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A kind of apple pomace polysaccharide meatball and preparation method thereof

An apple pomace and polysaccharide technology, which is applied in the direction of polysaccharide/gum-containing food ingredients, food ingredients as gelling agents, and chemical preservation of meat/fish, etc., can solve the problem of poor taste, poor health performance and chewiness of pork balls Poor and other problems, to achieve the effect of improving taste and texture performance, good elasticity, fresh and refreshing taste

Active Publication Date: 2021-11-16
HEBEI UNIV OF ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pork balls of this invention have a poor mouthfeel, are not resistant to cooking, have poor chewiness, and have poor health care performance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An apple pomace polysaccharide meatball is made from the following raw materials in parts by weight: 180 parts of pork fat, 160 parts of ice water, 600 parts of lean pork, 8 parts of apple pomace polysaccharide and 200 parts of auxiliary materials.

[0029] Wherein: the auxiliary material is made of the following raw materials in parts by weight: 65 parts of cornstarch, 65 parts of egg white, 30 parts of sugar, 24 parts of table salt and 6 parts of spices.

[0030] The spices are composed of cumin, sage, rosemary and longan in a weight ratio of 2.3:1.2:2:3. Among them, cumin is the umbelliferous plant fennel Foeniculum vulgare Mill. The dry ripe fruit of Chinese herbal medicine; Nature and flavor are pungent, warm; Return liver, kidney, spleen, stomach meridian; Dispelling cold and relieving pain, regulating qi and harmonizing stomach. Clary sage is the whole herb of Lamiaceae plant sage, with bitter and pungent nature and flavor; flat nature; clearing away heat and pr...

Embodiment 2

[0040] An apple pomace polysaccharide meatball is made from the following raw materials in parts by weight: 140 parts of pork fat, 120 parts of ice water, 560 parts of lean pork, 6 parts of apple pomace polysaccharide, and 140 parts of auxiliary materials.

[0041] Wherein, the auxiliary material is made of the following raw materials in parts by weight: 50 parts of cornstarch, 50 parts of egg white, 20 parts of sugar, 18 parts of table salt and 2 parts of spices.

[0042] The spices are composed of cumin, sage, rosemary and longan in a weight ratio of 1:0.5:1:2.

[0043] The preparation method of apple pomace polysaccharide is as follows: take clean apple pomace, crush and sieve, add distilled water to the undersieve, 75°C water bath, 2.5h, filter with 4 layers of gauze, repeat twice, combine the filtrate, and concentrate the obtained filtrate by rotary evaporation to 8 times the mass of the apple pomace, centrifuged once, took the supernatant, added 2 times the volume of abs...

Embodiment 3

[0052] An apple pomace polysaccharide meatball is made from the following raw materials in parts by weight: 220 parts of pork fat, 200 parts of ice water, 640 parts of lean pork, 10 parts of apple pomace polysaccharide, and 240 parts of auxiliary materials.

[0053] Wherein, the auxiliary material is made of the following raw materials in parts by weight: 80 parts of cornstarch, 80 parts of egg white, 40 parts of sugar, 30 parts of table salt and 10 parts of spices.

[0054] The spices are composed of cumin, sage, rosemary and longan in a weight ratio of 3:2:3:4.

[0055] The preparation method of apple pomace polysaccharide is as follows: take clean apple pomace, crush and sieve, add distilled water to the undersieve, 85°C water bath, 3.5h, filter with 4 layers of gauze, repeat 3 times, combine the filtrate, and concentrate the obtained filtrate by rotary evaporation to 10 times the mass of the apple pomace, centrifuged once, took the supernatant, added 3 times the volume of ...

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PUM

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Abstract

The invention provides an apple pomace polysaccharide meatball and a preparation method thereof, belonging to the technical field of food processing. An apple pomace polysaccharide meatball, made of the following raw materials in parts by weight: 140-220 parts of pork fat, 120-200 parts of ice water, 560-640 parts of lean pork, 6-10 parts of apple pomace polysaccharide, and 140 parts of auxiliary materials ~240 servings. The apple pomace polysaccharide meatballs of the present invention can not only realize the effective reuse of apple pomace waste, but also combine the biologically active effect of the pomace polysaccharides with the pork balls, and endow the pork balls with better eating characteristics through the scientific combination of raw materials , in line with people's demand for healthy food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an apple pomace polysaccharide meatball and a preparation method thereof. Background technique [0002] Apple pomace is the leftovers after apple processing, especially fruit juice processing. During the peak season of fruit juice production every year, apple pomace is pushed like a mountain of waste, which not only pollutes the environment, but is also a waste. Therefore, how to treat apple pomace Development and reuse to increase its additional output value is a current research hotspot. Studies have shown that apple pomace is rich in various nutrients, such as soluble sugars, amino acids, vitamins, minerals, etc. Among them, apple pomace polysaccharides have various physiological functions and can reduce Cholesterol, anti-tumor, anti-aging, anti-radiation, hypoglycemic and liver protection. [0003] Pork ball is a traditional Chinese food, which is easy to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/125A23B4/24A23B4/18
CPCA23B4/18A23B4/24A23V2002/00A23L13/424A23L13/426A23L13/428A23L13/67A23L33/125A23V2200/30A23V2250/5118A23V2200/14A23V2200/20A23V2200/228A23V2200/10A23V2250/1614A23V2250/1582A23V2200/02A23V2250/51A23V2300/14A23V2250/5428
Inventor 王正荣何承云田小磊朱明明高海燕余小领
Owner HEBEI UNIV OF ENG
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