CN102697078A - Chicken sausage for breakfast and method for making same - Google Patents
Chicken sausage for breakfast and method for making same Download PDFInfo
- Publication number
- CN102697078A CN102697078A CN2012101551854A CN201210155185A CN102697078A CN 102697078 A CN102697078 A CN 102697078A CN 2012101551854 A CN2012101551854 A CN 2012101551854A CN 201210155185 A CN201210155185 A CN 201210155185A CN 102697078 A CN102697078 A CN 102697078A
- Authority
- CN
- China
- Prior art keywords
- cut
- mix
- chicken
- breakfast
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to chicken sausage for breakfast, which is made from the following raw materials in parts by weight: 7-10 parts of chicken breast, 3-5 parts of fat, 5-7 parts of borneol, 0.38-0.4 part of salt, 0.08-0.1 part of sodium tripolyphosphate, 0.01-0.012 parts of nisin, 0.02-0.025 part of smashed wild marjoram, 0.06-0.08 part of smashed marjoram, 0.04-0.05 part of parsley seeds, 0.04-0.05 part of white pepper powder and 0.08-0.1 part of cold-cut sausage spice. The chicken sausage for breakfast has delicate taste and is rich in nutrients. The method for making the chicken sausage for breakfast is easy, adopts simple steps, is convenient for mechanical processing and is suitable for industrial production. The raw materials for making the chicken sausage for breakfast are abundant, easy to obtain and suitable for long-term use.
Description
Technical field:
The present invention relates to a kind of food and preparation method thereof, especially a kind of chicken breakfast sausage and preparation method thereof.
Background technology:
Chicken and beef, pork compare, and the quality of its protein is higher, and fat content is lower.In addition, be rich in whole essential amino acids in the chicken protein, its content is very similar with the aminogram formula in egg, Ruzhong, is the protein source of high-quality therefore.The chicken breakfast sausage is a kind of higher gears emulsion sausage class, and certain consumer group is arranged in Hong Kong, and mainly folder bread and eating after processing is that working clan's breakfast is selected more meat product.
Summary of the invention
The objective of the invention is with Fresh Grade Breast, fat is primary raw material, and it is tender to make a kind of taste perfume (or spice), the chicken breakfast sausage of taste lubrication.
The present invention also aims to provide the preparation method of above-mentioned chicken breakfast sausage.
As above design; Technical scheme of the present invention is: a kind of chicken breakfast sausage is characterized in that: processed according to following weight proportion by following raw materials according: 7 ~ 10 parts of Fresh Grade Breast, 3 ~ 5 parts in fat, 5 ~ 7 parts of borneols, 0.38 ~ 0.4 part of salt, 0.08 ~ 0.1 part of sodium phosphate trimer, 0.01 ~ 0.012 part of nisin, broken 0.02 ~ 0.025 part of wild horse yulan, broken 0.06 ~ 0.08 part of horse yulan, 0.04 ~ 0.05 part of caraway vegetable seed, 0.04 ~ 0.05 part of white pepper powder, 0.08 ~ 0.1 part of cold cut intestines spices.
The preparation method of above-mentioned chicken breakfast sausage is: accomplish according to the following step:
1. preliminary treatment: with Fresh Grade Breast and fat cleaning decontamination;
2. Minced Steak: Fresh Grade Breast and fat are twisted system;
3. batching: salt, sodium phosphate trimer, nisin are wrapped in together, wild horse yulan is broken, the horse yulan is broken, caraway vegetable seed, white pepper powder and cold cut intestines spices wrap in together;
4. cut and mix: Fresh Grade Breast, fatty weighing that strand makes are poured in the cutmixer well; Add half borneol and open low speed and cut and mix; Add to open again behind salt, sodium phosphate trimer, the nisin bag to cut at a high speed to mix to cut to mix to 7 ~ 10 ℃ of temperature cutmixer is beaten to low or first gear; And add spices bag and half borneol in addition, continue to cut at a high speed to mix, cut mix to temperature be 3-6 ℃; Cut and mix process temperature≤10 ℃, out-of-machine temperature is controlled at 7 ℃ ~ 9 ℃
5. can, extension pole:
6. sootiness boiling;
7. pack.
