Industrial low-salt formula for improving the delivery performance of emulsified meat paste and application thereof

Abstract

This invention discloses an industrial low-salt formula for improving the conveying performance of emulsified meat paste and its application, belonging to the field of meat processing technology. The formula, based on the total mass of lean meat, pork back fat, and crushed ice, contains 1.40%–1.60% (preferably 1.50%) of salt, as well as lean meat, pork back fat, crushed ice (mass ratio 2:1:1), and other additives permitted in food processing. This invention prepares emulsified meat paste and emulsified sausage by optimizing the amount of salt added and combining it with a specific chopping process. Testing showed that this low-salt formula significantly reduces the initial apparent viscosity of the emulsified meat paste at 25°C and a shear rate of 0.1 s⁻¹, improving its fluidity and meeting the requirements of industrial pipeline conveying. Simultaneously, the emulsified sausage prepared with this formula shows no significant difference in cooking loss, textural properties (hardness, adhesiveness, chewiness), overall sensory acceptability score, and microstructure compared to traditional products using 2.00% salt. This invention achieves effective salt reduction (approximately 25%) while maintaining excellent processing performance and final quality. The process is simple, low-cost, and suitable for the industrial continuous production of emulsified sausages.

Description

Technical Field

[0001] This invention relates to a low-salt formula and its application that can significantly improve the fluidity of emulsified minced meat, enhance its conveying performance in continuous production, and maintain the original quality of emulsified sausage, belonging to the field of meat product processing technology. Background Technology

[0002] Currently, my country's meat products market is booming, and modern meat processing enterprises have introduced fully automated sausage filling production lines. During the production of emulsified sausages, high-viscosity meat paste can lead to problems such as increased conveying resistance, uneven filling, and low efficiency. Therefore, it is essential to minimize the viscosity of the meat paste and improve its fluidity to ensure the smooth transport of high-viscosity emulsified meat paste in the conveying pipeline.

[0003] Emulsified sausage is a type of chilled, stuffed meat product made under low-temperature conditions, using lean meat, fat, and ice water as its main components, which are then thoroughly chopped and processed. It is popular among consumers for its juicy texture, unique flavor, and high nutritional value. Currently, commercially available emulsified sausages require the addition of salt, spices, and other seasonings during processing to maintain their unique flavor and quality. The amount of salt added is generally 2%-3% (based on the weight of the raw meat). The addition of salt in emulsified sausage helps to modify the saltiness, promote the volatilization of aromatic compounds in the food matrix, resulting in a sausage with both aroma and flavor; improves the water retention capacity of the emulsified sausage, giving it good textural properties; maintains the osmotic pressure of the intracellular and extracellular fluids in the emulsified sausage, inhibits microbial growth, and extends shelf life, playing a crucial role in the processing of emulsified sausage. However, with the increasing amount of added salt in processed foods and home diets, many studies have pointed out that excessive salt consumption will seriously harm human health, such as increasing the risk of cardiovascular and cerebrovascular diseases like hypertension, leading to obesity, and inducing diseases like stomach cancer and asthma. Furthermore, the harmful effects of a high-salt diet gradually increase with age, transforming these risks into substantial age-related diseases. Therefore, for the sake of consumers' health, the World Health Organization advocates that consumers change their lifestyle habits and regulate their daily salt intake, while also encouraging the food industry to develop foods with reduced salt or low-sodium salt formulations. Currently popular methods for reducing salt in meat products include: direct salt reduction, using non-sodium salts such as potassium salts to formulate low-sodium compound salts, replacing salt with natural salty flavor enhancers extracted from plants, and using new non-heating technologies to improve the quality and functional characteristics of reduced-salt meat products.

[0004] Direct salt reduction is undoubtedly the most straightforward and simplest method. However, research by Feng et al. indicates that salt reduction has a certain impact on the physicochemical properties of minced meat. Lowering the salt content affects the dissolution of myofibrillar proteins and the formation of gel networks, leading to a deterioration in minced meat viscosity, water retention, and final product quality. This is particularly pronounced in industrial continuous production (such as pipeline pumping and filling). Therefore, in reducing the salt content in emulsified sausages, in addition to traditional indicators of flavor and quality, the flowability and rheological properties of the emulsified minced meat should be given special attention to meet the transportation requirements of industrial production. Summary of the Invention

