Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Nutritional factor -containing sausage and preparation method thereof

A nutritional factor and sausage technology, applied in the food field, can solve the problems that sausage and ham cannot satisfy consumers, and achieve the effect of improving nutritional value and functionality

Active Publication Date: 2013-01-23
平度波尼亚食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of social and economic living standards, sausage and ham, as a kind of popular food, have gradually come to our dining table, and as people's awareness of health, health care, and health food has increased, the traditional food that is purely for the purpose of eating Sausage and ham are increasingly unable to meet the needs of consumers, and people are eager to add some healthy elements to their daily food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] When preparing, take 100kg of frozen pork and adopt the natural thawing method. The temperature in the thawing room is controlled at 15-20°C and the humidity is 70-80%. If thawing is excessive or insufficient, put the raw meat into a meat grinder, and finally chop it into 8mm-sized particles. It is required that the particles are uniform, the meat is connected, and the meat temperature is less than 8°C. Put the minced meat into the blender, then add 8kg of starch, 0.9kg of nutritional factors (DHA, fish skin collagen, ultra-micro calcium) (of which DHA 0.2kg, fish skin collagen 0.3kg, ultra-micro calcium 0.4kg ), vegetable protein 2.4kg, salt 2.5kg, white sugar 1.2kg, monosodium glutamate 0.3kg, sodium nitrite 0.003kg, monascus red pigment 0.011kg, hydrolyzed vegetable protein 0.7kg, compound phosphate 1.5kg, flavor and fragrance 0.3kg, 55kg of ice water, stirred for 30 minutes, after stirring, the filling is required to be uniform, viscous, normal in color, and the tem...

Embodiment 2

[0027] When preparing, take 100kg of frozen chicken and adopt the natural thawing method. The temperature in the thawing room is controlled at 15-20°C and the humidity is 70-80%. If thawing is excessive or insufficient, put the raw meat into a meat grinder, and finally chop it into 8mm-sized particles. It is required that the particles are uniform, the meat is connected, and the meat temperature is less than 8°C. Put the minced meat into the blender, then add 8kg of starch, 5.6kg of nutritional factors (fish skin collagen, ultra-micro high calcium) (including 2.5kg of fish skin collagen, 3.1kg of ultra-micro high calcium), and 2.2kg of vegetable protein , 2.4kg of salt, 1.1kg of white sugar, 0.25kg of monosodium glutamate, 0.6kg of hydrolyzed vegetable protein, 1.4kg of compound phosphate, 0.25kg of flavor and fragrance, 54kg of ice water, and stir for 30 minutes. Normally, the temperature of the material is less than 10°C, after static curing for 24 hours, filling, heat proce...

Embodiment 3

[0030] When preparing, take 100kg of beef, put the raw meat into a meat grinder, and finally chop it into 8mm-sized particles. It is required that the particles are uniform, the meat is connected, and the meat temperature is less than 8°C. Put the minced meat into the blender, then add 8kg of starch, 9.3kg of nutritional factors (DHA, fish skin collagen, super micro calcium) (of which DHA 2kg, fish skin collagen 3kg, super micro calcium 4.3kg), garlic 1.1kg, vegetable protein 2.5kg, salt 2.6kg, white sugar 1.3kg, monosodium glutamate 0.3kg, sodium nitrite 0.003kg, monascus red pigment 0.012kg, hydrolyzed vegetable protein 0.5kg, agar 0.5kg, compound phosphate 1.5kg , flavors and fragrances 0.3kg, ice water 62kg, stirring for 30 minutes, after stirring, the filling is required to be uniform, viscous, normal in color, the temperature of the material is less than 10°C, after static marinating for 24 hours, filling, heat processing, cooling packaging, secondary sterilization , aft...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a nutritional factor containing sausage and a preparation method thereof, which can make up the defect that no nutritional-factor containing sausage exists in the conventional sausage market. The invention comprises a technical scheme that: the nutritional factor containing sausage comprises the following components in percentage by weight: 0.001 to 80 percent of nutritional factor consisting of one or more of DHA, fish skin collagen and ultra-micro high calcium, 1 to 98 percent of livestock and poultry flesh, 1 to 20 percent of seasoning, and the balance water. By adding the nutrient elements of the DHA, the fish skin collagen and the ultra-micro high calcium, the invention provides the health-care and health-preserving sausage for daily diet of wide consumers, theDHA, the fish skin collagen and the ultra-micro high calcium nutritional factors are combined with the traditional sausage to develop the sausage with functionality to human bodies, and the nutritionvalue and functionality can be improved when the traditional flavor taste and structure characteristic of the sausage are maintained.

Description

technical field [0001] The invention belongs to the field of food, and relates to a sausage containing nutritional factors and a preparation method thereof. The sausage of the invention has the functions of health care and health preservation. Background technique [0002] With the improvement of social and economic living standards, sausage and ham, as a kind of popular food, have gradually come to our dining table, and as people's awareness of health, health care, and health-preserving food has increased, traditional food that is purely for the purpose of eating Sausage and ham are increasingly unable to meet the needs of consumers, and people are eager to add some healthy elements to their daily food. DHA (docosahexaenoic acid, commonly known as brain gold) is a polyunsaturated fatty acid that is very important to the human body. It is a main element for the growth and maintenance of nervous system cells and an important component of the brain and retina. One of the impo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/30A23L1/304A23L1/305A23L33/16A23L33/17
Inventor 赵向进
Owner 平度波尼亚食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com