Roasted sausage crisp chips and processing method thereof

A processing method and a technology of crisp flakes, which are used in processed meat, food drying, sausage casings, etc., to achieve the effects of convenient storage and consumption, improved lubricity and toughness, and improved taste

Pending Publication Date: 2021-11-05
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no product that combines the gel forming technology of sausage with drying technology and frying technology

Method used

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  • Roasted sausage crisp chips and processing method thereof
  • Roasted sausage crisp chips and processing method thereof
  • Roasted sausage crisp chips and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A crispy slice of grilled sausage, the crispy slice of grilled sausage comprises an outer casing and an inner filling, and the inner filling is made of the following raw materials in parts by weight: 60 parts of chicken, 20 parts of pork belly, 15 parts of pig skin, tea 1 part of oil, 12 parts of yuba, 4 parts of shiitake mushrooms, 1 part of rice noodles, 2 parts of starch, 1 part of sugar, 0.5 parts of glucose, 0.5 parts of table salt, 2 parts of soybean protein, 0.1 part of chicken essence, 0.1 part of thirteen spices, 0.5 parts of pepper share.

[0031] Preferably, the outer casing is treated with salt and casing treatment solution, wherein the casing treatment solution is made of the following raw materials in parts by weight: 0.8 parts of sucrose ester, 4 parts of edible glycerin, 3 parts of rice wine, 3 parts of lemon, 1 part of corn silk 1 part, 4 parts water, 2 parts olive oil.

[0032] The processing method of the crispy slices of grilled sausage comprises th...

Embodiment 2

[0042] A crispy slice of grilled sausage. The crispy slice of grilled sausage consists of an outer casing and an inner filling. The inner filling is made of the following raw materials in parts by weight: 80 parts of chicken, 30 parts of pork belly, 20 parts of pig skin, tea 5 parts of oil, 14 parts of yuba, 6 parts of shiitake mushrooms, 3 parts of rice noodles, 6 parts of starch, 2 parts of sugar, 1 part of glucose, 0.8 parts of salt, 8 parts of soybean protein, 0.3 parts of chicken essence, 0.3 parts of thirteen spices, 1 part of pepper share.

[0043] Preferably, the outer casing is treated with salt and casing treatment solution, wherein the casing treatment solution is made of the following raw materials in parts by weight: 1.2 parts of sucrose ester, 6 parts of edible glycerin, 4 parts of rice wine, 6 parts of lemon, 2 parts of corn silk 5 parts of water, 4 parts of olive oil.

[0044] The processing method of the crispy slices of grilled sausage comprises the followin...

Embodiment 3

[0054] A crispy slice of grilled sausage. The crispy slice of grilled sausage consists of an outer casing and an inner filling. The inner filling is made of the following raw materials in parts by weight: 70 parts of chicken, 25 parts of pork belly, 18 parts of pig skin, tea 3 parts of oil, 13 parts of yuba, 5 parts of shiitake mushrooms, 2 parts of rice noodles, 4 parts of starch, 1.5 parts of sugar, 0.8 parts of glucose, 0.7 parts of salt, 5 parts of soybean protein, 0.2 parts of chicken essence, 0.2 parts of thirteen spices, 0.8 parts of pepper share.

[0055] Preferably, the outer casing is treated with salt and casing treatment solution, wherein the casing treatment solution is made of the following raw materials in parts by weight: 1 part of sucrose ester, 5 parts of edible glycerin, 3.5 parts of rice wine, 5 parts of lemon, 1.5 parts of corn silk 4.5 parts of water, 3 parts of olive oil.

[0056] The processing method of the crispy slices of grilled sausage comprises t...

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Abstract

The invention provides roasted sausage crisp chips and a processing method thereof, and relates to the technical field of roasted sausage processing. The roasted sausage crisp chips are mainly prepared from chicken, streaky pork, pigskin, tea oil, dried beancurd sticks, shiitake mushrooms, rice flour, starch, white sugar, glucose, table salt, soybean protein, chicken essence, thirteen spices and pepper powder through the steps of raw material curing treatment, mixed material pickling, pickling material curing treatment, raw material filling, freeze drying, deep frying and the like. The defects in the prior art are overcome; through the treatment on sausage casings, the addition of various ingredients of stuffing and the repeated curing treatment, good mouthfeel and flavor are provided for the roasted sausage crisp chips; in addition, the mouthfeel of the roasted sausage crisp chips is further improved in a freeze drying and deep frying combined mode; and meanwhile, the prepared product is convenient to carry and eat.

Description

technical field [0001] The invention relates to the technical field of sausage processing, in particular to crispy slices of grilled sausage and a processing method thereof. Background technique [0002] Grilled sausage is a meat product that is widely loved by consumers. It has a tender and juicy taste and an attractive meaty taste. In the production process of grilled sausage, a lower temperature is used to heat and mature, and the sterilization is not complete, so it cannot be stored at room temperature; before eating, it needs to be thawed and roasted, so it cannot be carried with you. [0003] Drying technology is a method of removing moisture to achieve the purpose of preserving food for a long time. In a low moisture state, microorganisms are not easy to breed. Dried meat products are usually hard and not easy to chew. Frying technology is to further reduce the water content of the product through the action of high-temperature edible oil, and to give the product a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/60A23L13/20A23L13/40A23L11/45A23L31/00A23L7/10A23L5/10A22C13/00A23B4/037
CPCA23L13/52A23L13/65A23L13/20A23L13/428A23L13/42A23L13/426A23L13/424A23L11/45A23L31/00A23L7/10A23L5/11A22C13/00A23B4/037A23V2002/00A23V2200/10A23V2300/10A23V2300/20A23L33/125A23B4/002A23L3/44
Inventor 郑海波韩国徐家龙徐家君李景军
Owner ANHUI SCI & TECH UNIV
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