Sour-sweet core-flowing sausage and processing method thereof
一种加工方法、甜味的技术,应用在酸甜味的流心香肠及其加工领域,能够解决香肠保质期短、不具有流心的香肠、香肠口味单一等问题,达到改善食用体验、降低酶活性、延长保质期的效果
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Embodiment 1
[0055] In grams by weight, the raw meat formula includes: 80 kg of lean pork, 15 kg of fat, 50 kg of chicken breast; the formula of auxiliary materials includes: 16 kg of cornstarch, 60 kg of soy sauce, 1 kg of cooking wine, edible 2 kg, 2 kg of white sugar, 0.4 kg of sage, 1 kg of yam, 0.5 kg of longan, 0.3 kg of hawthorn, 7 kg of soybean protein isolate, 14 kg of sorbitol, and 0.3 kg of spices; the food additives include: compound Carrageenan 0.7kg, Sodium Alginate 0.02kg, Monascus Red 0.0015kg, Erythorbic Acid 0.01kg, Potassium Chloride 0.1kg, Sodium Nitrite 0.005kg, Compound Phosphate 0.01kg, Beet Powder 0.04kg, Trisodium Citrate 0.04 kg, ginger powder 0.04 kg.
[0056] According to the above proportioning, its preparation method is as follows:
[0057] Step 1: Prepare the sauce, mix the compounded carrageenan, yam, hawthorn, and longan with an appropriate amount of ice water, heat at a constant temperature of 75°C for 1 hour, and then gel for 5 hours to obtain the Liuxin...
Embodiment 2
[0070] In grams by weight, the raw meat formula includes: 90 kg of lean pork, 18 kg of fat, 60 kg of chicken breast; the formula of auxiliary materials includes: 17 kg of corn starch, 70 kg of soy sauce, 2 kg of cooking wine, edible salt 2 kg, 3 kg of white sugar, 0.5 kg of sage, 2 kg of yam, 0.8 kg of longan, 0.4 kg of hawthorn, 8 kg of soybean protein isolate, 5 kg of sorbitol, and 0.4 kg of spices; the food additives include: compound Carrageenan 0.8 kg, Sodium Alginate 0.03 kg, Monascus Red 0.001 kg, Erythorbic Acid 0.2 kg, Potassium Chloride 0.1 kg, Sodium Nitrite 0.005 kg, Compound Phosphate 0.01 kg, Beet Powder 0.05 kg, Trisodium Citrate 0.05 kg, ginger powder 0.05 kg.
[0071] According to the above proportioning, its preparation method is as follows:
[0072] Step 1: Prepare the sauce, mix the compounded carrageenan, yam, hawthorn, and longan with an appropriate amount of ice water, heat at a constant temperature of 75°C for 1 hour, and then gel for 6 hours to obtain...
Embodiment 3
[0085] In grams by weight, the raw meat formula includes: 100 kg of lean pork, 20 kg of fat, 70 kg of chicken breast; the formula of auxiliary materials includes: 18 kg of cornstarch, 80 kg of soy sauce, 3 kg of cooking wine, edible 3 kg, 4 kg of white sugar, 0.6 kg of sage, 3 kg of yam, 1 kg of longan, 0.5 kg of hawthorn, 9 kg of soybean protein isolate, 16 kg of sorbitol, and 0.5 kg of spices; the food additives include: compound karaage Glue 0.9 kg, sodium alginate 0.04 kg, monascus red 0.002 kg, erythorbic acid 0.02 kg, potassium chloride 0.2 kg, sodium nitrite 0.006 kg, compound phosphate 0.02 kg, beet powder 0.06 kg, trisodium citrate 0.06 kg , Ginger powder 0.06 kg.
[0086] According to the above proportioning, its preparation method is as follows:
[0087] Step 1: Prepare the sauce, mix the compounded carrageenan, yam, hawthorn, and longan with an appropriate amount of ice water, heat at a constant temperature of 75°C for 2 hours, and then gel for 7 hours to obtain t...
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