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Making method of anti-oxidative sausage

A production method and anti-oxidation technology, applied in food preparation, application, food science, etc., can solve problems such as unfavorable health, threat to human health, single type, etc., to improve product sensory quality and flavor characteristics, enhance functionality, The effect of improving health performance

Active Publication Date: 2013-05-01
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the production of sausages is mainly based on natural air drying, which is single and oxidized severely during the natural drying process, especially the oxidation of fat will generate many harmful substances to the human body, which is not conducive to health after eating
In order to reduce the degree of oxidation, additives such as chemically synthesized antioxidants are also added in the production process, but this will pose a new threat to human health

Method used

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  • Making method of anti-oxidative sausage
  • Making method of anti-oxidative sausage
  • Making method of anti-oxidative sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Raw materials: Cut fresh pork into pieces, wash in 4°C water, remove blood clots and pigskin, weigh them according to the ratio of fat to lean 1:4, grind them, and chop ginger for later use.

[0034] (2) Ingredients: Weigh 100 parts of fat and lean meat, 7.5 parts of white sugar, 3 parts of salt, 0.2 part of monosodium glutamate, 0.1 part of five-spice powder, 0.15 part of ginger, 2 parts of Daqu, 10 parts of purified water, 3 parts of white sesame powder, after Crush and pass through a 100-mesh sieve.

[0035] (3) Rapid dehydration: Put the stuffed sausages into a constant temperature incubator for two days of rapid dehydration. In the first stage, the temperature of the incubator is 50°C and placed for 24 hours. In the second stage, the temperature is adjusted to 30°C and placed for 24 hours.

[0036] (4) Natural air-drying: take out the above-mentioned sausages after rapid dehydration, and hang them naturally in a cool and ventilated place.

[0037] (5) Maturity...

Embodiment 2

[0045] (1) raw material: with embodiment 1.

[0046] (2) Ingredients: Weigh 100 parts of fat and lean meat, 6 parts of sugar, 4 parts of salt, 0.1 part of monosodium glutamate, 0.2 part of five-spice powder, 0.1 part of ginger, 3 parts of Daqu, 5 parts of purified water, 4 parts of white sesame powder, after Crush and pass through a 100-mesh sieve.

[0047] (3) Rapid dehydration: Put the stuffed sausages into a constant temperature incubator for two days of rapid dehydration. The temperature of the incubator is 55°C for 24 hours in the first stage, and the temperature is adjusted to 35°C for 24 hours in the second stage.

[0048] (4) Naturally air-dried: with embodiment 1.

[0049] (5) maturity: with embodiment 1.

[0050] The product that the inventive method makes and the traditional product of control group are carried out flavor component analysis, and result is as follows:

[0051] There were no ketones in the volatile compounds of the control group, while the content of...

Embodiment 3

[0055] (1) raw material: with embodiment 1.

[0056] (2) Ingredients: Weigh 100 parts of fat and lean meat, 9 parts of sugar, 2 parts of salt, 0.3 parts of monosodium glutamate, 0.15 parts of five-spice powder, 0.2 parts of ginger, 1 part of Daqu, 15 parts of purified water, 2 parts of white sesame powder, after Crush and pass through a 100-mesh sieve.

[0057] (3) Rapid dehydration: Put the stuffed sausages into a constant temperature incubator for two days of rapid dehydration. The temperature of the incubator is 45°C for 24 hours in the first stage, and the temperature is adjusted to 25°C for 24 hours in the second stage.

[0058] (4) Naturally air-dried: with embodiment 1.

[0059] (5) maturity: with embodiment 1.

[0060] The product that the inventive method makes and the traditional product of control group are carried out flavor component analysis, and result is as follows:

[0061] There were no ketones in the volatile compounds of the control group, while the cont...

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Abstract

The invention relates to a making method of an anti-oxidative sausage. A technical scheme adopted in the invention is characterized in that the making method comprises the following steps: stuffing 100 parts of meat, 6-9 parts of white sugar, 2-4 parts of salt, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of five spice powder, 0.1-0.2 parts of ginger, 1-3 parts of Daqu, 5-15 parts of purified water, and 2-4 parts of sesame powder; rapidly dehydrating a stuffed sausage in a constant-temperature culture box for 2 days; naturally hanging in a shady and ventilated place; and carrying out hanging drying in the sun for 21-30 days, taking down, trimming until orderliness, and carrying out vacuum packaging to obtain the functional sausage. The making method overcomes a defect that many substances harmful to human bodies are generated after the oxidation of fats in present sausages. The anti-oxidative sausage has a better quality and a lower oxidation degree in the production and storage processes than traditional sausages having no additives, and simultaneously has a special functional substance which is sesamin, so the oxidation degree of the sausage in the production and storage processes is reduced to a certain degree, and the healthcare performance of the anti-oxidative sausage is improved.

Description

technical field [0001] The invention relates to a novel food processing method, in particular to a preparation method of anti-oxidation sausage. Background technique [0002] Before the present invention, traditional meat products were mostly produced, mainly fermented products such as ham and sausage, which were liked by consumers because of their unique flavor. Among them, the production of sausage is mainly based on natural air drying, which is single and oxidized during the natural drying process, especially the oxidation of fat will generate many harmful substances to the human body, which is not conducive to health after eating. In order to reduce the degree of oxidation, additives such as chemically synthesized antioxidants are also added in the production process, but this will pose a new threat to human health. Contents of the invention [0003] The object of the present invention is to overcome the above-mentioned defects and develop a method for making anti-oxi...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/317A23L1/318A23L1/09A23L13/40A23L13/60A23L13/70
Inventor 于海汪志君葛庆丰谷成业汪淼吴满刚王敏
Owner YANGZHOU UNIV
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