TH15478Y - Recipe and manufacturing process of prebiotic pork sausage. - Google Patents

Abstract

------14/12/2017------(OCR) Page 1 of 1. Summary of the Invention: Prebiotic pork sausage is a pork sausage fortified with concentrated onion sugar extract. Its ingredients include lean pork, pork fat, salt, pepper, garlic, granulated sugar, phosphate, wheat flour, and concentrated onion sugar extract. The production process involves grinding the lean pork and pork fat until finely blended. These two mixtures are then combined with the prepared concentrated onion sugar extract and other ingredients. The mixture is then ground/beaten/kneaded until smooth and homogeneous. Finally, it is packaged and steamed until cooked. ------------ Edited 18/04/2017 (27/03/2017) Prebiotic pork sausage is a pork sausage fortified with fructooligosaccharide sugars from onions. Its ingredients include lean pork, pork fat, salt, pepper, garlic, granulated sugar, phosphate, wheat flour, and concentrated onion sugar extract. The production process involves grinding lean pork and pork fat until finely blended into a smooth paste. This paste is then mixed with concentrated onion sugar extract and other ingredients. The mixture is then ground/beaten/kneaded until smooth and homogeneous. Finally, it is packaged and steamed until cooked. --------------------------------------------------- Prebiotic pork sausage is fortified with fructooligosaccharide sugars from onions. Its ingredients include lean pork, pork fat, salt, pepper, garlic, sugar, phosphate, wheat flour, and concentrated onion sugar extract. The production process involves grinding lean pork and pork fat until finely blended into a smooth paste. This paste is then mixed with concentrated onion sugar extract and other ingredients. The mixture is then ground/beaten/kneaded until smooth and homogeneous. Finally, it is packaged and steamed until cooked.

Claims (3)

------14/12/2560------(OCR) Page 1 of 1 page. Claims: 1. Prebiotic Pork Sausage Recipe: Ingredients: Lean pork 50-55% by weight, pork fat 18-22% by weight, 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 onion sugar extract 10-30% by weight. 2. Production Method for Prebiotic Pork Sausage as per Claims 1, which includes the following steps: a. Grinding lean pork and pork fat until finely blended into a homogeneous mass. b. Preparation of concentrated onion sugar extract. A. Adjust the total sugar content to 20-60 grams in 100 grams of concentrated onion extract. C. Combine the ingredients from steps A and B with the remaining ingredients. D. Grind/beat/knead the mixture from step C until smooth and homogeneous. E. Pack the mixture from step D into heat-resistant packaging or containers before steaming until cooked. 3. Prebiotic pork sausage formula according to claim 1, where concentrated onion extract in frozen form is finely ground. 4. Prebiotic pork sausage production process according to claim 2, where concentrated onion extract is used in... Frozen, finely ground form ------------ Revised 18/04/2017 (27/03/2017) 1. Prebiotic Pork Sausage Formula consists of: Lean 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, granulated sugar 0.5-1.5% by weight, phosphate 0.1-0.5% by weight, wheat flour 1.5-2.5% by weight, concentrated onion sugar extract 10-30% by weight. 2. Prebiotic Pork Sausage Production Process according to Patent No. 1, which includes the following steps: a. Grinding lean pork and pork fat until finely blended into a homogeneous mass. b. Preparation of concentrated onion sugar extract. Adjust the total sugar content to 20-60 grams in 100 grams of concentrated onion extract. C. Combine the ingredients from steps A and B with the remaining ingredients. D. Grind/beat/knead the mixture from step C until smooth and homogeneous. E. Pack the mixture from step D into heat-resistant packaging or containers before steaming until cooked. 3. Prebiotic Pork Sausage Recipe and Prebiotic Pork Sausage Production Method according to claim 1 or 2, where the use of sugar derived from finely ground frozen onion extract is permitted. ---------------------------------------------------- 1. The formula and production process of prebiotic pork sausage consists of: 50-55% lean pork by weight, 18-22% pork fat by weight, 0.4-0.6% salt by weight, 0.5-1.0% pepper by weight, 1.0-2.0% garlic by weight, 0.5-1.5% sugar by weight, 0.1-0.5% phosphate by weight, 1.5-2.5% wheat flour by weight, and 10-30% concentrated onion sugar extract by weight. 2. The formula and production process of prebiotic pork sausage, as per claim 1, involves the following steps: a) Grind lean pork finely; b) Grind pork fat finely; c) Mix the ground lean pork and pork fat with the ingredients: salt, pepper, garlic, sugar, phosphate, wheat flour, and concentrated onion sugar extract according to the formula, and grind/beat/knead until smooth and homogeneous; d) Pack into containers; e) Steam until cooked. 3. The formula and manufacturing process of prebiotic pork sausage as per claim 1 or 2, which involves the use of sugar derived from finely ground frozen onion extract.