TH9016U - Chicken sausage product fortified with Pathum Thani fragrant rice and its manufacturing process. - Google Patents

Abstract

DC60 (September 23, 2013) The invention describes a method for producing chicken sausage fortified with Pathum Thani fragrant rice. This process uses cooked Pathum Thani fragrant rice to replace some of the fat, reducing the overall fat content. The main ingredients are chicken meat, pork fat, cooked Pathum Thani fragrant rice, ice, ground pepper, sodium tripolyphosphate, erythorbate, nitrite, salt, sugar, and milk protein. The chicken meat and pork fat are mixed thoroughly, the other ingredients are added, and the mixture is stuffed into collagen casings. The sausages are then boiled. The resulting product is a firm, white to brownish, tubular sausage with cooked rice grains distributed throughout, reducing the risk of various diseases for consumers. The invention further explains that the process utilizes cooked Pathum Thani fragrant rice as a partial fat substitute to decrease fat content. The main ingredients are chicken meat, pork fat, cooked Pathum Thani fragrant rice, ice, and seasonings. The resulting chicken sausage fortified with fragrant Pathum rice will have a distinctive white to brownish, firm texture with cooked rice grains distributed throughout, reducing the consumer's risk of various diseases.

Claims (1)

1. The production process of chicken sausage fortified with Pathum Thani rice, as described in this invention, consists of the following steps: 1.1 Boil 100 grams of Pathum Thani rice in 100 milliliters of clean water for 10 minutes until the rice grains expand. Drain the water and let the Pathum Thani rice cool. Then, steam the Pathum Thani rice for 30 minutes until cooked. 1.2 Select chicken breast, trimming off any fat and tissue, and cut solid pork fat into 2x2x2 cm cubes. Mix both together and grind with a 3 mm diameter grinder until the mixture softens. Pack the mixture into airtight polyethylene (PE) plastic bags and freeze at -18 degrees Celsius for no more than 12 hours. 1.3 Coarsely chop the frozen chicken and pork fat. Then add sodium tripolyphosphate (Sodium tripolyphosphate). Add tripolyphosphate (STPP), nitrite, erythorbate, sugar, and salt, then chop and mix until well combined. Next, add the milk protein and spices, and continue chopping and mixing until well combined. During mixing, add ice periodically to maintain the mixture temperature at no more than 12 degrees Celsius. Then, add the prepared cooked Pathum rice and mix thoroughly. This mixture is ready to be stuffed into collagen casings. Stuff the mixture into the collagen casings, tie them with string into segments, and then boil in water at 75 degrees Celsius for 30 minutes. Cool by immersing in an ice bath for 20 minutes. The resulting sausages will be white to brownish in color, firm in texture, with cooked rice grains distributed throughout. They can be stored in the refrigerator at 4 degrees Celsius.