CN105410202A - Recombinant fat as well as preparation method and application thereof - Google Patents
Recombinant fat as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN105410202A CN105410202A CN201510846869.2A CN201510846869A CN105410202A CN 105410202 A CN105410202 A CN 105410202A CN 201510846869 A CN201510846869 A CN 201510846869A CN 105410202 A CN105410202 A CN 105410202A
- Authority
- CN
- China
- Prior art keywords
- preparation
- fat
- lard oil
- meat
- liquid lard
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 86
- 239000007788 liquid Substances 0.000 claims abstract description 66
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 35
- 235000013622 meat product Nutrition 0.000 claims abstract description 21
- 229920001817 Agar Polymers 0.000 claims abstract description 13
- 239000008272 agar Substances 0.000 claims abstract description 12
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 11
- 239000000216 gellan gum Substances 0.000 claims abstract description 11
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 11
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 10
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 10
- 229960004853 betadex Drugs 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 75
- 239000010699 lard oil Substances 0.000 claims description 59
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004945 emulsification Methods 0.000 claims description 16
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 14
- 230000009467 reduction Effects 0.000 claims description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 13
- 239000000839 emulsion Substances 0.000 claims description 13
- 239000000194 fatty acid Substances 0.000 claims description 13
- 229930195729 fatty acid Natural products 0.000 claims description 13
- 230000021736 acetylation Effects 0.000 claims description 12
- 238000006640 acetylation reaction Methods 0.000 claims description 12
- 125000005456 glyceride group Chemical group 0.000 claims description 12
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 101000911390 Homo sapiens Coagulation factor VIII Proteins 0.000 claims description 7
- 102000057593 human F8 Human genes 0.000 claims description 7
- 229940047431 recombinate Drugs 0.000 claims description 7
- 238000007711 solidification Methods 0.000 claims description 6
- 230000008023 solidification Effects 0.000 claims description 6
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 6
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 6
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229920001202 Inulin Polymers 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000006722 reduction reaction Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 76
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 24
- 239000006228 supernatant Substances 0.000 description 13
- 235000015277 pork Nutrition 0.000 description 12
- 238000003756 stirring Methods 0.000 description 12
- 238000002425 crystallisation Methods 0.000 description 8
- 230000008025 crystallization Effects 0.000 description 8
- 239000000284 extract Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 235000013580 sausages Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000013341 fat substitute Nutrition 0.000 description 5
- 239000003778 fat substitute Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000009413 insulation Methods 0.000 description 5
- 235000020997 lean meat Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000007605 air drying Methods 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 235000015220 hamburgers Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000155 melt Substances 0.000 description 4
- 238000000638 solvent extraction Methods 0.000 description 4
- PNEYBMLMFCGWSK-UHFFFAOYSA-N Alumina Chemical compound [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 3
- 102100020895 Ammonium transporter Rh type A Human genes 0.000 description 3
- 101100301844 Arabidopsis thaliana RH50 gene Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 101150107345 Rhag gene Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000004317 sodium nitrate Substances 0.000 description 3
- 235000010344 sodium nitrate Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000002803 maceration Methods 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 125000005481 linolenic acid group Chemical group 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of recombinant fat. The recombinant fat is prepared by using liquid lard as a raw material and is prepared through the steps of cholesterol removal, emulsifying, curing and dehydrating treatment, wherein the cholesterol removal is performed by a beta-cyclodextrin clathration technology; ACETEM and CITREM are used as main components of an emulsifying agent for emulsifying; gellan gum and agar are used as a curing agent for curing. According to the preparation method disclosed by the invention, the liquid lard is extracted from pig fat, and the liquid lard is used as the raw material to be prepared into the solid-state recombinant fat through the steps of cholesterol removal, emulsifying, curing and dehydrating treatment, so that the solid-state recombinant fat can be conveniently applied to various meat products, and the problem that the liquid lard and powder grease are difficult to apply in the processing of the meat products in the prior art is solved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of restructuring fat meat and its preparation method and application.