Above-mentioned Fresh Grade Breast is with 8mm orifice plate strand system, and fat freezes with the orifice plate band of 6mm, promptly-2 twists system one time under ℃-+1 ℃ of temperature.
The condition of above-mentioned sootiness boiling is:
1. dry 65 ℃ 10 ~ 15 minutes;
2. 75 ℃ of boilings are 25 ~ 30 minutes;
3. water-cooled 4-6 minute.
Beneficial effect of the present invention:
1, it is fine and smooth to utilize the present invention to make chicken breakfast sausage taste, nutritious.
2, easy, the machining convenient and suitable suitability for industrialized production of the technical scheme steps among the present invention.
3, the present invention uses raw material resources abundant, and it is easy to draw materials, and is fit to long-term the use.
The specific embodiment:
Further specify through the instance case below.
A kind of composition of raw materials of chicken breakfast sausage is: Fresh Grade Breast 8kg;, fatty 3kg, borneol 6kg, salt 0.38kg, sodium phosphate trimer 0.08kg, nisin 0.01kg, the broken 0.02kg of wild horse yulan, the broken 0.06kg of horse yulan, caraway vegetable seed 0.04kg, white pepper powder 0.04kg, cold cut intestines spices 0.08kg.Its preparation method is:
1, preliminary treatment: adopt Fresh Grade Breast, fat, require basic rejecting broken bone, extravasated blood, hinder impurity such as meat, lymph, hair.
2, Minced Steak: with 8mm orifice plate strand system, fat freezes (2 ℃-+1 ℃) strand system one time with the orifice plate band of 6mm with Fresh Grade Breast.
3, batching: salt, sodium phosphate trimer, nisin are wrapped in together, wild horse yulan is broken, the horse yulan is broken, caraway vegetable seed, white pepper powder and cold cut intestines spices wrap in together;
4, cut and mix: Fresh Grade Breast, fatty weighing that strand makes are poured in the cutmixer well; Add half borneol and open low speed and cut and mix; Add to open again behind the salt sugar phosphate to cut at a high speed to mix to cut to mix to 7 ~ 10 ℃ of temperature cutmixer is beaten to low or first gear; And add spices bag and half borneol in addition, continue to cut at a high speed to mix, cut mix to temperature be 4 ℃; Cut and mix process temperature≤10 ℃, out-of-machine temperature is controlled at 7 ℃ ~ 9 ℃
5, can, extension pole: adopt the albumen sausage casing can of diameter 17mm, the quantitative 250 ~ 255g of the can of 10 products.Product must not glue couplet each other when hanging pole.
6, sootiness boiling:
(1) dry 65 ℃ 10 minutes;
(2) 75 ℃ of boilings are 25 minutes;
(3) water-cooled is 5 minutes.
7, packing: adopt 2kg to vacuumize manner of packing for a bag.
Claims (4)
1. a chicken breakfast sausage is characterized in that: processed according to following weight proportion by following raw materials according: 7 ~ 10 parts of Fresh Grade Breast, 3 ~ 5 parts in fat, 5 ~ 7 parts of borneols, 0.38 ~ 0.4 part of salt, 0.08 ~ 0.1 part of sodium phosphate trimer, 0.01 ~ 0.012 part of nisin, broken 0.02 ~ 0.025 part of wild horse yulan, broken 0.06 ~ 0.08 part of horse yulan, 0.04 ~ 0.05 part of caraway vegetable seed, 0.04 ~ 0.05 part of white pepper powder, 0.08 ~ 0.1 part of cold cut intestines spices.
