CN114651946A - Method for producing crystal skin frozen sausage by chopping and mixing at low temperature - Google Patents
Method for producing crystal skin frozen sausage by chopping and mixing at low temperature Download PDFInfo
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- CN114651946A CN114651946A CN202210181650.5A CN202210181650A CN114651946A CN 114651946 A CN114651946 A CN 114651946A CN 202210181650 A CN202210181650 A CN 202210181650A CN 114651946 A CN114651946 A CN 114651946A
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- 239000013078 crystal Substances 0.000 title claims abstract description 24
- 238000002156 mixing Methods 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000004677 Nylon Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 238000007599 discharging Methods 0.000 claims abstract description 6
- 239000000945 filler Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 229920001778 nylon Polymers 0.000 claims abstract description 6
- 238000000643 oven drying Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 235000015110 jellies Nutrition 0.000 claims description 29
- 239000008274 jelly Substances 0.000 claims description 29
- 239000000084 colloidal system Substances 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000001540 sodium lactate Substances 0.000 claims description 7
- 229940005581 sodium lactate Drugs 0.000 claims description 7
- 235000011088 sodium lactate Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 2
- 235000019823 konjac gum Nutrition 0.000 claims 1
- 102000008186 Collagen Human genes 0.000 abstract description 4
- 108010035532 Collagen Proteins 0.000 abstract description 4
- 229920001436 collagen Polymers 0.000 abstract description 4
- 230000001066 destructive effect Effects 0.000 abstract description 2
- 241000282894 Sus scrofa domesticus Species 0.000 abstract 1
- 239000002671 adjuvant Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
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- 235000015277 pork Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 241001312219 Amorphophallus konjac Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000009924 canning Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000003814 hair luster Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Images
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
- A23L13/60—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for producing crystal skin frozen sausage by chopping at low temperature comprises the following steps: the method comprises the following steps: selecting high-quality pigskin, blanching in boiling water for 5min, taking out, pre-cooling with cold water, and removing excessive fat on the pigskin; step two: mincing Corii Sus Domestica with screen plate, chopping in vacuum chopping pot for 15min, adding adjuvants, chopping at vacuum degree of-0.08 Mpa and chopping speed of 4000r/min for 15min, and discharging material stuffing at 15 deg.C; step three: filling the chopped and mixed stuffing in time, and filling by using a sausage filler by using a nylon sausage casing; step four: heating at 45-50 deg.C for 0.5-1 h; step five: sterilizing at 107 deg.C under 0.20-0.25mpa for 30 min; then raising the temperature to 112 ℃, raising the pressure to 0.25-0.29mpa, and sterilizing for 30min at constant temperature. Step six: sterilizing, cooling with water, oven drying, and packaging. The chopping and mixing process greatly shortens the processing time and saves energy; the quality is easy to control, and meanwhile, the collagen in the pigskin is less destructive, so that the product yield is improved, and the protein content of the product is improved.
Description
Technical Field
The invention belongs to the field of preparation of crystal skin jelly, and particularly relates to a method for producing crystal skin jelly sausage by chopping at low temperature.
Background
Crystal skin jelly is well known one, is popular cold dish made of pork skin as a raw material, and is a favorite dish in daily life of people. Because the components of the crystal skin jelly are mainly collagen and are also a nutrient source for keeping hair luster and skin elasticity, the crystal skin jelly is not only rich in nutrition, but also can be used as a food for beautifying.
The traditional method of making crystal skin jelly is that after the skin is boiled for several hours, the boiled skin pulp is put into an open container, and the skin jelly is frozen at the temperature lower than 26 ℃ and then becomes the skin jelly, and when the temperature is higher than 26 ℃, the skin jelly begins to soften and gradually melts into liquid, so the previous skin jelly can be made and eaten only in winter, thereby not only limiting the consumption of the skin jelly, but also limiting the utilization of skin resources.
