NL2032099B1 - Roast sausage crisp chip and processing method thereof - Google Patents

Roast sausage crisp chip and processing method thereof Download PDF

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Publication number
NL2032099B1
NL2032099B1 NL2032099A NL2032099A NL2032099B1 NL 2032099 B1 NL2032099 B1 NL 2032099B1 NL 2032099 A NL2032099 A NL 2032099A NL 2032099 A NL2032099 A NL 2032099A NL 2032099 B1 NL2032099 B1 NL 2032099B1
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parts
sausage
casing
temperature
later use
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NL2032099A
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Dutch (nl)
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NL2032099A (en
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Han Guo
Zheng Haibo
Xu Jiajun
Li Jingjun
Xu Jialong
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Univ Anhui Science & Tech
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23B4/002—Preservation in association with shaping
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/40—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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • 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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  • Proteomics, Peptides & Aminoacids (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention discloses a roast sausage crisp chip and a processing method thereof, and relates to the technical field of roast sausage processing. The roast sausage crisp chip is mainly prepared from chicken, streaky pork, pork rind, tea oil, dried beancurd sticks, shii-take mushrooms, rice flour, starch, sugar, glucose, salt, soy protein, chicken essence, thirteen incense and pepper powder through the steps of curing treatment of raw materials, mixing and pickling, curing treatment of pickled mixture, filling of raw materials, freeze-drying and deep frying. The shortcomings in the prior art are overcome, good taste and flavor are provided for the roast sausage crisp chips through treatment of sausage casings, addition of various ingredients of stuffing and repeated curing treatments, in addition, the taste of the roast sausage crisp chips is further improved by combining freeze-drying with deep frying, and meanwhile, the prepared products are convenient to carry and eat.

Description

ROAST SAUSAGE CRISP CHIP AND PROCESSING METHOD THEREOF
TECHNICAL FIELD
[01] The present application relates to the technical field of roast sausage processing, in particular to a roast sausage crisp chip and a processing method thereof.
BACKGROUND ART
[02] Roast sausage is a popular meat product for consumers, and it has a tender and succulent taste and an attractive meaty taste. In the production process, sausage is heated at a low temperature without complete sterilization, and thus it cannot be stored at a room temperature; the sausage needs to be thawed and roasted before eating, so it cannot be carried about.
[03] Dehydration technology achieves an objective of preserving food for a long time by removing moisture, so that microorganisms are not easy to breed under a low- moisture condition. Dehydrated meat products are usually hard in texture and difficult to chew. Frying technology further reduces a water content of products through the action of high-temperature edible oil, and provides the products a special taste. At present, there is no product that combines the gel forming technology of sausage with the dehydration technology and the frying technology.
SUMMARY
[04] In response to the shortcomings in the prior art, the present invention provides a roast sausage crisp chip and a processing method thereof, in which good taste and flavor are provided for the roast sausage through treatment of sausage casings, addition of various ingredients of stuffing and repeated curing treatments; in addition, the taste of the roast sausage is further improved by combining freeze-drying with deep frying; and meanwhile, the prepared products are convenient to carry and eat.
[05] In order to realize the above-mentioned purpose, the present invention are realized by the following technical solution:
[06] Aroast sausage crisp chip includes an outer casing and an inner stuffing, wherein the inner stuffing is prepared from the following raw materials based on parts by weight: 60-80 parts of chicken, 20-30 parts of streaky pork, 15-20 parts of pork rind, 1-5 parts of tea oil, 12-14 parts of dried beancurd sticks, 4-6 parts of shii-take mushrooms, 1-3 parts of rice flour, 2-6 parts of starch, 1-2 parts of sugar, 0.5-1 part of glucose, 0.5-0.8 part of salt, 2-8 parts of soy protein, 0.1-0.3 part of chicken essence, 0.1-0.3 part of thirteen incense, and 0.5-1 part of pepper powder.
[07] Preferably, the outer casing is treated with salt and a casing treatment solution, wherein the casing treatment solution is prepared from the following raw materials based on parts by weight: 0.8-1.2 parts of sucrose ester, 4-6 parts of edible glycerin, 3-4 parts of yellow rice wine, 3-6 parts of lemon, 1-2 parts of corn silk, 4-5 parts of water, and 2- 4 parts of olive oil.
