CN107692074A - A kind of chicken sausage pill and preparation method thereof - Google Patents
A kind of chicken sausage pill and preparation method thereof Download PDFInfo
- Publication number
- CN107692074A CN107692074A CN201711149038.5A CN201711149038A CN107692074A CN 107692074 A CN107692074 A CN 107692074A CN 201711149038 A CN201711149038 A CN 201711149038A CN 107692074 A CN107692074 A CN 107692074A
- Authority
- CN
- China
- Prior art keywords
- parts
- intestines
- meat
- minutes
- stirring
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
-
- 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
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of chicken sausage pill, including following component：25 parts of Collagent casing for sausages and 13 parts of 0.5 1 parts of 13 parts of 8 10 parts of 10 20 parts of 10 20 parts of 58 parts of 10 20 parts of 30 40 parts of 40 50 parts of Fresh Grade Breast, minced chicken meat, cock skin, soybean protein, starch, frozen water, flavoring, food additives, flavoring essence, spice in Collagent casing for sausages are recorded, in parts by weight.The invention can be widely used for feeding, barbecue, cooking, mutton cooked in a chafing pot, frying.Effectively avoid wheat flour and rice products greasy taste and the high and greasy sense of taste of meat fat content, reach the purpose of lipid-lowering nourishing.
Description
Technical field
The present invention relates to a kind of chicken sausage pill and preparation method thereof.
Background technology
The meat products of current market sales of animal, poultry meat processing is mainly using chafing dish ball class as a large family, example
Such as：Burger, tribute ball, Stuffed Meat Balls etc.；The chafing dish ball class of minced fillet processing is another a large family, such as：Fish ball, packet fish
Ball, chopped spring onion fish ball etc., the processing mode of sizing is cooked using tank, the dilution intrinsic flavour of raw material, nothing are decomposed in boiling process
The genuineness of product is sufficiently reserved by method.
The content of the invention
Goal of the invention：In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to it is salubrious to provide a kind of in good taste, pleasant impression
Chicken sausage pill.
Another object of the present invention is to provide the preparation method of this chicken sausage pill.
Technical scheme：Chicken sausage pill of the present invention, including following component：Collagent casing for sausages 2-5 parts and record
Fresh Grade Breast 40-50 parts, minced chicken meat 30-40 parts in Collagent casing for sausages, cock skin 10-20 parts, soybean protein 5-8
Part, starch 10-20 parts, frozen water 10-20 parts, flavoring 8-10 parts, food additives 1-3 parts, flavoring essence 0.5-1
Part, spice 1-3 parts, in parts by weight.
The flavoring is salt, sugar and monosodium glutamate, is added as needed on.
The food additives are that carragheen, beet red, D- sodium isoascorbates and spy are delicious, are added as needed on.
The flavoring essence is high power meat essential oil, is added as needed on.
The spice is white pepper powder and good taste meat fine powder, is added as needed on.
The preparation method of chicken sausage pill of the present invention, comprises the following steps：
（1）Cut mix, dispensing：Fresh Grade Breast, chicken and cock skin are put into meat grinder respectively to be crushed, into pureed after respectively according to
Stirring workshop is sent into than weighing, other components are weighed according to proportioning and are sent into stirring workshop；
（2）It is stirred under vacuum：Mixer is opened, raw material is put into progress in order and is stirred until homogeneous by several times, the vacuum of stirring is
0.06kpa, slurry temperature are controlled at 4-6 DEG C；
（3）Pickle：The meat being stirred slurry is poured into meat car, is shifted onto and is pickled storehouse and pickle 8-12 hours, storehouse temperature control system at 0 DEG C extremely
7℃ ；
（4）Bowel lavage, binding：The meat pickled is starched into push-in shaping garage, opens automatic enemator, meat slurry is recorded into collagen egg
In white casing, and the intestines to having filled carry out binding segmentation；
（5）Boiling：The intestines filled are steamed into intestines stroller on upper bridge, are pushed into steam box, steam box digital display screen arrange parameter is carried out
Boiling operates：The first step is dried：Temperature settings are 65 ± 2 DEG C, duration 20 ± 2 minutes；Second step boiling：Temperature setting
It is worth for 80 ± 2 DEG C, duration 15 ± 2 minutes；3rd step is vented：Duration 3 minutes；Steam pressure is controlled in 1.5-2mpa
；（6）Intestines are drawn in cooling：Intestines after boiling are placed into cooled region to be cooled down, after intestines body is sufficiently cool, pass through binding
Intestines body is divided into uniform section by the pulling force of circle；
（7）It is quick-frozen：Intestines body is sent to quick-frozen workshop, pours into tunneling vibrational section, is paved product by well-regulated vibration, nothing
Heaped-up enters tunnel entrance, and the control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature control
For system not less than -35 DEG C, central temperature reaches -18 DEG C；
（8）Packaging：Interior packaging material is first carried out disinfection in disinfection room, dress then is wrapped inside to intestines body；Again the interior intestines body wrapped
Load outer bag box；
（9）Storage：Finished product is stored into warehouse for finished product, and the temperature of warehouse for finished product is maintained at subzero 20 DEG C to subzero between 18 DEG C.
