Red date sausage and production method thereof

A technology of red dates and sausages, which is used in food ingredients as taste modifiers, food science and other directions, can solve the problems of poor structure and taste, single flavor, large nutrient loss, etc., and achieve balanced nutrition, strong meat texture, and crispy taste. Effect

Inactive Publication Date: 2016-12-07
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of the existing high temperature and high pressure sterilization, large nutrient loss, poor structure and taste, and single flavor technology; to provide a nutritionally balanced, strong meaty texture, dense texture, full of elasticity, and has Jujube sausage with red dates and green flavor

Method used

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  • Red date sausage and production method thereof
  • Red date sausage and production method thereof

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Effect test

Embodiment 1

[0026] A kind of red date sausage, described red date sausage is made up of the following components of weight ratio:

[0027] 30 parts of animal lean meat, 7 parts of animal fat, 10 parts of red dates, 25 parts of ice water, 0.3 parts of compound phosphate, 0.2 parts of D-sodium erythorbate, 1.0 parts of edible salt, 0.004 parts of sodium nitrite, 5 parts of white sugar, 3 parts of milk powder, 3 parts of soybean protein isolate, 3 parts of soybean functional protein, 3 parts of corn starch, 2 parts of modified starch, 0.6 parts of sodium alginate, 0.3 parts of carrageenan, 0.2 parts of white pepper powder, 0.4 parts of ginger powder, 0.1 part of transglutaminase, 0.2 part of monosodium glutamate, and 0.03 part of Monascus Red are obtained through molding, wherein the compound phosphate is composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate; the lean animal meat is Lean pork, the animal fat is fatty pork. The preparation method of described...

Embodiment 2

[0038] A kind of red date sausage, described red date sausage is made up of the following components of weight ratio:

[0039] 45 parts of animal lean meat, 10 parts of animal fat, 15 parts of red dates, 25 parts of ice water, 0.1 parts of compound phosphate, 0.3 parts of D-sodium erythorbate, 1.0 parts of edible salt, 0.001 parts of sodium nitrite, 3 parts of white sugar, 1 part of milk powder, 5 parts of soybean protein isolate, 1 part of soybean functional protein, 1 part of corn starch, 3 parts of modified starch, 0.5 part of sodium alginate, 0.1 part of carrageenan, 0.3 part of white pepper powder, 0.3 part of ginger powder, 0.1 part of transglutaminase, 0.1 part of monosodium glutamate, and 0.03 part of Monascus Red are obtained through molding, wherein the compound phosphate is composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, and the lean animal meat is For chicken, the animal fat is chicken skin. The preparation method of describ...

Embodiment 3

[0050] A kind of red date sausage, described red date sausage is made up of the following components of weight ratio:

[0051] 20 parts of animal lean meat, 6 parts of animal fat, 15 parts of red dates, 20 parts of ice water, 0.1-parts of compound phosphate, 0.3 parts of D-sodium erythorbate, 0.8 parts of edible salt, 0.005 parts of sodium nitrite, 3 parts of white sugar , 5 parts of milk powder, 1 part of soybean protein isolate, 5 parts of soybean functional protein, 1 part of corn starch, 3 parts of modified starch, 0.5 part of sodium alginate, 0.1 part of carrageenan, 0.5 part of white pepper powder, 0.1 part of ginger powder , 0.1 part of glutamine transaminase, 0.2 part of monosodium glutamate, and 0.02 part of monascus red are obtained through molding, wherein the compound phosphate is composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, and the lean animal meat It is lean pork, and the animal fat is chicken skin. The preparation meth...

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Abstract

The invention relates to the technical field of food producing and processing and discloses a red date sausage and a production method thereof. The invention, based on an idea of healthy diet and thinking of matching of meat and vegetarian dishes, provides a production method of a healthy nutrition red date sausage mainly made of animal lean meat, animal fat and red date vegetable diet; a vacuum freeze drying technology is adopted, and by virtue of a low temperature freeze drying and recombination granulation technologies, the original flavour and nutrition of the red date raw material are reserved to the utmost extent; and a medium temperature gradient sterilization technology is adopted, and an application technology of an enzymic preparation in a meat product is utilized. The obtained red date sausage is balanced in nutrition, uniform and compact in texture, perfectly combines red date flavour and meat flavour, tastes elastic and crisp, tender, smooth, refreshing but not greasy in taste and strong in meat particle sense. The production method of the red date sausage is relatively low in cost and strong in operability, mass production can be easily realized, and a healthy food which is full of nutrients and high in cost performance is provided for most people while additional value of red dates is improved, so that the production method provided by the invention has good popularization and market values.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and more specifically relates to a jujube sausage and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. Western-style sausage is a kind of meat product that is popular among consumers. Western-style sausage can provide people with the meat protein they need. With the improvement of people's living standards, consumers are paying more and more attention to the nutritional content and flavor of food. Traditional products have single nutrition and high fat content, and the structure, taste and nutrition are severely damaged and lost under the traditional processing technology, which cannot meet people's new demand for meat produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/10
CPCA23V2002/00A23V2200/14
Inventor 宁孟军付浩华周娇陈文辉汤定明
Owner 湖南唐人神肉制品有限公司
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