Low-fat mutton sausage with high oxidation resistance and processing method thereof
By adding grape seed proanthocyanidins and guar gum to lamb sausages, the problems of excessive fat content and oxidation in lamb sausages have been solved, achieving a low-fat, high-antioxidant effect and improving the health and sensory quality of the product.
Patent Information
- Application Number
- CN202510274115.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-10
- Publication Date
- 2025-11-21
AI Technical Summary
Existing mutton sausages have excessively high fat content, which is detrimental to health. Furthermore, lipids and proteins are easily oxidized during processing, affecting their quality, flavor, and nutritional value.
Grape seed proanthocyanidins and guar gum are used as natural antioxidants and fat substitutes. By adding grape seed proanthocyanidins to lamb sausages, the antioxidant capacity is improved, and guar gum is used to partially replace lamb fat, thereby reducing the fat content.
This technology achieves high antioxidant capacity in low-fat lamb sausages, improves the sensory quality and nutritional value of the product, and avoids the negative health effects of excessive fat content.
Smart Images
Figure CN120982694A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a low-fat mutton sausage with high antioxidant capacity and its processing method. Background Technology
[0002] Sausages are a typical example of processed meat products, favored by consumers for their unique flavor, appearance, and texture. Animal fat, a crucial component of sausage products, significantly influences their color, flavor, texture, and tenderness, providing excellent sensory characteristics. However, increasing evidence suggests that excessive intake of fats composed of saturated fatty acids increases the incidence of chronic diseases. Furthermore, due to the often high lipid and protein content of sausage products, oxidation is prone to occur during processing, storage, transportation, and sales, leading to quality deterioration and reduced food safety. However, directly reducing the amount of fat added to sausages may negatively impact the sensory quality and textural properties of the meat product. Therefore, how to reduce the animal fat content in sausages while simultaneously imparting good antioxidant capacity and processing performance is a pressing issue for the meat industry.
[0003] To reduce oxidation and improve the quality of meat products, the food industry has produced many synthetic antioxidants. However, in recent years, due to the potential toxicity of synthetic antioxidants to the human body and increased consumer awareness of health, research on the application of plant polyphenol extracts as natural antioxidants in meat products has deepened. Grape seed proanthocyanidins are a collective term for flavonoid polyphenolic compounds extracted from grape seeds, composed of catechins, epicatechin, and epicatechin gallate, etc. The phenolic hydroxyl groups in their structure give them strong antioxidant capabilities, making them a widely accepted, effective, and non-toxic natural antioxidant. Guinea gum, as a safe, natural, water-soluble, non-ionic polysaccharide, possesses thickening, gelling, and thermal stability properties. Under certain conditions, it can be fully hydrated to form large molecules with high viscosity, strong cross-linking, and good flocculation properties, potentially making it a promising gel modifier and fat substitute.
[0004] In summary, to address the issues of excessive fat content in mutton sausages being detrimental to health, and the easy oxidation of lipids and proteins during food processing, which affects their quality, flavor, and nutritional value, this invention combines mutton, grape seed proanthocyanidins, and guar gum to reduce the fat content of mutton sausages while improving their processing performance. Summary of the Invention
[0005] (a) Technical problems to be solved
[0006] To address the shortcomings of existing technologies, this invention provides a low-fat mutton sausage with high antioxidant capacity and its processing method, which solves the problems of excessive fat content in current mutton sausages being detrimental to health, and the easy oxidation of lipids and proteins during food processing, thereby affecting their quality, flavor, and nutritional value.
[0007] (II) Technical Solution
[0008] To achieve the above objectives, the present invention is implemented through the following technical solution: a low-fat mutton sausage with high antioxidant capacity, the raw materials of which include, by weight: 80-90 parts mutton, 5-15 parts mutton fat, 0.1-0.5 parts grape seed proanthocyanidins, 3-10 parts guar gum, 1-2 parts salt, and 10-15 parts ice water.
[0009] Preferably, the raw materials include, by weight: 70 parts mutton, 10 parts mutton fat, 0.1 parts grape seed proanthocyanidins, 5 parts guar gum, 1.4 parts salt, and 13.5 parts ice water.
[0010] Preferably, the raw materials include, by weight: 80 parts mutton, 5 parts mutton fat, 0.1 parts grape seed proanthocyanidins, 3 parts guar gum, 1 part salt, and 10 parts ice water.
[0011] Preferably, the raw materials include, by weight: 90 parts mutton, 15 parts mutton fat, 0.5 parts grape seed proanthocyanidins, 10 parts guar gum, 2 parts salt, and 15 parts ice water.
