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Nutrient enrichment frankfurter and preparation method thereof

A nutrition-fortified and sausage technology, which is applied in food preparation, application, food science, etc., can solve the problems of large consumption and unhealthy requirements, and achieve the effects of convenient eating, good emulsification effect, and high animal protein content

Inactive Publication Date: 2013-03-20
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current consumption of enema products in our country is very large. The popular Western-style sausage products are mainly single meat sausages, and meat contains more saturated fatty acids, heat energy and cholesterol, and lacks water-soluble vitamins and minerals. Too much fat will cause "rich man's disease", while conventional meat products contain 30% to 50% fat, which is a high-fat food and does not meet people's health requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Raw meat processing: Remove the thick tendons, blood stains, lymph and fat blocks from the lean meat, cut into pieces about 2 cm in length and 1 cm in width, and remove the surface dirt and impurities from the fat meat.

[0026] (2) Low-temperature pickling: add 0.03kg of sodium nitrite for pickling, the temperature is controlled at 0-4°C, and the pickling time is controlled at 18 hours. The sign of the end of pickling is that the meat is bright red and elastic.

[0027] (3) Chop and mix: Mix 59kg of marinated lean meat with 6.5kg of water, 6kg of refined corn starch, 2.4kg of iodized refined salt, 0.8kg of soft white sugar (excellent grade), 2kg of carrot powder, 0.3 of monosodium glutamate kg, 0.25kg of white pepper powder, 0.02kg of cinnamon powder, and 0.05kg of smoked flavoring liquid, put them together in a chopping machine and mix them at a high speed to about 4°C, add 13kg of pig fat and 6kg of water, and chop them at a high speed until 10 ℃.

[0028] (4) E...

Embodiment 2

[0031] (1) Raw meat processing: Remove the thick tendons, blood stains, lymph and fat blocks from the lean meat, cut into pieces about 2 cm in length and 1 cm in width, and remove the surface dirt and impurities from the fat meat.

[0032] (2) Low-temperature pickling: add 0.04kg of sodium nitrite for pickling, the temperature is controlled at 0-4°C, and the pickling time is controlled at 16 hours. The sign of the end of pickling is that the meat is bright red and elastic.

[0033] (3) Chop and mix: mix 56kg of marinated lean meat with 6kg of water, 9kg of refined cornstarch, 2.1kg of iodized refined salt, 2kg of soft white sugar (superior grade), 1.5kg of kelp, 0.2kg of monosodium glutamate, Put 0.35kg of white pepper powder, 0.09kg of cinnamon powder, and 0.08kg of smoked flavor liquid into a chopping machine at high speed and mix until about 5°C, add 16kg of pig fat and 7kg of water, and chop at high speed until 10°C.

[0034] (4) Enema: Make PVDC casings of appropriate siz...

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PUM

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Abstract

The invention relates to a nutrient enrichment frankfurter and a preparation method of the nutrient enrichment frankfurter. The popular western-style sausage products take single sausages as major materials, so as to cause 'illness of affluence', and do not accord with health demands of people. The invention provides the nutrient enrichment frankfurter which is complementary in nutrition and can solve the problem of nutrition imbalance, and the preparation method of the nutrient enrichment frankfurter. The nutrient enrichment frankfurter comprises the following materials of fresh pork lean, fat pork, ice water, refined corn starch, refined iodine salt, soft sugar, plant additive, gourmet powder, white pepper powder, ground cinnamon, smoked flavor feed liquid and sodium nitrite. The preparation method comprises the steps of processing material meat, pickling at low temperature, chopping, clystering the material meat, and boiling. Foods such as vegetables and marine plants are added to the traditional frankfurter product at a proper ratio, and the nutrient enrichment frankfurter can comply with the development trend of modern green health food.

Description

technical field [0001] The invention belongs to the field of meat product processing, in particular to a nutrition-enhanced frankfurter sausage and a preparation method thereof. Background technique [0002] Frankfurt sausage belongs to low-temperature emulsified sausage, which is a kind of sausage product. During its processing, it needs to go through a low-temperature emulsification process to precipitate the salt-soluble protein in the meat to form a uniform meat paste. It has lower requirements for raw meat, and generally uses fresh or refrigerated lean meat and fat meat, and adopts an appropriate ratio of lean meat to fat. At the same time, the amount of water and starch added should be controlled to achieve the ideal emulsification effect. [0003] The current consumption of enema products in our country is very large. The popular Western-style sausage products are mainly single meat sausages, and meat contains more saturated fatty acids, heat energy and cholesterol, ...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/317A23L1/09A23L13/40A23L13/60
Inventor 常大伟李丹
Owner SHAANXI UNIV OF SCI & TECH
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