US 12,458,048 B2
Method for preparing cooked grilling sausage
Shuang Qiu, Zhejiang (CN); Donghong Liu, Zhejiang (CN); Qihe Chen, Zhejiang (CN); Guanchen Liu, Zhejiang (CN); Yue Jin, Zhejiang (CN); Hongwen Qin, Zhejiang (CN); Tian Ding, Zhejiang (CN); Shiguo Chen, Zhejiang (CN); Ziyi Hu, Zhejiang (CN); and Wenjun Wang, Zhejiang (CN)
Assigned to Innovation Center of Yangtze River Delta, ZJU, Zhejiang (CN); and Guangxi G. Taste Food Co., Ltd., Liuzhou (CN)
Filed by Innovation Center of Tangtze River Delta, ZJU, Zhejiang (CN); and Guangxi G. Taste Food Co., Ltd, Liuzhou (CN)
Filed on Apr. 11, 2024, as Appl. No. 18/633,471.
Claims priority of application No. 202311785155.6 (CN), filed on Dec. 22, 2023.
Prior Publication US 2025/0204559 A1, Jun. 26, 2025
Int. Cl. A22C 11/00 (2006.01); A23B 2/80 (2025.01); A23B 2/90 (2025.01); A23L 13/60 (2016.01); A23L 13/76 (2023.01); A23L 27/10 (2016.01)
CPC A23L 13/65 (2016.08) [A22C 11/00 (2013.01); A23B 2/80 (2025.01); A23B 2/90 (2025.01); A23L 13/76 (2016.08); A23L 27/105 (2016.08)] 10 Claims
OG exemplary drawing
 
1. A method for preparing a cooked grilling sausage, comprising the following steps:
preparing raw materials, wherein the raw material comprises the following components in mass percentage:
64% to 68% of the lean animal meat, 12% to 16% of the animal fat, 6% to 11% of the sucrose, 0.6% to 1.5% of the salt, 0.8% to 2.0% of the Chinese liquor, 0.1% to 0.3% of the complex phosphates, and 5.7% to 12.5% of the crushed ice;
subjecting the lean animal meat to a high-voltage pulsed electric field treatment and mincing in sequence to obtain a first minced meat;
mixing the first minced meat with the animal fat, the sucrose, the salt, the Chinese liquor, the complex phosphates, and the crushed ice to allow vigorous beating to obtain a second minced meat;
allowing the second minced meat to stand in a refrigerator to obtain a third minced meat; and
subjecting the third minced meat to sausage casing filling, drying, curing, cooking, and cooling in sequence to obtain the cooked grilling sausage.