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Method for producing ham sausage added with inulin

A production method and ham sausage technology are applied in the field of inulin-added ham sausage production, which can solve the problems of lack of inulin nutrition and health care function, smooth taste and the like, and achieve the improvement of nutritional value and health care function, smooth surface, and improved tissue state. Effect

Inactive Publication Date: 2010-06-23
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, ordinary ham sausage does not contain inulin, which lacks the nutritional and health functions of inulin and has a creamy smooth taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046]Take 20 kg of fat and lean pork, peeled and washed, and 0.8 kg of ice water, chop and mix, add 5 kg of soybean protein isolate, 1.5 kg of salt, 0.5 kg of sugar, 0.1 kg of monosodium glutamate, 0.5 kg of spices, and different vitamins 10 grams of C sodium salt, 100 grams of phosphate, 10 grams of chromogenic agent and 1.6 kilograms of ice water are chopped and mixed to obtain the meat paste filling, and the temperature during the chopping and mixing is controlled below 10°C. Then put 2 kilograms of inulin and 10 kilograms of starch into the minced meat stuffing obtained by chopping and mixing, and stir evenly with a mixer to obtain a semi-finished meat stuffing. Put in artificial casing and seal to get semi-finished ham sausage; finally put the filled semi-finished ham sausage at high temperature of 115-121℃ to sterilize and steam for 20-30 minutes to get the finished ham sausage with inulin added, and then pass cooling and inspection Until it is put into storage and seal...

Embodiment 2

[0048] Take 40 kg of cleaned lean beef and 1.6 kg of ice water for chopping and mixing, add 5 kg of oil, 10 kg of soybean protein isolate, 3.0 kg of salt, 1.0 kg of sugar, 0.3 kg of monosodium glutamate, 1.0 kg of spices, and sodium salt of vitamin C 30 grams, 200 grams of phosphate, 20 grams of chromogenic agent and 3.2 kilograms of ice water, chop and mix to obtain the meat paste filling, and the temperature during chopping and mixing is controlled below 10°C. Then put 15 kilograms of inulin and 5 kilograms of starch into the minced meat stuffing obtained by chopping and mixing, and stir evenly with a mixer to obtain a semi-finished meat stuffing. The semi-finished ham sausage is obtained by artificial casings and sealed; finally, the filled semi-finished ham sausage is sterilized at a high temperature of 115-121°C, steamed for 20-30 minutes, and then cooled to obtain the finished ham sausage with inulin added. Until it is put into storage and sealed for sale.

Embodiment 3

[0050] Take 30 kg of cleaned chicken and 1.2 kg of ice water for chopping, add 2 kg of oil, 7 kg of soybean protein isolate, 2.3 kg of salt, 0.75 kg of sugar, 0.2 kg of monosodium glutamate, 0.75 kg of spices, and 20 kg of isovitamin C sodium salt. gram, 150 grams of phosphate, 15 grams of chromogenic agent and 2.4 kilograms of ice water, cut and mix to obtain the meat paste stuffing, the temperature during chop and mix is ​​controlled below 10 ℃. Then put 10 kilograms of inulin and 8 kilograms of starch into the minced meat stuffing obtained by chopping and mixing, and stir evenly with a mixer to obtain a semi-finished meat stuffing. The semi-finished ham sausage is obtained by artificial casings and sealed; finally, the filled semi-finished ham sausage is sterilized at a high temperature of 115-121°C, steamed for 20-30 minutes, and then cooled to obtain the finished ham sausage with inulin added. Until it is put into storage and sealed for sale.

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PUM

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Abstract

A method for producing ham sausage added with inulin is as follows: taking 20 to 40 portions of animal meat and (0.5 to 5) / 3 portions of ice water into a chopper mixer to be chopped, and adding 0 to 5 portions of grease, 1.5 to 3.0 portions of table salt, 0.5 to 1.0 portion of white sugar, 0.1 to 0.3 portion of monosodium glutamate, 0.1 to 0.2 portion of phosphate, 0.01 to 0.03 portion of Vitamin C sodium erythorbate, 0.5 to 1.0 portion of spice, 0.01 to 0.02 portion of colour former, 5 to 10 portions of vegetable protein and (0.5 to 5) * 2 / 3 portions of ice water to be mixed to obtain minced meat filling, with the chopping temperature of below 10 DEG C, putting 2 to 15 portions of inulin and 2 to 15 portions of starch into the minced meat filling to be mixed into semi-finished products, clystering under 9 to 12 DEG C to obtain semi-finished ham sausage, placing the semi-finished ham sausage under the high temperature of 115 to 121 DEG C to sterilize, steaming for 20 to 30 minutes to obtain the sausage added with inulin; the inulin improves the water binding capacity and mouthfeel, and has a nutrition and health-care function.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a method for preparing ham sausage with inulin added. Background technique [0002] Inulin, also known as inulin, is a linear polysaccharide composed of D-fructose linked by β(1→2) bonds, often with a glucose residue at the end. At present, inulin is mainly obtained from chicory root or Jerusalem artichoke rhizome, after removing protein and minerals, and then spray drying and other steps. [0003] The common ham sausage sold in the market is made of livestock and poultry meat, starch, vegetable protein, salt, sugar, spices, ascorbic acid, phosphate, coloring agent and other food additives, etc. after high-temperature cooking, etc. It is characterized by refreshing taste , Portable and easy to eat, long shelf life. [0004] However, ordinary ham sausage does not contain inulin, which lacks the nutritional and health functions of inulin and has a creamy smoo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/09A23L29/30A23L33/105
Inventor 罗登林聂英许威袁海丽刘建学钟先锋徐宝成李爱江罗磊王佳莹李佩艳辛莉
Owner HENAN UNIV OF SCI & TECH
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