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Method for processing high-quality emulsion sausage rich in diary fiber

A dietary fiber and processing method technology, applied in the field of high-quality emulsified sausage processing, can solve the problems of shortened storage period and hardened quality, and achieve the effects of hardened storage, reduced fat content, and increased nutritional and healthy functions

Inactive Publication Date: 2010-09-01
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a processing method for high-quality emulsified sausage rich in dietary fiber in view of problems such as hardening of the quality and shortening of the storage period of sausages rich in dietary fiber during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 800g of fresh pork lean meat and 200g of fat meat to grind and chop the meat. The aperture of the meat grinder is 8mm, and add 30g of ice water. Put the pre-emulsified dietary fiber, various seasonings, and chopped raw materials into the blender according to the above ratio, and mix the time for 15 minutes and the temperature below 10°C. The auxiliary materials are: 30g of pre-emulsified rice bran dietary fiber, Five-spice powder 13g, sodium nitrite 0.05g, sugar 80g, phosphate 3g, salt 16g, rice wine 20g. The above-mentioned mixed raw materials were sealed and marinated at 4°C for 24 hours. Put the marinated minced meat into the automatic sausage filling machine and cover with edible collagen casings ( 22mm) for pouring, the length is controlled at about 10cm, and then hot air baking is carried out at a temperature of 60°C for 30 minutes. The baked sausages were steamed in an 80°C water bath for 35 minutes, then dried at 55°C for 15 minutes, and placed at 0-4°C ...

Embodiment 2

[0029] Take 800g of fresh pork lean meat and 200g of fat meat to grind and chop the meat. The aperture of the meat grinder is 8mm, and add 30g of ice water. Put the pre-emulsified dietary fiber, various seasonings and chopped raw materials into the blender according to the above proportions, and mix and stir, the time is controlled at 15 minutes, and the temperature is controlled below 10°C. Among them, the auxiliary materials are: 50g of pre-emulsified soybean dietary fiber, Five-spice powder 15g, sodium nitrite 0.05g, sugar 70g, phosphate 3g, salt 14g, rice wine 20g. The above-mentioned mixed raw materials were sealed and marinated at 4°C for 24 hours. Put the marinated minced meat into the automatic sausage filling machine and cover with edible collagen casings ( 22mm) for pouring, the length is controlled at about 10cm, and then hot air baking is carried out at a temperature of 60°C for 30 minutes. The baked sausages were steamed in an 80°C water bath for 40 minutes, th...

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Abstract

The invention discloses a method for processing high-quality emulsion sausage rich in diary fiber, and belongs to the technical field of meat product processing. Aiming at the problems that the texture is hardened, the storage period is shortened and the like caused by adding diary fiber into the conventional emulsion sausage in the product storage process, the invention provides a method for preparing the high-quality emulsion sausage rich in the diary fiber by pre-emulsification technology. The processing process comprises the following steps of: mincing and mixing raw material meat; mixing the minced and mixed meat, pre-emulsified diary fiber and various seasoners in a ratio; salting; filling; baking; cooking; drying; cooling; and packaging, wherein the diary fiber is rice bran diary fiber or soybean diary fiber; and the pre-emulsification treatment comprises the following steps of: fully moistening stabilized diary fiber powder and a proper amount of water; adding plant oil rich in unsaturated fatty acid, of which the volume is 1 to 5 times that the mixture; and performing the pre-emulsification treatment by utilizing void effect of ultrasonic waves. The emulsion sausage prepared from the pre-emulsified diary fiber has the advantages of low fat content, rich nutrient, good edible quality and safety and health.

Description

technical field [0001] The invention provides a method for processing high-quality emulsified sausage rich in dietary fiber, and belongs to the technical field of meat product processing. Background technique [0002] my country is currently the largest country in meat production in the world, and it is also the country with the largest consumption of meat products. Meat occupies an important position in the dietary structure of Chinese people. It has become one of the main foods in the daily diet, and it has also become the main supplier of high-quality protein and an important source of vitamins and minerals needed by the human body. However, with the development of my country's economy, people's diet is becoming more and more westernized. Western diet structure and fast food have gradually penetrated into all walks of life and regions in my country. The fat content, cholesterol content and calories in the dietary structure of Chinese residents continue to increase. Excess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/308A23L33/22
Inventor 陈洁朱君熊幼翎秦昉范柳萍何志勇
Owner SHANDONG HUIFA FOODS
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