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Double-protein sausages and preparation method thereof

A technology of salami sausage and production method, which is applied in food science, application, food ingredients, etc., can solve problems such as single nutritional content, inability to meet higher food requirements, and monotonous taste, and achieve high protein content and enrich the consumer market , delicious effect

Pending Publication Date: 2022-03-04
农业农村部食物与营养发展研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Salami sausage currently on the market has a single nutritional component and a monotonous taste, which cannot meet people's higher requirements for food

Method used

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  • Double-protein sausages and preparation method thereof
  • Double-protein sausages and preparation method thereof
  • Double-protein sausages and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The ingredients for the Double Protein Salami are as follows:

[0032] Pork hind leg 85kg, pig backfat 15kg, soybean protein isolate powder 3kg, whey double protein powder 3kg, fermented bacteria 0.11kg, chromogenic bacteria 0.01kg, compound colloid 0.3kg, deionized water 8kg, calcium salt 2.8kg, glucose 1kg, allspice powder 0.3kg, concentrated fruit and vegetable juice 0.3kg, white sugar 12kg, D-sodium erythorbate 0.1kg, sodium tripolyphosphate 0.4kg.

[0033] Soybean protein is recognized as a complete protein, rich in biologically active protein, and its protein evaluation index, Protein Digestibility Corrected AminoAcids Score (PDCAAS, Protein Digestibility Corrected AminoAcids Score), reaches the maximum evaluation value as casein and egg protein 1. The ratio of arginine to lysine is also reasonable. Soy protein can reduce excess cholesterol in the blood and prevent cardiovascular diseases in adulthood. Isoflavones also have the functions of prevention and treatm...

Embodiment 2

[0048] The ingredients for the Double Protein Salami are as follows:

[0049] Pork hind leg 86kg, pig backfat 14kg, soybean protein isolate powder 3.5kg, whey double protein powder 3.5kg, fermented bacteria 0.11kg, chromogenic bacteria 0.01kg, compound colloid 0.3kg, deionized water 8kg, Calcium salt 2.8kg, glucose 1kg, allspice powder 0.3kg, concentrated fruit and vegetable juice 0.3kg, white sugar 12kg, D-sodium erythorbate 0.1kg, sodium tripolyphosphate 0.4kg.

[0050] How to prepare Double Protein Salami:

[0051] 1. Pre-cooling and deacidification of pork hind legs and pig back fat: the fat of pig hind legs is controlled at 15%; no bones, hairs, tendons, bristles, heterogeneous meat or other foreign ingredients; keep at 0-4°C before processing .

[0052] 2. Dressing and twisting: after the pork hind legs and pig back fat are ground through a meat grinder, they are vacuum stirred by a vacuum mixer to standardize the raw meat.

[0053] 3. Weighing and mixing of starter: ...

Embodiment 3

[0062] The ingredients for the Double Protein Salami are as follows:

[0063] Pork hind leg 87kg, pig backfat 13kg, soybean protein isolate powder 4kg, whey double protein powder 4kg, fermented bacteria 0.11kg, chromogenic bacteria 0.01kg, compound colloid 0.3kg, deionized water 8kg, calcium salt 2.8kg, glucose 1kg, allspice powder 0.3kg, concentrated fruit and vegetable juice 0.3kg, white sugar 12kg, D-sodium erythorbate 0.1kg, sodium tripolyphosphate 0.4kg.

[0064] How to prepare Double Protein Salami:

[0065] 1. Pre-cooling and deacidification of pork hind legs and pig back fat: the fat of pig hind legs is controlled at 15%; no bones, hairs, tendons, bristles, heterogeneous meat or other foreign ingredients; keep at 0-4°C before processing .

[0066] 2. Dressing and twisting: after the pork hind legs and pig back fat are ground through a meat grinder, they are vacuum stirred by a vacuum mixer to standardize the raw meat.

[0067] 3. Weighing and mixing of starter: even...

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Abstract

The invention discloses a double-protein salami sausage and a making method thereof. The double-protein salami sausage comprises the following raw materials: plant protein powder, animal protein powder, a fermentation strain, a color development strain, pork, deionized water, calcium salt, glucose, five spice powder, concentrated fruit and vegetable juice, white granulated sugar, compound colloid, D-sodium erythorbate and sodium tripolyphosphate. The preparation method comprises the following steps: pre-cooling pork and discharging acid, trimming and mincing, weighing and mixing a leavening agent, mixing and stirring the materials, filling the sausage, hanging on a rod for fermentation, drying and ripening, taking the sausage out of a rack and cutting, packaging and storing. As the methionine in the soybean protein is relatively low and the whey protein is rich in methionine, the soybean protein and the whey protein are matched, so that the nutritional value of the soybean protein can be remarkably improved. After a proper amount of whey protein and soybean protein are added, the amino acid score of the double proteins reaches 1.0, the nutritional value of the double proteins is very close to that of a standard amino acid mode, and nine kinds of amino acids necessary for a human body can be provided in a balanced manner. The digestibility reaches 96%, and the feed can be easily absorbed and utilized by a human body.

Description

technical field [0001] The invention relates to the technical field of sausage production, in particular to a double-protein salami sausage and a production method thereof. Background technique [0002] With the continuous improvement of meat processing technology, the emergence of refrigeration technology, the acceleration of people's life rhythm and the popularization of nutritional knowledge, fermented sausage is more and more popular. The fermentation process can retain the original nutrition of the sausage to the greatest extent, and its quality is obviously better than that of high-temperature meat products. Salami is a kind of fermented air-dried sausage with unique flavor. It has the characteristics of exquisite craftsmanship, rich color and aroma, and unique flavor. It is very popular among consumers and has broad development space. [0003] Salami sausages currently on the market have single nutritional components and monotonous taste, which cannot meet people's h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/185A23L33/19
CPCA23L13/65A23L13/428A23L13/45A23L13/74A23L33/185A23L33/19A23V2002/00A23V2250/54252A23V2250/5488
Inventor 王靖刘芯钥韩迪何晓叶李琥张婧婕武美杉
Owner 农业农村部食物与营养发展研究所
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