of embodiment 2;

[0023] Step 1, meat pretreatment, put chicken leg meat, chicken skin, and fat into a meat grinder and grind it into minced meat, and add ice water from time to time during the grinding process, so that the temperature of the minced meat is lower than 15°C;

[0024] Step 2, stir and mix, mix red yeast rice red, table salt, sodium tripolyphosphate, pork powder flavor, carrageenan, yeast extract, sodium nitrite, soybean protein isolate, corn modified starch, braised pork flavor and sodium iso-VC into the minced meat , Stir with a mixer first, and then put it into the meat grinder again to fully stir to make the raw material for filling...

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PUM

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Abstract

The invention relates to meat emulsion products, specifically a sausage for instant noodles. The sausage comprises a plurality of sausage pieces, a seasoning powder and edible rice paper. The sausagepieces are prepared from the following raw materials in part by weight: 55-65 parts of chicken thigh, 15-20 parts of chicken skin, 30-35 parts of prime condition, 0.04-0.06 part of monascus color, 3.2-3.8 parts of salt, 0.5-0.6 part of sodium tripolyphosphate, 0.6-0.8 part of pork powder essence, 1.2-1.6 parts of carrageenan, 0.6-0.8 part of a yeast extract, 0.007-0.008 part of sodium nitrite, 60-80 parts of ice water, 3-5 parts of soybean protein isolate, 16-18 parts of corn modified starch, 0.3-0.5 part of braised pork essence, and 0.05-0.06 part of sodium erythorbate; the seasoning powder is arranged between the adjacent sausage pieces, and the edible rice paper wraps the sausage pieces and the seasoning powder to form the sausage body. The sausage provided by the invention ensures thatan eater can eat hot sausage suitable for the instant noodles.

Description

technical field [0001] The invention relates to a minced meat product, in particular to a sausage suitable for instant noodles. Background technique [0002] Instant noodles are a noodle food that can be soaked in hot water and eaten within a short period of time. Mainly comprise face cake, seasoning bag in existing instant noodles, can also be supplemented with oil bag, vegetable bag, sausage, meat grain bag or the like. [0003] The problem of adding sausage to instant noodles is that the sausage is columnar, and hot water can only heat the surface of the sausage, but not the inside of the sausage. Therefore, the sausage is cold and the taste is not good when eating instant noodles. In addition, since the seasoning package and the sausage have outer packaging, people who eat instant noodles mainly because of its quickness. Obviously, too much outer packaging increases the time for soaking and cooking instant noodles, which does not meet the definition of instant noodles. ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/60A23L27/00A23L7/10
CPCA23L7/10A23L13/52A23L13/65A23L27/00
Inventor 岳光羽
Owner 福建省力诚食品有限公司