The commercially available skin frozen sausage product is mainly prepared by boiling the pork skin, then mincing, filling the boiled skin slurry into a sausage casing, sterilizing, cooling and storing. The method makes the pork skin jelly convenient to store and cool, but can be conveniently eaten by using the cooling storage of a refrigerator in seasons with higher temperature. The main defects of the skin jelly sausage on the market are as follows: firstly, the boiling time is too long, generally more than 2 hours, and energy is wasted; secondly, the scorching phenomenon easily occurs in the boiling process, the product quality is influenced, meanwhile, the collagen in the pigskin is damaged, the taste structure of the frozen sausage with the crystal skin is influenced, and the yield is reduced; the pork skin pulp is easy to be cooled and solidified in the canning and punching processes, so that a filling pipe is blocked, and much inconvenience is brought to the cleaning of filling equipment; fourthly, after the skin jelly is solidified at low temperature, the forming effect is poor, the skin jelly is melted when the temperature rises to room temperature, and the skin jelly is not easy to store; the frozen sausage is rapidly melted at the entrance and has poor taste; sixthly, low-temperature sterilization is carried out, and the shelf life is relatively short. Therefore, it is necessary to develop a new production process to overcome the above technical problems.
Disclosure of Invention
The invention provides a method for producing a crystal skin frozen sausage by chopping at low temperature, which is used for overcoming the defects in the prior art.
The invention is realized by the following technical scheme:
a method for producing crystal skin frozen sausage by chopping at low temperature comprises the following steps:
the method comprises the following steps: selecting high-quality pigskin, changing into small pieces, blanching in boiling water for 5min, taking out, pre-cooling with cold water, and removing excessive fat on the pigskin;
step two: mincing the blanched pigskin by using a 4mm screen plate, chopping and mixing for 15min in a vacuum chopping and mixing pot, adding water, salt, white granulated sugar, compound colloid, sodium lactate, water-soluble spices, edible essence and TG enzyme, chopping and mixing for 15min under the conditions that the vacuum degree is-0.08 Mpa and the chopping and mixing knife speed is 4000r/min, and discharging the material stuffing at the temperature of 15 ℃;
step three: filling the chopped and mixed stuffing in time, and filling by using a sausage filler by using a nylon sausage casing;
step four: heating at 45-50 deg.C for 0.5-1 h;
step five: sterilizing at 107 deg.C under 0.20-0.25mpa for 30 min; then raising the temperature to 112 ℃, raising the pressure to 0.25-0.29mpa, and sterilizing for 30min at constant temperature.
Step six: sterilizing, cooling with cold water below 10 deg.C, cooling, oven drying, and packaging.
The method for producing the crystal skin frozen sausage by chopping and mixing at low temperature comprises the following steps: 30-40 parts of pigskin; 60-70 parts of water; 0.5-1.5 parts of salt; 0.6-1 part of white granulated sugar; 1-1.5 parts of compound colloid; 1-2 parts of sodium lactate; 2-3 parts of water-soluble spices; 0.2-0.4 parts of edible essence; 1-1.2 parts of TG enzyme.
The method for producing the crystal skin frozen sausage by chopping and mixing at low temperature comprises the following steps of: 3-4 by weight ratio.
The invention has the advantages that: the chopping and mixing process greatly shortens the processing time and saves energy; the quality is easy to control, and meanwhile, the collagen in the pigskin is less destructive, so that the product yield is improved, and the protein content of the product is improved; the application of the composite colloid in the chopping system ensures that the whole system is in a stable state: the pigskin particles and other substances do not precipitate or aggregate, and the whole system is uniform; the addition of the composite colloid reacts with TG enzyme, so that the taste of the jelly sausage with the crystal skin is improved, and the jelly sausage can be stably stored at normal temperature without melting; the pigskin sausage is sterilized at high temperature, so that the shelf life is prolonged; the taste and the quality of the obtained samples are superior to those of the existing products in the market.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and those skilled in the art can obtain other drawings based on the drawings without inventive labor.
FIG. 1 shows a comparison of example 1 of the present invention with a commercial product, wherein FIG. a shows the commercial product and FIG. b shows the product obtained in example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Example 1
The method comprises the following steps: selecting high-quality pigskin, changing into small pieces, blanching in boiling water for 5min, taking out, pre-cooling with cold water, and removing excessive fat on the pigskin;
step two: weighing 30kg of scalded pigskin, twisting by using a 4mm screen plate, chopping for 15min in a vacuum chopping pot, and adding 60kg of water; 0.5kg of table salt; 0.6kg of white granulated sugar; 1kg of compound colloid (mixing konjac glucomannan and carrageenan according to the weight ratio of 1: 3); 1kg of sodium lactate; 2kg of water-soluble spices; 0.2kg of edible essence; 1kg of TG enzyme, chopping and mixing for 15min under the conditions that the vacuum degree is-0.08 Mpa and the chopping and mixing knife speed is 4000r/min, and the material stuffing discharging temperature is 15 ℃;
step three: filling chopped and mixed stuffing in time, and filling by using a sausage filler by using a nylon casing;
step four: heating at 45 deg.C for 0.5 h;
step five: sterilizing at 107 deg.C under 0.20mpa for 30 min; then raising the temperature to 112 ℃, raising the pressure to 0.25mpa, and sterilizing for 30min at constant temperature.