[0012] This invention also provides a processing method for a low-fat lamb sausage with high antioxidant capacity, specifically including the following steps:
[0013] S1. Ingredient processing: Weigh the required weight portions of mutton, mutton fat, grape seed proanthocyanidins, guar gum, salt, and ice water using weighing equipment.
[0014] S2. Preparation of minced meat: Remove tendons and membranes from the mutton weighed in step S1, cut it into pieces, and then mince it using a meat grinder to obtain minced meat.
[0015] S3. Mixed marinating: Add the low-fat oil weighed in step S1 to the minced meat in step S2 and mix for 5-6 minutes. Then add salt and ice water and mix well. Marinate at 2-4℃ for 16-24 hours.
[0016] S4. Preparation of initial mixture: Mix the marinated meat from step S3 with mutton fat, grape seed proanthocyanidins and guar gum, then mince and mix them again with a meat grinder to obtain the initial mixture.
[0017] S5. Sausage filling process: The pre-mixed materials from step S4 are filled into sausages using a sausage filling device, and then dried to obtain fermented mutton sausages.
[0018] (III) Beneficial Effects
[0019] This invention provides a low-fat mutton sausage with high antioxidant capacity and its processing method. Compared with the prior art, it has the following beneficial effects: The raw materials of this low-fat mutton sausage with high antioxidant capacity and its processing method include, by weight: 80-90 parts mutton, 5-15 parts mutton fat, 0.1-0.5 parts grape seed proanthocyanidins, 3-10 parts guar gum, 1-2 parts salt, and 10-15 parts ice water. By adding grape seed proanthocyanidins during the mutton sausage making process, the antioxidant capacity of the mutton sausage can be improved. By using guar gum in the mutton sausage making process, the mutton fat can be partially replaced, thereby reducing the fat content of the mutton sausage and achieving a low-fat result. This effectively avoids the health risks associated with excessive fat content and greatly facilitates the promotion and consumption of mutton sausage. Attached Figure Description
[0020] Figure 1 This is a flowchart of the processing method of the present invention. Detailed Implementation
[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0022] Please see Figure 1 The present invention provides four technical solutions: a low-fat mutton sausage with high antioxidant capacity and its processing method, specifically including the following embodiments:
[0023] Example 1: A low-fat mutton sausage with high antioxidant capacity, the raw materials of which include by weight: 70 parts mutton, 10 parts mutton fat, 0.1 parts grape seed proanthocyanidins, 5 parts guar gum, 1.4 parts salt, and 13.5 parts ice water.
[0024] This invention also provides a processing method for a low-fat lamb sausage with high antioxidant capacity, specifically including the following steps:
[0025] S1. Ingredient processing: Weigh the required weight portions of mutton, mutton fat, grape seed proanthocyanidins, guar gum, salt, and ice water using weighing equipment.
[0026] S2. Preparation of minced meat: Remove tendons and membranes from the mutton weighed in step S1, cut it into pieces, and then mince it using a meat grinder to obtain minced meat.
[0027] S3. Mixed marinating: Add the low-fat oil weighed in step S1 to the minced meat in step S2 and mix for 5-6 minutes. Then add salt and ice water and mix well. Marinate at 2-4℃ for 16-24 hours.
[0028] S4. Preparation of initial mixture: Mix the marinated meat from step S3 with mutton fat, grape seed proanthocyanidins and guar gum, then mince and mix them again with a meat grinder to obtain the initial mixture.
[0029] S5. Sausage filling process: The pre-mixed materials from step S4 are filled into sausages using a sausage filling device, and then dried to obtain fermented mutton sausages.
[0030] Example 2: A low-fat mutton sausage with high antioxidant capacity, the raw materials of which include by weight: 80 parts mutton, 5 parts mutton fat, 0.1 parts grape seed proanthocyanidins, 3 parts guar gum, 1 part salt, and 10 parts ice water.
[0031] This invention also provides a processing method for a low-fat lamb sausage with high antioxidant capacity, specifically including the following steps:
[0032] S1. Ingredient processing: Weigh the required weight portions of mutton, mutton fat, grape seed proanthocyanidins, guar gum, salt, and ice water using weighing equipment.
[0033] S2. Preparation of minced meat: Remove tendons and membranes from the mutton weighed in step S1, cut it into pieces, and then mince it using a meat grinder to obtain minced meat.
[0034] S3. Mixed marinating: Add the low-fat oil weighed in step S1 to the minced meat in step S2 and mix for 5-6 minutes. Then add salt and ice water and mix well. Marinate at 2-4℃ for 16-24 hours.
