Coarse cereal protein sausage and preparation method thereof
A technology for grains and protein, applied in food ingredients as taste improver, food science, application and other directions, can solve the problems of slag, poor taste, and dispersion of fillings, and achieve the effects of easy dissolution, good taste and improved flavor.
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[0033] Example 1
[0034] (1) Meat trimming
[0035] Choose cold fresh pig lean meat and pig back fat that have passed inspection and quarantine, remove small bones, peel off the skin, repair and remove fat, tendons, blood clots, lymph nodes, etc., and cut into 5-7 cm square pieces of meat . Remove the soft fat from the pork fat and cut into long strips.
[0036] (2) Pickled
[0037] According to the weight of the lean meat, weigh 3.5% salt and 0.12‰ sodium nitrite and mix them into the lean meat block and stir evenly, add 2.5% salt to the fat, and marinate in a cold storage at 0-4°C for 12 hours.
[0038] (3) Ground meat
[0039] The marinated lean meat is minced with a meat grinder. The sieve diameter of the meat grinder is 3-5 mm, and the fat is cut into 0.6-1 cm with a dicing machine. 3 Of fat diced.
[0040] (4) Stuffing
[0041] The 10000g lean meat filling is first put into the mixer and stirred for 5 minutes, and then the auxiliary materials are added. The auxiliary materials are...
Example Embodiment
[0052] Example 2
[0053] Meat trimming; then according to the weight of the lean meat, weigh 3.25% salt and 0.11‰ sodium nitrite, mix well, add to the lean meat block and stir evenly, add 2.75% salt to the fat meat, and marinate in the freezer at 0-4℃ for 14h; Meat; then put 10000g of lean meat stuffing into the mixer and stir for 5-10 min, and then add auxiliary materials, which are weighed according to the weight of the lean meat and fat, including 0.28% MSG, 0.14% cinnamon bean powder, 0.17% white pepper powder, 0.53% white sugar, 0.28% smoked liquid, 0.46% compound phosphate, 1.3% pork extract, 6% multi-grain protein powder, multi-grain protein powder: mung bean protein, pea protein, kidney bean protein, oatmeal For the mixing of protein, the weight ratio is 1:1:1:1, and the protein content of the four grains is 60-80%. Add cold water with 8% of the total meat weight and stir for 5-10 minutes. Then add the previously dissolved cornstarch with a total meat weight of 12%, and...
Example Embodiment
[0054] Example 3
[0055] Meat trimming; then according to the weight of the lean meat, weigh 3% salt and 0.1‰ sodium nitrite, mix well, add to the lean meat block and stir evenly, add 3% salt to the fat meat, and marinate in the freezer at 0-4℃ for 15 hours; Ground meat; then put 10000g of lean meat filling into the mixer and stir for 5-10 min, then add auxiliary materials, which are weighed according to the weight of lean meat and fat, including 0.25% MSG and 0.11% cinnamon bean powder , 0.18% white pepper powder, 0.55% white sugar, 0.22% smoke liquid, 0.43% compound phosphate, 1.5% pork extract, 7% cereal protein powder, cereal protein powder is: mung bean protein, pea protein, kidney bean protein, For the mixing of oat protein, the weight ratio is 1:1:1:1, and the protein content of the four grains is 60-80%. Add cold water of 10% of the total meat weight and stir for 5-10 minutes. Then add the previously dissolved cornstarch with a total meat weight of 13%, and then add 2.5...
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