CN109287972A - A kind of meat products and preparation method thereof rich in dietary fiber - Google Patents
A kind of meat products and preparation method thereof rich in dietary fiber Download PDFInfo
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- CN109287972A CN109287972A CN201811047829.1A CN201811047829A CN109287972A CN 109287972 A CN109287972 A CN 109287972A CN 201811047829 A CN201811047829 A CN 201811047829A CN 109287972 A CN109287972 A CN 109287972A
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- dietary fiber
- rich
- meat products
- parts
- meat
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 88
- 235000013622 meat product Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 38
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 239000011248 coating agent Substances 0.000 claims abstract description 20
- 239000003205 fragrance Substances 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 238000000576 coating method Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 229920001202 Inulin Polymers 0.000 claims description 14
- 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 14
- 229940029339 inulin Drugs 0.000 claims description 14
- 241000234282 Allium Species 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 8
- 238000004458 analytical method Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 239000000080 wetting agent Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 239000002202 Polyethylene glycol Substances 0.000 claims 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 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 3
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 3
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 3
- -1 oligofructose Chemical compound 0.000 claims description 3
- 229920001223 polyethylene glycol Polymers 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 2
- 229920002498 Beta-glucan Polymers 0.000 claims description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 2
- 241001494479 Pecora Species 0.000 claims 1
- 239000003906 humectant Substances 0.000 claims 1
- 230000008859 change Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 8
- 235000013580 sausages Nutrition 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010018364 Glomerulonephritis Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Abstract
A kind of meat products and preparation method thereof rich in dietary fiber of the invention, the raw material including following parts by weight: 500-1000 parts of meat, 50-400 parts of cooking wine, 10-300 parts of soy sauce, 10-150 parts of ginger, 10-200 parts of green onion, 100-200 parts of fragrance and 50-300 parts of dietary fiber particles.For the present invention by modified to water-soluble dietary fiber solid powder surfaces, such as granulation or/and coating change its specific surface area and surface property, and the addition water-soluble dietary fiber in meat products production process can effectively be avoided wall sticking phenomenon occur.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of rich in the meat products of dietary fiber and its preparation side
Method.
Background technique
As the improvement of people's living standards, the consumption figure of all kinds of meat products quicklys increase year by year.At the same time, people couple
The requirement of meat products is higher and higher, not only requires good taste, it is also desirable to have the function of nutrition and health care etc..
In people's diet, high heat, high-fat and low dietary fiber food intake are excessive, then cause a series of modern texts
Bright disease.Studies have shown that the chronic disease such as the intake of dietary fiber and improvement intestines problem, obesity, diabetes and cardiovascular disease
There are close relationships between disease.Diet traditional insoluble diedairy fiber (such as cereals, beans, fruits and vegetables class dietary fiber)
Fiber content is low, and coarse mouthfeel, food processing properties are poor, even if additive amount is seldom in meat products, consumer is also enabled to be difficult to connect
By to make it, using being restricted, (China " Food Nutrition Labeling management regulation " regulation is rich in dietary fiber in meat products again
Food, dietary fiber content >=6g/100g).Therefore, how while keeping or improving meat products tradition fine quality, again
Rich in dietary fiber and the important directions that its nutritive value is current meat products research can be improved.
Water-soluble dietary fiber such as inulin, oligofructose, oligoisomaltose etc. has prebiotic function and a variety of lifes
Function is managed, has been used as a kind of functional food ingredient to be applied in varieties of food items, but also rarely have application in meat products.It is water-soluble
Property dietary fiber be added in meat products, on the one hand can improve the structural state of product, enhance its water-retaining property, form similar fat
Fine and smooth gel structure improve the quality of product；On the other hand, it can also impart to the specific prebiotics effect of all kinds of meat products.
