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Crispy emulsion-type chicken sausage

An emulsified chicken sausage technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food preparation, etc., can solve the problems of unfavorable human health, etc., and achieve rich structure, rich taste and chewy texture Effect

Active Publication Date: 2014-04-23
SICHUAN GAOJIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patented formula contains a large amount of carrageenan, which is not conducive to human health

Method used

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  • Crispy emulsion-type chicken sausage
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Examples

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Effect test

Embodiment 1

[0027] An emulsified chicken sausage with a crisp taste. The raw material formula includes: 334.59 parts of chicken meat, 55 parts of soybean protein, 11 parts of edible salt, 3.67 parts of moisture retaining agent, 72.42 parts of chicken crispy bones, 0.03 parts of sodium nitrite, 0.25 parts of sodium isoVC, 0.17 parts of red yeast rice, 210.9 parts of ice water, 18.33 parts of white sugar, 15.58 parts of soybean protein isolate, 1.1 parts of potassium sorbate, 12.83 parts of glucose, 22.92 parts of sodium lactate solution, 64.17 parts of tapioca modified starch, monosodium glutamate 2.31 parts, 0.65 parts of white pepper powder, 0.19 parts of pepper noodles, 2.31 parts of carrageenan, 1.85 parts of spiced meat paste, and 2.75 parts of leather paste.

Embodiment 2

[0029] An emulsified chicken sausage with a crisp taste. The raw material formula includes: 300 parts of chicken, 45 parts of soybean protein, 10 parts of edible salt, 2.5 parts of moisture retaining agent, 60 parts of chicken crispy bones, 0.02 parts of sodium nitrite, 0.1 parts of sodium isoVC, 0.15 parts of red yeast rice, 200 parts of ice water, 16 parts of white sugar, 12.5 parts of soybean protein isolate, 1 part of potassium sorbate, 11 parts of glucose, 20 parts of sodium lactate solution, 55 parts of tapioca modified starch, monosodium glutamate 1 part, 0.3 parts of white pepper powder, 0.08 parts of pepper noodles, 1.5 parts of carrageenan, 1 part of spiced meat paste, 1.5 parts of leather paste.

Embodiment 3

[0031] An emulsified chicken sausage with a crisp taste. The raw material formula is as follows: 320 parts of chicken, 40 parts of soybean protein, 10.5 parts of edible salt, 2 parts of moisture retaining agent, 62 parts of chicken crispy bone, 0.01 part of sodium nitrite, 0.12 parts of sodium isoVC, 0.1 parts of red yeast rice, 210 parts of ice water, 15 parts of white sugar, 12.5 parts of soybean protein isolate, 1.1 parts of potassium sorbate, 10 parts of glucose, 21 parts of sodium lactate solution, 50 parts of tapioca modified starch, monosodium glutamate 1.5 parts, 0.2 parts of white pepper powder, 0.085 parts of pepper noodles, 1 part of carrageenan, 1.2 parts of spiced meat paste, and 1 part of leather mud.

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Abstract

The invention provides a crispy emulsion-type chicken sausage. The crispy emulsion-type chicken sausage comprises the following raw materials in parts by weight: 300-400 parts of chicken, 40-60 parts of soybean protein, 10-12 parts of edible salt, 2-5 parts of a water retention agent, 60-80 parts of chicken gristle, 0.01-0.05 part of sodium nitrite, 0.1-0.3 part of d-sodium erythorbate, 0.1-0.3 part of monascus red, 200-250 parts of ice water, 15-20 parts of white granulated sugar, 12-16 parts of soybean protein isolate, 1-1.5 parts of potassium sorbate, 10-15 parts of glucose, 20-25 parts of a sodium lactate solution, 50-80 parts of cassava modified starch, 1-3 parts of monosodium glutamate, 0.2-0.8 part of white pepper powder, 0.08-0.12 part of pepper powder, 1-3 parts of carrageenan, 1-3 parts of spiced meat paste and 1-5 parts of husk mud. The crispy emulsion-type chicken sausage is chewy, crispy and rich in collagen.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an emulsified chicken sausage with a crisp taste. technical background [0002] Emulsified sausage is made of livestock and poultry meat as the main raw material, which is marinated (or not marinated), minced or chopped and emulsified into minced meat, mixed with various auxiliary materials, then filled into artificial casings, and then steamed, Meat products made by cooling and other processes. Because of its delicate taste, good taste, rich variety, easy to carry and store, and quick to eat, it is very popular among consumers. In actual production, due to improper material selection or unscientific control of process parameters, it is easy to cause problems such as oil separation, loose structure, sticky skin, bag swelling, poor flavor, and poor sliceability. [0003] In some existing emulsified sausage products, because the added raw materials and auxilia...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L13/50A23L13/20A23L13/40
CPCA23L13/428A23L13/52A23V2002/00A23V2200/14A23V2200/16A23V2250/5488
Inventor 杨洪兵先春云刘琪袁志培
Owner SICHUAN GAOJIN FOOD CO LTD
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