TH34851A - Jasmine rice sausage and the manufacturing process. - Google Patents

Abstract

DC60 (08/02/42) This jasmine rice sausage has jasmine rice as a key ingredient, along with meat, fat, spices, seasonings, and water. The process involves mixing all the ingredients, stuffing them into a special synthetic casing (collagen casing), twisting them into sections, smoking and cooking them, then rapidly cooling them, and finally cutting them into sections along the twists.

Claims (9)

1. Jasmine rice sausage, with the following components: - Meat: approximately 40-45% - Jasmine rice: approximately 20-30% - Fat: approximately 12-15% - Spices and seasonings: approximately 15-20% - Water: approximately 5-6% 2. The jasmine rice sausage under claim 1 has unique characteristics: the meat used is deboned leg meat, which must be fresh and clean, ground through an 8-13 mm hole plate, and the temperature must not exceed 5°C. 3. The jasmine rice sausage under claim 1 has a unique characteristic: the fat used is hard pork fat attached to the back, which must be fresh and clean, ground through a 13 mm hole plate, and the temperature must be controlled to not exceed 5°C. 4. The jasmine rice sausage under claim 1 has a unique characteristic: it uses jasmine rice, which is cooked by steam heating at 130°C for approximately 60 minutes in a closed system, and then left to cool before being mixed. 5. The process of making jasmine rice sausage involves the following steps: - Mix all ingredients together. - Stuff the mixture into synthetic casings (collagen casings) and twist them into sections. - Smoke and cook. - Cool quickly and cut into sections along the twists. 6. The process described in claim 5 has unique characteristics: the mixing begins by pouring the meat, fat, spices, and seasonings into a mixer at low speed and mixing until thickened. Then, all remaining ingredients are added to the mixer at low speed, taking approximately 20-30 minutes. The temperature must be controlled to not exceed 10°C. 7. The process described in claim 5 has a unique characteristic: the mixture is packed into a special type of synthetic casing (collagen casing) and twisted into segments. 8. The process described in claim 5 is unique and involves smoking and cooking at temperatures of 50-75°C. The core temperature of the jasmine rice sausage is 72-75°C, and the smoking process uses a smoke concentration of 77% for a total time of 1-2 hours. 9. The process described in claim 5 has a unique characteristic: rapid cooling after cooking at a temperature of 4-5°C, then cutting into sections along the twist.