But water-soluble dietary fiber is mostly unformed pulverulent solids, such as inulin, oligofructose, for spray drying
Amorphous powder obtained, large specific surface area, hygroscopicity is strong, is easy water suction agglomeration, it is difficult to be uniformly mixed with meat stuffing, and influence it
It uses.By taking inulin dietary fiber as an example, in ham sausage product in use, when material adds and is stirred with meat stuffing,
It will appear because moisture absorption is adhered on pipeline and mixing plant inner wall, and be difficult to be uniformly dispersed in meat stuffing, influence product quality.
Summary of the invention
In order to solve the above technical problems, the object of the present invention is to provide a kind of meat products rich in dietary fiber and its preparations
Method reduces its surface hygroscopicity, delays its moisture absorption time by change dietary fiber powder surface-active, will not be to equipment
It causes to stick problem, and can be sufficiently mixed with meat stuffing, the meat products rich in dietary fiber is prepared in production.
The present invention provides a kind of meat products rich in dietary fiber, the raw material including following parts by weight: 500-1000 parts of meat,
50-400 parts of cooking wine, 10-300 parts of soy sauce, 10-150 parts of ginger, 10-200 parts of green onion, 100-200 parts of fragrance and dietary fiber particles
50-300 parts.
In the meat products rich in dietary fiber of the invention, the preparation step of the dietary fiber particles is as follows:
(1) it takes dietary fiber solid powder to be placed in mixed at high speed pelletizer, adds into the cylinder of mixed at high speed pelletizer
Enter wetting agent, soft ability is made with wet process；
(2) it paddle is crushed by the high speed of side is stirred cutting and be granulated, so that material obtained is reached hand and pinch agglomerating, light pressure is then
The degree scattered；
(3) dietary fiber particles made of will be preliminary reuse coating agent after being dried in vacuo or being dried and are coated place
Then reason separates particle by granular size with analysis sieve, obtains different meshes dietary fiber particles.
In the meat products rich in dietary fiber of the invention, the dietary fiber particles are by inulin, oligofructose, β
In glucan, one or more of oligoisomaltose is made.
In the meat products rich in dietary fiber of the invention, the fragrance be edible salt, monosodium glutamate, white sugar, spice,
One or more of edible essence, Monascus color, water retention agent.
In the meat products rich in dietary fiber of the invention, the meat is one of pork, beef, mutton or several
Kind.
In the meat products rich in dietary fiber of the invention, the wetting agent is the second that concentration is 70%-99.9%
One or more of alcohol solution, plant hydrosol that concentration is 1%-5%.
In the meat products rich in dietary fiber of the invention, the vacuum drying temperature is 40-80 DEG C, and described is true
Empty drying time is 3-24h.
In the meat products rich in dietary fiber of the invention, the coating material of the coating agent is that hydroxypropyl methyl is fine
Tie up one or more of element, polyethylene glycol, pregelatinized starch；The Coating Solution of the coating agent is that concentration is 50%-99%
One of ethanol solution；The temperature of the Cotton seeds is 20-70 DEG C.
In the meat products rich in dietary fiber of the invention, the dietary fiber particles mesh number is 20-100 mesh.
The present invention also provides a kind of preparation methods of above-mentioned meat products rich in dietary fiber, include the following steps:
Step 1: by meat stripping and slicing, the ginger, green onion, cooking wine, the marinated 2-3h of soy sauce of slice is added；
Step 2: the meat piece pickled being twisted carefully, then chopped meat mud, is added fragrance in muddy flesh, is placed in tumbler
It stirs evenly, dietary fiber particles is then added portionwise, are uniformly mixed again, it is spare；
Step 3: being processed using meat products processing equipment, the meat products rich in dietary fiber is made.
A kind of meat products rich in dietary fiber of the present invention and preparation method thereof of the invention at least has below beneficial to effect
Fruit:
(1) by modified to water-soluble dietary fiber solid powder surfaces, change its specific surface area, reduce moisture absorption intensity,
It solves the problems, such as to adsorb viscous wall in equipment in adding procedure, while can be sufficiently mixed with meat products, be not in knot
Block phenomenon, improves product quality.