[08] A processing method for a roast sausage crisp chip includes the following steps:
[09] (1) preparation of casing treatment solution: washing corn silk, adding water, then boiling the corn silk with soft fire until the water boils, keeping the water boiling until the water concentrates to 1/3-1/5 of an original liquid volume, and then taking out the concentrated water to obtain filtrate by filtering and cooling; washing and squeezing a lemon to obtain lemon juice for later use, and then mixing the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil to obtain a casing treatment solution for later use;
[10] (2) treatment of casing: selecting a high-quality casing, coating both inner and outer surfaces of the casing with salt, keeping the casing still for 30 min, gently rubbing the casing, rinsing the casing with water, draining the moisture on the surfaces of the rinsed casing, soaking the casing in the casing treatment solution prepared in step (1), keeping water-bath thermal insulation soaking for 40-50 min, and then taking out the treated casing for later use;
[11] (3) curing treatment of raw materials: heating the tea oil in a pot until an oil temperature reaches 70% of the boiling temperature, and adding pork rind for frying; after the color changes on both sides, taking out the pork rind and cutting into pieces,
then adding diced shii-take mushrooms into the pot while the pot is still hot, and keeping trying until fragrance overflows; adding and stir-frying diced dried beancurd sticks and the diced pork rind until the color of the dried beancurd sticks changes, and then taking out the fried mixture to obtain a first cured material for later use;
[12] (4) mixing and pickling: mixing chicken with streaky pork, and mincing the mixture in a meat mincer into minced meat, then adding sugar, glucose and salt to the minced meat and mixing the mixture well, refrigerating the minced meat in a refrigerator tor pickling for 3-4 h, and taking out the minced meat to obtain a pickled mixture;
[13] (5) curing treatment of pickled mixture: steaming the pickled mixture prepared in step (4) in a steamer for 10-15 min to obtain a second cured material for later use, then adding rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder to the second cured material, and mixing and kneading the materials evenly to obtain a mixture for later use;
[14] (6) filling of raw materials: mixing, kneading and stirring the first cured material and the mixture to obtain stuffing, filling the stuffing into the treated casing to obtain a sausage, and then slicing the sausage after high-pressure heating treatment to obtain sausage slices for later use;
[15] (7) freeze-drying: freezing the sausage slices in a low-temperature environment for 2-6 h, then placing the sausage slices into a vacuum freeze-drying box, and performing vacuum freeze-drying for 8-15 h to obtain freeze-dried sausage slices; and
[16] (8) deep-frying: deep-frying the freeze-dried sausage slices in a frying pan at a high temperature, then flinging the oil and cooling down the slices to obtain roast sausage crisp chips.
[17] Preferably, in step (2), a temperature of water-bath thermal insulation soaking is 45-55°C.
[18] Preferably, in step (4), a temperature of refrigeration in the refrigerator is 0-4°C.
[19] Preferably, in the step (5), a temperature of steaming is 80-100°C.
[20] Preferably, in step (6), the high-pressure heating treatment is performed at a pressure of 50-150 MPa and a temperature of 50-70°C for 10-20 min, and the prepared sausage slices are 2-4 mm thick.
[21] Preferably, in step (7), a temperature of freezing in the low-temperature environment is -35°C, and a temperature of vacuum freeze-drying is -30 to -35°C and a vacuum degree is 5-100 Pa.
[22] Preferably, in step (8), a temperature of the frying pan is 160-190°C, and a frying time is 90-180 s.
[23] The present invention provides a roast sausage crisp chip and a processing method thereof, having the following advantages as compared with the prior art:
[24] (1) In the present invention, the casing is treated by salt and the casing treatment solution prepared from sucrose ester, edible glycerin, yellow rice wine, lemon, corn silk, water and olive oil, to effectively remove the fishy smell of the casing itself, improve the lubrication and the toughness of the casing, and also improve the crispy taste of the casing in post-processing.
[25] (2) In the present invention, pork rind, dried beancurd sticks, shii-take mushrooms, rice flour and other materials that are rarely or not added in previous sausages are added to the stuffing; through multiple curing treatments, not only the flavor of the stuffing is effectively improved, but also the crispy taste of the final product can be enhanced.
[26] (3) In the present invention, the combined treatment of freeze-drying with deep frying effectively improves the taste of the sausage and facilitates the storage and consumption of the roast sausage crisp chips.
BRIEF DESCRIPTION OF THE DRAWINGS
[27] FIG.1 shows roast sausage crisp chips prepared by example 3 of the present invention.
DETAILED DESCRIPTION OF THE EMBODIMENTS
[28] To make the objectives, technical solutions and advantages of the present invention more clearly, the technical solution in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. It is obvious that the described embodiments are only part of, rather than all of, the embodiments of the present invention. On the basis of the embodiments in the present invention, all the other embodiments obtained by those of ordinary skill in the art without making creative efforts will fall within the protection scope of the present invention.
[29] Example 1:
[30] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 60 parts of chicken, 20 parts of streaky pork, 15 parts of pork rind, 1 part of tea oil, 12 parts of dried beancurd sticks, 4 parts of shii-take mushrooms, 1 part of rice flour, 2 parts of starch, 1 part of sugar, 0.5 part of glucose, 0.5 part of salt, 2 parts of soy protein, 0.1 part of chicken essence, 0.1 part of thirteen incense, and 0.5 part of pepper powder.
[31] Preferably, the outer casing was treated with salt and a casing treatment solution, wherein the casing treatment solution was prepared from the following raw materials based on parts by weight: 0.8 part of sucrose ester, 4 parts of edible glycerin, 3 parts of yellow rice wine, 3 parts of lemon, 1 part of corn silk, 4 parts of water, and 2 parts of olive oil.