[0005] The purpose of this invention is to provide an industrially applicable low-salt formula and its application to improve the conveying performance of emulsified meat paste, thereby meeting the conveying requirements of industrial production. This formula, while significantly reducing salt usage, not only ensures that the core qualities of emulsified sausages, such as sensory properties and texture, are not compromised, but also effectively reduces the viscosity of the meat paste and enhances its fluidity, thus improving its conveying stability and efficiency in continuous production pipelines. This invention includes the following steps: This invention provides an industrially available low-salt formula for improving the conveying performance of emulsified minced meat, comprising the following components based on the total mass of raw meat: Main ingredients: lean pork, pork back fat, crushed ice (m lean pork : m fat : m crushed ice = 2 : 1 : 1); Seasonings: salt 1.40%~1.60%; spices (0.30% ginger powder, 0.30% white pepper powder, 0.25% red bell pepper powder, 0.25% nutmeg powder), 0.01% nitrite, 0.05% monosodium glutamate, 0.4% compound phosphate (pyrophosphate : tripolyphosphate : hexametaphosphate = 1 : 1 : 1), 0.10% sodium isoascorbate. The amount of salt added is 1.50% of the total mass of the main ingredients. The sodium nitrite in the seasonings is calculated based on the mass of lean pork, and the percentages of the remaining seasonings are all based on the total mass of the main ingredients.

[0006] This invention provides a method for preparing emulsified minced meat using the above-mentioned formula, comprising the following steps: S1: First chop and mix the lean pork foreleg meat, salt, compound phosphate, sodium nitrite, monosodium glutamate and 50% crushed ice. S2; Add spices and chop a second time; S3: Add pork back fat and the remaining 50% crushed ice and chop for the third time until the meat paste is completely emulsified; S4: Finally, add sodium isoascorbate for a fourth chopping and mixing, controlling the final temperature of the meat paste to be no higher than 12℃, thus obtaining the emulsified meat paste.

[0007] The chopping time was 2 minutes for the first chopping, 1 minute for the second chopping, 2 minutes for the third chopping, and 1 minute for the fourth chopping.

[0008] The present invention provides a method for preparing industrial low-salt emulsified sausage, comprising the following steps: filling the casing with the emulsified minced meat obtained in steps (1) and (2), drying, smoking at 60°C for 30 min, steaming at 80°C for 30 min, and cooling to obtain emulsified sausage.

[0009] The present invention provides an emulsified meat paste prepared by the above formula, which has significantly better flowability than the control emulsified meat paste with 2.00% added salt, and has a lower apparent viscosity at 25°C and a shear rate of 0.1 s⁻¹ than the control emulsified meat paste.

[0010] The invention provides an emulsified sausage prepared by the above method, whose cooking loss rate, textural properties (hardness, adhesiveness, stickiness, chewiness), overall sensory acceptability score, low-field nuclear magnetic resonance relaxation time, and corresponding peak area are not significantly different from the control emulsified sausage with 2.00% added salt. P >0.05), with a dense and uniform microstructure.

[0011] This invention provides the application of the above-mentioned low-salt formula or emulsified minced meat in the industrial production of emulsified sausages using continuous pipeline transportation.

[0012] The present invention has the following advantages: (1) Effective salt reduction and health orientation: The amount of added salt is reduced from the usual 2.00% to 1.40%-1.60% (optimal 1.50%), achieving a sodium content reduction of about 25%, which is in line with the trend of healthy eating.

[0013] (2) Optimize processing performance: This low-salt formula can significantly reduce the apparent viscosity and downforce of emulsified meat paste, and enhance its fluidity, thereby solving the problems of poor conveying and filling caused by excessive viscosity in modern continuous production lines, and improving production efficiency.

[0014] (3) Maintaining product quality: Experiments have shown that the emulsified sausage produced using the formula of this invention (1.50% salt addition) has no statistically significant difference in key quality indicators compared with the product of the traditional formula (2.00% salt addition). Specifically, it is characterized by stable texture, good water retention, high sensory acceptance, and dense microstructure.

[0015] (4) Simple process and easy to promote: The present invention adopts the direct salt reduction method, which does not require the addition of special thickeners, colloids or expensive equipment. The goal can be achieved simply by optimizing the core salt ratio and combining it with standard processes. It is low in cost and very suitable for large-scale industrial production applications. Attached Figure Description

[0016] Figure 1 The effect of salt addition on the fluidity of emulsified minced meat Figure 2 Effect of Salt Addition on the Rheological Properties of Emulsified Meat Mince Figure 3 The effect of salt addition on the physicochemical properties of emulsified intestines (cooking loss, pH, textural properties) Figure 4 Effects of Salt Addition on Transverse Relaxation Time of Emulsified Intestine and 3D Imaging Figure 5 The effect of salt addition on the cross-section and microstructure of emulsified intestine Figure 6 The effect of added salt on the sensory evaluation of emulsified intestines Detailed Implementation

[0017] Example 1: Preparation of emulsified sausages with different salt addition amounts According to the formula and process provided by this invention, five experimental groups were set up, with the following salt addition amounts (as a percentage of the total mass of lean meat, fatty meat and crushed ice): 2.00% (control group), 1.75%, 1.50%, 1.25%, and 1.00%.

