Unlock instant, AI-driven research and patent intelligence for your innovation.

Fermented sausage and method for making fermented sausage

A technology of fermented sausage and production method, applied in the direction of food science, etc., can solve the problems of easily causing cardiovascular disease, high content of saturated fatty acids and cholesterol, and achieve the effect of reducing the content, reducing the content of animal fat, and reducing the amount of use

Active Publication Date: 2018-05-01
四川东方魔力生物科技有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The animal fat content of fermented sausage is as high as 40% to 50%, which is generally solid pig fat at room temperature. It is an important raw material for fermented sausage, but its content of saturated fatty acid and cholesterol is very high, and a large amount of saturated fatty acid Digestion and absorption of cholesterol can easily cause cardiovascular disease

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented sausage and method for making fermented sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] In order to further explain the technical means and effects of the present invention to achieve the intended purpose of the invention, the specific implementation, structure, and characteristics of the fermented sausage and fermented sausage production method proposed by the present invention will be described below in conjunction with the accompanying drawings and preferred embodiments. and its efficacy are described in detail below. In the following description, different "one embodiment" or "embodiment" do not necessarily refer to the same embodiment. Furthermore, the particular features, structures, or characteristics of one or more embodiments may be combined in any suitable manner.

[0020] One embodiment of the present invention proposes a fermented sausage, which is made from the following raw materials: lean pork, chicken breast, chicken skin, soybean protein, starch, pig fat, pig fat substitute, salt, sugar, substituent Sodium nitrate, sodium erythorbate (iso...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a fermented sausage and a method for making fermented sausage. The fermented sausage is made from the following raw materials: lean pork, chicken breast, chicken skin, soybean protein, starch, pig fat, pig fat substitute, salt, sugar, Sodium nitrite, sodium erythorbate, spices, and strains, wherein the pig fat substitute is made of the following raw materials: konjac gum, sodium alginate, calcium hydroxide, and water. Through the invention, the amount of pig fat used in fermented sausages can be significantly reduced, thereby reducing the content of saturated fatty acids and cholesterol in fermented sausages, and playing a positive role in preventing cardiovascular diseases.

Description

technical field [0001] The invention mainly relates to the field of food, in particular to a fermented sausage and a method for making the fermented sausage. Background technique [0002] Fermented sausage is a type of sausage with a unique flavor made by grinding meat and animal fat, mixing it with seasonings, starters, etc., then pouring it into casings, and undergoing microbial fermentation. [0003] The animal fat content of fermented sausage is as high as 40% to 50%, which is generally solid pig fat at room temperature. It is an important raw material for fermented sausage, but its content of saturated fatty acid and cholesterol is very high, and a large amount of saturated fatty acid Digestion and absorption of cholesterol can easily cause cardiovascular disease. According to the "China Cardiovascular Disease Report 2012", if it is not curbed, by 2025, the number of cardiovascular diseases among adults in my country will reach 300 million. From 2010 to 2030, the incr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/20A23L13/70A23L33/00A23L13/40A23L33/20
Inventor 李正纪何兴春巩桥苏近
Owner 四川东方魔力生物科技有限公司