CN103734777B - A kind of emulsifying chicken meat sausage of mouthfeel embrittlement - Google Patents

A kind of emulsifying chicken meat sausage of mouthfeel embrittlement Download PDF

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Publication number
CN103734777B
CN103734777B CN201310734139.4A CN201310734139A CN103734777B CN 103734777 B CN103734777 B CN 103734777B CN 201310734139 A CN201310734139 A CN 201310734139A CN 103734777 B CN103734777 B CN 103734777B
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parts
chicken
emulsifying
soybean protein
meat
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CN103734777A (en
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杨洪兵
先春云
刘琪
袁志培
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Sichuan Gaojin Industrial Group Co ltd
Sichuan Goldkinn Foods Co ltd
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SICHUAN GOLDKINN FOODS CO Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials comprises: 300 ~ 400 parts, chicken, soybean protein 40 ~ 60 parts, edible salt 10 ~ 12 parts, water retention agent 2 ~ 5 parts, chicken gristle 60 ~ 80 parts, natrium nitrosum 0.01 ~ 0.05 part, sodium iso-vc 0.1 ~ 0.3 part, Monascus color 0.1 ~ 0.3 part, frozen water 200 ~ 250 parts, white granulated sugar 15 ~ 20 parts, soybean protein isolate 12 ~ 16 parts, potassium sorbate 1 ~ 1.5 part, glucose 10 ~ 15 parts, sodium lactate solution 20 ~ 25 parts, cassava modified starch 50 ~ 80 parts, monosodium glutamate 1 ~ 3 part, white pepper powder 0.2 ~ 0.8 part, pepper powder 0.08 ~ 0.12 part, carragheen 1 ~ 3 part, spiced meat flavour cream 1 ~ 3 part, 1 ~ 5 part, skin mud.Be rich in and chew strength, mouthfeel embrittlement, and be rich in collagen.<u/>

Description

A kind of emulsifying chicken meat sausage of mouthfeel embrittlement
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of emulsifying chicken meat sausage of mouthfeel embrittlement.
Technical background
Emulsion sausage take livestock meat as primary raw material, pickling (or not to pickle), rubs or cut to mix and be emulsified into meat gruel, and mix various auxiliary material, be then filled in artificial casing shaping, then the meat products that the operation such as boiling, cooling of playing is made.Because of its have that delicate mouthfeel, taste are good, wide in variety, the preservation that is easy to carry, the feature such as edible quick and enjoy the welcome of consumer.Due to improper or process parameter control not science of selecting materials in actual production, very easily cause the problems such as product analyses oil, short texture, ixoderm, swollen bag, local flavor is not good, section property is poor.
In more existing emulsion sausage products, because the stock and adjunct added is powdery or pureed, mouthfeel of tasting is clamminess, and does not have toughness.For this problem, occur that some have the sausage goods of toughness.As name is called the document (" meat industry " of the development of sausage " the fragrant peppery local flavor QQ feel well ", 4th phase in 2011), disclose a kind of fragrant peppery local flavor QQ to feel well sausage, formula material is: peeling chicken leg meat 55 kg, cock skin 15 kg, show condition 30 kg, Monascus color 0.04 kg, salt 3.2 kg, sodium lactate 4 kg, white sugar 2 kg, broken 1.2 kg of capsicum, monosodium glutamate 0.6 kg, capsicum oil 0.3 kg, sodium phosphate trimer 0.5 kg, pork powdered flavor 0.6kg, carragheen 1.2 kg, yeastex 0.6 kg, natrium nitrosum 0.007 kg, frozen water 60 kg, soybean protein isolate 3 kg, modified corn starch 16 kg, pork braised in brown sauce essence 0.3 kg, sodium iso-vc 0.05 kg.But containing a large amount of carragheen in this patent formulation, be unfavorable for health.
Summary of the invention
The present invention is directed to above-mentioned technical problem, provide a kind of emulsifying chicken meat sausage of mouthfeel embrittlement, adopt chicken as primary raw material, add chicken gristle and skin mud, be aided with the fillers such as albumen, sausage goods is rich in and chews strength, mouthfeel embrittlement, and be rich in collagen.