[0018] The specific formula is shown in the table below: The preparation process was carried out strictly in accordance with the aforementioned steps (2) and (3).

[0019] Example 2: Testing the flowability and rheological properties of emulsified minced meat Step 1: Take 120 g of emulsified meat paste, let it stand at room temperature for 1 hour, and place it in a round-bottom measuring cup (50 mm in diameter and 73.3 mm in height) for flowability testing. Use a TA-TX plusC texture analyzer with an A / BE reverse extrusion device (explosion piston diameter of 35 mm). Measure the force (g) required to press down the probe on the emulsified meat paste sample, cohesiveness (g), consistency (g·s), and viscosity (g·s). These indicators can comprehensively reflect the flowability of the emulsified meat paste.

[0020] The results showed that as the salt content decreased from 2.00% to 1.50%, the downward pressure of the minced meat significantly decreased from 76.75g to 60.41g. P <0.05), and the consistency and viscosity also decreased simultaneously, proving that the meat paste had significantly improved fluidity, making it more suitable for pipeline transportation.

[0021] Step 2, Steady-state shear characteristics: In Rot continuous scanning mode, using a P35 probe, the test temperature was set to 25 ℃ and the spacing was 1.00 mm. Approximately 5 g of emulsified minced meat was placed on the parallel plate (40 mm) of the rheometer, and the shear rate was increased from 0.1 s⁻¹ to 10 s⁻¹. The initial viscosity and viscosity curve were measured.

[0022] Dynamic rheological properties: A P35 probe was used in continuous temperature scanning mode. Test parameters: frequency 1 Hz, spacing 1.00 mm, temperature increased from 20 °C to 80 °C at a rate of 5 °C / min, and the storage modulus of the sample was determined. G' ), loss modulus G'' and loss tangent (tan) δ ).

[0023] The results showed that all meat pastes exhibited "shear-thinning" behavior, meaning that viscosity decreased with increasing shear rate. A key finding was that as the salt content decreased from 2.00% to 1.50%, the initial apparent viscosity of the meat paste at the same shear rate significantly decreased. For example, at low shear rates, the apparent viscosity of the 1.50% salt group was significantly lower than that of the 2.00% control group. This quantitatively demonstrates from a rheological perspective that the low-salt formulation of this invention can effectively reduce meat paste viscosity, improve flowability, and facilitate pipeline transportation.

[0024] Gel-forming ability (dynamic rheology): storage modulus reflecting the elastic strength of the gel at the heating endpoint (80°C). G Data shows that in treatment groups with added salt levels of 1.50% and 1.75%, G’ The final value was even slightly higher than the 2.00% control group. This indicates that within the salt reduction range described in this invention (especially 1.50%), not only was the gel-forming ability of the protein not weakened, but it also contributed to the formation of a denser and more elastic gel network structure to some extent. Meanwhile, throughout the entire heating process, the tannin levels in all groups... δ The values ​​are all less than 1, indicating that the system primarily exhibits elastic behavior, consistent with the characteristics of high-quality emulsified minced meat. Furthermore, when the salt content is further reduced to 1.25% or below, G The final value decreased significantly, and the gel network structure was significantly weakened. Example

[0025] Step 1: Weigh 30 g of emulsified meat paste into a centrifuge tube. Record the mass of the raw meat paste as m0. Measure the mass of the raw meat paste and the centrifuge tube as m1. Place the centrifuge tube containing the emulsified meat paste in an 80 ℃ water bath and heat for 30 min. Then, wipe the surface of the heated centrifuge tube dry and cool to room temperature. Open the centrifuge tube lid and invert it in an aluminum box for about 1 hour to allow the cooked liquid to completely flow out. Measure the mass of the cooked meat paste and the centrifuge tube as m2. Calculate the cooking loss rate using the following formula: The results showed that there was no significant difference in cooking loss between the 1.50% salt group (8.60%) and the 2.00% control group (7.66%). P>0.05), while the cooking loss rates of the 1.25% group (10.34%) and the 1.00% group (13.62%) were significantly increased ( P <0.05) Step 2: After the emulsified sausage has been left at room temperature for 1 hour, it is peeled and cut into 2 cm segments. A TA-TX plusC texture analyzer with a P / 50 probe is used. The following parameters are set: trigger force 5 g, compression ratio 50%, pre-test speed 5 mm / s, post-test speed 1 mm / s, and test speed 1 mm / s. The hardness / N, elasticity, adhesiveness / N, and chewiness / N of the emulsified sausage are measured. The results showed that the 1.50% salt group had no significant differences from the 2.00% control group in key textural indicators such as hardness, adhesiveness, and chewiness. P >0.05).

