Fruit composite type meat sausages and making method thereof

A production method and composite technology, applied in the direction of food science, etc., can solve the problems of no discovery, single taste of meat sausage, low nutritional value, etc., and achieve the effect of reducing the risk of cancer, good meat texture, and convenient consumption

Inactive Publication Date: 2018-02-27
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] Meat sausage has a long history in China and is widely loved by consumers. The existing sausages on the market have a single taste and low nutritional value, which cannot meet the consumption needs of some people. If we can use the pomace after juicing , add fruit juice, and use appro

Method used

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  • Fruit composite type meat sausages and making method thereof
  • Fruit composite type meat sausages and making method thereof
  • Fruit composite type meat sausages and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of fruit compound sausage, the weight ratio of raw material components is shown in Table 1, wherein, fruit juice is apple juice, pomace is pomace after squeezing apple juice; lean animal meat is pork, and animal fat is slot head Fat, the flavor seasoning is cheese essence.

[0043] Among them, the specific ingredients of filling material, basic seasoning, and functional additives are as follows: filling material includes 2 parts of starch (1 part of cornstarch and 1 part of modified starch), 1 part of soybean protein isolate, and 0.1 part of carrageenan; basic seasoning Including 1.0 parts of salt, 0.5 parts of sugar, 0.1 parts of monosodium glutamate, 0.5 parts of basic spices; the basic spices are a mixture of garlic powder and cumin powder; functional additives include 0.001 parts of preservatives, 0.1 parts of antioxidants, 0.1 parts of quality improvers, 0.005 parts of colorant; preservative is sodium nitrite, antioxidant is D-sodium erythorbate, quality imp...

Embodiment 2

[0055] Different from Example 1, each component of the required weight component is prepared according to Table 1, wherein the fruit juice is the squeezed juice of fragrant pears, and the pomace is the pomace after extracting the fragrant pear juice; the lean animal meat is For pork, the animal fat is slotted fat, and the flavor seasoning is cheese essence.

[0056]Filling materials include 3 parts of starch (1 part of corn starch and 2 parts of modified starch), 1.8 parts of soybean protein isolate, and 0.2 parts of carrageenan; basic seasonings include 1.2 parts of table salt, 0.8 parts of sugar, 0.2 parts of monosodium glutamate, and 0.8 parts of basic spices; The basic spices are a mixture of cumin powder, white pepper powder, and ginger powder; functional additives include 0.005 parts of preservatives, 0.3 parts of antioxidants, 0.175 parts of quality improvers, and 0.02 parts of coloring agents; preservatives are sodium nitrite, antioxidant The agent is D-sodium erythorb...

Embodiment 3

[0059] Different from Example 1, each component of the required weight component is prepared according to Table 1, wherein the fruit juice is yellow peach juice, and the pomace is the pomace after extracting the yellow peach juice; the animal lean meat is For chicken breast meat, the animal fat is trough fat, and the flavor seasoning is milk essence.

[0060] Filling materials include 4.8 parts of starch (2.8 parts of corn starch and 2 parts of modified starch), 0.2 parts of carrageenan; basic seasonings include 1.2 parts of salt, 0.8 parts of sugar, 0.2 parts of monosodium glutamate, and 0.8 parts of basic spices; the basic spices are cumin powder , white pepper powder, ginger powder; functional additives include 0.005 parts of preservatives, 0.3 parts of antioxidants, 0.175 parts of quality improvers, and 0.02 parts of coloring agents; preservatives are sodium nitrite, and antioxidants are D-isoascorbic acid Sodium, the quality improver is compound phosphate, and the colorin...

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Abstract

The invention discloses fruit composite type meat sausages and a making method thereof. The fruit composite type meat sausages are made from animal lean meat, animal fat, fruit juice, fruit residues,water, basic seasoning, a functional additive and a filling. The autologous characteristics of all food material components are combined, further precise optimization and adjustment are performed, andthe making method of the fruit composite type meat sausages is provided, so that the original flavor and original nutrition of raw materials and fruits of the product namely the fruit composite typemeat sausages can be reserved to the maximum extent, and the obtained fruit composite type meat sausages are excellent in color, fragrance and taste and balanced in nutrition. The made meat sausages are natural flesh red in color; sections are obvious in meat texture and good in elasticity, and meat granules and fruit residues are uniformly distributed; the fruit composite type meat sausages are good in meat feeling and chewy; besides, the fruit composite type meat sausages are moderate in sweetness, and have special fragrance of the fruits; different edible spices and flavored seasonings areadded, so that requirements of crowds having different taste and appetence can be comprehensively met; and besides, the fruit composite type meat sausages are convenient to eat and convenient to carryand store, and have high popularization value.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and more specifically, to a compound fruit sausage and a preparation method thereof. Background technique [0002] The snacks that modern consumers love are given new elements: nutritious, healthy, delicious, high-end and tasteful, and it is necessary to start from healthy snacks to innovate and meet consumers' lifestyle needs such as convenience, leisure, fast, and energy supplements. snack. Snack categories will focus on: new concepts, sweets, meat and savory; while snacks will focus on: party sharing, portable, and tapas. Therefore, it is the main direction of our research and development to develop a delicious and nutritious high-grade leisure meat sausage that meets the current consumption trend. [0003] Fruits contain a lot of dietary fiber necessary for the human body, especially freshly squeezed fruit juice, which has most of the nutrition and efficacy of the fru...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L5/10A23L13/40A23L13/50A23L19/00
CPCA23L13/65A23L5/13A23L13/40A23L13/428A23L13/52A23L19/09
Inventor 宁孟军付浩华陈文辉汤定明周姣熊梦竹
Owner 湖南唐人神肉制品有限公司
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