For achieving the above object, the present invention adopts following technical scheme:
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, it is characterized in that: by mass, composition of raw materials comprises: 300 ~ 400 parts, chicken, soybean protein 40 ~ 60 parts, edible salt 10 ~ 12 parts, water retention agent 2 ~ 5 parts, chicken gristle 60 ~ 80 parts, natrium nitrosum 0.01 ~ 0.05 part, sodium iso-vc 0.1 ~ 0.3 part, Monascus color 0.1 ~ 0.3 part, frozen water 200 ~ 250 parts, white granulated sugar 15 ~ 20 parts, soybean protein isolate 12 ~ 16 parts, potassium sorbate 1 ~ 1.5 part, glucose 10 ~ 15 parts, sodium lactate solution 20 ~ 25 parts, cassava modified starch 50 ~ 80 parts, monosodium glutamate 1 ~ 3 part, white pepper powder 0.2 ~ 0.8 part, pepper powder 0.1 ~ 0.3 part, carragheen 1 ~ 3 part, spiced meat flavour cream 1 ~ 3 part, 1 ~ 5 part, skin mud.
With the addition of chicken gristle in the present invention's formula, make sausage mouthfeel embrittlement.With the addition of skin mud, make sausage be rich in collagen, and the strict content controlling skin mud and chicken gristle, so that can graininess be eaten when eating, but be unlikely to because consumption too much makes people not easily chew.
The present invention's formula, on local flavor, adopts glucose, white pepper powder and pepper powder to be in harmonious proportion taste, ensures the abundant of taste.
Described composition of raw materials also containing giving off a strong fragrance spicy oily 0.3 ~ 0.6 part and chilli powder 0.5 ~ 1 part, with the addition of the spicy oil of giving off a strong fragrance and chilli powder, and strictly controls consumption, make product have unique Sichuan spicy local flavor in raw material.
Preferably, containing pepper powder 0.2 ~ 0.3 part in the chicken meat sausage of described Sichuan spicy local flavor.
Emulsifying chicken meat sausage of the present invention, by mass, composition of raw materials also containing 0.1 ~ 0.3 part, bubble green pepper essence and hot millet 0.8 ~ 1 part, and strictly controls consumption, makes product have unique bubble green pepper local flavor.
Chicken gristle of the present invention and chicken adopt the meat grinder strand system of 5mm orifice plate, to ensure while conveniently chewing, can eat fine and smooth granular sensation.
Skin mud in the present invention's formula is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.Skin mud, containing abundant collagen, is aided with carragheen and is conducive to formed product, make product have good toughness; And it is highly beneficial to health.Meanwhile, by strictly controlling the content of skin mud, carragheen and frozen water, make the sense organ of sausage, quality and mouthfeel best.
Described pigskin and the mass ratio of water are 1:1, and in pigskin, the extraction of salting-in-protein needs water, but the skin mud cut can encase water, meet the demand to water in subsequent technique simultaneously.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 2 ~ 5min, and ensure that pigskin is cut into pureed, particle is fine and smooth.
Water retention agent in the present invention's formula refers to composite phosphate, the water retention property of principal security product in formula.
The production technology of emulsifying chicken meat sausage of the present invention, comprise following flow process: to be thawed by chicken and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body, chicken gristle and skin mud, stir, other raw materials except starch are added by formula, pickle 12 ~ 24h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
Preferably, in described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4 ~ 5.Make the water conservation of albumen, protect functional oil be not fully exerted, meanwhile, make products taste with fragility.
Beneficial effect of the present invention is:
1, with the addition of chicken gristle in the present invention's formula, make sausage mouthfeel embrittlement.With the addition of skin mud, make sausage be rich in collagen, and the strict content controlling skin mud and chicken gristle, so that can graininess be eaten when eating, but be unlikely to because consumption too much makes people not easily chew; Meanwhile, make institutional framework finer and smoother by the interpolation of Fresh Grade Breast, the layer of structure of sausage enriches.
2, formula of the present invention is on local flavor, adopts glucose, white pepper powder and pepper powder to be in harmonious proportion taste, ensures the abundant of taste, can be formulated into Sichuan spicy local flavor and bubble green pepper local flavor.
