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Formula and preparation method of salt-reduced salted egg yolk luncheon meat

A technology of salted egg yolk and luncheon meat, applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as taste modifiers, etc., can solve the loss of aroma and other nutrients, the hard texture of luncheon meat, poor taste, etc. problem, to achieve the effect of reducing scattered loss, increasing taste, and maintaining stability

Pending Publication Date: 2021-08-27
XIAMEN GULONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the population in our country has shifted from eating full to eating well. More and more people pay attention to healthy diet, while traditional luncheon meat tastes salty, and the loss of aroma and other nutrients is serious, resulting in hard texture of luncheon meat and poor taste. poor

Method used

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  • Formula and preparation method of salt-reduced salted egg yolk luncheon meat

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Embodiment 1

[0030] A recipe for salt-reduced salted egg yolk luncheon meat, comprising the following raw materials in parts by weight: 70 parts of pork, 5 parts of salted egg yolk, 16.65 parts of ice chips, 0.7 part of edible salt, 2 parts of acetate starch, and 0.2 parts of sodium D-isoascorbate 0.8 parts of soybean protein isolate, 0.5 parts of TG enzyme, 0.6 parts of collagen, 0.4 parts of mixed salt, 0.4 parts of compound stabilizer, 0.4 parts of curdlan gum, 1.2 parts of white sugar, 0.05 parts of acidity regulator, coconut powder 0.5 part, 0.8 part of spice, 0.3 part of sodium caseinate, 0.2 part of monosodium glutamate, 0.6 part of garlic powder, 0.2 part of onion powder, 0.8 part of compound thickener HB3710.8 part; the compound stabilizer includes 0.15 part of carrageenan, 0.1 part of potassium chloride and 0.15 part of konjac flour; the mixed salt is a mixture of sodium polymetaphosphate, sodium hexametaphosphate, and disodium dihydrogen pyrophosphate; : Mixed in a ratio of 2. ...

Embodiment 2

[0042]A recipe for salt-reduced salted egg yolk luncheon meat, comprising the following raw materials in parts by weight: 68 parts of pork, 8 parts of salted egg yolk, 15.65 parts of ice chips, 0.9 part of edible salt, 2 parts of acetate starch, and 0.2 parts of sodium D-isoascorbate 0.8 parts of soybean protein isolate, 0.5 parts of TG enzyme, 0.6 parts of collagen, 0.4 parts of mixed salt, 0.4 parts of compound stabilizer, 0.4 parts of curdlan gum, 1.2 parts of white sugar, 0.05 parts of acidity regulator, coconut powder 0.5 part, 0.8 part of spice, 0.3 part of sodium caseinate, 0.2 part of monosodium glutamate, 0.6 part of garlic powder, 0.2 part of onion powder, 0.8 part of compound thickener HB3710.8 part; the compound stabilizer includes 0.15 part of carrageenan, 0.1 part of potassium chloride and 0.15 part of konjac flour; the mixed salt is a mixture of sodium polymetaphosphate, sodium hexametaphosphate, and disodium dihydrogen pyrophosphate; : Mixed in a ratio of 2.

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PUM

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Abstract

The invention discloses a formula of salt-reduced salted egg yolk luncheon meat. The formula comprises the following raw materials in parts by weight: 65 to 85 parts of pork, 2 to 15 parts of salted egg yolk, 10 to 20 parts of ice crumbs, 0.5 to 1 part of edible salt, 1.5 to 2 parts of starch acetate, 0.1 to 0.5 part of D-sodium erythorbate, 0.5 to 1.0 part of soybean protein isolate, 0.1 to 0.8 part of TG enzyme, 0.4 to 1 part of collagen, 0.3 to 1 part of mixed salt, 0.2 to 0.5 part of compound stabilizer, 0.2 to 0.5 part of curdlan, 1 to 1.5 parts of white granulated sugar, 0.03 to 0.08 part of an acidity regulator, 0.1 to 1 part of coconut powder, 0.5 to 1 part of spice and 0.1-1 part of sodium caseinate. The preparation method of the luncheon meat is improved, and the method not only can reduce the loss of fragrance and nutritional ingredients, makes the original luncheon meat more diversified and good, but also reduces the intake of sodium, and provides guarantee for the diet health of consumers.

Description

technical field [0001] The invention relates to the technical field of luncheon meat, in particular to a formula of salt-reduced salted egg yolk luncheon meat and a preparation method thereof. Background technique [0002] In recent years, salted egg yolk flavors are gradually spreading to the world, from zongzi and qingtuan to ice cream and crayfish. Salted egg yolk contains high-quality protein, lecithin, vitamins and minerals, etc. Many people like to eat salted egg yolk. It is not only delicious, but also has a strong aroma. [0003] Excessive salt intake can increase blood pressure, which can increase the risk of stomach problems, osteoporosis, obesity and other diseases. Now the population in our country has shifted from eating full to eating well. More and more people pay attention to healthy diet, while traditional luncheon meat tastes salty, and the loss of aroma and other nutrients is serious, resulting in hard texture of luncheon meat and poor taste. poor. Con...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L33/17
CPCA23L13/72A23L13/422A23L13/432A23L13/426A23L13/424A23L33/17A23V2002/00A23V2200/14A23V2200/30A23V2200/24A23V2200/23A23V2250/032A23V2250/5036A23V2250/5066A23V2250/5118A23V2250/5422A23V2250/5488A23V2250/504A23V2200/16
Inventor 张钰丹林报健
Owner XIAMEN GULONG FOOD
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