Sandwiched sausage and preparation method thereof

A sausage and sandwich technology, applied in food science, food coating, application and other directions, can solve the problems of high production cost, single flavor and taste, and achieve the effect of reducing viscosity, fine and refreshing filling, and rich flavor.

Pending Publication Date: 2019-04-12
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production of traditional sausages, plastic or animal or protein casings are often used to fix the shape of the casings. The cost of casings accounts for about 1 / 5-1 / 4 of the cost of water fillings. The existing sausages have the problems of single flavor and high production cost. shortcoming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A preparation method of a sandwich sausage, comprising:

[0033] The production steps of the outer skin material: the pork and pig fat are ground separately and sequentially to obtain minced pork and pork fat respectively; the minced pork is divided into the first minced pork and the second minced pork, wherein the first minced pork The weight accounts for 2 / 3 of the total weight of minced pork, and the weight of the second minced pork accounts for 1 / 3 of the total weight of minced pork; the salt, nitrite, white granulated sugar, pepper powder, water, Egg white, red yeast rice red, pork fat minced meat are added to the vacuum tumbler for intermittent tumbling. After the intermittent tumbling is completed, add the second pork mince and the formula amount of starch and soybean protein isolate to the vacuum tumbler for continuous tumbling , to obtain the skin material;

[0034] Filling preparation step: weighing the filling of the recipe;

[0035] Forming step: adding th...

Embodiment 1

[0043] A stuffed sausage comprising a skin and a stuffing;

[0044] The skin is prepared from the following raw materials in parts by weight: 80 parts of pork, 2 parts of salt, 0.015 parts of nitrite, 4 parts of white sugar, 0.2 part of pepper, 3 parts of soybean protein isolate, 8 parts of starch, water 20 parts, 7 parts of egg white, 0.02 parts of red yeast rice, 20 parts of pig fat.

[0045] The inner filling is fluid or semifluid filling. The weight ratio of the inner filling to the outer skin is 15:10. The filling is cheese sauce.

[0046] A preparation method of a sandwich sausage, comprising:

[0047] The production steps of the outer skin material: the pork and pig fat are ground separately and sequentially to obtain minced pork and pork fat respectively; the minced pork is divided into the first minced pork and the second minced pork, wherein the first minced pork The weight accounts for 2 / 3 of the total weight of minced pork, and the weight of the second minced p...

Embodiment 2

[0052] A stuffed sausage comprising a skin and a stuffing;

[0053] The skin is prepared from the following raw materials in parts by weight: 60 parts of pork, 1.5 parts of salt, 0.015 parts of nitrite, 2 parts of white sugar, 0.1 part of pepper powder, 1 part of soybean protein isolate, 10 parts of starch, water 40 parts, 10 parts of egg white, 0.02 parts of red yeast rice, 25 parts of pig fat;

[0054] The inner filling is fluid or semifluid filling. The weight ratio of the inner filling to the outer skin is 15:7. The filling is cheese sauce.

[0055] A preparation method of a sandwich sausage, comprising:

[0056] The production steps of the outer skin material: the pork and pig fat are ground separately and sequentially to obtain minced pork and pork fat respectively; the minced pork is divided into the first minced pork and the second minced pork, wherein the first minced pork The weight accounts for 2 / 3 of the total weight of minced pork, and the weight of the second...

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PUM

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Abstract

The invention discloses a sandwiched sausage comprising an outer skin and an inner filling. The outer skin is prepared from the following raw materials by weight: 60 to 100 parts of pork, 1.5 to 3.5 parts of salt, 0.015 part of nitrite, 2 to 6 parts of white sugar, 0.1 to 0.4 part of pepper powder, 1 to 6 parts of soy protein isolate, 5 to 10 parts of starch, 10 to 40 parts of water, 4 to 10 partsof egg white, 0.02 part of monascus color, and 10-25 parts of pork fat; and the filling is a fluid or semi-fluid filling. The invention also discloses a preparation method of the sandwiched sausage.The sandwiched sausage of the invention has the characteristics of rich flavor and low production cost.

Description

technical field [0001] The invention relates to a dried meat, in particular to a sandwich sausage and a preparation method thereof. Background technique [0002] Sausage is a food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. At present, in the production of traditional sausages, plastic or animal or protein casings are often used to fix the shape of the casings. The cost of casings accounts for about 1 / 5-1 / 4 of the cost of water fillings. The existing sausages have the problems of single flavor and high production cost. shortcoming. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, one of the objectives of the present invention is to provide a sandwich sausage, which has the characteristics of strong flavor on the outside, delicate and refreshing inside filling, and low production cost. [0004] Th...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23P20/25
CPCA23L13/65A23P20/25
Inventor 刘俊陈楚锐常为众许立锵蔡敏群
Owner 广东真美食品股份有限公司
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