Background technology
Pork product contains higher pork fat, the nutrition that it is abundant for meat products provides, strong local flavor and the tender mouthfeel of succulence.But, containing more saturated fatty acid and cholesterol in pork fat, too much eat and easily cause the diseases such as hyperlipemia, coronary heart disease, atherosclerotic and hypertension.Therefore, can meet human nutrition demand and can improve diet structure again simultaneously, the low fat meat goods that minimizing hypertension, hyperlipidaemic conditions occur arise at the historic moment, and become the focus of food science and technology worker and consumer's concern.
At present, the method reducing fat in meat products uses fat substitute Substitute For Partial fat, and commercially the fat substitute of existing this three classes meat products of fat subsitutes, modified fat and fat mimics is sold.If these fat substitutes of reasonable employment, the mouthfeel that meat products still can keep succulence tender under low fat condition can be made, but, meanwhile, also lose the original nutrition of pork fat and local flavor, just lose the mouthfeel of grease when fat substitute consumption is too much and produce peculiar smell, affecting the distribution of fat-soluble flavors material in food and reservation, flavour of food products is changed, thus reduces the acceptability of low fat meat goods.So it is worthless for reducing fat simply on meat products formula merely, the minimizing of fat content not only affects nutrition and local flavor, also can affect water-retaining property, water activity value, microbial stability and storing properties etc. needed for the peculiar structural state of product.How reducing the saturated fatty acid in meat products and cholesterol, and keep the original nutrition of pork fat, local flavor and mouthfeel, is then the key of the functional meat product exploitation that can meet the multiple demands such as sense organ, nutrition, health care.
Although containing the disadvantageous saturated fatty acid of more multipair health and cholesterol in pig fat meat, but simultaneously again containing unrighted acids such as linoleic acid plus linolenic acids quite a lot, the special material very useful to health containing arachidonic acid, 22 carbon polyenoic acids and the alpha-lipoprotein etc. that do not have in vegetable oil.
For the saturated fatty acid in reduction pig fat meat and cholesterol, can being separated butchering that the pig fat meat obtained carries out extracting with splitting, refining, point mentioning that the operations such as cholesterol Off removes processs, isolating with unsaturated acids aliphatic acid as leading the liquid lard oil be in a liquid state at normal temperatures.Liquid lard oil unsaturated acids fatty acid proportion is high, and cholesterol level is few, has strong fragrance, but liquid lard oil is in a liquid state at normal temperatures, lose the solid-state properties of pig fat meat, thus in multiple meat stuffing based article processing, be difficult to application, do senior health care cooking oil more.
Therefore, how being carried out processing to obtain the product being more suitable for consumer and using and eat by aforesaid liquid lard, be applied to more easily in the processing of multiple meat products, is the research direction being worth inquiring into.
Summary of the invention
The invention provides a kind of restructuring fat meat and its preparation method and application, saturated fatty acid, the cholesterol level of this restructuring fat meat are low, unsaturated fatty acid content is high, solve the problem that liquid lard oil is difficult to apply in meat products processing, can be used for the functional meat product preparing multiple different demand type.
Recombinate the preparation method of fat meat, take liquid lard oil as raw material, through cholesterol reduction, emulsification, solidification and processed, and obtained restructuring fat meat; Wherein, cholesterol reduction adopts beta-cyclodextrin inclusion compound technique; The emulsifying agent that emulsification adopts with acetylation list diglycerine fatty acid ester and citric acid fatty glyceride for main component; Solidify using gellan gum and agar as curing agent.
The method of removing cholesterol has multiple, such as: absorption method, solvent extraction, supercritical fluid extraction, enzyme process and beta-cyclodextrin inclusion compound etc.
Wherein, the conventional adsorbent of absorption method has active carbon, atlapulgite, silica gel, aluminium oxide etc., and the removal efficiency of these adsorbents is all not high, is also easily remainingly in food; Solvent extraction adopts the organic solvents such as benzinum, n-hexane, ethanol, ethyl acetate, the problems such as there is complex process, cost is very high, dissolvent residual; The equipment investment of supercritical extraction is comparatively large, consumes energy high; The removal efficiency of cholesterol oxidation enzyme process is not high, and the price of enzyme is high.
