Stuffed sausage containing soluble dietary fibers and manufacturing method thereof

A dietary fiber and soluble technology, applied in food preparation, food science, application, etc., can solve problems such as poor palatability, rough taste of water-insoluble dietary fiber, and affect the sensory effect of food, so as to improve thickening and bonding effect, accelerate the excretion of harmful residual substances, and increase the volume

Inactive Publication Date: 2012-04-18
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Water-insoluble dietary fiber has a rough taste, adding it to meat products will make the product less palatable and obviously affect the sensory effect of the food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The weight ratio of the raw material components contained in the enema of this embodiment is: 1000 parts of pork (800 parts of lean pork + 200 parts of pork fat), 12 parts of soluble dietary fiber, 63 parts of starch, 6 parts of carrageenan, and 1 part of pepper , 6 parts of allspice powder, 21 parts of white sugar, 0.5 part of monosodium glutamate, 4.2 parts of Daqu wine, 29 parts of refined salt, 0.1 part of sodium nitrite, and its preparation method comprises the following steps:

[0028] (1) Pork processing: deboning, skinning, trimming and removing fat, tendons, blood clots and lymph nodes, then cut the lean meat into fist-sized chunks, and the fat meat into chunks about 1cm square;

[0029] (2) Pickling: evenly mix the pork with refined salt, and marinate at 2°C for 28 hours;

[0030] (3) twisting and chopping: twist the marinated pork into minced meat with a mincer, then add crushed ice that accounts for 10% of the pork weight and chop it with a chopping machine ...

Embodiment 2

[0046] The weight ratio of the raw materials contained in the enema of this embodiment is: 1000 parts of pork (800 parts of lean pork + 200 parts of pork fat), 9 parts of soluble dietary fiber, 63 parts of starch, 6 parts of carrageenan, and 1 part of pepper , 6 parts of five-spice powder, 21 parts of white sugar, 0.5 part of monosodium glutamate, 4.2 parts of Daqu wine, 29 parts of refined salt, 0.1 part of sodium nitrite, used soluble dietary fiber is identical with embodiment 1, and its preparation method comprises the following steps:

[0047] (1) Pork processing: deboning, skinning, trimming and removing fat, tendons, blood clots and lymph nodes, then cut the lean meat into fist-sized chunks, and the fat meat into chunks about 1cm square;

[0048] (2) Pickling: evenly mix the pork with refined salt, and marinate at 1°C for 30 hours;

[0049] (3) twisting and chopping: twist the marinated pork into minced meat with a grinder, then add crushed ice that accounts for 9% of th...

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PUM

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Abstract

The invention discloses stuffed sausage containing soluble dietary fibers and a manufacturing method thereof. Accessories used in the stuffed sausage comprise starch, carragheenan, powdered pepper, five spice powder, white sugar, monosodium glutamate, Daqu wine, salt and sodium nitrite, and further comprises soluble dietary fibers, wherein, the addition amount of the soluble dietary fibers is 0.9 to 1.2% of the weight of pork, and the soluble dietary fibers are prepared by carrying out drying, puffing, soaking and enzyme extraction with apple slag as a raw material. The stuffed sausage containing soluble dietary fibers tastes tender, juicy and delicate and has a health care function to some extent.

Description

technical field [0001] The invention relates to an enema containing dietary fiber and a preparation method thereof, in particular to an enema containing soluble dietary fiber and a preparation method thereof. Background technique [0002] Enema is a kind of meat food that is popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers, and then adds condiments, spices, color-protecting agents, preservatives and other auxiliary materials. After high-temperature cooking It is made by other processing techniques, and its characteristics are fresh and refreshing, easy to carry, easy to eat, and long shelf life. Conventional enema does not contain dietary fiber (1. "Meat Processing Science", China Agricultural Press, 2009, 9; 2. "Control of Enema Production Industry" [J]. Practical Technology, 2003, 7: 32-33), With the improvement of living standards and improper diet structure of people, the incidence of hypertension, diabetes,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/308A23L13/40A23L13/60
Inventor 魏决万萍郭玉蓉覃芳
Owner CHENGDU UNIV
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