[32] A processing method for a roast sausage crisp chip included the following steps:
[33] (1) preparation of casing treatment solution: corn silk was washed, water was added, then the corn silk was boiled with soft fire until the water boiled, the water was kept boiling until the water concentrated to 1/3 of an original liquid volume, and then the concentrated water was taken out to obtain filtrate by filtering and cooling; a lemon was washed and squeezed to obtain lemon juice for later use, and then the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil were mixed to obtain a casing treatment solution for later use;
[34] (2) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, and the casing was kept still for 30 min,
then gently rubbed and rinsed with water; after the moisture on the surfaces of the rinsed casing was drained, the casing was soaked in the casing treatment solution prepared in step (1), water-bath thermal insulation soaking was kept at 45°C for 40 min, and then the casing was taken out to obtain the treated casing for later use;
[35] (3) curing treatment of raw materials: tea oil was heated in a pot until an oil temperature reached 70% of the boiling temperature, and pork rind was added for frying; after the color changed on both sides, the pork rind was taken out and cut into pieces, then diced shii-take mushrooms were added into the pot while the pot was still hot, and frying was kept until fragrance overflowed; diced dried beancurd sticks and the diced pork rind were added and stir-fried until the color of the dried beancurd sticks changed, and then the fried mixture was taken out to obtain a first cured material for later use;
[36] (4) mixing and pickling: chicken and streaky pork were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed evenly, the minced meat was then refrigerated in a refrigerator in a temperature environment of 0°C for pickling for 3 h, and the minced meat was taken out to obtain a pickled mixture for later use;
[37] (5) curing treatment of pickled mixture: the pickled mixture prepared in step (4) was steamed in a steamer of 80°C for 10 min to obtain a second cured material for later use, and then rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the second cured material, and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[38] (6) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a sausage, and then the sausage was sliced into 2-4 mm sausage slices after high- pressure heating treatment at a pressure of 50 MPa and a temperature of 50°C for 10 min;
[39] (7) freeze-drying: the sausage slices were frozen in a low-temperature environment of -35°C for 2 h, and then placed into a vacuum freeze-drying box for vacuum freeze-drying at a temperature of -30°C and a vacuum degree of 5-100 Pa for 8 h to obtain freeze-dried sausage slices; and
[40] (8) deep-frying: the freeze-dried sausage slices were deep-fried in a frying pan at a high temperature of 160°C for 90 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[41] Example 2:
[42] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 80 parts of chicken, 30 parts of streaky pork, 20 parts of pork rind, 5 parts of tea oil, 14 parts of dried beancurd sticks, 6 parts of shii-take mushrooms, 3 parts of rice flour, 6 parts of starch, 2 parts of sugar, 1 part of glucose, 0.8 part of salt, 8 parts of soy protein, 0.3 part of chicken essence, 0.3 part of thirteen incense, and 1 part of pepper powder.
[43] Preferably, the outer casing was treated with salt and a casing treatment solution, wherein the casing treatment solution was prepared from the following raw materials based on parts by weight: 1.2 part of sucrose ester, 6 parts of edible glycerin, 4 parts of yellow rice wine, 6 parts of lemon, 2 parts of corn silk, 5 parts of water, and 4 parts of olive oil.
[44] A processing method for the roast sausage crisp chip included the following steps:
[45] (1) preparation of casing treatment solution: corn silk was washed, water was added, then the corn silk was boiled with soft fire until the water boiled, the water was kept boiling until the water concentrated to 1/5 of an original liquid volume, and then the concentrated water was taken out to obtain filtrate by filtering and cooling; a lemon was washed and squeezed to obtain lemon juice for later use, and then the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil were mixed to obtain a casing treatment solution for later use;
[46] (2) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, and the casing was kept still for 30 min, then gently rubbed and rinsed with clean water; after the moisture on the surfaces of the rinsed casing was drained, the casing was soaked in the casing treatment solution prepared in step (1), water-bath thermal insulation soaking was kept at 55°C for 50 min, and then the casing was taken out to obtain the treated casing for later use;
[47] (3) curing treatment of raw materials: tea oil was heated in a pot until an oil temperature reached 70% of the boiling temperature, and the pork rind was added for frying; after the color changed on both sides, the pork rind was taken out and cut into pieces, then diced shii-take mushrooms were added into the pot while the pot was still hot, and frying was kept until fragrance overflowed; diced dried beancurd sticks and the diced pork rind were added and stir-fried until the color of the dried beancurd sticks changed, and then the fried mixture was taken out to obtain a first cured material for later use;
[48] (4) mixing and pickling: chicken and streaky pork were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed evenly, the minced meat was then refrigerated in a refrigerator at 4°C for pickling for 4 h, and the minced meat was taken out to obtain a pickled mixture for later use;
[49] (5) curing treatment of pickled mixture: the pickled mixture prepared in step (4) was steamed in a steamer of 100°C for 15 min to obtain a second cured material for later use, and then rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the second cured material, and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[50] (6) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a sausage, and then the sausage was sliced into 2-4 mm sausage slices after high- pressure heating treatment at a pressure of 150 MPa and a temperature of 70°C for 20 min;
[51] (7) freeze-drying: the sausage slices were frozen in a low-temperature environment of -35°C for 6 h, and then placed into a vacuum freeze-drying box for vacuum freeze-drying at a temperature of -35°C and a vacuum degree of 5-100 Pa for
15 h to obtain freeze-dried sausage slices; and
[52] (8) deep-frying: the freeze-dried sausage slices were deep-fried in a frying pan at a high temperature of 190°C for 180 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[53] Example 3:
[54] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 70 parts of chicken, 25 parts of streaky pork, 18 parts of pork rind, 3 parts of tea oil, 13 parts of dried beancurd sticks, 5 parts of shii-take mushrooms, 2 parts of rice flour, 4 parts of starch, 1.5 parts of sugar, 0.8 part of glucose, 0.7 part of salt, 5 parts of soy protein, 0.2 part of chicken essence, 0.2 part of thirteen incense, and 0.8 part of pepper powder.
[55] Preferably, the outer casing was treated with salt and a casing treatment solution, wherein the casing treatment solution was prepared from the following raw materials based on parts by weight: 1 part of sucrose ester, 5 parts of edible glycerin, 3.5 parts of yellow rice wine, 5 parts of lemon, 1.5 parts of corn silk, 4.5 parts of water, and 3 parts of olive oil.
