CN104939100A - Pig fat substitute and production method thereof - Google Patents
Pig fat substitute and production method thereof Download PDFInfo
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- CN104939100A CN104939100A CN201410119652.7A CN201410119652A CN104939100A CN 104939100 A CN104939100 A CN 104939100A CN 201410119652 A CN201410119652 A CN 201410119652A CN 104939100 A CN104939100 A CN 104939100A
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Abstract
The invention provides a pig fat substitute and a production method thereof. The pig fat substitute comprises the following various raw materials in parts by mass: 3-9 parts of konjac glucomannan, 0.5-3 parts of sodium alginate, 10-30 parts of pig fat, 0.2-0.6 parts of calcium hydroxide and 100-300 parts of purified water. The pig fat substitute provided by the invention is free from influencing the applications of the pig fat in meat products and capable of reducing the contents of saturated fatty acids and cholesterols in the pig fat, acts a positive effect on prevention for cardiovascular diseases, and solves the problem of high contents of saturated fatty acids and cholesterols in the existing meat products.
Description
Technical field
The present invention relates to boar show condition substitute and preparation method thereof
Background technology
According to " Chinese cardiovascular disease report 2012 " display, if do not contained, by 2025, China's cardiovascular number of patients of being grown up will reach 300,000,000.2010-2030, the growth trend of angiocardiopathy, cholesterol will cause China to have 2,130 ten thousand cardiovascular patients and 7,700,000 cardiovascular deaths.
Pig show condition, the fat wherein contained is the carrier of liposoluble vitamin and the source of essential fatty acid on the one hand, give meat products distinctive local flavor on the other hand, and effectively can control the release of moisture in product, meat products is made to possess special matter structure, simultaneously because of its advantage of lower cost, therefore get a lot of applications in meat products.
In pig show condition, saturated fatty acid and cholesterol level are very high, a large amount of saturated fatty acid and cholesterol digest and assimilate cardiovascular disease, from nutrition and healthy angle, reduce pig show condition in meat products or fat content very necessary.How to develop pig show condition substitute, reduction is that in meat products, saturated fatty acid and cholesterol level are problem demanding prompt solutions.
Summary of the invention
The invention provides boar show condition substitute and preparation method thereof, to solve the higher problem of saturated fatty acid and cholesterol level in existing meat products, the technical scheme that the present invention takes is:
There is provided a boar show condition substitute, each raw material and mass fraction are: konjac glucomannan 3-9 part, sodium alginate 0.5-3 part, plump and sturdy pork 10-30 part, calcium hydroxide 0.2-0.6 part, purified water 100-300 part.
The preparation method of one boar show condition substitute is provided, comprises the following steps:
(1), accurately measure konjac glucomannan 3-9 part, sodium alginate 0.5-3 part, mix, obtain A product;
(2), accurately measure calcium hydroxide 0.2-0.6 part, purified water 10-30 part is uniformly dissolved, obtain B product;
(3), accurately take plump and sturdy pork 10-30 part, cut into pureed, obtain C product;
(4), accurately measure 90-270 part purified water, high-speed stirred slowly adds after C product are uniformly dispersed and slowly adds A product, is stirred to and forms after paste static expanded 1 hour, obtain D product;
(5), D product are squeezed in conche, to add after B product slaking in injection moulding car according to 10% of D quality shaping, obtain Konjak dietary fiber E product;
(6), E product are put into mould, be divided into the little fourth of required size, with purified water rinsing 3-4 time of 50-60 DEG C, remove excessive calcium hydroxide, obtain pig show condition substitute;
Further, the konjac glucomannan described in step (1) take konjaku powder as raw material, and by physical extraction purifying technique and equipment for purifying, thus under making standard unit, the content of glucomannans reaches more than 90%.
Further, the purified water water temperature described in step (4) is 80 ± 5 DEG C.
Further, the pH value of pig show condition substitute that step (6) obtains is 7-8.
Beneficial effect: pig show condition substitute of the present invention does not only affect the application of pig show condition in meat products, can reduce again the content of saturated fatty acid and cholesterol in pig show condition simultaneously, plays a positive role to angiocardiopathy prevention.