3, contain skin mud in the present invention's formula, skin mud, containing abundant collagen, is aided with carragheen and is conducive to formed product, make product have good toughness; And it is highly beneficial to health; Meanwhile, by strictly controlling the content of skin mud, carragheen and frozen water, make the sense organ of sausage, quality and mouthfeel best.
4, the soybean protein isolate emulsified body in production technology of the present invention, the mass ratio controlling albumen and frozen water is 1:4 ~ 5, makes the water conservation of albumen, protects functional oil and be not fully exerted, meanwhile, make products taste with fragility, mouthfeel uniqueness.
5, sausage formula of the present invention adopts optimized component ratio, strengthens the protein-fat-aqueous systems of goods inside, and prevent fat to separate out, stable system, water conservation Oil keeping is good; Meanwhile, be rich in and chew strength, mouthfeel embrittlement, and nutritious, unique flavor, instant.
Detailed description of the invention
Below in conjunction with detailed description of the invention, essentiality content of the present invention is described in further detail.
Embodiment 1
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials comprises: 334.59 parts, chicken, soybean protein 55 parts, edible salt 11 parts, water retention agent 3.67 parts, chicken gristle 72.42 parts, natrium nitrosum 0.03 part, sodium iso-vc 0.25 part, Monascus color 0.17 part, frozen water 210.9 parts, white granulated sugar 18.33 parts, soybean protein isolate 15.58 parts, potassium sorbate 1.1 parts, glucose 12.83 parts, sodium lactate solution 22.92 parts, cassava modified starch 64.17 parts, monosodium glutamate 2.31 parts, white pepper powder 0.65 part, pepper powder 0.19 part, carragheen 2.31 parts, spiced meat flavour cream 1.85 parts, 2.75 parts, skin mud.
Embodiment 2
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials comprises: 300 parts, chicken, soybean protein 45 parts, edible salt 10 parts, water retention agent 2.5 parts, chicken gristle 60 parts, natrium nitrosum 0.02 part, sodium iso-vc 0.1 part, Monascus color 0.15 part, frozen water 200 parts, white granulated sugar 16 parts, soybean protein isolate 12.5 parts, potassium sorbate 1 part, glucose 11 parts, sodium lactate solution 20 parts, cassava modified starch 55 parts, monosodium glutamate 1 part, white pepper powder 0.3 part, pepper powder 0.08 part, carragheen 1.5 parts, spiced meat flavour cream 1 part, 1.5 parts, skin mud.
Embodiment 3
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials is: 320 parts, chicken, soybean protein 40 parts, edible salt 10.5 parts, water retention agent 2 parts, chicken gristle 62 parts, natrium nitrosum 0.01 part, sodium iso-vc 0.12 part, Monascus color 0.1 part, frozen water 210 parts, white granulated sugar 15 parts, soybean protein isolate 12.5 parts, potassium sorbate 1.1 parts, glucose 10 parts, sodium lactate solution 21 parts, cassava modified starch 50 parts, monosodium glutamate 1.5 parts, white pepper powder 0.2 part, pepper powder 0.085 part, carragheen 1 part, spiced meat flavour cream 1.2 parts, 1 part, skin mud.
Embodiment 4
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials is: 400 parts, chicken, soybean protein 55 parts, edible salt 12 parts, water retention agent 4.5 parts, chicken gristle 80 parts, natrium nitrosum 0.046 part, sodium iso-vc 0.3 part, Monascus color 0.26 part, frozen water 250 parts, white granulated sugar 19 parts, soybean protein isolate 16 parts, potassium sorbate 1.45 parts, glucose 15 parts, sodium lactate solution 24.5 parts, cassava modified starch 80 parts, monosodium glutamate 2.8 parts, white pepper powder 0.8 part, pepper powder 0.1 part, carragheen 2.8 parts, spiced meat flavour cream 3 parts, 4.5 parts, skin mud.
