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Preparation method of sausage sticks matching instant noodles

A technology of sausage and lecithin, which is applied in the direction of chemical instruments and methods, compounds of group 5/15 elements of the periodic table, edible phospholipid compositions, etc., can solve problems such as development constraints, and do not think about the development of high-end new products, and achieve The process is convenient and simple, the reaction speed of enzymatic hydrolysis is fast, and the effect of good taste

Inactive Publication Date: 2018-06-22
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] China's total meat output ranked first in the world in the 1990s, and its bulk meat pork resources are extremely rich. In 2013, there were more than 21,000 designated slaughterhouses, and their total output reached 54.93 million tons. The total profit reached 20.5 billion yuan. There are more and more meat processing enterprises and more and more products. However, it is not difficult to see that most meat products in my country are still low-end meat products. The proportion of frozen meat and chilled fresh meat is huge. Most enterprises rely on Reduce the cost of breeding and processing to open up the market without thinking about the development of high-end new products, which restricts the development of China's meat processing industry and breeding industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of the sausage stick that matches with instant noodles, its preparation method comprises the following steps:

[0017] 1) Enzymolysis: According to the material-liquid ratio of 1g:4mL, mix carp roe with distilled water, homogenate, add thiol protease accounting for 5% of the mass of roe, and react at 48°C for 20min to obtain an enzymolysis solution. Under this condition, the activity of thiol protease is high, the enzymatic hydrolysis reaction speed is fast, and the probability of binding between thiol protease and substrate is high, so that protease can effectively destroy the hydrogen bond between lecithin and protein in fish eggs, so that lecithin can be absorbed Fully extracted, so that the fish roe resources have been fully utilized;

[0018] 2) Preparation of crude lecithin: add ethanol with a mass fraction of 94% to the enzymolysis solution at a volume ratio of 1:2.1, stir and extract at a speed of 280r / min for 5h, and o...

Embodiment 2

[0021] Embodiment 2: a kind of preparation method of the sausage stick that matches with instant noodles, its preparation method comprises the following steps:

[0022] 1) Enzymolysis: According to the material-liquid ratio of 1g:3mL, mix carp roe with distilled water, homogenate, add thiol protease accounting for 3% of the mass of roe, and react at 46°C for 18 minutes to obtain an enzymolysis solution. Under this condition, the activity of thiol protease is high, the enzymatic hydrolysis reaction speed is fast, and the probability of binding between thiol protease and substrate is high, so that protease can effectively destroy the hydrogen bond between lecithin and protein in fish eggs, so that lecithin can be absorbed Fully extracted, so that the fish roe resources have been fully utilized;

[0023] 2) Preparation of lecithin crude product: add ethanol with a mass fraction of 93% to the enzymolysis solution at a volume ratio of 1:1.5, stir and extract at a speed of 280r / min ...

Embodiment 3

[0026] Embodiment 3: a kind of preparation method of the sausage stick that matches with instant noodles, its preparation method comprises the following steps:

[0027] 1) Enzymolysis: According to the material-liquid ratio of 1g:3mL, mix carp roe with distilled water, homogenate, add thiol protease accounting for 3.5% of the mass of roe, and react at 47°C for 19 minutes to obtain an enzymolysis solution. Under this condition, the activity of thiol protease is high, the enzymatic hydrolysis reaction speed is fast, and the probability of binding between thiol protease and substrate is high, so that protease can effectively destroy the hydrogen bond between lecithin and protein in fish eggs, so that lecithin can be absorbed Fully extracted, so that the fish roe resources have been fully utilized;

[0028] 2) Preparation of crude lecithin: add ethanol with a mass fraction of 93% to the enzymolysis solution at a volume ratio of 1:1.8, stir and extract at a rotation speed of 280r / m...

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Abstract

The invention discloses a preparation method of sausage sticks matching instant noodles. The preparation method comprises the following steps: enzymolysis, preparation of a lecithin crude product, purification by column chromatography and preparation of the sausage sticks. The preparation method of the sausage sticks matching instant noodles has the beneficial effects: the preparation method disclosed by the invention has a convenient and simple process and mild conditions; the prepared sausage sticks have better mouthfeel and also have the effects of preventing and treating hepatocirrhosis; lecithin has high extraction rate, high purity, high solubility and low viscosity, the rheological property of the lecithin is changed, so the lecithin is convenient to process and manufacture; and noharmful substances are mixed in the process, no adverse effects are generated on the health of a human body, and the preparation method belongs to healthy and green production processes.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing sausage sticks matched with instant noodles. Background technique [0002] China's total meat output has already ranked first in the world in the 1990s, and its bulk meat pork resources are extremely rich. In 2013, there were more than 21,000 designated slaughterhouses, and their total output reached 54.93 million tons. With a total profit of 20.5 billion yuan, there are more and more meat processing enterprises and more and more products. However, it is not difficult to see that most meat products in my country are still medium and low-end meat products. The proportion of frozen meat and chilled fresh meat is huge. Most enterprises rely on Reducing the cost of breeding and processing to open up the market without thinking about the development of high-end new products restricts the development of China's meat processing industry and breeding industry. Contents of the i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L13/60A23L13/70C07F9/10
CPCA23L13/65A23L13/72A23L17/10A23L17/65A23L17/70A23V2002/00C07F9/103A23V2250/1842
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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