Detailed description of the invention
Embodiment 1:
The preparation method of one boar show condition substitute is provided, comprises the following steps: (1), accurately measure konjac glucomannan 3 parts, sodium alginate 0.5 part, mix, obtain A product; (2), accurately measure 0.2 part, calcium hydroxide, purified water 10 parts is uniformly dissolved, obtain B product; (3), accurately take plump and sturdy pork 10 parts, cut into pureed, obtain C product; (4), accurately measure 90 parts of purified water, high-speed stirred slowly adds after C product are uniformly dispersed and slowly adds A product, is stirred to and forms after paste static expanded 1 hour, obtain D product; (5), D product are squeezed in conche, to add after B product slaking in injection moulding car according to 10% of D quality shaping, obtain Konjak dietary fiber E product; (6), by E product put into mould, be divided into the little fourth of required size, with purified water rinsing 3-4 time of 50-60 DEG C, remove excessive calcium hydroxide, obtain pig show condition substitute.Wherein, the konjac glucomannan described in step (1) take konjaku powder as raw material, and by the physical extraction purifying technique of advanced person and the equipment for purifying of specialty, thus under making standard unit, the content of glucomannans reaches more than 90%; Purified water water temperature described in step (4) is 80 ± 5 DEG C; The pH value of the pig show condition substitute that step (6) obtains is 7-8.
Embodiment 2:
The preparation method of one boar show condition substitute is provided, comprises the following steps: (1), accurately measure konjac glucomannan 5 parts, sodium alginate 1.5 parts, mix, obtain A product; (2), accurately measure 0.4 part, calcium hydroxide, purified water 20 parts is uniformly dissolved, obtain B product; (3), accurately take plump and sturdy pork 20 parts, cut into pureed, obtain C product; (4), accurately measure 180 parts of purified water, high-speed stirred slowly adds after C product are uniformly dispersed and slowly adds A product, is stirred to and forms after paste static expanded 1 hour, obtain D product; (5), all the other preparation methods and requirement are with embodiment 1.
Embodiment 3:
The preparation method of one boar show condition substitute is provided, comprises the following steps: (1), accurately measure konjac glucomannan 8 parts, sodium alginate 2.5 parts, mix, obtain A product; (2), accurately measure 0.6 part, calcium hydroxide, purified water 30 parts is uniformly dissolved, obtain B product; (3), accurately take plump and sturdy pork 30 parts, cut into pureed, obtain C product; (4), accurately measure 260 parts of purified water, high-speed stirred slowly adds after C product are uniformly dispersed and slowly adds A product, is stirred to and forms after paste static expanded 1 hour, obtain D product; (5), all the other preparation methods and requirement are with embodiment 1.
Beneficial effect of the present invention is as follows: pig show condition substitute obtained in embodiment 1-3 does not only affect the application of pig show condition in meat products, the content of saturated fatty acid and cholesterol in pig show condition can be reduced again simultaneously, angiocardiopathy prevention is played a positive role.
Claims (5)
1. a boar show condition substitute, is characterized in that: each raw material and mass fraction are: konjac glucomannan 3-9 part, sodium alginate 0.5-3 part, plump and sturdy pork 10-30 part, calcium hydroxide 0.2-0.6 part, purified water 100-300 part.
2. a preparation method for a boar show condition substitute according to claim 1, is characterized in that comprising the following steps:
(1), accurately measure konjac glucomannan 3-9 part, sodium alginate 0.5-3 part, mix, obtain A product;
(2), accurately measure calcium hydroxide 0.2-0.6 part, purified water 10-30 part is uniformly dissolved, obtain B product;
(3), accurately take plump and sturdy pork 10-30 part, cut into pureed, obtain C product;
(4), accurately measure 90-270 part purified water, high-speed stirred slowly adds after C product are uniformly dispersed and slowly adds A product, is stirred to and forms after paste static expanded 1 hour, obtain D product;
(5), D product are squeezed in conche, to add after B product slaking in injection moulding car according to 10% of D quality shaping, obtain Konjak dietary fiber E product;
(6), E product are put into mould, be divided into the little fourth of required size, with purified water rinsing 3-4 time of 50-60 DEG C, remove excessive calcium hydroxide, obtain pig show condition substitute.
