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Mutton sausage

A mutton and sausage technology, applied in the field of meat products, can solve the problems of non-natural seasoning, neurotoxicity, diabetes, etc., and achieve the effects of reducing health risks, prolonging shelf life and high safety performance.

Inactive Publication Date: 2016-02-24
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, most of the additives used in traditional sausages are not natural seasonings, and the toxins produced by commonly used seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A mutton sausage, in parts by weight, comprising the following ingredients: 60 parts of mutton, 20 parts of cheese, 15 parts of water, 5 parts of salt, 1 part of nisin, 3 parts of capsanthin microcapsules, 0.8 part of thymol , 0.5 parts of protamine, 1 part of sucralose, 3 parts of neohesperidin dihydrochalcone, 0.5 parts of sodium guanylate, 0.5 parts of tea polyphenols, 1.5 parts of dark soy sauce, 2 parts of cooking wine, 0.5 parts of cloves powder, 0.4 part onion powder, 1 part bay leaf and 0.5 part coriander.

Embodiment 2

[0026] A mutton sausage, in parts by weight, comprising the following ingredients: 70 parts of mutton, 30 parts of cheese, 25 parts of water, 10 parts of salt, 2 parts of nisin, 6 parts of capsanthin microcapsules, 1.2 parts of thymol , 0.9 parts of protamine, 3 parts of sucralose, 5 parts of neohesperidin dihydrochalcone, 1.5 parts of sodium guanylate, 1 part of tea polyphenols, 3.5 parts of dark soy sauce, 4 parts of cooking wine, 1.5 parts of cloves powder, 0.8 parts onion powder, 2 parts bay leaf and 1 part coriander.

[0027] Sensory testing was carried out on the mutton sausages prepared in the above examples, and it was found that the prepared mutton sausages had good color, unique flavor with multiple layers, and excellent quality.

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PUM

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Abstract

The invention discloses a mutton sausage. The mutton sausage comprises, by weight, 60-70 parts of mutton, 20-30 parts of cheese, 15-25 parts of water, 5-10 parts of table salt, 1-2 parts of nisin, 3-6 parts of capsanthin microcapsules, 0.8-1.2 parts of thymol, 0.5-0.9 parts of protamine, 1-3 parts of sucralose, 3-5 parts of neohesperidin dihydrochalcone, 0.5-1.5 parts of sodium guanylate, 0.5-1 part of tea polyphenol, 1.5-3.5 parts of dark soy sauce, 2-4 parts of cooking wine, 0.5-1.5 parts of clove powder, 0.4-0.8 parts of onion powder, 1-2 parts of bay leaf and 0.5-1 part of caraway. The mutton sausage is free of nitrite as a color former, utilizes tea polyphenol for color protection and the capsanthin microcapsule natural pigment for color adjustment, has a good color and reduces nitrite-caused health hidden trouble.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a mutton sausage. Background technique [0002] Sausage is a kind of meat product that people love and often eat. In order to ensure the good color of meat products, traditional sausages are often added with coloring agents such as nitrite to ensure the color of the product. Excessive nitrite content will bring great health threats to consumers, and even cause cancer, which has certain health risks. How to make sausages have a good color without bringing health risks to consumers is a major research topic in the current meat industry. [0003] In addition, most of the additives used in traditional sausages are not natural seasonings, and the toxins produced by commonly used seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects. How to choose suitable natural seasonings to r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L33/17
CPCA23V2002/00A23V2200/048A23V2200/10A23V2200/02A23V2250/543A23V2250/2132
Inventor 周玉洪魏永香
Owner CHONGQING SHENGYAN FOOD
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