Chinese sausage containing dietary fibers and fish meat and production method thereof

A technology for dietary fiber and Chinese sausage, which is applied in the directions of food preparation, food science, application, etc., can solve the problems such as no dietary fiber and no Chinese sausage, etc., and achieve the effect of good nutritional synthesis value, health care function and unique flavor.

Active Publication Date: 2010-06-30
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 dietary fiber to prepare sausages, and there is no fish Chinese sausage containing dietary fiber on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] When preparing, take 20kg of fish meat, the fish meat is yellow croaker meat, 60kg of pork, 15kg of fat, the dietary fiber is wheat bran dietary fiber, 5kg of wheat bran dietary fiber is put into a chopping machine and mixed, and added to the chopped and mixed stuffing 2.5kg of soybean protein, 2.5kg of salt, 5kg of white sugar, 0.3kg of monosodium glutamate, 1.0kg of compound phosphate, 0.2kg of umami, 0.3kg of carrageenan, 0.01kg of sodium nitrite, 0.3kg of flavor and fragrance, 20kg of ice water, mixed After uniformity, marinate for 16 hours, then add biological fermentation strains, and stir with a mixer for 25 minutes. After mixing, the filling is required to be uniform and viscous. Filling, enter the fermentation furnace for biological fermentation and maturity for 72 hours, and then enter the smoke Cook in a furnace for 60 minutes, cool and pack, sterilize, and pass a metal detector to obtain about 135.6 kg of finished product.

[0021] The percentage by weight o...

Embodiment 2

[0024] During preparation, take 20kg of fish meat, the fish meat is hairtail, 60kg of chicken, 10kg of fat, the dietary fiber is seaweed dietary fiber, 5kg seaweed dietary fiber is chopped in a chopping machine, and soybeans are added to the chopped and mixed stuffing 1.5kg of protein, 1kg of starch, 2.5kg of salt, 5kg of white sugar, 0.3kg of monosodium glutamate, 1.0kg of compound phosphate, 0.2kg of umami, 0.15kg of carrageenan, 0.15kg of CMC, 0.3kg of flavor and fragrance, 21kg of ice water, mixed After uniformity, marinate for 15 hours, then add biological fermentation strains, and stir with a mixer for 25 minutes. After mixing, the filling is required to be uniform and viscous. Filling, enter the fermentation furnace for biological fermentation and maturity for 72 hours, and then enter the smoke Cook in a furnace for 60 minutes, cool and pack, sterilize, pass a metal detector, and obtain about 132kg of finished product.

Embodiment 3

[0026] When preparing, take 20kg of fish meat, the fish is mackerel meat, 60kg of beef, 10kg of fat, the dietary fiber is vegetable dietary fiber, 10kg of vegetable dietary fiber is chopped and mixed in a chopping machine, and soybean protein is added to the chopped and mixed stuffing 2.0kg and alginate 0.5kg, salt 2.4kg, white sugar 4.8kg, monosodium glutamate 0.32kg, compound phosphate 1.0kg, umami 0.2kg, carrageenan 0.10kg, CMC 0.10kg and agar 0.1kg, ice water 23kg , mix evenly and marinate for 18 hours, then add biological fermentation strains, and stir for 25 minutes with a mixer. Cook in a smoke oven for 60 minutes, cool and pack, sterilize, pass a metal detector, and obtain a finished product of about 137.5kg.

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PUM

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Abstract

The invention provides a Chinese sausage containing dietary fibers and fish meat and a production method thereof, which can make up for the shortage of the current sausage market. The technical scheme is as follows: the weight percentage of the dietary fibers is 2 percent to 20 percent, the weight percentage of the fish meat is 10 percent to 40 percent, the weight percentage of livestock meat is 30 percent to 70 percent, the weight percentage of seasoning is 5 percent to 15 percent, and the rest is water. The Chinese sausage has functions, such as preventing constipation and intestinal diseases, eliminating heavy metals and radicals in the body, preventing cardiovascular diseases, diabetes and breast cancer, preventing and treating gallstone, reducing blood pressure and enhancing the immunocompetence of the human body.

Description

technical field [0001] The invention relates to food, in particular to a Chinese sausage containing dietary fiber fish meat and a preparation method thereof. Background technique [0002] Livestock and poultry meat can provide human beings with high-quality protein and essential fatty acids. For example, pork is one of the main animal-derived foods on people’s tables. Pork is rich in nutrition, and the protein content accounts for about 10-20%. The content and utilization of essential amino acids The rate is higher. The fat content is about 10%-30%. The main components are triglycerides and a small amount of cholesterol, lecithin, and rich in B vitamins. While pork provides high-quality protein and essential amino acids for the human body, it can also provide organic iron and cysteine ​​that promotes iron absorption, which can improve the symptoms of anemia in humans. Pork has relatively soft fibers, less connective tissue, and more intermuscular fat in the muscle tissue. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/317A23L17/10A23L13/60
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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