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Western style sausage based on dietary fiber and chicken breast and preparation method thereof

A technology for dietary fiber and chicken breast meat, which is applied in the field of food processing, can solve the problems of low intake of dietary fiber and hard products, and achieve the effects of moderate color, tight tissue structure and elasticity.

Inactive Publication Date: 2015-09-02
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a western-style sausage based on dietary fiber and chicken breast, which solves the problems in the prior art that the dietary fiber intake of Chinese people is low and the products become hard after adding dietary fiber

Method used

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  • Western style sausage based on dietary fiber and chicken breast and preparation method thereof
  • Western style sausage based on dietary fiber and chicken breast and preparation method thereof
  • Western style sausage based on dietary fiber and chicken breast and preparation method thereof

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preparation example Construction

[0029] The invention provides a method for preparing Western-style sausage based on dietary fiber and chicken breast, the specific steps are as follows:

[0030] Step 1, raw material selection, trimming;

[0031] Step 1.1. Buy freshly slaughtered pig fat and chicken breast, or directly buy frozen ones. After sampling, store them in a refrigerator at a temperature of 0-4°C;

[0032] Step 1.2. Cut the chicken breast into small pieces about 3cm long, 2cm wide and 1cm thick. The increase in the surface area of ​​the processed meat is conducive to the dissolution of protein; pay attention to the weight after cutting, so as to calculate the amount of ingredients added;

[0033] Step 1.3. Thaw pig fat to a central temperature of about -8°C and cut it into 10*3mm cubes by hand. The knives should be sharp and the fat cubes should be well formed. Rinse in warm water at 35°C without oil slicks, then rinse with cold water and cool thoroughly. , and drain; this prevents oil and yellowing...

Embodiment 1

[0102] Buy freshly slaughtered pig fat and chicken breast meat, or directly buy frozen ones, and store them in a refrigerator at a temperature of 0-4°C after sampling; cut the chicken breast meat into small pieces about 3 cm long, 2 cm wide, and 1 cm thick. The increase in the surface area of ​​the meat after treatment is conducive to the dissolution of protein; pay attention to weighing after cutting, so as to calculate the amount of ingredients added; thaw the pig fat to the center temperature of about -8°C and cut it into dices of 10*3mm by hand , the knives are required to be sharp, the fat is well formed, rinsed with warm water at 35°C, no oil slick is required, then rinsed with cold water, cooled thoroughly, and drained; this can prevent oil and yellowing during baking; Thaw the chicken breast meat until the center temperature is about -2°C, grind it with a meat grinder, the knives are required to be sharp, and the lean meat particles obtained by grinding are formed and uni...

Embodiment 2

[0104] Buy freshly slaughtered pig fat and chicken breast meat, or directly buy frozen ones, and store them in a refrigerator at a temperature of 0-4°C after sampling; cut the chicken breast meat into small pieces about 3 cm long, 2 cm wide, and 1 cm thick. The increase in the surface area of ​​the meat after treatment is conducive to the dissolution of protein; pay attention to weighing after cutting, so as to calculate the amount of ingredients added; thaw the pig fat to the center temperature of about -8°C and cut it into dices of 10*3mm by hand , the knives are required to be sharp, the fat is well formed, rinsed with warm water at 35°C, no oil slick is required, then rinsed with cold water, cooled thoroughly, and drained; this can prevent oil and yellowing during baking; Thaw the chicken breast meat until the center temperature is about -2°C, grind it with a meat grinder, the knives are required to be sharp, and the lean meat particles obtained by grinding are formed and u...

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Abstract

The invention discloses a western style sausage based on dietary fiber and chicken breast. The western style sausage comprises the following components in parts by mass: 80-88 parts of chicken breast, 12-20 parts of pig fat, 1-5 parts of table salt, 0.1-0.2 part of five spice powder, 0.01-0.02 part of sodium nitrite, 0.01-0.05 part of sodium isoascorbate, 0.1-0.3 part of white granulated sugar, 15-25 parts of ice water, 0.5-1 part of cooking wine, 10-20 parts of frozen egg white and 1-5 parts of soy protein. The invention further discloses a preparation method of the western style sausage based on dietary fiber and chicken breast. The western style sausage based on dietary fiber and chicken breast is moderate in color and luster, compact in texture structure, high in resilience, excellent in taste, and better in comprehensive quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a western-style sausage based on dietary fiber and chicken breast, and also relates to a preparation method of the western-style sausage based on dietary fiber and chicken breast. Background technique [0002] Meat and meat products are the source of the main nutrients for the human body, and meat products account for a large proportion of people's total daily consumption. my country has a large population, and its consumption directly reflects people's living standards. For the meat industry, with the popularization of lean pigs, making full use of fat meat will no longer be an urgent problem to be solved. And with the progress of society, people pay more and more attention to natural health and require high-protein, low-fat food, but reducing fat will seriously affect the flavor and taste of meat products, the use of fat substitutes is one of the methods to...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/317A23L1/0562A23L13/50A23L13/40A23L13/60A23L29/281
CPCA23V2002/00A23V2200/14A23V2250/5488A23V2250/548A23V2250/5116
Inventor 余小领李其桦郭延成郭方杰王康路建峰马汉军赵良
Owner HENAN INST OF SCI & TECH
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