Inulin-enriched low-fat emulsion-type sausage and production method thereof

A technology of emulsified sausage and inulin, which is applied in the functions of food ingredients, food science, applications, etc., can solve the problems of lowering product quality, high fat content, and not reducing the quality of emulsified sausage, so as to increase yield and reduce cooking loss , the effect of maintaining texture and sensory quality

Pending Publication Date: 2018-05-04
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the traditional emulsified sausage has high fat content, and directly reducing the amount of fat added in the formula will reduce the quality of the product. Powdered low-fat emulsified sausage and production method thereof

Method used

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  • Inulin-enriched low-fat emulsion-type sausage and production method thereof
  • Inulin-enriched low-fat emulsion-type sausage and production method thereof
  • Inulin-enriched low-fat emulsion-type sausage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1500g of trimmed lean meat and 410g of backfat, 671g of ice water, 24g of salt, 7.2g of polyphosphate and 137g of inulin were taken as raw materials. Put 1500g of trimmed pork hind leg lean meat into a chopping machine for chopping and mixing. The rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; then add 24g of salt and ice water of 2 / 3 weight, and adjust the rotating speed to 3000rpm, chopping time is 1min, stop chopping and let it stand for 2min to facilitate the dissolution of salt-soluble protein; add 410g of minced backfat, 7.2g of polyphosphate, the remaining 1 / 3 of ice water and inulin 137 grams, the speed of the chopping machine is 1500rpm, and the chopping time is 1min; finally, the whole minced meat system is chopped and mixed for 1-1.5min at the speed of 3000rpm; About 60g, the tightness should be enough to touch the sausage with two fingers; steam the semi-finished emulsified sausage in water, start timing when the water te...

Embodiment 2

[0031] 1500g of trimmed lean meat and 410g of backfat, 533g of ice water, 24g of salt, 7.2g of polyphosphate and 275g of inulin were taken as raw materials. Put 1500g of trimmed pork hind leg lean meat into a chopping machine for chopping and mixing. The rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; then add 24g of salt and ice water of 2 / 3 weight, and adjust the rotating speed to 3000rpm, chopping time is 1min, stop chopping and let it stand for 2min to facilitate the dissolution of salt-soluble protein; add 410g of minced backfat, 7.2g of polyphosphate, the remaining 1 / 3 of ice water and inulin 275 The rotating speed of the chopping machine is 1500rpm, and the chopping time is 1min; finally, the whole minced meat system is chopped and mixed for 1-1.5min at a rotating speed of 3000rpm; the stirred minced meat is enema, each intestine is about 15c long and weighs about 60g, the tightness should be enough to touch the sausage with two finge...

Embodiment 3

[0033]1500g of trimmed lean meat and 410g of backfat, 396g of ice water, 24g of salt, 7.2g of polyphosphate and 412g of inulin were taken as raw materials. Put 1500g of trimmed pork hind leg lean meat into a chopping machine for chopping and mixing. The rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; then add 24g of salt and ice water of 2 / 3 weight, and adjust the rotating speed to 3000rpm, chopping time is 1min, stop chopping and let it stand for 2min to facilitate the dissolution of salt-soluble protein; add 410g of minced backfat, 7.2g of polyphosphate, the remaining 1 / 3 of ice water and inulin 412 grams, the speed of the chopping machine is 1500rpm, and the chopping time is 1min; finally, the whole minced meat system is chopped and mixed for 1-1.5min at the speed of 3000rpm; About 60g, the tightness should be enough to touch the sausage with two fingers; steam the semi-finished emulsified sausage in water, start timing when the water tem...

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Abstract

The invention discloses inulin-enriched low-fat emulsion-type sausage and a production method thereof. The low-fat emulsion-type sausage is prepared from the following raw materials in parts by weight: 1500 parts of lean meat, 410 parts of backfat, 396-671 parts of ice water, 24 parts of salt, 7-8 parts of polyphosphates and 137-412 parts of inulin, and the total weight of ice water and inulin isnot less than 30 percent of total weight of the raw materials. The production method comprises the following steps of (1) reconditioning; (2) cutting and stirring; (3) sausage filling; (4) boiling; and (5) packaging. According to the method, inulin is applied to replace part of fat in the backfat, so that the product yield can be remarkably improved, the fat content of the emulsion-type sausage can be reduced, the economic benefit can be increased, the texture and sensory quality of the emulsion-type sausage be improved, and the nutrition and health protection functions of the emulsion-type sausage can be simultaneously improved.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to an inulin-rich low-fat emulsified sausage that uses inulin to replace part of fat so as not to reduce the quality of the emulsified sausage and a production method thereof. Background technique [0002] my country is a big country in food production and consumption, among which the meat processing industry occupies an important position in the entire food industry. However, my country's meat processing technology and level are still very low, and related basic research is relatively insufficient, especially for low-temperature gel meat products. Quality problems such as water discharge, oil discharge, and poor texture are still relatively serious. [0003] Traditional meat products have a high fat content. Generally, minced meat products contain 30% fat, hamburgers contain 20% to 30% fat, and hot dogs generally contain 25% to 40% fat. In response to the increasing d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L33/21A23L13/40
CPCA23L13/426A23L13/65A23L33/21A23V2002/00A23V2250/5062A23V2250/5116A23V2200/124A23V2200/30
Inventor 韩敏义徐幸莲王鹏周光宏胡佳杨伊泠周华琳
Owner NANJING AGRICULTURAL UNIVERSITY
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