Roasted sausage and its production process

A technology of grilled sausage and raw materials, which is applied in the field of meat food, can solve the problems of soft structure, too strong smoky taste, poor taste, etc., and achieve the effect of strong meat texture, fresh and tender meat, and ruddy color

Active Publication Date: 2006-08-02
烟台喜旺肉类食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention mainly solves the problems of dull color, soft structure, poor taste, too strong smoky ta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Embodiment 1, accurately weigh 80Kg of pork, 20Kg of chicken breast meat, 35Kg of ice water, 2.7Kg of white granulated sugar, 3.0375Kg of salt, 0.27Kg of monosodium glutamate, 0.003375Kg of sodium nitrite, 0.02025Kg of red yeast rice, 0.27Kg of five-spice powder, pork The fat-to-lean ratio is 7:3; remove the outer packaging of the raw meat, put it on the thawing rack, and thaw naturally for 24 hours until the central temperature of the raw meat is 2°C, and the thawing temperature does not exceed 18°C; then remove foreign objects, repair cartilage and connective tissue Tissues, tendons, congestion, lymph, etc.; then mince the pork with an 8mm orifice plate, and the chicken breast with a 5mm orifice plate; accurately weigh various auxiliary materials and ice water, and add 2 / 3 of the ice water to the emulsified In the machine, start the emulsifier, add salt, red yeast rice, sodium nitrite, etc. while stirring, add white sugar and monosodium glutamate after 6 minutes, and s...

Example Embodiment

[0028]Example 2, accurately weigh 60Kg of pork, 10Kg of chicken breast, 20Kg of ice water, 1.5Kg of white granulated sugar, 1.4Kg of salt, 0.15Kg of monosodium glutamate, 0.00243Kg of sodium nitrite, 0.009Kg of red yeast rice, 0.18 of five-spice powder, and 0.45 of starch. Kg, soybean protein isolate 1.8Kg, phosphate 0.45Kg, fresh garlic 0.675Kg, iso-VC sodium 0.018Kg, white beard powder 0.1125Kg, nutmeg 0.072Kg, cinnamon powder 0.108Kg, the fat-to-lean ratio of pork is 7:3, will Remove the outer packaging of the raw meat, put it on the thawing rack, and thaw naturally for 25 hours until the central temperature of the raw meat is 0°C, and the thawing temperature does not exceed 18°C; then remove foreign objects, repair cartilage, connective tissue, tendons, congestion, and lymph etc.; then mince the pork with an 8mm orifice plate, and mince the chicken breast with a 5mm orifice plate; accurately weigh various auxiliary materials and ice water, add 2 / 3 ice water to the emulsifie...

Example Embodiment

[0029] Example 3, accurately weigh 100Kg of pork, 30Kg of chicken breast, 50Kg of ice water, 4.0Kg of white granulated sugar, 4.0Kg of salt, 0.4Kg of monosodium glutamate, 0.00486Kg of sodium nitrite, 0.036Kg of red yeast rice, 0.36Kg of five-spice powder, starch 0.9Kg, soybean protein isolate 4.5Kg, phosphate 1.8Kg, fresh garlic 1.35Kg, iso-VC sodium 0.054Kg, white beard powder 0.225Kg, nutmeg 0.144Kg, cinnamon powder 0.216Kg, the raw pork is stripped of the outer packaging, placed in Thaw naturally on the thawing rack for 26 hours, until the center temperature of the raw meat is 4°C, and the thawing temperature does not exceed 18°C; then remove foreign objects, repair cartilage, connective tissue, tendons, congestion, lymph, etc.; then use 8mm holes for the pork Grind the chicken breast with a 5mm orifice plate; accurately weigh various auxiliary materials and ice water, add 2 / 3 ice water to the emulsifier, and then add the phosphate dissolved in warm water to the emulsifier ...

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PUM

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Abstract

The roasted sausage is produced with the materials including pork 60-100 weight portions, chicken chest 10-30 weight portions, icy water 20-50 weight portions, sugar 1.5-4.0 weight portions, salt 1.4-4.0 weight portions, monosodium glutamate 0.15-0.4 weight portions, sodium nitrite 0.00243-0.00486 weight portion, red kojic rice 0.009-0.036 weight portion and spice powder 0.18-0.36 weight portion. The production process includes deforesting main material, trimming, chopping, compounding supplementary material, kneading, filling, steaming, fumigating, drying, cooling and other steps, and features the fumigating, in which the sausage is fumigated with filtered smoke at 55-65 deg.c for 15-20 min. The roasted sausage has no residual smoke grain, no benzopyrene and other toxic matter, low fat content, high protein content, good taste and unique scent.

Description

Technical field: [0001] The invention relates to the technical field of meat food, in particular to a grilled sausage and a preparation method thereof. Background technique: [0002] Traditional grilled sausage products have dull color, soft structure, poor taste, and strong smoky taste. Smoked, it is easy to leave some smoke particles on the surface of the product, accompanied by the production of toxic substances such as benzopyrene, which is harmful to the human body after eating. Invention content: [0003] The object of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a kind of grilled sausage. [0004] Another object of the present invention is to provide a method for preparing sausage. [0005] The invention mainly solves the problems of dull color, soft structure, poor taste, too strong smoky flavor, residual smoke particles on the surface and accompanying toxic substances in the existing grilled sausages. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23G3/34A23L1/237A23L1/228A23L1/105A23L1/221A23L13/60A23L7/104A23L13/50A23L27/10A23L27/22A23L27/40
Inventor 林强徐世明王彩虹
Owner 烟台喜旺肉类食品有限公司
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