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Pea fiber powder as well as application in meat products and production method thereof

A technology of pea fiber and pea starch, applied in application, food preparation, food science and other directions, can solve problems such as hurting consumers' feelings and affecting product quality, and achieve the effect of improving physical health, important social significance, and reducing costs.

Inactive Publication Date: 2015-01-07
YANTAI SHUANGTA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, in order to reduce the cost of products, some production enterprises use a large amount of starch, which seriously hurts the feelings of consumers.
In addition, starch retrogradation is an unavoidable problem, and extensive use of starch retrogradation in meat products will seriously affect product quality

Method used

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  • Pea fiber powder as well as application in meat products and production method thereof
  • Pea fiber powder as well as application in meat products and production method thereof
  • Pea fiber powder as well as application in meat products and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0106] Example 1 is the formula and production method of emulsified smoked sausage. Smoked and cooked sausage refers to "fresh and frozen livestock and poultry meat as raw materials, trimmed, pickled (or not pickled), minced After crushing, add auxiliary materials, and then stir (or chop), emulsify (or not emulsify), tumble (or not tumble), fill, bake (or not bake), cook, smoke (or not Smoked), the sausage cooked meat products made by processes such as cooling, etc., embodiment 1 comprises following 3 formulas:

[0107] The first formula in Example 1 is that pea fiber powder completely replaces starch in meat products to prepare emulsified smoked sausage, as shown in Table 1.

[0108]

[0109] The second formula in Example 1 is to add pea fiber powder and starch at the same time to prepare emulsified smoked sausage, as shown in Table 2.

[0110]

[0111] The third formula in Example 1 is based on adding starch, completely replacing soybean protein isolate with pea prote...

Embodiment 2

[0127] Example 2 is the formula and processing method of coarsely ground smoked sausage products. The formula in Example 2 is that pea fiber completely replaces starch in meat products to prepare coarsely ground smoked sausage, as shown in Table 4.

[0128]

[0129] Example 2 The processing flow chart of coarsely twisted smoked and boiled sausages is as follows image 3 shown.

[0130] Embodiment 2 concrete processing steps:

[0131] (1) Raw material processing: thaw the pork naturally, and remove the visible fascia of the pork;

[0132] (2) Coarse grounding: first use a 2mm orifice plate to make pig back fat, and then use a 5mm orifice plate to make pork;

[0133] (3) Weighing: Weigh the auxiliary materials of corresponding quality according to the product formula in Table 4;

[0134] (4) Stirring: add salt additives (salt, sodium nitrite, tripolyphosphate), then add about 1 / 2 of the total amount of ice water, stir for 5-10 minutes; then add all additives and auxili...

Embodiment 3

[0143] Example 3 is the formula and processing method of smoked cured ham products, smoked cured ham (cooked cured ham) refers to "using livestock and poultry meat as the main raw material, after selection, cutting into pieces, salt water injection (or salt water immersion) pickling Finally, add auxiliary materials, and then make ham-like cooked meat products through tumbling, filling (or not filling), cooking, smoking (or not smoking), cooling, packaging and other processes. Embodiment 3 formula is that pea fiber completely replaces meat The starch in the product is used to prepare smoked ham, as shown in Table 5.

[0144]

[0145] Embodiment 3 Smoked and boiled ham processing flow chart is as Figure 4 shown.

[0146] Embodiment 3 concrete processing steps:

[0147] (1) Raw material processing: thaw the pork naturally, and remove the visible fascia of the pork;

[0148] (2) Cut into pieces: Cut the trimmed pork into 2cm square pieces;

[0149] (3) Weighing: Weigh ...

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Abstract

The invention discloses a pea fiber powder as well as application in meat products and a production method thereof. The pea fiber powder comprises the following components by weight percent: 70-80 percent of edible fiber, 8-12 percent of pea protein, 8-12 percent of pea starch, 2-10 percent of water and 2-8 percent of ash. The pea fiber powder is added in meat products. A production method of the meat products comprises a method of producing emulsifying smoked and cooked sausages, a method of producing coarse grinding smoked and cooked sausages, a method of producing smoked and cooked hams and a method of producing high-temperature hams, wherein the pea fiber powder is included in all of the methods. The pea fiber powder disclosed in the invention is rich in insoluble dietary fiber, and functions of reducing the product cost, improving the grade of product quality, balancing dietary nutrients and the like are achieved.

Description

technical field [0001] The invention relates to the application and production method of pea fiber powder and meat products thereof, and belongs to the technical field of pea food deep processing. Background technique [0002] The main purpose of adding starch (such as tapioca starch, potato starch, corn starch, and modified starch made of corn starch) to meat products is to reduce product costs. The amount of starch added depends on the specific product and the starch content. , Meat products can be divided into four quality grades: non-starch grade, special grade, excellent grade and ordinary grade. Physical and chemical properties of starch Transparency, retrogradation, freeze-thaw, rheology, etc. In food, it has thickening, gelling, cohesive, film-forming, swelling, gelatinization, improving texture, preventing aging and dehydration, similar to fat structure substitution etc. However, the addition of starch in sausages gives people the feeling of low-grade goods, and a...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/308A23L1/317A23L1/311A23L1/314A23L33/21
CPCA23L33/22A23L11/05A23L13/426A23L13/65A23V2002/00
Inventor 杨君敏史智佳李敏张树成
Owner YANTAI SHUANGTA FOOD
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