TH15183Y - Formula and manufacturing process of phosphate-free chicken sausage. - Google Patents

Abstract

------04/09/2561------(OCR) Page 1 of 1. Summary of the Invention: Phosphate-Reduced Chicken Sausage consists of chicken breast meat, chicken skin, ice, salt, sodium tripolyphosphate, soy or pea protein isolate, granulated sugar, white pepper powder, MSG, fish sauce, shallots, and garlic. The production process involves preparing finely ground chicken breast meat, ice, sodium tripolyphosphate, and salt, mixing them thoroughly. Then, add the frozen chicken skin mixed with phosphate substitute, granulated sugar, white pepper powder, MSG, finely ground shallots, finely ground garlic, and fish sauce. Mix until a sticky mass is formed, then pour into molds. Afterwards, heat by steaming and cool by soaking in ice water. This results in chicken sausage that is free from chemical additives. It has a rectangular shape. This is a development of phosphate-reduced chicken sausage product by using natural substances to replace phosphate in the chicken sausage product, namely soy protein isolate (SPI) or pea protein isolate (PPI), to improve the functional properties of the chicken sausage. This results in chicken sausage with greater emulsion stability and reduced weight loss after heating. ------------ ------01/12/2017------(OCR) Page 1 of 1 page. Summary of the invention. The formula for producing phosphate-reduced chicken sausage and the production method according to the invention are prepared from chicken breast meat, frozen chicken skin mixed with phosphate substitute, ice, salt, monosodium glutamate, sodium tripolyphosphate, ground white pepper, granulated sugar, fish sauce, shallots, and garlic. Finely ground chicken breast meat, ice, sodium tripolyphosphate, and salt are mixed together. Then, the chicken skin mixed with the phosphate substitute is added. Frozen phosphate, granulated sugar, ground white pepper, MSG, finely minced shallots, finely minced garlic, and fish sauce are chopped and mixed until a sticky mass is formed. This mass is then poured into a square Teflon mold measuring 9x12x6 centimeters. The mixture is then steamed at 100 degrees Celsius for 60 minutes and cooled by immersion in ice water for 15 minutes. The resulting chicken sausage is free from chemicals, has a square shape, improved emulsion stability, and reduced weight loss after heating. ------------ This invented formula for producing phosphate-reduced chicken sausage involves replacing phosphate in the chicken sausage with isolated protein from soybeans or peas. This reduces the phosphate content, as excessive phosphate consumption is detrimental to consumer health. The result is a higher quality chicken sausage and an additional option for consumers.

Claims (3)

------04/09/2561------(OCR) Page 1 of 2 pages. Claim 1. The phosphate-reduced chicken sausage formula consists of: - Chicken breast meat 66.5 - 67.0% by weight - Chicken skin 17.5 - 18.0% by weight - Ice 6.5 - 7.0% by weight - Salt 1.0 - 1.1% by weight - Sodium triplophosphate 0.1 - 0.2% by weight - Soy or pea protein isolate 3.5 - 4.0% by weight - Sugar 1.0 - 1.2% by weight - White pepper powder 1.4 - 1.5% by weight - MSG powder 0.2 - 0.3% by weight - Fish sauce 0.4 - 0.5% by weight - Shallots 0.4 - 0.5% by weight - Garlic 0.4 - 0.5% by weight 2. Phosphate-reduced chicken sausage formula according to patent 1. The best ingredients consist of: - Chicken breast meat 66.65% by weight - Chicken skin 17.52% by weight - Ice 6.55% by weight - Salt 1.01% by weight - Sodium triposephosphate 0.10% by weight - Soy or pea protein isolate 3.85% by weight - Sugar 1.15% by weight - White pepper powder 1.44% by weight - MSG powder 0.29% by weight - Fish sauce 0.48% by weight - Shallots 0.48% by weight - Garlic 0.48% by weight. Page 2 of 2. 