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Coarse cereal protein sausage and preparation method thereof

A technology for grains and protein, applied in food ingredients as taste improver, food science, application and other directions, can solve the problems of slag, poor taste, and dispersion of fillings, and achieve the effects of easy dissolution, good taste and improved flavor.

Pending Publication Date: 2019-09-13
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first purpose of the present invention is to provide a sausage with multigrain protein to overcome the problems of poor taste, divergent filling and slag in the current sausage made of multigrain powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Trimming of meat

[0035] Select cold fresh lean pork meat and pig back fat that have passed the inspection and quarantine, remove small bones from the lean pork meat, peel off the skin, remove fat, tendons, blood clots, lymph nodes, etc., and cut into 5-7 cm square meat pieces . Remove the soft fat from the pork fat and cut into strips.

[0036] (2) Pickled

[0037] According to the weight of lean meat, weigh 3.5% salt and 0.12‰ sodium nitrite, mix them, add them to the lean meat and stir evenly, add 2.5% salt to the fat, and marinate in a refrigerator at 0-4°C for 12 hours.

[0038] (3) Ground meat

[0039] The marinated lean meat is minced with a meat grinder, the diameter of the mesh of the meat grinder is 3-5 mm, and the fat is cut into 0.6-1 cm by a dicing machine 3 fat cubes.

[0040] (4) stuffing

[0041] Put 10,000g of lean meat stuffing into the mixer and stir for 5 minutes, then add auxiliary materials, which are weighed according to the weight of l...

Embodiment 2

[0053]Trim the meat; then weigh 3.25% salt and 0.11‰ sodium nitrite according to the weight of the lean meat, mix them and add them to the lean meat and stir evenly; meat; then put 10,000g of lean meat stuffing into a mixer and stir for 5-10 minutes, then add auxiliary materials, which are weighed according to the weight of lean meat and fat, including 0.28% monosodium glutamate, 0.14% osmanthus bean powder, 0.17% white pepper powder, 0.53% white sugar, 0.28% smoke liquid, 0.46% compound phosphate, 1.3% pork extract, 6% multigrain protein powder, multigrain protein powder is: mung bean protein, pea protein, kidney bean protein, oat The mixing of protein, the weight ratio is 1:1:1:1, and the protein content of the four grains is 60-80%, add cold water with 8% of the total meat weight, and stir for 5-10min. Then add corn starch with a total meat weight of 12% dissolved in advance, and then add 2.2% mashed garlic, dissolve the corn starch with 9% cold water, and continue stirring...

Embodiment 3

[0055] Trimming of meat; then weigh 3% salt and 0.1‰ sodium nitrite according to the weight of lean meat, mix well, add to lean meat and stir evenly, add 3% salt to fat meat, and marinate in a 0-4°C freezer for 15 hours; Ground meat; then put 10,000g of lean meat stuffing into a mixer and stir for 5-10 minutes, then add auxiliary materials, which are weighed according to the weight of lean meat and fat, including 0.25% monosodium glutamate, 0.11% osmanthus bean powder , 0.18% white pepper powder, 0.55% white sugar, 0.22% smoked liquid, 0.43% compound phosphate, 1.5% pork extract, 7% miscellaneous grain protein powder, miscellaneous grain protein powder is: mung bean protein, pea protein, kidney bean protein, The mixing of oat protein, the weight ratio is 1:1:1:1, and the protein content of the four miscellaneous grains is 60-80%, add cold water with 10% of the total meat weight, and stir for 5-10min. Then add corn starch with a total meat weight of 13% dissolved in advance, an...

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Abstract

The invention relates to a coarse cereal protein sausage. The coarse cereal protein sausage is prepared by adding coarse cereal protein powder which is 5-10% by weight of total meat into meat stuffing. The invention also relates to a preparation method of the coarse cereal protein sausage. According to the invention, the coarse cereal protein powder is added into the sausage, so that compared withcommon coarse cereal sausages, the prepared coarse cereal protein sausage has more exquisite mouth feel. The protein extracted from coarse cereals is easier to dissolve than that of the coarse cereals. Besides, the coarse cereal protein can be increased as required on the premise of not influencing the taste, so that the coarse cereal protein sausage has good taste, high protein content and richamino acid composition, and the method effectively improves the nutritional value of the sausage and also has the effect of improving the flavor.

Description

technical field [0001] The invention belongs to the technical field of multigrain protein sausage processing, in particular to a multigrain protein sausage and a preparation method thereof. Background technique [0002] Miscellaneous grains is a general term for small grains and beans, which have the characteristics of short growth period, resistance to barrenness, and strong resistance to stress. Generally speaking, they are small, few, special, and miscellaneous. Miscellaneous grains include kidney beans, red beans, mung beans, black beans, peas and other miscellaneous legumes, as well as miscellaneous grains such as barley, sorghum, millet, buckwheat, oats, millet, etc. All grains and beans are miscellaneous grains. The protein, vitamins and other nutrients in miscellaneous grains are comprehensive and high in content, and are rich in carotene, lecithin, vitamin E, flavonoids, retrol, DHA, SOD, highly active fatty acids, etc. Coarse grain protein is rich in nutrition an...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23V2002/00A23L13/426A23L13/65A23V2200/14A23V2250/548A23V2250/5484
Inventor 曹荣安苗家尉左锋杨涛孙宁阮长青王长远金成浩贾建宗丽娜杜雨桐蒋继成姚远
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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