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Preparation method of novel flavored pork liver sausage

A production method and technology of pig liver, applied in the direction of food science, etc., can solve the problems of difficult preservation of pig liver, restriction of consumption and promotion of pig liver, etc., and achieve the effects of increasing nutritional value, increasing appetite, and promoting digestion

Inactive Publication Date: 2018-01-16
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pig liver is not easy to preserve, and there is no mature technology to process it into refrigerated or convenient pig liver food, which limits the consumption and promotion of pig liver to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making a novel style pork liver sausage, comprising the following steps

[0016] (1) Pickling of pig liver: cut the pig liver into 2-8cm thick strips, then apply the mixture of sodium nitrate and D-sodium isoascorbate evenly on the pig liver according to the ratio of 0.01% of the total weight of the pig liver surface, and then placed in a refrigerator at 0-4°C to marinate for 12-18 hours; wherein the mass ratio of sodium nitrate and D-sodium erythorbate is 200:1;

[0017] (2) Cutting and mixing of pork liver: Add the following raw materials into the chopping machine according to the following parts by weight, 5 parts of marinated pork liver; 4 parts of bitter gourd powder; 0.015 parts of table salt; 1 part of raspberry powder; 0.12 parts of white sugar; 0.08 parts of brown sugar; 0.08 parts of monosodium glutamate; 0.08 parts of ginger powder; 0.12 parts of chili powder; 0.12 parts of pepper powder; 0.12 parts of five-spice powder; 1 part, then chop and mi...

Embodiment 2

[0021] With above-mentioned embodiment 1, its distinguishing feature is:

[0022] Each raw material is added into the chopping machine according to the following parts by weight, 5 parts of marinated pork liver; 4 parts of bitter gourd powder; 0.01-0.2 part of table salt; 1 part of raspberry powder; 0.1 part of white sugar; 0.05 part of brown sugar; 0.05 part of monosodium glutamate; 0.05 part of ginger powder; 0.1 part of chili powder; 0.1 part of pepper; 0.1 part of five-spice powder; 0.05 part of onion powder; Speed, chop and mix for 10 minutes, and mix evenly to obtain minced meat. In addition, the washed intestines were baked in an oven at 60° C. for 5 hours.

Embodiment 3

[0024] With above-mentioned embodiment 1, its distinguishing feature is:

[0025] Each raw material is added into the chopping machine according to the following parts by weight, 5 parts of marinated pork liver; 4 parts of bitter powder; 0.2 part of salt; 1 part of raspberry powder; 0.15 part of white sugar; 0.1 part of brown sugar; 0.1 part of ginger powder; 0.15 part of chili powder; 0.15 part of pepper powder; 0.15 part of five-spice powder; 0.05 part of onion powder; 0.3 part of soybean protein; 0.5 part of egg white; Chop and mix for 8 minutes, and mix evenly to obtain minced meat. In addition, the washed intestines were baked in an oven at 70°C for 4 hours.

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PUM

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Abstract

The invention discloses a preparation method of a novel flavored pork liver sausage, and the method comprises the following steps: cutting pork liver into long strips, evenly coating the surface of the pork liver with sodium nitrate and D-Sodium isoascorbiate; adding raw materials comprising 5 parts of the pork liver, 4 parts of Clerodendrum inerme powder, 0.01-0.2 part of edible salt, 1 part of raspberry powder, 0.1-0.15 part of white granulated sugar, 0.05-0.1 part of brown sugar, 0.05-0.1 part of Monosodium glutamate, 0.05-0.1 part of ginger powder, 0.1-0.15 part of chili powder, 0.1-0.15 part of pepper powder, 0.1-0.15 part of five spice powder, 0.05 part of onion powder, 0.3 part of soy protein, 0.5 part of egg white and 1 part of ice water into a chopping machine, chopping and mixing; and finally filling and baking obtain a finished product; and the novel flavored pork liver sausage has the advantages of good taste, no fishy smell, rich proteins, minerals and dietary fiber, and antioxidant, anti-aging and immune regulation enhancing functions.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of by-products of food processing, and in particular relates to a method for making a new-style pork liver sausage with pork liver as a main raw material and bitter gourd powder as an auxiliary material. Background technique [0002] Sausage is a kind of food using very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. It is nutritious, convenient to eat and unique in flavor. , Easy to carry and store. With the improvement of people's living standards, people are no longer satisfied with the flavor of traditional sausages, and instead begin to try new flavor sausages and new fermented sausages. These new sausages have received great popularity in Europe and the United States, and have gradually become the main meat products in the European and American markets. In ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/60
Inventor 王洪斌曹锦轩潘道东王颖孙杨赢
Owner NINGBO UNIV
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