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A low-fat chicken fermented sausage and preparation method thereof

A technology for fermented sausage and chicken, applied in food science and other directions, can solve the problem that the lipid content or calorie value of the product cannot be changed, and achieve the effects of improving chicken flavor, color and lustre, and increasing safety.

Inactive Publication Date: 2017-07-28
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, simply replacing animal fat with vegetable oil does not change the lipid content or caloric value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The low-fat chicken fermented sausage in this example consists of the following components in parts by mass: 100 parts of chicken breast, 12 parts of corn oil, 9 parts of inulin, 1.2 parts of soybean protein isolate, 0.5 part of sucrose, 3.5 parts of table salt, diced 0.01 part of hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper, 9.5 parts of water, 0.001 part of probiotic, 0.035 part of starter.

[0027] The preparation method of low-fat chicken fermented sausage in the present embodiment comprises the following steps:

[0028] (1) Accurately take each component according to the formula, dissolve probiotics and starter in 4.5mL sterile water for later use; heat the remaining water to 50°C, add soybean protein isolate to the water, mix well, and then add corn drop by drop Oil, mix well with a mixer to make pre-emulsified corn oil;

[0029] (2) Finely chop the chicken breast meat to make meat puree,...

Embodiment 2

[0031] The low-fat chicken fermented sausage in this example is composed of the following components in parts by mass: 100 parts of chicken breast, 13 parts of corn oil, 10 parts of inulin, 1.3 parts of soybean protein isolate, 0.6 part of sucrose, 3.7 parts of salt, diced 0.01 part of hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper, 9.5 parts of water, 0.002 part of probiotic, 0.038 part of starter.

[0032] The preparation method of low-fat chicken fermented sausage in the present embodiment comprises the following steps:

[0033] (1) Accurately take each component according to the formula, dissolve probiotics and starter in 4.5mL sterile water for later use; heat the remaining water to 50°C, add soybean protein isolate to the water, mix well, and then add corn drop by drop Oil, mix well with a mixer to make pre-emulsified corn oil;

[0034](2) Finely chop the chicken breast meat to make meat puree, ad...

Embodiment 3

[0036] The low-fat chicken fermented sausage in this example consists of the following components in parts by mass: 100 parts of chicken breast, 14 parts of corn oil, 12 parts of inulin, 1.4 parts of soybean protein isolate, 0.7 part of sucrose, 4 parts of salt, diced 0.01 part of hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper, 9.5 parts of water, 0.004 part of probiotics, 0.036 part of starter.

[0037] The preparation method of low-fat chicken fermented sausage in the present embodiment comprises the following steps:

[0038] (1) Accurately take each component according to the formula, dissolve probiotics and starter in 4.5mL sterile water for later use; heat the remaining water to 50°C, add soybean protein isolate to the water, mix well, and then add corn drop by drop Oil, mix well with a mixer to make pre-emulsified corn oil;

[0039] (2) Finely chop the chicken breast meat to make meat puree, add s...

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Abstract

The present invention discloses a low-fat chicken fermented sausage and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The low-fat chicken fermented sausage comprises the following components by mass: 100 parts of chicken breast, 12-14 parts of corn oil, 9-12 parts of inulin, 1.2-1.4 parts of soy protein isolate, 0.5-0.7 part of sucrose, 3.5-4 parts of salt, 0.01 part of butyl hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper powder, 9.5-10.5 parts of water, 0.001-0.004 part of probiotics and 0.035-0.038 part of leaven. According to the low-fat fermented sausage, chicken is inoculated with lactic acid bacteria so as to prepare a fermented meat product, so that the color of the product is improved, the digestibility and net utilization rate of proteins are increased, the safety of the product are improved, the shelf life of the product is prolonged, and a unique flavor is provided to the product.

Description

technical field [0001] The invention relates to a low-fat chicken fermented sausage and a preparation method of the low-fat chicken fermented sausage, which belongs to the technical field of deep processing of agricultural products. Background technique [0002] With the development of my country's aquaculture industry, the output of poultry meat has increased rapidly. However, due to the relatively backward status of my country's meat processing industry at present, there is a single variety of poultry meat products, which are mainly sold in the form of frozen white strips and cut meat; the processing volume is small. It is difficult to meet the needs of people's life only by traditional poultry product processing. Therefore, it is an urgent task for us to actively develop poultry products. Chicken, as one of the main varieties of poultry meat, has the advantages of high protein, low fat, and low cholesterol. However, the characteristics of low myoglobin content, light col...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/60A23L13/40
CPCA23L13/428A23L13/46A23L13/52
Inventor 张慧芸吴静娟郭新宇李芳李鑫玲张敏
Owner HENAN UNIV OF SCI & TECH
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