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Low-sodium-salt tartary buckwheat composite meat sausage and preparation method thereof

A technology of tartary buckwheat and low-sodium salt, which is applied in the field of food processing, can solve the problem of no products such as tartary buckwheat meat enema, and achieve the effect of reasonable and easy processing method, appropriate addition ratio and simple processing process

Inactive Publication Date: 2013-09-18
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, tartary buckwheat food is still relatively rare in the market, and there are almost no products about tartary buckwheat meat enema

Method used

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  • Low-sodium-salt tartary buckwheat composite meat sausage and preparation method thereof
  • Low-sodium-salt tartary buckwheat composite meat sausage and preparation method thereof
  • Low-sodium-salt tartary buckwheat composite meat sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of low-sodium tartary buckwheat compound meat enema is composed of the following components by weight percentage:

[0046]

[0047] A preparation method of low-sodium tartary buckwheat compound meat enema is prepared by the following processing steps:

[0048] (1) Raw material pretreatment:

[0049] Fresh pork hind legs are washed and trimmed, and the lean and fat meat is cut into small pieces of 1-2cm square for later use; tartary buckwheat is washed with water for later use;

[0050] (2) Marinated lean meat:

[0051] Add 0.5g of compound phosphate, 3g of low-sodium salt, and 0.005g of sodium nitrite to the chopped lean meat, stir evenly, and marinate at 0-10°C for 22-26 hours.

[0052] (3) Ground meat:

[0053] Grind the fatty meat and the marinated lean meat into 3mm×3mm meat pieces with a meat grinder;

[0054] (4) Chopping and mixing:

[0055] Put all the twisted lean meat in a chopping machine, and after chopping for 30 seconds, add cornstarch, soyb...

Embodiment 2

[0067] A kind of low-sodium tartary buckwheat compound meat enema is composed of the following components by weight percentage:

[0068]

[0069] A preparation method of low-sodium tartary buckwheat compound meat enema is prepared by the following processing steps:

[0070] (1) Raw material pretreatment:

[0071] Fresh pork hind legs are washed and trimmed, and the lean and fat meat is cut into small pieces of 1-2cm square for later use; tartary buckwheat is washed with water for later use;

[0072] (2) Marinated lean meat:

[0073] Add 0.5g of compound phosphate, 3g of low-sodium salt, and 0.005g of sodium nitrite to the chopped lean meat, stir evenly, and marinate at 0-10°C for 22-26 hours.

[0074] (3) Ground meat:

[0075] Grind the fatty meat and the marinated lean meat into 3mm×3mm meat pieces with a meat grinder;

[0076] (4) Chopping and mixing:

[0077] Put all the twisted lean meat in a chopping machine, and after chopping for 40 seconds, add cornstarch, soyb...

Embodiment 3

[0089] A kind of low-sodium tartary buckwheat compound meat enema is composed of the following components by weight percentage:

[0090]

[0091] A preparation method of low-sodium tartary buckwheat compound meat enema is prepared by the following processing steps:

[0092] (1) Raw material pretreatment:

[0093] Fresh pork hind legs are washed and trimmed, and the lean and fat meat is cut into small pieces of 1-2cm square for later use; tartary buckwheat is washed with water for later use;

[0094] (2) Marinated lean meat:

[0095] Add 0.5g of compound phosphate, 3g of low-sodium salt, and 0.005g of sodium nitrite to the chopped lean meat, stir evenly, and marinate at 0-10°C for 22-26 hours.

[0096] (3) Ground meat:

[0097] Grind the fatty meat and the marinated lean meat into 3mm×3mm meat pieces with a meat grinder;

[0098] (4) Chopping and mixing:

[0099] Put 80% minced lean meat in a chopping machine, chop it in the air for 35 seconds, then add cornstarch, soyb...

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Abstract

The invention provides a low-sodium-salt tartary buckwheat composite meat sausage and a preparation method thereof, mainly relates to a meat processing technology and belongs to the field of food processing. The low-sodium-salt tartary buckwheat compound meat sausage is formed by pig meat, tartary buckwheat, corn starch, a soybean protein isolate, carrageenan, D-sodium isoascorbate, composite phosphate, low sodium salt, condiments and spices, a coloring agent and a color former. The preparation method comprises the following processing steps of: pre-treating fresh pig hind leg lean meat, fat and the tartary buckwheat, pickling the lean meat, mincing, chopping, agitating, filling, boiling, cooling and storing. The prepared low-sodium-salt tartary buckwheat composite meat sausage is savory and mellow in taste, has meat perfume and special fragrance of the tartary buckwheat, has largely reduced sodium salt content compared with common pork sausage, is rich in dietary fiber, mineral element and vitamin contents, has animal and plant proteins and is a novel healthy food which is suitable for patients with hypertension, hyperglycemia and hyperlipemia, particularly the patients with the hypertension; the preparation method is scientific and reasonable, is simple and feasible and is suitable for industrial production.

Description

Technical field: [0001] The invention belongs to the field of food processing, and in particular relates to meat processing technology, in particular to a low-sodium tartary buckwheat compound meat enema and a preparation method thereof. Background technique: [0002] Meat enema is a kind of meat product that people like and often eats. Traditional meat enema mostly adds more salt, thereby enhancing its flavor and mouthfeel and prolonging the shelf life. In January 2013, the World Health Organization stated in a statement that "adults should consume less than 5 grams of salt per day". People with high sodium levels are at risk of high blood pressure, which increases the risk of heart disease and stroke, according to the World Health Organization. my country is a country with high blood pressure and a country with a high-salt diet, and the amount of salt consumed ranks first in the world. This high-salt diet is a long-standing ethnic eating habit. According to the survey o...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L1/30A23L1/176A23L7/157A23L13/40A23L13/60A23L13/70
Inventor 王海滨郑刚张晶张厚军胡秋林稽春华
Owner WUHAN POLYTECHNIC UNIVERSITY
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