[0035] S4. Preparation of initial mixture: Mix the marinated meat from step S3 with mutton fat, grape seed proanthocyanidins and guar gum, then mince and mix them again with a meat grinder to obtain the initial mixture.
[0036] S5. Sausage filling process: The pre-mixed materials from step S4 are filled into sausages using a sausage filling device, and then dried to obtain fermented mutton sausages.
[0037] Example 3: A low-fat mutton sausage with high antioxidant capacity, the raw materials of which include by weight: 90 parts mutton, 15 parts mutton fat, 0.5 parts grape seed proanthocyanidins, 10 parts guar gum, 2 parts salt, and 15 parts ice water.
[0038] This invention also provides a processing method for a low-fat lamb sausage with high antioxidant capacity, specifically including the following steps:
[0039] S1. Ingredient processing: Weigh the required weight portions of mutton, mutton fat, grape seed proanthocyanidins, guar gum, salt, and ice water using weighing equipment.
[0040] S2. Preparation of minced meat: Remove tendons and membranes from the mutton weighed in step S1, cut it into pieces, and then mince it using a meat grinder to obtain minced meat.
[0041] S3. Mixed marinating: Add the low-fat oil weighed in step S1 to the minced meat in step S2 and mix for 5-6 minutes. Then add salt and ice water and mix well. Marinate at 2-4℃ for 16-24 hours.
[0042] S4. Preparation of initial mixture: Mix the marinated meat from step S3 with mutton fat, grape seed proanthocyanidins and guar gum, then mince and mix them again with a meat grinder to obtain the initial mixture.
[0043] S5. Sausage filling process: The pre-mixed materials from step S4 are filled into sausages using a sausage filling device, and then dried to obtain fermented mutton sausages.
[0044] In summary, this invention can improve the antioxidant capacity of mutton sausage by adding grape seed proanthocyanidins during the mutton sausage making process, and can partially replace mutton fat by using guar gum to make mutton sausage, thereby reducing the fat content in mutton sausage and achieving the goal of low fat. This effectively avoids the health problems caused by excessive oil content and greatly facilitates the promotion and consumption of mutton sausage.
[0045] Furthermore, any content not described in detail in this specification is existing technology known to those skilled in the art.
[0046] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0047] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A low-fat lamb sausage with high antioxidant capacity, characterized in that: The ingredients, by weight, include: 80-90 parts mutton, 5-15 parts mutton fat, 0.1-0.5 parts grape seed proanthocyanidins, 3-10 parts guar gum, 1-2 parts salt, and 10-15 parts ice water.
2. The low-fat mutton sausage with high antioxidant capacity according to claim 1, characterized in that: The ingredients, by weight, include: 70 parts mutton, 10 parts mutton fat, 0.1 parts grape seed proanthocyanidins, 5 parts guar gum, 1.4 parts salt, and 13.5 parts ice water.
3. The low-fat mutton sausage with high antioxidant capacity according to claim 1, characterized in that: The ingredients, by weight, include: 80 parts mutton, 5 parts mutton fat, 0.1 parts grape seed proanthocyanidins, 3 parts guar gum, 1 part salt, and 10 parts ice water.
4. The low-fat mutton sausage with high antioxidant capacity according to claim 1, characterized in that: The ingredients, by weight, include: 90 parts mutton, 15 parts mutton fat, 0.5 parts grape seed proanthocyanidins, 10 parts guar gum, 2 parts salt, and 15 parts ice water.
5. A method for processing low-fat mutton sausage with high antioxidant capacity as described in any one of claims 1-4, characterized in that: Specifically, the following steps are included: S1. Ingredient processing: Weigh the required weight portions of mutton, mutton fat, grape seed proanthocyanidins, guar gum, salt, and ice water using weighing equipment. S2. Preparation of minced meat: Remove tendons and membranes from the mutton weighed in step S1, cut it into pieces, and then mince it using a meat grinder to obtain minced meat. S3. Mixed marinating: Add the low-fat oil weighed in step S1 to the minced meat in step S2 and mix for 5-6 minutes. Then add salt and ice water and mix well. Marinate at 2-4℃ for 16-24 hours. S4. Preparation of initial mixture: Mix the marinated meat from step S3 with mutton fat, grape seed proanthocyanidins and guar gum, then mince and mix them again with a meat grinder to obtain the initial mixture. S5. Sausage filling process: The pre-mixed materials from step S4 are filled into sausages using a sausage filling device, and then dried to obtain fermented mutton sausages.