CN104939100B - A kind of fat pork substitute and preparation method thereof - Google Patents
A kind of fat pork substitute and preparation method thereof Download PDFInfo
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- CN104939100B CN104939100B CN201410119652.7A CN201410119652A CN104939100B CN 104939100 B CN104939100 B CN 104939100B CN 201410119652 A CN201410119652 A CN 201410119652A CN 104939100 B CN104939100 B CN 104939100B
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Abstract
The present invention provides a kind of fat pork substitute and preparation method thereof, wherein each raw material and mass fraction are：39 parts of konjac glucomannan, 0.5 3 parts of sodium alginate, 10 30 parts of plump and sturdy pork, 0.2 0.6 parts of calcium hydroxide, 100 300 parts of purified water.Fat pork substitute of the present invention does not influence application of the fat pork in meat products not only, and can reduces the content of saturated fatty acid and cholesterol in fat pork simultaneously, angiocardiopathy prevention is played a positive role, solves the problems, such as that saturated fatty acid and cholesterol level are higher in existing meat products.
Description
Technical field
The present invention relates to a kind of fat pork substitute and preparation method thereof
Background technology
According to《Chinese cardiovascular disease report 2012》It has been shown that, if do not contained, by 2025, China adult is cardiovascular to suffer from
Patient's number will be up to 300,000,000.2010-2030, angiocardiopathy, the growth trend of cholesterol will cause China to have 21,300,000 angiocarpy
Patient and 7,700,000 cardiovascular deaths.
Fat pork, wherein on the one hand the fat contained is carrier and the source of essential fatty acid of liposoluble vitamin, separately
On the one hand the distinctive flavor of meat products is assigned, and can effectively control the release of moisture in product, meat products is possessed special matter
Structure, while because of its advantage of lower cost, therefore got a lot of applications in meat products.
Saturated fatty acid and cholesterol level are very high in fat pork, and a large amount of saturated fatty acids and cholesterol digest and assimilate appearance
Easily cause angiocardiopathy, from nutrition and the angle of health, reduce the fat pork in meat products or fat content very must
Will.How fat pork substitute is developed, and reduction is that saturated fatty acid and cholesterol level are urgently to be resolved hurrily ask in meat products
Topic.
The content of the invention
The present invention provides a kind of fat pork substitute and preparation method thereof, with solve in existing meat products saturated fatty acid and
The problem of cholesterol level is higher, the present invention adopt the technical scheme that：
A kind of fat pork substitute is provided, each raw material and mass fraction are：Konjac glucomannan 3-9 parts, sodium alginate 0.5-3 parts,
Plump and sturdy pork 10-30 parts, calcium hydroxide 0.2-0.6 parts, purified water 100-300 parts.
A kind of preparation method of fat pork substitute is provided, comprised the following steps：
(1) konjac glucomannan 3-9 parts, sodium alginate 0.5-3 parts, are accurately measured, is well mixed, obtains A product；
(2) calcium hydroxide 0.2-0.6 parts, are accurately measured, purified water 10-30 parts are uniformly dissolved, obtain B product；
(3) plump and sturdy pork 10-30 parts, are accurately weighed, cut into pureed, obtain C product；
(4) 90-270 part purified waters, are accurately measured, high-speed stirred is slowly added to be slowly added to A product after C product are uniformly dispersed,
Static expanded 1 hour after stirring to formation paste, D product are obtained；
(5), D product are squeezed into conche, in-car cure of injection moulding is molded after adding B product according to the 10% of D quality,
Obtain Konjak dietary fiber E product；
(6), E product are put into mould, the small fourth of required size is divided into, is rinsed 3-4 times with 50-60 DEG C of purified water,
Excessive calcium hydroxide is removed, obtains fat pork substitute；
Further, the konjac glucomannan described in step (1) be using konjaku powder as raw material, by physical extraction purifying technique and
Equipment for purifying, so that the content of glucomannans reaches more than 90% under standard unit.
Further, the purified water water temperature described in step (4) is 80 ± 5 DEG C.
Further, the pH value for the fat pork substitute that step (6) obtains is 7-8.
Beneficial effect：Fat pork substitute of the present invention does not influence application of the fat pork in meat products, while and can not only
The content of saturated fatty acid and cholesterol in fat pork is reduced, angiocardiopathy prevention is played a positive role.
Embodiment
Embodiment 1：
A kind of preparation method of fat pork substitute is provided, comprised the following steps：(1) it is, accurate to measure 3 parts of konjac glucomannan, sea
0.5 part of mosanom, it is well mixed, obtains A product；(2), accurately measure 0.2 part of calcium hydroxide, 10 parts of purified water is uniformly dissolved, obtain
To B product；(3) 10 parts of plump and sturdy pork accurately, is weighed, pureed is cut into, obtains C product；(4) 90 parts of purified waters, high-speed stirring accurately, are measured
Mix and be slowly added to be slowly added to A product after C product are uniformly dispersed, static expanded 1 hour after stirring to formation paste, obtain D product；
(5), D product are squeezed into conche, in-car cure of injection moulding is molded after adding B product according to the 10% of D quality, obtains konjaku
Dietary fiber E product；(6), E product are put into mould, are divided into the small fourth of required size, 3-4 is rinsed with 50-60 DEG C of purified water
It is secondary, excessive calcium hydroxide is removed, obtains fat pork substitute.Wherein, the konjac glucomannan described in step (1) be using konjaku powder as
Raw material, by advanced physical extraction purifying technique and the equipment for purifying of specialty, so that glucomannans under standard unit
Content reach more than 90%；Purified water water temperature described in step (4) is 80 ± 5 DEG C；The fat pork substitute that step (6) obtains
PH value be 7-8.
