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Spirulina-containing western ham and preparation method thereof

A technology of Western-style ham and spirulina, which is applied in the field of Western-style ham containing spirulina and its preparation, can solve the problems of not having Western-style ham, achieve the effects of improving health, enriching food culture, and achieving a healthy body

Active Publication Date: 2012-07-25
青岛农博农食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no report on using spirulina to prepare Western-style ham, and there is no Western-style ham containing spirulina on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100kg of pork and 10kg of seawater spirulina and mix, then add 3.5kg of soybean protein, 2.8kg of salt, 6kg of white sugar, 0.3kg of monosodium glutamate, 1.2kg of compound phosphate, 0.3kg of umami, 0.3kg of carrageenan, and sodium nitrite 0.011kg, spices 0.006kg, ice water 20kg, stir with a mixer for 25 minutes, after mixing, the filling is required to be uniform and viscous, after static marinating for 8 hours, filling, thermal processing, cooling and packaging, secondary sterilization, over A metal detectorist obtained 138.8kg of finished product.

[0020] In this embodiment, the amount of sodium nitrite added is implemented according to the amount stipulated in the national standard.

[0021] In this example, the weight percentage of seawater spirulina is 7.2%, the weight percentage of pork is 72.0%, the weight percentage of seasoning auxiliary material is 10.38%, and the rest is water.

Embodiment 2

[0023] When preparing, take 100kg of beef and 10kg of freshwater spirulina and chop, then add 3.5kg of soybean protein, 2.8kg of salt, 6kg of white sugar, 0.3kg of monosodium glutamate, 1.2kg of compound phosphate, 0.3kg of umami, and 0.5kg of alginate, Calcium citrate 0.3Kg, sodium nitrite 0.01kg, flavor and fragrance 0.006kg, ice water 20kg, stir with a mixer for 25 minutes, after mixing, the filling is required to be uniform and viscous, after static marinating for 8 hours, filling, heat processing , cooled and packaged, secondary sterilization, and metal detection to obtain 132kg of finished product.

[0024] The percentage by weight of freshwater spirulina in this example is 7.6%, the percentage by weight of beef is 75.8%, the percentage by weight of seasoning auxiliary material is 11.30%, and the rest is water.

Embodiment 3

[0026] When preparing, mix 100kg of chicken with 10kg of brackish water spirulina, then add 3.5kg of soybean protein, 2.8kg of salt, 6kg of white sugar, 0.3kg of monosodium glutamate, 1.2kg of compound phosphate, 0.3kg of umami, and 1.5kg of garlic , 0.5kg of alginate, 0.25kg of calcium gluconate, 0.01kg of sodium nitrite, 0.006kg of flavor and fragrance, 20kg of ice water, and stir for 25 minutes with a mixer. Post-filling, thermal processing, cooling and packaging, secondary sterilization, and metal detection to obtain 133.5 kg of finished product.

[0027] In this example, the weight percentage of spirulina in brackish water is 7.5%, the weight percentage of chicken is 74.9%, the weight percentage of seasoning auxiliary material is 12.26%, and the rest is water.

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Abstract

The invention provides a spirulina-containing western ham and a preparation method thereof, which can remedy the deficiency that no spirulina-containing western hams exist in the prior sausage market. The invention adopts a technical scheme that the ham comprises the following in percentage by weight: 40 to 85 percent of livestock / poultry meat, 5 to 50 percent of spirulina, 5 to 25 percent of seasoning auxiliary material, and the balance of water. The spirulina-containing western ham is an organic combination of marine plant protein and land animal protein, and is the perfect combination of red meat and green meat. As a food with balanced nutrition, spirulina is rich in spirulina polysaccharide, phycocyanin, cyanophycin, special amino acids and other active components, enriches the diet culture of China, greatly improves the health of people, and has positive effect on human health.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a Western-style ham containing spirulina and a preparation method thereof. Background technique [0002] Spirulina is a primitive seaweed plant that grows in tropical saline lakes. It contains eight kinds of essential amino acids, rich in vitamins and minerals, and contains natural chlorophyll and cyanobacteria, which can promote the function of the lymphatic system and regulate the acidity of the digestive system. Alkaline balance, enhance the repair and synthesis ability of DHA. It is a filamentous multicellular spiral-shaped prokaryotic algae with a filament length of 50-500 microns and a diameter of about 1-12 microns. Spirulina polysaccharide is a natural broad-spectrum immune system booster. It improves the body's immunity by enhancing the reproductive activity of bone marrow cells, promoting the growth of immune organs such as thymus and spleen, and promoting the biosynth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L1/337A23L1/29A23L13/00A23L17/60A23L33/00
Inventor 许加超赵向进戴爱国徐凤香
Owner 青岛农博农食品科技有限公司
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