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Pickled cucumber sausage and making method thereof

A production method and technology of pickled cucumbers, which are applied in the field of food processing, can solve the problems of no combination of milk cucumbers and meat products, and achieve the effects of outstanding product flavor, reduced salt consumption, and improved uniformity

Pending Publication Date: 2021-08-06
HARBIN TIANSHOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are currently no sausage products that combine milk cucumbers with meat products

Method used

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  • Pickled cucumber sausage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The pickled cucumber sausage of this example is made from the following raw materials and production methods, and the weight of a single cucumber is 120 grams.

[0046] raw material:

[0047] 57.5 parts of chicken breast meat, 42.5 parts of chicken skin, 7 parts of corn starch, 7 parts of tapioca starch, 6 parts of puffed soybean products, 2 parts of garlic, 30 parts of Russian cucumber, 1.5 parts of mustard seeds, 2.1 parts of edible salt, 2.25 parts of soft white sugar 0.2 parts of compound phosphate, 0.005 parts of sodium nitrite, 0.05 parts of sodium D-isoascorbate, 0.002 parts of monascus red, 0.6 parts of monosodium glutamate, 0.45 parts of carrageenan, 0.3 parts of transglutaminase, 0.2 parts of food flavor, life 16.5 parts of drinking water, 3.5 parts of casings.

[0048] Production Method:

[0049] (1) Material selection and processing: prepare chicken breast meat, chicken skin, cornstarch, tapioca starch, puffed soybean products, garlic, Russian-style milk cuc...

Embodiment 2

[0057] The sour cucumber sausage of this example is made from the following raw materials and production methods, and the weight of a single cucumber is 150 grams.

[0058] raw material:

[0059] 45 parts of chicken breast, 55 parts of chicken skin, 6 parts of cornstarch, 6 parts of tapioca starch, 6 parts of puffed soy products, 3 parts of garlic, 40 parts of Russian cucumber, 3 parts of mustard seeds, 2.6 parts of edible salt, 4 parts of soft white sugar 0.3 parts of compound phosphate, 0.005 parts of sodium nitrite, 0.1 part of sodium D-isoascorbate, 0.004 parts of monascus red, 0.8 parts of monosodium glutamate, 0.6 parts of carrageenan, 0.4 parts of transglutaminase, 0.3 parts of food flavor, life 16 parts of drinking water, 4 parts of casings.

[0060] Production Method:

[0061] (1) Material selection and processing: prepare chicken breast meat, chicken skin, cornstarch, tapioca starch, puffed soybean products, garlic, Russian-style milk cucumber, mustard seeds, edibl...

Embodiment 3

[0069] The pickled cucumber sausage of this example is made from the following raw materials and production methods, and the weight of a single cucumber is 90 grams.

[0070] raw material:

[0071] 70 parts of chicken breast, 30 parts of chicken skin, 4 parts of cornstarch, 4 parts of tapioca starch, 4 parts of soybean protein, 1 part of garlic, 20 parts of Russian-style cucumber, 1 part of mustard seed, 1.8 parts of edible salt, 0.5 parts of soft white sugar 0.1 part of compound phosphate, 0.005 part of sodium nitrite, 0.1 part of sodium D-isoascorbate, 0.004 part of monascus red, 0.8 part of monosodium glutamate, 0.3 part of carrageenan, 0.2 part of transglutaminase, 0.1 part of food flavor, life 15 parts of drinking water, 3 parts of casings.

[0072] Production Method:

[0073] (1) Material selection and processing: prepare chicken breast meat, chicken skin, cornstarch, tapioca starch, puffed soybean products, garlic, Russian-style milk cucumber, mustard seeds, edible sa...

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Abstract

The invention discloses a pickled cucumber sausage and a making method thereof. The pickled cucumber sausage comprises the following raw materials in parts by weight: 45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed bean products, 1-3 parts of garlic, 20-40 parts of Russian-type tender cucumbers, 0-3 parts of mustard seeds, 1.8-2.6 parts of edible salt, 0.5-4 parts of soft sugar, 0.1-0.3 part of composite phosphate, 0.005 part of sodium nitrite, 0-0.1 part of D-sodium erythorbate, 0-0.004 part of monascus red, 0.4-0.8 part of monosodium glutamate, 0.3-0.6 part of carrageenan, 0.2-0.4 part of glutamine transaminase, 0.1-0.3 part of edible essence, 15-18 parts of domestic drinking water and 3-4 parts of sausage casings. The invention considers the consumption concept transformation of modern people on low-salt, low-fat and high-protein food, develops the high-quality meat food pickled cucumber sausage taking the Russian-type tender cucumbers as the raw material and the making method of the pickled cucumber sausage, fuses the special flavor of the tender cucumbers, ensures the protein content of the product, is low in salt and low in fat, and provides actual guidance for improving the meat consumption structure of people.

Description

technical field [0001] The invention relates to a sour cucumber sausage and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Russian-style cucumber is known as one of the three major pickles in the world. It is crisp and refreshing, relieves greasiness and helps digestion. It is a must-have food on restaurants and family tables in Russia and Central Asia. Russian-style milk cucumber has a special sour taste, which can stimulate people's sense of taste, arouse appetite, and have a long aftertaste. Cucumbers contain tannic acid after being pickled, often eating milk cucumbers can boost blood pressure and prevent diseases for people with low blood pressure. Russian-style milk cucumber also has the effects of removing heat, diuresis, clearing away heat and detoxification, and it is mainly used to treat polydipsia, sore throat, burning eyes, and burns. It has the effects of beauty, weight loss, and blood fat reduction. [00...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L5/00A23L33/00A23L33/10
CPCA23L13/52A23L13/20A23L13/428A23L5/00A23L33/00A23L33/10A23V2002/00A23V2200/30
Inventor 孙陆祎苏永贵
Owner HARBIN TIANSHOU FOOD
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