TH9016C3 - Product sausages, fortified chicken, fragrant rice, and manufacturing processes - Google Patents

Abstract

DC60 (23/09/56) Production process for chicken sausage, fragrant rice. According to invention Is the introduction of fragrant rice, cooked Pathum Cooked to replace some of the fat. To reduce the fat content in the sausage The main ingredients are chicken meat, hard lard, cooked fragrant rice, ice, ground pepper, sodium tripolyphosphate, erythorbate, nitrite, salt, granulated sugar and milk protein. together Add various ingredients together and put it into the collagen filling. Then bring to a boil Will get chicken sausage, fragrant rice, fragrant rice that looks like a piece It is brownish white with firm texture and scattered grain of cooked rice. Causing consumers to reduce The risk of various diseases is reduced. According to invention Is the introduction of fragrant rice, cooked Pathum Cooked to replace some of the fat. To reduce the fat content in the sausage The main ingredients are chicken, hard pork fat, cooked Pathum rice, ice and seasonings. Will get extra chicken sausages, fragrant rice, which are chunky, white and brown, with firm texture and scattered rice pellets. Causing consumers to reduce The risk of various diseases is reduced.

Claims (1)

Disclaimers (all) that will not appear on the advertisement page: 1. The production process for the production of chicken sausage, fragrant rice, as in this invention. Consists of steps 1.1: Bring 100 grams of Pathum rice to a boil in 100 ml of clean water for 10 minutes until the rice kernels bloom. Pour the water that boiled the rice away. Then let the Pathum fragrant rice cool down, then steam the Pathum rice for 30 minutes to get the cooked Pathum rice. 1.2 Take the chicken, choose only the breast. Cut off the fat and tissue and cut into dice size 2x2x2cm Mix the two parts together and grind with a 3 mm flange until they appear soft. Then packed into polyethylene (PE) plastic bags for Protection against air intake Then frozen at -18 degrees Celsius for no more than 12 hours. 1.3 Frozen chicken and lard. To chop and mix roughly enough. Then add sodium tripoly Phosphate (Sodium tripolyphosphate: STPP), Nitrite, erythorbate, sugar and salt, then chop and mix until the ingredients are combined. Then add the milk, protein and spices to chop and mix until the ingredients are fully combined. During chopping, ice is added periodically to Control the temperature of the mixture to have a temperature not higher than 12 degrees Celsius, then cook the fragrant rice at Prepared to mix Then mix well The ingredients are ready to be packed into the collagen filling by filling the resulting ingredients into the collagen filling and then using a string to tie them together before boiling in water at 75 ° C for 30 minutes. Cool by soaking in an ice bath for 20 minutes to get a thick, brownish-white chunk of sausage with a scattered grain of cooked rice. It can be stored in the refrigerator at 4 degrees Celsius.