But beta-schardinger dextrin-has nontoxic, edible, stable chemical nature, is easy to be separated, reusable, the advantages such as cost is low, easy to operate, and its removing cholesterol rate is high, investigating from safety, efficiency, cost many-side, is the auxiliary agent of desirable removing cholesterol.
Find according to test; the emulsifying agent hydrophilic lipophilic balance (HLB value) of lard is best 5.5 ~ 6.5; acetylation list diglycerine fatty acid ester HLB value is between 2 ~ 3; citric acid fatty glyceride HLB value is between 8 ~ 10; both are combined the emulsification requirement just in time meeting lard, and emulsion color and luster is pure white.
Agar has very strong gelation, and it is low-consuming, gel is fast, intensity is high, and price is low is good curing agent.But find through test, agar gel elasticity is bad, and melt temperature is also not high enough; And between the gelation temperature of gellan gum gel and melt temperature, having hysteresis quality, gelation temperature is far below the melt temperature of gel, and its gelation temperature is between 20 ~ 50 DEG C, and melt temperature is then between 65 ~ 120 DEG C.Restructuring fat meat prepared by the present invention, when being applied to meat products, having resistant to elevated temperatures requirements such as need standing baking, boiling, thus utilizes this characteristic, coordinate with agar, can be made into heat irreversible gel, can the high temperature process such as baking, boiling be tolerated, flexible matter structure can be provided simultaneously.
Described liquid lard oil is prepared through solvent extraction method or substep lowering temperature crystallization by pig fat meat;
Wherein, described solvent extraction method comprises:
(1) pig fat meat is made starchiness, use isopropyl alcohol lixiviate, filter, obtain pork fat extract;
(2) again pork fat extract is cooled, gets supernatant, remove the isopropyl alcohol in supernatant, obtain liquid lard oil.
As preferably, the mass ratio of described isopropyl alcohol and starchiness pig fat meat is 1.5 ~ 2.5:1, and the mass concentration of isopropyl alcohol is 94 ~ 100%.
As preferably, the temperature of described lixiviate is 60 ~ 70 DEG C, and the time of lixiviate is 40 ~ 60min.
In step (2), pork fat extract is cooled to 16 ~ 20 DEG C, and is incubated 12 ~ 18h, regather supernatant.
Described substep lowering temperature crystallization comprises:
(1) pig fat meat is heated to obtain lard, then is cooled to 24 DEG C, insulation, after crystallization, gets supernatant;
(2) repeat the process of above-mentioned cooling, insulation and crystallization, each chilling temperature that repeats reduces by 3 DEG C, until after chilling temperature is down to 15 DEG C, extracts supernatant, obtain liquid lard oil.
Described beta-cyclodextrin inclusion compound technique refers to and specifically refers to the cholesterol that liquid lard oil removes in liquid lard oil through the inclusion of beta-schardinger dextrin-: added by beta-schardinger dextrin-in liquid lard oil, and after heating, stirring, centrifugation goes out the liquid lard oil of low cholesterol.
As preferably, in beta-cyclodextrin inclusion compound technique, take liquid lard oil as benchmark, percentage, the addition of beta-schardinger dextrin-is 1.5 ~ 4%, and the addition of water is 20 ~ 40%.
As preferably, in beta-cyclodextrin inclusion compound technique, inclusion temperature is 40 ~ 60 DEG C, and the inclusion time is 50 ~ 70min.
Further preferably, in beta-cyclodextrin inclusion compound technique, take liquid lard oil as benchmark, percentage, the addition of beta-schardinger dextrin-is 2.5%, and the addition of water is 20%, and inclusion temperature is 50 DEG C, and the inclusion time is 60min.
As preferably, the weight ratio of described acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 1:0.8 ~ 1.2; With the liquid lard oil after cholesterol reduction for benchmark, percentage, the total addition level of acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 4 ~ 6%.
