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Environmentally-friendly nutritional bell pepper sausage and preparation method thereof

A technology of pepper sausage and nutrition, which is applied in the field of green nutrition pepper sausage and its preparation, to achieve the effect of crisp and tender taste, full meat flavor and broad market

Inactive Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the continuous improvement of people's living standards, people's diet concept has changed from the original food and clothing type to the nutritional type, but there is no nutritional sausage made of bell peppers and chilled meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A green and nutritious bell pepper sausage, made of the following raw materials and auxiliary materials in parts by weight: No. 2 and 4 meat: 32 parts, fat meat: 8 parts, dehydrated bell pepper: 0.6 parts, cornstarch: 5 parts, soybean Isolate protein: 1.2 parts, ice water: 22 parts, salt: 1.2 parts, sugar: 1.5 parts, monosodium glutamate: 0.15 parts, meat compound phosphate 346 (manufactured by German CFB company): 0.24 parts, carrageenan: 0.25 parts, D - Sodium Erythorbate: 0.04 parts, Sodium Nitrite: 0.0025 parts, White Pepper Powder: 0.12 parts, Chunfa Brand Flavor 8230: 0.25 parts, Chunfa Brand Flavor 8267: 0.025 parts, Sodium Lactate: 1.4 parts, Nisin: 0.015 parts.

[0033] The preparation method of above-mentioned bell pepper sausage, comprises the steps:

[0034] ①. Raw meat No. 2 and 4 meat and fatty meat are thawed, and the tendon and cartilage are trimmed and removed with a 5mm diameter orifice and put into a chopping machine. Add salt, sugar, monosodium glut...

Embodiment 2

[0041] A green and nutritious bell pepper sausage, made of the following raw materials and auxiliary materials in parts by weight: No. 2 and 4 meat: 35 parts, fatty meat: 5 parts, dehydrated bell pepper: 0.55 parts, cornstarch: 4 parts, soybean Protein isolate: 1 part, ice water: 20 parts, salt: 1.1 parts, sugar: 1.4 parts, monosodium glutamate: 0.12 parts, meat compound phosphate 346 (manufactured by German CFB company): 0.2 parts, carrageenan: 0.2 parts, D - Sodium Erythorbate: 0.035 parts, Sodium Nitrite: 0.002 parts, White Pepper Powder: 0.1 parts, Chunfa Brand Flavor 8230: 0.2 parts, Chunfa Brand Flavor 8267: 0.022 parts, Sodium Lactate: 1.2 parts, Nisin: 0.012 parts.

[0042] The preparation method of bell pepper sausage comprises the following steps:

[0043] ①. Raw meat No. 2 and 4 meat and fatty meat are thawed, and the tendon and cartilage are trimmed and removed with a 5mm diameter orifice and put into a chopping machine. Add salt, sugar, monosodium glutamate, phos...

Embodiment 3

[0050]A green and nutritious bell pepper sausage, made of the following raw materials and auxiliary materials in parts by weight: No. 2 and 4 meat: 36 parts, fatty meat: 4 parts, dehydrated bell pepper: 0.5 parts, cornstarch: 3 parts, soybean Protein isolate: 0.8 parts, ice water: 18 parts, salt: 1 part, sugar: 1.2 parts, monosodium glutamate: 0.1 parts, meat compound phosphate 346 (produced by German CFB company): 0.15 parts, carrageenan: 0.15 parts, D - Sodium Erythorbate: 0.03 parts, Sodium Nitrite: 0.0015 parts, White Pepper Powder: 0.08 parts, Chunfa Brand Flavor 8230: 0.2 parts, Chunfa Brand Flavor 8267: 0.02 parts, Sodium Lactate: 1 part, Nisin: 0.01 part

[0051] The preparation method of above-mentioned bell pepper sausage, comprises the steps:

[0052] ①. Raw meat No. 2 and 4 meat and fatty meat are thawed, and the tendon and cartilage are trimmed and removed with a 5mm diameter orifice and put into a chopping machine. Add salt, sugar, monosodium glutamate, phosphat...

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Abstract

The invention relates to an environmentally-friendly nutritional bell pepper sausage and a preparation method thereof. The environmentally-friendly nutritional bell pepper sausage is prepared from the following raw materials and auxiliary materials in parts by weight: No.2 meat, No.4 meat, fat meat, dehydrated bell peppers, corn starch, isolated soy proteins, ice water, table salt, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, white pepper powder, meat essence, sodium lactate and nisin. The invention further provides a preparation method of the nutritional bell pepper sausage. The bell pepper sausage has crisp and tender mouthfeel, full meat flavor, rich nutrition and wide market prospect, and is a brand new high-nutrition meat food; andthe flavor and variety of meat products are increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a green nutritious bell pepper sausage and a preparation method thereof. Background technique [0002] Bell peppers, also known as big peppers, sweet peppers, bell peppers, green peppers, and vegetable peppers, belong to the family Solanaceae and belong to the genus Capsicum. Its characteristic is that the fruit is large, rich in vitamin C, and has a mild spicy taste. It is generally eaten as a vegetable. In addition to green, the newly cultivated green pepper varieties also have red, yellow, purple and other colors. [0003] Bell peppers are rich in vitamin C and vitamin A, both of which increase as it ripens. Generally speaking, the amount of vitamin C is 3.5 times that of tomatoes, and it is almost the same as that of strawberries and lemons. Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and the capsaicin cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 张凯刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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