(2) present invention provides a kind of system rich in dietary fiber meat products by the way that dietary fiber is added in meat products
Preparation Method, while the water conservation Oil keeping of meat products is enhanced, cooking loss is reduced, while increasing dietary fiber in meat products
Content assigns the specific prebiotics effect of meat products.
(3) by the way that dietary fiber is added, improve the pH value in meat products, improve the stability of meat products, extension is guaranteed the quality
Phase.
Detailed description of the invention
Fig. 1 is a kind of preparation technology flow chart of meat products rich in dietary fiber of the invention.
Specific embodiment
Fig. 1 is a kind of preparation technology flow chart of meat products rich in dietary fiber of the invention, a kind of richness of the invention
Meat products containing dietary fiber, the raw material including following parts by weight: 500-1000 parts of meat, 50-400 parts of cooking wine, soy sauce 10-300
Part, 10-150 parts of ginger, 10-200 parts of green onion, 100-200 parts of fragrance and 50-300 parts of dietary fiber particles, dietary fiber particles mesh number
For 20-100 mesh.
Wherein, the preparation step of dietary fiber particles is as follows:
(1) it takes dietary fiber solid powder to be placed in mixed at high speed pelletizer, adds into the cylinder of mixed at high speed pelletizer
Enter wetting agent, soft ability is made with wet process.Wherein, wetting agent be concentration be 70%-99.9% ethanol water, concentration 1%-
One or more of 5% plant hydrosol.
(2) it paddle is crushed by the high speed of side is stirred cutting and be granulated, so that material obtained is reached hand and pinch agglomerating, light pressure is then
The degree scattered.
(3) dietary fiber particles made of will be preliminary reuse coating agent after being dried in vacuo or being dried and are coated place
Then reason separates particle by granular size with analysis sieve, obtains different meshes dietary fiber particles.Wherein, vacuum drying temperature
It is 40-80 DEG C, the vacuum drying time is 3-24h.The coating material of coating agent is hydroxypropyl methyl cellulose, poly- second two
One or more of alcohol, pregelatinized starch；The Coating Solution of the coating agent is that concentration is in the ethanol solution of 50%-99%
One kind；The temperature of the Cotton seeds is 20-70 DEG C.
When it is implemented, dietary fiber particles by inulin, oligofructose, beta glucan, one of oligoisomaltose
Or it several is made.
When it is implemented, fragrance is edible salt, in monosodium glutamate, white sugar, spice, edible essence, Monascus color, water retention agent
One or more.
When it is implemented, meat is one or more of pork, beef, mutton.
When it is implemented, meat products is ham sausage, sausage or burger etc..
The preparation method of the above-mentioned meat products rich in dietary fiber of one kind of the invention, includes the following steps:
Step 1: by meat stripping and slicing, the ginger, green onion, cooking wine, the marinated 2-3h of soy sauce of slice is added；
Step 2: the meat piece pickled being twisted carefully, then chopped meat mud, is added fragrance in muddy flesh, is placed in tumbler
It stirs evenly, dietary fiber particles is then added portionwise, are uniformly mixed again, it is spare；
Step 3: being processed using meat products processing equipment, the meat products rich in dietary fiber is made.
The solution of the present invention is specifically described below by embodiment.
Embodiment one
It weighs a certain amount of oligofructose powder (purity >=90%) first to be placed in pelletizer, to high-speed mixing granulating machine circle
Appropriate 80% ethanol solution is sprayed into cylinder, soft ability is made with wet process, cutting is then stirred by the high speed crushing paddle of side and is made
Grain makes material obtained reach hand and pinches agglomerating, gently presses the degree then scattered.By preliminary oligofructose particle obtained in 55 DEG C of items
6h is dried in vacuo under part.It is according to 5% configuration Coating Solution of dry oligofructose granular mass, hydroxypropyl methyl cellulose is molten
In 50% ethanol solution, under the conditions of 40 DEG C, processing is coated in coating pan, vacuum is dry under the conditions of 55 DEG C again
Dry 12h separates particle by granular size with analysis sieve, obtains the oligofructose particulate samples that granular size is 30-100 mesh.
