TH12751C3 - Seasoned pork with a reserve of agar is a fat substitute. And manufacturing processes - Google Patents

Abstract

Edit 25/10/2016 Seasoned pork with a reserve of agar is a fat substitute. Containing Pork hip, pork fat, sugar, agar, reserve salt, sodium tripolyphosphate. Tapioca flour, pepper, monosodium glutamate, water and garlic by chopping the meat, pork, lard and agar to combine, add various ingredients together. It was then molded, then roasted, whereby the reserve was used to replace fat in pork products, seasoned pork. To reduce consumption Fat and also receive nutrients that are beneficial to the body. Which is good for the health of consumers -------------------------------------------------- -------------------------- Pork Patti recipe that uses jelly ball as a new substitute Containing Pork hip, pork fat, sugar, agar, reserve salt, sodium tripolyphosphate. Tapioca starch, pepper, MSG, water and garlic, which is used as a substitute for agar to replace fat in pork patty products. In order to reduce the consumption of fat and also get Nutrients that are beneficial to the body Which is good for the health of consumers

Claims (5)

Disclaimer (all) which will not appear on the advertisement page: Amendment 25/10/2016 1. Seasoned pork with a mixture of agar balls as a fat substitute contains 64.0-66.0 percent of pork hip. Lard weight 4.0-6.0% by weight, salt 1.1-1.3% by weight, sodium tripolyphosphate 0.3-0.5% by weight, cassava starch 1.5-1.7% by weight, pepper 0.1-0.2% by weight, MSG% 0.4-0.6 by weight of sugar 0.6-0.8% by weight of garlic 0.4-0.6% by weight of water, 9.0-11.0% by weight of agar, 14.0-16.0% reserve by weight. 2. Seasoned pork with agar. The reserve ball is a fat substitute according to claim 1, where the ingredients are the best. Of seasoned pork recipes with a reserve of agar as a fat substitute was 64.0.93% pork hip weight, 4.99% lard weight, 1.20% salt weight, 0.40% sodium tripolyphosphate by Tapioca starch 1.66 percent by weight, pepper 0.14 percent by weight, MSG 0.50 percent by weight, sugar 0.70 percent by weight, garlic 0.50 percent by water, 9.99 percent by weight of jelly balls, reserve 14.99 percent by weight 3. Pork Seasoned pork with reserve agar is a fat substitute obtained from the original according to claim 1 or 2. 4. Production process of seasoned pork with reserve agar as a fat substitute. The steps are as follows. Then soak in clean water at room temperature for 2 hours, separating the outer shell and seeds. Filter only the agar. Let the water drain. Then ground it. B. Take the pork hip. And Mun Mu through a 7 mm flange chopped mixed with agar, sugar, salt, sodium tripolyphosphate. Tapioca starch, pepper, monosodium glutamate, water and chopped garlic are mixed to homogeneous. C. Forming using a forming device. Weight: 70 grams, packed into a plastic bag, sealed by vacuum system, stored at a temperature of -18 degrees Celsius for 24 hours; d. Minute 5. Seasoned pork with a reserve of agar is a fat substitute that meets one of the claims 1 to 4 ------------------- -------------------------------------------------- ------------------------ 1. Pork Patti receptors that used reserve agar as a fat substitute consisted of 1) 64.0-66.0% pork thigh 2) 4.0-6.0% lard by weight 3) 1.1-1.3% salt by Weight 4) Sodium tripolyphosphate 0.3-0.5% by weight 5) Tapioca starch 1.5-1.7% by weight 6) Pepper 0.1-0.2% by weight 7) MSG 0.4-0.6% by weight 8) Sugar% 0.6-0.8% by weight 9) Garlic 0.4-0.6% by weight 10) Water 9.0-11.0% by weight 11) Agar 14.0-16.0% reserve by weight 2. Pork Patti recipe that uses reserve jelly as a fat substitute according to claim 1 where the best ingredient of Pork Patti recipe that uses jelly as a fat substitute: 1) 64.93% pork hip 2) 4.99% lard by weight 3) 1.20% salt by weight 4) sodium tripolyphosphate 0.40% by weight 5) Tapioca starch 1.66% by weight 6) Pepper 0.14% by weight 7) MSG 0.50% by weight 8) Sugar 0.70% by weight 9) Garlic 0.50% by weight 10) Water% 9.99 by weight 11) Jelly balls reserve 14.99% by weight. 3. Pork Patti that uses reserve agar as a fat substitute obtained from the recipe according to claim 1 or 2. 4. The process of producing pork patty using reserve jelly as a fat substitute consists of: Then soak in clean water at room temperature for 2 hours. Filter only the agar. Let the water drain. Then on the fine. B. Take the meat, hips and lard through a 7 mm flange, chopped and mixed with ground agar, sugar, salt, sodium tripolyphosphate. C. Tapioca starch, pepper, MSG, water, and garnetm with homogeneous mixture c. Forming by forming equipment. Weight: 70 grams per piece, packed in a vacuum sealed plastic bag, stored at -18 degrees Celsius for 24 hours; d. minute 5. Pork Patti that uses spare jelly as a fat substitute that meets one of the 1 to 4 claims.