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Low-fat meat ball using inulin as fat substitute

A technology for fat substitutes and fat meatballs, which can be used in food preparation, application, food science, etc., and can solve the problems of affecting food flavor and taste, less food processing applications, and low-fat food boredom, etc.

Inactive Publication Date: 2013-11-13
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But blindly reducing fat will inevitably affect the original flavor and taste of food, and even cause some people to be bored with low-fat food. Therefore, developed countries have been continuously researching and developing low-fat meat products for decades. The more successful method is Use fat substitutes to replace some fats, but domestic research on fat substitutes started relatively late, and their applications in food processing are seldom

Method used

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  • Low-fat meat ball using inulin as fat substitute
  • Low-fat meat ball using inulin as fat substitute

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A basic recipe of low-fat meatballs with inulin as a fat substitute, consisting of the following components in parts by mass: 95 parts by weight of lean pork, 5 parts of fat from pigs, 6 parts of inulin, 24 parts of starch, 30 parts of water, 12 parts of eggs, Salt 3, sugar 2, soybean protein powder 2, soy sauce 1, mixed phosphate 0.3 (sodium pyrophosphate: sodium polyphosphate: sodium hexametaphosphate = 2:2:1), monosodium glutamate 0.2, sodium erythorbate 0.05.

[0034] Its processing technology includes the following steps:

[0035] (1) Rinse: wash the above-mentioned parts by mass of lean pork and fat of pig 3 to 4 times at a water temperature below 10°C

[0036] (2) Grinding: Grinding the rinsed pork lean meat and pig fat, the temperature is controlled below 10°C, and the particle size is 4-5mm;

[0037] (3) Pickling: Add the minced pork lean meat and pig fat to the pickling ingredients, marinate at 0°C for 48 hours, and stir 2 to 3 times during the process;

[0...

Embodiment 2

[0048] A basic formula of low-fat meatballs with inulin as a fat substitute, consisting of the following components in parts by mass: 95 parts by weight of lean pork, 5 parts of fat from pigs, 7 parts of inulin, 20 parts of starch, 28 parts of water, 10 parts of eggs, Salt 4, sugar 4, soybean protein powder 1, soy sauce 2, mixed phosphate 0.15 (sodium pyrophosphate: sodium polyphosphate: sodium hexametaphosphate = 2:2:1), monosodium glutamate 0.1, sodium erythorbate 0.03.

[0049] Its processing technology includes the following steps:

[0050] (1) Rinsing: Rinse the lean pork and fat of pigs in the above parts by mass for 3 to 4 times at a water temperature below 10°C;

[0051] (2) Grinding: Grinding the rinsed pork lean meat and pig fat, the temperature is controlled below 10°C, and the particle size is 4-5mm;

[0052] (3) Pickling: Add the minced pork lean meat and pig fat to the pickling ingredients, marinate at 4°C for 24 hours, and stir 2 to 3 times during the process; ...

Embodiment 3

[0061] A basic formula of low-fat meatballs with inulin as a fat substitute, consisting of the following components in parts by mass: lean pork 97 pig fat 3, inulin 8, starch 22, water 32, eggs 12, salt 2. White sugar 2, soybean protein powder 3, soy sauce 2, mixed phosphate 0.35 (sodium pyrophosphate: sodium polyphosphate: sodium hexametaphosphate = 2:2:1), monosodium glutamate 0.3, sodium erythorbate 0.06.

[0062] Its processing technology includes the following steps:

[0063] (1) Rinsing: wash the above-mentioned parts by mass of lean pork and fat of pig 3 to 4 times at a water temperature below 10°C.

[0064] (2) Grinding: Grinding the rinsed pork lean meat and pig fat, the temperature is controlled below 10°C, and the particle size is 4-5mm;

[0065] (3) Pickling: Add the minced pork lean meat and pig fat to the pickling ingredients, marinate at 4°C for 24 hours, and stir 2 to 3 times during the process;

[0066] (4) Stirring: Add inulin and auxiliary materials to the...

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Abstract

The invention discloses a low-fat meat ball using inulin as a fat substitute, and belongs to the field of fat substitutes. The low-fat meat ball is prepared through the following steps of: (1), pork treatment: repeatedly rinsing 95-97 parts by mass of pork lean and 3-5 parts by mass of pig fat, and grinding; (2) pickling: adding pickling ingredients in the pork treated in the step (1) and pickling; (3) stirring: adding 6-8 parts of inulin and accessories in the pickled meat, evenly stirring, adding 20-24 parts by mass of starch for continuously and evenly stirring, and shaping; (4), boiling: boiling the shaped meat balls in a pot filled with ingredients of water; and (5) cooling and preserving: cooling at 20-25 DEG C, and cooling and preserving at -20DEG C. The low-fat meat ball provided by the invention has the fat content of 6.06-6.45%, is delicious and healthy, and accords with food requirments with low fat.

Description

technical field [0001] The invention belongs to the field of fat substitutes and discloses a low-fat meatball using inulin as a fat substitute. Background technique [0002] Due to the high-fat, high-calorie, and high-cholesterol dietary structure in today's society, the incidence of hypertension, hyperlipidemia, diabetes, and cardiovascular and cerebrovascular diseases has greatly increased, and it is showing a younger trend, which makes people gradually realize the fat in the diet. It should be appropriate to reduce the fat content in meat products, which is very important to human health. But blindly reducing fat will inevitably affect the original flavor and taste of food, and even cause some people to be bored with low-fat food. Therefore, developed countries have been continuously researching and developing low-fat meat products for decades. The more successful method is Fat substitutes are used to replace part of the fat, but domestic research on fat substitutes star...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/29A23L13/10A23L13/70A23L33/00
Inventor 于基成龚晓瑞段俊楠王思予范文静
Owner DALIAN NATIONALITIES UNIVERSITY
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