CN104026633A - 一种鸡肉肠及其制作方法 - Google Patents
一种鸡肉肠及其制作方法 Download PDFInfo
- Publication number
- CN104026633A CN104026633A CN201410292748.3A CN201410292748A CN104026633A CN 104026633 A CN104026633 A CN 104026633A CN 201410292748 A CN201410292748 A CN 201410292748A CN 104026633 A CN104026633 A CN 104026633A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- meat sausage
- chicken meat
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 30
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 14
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 14
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000012045 salad Nutrition 0.000 claims abstract description 14
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 14
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 14
- 235000013330 chicken meat Nutrition 0.000 claims description 47
- 239000003921 oil Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- -1 8 ~ 12 parts Substances 0.000 claims description 8
- 238000005338 heat storage Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 description 9
- 238000009461 vacuum packaging Methods 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410292748.3A CN104026633B (zh) | 2014-06-27 | 2014-06-27 | 一种鸡肉肠的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410292748.3A CN104026633B (zh) | 2014-06-27 | 2014-06-27 | 一种鸡肉肠的制作方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104026633A true CN104026633A (zh) | 2014-09-10 |
CN104026633B CN104026633B (zh) | 2016-02-17 |
Family
ID=51457801
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410292748.3A Active CN104026633B (zh) | 2014-06-27 | 2014-06-27 | 一种鸡肉肠的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104026633B (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107259390A (zh) * | 2017-06-09 | 2017-10-20 | 六安维奥智能科技有限公司 | 一种鸡肉肠配方及其制作工艺 |
CN108056396A (zh) * | 2017-12-29 | 2018-05-22 | 烟台市喜旺食品有限公司 | 一种健身香肠 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003319761A (ja) * | 2002-05-02 | 2003-11-11 | Kyoko Morita | 骨付きチキンソーセージ |
CN102018226A (zh) * | 2010-12-08 | 2011-04-20 | 李衍祥 | 一种营养鸡肉肠及其制备方法 |
CN102068008A (zh) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | 一种熏煮香肠及其制备方法 |
CN102940268A (zh) * | 2012-11-29 | 2013-02-27 | 陈花娇 | 一种鸡肉肠 |
CN103734777A (zh) * | 2013-12-27 | 2014-04-23 | 四川高金食品股份有限公司 | 一种口感发脆的乳化型鸡肉肠 |
-
2014
- 2014-06-27 CN CN201410292748.3A patent/CN104026633B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003319761A (ja) * | 2002-05-02 | 2003-11-11 | Kyoko Morita | 骨付きチキンソーセージ |
CN102068008A (zh) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | 一种熏煮香肠及其制备方法 |
CN102018226A (zh) * | 2010-12-08 | 2011-04-20 | 李衍祥 | 一种营养鸡肉肠及其制备方法 |
CN102940268A (zh) * | 2012-11-29 | 2013-02-27 | 陈花娇 | 一种鸡肉肠 |
CN103734777A (zh) * | 2013-12-27 | 2014-04-23 | 四川高金食品股份有限公司 | 一种口感发脆的乳化型鸡肉肠 |
Non-Patent Citations (2)
Title |
---|
M.ISIKLI等: "Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat,tomato juice and sunflower oil", 《MEAT SCIENCE》 * |
韩冬等: "鸡骨泥系列食品的开发", 《肉类工业》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107259390A (zh) * | 2017-06-09 | 2017-10-20 | 六安维奥智能科技有限公司 | 一种鸡肉肠配方及其制作工艺 |
CN108056396A (zh) * | 2017-12-29 | 2018-05-22 | 烟台市喜旺食品有限公司 | 一种健身香肠 |
Also Published As
Publication number | Publication date |
---|---|
CN104026633B (zh) | 2016-02-17 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method of chicken sausage Effective date of registration: 20211217 Granted publication date: 20160217 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
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PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20221215 Granted publication date: 20160217 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
|
PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method for making chicken sausage Effective date of registration: 20221216 Granted publication date: 20160217 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
|
PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20231122 Granted publication date: 20160217 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
|
PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method for making chicken sausages Effective date of registration: 20231127 Granted publication date: 20160217 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2023980067779 |
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PE01 | Entry into force of the registration of the contract for pledge of patent right |