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Hotdog sausage and processing method thereof

A processing method and technology of hot dog sausage, applied in application, food preparation, food science, etc., can solve problems such as single taste, can not meet the taste and nutritional requirements of sausage, and achieve rich nutrition, full structure, and broad market prospects Effect

Inactive Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in my country, there are not many types of western-style breakfast sausages, and the taste is single, which cannot meet people's requirements for sausage taste and nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The hot dog sausage is made of the following raw materials in parts by weight: 90 parts of lean pork, 25 parts of fat meat, 30 parts of water, 3.5 parts of starch, 1.4 parts of salt, 0.2 parts of sugar, 0.3 parts of phosphate, 0.4 parts of monosodium glutamate, 2.5 parts of milk powder, 0.1 parts of western spices, 0.3 parts of smoked liquid.

[0018] The processing method of above-mentioned hot dog sausage, comprises the following steps:

[0019] (1) Prepare fat meat granules:

[0020] Use a meat planer to plan the clean and frozen fat meat into flakes with a size of 1.5cm×6cm×10cm, then pour it into the chopping machine, start the chopping machine and cut it into 2-3cm sized particles at 200 rpm ,spare.

[0021] (2) Chopping and mixing:

[0022] Chop and mix step by step. First, chop the fresh pork meat until it becomes slightly viscous. Add phosphate and chop it at 200 rpm, then add sugar, monosodium glutamate, and western spices. %, chopped at 1800 rpm at high s...

Embodiment 2

[0037] The hot dog sausage is made from the following raw materials in parts by weight: 95 parts of lean pork, 27 parts of fat meat, 31 parts of water, 4 parts of starch, 1.5 parts of salt, 0.25 parts of sugar, 0.35 parts of phosphate, 0.45 parts of monosodium glutamate, 2.7 parts of milk powder, Western-style spices 0.12 parts, smoked liquid 0.33 parts.

[0038] The processing method of above-mentioned hot dog sausage, comprises the following steps:

[0039] (1) Prepare fat meat granules:

[0040] Use a meat planer to plan the clean and frozen fat meat into flakes with a size of 1.5cm×6cm×10cm, then pour it into the chopping machine, start the chopping machine and cut it into 2-3cm sized particles at 200 rpm ,spare.

[0041] (2) Chopping and mixing:

[0042] Chop and mix step by step. First, chop the fresh pork meat until it becomes slightly viscous. Add phosphate and chop it at 300 rpm, then add sugar, monosodium glutamate, and western spices. %, chop at a high speed of ...

Embodiment 3

[0058]The hot dog sausage is made of the following raw materials in parts by weight: 100 parts of lean pork, 30 parts of fat meat, 32 parts of water, 4.5 parts of starch, 1.6 parts of salt, 0.3 parts of sugar, 0.4 parts of phosphate, 0.5 parts of monosodium glutamate, 3 parts of milk powder, Western-style spices 0.15 parts, smoked liquid 0.35 parts.

[0059] The processing method of above-mentioned hot dog sausage, comprises the following steps:

[0060] (1) Prepare fat meat granules:

[0061] Use a meat planer to plan the clean and frozen fat meat into flakes with a size of 1.5cm×6cm×10cm, then pour it into the chopping machine, start the chopping machine and cut it into 2-3cm sized particles at 200 rpm ,spare.

[0062] (2) Chopping and mixing:

[0063] Chop and mix step by step. First, chop the fresh pork meat until it becomes slightly viscous. Add phosphate and chop it at 200 rpm, add sugar, monosodium glutamate, and western spices. %, chop at a high speed of 1800 rpm f...

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Abstract

The invention discloses a hotdog sausage and a processing method thereof. The hotdog sausage is composed of the following raw materials in parts by weight: 90 to 100 parts of pig lean meat, 25 to 30 parts of fat meat, 30 to 32 parts of water, 3.5 to 4.5 parts of starch, 1.4 to 1.6 parts of salt, 0.2 to 0.3 part of sugar, 0.3 to 0.4 part of phosphate, 0.4 to 0.5 part of monosodium glutamate, 2.5 to 3 parts of milk powder, 0.1 to 0.15 part of western spices, and 0.3 to 0.35 part of smoking liquid. The hotdog sausage and the processing method have the advantages that: conventional technologies and formula are optimized, modern food processing technologies are combined at the same time; high-quality fresh pig lean meat is taken as the raw material and then is reasonably matched with fat meat and western spices, and thus the produced sausage has the advantages of full structure, high meat content, fresh and chewy taste, rich nutrients, western smoked flavor, and vast market prospect.

Description

technical field [0001] The invention relates to a sausage and a processing method thereof, in particular to a hot dog sausage and a processing method thereof. Background technique [0002] The sausage is made of supplementary meat through processes such as vacuum filling, smoking and roasting, and aseptic vacuum packaging. The main components are supplementary meat, starch, flavor and so on. With the development of China's economy and the increasing number of international exchanges, people's living standards continue to improve, and Western-style sausages are becoming more and more popular among consumers in China. However, in my country, there are not many types of western-style breakfast sausages, and the taste is single, which cannot meet people's requirements for sausage taste and nutrition. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a hot dog sausage with full structure, full meaty texture, crisp and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
CPCA23L13/70A23L13/428A23L13/65
Inventor 惠增玉景世洁侯方亮
Owner SHANDONG HUIFA FOODS
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