CN103315313A - Food additive for increasing sausage product crispiness - Google Patents
Food additive for increasing sausage product crispiness Download PDFInfo
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- CN103315313A CN103315313A CN2013102238113A CN201310223811A CN103315313A CN 103315313 A CN103315313 A CN 103315313A CN 2013102238113 A CN2013102238113 A CN 2013102238113A CN 201310223811 A CN201310223811 A CN 201310223811A CN 103315313 A CN103315313 A CN 103315313A
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Abstract
The invention relates to a food additive increasing sausage product crispiness. The food additive is characterized in that the food additive is composed of plasma protein powder, composite phosphate and crispiness-increasing colloid with a weight ratio of 20-30:10-20:12-18. The plasma protein powder is a product obtained by centrifugation, concentration, and spray-drying of poultry blood, pig blood, cow blood, or sheep blood. The additive provided by the invention has the advantages that: (1) the additive is safe and clean, and can be safely eaten by consumers; (2) the additive adopts a unique pure-natural biological preparation which is the plasma protein powder, such that the additive is safe and green, and does not contain any hormone or antibiotic; (3) with the additive, elasticity, slice performance, water holding capacity, and meat showing performance of sausage products can be substantially improved; (4) with the additive, protein content of the sausage products can be improved; and (5), with the additive, immune substance content of the sausage products can be improved; and when the sausage products are eaten, body immunity and disease resistance are improved.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of composite food additive, namely increase the food additives of sausage products brittleness, but this product Effective Raise intestines based food elasticity, section property, retentiveness, aobvious meat.
Background technology
The intestines based food refers to take aquatic foods, freezes poultry as raw material, after revising, pickling or do not pickle, blend, add auxiliary material, mix through cutting again, emulsification or not emulsification, tumbling or not tumbling, filling, baking or do not toast, boiling, sootiness or not sootiness), the sausage class cooked meat product made of the technique such as cooling.
Central temperature in the intestines based food shortening process is generally at 70-80 ° of C, and meat protein obtains appropriate sex change, has also substantially kept meat now to be elasticity simultaneously, and original nutritional labeling and local flavor are also well kept in the meat.But owing to poultry, poultry inherent characteristic, so general intestines based food brittleness, section property and retentiveness are not fine, affect the mouthfeel of intestines based food.Therefore, a kind of new additive of exigence solves above-mentioned technical problem.
Summary of the invention
The present invention provides a kind of food additives that increase the sausage products brittleness just for there being technical problem in the prior art, and this additive can increase intestines based food brittleness, section property and retentiveness, increases simultaneously the protein content of sausage products.
To achieve these goals, technical scheme of the present invention is as follows: a kind of food additives that increase the sausage products brittleness, it is characterized in that, and described additive is by SDPP, composite phosphate and increase crisp colloid and form, its weight ratio: SDPP 20-30, phosphate 10-20; Increase crisp colloid 12-18.
As a kind of improvement of the present invention, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.SDPP is to gather in the healthy animal new blood of quarantine the high-quality food-grade albumen powder of isolating, forming through high temperature spray-drying, and it has, and comprehensive nutrition, digestibility are high, good palatability, be rich in the characteristics such as immune substance, security height.Its main component is protein, fat, carbohydrate, calcium, phosphorus and some human bodies necessary constant and trace mineral element; The crude protein content of SDPP is high, and content of ashes is low, and wherein amino acid compares balance, and the content of lysine, threonine, tryptophan is relatively high.Namely have additional nutrients and can increase the brittleness of intestines class as one of main raw material of additive.
As a kind of improvement of the present invention, the SDPP crude protein content is 70-80%, and moisture is 5-10%, salinity 2-8%.
As a kind of improvement of the present invention, described additive is by SDPP, composite phosphate and increase crisp colloid and form its weight ratio: SDPP 22-28, phosphate 12-18; Increase crisp colloid 13-17.
As a kind of improvement of the present invention, described additive is by SDPP, composite phosphate and increase crisp colloid and form its weight ratio: SDPP 25, phosphate 15; Increase crisp colloid 15.
As a kind of improvement of the present invention, it adds 2%-3% when using in the intestines based food.