Step six: sterilizing, cooling with cold water below 10 deg.C, cooling, oven drying, and packaging.
Example 2
The method comprises the following steps: selecting high-quality pigskin, changing into small pieces, blanching in boiling water for 5min, taking out, pre-cooling with cold water, and removing excessive fat on the pigskin;
step two: weighing 40kg of scalded pigskin, twisting by using a 4mm screen plate, chopping for 15min in a vacuum chopping pot, and adding 70kg of water; 1.5kg of table salt; 1kg of white granulated sugar; 1.5kg of compound colloid (mixing konjac glucomannan and carrageenan according to the weight ratio of 1: 4); 2kg of sodium lactate; 3kg of water-soluble spices; 0.4kg of edible essence; 1.2kg of TG enzyme, chopping and mixing for 15min under the conditions that the vacuum degree is-0.08 Mpa and the chopping and mixing knife speed is 4000r/min, and the material stuffing discharging temperature is 15 ℃;
step three: filling the chopped and mixed stuffing in time, and filling by using a sausage filler by using a nylon sausage casing;
step four: heating at 50 deg.C for 1 h;
step five: sterilizing at 107 deg.C under 0.25mpa for 30 min; then raising the temperature to 112 ℃, raising the pressure to 0.29mpa, and sterilizing for 30min at constant temperature.
Step six: sterilizing, cooling with cold water below 10 deg.C, cooling, oven drying, and packaging.
Example 3
The method comprises the following steps: selecting high-quality pigskin, changing into small pieces, blanching in boiling water for 5min, taking out, pre-cooling with cold water, and removing excessive fat on the pigskin;
step two: weighing 35kg of scalded pigskin, twisting by using a 4mm screen plate, chopping for 15min in a vacuum chopping pot, and adding 65kg of water; 1kg of table salt; 0.8kg of white granulated sugar; 1.25kg of compound colloid (mixing konjac glucomannan and carrageenan according to the weight ratio of 1: 3.5); 1.5kg of sodium lactate; 2.5kg of water-soluble spices; 0.3kg of edible essence; 1.1kg of TG enzyme, chopping and mixing for 15min under the conditions that the vacuum degree is-0.08 Mpa and the chopping and mixing knife speed is 4000r/min, and the material stuffing discharging temperature is 15 ℃;
step three: filling the chopped and mixed stuffing in time, and filling by using a sausage filler by using a nylon sausage casing;
step four: heating at 47 deg.C for 0.75 h;
step five: sterilizing at 107 deg.C under 0.23mpa for 30 min; then raising the temperature to 112 ℃, raising the pressure to 0.27mpa, and sterilizing for 30min at constant temperature.
Step six: sterilizing the product, cooling with cold water below 10 deg.C, cooling, oven drying, and packaging to obtain the final product.
The nutritional component and hardness tests were performed on the jelly crystal prepared in example 3, a conventional artificially-prepared jelly crystal (hereinafter referred to as comparative example 1) and a conventional commercially-available jelly crystal (hereinafter referred to as comparative example 2), and the results are shown in tables one and two.
| Nutrient composition | Example 3 | Comparative example 1 | Comparative example 2 |
| Protein | 10.52 | 7.91 | 7.59 |
| Moisture content | 87.9 | 89.9 | 90.5 |
| Fat | 1.56 | 2.19 | 1.0 |
Watch 1
The jelly intestine hardness of the jelly prepared in example 3 was measured using a texture analyzer in comparison with those of comparative examples 1 and 2, and 3 sets of data were measured for each sample, and the results of measuring the jelly intestine hardness are shown in Table two in units of g.
