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Genuine sausage and preparation method thereof

An authentic sausage and casing technology, applied in sausage casings, slaughtering, food science, etc., can solve the problems of unreported and literature, and achieve the effect of improving taste, increasing stretchability, air permeability, nutrition and health

Pending Publication Date: 2019-06-21
福建御冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no relevant reports and literatures about making grass insects into genuine intestines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] An authentic sausage, which includes meat stuffing and casings,

[0050] The meat filling includes the following components in parts by weight, 30 parts of pork, 35 parts of shrimp meat, 5 parts of lean fat, 2 parts of monosodium glutamate, 2 parts of white sugar, 2 parts of edible salt, 50‰ acetylated distarch hexadiene ester, 1‰ sodium tripolyphosphate, 0.8‰ sodium hexametaphosphate, and 0.7‰ sodium phosphate; 10 parts of collagen, 5 parts of konjac gum, 2 parts of sodium carboxymethyl cellulose, 1 part of hydroxypropyl distarch phosphate and 0.1 part of glycerin.

[0051] The above-mentioned seaweed polysaccharides are seaweed polysaccharides decorated with sulfur-containing compounds, the sulfur-containing compounds are cysteine ​​and methionine, and the seaweed polysaccharides are fucose. Among them, the preparation method of seaweed sulfide polysaccharide is: mix fucose and EDAC according to the weight ratio of 1:100, and add distilled water to dissolve to make a s...

Embodiment 2

[0060] A kind of authentic sausage, which includes meat stuffing and casings, the meat stuffing includes the following components in parts by weight, 40 parts of pork, 40 parts of shrimp meat, 10 parts of lean fat, 3 parts of monosodium glutamate, 3 parts of white sugar, 3 parts of edible salt, 60‰ acetylated distarch adipate, 2‰ sodium tripolyphosphate, 0.9‰ sodium hexametaphosphate, 0.9‰ sodium phosphate; the casing includes the following components in parts by weight, seaweed vulcanization 45 parts of polysaccharide, 35 parts of grass insect extract, 25 parts of fish skin collagen, 15 parts of konjac gum, 5 parts of sodium carboxymethyl cellulose, 5 parts of hydroxypropyl distarch phosphate and 0.3 part of glycerin.

[0061] The above-mentioned seaweed polysaccharides are seaweed polysaccharides decorated with sulfur-containing compounds, the sulfur-containing compounds are cysteine ​​and methionine, and the seaweed polysaccharides are fucose. Among them, the preparation me...

Embodiment 3

[0070] Embodiment 3: a kind of genuine sausage, it comprises minced meat and casing, described minced meat comprises the following components by weight, 35 parts of pork, 37.5 parts of shrimp meat, 8 parts of fine fat, 2.5 parts of monosodium glutamate, 2.5 parts of white granulated sugar, 2.6 parts of edible salt, 56‰ acetylated distarch adipate, 1.5‰ sodium tripolyphosphate, 0.88‰ sodium hexametaphosphate, 0.8‰ sodium phosphate; Components, 40 parts of seaweed sulfurized polysaccharide, 33 parts of grass insect extract, 16 parts of fish skin collagen, 8 parts of konjac gum, 3.5 parts of sodium carboxymethyl cellulose, 3.5 parts of hydroxypropyl distarch phosphate and 0.2 parts of glycerin .

[0071] The above-mentioned seaweed polysaccharides are seaweed polysaccharides decorated with sulfur-containing compounds, the sulfur-containing compounds are cysteine ​​and methionine, and the seaweed polysaccharides are fucose. Among them, the preparation method of seaweed sulfide po...

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PUM

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Abstract

The invention relates to the field of sausages, in particular to a genuine sausage and a preparation method thereof. The genuine sausage comprises meat stuffing and a casing, the meat stuffing comprises pork, shrimps, fine fat, monosodium glutamate, white granulated sugar, edible salt, acetylated distarch adipate, sodium tripolyphosphate, sodium hexametaphosphate and sodium phosphate. The casing comprises, by weight, seaweed polysaccharide sulfide, tylorrhynchus extract fish skin collagen, konjac gum, sodium carboxymethyl cellulose, hydroxy propyl distarch phosphate and glycerol. The preparedsausage is excellent in elasticity and good in nutritive proportion, and the casing has good elasticity, flexibility and air permeability.

Description

technical field [0001] The invention relates to the field of sausages, in particular to authentic sausages and a preparation method thereof. Background technique [0002] Daodi sausage is a sausage from Taiwan, China. It is easy to eat, rich in nutrition, unique in flavor, easy to carry and store, and is deeply loved by consumers. [0003] The traditional way of making authentic sausages is to make the meat stuffing with pork. According to traditional Chinese medicine, too much pork intake will cause excessive moisture. Modern nutrition believes that the intake of pork supplements protein and pork. The fat in meat, especially saturated fatty acid, pure pork intake poses a threat to human health. [0004] In addition, the production of genuine sausage casings is generally made of animal large intestines. The large intestine is a digestive organ of animals, and it is easy to accumulate many harmful substances, such as heavy metals, biological toxins, etc. If it is not cleaned...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/70A23L17/00A23L17/40A23L13/40A22C13/00
Inventor 崔仁杰
Owner 福建御冠食品有限公司
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