Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof
A technology of fat substitute and rice starch, which is applied in food preparation, food science, application, etc., can solve problems that have not been widely used, and achieve the effect of reducing fat content and meeting health requirements
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0038] A low-fat Chinese sausage with jelly grass glue-rice starch composite gel as a fat substitute, consisting of main ingredients and auxiliary ingredients;
[0039] The main ingredients include 1275g lean meat of pig hind legs and 75g fat of pig back, and the lean meat of hind legs and fat of pig are calculated by weight ratio, that is, lean meat of pig hind legs: fat of pig back is 17:1;
[0040] Described auxiliary material is calculated according to its weight percentage that accounts for major ingredient, and its composition and content are as follows:
[0041] Salt 1.6% (21.6g)
[0042] Glucose 4% (54g)
[0043] Sodium tripolyphosphate 0.1% (1.35g)
[0044] NaNO 2 0.010% (0.135g)
[0045] Sodium Erythorbate 0.03% (0.405g)
[0046] Chinese spices 0.4% (5.4g)
[0047] MSG 0.5% (6.75g)
[0048] Jelly Gum-Rice Starch Composite Gel 10% (135g)
[0049] Water 5% (67.5g);
[0050] The Chinese spices described therein are made up of w...
Embodiment 2
[0060] A low-fat Chinese sausage with jelly grass glue-rice starch composite gel as a fat substitute, consisting of main ingredients and auxiliary ingredients;
[0061] The main ingredients include 425g lean meat of pig hind legs and 75g fat of pig back, and the lean meat of hind legs and fat of pig are calculated by weight ratio, that is, lean meat of pig hind legs: fat of pig back is 17:3;
[0062] Described auxiliary material is calculated according to its weight percentage that accounts for major ingredient, and its composition and content are as follows:
[0063] Salt 1.8% (9g)
[0064] Glucose 5% (25g)
[0065] Sodium tripolyphosphate 0.2% (1g)
[0066] NaNO 2 0.012% (0.06g)
[0067] Sodium Erythorbate 0.05% (0.25g)
[0068] Chinese spices 0.6% (3g)
[0069] MSG 1% (5g)
[0070] Jelly Gum-Rice Starch Composite Gel 12.5% (75g)
[0071] Water 10% (50g);
[0072] The Chinese spices described therein are made up of white pepp...
Embodiment 3
[0082] A low-fat Chinese sausage with jelly grass glue-rice starch composite gel as a fat substitute, consisting of main ingredients and auxiliary ingredients;
[0083] The main ingredients include 255g lean meat of pig hind legs and 75g fat of pig back, and the lean meat of hind legs and fat of pig are calculated by weight ratio, that is, lean meat of pig hind legs: fat of pig back is 17:5;
[0084] Described auxiliary material is calculated according to its weight percentage that accounts for major ingredient, and its composition and content are as follows:
[0085] Salt 2.0% (6.6g)
[0086] Glucose 6% (19.8g)
[0087] Sodium tripolyphosphate 0.3% (0.99g)
[0088] NaNO 2 0.014% (0.0462g)
[0089] Sodium Erythorbate 0.07% (0.231g)
[0090] Chinese spices 0.8% (2.64g)
[0091] MSG 1.5% (4.95g)
[0092] Jelly Gum-Rice Starch Composite Gel 20% (66g)
[0093] Water 15% (49.5g);
[0094] The Chinese spices described therein are made up o...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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