Compound sausage water-retaining agent and preparing and using method thereof

A water-retaining agent and sausage technology, which is applied in the direction of food ingredients as humectant, application, food ingredients containing inorganic compounds, etc., can solve the problems of sausage products losing elasticity, sausage dehydration, oil production, etc., to improve stability and enhance water retention The effect of ability and performance stability

Pending Publication Date: 2019-04-16
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the water retaining agents on the market cannot meet the needs of production. Most sausages have disadvantages such as dehydration, oil production, and sausage products lose elasticity. How to obtain high-quality sausage water retaining agents, and then prepare mid-range quick-frozen meat products has become an important research and development topic at present.

Method used

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  • Compound sausage water-retaining agent and preparing and using method thereof
  • Compound sausage water-retaining agent and preparing and using method thereof
  • Compound sausage water-retaining agent and preparing and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A compound sausage water-retaining agent, comprising the following mass fraction components: 30% konjac gum (viscosity is 22000-mPa·s, glucomannan content is 75%), 16% κ-type carrageenan, 15% iota-type carrageenan , 8% KCl, 8% NaCl, 24% maltodextrin.

[0028] Prepare according to the following processing steps:

[0029] (1), successively put the raw material of above-mentioned mass parts into the conical mixer from content more to less and carry out mixed processing;

[0030] (2), after step (1) mixes 10min, discharge the compound that is 8% by mass percentage from the bottom valve of cone mixer, drop in the cone mixer again, carry out mixing processing while discharging;

[0031] (3), repeat operation above-mentioned step (2) twice;

[0032] (4), continue mixing through step (3) for 15 minutes to obtain a finished product.

[0033] Western-style sausage recipe:

[0034] 3.5 parts of chicken, 2 parts of chicken skin, 0.8 part of starch, 0.5 part of soybean protein i...

Embodiment 2

[0039] The composition and preparation method of the water-retaining agent and the preparation method of the Western-style grilled sausage are the same as in Example 1, and will not be repeated here. The difference is that the prepared compound sausage water retaining agent accounting for 1‰ of the sausage mass fraction is added to the Western-style grilled sausage.

Embodiment 3

[0041] The composition and preparation method of the water-retaining agent and the preparation method of the Western-style grilled sausage are the same as in Example 1, and will not be repeated here. The difference is that the prepared compound sausage water retaining agent accounting for 3‰ of the sausage mass fraction is added to the Western-style grilled sausage.

[0042] Table 1 Example 1-3 effect comparison table

[0043]

[0044] Note: 1. No water retaining agent was added to the control group;

[0045] 2. The test method of taste fission at room temperature for 70-90 days, organize 20 tasters to compare and score the two groups of products (elasticity 0-15 points; mouth moistness 0-15 points; brittleness 0-15 points; hardness 0 to 15 points.

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PUM

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Abstract

The invention discloses a compound sausage water-retaining agent. The compound sausage water-retaining agent is prepared from 25-35% of konjac glucomannan, 15-20% of k-type carrageenan, 10-25% of l-type carrageenan, 5-10% of KCl, 7-10% of NaCl and 15-25% of maltodextrin. A compounding method of the compound sausage water-retaining agent comprises the following steps of 1, putting the raw materialsby mass into a conical mixer for mixed processing in sequence; 2, after the raw materials are mixed for 5-15 min, discharging, by mass, 5-10% of a mixture from a bottom valve of the conical mixer, then putting the mixture into the conical mixer, and conducting mixed processing while discharging is conducted; 3, repeating the operations of step 2 twice; 4, continuing to mix the materials for 10-20min to prepare the compound sausage water-retaining agent. The compound sausage water-retaining agent has the advantages that a sausage product has elasticity, chewiness, tenderness and juiciness anddoes not get dehydrated, does not generate oil and keeps a good shape in the heating processes of cooking, baking, deep-frying, frying and the like; the quality of the sausage product is significantly improved, and the stability of the sausage product within the shelf date is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound sausage water-retaining agent and its preparation and use method. Background technique [0002] Sausage, originated in Europe, is a favorite meat product in Europe and the United States, and later spread to all parts of the world. After the sausage was introduced into my country, it was favored by consumers because of its taste and convenience. It coincided with the changing trend of people's eating habits and dietary structure, and the development speed was relatively fast. [0003] Since 1990, my country's meat industry has developed by leaps and bounds. The total output value and consumption value of meat jumped to the first place in the world and remained for many years. The sausage product is one of the most varieties of meat products in my country, and it is very popular in different historical development periods. With the development of society and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L29/244A23L13/40A23L29/256
CPCA23V2002/00A23L13/422A23L13/428A23L13/432A23L13/65A23L29/244A23L29/256A23V2200/23A23V2250/5066A23V2250/50362A23V2250/50364A23V2250/5114A23V2250/16A23V2250/1582A23V2250/1614
Inventor 倪来学吴昊李明
Owner 临沂金锣文瑞食品有限公司
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