With respect to prior art, advantage of the present invention is as follows, 1) this technical scheme be the inventor through long-term for many years practical experience constantly sum up, innovate develop, take SDPP as raw material, other auxiliary materials of optionally arranging in pairs or groups simultaneously overcome prejudice of the prior art, and whole production technology are simple, easy operating can be advantageously applied to production in enormous quantities; 2) this additive safety, health, the consumer can relievedly eat; 3) this additive adopts unique pure-natural biological preparation---SDPP, has safety, green, does not contain the advantages such as any hormone and antibiotic; 4) this additive can improve intestines based food elasticity, section property, retentiveness, aobvious meat;
5) this additive can improve the protein content of intestines based food; 6) can improve intestines based food immune substance content, thereby edible aftereffect improves immunity of organisms, premunition.
The specific embodiment
In order to deepen the understanding of the present invention and understanding, below in conjunction with the specific embodiment the present invention is made detailed explanation and introduction.
Embodiment 1:A kind of food additives that increase the sausage products brittleness, described additive are by SDPP, composite phosphate and increase crisp colloid and form, and its weight is as follows respectively: SDPP 20kg, phosphate 10 kg; Increase crisp colloid 12 kg, three kinds of raw materials mix the food prepared therefrom additive, add 2% in the intestines based food, but Effective Raise elasticity, section property, retentiveness, aobvious meat.
As a kind of improvement of the present invention, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.
As a kind of improvement of the present invention, the SDPP crude protein content is 70%, and moisture is 5%, salinity 2%.
Embodiment 2:
A kind of food additives that increase the sausage products brittleness, described additive are by SDPP, composite phosphate and increase crisp colloid and form, and its weight is as follows respectively: SDPP 30 kg, phosphate 20 kg; Increase crisp colloid 18 kg.Three kinds of raw materials mix the food prepared therefrom additive, add 3% in the intestines based food, but Effective Raise elasticity, section property, retentiveness, aobvious meat.
As a kind of improvement of the present invention, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.
As a kind of improvement of the present invention, the SDPP crude protein content is 80%, and moisture is 10%, salinity 8%.
Embodiment 3:
A kind of food additives that increase the sausage products brittleness, described additive are by SDPP, composite phosphate and increase crisp colloid and form, and its weight is as follows respectively: SDPP 22 kg, phosphate 12 kg; Increase crisp colloid 13 kg.Three kinds of raw materials mix the food prepared therefrom additive, add 2.1% in the intestines based food, but Effective Raise elasticity, section property, retentiveness, aobvious meat.
As a kind of improvement of the present invention, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.
As a kind of improvement of the present invention, the SDPP crude protein content is 72%, and moisture is 6%, salinity 3%.
Embodiment 4:
A kind of food additives that increase the sausage products brittleness, described additive are by SDPP, composite phosphate and increase crisp colloid and form, and its weight is as follows respectively: SDPP 28 kg, phosphate 18 kg; Increase crisp colloid 17 kg.Three kinds of raw materials mix the food prepared therefrom additive, add 2.8% in the intestines based food, but Effective Raise elasticity, section property, retentiveness, aobvious meat.
As a kind of improvement of the present invention, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.
As a kind of improvement of the present invention, the SDPP crude protein content is 78%, and moisture is 8%, salinity 7%.
Embodiment 5:
A kind of food additives that increase the sausage products brittleness, described additive are by SDPP, composite phosphate and increase crisp colloid and form, and its weight is as follows respectively: SDPP 25 kg, phosphate 15kg; Increase crisp colloid 15 kg.Three kinds of raw materials mix the food prepared therefrom additive, add 2.5% in the intestines based food, but Effective Raise elasticity, section property, retentiveness, aobvious meat.
As a kind of improvement of the present invention, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.
As a kind of improvement of the present invention, the SDPP crude protein content is 75%, and moisture is 8%, salinity 5%.
Need to prove that above-described embodiment only is that preferred embodiment of the present invention is not used for limiting protection scope of the present invention; being equal to replacement or substituting of having done on the basis of technique scheme all belongs to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.
Claims (6)
1. food additives that increase the sausage products brittleness is characterized in that, described additive is by SDPP, composite phosphate and increase crisp colloid and form its weight ratio: SDPP 20-30, phosphate 10-20; Increase crisp colloid 12-18.
