Preparation method of sodium alginate gel sustained-release pig back fat substitute and application of substitute to fermented sausages

Abstract

The invention discloses a preparation method of a sodium alginate gel sustained-release pig back fat substitute and an application of the substitute to fermented sausages. After water caltrop and moringa powder are mixed and fermented, the gel fat substitute is prepared by using a sodium alginate-calcium salt complex agent, and the substitute replaces pig back fat used in some traditional sausages, so that a sausage of the invention has the characteristics of white fat particles and has a sustained-release property. The nutrients of the water caltrop and moringa powder can be continuously released during the fermentation process of sausage for further fermentation so as to enrich the taste and flavor of sausage; and the water caltrop contains functional ingredients such as alkaloids, flavonoids and polysaccharides, and is mixed and fermented with moringa powder so as to prepare pig back fat substitute. The substitute can not only endow a special flavor with the sausage, but also can balance the nutrients of the sausage, solves the problems of high content of fat and cholesterol in fermented sausages and obvious lack of minerals and dietary fibers, and has health-care functions peculiar to the water caltrop and the moringa powder.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a sodium alginate gel slow-release pig backfat substitute and its application in fermented sausages. Background technique [0002] Fermented sausage is a type of sausage with a typical fermented flavor made by grinding meat and animal fat, mixing it with seasonings, starters, etc., and pouring it into casings, and undergoing microbial fermentation under natural or artificial control conditions. The fat content of fermented sausage is relatively high. Due to the dehydration during the fermentation process, the fat content generally increases from 10%-20% in the initial stage to as high as 40%-50% in the final product. [0003] The fat used in fermented sausages is generally pig back fat that is solid at room temperature, and its content of saturated fatty acids and cholesterol is high. However, the digestion and absorption of a large amo...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a preparation method of a sodium alginate gel slow-release pig backfat substitute. The gelatinous fat substitute produced by fermenting water chestnut and Moringa powder solves the problem of The content of fat and cholesterol in traditional pork food is high, and the problem of obvious lack of minerals and dietary fiber, and it has slow-release properties