3. the preparation method of pig show condition substitute as claimed in claim 2, it is characterized in that: the konjac glucomannan described in step (1) take konjaku powder as raw material, by physical extraction purifying technique and equipment for purifying, thus under making standard unit, the content of glucomannans reaches more than 90%.
4. the preparation method of pig show condition substitute as claimed in claim 2, is characterized in that: the purified water water temperature described in step (4) is 80 ± 5 DEG C.
5. the preparation method of pig show condition substitute as claimed in claim 2, is characterized in that: the pH value of the pig show condition substitute that step (6) obtains is 7-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119652.7A CN104939100B (en) | 2014-03-28 | 2014-03-28 | A kind of fat pork substitute and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119652.7A CN104939100B (en) | 2014-03-28 | 2014-03-28 | A kind of fat pork substitute and preparation method thereof |
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| CN104939100A true CN104939100A (en) | 2015-09-30 |
| CN104939100B CN104939100B (en) | 2018-03-20 |
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| CN201410119652.7A Active CN104939100B (en) | 2014-03-28 | 2014-03-28 | A kind of fat pork substitute and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363103A (en) * | 2018-11-08 | 2019-02-22 | 大连工业大学 | A kind of production method of pelyad breaded fish stick |
| CN109601873A (en) * | 2018-11-20 | 2019-04-12 | 阜阳九珍食品有限公司 | A kind of preparation method of sodium alginate gel slow-release pig back fat substitute and its application in ferment sausage |
| WO2024004476A1 (en) * | 2022-06-29 | 2024-01-04 | 富士フイルム株式会社 | Fatty mass composition, fatty mass mixture, meat analog, and method for producing fatty mass composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558890A (en) * | 2009-05-26 | 2009-10-21 | 中国肉类食品综合研究中心 | Simulated fat and method for preparing same |
| CN102845764A (en) * | 2012-09-04 | 2013-01-02 | 湖南唐人神西式肉制品有限公司 | Low fat Chinese sausage and production method thereof |
| CN102871141A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Preparation method of fat substitute for fermented sausage |
| CN102972774A (en) * | 2012-12-20 | 2013-03-20 | 青岛明月海藻集团有限公司 | Health-care fat substitute, preparation method and application thereof |
-
2014
- 2014-03-28 CN CN201410119652.7A patent/CN104939100B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558890A (en) * | 2009-05-26 | 2009-10-21 | 中国肉类食品综合研究中心 | Simulated fat and method for preparing same |
| CN102845764A (en) * | 2012-09-04 | 2013-01-02 | 湖南唐人神西式肉制品有限公司 | Low fat Chinese sausage and production method thereof |
| CN102871141A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Preparation method of fat substitute for fermented sausage |
| CN102972774A (en) * | 2012-12-20 | 2013-03-20 | 青岛明月海藻集团有限公司 | Health-care fat substitute, preparation method and application thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363103A (en) * | 2018-11-08 | 2019-02-22 | 大连工业大学 | A kind of production method of pelyad breaded fish stick |
| CN109601873A (en) * | 2018-11-20 | 2019-04-12 | 阜阳九珍食品有限公司 | A kind of preparation method of sodium alginate gel slow-release pig back fat substitute and its application in ferment sausage |
| WO2024004476A1 (en) * | 2022-06-29 | 2024-01-04 | 富士フイルム株式会社 | Fatty mass composition, fatty mass mixture, meat analog, and method for producing fatty mass composition |
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| CN104939100B (en) | 2018-03-20 |
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Effective date of registration: 20170608 Address after: Mianyang City, Sichuan Province, 621051 Industrial Park District (Hua Gai Zhen) Applicant after: Sichuan Orient Magic Biotechnology Co., Ltd. Address before: 622650 Mianyang City, Sichuan Province County Industrial Park (Hua Gai Zhen) Applicant before: Sichuan Moli Technology Co., Ltd. |
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