Preferably, step（2）The concrete operation method of middle vacuum stirring is：Fresh Grade Breast and minced chicken meat are being poured into mixer just
Anti- stirring 2~5 minutes, then adds the 1/3 of the total deal of 1/3 and frozen water of flavoring essence and the total deal of flavoring
Amount；Stirring machine cap is closed, vavuum pump is opened and vacuumizes, treats that digital display screen is shown as 0.06kpa, the positive and negative stirring 3~5 of machine
Minute；It is then shut off vavuum pump and opens relief valve, open top cover, cock skin is added into mixer, closes top cover, opens vavuum pump,
By the tune of soybean protein, starch, food additives, spice and remaining 2/3 amount when digital display screen is shown as 0.06kpa
In taste substance and flavoring essence suction mixer, positive and negative stirring 3~5 minutes；Remaining 2/3 frozen water is sucked into mixer again,
Machine normal rotation closes vavuum pump after 2~3 minutes, open relief valve, clicks on pulp on digital display screen and drives control button, uses
Push away bucket be connected on discharging opening release slurry, during can click on pulp close button control speed；After slurry is released completely, closing machine
Power supply.
Beneficial effect：1st, the present invention uses animal products as major ingredient, through rubbing or being equipped with vegetable protein, starch, flavoring
Deng auxiliary material, through mowing shaping, be pickled, pour into Collagent casing for sausages working process before sizing etc., after be dried, boiling it is fixed
Type, mouthfeel mouthfeel is plentiful and mellow, and pleasant impression is salubrious, and novel appearance does not duplicate in ball like the full small jujube in 4.5-6 centimetres both ends
The form of class circle.2nd, the invention can be widely used for feeding, barbecue, cooking, mutton cooked in a chafing pot, frying.Effectively rice and wheat are avoided
Product greasy taste and the high and greasy sense of taste of meat fat content, reach the purpose of lipid-lowering nourishing.
Brief description of the drawings
Fig. 1 is the inventive method flow chart.
Embodiment
Technical solution of the present invention is described in detail below, but protection scope of the present invention is not limited to the implementation
Example.
Embodiment 1：Chicken sausage pill of the present invention, including following component：2 parts of Collagent casing for sausages and record in collagen egg
40 parts of Fresh Grade Breast, 30 parts of minced chicken meat, 10 parts of cock skin, 5 parts of soybean protein, 10 parts of starch, frozen water in white casing
10 parts, flavoring（Salt, sugar and monosodium glutamate）8 parts, food additives（Carragheen, beet red, D- sodium isoascorbates and special taste
It is fresh）1 part, flavoring essence（High power meat essential oil）0.5 part, spice（White pepper powder and good taste meat fine powder）1 part, with parts by weight
Meter.
