Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chicken bone paste sausage and processing method thereof

A processing method, the technology of chicken bone puree, which is applied in the field of food and its processing, can solve the problems of high starch content and poor taste, and achieve the effects of high calcium content, direct absorption and fresh taste

Active Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
View PDF2 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional grilled sausage is a kind of sausage that is very popular with consumers. It can be seen everywhere in the streets and alleys. However, the traditional grilled sausage has high starch content and poor taste. How to improve the content and nutritional value of grilled sausage and make it It has a good taste and has been a subject of research in the industry

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Roasted sausage with chicken bone paste is made of the following raw materials in parts by weight: 40 parts of chicken breast meat, 2 parts of soybean protein isolate powder, 7 parts of ice water, 12 parts of modified starch, 4 parts of ground chicken skin, 11 parts of chicken bone paste, and 1.3 parts of salt , 0.1 part of compound phosphate, 1 part of sugar, 0.05 part of monosodium glutamate, 0.05 part of spice, 0.02 part of meat powder, and 0.02 part of chicken essence.

[0019] The processing method of the above-mentioned chicken bone paste sausage comprises the following steps:

[0020] (1) Prepare chicken bone puree:

[0021] Put the frozen chicken skeleton (0-4°C) into a bone and meat separator and grind it, and freeze it in a quick freezer (-30°C) for later use.

[0022] (2) Cutting and mixing: Prepare all raw materials, put the thawed chicken breast and chicken bone paste into the chopping machine, chop at 150r / min until there are no particles, then add compou...

Embodiment 2

[0037] Roasted sausage with chicken bone paste is made of the following raw materials in parts by weight: 48 parts of chicken breast meat, 3 parts of soybean protein isolate powder, 10 parts of ice water, 15 parts of modified starch, 6 parts of ground chicken skin, 14 parts of chicken bone paste, and 1.8 parts of salt , 0.3 parts of compound phosphate, 1.5 parts of sugar, 0.15 parts of monosodium glutamate, 0.15 parts of spices, 0.05 parts of meat powder, and 0.05 parts of chicken essence.

[0038] The processing method of the above-mentioned chicken bone paste sausage comprises the following steps:

[0039] (1) Prepare chicken bone puree:

[0040] Put the frozen chicken skeleton (0-4°C) into a bone and meat separator and grind it, and freeze it in a quick freezer (-30°C) for later use.

[0041] (2) Cutting and mixing: Prepare all raw materials, put the thawed chicken breast and chicken bone paste into the chopping machine, chop at 250r / min until there are no particles, then ...

Embodiment 3

[0056] Roasted sausage with chicken bone paste is made of the following raw materials in parts by weight: 60 parts of chicken breast meat, 5 parts of soybean protein isolate powder, 12 parts of ice water, 18 parts of modified starch, 8 parts of ground chicken skin, 16 parts of chicken bone paste, and 2.2 parts of salt , 0.5 parts of compound phosphate, 2 parts of sugar, 0.25 parts of monosodium glutamate, 0.25 parts of spices, 0.1 parts of meat powder, and 0.1 parts of chicken essence.

[0057] The processing method of the above-mentioned chicken bone paste sausage comprises the following steps:

[0058] (1) Prepare chicken bone puree:

[0059] Put the frozen chicken skeleton (0-4°C) into a bone and meat separator and grind it, and freeze it in a quick freezer (-30°C) for later use.

[0060] (2) Cutting and mixing: Prepare all raw materials, put the thawed chicken breast and chicken bone paste into the chopping machine, chop at 150r / min until there are no particles, then add ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a chicken bone paste sausage and a processing method thereof. The chicken bone paste sausage is composed of the following raw materials in parts by weight: 40 to 60 parts of chicken breast, 2 to 5 parts of isolated soybean protein powder, 7 to 12 parts of ice water, 12 to 18 parts of modified starch, 4 to 8 parts of twisted chicken skin, 11 to 16 parts of chicken bone paste, 1.3 to 2.2 parts of salt, 0.1 to 0.5 part of composite phosphate, 1 to 2 parts of sugar, 0.05 to 0.25 part of monosodium glutamate, 0.05 to 0.25 part of spice, 0.02 to 0.1 part of meat flavoring powder, and 0.02 to 0.1 part of chicken essence. The sausage containing chicken bone paste has the advantages of good taste, fresh flavor, rich nutrients, high calcium content, and reasonable ratio of calcium and phosphor, is beneficial for the direct absorption for human body, and has a vast market prospect.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to a chicken bone paste sausage and a processing method thereof. Background technique [0002] Traditional grilled sausage is a kind of sausage that is very popular with consumers. It can be seen everywhere in the streets and alleys. However, the traditional grilled sausage has high starch content and poor taste. How to improve the content and nutritional value of grilled sausage and make it It has a good taste and has been a subject of research in the industry. Chicken bone paste is made by crushing chicken skeletons through a bone and meat separator. It has high calcium content and a reasonable ratio of calcium and phosphorus, which is conducive to direct absorption by the human body. Therefore, it is studied to add chicken bone paste to grilled sausages. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/304A23L1/312A23L1/317A23L1/318A23L33/16A23L33/185
CPCA23L13/20A23L13/52A23L13/70A23L33/16A23V2002/00A23V2200/30
Inventor 张庆玉苏良华梁召秀
Owner SHANDONG HUIFA FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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