2. the preparation method of a chicken breakfast sausage according to claim 1 is characterized in that: accomplish according to the following step:
1. preliminary treatment: with Fresh Grade Breast and fat cleaning decontamination;
2. Minced Steak: Fresh Grade Breast and fat are twisted system;
3. batching: salt, sodium phosphate trimer, nisin are wrapped in together, wild horse yulan is broken, the horse yulan is broken, caraway vegetable seed, white pepper powder and cold cut intestines spices wrap in together;
4. cut and mix: Fresh Grade Breast, fatty weighing that strand makes are poured in the cutmixer well; Add half borneol and open low speed and cut and mix; Add to open again behind salt, sodium phosphate trimer, the nisin bag to cut at a high speed to mix to cut to mix to 7 ~ 10 ℃ of temperature cutmixer is beaten to low or first gear; And add spices bag and half borneol in addition, continue to cut at a high speed to mix, cut mix to temperature be 3-6 ℃; Cut and mix process temperature≤10 ℃, out-of-machine temperature is controlled at 7 ℃ ~ 9 ℃
5. can, extension pole:
6. sootiness boiling;
7. pack.
3. the preparation method of chicken breakfast sausage according to claim 2 is characterized in that: above-mentioned Fresh Grade Breast is with 8mm orifice plate strand system, and fat freezes with the orifice plate band of 6mm, promptly-2 twists system one time under ℃-+1 ℃ of temperature.
4. the preparation method of chicken breakfast sausage according to claim 2 is characterized in that: the condition of above-mentioned sootiness boiling is:
1. dry 65 ℃ 10 ~ 15 minutes;
2. 75 ℃ of boilings are 25 ~ 30 minutes;
3. water-cooled 4-6 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101551854A CN102697078A (en) | 2012-05-18 | 2012-05-18 | Chicken sausage for breakfast and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101551854A CN102697078A (en) | 2012-05-18 | 2012-05-18 | Chicken sausage for breakfast and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102697078A true CN102697078A (en) | 2012-10-03 |
Family
ID=46890371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101551854A Pending CN102697078A (en) | 2012-05-18 | 2012-05-18 | Chicken sausage for breakfast and method for making same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102697078A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734770A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and manufacturing method thereof |
| CN106579011A (en) * | 2016-12-08 | 2017-04-26 | 南通玉兔集团有限公司 | Method for making fresh moistening sausage |
-
2012
- 2012-05-18 CN CN2012101551854A patent/CN102697078A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734770A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and manufacturing method thereof |
| CN103734770B (en) * | 2013-12-14 | 2016-01-27 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and preparation method thereof |
| CN106579011A (en) * | 2016-12-08 | 2017-04-26 | 南通玉兔集团有限公司 | Method for making fresh moistening sausage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN104012988A (en) | Corncob powder sausage and making method thereof | |
| CN102793194A (en) | Black pepper-flavor crispy sausage and manufacturing method thereof | |
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN104757612A (en) | Roe fish ball and preparation method thereof | |
| CN103519202A (en) | Process for machining spiced mutton | |
| CN103125971A (en) | Sausage | |
| CN102960760A (en) | Process for processing fresh and tender shredded meat fibers of chicken breast | |
| CN101869233B (en) | Application of sodium alginate composite food heat-resistant adhesive in preparing Taiwan baked sausage | |
| CN103478570A (en) | Processing method of Sipunculus nudus rice dumpling | |
| CN102697078A (en) | Chicken sausage for breakfast and method for making same | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN103960684A (en) | Sticky rice contained chicken sausage | |
| CN103404917A (en) | Abalone fillet and production technology thereof | |
| CN103519221A (en) | Processing method for high-calcium sausages | |
| CN102450681A (en) | Shrimp sausage | |
| CN109418780A (en) | A kind of processing method of beef relative intestines | |
| CN102697086A (en) | Pork sausage for breakfast and method for making same | |
| CN103053919A (en) | Method for manufacturing full-mutton dumplings | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| CN102379433A (en) | Fish meat sausage processing method | |
| RU2423861C1 (en) | Method of manufacturing cooked sausages | |
| CN102524822A (en) | Chicken ham sandwich and making method thereof | |
| CN103284170A (en) | Making method of steamed beef | |
| CN102450668A (en) | Spicy sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121003 |