Low-fat health care chicken sausage prepared by utilizing compound hydrophilic gel and chicken skin to substitute fat and method thereof

A technology of hydrophilic glue and chicken sausage, which is applied in the field of deep processing of poultry meat, can solve the problems of high cholesterol and high fat, achieve delicious taste, promote cross-linking, and improve utilization

Inactive Publication Date: 2009-12-09
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of high fat and high cholesterol in enema food in the prior art, as well as the problem of quality reduction caused by a single reduction in fat, the present invention provides a low-fat sausage prepared by using compound hydrophilic glue and chicken skin instead of fat. Health-care chicken sausage and method thereof; the utilization rate of chicken raw materials in the chicken sausage is significantly improved, social resources are saved, production costs are reduced, the preparation process is simple, the taste is delicious, the mouthfeel is good, and the economic and social benefits are remarkable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Percentage by weight: 0.2% transglutaminase, 4% chicken skin, 0.2% compound glue, 0.1% compound phosphate, 1.5% soybean protein isolate, the rest is chicken, the sum of the weight percentages of each raw material is 100%.

[0043]The quality of raw meat directly affects the quality of the product. Therefore, for raw meat, it is required to meet the national standard, the meat is tender, fresh in color, and full of elasticity. Chicken breast meat and chicken skin are selected. The raw meat is provided by Fujian Shengnong Co., Ltd., and the breed of chicken is white feather chicken. Thaw the frozen chicken breast meat and chicken skin at 0-4°C until the core temperature of the meat reaches -5°C. Chicken skin is used instead of pork fat in the past to reduce the fat content and improve the utilization rate of chicken meat. cut costs.

[0044] Mince the thawed chicken breast with a meat grinder, the aperture of which is 2-3mm.

[0045] Each raw material is weighed accor...

Embodiment 2

[0064] Raw material weight percent: 0.4% transglutaminase, 7% chicken skin, 0.4% compound glue, 0.25% compound phosphate, 3% soybean protein isolate, the rest is chicken, the weight percentage of each raw material The sum is 100%.

[0065] The quality of raw meat directly affects the quality of the product. Therefore, for raw meat, it is required to meet the national standard, the meat is tender, fresh in color, and full of elasticity. The large breast meat and chicken skin of the chicken are selected. The raw meat is provided by Fujian Shengnong Co., Ltd., and the breed of chicken is white feather chicken. Thaw the frozen chicken breast meat and chicken skin at 0-4°C until the core temperature of the meat reaches -5°C. Chicken skin is used instead of pork fat in the past to reduce the fat content and improve the utilization rate of chicken meat. cut costs.

[0066] Mince the thawed chicken breast with a meat grinder, the aperture of which is 2-3mm.

[0067] Each raw mater...

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PUM

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Abstract

The invention provides a low-fat health care chicken sausage prepared by utilizing compound hydrophilic gel and chicken skin to substitute fat and a method thereof, which belong to the technical field of deep processing of poultry. The low-fat health care chicken sausage prepared by utilizing the compound hydrophilic gel and the chicken skin to substitute the fat is characterized in that the chicken sausage takes chicken and the chicken skin as main raw materials; and auxiliary materials comprise transglutaminase, hydrophilic compound gel, composite phosphate and soybean protein isolate. Preparation working procedures comprise pickling, the pre-treatment of enzyme solution, the pretreatment of hydrophilic gel, cutting and mixing, enema exhaust, reaction, drying and boiling. The chicken sausage has the advantages of simple production technology, broad raw materials and low cost, and overcomes the disadvantage of the decrease of the quality caused by low fat. At the same time, serial low-fat health care chicken sausage products with various tastes and various nutritions can also be developed based on the low-fat chicken sausage.

Description

technical field [0001] The invention belongs to the technical field of poultry meat deep processing, and more specifically relates to a low-fat health-care chicken sausage prepared by using compounded hydrophilic glue and chicken skin instead of fat and a method thereof. Background technique [0002] As one of the basic components of food, fat plays a very important role in the processing and nutrition of minced meat products. It not only provides high-quality lubricated taste, good flavor and texture, but also provides essential fatty acids for human body. Modern medical research shows that excessive intake of fat can easily cause cardiovascular disease, obesity, hypertension and other diseases that seriously endanger human health. This discovery is prompting consumers to gradually change their diet concepts. The consumption proportion of red meat with high fat and high cholesterol content represented by pork is decreasing year by year, while the consumption proportion of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L1/305A23L1/30A23L1/307A23L1/0532A23L1/054A23L1/0528A23L1/312A23L33/10A23L33/185
Inventor 汪少芸宗瑜欧阳艳华
Owner FUZHOU UNIV
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