Tea pigment sausage

A technology of tea pigment and sausage, which is applied in the field of meat products, can solve the problems of ineffective effects and side effects, and achieve the effects of reducing blood viscosity, bidirectionally regulating blood pressure and blood lipids, and reducing the use of synthetic substances

Inactive Publication Date: 2016-11-30
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although L-ascorbic acid is safe to use, the effect is not obvious, and the latter three are synthetic additives, which have toxic side effects on the human body. The Food and Agriculture Organization of the United Nations and the Food Additives Committee have made strict regulations on the use of such compounds, and some developed countries have also restricted use
But there is no report that tea pigment is applied to sausage products

Method used

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  • Tea pigment sausage
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Selection and processing of raw materials

[0032] (1) Pork: Fresh pork hind legs are the main lean meat, followed by sandwich meat (not used for frozen meat). 1cm 3 Place the diced meat separately, wash the hard fat with warm boiled water to remove the slick oil, and drain it for later use.

[0033] (2) Ingredients: lean meat 70kg, white fat 30kg, 60% Daqu wine 2.5kg, tea pigment 7kg, white soy sauce 5kg, refined salt 2kg, white sugar 6.5kg.

[0034] (3) Preparation of other materials: small fresh pig or sheep casings are used for the casings. Soak the dry casings in warm water to soften and wash them before use. Drain and tie a knot at one end of the casings for later use. Generally, 1.5kg of hemp rope is used for processing 100kg of raw materials.

[0035] 2. Mixing material

[0036] Put the diced meat with a ratio of 7:3 of lean meat and fat fat in the container, and dissolve the rest of the ingredients with a small amount of warm water at about 50°C, add it ...

Embodiment 2

[0045] 1. Selection and processing of raw materials

[0046] (1) Pork: Fresh pork hind legs are the main lean meat, followed by sandwich meat (not used for frozen meat). 1cm 3 Place the diced meat separately, wash the hard fat with warm boiled water to remove the slick oil, and drain it for later use.

[0047] (2) Ingredients: lean meat 70kg, white fat 23kg, 60% Daqu wine 3kg, tea pigment 20kg, white soy sauce 5kg, refined salt 3kg, white sugar 8kg.

[0048] (3) Preparation of other materials: small fresh pig or sheep casings are used for the casings. Soak the dry casings in warm water to soften and wash them before use. Drain and tie a knot at one end of the casings for later use. Generally, 1.5kg of hemp rope is used for processing 100kg of raw materials.

[0049] 2. Mixing material

[0050] Put the diced meat with a ratio of 7:3 of lean meat and fat fat in the container, and dissolve the rest of the ingredients with a small amount of warm water at about 50°C, add it to ...

Embodiment 3

[0059] 1. Selection and processing of raw materials

[0060] (1) Pork: Fresh pork hind legs are the main lean meat, followed by sandwich meat (not used for frozen meat). 1cm 3 Place the diced meat separately, wash the hard fat with warm boiled water to remove the slick oil, and drain it for later use.

[0061] (2) Ingredients: lean meat 70kg, white fat 18kg, 60% Daqu wine 2.5kg, tea pigment 10kg, white soy sauce 4kg, refined salt 2kg, white sugar 6.5kg.

[0062] (3) Preparation of other materials: small fresh pig or sheep casings are used for the casings. Soak the dry casings in warm water to soften and wash them before use. Drain and tie a knot at one end of the casings for later use. Generally, 1.5kg of hemp rope is used for processing 100kg of raw materials.

[0063] 2. Mixing material

[0064] Put the diced meat with a ratio of 7:3 of lean meat and fat fat in the container, and dissolve the rest of the ingredients with a small amount of warm water at about 50°C, add it...

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PUM

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Abstract

The invention discloses a tea pigment sausage, which is prepared from the following raw materials by weight: 50-70 parts of lean meat, 18-30 parts of white fat, 2.5-3 parts of Baijiu, 3.5-30 parts of a tea pigment, and 12-16 parts of a flavoring agent. The processing method of the tea pigment sausage uses a conventional processing method, and specifically and sequentially comprises material preparing, material stirring, filling, rinsing, and drying in sun or baking to prepare the tea pigment sausage. According to the present invention, the tea pigment sausage has characteristics of mellow flavor and light tea aroma, and after the tea pigment sausage is stored for 30 days in the storage period, the sensory indexes of the tea pigment sausage are higher than the sensory indexes of the ordinary sausage added with the nitrite.

Description

technical field [0001] The invention relates to a meat product, in particular to a sausage product. Background technique [0002] Sausage is a traditional meat product in my country and is deeply loved by consumers. At present, the production process of sausage generally adopts traditional technology, that is, nitrate and nitrite are used as coloring agents. Although nitrite is the most important food additive in the processing of meat products, sodium nitrite is also a highly toxic substance with a lethal dose of 2000mg / kg. Long-term excessive consumption has side effects such as carcinogenicity, teratogenicity and mutagenesis. , a serious threat to the health of consumers. my country's food additive use standards stipulate that the amount of nitrite used in meat products shall not exceed 0.15g / kg, and the final residual amount shall not exceed 30mg / kg. However, in order to pursue the color, eating quality and shelf life of meat products, some meat companies use nitrite ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/00
CPCA23V2002/00A23V2200/044A23V2200/16A23V2200/15A23V2200/30Y02A40/90
Inventor 吴丹丁甜朱梦姣
Owner ZHEJIANG UNIV
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