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Multi-element nutrient sausage and preparation method thereof

A nutrient and sausage technology is applied in the preparation of multi-nutrient sausages, sausages containing multi-nutrients, and sausage fields, which can solve the problems of supplementation and trouble, and achieve the effects of improving dietary nutrition, solving pathological changes, and enhancing physical fitness.

Inactive Publication Date: 2015-02-04
ANYANG CITY HENAN PROVINCE CONNAUGHT GOLD FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Calcium, iron, zinc, selenium, vitamins and other nutritional elements that play an important role in the human body are more and more favored by consumers, but this trace element is not combined with the usual food to supplement the human body. If people need to supplement these trace elements at the same time, It is cumbersome to buy related health-care medicines. Using existing production technology, it is feasible and necessary to add these trace elements to daily food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] a. Raw material processing: (1): Trim and freeze 75g of raw pork in sequence, and then grind it with a meat grinder. (2): 8g soybean protein isolate, 8g starch, 2.5g salt, 0.9g sugar, 4g hydrolyzed vegetable protein, 0.22g monosodium glutamate, 0.15g spices were weighed and mixed Uniform, make the main material mixture; (3): 1136.52mg CaCO in 1.23g auxiliary material 3 , 21.5373mg ferric citrate, (68.2527mg zinc citrate, 69.7656ug sodium selenite, 4.0344ug vitamin A, 2.337mg vitamin B1, 1.2792mg vitamin B2 were weighed, mixed evenly, and made into a mixture of auxiliary materials: (4) : mix the main ingredient mixture prepared in (2) and the auxiliary ingredient mixture prepared in (3) uniformly to obtain an ingredient mixture; b, chopping: put the minced meat and ingredient mixture in step a into a chopping machine Carry out chopping and mixing, the chopping time is 27 minutes, and the chopping temperature is controlled at 5°C; c. Filling: vacuum stir the materials af...

Embodiment 2

[0032] a. Raw material processing: (1): Trim and freeze 80g of raw beef in turn, and then grind it with a meat grinder. The diameter of the meat grinder grate is 18mm. ℃, to ensure that the meat quality is not damaged, so that it is fresh; (2): 6g soybean protein isolate, 6g starch, 2.6g salt, 0.8g sugar, 3g hydrolyzed vegetable protein, 0.15g monosodium glutamate, 0.2g spices are weighed and mixed Uniform, make the main material mixture; (3): 1155mg CaCO in 1.25g auxiliary material 3 , 21.8875mg of ferric citrate, 69.3625mg of zinc citrate, 70.9ug of sodium selenite, 4.1ug of vitamin A, 2.375mg of vitamin B1, and 1.3mg of vitamin B2 were weighed, mixed evenly, and made into a mixture of auxiliary materials; (4): Mix the main ingredient mixture prepared in (2) and the auxiliary ingredient mixture prepared in (3) uniformly to obtain an ingredient mixture; b. chopping: put the minced meat and ingredient mixture in step a into a chopping machine Chopping, the chopping time is 28...

Embodiment 3

[0034] a. Raw material processing: (1): Trim 85g of raw chicken in turn, freeze and cut them, and then grind them with a meat grinder. The diameter of the meat grinder is 17mm. (2): 4g soybean protein isolate, 5g starch, 2g salt, 0.8g sugar, 2g hydrolyzed vegetable protein, 0.15g monosodium glutamate, 0.2g spices were weighed and mixed Uniform, make the main material mixture; (3): 785.4mg CaCO in 0.85g auxiliary material 3 , 14.8835mg of ferric citrate, 47.1665mg of zinc citrate, 48.212ug of sodium selenite, 2.788ug of vitamin A, 1.615mg of vitamin B1, and 0.884mg of vitamin B2 were weighed and mixed evenly to make a mixture of auxiliary materials: (4): Mix the main ingredient mixture prepared in (2) and the auxiliary ingredient mixture prepared in (3) uniformly to obtain an ingredient mixture; b. chopping: put the minced meat and ingredient mixture in step a into a chopping machine Chopping, the chopping time is 26 minutes, and the chopping temperature is controlled at 4°C; ...

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Abstract

The invention discloses multi-element nutrient sausage. The multi-element nutrient sausage is characterized in that per 100g of the sausage comprises the following components by weight: main ingredients comprising 70-90g of meat, 2-10g of soy isolate protein, 3-10g of starch, 1-3g of salt, 0.5-1g of sugar, 1-5g of hydrolyzed plant protein, 0.1-0.25g of aginomoto and 0.1-0.3g of spices; and minor ingredients comprising 0.8-1.9g of trace elements. The trace elements comprise 427-1708mg of CaCO3, 8.26-33.02mg of ferric citrate, 27.05-108.18mg of zinc citrate, 27.36-109.44 micrograms of sodium selenite, 1.37-5.46 micrograms of vitamin A, 0.95-3.8mg of vitamin B1 and 0.51-2.04mg of vitamin B2; the minor ingredients are capable of supplementing trace elements such as calcium, iron, zinc, selenium and vitamins essential to the human body; the minor ingredients are added into the ingredients of the sausage, so that the nutrition of the sausage is diversified; the trouble that people need to frequently take medicines of trace elements is omitted. The invention also provides a preparation method of the multi-element nutrient sausage. The preparation method of the multi-element nutrient sausage comprises the steps of processing the raw materials, chopping, filling, drying, stewing, sterilizing, packaging in vacuum, sterilizing for the second time and the like.

Description

technical field [0001] The patent of the present invention relates to a sausage in the field of food, in particular to a sausage containing multi-nutrients and a preparation method of the multi-nutrient sausage. Background technique [0002] Sausage is a very ancient food production and meat preservation technology. It refers to the long cylindrical tubular food made of the meat, internal organs or coagulated blood of any animal, and then poured into the casing. The intestines are made into casings, but now most of them use polysaccharide cellulose casings or artificial casings instead of casings made from animal intestines. Sausages can be cooked and smoked for preservation. 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 Sausa...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L1/302A23L1/304A23L33/16A23L33/185
CPCA23L13/426A23L13/428A23L13/432A23L13/50A23L13/60A23L33/15A23L33/16A23L33/185A23V2002/00A23V2200/30A23V2250/5488A23V2250/5118A23V2250/548A23V2250/15A23V2250/702A23V2250/7042A23V2250/7044
Inventor 付海峰刘青海付文现付海涛焦俊英杨再立原红生
Owner ANYANG CITY HENAN PROVINCE CONNAUGHT GOLD FOOD
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