一种火锅脆皮肠及其生产方法

Hot-pot crispy sausage and production method thereof

Abstract

本发明涉及一种火锅脆皮肠及其生产方法,其特征在于:原料及其重量配比为,鸡肉30~40份、鸡皮20~25份、冰水25~30份、盐1~2份、白糖0.5~1份、葡萄糖0.7~1.2份、味精0.1~0.2份、三聚磷酸钠0.3~0.7份、六偏磷酸钠0.1~0.2份、异VC钠0.05~0.1份、白胡椒粉0.05~0.1份、大豆分离蛋白2~2.5份、木薯变性淀粉5~10份、卡拉胶0.5~1.0份、乳酸钠1.5~2份、双乙酸钠0.3~0.6份、红曲红0.005~0.01份、胭脂虫红0.001~0.005份、亚硝酸钠0.01~0.05份、鸡肉膏0.1~0.5份,猪肉精膏0.1~0.5份,八角1~2份,茴香0.5~0.8份,豆鼓1~2份,洋葱1~2份;具体生产方法包括以下步骤,通过原料分割、绞肉、乳化、灌装、烟熏蒸煮、散热包装杀菌,最终制成的成品。本方法步骤简便、加工方便适合工业化生产,其次该产品消费者可以放心的使用,安全,健康。
The invention relates to a hot-pot crispy sausage and a production method thereof. The crispy sausage is characterized in that the crispy sausage is produced from the following raw materials, by weight: 30-40 parts of chicken, 20-25 parts of chicken skin, 25-30 parts of ice water, 1-2 parts of salt, 0.5-1 part of sugar, 0.7-1.2 parts of glucose, 0.1-0. 2 parts of monosodium glutamate, 0.3-0.7 parts of sodium tripolyphosphate, 0.1-0.2 parts of sodium hexametaphosphate, 0.05-0.1 parts of sodium isoascorbate, 0.05-0.1 parts of white pepper, 2-2.5 parts of soy protein isolate, 5-10 parts of tapioca modified starch, 0.5-1.0 parts of carrageenan, 1.5-2 parts of sodium lactate, 0.3-0.6 parts of sodium diacetate, 0.005-0.01 parts of monascus red, 0.001-0.005 parts of cochineal, 0.01-0.05 parts of sodium nitrite, 0.1-0.5 parts of chicken paste, 0.1-0.5 parts of pork fine paste, 1-2 parts of star anise, 0.5-0.8 parts of fennel, 1-2 parts of fermented beans, and 1-2 parts of onion. Specific production method comprises the steps of raw material cutting, meat mincing, emulsifying, filling, smoking and steaming, heat dissipating, packaging, and sterilizing, such that finished product is obtained. The method provided by the invention has the advantages of simple steps, convenient processing, and suitability for industrialized productions. The product can be safely applied by consumers, and is safe and healthy.

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