[56] A processing method for the roast sausage crisp chip included the following steps:
[57] (1) preparation of casing treatment solution: corn silk was washed, water was added, then the corn silk was boiled with soft fire until the water boiled, the water was kept boiling until the water concentrated to 1/4 of an original liquid volume, and then the concentrated water was taken out to obtain filtrate by filtering and cooling; a lemon was washed and squeezed to obtain lemon juice for later use, and then the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil were mixed to obtain a casing treatment solution for later use;
[58] (2) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, the casing was kept still for 30 min, then gently rubbed and rinsed with clean water; after the moisture on the surfaces of the rinsed casing was drained, the casing was soaked in the casing treatment solution prepared in step (1), water-bath thermal insulation soaking was kept at 50°C for 45 min, and then the treated casing was taken out and obtained for later use;
[59] (3) curing treatment of raw materials: tea oil was heated in a pot until an oil temperature reached 70% of the boiling temperature, the pork rind was added for frying; after the color changed on both sides, the pork rind was taken out and cut into pieces, then diced shii-take mushrooms were added into the pot while the pot was still hot, and trying was kept until fragrance overflowed; diced dried beancurd sticks and the diced pork rind were added and stir-fried until the color of the dried beancurd sticks changed, and then the fried mixture was taken out to obtain a first cured material for later use;
[60] (4) mixing and pickling: chicken and streaky pork were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed them evenly, the minced meat was then refrigerated in a refrigerator in a temperature environment of 2°C for pickling for 3 h, and the minced meat was taken out to obtain a pickled mixture for later use;
[61] (5) curing treatment of pickled mixture: the pickled mixture prepared in step (4) was steamed in a steamer of 90°C for 10 min to obtain a second cured material for later use, and then rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the second cured material, and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[62] (6) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a stuffed sausage, and then the stuffed sausage was sliced into 2-4 mm sausage slices after high-pressure heating treatment at a pressure of 100 MPa and a temperature of 60°C for 15 min;
[63] (7) freeze-drying: the sausage slices were frozen in a low-temperature environment of -35°C for 4 h, and then placed into a vacuum freeze-drying box for vacuum freeze-drying at a temperature of -35°C and a vacuum degree of 5-100 Pa for 11 h to obtain freeze-dried sausage slices; and
[64] (8) deep-frying: the freeze-dried sausage slices were deep-fried in a frying pan at a high temperature of 180°C for 120 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[65] Comparative Example 1:
[66] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 70 parts of chicken, 25 parts of streaky pork, 18 parts of pork rind, 3 parts of tea oil, 13 parts of dried beancurd sticks, 5 parts of shii-take mushrooms, 2 parts of rice flour, 4 parts of starch, 1.5 parts of sugar, 0.8 part of glucose, 0.7 part of salt, 5 parts of soy protein, 0.2 part of chicken essence, 0.2 part of thirteen incense, and 0.8 part of pepper powder.
[67] A processing method for the roast sausage crisp chip included the following steps:
[68] (1) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, and the casing was kept still for 30 min, then gently rubbed and rinsed with clean water to obtain a treated casing for later use;
[69] (2) curing treatment of raw materials: tea oil was heated in a pot until an oil temperature reached 70% of the boiling temperature, and pork rind was added for frying; after the color changed on both sides, the pork rind was taken out and cut into pieces, then diced shii-take mushrooms were added into the pot while the pot was still hot, and frying was kept until fragrance overflowed; diced dried beancurd sticks and the diced pork rind were added and stir-fried until the color of the dried beancurd sticks changed, and then the fried mixture was taken out to obtain a first cured material for later use;
[70] (3) mixing and pickling: chicken and streaky pork were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed evenly, the minced meat was then refrigerated in a refrigerator in a temperature environment of 2°C for pickling for 3.5 h, and the minced meat was taken out to obtain a pickled mixture;
[71] (4) curing treatment of pickled mixture: the pickled mixture prepared in step (3)
was steamed in a steamer of 90°C for 10 min to obtain a second cured material for later use, and then rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the second cured material, and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[72] (5) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a sausage, and then the sausage was sliced into 2-4 mm sausage slices after high- pressure heating treatment at a pressure of 100 MPa and a temperature of 60°C for 15 min;
[73] (6) freeze-drying: the sausage slices were frozen in a low-temperature environment of -35°C for 4 h, and then placed into a vacuum freeze-drying box for vacuum freeze-drying at a vacuum degree of 5-100 Pa for 11 h to obtain freeze-dried sausage slices; and
[74] (7) deep-frying: the freeze-dried sausage slices were deep-fried in a frying pan at a high temperature of 180°C for 120 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[75] Comparative Example 2:
[76] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 70 parts of chicken, 25 parts of streaky pork, 18 parts of pork rind, 3 parts of tea oil, 4 parts of starch, 1.5 parts of sugar, 0.8 part of glucose, 0.7 part of salt, 5 parts of soy protein, 0.2 part of chicken essence, 0.2 part of thirteen incense, and 0.8 part of pepper powder.
[77] Preferably, the outer casing was treated with salt and a casing treatment solution, wherein the casing treatment solution was prepared from the following raw materials based on parts by weight: 1 part of sucrose ester, 5 parts of edible glycerin, 3.5 parts of yellow rice wine, 5 parts of lemon, 1.5 parts of corn silk, 4.5 parts of water, and 3 parts of olive oil.
