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Sausage product pure meat sausage flavor improvement solution
Product production process
Pre-treatment of raw materials
Thaw IV meat and chicken breast to -2°C-2°C, thaw the fat to -5°C to -2°C.
Mincing
Mince the raw material meat for further use. Dice the fat with the dicing machine for further use.
Mixing
Mixing: Add the table salt, sugar, aginomoto, I+G, Xuemailon auxiliary seasoning, ethyl maltol, water-retaining agent and partial ice water, mix them to make them sticky, and then add starch and remaining materials for even mixing.Rolling and rubbing: Perform rolling and rubbing of well-mixed materials in the vacuum rolling and rubbing machine, cure the product for 90 min, and put the material into the casing after rolling and rubbing.
Filling
Filling: add materials into 5-6 hog casings.
Ingredient List
| 序号 | Name of raw material | Ratio 1000g | Serial number | Name of raw material | Ratio 1000g |
| 1 | Chicken breast | 100 | 10 | Snowmellon water soluble concentrate powder | 3 |
| 2 | Meat IV | 350 | 11 | Snowmellon flavored oil-based products | 5 |
| 3 | Chicken leg meat | 200 | 12 | Modified starch | 60 |
| 4 | Fat | 220 | 13 | Ice water | 60 |
| 5 | Salt | 11 | 14 | TGase | 2.5 |
| 6 | Water Retention Agent | 3 | 15 | pig paste | 3 |
| 7 | Ajinomoto | 4 | 16 | Chicken Paste | 2 |
| 8 | I+G | 0.5 | 17 | Roast beef flavoring | 0.8 |
| 9 | Ethyl maltol | 1 | 18 | White granulated sugar | 50 |
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