2. a kind of food additives that increase the sausage products brittleness according to claim 1 is characterized in that, described SDPP is fowl blood, pig blood, ox blood, sheep blood resulting product after centrifugal, concentrated, spray are done.
3. a kind of food additives that increase the sausage products brittleness according to claim 1 is characterized in that, the SDPP crude protein content is 70-80%, and moisture is 5-10%, salinity 2-8%.
4. according to claim 1 and 2 or 3 described a kind of food additives that increase the sausage products brittleness, it is characterized in that, described additive is by SDPP, composite phosphate and increase crisp colloid and form its weight ratio: SDPP 22-28, phosphate 12-18; Increase crisp colloid 13-17.
5. according to claim 1 and 2 or 3 described a kind of food additives that increase the sausage products brittleness, it is characterized in that, described additive is by SDPP, composite phosphate and increase crisp colloid and form its weight ratio: SDPP 25, phosphate 15; Increase crisp colloid 15.
6. according to claim 1 and 2 or 3 described a kind of food additives that increase the sausage products brittleness, it is characterized in that, it adds 2%-3% when using in the intestines based food.
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|---|---|---|---|
| CN2013102238113A CN103315313A (en) | 2013-06-07 | 2013-06-07 | Food additive for increasing sausage product crispiness |
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| CN2013102238113A CN103315313A (en) | 2013-06-07 | 2013-06-07 | Food additive for increasing sausage product crispiness |
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| CN103315313A true CN103315313A (en) | 2013-09-25 |
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Citations (9)
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| JPS58111661A (en) * | 1981-12-24 | 1983-07-02 | Nippon Kayaku Co Ltd | Preparation of processed cattle meat or fish meat |
| JPH0690710A (en) * | 1992-05-21 | 1994-04-05 | Taiyo Kagaku Co Ltd | Production of cattle meat food |
| CN1315139A (en) * | 2000-03-30 | 2001-10-03 | 上海中路生物工程有限公司 | Process for preparing animal plasma protein powder |
| CN101642259A (en) * | 2009-08-28 | 2010-02-10 | 南京雨润食品有限公司 | Processing technology for enhancing texture of low-temperature hams |
| CN102100321A (en) * | 2009-12-21 | 2011-06-22 | 北京养元兽药有限公司 | Food additive prepared from animal blood as well as preparation method and application thereof |
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN102265961A (en) * | 2010-06-07 | 2011-12-07 | 天津宝迪农业科技股份有限公司 | Method for decoloring and deodorization of animal plasma protein powder |
| CN102742864A (en) * | 2012-08-01 | 2012-10-24 | 合肥工业大学 | Method for preparing smoked sausages |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
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2013
- 2013-06-07 CN CN2013102238113A patent/CN103315313A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111661A (en) * | 1981-12-24 | 1983-07-02 | Nippon Kayaku Co Ltd | Preparation of processed cattle meat or fish meat |
| JPH0690710A (en) * | 1992-05-21 | 1994-04-05 | Taiyo Kagaku Co Ltd | Production of cattle meat food |
| CN1315139A (en) * | 2000-03-30 | 2001-10-03 | 上海中路生物工程有限公司 | Process for preparing animal plasma protein powder |
| CN101642259A (en) * | 2009-08-28 | 2010-02-10 | 南京雨润食品有限公司 | Processing technology for enhancing texture of low-temperature hams |
| CN102100321A (en) * | 2009-12-21 | 2011-06-22 | 北京养元兽药有限公司 | Food additive prepared from animal blood as well as preparation method and application thereof |
| CN102265961A (en) * | 2010-06-07 | 2011-12-07 | 天津宝迪农业科技股份有限公司 | Method for decoloring and deodorization of animal plasma protein powder |
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN102742864A (en) * | 2012-08-01 | 2012-10-24 | 合肥工业大学 | Method for preparing smoked sausages |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
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| 余霞等: "血浆蛋白粉与海藻酸钠对猪肉火腿肠品质的影响", 《肉类研究》, vol. 25, no. 4, 30 April 2011 (2011-04-30), pages 1 - 6 * |
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Application publication date: 20130925 |