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High-calcium fermented mutton roasted sausage by using industrial egg shells as calcium source and preparation method thereof

A technology of egg shells and mutton sausages, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of unstable quality of fermented meat, inconsistent product characteristics, low level of industrialization, etc., to achieve High bioavailability, color improvement, high calcium content effect

Pending Publication Date: 2018-09-07
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process is limited to the traditional process, resulting in unstable quality of fermented meat, low safety and long production cycle
[0010] (2) At present, people's awareness of healthy eating habits is not very high. They don't realize that the calcium source obtained from egg shells is added as a nutritional additive to fermented mutton sausages, which can supplement the body with sufficient nutrition.
[0011] (3) At present, the industrialization level of fermented sausage in my country is relatively low, mainly based on western processing technology, so the price of domestic fermented meat products is generally high, and the product characteristics do not conform to the domestic market, and are not popular with consumers. accepted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1. Raw materials and parts by weight are as follows: 6000 parts of mutton (hind leg of sheep, lean meat content is 40-80%), 200 parts of table salt, 1500 parts of suet (high melting point sheep tail fat), tripolyphosphate 23 parts, 0.9 parts of nitrite, 90 parts of white sugar, 40 parts of ascorbic acid, 650 parts of soybean protein isolate, 25 parts of carrageenan, 8 parts of monosodium glutamate, 800 parts of white wine, 30 parts of five-spice powder, 45 parts of soy sauce, 500 parts of cumin , 35 parts of cinnamon bark, 55 parts of tangerine peel, 85 parts of black pepper, 755 parts of pepper powder, 55 parts of ginger powder, 1500 parts of artificial sheep casings, and 270 parts of acetic acid-citric acid compound calcium. The acetic acid-citrate compound calcium is made of egg shell extract from.

[0038] Its preparation method comprises the following steps:

[0039] 1) First, soak the collected egg shells in clean water for 2 hours, then wash away the ...

Embodiment 2

[0047] Embodiment 2. Raw materials and parts by weight are as follows: 7000 parts of mutton (hind leg of sheep, lean meat content is 40-80%), 350 parts of table salt, 2200 parts of sheep fat (high melting point sheep tail fat), tripolyphosphate 25 parts, 1 part of nitrite, 100 parts of white sugar, 55 parts of ascorbic acid, 700 parts of soybean protein isolate, 30 parts of carrageenan, 10 parts of monosodium glutamate, 900 parts of white wine, 38 parts of five-spice powder, 50 parts of soy sauce, 700 parts of cumin , 40 parts of cinnamon bark, 60 parts of tangerine peel, 90 parts of black pepper, 80 parts of pepper powder, 60 parts of ginger powder, 2000 parts of artificial sheep casings, and 285 parts of acetic acid-citric acid compound calcium. The acetic acid-citrate compound calcium is made of egg shell extract from.

[0048] Its preparation method comprises the following steps:

[0049] 1) First, soak the collected egg shells in clean water for 2.5 hours, then wash off ...

Embodiment 3

[0057] Embodiment 3. Raw materials and parts by weight are as follows: 9000 parts of mutton (hind leg of sheep, lean meat content is 40-80%), 500 parts of table salt, 3000 parts of suet (high melting point sheep tail fat), tripolyphosphate 27 parts, 1.1 parts of nitrite, 110 parts of white sugar, 70 parts of ascorbic acid, 750 parts of soybean protein isolate, 35 parts of carrageenan, 12 parts of monosodium glutamate, 1100 parts of white wine, 45 parts of five-spice powder, 55 parts of soy sauce, 900 parts of cumin , 45 parts of cinnamon bark, 65 parts of tangerine peel, 95 parts of black pepper, 85 parts of pepper powder, 65 parts of ginger powder, 3000 parts of artificial sheep casings, and 300 parts of acetic acid-citric acid compound calcium. The acetic acid-citrate compound calcium is made of egg shell extract from.

[0058] Its preparation method comprises the following steps:

[0059] 1) First, soak the collected egg shells in clean water for 3 hours, then wash away th...

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Abstract

The invention relates to the field of food processing, and particularly relates to a high-calcium fermented mutton roasted sausage by using industrial egg shells as a calcium source and a preparationmethod thereof. According to the method, acetic acid-citric acid compound calcium is prepared from waste egg shells, and is used for preparing the fermented mutton roasted sausage with compound bacteria. According to the high-calcium fermented mutton roasted sausage by using industrial egg shells as the calcium source, the requirement of people for meat can be met, the calcium absorption rate canbe increased, the requirement of calcium-deficient people can be further met, mutton can be deep processed to increase the market share of mutton, and egg shells are turned into wealth to realize resource recycling.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-calcium fermented mutton roast sausage using industrial egg shells as a calcium source and a preparation method thereof. Background technique [0002] Calcium is one of the essential elements in the human body and plays an important role in regulating the normal functions of various cells such as neurons, muscle cells and endocrine cells. Calcium is usually ingested through food, but the daily intake level of Chinese residents is low, only reaching 50% of the daily supply. Calcium deficiency is serious, especially among pregnant women, children, and the elderly. Therefore, popularizing and developing suitable calcium nutrition fortifiers is an urgent problem to be solved at present. [0003] With the improvement of people's living standards year by year, eggs have become an indispensable source of nutrition in daily life, and the consumption of eggs has also increased year ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L33/16
CPCA23L13/428A23L13/45A23L13/65A23L33/16A23V2002/00A23V2400/167A23V2400/427A23V2400/169A23V2200/306A23V2250/204A23V2200/044
Inventor 刘丽莉肖枫陈珂孟圆圆赵胜娟康怀彬费鹏
Owner HENAN UNIV OF SCI & TECH
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