[78] A processing method for the roast sausage crisp chip included the following steps:
[79] (1) preparation of casing treatment solution: corn silk was washed, water was added, then the corn silk was boiled with soft fire until the water boiled, the water was kept boiling until the water concentrated to 1/4 of an original liquid volume, and then the concentrated water was taken out to obtain filtrate by filtering and cooling; a lemon was washed and squeezed to obtain lemon juice for later use, and then the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil were mixed to obtain a casing treatment solution for later use;
[80] (2) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, the casing was kept still for 30 min, then gently rubbed and rinsed with clean water; after the moisture on the surfaces of the rinsed casing was drained, the casing was soaked in the casing treatment solution prepared in step (1), water-bath thermal insulation soaking was kept at 50°C for 45 min, and then the treated casing was taken out and obtained for later use;
[81] (3) mixing and pickling: chicken, streaky pork and pork rind were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed evenly, the minced meat was then refrigerated in a refrigerator at 2°C for pickling for 3.5 h, and the minced meat was taken out to obtain a pickled mixture for later use;
[82] (4) curing treatment of pickled mixture: the pickled mixture prepared in the above step (3) was steamed in a steamer of 90°C for 10 min to obtain a cured material for later use, and then rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the cured material, and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[83] (5) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a sausage, and then the sausage was sliced into 2-4 mm sausage slices after high- pressure heating treatment at a pressure of 100 MPa and a temperature of 60°C for 15 min;
[84] (6) freeze-drying: the sausage slices were frozen in a low-temperature environment of -35°C for 4 h, and then placed into a vacuum freeze-drying box for vacuum freeze-drying at a temperature of -35°C and a vacuum degree of 5-100 Pa for 11 h to obtain freeze-dried sausage slices; and
I85] (7) deep-frying: the freeze-dried sausage slices were deep-fried in a frying pan at a high temperature of 180°C for 120 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[86] Comparative Example 3:
[87] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 70 parts of chicken, 25 parts of streaky pork, 18 parts of pork rind, 3 parts of tea oil, 13 parts of dried beancurd sticks, 5 parts of shii-take mushrooms, 2 parts of rice flour, 4 parts of starch, 1.5 parts of sugar, 0.8 part of glucose, 0.7 part of salt, 5 parts of soy protein, 0.2 part of chicken essence, 0.2 part of thirteen incense, and 0.8 part of pepper powder.
[88] Preferably, the outer casing was treated with salt and a casing treatment solution, wherein the casing treatment solution was prepared from the following raw materials based on parts by weight: 1 part of sucrose ester, 5 parts of edible glycerin, 3.5 parts of yellow rice wine, 5 parts of lemon, 1.5 parts of corn silk, 4.5 parts of water, and 3 parts of olive oil.
[89] A processing method for the roast sausage crisp chip included the following steps:
[90] (1) preparation of casing treatment solution: corn silk was washed, water was added, then the corn silk was boiled with soft fire until the water boiled, the water was kept boiling until the water concentrated to 1/4 of an original liquid volume, and then the concentrated water was taken out to obtain filtrate by filtering and cooling; a lemon was washed and squeezed to obtain lemon juice for later use, and then the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil were mixed to obtain a casing treatment solution for later use;
[91] (2) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, the casing was kept still for 30 min, then gently rubbed and rinsed with clean water; after the moisture on the surfaces of the rinsed casing was drained, the casing was soaked in the casing treatment solution prepared in step (1), water-bath thermal insulation soaking was kept at 50°C for 45 min, and then the treated casing was taken out and obtained for later use;
[92] (3) curing treatment of raw materials: tea oil was heated in a pot until an oil temperature reached 70% of the boiling temperature, and pork rind was added for frying; after the color changed on both sides, the pork rind was taken out and cut into pieces, then diced shii-take mushrooms were added into the pot while the pot was still hot, and frying was kept until fragrance overflowed; diced dried beancurd sticks and the diced pork rind were added and stir-fried until the color of the dried beancurd sticks changed, and then the fried mixture was taken out to obtain a first cured material for later use;
[93] (4) mixing and pickling: chicken and streaky pork were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed evenly, the minced meat was then refrigerated in a refrigerator in a temperature environment of 2°C for pickling for 3.5 h, and the minced meat was taken out to obtain a pickled mixture for later use;
[94] (5) treatment of pickled mixture: rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the pickled mixture prepared in step (4), and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[95] (6) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a stuffed sausage, and then the stuffed sausage was sliced into 2-4 mm sausage slices after high-pressure heating treatment at a pressure of 100 MPa and a temperature of 60°C for 15 min;
[96] (7) freeze-drying: the sausage slices were frozen in a low-temperature environment of -35°C for 4 h, and then placed into a vacuum freeze-drying box for vacuum freeze-drying at a temperature of -35°C and a vacuum degree of 5-100 Pa for
11 h to obtain freeze-dried sausage slices; and
[97] (8) deep-frying: the freeze-dried sausage slices were deep-fried in a frying pan at a high temperature of 180°C for 120 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[98] Comparative Example 4:
[99] A roast sausage crisp chip included an outer casing and an inner stuffing, wherein the inner stuffing was prepared from the following raw materials based on parts by weight: 70 parts of chicken, 25 parts of streaky pork, 18 parts of pork rind, 3 parts of tea oil, 13 parts of dried beancurd sticks, 5 parts of shii-take mushrooms, 2 parts of rice flour, 4 parts of starch, 1.5 parts of sugar, 0.8 part of glucose, 0.7 part of salt, 5 parts of soy protein, 0.2 part of chicken essence, 0.2 part of thirteen incense, and 0.8 part of pepper powder.
