Formula of chicken meat breakfast sausages and processing method of chicken meat breakfast sausages

A technology of breakfast sausage and chicken, applied in the direction of food ingredients as odor improvers, food science, application, etc., can solve the adverse effects of nutritional value and sensory quality, the decline of protein solubility and gel ability, the loss of food flavor and aroma, etc. problems, to achieve the effect of improving human immunity, good sensory characteristics, and flavor enhancement

Inactive Publication Date: 2019-03-01
HEFEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chicken breakfast sausage is a kind of high-grade emulsified sausage. It has a certain consumer group. It is mainly eaten with bread after processing. It is more meat for office workers to choose for breakfast. However, chicken and its products are prone to occurrence of Oxidative denaturation leads to the deterioration of chicken quality and the reduction of protein functionality, such as the decrease of chicken protein concentration, water holding capacity, protein solubility and gel ability. Adverse effect on visual quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] The chicken breakfast sausage formula provided in Example 1 includes the following raw materials in parts by weight: 45 parts of chicken, 49 parts of chicken skin, 25 parts of ice water, 1.6 parts of table salt, 0.4 part of white granulated sugar, and 0.5 part of chopping agent , 0.46 parts of food essence, 0.07 parts of monosodium glutamate, 0.2 parts of cold-cut sausage seasoning, 0.02 parts of ginger powder, 0.1 part of poultry flavor spices, 1.5 parts of soybean protein concentrate, 0.5 parts of egg white powder, and 0.03 parts of compound phosphate.

[0093] The chicken breakfast sausage processing method provided by the present embodiment 1 comprises the following steps:

[0094] Step 1: Thaw

[0095] Chicken breast and chicken skin are thawed with water. The outer packaging (carton or woven bag) should be removed before the raw material is thawed. When thawing, it should be handled with care. The thawing water must submerge the raw meat. The thawing time is 6-8 h...

Embodiment 2

[0113] The chicken breakfast sausage recipe provided in Example 2 includes the following raw materials in parts by weight: 50 parts of chicken, 50 parts of chicken skin, 21 parts of ice water, 2 parts of table salt, 0.4 part of white sugar, and 0.4 part of chopping agent , 0.5 parts of food essence, 0.1 parts of monosodium glutamate, 0.4 parts of cold-cut sausage seasoning, 0.04 parts of ginger powder, 0.3 parts of poultry flavor spices, 3 parts of soybean protein concentrate, 1.5 parts of egg white powder, and 0.05 parts of compound phosphate.

[0114] The chicken breakfast sausage processing method provided by the present embodiment 2 comprises the following steps:

[0115] Step 1: Thaw

[0116] Chicken breast and chicken skin are thawed with water. The outer packaging (carton or woven bag) should be removed before the raw material is thawed. When thawing, it should be handled with care. The thawing water must submerge the raw meat. The thawing time is 6-8 hours, and the tha...

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PUM

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Abstract

The invention discloses a formula of chicken meat breakfast sausages and a processing method of the chicken meat breakfast sausages, and belongs to the technical field of processing of meat foods. Theformula of chicken meat breakfast sausages comprises chicken meat, chicken skin, ice water, table salt, white granulated sugar, cutting and stirring agents, monosodium glutamate, ginger powder, foodessence, cold cutting sausage seasonings, poultry flavored spice, soy protein concentrate, egg white powder and composite phosphate. The processing method of the chicken meat breakfast sausages comprises the following steps of unfreezing raw material meat, performing pretreatment, performing meat mincing, performing cutting and stirring, performing filling, performing cooking, performing heat dissipation and cooling, and performing packaging. The chicken meat breakfast sausages disclosed by the invention are free from pigment, the color of the sausages can be effectively maintained, and the chicken meat breakfast sausages have better organoleptic property; the soy protein concentrate and the egg white are added and are emulsified in an appropriate proportion, so that egg white, myofibril egg white and fat can form a stable three-dimensional network structure, and the emulsifying property of the product and the product texture can be effectively improved; and besides, the chicken meat is high in digestibility and has favorable digestibility in human bodies.

Description

technical field [0001] The invention relates to a breakfast sausage formula and a processing method thereof, in particular to a chicken breakfast sausage formula and a chicken breakfast sausage processing method, belonging to the technical field of meat food processing. Background technique [0002] Chicken is a typical white meat product, characterized by high protein, low fat content, low cholesterol and low calorie. It is a kind of nutritious, convenient and fast new food developed on the basis of Western-style meat processing theory and modern technology. [0003] Chicken breakfast sausage is a kind of high-grade emulsified sausage. It has a certain consumer group. It is mainly eaten with bread after processing. It is more meat for office workers to choose for breakfast. However, chicken and its products are prone to occurrence of Oxidative denaturation leads to the deterioration of chicken quality and the reduction of protein functionality, such as the decrease of chic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23V2002/00A23L13/424A23L13/426A23L13/428A23L13/52A23V2200/15A23V2250/5428A23V2250/5488
Inventor 徐宝才吴香李聪陈从贵韦友兵
Owner HEFEI UNIV OF TECH
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