Skin jelly sausage and making method thereof

A production method and skin jelly technology, which can be used in the direction of food ingredients as mouthfeel improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., which can solve the problems of lack, bad taste or flavor, and development obstacles of skin jelly sausages and other issues, to achieve the effect of improving nutritional content and taste, enhancing eating experience, and having a good market prospect

Inactive Publication Date: 2019-03-29
孙秀爱 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But this skin jelly sausage has following two kinds of shortcomings, and one is that taste or local flavor are not good, sometimes even has unpleasant peculiar smell; is an incomplete protein that does not provide the full range of essential amino acids that humans need
In addition, there is also a lack of other nutrients, minerals, various vitamins, various trace elements, etc. These shortcomings have hindered the development of skin jelly sausage

Method used

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  • Skin jelly sausage and making method thereof
  • Skin jelly sausage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] This embodiment is jelly sausage with mutton skin, including jelly pig skin and mutton balls wrapped in casings, and the mass fraction of the mutton balls in the jelly sausage with mutton skin is 50%.

[0068] The above-mentioned mutton skin jelly sausage can be made by the following method:

[0069] 1. Preparation of pork skin slurry

[0070] Strictly select fresh pork skin that has not been corrupted, and soak the pork skin in 15% lime water for 20 hours. The temperature of the lime water should preferably not exceed 20°C, and it should be stirred regularly during the soaking process. After soaking, wash with citric acid aqueous solution with a pH of 1-2 or more to remove the alkalinity of the skin, then wash the dirt remaining on the skin with clean water, and then put it in a boiling water pot for 5-10 minutes to make it The protein in the skin is denatured to the point where the skin becomes hard. Then remove the fat on the inner surface of the skin, then process...

Embodiment 2

[0080] The present embodiment is pork skin jelly sausage, which includes pig skin jelly and pork balls wrapped in a casing, and the mass fraction of the pork balls in the pork meat jelly sausage is 70%.

[0081] The above-mentioned pork skin jelly sausage can be made by the following method:

[0082] 1. Preparation of pork skin slurry

[0083] Same as Step 1 of Example 1.

[0084] 2. Making pork balls

[0085] Main ingredient: select pork with a fat-to-lean meat ratio of about 3:7

[0086] Accessories: 4% salt (based on the total amount of meat, the same below), 10% corn starch, 3% white sugar, 10% soybean protein isolate powder, 0.3% monosodium glutamate, 0.6% compound phosphate, 0.4% five-spice powder, black pepper Powder 0.5%, garlic 2%, ginger rice 2%, white pepper powder 0.5%, pepper powder 0.5%, water 30%, and necessary preservatives and coloring agents such as nisin, sodium nitrite, sorbic acid Potassium etc.

[0087] After the inspection of the main ingredients, t...

Embodiment 3

[0093] The frozen beef skin sausage of the present embodiment comprises pig skin jelly and beef balls wrapped in casings, and the mass fraction of the beef balls in the beef meat jelly sausage is 60%.

[0094] The above-mentioned beef skin jelly sausage can be made by the following method:

[0095] 1. Preparation of pork skin slurry

[0096] It is the same as Step 1 of Embodiment 1.

[0097] 2. Production of beef balls

[0098] Main ingredient: beef

[0099] Accessories: salt 4% (based on the total amount of meat, the same below), corn starch 10%, white sugar 3%, soybean protein isolate powder 10%, monosodium glutamate 0.3%, compound phosphate 0.6%, five-spice powder 0.4%, black pepper Powder 0.5%, garlic 2%, ginger rice 2%, white pepper powder 0.5%, pepper powder 0.5%, water 30%, and necessary preservatives and coloring agents such as nisin, sodium nitrite, sorbic acid Potassium etc.

[0100] After the inspection of the main ingredients, thaw until the temperature of the...

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Abstract

The invention provides a skin jelly sausage and a making method thereof. The skin jelly sausage comprises animal protein gel, balls and/or poultry egg, and a sausage casing. The sausage casing wraps amixture of the animal protein gel, and the balls and/or poultry egg. Specifically, the balls and/or poultry egg can be cooked food product before mixing with the animal protein gel. The skin jelly sausage not only has rich nutrition, but also has abundant meat fragrance, and can have fundamentally improved nutritional components and taste, thus providing a delicious and nutritious healthy food for consumers.

Description

technical field [0001] The invention relates to skin jelly sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Meat skin jelly is a popular folk food. Its method is to boil meat skin for several hours, put the stewed skin pulp into an open container, and put it at a temperature lower than 26°C to freeze it and then turn it into meat skin jelly. , and when the temperature is higher than 26°C, the jelly starts to soften and gradually melts into a liquid. Therefore, the jelly can only be made and eaten in winter, which not only limits the consumption of jelly, but also limits the consumption of jelly. resource utilization. [0003] In response to the above defects, skin jelly sausage came into being. Skin jelly sausage is boiled meat skin first, then ground into a meat slurry, the skin is put into the casing, sterilized, and cooled for storage. This method makes the preservation, heating and cooling of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/60A23L13/40A23L15/00A23L33/17
CPCA23V2002/00A23L13/20A23L13/424A23L13/428A23L13/65A23L15/00A23L33/17A23V2200/14A23V2200/16A23V2200/15
Inventor 李照森
Owner 孙秀爱
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