Eyesight-improving liver-calming milk-flavored pork sausage and preparation method thereof

A technology for pork intestines and livers, which is applied in the field of pork to achieve the effects of improving quality, stable color and good-looking color.

Inactive Publication Date: 2016-04-06
徐俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the toxicity of nitric oxide and carbon monoxide, the safety of nitrosohemoglobin and carboxyhemoglobin needs further study

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A Mingmu Pinggan milk-flavored pork sausage is made from the following raw materials in parts by weight:

[0023] 400 pork hind leg lean meat, 15 starch, 10 lychee pulp, 20 chestnut kernels, 27 milk, 2 vegetable hibiscus flowers, 8 honey, 2 japonica flowers, 1.5 thousand day red, fat, nutritional coloring agent, salt, sugar, distilled water, White pepper powder, monosodium glutamate, ginger powder, phosphate, rosemary extract, appropriate amount of VE;

[0024] Described nutritive coloring agent is made from the raw material of following parts by weight:

[0025] Niacin 26, L ascorbic acid 40, blood powder 38, jujube juice 14, water spinach 4;

[0026] The preparation method is:

[0027] (1) Dissolve nicotinic acid in 5 times the weight of 70% ethanol, stir to dissolve, heat to boiling, add L ascorbic acid, stir evenly, and form an acid solution; add blood powder to 15 times the weight of 60% ethanol, stir Add the above-mentioned acid solution dropwise, heat to 80°C ...

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PUM

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Abstract

The invention discloses an eyesight-improving liver-calming milk-flavored pork sausage prepared from the following raw materials in parts by weight: 400-410 parts of pork hind leg lean meat, 15-16 parts of starch, 10-20 parts of litchi pulp, 20-30 parts of chestnut kernels, 27-28 parts of milk, 2-2.6 parts of hibiscus manihot flowers, 8-10 parts of honey, 2-3 parts of flowers of franchet peashrub, 1.5-2.2 parts of gomphrena globosa l., and right amounts of fat, a nutrient colorant, table salt, white sugar, distilled water, a white pepper powder, monosodium glutamate, a raw ginger powder, phosphate, a rosemary extract and VE. The nutrient colorant is prepared from nicotinic acid and blood meal through a complex reaction, the use of sodium nitrite is avoided, and thus the prepared pork sausage has natural and stable color; by adding VE, the color is more beautiful; and by adding tartaric acid, the occurrence of the complex reaction is promoted, and the nutritional value is also improved at the same time.

Description

technical field [0001] The invention relates to the technical field of pork, in particular to a Mingmu Pinggan milk-flavored pork sausage and a preparation method thereof. Background technique [0002] Color is an important quality characteristic of meat products, and it is also the main basis for consumers to choose meat products. The main current method of stabilizing meat pigments involves the use of sodium nitrite. Sodium nitrite is one of the traditional meat coloring agents. It has the properties of color development, taste and inhibition of Bacillus botulinum; however, it also has strong toxicity and can form carcinogenic compounds such as nitrosoamines with meat amino acids and other components , its use is strictly limited. Finding a safe substitute for sodium nitrite is one of the common problems faced by the meat processing industry. Using blood to prepare meat pigment is an important way to replace sodium nitrite. [0003] Blood is one of the main by-products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/10A23L13/40A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 徐俊
Owner 徐俊
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