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Technical method for fabricating potato sausage with flesh odor flavor enhanced

A production method and technology of potato sausage, which is applied in food preparation, plant protein processing, food science, etc., can solve the problem of no pig aroma and taste, and achieve the effect of expanding the applicable population

Inactive Publication Date: 2007-02-21
贵州新大山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, potato and vegetable sausages with potatoes and vegetables as the main raw materials and various auxiliary materials have also appeared. Although they have achieved low fat and cholesterol, their disadvantages are that they do not have the aroma and taste of pork, cattle, sheep, chicken, and fish. For the above problems

Method used

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  • Technical method for fabricating potato sausage with flesh odor flavor enhanced

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Comparison scheme
Effect test

Embodiment Construction

[0010] The preparation method of the so-called flavor-increasing meat-flavored potato sausage in the present invention has a formula and a ratio as follows:

[0011] Mashed potatoes 100kg salt 2kg starch 5kg

[0012] Carrageenan 0.4kg Soy protein powder 5kg MSG 0.4kg

[0013] Meat essence 1kg white pepper powder 0.5kg;

[0014] According to different taste requirements, pepper powder, chili powder, five-spice powder, sucrose and other ingredients can be added or not. Adopt a unique frying aroma-enhancing process: heat 5kg of salad oil in a pot to about 120°C, add an appropriate amount of pepper, ginger, and green onion to fry the aroma, add the filtered residue to 100kg of chopped mashed potatoes for frying, and fry until Add other spices, flavoring agents and other additives in time after the potatoes emit a unique fragrance, stir evenly, and fill them after cooling. The process flow is as follows: figure 1 shown.

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Abstract

A flavoured potato sausage with meat taste and low contents of fat, cholesterol and sugar is prepared proportionally from potato, edible salt, starch, carragreenin, soybean protein powder, gourmet powder, meat essence and white pepper.

Description

1. Technical field: [0001] The invention relates to a meat-free food raw material and a method for producing flavor-enhancing meat-flavored potato sausage, which belongs to the technical field of food processing. 2. Background technology: [0002] The ingredients of existing sausages and ham sausages are all made of various livestock, poultry, and aquatic products as main raw materials, and processed with auxiliary materials. It is a very mature technology and traditional product. Because these foods are high in fat and cholesterol High is not suitable for middle-aged and elderly people. In recent years, potato and vegetable sausages with potatoes and vegetables as the main raw materials and various auxiliary materials have also appeared. Although they have achieved low fat and cholesterol, their disadvantages are that they do not have the aroma and taste of pork, cattle, sheep, chicken, and fish. For the above problems. This recipe and processing technology can be realize...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/237A23L1/0522A23L1/0562A23J3/16A23L1/228A23L1/231A23L1/221A23L33/00
Inventor 陈文学
Owner 贵州新大山食品有限公司