Sugar-free health-caring meat sausages containing nutritional factors and preparation method thereof

A technology of nutrition factors and meat sausages, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems that do not conform to the diet concept, are not easy to be healthy, and cannot meet the needs of consumers, etc. problem, achieve the effect of improving immunity, anti-oxidation immunity, and adding a small amount

Inactive Publication Date: 2019-03-12
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

[0003] Excessive use of white sugar is not easy for health, it does not conform to the modern healthy diet concept, especially not suitable for people with high blood sugar
With the development of the economy and the continuous improvement of people's living standards, people's eating habits and structure have also changed, and people's requirements for food are getting higher and higher. The diet must be nutritious, healthy, delicious, convenient and novel. The new requirements of the traditional meat sausage products can no longer meet the needs of consumers

Method used

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  • Sugar-free health-caring meat sausages containing nutritional factors and preparation method thereof
  • Sugar-free health-caring meat sausages containing nutritional factors and preparation method thereof
  • Sugar-free health-caring meat sausages containing nutritional factors and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a method for preparing a sugar-free health sausage containing nutritional factors, which specifically includes the following steps:

[0041]S1. Pork pretreatment: Thaw large pieces of frozen pork lean meat until the center temperature is 0°C, then remove fat, fascia, and congested meat, and use a meat grinder to make lean meat granules. The aperture of the orifice of the meat grinder The temperature of lean meat particles is 6mm, and the temperature of lean meat particles is lower than 4°C; thaw large pieces of frozen pork belly to the center temperature of -6~-4°C; cut the thawed pork belly into 5mm slices with a frozen meat slicer, and then use a speed of 500r / min chopping machine into 3mm pork belly granules for later use, and the temperature of the pork belly granules is lower than 0°C;

[0042] S2. Mixing and marinating: Take 80 parts of lean meat granules and 20 parts of pork belly granules, put them into a blender, then add 1.5 parts of t...

Embodiment 2

[0046] This example provides a method for preparing a sugar-free health-care sausage containing nutritional factors. For specific steps, refer to Example 1. The difference from Example 1 is that the mass parts of raw materials in step S2 are as follows: 60 parts of lean meat granules , 40 parts of pork belly granules, 1 part of Artemisia annua seed powder, 0.5 part of wolfberry powder, 0.05 part of mogroside, 1 part of apple dietary fiber, and the mass parts of other raw materials are the same as in Example 1.

Embodiment 3

[0048] This example provides a method for preparing a sugar-free health-care sausage containing nutritional factors. The specific steps refer to Example 1. The difference from Example 1 is that the mass parts of raw materials in Step S2 are as follows: sodium tripolyphosphate 0.2 0.25 parts of sodium pyrophosphate, 0.3 parts of sodium D-erythorbate, 0.002 parts of sodium nitrite, 0.02 parts of sodium dehydroacetate, 1 part of sodium lactate, 0.018 parts of nisin, 0.004 parts of cochineal red, and other raw materials Number is identical with embodiment 1.

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Abstract

The invention discloses sugar-free health-caring meat sausages containing nutritional factors and a preparation method thereof. The sugar-free health-caring meat sausages containing the nutritional factors are prepared from pork as a main raw material, with addition of mogroside in replacement of white granulated sugar; and thus, sugar content of the meat sausages is reduced. In addition, artemisia arenaria seed powder, Chinese wolfberry fruit powder and apple dietary fiber are added, so that, the health-caring meat sausages are rich in a plurality of nutritional factors, thereby endowing themeat sausages with multiple health-caring functions, including improving immune functions of the body, resisting oxidation and so on. The sugar-free health-caring meat sausages containing the nutritional factors are prepared by the following steps: performing pretreatment on pork; mixing materials; carrying out pickling; carrying out sausage-filling; carrying out drying; carrying out baking; and carrying out packaging. The preparation method of the sugar-free health-caring meat sausages containing the nutritional factors is low in equipment cost, high in operability, feasible for large-scale production, safe and environmentally friendly in preparation processes, and easy to promote.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a sugar-free health-care meat sausage containing nutritional factors and a preparation method thereof. Background technique [0002] Meat food has always been one of people's favorite foods, and its dehydration and drying is the earliest method of processing and storing meat, especially the meat sausage, jerky and meat floss prepared by traditional Chinese techniques, which have simple processing methods and are easy to store. It has the advantages of convenient storage, transportation and eating, and is a kind of meat product suitable for long-distance transportation and long-term preservation. Traditional meat sausage is a dried cooked meat product made of livestock and poultry meat as the main raw material, added with auxiliary materials, and processed through baking and other processes. A large amount of white sugar is added to the meat sausage, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/10A23L5/10
CPCA23V2002/00A23L5/10A23L13/42A23L13/426A23L13/65A23L33/10A23V2200/14A23V2200/16A23V2200/30A23V2250/254A23V2250/218A23V2250/5116A23V2300/10
Inventor 汤定明付浩华宋忠祥宁孟军陈文辉
Owner 湖南唐人神肉制品有限公司
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