TH16454C3 - Ready-to-eat pork sausages that use Angkak powder to replace synthetic colors and production processes. - Google Patents

Abstract

------ 29/01/2019 ------ (OCR) page 1 of number 1 page invention summary. Ready-to-eat pork sausages that use Angkak powder to replace synthetic colors. Containing Pork Hip Hard lard, sugar, salt, mixed spices Seasoned soy sauce and angkak powder by mixing coarsely ground pork thigh. Hard pork fat, diced, granulated sugar, salt, mixed spices Seasoned soy sauce and angkak powder, kneaded, mixed well, then packed with collagen filling. And then dried Will get ready-to-eat pork sausage, which is a development of ready-to-eat pork sausage that uses an angkak powder to replace synthetic colors in order to get a beautiful colorful sausage product. It is a favorite of consumers. In addition, there is no use of chemicals that are harmful to consumers. ------------ Page 1 of number 1 page. Ready-to-eat pork sausages that use Angkak powder to replace synthetic colors. Containing Pork thigh, hard pork fat, sugar, salt, mixed spices Seasoned soy sauce and angkak powder, mixed with coarsely ground pork, diced pork fat, sugar, salt, mixed spices. Seasoned soy sauce and angkak powder, knead and mix well. And then packaged with collagen filling And then dried Will get ready-to-eat pork sausage, which is a product development Ready-to-eat pork sausage that uses an angkak powder as a substitute for synthetic colors to make Chinese sausage products with beautiful colors that are loved by consumers. Moreover, there is no use of chemicals that are harmful to consumers.

Claims (3)

Disclaimer (all) which will not appear on the advertisement page. : ------ 29/01/2019 ------ (OCR) Page 1 of 1 page Disclaimer 1. Ready-to-eat pork sausages that are substituted with synthetic pigments consisting of Pork hip 54.0-56.0 percent by weight, hard lard 22.0-24.0 percent by weight, sugar 18.0-20.6 percent by weight, salt 1.0-2.0 percent by weight. Mixed spices 0.03-0.05% by weight Seasoned soy sauce 0.1-0.2 percent by weight, Angkhak powder 0.1-0.3 percent by weight 2. Ready-to-eat pork sausage using synthetic color substitute powder according to claim 1, where the best ingredient of ready-to-eat pork sausage at Use Angkak powder instead of synthetic ones Pork hip 55.15 percent by weight, hard lard 23.63 percent by weight, sugar 19.69 percent by weight, salt 1.11 percent by weight. Mixed spices, 0.04 percent by weight Flavored soy sauce 0.18 percent by weight, Angkak powder 0.20 percent by weight 3. Production process for ready-to-eat pork sausage that substituted with synthetic color. With the recipe according to claim 1 or 2, the steps are as follows: a. Ground pork hip section through a 0.5 cm flange, then freeze until temperature. 0 degrees Celsius 1 hour before being used for production. B. Cut pork fat into pieces, size 5x5x5 cubic millimeters. Kneaded with pork hip, ground prepared, sugar, salt, spices mixed. Seasoned soy sauce and Angkak powder mixed to homogeneous. C. Filling with collagen. Diameter 21 mm., Bundle 10 cm. Long. D. Drying at a hot air oven temperature of 85 degrees Celsius for 3 hours and bake at 65 degrees Celsius oven temperature for 12 hours and at air oven temperature. Hot 60 degrees Celsius for 6 hours, then packed in aluminum foil bag ------------ Page 1 of number 1 page. 1. Ready-to-eat pork sausage that uses an angkak powder to replace synthetic colors, consisting of Pork hip 54.0-56.0 percent by weight, hard lard 22.0-24.0 percent by weight, sugar 18.0-20.6 percent by weight, salt 1.0-2.0 percent by weight. Mixed spices 0.03-0.05% by weight Seasoned soy sauce 0.1-0.2 percent by weight, Angkak powder 0.1-0.3 percent by weight. 2. Ready-to-eat pork sausage that uses an angkak powder to replace synthetic colors according to claim 1 where the best ingredient of pork sausage Ready-to-eat, using Angkak powder to replace synthetic colors Pork hip 55.15 percent by weight, hard lard 23.63 percent by weight, sugar 19.69 percent by weight, salt 1.11 percent by weight. Spices 0.04% by weight Flavored soy sauce 0.18 percent by weight, Angkak powder 0.20 percent by weight. 3. The production process for ready-to-eat pork sausages using synthetic color substitute Angkak powder has the following steps: a. Ground pork thigh is ground through a 0.5 cm flange, then frozen until 0 ° C before use. Produce for 1 hour b. Bring hard pork fat and cut into dice size 5x5x5 cubic millimeters. Mixed with the pork kneading Prepared hips, granulated sugar, salt, spices are mixed. Seasoned soy sauce and Angkak powder mixed to homogeneous. C. Filling with collagen. Diameter 21 mm., Bundle 10 cm. Long. D. Drying at a hot air oven temperature of 85 degrees Celsius for 3 hours and bake at 65 degrees Celsius oven temperature for 12 hours and at air oven temperature. Hot 60 degrees Celsius for 6 hours, then packed in an aluminum foil bag.