3. The process for producing phosphate-reduced chicken sausage involves the following steps: A. Preparation of chicken breast meat: Grind the chicken breast meat through a 0.2 cm mesh sheet twice. Pack it in plastic bags. and freeze in a freezer at a temperature of (-18) - (-23) degrees Celsius for 1 hour to obtain an internal temperature of the chicken skin of 0 - 1 degrees Celsius. The appropriate temperature and time for freezing the chicken skin before mincing and mixing is -18 degrees Celsius for 1 hour. The appropriate internal temperature is 0 degrees Celsius. b. Preparation of chicken skin mixed with phosphate substitute. Take the ground chicken skin and pass it through a 0.2 cm flange twice, then mince and mix it with soy protein isolate or pea protein for 2 minutes. Pack the resulting mixture into plastic bags and freeze in a freezer at a temperature of (-18) - (-23) degrees Celsius for 1 hour to obtain an internal temperature of the chicken skin mixed with soy protein isolate or pea protein of 0 - 1 degrees Celsius. The appropriate temperature and time for freezing the chicken skin mixed with soy protein isolate or pea protein isolate is -18 degrees Celsius for 1 hour. The appropriate internal temperature is 0 degrees Celsius. c. Mincing and mixing of chicken sausage. Take the frozen chicken breast meat, mince and mix it with ice V4, sodium tripolyphosphate and salt, mince and mix finely. Next, add the chicken skin mixed with chopped frozen soy protein isolate or pea protein and mix until smooth. Then add 1/2 cup of ice, ground white pepper, granulated sugar, finely minced garlic, finely minced shallots, fish sauce, and MSG. Chop and mix all the ingredients until the mixture becomes a sticky mass. The final temperature of the mixture should be 3-15 degrees Celsius, with the optimal final temperature being 6 degrees Celsius. For shaping the chicken sausage, place the mixture into square Teflon molds measuring 9 x 12 x 6 centimeters, seal tightly, and then pack into plastic bags, tying the bags tightly. Afterwards, steam at 95-100 degrees Celsius for 60 minutes. The steam temperature used for steaming the chicken sausage should be 65-100 degrees Celsius. The optimal time for soaking steamed chicken sausage in ice water is to steam the chicken sausage at 100 degrees Celsius for 60 minutes, then soak it in ice water for 15 minutes. ------01/12/2017------(OCR) Page 1 of 2. Claim 1. The formula for producing phosphate-reduced chicken sausage consists of: - Chicken breast meat 66.5-67.0% by weight - Chicken skin 17.5-18.0% by weight - Ice 6.5-7.0% by weight - Salt 1.0-1.1% by weight - Sodium triposephosphate 0.1-0.2% by weight - Soy or pea protein isolate 3.5-4.0% by weight - Sugar 1.0-1.2% by weight - White pepper powder 1.4-1.5% by weight - Monosodium glutamate (MSG) % 0.2-0.3% by weight - Fish sauce; 0.4-0.5% by weight - Shallots; 0.4-0.5% by weight - Garlic; 0.4-0.5% by weight. 2. The formula for producing phosphate-reduced chicken sausage according to claim 1, in which the best ingredients of the production formula are: Low-phosphate chicken sausage consists of: - Chicken breast meat, 66.65% by weight - Chicken skin, 17.52% by weight - Ice, 6.55% by weight - Salt, 1.01% by weight - Sodium tripolyphosphate, 0.10% by weight - Soy or pea protein isolate, 3.85% by weight - Sugar, 1.15% by weight - White pepper powder, 1.44% by weight - Monosodium glutamate (MSG), 0.29% by weight - Fish sauce, 0.48% by weight - Shallots, 0.48% by weight - Garlic, 0.48% by weight. (Page 2 of 2) 2. The production process of low-phosphate chicken sausage according to this invention involves the following steps: A. Preparation of chicken breast meat: The chicken breast meat is ground and passed through a 0.2 cm diameter flange twice. It is then packed into plastic bags. and freeze in a freezer at a temperature of (-18) - (-23) degrees Celsius for 1 hour until the internal temperature of the chicken skin is 0 - 1 degrees Celsius. The appropriate temperature and time for freezing the chicken skin before mincing and mixing is -18 degrees Celsius for 1 hour. The appropriate internal temperature is 0 degrees Celsius. b. Preparation of chicken skin mixed with phosphate substitute. Take the ground chicken skin and pass it through a 0.2 cm flange twice, then mince and mix it with soy protein isolate or pea protein isolate for 2 minutes. Pack the resulting mixture into plastic bags and freeze in a freezer at a temperature of (-18) - (-23) degrees Celsius for 1 hour until the internal temperature of the chicken skin mixed with soy protein isolate or pea protein isolate is 0 - 1 degrees Celsius. The appropriate temperature and time for freezing the chicken skin mixed with