Preparation method of low-fat high-dietary-fiber grain sausage

A technology with high dietary fiber and dietary fiber, applied in the field of food processing, can solve the problems of immature dietary fiber sausage, rough sausage taste, poor sensory effect, etc., to improve quality and sensory properties, improve nutritional and health functions, reduce The effect of fat content

Active Publication Date: 2014-12-17
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to problems such as rough taste, poor palatability, and poor sensory effects of sausages added with dietary fiber, its application is limited to a certain extent.
At present, the existing research on adding dietary fiber to sausage in our country mainly focuses on how to add dietary fiber to the sausage formula. The research on how to improve the taste and quality of dietary fiber sausage through pretreatment of dietary fiber is not very mature.

Method used

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  • Preparation method of low-fat high-dietary-fiber grain sausage
  • Preparation method of low-fat high-dietary-fiber grain sausage
  • Preparation method of low-fat high-dietary-fiber grain sausage

Examples

Experimental program
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Effect test

Embodiment 1

[0033] This example provides an existing method for preparing dietary fiber sausage (the referenced patent application number is 201110312443.0). The weight ratio of the raw material components contained in the enema is: 100 parts of pork (80 lean meat + 20 fat meat), soluble dietary 0.9 parts of fiber, 6.3 parts of starch, 0.6 parts of carrageenan, 0.1 parts of pepper, 0.6 parts of five-spice powder, 2.1 parts of white sugar, 0.05 parts of monosodium glutamate, 0.42 parts of Daqu wine, 2.9 parts of refined salt, 0.01 parts of sodium nitrite, soluble dietary fiber used For self-extracted apple pomace dietary fiber, the preparation method of enema comprises the following steps:

[0034] 1) Pork processing: deboning, skinning, removing fat, tendons, blood clots and lymph nodes, then cutting lean meat into fist-sized chunks and fat meat into chunks about 1 cm square;

[0035] 2) Marinating: Sauce pork is evenly mixed with refined salt, and marinated at 1°C for 30 hours;

[0036]...

Embodiment 2

[0043] 90 parts of marinated refined meat and 10 parts of back fat were made into meat fillings using a meat grinder with 8mm mesh, and 10 parts of ice water were added in stages. Put chopped lean meat, oatmeal dietary fiber (unmodified), minced backfat and other auxiliary materials into a mixer for 10-15 minutes; the temperature is controlled below 10°C, and the formula for adding auxiliary materials is: oat meal Fiber (unmodified) 8 parts, starch 5 parts, salt 3 parts, sugar 1 part, monosodium glutamate 0.5 parts, five-spice powder 0.5 parts, pepper 0.5 parts, carrageenan 0.5 parts, phosphate 0.3 parts, nitrite 0.015 parts . The above-mentioned mixed raw materials were marinated at 4°C for 24 hours. Enema the uniformly mixed meat stuffing through an automatic sausage enema machine, using natural casings of pigs or sheep; bake the above enema at 60-70°C for 0.5-1h; put the baked enema in boiling water for 40-50min ; Cool the above-mentioned sausages to 10-15°C, vacuum pack ...

Embodiment 3

[0045]90 parts of marinated refined meat and 10 parts of back fat were made into meat fillings using a meat grinder with 8mm mesh, and 10 parts of ice water were added in stages. Put chopped lean meat, modified oat dietary fiber, ground backfat and other auxiliary materials into a mixer for 10-15 minutes; the temperature is controlled below 10°C, and the formula for adding auxiliary materials is: modified oat meal 8 parts of fiber, 5 parts of starch, 3 parts of salt, 1 part of sugar, 0.5 parts of monosodium glutamate, 0.5 parts of allspice powder, 0.5 parts of pepper, 0.5 parts of carrageenan, 0.3 parts of phosphate, and 0.015 parts of nitrite. The above-mentioned mixed raw materials were marinated at 4°C for 24 hours. Enema the evenly mixed meat filling through an automatic sausage enema machine, using natural casings of pigs or sheep; bake the above enema at 60-70°C for 0.5-1h; put the baked enema in boiling water for 40-50min ; Cool the above-mentioned sausages to 10-15°C,...

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Abstract

The invention discloses a preparation method of low-fat high-dietary-fiber grain sausage and belongs to the technical field of food processing. In the method, pork is employed as a main material with addition of modified oat dietary fiber, or modified barley dietary fiber, and inulin, wherein a total dietary fiber addition amount of the sausage accounts for 6-10% of the weight of the pork. The modified oat dietary fiber, or modified barley dietary fiber, is prepared with oat, or barley bran, as a raw material, and through following processes: a degreasing and drying process, a sieving process, a crushing process, an enzymatic hydrolysis process, a precipitating process, a drying process, a superfine grinding process and a high-pressure modifying process. By means of the method, the grain sausage is low in the content of fat and is high in the content of the dietary fiber, wherein the content of the fat is only 9.90% while the content of the dietary fiber is 9.17%. Meanwhile, the grain sausage has an excellent texture and sensory characteristics and is suitable for industrial popularization.

Description

technical field [0001] The invention relates to a method for making a low-fat and high-dietary-fiber miscellaneous grain sausage, which belongs to the technical field of food processing. Background technique [0002] my country is a big meat producing country in the world, and it is also the country with the largest total consumption of meat products in the world. With the progress of the economy and society, the intake of fat, cholesterol and carbohydrates in people's daily dietary structure continues to increase, leading to people's overnutrition and obesity, accompanied by cardiovascular diseases such as hypertension, hyperlipidemia and diabetes rate increased significantly. Dietary fiber cannot be digested and absorbed in the human small intestine. Increasing the intake of dietary fiber in the diet can reduce the incidence of obesity, high blood pressure, and diabetes, and reduce the content of cholesterol in the blood. Adding the dietary fiber to the sausage can reduc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L33/10A23L33/21
CPCA23L13/428A23L13/65A23L33/22A23V2002/00A23V2200/30
Inventor 宋大巍贾建孙大庆陈洪生张丽萍
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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