Oil-retention and water-retention sausage emulsifying agent

An emulsifier and sausage technology, which is applied in the field of oil and water retention sausage emulsifiers, can solve the problems affecting the appearance and internal quality of sausage, limited water and oil retention capacity, oil leakage, etc., so as to achieve the effect of inhibiting oil and water and improving product quality. , easy to use effect

Inactive Publication Date: 2014-02-05
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the thermal processing of sausages, due to the limited water and oil retention capacity of the salt-soluble protein contained in the raw meat itself, oil leakage and water leakage are prone to occur, which seriously affects the appearance and internal quality of sausages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: getting 0.35kg mass concentration is 91% soybean protein isolate, 0.15kg mass concentration is 90% sodium caseinate, 0.4kg mass concentration is 75% guar gum, 0.15kg mass concentration is 99.2% monostearic acid After the glyceride is mixed and compounded, it is directly added to the product according to the proportion of 0.3% of the mass of the material when the fat is cut and mixed, which inhibits the phenomenon of oil and water in the product and greatly improves the product quality.

Embodiment 2

[0015] Embodiment 2: getting 0.3kg mass concentration is 91% soybean protein isolate, 0.2kg mass concentration is 90% sodium caseinate, 0.3kg mass concentration is 75% guar gum, 0.1kg mass concentration is 99.2% monostearic acid After the glyceride is mixed and compounded, it is directly added to the product according to the proportion of 0.5% of the mass of the material when the fat meat is cut and mixed, which inhibits the phenomenon of oil and water in the product, and greatly improves the product quality.

Embodiment 3

[0016] Embodiment 3: getting 0.25kg mass concentration is 91% soybean protein isolate, 0.18kg mass concentration is 90% sodium caseinate, 0.25kg mass concentration is 75% guar gum, 0.12kg mass concentration is 99.2% monostearic acid After the glyceride is mixed and compounded, it is directly added to the product according to the proportion of 0.7% of the mass of the material when the fat meat is cut and mixed, which inhibits the phenomenon of oil and water in the product and greatly improves the product quality.

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PUM

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Abstract

The invention relates to an oil-retention and water-retention sausage emulsifying agent and belongs to the field of food processing. The oil-retention and water-retention sausage emulsifying agent is characterized by being compounded by the following components in mass percentage: 25%-35% of soy isolate protein, 15%-20% of sodium caseinate, 20%-40% of guar gum and 10%-30% of glycerin monostearate. The oil-retention and water-retention sausage emulsifying agent has the beneficial effects that 1 one efficient oil-retention and water-retention agent is provided for low-temperature emulsified sausage products and a phenomenon of discharging oil and water from a product is reduced effectively; 2 the oil-retention and water-retention sausage emulsifying agent is convenient to use and can be directly added into the product to be used when fat is chopped; affiliated adding conditions are not needed; 3 the application is wide and the oil-retention and water-retention sausage emulsifying agent can be applied to the current low-temperature emulsified sausages and can also be applied to quickly-frozen roasting sausage; 4 under the condition that an existing formula of each low-temperature emulsified sausage is not changed, 0.2%-0.8% of the oil-retention and water-retention sausage emulsifying agent is added so that the oil and water discharging effect of the product is inhibited well and the quality of the product is improved greatly.

Description

technical field [0001] The invention relates to an oil- and water-retaining sausage emulsifier, which belongs to the field of food processing. technical background [0002] Sausages are divided into rolling type, stirring type and emulsifying type according to different processing methods. Emulsified sausage is a product made by chopping raw meat, water, edible salt, pickling agent, seasoning and other auxiliary materials in a chopping machine, filling, heat processing and other processes. Emulsified sausage has simple operation process, good sliceability, good elasticity, delicate texture, unique flavor and easy to carry, so it is very popular among consumers. However, during the thermal processing of sausages, due to the limited water and oil retention capacity of the salt-soluble protein contained in the raw meat itself, oil leakage and water leakage are prone to occur, which seriously affects the appearance and internal quality of sausages. Therefore, it has always bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/035A23L13/40A23L29/10
CPCA23L13/40A23L29/10
Inventor 宋万杰杨明明张建林肖婧
Owner HENAN ZHONGPIN FOOD IND
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