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Bologna sausage and making method thereof

A technology of isolated red sausage and soybean protein, which is applied in the field of red sausage and its production, can solve the problems of cumbersome production process, low nutritional value of red sausage, and worrying food safety, etc., and achieve good social benefits, high added value of products, and color Fragrance excellent effect

Inactive Publication Date: 2014-09-10
QINGDAO JIDECHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention proposes a large red sausage and its production method, aiming to provide a high nutritional value, safe, healthy and delicious large red sausage and its simple production method, which solves the problems of low nutritional value and food safety of the large red sausage in the prior art. Worrying and complicated production process

Method used

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  • Bologna sausage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047]With 80 parts by weight of pork grains as the main ingredient, and select 2 parts by weight of salt, 0.5 parts by weight of white sugar, 0.1 parts by weight of monosodium glutamate, 0.001 parts by weight of sodium nitrite, 0.1 parts by weight of compound sodium phosphate (sodium pyrophosphate) 0.02, sodium tripolyphosphate 0.05, sodium hexametaphosphate 0.03), 0.01 parts by weight of sodium Vc, 0.1 parts by weight of white pepper, 0.05 parts by weight of cinnamon powder, 1 part by weight of soybean protein isolate, 0.1 parts by weight of Carrageenan, the sorghum red of 0.01 weight part, the corn modified starch of 3 weight parts, the fresh garlic rice of 1 weight part, the water of 20 weight parts are auxiliary material, comprise following processing step:

[0048] Step 1: Material selection: Clean the lean pork and pork fat after removing impurities, and control the water for 10 minutes;

[0049] Step 2: Grinding: Use a meat grinder to grind the water-controlled pork in...

Embodiment 2

[0058] With the pork grain of 120 parts by weight as the main ingredient, and select the salt of 4 parts by weight, the white sugar of 3 parts by weight, the monosodium glutamate of 2 parts by weight, the sodium nitrite of 0.01 parts by weight, the compound sodium phosphate (sodium pyrophosphate) of 1 part by weight 0.4, sodium tripolyphosphate 0.2, sodium hexametaphosphate 0.4), 0.08 parts by weight of sodium Vc, 0.5 parts by weight of white pepper, 0.2 parts by weight of cinnamon powder, 4 parts by weight of soybean protein isolate, 1 part by weight of Carrageenan, the Monascus Red of 0.02 weight portion, the modified corn starch of 8 weight portion, the fresh garlic rice of 4 weight portion, the water of 50 weight portion is auxiliary material, comprises following processing step:

[0059] Step 1: Material selection: Clean the lean pork and pork fat after removing impurities, and control the water for 40 minutes;

[0060] Step 2: Grinding: Use a meat grinder to grind the wa...

Embodiment 3

[0069] With the pork grain of 100 parts by weight as main ingredient, and select the salt of 2.6 parts by weight, the white sugar of 1 part by weight, the monosodium glutamate of 0.6 parts by weight, the sodium nitrite of 0.006 parts by weight, the compound sodium phosphate (sodium pyrophosphate) of 0.6 parts by weight 0.2, sodium tripolyphosphate 0.3, sodium hexametaphosphate 0.1), 0.05 parts by weight of sodium Vc, 0.3 parts by weight of white pepper, 0.1 parts by weight of cinnamon powder, 2 parts by weight of soybean protein isolate, 0.5 parts by weight of Carrageenan, the sorghum red of 0.012 weight part, the corn modified starch of 6 weight part, the fresh garlic rice of 2 weight part, the water of 40 weight part is auxiliary material, comprises following processing steps:

[0070] Step 1: Material selection: Clean the lean pork and pork fat after removing impurities, and control the water for 20 minutes;

[0071] Step 2: Grinding: Use a meat grinder to grind the water-c...

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Abstract

The invention provides a bologna sausage and a making method thereof, and solves the food safety problem caused by the addition of too much food additives of bologna sausages in the prior art. Raw materials for making the bologna sausage comprise, by weight, 80-120 parts of pork, 2-4 parts of salt, 0.5-3 parts of white sugar, 0.1-2 parts of monosodium glutamate, 0.001-0.01 parts of sodium nitrite, 0.1-1 part of composite phosphate, 0.01-0.08 parts of sodium isoascorbate, 0.1-0.5 parts of white pepper powder, 0.05-0.2 parts of cinnamon powder, 1-4 parts of soybean protein isolate, 0.1-1 part of carragheenan, 0.01-0.02 parts of an edible pigment, 3-8 parts of modified corn starch, 1-4 parts of fresh garlic and 20-50 parts of water. The method comprises the following steps: choosing the raw materials, granulating, burdening, stirring, loading, fire-curing, boiling, cooling, packaging, sterilizing, and warehousing. The bologna sausage has the advantages of perfect combination of color, smell and taste, abundant nutrition, safety, health, and eating convenience; and the making method of the bologna sausage is simple, and is suitable for industrial rapid production.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a large red sausage and a preparation method thereof. Background technique [0002] Big red sausage is popular in the southern market for its ruddy appearance and delicious meat. It is a natural sausage-casing meat product. When eating, it is cut into slices and fried, and it can also be fried with other vegetables. It has a good taste, high nutritional value, and is convenient to eat. In the prior art, the production process of the red sausage is cumbersome, and most of them contain food additives, which not only reduces the nutritional value of the red sausage, but also causes certain food safety problems. Contents of the invention [0003] The present invention proposes a large red sausage and its production method, aiming to provide a high nutritional value, safe, healthy and delicious large red sausage and its simple production method, which solves the problems o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/09A23L13/40A23L13/70
CPCA23L13/42A23L13/428A23L13/65
Inventor 隋汇泉
Owner QINGDAO JIDECHENG FOOD
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