[100] Preferably, the outer casing was treated with salt and a casing treatment solution, wherein the casing treatment solution was prepared from the following raw materials based on parts by weight: 1 part of sucrose ester, 5 parts of edible glycerin, 3.5 parts of yellow rice wine, 5 parts of lemon, 1.5 parts of corn silk, 4.5 parts of water, and 3 parts of olive oil.
[101] A processing method for the roast sausage crisp chip included the following steps:
[102] (1) preparation of casing treatment solution: corn silk was washed, water was added, then the corn silk was boiled with soft fire until the water boiled, the water was kept boiling until the water concentrated to 1/4 of an original liquid volume, and then the concentrated water was taken out to obtain filtrate by filtering and cooling; a lemon was washed and squeezed to obtain lemon juice for later use, and then the filtrate, the lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil were mixed to obtain a casing treatment solution for later use;
[103] (2) treatment of casing: a high-quality casing was selected, both inner and outer surfaces of the casing were coated with salt, the casing was kept still for 30 min, then gently rubbed and rinsed with clean water; after the moisture on the surfaces of the rinsed casing was drained, the casing was soaked in the casing treatment solution prepared in step (1), water-bath thermal insulation soaking was kept at 50°C for 45 min, and then the treated casing was taken out and obtained for later use;
[104] (3) curing treatment of raw materials: tea oil was heated in a pot until an oil temperature reached 70% of the boiling temperature, and pork rind was added for frying; after the color changed on both sides, the pork rind was taken out and cut into pieces, then diced shii-take mushrooms were added into the pot while the pot was still hot, and trying was kept until fragrance overflowed; diced dried beancurd sticks and the diced pork rind were added and stir-fried until the color of the dried beancurd sticks changed, and then the fried mixture was taken out to obtain a first cured material for later use;
[105] (4) mixing and pickling: chicken and streaky pork were mixed and minced in a meat mincer into minced meat, then sugar, glucose and salt were added to the minced meat and mixed evenly, the minced meat was then refrigerated in a refrigerator under a temperature environment of 2°C for pickling for 3.5 h, and the minced meat was taken out to obtain a pickled mixture for later use;
[106] (5) curing treatment of pickled mixture: the pickled mixture prepared in the above step (4) was steamed in a steamer of 90°C for 10 min to obtain a second cured material for later use, and then rice flour, starch, soy protein, chicken essence, thirteen incense and pepper powder were added to the second cured material, and the materials were mixed and kneaded evenly to obtain a mixture for later use;
[107] (6) filling of raw materials: the first cured material and the mixture were mixed, kneaded and stirred to obtain stuffing, the stuffing was filled into the treated casing to obtain a sausage, and then the sausage was sliced into 2-4 mm sausage slices after high- pressure heating treatment at a pressure of 100 MPa and a temperature of 60°C for 15 min;
[108] (7) drying at high temperature: the sausage slices were dried at 80-90°C for 30- min to obtain dried sausage slices; and
[109] (8) deep-frying: the dried sausage slices were deep-fried in a frying pan at a high temperature of 180°C for 120 s, the oil was flinged and the slices were cooled down to obtain roast sausage crisp chips.
[110] Detection
[111] 50 males and 50 females, aging 10-50 years, were randomly selected to perform sensory evaluation on the roast sausage crisp chips prepared using the examples 1-3 and comparative examples 1-4. The specific standards for evaluation are as shown in Table 1 below, and the results of the sensory evaluation are as shown in Table 2 below.
[112] Table 1
Color The color is | The color is | The color is not uniform and glossy. | relatively uniform | harmonious with and less glossy. greater color difference, and not glossy.
Smell It smells aromatic | It smells strongly | It smells less and mellow with | aromatic and less | aromatic or smelly, rich layers. mellow. with mixed smell.
Taste It tastes crispy, | It tastes less crispy | It tastes not crispy chewy and elastic. | and less elastic. with a sensation of foreign matter.
Flavor It tastes not crispy | It 1s relatively | It is or mellow or is with a sensation of | mellow and greasy | smelly with a poor foreign matter. with a rich meaty | greasy taste in flavor. mouth.
[113] Table 2 wwe
Comparative | 20 19 18 17 74 me NO
Comparative | 22 20 18 18 78
Comparative | 23 18 16 17 74
[114] It can be known from the above sensory evaluation that the treatment of casing, the addition of dried beancurd sticks, shii-take mushrooms, rice flour, the curing treatment of raw materials and freeze-drying can effectively improve the entire flavor of the roast sausage crisp chips in a balanced manner.
[115] It should be noted that in this test, first and second and other relational terms are only used to distinguish one entity or operation from another, rather than necessarily requiring or implying any such actual relationship or sequence between these entities or operations. Besides, the terms of “including”, “comprising” or any other variation thereof are intended to encompass non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not expressly listed, or also includes elements inherent to such process, method, article or device. Without further limitation, an element confined by the description of “including/comprising a/an..." does not exclude the presence of additional identical element in a process, method, article or device that includes the element.
