TH14768U - Ready-to-eat dried fermented pork sausage and its production process. - Google Patents

Abstract

------18/12/2560------(OCR) Page 1 of 1. Summary of the Invention: This ready-to-eat dried fermented pork sausage (Naem) consists of ground pork, pork fat, fresh fermented pork sausage, sugar, salt, a texture improver, and a preservative. All ingredients are mixed together and shaped by stuffing into natural or artificial casings, or by molding into desired shapes. Moisture is then reduced by hot air drying or sun drying until the desired moisture content and free water content are achieved. A final drying step is performed at a high temperature to reduce the amount of microorganisms harmful to consumption and to enhance the flavor of the dried Naem. Using high temperatures reduces the amount of microorganisms that are harmful to consumption and also helps to improve the flavor of dried fermented pork sausage.

Claims (2)

------18/12/2560------(OCR) Page 1 of 1 page. Claims 1. Ready-to-eat dried fermented pork sausage (Naem) according to this invention consists of: - Ground pork 40-90% by weight - Sugar 5-15% by weight - Salt 1-13% by weight - Ground pork fat 1-40% by weight - Fresh fermented pork sausage (Naem) 1-50% by weight - Texture improver 0.05-2% by weight - Meat preservative 0.01-2% by weight - Natural or artificial casing. 2. The production process of ready-to-eat dried fermented pork sausage (Naem) according to claim 1 involves the following steps: a. Mix the ground pork, sugar, salt, ground pork fat, fresh fermented pork sausage (Naem), texture improver, and meat preservative in the specified proportions until homogeneous. b. Shape the mixture by stuffing it into natural or artificial casings, or pressing it into cylindrical or other desired shapes, or rolling it into sheets and cutting it into pieces after drying. C. Dry with hot air at a temperature of 30-65 degrees Celsius or by using solar energy until the weight is reduced to 0.3-0.7 times the initial weight. D. Continue drying with hot air at a temperature of 75-100 degrees Celsius for 1-3 hours or by heating with... Baking in a convection oven at 75-100 degrees Celsius for 1-3 hours. ------------ Revised 23/02/2017 (10/02/2017) 1. Ready-to-eat dried fermented pork sausage according to this invention consists of: - Ground pork 40-80% by weight - Sugar 5-15% by weight - Salt 1-5% by weight - Ground pork fat 1-10% by weight - Fresh fermented pork sausage 20-50% by weight - Texture improver 0.05-0.8% by weight - Meat preservative 0.01-0.3% by weight - Natural or artificial casing 2. The production process of ready-to-eat dried fermented pork sausage according to claim 1 has the following steps: a. Mix the ground pork, sugar, salt, ground pork fat, fresh fermented pork sausage, texture improver, and meat preservative in the specified proportions until homogeneous. b. Shape the resulting mixture by stuffing it into natural or artificial casings or pressing it into cylindrical molds. Other shapes can be formed as needed, or rolled into sheets and cut into pieces after drying. B. Dry with hot air at 30-65 degrees Celsius or using solar energy until the weight is reduced to 0.3-0.7 times the initial weight. D. Continue drying with hot air at 75-100 degrees Celsius for 1-3 hours, or heat by baking in a hot air oven at 75-100 degrees Celsius for 1-3 hours. 1. The ready-to-eat dried fermented pork sausage (Naem) according to this invention consists of: - Ground pork 40-90% by weight - Sugar 0-15% by weight - Salt 0-13% by weight - Ground pork fat 0-40% by weight - Fresh fermented pork sausage (Naem) 1-50% by weight - Texture improver 0-2% by weight - Meat preservative 0-2% by weight 2. The production process for ready-to-eat dried fermented pork sausage (Naem) according to Patent 1 involves the following steps: a. Mix all ingredients until homogeneous. b. Shape the mixture by stuffing with natural or artificial casings, or pressing into cylindrical or other desired shapes using molds, or by rolling into sheets and cutting into pieces after drying. c. Dry with hot air at 30-65°C or using solar energy until the weight is reduced to 0.3-0.7 times the initial weight. d. Continue drying with hot air at 75-100°C for 1-3 hours, or by heating in a hot air oven at 75-100°C for 1-3 hours.