Preparation method comprises the following steps, as shown in Fig. 1：
（1）Cut mix, dispensing：The meat poultry neck that the qualified supplier deposited in raw material freezer provides is gone out, removes raw material exterior and interior packing
And check surface whether have after debris classification be placed on shelf thaw it is stand-by.Then blender power supply is opened, inspection machine is each
Whether item performance, test running machine are normal.After confirming that machine is normal, Fresh Grade Breast, chicken and cock skin are put into meat grinder respectively and entered
Row crush, into pureed after respectively according to proportioning weigh feeding stirring workshop, by other components according to proportioning weigh be sent into trucd mixer
Between；
（2）It is stirred under vacuum：Mixer is opened, inspection machine properties, confirms to throw raw material in order after machine run is normal
Enter and be stirred until homogeneous by several times, the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 DEG C；Specific method is：
Fresh Grade Breast and minced chicken meat are poured into the positive and negative stirring of mixer 2 minutes, then add the 1/ of flavoring essence and the total deal of flavoring
3 and 1/3 amount of the total deal of frozen water；Stirring machine cap is closed, vavuum pump is opened and vacuumizes, treat that digital display screen is shown as
0.06kpa, the positive and negative stirring of machine 4 minutes；It is then shut off vavuum pump and opens relief valve, open top cover, cock skin is added and stirred
Machine, top cover is closed, vavuum pump is opened, by soybean protein, starch, food additives, perfume (or spice) when digital display screen is shown as 0.06kpa
In pungent material and the flavoring and flavoring essence suction mixer of remaining 2/3 amount, positive and negative stirring 4 minutes；Again by residue 2/3
Frozen water sucks mixer, and machine normal rotation closes vavuum pump after 2 minutes, open relief valve, clicks on pulp on digital display screen and opens
Control button, with push away bucket be connected on discharging opening release slurry, during can click on pulp close button control speed；Slurry is released completely
Afterwards, closing machine power supply；
（3）Pickle：The meat being stirred slurry is poured into meat car, is shifted onto and is pickled storehouse and pickle 8-12 hours, storehouse temperature control system at 0 DEG C extremely
7℃ ；
（4）Bowel lavage, binding：The meat pickled is starched into push-in shaping garage, automatic enemator is opened, checks and whether determine machine
Work well, shifting slurry bucket onto escalator is raised slurry bucket, pours into machine hopper, and by Collagent casing for sausages one section beat
Knot, the other end are inserted on discharge nozzle, and pin treads material control pedal, carry out enema operation, notice that bowel lavage running acts uniform operation,
Jejunum body has been avoided to occur.Binding segmentation is carried out to the intestines filled, after intestines body one end is passed through into binding machine, the scale on table top
The size needed is measured, left hand send intestines, and right hand pressing binding control panel carries out binding operation, and every section must all align in scale bar
Come ensure prick intestines size length it is uniform, from end 30-50 centimetres size when, end is knotted, then is operated；
（5）Boiling：After checking whether the operating of boiling intestines machine is normal, the intestines filled are steamed intestines stroller, push-in on upper bridge
Steam box, checks whether chamber door is closed tight, and steam box digital display screen arrange parameter carries out boiling operation：The first step is dried：Temperature settings are
65 ± 2 DEG C, duration 20 ± 2 minutes；Second step boiling：Temperature settings are 80 ± 2 DEG C, duration 15 ± 2 minutes；3rd
Step exhaust：Duration 3 minutes；Steam pressure is controlled in 1.5-2mpa；
（6）Intestines are drawn in cooling：Steam box outlet portal is opened, extension intestines frame all cooled regions is pulled out and is cooled down, after intestines body is sufficiently cool,
Intestines personnel are drawn to carry out drawing intestines operation；The peg for overworking intestines body in unwheeling is removed, both hands hold into gradient and are included in drawing
Intestines desktop, drags the end of a thread on the other hand, drags intestines body on the other hand, reversely with strength, intestines body is divided into uniform section with the pulling force of binding circle, is distributed into
Stainless steel disc, it is desirable to which what often disk was built-in is no more than 3 floor heights, prevents stacking pressure modification；
（7）It is quick-frozen：The intestines body of sabot is sent to quick-frozen workshop, pours into tunneling vibrational section in order, will by well-regulated vibration
Product is paved, and no heaped-up enters tunnel entrance, and the control time from charging aperture to discharging opening is no more than 15 minutes, quick-frozen
Not less than -35 DEG C, central temperature reaches -18 DEG C for tunnel temperature control；
（8）Packaging：Interior packaging material is sterilized 20 minutes in disinfection room with ozone generator, dress then is wrapped inside to intestines body；Again
The intestines body inside wrapped loads outer bag box；
（9）Storage：Finished product is stored into warehouse for finished product, and the temperature of warehouse for finished product is maintained at subzero 20 DEG C to subzero between 18 DEG C.