[116] The embodiments above are only used for explaining, rather than limiting, the technical solutions of the present invention; although the present invention is explained in detail by reference to the above-mentioned embodiments, those of ordinary skill in the art should be understood that the technical solutions recorded in the above-mentioned embodiments can be modified, or a part of the technical features could be equivalently replaced; the modifications or replacements will not make the modified technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (9)

Conclusies L Braadworstchips, bestaande uit een omhulsel en een binnenvulling, waarbij de binnenvulling is bereid uit de volgende bestanddelen op basis van gewicht: 60-80 delen kip, 20-30 delen varkensbuikspek, 15-20 delen varkenszwoerd, 1-5 delen thee-olie, 12-14 delen gedroogde tofustaven, 4-6 delen shiitake paddestoelen, 1-3 delen rijstmeel, 2-6 delen zetmeel, 1-2 delen suiker, 0,5-1 deel glucose, 0,5-0,8 deel zout, 2-8 delen soja- eiwit, 0,1-0,3 deel kippenextract, 0,1-0,3 deel dertien wierook, en 0,5-1 deel peperpoeder.Conclusions L Bratwurst crisps, consisting of a casing and an inner filling, where the inner filling is prepared from the following ingredients by weight: 60-80 parts chicken, 20-30 parts pork belly bacon, 15-20 parts pork rind, 1-5 parts tea oil, 12-14 parts dried tofu sticks, 4-6 parts shiitake mushrooms, 1-3 parts rice flour, 2-6 parts starch, 1-2 parts sugar, 0.5-1 part glucose, 0.5-0.8 part salt, 2-8 parts soy protein, 0.1-0.3 part chicken extract, 0.1-0.3 part thirteen frankincense, and 0.5-1 part pepper powder. 2. Braadworstchips van conclusie 1, waarbij het omhulsel een behandeling ondergaat met zout en een worstvelbehandelingsoplossing, waarbij de worstvelbehandelingsoplossing wordt bereid uit de volgende bestandsdelen op basis van gewicht: 0,8-1,2 delen sacharose-ester, 4-6 delen eetbare glycerine, 3-4 delen gele rijstwijn, 3-6 delen citroen, 1-2 delen maispluim, 4-5 delen water, en 2-4 delen olijfolie.The bratwurst chips of claim 1, wherein the casing undergoes a treatment with salt and a sausage skin treatment solution, the sausage skin treatment solution being prepared from the following ingredients by weight: 0.8-1.2 parts sucrose ester, 4-6 parts edible glycerin, 3-4 parts yellow rice wine, 3-6 parts lemon, 1-2 parts corn husk, 4-5 parts water, and 2-4 parts olive oil. 3. Verwerkingswerkwijze voor braadworstchips, die het volgende omvat: (1) bereiding van worstvelbehandelingsoplossing: wassen van maispluim, toevoegen van water, dan de maïspluim op zacht vuur koken tot het water kookt, het water aan de kook houden tot het water zich concentreert tot 1/3-1/5 van het oorspronkelijke vloeibare volume, en dan het geconcentreerde water verwijderen om filtraat te verkrijgen door filtreren en koelen; het wassen en uitpersen van een citroen om citroensap voor later gebruik te verkrijgen, en vervolgens het filtraat en het citroensap te mengen, sacharose-ester, eetbare glycerine, gele rijstwijn en olijfolie om een worstvelbehandelingsoplossing te verkrijgen voor later gebruik; (2) behandeling van het worstvel: selecteren van een darm van hoge kwaliteit, bestrijken van binnen- en buitenkant met zout, de darm 30 minuten laten rusten, voorzichtig wrijven, spoelen van de darm met water, afvoeren van het vocht op de oppervlakken van de gespoelde darm, onderdompelen van de darm in de in stap (1) bereide darmbehandelingsoplossing, het onderdompelen in een warmwaterbad gedurende 40-50 minuten, en vervolgens uitnemen van de behandelde darm voor later gebruik; (3) droogbehandeling van de bestanddelen: verhitten van de thee-olie in een pot tot een olie temperatuur 70% van de kooktemperatuur bereikt, en varkenszwoerd toevoegen om te frituren; nadat de kleur aan beide kanten is veranderd, het varkenszwoerd eruit halen en in stukjes snijden, dan in blokjes gesneden shiitake paddenstoelen in de pan doen terwijl de pan nog heet is, en blijf bakken tot de geur overspoelt, toevoegen en roerbakken van in blokjes gesneden gedroogde tofustaven en de in blokjes gesneden varkenszwoerd tot de kleur van de gedroogde tofustaven verandert, en vervolgens het gefnituurde mengsel eruit halen om een eerste gedroogde bestanddeel te verkrijgen voor later gebruik; (4) mengen en inmaken: kip mengen met varkensbuikspek, en het mengsel in een vleesmolen tot gehakt malen, vervolgens suiker, glucose en zout aan het gehakt toevoegen en het geheel goed mengen, het gehakt koelen om gedurende 3-4 uur in te maken, en het gehakt uit de koeling nemen om een ingemaakt mengsel voor later gebruik te verkrijgen; (5) droogbehandeling van ingemaakt mengsel: stomen van het ingemaakte gehakt bereid in stap (4) in een stoompan gedurende 10-15 min om een tweede gedroogd materiaal voor later gebruik te verkrijgen, dan toevoegen van rijstmeel, zetmeel, soja- eiwit, kippenextract, wierook en peper poeder aan het tweede gedroogde materiaal en het mengen en kneden van de materialen gelijkmatig om een mengsel voor later gebruik te verkrijgen; (6) vullen van het omhulsel: mengen, kneden en roeren van het eerste gedroogde bestanddeel en het gehakt om vulling te verkrijgen, het opvullen van de vulling in het behandelde worstvel om een worst te verkrijgen, en dan het snijden van de worst na hogedrukverwarmingsbehandeling om plakjes worst te verkrijgen voor later gebruik; (7) vriesdrogen: de plakjes worst bevriezen in een lagetemperatuuromgeving gedurende 2-6 uur, vervolgens het plaatsen van de plakjes worst in een vacuüm vriesdroogkast, en