[0026] Step 3: After allowing the emulsified intestinal sample to stand at room temperature for 1 hour, absorb the surface moisture with filter paper, and then place it in a dedicated test tube with a diameter of 1.8 cm and a height of 18 cm. The spin-spin relaxation time of the sample was determined using the Carr-Purcell-Meiboom-Gill (CPMG) sequence. T 2. The relaxed data is then analyzed using the CONTIN algorithm to obtain three relaxed components: T 2b (Bound water) 、T 21 (Water that does not flow easily) and T 22 (Free water). The peak area percentages for each component are denoted as follows: A 2b , A 21 and A 22 The nuclear magnetic resonance (NMR) test conditions were set as follows: proton resonance frequency of 21 MHz, repetitive scan interval of 3500 ms, and 18000 echoes acquired.

[0027] The results showed that the proportion of free water in the 1.50% salt group ( A 22 There was no significant difference between the control group and the control group. P >0.05), indicating that its water-holding capacity was not affected by salt reduction.

[0028] Step 4: Take 10 g of emulsified sausage (peeled and chopped) and mix it with 90 mL of distilled water. Let it stand for 30 min and then filter it. Measure the pH of the filtrate.

[0029] The results showed that the pH values ​​of the emulsified intestines in the five experimental groups ranged from 7.37 to 7.41, with no significant differences among the groups. P>0.05). This indicates that within the salt reduction range (1.00%-2.00%) described in this invention, changes in the amount of added salt do not have a significant impact on the final pH of the product.

[0030] Step 4, Sectional Photography: Cut the emulsified sausage into segments of approximately 2 cm and place them in a completely dark environment with only a fixed light source. Then, fix the camera (iPhone 16 Pro Max) vertically downwards and take images of the sample in a fixed position.

[0031] Scanning electron microscopy (SEM): The emulsified intestinal sample was cut into uniform strips of approximately 2 mm × 5 mm using a double-edged blade, placed in a glass bottle, and defatted three times with n-hexane, 30 min each time. After defatting, 2.5% glutaraldehyde solution (pH 6.8) was added to the bottle, and the sample was fixed at 4°C for 1.5 h. After fixation, the sample was washed three times with 0.1 mol / L phosphate buffer solution (pH 6.8), 10 min each time. Subsequently, the sample was dehydrated in a gradient manner with 50%, 70%, and 90% ethanol solutions, 10 min each; then further dehydrated three times with 100% ethanol solution, 15 min each time. Next, the sample was transferred sequentially to a 100% ethanol-tert-butanol (1:1, V / V) mixture and then to pure tert-butanol for displacement treatment, 15 min each time. After completion, the sample was frozen at -20°C for 30 min, and then freeze-dried in an ES-2030 freeze dryer for approximately 4 h. After freeze-drying, the samples were fixed on the scanning electron microscope stage with conductive tape and coated with a 100-150 Å thick metal film by ion sputtering. The microstructure was then observed under a scanning electron microscope and analyzed at 2000x magnification.

[0032] The results showed that scanning electron microscopy revealed that the microstructure of the 1.50% salt group was dense and uniform, similar to that of the control group; while the structure of the 1.25% and lower groups was significantly loose and porous.

[0033] Step 5: Sensory evaluation was conducted in the sensory evaluation room of Northeast Agricultural University (odorless, neutral, room temperature, with controllable lighting). Emulsified sausage samples from each treatment group were removed from the 4℃ storage room beforehand and equilibrated at room temperature (20~22℃) for 2 hours. They were then uniformly sliced, and each sample was randomly numbered with a three-digit code, placed on disposable paper trays, and immediately handed over to the sensory evaluation team for further evaluation. The sensory evaluation team consisted of 22 graduate students (14 female and 8 male) with sensory evaluation experience in food science. All team members received three preliminary training sessions from experts at the Meat Science Laboratory of Northeast Agricultural University to familiarize themselves with the samples. Each emulsified sausage was evaluated using a sensory assessment scale of 1 to 7, assessing color (7 = light yellow, glossy; 1 = pink, matte), texture (7 = uniform, firm; 1 = uneven, loose), taste (7 = flavorful, palatable; 1 = tasteless, bland), elasticity (7 = elastic; 1 = inelastic), flavor (7 = strong flavor; 1 = no flavor), and overall acceptability (7 = excellent; 1 = average). Detailed scoring criteria are shown in the table below.

