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Grilled chicken skewer sausage and processing technology thereof

A technology of connecting flesh and blood to intestines and processing technology, applied in the field of food processing, can solve problems such as being unsuitable for travel and carry, and achieve the effects of long shelf life, easy portability, and convenient eating.

Inactive Publication Date: 2018-12-21
大连金百味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bone-meat products such as chicken kebabs are made by manually putting meat pieces and sternum skewers on bamboo sticks and putting them in the cold storage for frozen storage. After they are cooked by frying or roasting, they are eaten. They are family table foods and are not suitable for consumption. travel carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, bone-meat joint sausage, comprises the following raw materials according to parts by weight: 65 parts of chicken, 10 parts of chicken breastbone, 15 parts of water, 10 parts of starch, 3 parts of salt, 2 parts of white sugar, and 0.8 part of oil.

[0019] Processing technology:

[0020] a. Meat and chicken breast bone are twisted into 6mm size particles through a meat grinder;

[0021] b. Quantitative filling: adjust the filling speed so that the casing is not easy to be damaged. Before the formal filling, the exact weight of the filling output should be adjusted, 0.095-100 grams per root;

[0022] c. Filling: Use collagen 28 type casings, kink with a brake, and do not over-tighten the casings to cause casing rupture; when filling, keep the surface of the casings clean, and gently wipe off the slurry attached to the surface. The length of the product is 15 about centimeters;

[0023] d. Hanging rack method: the filled product is dried immediately, and ea...

Embodiment 2

[0028] Embodiment 2, bone-meat joint sausage, comprises the following raw materials in parts by weight: 68 parts of chicken, 8 parts of chicken breastbone, 14 parts of water, 8 parts of starch, 4 parts of salt, 2 parts of white sugar, and 1 part of oil.

[0029] Processing technology:

[0030] a. Meat and chicken breast bone are twisted into 6mm size particles through a meat grinder;

[0031] b. Quantitative filling: adjust the filling speed so that the casing is not easy to be damaged. Before the formal filling, the exact weight of the filling output should be adjusted, 0.095-100 grams per root;

[0032] c. Filling: Use collagen 28 type casings, kink with a brake, and do not over-tighten the casings to cause casing rupture; when filling, keep the surface of the casings clean, and gently wipe off the slurry attached to the surface. The length of the product is 15 about centimeters;

[0033] d. Hanging rack method: the filled product is dried immediately, and each casing is d...

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PUM

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Abstract

The invention provides a grilled chicken skewer sausage and a processing technology thereof. The grilled chicken skewer sausage is prepared from raw materials in parts by weight as follows: 60-70 parts of chicken, 5-15 parts of chicken sternum, 10-20 parts of water, 5-15 parts of starch, 2-5 parts of edible salt, 1-3 parts of white sugar and 0.5-1 part of oil. The chicken and the chicken sternum are minced by a mincing machine into particles with size being 6 mm, the particles fill into collagen casings by a metering filling machine for curing, packaging is performed by a continuous packagingmachine, and finally, all processing procedures are completed through sterilization. The grilled chicken skewer sausage is long in shelf life and convenient to carry and eat, and table food is completely changed into snack food.

Description

technical field [0001] The invention relates to the field of food processing. Background technique [0002] Bone-meat products such as chicken kebabs are made by manually putting meat pieces and sternum skewers on bamboo sticks and putting them in the cold storage for frozen storage. After they are cooked by frying or roasting, they are eaten. They are family table foods and are not suitable for consumption. Travel carry. Contents of the invention [0003] In order to solve the above-mentioned problems existing in the existing flesh-and-blood products, the invention provides a flesh-and-blood sausage. [0004] The technical scheme adopted by the present invention to achieve the above object is: a kind of bone-meat joint sausage, comprising the following raw materials in parts by weight: 60-70 parts of chicken, 5-15 parts of chicken breastbone, 10-20 parts of water, 5-5 parts of starch 15 parts, 2-5 parts of salt, 1-3 parts of sugar, 0.5-1 part of oil. [0005] According...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40
CPCA23L13/20A23L13/428A23L13/52
Inventor 陈元建
Owner 大连金百味食品有限公司