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Sour-sweet core-flowing sausage and processing method thereof

A processing method and sweetness technology, which is applied to sweet and sour sausage and its processing field, can solve the problems of short shelf life of sausage, sausage without liquid, and single taste of sausage, so as to improve eating experience and reduce enzyme Activity, effect of extending shelf life

Inactive Publication Date: 2020-10-23
程麟棋 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, sausages on the market generally have a single taste and no flowy sausages, and the shelf life of sausages is short

Method used

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  • Sour-sweet core-flowing sausage and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] In grams by weight, the raw meat formula includes: 80 kg of lean pork, 15 kg of fat, 50 kg of chicken breast; the formula of auxiliary materials includes: 16 kg of cornstarch, 60 kg of soy sauce, 1 kg of cooking wine, edible 2 kg, 2 kg of white sugar, 0.4 kg of sage, 1 kg of yam, 0.5 kg of longan, 0.3 kg of hawthorn, 7 kg of soybean protein isolate, 14 kg of sorbitol, and 0.3 kg of spices; the food additives include: compound Carrageenan 0.7kg, Sodium Alginate 0.02kg, Monascus Red 0.0015kg, Erythorbic Acid 0.01kg, Potassium Chloride 0.1kg, Sodium Nitrite 0.005kg, Compound Phosphate 0.01kg, Beet Powder 0.04kg, Trisodium Citrate 0.04 kg, ginger powder 0.04 kg.

[0056] According to the above proportioning, its preparation method is as follows:

[0057] Step 1: Prepare the sauce, mix the compounded carrageenan, yam, hawthorn, and longan with an appropriate amount of ice water, heat at a constant temperature of 75°C for 1 hour, and then gel for 5 hours to obtain the Liuxin...

Embodiment 2

[0070] In grams by weight, the raw meat formula includes: 90 kg of lean pork, 18 kg of fat, 60 kg of chicken breast; the formula of auxiliary materials includes: 17 kg of corn starch, 70 kg of soy sauce, 2 kg of cooking wine, edible salt 2 kg, 3 kg of white sugar, 0.5 kg of sage, 2 kg of yam, 0.8 kg of longan, 0.4 kg of hawthorn, 8 kg of soybean protein isolate, 5 kg of sorbitol, and 0.4 kg of spices; the food additives include: compound Carrageenan 0.8 kg, Sodium Alginate 0.03 kg, Monascus Red 0.001 kg, Erythorbic Acid 0.2 kg, Potassium Chloride 0.1 kg, Sodium Nitrite 0.005 kg, Compound Phosphate 0.01 kg, Beet Powder 0.05 kg, Trisodium Citrate 0.05 kg, ginger powder 0.05 kg.

[0071] According to the above proportioning, its preparation method is as follows:

[0072] Step 1: Prepare the sauce, mix the compounded carrageenan, yam, hawthorn, and longan with an appropriate amount of ice water, heat at a constant temperature of 75°C for 1 hour, and then gel for 6 hours to obtain...

Embodiment 3

[0085] In grams by weight, the raw meat formula includes: 100 kg of lean pork, 20 kg of fat, 70 kg of chicken breast; the formula of auxiliary materials includes: 18 kg of cornstarch, 80 kg of soy sauce, 3 kg of cooking wine, edible 3 kg, 4 kg of white sugar, 0.6 kg of sage, 3 kg of yam, 1 kg of longan, 0.5 kg of hawthorn, 9 kg of soybean protein isolate, 16 kg of sorbitol, and 0.5 kg of spices; the food additives include: compound karaage Glue 0.9 kg, sodium alginate 0.04 kg, monascus red 0.002 kg, erythorbic acid 0.02 kg, potassium chloride 0.2 kg, sodium nitrite 0.006 kg, compound phosphate 0.02 kg, beet powder 0.06 kg, trisodium citrate 0.06 kg , Ginger powder 0.06 kg.

[0086] According to the above proportioning, its preparation method is as follows:

[0087] Step 1: Prepare the sauce, mix the compounded carrageenan, yam, hawthorn, and longan with an appropriate amount of ice water, heat at a constant temperature of 75°C for 2 hours, and then gel for 7 hours to obtain t...

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Abstract

The invention belongs to the technical field of sausage processing, and particularly relates to a sour-sweet core-flowing sausage. The sausage comprises a raw material formula, a food additive and a proper amount of ice water, and is characterized in that the raw material formula comprises lean pork, fat, chicken breast, corn starch, light soy sauce, cooking wine, edible salt, raw ginger powder, beet powder, spices and the like. The invention further discloses a processing method of the sour-sweet core-flowing sausage. The sausage is rich in nutrition, the ratio of the raw materials to the auxiliary materials is reasonable, perfect combination of sour taste and sweet taste is achieved in the aspect of taste, the sausage is internally provided with the core-flowing sauce, perfect combination of taste and mouth feel is achieved, multiple sterilization modes are adopted in the production process, sanitation and safety of the sausage are guaranteed, and the sausage has a long shelf life.

Description

technical field [0001] The invention belongs to the technical field of sausage processing, in particular to a sour-sweet sausage and a processing method thereof. Background technique [0002] Meat and meat products are the main sources of nutrition for the human body. With the development of the national economy, my country's meat market has developed rapidly. In general, two types of meat products have formed: one is Chinese-style meat products with traditional Chinese flavor, and the other is supplementary meat products. Western-style meat products with Chinese characteristics, among a large number of meat products, sausage is a popular product in the market, because it is portable and portable, it is more and more popular and loved by consumers. [0003] However, sausages on the market generally have a single taste and do not have a smooth core, and the shelf life of the sausages is relatively short. Contents of the invention [0004] The object of the present invention...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L19/00A23L19/10A23L33/10A23L5/30A23L3/015A23B4/01A23B4/015A23B4/20A23B4/24
CPCA23L13/65A23L13/428A23L13/424A23L13/42A23L19/09A23L19/10A23L13/70A23L13/72A23L33/10A23L5/30A23L3/0155A23B4/012A23B4/015A23B4/20A23B4/24A23V2002/00A23V2200/32A23V2200/314A23V2250/16A23V2250/1614A23V2250/1618A23V2250/5026A23V2250/5036A23V2250/5118A23V2250/5488A23V2250/642A23V2300/46Y02A40/90
Inventor 丁皓雪叶豪鑫程麟棋
Owner 程麟棋
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