Technique for preparing molecular collagen ham sausage

A collagen and ham sausage technology, which is applied in the field of ham sausage and collagen ham sausage, can solve problems such as weight gain and proportion discomfort, and achieve the effects of improving tenderness, low cost and reasonable formulation compatibility.

Inactive Publication Date: 2009-12-02
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these ham sausages of prior art generally contain more fat, cholesterol, animal protein and higher calorie, and human body is unsuitable to the ratio of nutrient composition requirement, eats too much, makes people fat easily, even causes some disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Choose fresh pigskin or thawed pigskin, and remove the subcutaneous fat with a knife. Cut into small pieces of 10mm×10mm with a cutting machine, and wash them twice with water at 35°C.

[0017] Pigskin 100g, add 500g of warm water at 40°C, degreasing solution (8%Na 2 CO 3 solution) 250g, after soaking for 10min, filter.

[0018] Wash the pork skin with water.

[0019] Add 10000g of water, 10g of NaCl, 2.5g of hydrochloric acid to the cleaned raw materials, treat at room temperature for 1-6 hours, filter, and wash with clean water

[0020] Add 0.5g of NaOH to adjust the pH to 6.5-7.5 for later use.

[0021] Take 100 g of the treated raw material, add 100 g of deionized water, heat to 40° C., add 0.1 g of pepsin, and adjust the pH value to 7.5-8.5 for 6 hours.

[0022] Raise the temperature to 85°C, keep it warm for 15 minutes, then cool down to 30°C, and filter immediately.

[0023] The filtrate was passed through a dialysis bag.

[0024] Concentrate in vacuum (va...

Embodiment 2

[0028] Choose fresh pigskin or thawed pigskin, and remove the subcutaneous fat with a knife. Cut into small pieces of 10mm×10mm with a cutting machine, and wash them twice with water at 35°C.

[0029] Pigskin 1000g, add 40℃ warm water 4500g, degreasing solution (8%Na 2 CO 3 solution) 2500g, after soaking for 10min, filter.

[0030] Wash the pork skin with water.

[0031] Add 100L of water, 100g of NaCl, and 23g of hydrochloric acid to the cleaned raw materials, treat at room temperature for 1 to 6 hours, filter, and wash with clean water

[0032] Add 4g of NaOH to adjust the pH to 6.5-7.5 for later use.

[0033] Take 1000g of the treated raw material, add 1000g of deionized water, heat to 40°C, add 1g of pepsin, adjust the pH value to 7.5-8.5, and take 6 hours.

[0034] Raise the temperature to 85°C, keep it warm for 15 minutes, then cool down to 30°C, and filter immediately.

[0035] The filtrate was passed through a dialysis bag.

[0036] Concentrate in vacuum (vacuum...

Embodiment 3

[0040] Choose fresh pigskin or thawed pigskin, and remove the subcutaneous fat with a knife. Cut into small pieces of 10mm×10mm with a cutting machine, and wash them twice with water at 35°C.

[0041] Pig skin 10000g, add 40 ℃ warm water 50000g, degreasing liquid (8%Na 2 CO 3 solution) 25000g, after soaking for 10min, filter.

[0042] Wash the pork skin with water.

[0043] Add 1000L of water, 1000g of NaCl, 245g of hydrochloric acid to the cleaned raw materials, treat at room temperature for 1-6 hours, filter, and wash with clean water

[0044] Add 48g of NaOH to adjust the pH to 6.5-7.5 for later use.

[0045] Take 10,000 g of the processed raw material, add 10,000 g of deionized water, heat to 40° C., add 10 g of pepsin, and adjust the pH value to 7.5-8.5 for 6 hours.

[0046] Raise the temperature to 85°C, keep it warm for 15 minutes, then cool down to 30°C, and filter immediately.

[0047] The filtrate was passed through a dialysis bag.

[0048] Concentrate in vacuum...

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PUM

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Abstract

The invention provides a collagen ham sausage, which is prepared by adding 1 to 10 percent of collagen into common ham sausage ingredients. The added collagen is extracted from pig skin. The molecular collagen ham sausage takes the theories of collagen science and modern nutrition as bases, is reasonable in prescription compatibility, can improve the tenderness of the ham sausage, increases the edible value of the ham sausage, and has various health care effects on human body. The ham sausage has the advantages of simple preparation method and low cost, and is convenient to be accepted by consumers.

Description

Technical field: [0001] The invention relates to a ham sausage, in particular to a collagen ham sausage with added collagen as a raw material, and belongs to the field of agricultural product processing. Background technique: [0002] At present, there are many varieties of ham sausages, which are favored by consumers because of their rich nutrition, delicious taste, instant peeling, and convenience. But these ham sausages of prior art generally contain more fat, cholesterol, animal protein and higher calorie, and human body is unsuitable to the ratio of nutrient composition requirement, eats too much, makes people fat easily, even causes some disease. Invention content: [0003] The purpose of the present invention is to realize according to following collagenology and modern nutrition theory and the particularity of human body to nutritional requirement: [0004] According to modern scientific analysis, collagen has high nutritional value and health care function. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/305A23L1/314A23L33/17
Inventor 陈功游敬刚伍凯潘红梅
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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