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A kind of bacon chicken liver sausage and preparation method thereof

A production method and chicken liver technology, which are applied in food preparation, application, food science and other directions, can solve problems such as affecting physical health, achieve good market prospects, expand processing, and have a smooth surface.

Inactive Publication Date: 2014-10-15
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the ingredients mentioned above meet the requirements of multi-nutrition and high protein, they still need to be smoked to obtain the finished product after steaming, so there are substances that affect health due to the added nitrite and smoked.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 ...

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PUM

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Abstract

The invention relates to a bacon chicken liver sausage. The bacon chicken liver sausage comprises the following components in parts by weight: 50-55 parts of chicken livers after being subjected to bile and extravasated blood removing, 20-25 parts of bacon, 10-15 parts of chicken after being subjected to tendon removing, 4-5 parts of leaf fat, 2.5-3 parts of table salt, 2-2.5 parts of soy isolate protein, 8-10 parts of corn starch, 5-6.5 parts of carrageenan, 40-55 parts of water and 3.35-4.9 parts of composite spices. According to the bacon chicken liver sausage, the chicken livers take a large part by weight, the bacon is added based on the traditional main ingredients, and a sausage product is smooth in surface, compact in tissue and high in elasticity; and the bacon chicken liver sausage is smoothly and flatly sliced, is filled with bacon particles, is fine and tender in taste, both has a palatable saline taste and rich flavors of the chicken liver and the bacon and is convenient to carry, so that the requirements of markets and consumers are met, and the processing field of the chicken livers is expanded.

Description

technical field [0001] The invention belongs to the technical field of potted food processing, and relates to a chicken liver sausage, in particular to a bacon chicken liver sausage and a preparation method thereof. Background technique [0002] Chicken liver has high nutritional value. Every 100g chicken liver contains 17g of protein, 21mg of calcium, 260mg of phosphorus, 8.2mg of iron, 50900 international units of vitamin A, 0.38mg of thiamine, 1.63mg of riboflavin, and 7mg of vitamin C. The content of vitamin A in chicken liver far exceeds that of milk, eggs, meat, fish and other foods. It can maintain normal growth and reproductive function, protect eyes, maintain normal vision, prevent dry eyes and fatigue, and maintain healthy skin color. It is of great significance to the bodybuilding of the skin. Chicken liver also contains vitamin C and trace element selenium that are not included in general meat foods, which can enhance the body's immune response, anti-oxidation, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/312A23L13/60A23L13/20A23L13/50
Inventor 刘安军郑捷滕安国郭晶王子健杜佳
Owner TIANJIN UNIV OF SCI & TECH
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