As preferably, with the liquid lard oil after cholesterol reduction for benchmark, percentage, also comprises starch Sodium Octenyl Succinate or inulin 40 ~ 60%, xanthans 0.8 ~ 1.6% in described emulsifying agent.
More preferably, with the liquid lard oil after cholesterol reduction for benchmark, percentage, the weight ratio of described acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 1:0.8; By weight percentage, the total addition level of acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 4%; The addition of starch Sodium Octenyl Succinate or inulin is 40%, and the addition of xanthans is 1.6%.
As preferably, the temperature of described emulsification is 65 ~ 75 DEG C, and the time is 25 ~ 35min, and the mixing speed in emulsion process is 650 ~ 750r/min.
More preferably, the temperature of described emulsification is 70 DEG C, and the time is 30min, and the mixing speed in emulsion process is 700r/min.
In solidification process, with liquid lard oil contained in liquid lard oil emulsion for benchmark, percentage, the addition of gellan gum is 1.2 ~ 2%, and the addition of agar is 4 ~ 6%; More preferably, the addition of gellan gum is 2%, and the addition of agar is 4.4%.
After gellan gum and agar and water heat and melt, be added in the emulsion of liquid lard oil, after stirring a period of time, be cooled to after solidifying under room temperature, can be diced by grumeleuse, again by fourth shape grumeleuse 15 DEG C, carry out cold air drying under the condition of 50% relative humidity, grumeleuse is dewatered to water content < 15%, namely makes the present invention and to recombinate fat meat product.
The invention provides restructuring fat meat prepared by a kind of above-mentioned preparation method.
Particularly, the content of the cholesterol of described restructuring fat meat is 0.272 ~ 0.368mg/g, and unsaturated fatty acid content is 68.44 ~ 88%, and saturated fatty acid content is 31.56 ~ 12.0%; The color and luster of restructuring fat meat is pure white, and hardness is 0.083 ~ 0.098kg, and elasticity is 0.893 ~ 0.939, close with fresh fat meat.
Present invention also offers described restructuring fat meat and prepare the application in meat products.
Particularly, described meat products comprises sausage, fragrant tripe, burger.
Wherein, in described sausage, the addition of restructuring fat meat is 10 ~ 35%; In fragrant tripe, the addition of restructuring fat meat is 15 ~ 30%; In burger, the addition of restructuring fat meat is 30 ~ 45%.
Compared with prior art, the present invention has following beneficial effect:
(1) the present invention's extracting liq lard from pig fat meat, and be raw material with liquid lard oil, carry out cholesterol reduction, emulsification, solidification and processed, obtained solid-state restructuring fat meat, can be applied in easily in multiple meat products, solve liquid lard oil and powdered oil in prior art in meat products processing, be difficult to the problem applied.
(2) the present invention adopts specific emulsifying agent and curing agent to carry out emulsification and the solidification of liquid lard oil, the final restructuring fat meat obtained is made to not only reduce cholesterol and saturated fatty acid, and in the physical propertys such as color and luster, hardness, elasticity, close with fresh fat meat, there is the mouthfeel that fresh fat meat is identical.
(3) restructuring fat meat is applied in meat products by the present invention, can be made into the functional meat product having and meet the multiple demands such as sense organ, nutrition, health care, and outward appearance, mouthfeel, fragrance, nutrition, health care etc. are all better than the product using fat substitute.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.The percentage all related in the following example is mass percent.
Embodiment 1
Recombinate the preparation method of fat meat, and concrete steps are as follows:
(1) divide and carry: fresh pig fat meat is broken into starchiness, adding weight is that pig fat meat starches 2.5 times, mass concentration is the isopropyl alcohol of 94%, at 70 DEG C after stirring and leaching 60min, filters, obtains pork fat extract; Pork fat extract is cooled to 16 DEG C, and is incubated 12h, collect supernatant; Supernatant being heated to more than 83 DEG C makes isopropyl alcohol evaporate completely, obtains liquid lard oil I.
