Functional poultry sausage having unique flavor, and preparation method thereof

A functional, poultry meat technology, applied in food preparation, application, food science, etc., can solve the problems of non-disclosure, achieve the effects of preventing oxidation and fat oxidation, increasing content, and eliminating harmfulness

Active Publication Date: 2013-12-25
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no publication at home and abroad about the use of Haematococcus pluvialis powder enzymatic hydrolyzate, red date paste and meat to develop a red date flavored meat sausage with anti-oxidation, immune regulation functions and natural nitrate-free preservatives Research reports on processing technology and products

Method used

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  • Functional poultry sausage having unique flavor, and preparation method thereof
  • Functional poultry sausage having unique flavor, and preparation method thereof
  • Functional poultry sausage having unique flavor, and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0061] The invention is a functional poultry meat sausage with characteristic flavor. After adding salt and compound phosphate to the poultry meat, vacuum tumbling, and then adding Haematococcus pluvialis enzymatic hydrolyzate, red date paste, compound umami agent, white sugar, Liquor, pig back fat diced meat, β-cyclodextrin, white pepper powder, black pepper powder, green onion powder, laurel powder, parsley powder, and then mixed, filled, air-dried or dried to obtain a peptide and Astaxanthin-like active factors, red date-flavored functional poultry sausage products with anti-oxidation and immune regulation functions, which specifically include the following preparation steps:

[0062] (1) Preparation of jujube paste

[0063] Select dry red dates without mildew and rot, wash them with clean water, put the red dates and water in a pot with a mass ratio of 1:5, cook them to 85°C, keep them warm for 35 minutes, and then use a beater to beat them into jujube paste, remove the sk...

Embodiment 2

[0077] With embodiment 1, its difference is:

[0078] Step (1) In the preparation of red date paste: red dates and water are put into a pot with a mass ratio of 1:4, steamed to 85°C, and then kept for 35 minutes;

[0079] Step (2) In the preparation of the hydrolyzate of Haematococcus pluvialis powder: the mass ratio of Haematococcus pluvialis cell sediment to amaranth juice is 1:5, and after mixing, it is incubated at 50°C for 120 minutes; The mass ratio of cell slime to distilled water is 1:4. At room temperature, use a high-pressure homogenizer to crush at 40MPa, circulate 4 times, then apply 200W ultrasonic wave for 6 minutes, adjust the pH value to 4.4 with citric acid, and then add Yushenghong Cellulase with 0.10% weight of algae cell slime, hydrolyzed with vibration in water bath at 45°C for 100 minutes, then adjusted the pH to 6.3 with NaoH solution, added flavor protease with 0.10% weight of Haematococcus pluvialis cell slime (activity 20u / mg ), shaking and ...

Embodiment 3

[0084] With embodiment 1, its difference is:

[0085] Step (1) In the preparation of red date paste: red dates and water are put into a pot at a mass ratio of 1:6, steamed to 85°C, and then kept for 35 minutes;

[0086] Step (2) In the preparation of the hydrolyzate of Haematococcus pluvialis powder: the mass ratio of Haematococcus pluvialls cell sediment to amaranth juice is 1:20, after mixing, keep warm at 65°C for 20 minutes; Haematococcus pluvialls The mass ratio of cell slime to distilled water is 1:6. At room temperature, use a high-pressure homogenizer to crush at 50MPa, circulate twice, and then apply 250W ultrasonic waves for 2 minutes. Use citric acid to adjust the pH value to 4.8, and then add pluvialis red balls Cellulase with 0.20% weight of algae cell mud, hydrolyzed with vibration in water bath at 55°C for 50 minutes, then adjusted the pH to 6.6 with NaoH solution, and added flavor protease with 0.25% weight of Haematococcus pluvialis cell mud (activity ...

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Abstract

The invention discloses a functional poultry sausage having a unique flavor, and a preparation method thereof. The method is characterized in that the method comprises the following steps: preparing a red date paste; preparing a Haematococcus pluvialis powder enzymatic hydrolysis product; adding salt and composite phosphate to poultry, and carrying out vacuum rolling; adding the Haematococcus pluvialis powder enzymatic hydrolysis product, the red date paste, a composite flavor enhancer, white wine, diced back fat pork, beta-cyclodextrine, white pepper powder, black pepper powder, welsh onion powder, Laurus nobilis powder and Holland celery powder; mixing; loading; air-drying; and carrying out vacuum packaging to obtain the functional poultry sausage having a red date flavor, having the oxidation resistance and immunity adjustment functions and containing polypeptide and astaxanthin active factors. The functional poultry sausage has the advantages of unique flavor, abundant nutrition, oxidation resistance and immunity adjustment functions, and richness in active substances comprising astaxanthin, polypeptides and flavonoids.

Description

technical field [0001] The invention relates to a sausage, in particular to a functional poultry sausage with special flavor and a preparation method thereof. Background technique [0002] Sausage is a very ancient food production and meat preservation technology. It refers to a long cylindrical tubular food made by mincing animal meat into a puree and filling it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. In order to prevent the oxidation of iron in myoglobin from darkening the color of the product, nitrates, nitrites and other chromogenic agents and antioxidants such as iso-Vc sodium are often added during the processing and pickling process, but nitrates and nitrites are harmful to human health. harmful effects. In addition, the flavor and function of the currently produced sausages are relatively single, and most of them are Cantonese-style sweet and S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/212A23L1/30A23L33/10
Inventor 潘道东孙杨赢沈建良曹锦轩曾小群李桦
Owner NINGBO UNIV
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