Special flavor functional duck meat-orgotein composite emulsified sausage and preparation method thereof

A compound emulsification and liver protein technology, applied in the food field, can solve the problems of increasing the risk of epidemic diseases and chronic diseases, adverse effects on human health, and reducing product quality, and achieves the protection of color and luster, shortening of pickling time, and increased emulsification. Effect

Pending Publication Date: 2020-06-26
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Emulsified sausage is a kind of meat product made through moderate heat treatment. Due to the low heating temperature, most of the nutritional value can be retained, but emulsified sausage contains more fat, cholesterol and saturated fatty acids. Excessive intake may increase some Risk of Epidemic and Chronic

Method used

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  • Special flavor functional duck meat-orgotein composite emulsified sausage and preparation method thereof
  • Special flavor functional duck meat-orgotein composite emulsified sausage and preparation method thereof
  • Special flavor functional duck meat-orgotein composite emulsified sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] A duck meat and liver protein composite emulsified intestine with edible fungus flavor and functional ingredients. The dried edible fungus is crushed into powder, the duck liver protein is phosphorylated, and the raw meat is prepared. The ingredients are pickled, rolled and chopped After mixing, enema, steaming, smoking, and cooling, an antioxidant, rich in dietary fiber, and nutrient-rich duck meat and liver compound emulsified sausage product with unique flavor is obtained, and the preparation method specifically includes the following steps:

[0040] (1) Preparation of edible fungus powder: select clean and tidy dry matsutake products, grind them into fine powder with an ultrafine grinding mill, and then pass through a 100-mesh sieve to make matsutake powder;

[0041] (2) Preparation of phosphorylated duck liver crude protein: remove the surface fascia and fat mass of the duck liver, clean it, mix the duck liver and water at a mass ratio of 1:6, and place...

Example Embodiment

[0048] Example 2

[0049] Same as the above example 1, the difference is: step (2) in the preparation of phosphorylated duck liver crude protein: remove the surface fascia and fat mass of the duck liver, clean it, and mix the duck liver with water at a mass ratio of 1:4 After proportioning and mixing, place it in a high-speed homogenizer, homogenize at 2000 rpm for 10 minutes, adjust the pH to 9.6-9.8, stir for 5 minutes, centrifuge at 3000 rpm for 10 minutes, take the supernatant to adjust the pH to 4.70-4.90, stir After 5 minutes, centrifuge at 6000 rpm for 10 minutes, add the precipitate to distilled water of the same quality as the precipitate, adjust the pH value to 10.50-11.50 after mixing, and then treat it under ultra-high static pressure at 300MPa for 60 minutes, then add the precipitate Sodium tripolyphosphate with a mass of 3.0%, after mixing, heat it in a water bath at 45°C for 150 minutes to perform the phosphorylation reaction. After the end, add 3 times the volume ...

Example Embodiment

[0052] Example 3

[0053] Same as Example 1 above, the difference lies in:

[0054] Step (2) During the preparation of phosphorylated duck liver crude protein: remove the surface fascia and fat mass of the duck liver, clean it, mix the duck liver with water in a mass ratio of 1:4-8, and place it at high speed In the homogenizer, after homogenizing at 6000 rpm for 5 minutes, adjust the pH to 9.6-9.8, stir for 10 minutes, centrifuge at 6000 rpm for 5 minutes, take the supernatant to adjust the pH to 4.70-4.90, stir for 10 minutes, at 10000 rpm Centrifuge for 5 minutes, take the precipitate and add distilled water with the same quality as the precipitate, mix well and adjust the pH value to 10.50-11.50, then treat it under 400MPa ultra-high static pressure for 30 minutes, then add 4.50% pyrophosphate Sodium, mixed and heated in a water bath at 70°C for 60 minutes to perform the phosphorylation reaction. After the completion, add 5 times the volume of distilled water of the precipitat...

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Abstract

The invention discloses a special flavor functional duck meat-orgotein composite emulsified sausage and a preparation method thereof. The preparation method is characterized by comprising the following steps: crushing dried edible fungi into powder, phosphorylating duck orgotein, preparing raw material meat, carrying out pulse pressure pickling and fishy smell removing treatment on the duck livers, mixing ingredients, and performing chopping and stirring, enema, cooking, smoking and cooling to obtain a special flavor duck meat-orgotein composite emulsified sausage finished product with oxidation resistance, rich dietary fibers and rich nutrition. The composite emulsified sausage has the advantages of rich functional factors such as dietary fibers, polyphenol substances, ergosterol and thelike, and has oxidation resistance.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a special-flavored duck meat and liver protein compound emulsified sausage and a preparation method thereof. Background technique [0002] Edible fungi are widely cultivated due to their attractive organoleptic properties, rich nutritional content, and a large number of functional active ingredients. In recent years, people have gained a fuller understanding of its biologically active ingredients and nutritional value. Edible mushrooms have low fat content and high dietary fiber content, and have been used as a functional food. In addition, edible fungi contain a large amount of essential amino acids, vitamins and minerals, as well as a variety of biologically active substances such as polysaccharides (mainly β-glucan), proteins, unsaturated fatty acids, phenolic compounds, ergosterol, etc. The phenolic substances in edible fungi are mainly phenolic acids, flavonoids, etc. The mo...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L5/10A23L5/20A23L13/20A23L13/40A23L13/70
CPCA23L13/52A23L13/20A23L13/46A23L13/72A23L5/27A23L5/10
Inventor 潘道东何俊曹锦轩孙杨赢陈坤鹏党亚丽
Owner NINGBO UNIV
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