[0034] The cut surface is light yellow and glossy. 5~7 Color Light pink with a slight sheen 4 Pink, matte 1~3 Evenly cut and completely intact 5~7 Texture, uniformity Mostly uniform, with relatively intact cut surfaces 4 Uneven, loose cut surface 1~3 It has flavor and a pleasant salty taste. 5~7 taste The flavor and saltiness are a bit bland, but acceptable. 4 It's tasteless and too bland. 1~3 It is elastic and has a good texture. 5~7 elasticity Slightly less elastic and firmer, with an average texture. 4 It lacks elasticity, is rather soft, and has no texture. 1~3 It has a fragrant aroma, strong flavor, and is appetizing. 5~7 Flavor The aroma and flavor are mild, but it is quite appetizing. 4 It has no aroma or flavor and no appetite. 1~3 Excellent quality, you'll want to eat more after you finish. 5~7 Overall acceptability Good quality, still good after eating 4 The quality is so-so, I never want to eat it again. 1~3 The results showed that, in a tasting evaluation conducted by 22 trained evaluators, the 1.50% and 1.75% salt groups showed no significant differences from the 2.00% control group in terms of texture, elasticity, taste, and overall acceptability scores. P >0.05).

[0035] Conclusion: Considering both rheological properties (enhanced fluidity, maintenance or improvement of gel-forming ability) and product quality indicators (no significant deterioration in cooking loss, texture, sensory properties, and microstructure), a salt addition of 1.50% is the optimal embodiment of this invention. This formulation effectively reduces salt content and significantly optimizes the processing performance (fluidity) of minced meat while completely maintaining or even slightly optimizing the gel strength and original overall quality of the emulsified sausage, perfectly meeting the dual requirements of industrial continuous production for both raw material processing performance and end-product quality.

[0036] from Figure 1 It can be seen that as the amount of salt added decreased from 2.00% to 1.50%, the downward pressure of the minced meat decreased significantly from 76.75g to 60.41g (P<0.05), and the consistency and viscosity also decreased simultaneously, proving that the fluidity of the minced meat was significantly enhanced, which is more conducive to pipeline transportation.

[0037] from Figure 2It is evident that all meat pastes exhibited "shear-thinning" behavior, meaning that viscosity decreased with increasing shear rate. A key finding was that as the salt content decreased from 2.00% to 1.50%, the initial apparent viscosity of the meat paste at the same shear rate significantly decreased. For example, at low shear rates, the apparent viscosity of the 1.50% salt group was significantly lower than that of the 2.00% control group. This quantitatively demonstrates from a rheological perspective that the low-salt formulation of this invention can effectively reduce meat paste viscosity, improve flowability, and facilitate pipeline transportation.

[0038] Gel-forming ability (dynamic rheology): At the heating endpoint (80°C), storage modulus (G'), reflecting the elastic strength of the gel, showed that the final G' values ​​of the treatment groups with salt additions of 1.50% and 1.75% were even slightly higher than those of the control group with 2.00%. This indicates that within the salt reduction range described in this invention (especially 1.50%), not only is the gel-forming ability of the protein not weakened, but it also contributes to the formation of a denser and more elastic gel network structure to some extent. Simultaneously, throughout the heating process, the tanδ values ​​of all groups were less than 1, indicating that the system consistently exhibited predominantly elastic behavior, consistent with the characteristics of high-quality emulsified minced meat. However, when the salt addition was further reduced to 1.25% and below, the final G' value decreased significantly, and the gel network structure weakened markedly.

[0039] from Figure 3 It can be seen that there was no significant difference in cooking loss between the 1.50% salt group (8.60%) and the 2.00% control group (7.66%). P >0.05), while the cooking loss rates of the 1.25% group (10.34%) and the 1.00% group (13.62%) were significantly increased ( P <0.05); The 1.50% salt group showed no significant difference from the 2.00% control group in key textural indicators such as hardness, adhesiveness, and chewiness. P >0.05). The pH values ​​of the emulsified intestines in the five experimental groups ranged from 7.37 to 7.41, with no significant differences among the groups. P >0.05). This indicates that within the salt reduction range (1.00%-2.00%) described in this invention, changes in the amount of added salt do not have a significant impact on the final pH of the product.

