Phosphate-free emulsified minced pork and preparation method thereof

Abstract

The invention discloses phosphate-free emulsified minced pork and a preparation method thereof. The phosphate-free emulsified minced pork is prepared from the following raw materials in parts by weight: 50 to 60 parts of tenderloin, 5 to 15 parts of pig backfat, 0.5 to 1.5 parts of sodium chloride, 5 to 10 parts of degreased peanut powder, 0.02 to 0.06 part of D-sodium erythorbate, 0.01 to 0.012 part of sodium nitrite and 22 to 28 parts of deionized water. Sodium tripolyphosphate in emulsified minced pork can be completely replaced by the degreased peanut powder, and the purpose of reducing phosphate instead of reducing the quality of the emulsified minced pork is achieved. The degreased peanut powder used in the invention contains a large amount of high-quality peanut protein and dietary fiber, also has the strong fragrance of peanuts, and is a high-quality food ingredient.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to phosphate-free emulsified pork mince and a preparation method thereof. Background Art

[0002] Phosphates are often used as food additives in meat processing, playing a role in improving the water and oil retention properties of meat, improving product cooking stability and increasing the yield rate. However, excessive phosphate intake can harm consumers' health. Long-term intake of excessive phosphates can lead to abnormal calcium and phosphorus metabolism and mineral absorption disorders in the body, thus posing a hidden danger to consumers' health. Therefore, the development of low-phosphorus and phosphorus-free processed meat products is a hot topic in the current meat industry. Current research on phosphate substitutes includes: natural food ingredients, plant fibers, etc. Plant protein can be used as a phosphate substitute in meat processing because of its good water holding, emulsifying, gelling and oil absorption properties, and its low cost and easy availability. Soy protein is an ingredient commonly used in meat processing to improve its processing quality. Studies have shown that plant proteins such as modified pea protein and chickpea protein can replace 50% of sodium tripolyphosphate in meat products (Food Hydrocolloids, 2023, 139, 108577; Food Chemistry, 2023, 404, 134585).

[0003] Peanut is an important oil crop in my country. Peanut powder, a byproduct of oil extraction, contains a large amount of high-quality vegetable protein, dietary fiber and other high-quality food ingredients. The high temperature treatment of oil extraction will cause defatted peanut powder to have a certain special aroma, so its overall quality is better than soy protein. Although there are literatures (Food Fermentation and Industry. 202248 (21)) reporting that peanut protein powder can improve the texture of sausage under low sodium chloride conditions, there are no related studies involving defatted peanut powder to completely replace phosphate in emulsified meat products. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a phosphate-free emulsified pork mince and a preparation method thereof. The present invention completely replaces the phosphate in the emulsified pork mince with defatted peanut powder, which not only reduces the intake of sodium tripolyphosphate, but also enables the emulsified pork mince to maintain a good texture and water and oil retention properties.

[0005] To achieve the above purpose, the technical solution designed by the present invention is as follows:

[0006] The invention provides a phosphate-free emulsified pork mince. The raw materials thereof include, by weight, 50-60 parts of tenderloin, 5-15 parts of pork back fat, 0.5-1.5 parts of sodium chloride, 5-10 parts of defatted peanut powder, 0.02-0.06 parts of sodium D-isoascorbate, 0.01-0.012 parts of sodium nitrite, and 22-28 parts of deionized water.

[0007] Furthermore, its raw materials include 55 parts of tenderloin, 10 parts of pork back fat, 1.5 parts of sodium chloride, 6-8.4 parts of defatted peanut powder, 0.05 parts of sodium D-isoascorbate, 0.01 parts of sodium nitrite and 24.5-26.9 parts of deionized water in terms of weight ratio.

[0008] Furthermore, its raw materials include 55 parts of tenderloin, 10 parts of pork back fat, 1.5 parts of sodium chloride, 8 parts of defatted peanut powder, 0.05 parts of sodium D-isoascorbate, 0.01 parts of sodium nitrite and 25.44 parts of deionized water in terms of weight ratio.