Embodiment 2：The component and preparation method of the present embodiment product are with embodiment 1, and difference is, each component
Content is respectively：5 parts of Collagent casing for sausages and record 50 parts of Fresh Grade Breast, minced chicken meat 40 in Collagent casing for sausages
Part, 20 parts of cock skin, 8 parts of soybean protein, 20 parts of starch, 20 parts of frozen water, flavoring（Salt, sugar and monosodium glutamate）10 parts, food
Product additive（Carragheen, beet red, D- sodium isoascorbates and spy are delicious）3 parts, flavoring essence（High power meat essential oil）1 part,
Spice（White pepper powder and good taste meat fine powder）3 parts, in parts by weight.
Embodiment 3：The component and preparation method of the present embodiment product are with embodiment 1, and difference is, each component
Content is respectively：3 parts of Collagent casing for sausages and record 45 parts of Fresh Grade Breast, minced chicken meat 35 in Collagent casing for sausages
Part, 15 parts of cock skin, 6 parts of soybean protein, 15 parts of starch, 15 parts of frozen water, flavoring（Salt, sugar and monosodium glutamate）9 parts, food
Product additive（Carragheen, beet red, D- sodium isoascorbates and spy are delicious）2 parts, flavoring essence（High power meat essential oil）0.8
Part, spice（White pepper powder and good taste meat fine powder）2 parts, in parts by weight.
As described above, although the present invention has been represented and described with reference to specific preferred embodiment, but it must not be explained
For to the limitation of itself of the invention.Under the premise of the spirit and scope of the present invention that appended claims define are not departed from,
Can various changes can be made in the form and details to it.
Claims (7)
1. a kind of chicken sausage pill, it is characterised in that including the following raw material component：Collagent casing for sausages 2-5 parts and record in collagen
Pigeon breast muddy flesh 40-50 parts, minced chicken meat 30-40 parts in albumen sausage casing, cock skin mud 10-20 parts, soybean protein 5-8
Part, starch 10-20 parts, frozen water 10-20 parts, flavoring 8-10 parts, food additives 1-3 parts, flavoring essence 0.5-1
Part, spice 1-3 parts, in parts by weight；Prepare as follows：
（1）Cut mix, dispensing：Fresh Grade Breast, chicken and cock skin are put into meat grinder respectively to be crushed, into pureed after respectively according to
Stirring workshop is sent into than weighing, other components are weighed according to proportioning and are sent into stirring workshop；
（2）It is stirred under vacuum：Mixer is opened, raw material is put into progress in order and is stirred until homogeneous by several times, the vacuum of stirring is
0.06kpa, slurry temperature are controlled at 4-6 DEG C；
（3）Pickle：The meat being stirred slurry is poured into meat car, is shifted onto and is pickled storehouse and pickle 8-12 hours, storehouse temperature control system at 0 DEG C
To 7 DEG C；
（4）Bowel lavage, binding：The meat pickled is starched into push-in shaping garage, opens automatic enemator, meat slurry is recorded into collagen egg
In white casing, and the intestines to having filled carry out binding segmentation；
（5）Boiling：The intestines filled are steamed into intestines stroller on upper bridge, are pushed into steam box, steam box digital display screen arrange parameter is carried out
Boiling operates：The first step is dried：Temperature settings are 65 ± 2 DEG C, duration 20 ± 2 minutes；Second step boiling：Temperature setting
It is worth for 80 ± 2 DEG C, duration 15 ± 2 minutes；3rd step is vented：Duration 3 minutes；Steam pressure is controlled in 1.5-2MPa
；（6）Intestines are drawn in cooling：Intestines after boiling are placed into cooled region to be cooled down, after intestines body is sufficiently cool, pass through binding circle
Pulling force intestines body is divided into uniform section；
（7）It is quick-frozen：Intestines body is sent to quick-frozen workshop, pours into tunneling vibrational section, is paved product by well-regulated vibration, nothing
Heaped-up enters tunnel entrance, and the control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature control
For system not less than -35 DEG C, central temperature reaches -18 DEG C；
（8）Packaging：Interior packaging material is first carried out disinfection in disinfection room, dress then is wrapped inside to intestines body；Again the interior intestines body wrapped
Load outer bag box；
（9）Storage：Finished product is stored into warehouse for finished product, and the temperature of warehouse for finished product is maintained at subzero 20 DEG C to subzero between 18 DEG C.
