TH15478C3 - Recipe and process for producing prebiotic pork sausage - Google Patents

Abstract

------ 14/12/2017 ------ (OCR) page 1 of number 1 page Invention summary. Prebiotic Moo Yor is a fermented pork sausage with concentrated sugar extract from onions. It contains pork, red meat, lard, table salt, pepper, garlic, sugar, phosphate, wheat flour and sugar, extracted from onions. The production process is to grind pork, red meat, and grind pork to make a smooth, homogeneous consistency. Then bring both It is mixed with sugar, concentrated extract from prepared onions and ingredients. Then grind / beat / knead all ingredients until smooth and homogeneous. And then packed into packaging or containers Before being steamed until cooked. ------------ Edited 18/04/2560 (27/03/2560) Prebiotic pork sausage is a sweetened pork with added sugar, fructose group. Onion ligosaccharides contain pork, red meat, lard, table salt, pepper, garlic, sugar phosphate, wheat flour and onion concentrated sugar. The production process is to grind pork, red meat and grind pork to make it smooth. Homogeneous Then mix both parts with the concentrated sugar extracted from the prepared onion and the ingredients. Then grind / beat / knead Mix all the ingredients until smooth and homogeneous. It is then packed into a package or container before being steamed until cooked. -------------------------------------------------- - Prebiotic Vietnamese sausage is added with fructo-oligosaccharides from onions, consisting of pork, red meat, lard, table salt, pepper, garlic, sugar, phosphate, wheat flour and concentrated sugar from tubers. fragrant The production process is to grind pork, red meat and grind pork to make it smooth. Homogeneous They were then mixed with the concentrated sugar extracted from the prepared onions and the ingredients. Then grind / beat / knead Mix all the ingredients until smooth and homogeneous. It is then packed into a package or container before being steamed until cooked.

Claims (3)

Disclaimer (all) which will not appear on the advertisement page. : ------ 14/12/2017 ------ (OCR) Page 1 of 1 page Disclaimer: Prebiotic pork sausage formula contains 50-55% pork with red meat. 18-22% by weight, table salt 0.4-0.6% by weight, pepper 0.5-1.0% by weight, garlic 1.0-2.0% by weight, granulated sugar 0.5-1.5% by weight, phosphate 0.1-0.5% by weight of wheat 1.5 -2.5% by weight, concentrated sugar from onion, 10-30% by weight. 2. Probiotics manufacturing process. According to Clause 1, where there is a production process as follows: a. Ground pork, red meat and lard to be smooth and homogeneous. B. Preparation of concentrated sugar extract from onion By adjusting the total sugar content of 20-60 grams in the sugar. Concentrated extract from onion, volume 100 g. C. Mix both parts A and B. mix with the rest. D. Grind / beat / knead all ingredients until smooth. The same e. Put the ingredients from D. Pack into a heat resistant container or a heat resistant container before steaming with steam until cooked. According to claim No. 1. Where sugar is concentrated from onions in a finely ground frozen form. 4. Probiotics manufacturing process. According to claim No. 2. Where the use of concentrated sugar extract from onion in Frozen form that is grounded ------------ Revised 18/04/2017 (27/03/2017) 1. Prebiotic pork sausage recipe contains 50-55% red meat by Lard weight 18-22% by weight, table salt 0.4-0.6% by weight, pepper 0.5-1.0% by weight, garlic 1.0-2.0% by weight, sugar 0.5-1.5% by weight, phosphate 0.1-0.5% by weight, wheat flour 1.5-2.5%. By weight, concentrated sugar extracted from onions 10-30% by weight. 2. Probiotic pork sausage production process. According to Clause 1, where there is a production process as follows: a. Ground pork, red meat and lard to be smooth and homogeneous. B. Preparation of Onion Concentrate Sugar By adjusting the total sugar content of 20-60 grams in the sugar concentrated from onion, the amount of 100 grams. C. Mix the ingredients in item A and B. Both parts are mixed with the rest. . To grind / beat / knead all components until smooth and homogeneous. E. Put the ingredients from the above in a heat resistant container or a heat resistant container before steaming with steam until cooked. Prebiotics And the manufacturing process According to the claim No. 1. or 2. Where the use Sugar is obtained by extracting from finely ground frozen onions. -------------------------------------------------- - 1. Recipe and method for producing prebiotic pork sausage consists of red meat pork 50-55% by weight, pork fat 18-22% by weight, table salt 0.4-0.6% by weight, pepper 0.5-1.0% by weight, garlic 1.0-2.0%. By weight, sugar 0.5-1.5% by weight, phosphate 0.1-0.5% by weight, wheat flour 1.5-2.5% by weight, concentrated sugar from onion 10-30% by weight. 2. Recipe and Process for Probiotic Pork Sausage Production According to claim 1, where the production process is as follows: a) Mince pork red meat thoroughly b) Mash pork thoroughly c) Mix ingredients pork red meat and mashed pork fat With the ingredients, table salt, pepper, garlic, sugar, phosphate, wheat flour and sugar extracted from the onions according to the recipe and mash / beat / knead until smooth, d) Place in a package or container e) Steam until cooked. 3. Recipe and Process for Probiotic Pork Sausage Production According to claim No. 1 or 2, where the use of sugar can be obtained from Extracted from chopped frozen onions.