[0009] The present invention also provides a method for preparing the above-mentioned phosphate-free emulsified pork mince, comprising the following steps:

[0010] 1) removing connective tissue from the tenderloin, and mincing the tenderloin and pork backfat to obtain minced tenderloin and pork backfat, respectively;

[0011] 2) Weigh tenderloin, pork back fat, sodium chloride, defatted peanut powder, sodium nitrite, sodium D-isoascorbate and deionized water according to the above weight ratio and set aside;

[0012] 3) dissolving sodium chloride, sodium nitrite, sodium D-isoascorbate and defatted peanut powder in deionized water, stirring evenly to obtain a mixed solution;

[0013] 4) Put the minced tenderloin, pork back fat and the mixed solution into a chopper, and chop and mix them several times to make minced meat;

[0014] 5) removing air bubbles from the prepared minced meat and placing it in a water bath for heating; cooling after heating to obtain phosphate-free emulsified minced pork for later use.

[0015] Furthermore, in the step 4), the chopping speed is 3000 rpm, each chopping is 1 minute, and there is a 1 minute break, and the temperature during the chopping process does not exceed 12°C.

[0016] Furthermore, in the step 4), the chopping and mixing is performed 5 times.

[0017] Furthermore, in step 5), the water bath temperature is 80° C. and the water bath time is 1 hour.

[0018] Beneficial effects of the present invention:

[0019] 1. The present invention can completely replace the sodium tripolyphosphate in the emulsified pork mince by using defatted peanut powder, thereby reducing phosphate without reducing the quality of the emulsified pork mince.

[0020] 2. The defatted peanut powder used in the present invention contains a large amount of high-quality peanut protein and dietary fiber, and also has a strong peanut flavor, and is a high-quality food ingredient. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a graph showing the effect of different amounts of defatted peanut powder added on the hardness of phosphate-free emulsified pork mince;

[0022] Figure 2 This is a graph showing the effect of different amounts of defatted peanut powder added on the elasticity of phosphate-free emulsified pork mince;

[0023] Figure 3 This is a graph showing the effect of different amounts of defatted peanut powder added on the cohesiveness of phosphate-free emulsified pork mince;

[0024] Figure 4 This is a graph showing the effect of different amounts of defatted peanut powder added on the adhesiveness of phosphate-free emulsified pork mince;

[0025] Figure 5 This is a graph showing the effect of different amounts of defatted peanut powder added on the chewiness of phosphate-free emulsified pork mince;

[0026] Figure 6 This is a graph showing the effect of different amounts of defatted peanut powder added on the recovery of phosphate-free emulsified pork mince;

[0027] Figure 7 This is the effect of different defatted peanut powder addition amounts on the cooking loss of phosphate-free emulsified pork mince;

[0028] Figure 8 This is a graph showing the effect of different defatted peanut powder addition amounts on the total liquid release of phosphate-free emulsified pork mince;

[0029] Fig. 9 This is a graph showing the effect of different amounts of defatted peanut powder added on the water release of phosphate-free emulsified pork mince;

[0030] Fig.10 This is a graph showing the effect of different amounts of defatted peanut powder added on the fat release of phosphate-free emulsified pork mince;

[0031] Fig.11 The effect of different defatted peanut powder addition amounts on the electronic nose radar chart of phosphate-free emulsified pork mince;

[0032] Fig.12 This is the response result of the electronic nose radar chart of defatted peanut powder solution. DETAILED DESCRIPTION

[0033] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can understand.

[0034] Example 1

[0035] The preparation method of phosphate-free emulsified pork mince 1 comprises the following steps:

[0036] 1) removing connective tissue from the tenderloin, and using a meat grinder to grind the tenderloin and pork back fat, respectively, to obtain ground tenderloin and pork back fat, respectively;

[0037] 2) Weigh 55 g tenderloin, 10 g pork back fat, 1.5 g sodium chloride, 6 g defatted peanut powder, 0.05 g sodium D-isoascorbate, 0.01 g sodium nitrite and 27.44 g deionized water;

[0038] 3) dissolving sodium chloride, defatted peanut powder, sodium D-isoascorbate and sodium nitrite in deionized water, and stirring thoroughly until the sample is fully dissolved and dispersed to obtain a mixed solution 1;

[0039] 4) pouring the mixed solution 1 obtained in step 3), the pork tenderloin and 1 pork back fat into a chopper, chopping and mixing 5 times at a chopping speed of 3000 rpm and a chopping temperature not exceeding 12° C., each chopping and mixing for 1 minute, with a rest period of 1 minute, to prepare emulsified pork minced meat;

[0040] 5) After removing air bubbles from the prepared pork mince, place the mince in a water bath at 80° C. and heat for 1 h; immediately cool the mince after heating to obtain phosphate-free emulsified pork mince 1, which is set aside.

