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Fat mimic with Harbin red sausage flavor and preparation method thereof

The technology of fat simulant and Hahong sausage is applied in the research field of fat simulant of Hahong sausage. low content effect

Pending Publication Date: 2020-05-01
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problems of the high fat content of Kazakh sausage in the prior art, the fat is easily oxidized during the storage process of Kazakh sausage, the fat simulant is not formed and the flavor is insufficient, the present invention provides a fat simulant of Kazakh sausage flavor

Method used

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  • Fat mimic with Harbin red sausage flavor and preparation method thereof
  • Fat mimic with Harbin red sausage flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A Kazakh sausage-flavored fat simulant was made from the following weights:

[0026] Water 100Kg, konjac gum 4Kg, gellan gum 3 Kg, maltodextrin 3.5 Kg, soybean protein isolate 1 Kg, tapioca modified starch 3 Kg, pork bone essence 0.15 Kg and baking soda (NaHCO 3 ) 0.1kg.

[0027] The preparation operation steps of a kind of fat simulant are as follows:

[0028] (1) Prepare the mixture

[0029] Mix konjac gum, gellan gum, maltodextrin, soybean protein isolate, tapioca modified starch, pork bone essence, water and baking soda according to the formula until fully dissolved to obtain a mixture;

[0030] (2) Preparation of fat simulants

[0031] Precook the mixture for 60 minutes in a water bath at 90°C to achieve gelatinization; cool in a refrigerator at 0-4°C for 24 hours; continue to boil for another 30 minutes in a water bath at 90°C to ensure gelatinization Insoluble; cooled with cold water for 30 minutes to prepare the fat simulant; the physical characteristic of t...

Embodiment 2

[0040] A Kazakh sausage-flavored fat simulant was made from the following weights:

[0041] Water 100 Kg, konjac gum 5 Kg, gellan gum 3.5 Kg, maltodextrin 2 Kg, tapioca modified starch 4 Kg, pork bone essence 0.2 Kg and baking soda (NaHCO 3 ) 0.15kg.

[0042] The preparation operation steps of a kind of fat simulant are as follows:

[0043] Mix konjac gum, gellan gum, maltodextrin, soybean protein isolate, tapioca modified starch, pork bone essence, water and baking soda according to the formula until fully dissolved to obtain a mixture;

[0044] (2) Preparation of fat simulants

[0045] Precook the mixture for 60 minutes in a water bath at 90°C to achieve gelatinization; cool in a refrigerator at 0-4°C for 24 hours; continue to boil for another 30 minutes in a water bath at 90°C to ensure gelatinization Insoluble; cooled with cold water for 30 min to obtain a fat simulant; the physical characteristics of the fat simulant are milky white elastic jelly that can be diced with...

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Abstract

The invention belongs to the technical field of food, and particularly relates to a fat mimic with a Harbin red sausage flavor and a preparation method thereof. Konjac gum, gellan gum, maltodextrin, soy protein isolate, cassava starch and baking soda are used to prepare the fat mimic. The fat mimic is a milky white elastic jelly which can be diced and has pork fragrance. The fat mimic is used forreplacing fat particles in Harbin red sausages, and the optimum fat mimic replacement ratio is 40 to 75 percent; and meanwhile, pork bone essence is used in an auxiliary way for flavor compensation, so that the texture and flavor of the fat mimic can achieve the application effect of real fat. The problems of the Harbin red sausages that the fat content and the fatty acid content are high, the oxidization easily occurs to generate rancidity, and the like are solved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to the development of a Kazakh sausage fat simulant. Background technique [0002] Harbin red sausage, also known as Ridous red sausage, is a traditional meat product in Northeast my country and a symbol of Harbin's special products. Therefore, it is suitable for both hot and cold food with its garlic fragrance, moderate smoky taste, fat but not greasy The characteristics are deeply loved by consumers. However, during the production and processing of Kazakh sausage, fat particles are an important feature of Kazakh sausage, which not only endows red sausage with a unique fatty aroma and smooth taste, but also is an important energy supply material for human growth and development. However, in recent years, the high-fat diet has brought many hazards to the health of consumers, and low-fat and fat-free foods have become a new trend in food development. [0003] At present, mo...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60
CPCA23L13/422A23L13/426A23L13/42A23L13/428A23L13/432A23L13/65A23V2002/00A23V2200/14A23V2200/16
Inventor 徐宝才蔡克周吴香李新福陈博
Owner HEFEI UNIV OF TECH
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