Low-fat salami and making method thereof

A salami sausage and sausage body technology, which is applied in the field of low-fat salami sausage and its preparation, can solve the problems of high saturated fatty acid and cholesterol content, achieve the effects of reducing fat content, reducing production cost, and strong gel effect

Pending Publication Date: 2019-09-24
JIANGSU YUNRUN MEAT WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salami sausage is very popular among consumers because of its unique appearance and good flavor, but the fat used is generally pig back fat, which is high in saturated fatty acids and cholesterol, and excessive intake of saturated fatty acids can easily cause cardiovascular disease disease

Method used

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  • Low-fat salami and making method thereof
  • Low-fat salami and making method thereof
  • Low-fat salami and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing low-fat salami sausage, comprising the steps of:

[0022] (1) Weigh the following preparation raw materials, replace 25% of pig backfat with solid fat substitutes, and specifically include the following components in terms of mass: 60 parts of frozen pork No. 4 meat, 17.25 parts of pig backfat, and 5.0 parts of frozen beef; 5.75 parts of solid fat substitute, 100 parts of water, 0.60 parts of calcium sulfate, 0.01 parts of sodium hexametaphosphate, 0.01 parts of sodium nitrite, 0.01 parts of garlic powder, 2.5 parts of table salt, 0.008 parts of potassium nitrate, 0.06 parts of D-isoascorbic acid, Edible glucose 0.60 parts, black pepper powder 0.04 parts, cumin seed powder 0.04 parts, salami flavor 0.20 parts, commercial starter 0.02 parts.

[0023] The solid fat substitute includes the following components in terms of mass: 0.80 parts of sodium alginate, 0.35 parts of xanthan gum, 0.35 parts of gellan gum, 0.20 parts of soybean protein isolate, 0...

Embodiment 2

[0029] A method for preparing low-fat salami sausage, comprising the steps of:

[0030] (1) Weigh the following preparation raw materials, replace 35% of pig backfat with solid fat substitute, and specifically include the following components in terms of mass: 65 parts of frozen pork No. 4 meat, 14.95 parts of pig backfat, and 7.0 parts of frozen beef; 8.05 parts of solid fat substitute, 100 parts of water, 0.65 parts of calcium sulfate, 0.012 parts of sodium hexametaphosphate, 0.015 parts of sodium nitrite, 0.015 parts of garlic powder, 2.8 parts of table salt, 0.010 parts of potassium nitrate, 0.08 parts of D-isoascorbic acid, 0.70 parts of edible glucose, 0.045 parts of black pepper powder, 0.045 parts of cumin seed powder, 0.22 parts of salami flavor, 0.025 parts of commercial starter;

[0031] The solid fat substitute includes the following components in terms of mass: 0.75 parts of sodium alginate, 0.30 parts of xanthan gum, 0.3 parts of gellan gum, 0.17 parts of soybean...

Embodiment 3

[0037] A method for preparing low-fat salami sausage, comprising the steps of:

[0038] (1) Weigh the following preparation raw materials, replace 50% of pig backfat with solid fat substitutes, and specifically include the following components in terms of mass: 70 parts of frozen pork No. 4 meat, 11.5 parts of pig backfat, and 10.0 parts of frozen beef; 11.5 parts of solid fat substitute, 100 parts of water, 0.75 parts of calcium sulfate, 0.015 parts of sodium hexametaphosphate, 0.02 parts of sodium nitrite, 0.02 parts of garlic powder, 3.0 parts of table salt, 0.012 parts of potassium nitrate, 0.10 parts of D-erythorbic acid, 0.80 parts of edible glucose, 0.05 parts of black pepper powder, 0.05 parts of cumin seed powder, 0.25 parts of salami essence, 0.03 parts of commercial starter;

[0039] The solid fat substitute includes the following components in terms of mass: 0.85 parts of sodium alginate, 0.40 parts of xanthan gum, 0.4 parts of gellan gum, 0.25 parts of soybean pro...

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Abstract

The invention discloses a low-fat salami and a making method thereof. Compared with a conventional salami, the low-fat salami has the advantages that a solid state fat substitute is used for replacing porcine back fat to a certain extent, so that the fat content of the salami is reduced, the risk that cardiovascular disease is easy to cause by too much fat is reduced, and the low-fat salami conforms to original intention of health food and drink of current consumers. Colloid which can provide sausage texture characteristics is used, so that the replaced sausage is close in texture, appearance and flavor characteristics to conventional salami; and the adopted solid state fat substitute namely colloid is lower in consumption, and higher in gelatin effect, so that the making cost of the salami is reduced to a certain extent.

Description

technical field [0001] The invention relates to the field of sausage and a preparation method thereof, in particular to a low-fat salami sausage and a preparation method thereof. Background technique [0002] Salami sausage is very popular among consumers because of its unique appearance and good flavor, but the fat used is generally pig back fat, which is high in saturated fatty acids and cholesterol, and excessive intake of saturated fatty acids can easily cause cardiovascular disease disease. Therefore, current research mainly focuses on replacing the fat in sausages with solid or liquid fat substitutes to reduce the fat content while maintaining the flavor and appearance of sausages. [0003] Compared with the traditional salami, the fat substitute is used to replace the pig fat to a certain extent, which can not only reduce the fat content of the salami, which is in line with the original intention of the current consumers for a healthy diet, but also adopts the availa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/65A23L13/46A23V2002/00A23V2200/326
Inventor 徐宝才高娜李新福于倩倩李聪吴香周辉
Owner JIANGSU YUNRUN MEAT WARE CO LTD
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