[0041] Example 2

[0042] The preparation method of phosphate-free emulsified pork mince 2 comprises the following steps:

[0043] 1) removing connective tissue from the tenderloin, and using a meat grinder to grind the tenderloin and pork back fat, respectively, to obtain ground tenderloin and pork back fat, respectively;

[0044] 2) Weigh 55 g tenderloin, 10 g pork back fat, 1.5 g sodium chloride, 7.5 g defatted peanut powder, 0.05 g sodium D-isoascorbate, 0.01 g sodium nitrite and 25.94 g deionized water;

[0045] 3) dissolving sodium chloride, defatted peanut powder, sodium D-isoascorbate and sodium nitrite in deionized water, and stirring until the sample is fully dissolved and dispersed to obtain a mixed solution 2;

[0046] 4) pouring the mixed solution 2 obtained in step 3), pork tenderloin and pork back fat into a chopping machine, chopping and mixing 5 times at a chopping speed of 3000 rpm and a chopping temperature not exceeding 12° C., each chopping and mixing for 1 minute, with a rest period of 1 minute, to prepare emulsified pork minced meat;

[0047] 5) After removing air bubbles from the prepared pork mince, place the mince in a water bath at 80° C. and heat for 1 h; immediately cool the mince after heating to obtain phosphate-free emulsified pork mince 2, which is set aside.

[0048] Example 3

[0049] The preparation method of phosphate-free emulsified pork mince 3 comprises the following steps:

[0050] 1) removing connective tissue from the tenderloin, and using a meat grinder to grind the tenderloin and pork back fat, respectively, to obtain ground tenderloin and pork back fat, respectively;

[0051] 2) Weigh 55 g tenderloin, 10 g pork back fat, 1.5 g sodium chloride, 7.75 g defatted peanut powder, 0.05 g sodium D-isoascorbate, 0.01 g sodium nitrite and 25.69 g deionized water;

[0052] 3) dissolving sodium chloride, defatted peanut powder, sodium D-isoascorbate and sodium nitrite in deionized water, and stirring thoroughly until the sample is fully dissolved and dispersed to obtain a mixed solution 3;

[0053] 4) pouring the mixed solution 3 obtained in step 3), pork tenderloin and pork back fat into a chopping machine, chopping and mixing 5 times at a chopping speed of 3000 rpm and a chopping temperature not exceeding 12° C., each chopping and mixing for 1 minute, with a rest period of 1 minute, to prepare emulsified pork minced meat;

[0054] 5) After removing air bubbles from the prepared pork mince, place the mince in a water bath at 80° C. and heat for 1 h; immediately cool the mince after heating to obtain phosphate-free emulsified pork mince 3, which is set aside.

[0055] Example 4

[0056] The preparation method of phosphate-free emulsified pork mince 4 comprises the following steps:

[0057] 1) removing connective tissue from the tenderloin, and using a meat grinder to grind the tenderloin and pork back fat, respectively, to obtain ground tenderloin and pork back fat, respectively;

[0058] 2) Weigh 55 g tenderloin, 10 g pork back fat, 1.5 g sodium chloride, 8 g defatted peanut powder, 0.05 g sodium D-isoascorbate, 0.01 g sodium nitrite and 25.44 g deionized water;

[0059] 3) dissolving sodium chloride, defatted peanut powder, sodium D-isoascorbate and sodium nitrite in deionized water, and stirring thoroughly until the sample is fully dissolved and dispersed to obtain a mixed solution 4;

[0060] 4) pouring the mixed solution 4 obtained in step 3), pork tenderloin and pork back fat into a chopping machine, chopping and mixing 5 times at a chopping speed of 3000 rpm and a chopping temperature not exceeding 12° C., each chopping and mixing for 1 minute, with a rest period of 1 minute, to prepare emulsified pork minced meat;

[0061] 5) After removing air bubbles from the prepared pork mince, place the mince in a water bath at 80° C. and heat for 1 h; immediately cool the mince after heating to obtain phosphate-free emulsified pork mince 4, which is set aside.

