Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation process for obtaining homogeneous taste sausage product by separation

A technology for preparation process and taste, which is applied to food ingredients as taste improver, sausage production, processed meat, etc., can solve the problems of artificial piercing and piercing, high labor cost, affecting the production of automatic production lines, etc. The effect of nutritional value

Active Publication Date: 2019-03-15
福建舜洋食品有限公司
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Manual piercing has the disadvantages of unstable piercing quality and high labor costs, especially manual piercing has the problem of missed piercing, multiple piercing and piercing, which seriously affects the automatic assembly line production of products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation process for obtaining homogeneous taste sausage product by separation
  • Preparation process for obtaining homogeneous taste sausage product by separation
  • Preparation process for obtaining homogeneous taste sausage product by separation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0042] In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific examples.

[0043] like Figure 1 to Figure 11 As shown, it is a preparation process for obtaining a homogeneous mouthfeel sausage product through separation related to the present invention, and its process steps are as follows:

[0044] a. Material selection: select high-quality skinless pork hindquarters, and the fat-to-thin ratio of the skinless pork hindquarters is 1:4.

[0045] b. Separation: Separating the fat and lean meat of the pork rump; using a meat grinder to chop the lean meat and the fat respectively.

[0046] c. Preparation of emulsified fat: chop and mix the fat meat obtained in the separation step at high speed; fully mix soybean protein isolate, edible salt and water, add the chopped fat meat and carry out in a barrel-type homogenizer with a speed of 1200r / min Homogenize; then stand at 0-4°C for 6 hour...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation process for obtaining a homogeneous taste sausage product by separation. The preparation process comprises the following process steps: material selection, separation, emulsified fat preparation, mixing and pickling, filling, boring, drying and cooking, cooling, and vacuum packaging; and the ingredients of the series sausage product comprise: 10kg of pork butt, 250g of edible salt, 350g of spice, 1g of nitrite and 100g of water. The sausage product produced by the preparation process has the characteristics of uniform taste and no easy separation, and is beneficial to improving the quality of sausage products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process for obtaining sausage products with homogeneous mouthfeel through separation. Background technique [0002] Sausage is a favorite cooked meat product, which has the characteristics of many varieties and different tastes. With the improvement of people's living standards, people have higher and higher requirements for the taste and quality of sausage and other sausage products. [0003] The traditional sausage production process is to grind the fat and lean meat in proportion and then fill them. After the fat in the sausage is heated, the oil will dissolve, making the oily smell obvious. The dissolved fat gathers, which greatly reduces the taste of the sausage. How to avoid fat segregation during sausage storage and ensure the homogeneous taste of sausage is the key research direction of sausage manufacturers. [0004] The production process of int...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A22C11/00
CPCA22C11/00A23L13/426A23L13/428A23L13/65A23V2002/00A23V2200/14
Inventor 林跃林
Owner 福建舜洋食品有限公司