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
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[0054] Example 1:
[0055] In terms of weight in grams, the raw meat formula includes: 80 kg of pork, 15 kg of fat, and 50 kg of chicken breast; the formula of auxiliary materials includes: 16 kg of corn starch, 60 kg of light soy sauce, 1 kg of cooking wine, and salt 2 kg, 2 kg white sugar, 0.4 kg sage, 1 kg yam, 0.5 kg longan, 0.3 kg hawthorn, 7 kg soy protein isolate, 14 kg sorbitol, 0.3 kg spice; the food additives include: compound Carrageenan 0.7 kg, sodium alginate 0.02 kg, monascus red 0.0015 kg, erythorbic acid 0.01 kg, potassium chloride 0.1 kg, sodium nitrite 0.005 kg, complex phosphate 0.01 kg, beet powder 0.04 kg, trisodium citrate 0.04 Kg, 0.04 kg of ginger powder.
[0056] According to the above ratio, the preparation method is as follows:
[0057] Step 1: Prepare the sauce, mix the compound 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 a fluid sauc...
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[0069] Example 2:
[0070] In terms of weight in grams, the raw meat formula includes: 90 kg of pork, 18 kg of fat, and 60 kg of chicken breast; the formula of auxiliary materials includes: 17 kg of corn starch, 70 kg of light soy sauce, 2 kg of cooking wine, and 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 soy protein isolate, 5 kg of sorbitol, 0.4 kg of spices; the food additives include: compound Carrageenan 0.8 kg, sodium alginate 0.03 kg, red yeast rice 0.001 kg, erythorbic acid 0.2 kg, potassium chloride 0.1 kg, sodium nitrite 0.005 kg, complex phosphate 0.01 kg, beet powder 0.05 kg, trisodium citrate 0.05 Kg, 0.05 kg of ginger powder.
[0071] According to the above ratio, the preparation method is as follows:
[0072] Step 1: Prepare the sauce, mix the compound 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...
Example Embodiment
[0084] Example 3:
[0085] In terms of weight in grams, the raw meat formula includes: 100 kg of pork, 20 kg of fat, and 70 kg of chicken breast; the formula of auxiliary materials includes: 18 kg of corn starch, 80 kg of light soy sauce, 3 kg of cooking wine, and edible salt 3 kg, 4 kg white sugar, 0.6 kg sage, 3 kg yam, 1 kg longan, hawthorn 0.5, soy protein isolate 9 kg, sorbitol 16 kg, spice 0.5 kg; the food additives include: compound cara Gum 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, complex phosphate 0.02 kg, beet powder 0.06 kg, trisodium citrate 0.06 kg , Ginger powder 0.06 kg.
[0086] According to the above ratio, the preparation method is as follows:
[0087] Step 1: Prepare the sauce, mix the compound 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 a fluid sauce;...
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