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Making method of low-fat, high-protein and high-calcium cannabis sausages

A production method and technology of corn sausage, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of complex types of flour doped substances, difficult absorption of beneficial substances, poor taste of sausages, etc., and achieve fat content Low, high gum content, long shelf life effect

Pending Publication Date: 2021-04-16
HEILONGJIANG HEIKE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Corn sausage is a kind of sausage delicacy, but the sausage mixed with other types of flour does not taste good, and the beneficial substances in it are not easily absorbed by the human body
At the same time, due to the complex types of flour mixed with it, it is easy to react in a humid environment, affect the quality of the sausage, or even deteriorate

Method used

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  • Making method of low-fat, high-protein and high-calcium cannabis sausages
  • Making method of low-fat, high-protein and high-calcium cannabis sausages

Examples

Experimental program
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Embodiment 1

[0031] A method for preparing low-fat, high-protein, high-calcium hemp corn sausage, comprising the following steps:

[0032] (1) Hemp seeds are powdered and extruded:

[0033] Weighing 60 parts of hemp seeds and corn respectively by weight; extruding and expanding the hemp seeds, peeling and cleaning the corn embryos; stirring and mixing the extruded hemp seeds and the peeled and cleaned corn embryos , pour 25 parts of flour and 0.01 part of nano-zinc oxide, stir again until the raw materials are evenly mixed, and put the evenly stirred raw materials into a mill for grinding;

[0034] Described extrusion puffing comprises:

[0035] After crushing the hemp seeds and corn, adjusting the material moisture, extruding temperature and screw speed for twin-screw extrusion and extruding, the conditions for obtaining the highest soluble dietary fiber content were obtained by optimizing the response surface method:

[0036] Soluble dietary fiber content = 16-0.3X-0.2Y+0.15Z-0.57XY+0....

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Abstract

The invention belongs to the technical field of cannabis sativa food production, and particularly relates to a making method of low-fat, high-protein and high-calcium cannabis sativa corn sausages. The preparation method comprises the following steps: grinding hemp seeds into powder, extruding and puffing; adding alkaline protease and papain into the cannabis protein raw material, and decomposing into small-chain protein; performing stirring; performing filling; performing baking; performing cooking; and smoking and the like. The cannabis corn sausage is low in fat content, the chicken skeleton meat paste is high in calcium content, amino acid in hydrolyzed cannabis protein can effectively promote calcium absorption of the human body, the cannabis protein content is high, and the taste of the muscle sausage is improved. The sausages are high in protein, low in calorie and low in cholesterol, and can realize secondary utilization of chicken skeletons and cannabis sativa seed meal. The cannabis sativa seed powder is high in colloid content, the use amount of carrageenan in food can be reduced, and the shelf life of the chicken sausage can be effectively prolonged through antibacterial components in cannabis sativa. The chicken sausage has the characteristics of low fat, high calcium, high protein and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of hemp food production, and in particular relates to a method for making hemp corn sausage with low fat, high protein and high calcium. Background technique [0002] Corn sausage is a kind of sausage delicacy, but the sausage mixed with other types of flour does not taste good, and the beneficial substances in it are not easily absorbed by the human body. At the same time, due to the complex types of ingredients mixed with flour, it is easy to react in a humid environment, affect the quality of the sausage, and even deteriorate. Contents of the invention [0003] The object of the present invention is to provide a low-fat, high-protein, high-calcium hemp corn sausage. [0004] The purpose of the present invention is achieved like this: [0005] A method for preparing low-fat, high-protein, high-calcium hemp corn sausage, comprising the following steps: [0006] (1) Hemp seeds are powdered and extruded:...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/60A23L13/40A23B4/20
Inventor 穆竞郭春景刘晓东段楠邵伟彰曲恒峰常存
Owner HEILONGJIANG HEIKE TECH CO LTD
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