Embodiment 2：
A kind of preparation method of fat pork substitute is provided, comprised the following steps：(1) it is, accurate to measure 5 parts of konjac glucomannan, sea
1.5 parts of mosanom, it is well mixed, obtains A product；(2), accurately measure 0.4 part of calcium hydroxide, 20 parts of purified water is uniformly dissolved, obtain
To B product；(3) 20 parts of plump and sturdy pork accurately, is weighed, pureed is cut into, obtains C product；(4) 180 parts of purified waters accurately, are measured, at a high speed
Stirring is slowly added to be slowly added to A product after C product are uniformly dispersed, and static expanded 1 hour after stirring to formation paste, obtains D product；
(5), remaining preparation method and requirement are the same as embodiment 1.
Embodiment 3：
A kind of preparation method of fat pork substitute is provided, comprised the following steps：(1) it is, accurate to measure 8 parts of konjac glucomannan, sea
2.5 parts of mosanom, it is well mixed, obtains A product；(2), accurately measure 0.6 part of calcium hydroxide, 30 parts of purified water is uniformly dissolved, obtain
To B product；(3) 30 parts of plump and sturdy pork accurately, is weighed, pureed is cut into, obtains C product；(4) 260 parts of purified waters accurately, are measured, at a high speed
Stirring is slowly added to be slowly added to A product after C product are uniformly dispersed, and static expanded 1 hour after stirring to formation paste, obtains D product；
(5), remaining preparation method and requirement are the same as embodiment 1.
The present invention has the beneficial effect that：Fat pork substitute obtained by embodiment 1-3 does not influence fat pork not only and existed
Application in meat products, while and can reduces the content of saturated fatty acid and cholesterol in fat pork, and angiocardiopathy is prevented
Play a positive role.
Claims (4)
- A kind of 1. fat pork substitute, it is characterised in that：Each raw material and mass fraction are：Konjac glucomannan 3-9 parts, sodium alginate 0.5- 3 parts, plump and sturdy pork 10-30 parts, calcium hydroxide 0.2-0.6 parts, purified water 100-300 parts；Described purified water water temperature is 80 ± 5 ℃；Comprise the following steps and be prepared：(1) konjac glucomannan 3-9 parts, sodium alginate 0.5-3 parts, are accurately measured, is well mixed, obtains A product；(2) calcium hydroxide 0.2-0.6 parts, are accurately measured, purified water 10-30 parts are uniformly dissolved, obtain B product；(3) plump and sturdy pork 10-30 parts, are accurately weighed, cut into pureed, obtain C product；(4) 90-270 part purified waters, are accurately measured, high-speed stirred is slowly added to be slowly added to A product after C product are uniformly dispersed, stirring Static expanded 1 hour after to formation paste, D product are obtained；(5), D product are squeezed into conche, in-car cure of injection moulding is molded after adding B product according to the 10% of D quality, obtains Konjak dietary fiber E product；(6), E product are put into mould, the small fourth of required size is divided into, is rinsed 3-4 times with 50-60 DEG C of purified water, removed Excessive calcium hydroxide, obtains fat pork substitute.
- 2. fat pork substitute as claimed in claim 1, it is characterised in that：Konjac glucomannan described in step (1) is with konjaku essence Powder is raw material, by physical extraction purifying technique and equipment for purifying, so that the content of glucomannans reaches under standard unit To more than 90%.
- 3. fat pork substitute as claimed in claim 1, it is characterised in that：Purified water water temperature described in step (4) is 80 ± 5 ℃。
- 4. fat pork substitute as claimed in claim 1, it is characterised in that：The pH for the fat pork substitute that step (6) obtains It is worth for 7-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410119652.7A CN104939100B (en) | 2014-03-28 | 2014-03-28 | A kind of fat pork substitute and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410119652.7A CN104939100B (en) | 2014-03-28 | 2014-03-28 | A kind of fat pork substitute and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104939100A CN104939100A (en) | 2015-09-30 |
| CN104939100B true 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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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| JPWO2024004476A1 (en) * | 2022-06-29 | 2024-01-04 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101558890B (en) * | 2009-05-26 | 2011-10-19 | 中国肉类食品综合研究中心 | Simulated fat and method for preparing same |
| CN102845764B (en) * | 2012-09-04 | 2014-02-26 | 湖南唐人神西式肉制品有限公司 | Low fat Chinese sausage and production method thereof |
| CN102871141B (en) * | 2012-10-12 | 2014-03-26 | 江南大学 | Preparation method of fat substitute for fermented sausage |
| CN102972774B (en) * | 2012-12-20 | 2014-11-05 | 青岛明月海藻集团有限公司 | Health-care fat substitute, preparation method and application thereof |
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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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