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Tea-flavored low-fat Kefir fermented sausage and production method thereof

A kefir starter, fermented sausage technology, applied in application, food preparation, food science and other directions, can solve the problems of unacceptable taste, flavor, affecting food flavor and taste, etc., to reduce the harm of cardiovascular disease and prevent intestinal The effect of tract infection and improvement of emulsification and dispersibility

Inactive Publication Date: 2016-01-06
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among functional meat products, low-fat meat products are more and more valued and favored by people, but blindly reducing fat will affect the original flavor and taste of food
Traditional fermented sausages inevitably have a sour taste, which makes it difficult for many people to accept this taste and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: produce tea-flavored low-fat kefir fermented sausage according to the following steps

[0019] (1) Preparation of tea extract: put 2g of green tea into 100mL water, extract at 85°C for 5min, filter with 80 mesh gauze, take the filtrate and cool it to 4°C for use;

[0020] (2) Preparation of kefir starter: inoculate kefir freeze-dried bacteria and sterilized skim milk at a weight ratio of 2:100, culture at 25°C for 18 hours until the skim milk solidifies, and obtain activated kefir strains; Cool the sterilized skim milk to 26°C, inoculate the activated kefir strain at a weight ratio of 2:100, culture at 25°C for 20 hours to obtain a kefir starter, and store it in a refrigerator at 4°C for later use;

[0021] (3) Raw material pretreatment: select fresh and qualified pork leg meat, remove skin, bone, connective tissue membrane and tendon;

[0022] (4) Grinding and marinating: separate fat and lean meat, and grind them with a 6mm orifice plate; take 60kg of l...

Embodiment 2

[0026] Embodiment 2: produce tea-flavored low-fat kefir fermented sausage according to the following steps

[0027] (1) Preparation of tea extract: put 3g of green tea into 100mL water, extract at 85°C for 10 minutes, filter with 80-mesh gauze, and cool the filtrate to 4°C for use;

[0028] (2) Preparation of kefir starter: inoculate kefir freeze-dried bacteria and sterilized skim milk at a weight ratio of 3:100, culture at 25°C for 21 hours until the skim milk solidifies to obtain activated kefir strains; Cool the sterilized skim milk to 26°C, inoculate the activated kefir strain at a weight ratio of 3:100, culture at 25°C for 22 hours to obtain the kefir starter, and store it in a refrigerator at 4°C for later use;

[0029] (3) Raw material pretreatment: select fresh and qualified pork leg meat, remove skin, bone, connective tissue membrane and tendon;

[0030] (4) Grinding and marinating: separate fat and lean meat, and grind them with a 6mm orifice plate; take 60kg of lea...

Embodiment 3

[0034] Embodiment 3: produce tea-flavored low-fat kefir fermented sausage according to the following steps

[0035] (1) Preparation of tea extract: put 4g of green tea into 100mL water, extract at 85°C for 15min, filter with 80 mesh gauze, take the filtrate and cool it to 4°C for use;

[0036] (2) Preparation of kefir starter: inoculate kefir freeze-dried bacteria with sterilized skim milk at a weight ratio of 4:100, culture at 25°C for 24 hours until the skim milk solidifies to obtain activated kefir strains; Cool the sterilized skim milk to 26°C, inoculate the activated kefir strain at a weight ratio of 4:100, culture at 25°C for 24 hours to obtain a kefir starter, and store it in a refrigerator at 4°C for later use;

[0037] (3) Raw material pretreatment: select fresh and qualified pork leg meat, remove skin, bone, connective tissue membrane and tendon;

[0038] (4) Grinding and marinating: separate fat and lean meat, and grind them with a 6mm orifice plate; take 60kg of l...

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PUM

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Abstract

The invention discloses a tea-flavored low-fat Kefir fermented sausage and a production method thereof. The sausage is formed by filling a casing with meat paste. The meat paste comprises components in parts by weight as follows: 60 parts of pig lean meat, 5-7 parts of pig fat, 8-10 parts of inulin, 14.5-15.5 parts of a tea extract, 3-5 parts of starch, 2 parts of table salt, 0.002 parts of nitrite, 0.15 parts of sodium tripolyphosphate, 0.15 parts of sodium hexametaphosphate, 0.4 parts of white sugar, 0.5-1.5 parts of lactose, 0.01 parts of monosidum glutamate, 0.1 parts of carrageenan and 0.3-0.5 parts of a Kefir starter culture. The new fermented sausage has nutrition and healthcare functions, has the unique flavor, can be absorbed by human bodies easily and has better flavor and low fat content.

Description

technical field [0001] The invention relates to the production technology of fermented sausage, in particular to a tea-flavored low-fat kefir fermented sausage and a production method thereof. Background technique [0002] my country is a large meat production and consumption country. With the improvement of people's living standards and the gradual enhancement of health care awareness, those new products with high grade, unique flavor, health and safety and health care functions are more and more respected by people. Fermented meat products decompose protein and other substances in meat into different amino acids and other components through the fermentation of beneficial microorganisms, which greatly improves their absorption rate; Competitive inhibition of bacteria, thereby ensuring product safety and extending product shelf life. Among functional meat products, low-fat meat products are more and more valued and favored by people, but blindly reducing fat will affect th...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/317A23L1/318A23L1/30A23L1/29
CPCA23V2002/00
Inventor 师文添高翔王蕊
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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