Citrus fibre meat product and preparation method thereof

A technology of citrus fiber and manufacturing method, which is applied in the field of food processing, can solve the problems of rough taste, lack of smoothness, and elasticity of meat products, and achieve the effects of improving the body's immunity, benefiting human health, and lowering blood sugar

Inactive Publication Date: 2011-01-19
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing fat replacement technology will make meat products ro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The salting preparation in the present embodiment is made up of the sodium nitrite of 1.169kg and 0.006kg, and the seasoning is made up of the white sugar of 0.482kg, the pepper of 0.099kg and the monosodium glutamate of 0.111kg.

[0017] The specific process is as follows:

[0018] (1) Trimming qualified fresh pork, removing tendon and fat, to obtain lean pork, which is set aside.

[0019] (2) Take 20 kg of lean pig meat obtained in step (1) and 20 kg of chicken breast to form lean meat raw materials, add a pickling agent and marinate for 24 hours at 0-4°C.

[0020] (2) Cool the above-mentioned cured lean meat raw materials, chop and mix at 0-12° C., then add 4.44 kg of diced fat, 0.889 kg of citrus fiber and seasonings, and enema after deoxygenation.

[0021] (3) Put the stuffed sausage into water at a temperature of 85-95° C. to cook for 35 minutes, take it out, cool it, and store it in a refrigerator to obtain a sausage containing citrus fiber.

[0022] After tast...

Embodiment 2

[0024] The salting preparation in the present embodiment is made up of the sodium nitrite of 1.169kg and 0.006kg, and the seasoning is made up of the white sugar of 0.482kg, the pepper of 0.099kg and the monosodium glutamate of 0.111kg.

[0025] The specific process is as follows:

[0026] (1) Trimming qualified fresh pork, removing tendon and fat, to obtain lean pork, which is set aside.

[0027] (2) Take 20 kg of lean pig meat obtained in step (1) and 20 kg of chicken breast to form lean meat raw materials, add a pickling agent and marinate for 24 hours at 0-4°C.

[0028] (2) Cool the above-mentioned marinated lean meat raw materials, roll and knead at 0-15°C, then add 4.44kg of ice water, 0.889kg of citrus fiber and seasonings, and fill them into cellulose casings after deoxygenation. It can be made of cellophane.

[0029] (3) Put the poured ham into water at a temperature of 75-93° C. and cook for 60-130 minutes, take it out, cool it, and store it in a refrigerator to ob...

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PUM

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Abstract

The invention discloses a citrus fibre meat product and a preparation method thereof, aiming at providing a more healthy meat product which uses citrus fibre as the fat replacement and has the smell and mouth feel similar to high-fat sausage, and the invention also discloses a preparation method of the citrus fibre meat product. The meat product contains 0.1-4% of citrus fibre in weight percentage. The preparation method comprises the following steps of: reconditioning qualified fresh livestock material meat, removing tendon and fat lining to obtain lean meat material, adding curing agent in the lean meat and curing at 0-4 DEG C for 24 hours, cooling the cured lean meat material, cut mixing or roll rubbing the material at 0-15 DEG C, then adding fat lining or ice water, citrus fibre and flavoring for mixing, irrigating enema subjected to deoxidizing, wherein the adding amount of the citrus fibre is 0.1-4% of the meat product and the flavoring is conventional components and matching, placing the irrigated sausage or ham in hot water for cooling after heating, storing in a refrigerator after cooling to obtain the citrus fibre meat product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a citrus fiber meat product and a manufacturing method thereof. Background technique [0002] Sausage or ham is made by selecting normal cattle, sheep, pigs, chicken and other livestock and poultry meat, which are marinated, chopped, mixed with fat substitutes and seasonings, poured into casings, and cooked in hot water to mature. product. [0003] Traditional sausages are mostly high-fat foods. With the improvement of people's living standards, people's dietary concepts are gradually changing. Excessive intake of fat will have adverse effects on human health. Therefore, in recent years, people have increasingly favored low-fat meat products. However, fat is closely related to the sensory quality of sausages. Many sensory perceptions, such as juiciness, tenderness, and smoothness, are related to higher fat content, which means that reducing fat will affe...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/318A23L13/60A23L13/70
Inventor 张坤生王健
Owner TIANJIN UNIV OF COMMERCE
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