Double-protein sausage and manufacture method thereof

A production method and double-protein technology, which are used in sausage casings, slaughtering, preservation of meat/fish with chemicals, etc., can solve the problems of weak meat, loose product structure, poor sliceability, etc., and achieve strong meat, compact structure, Good slicing effect

Pending Publication Date: 2021-04-13
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows creating small pieces that are tougher but still have an appealing appearance when cooked with oily ingredients like cheese or vegetable oil compared to traditional methods such as fryers or grills. These tiny fragments make them easier to mix into food products without losing their texture during storage time due to being made from these materials themselves rather than just adding it yourself. Additionally, this new type of product will maintain its taste even after long periods of use over multiple months if kept refrigerated properly.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality and consistency of cooked dried cured breads used for making sushi (a type of savory) snacks due to their loose shape and lack of smoothness when compared to regular wheat flour based loaves.

Method used

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  • Double-protein sausage and manufacture method thereof
  • Double-protein sausage and manufacture method thereof
  • Double-protein sausage and manufacture method thereof

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Embodiment Construction

[0029] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0030] The invention provides a double-protein sausage, the double-protein sausage includes a casing and a casing, the casing is wrapped in the casing: the casing includes the following components in parts by mass: 30 parts by mass of lean pork to 40 parts, 30 to 50 parts of pork fat, 5 to 15 parts of silk protein, 4 to 8 parts of colloidal jelly, 2.5 to 3.5 parts of edible salt, 5 to 8 parts of white sugar, 0.2 to 0.3 parts of monosodium glutamate , 0.5 to 1 part of white wine and 0.005 to 0.006 part of Monascus Red, and the balance is water. Further, the intestines include the following components

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Abstract

The invention relates to a double-protein sausage and a manufacture method thereof.The double-protein sausage comprises a sausage body and a sausage casing, wherein the sausage body is coated in the sausage casing and comprises the following ingredients in parts by weight: 30-40 parts of lean pork, 30-50 parts of fat pork, 5-15 parts of drawing protein, 4-8 parts of colloid gels, 2.5-3.5 parts of edible salt, 5-8 parts of white granulated sugar, 0.2-0.3 part of monosodium glutamate, 0.5-1 part of liquor and spirits, 0.005-0.006 part of monascus color and the balance of water. The manufacture method of the double-protein sausage comprises the following steps of: processing raw materials; stirring the raw materials: evenly mixing and stirring lean pork particles, fat pork particles and the drawing protein to obtain a second-level raw material; adding auxiliary materials: adding the colloid gels, the edible salt, the white granulated sugar, the monosodium glutamate, the liquor and spirits, the monascus color and the water into the second-level raw material to be evenly mixed and stirred to obtain a third-level raw material; and carrying out sausage filling and baking.

Description

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Claims

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Application Information

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Owner 湖南唐人神肉制品有限公司
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