Embodiment 5
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials is: 380 parts, chicken, soybean protein 60 parts, edible salt 11.5 parts, water retention agent 5 parts, chicken gristle 75 parts, natrium nitrosum 0.05 part, sodium iso-vc 0.28 part, Monascus color 0.3 part, frozen water 245 parts, white granulated sugar 20 parts, soybean protein isolate 15.5 parts, potassium sorbate 1.5 parts, glucose 14 parts, sodium lactate solution 25 parts, cassava modified starch 75 parts, monosodium glutamate 3 parts, white pepper powder 0.7 part, pepper powder 0.12 part, carragheen 3 parts, spiced meat flavour cream 2.8 parts, 5 parts, skin mud.
Embodiment 6
A kind of emulsifying chicken meat sausage of mouthfeel embrittlement, by mass, composition of raw materials is: 350 parts, chicken, soybean protein 50 parts, edible salt 11 parts, water retention agent 3 parts, chicken gristle 70 parts, natrium nitrosum 0.03 part, sodium iso-vc 0.2 part, Monascus color 0.2 part, frozen water 225 parts, white granulated sugar 17 parts, soybean protein isolate 13 parts, potassium sorbate 1.2 parts, glucose 13 parts, sodium lactate solution 22 parts, cassava modified starch 70 parts, monosodium glutamate 2 parts, white pepper powder 0.5 part, pepper powder 0.09 part, carragheen 2 parts, spiced meat flavour cream 2 parts, 3 parts, skin mud.
Embodiment 7
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
Embodiment 8
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Embodiment 9
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Embodiment 10
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 2min.
Emulsifying chicken meat sausage of the present invention, each chicken meat sausage weighs 5 grams, conveniently shares.
Embodiment 11
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 5min.
Described water retention agent is composite phosphate.
Emulsifying chicken meat sausage of the present invention, each chicken meat sausage weighs 6 grams, conveniently shares.
Embodiment 12
The embodiment of the present embodiment is substantially the same manner as Example 6, on this basis:
Described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing.
Described pigskin and the mass ratio of water are 1:1.
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 3min.
Described water retention agent is composite phosphate.
Emulsifying chicken meat sausage of the present invention, each chicken meat sausage weighs 7 grams, conveniently shares.
Embodiment 13
The embodiment of the present embodiment is substantially identical with embodiment 1-6, on this basis:
Described composition of raw materials is also containing giving off a strong fragrance spicy oily 0.3 part and chilli powder 0.6 part.
Embodiment 14
The embodiment of the present embodiment is substantially identical with embodiment 1-6, on this basis:
Described composition of raw materials is also containing giving off a strong fragrance spicy oily 0.6 part and chilli powder 1 part.
Embodiment 15
The embodiment of the present embodiment is substantially identical with embodiment 1-6, on this basis:
Described composition of raw materials is also containing giving off a strong fragrance spicy oily 0.4 part and chilli powder 0.5 part.
Embodiment 16
The embodiment of the present embodiment is substantially identical with embodiment 1-6, on this basis:
Described composition of raw materials is also containing 0.1 part, bubble green pepper essence and hot millet 0.9 part.
Embodiment 17
The embodiment of the present embodiment is substantially identical with embodiment 1-6, on this basis:
Described composition of raw materials is also containing 0.3 part, bubble green pepper essence and hot millet 1 part.
Embodiment 18
The embodiment of the present embodiment is substantially identical with embodiment 1-6, on this basis:
Described composition of raw materials is also containing 0.2 part, bubble green pepper essence and hot millet 0.8 part.
Embodiment 19
The production technology of emulsifying chicken meat sausage of the present invention, comprise following flow process: to be thawed by chicken and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body, chicken gristle and skin mud, stir, other raw materials except starch are added by formula, pickle 12h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
Embodiment 20
The production technology of emulsifying chicken meat sausage of the present invention, comprise following flow process: to be thawed by chicken and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body, chicken gristle and skin mud, stir, other raw materials except starch are added by formula, pickle 24h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
In described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4.
Embodiment 21
The production technology of emulsifying chicken meat sausage of the present invention, comprise following flow process: to be thawed by chicken and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body, chicken gristle and skin mud, stir, other raw materials except starch are added by formula, pickle 20h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
In described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:5.
It is 0-4 DEG C that production technology of the present invention pickles temperature, is preventing from making product special flavour better under the rotten prerequisite of meat.
