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Low sodium salt ham sausage and preparation method thereof

A low-sodium salt and ham sausage technology, which is applied in the field of food processing, can solve the problems of high salt content in ham sausage, achieve the effects of maintaining quality and flavor, enhancing gelatinity and emulsification, and eliminating potential hazards

Active Publication Date: 2011-08-17
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide low-salt ham sausage with nutrition and health care function and its preparation method in order to overcome the shortcoming of high salinity in existing ham sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Pork lean meat 55kg, fat 6kg, corn starch 8kg, soybean protein isolate 2.8kg, glutamine transaminase (enzyme activity: 100U / g) 0.20kg, sodium nitrite 0.005kg, sodium erythorbate 0.035kg, potassium sorbate 0.1kg , carrageenan 0.36kg, 65% NaCl and 35% KCl low-sodium salt 2.5kg, seasoning 2kg, spices 1kg, water 22kg.

[0037] Preparation:

[0038] 1. The pork lean meat and fat are cleaned and trimmed, and then minced into meat stuffing by a meat grinder;

[0039] 2. Mix the meat filling with low-sodium salt, cornstarch, carrageenan, seasoning, spices, sodium erythorbate, sodium nitrite, and potassium sorbate;

[0040] 3. Put the evenly mixed minced meat in a chopping machine, add soybean protein isolate and transglutaminase, chop and mix, add ice water while chopping, so that the temperature of the minced meat does not exceed 15°C;

[0041] 4. Fill the chopped and mixed minced meat into the plastic casing with a sausage stuffer, and seal the two ends;

[0042] 5. Place ...

Embodiment 2

[0044] Pork lean meat 50kg, fat 7kg, cornstarch 8kg, soybean protein isolate 4kg, glutamine transaminase (enzyme activity: 100U / g) 0.30kg, sodium nitrite 0.01kg, sodium erythorbate 0.035kg, potassium sorbate 0.12kg, 0.435 kg of carrageenan, 2.5 kg of low sodium salt composed of 70% NaCl and 30% KCl, 2.6 kg of seasoning, 1 kg of spice, and 24 kg of water.

[0045] Preparation:

[0046] 1. The pork lean meat and fat are cleaned and trimmed, and then minced into meat stuffing by a meat grinder;

[0047] 2. Mix the meat filling with low-sodium salt, cornstarch, carrageenan, seasoning, spices, sodium erythorbate, sodium nitrite, and potassium sorbate;

[0048] 3. Put the evenly mixed minced meat in a chopping machine, add soybean protein isolate and transglutaminase, chop and mix, add ice water while chopping, so that the temperature of the minced meat does not exceed 15°C;

[0049] 4. Fill the chopped and mixed minced meat into the plastic casing with a sausage stuffer, and seal...

Embodiment 3

[0052]Pork lean meat 65kg, fat 7kg, corn starch 3kg, soybean protein isolate 3kg, glutamine transaminase (enzyme activity: 100U / g) 0.26kg, sodium nitrite 0.01kg, sodium erythorbate 0.03kg, potassium sorbate 0.10kg, 0.3kg of carrageenan, 2.3kg of low-sodium salt composed of 68% NaCl and 32% KCl, 2kg of seasoning, 1kg of spice, and 16kg of water.

[0053] Preparation:

[0054] 1. The pork lean meat and fat are cleaned and trimmed, and then minced into meat stuffing by a meat grinder;

[0055] 2. Mix the meat filling with low-sodium salt, cornstarch, carrageenan, seasoning, spices, sodium erythorbate, sodium nitrite, and potassium sorbate;

[0056] 3. Put the evenly mixed minced meat in a chopping machine, add soybean protein isolate and transglutaminase, chop and mix, add ice water while chopping, so that the temperature of the minced meat does not exceed 15°C;

[0057] 4. Fill the chopped and mixed minced meat into the plastic casing with a sausage stuffer, and seal the two e...

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PUM

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Abstract

The invention discloses a low sodium salt ham sausage and a preparation method thereof. The low sodium salt ham sausage is prepared from pork, starch, soy protein isolate, carrageenan, glutamine transaminage, sodium erythorbate, low sodium salt, seasoning, spices, a chromophoric reagent and water. The preparation method comprises the following steps: stirring and mixing the pork, the starch, the carrageenan, the sodium erythorbate, the low sodium salt, the seasoning, the spices and the chromophoric reagent; adding the soy protein isolate and the glutamine transaminage, chopping and mixing; adding water while chopping and mixing; filling the mixture into casing, and cooking; and cooling and storing. The prepared finished product has remarkably reduced content of sodium salt, and does not contain phosphate in favor of human health, thereby being a healthy product suitable for the hypertension crowd.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and in particular relates to the processing technology of instant ham sausage, in particular to a ham sausage with reduced sodium salt content and a preparation method thereof. Background technique: [0002] With the improvement of people's living standards, the prevalence of cardiovascular diseases has increased significantly. A large number of epidemiological investigations have shown that long-term high-sodium diets can increase blood pressure, and excessive intake of sodium salts can also affect the effect of antihypertensive drugs , Increase the dosage of drugs. According to analysis, about 30% of people's salt intake comes from meat products. Therefore, as people's health awareness continues to increase, research and reports on low-salt healthy foods (including low-salt meat products) have emerged one after another. Chinese patent (CN1403018) discloses a low-salt and ready-to-eat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 王海滨黄梅香
Owner 临沂金锣文瑞食品有限公司
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