Application of modified albumen powder in ham sausage
A technology of gluten powder and ham sausage, which is applied in application, food preparation, food science, etc., can solve the problems of ineffective effect, poor water holding capacity and oil holding capacity, and limited use fields, etc., so as to improve emulsification and gelation , Improve water holding capacity and oil holding capacity, and ensure quality effect
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Embodiment 1
[0012] Ham sausage formula: pig lean meat 40%, pig fat 22%, corn starch 6%, ice water 25%, modified gluten 2%, red yeast rice liquid 1%, salt 2%, carrageenan 1%, The other 1%.
[0013] The preparation method of the gluten powder is as follows: the gluten powder is formulated into an 11% suspension, added with a trace of lactic acid, homogenized, the slurry is heated by a jet system, the temperature is controlled at 136°C, the pipeline is maintained for 32 seconds, after processing The suspension is vacuum flashed and cooled to 40°C, and then spray-dried.
Embodiment 2
[0015] Ham sausage formula: pig lean meat 40%, pig fat 21%, corn starch 6%, ice water 25%, modified gluten 3%, red yeast red liquid 1%, salt 2%, carrageenan 1%, The other 1%.
[0016] The preparation method of the gluten powder is as follows: the gluten powder is formulated into a 12% suspension, added with a trace of lactic acid, homogenized, the slurry is heated by a jet system, the temperature is controlled at 140°C, the pipeline is maintained for 34 seconds, and after processing The suspension is vacuum flashed and cooled to 42°C, and then spray-dried.
Embodiment 3
[0017] Example 3: Ham sausage formula: pork lean 40%, pork fat 20%, corn starch 6%, ice water 25%, modified gluten 4%, red yeast red liquid 1%, salt 2%, caramel Glue 1%, other 1%.
[0018] The preparation method of the gluten powder is as follows: formulate the gluten powder into a 13% suspension, add a trace of lactic acid, homogenize, and heat the slurry with a jet system, control the temperature at 149°C, and maintain the pipeline for 36 seconds. After processing The suspension is vacuum flashed and cooled to 45°C, and then spray-dried.
[0019] The preparation process of ham sausage in the above embodiments is:
[0020] 1. Raw meat selection: Use fresh and frozen meat that has passed veterinary hygiene inspections as raw materials. PSE and DFD meat are strictly prohibited. The temperature in the operating room should be below 15°C.
[0021] 2. Cutting and cutting: remove the skin of pork, trim and cut off tendons, muscle membranes, broken bones, cartilage, congestion, lymph, a...
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