(2) cholesterol reduction: with the quality of liquid lard oil I for benchmark, adds the beta-schardinger dextrin-of 1.5%, the water of 20%, is heated to 60 DEG C, insulated and stirred 70min, centrifugation in liquid lard oil, obtains the liquid lard oil II of low cholesterol.
(3) emulsification: with the quality of liquid lard oil II for benchmark; to in the liquid lard oil II of low cholesterol; add the acetylation list diglycerine fatty acid ester of 2.2%; the citric acid fatty glyceride of 1.8%, the starch Sodium Octenyl Succinate of 40%, the xanthans of 0.8%; and the water of 4 times of weight; be heated to 70 DEG C, stirring and emulsifying 30min under 700r/min, obtain liquid lard oil emulsion.
(4) solidify: with the quality of liquid lard oil contained in liquid lard oil emulsion for benchmark, with the water of 4 times of weight, add the gellan gum of 1.2% and the agar of 4%, after heating melts, be added in liquid lard oil emulsion, 900r/min stirs 10min, then is placed in cooled and solidified under room temperature, after solidifying completely, grumeleuse is diced.
(5) dewater: the grumeleuse of fourth shape is put on screen cloth, send into cold air drying case, at 15 DEG C, under RH50% condition, dewater to moisture content less than 15%, namely make restructuring fat meat.
The cholesterol level of gained restructuring fat meat is 0.272mg/g, and unsaturated fatty acid content is 88%, and saturated fatty acid content is 12.0%; The color and luster of restructuring fat meat is pure white, and hardness is 0.083kg, and elasticity is 0.893, close with fresh fat meat.
Embodiment 2
Recombinate the preparation method of fat meat, and concrete steps are as follows:
(1) divide and carry: fresh pig fat meat is broken into starchiness, adding weight is that pig fat meat starches 1.5 times, mass concentration is the isopropyl alcohol of 100%, at 70 DEG C after stirring and leaching 60min, filters, obtains pork fat extract; Pork fat extract is cooled to 16 DEG C, and is incubated 12h, collect supernatant; Supernatant being heated to more than 83 DEG C makes isopropyl alcohol evaporate completely, obtains liquid lard oil I.
(2) cholesterol reduction: with the quality of liquid lard oil I for benchmark, adds the beta-schardinger dextrin-of 4%, the water of 40%, is heated to 60 DEG C, insulated and stirred 70min, centrifugation in liquid lard oil I, obtains the liquid lard oil II of low cholesterol.
(3) emulsification: with the quality of liquid lard oil II for benchmark; liquid lard oil II to low cholesterol adds the acetylation list diglycerine fatty acid ester of 2%; the citric acid fatty glyceride of 2%; the starch Sodium Octenyl Succinate of 50%; the xanthans of 1.2%, the water of 4 times, is heated to 70 DEG C; stirring and emulsifying 30min under 700r/min, obtains liquid lard oil emulsion.
(4) solidify: with the quality of liquid lard oil contained in liquid lard oil emulsion for benchmark, with the water of 4 times of weight, add the gellan gum of 1.6% and the agar of 5%, after heating melts, be added in liquid lard oil emulsion, 900r/min stirs 10min, then is placed in cooled and solidified under room temperature, after solidifying completely, grumeleuse is diced.
(5) dewater: the grumeleuse of fourth shape is put on screen cloth, send into cold air drying case, at 15 DEG C, under RH50% condition, dewater to moisture content less than 15%, namely make restructuring fat meat.
The cholesterol level of gained restructuring fat meat is 0.368mg/g, and unsaturated fatty acid content is 68.44%, and saturated fatty acid content is 31.56%; The color and luster of restructuring fat meat is pure white, and hardness is 0.098kg, and elasticity is 0.939, close with fresh fat meat.
Embodiment 3
Recombinate the preparation method of fat meat, and concrete steps are as follows:
(1) divide and carry: the lard that pig fat meat is tempered is heated to more than 60 DEG C, is then cooled to 24 DEG C, insulation isolates supernatant after producing crystallization; Continue supernatant again to cool 3 DEG C, then be incubated, crystallization, separation; So each cooling 3 DEG C, insulation, crystallization, separation, be cooled to 15 DEG C by supernatant always, and after insulation produces crystallization, isolated supernatant is liquid lard oil I.
