Low-sodium and low-phosphate meat product
A technology with low phosphate and meat products, applied in food ingredients, food processing, food preparation, etc., can solve the problems of inability to meet consumers' overall demand for water retention of meat products, and the existence of potential safety hazards, so as to improve the yield and improve flavor effect
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[0025] Example 1
[0026] A low-sodium, low-phosphate sausage product is composed of the main and auxiliary materials of the following weight substances:
[0027] The main ingredients are 90g of fresh chicken breast and lean meat and 10g of pork fat;
[0028] The auxiliary materials are 0.6g lysine, 0.4g arginine, 0.35g potassium chloride, 0.18g magnesium chloride, 1.4g sodium chloride, 5g water, 0.4g monosodium glutamate, 0.15g ginger powder, 1g white sugar, white pepper 0.14g powder and 0.012g sodium nitrite;
[0029] Grind and mix the fresh lean meat and pork fat to obtain mixed meat; then mix with the auxiliary materials and marinate for 24 hours at 4°C. The marinated mixed meat is packed in a polyethylene casing bag , According to the conventional sausage processing method, boil in a water bath at 80℃ for 40 minutes to prepare sausage products;
[0030] The sausage product has similar color, flavor and mouthfeel to commercially available products. The content of sodium salt in s...
Example Embodiment
[0031] Example 2
[0032] A low-sodium, low-phosphate sausage product is composed of the main and auxiliary materials of the following weight substances:
[0033] The main ingredients are 90g of fresh pork lean meat and 10g of pig fat;
[0034] The auxiliary materials are 0.5g lysine, 0.5g arginine, 0.45g potassium chloride, 0.22g magnesium chloride, 1.5g sodium chloride, 5g water, 0.4g monosodium glutamate, 0.15g ginger powder, 1g white sugar, white pepper 0.14g powder and 0.012g sodium nitrite;
[0035] Grind and mix the fresh lean meat and pork fat to obtain mixed meat; then mix with the auxiliary materials and marinate for 24 hours at 4°C. The marinated mixed meat is packed in a polyethylene casing bag , According to the conventional sausage processing method, boil in a water bath at 80℃ for 40 minutes to prepare sausage products;
[0036] The sausage product has similar color, flavor and mouthfeel to commercially available products. The content of sodium salt in sodium chloride ...
Example Embodiment
[0037] Example 3
[0038] A low-sodium, low-phosphate sausage product is composed of the main and auxiliary materials of the following weight substances:
[0039] The main ingredients are 90g of fresh beef lean meat and 10g of pig fat;
[0040] The auxiliary materials are lysine 0.7g, arginine 0.4g, potassium chloride 0.4g, magnesium chloride 0.2g, sodium chloride 1.5g, water 5g, monosodium glutamate 0.4g, ginger powder 0.15g, white sugar 1g, white pepper 0.14g powder and 0.012g sodium nitrite;
[0041] Grind and mix the fresh lean meat and pork fat to obtain mixed meat; then mix with the auxiliary materials and marinate for 24 hours at 4°C. The marinated mixed meat is packed in a polyethylene casing bag , According to the conventional sausage processing method, boil in a water bath at 80℃ for 40 minutes to prepare sausage products;
[0042] The sausage product has similar color, flavor and mouthfeel to commercially available products. Among them, the sodium salt content of sodium ch...
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