Method for improving texture of fermented sausage by virtue of xylitol

A fermented sausage and xylitol technology, which is applied in application, food preparation, food science, etc., can solve the problems of good solubility and thermal stability, improve liver function and gastrointestinal function, improve texture quality and storage The effect of improving the preservation effect

Inactive Publication Date: 2014-07-02
JIANGNAN UNIV
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

Xylitol is a typical representative of sugar alcohols with good solubility and thermal stability. There is no public report on its application in fermented sausages

Method used

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  • Method for improving texture of fermented sausage by virtue of xylitol

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Embodiment 1

[0025] (1) Raw material selection and processing: choose fresh pork hind leg meat, lean meat with tender meat, less fascia, and pig back fat with strong fat are better; remove the fascia and cartilage from the lean meat, rinse in cold water, and remove the back fat Peel, rinse in warm water, and cool.

[0026] (2) Grinding meat: use a 6mm sieve plate to grind the meat, and separate the fat and thin meat when grinding.

[0027] (3) Mixing and marinating: mix the meat stuffing and auxiliary materials according to the basic formula. The basic formula of the raw and auxiliary materials used is: the mass ratio of lean pork: pig back fat is 9:1, and the total is meat; the rest of the auxiliary materials are meat Percentage: salt 3%, glucose 1%, monosodium glutamate 0.1%, pepper 0.5%, ginger powder 0.5%, sodium erythorbate 0.05%, sodium nitrite 0.015%, xylitol 6%, water 6%. Vacuum tumble and knead the stuffed meat with a vacuum tumbler at a vacuum degree of 0.03-0.04MPa, tumble and ...

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Abstract

The invention discloses a method for improving the texture of a fermented sausage by virtue of xylitol, belonging to the technical field of meat product processing. The method comprises the following steps: adding 4%-12% of xylitol in a processing process, tumbling and salting in vacuum, fermenting, dewatering and drying. The quality of the fermented sausage is effectively improved; the texture quality of the fermented sausage is remarkably improved, the hardness is remarkably reduced, and the elasticity and the chewiness are remarkably improved under the circumstance that the preservation property, the color and the flavor of the fermented sausage are not affected. The method has the characteristics that part of free moisture is converted into bound water by virtue of a water retaining effect of a polyhydroxy structure in xylitol, and the water activity is reduced and the preservation property is improved under the circumstance that relatively high water content is kept. The obtained fermented sausage is fine in tissue, good in elasticity, bright in color, heavy in taste, unlikely to deteriorate during storage and long in shelf life more than 6 months.

Description

technical field [0001] The invention relates to a method for improving the texture of fermented sausage by using xylitol, in particular to a method for improving the final moisture content of the product and reducing the hardness of the product without affecting the preservation effect, flavor and color of the product by using xylitol 1. Improving its elasticity and chewiness, and at the same time reducing the problem of hardening of taste and low yield of sausages during storage, which belongs to the technical field of meat products processing. Background technique [0002] The texture of sausage mainly involves the hardness, elasticity and chewiness of the product, and is an important indicator to determine the taste of the product. The texture of sausage is related to the fat-to-thin ratio of the raw meat during sausage processing, the processing method, the amount of auxiliary materials added, and the moisture content of the product, among which the correlation with the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/317A23L13/40A23L13/60
CPCA23L13/428A23L13/65A23V2002/00A23V2250/6422
Inventor 郇延军史春娟
Owner JIANGNAN UNIV
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