uitvoeren van vacuüm vriesdrogen gedurende 8-15 uur om gevriesdroogde plakjes worst te verkrijgen; en (8) frituren: het frituren van de gevriesdroogde plakjes worst in een koekenpan bij een hoge temperatuur, waarna de olie wordt afgegoten en de plakjes worden afgekoeld om braadworstchips te verkrijgen.3. Processing method for bratwurst chips, which includes the following: (1) preparation of sausage skin treatment solution: wash corn plume, add water, then boil the corn plume over low heat until the water boils, keep the water boiling until the water concentrates to 1/3-1/5 of the original liquid volume, and then remove the concentrated water to obtain filtrate by filtration and cooling; washing and squeezing a lemon to obtain lemon juice for later use, and then mixing the filtrate and lemon juice, sucrose ester, edible glycerin, yellow rice wine and olive oil to obtain a sausage skin treatment solution for later use; (2) sausage casing treatment: selecting a high quality casing, brushing inside and outside with salt, resting the casing for 30 minutes, rubbing gently, rinsing the casing with water, draining the moisture on the surfaces of the rinsed intestine, immersing the intestine in the intestinal treatment solution prepared in step (1), immersing in a warm water bath for 40-50 minutes, and then taking out the treated intestine for later use; (3) drying treatment of the ingredients: heating the tea oil in a pot until the oil temperature reaches 70% of the boiling temperature, and add pork rind for frying; after the color has changed on both sides, take out the pork rind and cut into pieces, then add diced shiitake mushrooms to the pan while the pan is still hot, and continue to fry until the fragrance overwhelms, add and stir-fry of diced dried tofu sticks and the diced pork rind until the color of the dried tofu sticks changes, then take out the fried mixture to obtain a first dried ingredient for later use; (4) mixing and preserving: mix chicken with pork belly, and grind the mixture in a meat grinder into minced meat, then add sugar, glucose and salt to the minced meat and mix well, refrigerate the minced meat to preserving for 3-4 hours , and take the minced meat out of the refrigerator to obtain a preserved mixture for later use; (5) drying treatment of pickled mixture: steaming the pickled minced meat prepared in step (4) in a steamer for 10-15 minutes to obtain a second dried material for later use, then adding rice flour, starch, soybean protein, chicken extract , frankincense and pepper powder to the second dried material and mixing and kneading the materials evenly to obtain a mixture for later use; (6) casing filling: mixing, kneading and stirring of the first dried ingredient and minced meat to obtain filling, filling the filling into the treated sausage casing to obtain a sausage, and then cutting the sausage after high-pressure heating treatment to obtain sausage slices for later use; (7) freeze-drying: freezing the sausage slices in a low-temperature environment for 2-6 hours, then placing the sausage slices in a vacuum freeze-drying cabinet, and performing vacuum freeze-drying for 8-15 hours to obtain freeze-dried sausage slices; and (8) deep-frying: deep-frying the freeze-dried sausage slices in a frying pan at a high temperature, then draining the oil and cooling the slices to obtain bratwurst chips. 4. Verwerkingswerkwijze voor braadworstchips van conclusie 3, waarbij in stap (2) een temperatuur van warmwaterbad thermische isolatieweken 45-55°C is.The processing method for bratwurst chips of claim 3, wherein in step (2), a temperature of hot water bath thermal insulation soak is 45-55°C. 5. Verwerkingswerkwijze voor braadworstchips van conclusie 3, waarbij in stap (4), een temperatuur van koeling in de koelcel 0-4°C is.The processing method for bratwurst chips of claim 3, wherein in step (4), a temperature of cooling in the cold store is 0-4°C. 6. Verwerkingswerkwijze voor braadworstchips van conclusie 3, waarbij in stap (5), een temperatuur van stomen 80-100°C is.The processing method for bratwurst chips of claim 3, wherein in step (5), a temperature of steaming is 80-100°C. 7. Verwerkingswerkwijze voor braadworstchips van conclusie 3, waarbij in stap (6), de hogedrukverwarmingsbehandeling wordt uitgevoerd bij een druk van 50-150 MPa en een temperatuur van 50-70°C gedurende 10-20 min, en de bereide plakjes worst 2-4 mm dik zijn.The processing method for bratwurst chips of claim 3, wherein in step (6), the high-pressure heating treatment is performed at a pressure of 50-150 MPa and a temperature of 50-70°C for 10-20 minutes, and the prepared sausage slices are 2- be 4 mm thick. 8. Verwerkingswerkwijze voor braadworstchips van conclusie 3, waarbij in stap (7) een temperatuur van vriezen in de lagetemperatuuromgeving -35°C is, en een temperatuur van het vacuüm vriesdrogen -30 tot -35°C is en een vacuümgraad 5-100 Pa is.The processing method for bratwurst chips of claim 3, wherein in step (7), a temperature of freezing in the low temperature environment is -35°C, and a temperature of the vacuum freeze-drying is -30 to -35°C, and a vacuum degree is 5-100 Pa is. 9. Verwerkingswerkwijze voor braadworstchips van conclusie 3, waarbij in stap (8), een temperatuur van de frituurpan 160-190°C is, en een frituurtijd 90-180 sec. is.The processing method for bratwurst chips of claim 3, wherein in step (8), a temperature of the fryer is 160-190°C, and a frying time is 90-180 sec. is.
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