Sandwiched sausage and preparation method thereof
A sausage and sandwich technology, applied in food science, food coating, application and other directions, can solve the problems of high production cost, single flavor and taste, and achieve the effect of reducing viscosity, fine and refreshing filling, and rich flavor.
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preparation example Construction
[0032] A preparation method of a sandwich sausage, comprising:
[0033] The production steps of the outer skin material: the pork and pig fat are ground separately and sequentially to obtain minced pork and pork fat respectively; the minced pork is divided into the first minced pork and the second minced pork, wherein the first minced pork The weight accounts for 2 / 3 of the total weight of minced pork, and the weight of the second minced pork accounts for 1 / 3 of the total weight of minced pork; the salt, nitrite, white granulated sugar, pepper powder, water, Egg white, red yeast rice red, pork fat minced meat are added to the vacuum tumbler for intermittent tumbling. After the intermittent tumbling is completed, add the second pork mince and the formula amount of starch and soybean protein isolate to the vacuum tumbler for continuous tumbling , to obtain the skin material;
[0034] Filling preparation step: weighing the filling of the recipe;
[0035] Forming step: adding th...
Embodiment 1
[0043] A stuffed sausage comprising a skin and a stuffing;
[0044] The skin is prepared from the following raw materials in parts by weight: 80 parts of pork, 2 parts of salt, 0.015 parts of nitrite, 4 parts of white sugar, 0.2 part of pepper, 3 parts of soybean protein isolate, 8 parts of starch, water 20 parts, 7 parts of egg white, 0.02 parts of red yeast rice, 20 parts of pig fat.
[0045] The inner filling is fluid or semifluid filling. The weight ratio of the inner filling to the outer skin is 15:10. The filling is cheese sauce.
[0046] A preparation method of a sandwich sausage, comprising:
[0047] The production steps of the outer skin material: the pork and pig fat are ground separately and sequentially to obtain minced pork and pork fat respectively; the minced pork is divided into the first minced pork and the second minced pork, wherein the first minced pork The weight accounts for 2 / 3 of the total weight of minced pork, and the weight of the second minced p...
Embodiment 2
[0052] A stuffed sausage comprising a skin and a stuffing;
[0053] The skin is prepared from the following raw materials in parts by weight: 60 parts of pork, 1.5 parts of salt, 0.015 parts of nitrite, 2 parts of white sugar, 0.1 part of pepper powder, 1 part of soybean protein isolate, 10 parts of starch, water 40 parts, 10 parts of egg white, 0.02 parts of red yeast rice, 25 parts of pig fat;
[0054] The inner filling is fluid or semifluid filling. The weight ratio of the inner filling to the outer skin is 15:7. The filling is cheese sauce.
[0055] A preparation method of a sandwich sausage, comprising:
[0056] The production steps of the outer skin material: the pork and pig fat are ground separately and sequentially to obtain minced pork and pork fat respectively; the minced pork is divided into the first minced pork and the second minced pork, wherein the first minced pork The weight accounts for 2 / 3 of the total weight of minced pork, and the weight of the second...
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