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Algal meat sausage and producing process thereof

A technology of meat sausage and seaweed, applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to meet the dietary consumption level and demand, and achieve significant economic benefits, improve immunity, and positive social benefits.

Inactive Publication Date: 2003-03-12
苗成玺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Meat sausage is a kind of ready-to-eat meat food that people in most regions and countries in China and even the world like very much. It has the characteristics of easy storage and storage, convenient consumption, and rich nutrition such as fat and protein, but its nutritional components are mainly fat, carbohydrates, etc. Compounds and proteins can only meet people's most basic needs for diet in the current high-frequency life rhythm, and cannot meet the human body's needs for advanced nutrients such as plant fiber, vitamins, iodine, and calcium
As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, the traditional ordinary sausages produced only from meat and starch can no longer meet the needs of people's dietary consumption level in the new era

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1. Get salted seaweed such as kelp or sea wakame and cut into small pieces of 3 × 4 centimeters, put into a clean fresh water pool and soak for 24-36 hours to fully desalinize and dearsenic; then, use a net After rinsing with water, put it into a dryer for dehydration and drying; the dehydrated kelp or sea wakame pieces are placed on the operating chopping board for manual selection to remove impurities, and are detected and purified with a metal detector to remove metal waste; then the selection is cleaned The seaweed or seaweed pieces are sent to a heat flow drying furnace and dried at 60-80°C until the water content is below 6%; the dried raw materials are pulverized into 20-60 mesh seaweed powder for later use.

[0015] After fresh pork with a fat-to-lean ratio of 1:4 is rinsed with drinking water, it is twisted into 0.1-0.5 cm granular pork paste with a meat grinder for subsequent use. Soak the seaweed powder in drinking water until soft, drain the water...

Embodiment 2

[0017] Embodiment 2. get fresh seaweed such as kelp or seaweed and process it into seaweed powder for subsequent use according to the method described in embodiment 1. Get the fresh pork and seaweed powder that fat-to-lean ratio is 1: 4 and process as the method described in embodiment 1 for subsequent use.

[0018] Get 45 kilograms of cornstarch, 35 kilograms of pork mud, 19 kilograms of seaweed powder, 500 grams of iodized salt, 100 grams of pepper powder, 400 grams of monosodium glutamate and an appropriate amount of drinking water are processed into finished meat sausages as described in Example 1.

Embodiment 3

[0019] Embodiment 3. get fresh seaweed such as kelp or seaweed as the method described in embodiment 1 and process into seaweed powder for subsequent use. Get the fresh pork and seaweed powder that fat-to-lean ratio is 1: 4 and process as the method described in embodiment 1 for subsequent use.

[0020] Get 55 kilograms of cornstarch, 25 kilograms of pork mud, 19 kilograms of seaweed powder, 500 grams of iodized salt, 400 grams of pepper powder, 100 grams of monosodium glutamate and an appropriate amount of drinking water are processed into finished meat sausages as described in Example 1.

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PUM

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Abstract

An alga-meat sausage is prepared from the algal plant (kelp, Undaria pinnatifida, etc) through pulverizing or beating, mixing it with corn starch, pork and flavouring, and making sausage. Its advantage is complete nutrients including fat, protein, carbonhydrate, iodine and calcium.

Description

technical field [0001] The invention relates to a nutritious meat product and a production process thereof, in particular to a seaweed sausage with high iodine and calcium content and a production process thereof. Background technique [0002] Meat sausage is a kind of ready-to-eat meat food that people in most regions and countries in China and even the world like very much. It has the characteristics of easy storage and storage, convenient eating, rich in fat and protein, etc. Compounds and proteins can only meet people's most basic needs for diet in the current high-frequency life rhythm, and cannot meet the human body's needs for advanced nutrients such as plant fiber, vitamins, iodine, and calcium. As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, the traditional common sausage produced only from meat and starch can no longer meet the needs of people's dietary consumption level...

Claims

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Application Information

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IPC IPC(8): A23L13/60
Inventor 苗成玺
Owner 苗成玺
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