Spicy roasted sausage

A spicy and pork technology, applied in application, food preparation, food science, etc., can solve the problems of unobvious flavor characteristics, loose structure, poor taste, etc., and achieve the effect of uniform color, long lasting fragrance and good appearance

Active Publication Date: 2014-05-14
NANTONG YUTU GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the current grilled sausages are prepared with specific raw materials and special processes, the flavor characteristics are not obvious, the taste is poor, and the structure is not tight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Spicy sausage, including the following ingredients: pork 105kg, chicken 36kg, chicken skin 18kg, restructured meat 21kg, protein isolate 7.2kg, acetylated distarch adipate 30kg, salt 5.64kg, sugar 2.64kg, monosodium glutamate 0.9kg, glucose 2.64kg, high chili powder 2.1kg, carrageenan 1.23kg, TG-3 (specific substance) 0.33kg, sodium lactate 5.64kg, sodium tripolyphosphate 0.42kg, sodium pyrophosphate 0.42kg, sodium hexametaphosphate 0.21kg, Sodium isoVC 0.14kg, 8262 essence 0.34kg, E1321 essence 0.54kg, braised pork essence 0.07kg, nisin 0.102kg, sodium nitrite 0.018kg, monascus red 0.024kg.

[0041] How to prepare spicy sausage:

[0042] (1) Thawing, trimming and grinding of raw meat: Pork, chicken and restructured meat use a Ф10-Ф12mm orifice plate, and chicken skin uses a Ф3-Ф4mm orifice plate;

[0043] (2) Salt water preparation: Dissolve Monascus Red and sodium nitrite in hot water, add formula ice water to it, then add salt and other auxiliary materials while sti...

Embodiment 2

[0050] Spicy sausage, including the following ingredients: pork 101kg, chicken 32.5kg, chicken skin 15.5kg, restructured meat 18.7kg, protein isolate 6.89kg, acetylated distarch adipate 27.4kg, salt 5.16kg, sugar 2.13kg, monosodium glutamate 0.73kg, glucose 2.46kg, high chili powder 1.87kg, carrageenan 1.09kg, TG-3 (specific substance) 0.23kg, sodium lactate 5.21kg, sodium tripolyphosphate 0.23kg, sodium pyrophosphate 0.0.23kg, hexadecimal Sodium Phosphate 0.14kg, Sodium IsoVC 0.13kg, 8262 Flavor 0.315kg, E1321 Flavor 0.522kg, Braised Pork Flavor 0.062kg, Nisin 0.094kg, Sodium Nitrite 0.013kg, Monascus Red 0.021kg.

Embodiment 3

[0052] Spicy sausage, including the following ingredients: pork 109kg, chicken 37, 5kg, chicken skin 19.6kg, restructured meat 22.7kg, protein isolate 7.42kg, acetylated distarch adipate 31.8kg, salt 5.64kg, sugar 2.64kg, Monosodium glutamate 0.9kg, glucose 2.76kg, high chili powder 2.37kg, carrageenan 1.37kg, TG-3 (specific substance) 0.36kg, sodium lactate 5.94kg, sodium tripolyphosphate 0.56kg, sodium pyrophosphate 0.56kg, hexadecimal Sodium Phosphate 0.29kg, Sodium IsoVC 0.19kg, 8262 Flavor 0.38kg, E1321 Flavor 0.58kg, Braised Pork Flavor 0.076kg, Nisin 0.141kg, Sodium Nitrite 0.019kg, Monascus Red 0.028kg.

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PUM

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Abstract

The invention discloses a spicy roasted sausage and a preparation method thereof. According to the innovation point, the spicy roasted sausage is characterized by comprising pork, chicken, chicken skin, restructured meat and other auxiliary materials. The preparation method comprises the preparation flow of raw meat treatment, saline water preparation, primary rolling, secondary rolling, filling, drying, smoking, stewing, cooling, packaging, secondary sterilization, secondary cooling and storage. By adding high-chili powder and acetylated distarch adipate into the roasted sausage, the roasted sausage tastes unique and is compact and elastic in meat quality.

Description

technical field [0001] The invention relates to a grilled sausage, in particular to a spicy grilled sausage with excellent flavor, and belongs to the technical field of food processing. Background technique [0002] Grilled sausage is a delicious food. It is made of selected high-quality auxiliary meat, and then processed by vacuum filling, smoking and roasting, and aseptic vacuum packaging. The main ingredients are auxiliary meat, starch, essence and so on. Although the current grilled sausage is prepared by using specific raw materials and a special process, the flavor characteristics are not obvious, the taste is poor, and the structure is not tight. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a spicy grilled sausage with fresh meat and excellent flavor. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a spicy roast sausage, its innova...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/315A23L1/305A23L1/314A23L33/17
CPCA23L13/428A23L13/65
Inventor 黄海波黄奎生周秀琴李桂萍张学智
Owner NANTONG YUTU GROUP
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