2. the chicken sausage pill according to claim 1, it is characterised in that：The flavoring is salt, sugar and monosodium glutamate.
3. the chicken sausage pill according to claim 1, it is characterised in that：The food additives be carragheen, beet red,
D- sodium isoascorbates and spy are delicious.
4. the chicken sausage pill according to claim 1, it is characterised in that：The flavoring essence is high power meat essential oil.
5. the chicken sausage pill according to claim 1, it is characterised in that：The spice is white pepper powder and good taste meat essence
Powder.
6. the preparation method of the chicken sausage pill according to claim 1, it is characterised in that comprise the following steps：
（1）Cut mix, dispensing：Fresh Grade Breast, chicken and cock skin are put into meat grinder respectively to be crushed, into pureed after respectively according to
Stirring workshop is sent into than weighing, other components are weighed according to proportioning and are sent into stirring workshop；
（2）It is stirred under vacuum：Mixer is opened, raw material is put into progress in order and is stirred until homogeneous by several times, the vacuum of stirring is
0.06kpa, slurry temperature are controlled at 4-6 DEG C；
（3）Pickle：The meat being stirred slurry is poured into meat car, is shifted onto and is pickled storehouse and pickle 8-12 hours, storehouse temperature control system at 0 DEG C
To 7 DEG C；
（4）Bowel lavage, binding：The meat pickled is starched into push-in shaping garage, opens automatic enemator, meat slurry is recorded into collagen egg
In white casing, and the intestines to having filled carry out binding segmentation；
（5）Boiling：The intestines filled are steamed into intestines stroller on upper bridge, are pushed into steam box, steam box digital display screen arrange parameter is carried out
Boiling operates：The first step is dried：Temperature settings are 65 ± 2 DEG C, duration 20 ± 2 minutes；Second step boiling：Temperature
Arranges value is 80 ± 2 DEG C, duration 15 ± 2 minutes；3rd step is vented：Duration 3 minutes；Steam pressure is controlled in 1.5-
2MPa ；（6）Intestines are drawn in cooling：Intestines after boiling are placed into cooled region to be cooled down, after intestines body is sufficiently cool, passed through
Intestines body is divided into uniform section by the pulling force of binding circle；
（7）It is quick-frozen：Intestines body is sent to quick-frozen workshop, pours into tunneling vibrational section, is paved product by well-regulated vibration, nothing
Heaped-up enters tunnel entrance, and the control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature control
For system not less than -35 DEG C, central temperature reaches -18 DEG C；
（8）Packaging：Interior packaging material is first carried out disinfection in disinfection room, dress then is wrapped inside to intestines body；Again the interior intestines body wrapped
Load outer bag box；
（9）Storage：Finished product is stored into warehouse for finished product, and the temperature of warehouse for finished product is maintained at subzero 20 DEG C to subzero between 18 DEG C.