[0062] Example 5

[0063] 1) removing connective tissue from the tenderloin, and using a meat grinder to grind the tenderloin and pork back fat, respectively, to obtain ground tenderloin and pork back fat, respectively;

[0064] 2) Weigh 55 g tenderloin, 10 g pork back fat, 1.5 g sodium chloride, 8.25 g defatted peanut powder, 0.05 g sodium D-isoascorbate, 0.01 g sodium nitrite and 25.19 g deionized water;

[0065] 3) dissolving sodium chloride, defatted peanut powder, sodium D-isoascorbate and sodium nitrite in deionized water, and stirring thoroughly until the sample is fully dissolved and dispersed to obtain a mixed solution 5;

[0066] 4) pouring the mixed solution 5 obtained in step 3), pork tenderloin and pork back fat into a chopping machine, chopping and mixing 5 times at a chopping speed of 3000 rpm and a chopping temperature not exceeding 12° C., each chopping and mixing for 1 minute, with a rest period of 1 minute, to prepare emulsified pork minced meat;

[0067] 5) After removing air bubbles from the prepared pork mince, place the mince in a water bath at 80° C. and heat for 1 h; immediately cool the mince after heating to obtain phosphate-free emulsified pork mince 5, which is set aside.

[0068] Comparative Example 1

[0069] The preparation method of emulsified pork mince D1 comprises the following steps:

[0070] Step 1, dissolve 1.5 g of sodium chloride, 0.3 g of sodium tripolyphosphate, 0.05 g of sodium D-isoascorbate and 0.01 g of sodium nitrite in 33.14 g of deionized water, and stir until completely dissolved to obtain solution 1;

[0071] Step 2: Remove the connective tissue from the tenderloin and mince the tenderloin and pork back fat using a meat grinder;

[0072] Step 3, pouring the fully dissolved solution 1 in step 1, 55g of minced pork tenderloin and 10g of pork back fat into a chopper, chopping at a speed of 3000rpm, chopping for 1min each time, resting for 1min, and the temperature of the chopping process not exceeding 12°C to prepare emulsified pork mince;

[0073] Step 4, put the prepared minced meat into a specific container, remove bubbles, and then heat it in a water bath at 80°C for 1 hour;

[0074] Step 5: After heating, cool the mixture to obtain emulsified pork mince D1 for later use.

[0075] Comparative Example 2

[0076] The preparation method of emulsified pork mince D2 comprises the following steps:

[0077] Step 1, dissolve 1.5 g of sodium chloride, 0.05 g of sodium D-isoascorbate and 0.01 g of sodium nitrite in 33.44 g of deionized water, and stir until completely dissolved to obtain solution 2;

[0078] Step 2: Remove the connective tissue from the tenderloin and mince the tenderloin and pork back fat using a meat grinder;

[0079] Step 3, pouring the fully dissolved solution 2 in step 1, 55 g of minced pork tenderloin and 10 g of pork back fat into a chopping machine, chopping at a speed of 3000 rpm, chopping for 1 min each time, resting for 1 min, and the temperature of the chopping process not exceeding 12° C. to prepare emulsified pork mince;

[0080] Step 4, put the prepared minced meat into a specific container, remove bubbles, and then heat it in a water bath at 80°C for 1 hour;

[0081] Step 5: After heating, cool the mixture to obtain emulsified pork mince D2 for later use.

[0082] The names and models of the equipment used in the embodiments and comparative examples and the following detection processes:

[0083] Equipment name 1: Magnetic stirrer, model: 84-1

[0084] Equipment name 2: Meat grinder, model: SZ-22A

[0085] Equipment name 3: Chopping machine, model: GM200

[0086] Equipment name 4: High-speed refrigerated centrifuge, model: TGL-20kR

[0087] Equipment name 5: Digital constant temperature water bath, model: HH-8.

[0088] Various indexes of the above-mentioned emulsified pork mince 1-5 and emulsified pork mince D1-D2 were tested:

[0089] 1. Detection indicators and methods

[0090] 1. Texture characteristics: The emulsified pork mince with different proportions obtained in the above embodiments and comparative examples were cut into cylinders with a diameter of 25 mm and a height of 15 mm, and the texture was measured by a food texture analyzer through a texture curve analysis mode. The test procedure was set as follows: using a P / 36R probe, a strain of 50%, and a trigger force of 5g. The hardness, elasticity, cohesion, chewiness, adhesion, and recovery force of the emulsified pork mince with different proportions were measured.

