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Production process of starch-free nutritious ham sausages

A production process and technology of ham sausage, which is applied in food ingredients as taste improver, mixer, food science and other directions, can solve the problems of ham sausage easy to get angry, single nutritional elements, etc., to achieve chewy, rich nutritional elements, The effect of lowering the content of cholesterol

Inactive Publication Date: 2018-03-23
广元雨润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a starch-free nutritional ham sausage production process in order to solve the problem that ham sausage is easy to get angry and has relatively single nutritional elements

Method used

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  • Production process of starch-free nutritious ham sausages
  • Production process of starch-free nutritious ham sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A process for preparing starch-free nutritious ham sausage, including the following steps:

[0050] (1) Preparation of raw materials: The raw materials include 80 parts of fine lean pork, 5 parts of soy protein isolate, 0.1 part of carrageenan, 0.1 part of anti-fire additives, 0.1 part of nutritional additives, 0.5 part of complex phosphate, 10 parts of salt water, white 1 part of granulated sugar, 0.01 part of MSG, 0.5 part of spices, 20 parts of purified water;

[0051] (2) Meat pretreatment: select frozen fine-quality lean pork, completely thaw it in an environment of 0-4°C, and then use a meat grinder for rotary cutting to obtain minced pork;

[0052] (3) Marinating: Add compound phosphate and salt water to the minced pork, stir evenly, marinate for 48 hours, and marinate at 5°C;

[0053] (4) Seasoning and stirring: Put the marinated pork mince into the seasoning mixer, add purified water and stir for 1-2 minutes, then add monosodium glutamate, white sugar, spices, soy prot...

Embodiment 2

[0058] A process for preparing starch-free nutritious ham sausage, including the following steps:

[0059] (1) Preparation of raw materials: The raw materials include 80 parts of fine lean pork, 5 parts of soy protein isolate, 0.1 part of carrageenan, 0.1 part of anti-fire additives, 0.1 part of nutritional additives, 0.5 part of complex phosphate, 15 parts of salt water, white 1 part sugar, 0.05 parts monosodium glutamate, 1 part spices, 30 parts pure water;

[0060] (2) Meat pretreatment: select frozen fine-quality lean pork, completely thaw it in an environment of 0-4°C, and then use a meat grinder for rotary cutting to obtain minced pork;

[0061] (3) Marinating: Add compound phosphate and salt water to the minced pork, stir evenly, marinate for 48 hours, and marinate at 5°C;

[0062] (4) Seasoning and stirring: Put the marinated pork mince into the seasoning mixer, add purified water and stir for 1-2 minutes, then add monosodium glutamate, white sugar, spices, soy protein isolate...

Embodiment 3

[0067] A process for preparing starch-free nutritious ham sausage, including the following steps:

[0068] (1) Preparation of raw materials: The raw materials include 70 parts of fine lean pork, 3 parts of soy protein isolate, 0.5 parts of carrageenan, 0.3 parts of anti-fire additives, 0.3 parts of nutritional additives, 1 part of complex phosphate, 20 parts of salt water, white 2 parts sugar, 0.05 parts monosodium glutamate, 1 part spices, 30 parts pure water;

[0069] (2) Meat pretreatment: select frozen fine-quality lean pork, completely thaw it in an environment of 0-4°C, and then use a meat grinder for rotary cutting to obtain minced pork;

[0070] (3) Marinating: Add complex phosphate and salt water to the minced pork, stir evenly, marinate for 48 hours, and the marinating temperature is 4℃;

[0071] (4) Seasoning and stirring: Put the marinated pork mince into the seasoning mixer, add purified water and stir for 1-2 minutes, then add monosodium glutamate, white sugar, spices, s...

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Abstract

The invention discloses a production process of starch-free nutritious ham sausages, belongs to the technical field of ham sausage production processes, and aims to solve the problem that ham sausageseasily cause inflammation and are single in nutrient. The production process includes the steps of firstly, preparing raw materials which comprise high-quality lean pork, isolated soybean protein, carrageenan, internal-heat-dispelling additives, nutrition additives, compound phosphate, salt water, white granulated sugar, gourmet powder, spice and purified water; secondly, preprocessing the lean pork, to be more specific, unfreezing the lean pork, and mincing the lean pork with a mincer to obtain minced pork; thirdly, adding the compound phosphate and the salt water into the minced pork to pickle the minced pork; fourthly, adding pickled minced pork into a seasoning stirrer, adding the gourmet powder, the white granulated sugar, the spice, the isolated soybean protein, the internal-heat-dispelling additives, the nutrition additives, the carrageenan and the purified water, stirring, and standing; fifthly, filling; sixthly, cooking, and sterilizing; seventhly, inspecting, and storing. The production process is applicable to ham sausage production.

Description

Technical field [0001] The invention belongs to the technical field of ham sausage production technology, and specifically relates to a starch-free nutritious ham sausage production technology. Background technique [0002] Ham sausage is a kind that is very popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented by fillers, and then adds seasonings, spices, additives, preservatives and other substances. It is pickled, stirred, and high temperature. It is made by steaming and other processing techniques, and it is characterized by delicate meat, tender and refreshing, easy to carry, simple to eat, and long shelf life. Starch is added to the existing ham sausage during the production process, which helps to reduce the cost, but it will affect the texture. Therefore, ham sausage products are classified, and the price is based on quality. The product's grade will be marked on the product label. Special grade is the best, superior grade is ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/10A23L33/175A23L33/15A23L33/16A23L33/17B01F7/02
CPCA23L13/42A23L13/426A23L13/428A23L13/65A23L33/10A23L33/15A23L33/16A23L33/17A23L33/175A23V2002/00B01F27/112B01F27/116B01F27/60A23V2200/30A23V2200/14A23V2200/3262
Inventor 孙阳
Owner 广元雨润食品有限公司