(2) cholesterol reduction: with the quality of liquid lard oil I for benchmark, adds the beta-schardinger dextrin-of 2.5%, the water of 30%, is heated to 60 DEG C, insulated and stirred 70min, centrifugation in liquid lard oil I, obtains the liquid lard oil II of low cholesterol.
(3) emulsification: with the quality of liquid lard oil II for benchmark; to in the liquid lard oil II of low cholesterol; add the acetylation list diglycerine fatty acid ester of 1.8%; the citric acid fatty glyceride of 2.2%, the starch Sodium Octenyl Succinate of 60%, the xanthans of 1.6%; and the water of 4 times of weight; be heated to 70 DEG C, stirring and emulsifying 30min under 700r/min, obtain liquid lard oil emulsion.
(4) solidify: with the quality of liquid lard oil contained in liquid lard oil emulsion for benchmark, with the water of 4 times of weight, add the gellan gum of 2% and the agar of 6%, after heating melts, be added in liquid lard oil emulsion, 900r/min stirs 10min, then is placed in cooled and solidified under room temperature, after solidifying completely, grumeleuse is diced.
(5) dewater: the grumeleuse of fourth shape is put on screen cloth, send into cold air drying case, at 15 DEG C, under RH50% condition, dewater to moisture content less than 15%, namely make restructuring fat meat.
The cholesterol level of gained restructuring fat meat is 0.2932mg/g, and unsaturated fatty acid content is 82%, and saturated fatty acid content is 18.0%; The color and luster of restructuring fat meat is pure white, and hardness is 0.0915kg, and elasticity is 0.909, close with fresh fat meat.
Embodiment 4
A kind of chinese-style sausage, its formula is: restructuring fat meat 30kg, lean meat 70kg, white sugar 8 ~ 12kg, salt 2.8 ~ 3.0kg, more than 50 degree white wine 3 ~ 5kg, bechamel 2 ~ 3kg, monosodium glutamate 0.5kg, sodium nitrate 50g.
The pig leg meat meeting sanitary standard is selected to make raw material, except the manadesma in fleshing, be cut into the lean meat grain of about 1cm, stir with restructuring fat meat and batching again, then meat stuffing is poured in sausage filler, pour in about the 2.8-3.2cm casing of prior maceration, every about 15cm rope is bundled into a joint, by 40 ~ 45 DEG C of warm water rinse intestines appearances, send into 55 ~ 60 DEG C of drying rooms and be dried to yield rate and reach 68 ~ 70%, be finished product.
The indices of chinese-style sausage
Indices all meets the requirement of GB/T23493-2009 chinese-style sausage.
In above-mentioned sausage formula, fresh fat meat used instead by restructuring fat meat, and other materials are constant, the sausage be processed into, and its cholesterol level is 0.99mg/g, and other index is without significant difference.
Embodiment 5
A kind of fragrant tripe, its formula is: restructuring fat meat 20kg, lean meat 80kg, white sugar 3kg, salt 4 ~ 4.5kg, monosodium glutamate 0.5kg, sodium nitrate 50g, Chinese prickly ash 20g, anistree 5g, cassia bark 5g.
Select the pig leg meat meeting sanitary standard to make raw material, lean meat is cut into the cutlet of 3cm as long in chopsticks thickness, mix thoroughly with restructuring fat meat.Spices roasts to having turned to be yellow crisp, break into powder and salt, monosodium glutamate, white sugar and sodium nitrate are mixed thoroughly, add pickled 15min in incarnation again, after salt and the complete conjunction of sugar dissolve, pour in the also clean belly of prior maceration, every only filling 175 ~ 250g, fill with after filling and become solid apple shape ball with hand rubbing, then fasten a slip-knot and be enclosed within sealing part and tighten up, by 40 ~ 45 DEG C of warm water rinse appearances, send into 55-60 DEG C of drying room to be again dried to yield rate and to reach 62 ~ 70%, be finished product.
