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A preparation process for obtaining sausage products with homogeneous mouthfeel through separation

A technology for preparation process and taste, which is applied to food ingredients as taste improver, sausage production, processed meat, etc., can solve problems such as affecting the automatic production line production of products, manual piercing and leaking piercing, and unstable piercing quality. Achieve the effect of increasing nutritional value, improving tissue compactness and fine particle size

Active Publication Date: 2022-06-21
福建舜洋食品有限公司
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  • 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

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  • A preparation process for obtaining sausage products with homogeneous mouthfeel through separation
  • A preparation process for obtaining sausage products with homogeneous mouthfeel through separation
  • A preparation process for obtaining sausage products with homogeneous mouthfeel through separation

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Embodiment Construction

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

[0043] like Figure 1 to Figure 11 As shown, it is a kind of preparation technology that the present invention relates to obtain homogeneous sausage products through separation, and its processing steps are as follows:

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

[0045] b. Separation: separate the fat and lean meat of the rear rump of the pig; use a meat grinder to mince the lean meat and fat respectively.

[0046] c. Preparation of emulsified fat: high-speed chopping and mixing of the fat meat obtained in the separation step; fully mixing soybean protein isolate, edible salt and water, adding the chopping and mixing fat meat, and carrying out in a barrel homogenizer with a rotating speed of 1200 r / min Homogenize; then stan...

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Abstract

The invention discloses a preparation process for obtaining sausage products with homogeneous taste through separation, which includes the following process steps: material selection, separation, preparation of emulsified fat, mixing and pickling, filling, piercing, drying and cooking, cooling and vacuum packaging; the ingredients of sausage series products are: 10kg of pork rump meat, 250g of edible salt, 350g of spices, 1g of nitrite, and 100g of water; the sausage products produced by this preparation process have a uniform taste and are not prone to fat separation characteristics; it is beneficial to improve 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 a homogeneous sausage product through separation. Background technique [0002] Sausage is a favorite cooked meat product with 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 that the fat and lean meat is minced in proportion and then filled. After the fat in the sausage is heated, the fat is dissolved, making the oily taste obvious. The dissolved fat aggregates, 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 intestinal segment products has been basi...

Claims

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Application Information

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Patent Type & Authority Patents(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