soy protein isolate or pea protein isolate is -18 degrees Celsius for 1 hour. The appropriate internal temperature is 0 degrees Celsius. c. Mincing and mixing of chicken sausage. Take the frozen chicken breast meat, mince it and mix it with 1/2 part ice, sodium tripolyphosphate and salt. Mince and mix thoroughly. Next, add the chicken skin mixed with soy protein isolate or frozen lentils, chopped and mixed until smooth. Then add 1/2 cup of ice, ground white pepper, sugar, finely minced garlic, finely minced shallots, fish sauce, and MSG. Chop and mix all the ingredients until the mixture becomes sticky. The final temperature of the mixture should be 3-15 degrees Celsius, with the optimal final temperature being 6 degrees Celsius. d. Shaping the chicken sausage: Place the mixture into square Teflon molds measuring 9x12x6 centimeters. Seal the lids tightly, then pack the mixture into plastic bags and tie the bags securely. Steam at 95-100 degrees Celsius for 60 minutes. The optimal steam temperature and soaking time after steaming in ice water are: steam the chicken sausage at 100 degrees Celsius for 60 minutes, then soak in ice water for 15 minutes. 1. Low-Phosphate Chicken Sausage consists of: - Chicken breast meat: 66.5 - 67.0% by weight - Chicken skin: 17.5 - 18.0% by weight - Ice: 6.5 - 7.0% by weight - Salt: 1.0 - 1.1% by weight - Sodium tripolyphosphate: 0.1 - 0.2% by weight - Soy or pea protein isolate: 3.5 - 4.0% by weight - Sugar: 1.0 - 1.2% by weight - White pepper powder: 1.4 - 1.5% by weight - Monosodium glutamate (MSG): 0.2 - 0.3% by weight - Fish sauce: 0.4 - 0.5% by weight - Shallots: 0.4 - 0.5% by weight - Garlic: 0.4 - 0.5% by weight 2. Low-phosphate chicken according to Patent 1, where the optimal ingredients of low-phosphate chicken are: - Chicken breast meat 66.65% by weight - Chicken skin 17.52% by weight - Ice 6.55% by weight - Salt 1.01% by weight - Sodium tripolyphosphate 0.10% by weight - Soy or pea protein isolate 3.85% by weight - Sugar 1.15% by weight - White pepper powder 1.44% by weight - Monosodium glutamate (MSG) 0.29% by weight - Fish sauce 0.48% by weight - Shallots 0.48% by weight - Garlic 0.48% by weight 3. The production process of phosphate-reduced chicken sausage involves the following steps: a. Preparation of chicken breast meat: Ground chicken breast meat is passed through a 0.2 cm diameter mesh screen twice. It is then packed into plastic bags and frozen at -18 to -23 degrees Celsius for 1 hour to achieve an internal temperature of 0-1 degrees Celsius. The optimal freezing temperature and time for the chicken meat before mixing is -18 degrees Celsius for 1 hour, with an optimal internal temperature of 0 degrees Celsius. b. Preparation of chicken skin mixed with phosphate substitute: Ground chicken skin is passed through a 0.2 cm diameter mesh screen twice, then chopped and mixed with soy protein isolate or pea protein isolate for 2 minutes. The mixture is packed into plastic bags and frozen at -18 to -23 degrees Celsius for 1 hour to achieve an internal temperature of 0-1 degrees Celsius. The optimal freezing temperature and time for the chicken skin mixed with soy protein isolate or pea protein isolate is -18 degrees Celsius for 1 hour, with an optimal internal temperature of 0 degrees Celsius. c. Chopping and mixing the chicken sausage. Combine the chopped frozen chicken breast with 1/2 cup ice, sodium tripolyphosphate, and salt. Chop and mix thoroughly. Then add the chopped frozen chicken skin mixed with soy protein isolate or pea protein and mix until well combined. Next, add the ice, ground white pepper, sugar, finely minced garlic, finely minced shallots, fish sauce, and MSG. Chop and mix all ingredients until a sticky mass is formed. The final temperature of the mixture should be 3-15 degrees Celsius, with the optimal final temperature being 6 degrees Celsius. To shape the chicken sausage: Place the mixture into a square Teflon mold measuring 9 x 12 x 6 centimeters. Seal the lid tightly, then pack the mixture into plastic bags and tie the bags securely. Steam at 95-100 degrees Celsius for 60 minutes. The optimal steam temperature and post-steaming soaking time in ice water is 100 degrees Celsius for 60 minutes, followed by soaking in ice water for 15 minutes.