Emulsified sausage and preparation method thereof

A technology of emulsifying intestines and digestibility, which is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, and the function of food ingredients. It can solve the problem that the taste cannot reach the quality of normal emulsified intestines, and achieve inhibition of cholesterol absorption. , reduce use, emulsify intestinal health effects

Pending Publication Date: 2021-12-28
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, relatively speaking, the taste cannot reach the quality of normal emulsified sausage

Method used

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  • Emulsified sausage and preparation method thereof
  • Emulsified sausage and preparation method thereof
  • Emulsified sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 prepares emulsified sausage:

[0035] 1 Raw materials and ingredients: lean meat 1500g, fat meat 600g, sodium tripolyphosphate 7.5g, salt 26g, sugar 3.75g, chitosan 20g, ice water 480g, monosodium glutamate 3.75g, white pepper 7.2g, cardamom powder 2.4g , ginger powder 1.2g, caraway seed 2.6g, sweet oregano 5.6g.

[0036] The chitosan used in this embodiment is chitosan lactate with deacetylation degree>90%: (manufacturer: Jinke Pharmaceutical; batch number: M-RK-1906001)

[0037] 2 process steps:

[0038] (1) Raw material preparation: prepare raw materials according to the amount of raw materials in 1;

[0039] (2) Ground meat: grind fat meat and lean meat separately to make fat meat filling and lean meat filling;

[0040] (3) prepare chitosan solution: chitosan is mixed with water, is mixed with chitosan solution (480ml), and described chitosan solution mass percentage concentration is 4.2%, and the temperature of control chitosan solution is 0 ℃ ;

...

Embodiment 2

[0047] Embodiment 2 laser confocal detection emulsification effect experiment

[0048] In the experiment of Example 1, laser confocal microscopy (LSCM) was used to observe the emulsification and encapsulation effects of the microscopic pork fat particles of the emulsified sausage sample after adding chitosan. Three-dimensional images were taken with transverse incisions to track changes in the conformation and size distribution of fat particles. The core-shell structure of chitosan-coated fat was studied.

[0049] It can be seen from the microscopic stereogram that chitosan (green) can fully wrap the emulsified fat globule particles (red). figure 1 is the fat particle in the sample, figure 2 is the dyed chitosan capsule in the same sample. The two images overlap to get image 3 , Figure 4 It is a three-dimensional structure diagram of chitosan-coated fat particles as a whole. Most particles have red lipids in the center and green chitosan shells covering the surface of ...

Embodiment 3

[0050] Example 3 Simulation of digestion and fatty acid detection Fat digestibility experiment

[0051] The simulated digestion experiment and the detection of fatty acids by gas chromatography are to determine the fat digestibility of the research object (i.e. the emulsified sausage sample prepared in Example 1) compared with the control group (i.e. the conventional emulsified sausage without adding chitosan), to explore the relationship between Compared with adding chitosan, if it does not affect the sensory acceptance, whether it can better prevent the hydrolysis of triglyceride (fat) by lipase, so that the human body can digest and absorb less fat.

[0052] The emulsified sausage sample raw materials of the control group were the same as in Example 1 except that no chitosan was added, and the preparation method was the same as in Example 1 except that no chitosan solution was prepared, and an equal volume of water was added to replace the chitosan solution when chopping. 1...

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Abstract

In order to solve the problems that the fat content in a current meat product is relatively high and the taste of the meat product is influenced by adopting a fat substitute to reduce the fat amount, the invention provides a raw material dosage and a preparation method of emulsified sausage, fat particles of the emulsified sausage are wrapped by a chitosan ultra-fine emulsification technology, and through chemical characteristics and a physical barrier effect, absorption and decomposition of intestinal tracts are effectively reduced, so that fat is reduced in digestion in intestines and stomach and is discharged out of the body. Therefore, the fat can be normally used in meat products, the quality characteristics of the emulsified sausage can be guaranteed, people can taste delicious meat products, people cannot get fat due to excessive fat absorption, and the purposes of enjoying delicious meat products and losing weight are achieved.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to an emulsified sausage and a preparation method thereof. Background technique [0002] Processed meat products are popular among consumers because of their nutritious, delicious and convenient eating characteristics, but they also contain a lot of saturated fatty acids and cholesterol. Take emulsified sausage as an example, which contains up to 30% animal fat. Fat provides food with a smooth taste, smooth appearance, and gives oily food a crispy flavor. It gives food some sensory characteristics and plays a very important role in food processing. For example, fat in meat can make meat have a unique flavor. Aroma, and impart a smooth mouthfeel when swallowed. Fats can also carry, intensify, and release flavors from other food ingredients. However, excessive fat intake can lead to various diseases, such as obesity, high blood pressure, cardiovascular disease and coronary he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23B4/20A23L33/125
CPCA23L13/65A23L13/42A23B4/20A23L33/125A23V2002/00A23V2200/02A23V2200/10A23V2200/332A23V2250/511
Inventor 唐长波朱晶靓方馨王怡文刘茹渊
Owner NANJING AGRICULTURAL UNIVERSITY
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