[发明专利]一种香辣烤肠

摘要

本发明公开了一种香辣烤肠及其制备方法，其创新点在于：包括猪肉、鸡肉、鸡皮、重组肉及其他辅料，制备流程为：原料肉处理→盐水配制→一次滚揉→二次滚揉→灌制→干燥、烟熏、蒸煮→冷却、包装→二次杀菌→二次冷却、存储。本发明的烤肠中添加高辣椒粉和乙酰化双淀粉已二酸酯，使香肠口味独特且肉质紧致有弹性。

主权项

一种香辣烤肠，其特征在于：由猪肉、鸡肉、鸡皮、重组肉及其他辅料制备而成，按照重量份计，包括如下成分：猪肉                            100‑110份鸡肉                            32‑38份鸡皮                            15‑20份重组肉                          18‑23份分离蛋白                        6.8‑7.5份乙酰化双淀粉已二酸酯            28‑32份食盐                            5‑6份白糖                            2‑3份味精                            0.7‑1.2份葡萄糖                          2.4‑2.8份高辣椒粉                        1.8‑2.4份卡拉胶                          1.0‑1.4份TG‑3（具体是什么物质）          0.2‑0.4份乳酸钠                          5‑6份三聚磷酸钠                      0.2‑0.6份焦磷酸钠                        0.2‑0.6份六偏磷酸钠                      0.1‑0.3份异VC钠                         0.1‑0.2份8262香精                       0.3‑0.4份E1321香精                      0.5‑0.6份红烧肉香精                      0.06‑0.08份乳酸链球菌素                    0.09‑0.15份亚硝酸钠                        0.01‑0.02份红曲红                          0.02‑0.03份。