| Example 3 | Comparative example 1 | Comparative example 2 | |
| 1 | 2431.786 | 1843.935 | 2134.908 |
| 2 | 2341.982 | 1921.437 | 2076.435 |
| 3 | 2512.352 | 1878.476 | 2167.985 |
| Standard deviation of | 85.227 | 38.827 | 46.358 |
Watch two
As can be seen from the first and second tables, the nutrient content of the crystal skin jelly prepared by the invention is higher than that of the comparative examples 1 and 2, and the hardness of the crystal skin jelly prepared by the invention is higher than that of the comparative examples 1 and 2, so that the product stability of the crystal skin jelly prepared by the invention is higher than that of the comparative examples 1 and 2, and the appearance of the product obtained by the example 3 is better than that of the existing product, and the nutrient value and stability are higher than those of the existing product, so that the crystal skin jelly is convenient to widely popularize.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (3)
1. A method for producing crystal skin frozen sausage by chopping at low temperature is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting high-quality pigskin, changing into small pieces, blanching in boiling water for 5min, taking out, pre-cooling with cold water, and removing excessive fat on the pigskin;
step two: mincing the blanched pigskin by using a 4mm screen plate, chopping and mixing for 15min in a vacuum chopping and mixing pot, adding water, salt, white granulated sugar, compound colloid, sodium lactate, water-soluble spices, edible essence and TG enzyme, chopping and mixing for 15min under the conditions that the vacuum degree is-0.08 Mpa and the chopping and mixing knife speed is 4000r/min, and discharging the material stuffing at the temperature of 15 ℃;
step three: filling the chopped and mixed stuffing in time, and filling by using a sausage filler by using a nylon sausage casing;
step four: heating at 45-50 deg.C for 0.5-1 h;
step five: sterilizing at 107 deg.C under 0.20-0.25mpa for 30 min; then raising the temperature to 112 ℃, raising the pressure to 0.25-0.29mpa, and sterilizing for 30min at constant temperature.
Step six: sterilizing, cooling with cold water below 10 deg.C, cooling, oven drying, and packaging.
2. The method for producing jelly sausage by low-temperature chopping and mixing as claimed in claim 1, wherein the method comprises the following steps: the addition amount of each substance in the second step is as follows: 30-40 parts of pigskin; 60-70 parts of water; 0.5-1.5 parts of salt; 0.6-1 part of white granulated sugar; 1-1.5 parts of compound colloid; 1-2 parts of sodium lactate; 2-3 parts of water-soluble spices; 0.2-0.4 parts of edible essence; 0.1-0.2 part of TG enzyme.
3. The method for producing the crystal skin frozen sausage by low-temperature chopping as claimed in claim 2, wherein the method comprises the following steps: the compound colloid is konjac gum and carrageenan according to the weight ratio of 1: 3-4 by weight ratio.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812918A (en) * | 2022-12-06 | 2023-03-21 | 临沂金锣文瑞食品有限公司 | Crystal meat sausage and preparation method thereof |
| CN116268301A (en) * | 2023-02-21 | 2023-06-23 | 山东首望生物科技有限公司 | Processing technology of edible pork skin product |
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| CN101595998A (en) * | 2009-07-02 | 2009-12-09 | 福州大学 | Utilize compound hydrophilic gel and cock skin to replace the low fat health care chicken meat sausage and the method thereof of fat preparation |
| KR20140015801A (en) * | 2012-07-25 | 2014-02-07 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
| CN105029469A (en) * | 2015-07-24 | 2015-11-11 | 四川大学 | Method for making pigskin collagen jelly |
| CN108719821A (en) * | 2018-05-11 | 2018-11-02 | 南京晓庄学院 | A kind of Sausage made of meat jelly production method |
-
2022
- 2022-02-25 CN CN202210181650.5A patent/CN114651946A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595998A (en) * | 2009-07-02 | 2009-12-09 | 福州大学 | Utilize compound hydrophilic gel and cock skin to replace the low fat health care chicken meat sausage and the method thereof of fat preparation |
| KR20140015801A (en) * | 2012-07-25 | 2014-02-07 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
| CN105029469A (en) * | 2015-07-24 | 2015-11-11 | 四川大学 | Method for making pigskin collagen jelly |
| CN108719821A (en) * | 2018-05-11 | 2018-11-02 | 南京晓庄学院 | A kind of Sausage made of meat jelly production method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812918A (en) * | 2022-12-06 | 2023-03-21 | 临沂金锣文瑞食品有限公司 | Crystal meat sausage and preparation method thereof |
| CN116268301A (en) * | 2023-02-21 | 2023-06-23 | 山东首望生物科技有限公司 | Processing technology of edible pork skin product |
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Application publication date: 20220624 |