In the present embodiment, a kind of pork balls rich in dietary fiber are grouped as by the group of following mass fraction: pork
400kg, oligofructose particle 45kg, cooking wine 24kg, ginger 12kg, green onion 16kg, fragrance 63kg, soy sauce 80kg.
In the present embodiment, a kind of preparation method of the pork balls rich in dietary fiber, comprising the following steps: by pork
The ginger 12kg chopped up, green onion 16kg is added in 400kg stripping and slicing, and cooking wine 80kg, soy sauce 80kg is added, and pickles 2h；Carefully, then meat is twisted
It cuts and is fine into muddy flesh, fragrance 63kg is added in muddy flesh, is placed in tumbler and stirs evenly, it is oligomeric that 30-100 mesh is then added portionwise
Fructose particle 45kg, mixing mixes again.Molding obtains pork balls in ball making machine, and molding pork balls are boiled 20- in water
25 minutes, the pork balls rich in dietary fiber can be obtained.
Embodiment two
A certain amount of inulin dietary fiber powder (purity >=90%) is weighed first to be placed in pelletizer, is pelletized to mixed at high speed
95% ethanol solution is sprayed into machine cylinder, soft ability is made with wet process, and cutting is then stirred by the high speed crushing paddle of side and is made
Grain keeps material obtained moderate, reaches hand and pinches agglomerating, gently presses the degree then scattered.Preliminary oligofructose particle obtained is existed
10h is dried in vacuo under the conditions of 55 DEG C.Particle is separated by granular size with analysis sieve, obtaining granular size is that 60-100 purpose is oligomeric
Fructose particulate samples.
In the present embodiment, a kind of chicken ham sausage rich in dietary fiber is grouped as by the group of following mass fraction: chicken
1000kg, inulin particle 120kg, cooking wine 55kg, ginger 45kg, green onion 50kg, fragrance 200kg, soy sauce 200kg.
In the present embodiment, a kind of preparation method of the chicken ham sausage rich in dietary fiber, comprising the following steps: by chicken
The ginger 45kg of slice, green onion 50kg is added in 1000kg stripping and slicing, and cooking wine 55kg, soy sauce 200kg is added, and pickles 3h；Meat is twisted carefully, so
After cut and be fine into muddy flesh, fragrance 200kg is added in muddy flesh, is placed in tumbler and stirs evenly, 60-100 mesh is then added portionwise
Oligofructose particle 120kg, again mixing mix, it is spare.Filling, sealing of then checking card is carried out using ham sausage bottle placer,
Thermophilic digestion, cooling finished product, can be obtained the chicken ham sausage rich in dietary fiber.
Embodiment three
A certain amount of inulin dietary fiber powder (purity >=90%) is weighed first to be placed in pelletizer, is pelletized to mixed at high speed
5% carrageenan solutions are sprayed into machine cylinder, soft ability is made with wet process, and cutting is then stirred by the high speed crushing paddle of side and is made
Grain keeps material obtained moderate, reaches hand and pinches agglomerating, gently presses the degree then scattered.By preliminary inulin particle obtained at 50 DEG C
Under the conditions of be dried in vacuo 12h.According to the 5% of dry inulin particle, Coating Solution is configured, polyethylene glycol is dissolved in 50% ethyl alcohol
In solution, under the conditions of 40 DEG C, it is coated processing in coating pan, 10h is dried in vacuo under the conditions of 55 DEG C again, with analysis
Sieve separates particle by granular size, obtains the inulin particulate samples that granular size is 30-100 mesh.
In the present embodiment, a kind of beef ham intestines rich in dietary fiber are grouped as by the group of following mass fraction: beef
800kg, inulin particle 75kg, cooking wine 45kg, ginger 35kg, green onion 40kg, fragrance 150kg, soy sauce 150kg.
