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Cold-cut vegetarian sausage and preparation method thereof

A vegetarian sausage and cold-cut technology, which is applied in the direction of food ingredients as taste improvers, food science, food ingredients, etc., can solve the problems of heavy bean flavor, loss of shape and taste of meat products, and achieve a clear red and white cut surface , good marketing value, excellent texture index effect

Active Publication Date: 2020-05-29
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

[0003] However, due to belief issues or the needs of specific groups of people such as weight loss and vegetarians, the meat in many meat products has been replaced with protein, etc. Currently, the vegetarian sausage products on the market are mainly soybean protein, and its disadvantage is that it has a heavy beany smell. , and often lose the original shape and taste of meat products, it is difficult for people to obtain sensory satisfaction

Method used

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  • Cold-cut vegetarian sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A cold-cut vegetarian sausage, in parts by weight, is made of the following raw materials: 0.5 parts of konjac flour, 2 parts of carrageenan, 0.01 parts of potassium chloride, 12 parts of restructured fat, 1 part of food flavoring, hydroxypropyl starch 1.5 parts, 35 parts of ice water; wherein, the restructured fat is made of the following components by weight: 1.5 parts of sodium alginate, 0.01 part of calcium sulfate, 25 parts of salad oil, and 15 parts of water.

[0040] The konjac flour is fine konjac powder, the carrageenan is kappa-carrageenan pure powder, and the edible flavoring is made of the following components by weight: 1 part of ginger powder, 0.3 part of cumin powder, 0.3 part of cumin powder, and 0.2 parts of white pepper powder, 0.1 part of white pepper powder, 0.08 part of chili powder, 0.2 part of nutmeg powder, 0.1 part of star anise powder, 0.1 part of cumin powder, 0.08 part of clove powder, 0.1 part of grass fruit powder, and 0.2 part of cinnamon p...

Embodiment 2

[0052] A cold-cut vegetarian sausage, in parts by weight, is made of the following raw materials: 2 parts of konjac flour, 0.5 part of carrageenan, 0.08 part of potassium chloride, 8 parts of restructured fat, 2 parts of food flavoring, hydroxypropyl starch 0.5 parts, 45 parts of ice water; wherein, the restructured fat is made of the following components by weight: 0.5 parts of sodium alginate, 0.03 parts of calcium sulfate, 15 parts of salad oil, and 25 parts of water.

[0053] The konjac powder is fine konjac powder, the carrageenan is kappa-carrageenan pure powder, and the edible spice is made of the following components by weight: 1 part of ginger powder, 0.2 part of cumin powder, 0.2 part of cumin powder, 0.2 part of cumin powder, 0.3 parts of white pepper powder, 0.08 parts of white pepper powder, 0.1 part of chili powder, 0.1 part of nutmeg powder, 0.2 part of star anise powder, 0.08 part of cumin powder, 0.1 part of clove powder, 0.08 part of grass fruit powder, and 0....

Embodiment 3

[0065] A cold-cut vegetarian sausage, in parts by weight, is made of the following raw materials: 1 part of konjac flour, 1 part of carrageenan, 0.05 parts of potassium chloride, 10 parts of restructured fat, 1.5 parts of food flavoring, hydroxypropyl starch 1 part, 40 parts of ice water; wherein, the restructured fat is made of the following components by weight: 1 part of sodium alginate, 0.02 part of calcium sulfate, 20 parts of salad oil, 1.5 parts of pork bone broth, 20 parts of water share.

[0066] The pork bone broth is prepared by the following method:

[0067] (A) Crushing with a powerful bone breaker: crush fresh and clean livestock bones through a strong bone breaker to obtain broken bones;

[0068] (B) High-temperature and high-pressure cooking: Put the crushed bone and water into the cooking tank at a mass ratio of 1:2 for high-temperature and high-pressure cooking;

[0069] (C) Vacuum concentration: Control the parameters of each effect body by adjusting the f...

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Abstract

The present invention discloses a cold-cut vegetarian sausage and a preparation method thereof. The cold-cut vegetarian sausage is prepared from konjac powder, carrageenan, potassium chloride, recombinant fat, edible essences, hydroxypropyl starch and ice water in a specific ratio, wherein the recombinant fat is prepared by mixing sodium alginate, calcium sulfate, salad oil and water, and if a relatively heavy taste requirement is needed, a small amount of pork bone soup-stock can also be added to the recombinant fat. Compared with protein-like vegetarian sausage products, the cold-cut vegetarian sausage is mainly based on functional polysaccharides and more similar to Western-style hams and cold-cut sausages in product shapes, mouthfeel and flavor. The cold-cut vegetarian sausage has a distinct red-white cut surface, is crisp in mouthfeel, etc. similar to meat products, has excellent texture indexes, and has very good market promotion value.

Description

technical field [0001] The invention relates to a cold-cut vegetarian sausage and a preparation method thereof. It belongs to the technical field of food processing. Background technique [0002] Western-style ham and cold-cut sausage are common meat products. Western-style ham originated in Europe and is widely popular in North America, Japan and other western countries. It was introduced to China after the Opium War and is popular among consumers for its tender and delicious meat. Western-style ham is bright in color, tender in texture, delicious in taste, rich in nutrition, and convenient to eat. Cold-cut intestines are called cold cuts in English, also known as Lunchmeats (lunchmeat), which originated in Europe and are a type of cooked or marinated meat. In Europe, broadly speaking, sliced ​​cooked ham and sliced ​​roast meat are counted as cold cuts. But it usually refers to a type of minced meat sausage. Cold-cut sausages are usually used as a staple food on the di...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/00A23L29/256
CPCA23L19/115A23L29/256A23L29/015A23L29/04A23V2002/00A23V2200/14A23V2200/228A23V2250/5026A23V2250/50364A23V2250/5118Y02A40/90
Inventor 刘雪平吴昊姚宗超李明
Owner 临沂金锣文瑞食品有限公司
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