[0091] 2. Determination of cooking loss:

[0092] Take 30g minced meat and put it in a 50mL centrifuge tube, centrifuge it at 4℃ and 500g centrifugal force for 5min, heat it in a water bath at 80℃ for 1h, immediately put it in an ice water bath to cool for 10min, and wipe off the surface water after cooling to room temperature. The cooking loss calculation formula is:

[0093]

[0094] 3. Determination of water and oil retention properties:

[0095] The raw minced meat was weighed as M0 and heated at 80°C for 30 minutes, then centrifuged at 3000g for 5 minutes, and the supernatant was weighed and recorded as M1. The supernatant was dried at 105°C to constant weight and weighed to determine the amount of fat released, and the weight was recorded as M2. The total liquid release, water release, and fat release were calculated by the following formulas.

[0096]

[0097] 4. Electronic nose flavor determination:

[0098] The cooked emulsified pork mince sample was chopped and weighed to 3.00g and placed in a special bottle for electronic nose analysis. All samples were placed in a water bath at 60℃ for 40min and balanced for 10min before measurement. In a constant temperature environment of 25℃, the electronic nose sensor was used to detect the sample. The sensor signal was basically stable after 30s, and the signal acquisition time was selected to be 40s. The electronic nose is equipped with 10 metal oxide semiconductor sensors, and the information of each sensor is shown in Table 1.

[0099] Table 1 Electronic nose sensor array

[0100]

[0101] 2. Conclusion

[0102] like Figure 1-7 As shown, the treatment group without phosphate addition (emulsified pork mince D2, comparative example 2) has worse texture and water retention than the treatment group with 0.3% phosphate addition (emulsified pork mince D1, comparative example 1), and has higher cooking loss. As the amount of defatted peanut powder added increases, the texture characteristics of the minced meat gel gradually improve. Among them, hardness, adhesion and chewiness increase significantly with the increase of defatted peanut powder addition. And elasticity, cohesion and resilience gradually increase. The increase in the content of defatted peanut powder will also significantly reduce the cooking loss, from 26.51% of the control group without defatted peanut powder (emulsified pork mince D2, comparative example 2) to 8.38% of the treatment group with 8g defatted peanut powder added (emulsified pork mince 4, example 4). When the amount of defatted peanut powder added is 6g, its hardness and cooking loss are equal to those of the control group with 0.3% phosphate addition (emulsified pork mince D1, comparative example 1). When the amount of defatted peanut powder added was increased to 8g, the cooking loss was further reduced, the hardness continued to increase, and the adhesiveness and chewiness were not significantly different from the control group. The addition of defatted peanut powder improved the taste and texture of phosphorus-free emulsified pork mince, reduced phosphate intake, reduced cooking loss, and had a higher product yield.

[0103] The ability of emulsified pork mince to bind water and fat after adding defatted peanut flour was evaluated by measuring cooking loss and emulsion stability. Figure 7-10 ). Compared with the control group with 0.3% phosphate addition (emulsified minced pork D1, comparative example 1), the control group without phosphate addition (emulsified minced pork D2, comparative example 2) had higher cooking loss, total liquid release, water release and fat release, which were 27.40%, 25.66%, 24.39% and 1.26% respectively, indicating that the phosphorus-free emulsified minced pork has a poorer ability to retain water and fat. After adding defatted peanut powder, the cooking loss of emulsified minced pork was significantly reduced. The cooking loss of the treatment group with 6% defatted peanut powder addition (emulsified minced pork 1, Example 1) was close to the cooking loss of the treatment group with 0.3% phosphate addition (emulsified minced pork D1, comparative example 1), and the cooking loss was further reduced by continuing to increase the content of defatted peanut powder. Moreover, with the increase of defatted peanut powder content, the water release and fat release of emulsified pork mince gradually decreased, indicating that defatted peanut powder not only replaced phosphate but also enhanced the ability of emulsified pork mince to retain water and fat.