In the present embodiment, a kind of preparation method of the beef ham intestines rich in dietary fiber, comprising the following steps: by beef
The ginger 35kg of slice, green onion 40kg is added in 800kg stripping and slicing, and cooking wine 45kg, soy sauce 150kg is added, and pickles 2.5h；Meat is twisted carefully, so
After cut and be fine into muddy flesh, fragrance 1500g is added in muddy flesh, is placed in tumbler and stirs evenly, 20-100 mesh is then added portionwise
Inulin particle 75kg, mixing mixes again, spare.Filling, sealing of then checking card is carried out using ham sausage bottle placer, high temperature steams
It boils, the beef ham intestines rich in dietary fiber can be obtained in cooling finished product.
The foregoing is merely presently preferred embodiments of the present invention, the thought being not intended to limit the invention, all of the invention
Within spirit and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of meat products rich in dietary fiber, which is characterized in that the raw material including following parts by weight: 500-1000 parts of meat,
50-400 parts of cooking wine, 10-300 parts of soy sauce, 10-150 parts of ginger, 10-200 parts of green onion, 100-200 parts of fragrance and dietary fiber particles
50-300 parts.
2. being rich in the meat products of dietary fiber as described in claim 1, which is characterized in that the preparation of the dietary fiber particles
Steps are as follows:
(1) it takes dietary fiber solid powder to be placed in mixed at high speed pelletizer, profit is added into the cylinder of mixed at high speed pelletizer
Soft ability is made with wet process in humectant；
(2) it paddle is crushed by the high speed of side is stirred cutting and be granulated, so that material obtained is reached hand and pinch agglomerating, light pressure is then scattered
Degree；
(3) dietary fiber particles made of will be preliminary reuse coating agent after being dried in vacuo or being dried and are coated processing,
Then particle is separated by granular size with analysis sieve, obtains different meshes dietary fiber particles.
3. being rich in the meat products of dietary fiber as claimed in claim 1 or 2, which is characterized in that the dietary fiber particles
By in inulin, oligofructose, beta glucan, one or more of oligoisomaltose is made.
4. being rich in the meat products of dietary fiber as described in claim 1, which is characterized in that the fragrance is edible salt, taste
One or more of essence, white sugar, spice, edible essence, Monascus color, water retention agent.
5. being rich in the meat products of dietary fiber as described in claim 1, which is characterized in that the meat is pork, beef, sheep
One or more of meat.
6. being rich in the meat products of dietary fiber as claimed in claim 2, which is characterized in that the wetting agent is that concentration is
One or more of the ethanol water of 70%-99.9%, plant hydrosol that concentration is 1%-5%.
7. being rich in the meat products of dietary fiber as claimed in claim 2, which is characterized in that the vacuum drying temperature is
40-80 DEG C, the vacuum drying time is 3-24h.
8. being rich in the meat products of dietary fiber as claimed in claim 2, which is characterized in that the coating material of the coating agent
For one or more of hydroxypropyl methyl cellulose, polyethylene glycol, pregelatinized starch；The Coating Solution of the coating agent is dense
Degree is one of the ethanol solution of 50%-99%；The temperature of the Cotton seeds is 20-70 DEG C.
9. being rich in the meat products of dietary fiber as claimed in claim 2, which is characterized in that the dietary fiber particles mesh number
For 20-100 mesh.
10. a kind of preparation method of the meat products described in claim 1 rich in dietary fiber, which is characterized in that including as follows
Step:
Step 1: by meat stripping and slicing, the ginger, green onion, cooking wine, the marinated 2-3h of soy sauce of slice is added；
Step 2: the meat piece pickled being twisted carefully, then chopped meat mud, is added fragrance in muddy flesh, is placed in tumbler and stirs
Uniformly, dietary fiber particles are then added portionwise, are uniformly mixed again, it is spare；
Step 3: being processed using meat products processing equipment, the meat products rich in dietary fiber is made.
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