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Compounded gel used as fat substitute, and sausage made of compounded gel

A technology of fat substitute and gel, which is applied in the field of food processing, can solve the problems of high fat content of Chinese sausages and dare not eat more, and achieve the effect of reducing fat and increasing volume

Inactive Publication Date: 2017-10-20
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a compound gel as a fat substitute and the sausage made thereof, which solves the problem that the fat content of the existing Chinese sausage is too high, which causes many consumers, especially middle-aged and elderly consumers, to want to eat it. The problem of not daring to eat too much for the sake of health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment provides a compound gel as a fat substitute, including:

[0030] Get 1 weight part of konjac powder, 40 weight parts of water, 0.15 weight part of carrageenan and 0.12 weight part of soda ash;

[0031] Mix konjac powder and carrageenan evenly, then add water at 65 degrees Celsius, stir while adding, stop stirring until the mixed solution does not rotate with the stirrer, and keep warm at 65 degrees Celsius for 55 minutes to obtain a gel;

[0032] Heat the gel to 75 degrees Celsius, add lye to it and mix evenly, then keep it warm at 75 degrees Celsius for 55 minutes to form the gel;

[0033] Boil the formed gel in a boiling water bath for 45 minutes, then cut into pieces and soak in clean water for 40 minutes;

[0034] Mix the sodium alginate coating solution with a mass concentration of 1.0% and the soybean protein isolate coating solution with a mass concentration of 4.0% according to a volume ratio of 1:2, and then stand at 4°C for 12 hours to obtain ...

Embodiment 2

[0036] This embodiment provides a compound gel as a fat substitute, including:

[0037] Get 1 weight part of konjac powder, 50 weight parts of water, 0.20 weight part of carrageenan and 0.13 weight part of soda ash;

[0038] Mix konjac powder and carrageenan evenly, then add water at 75 degrees Celsius, stir while adding, stop stirring until the mixture does not rotate with the stirrer, and keep warm at 75 degrees Celsius for 65 minutes to obtain a gel;

[0039] Heat the gel to 85 degrees Celsius, add lye to it and mix evenly, then keep it warm at 85 degrees Celsius for 65 minutes to form the gel;

[0040] Boil the formed gel in a boiling water bath for 35 minutes, then cut into pieces and soak in clean water for 30 minutes;

[0041] Mix the sodium alginate coating solution with a mass concentration of 1.0% and the soybean protein isolate coating solution with a mass concentration of 4.0% according to a volume ratio of 1:1, and then stand at 4°C for 12 hours to obtain a compo...

Embodiment 3

[0043] This embodiment provides a compound gel as a fat substitute, including:

[0044]Get 1 weight part of konjac fine powder, 45 weight parts of water, 0.16 weight part of carrageenan and 0.1285 weight part of soda ash;

[0045] Mix konjac powder and carrageenan evenly, then add water at 70 degrees Celsius, stir while adding, stop stirring until the mixture does not rotate with the stirrer, and keep warm at 70 degrees Celsius for 60 minutes to obtain a gel;

[0046] Heat the gel to 80 degrees Celsius, add lye to it and mix evenly, then keep it warm at 80 degrees Celsius for 60 minutes to form the gel;

[0047] Boil the formed gel in a boiling water bath for 40 minutes, then cut into pieces and soak in clean water for 35 minutes;

[0048] Mix the sodium alginate coating solution with a mass concentration of 1.0% and the soybean protein isolate coating solution with a mass concentration of 4.0% according to a certain volume ratio, and then stand at 4°C for 12 hours to obtain ...

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Abstract

The invention discloses a compounded gel used as fat substitute. The compounded gel is made through the steps of raw material selection, uniform mixing, puffing stirring, heat insulation swelling, alkali addition, heat insulation molding and heating solidification, wherein above raw materials comprise, by weight, 1 part of fine konjak powder, 40-50 parts of water, 0.15-0.20 part of carrageenan and 0.12-0.13 part of soda ash. The invention also discloses a processing method of a Chinese style sausage. The processing method comprises the steps of material choosing, cutting, preserving, sausage filling, and baking or air-drying, wherein chosen materials comprise a main material, an auxiliary material and an additive, and the main material comprises 8-10 parts by weight of pork and 0.9-2.5 parts by weight of the compounded gel. The contradiction of middle and old consumers wanting to eat but not daring go to eat due to the high fat content of the sausage is solved in the invention.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound gel as a fat substitute and a sausage made thereof. Background technique [0002] In order to maintain a good taste of the traditional sausage, a certain proportion of animal fat must be added. According to different requirements of the product, the amount added is between 20% and 40%. The high fat content of sausage has caused many consumers, especially Middle-aged and elderly consumers want to eat, but dare not eat more for the sake of health. Most of the lean meat and fat meat of traditional sausages are strips, and there is no process of chopping and mixing the raw meat of Western-style sausages to emulsify the fat, which will make the sausage appear fat and thin. Excessive fat addition and uneven fat and thinness of the product make traditional sausages fat and poor in taste, which leads to great limitations in sausage eating seasons, that is, the peak season is co...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L13/40A23L13/60A23L33/10
CPCA23V2002/00A23L13/422A23L13/65A23L19/115A23L33/10A23V2200/30A23V2200/32A23V2200/332A23V2200/3262A23V2200/326A23V2200/328
Inventor 安攀宇
Owner SICHUAN TOURISM UNIV
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