Processing method of meat products rich in omega-3 unsaturated fatty acid

Abstract

The invention discloses a method for processing a meat product rich in omega-3 unsaturated fatty acids, which comprises the following steps: chopping and mixing skins of domestic animals and fowl, isolated soybean protein, fat meat cubes, deep sea fish oils, and vitamin E to emulsified meat paste, and chopping and mixing the emulsified meat paste with prickled lean meat, fat meat cubes and spice powder to obtain fine paste with better emulsification effect. Accordingly, omega-3 unsaturated fatty acids are sufficiently emulsified and fused with the meat products to prevent loss of omega-3 unsaturated fatty acids in the processing. The meat product prepared from the meat paste with better emulsification effect can remove astringent taste and fishy taste of omega-3 unsaturated fatty acids inthe food, effectively protect the fish oil from being oxidized quickly in the meat product, and remarkably enhance the effects of omega-3 unsaturated fatty acids.

Description

technical field [0001] The invention relates to a processing method of livestock and poultry meat products, in particular to a processing method of meat products rich in omega-3 unsaturated fatty acids. Background technique [0002] Meat products are the main source of protein for humans, but meat products mainly contain saturated fatty acids, and excessive intake of saturated fatty acids will lead to an increase in the incidence of obesity and cardiovascular and cerebrovascular diseases. To solve this problem, only the existing meat Add essential unsaturated fatty acids to the product. It is known from the data that deep-sea fish oil contains more than 25% omega-3 unsaturated fatty acids. The main components of this unsaturated fatty acid are EPA (eicosa hexaenoic acid) and DHA (docosahexaenoic acid). This kind of unsaturated fatty acid is easily absorbed by the body, and can lower the total cholesterol level and reduce the risk of cardiovascular and cerebrovascular diseas...

AI Technical Summary

Problems solved by technology

[0003] However, the meat products containing omega-3 unsaturated fatty acids currently have the following problems in the processing: first, the unique astringency and fishy smell of fish oil cannot be eliminated, resulting in a decline in the sensory quality of meat products; second, fish oil is easily absorbed in meat products Oxidation, the taste and decomposition products produced by oxidation have adverse effects on the flavor and nutritional hygiene of meat; third, because omega-3 unsaturated fatty acids are insoluble liquids, it is difficult to emulsify with meat ingredients to form emulsified bodies, which seriously Affect the sliceability, hardness and taste of meat, and even lead to oil-water separation during processing, and the precipitation of unsaturated fatty acids loses the due strengthening effect

In order to overcome the above problems, people add ingredients such as soybean protein, food glue and modified starch to meat products to make them form colloids during thermal processing, thereby eliminating the unique astringency and fishy smell of fish oil to a certain extent and making them Not be oxidized very quickly, such as "a processing method for ham sausage containing omega-3 unsaturated fatty acid" disclosed in patent application number 98110078.3, although this method can overcome the existing unsaturated fatty acid meat products in processing However, it still does not solve the emulsification problem of omega-3 unsaturated fatty acids in meat products, so it is less effective in suppressing fishy smell and anti-oxidation, and omega-3 unsaturated fatty acids are in the process of rolling and kneading. Due to the separation of oil and water during the process, it is easy to precipitate and adhere to the container equipment, resulting in a decrease in the content of omega-3 unsaturated fatty acids and losing the proper strengthening effect