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

Processing method of functional poultry tea sausage with orange pumace

A processing method and functional technology, which is applied in the field of poultry tea sausage processing, can solve the problems of undisclosed, etc., and achieve the effects of light bitter and spicy taste, high physiological function, sweet and fragrant aftertaste

Inactive Publication Date: 2014-12-24
NINGBO UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, at present, there is no relevant research report about processing orange pomace dietary fiber with flavonoid-rich cactus, ginkgo fruit and kudzu root into orange pomace functional poultry tea sausage products at home and abroad.

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

[0046] Choose edible animal meat that meets the veterinary health inspection as raw materials, 100 kg of skinless duck breast, 88 kg of lean pork hind legs, and 11 kg of pig fat. In the process of sorting raw materials, fat and lean meat are separated, and the fat contained in lean meat does not exceed 5%, and the lean meat contained in fatty meat does not exceed 3%. Cut poultry breast meat and pork lean meat into 4cm thick slices, and pork fat meat into 4×4×4cm cubes, and place them separately. Mix 277g of jade fruit powder, 444g of rattan pepper powder, 111g of nitrite, 22kg of ovalbumin, 400g of garlic powder, 11kg of starch, 7.8kg of refined salt, and 1kg of konjac gum in 3.5 liters of warm water to make a paste and cool to 4°C. Pour marinated juice into diced fat meat and marinate at 4°C for 24 hours, then pour poultry breast meat and lean pork slices, mix well, and marinate at 10°C for 24 hours. Add 8kg of orange pomace to a sodium hydroxide solution with a concentratio...

Embodiment 2

[0048] With embodiment 1, its difference is:

[0049] Replace 100kg of skinless duck breast meat with 100kg of skinless goose breast meat. After marinating, cut the meat slices into pieces, pour them into a chopping machine for chopping and chopping, and add half-dried orange pomace while chopping for about 1 minute; Add the cooled ginkgo and kudzu root extracts in 4 minutes; finally add cactus, chop and mix for a total of 10 minutes. After chopping, mixing and standing still, the meat stuffing is poured into beef casings with a diameter of 70mm. When filling, the tightness and uniformity are required. Each casing is 45cm long, and the punching machine is used for punching. After baking and cooking, the warm fumigation method is adopted, and the fumigation treatment is carried out at 55° C. for 5 hours. After smoking, quickly air-cool to room temperature. Sterilize in a hot water bath at 95°C for 20 minutes, cool, and store in a low-temperature environment at 4°C, protected ...

Embodiment 3

[0051] With embodiment 1, its difference is:

[0052] Konjac gum consumption is 3kg in the pickling preparation. The amount of orange pomace is 5kg, the amount of "Mibangta" edible cactus is 2.5kg, the amount of ginkgo pulp is 1.2kg, and the amount of peeled kudzu root is 0.8kg. Extract, swell, cool. The meat slices are cut into pieces, chopped, chopped, let stand, stuffed, punched. Adopt baking temperature 80 ℃, act for 45 minutes, make the center temperature of intestines reach 65 ℃. Put the baked intestines into the cooking room, and treat them with 90°C hot steam for 1.5 hours. Adopt warm smoke method, 55 ℃ smoke treatment for 5 hours. After smoking, quickly air-cool to room temperature. Sterilize in a hot water bath at 90°C for 28 minutes, then quickly cool with cold water. Store the above products in a low-temperature environment at 4°C, away from light.

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 discloses a processing method of a functional poultry tea sausage with orange pumace. The processing method is characterized by specifically comprising the following steps of: cutting poultry chest meat, pig lean meat and pig fat into small blocks and mixing according to the ratio of 100: 88: 11 to obtain raw material meat; carrying out low-temperature pickling on a pickling auxiliary material; immersing the orange pumace into an acid-alkali solution and an H2O2 solution and extracting; removing thorns and skins of prickly pears, washing and cutting into the small blocks; respectively carrying out room-temperature vacuum drying, crushing and sieving on fresh gingko pulp and skin-removed kudzu vine roots; adding into boiled water to boil and extracting; swelling for 20 minutes; chopping and crushing pickled meat slices, sequentially adding the orange pumace, gingkoes, a kudzu vine root extract and edible prickly pears, and totally chopping for 7-10 minutes; and finally, casting, filling, punching, baking, steaming, smoking and sterilizing to obtain a finished product. The functional poultry tea sausage disclosed by the invention has the advantages that high protein, high dietary fibers, low fat, low heat, good flavor and mouth feel, and obvious anti-oxidization effect.

Description

technical field [0001] The invention relates to a processing method of poultry tea sausage, in particular to a method for producing functional poultry tea sausage by using orange pomace, cactus, ginkgo and kudzu root as raw materials. . Background technique [0002] In recent years, there has been an upsurge in the research and development of fiber foods all over the world. Dietary fiber, as an important base material of functional food, has been listed as the seventh largest nutrient after protein, fat, sugar, vitamins, minerals and water, and has become a hot spot in the field of food research. Dietary fiber refers to the general term for polysaccharide-based macromolecular substances that are not easily digested and absorbed by the human body, including plant lignin, cellulose, pectin, carboxymethyl cellulose, animal chitin, collagen, etc. [0003] Studies have shown that dietary fiber has the ability to scavenge free radicals. In 1998, Calixto first proposed a new con...

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): A23L1/212A23L1/214A23L1/223A23L1/315A23L1/317A23L19/00A23L13/50A23L13/60A23L19/10A23L27/14
Inventor 曹锦轩潘道东欧昌荣邵兴锋曾小群张玉林蒋亚婷谢媚
Owner NINGBO UNIV
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