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Method for improving elasticity and chewiness of sausage

A chewy, sausage technology, used in food ingredients as a taste improver, chemical preservation of meat/fish, food science, etc., can solve problems such as sausage aging

Pending Publication Date: 2021-04-13
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to provide a method for improving the elasticity and chewiness of sausages in view of the technical problem that sausages are prone to aging due to starch

Method used

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  • Method for improving elasticity and chewiness of sausage
  • Method for improving elasticity and chewiness of sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A sausage quality improver, prepared from the following raw materials in proportion by mass, trehalose 30-40%, linseed gum 5-10%, carrageenan 5-10%, konjac powder 5-10% , Maltodextrin 40-60%.

Embodiment 2

[0024] Embodiment 2: A sausage quality improver, prepared from the following raw materials in proportion by mass, trehalose 20-30%, linseed gum 10-15%, carrageenan 10-15%, konjac powder 5-10% , Maltodextrin 30-50%.

Embodiment 3

[0025] Embodiment 3: A sausage quality improver, prepared from the following raw materials in proportion by mass, trehalose 25-35%, linseed gum 15-20%, carrageenan 15-20%, konjac powder 5-10% , Maltodextrin 20-40%.

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PUM

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Abstract

The invention provides a method for improving the elasticity and the chewiness of a sausage. In a chopping and mixing, rolling and rubbing or stirring link in a sausage processing working procedure, a sausage quality modifying agent and other auxiliary materials are evenly mixed and added. The sausage quality modifying agent comprises the following ingredients in parts by weight: 20-50% of trehalose, 5-25% of flaxseed gum, 5-20% of carrageenan, 2-15% of konjaku flour and 20-60% of maltodextrin. By use of the above method, since the sausage quality modifying agent is added in a sausage manufacture process, the elasticity and the chewiness of the sausage can be enhanced. Through a specific ratio of the trehalose, the flaxseed gum, the carrageenan, the konjaku flour and the maltodextrin, the tissue structure and the taste of the sausage are improved, and a starch retrogradation phenomenon during a sausage storage period is inhibited. Even if the sausage added with the sausage quality modifying agent is stored for a long period, the meat quality structure of the sausage still can be kept tight, an eating taste is guaranteed, meanwhile, elasticity is improved, and a chewing taste is increased. The method for improving the elasticity and the chewiness of the sausage is high in feasibility and can be conveniently and simply applied.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for improving the elasticity and chewiness of sausages. Background technique [0002] Sausage is a kind of meat food that is popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers, and then adds condiments, spices, color-protecting agents, preservatives and other substances, and is cooked at high temperature. It is made by other processing techniques, and its characteristics are fresh and refreshing, easy to carry, easy to eat, and long shelf life. [0003] However, for the current sausages, most of them are added with starch, and the addition of starch will have a certain impact on the taste and structure of the sausages. At the same time, starch is easy to age during the preservation of sausages, destroying the structural system of sausages, resulting in poor product elasticity and taste. Theref...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/50A23L13/40A23B4/20
CPCA23L13/65A23L13/52A23L13/422A23L13/426A23B4/20A23V2002/00A23V2250/636A23V2250/5044A23V2250/5036A23V2250/5066A23V2250/5114A23V2200/14
Inventor 樊少飞夏雨柏先泽周楚天刘胤刘达照
Owner 湖南唐人神肉制品有限公司
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