Bacon chicken liver sausage and production method thereof
A production method and technology of chicken liver, applied in food preparation, application, food science, etc., can solve problems affecting health, achieve good market prospects, enhance immunity, and have a delicate taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0033] A kind of bacon chicken liver sausage, its raw material composition and parts by weight are as follows:
[0034] Main ingredients: 50g chicken liver, 20g bacon, 10g chicken, 4g suet, 3g salt, 2g soybean protein isolate, 8g cornstarch, 5g carrageenan, 42.7g water.
[0035] Compound spices: 0.1g monosodium glutamate, 2g white sugar, 0.1g white pepper powder, 0.3g five-spice powder, 0.2g ginger powder, 0.7g koji wine, 0.15g sesame oil.
[0036] As mentioned above, the production method of bacon chicken liver sausage, the steps are as follows:
[0037] (1) Material selection and raw material processing: select fresh chicken liver, chicken, bacon, and suet according to the stated weight parts, and defrost them all. The raw meat should be thawed in flowing water at about 10°C, and should not be placed in standing water. Soak; wash and dry the water, store at 4°C for later use; remove the bile, congestion and chicken tendons from the raw chicken liver to ensure that the quali...
Embodiment 2
[0044] A kind of bacon chicken liver sausage, its raw material composition and parts by weight are respectively:
[0045] Main ingredients: chicken liver 55g, bacon 25g, chicken 15g, suet 5g, salt 2.5g, soybean protein isolate 2.5g, corn starch 10g, carrageenan 6.3g, water 53.5 parts.
[0046] Compound spices: 0.2g monosodium glutamate, 3g white sugar, 0.2g white pepper powder, 0.2g five-spice powder, 0.1g ginger powder, 0.8g koji wine, 0.2g sesame oil.
[0047] The production method of the above-mentioned bacon chicken liver sausage, the steps are as follows:
[0048] (1) Material selection and raw material processing: select fresh chicken liver, chicken, bacon, and suet according to the stated weight parts, and defrost them all. The raw meat should be thawed in flowing water at about 10°C, and should not be placed in standing water. Soak; wash and dry the water, store at 4°C for later use; remove the bile, congestion and chicken tendons from the raw chicken liver to ensure ...
Embodiment 3
[0055] A kind of bacon chicken liver sausage, its composition and parts by weight are as follows:
[0056] Main ingredients: chicken liver 53g, bacon 23g, chicken 13g, suet 4.5g, salt 2.7g, soybean protein isolate 2.3g, corn starch 9.2g, carrageenan 5.8g, water 49.2g.
[0057] Compound spices: 0.15g monosodium glutamate, 2.5g white sugar, 0.15g white pepper powder, 0.25g five-spice powder, 0.15g ginger powder, 0.75g koji wine, 0.17g sesame oil.
[0058] The production method of the above-mentioned bacon chicken liver sausage, the steps are as follows:
[0059] (1) Material selection and raw material processing: select fresh chicken liver, chicken, bacon, and suet according to the stated weight parts, and defrost them all. The raw meat should be thawed in flowing water at about 10°C, and should not be placed in standing water. Soak; wash and dry the water, store at 4°C for later use; remove the bile, congestion and chicken tendons from the raw chicken liver to ensure that the ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com