Manufacture method of kelp and shii-take chicken sausages
A production method and technology of chicken sausage, applied in food science and other fields, can solve the problems of low fat content, taste and flavor of chicken, and achieve the effect of smooth surface, improving body immunity and rich nutrition
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Embodiment 1
[0024] (1) Thawed and pre-marinated
[0025] Place 25kg of frozen chicken breast meat, 30kg of chicken small breast meat and 20kg of chicken skin in a thawing room with a temperature ≤ 15°C, thaw naturally for 3 hours, cut into 3mm-5mm minced meat, and then cut into pieces of 3m-5mm 15kg of kelp, put into the marinade together and marinate at 0-4°C for 24 hours; the marinade is: 0.1kg of pepper powder, 0.1kg of cinnamon powder, 0.1kg of salt, 0.2kg of peanut oil, and 0.5kg of cooking wine ;
[0026] (2) Production of shiitake mushroom powder
[0027] After drying 5 kg of shiitake mushrooms, grind them into powder to obtain shiitake mushroom powder;
[0028] (3) Preparation of stuffing
[0029] Grind the pre-marinated chicken breast meat, chicken breast meat, chicken skin and kelp in step (1), add mushroom powder in step (2), then add 5kg of rapeseed oil, 2.5kg of salt, 1.5kg of white sugar, Mix 1kg of soy sauce, 1kg of egg white, 4kg of soybean protein isolate, 0.4kg of ca...
Embodiment 2
[0033] (1) Thawed and pre-marinated
[0034] Frozen chicken breast meat 30kg, chicken small breast meat 25kg and chicken skin 20kg, placed in a thawing room with a temperature ≤ 15 ℃, thawed naturally for 5 hours, cut into 3mm-5mm minced meat, and then cut into 3m-5mm kelp 12kg, put into the marinade together and marinate at 0-4°C for 8 hours; the marinade is: pepper 0.15kg, cinnamon powder 0.2kg, salt 0.1kg, peanut oil 0.1kg, cooking wine 0.75kg;
[0035] (2) Production of shiitake mushroom powder
[0036] After drying 8 kg of shiitake mushrooms, grind them into powder to obtain shiitake mushroom powder;
[0037] (3) Preparation of stuffing
[0038] Grind the pre-marinated chicken breast meat, chicken breast meat, chicken skin and kelp in step (1), add mushroom powder in step (2), then add rapeseed oil 6kg, salt 2kg, white sugar 2kg, soy sauce 0.8 kg, egg white 1.2kg, soybean protein isolate 3.5kg, carrageenan 0.5kg, konjac powder 0.2kg, compound phosphate 0.5kg, cornstarc...
Embodiment 3
[0042] (1) Thawed and pre-marinated
[0043] Frozen chicken breast meat 22kg, chicken small breast meat 23kg and chicken skin 20kg, placed in a thawing room with a temperature ≤ 15 ℃, thawed naturally for 4 hours, cut into 3mm-5mm minced meat, and then cut into 3m-5mm kelp 14kg, put them into the marinade together and marinate at 0-4°C for 12 hours; the marinade is: 0.12kg of pepper powder, 0.15kg of cinnamon powder, 0.2kg of salt, 0.13kg of peanut oil, and 0.6kg of cooking wine;
[0044] (2) Production of shiitake mushroom powder
[0045] After drying 6 kg of shiitake mushrooms, grind them into powder to obtain shiitake mushroom powder;
[0046] (3) Preparation of stuffing
[0047] Grind the pre-marinated chicken breast meat, chicken breast meat, chicken skin and kelp in step (1), add mushroom powder in step (2), then add rapeseed oil 5.5kg, salt 2.2kg, white sugar 1.8kg , soy sauce 0.9kg, egg white 1.1kg, soybean protein isolate 3.8kg, carrageenan 0.45kg, konjac flour 0.2...
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