Functional meat sausage taking whole sheep hoof leather bag as casing and preparation method of functional meat flower sausage

A functional, sheep's hoof technology, applied in sausage casings, processed meat, vegetable protein processing, etc., can solve the problem of single function of meat sausage products

Pending Publication Date: 2021-04-23
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Another object of the present invention is to solve the problem of single insufficient functionality of meat sausage products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 prepares the pork sausage of the present invention according to the following steps:

[0033] 1. Preparation of sheep’s hoof skin pouch: The raw material is local Dorper sheep in Liaoning, soaked in weak alkali at ice temperature, put the sheep’s hooves in 4% sodium bicarbonate solution, soaked in -4°C for 10 hours, and then cut them with a sharp double The sharpened blade physically scrapes off the remaining fine hairs on the surface, and brushes them with a fine brush. Cut the skin to the bone at the maximum point of the talus joint 3-5 mm upwards, cut the skin to the bone in the form of circumcision, and intercept the sheep's foot part downwards, while ensuring that the sheep's hoof has no longitudinal skin cracks, and obtain a hollow sheep's hoof skin sac;

[0034] 2. Preparation of raw meat: 1000g of lean pork, 180g of pig backfat, pre-cut into small cubes with a length, width and height of 1cm, put them into polyethylene packaging bags for vacuum seal...

Embodiment 2

[0047] Embodiment 2 prepares the pork sausage of the present invention according to the following steps:

[0048] 1. Preparation of goat’s hoof skin pouch: The raw material is local Dorper sheep in Liaoning, soaked in weak alkali at ice temperature, put the goat’s hooves in 3% sodium bicarbonate solution, soaked at -4°C for 12 hours, and then use a sharp double The sharpened blade physically scrapes off the remaining fine hairs on the surface, and brushes them with a fine brush. Cut the skin to the bone at the maximum point of the talus joint 3-5 mm upwards, cut the skin to the bone in the form of circumcision, and intercept the sheep's foot part downwards, while ensuring that the sheep's hoof has no longitudinal skin cracks, and obtain a hollow sheep's hoof skin sac;

[0049] 2. Preparation of raw meat: 1000g of lean pork and 270g of pig backfat, cut into small cubes with a length, width and height of 1cm in advance, put them in a polyethylene packaging bag and vacuum seal th...

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PUM

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Abstract

The invention discloses a functional meat sausage taking whole sheep hoof leather bag as casing and a preparation method of the functional meat sausage. The sausage is prepared through the steps of using a hollow leather bag obtained after muscles and bones of a fresh rumex japonicas are removed as a casing, preparing a stuffing by adding the following raw materials in percentage by weight into every 1,000 g of lean pork: 20-30% of fat meat (pig backfat and lard diglyceride are mixed in a mass ratio of 9: 1), 12-15% of high-crosslinking corn starch, 1.0-2.0% of ultrahigh-pressure soybean protein isolate hydrolysate, 0.05-0.1% of a liquorice root extract, 0.4-0.6% of an ultrahigh-pressure glycosylation product of psyllium seed gum and soybean protein isolate, 0.8-1.0% of pig bone marrow milk slurry, 0.2-0.4% of a flatfish bone paste lactic acid fermentation product, 0.3-0.5% of drunken oxygen garlic, 40-50% of hydrogen-enriched ice water and other seasoning ingredients, and adopting processes of chopping, encapsulating, tying, cooking, fumigating and the like to prepare a hydrogen-enriched, high-calcium and anti-cancer functional pork sausage. Advanced modern instruments and equipment are adopted in the production process, and time saving, quickness and environment friendliness are achieved. The prepared meat sausage has outstanding functions, and solves the problem of single and insufficient functions of traditional meat sausage products.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a hydrogen-rich, high-calcium, anti-cancer functional sausage and a preparation method thereof, which use whole goat's hooves as casings. Background technique [0002] Pork is rich in nutritional value, sweet and flat in taste, rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other trace elements. It is an indispensable main raw material for making various sausages, especially the diglyceride prepared from pig fat , which is a kind of hydrophilic and lipophilic functional oil with outstanding physiological activity. At the same time, it has many advantages such as safety, nutrition, good processing suitability, and high human compatibility. It is a kind of multifunctional fat substitute. It can reduce visceral fat, inhibit weight gain, and lower blood lipids. Therefore, adding it to meat products can effectively exert its functional properties an...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L13/20A22C13/00A23L29/30A23L33/105A23L33/10A23J3/16A23J3/34C08B31/00
CPCY02P20/54
Inventor 关海宁刁小琴刘登勇赵德荀张明成徐筱君
Owner BOHAI UNIV
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