The indices of fragrant tripe
In above-mentioned fragrant tripe side, fresh fat meat used instead by restructuring fat meat, and other materials are constant, the fragrant tripe be processed into, and its cholesterol level is 0.72mg/g, and other index is without significant difference.
Embodiment 6
A kind of burger, its formula is: restructuring fat meat 60kg, lean meat 40kg, starch 40kg, salt 1.5kg, ginger 1.5kg, shallot 5kg, soy sauce 2kg, sesame oil 0.5kg, zanthoxylum powder 150g.
The pig leg meat meeting sanitary standard is selected to make raw material, meat meat grinder is rubbed, put into together with auxiliary material and filling machine, add appropriate water, stir into whippy soft meat stuffing, again meat stuffing is twisted into the ball of diameter 5 ~ 6cm, then put into the fried 4 ~ 5min of 150 DEG C of oil cauldrons, float to burger, surface is in golden yellow, take the dish out of the pot control oil, is finished product.
Claims (10)
1. recombinate the preparation method of fat meat, and it is characterized in that, take liquid lard oil as raw material, through cholesterol reduction, emulsification, solidification and processed, and obtained restructuring fat meat; Wherein, cholesterol reduction adopts beta-cyclodextrin inclusion compound technique; The emulsifying agent that emulsification adopts with acetylation list diglycerine fatty acid ester and citric acid fatty glyceride for main component; Solidify using gellan gum and agar as curing agent.
2. preparation method as claimed in claim 1, it is characterized in that, in beta-cyclodextrin inclusion compound technique, take liquid lard oil as benchmark, percentage, and the addition of beta-schardinger dextrin-is 1.5 ~ 4%, and the addition of water is 20 ~ 40%.
3. preparation method as claimed in claim 1, it is characterized in that, in beta-cyclodextrin inclusion compound technique, inclusion temperature is 40 ~ 60 DEG C, and the inclusion time is 50 ~ 70min.
4. preparation method as claimed in claim 1, it is characterized in that, the weight ratio of described acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 1:0.8 ~ 1.2; With the liquid lard oil after cholesterol reduction for benchmark, percentage, the total addition level of acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 4 ~ 6%.
5. preparation method as claimed in claim 1, it is characterized in that, with the liquid lard oil after cholesterol reduction for benchmark, percentage, also comprises starch Sodium Octenyl Succinate or inulin 40 ~ 60%, xanthans 0.8 ~ 1.6% in described emulsifying agent.
6. preparation method as claimed in claim 1, it is characterized in that, the temperature of described emulsification is 65 ~ 75 DEG C, and the time is 25 ~ 35min, and the mixing speed in emulsion process is 650 ~ 750r/min.
7. preparation method as claimed in claim 1, is characterized in that, in solidification process, with liquid lard oil contained in liquid lard oil emulsion for benchmark, percentage, the addition of gellan gum is 1.2 ~ 2%, and the addition of agar is 4 ~ 6%.
8. the restructuring fat meat prepared of the preparation method as described in any one of claim 1 ~ 7.
9. recombinate as claimed in claim 8 fat meat, it is characterized in that, the cholesterol level of described restructuring fat meat is 0.272 ~ 0.368mg/g, and unsaturated fatty acid content is 68.44 ~ 88%, and saturated fatty acid content is 31.56 ~ 12.0%; Hardness is 0.083 ~ 0.098kg, and elasticity is 0.893 ~ 0.939.
