Curdlan is a microbial polysaccharide gel that forms a reversible weak gel when heated to 58 ° C. At this time, the gum solution is in a reversible pseudoplastic state; when the temperature is higher than 80 ° C, the weak gel begins. A high gel is formed, and as the temperature rises, the gel strength gradually increases to form an irreversible gel, so that the gel is also called a thermogel or a coagulated polysaccharide.
The high gel property of the gel can make some frozen meat products cooked, fried and roasted before eating to form pseudoplastic at low temperature during processing, and the structure is not destroyed when frozen, and can be fried and baked. The gel forms a gel that forms a good mouthfeel and texture. Such as meatballs, bacon and Taiwanese sausage.


Taiwanese sausage






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station
Bay
grilled
intestinal






Generally, the cooking temperature of the Taiwanese sausage is 78-80 ° C. At this temperature, the gel can form a weak gel. This weak gel can increase the binding force of the meat in the cooking process of Taiwan, avoiding the adverse effects of collagen dissolution, carrageenan dissolution, and fat melting caused by the decrease of meat filling during heating. The formula can maximize the amount of water used and the amount of fat used, thereby avoiding the adverse effects such as rough taste caused by the large amount of water-retaining materials such as starch and protein separation added in order to improve the water retention and oil retention effect, and the use of the glue can improve the sausage. The water-retaining and oil-retaining ability makes the structure of the sausage component more reasonable, and the sausage has a soft, smooth and good taste.






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The weaker gel of the gel can keep the structure of the Taiwanese sausage intact during the freezing and freezing process, and the tissue recovers to the best condition after the product is thawed. When frying and roasting, the gel can be heated to form a high gel, which makes the sausage form a good taste and texture, and the moisture is not easily lost during baking. It is durable and can effectively improve the sausage in Taiwan during the baking process. Due to the loss of water, hard skin, explosives, darkening and other adverse effects occur.
The thermal gel properties of the gel can be very similar to those of the salt-soluble protein extracted from the fine meat. It can partially replace the effect of the fine meat. The proper amount of the sausage in Taiwan can reduce the use of the fine meat to reduce the cost of the product. Or replace the chicken skin and add directly.
The addition of gelatin in Taiwan's sausage is generally divided into two types: one for direct addition of pre-formed rubber blocks, and one for pre-made rubber blocks instead of raw meat.


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Method 1: Make a pre-made rubber block to add directly
Steps to make pre-made glue:
1, will be able to get the glue: modified tapioca powder: water = 2.5: 3: 100 mixing and mixing evenly (can be used with chopping machine, mixer and other machines to assist the evenly whipped);
2. The stirred solution is heated in a constant temperature water or a sandwich pot. When the heating is started, the mixture is continuously stirred. As the temperature of the solution increases, when the stirring feels a certain strength, the solution becomes viscous and stops stirring;
3. At this time, the viscous object of the glue can be poured into the hopper car from the water pot or the sandwich pot. The thickness in the hopper car should not be too thick, and the control is about 8cm, which is conducive to cooling;
4. After cooling to room temperature in the hopper car, push it into the cooling room for cooling.
Adding steps in Taiwanese sausage:
First, the pre-formed rubber block that has been cooled is firstly mixed with a chopping machine to form a crucible shape, and then added together with other raw materials, and enters the mixing, stirring or tumble process together with other raw materials, and the other processing steps are unchanged.














Method 2: Make pre-made rubber blocks instead of raw meat
Steps to make pre-made glue:
1, will be able to get glue: denatured tapioca powder: water = 5:3:100 mixing and mixing evenly (can be used with chopping machine, mixer and other machines to assist evenly whipped);
2. The stirred solution is heated in a constant temperature water or a sandwich pot. When the heating is started, the mixture is continuously stirred. As the temperature of the solution increases, when the stirring feels a certain strength, the solution becomes viscous and stops stirring;
3. At this time, the viscous object of the glue can be poured into the hopper car from the water pot or the sandwich pot. The thickness in the hopper car should not be too thick, and the control is about 8cm, which is conducive to cooling;
4. After cooling to room temperature in the hopper car, push it into the cooling room for cooling.
Adding steps in Taiwanese sausage:
If the raw meat can reach 20%, the pre-formed rubber can be replaced with 5% raw material meat; if the total amount of raw meat reaches 30%, the pre-formed rubber can be replaced with 8% raw material. The adding step is that the pre-formed rubber block which has been cooled down is firstly mixed into a knead shape by a chopping machine, and then added together with other raw materials, and the raw materials are mixed into a kneading, stirring or tumble process, and other processing steps are unchanged.
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