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Chickpea sausage and preparation method thereof

A chickpea and meat sausage technology, applied in the field of natural and food preparation, to achieve the effect of good cohesiveness, moderate viscosity and good sensory quality

Inactive Publication Date: 2015-11-25
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] After retrieval, there are currently many reports about extracting nutrients from chickpeas, but there is no report on the preparation of sausages from chickpeas with full nutrition. At the same time, chickpeas are rich in crude protein, crude fat, and Mineral element, an important nutrient

Method used

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  • Chickpea sausage and preparation method thereof
  • Chickpea sausage and preparation method thereof
  • Chickpea sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Preparation of chickpea sausage

[0036] See attached figure 1 , the specific preparation method steps of chickpea sausage are as follows, wherein % is calculated as a percentage of meat weight:

[0037] (1) Selection and pretreatment of chickpeas: Remove the sand impurities of chickpeas, as well as remove the moldy and insect-eaten chickpeas, soak the selected chickpeas in clean water for 12 hours, and then soak them in boiling water Cook for 30 minutes, cool to room temperature and set aside.

[0038] (2) Thawing, trimming and chopping of beef: Place the frozen beef at room temperature to thaw naturally; remove the surface tendons of the thawed beef, chop and mix it into minced meat until no meat lumps appear.

[0039] (3) Curing of beef: Accurately weigh 2.5% of table salt, 0.03% of sodium nitrite, and 0.3% of sodium hexametaphosphate, and add distilled water to fully dissolve to prepare a solution; the solution is fully mixed with the ground beef prepar...

Embodiment 2

[0048] Example 2: Preparation of chickpea sausage

[0049] See attached figure 1 , the specific preparation method of chickpea sausage is as follows, wherein % is in weight percentage of meat weight:

[0050] (1) Selection and pretreatment of chickpeas: Remove the sand impurities of chickpeas, as well as remove the moldy and insect-eaten chickpeas, soak the selected chickpeas in clean water for 12 hours, and then soak them in boiling water Cook for 30 minutes, cool to room temperature and set aside.

[0051] (2) Thawing, trimming and chopping of beef: place the frozen beef at room temperature to thaw naturally; remove the tendons on the surface of the thawed beef, chop and mix it into minced meat, and weigh it until no meat lumps appear. 10Kg ground beef.

[0052] (3) Curing of beef: Accurately weigh 250g of table salt, 3g of sodium nitrite, and 30g of sodium hexametaphosphate, and add distilled water to fully dissolve to prepare a solution; the solution is fully mixed with...

Embodiment 3

[0060] Embodiment 3: single factor test of chickpea sausage binder formula

[0061] 1. Experimental principle

[0062] In order to investigate whether the chickpeas and the sausage are well bonded together, the viscosity of the sausage was measured by a texture analyzer. The viscous force of the meat sausage is punctured by the texture analyzer probe on the sausage section, and is measured by the ratio of the positive work done by the two compressions. The greater the viscous force, the better the bonding effect, and vice versa, the better the bonding effect. Difference.

[0063] At the same time, the texture analyzer and measurement parameters used in the present invention are provided when the chickpea sausage is measured, but the implementation of the present invention is not limited, see the attached figure 2 .

[0064]

[0065] Viscosity Index Analysis: According to the ratio of the positive work done by the two compressions, the viscous force of the sausage is exp...

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Abstract

The invention discloses a chickpea sausage and a preparation method thereof. The chickpea sausage is prepared by using beef and chickpeas as raw materials, unfreezing, trimming and secondarily chopping the beef, using 2.5 percent of table salt, 0.03 percent of sodium nitrite and 0.3 percent of sodium hexametaphosphate for curing comminuted meat, adding 1.7 percent of edible spice, 0.3 percent of Kunlun chrysanthemum oil resin and 10 percent of modified starch, then performing secondary chopping, and selecting, soaking and cooking the chickpeas; mixing the treated beef with the chickpeas, adding 0.5 percent of carrageenan and 0.1 percent of gelatin for bonding, and performing steps of filling, baking, cooking, cooling and the like. The chickpea sausage is gentle in flavor, is fine and even in taste, is obvious in sense of meat, is good in elasticity, is moderate in stickiness and has a wide application value.

Description

technical field [0001] The invention relates to the technical field of food preparation. Specifically, the invention relates to a natural, nutritious, and anti-tumor sausage production technology. Background technique [0002] With the rapid development of China's economy, the substantial improvement of people's living standards, and the overall improvement in the quality requirements for daily necessities, the demand for meat sausages has been raised from "meat to eat" to "eating healthy meat". Therefore , in addition to some common meat products, ham sausage, sauced beef, smoked horse meat, more high-end meat products that are nutritious and beneficial to health have appeared on the stage of diversified modern commodities. [0003] In addition to providing a considerable amount of calories for the human body, meat products also provide essential nutrients for human growth and maintenance. However, because meat contains a lot of fat and cholesterol, eating too much meat c...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/20A23L1/0522A23L1/0532A23L1/0562A23L1/30A61K36/00
CPCA23V2002/00A61K36/00A23V2200/15A23V2200/244A23V2200/30A23V2200/324A23V2200/308A23V2250/21A23V2250/1614A23V2250/204A23V2250/5036A23V2250/5118
Inventor 敬思群
Owner XINJIANG UNIVERSITY
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