10. the application in meat products prepared by restructuring fat meat as claimed in claim 8 or 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510846869.2A CN105410202B (en) | 2015-11-26 | 2015-11-26 | A kind of recombination fat meat and its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510846869.2A CN105410202B (en) | 2015-11-26 | 2015-11-26 | A kind of recombination fat meat and its preparation method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105410202A true CN105410202A (en) | 2016-03-23 |
| CN105410202B CN105410202B (en) | 2019-04-02 |
Family
ID=55489123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510846869.2A Expired - Fee Related CN105410202B (en) | 2015-11-26 | 2015-11-26 | A kind of recombination fat meat and its preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410202B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03280829A (en) * | 1990-03-30 | 1991-12-11 | Ajinomoto Co Inc | Production of low-fat spread |
| CN1072449A (en) * | 1992-12-21 | 1993-05-26 | 北京大学 | A kind of method for preparing solid-state animal tallow oil and vegetable oil products |
| CN1334703A (en) * | 1998-12-10 | 2002-02-06 | 阿兹·查菲克·阿瓦德 | Method to reduce free fatty acids and cholesterol in anhydrous animal fat |
| CN101252844A (en) * | 2005-07-01 | 2008-08-27 | 马泰克生物科学公司 | Polyunsaturated fatty acid-containing oil product and uses and production thereof |
| JP2012213348A (en) * | 2011-03-31 | 2012-11-08 | Morinaga Milk Ind Co Ltd | Production method of oil-and-fat-containing molding, and production method of oil-and-fat-containing food |
| CN104381475A (en) * | 2014-10-13 | 2015-03-04 | 浙江华统肉制品股份有限公司 | Method for preparing low-cholesterol liquid lard |
-
2015
- 2015-11-26 CN CN201510846869.2A patent/CN105410202B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03280829A (en) * | 1990-03-30 | 1991-12-11 | Ajinomoto Co Inc | Production of low-fat spread |
| CN1072449A (en) * | 1992-12-21 | 1993-05-26 | 北京大学 | A kind of method for preparing solid-state animal tallow oil and vegetable oil products |
| CN1334703A (en) * | 1998-12-10 | 2002-02-06 | 阿兹·查菲克·阿瓦德 | Method to reduce free fatty acids and cholesterol in anhydrous animal fat |
| CN101252844A (en) * | 2005-07-01 | 2008-08-27 | 马泰克生物科学公司 | Polyunsaturated fatty acid-containing oil product and uses and production thereof |
| JP2012213348A (en) * | 2011-03-31 | 2012-11-08 | Morinaga Milk Ind Co Ltd | Production method of oil-and-fat-containing molding, and production method of oil-and-fat-containing food |
| CN104381475A (en) * | 2014-10-13 | 2015-03-04 | 浙江华统肉制品股份有限公司 | Method for preparing low-cholesterol liquid lard |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105410202B (en) | 2019-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404894B (en) | Processing technology for flavor duck gizzards | |
| CN103156155B (en) | Meaty tomato chili sauce and manufacturing method thereof | |
| CN105901744B (en) | Fat simulant and application thereof in Sichuan style sausage | |
| CN103704738A (en) | Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef | |
| JP5301924B2 (en) | Method for producing powdered emulsified oil | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| KR101272782B1 (en) | A Pig Skin Sausage and Manufacturing Method Thereof | |
| CN105231130A (en) | Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN104957283B (en) | Litsea pungens chili oil and preparation method thereof | |
| CN1915091A (en) | Method for preparing sausage | |
| CN101703271A (en) | Method for making mutton meatballs | |
| CN108013434A (en) | A kind of seafood dried scallop sauce formulation and its preparation process | |
| CN107981253A (en) | A kind of fishing salt and its preparation process | |
| WO2014024642A1 (en) | Method for manufacturing low-protein rice and food using low-protein rice | |
| KR100347819B1 (en) | Method for Manufacturing of Sundae Containing Functional Components | |
| KR20180026096A (en) | chlorine/mutton smell removal method | |
| CN105410202B (en) | A kind of recombination fat meat and its preparation method and application | |
| JP2582526B2 (en) | Granular flavor seasoning and method for producing the same | |
| CN105360990A (en) | Mutton sausage and processing method thereof | |
| JP5665460B2 (en) | Liquid seasoning | |
| CN104982946A (en) | Jerky product with unique taste and flavor and processing method thereof | |
| CN104543809A (en) | Production method of bean curd sausage | |
| JP2006129791A (en) | Method for producing processed meat | |
| CN110250445A (en) | A kind of sausage and its manufacture craft for breaking through Cantonese traditional properties |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20190402 Termination date: 20191126 |