Collagen-enriched sausage and manufacture method thereof

A technology of collagen and sausage, which is applied in the direction of sugary food ingredients, food ingredients as taste improvers, and food ingredients as odor improvers, etc. It can solve the problems of inconspicuous flavor characteristics, inability to improve the nutritional flavor and added value of pork skin, etc. , to achieve the effect of ensuring the taste and flavor, retaining nutrition and flavor, and shortening the heat processing time

Inactive Publication Date: 2019-03-12
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the way people eat pigskin is very simple at present, and the flavor characteristics are not obvious
In existing meat products, pigskin is directly added as a filler, which cannot improve the nutritional flavor and added value of pigskin

Method used

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  • Collagen-enriched sausage and manufacture method thereof
  • Collagen-enriched sausage and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The collagen-rich sausage provided in this example is made from raw meat, auxiliary materials and water through mixing, sausage enema, cold air drying, vacuum packaging, microwave cooking and sterilization; raw meat includes 30 parts of pork leg, chicken breast 15 parts, 10 parts of animal sebum rich in collagen; auxiliary materials include 1.5 parts of table salt, 3 parts of white sugar, 7 parts of fructose syrup, 8 parts of pea powder, 0.003 parts of sodium nitrite, 0.1 part of sodium D-isoascorbate, 1 part of white wine 0.4 part of monosodium glutamate, 0.1 part of five-spice powder, 0.015 part of red yeast rice, 5 parts of ice water; wherein, the animal sebum rich in collagen is pigskin;

[0041] The preparation method of the above-mentioned collagen-rich sausage specifically comprises the following steps:

[0042] S1. Pretreatment of pigskin: choose fresh / frozen animal sebum that is hairless, rosin-free, and of no quality variation as the processing raw material, the...

Embodiment 2

[0049] The difference from Example 1 is that the raw meat includes 40 parts of pork leg, 20 parts of chicken breast, and 15 parts of animal sebum rich in collagen; the auxiliary materials include 2 parts of table salt, 5 parts of white sugar, and 10 parts of fructose syrup. 10 parts of pea flour, 0.0015 parts of sodium nitrite, 0.05 parts of D-sodium erythorbate, 3 parts of white wine, 0.15 parts of monosodium glutamate, 0.2 parts of five-spice powder, 0.01 parts of red yeast rice; 3 parts of ice water; among them, collagen rich Animal sebum is donkey skin;

[0050] The preparation method of the above-mentioned collagen-rich sausage refers to the process steps of Example 1. The main difference is that in step S1, the pickling temperature is 15°C, the pickling time is 24 hours, and it is turned over twice; 1 part of lactic acid solution is used for 1 A part of animal sebum rich in collagen is soaked.

Embodiment 3

[0052] The difference from Example 1 is that the raw meat includes 35 parts of pork leg, 18 parts of chicken breast, and 12 parts of animal sebum rich in collagen; the auxiliary materials include 1.8 parts of table salt, 4 parts of white sugar, and 8 parts of fructose syrup. 9 parts of pea flour, 0.002 parts of sodium nitrite, 0.08 parts of D-sodium erythorbate, 2 parts of white wine, 0.3 parts of monosodium glutamate, 0.15 parts of five-spice powder, 0.012 parts of red yeast rice; 4 parts of ice water; Animal sebum is cowhide;

[0053] The preparation method of the above-mentioned collagen-rich sausage refers to the process steps of Example 1, and the main difference is that in step S1, the pickling temperature is 8°C, the pickling time is 30h, and it is turned twice; 1.2 parts of lactic acid solution is used for 2 A part of animal sebum rich in collagen is soaked.

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PUM

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Abstract

The present invention belongs to the technical field of food production and processing, and discloses a collagen-enriched sausage and a preparation method thereof. The sausage firstly uses collagen-enriched livestock skins as raw material meat and the collagen-enriched livestock skins are combined with Western-style technology processed meat stuffing, thereby solving problems that the past sausages are slightly hard in mouthfeel and not excellent in elasticity, and the pre-treated pig skins are moderate in softness and hardness, full of flexibility and strong in chewing feeling. A specific technology is used to conduct pre-treatment of the collagen-enriched livestock skins, so that obtained skin grains are stable in texture, collagen is not easy to separate out by secondary processing, andmouthfeel and flavor of the product are ensured.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and more specifically relates to a collagen-rich sausage and a preparation method thereof. Background technique [0002] Collagen is an important source of protein in the human diet. It is called "the bone of the bone, the skin of the skin, and the meat of the meat". It is an important raw material for repairing damaged tissues; It can also reduce cholesterol, resist tumors and improve cardiovascular function. Collagen is contained in many foods, and collagen in pigskin is very rich, accounting for about 85% of all proteins in pigskin. Scientists have found that regular consumption of pigskin can delay aging and fight cancer, because pigskin contains a lot of collagen, which can slow down the aging of body cells. [0003] Yet the method that people eat pigskin at present is very simple, and flavor characteristic is not obvious. In existing meat products, pigskin is direc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/60A23L13/70A23L5/20A23L5/10A23L33/00
CPCA23V2002/00A23L5/10A23L5/20A23L13/20A23L13/52A23L13/65A23L13/72A23L33/00A23V2200/302A23V2200/14A23V2200/15A23V2300/10A23V2250/61A23V2250/606
Inventor 周娇宋忠祥付浩华陈文辉宁孟军
Owner 湖南唐人神肉制品有限公司
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