Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof

A fat substitute, rice starch technology, applied in food preparation, food science, application and other directions, can solve the problem of not being widely used, and achieve the effect of reducing the content of fat and meeting the requirements of health

Active Publication Date: 2012-12-12
江苏骥洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for various reason

Method used

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  • Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof
  • Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof
  • Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A low-fat Chinese sausage with jelly grass glue-rice starch composite gel as a fat substitute, consisting of main ingredients and auxiliary ingredients;

[0039] The main ingredients include 1275g lean meat of pig hind legs and 75g fat of pig back, and the lean meat of hind legs and fat of pig are calculated by weight ratio, that is, lean meat of pig hind legs: fat of pig back is 17:1;

[0040] Described auxiliary material is calculated according to its weight percentage that accounts for major ingredient, and its composition and content are as follows:

[0041] Salt 1.6% (21.6g)

[0042] Glucose 4% (54g)

[0043] Sodium tripolyphosphate 0.1% (1.35g)

[0044] NaNO 2 0.010% (0.135g)

[0045] Sodium Erythorbate 0.03% (0.405g)

[0046] Chinese spices 0.4% (5.4g)

[0047] MSG 0.5% (6.75g)

[0048] Jelly Gum-Rice Starch Composite Gel 10% (135g)

[0049] Water 5% (67.5g);

[0050] The Chinese spices described therein are made up of w...

Embodiment 2

[0060] A low-fat Chinese sausage with jelly grass glue-rice starch composite gel as a fat substitute, consisting of main ingredients and auxiliary ingredients;

[0061] The main ingredients include 425g lean meat of pig hind legs and 75g fat of pig back, and the lean meat of hind legs and fat of pig are calculated by weight ratio, that is, lean meat of pig hind legs: fat of pig back is 17:3;

[0062] Described auxiliary material is calculated according to its weight percentage that accounts for major ingredient, and its composition and content are as follows:

[0063] Salt 1.8% (9g)

[0064] Glucose 5% (25g)

[0065] Sodium tripolyphosphate 0.2% (1g)

[0066] NaNO 2 0.012% (0.06g)

[0067] Sodium Erythorbate 0.05% (0.25g)

[0068] Chinese spices 0.6% (3g)

[0069] MSG 1% (5g)

[0070] Jelly Gum-Rice Starch Composite Gel 12.5% ​​(75g)

[0071] Water 10% (50g);

[0072] The Chinese spices described therein are made up of white pepp...

Embodiment 3

[0082] A low-fat Chinese sausage with jelly grass glue-rice starch composite gel as a fat substitute, consisting of main ingredients and auxiliary ingredients;

[0083] The main ingredients include 255g lean meat of pig hind legs and 75g fat of pig back, and the lean meat of hind legs and fat of pig are calculated by weight ratio, that is, lean meat of pig hind legs: fat of pig back is 17:5;

[0084] Described auxiliary material is calculated according to its weight percentage that accounts for major ingredient, and its composition and content are as follows:

[0085] Salt 2.0% (6.6g)

[0086] Glucose 6% (19.8g)

[0087] Sodium tripolyphosphate 0.3% (0.99g)

[0088] NaNO 2 0.014% (0.0462g)

[0089] Sodium Erythorbate 0.07% (0.231g)

[0090] Chinese spices 0.8% (2.64g)

[0091] MSG 1.5% (4.95g)

[0092] Jelly Gum-Rice Starch Composite Gel 20% (66g)

[0093] Water 15% (49.5g);

[0094] The Chinese spices described therein are made up o...

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Abstract

The invention discloses a low fat Chinese sausage with mesona blume gum-rice starch plural gel as a fat substitute and a preparation method thereof. The low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute is prepared from main materials and auxiliary materials, wherein the main materials comprise lean pork ham and pork back fat, and the auxiliary materials comprise salt, glucose, sodium tripolyphosphate, NaNO2, sodium isoascorbate, Chinese spices, monosodium glutamate, the mesona blume gum-rice starch plural gel and the like. According to the low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute, disclosed by the invention, with the mesona blume gum-rice starch plural gel substituting for partial fat, the flavor, taste and appearance of an end product are not affected, and the fat content in the sausage can be greatly reduced, thereby meeting the requirements of people for health and nutrition.

Description

technical field [0001] The invention relates to a Chinese-style meat with jelly gum-rice starch composite gel as a fat substitute and a preparation method thereof, belonging to the field of food processing technology. Background technique [0002] Sausage is deeply loved by people in many countries and regions, but its high saturated fat content of about 20-30% often makes consumers fearful. Due to health and nutritional requirements, most people prefer to choose low-fat sausage. During the processing of Chinese-style meat products, such as sodium alginate and carrageenan, konjac, carrageenan, gellan gum and agar, cocoa bean oil, olive oil and hydrogenated soybean oil, soybean protein concentrate, gluten, sodium caseinate and skimmed milk powder, Chitosan, whey protein concentrate, sodium caseinate and egg white have all been tried to add to pork to replace part of the back fat of pigs to achieve the purpose of reducing the fat content. However, for various reasons, these ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/307A23L13/60A23L13/40A23L33/20
Inventor 冯涛庄海宁王旭
Owner 江苏骥洋食品有限公司
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