[0040] from Figure 4 The results show that the proportion of free water in the 1.50% salt group ( A 22 There was no significant difference between the control group and the control group. P >0.05), indicating that its water-holding capacity was not affected by salt reduction.

[0041] from Figure 5As can be seen from the scanning electron microscope, the microstructure of the 1.50% salt group was dense and uniform, similar to that of the control group; while the structure of the 1.25% and below groups was obviously loose and porous.

[0042] from Figure 6 It can be seen that, according to the evaluation conducted by 22 trained evaluators, the 1.50% and 1.75% salt groups showed no significant differences from the 2.00% control group in terms of texture, elasticity, taste, and overall acceptability scores. P >0.05).

Claims

1. An industrially produced low-salt formula for improving the conveying performance of emulsified minced meat, characterized in that, By reducing the viscosity of the minced meat to improve its fluidity, the emulsified minced meat is ensured to be smoothly transported in the industrial automated production and conveying pipeline, while guaranteeing the quality of the emulsified meat products. This provides a theoretical basis and technical reference for the industrialized reduced-salt production of emulsified meat products; the emulsified meat products are emulsified sausages.

2. The industrial-grade low-salt formulation according to claim 1, characterized in that, It contains the following components: Main ingredients: lean pork, pork back fat, and crushed ice, in a mass ratio of 2:1:1; Seasonings: 1.40%~1.60% salt, spices (0.30% ginger powder, 0.30% white pepper powder, 0.25% red bell pepper powder, 0.25% nutmeg powder), 0.01% nitrite, 0.05% monosodium glutamate, 0.4% compound phosphate (pyrophosphate: tripolyphosphate: hexametaphosphate = 1:1:1), 0.10% sodium isoascorbate; among which, nitrite is calculated based on the mass of lean pork, and the percentage of the other seasonings is based on the total mass of the main ingredients.

3. The industrial-grade low-salt formulation according to claim 2, characterized in that, The amount of salt added is 1.50% of the total mass of the main ingredients.

4. A method for preparing emulsified minced meat with improved conveying performance using the formulation according to any one of claims 1-3, characterized in that, The process includes the following steps: S1: Chop the lean pork foreleg meat, salt, compound phosphate, sodium nitrite, monosodium glutamate, and 50% crushed ice for the first time; S2: Add spices and chop for the second time; S3: Add pork back fat and the remaining 50% crushed ice and chop for the third time until the meat paste is completely emulsified; S4: Finally, add sodium isoascorbate and chop for the fourth time, controlling the final temperature of the meat paste to not exceed 12°C, thus obtaining the emulsified meat paste.

5. The method according to claim 4, characterized in that, The first chopping time is 2 minutes, the second chopping time is 1 minute, the third chopping time is 2 minutes, and the fourth chopping time is 1 minute.

6. An emulsified meat paste prepared by the formulation and method according to any one of claims 1-5, characterized in that, The emulsified meat paste has a salt content of 1.50%, and its fluidity is significantly better than that of the control emulsified meat paste with a salt content of 2.00%. Its apparent viscosity at 25°C and a shear rate of 0.1 s⁻¹ is lower than that of the control emulsified meat paste.

7. A method for preparing emulsified sausage using the industrial-scale low-salt formulation described in claims 1-3, characterized in that, The emulsified meat paste prepared by the method described in claims 4-5 is stuffed into sausage casings, dried, smoked at 60°C for 30 minutes, steamed at 80°C for 30 minutes, and cooled to obtain emulsified sausage.

8. An emulsified sausage, characterized in that, Prepared by the method described in claim 7, the cooking loss rate, textural properties (hardness, adhesion, stickiness, chewiness), pH and overall sensory acceptability score, low-field nuclear magnetic resonance relaxation time and corresponding peak area of ​​the emulsified sausage with 2.00% added salt were not significantly different from those of the control emulsified sausage (P > 0.05), and the microstructure was dense and uniform.

9. The use of an industrially produced low-salt formulation as described in any one of claims 1-3 in the preparation of emulsified meat paste with excellent transport properties.

10. The application of an industrially produced low-salt formulation and preparation method as described in any one of claims 1-3 and 7 in the preparation of emulsified sausage.

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