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Pig fat substitute and preparation method and application thereof

A pig fat and substitute technology, which is applied in the field of pig fat substitute and its preparation, can solve the problems of high fat content in pig fat, irregular shape of chicken fat, poor fat aroma, etc. Water retention capacity, easy processing effect

Pending Publication Date: 2021-04-16
QINGDAO BRIGHT MOON SEAWEED GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a pig fat substitute and its preparation method and application, aiming to solve the problem of high fat content and high price of pig fat used in meat products in the prior art, irregular shape of chicken fat, poor fat aroma, The problem of heavy fishy smell and extremely bad taste

Method used

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  • Pig fat substitute and preparation method and application thereof

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preparation example Construction

[0035] A preparation method of pig fat substitute, comprising the following steps:

[0036] 1) Take chicken oil, ice-water mixture and seasoning, put it in a chopping machine, chop and mix for 1-5 minutes, and get coarse material;

[0037] 2) Take konjac flour and citrus fiber, add them to the coarse material obtained in step 1), and continue chopping and mixing for 1 to 2 minutes to obtain a fine filling;

[0038] 3) Take alginate, calcium salt and slow-release agent, add to the fine material obtained in step 2), and continue chopping and mixing for 2 to 4 minutes to obtain the stuffing;

[0039] 4) Place the stuffing and coating film obtained in step 3) at 0-4° C., and let it stand for 2-8 hours to obtain a pig fat substitute.

[0040] Preferably, in the step 1), the temperature of the crude material is -2-2°C.

[0041] Preferably, in the step 2), the temperature of the fine material is 0-10°C.

[0042] Preferably, in the step 3), the temperature of the stuffing is 0-10°C...

Embodiment 1

[0046] A kind of preparation method of pig fat substitute of the present invention, comprises the following steps:

[0047] 1) Weigh the raw materials according to the following parts by weight: 50g of sodium alginate, 10g of calcium carbonate, 5g of citric acid, 50g of konjac powder, 30g of citrus fiber, 6000g of chicken belly oil, 3835g of ice-water mixture, and 20g of pork paste;

[0048] 2) Take chicken belly oil, ice-water mixture, and pork paste, put them in a chopping machine, chop and mix for 1 minute, chop the chicken belly oil finely, and obtain coarse material, and the temperature of the coarse material is -2°C;

[0049] 3) Take konjac flour and citrus fiber, add them to the coarse material obtained in step 2), and continue chopping and mixing for 1 min to obtain a fine material, the temperature of which is 0°C;

[0050] 4) Take sodium alginate, calcium carbonate and citric acid, add them to the fine material obtained in step 3), and continue chopping and mixing for...

Embodiment 2

[0054] A kind of preparation method of pig fat substitute of the present invention, comprises the following steps:

[0055] 1) Weigh raw materials according to the following parts by weight: 90g of potassium alginate, 50g of calcium sulfate, 10g of sodium citrate, 150g of konjac powder, 100g of citrus fiber, 5265g of chicken breast oil, 4305g of ice-water mixture at 0°C, and 30g of pork essence;

[0056] Wherein, the mass concentration of alginate is that the viscosity of 1% aqueous solution is 600mPa s, the mass concentration of konjac flour is that the viscosity of 1% aqueous solution is 5000mPa s, the mass concentration of citrus fiber is that the viscosity of 1% aqueous solution is 10mPa s ;

[0057] 2) Take chicken breast oil, ice-water mixture and pork essence, put them in a chopping machine, and chop and mix for 3 minutes, so that the chicken breast oil and water are evenly chopped and mixed to obtain a coarse material, and the temperature of the coarse material is 2°C;...

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Abstract

The invention discloses a pig fat substitute as well as a preparation method and an application thereof. The pig fat substitute comprises the following components in percentage by weight: 0.5%-3.5% of alginate, 0.1%-0.5% of calcium salt, 0.05%-0.10% of a slow release agent, 0.5%-1.5% of konjaku flour, 0.3%-1.0% of citrus fibers, 40%-60% of chicken oil, 0.2%-0.6% of seasonings and 35%-55% of an ice-water mixture. The invention also provides the preparation method of the pig fat substitute. The chicken oil is used as a main material, alginate and konjaku flour are added to form fat gel, and the fat gel has good slicing performance and does not melt in a normal temperature state; under the action of the citrus fibers and the seasonings, the fishy smell of the chicken oil is removed, the fat aroma of the chicken oil is improved, and the taste of the chicken oil is improved, so that pig fat is replaced to be used in meat products, and high-value utilization of leftovers of chicken meat slaughtering enterprises is realized; and the obtained meat product is a low-fat and low-calorie food, and is low in cost and good in market prospect.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, in particular to a pig fat substitute and its preparation method and application. Background technique [0002] Pig fat is an important source of fat in the meat processing sector. Pig fat can not only improve the aroma of meat products, but also provide a good juicy shape for meat products, increase the taste of meat products, and improve the texture characteristics of meat products. However, compared with other animal fats, the price of pig fat is high, and at the same time, the fat content is also high. This just increases the production cost of meat quality product, simultaneously, has increased the fat content of meat quality product. With the continuous improvement of people's living standards, more and more consumers are pursuing low-fat meat products; at the same time, with the rise in the price of pork raw materials, the price of meat products produced by meat processin...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L33/16A23L33/21A23L29/244A23L29/256A23L29/00A23L5/20
Inventor 马兴胜张国防王晓梅刘兆志逄锦龙代增英范素琴
Owner QINGDAO BRIGHT MOON SEAWEED GROUP
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