Embodiment 22
The production technology of emulsifying chicken meat sausage of the present invention, comprise following flow process: to be thawed by chicken and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body, chicken gristle and skin mud, stir, other raw materials except starch are added by formula, pickle 15h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in.
In described soybean protein isolate emulsified body, the mass ratio of soybean protein isolate and frozen water is 1:4.5.
It is 0-4 DEG C that production technology of the present invention pickles temperature, is preventing from making product special flavour better under the rotten prerequisite of meat.
Embodiment 23
The quality measurements of emulsifying chicken meat sausage of the present invention is as follows:
Table 1 physical and chemical index result
Table 2 microbiological indicator result

Claims (6)

1. the emulsifying chicken meat sausage of a mouthfeel embrittlement, it is characterized in that: by mass, composition of raw materials is as follows: 300 ~ 400 parts, chicken, soybean protein 40 ~ 60 parts, edible salt 10 ~ 12 parts, water retention agent 2 ~ 5 parts, chicken gristle 60 ~ 80 parts, natrium nitrosum 0.01 ~ 0.05 part, sodium iso-vc 0.1 ~ 0.3 part, Monascus color 0.1 ~ 0.3 part, frozen water 200 ~ 250 parts, white granulated sugar 15 ~ 20 parts, soybean protein isolate 12 ~ 16 parts, potassium sorbate 1 ~ 1.5 part, glucose 10 ~ 15 parts, sodium lactate solution 20 ~ 25 parts, cassava modified starch 50 ~ 80 parts, monosodium glutamate 1 ~ 3 part, white pepper powder 0.2 ~ 0.8 part, pepper powder 0.08 ~ 0.12 part, carragheen 1 ~ 3 part, spiced meat flavour cream 1 ~ 3 part, 1 ~ 5 part, skin mud,
Described skin mud is pigskin and aqueous mixtures, the gunk formed after cutting at a high speed and mixing;
Described pigskin and the mass ratio of water are 1:1;
Described high speed is cut to mix and is referred to cut with the speed of 3000 revs/min and mix 2 ~ 5min.
2. the emulsifying chicken meat sausage of a kind of mouthfeel embrittlement according to claim 1, is characterized in that: described chicken gristle and chicken adopt the meat grinder strand system of 5mm orifice plate.
3. the emulsifying chicken meat sausage of a kind of mouthfeel embrittlement according to claim 1, is characterized in that: described water retention agent is composite phosphate.
4. the emulsifying chicken meat sausage of a kind of mouthfeel embrittlement according to claim 1, is characterized in that: described composition of raw materials is also containing giving off a strong fragrance spicy oily 0.3 ~ 0.6 part and chilli powder 0.5 ~ 1 part.
5. the emulsifying chicken meat sausage of a kind of mouthfeel embrittlement according to claim 1, is characterized in that: described composition of raw materials is also containing 0.1 ~ 0.3 part, bubble green pepper essence and hot millet 0.8 ~ 1 part.
6. according to the production technology of the emulsifying chicken meat sausage of mouthfeel embrittlement described in any one in claim 1-5, it is characterized in that: comprise following flow process: chicken to be thawed and after soaking, with meat grinder, meat is rubbed, add soybean protein isolate emulsified body, chicken gristle and skin mud, stir, other raw materials except starch are added by formula, pickle 12 ~ 24h, add starch, carry out tumbling, raw material after bowel lavage, boiling, cooling, then carries out casing packaging, sterilization, finished product warehouse-in;
Described soybean protein isolate emulsified body refers to the emulsified body obtained after soybean protein isolate mixes with mass ratio 1:4 ~ 5 with frozen water.
CN201310734139.4A 2013-12-27 2013-12-27 A kind of emulsifying chicken meat sausage of mouthfeel embrittlement Active CN103734777B (en)

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CN102217763A (en) * 2011-06-23 2011-10-19 河南省淇县永达食业有限公司 Crispy cartilage roasted sausage and preparation method thereof
CN103315319A (en) * 2013-06-07 2013-09-25 南京宝迪农业科技有限公司 Hot-pot crispy sausage and production method thereof

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