7. the preparation method of the chicken sausage pill according to claim 6, it is characterised in that：Step（2）The tool of middle vacuum stirring
Body operating method is：By Fresh Grade Breast and minced chicken meat pour into mixer it is positive and negative stirring 2~5 minutes, then add flavoring essence and
1/3 amount of the total deal of 1/3 and frozen water of the total deal of flavoring；Stirring machine cap is closed, vavuum pump is opened and vacuumizes, wait to count
Aobvious screen display is shown as 0.06kpa, the positive and negative stirring of machine 3~5 minutes；It is then shut off vavuum pump and opens relief valve, opens top
Lid, cock skin is added into mixer, closes top cover, opens vavuum pump, when digital display screen is shown as 0.06kpa by soybean protein,
In starch, the flavoring of 2/3 amount of food additives, spice and residue and flavoring essence suction mixer, positive and negative stirring
3~5 minutes；Remaining 2/3 frozen water is sucked into mixer again, machine normal rotation closes vavuum pump after 2~3 minutes,
Open relief valve, click on pulp on digital display screen and drive control button, slurry is released with pushing away bucket and being connected on discharging opening, during can put and hit
Slurry closes button control speed；After slurry is released completely, closing machine power supply.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149038.5A CN107692074A (en) | 2017-11-17 | 2017-11-17 | A kind of chicken sausage pill and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149038.5A CN107692074A (en) | 2017-11-17 | 2017-11-17 | A kind of chicken sausage pill and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692074A true CN107692074A (en) | 2018-02-16 |
Family
ID=61180321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711149038.5A Withdrawn CN107692074A (en) | 2017-11-17 | 2017-11-17 | A kind of chicken sausage pill and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692074A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170502A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of silkworm chrysalis meat gruel intestines and its processing method |
| CN114747735A (en) * | 2022-03-30 | 2022-07-15 | 鲨鱼菲特健康科技有限公司 | Chicken sausage and preparation method thereof |
-
2017
- 2017-11-17 CN CN201711149038.5A patent/CN107692074A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170502A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of silkworm chrysalis meat gruel intestines and its processing method |
| CN114747735A (en) * | 2022-03-30 | 2022-07-15 | 鲨鱼菲特健康科技有限公司 | Chicken sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813230B (en) | Chicken sausage pill and preparation method thereof | |
| CN102715543B (en) | Protein casing egg sausage and preparation method thereof | |
| CN101548780A (en) | Sausage and production process thereof | |
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN101057647A (en) | Bean curd meat flavor sausage and ball | |
| CN107549670A (en) | A kind of convenient and instant type sticks up pin beef and preparation method thereof | |
| CN105901528A (en) | Apple-core beef ball and preparing method thereof | |
| KR100821624B1 (en) | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof | |
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| CN107692074A (en) | A kind of chicken sausage pill and preparation method thereof | |
| CN107912716A (en) | A kind of convenient and instant type Benben chicken and preparation method thereof | |
| Alekseeva et al. | Improvement of the technology for the production of semi-finished meat products | |
| CN110403143A (en) | A kind of pork liver intestines and preparation method thereof | |
| US2820709A (en) | Preparation of cooked comminuted meats | |
| KR101716446B1 (en) | Method for making dumplings using dried rice and dumplings thereof | |
| CN106923233A (en) | A kind of hand-torn stewed beef and preparation method thereof | |
| CN110269212A (en) | Compound fish ball of chocho and preparation method thereof | |
| KR102080082B1 (en) | Sandwich fish sausage and processing method therefor | |
| CN108541902A (en) | A kind of steamed dumping fillings and preparation method thereof | |
| CN104055129A (en) | Steamed pork with bean dregs and processing method thereof | |
| KR101684655B1 (en) | Manufacturing method of hot-bar type pork roll food using collagen casing | |
| CN107581470A (en) | A kind of oat meat steamed dumpling with the dough gathered at the top and preparation method thereof | |
| CN101028097A (en) | Production of health-care preserved sausage containing allicin | |
| CN113057281A (en) | Formula of beef floss waffle balls and preparation process thereof | |
| KR101797871B1 (en) | Sundae bar and a method of manufacturing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180216 |
|
| WW01 | Invention patent application withdrawn after publication |