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Black-pig ice sausage fillings and processing method thereof

A processing method and filling technology, which are applied in the fields of food science, food ingredients as color, food ingredients as taste improver, etc. The effect of easy long-term storage

Inactive Publication Date: 2019-02-22
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black pig iced sausage products are a new product, and its added value effect is very significant, but the processing method of iced sausage is not yet perfect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A black pig icy sausage stuffing, comprising black pork and a pickling preparation containing transglutaminase, sodium D-erythorbate and sodium L-ascorbate. Transglutaminase is an enzyme that can catalyze the formation of a covalent bond between the ε-amino group of lysine and the γ-hydroxylamide group of glutamic acid, resulting in protein polymerization. It can be combined with D-isoascorbic acid in pickles Sodium and L-sodium ascorbate and other components of the pickling agent play a beneficial role. On the one hand, they can combine glutamic acid residues and lysine residues produced by dicing to form relatively stable ε-(γ- glutamic acid) lysine, enhance the cross-linking between black pork protein, so that the stuffing can form a uniform, stable, dense network gel structure, on the other hand, it can also promote the cross-linking between hemoglobin and myoglobin Combined, it can stabilize the color of the muscle well and keep it for a long time without fading, a...

Embodiment 2

[0041] A black pig ice sausage stuffing, the ingredients and parts by weight of the stuffing are: 118 parts of black pork, 2.5 parts of salt, 6.5 parts of white sugar, 0.035 parts of transglutaminase, 0.02 parts of sodium D-isoascorbate, 0.008 parts of sodium L-ascorbate, 3 parts of white wine, 0.5 parts of monosodium glutamate, and 0.5 parts of chicken powder. The mass ratio of lean diced meat and fat diced meat in black pork is 100:18.

[0042] A processing method for black pig sausage stuffing, comprising the steps of:

[0043] 1) Acceptance of raw materials: choose 2#, 4# meat and spine fat of Nei Sanyuan black pig with bright color and white fat;

[0044] 2) Picking and trimming: remove the miscellaneous bones, pig hairs, tendons, flesh and blood, diseased lymphoid tissue, etc. from the raw meat, and trim large pieces of fat;

[0045] 3) Diced: pass the raw meat through the shredding machine with φ5-7mm double knives, and set aside;

[0046] 4) Wash the diced fat: firs...

Embodiment 3

[0050] A black pig icy sausage stuffing, the ingredients and parts by weight of the stuffing are: 120 parts of black pork, 3 parts of salt, 8 parts of white sugar, 0.04 parts of transglutaminase, 0.03 parts of sodium D-isoascorbate, 0.01 part of sodium L-ascorbate, 4 parts of white wine, 0.7 part of monosodium glutamate, and 0.6 part of chicken powder. The mass ratio of diced lean meat to diced fat in black pork is 100:20.

[0051] A processing method for black pig sausage stuffing, comprising the steps of:

[0052] 1) Acceptance of raw materials: choose 2#, 4# meat and spine fat of Nei Sanyuan black pig with bright color and white fat;

[0053] 2) Picking and trimming: remove the miscellaneous bones, pig hairs, tendons, flesh and blood, diseased lymphoid tissue, etc. from the raw meat, and trim large pieces of fat;

[0054] 3) Diced: pass the raw meat through the shredding machine with φ5-7mm double knives, and set aside;

[0055] 4) Wash the fat cubes: first scald the cut...

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PUM

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Abstract

The invention discloses black-pig ice sausage fillings and a processing method thereof. The fillings comprise black pig pork and a pickling agent, wherein the pickling agent contains transglutaminase,D-sodium erythorbate and L-sodium ascorbate. The processing method comprises the following steps of: selecting black pig pork, wherein the lean meat of the black pig pork is bright in color and the fat of the black pig pork is pure white; performing picking and choosing, and performing trimming and cutting; enabling raw material meat to go through double knives in a shredding machine for dicing;blanching diced prime condition in warm water, performing flushing to reduce the temperature, and performing drainage to remove moisture; performing low-speed stirring on a filling and ice water, adding the diced prime condition, performing stirring to obtain a mixture, and discharging the mixture; and covering the obtained mixture closely, performing ventilated pickling, so as to obtain the black-pig ice sausage fillings after the pickling is finished. The fillings disclosed by the invention are reasonable in the compounding ratio of components, the effect of increasing beneficial benefits can be achieved, and under the situation that nitrites are not added, various effects of developing color, restraining bacteria, producing peculiar flavor and the like can be achieved. The processing method is simple and convenient to operate, the mouth feel and the taste of the obtained fillings can be increased, proliferation of microorganisms easily leading to corruption of products is restrained, the adhesiveness, the water retention property and the delicate property of the fillings are increased, and mass production can be performed.

Description

technical field [0001] The invention relates to the technical field of ice sausage processing, in particular to a black pig ice sausage stuffing and a processing method thereof. Background technique [0002] my country has a vast territory, a long history of pig breeding, and rich pig breed resources. Pork contains various amino acids needed by the human body, and its composition ratio of essential amino acids is consistent with the human body's requirements. It is a complete protein with high nutritional value, and it is easily digested. High-quality protein fully utilized by the human body, and also contains calcium, iron, phosphorus, thiamine, riboflavin, niacin, etc. Under normal circumstances, the protein contained in the lean part of the pig is higher than that contained in the fat part. The lean part of the pig also contains hemoglobin, which has the effect of supplementing iron, which can prevent anemia. In terms of hemoglobin, the hemoglobin contained in lean meat i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70
CPCA23L13/67A23L13/428A23L13/48A23L13/72A23L13/74A23V2002/00A23V2200/04A23V2200/14A23V2200/15A23V2200/16
Inventor 许明署王秀芝彭思源
Owner ZHEJIANG QINGLIAN FOOD
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