Low-fat emulsion sausage and production method thereof

A production method and technology of emulsified sausage, applied in the fields of application, food preparation, food science, etc., can solve the problems that emulsified sausage does not meet the demand trend of consumers' meat products nutrition and health, so as to increase polyunsaturated fatty acids and improve composition , the effect of reducing the total fat content

Inactive Publication Date: 2013-04-24
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional emulsified sausage does not meet the trend of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1400g, pig backfat 240g, ice water 500g, animal fat substitute 360g (including chicken plasma protein 21.6g, soybean oil 186.2g, water 152.3g g), salt 42g, compound phosphate 6g, monosodium glutamate 4g, white pepper 6g, sodium nitrite 0.004g.

[0028] Preparation of chicken plasma protein high concentration pre-emulsion:

[0029] Dissolve 21.6g of chicken plasma protein powder in 152.3g of water and fully dissolve, add 186.2g of soybean oil, mix in a mixer at 1400 rpm for 2 minutes to prepare a high-concentration chicken plasma protein emulsion, and refrigerate at 4°C (< 24h) for later use ;

[0030] The making method of meat sausage is finished according to the following steps:

[0031] Raw meat pretreatment: wash the lean meat, remove the connective tissue, cut into pieces, add the above-mentioned salt and compound phosphate, marinate at 4°C for 8-12 hours, th...

Embodiment 2

[0038] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1400g, pig backfat 180g, ice water 500g, animal fat substitute 420g (including pig plasma protein 25.2g, soybean oil 217.2g, water 177.6g g), salt 42g, compound phosphate 6g, monosodium glutamate 4g, white pepper 6g, sodium nitrite 0.004g.

[0039] Preparation of porcine plasma protein high concentration pre-emulsion:

[0040] After fully dissolving 25.2g of porcine plasma protein powder in 177.6g of water, add 217.2g of soybean oil, and mix in a mixer at 1000 rpm for 2.5min to prepare a high-concentration porcine plasma protein emulsion, which is refrigerated at 4°C (< 24h) spare;

[0041] The making method of meat sausage is finished according to the following steps:

[0042] Raw meat pretreatment: wash the lean meat, remove the connective tissue, cut into pieces, add the above-mentioned salt and compound phosphate, marinate at 4°C for 8-12 hours, then pass thr...

Embodiment 3

[0049]Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1400g, pig backfat 120g, ice water 500g, animal fat substitute 480g (including bovine plasma protein 28.8g, soybean oil 248.2g, water 203.0g g), salt 42g, compound phosphate 6g, monosodium glutamate 4g, white pepper 6g, sodium nitrite 0.004g.

[0050] Preparation of high concentration pre-emulsion of bovine plasma protein:

[0051] Dissolve 28.8g of bovine plasma protein powder in 203.0g of water and fully dissolve it, then add 248.2g of soybean oil and mix in a mixer at 1000 rpm for 2.5min to obtain a high-concentration bovine plasma protein emulsion, which is refrigerated at 4°C (< 24h) spare;

[0052] The making method of meat sausage is finished according to the following steps:

[0053] Raw meat pretreatment: wash the lean meat, remove the connective tissue, cut into pieces, add the above-mentioned salt and compound phosphate, marinate at 4°C for 8-12 hours, t...

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Abstract

The present invention discloses a low-fat emulsion sausage which is characterized by comprising the follow components, by weight, 54.9 parts of pork, 4.7 to 9.4 parts of pork back fat, 19.5 parts of ice water, 14.1 to 18.7 parts of an animal fat substitute, 1.41 to 1.61 parts of salt, 0.1 to 0.5 parts of compound phosphate, 0.1 to 0.5 parts of monosodium glutamate, 0.2 to 0.5 parts of white pepper and 0.0005 to 0.005 parts of sodium nitrite. The animal fat substitute is a high concentration emulsion composed of animal plasma proteins, vegetable oil and water, and is characterized in that the parts by weight of the components are as follows: 0.8 to 1.1 parts of animal plasma proteins, 7.3 to 9.7 parts of vegetable oil, and 6.0 to 8.0 parts of water. In addition, the present invention provides a production method for the low-fat emulsion sausage, wherein pork is used as a main material and plasma protein emulsion is used to substitute a part of animal fat, thus obtaining the low-fat low-energy emulsion sausage with a balanced fatty acid ratio.

Description

technical field [0001] The invention relates to the field of meat product processing. The low-fat emulsified sausage is prepared by mixing pork, animal plasma protein and vegetable oil rich in unsaturated fatty acids, and includes pre-emulsified and emulsified sausage processing techniques. Background technique [0002] Emulsified sausage is one of the typical western-style meat products. It is very popular among consumers because of its good taste, fresh and tender meat, and convenient eating. However, its pig backfat content is high (usually 30%), and its fat composition has a high proportion of saturated fatty acids. Too much saturated fatty acid in the diet is extremely detrimental to human health, causing obesity, elevated cholesterol, and even high blood pressure and cardiovascular and cerebrovascular diseases. Traditional emulsified sausage does not meet the trend of consumers' demand for nutrition and health of meat products. Contents of the invention [0003] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L13/10A23L13/40A23L13/60
Inventor 徐幸莲王鹏李伟锋周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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