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

Inactive Publication Date: 2020-05-15
董立春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low fat content of chicken, making sausages according to traditional techniques will have a certain impact on the texture and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention discloses a manufacture method of kelp and shii-take chicken sausages. Frozen big chicken breast, small chicken breast and chicken skin are placed in a thawing room for naturalthawing, the thawed materials are cut into 3 mm-5 mm minced meat, and then the minced meat and cut 3 mm-5 mm kelp blocks are put into pickling materials together for pickling; shii-take is air-dried and the air-dried shii-take is ground into powder to obtain shii-take powder; the pre-pickled big chicken breast, small chicken breast, chicken skin and kelp are minced, the shii-take powder, rapeseedoil, salt, white granulated sugar, soy sauce, egg white, soy protein isolate, carrageenan, konjac powder, compound phosphate, corn starch and water are added, and the materials are mixed and chopped to obtain chicken filling; and the chicken filling is filled in sausage casings, and cooking and packaging are conducted to obtain the kelp and shii-take chicken sausages. Advantages are that the chicken sausages are good in mouthfeel, have unique flavor, and are also low in fat and cholesterol, healthy, nutritional and especially suitable for consumption by the elderly and children.

Description

technical field [0001] The invention relates to a preparation method of kelp and shiitake mushroom chicken sausage. Background technique [0002] Sausage has a long history, rich in varieties, good flavor and color, easy to store and convenient to eat, and has become a popular food on people's tables. However, traditional sausages have high fat and cholesterol content. With the enhancement of people's health awareness, it is urgent to develop a low-fat, low-cholesterol sausage. [0003] The meat of chicken is tender and juicy, delicious, and has the characteristics of low fat, high protein and low cholesterol. Due to the low fat content of chicken, the taste and flavor of sausages made according to traditional techniques have certain influence. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a method for making chicken sausage with kelp and shiitake mushrooms, which uses chicken as raw material, has good taste,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/60A23L17/60A23L31/00A23L33/00
CPCA23L13/52A23L13/65A23L17/60A23L31/00A23L33/00
Inventor 董立春
Owner 董立春
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