Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented sausage of dietary fiber and goose

A dietary fiber and fermented sausage technology, which is applied in food preparation, food science, climate change adaptation, etc., can solve the problems such as the sales of goose meat fermented sausages with dietary fiber that have not yet been seen, so as to maintain the health of the digestive system, reduce insulin and triacids Glycerides, the effect of preventing cardiovascular disease

Inactive Publication Date: 2012-09-19
HENAN UNIV OF SCI & TECH
View PDF2 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no sales of dietary fiber goose meat fermented sausage in the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The dietary fiber goose fermented sausage of this embodiment is made by a preparation method comprising the following steps:

[0034] (1) Weighing raw meat

[0035] Remove the skin and bones from the carcass of the goose, put the goose skin aside, then remove the connective tissue, tendon, lymph, fat and sundries from the goose breast and leg meat, and then weigh the fat (goose skin) and lean meat respectively. The weight ratio of meat, fat meat and lean meat is: fat meat: lean meat = 3: 7, the raw meat is weighed, cut and ready to use;

[0036] (2) Pickled

[0037] Marinate the lean meat cut in step (1) with pickling brine at 0°C to 4°C for 48 hours, and marinate the fat meat cut in step (1) with fatty meat marinade at 0°C to 4°C 48 hours; marinated brine is made by mixing table salt, white sugar, white wine, sodium nitrite, sodium erythorbate, pepper, ginger powder, monosodium glutamate, β-cyclodextrin and water, wherein the weight of table salt is the weight of lea...

Embodiment 2

[0051] The dietary fiber goose fermented sausage of this embodiment is made by a preparation method comprising the following steps:

[0052] (1) Weighing raw meat

[0053] Remove the skin and bones from the carcass of the goose, put the goose skin aside, then remove the connective tissue, tendon, lymph, fat and sundries from the goose breast and leg meat, and then weigh the fat (goose skin) and lean meat respectively. Meat, the weight ratio of fat meat and lean meat is: fat meat: lean meat = 1: 1, the raw meat is weighed, cut and ready to use;

[0054] (2) Pickled

[0055] Marinate the lean meat cut in step (1) with pickling brine at 0°C to 4°C for 24 hours, and marinate the fat meat cut in step (1) with fatty meat marinade at 0°C to 4°C 24 hours; marinated brine is made by mixing table salt, white sugar, white wine, sodium nitrite, sodium erythorbate, pepper, ginger powder, monosodium glutamate, β-cyclodextrin and water, wherein the weight of table salt is the weight of lea...

Embodiment 3

[0069] The dietary fiber goose fermented sausage of this embodiment is made by a preparation method comprising the following steps:

[0070] (1) Weighing raw meat

[0071] Remove the skin and bones from the carcass of the goose, put the goose skin aside, then remove the connective tissue, tendon, lymph, fat and sundries from the goose breast and leg meat, and then weigh the fat (goose skin) and lean meat respectively. The weight ratio of meat, fat meat and lean meat is: fat meat: lean meat = 2: 3, the raw meat is weighed, cut and ready to use;

[0072] (2) Pickled

[0073] Marinate the lean meat cut in step (1) with pickling brine at 0°C to 4°C for 48 hours, and marinate the fat meat cut in step (1) with fatty meat marinade at 0°C to 4°C 48 hours; marinated brine is made by mixing table salt, white sugar, white wine, sodium nitrite, sodium erythorbate, pepper, ginger powder, monosodium glutamate, β-cyclodextrin and water, wherein the weight of table salt is the weight of lea...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a dietary fiber goose meat fermented sausage. Background technique [0002] Goose breeding is a fast-acting breeding industry with low investment, fast turnover and high benefits. The output of goose in my country accounts for about 80% of the world, and the consumption of goose meat in my country is also considerable, accounting for 4% of the meat market consumption share. Goose meat is rich in nutrition, high in protein content, low in fat content, and high in unsaturated fatty acid content, which is very beneficial to human health. According to the measurement, the protein content of goose meat is higher than that of duck, chicken, beef and pork, and the content of lysine is higher than that of broiler chicken. At the same time, goose meat, as a green food, was listed by the United Nations Food and Agriculture Organization in 2002 as the green ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L1/308A23L1/315A23L13/40A23L13/50A23L13/60A23L13/70
CPCY02A40/90
Inventor 张慧芸孙旭陈俊亮康怀彬杨芳宁申云翔
Owner HENAN UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com