Making method of regenerated cellulose defatted emulsified sausages

A technology of regenerated cellulose and emulsified intestines, applied in the function of food ingredients, food science, application, etc., can solve the problems of high cost and increased particle size of emulsion, improve oil retention, inhibit fat oxidation, and reduce production. cost effect

Inactive Publication Date: 2018-08-03
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this patent, low-fat emulsified sausage is prepared by using regenerated cellulose-stabilized emulsion as a fat substitute, but in actual production, protein-stabilized emulsion is very sensitive to processing conditions (pH value, temperature and ionic strength, etc.) , especially near the isoelectric point of the protein, under high temperature treatment or high ionic strength, the emulsion is prone to destabilization phenomena such as particle size increase, stratification, flocculation, etc., and the protein and vegetable oil used in the emulsion are relatively expensive , so it is subject to certain restrictions in the application process

Method used

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  • Making method of regenerated cellulose defatted emulsified sausages
  • Making method of regenerated cellulose defatted emulsified sausages
  • Making method of regenerated cellulose defatted emulsified sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The production method of traditional high-fat emulsified sausage is as follows:

[0018] 1) The raw materials are fresh pork hind legs and pig back fat, the visible sarcolemma and fat are removed, the blood spots are removed from the pig back fat, and the hind legs and pig back fat are minced separately.

[0019] 2), in parts by mass, take 50 parts of pork hind legs, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of sucrose, 2.4 parts of white pepper powder, 6.6 parts of ice water, place in a vacuum chopping machine Chop and mix for 1min at 1500rpm; add 30 parts of pig backfat and 6.6 parts of ice water, and chop and mix for 1min at 3000rpm; add the remaining 6.8 parts of ice water, and chop and mix for 1.5min at 3000rpm to obtain emulsified minced meat. The temperature of the emulsified minced meat is lower than 12°C. Added 30 parts of pig back fat in the implementation case 1, as a high-fat control,

[0020] 3) Collagen casings are vacuum filled ...

Embodiment 2

[0022] The production method of reduced-fat emulsified sausage is as follows:

[0023] 1), the preparation of regenerated cellulose:

[0024] Mix microcrystalline cellulose and deionized water, shake well, add 85% phosphoric acid (food grade) pre-cooled at 4°C, the ratio of microcrystalline cellulose: water: phosphoric acid is 1g: 3mL: 50mL, stir well, and get milky white fiber Suspension of phosphate phosphoric acid, cultivated in a low-temperature shaking incubator at 4°C and 150rpm for 24 hours, to obtain a transparent and viscous cellulose phosphate solution, add 200 parts of deionized water to dilute, mix well, then centrifuge at 17000g for 15min, and remove After repeated washing with water for several times, centrifugation until the pH value was constant, a regenerated cellulose gel was obtained, and the final concentration was measured to be 4.53%.

[0025] 2), preparation of emulsified sausage:

[0026] 2.1) The raw materials are fresh pork hind legs and pig back fa...

Embodiment 3

[0030] The production method of reduced-fat emulsified sausage is as follows:

[0031] 1), the preparation of regenerated cellulose:

[0032] Mix microcrystalline cellulose and deionized water, shake well, add precooling 77% phosphoric acid (food grade) at 4°C, the ratio of microcrystalline cellulose: water: phosphoric acid is 1:3.5:55, stir well, and get milky white fiber Suspension of phosphate phosphoric acid, incubate for 24 hours at 4°C, 150rpm low-temperature shaking incubator to obtain a transparent and viscous cellulose phosphate solution, add 220 parts of deionized water to dilute, mix well, and then centrifuge at 17000g for 15min, and remove clear, repeated washing with water several times, and centrifuged until the pH value was constant to obtain regenerated cellulose gel.

[0033] 2), preparation of emulsified sausage:

[0034] 2.1) The raw materials are fresh pork hind legs and pig back fat, the visible sarcolemma and fat are removed, the blood spots are removed...

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Abstract

The invention provides a making method of regenerated cellulose defatted emulsified sausages, relates to the field of processing of meat products, in particular to the making method of regenerated cellulose defatted emulsified sausages, and provides a method for preparing the defatted emulsified sausages being good in stability and low in cost and using regenerated cellulose gelatin. The method comprises the following steps of taking the components in parts by mass of 45-55 parts of pig hindquarter, 1.2-1.7 parts of table salt, 0.25-0.3 part of sodium tripolyphosphate, 0.45-0.5 part of cane sugar, 2-2.4 parts of white pepper powder and 1-10 parts of ice water, and placing the taken components in a vacuum chopping machine for chopping under the condition of 1500rpm for 1min; then adding 20-25 parts of pig back fat and 1-10 parts of ice water, and performing chopping at 3000rpm for 1min; and adding 9-27 parts of regenerated cellulose gelatin and 1-10 parts of ice water, and performing chopping at 3000rpm for 1.5min to obtain the emulsified meat emulsion. The fat oxidation can be restrained.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for preparing regenerated cellulose fat-reduced emulsified sausage. Background technique [0002] The animal fat content in traditional emulsified meat products is generally about 30% to 40%. Animal fat is rich in saturated fatty acids and cholesterol. Excessive intake can cause chronic diseases such as hypertension, cardiovascular disease, diabetes and obesity. With the strengthening of healthy eating and consumption concepts, consumers' demand for fat-reducing and healthy meat products is increasing. Therefore, many researchers at home and abroad have carried out related work and research, and fat substitutes have emerged as the times require. [0003] On May 4, 2015, the applicant submitted to the patent office about "a method for preparing low-fat emulsified sausage with regenerated cellulose emulsion" (application number 201510247547.6), which disclosed that e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/10
CPCA23V2002/00A23L13/42A23L13/65A23L33/10A23V2250/1614A23V2250/628A23V2250/502A23V2200/3262A23V2200/3324
Inventor 张万刚周光宏赵尹毓
Owner NANJING AGRICULTURAL UNIVERSITY
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