[0104] like Fig.11As shown: the sensor's response to the smell of emulsified pork mince is mainly concentrated in W1C, W3C and W5C, which indicates that the emulsified pork mince contains benzene compounds, ammonia compounds and short-chain alkane aromatic compounds. The smell of the emulsified pork mince is not much different between the control group without phosphate addition (emulsified pork mince D2, comparative example 2) and the control group with 0.3% phosphate addition (emulsified pork mince D1, comparative example 1). After adding defatted peanut powder (emulsified pork mince D4, Example 4), the signal intensity of W1C, W3C and W5C of the emulsified pork mince increased significantly, which may be because the defatted peanut powder has a unique flavor, indicating that it contains higher concentrations of benzene compounds, ammonia compounds and short-chain alkane aromatic compounds, which increases the corresponding flavor of phosphorus-free emulsified pork mince. In order to explore the flavor sources of benzene compounds, ammonia compounds and short-chain alkane aromatic compounds corresponding to the changes in W1C, W3C and W5C of the electronic nose sensor, the electronic nose flavor of the defatted peanut powder solution was compared. Electronic nose measurement was performed on solutions with different ratios before chopping.

[0105] like Fig.12 As shown: Compared with the solution with 0.3% phosphate addition (solution 1, corresponding to Example 1) and the solution without phosphate and defatted peanut powder (solution 2, corresponding to Example 2), there is no significant difference in the response values ​​of the sensors of the two groups of solutions, indicating that the addition of phosphate has almost no effect on the flavor substances in the solution. Compared with the first two groups of solutions, the signal intensity of sensors W1C, W3C and W5C of the mixed solution with 8% defatted peanut powder addition (mixed solution 3, corresponding to Example 4) increased significantly, indicating that the addition of defatted peanut powder will greatly increase the concentration of benzene compounds, ammonia compounds and short-chain alkane aromatic compounds in the solution. The results correspond to the electronic nose flavor of emulsified pork mince with different defatted peanut powder additions, indicating that the benzene compounds, ammonia compounds and short-chain alkane aromatic compounds in the emulsified pork mince of different treatment groups are derived from the defatted peanut powder itself.

[0106] Although the above embodiments have been described in detail, they are only a part of the embodiments of the present invention, not all of them. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all belong to the protection scope of the present invention.

Claims

1. A phosphate-free emulsified pork mince, characterized in that: The raw materials include 50-60 parts of tenderloin, 5-15 parts of pork back fat, 0.5-1.5 parts of sodium chloride, 5-10 parts of defatted peanut powder, 0.02-0.06 parts of sodium D-isoascorbate, 0.01-0.012 parts of sodium nitrite and 22-28 parts of deionized water in terms of weight ratio.

2. The phosphate-free emulsified pork mince according to claim 1, characterized in that: The raw materials thereof include 55 parts of tenderloin, 10 parts of pork back fat, 1.5 parts of sodium chloride, 6-8.4 parts of defatted peanut powder, 0.05 parts of sodium D-isoascorbate, 0.01 parts of sodium nitrite and 24.5-26.9 parts of deionized water in terms of weight ratio.

3. The phosphate-free emulsified pork mince according to claim 2, characterized in that: The raw materials thereof include 55 parts of tenderloin, 10 parts of pork back fat, 1.5 parts of sodium chloride, 8 parts of defatted peanut powder, 0.05 parts of sodium D-isoascorbate, 0.01 parts of sodium nitrite and 25.44 parts of deionized water in terms of weight ratio.

4. A method for preparing phosphate-free emulsified pork mince according to any one of claims 1 to 3, characterized in that: The following steps are involved: 1) removing connective tissue from the tenderloin, and mincing the tenderloin and pork backfat to obtain minced tenderloin and pork backfat, respectively; 2) Weigh tenderloin, pork back fat, sodium chloride, defatted peanut powder, sodium nitrite, sodium D-isoascorbate and deionized water according to the above weight ratio and set aside; 3) dissolving sodium chloride, sodium nitrite, sodium D-isoascorbate and defatted peanut powder in deionized water, stirring evenly to obtain a mixed solution; 4) Put the minced tenderloin, pork back fat and the mixed solution into a chopper, and chop and mix them several times to make minced meat; 5) removing air bubbles from the prepared minced meat and placing it in a water bath for heating; cooling after heating to obtain phosphate-free emulsified minced pork for later use.

5. The preparation method according to claim 4, characterized in that: In the step 4), the chopping speed is 3000 rpm, each chopping lasts for 1 minute, with a rest period of 1 minute, and the temperature during the chopping process does not exceed 12°C.

6. The preparation method according to claim 4 or 5, characterized in that: In the step 4), the chopping and mixing times are 5 times.

7. The method for preparing phosphate-free emulsified pork mince according to claim 3, characterized in that: In the step 5), the water bath temperature is 80° C. and the water bath time is 1 hour.

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