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Calcium-added western ham or cooked and smoked sausage and preparation method thereof

A technology for cooking sausages and Western-style ham, which is applied in food ingredients as thickeners, functions of food ingredients, food science, etc. It can solve the problem of limited calcium absorption and retention rate of bone meal, safety cannot be guaranteed, and accelerated oxidation of meat enemas And other problems, to achieve the effect of good quality stability, ruddy color, and increase bone density

Inactive Publication Date: 2017-01-25
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 1. The source of animal bones is mainly leftovers from other meat industries, and the safety of crude products cannot be guaranteed when they are used in feed;
[0008] 2. Most of the bone meal has a certain fishy smell, and it is easy to oxidize during the shelf life. When it is applied to meat enema, it not only affects the product flavor, but also accelerates the oxidation of meat enema during the shelf life.
[0009] 3. Bone meal has limited calcium absorption and retention

Method used

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  • Calcium-added western ham or cooked and smoked sausage and preparation method thereof
  • Calcium-added western ham or cooked and smoked sausage and preparation method thereof
  • Calcium-added western ham or cooked and smoked sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1 A calcium-added Western-style ham or smoked sausage and its preparation method

[0059] (1) get the raw materials ready (percentage by weight) by following formula:

[0060]

[0061]

[0062] in:

[0063] The said refined pork meat, pig fat, ice water and milk mineral salt are raw materials;

[0064] The edible salt, compound phosphate, sodium nitrite, and D-sodium erythorbate are marinating materials;

[0065] Said monascus red pigment, compound thickener, sodium lactate, compound spices, monosodium glutamate, soybean protein isolate, food essence, white granulated sugar and modified starch are auxiliary materials.

[0066] (2) Raw meat thawing: The temperature in the thawing room is controlled between 15±1°C, the room is well ventilated, and the relative humidity of the air is ≥80% RH. When the center temperature is -1-2°C, it can enter the next process. Thawing effect: soft, loose and free of ice crystals by hand.

[0067] (3) Raw meat trimming and ...

Embodiment 2

[0088] Example 2 A calcium-added Western-style ham or smoked sausage and its preparation method

[0089] Prescription preparation (percentage by weight) is as follows:

[0090]

[0091] in:

[0092] The said refined pork meat, pig fat, ice water and milk mineral salt are raw materials;

[0093] The edible salt, compound phosphate, sodium nitrite, and D-sodium erythorbate are marinating materials;

[0094] Said monascus red pigment, compound thickener, sodium lactate, compound spices, monosodium glutamate, soybean protein isolate, food essence, white granulated sugar and modified starch are auxiliary materials.

[0095] The preparation method is the same as in Example 1.

Embodiment 3

[0096] Example 3 A calcium-added Western-style ham or smoked sausage and its preparation method

[0097] Prescription preparation (percentage by weight) is as follows:

[0098]

[0099] in:

[0100] The said refined pork meat, pig fat, ice water and milk mineral salt are raw materials;

[0101] The edible salt, compound phosphate, sodium nitrite, and D-sodium erythorbate are marinating materials;

[0102] Said monascus red pigment, compound thickener, sodium lactate, compound spices, monosodium glutamate, soybean protein isolate, food essence, white granulated sugar and modified starch are auxiliary materials.

[0103] The preparation method is the same as in Example 1.

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Abstract

The invention relates to a calcium-added western ham or a cooked and smoked sausage and a preparation method thereof. The calcium-added western ham or cooked and smoked sausage is composed of the following components: pig lean meat, pork fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-Sodium isoascorbiate, monascus red pigment, a natural mixed thickener, sodium lactate, compound spices, monosodium glutamate, soybean isolate protein powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the following steps: unfreezing raw meat, cutting and mincing the raw meat, preparing feed liquid, stirring, salting, rolling, filling, baking, cooling, packing, sterilizing, cooling and drying. The prepared milk mineral salt type western ham or cooked and smoked sausage has the advantages of red color, uniform and dense structure, good meat grain, pure meat flavor and high quality stability in the quality guarantee period.

Description

technical field [0001] The invention relates to calcium-added Western-style ham or smoked sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] At present, the calcium source used in the calcium-added series of Western-style ham and smoked sausage is edible bone meal, which is a powdery product made from animal bone. The raw materials come from the leftovers of the meat processing industry, which are made through processes such as fat removal, drying, crushing and screening. Has the following characteristics: [0003] 1. It is rich in Ca and P, which are essential mineral elements for the human body. The ratio of calcium to phosphorus is 2:1, which is the best ratio for the body to absorb calcium and phosphorus; [0004] 2. The calcium content is 22-25%, which is higher than other calcium sources; [0005] 3. The particle size of the edible bone powder reaches more than 100 microns (below 110 microns i...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/16
CPCA23V2002/00A23V2200/30A23V2200/306A23V2200/044A23V2200/242A23V2250/1578A23V2250/1618A23V2250/5118A23V2250/5488
Inventor 倪来学王伟吴昊金维忠
Owner 临沂金锣文瑞食品有限公司
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