TH12752C3 - Seasoned pork with carrageenan as a fat substitute and processing. - Google Patents

Abstract

Edit 25/10/2016 Seasoned pork with carrageenan is a fat substitute. Containing Pork thigh, pork fat, carrageenan gel, sugar, salt, sodium tripolyphosphate Tapioca flour, pepper, monosodium glutamate, water and garlic are chopped, mixed with pork, lard and carrageenan gel, add ingredients together and form, then roast. Which the development of seasoned pork that helps reduce fat Using carrageenan as a fat substitute To produce a healthy seasoned pork -------------------------------------------------- ---------------------------------------------- Patti Recipes Pork with carrageenan as a fat substitute Containing Pork thigh, lard, sugar, carrageenan, salt, sodium tryphosphate, tapioca starch, pepper, MSG, water and garlic, which developed a fat-reducing pork patty. Using carrageenan as a fat substitute To produce a pork patty with Health benefits

Claims (5)

Disclaimer (all) which will not appear on the advertisement page: Edit 25/10/2016 1. Seasoned pork with carrageenan gel as a fat substitute contains 64.0% of pork hip. -66.0 by weight, pork fat 4.0-6.0% by weight, salt 1.1-1.3% by weight, sodium tripolyphosphate by 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, sugar 0.6-0.8% by weight, garlic 0.4-0.6% by water weight, 9.0-11.0% by weight of gel, carrageenan 14.0-16.0% by weight 2. Cooked pork The flavor that contains carrageenan gel is a fat substitute according to claim 1 where the best ingredients Of seasoned pork with a reserve of agar as a fat substitute was 64.0.93% pork hip weight, 4.99% lard weight, 1.20% salt by weight, 0.40% sodium tripolyphosphate by weight. 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, carrageinan gel 14.99 percent by weight 3. Seasoned pork with carrageenan gel is a fat substitute obtained from the recipe according to claim 1 or 2. 4. Manufacturing process of seasoned pork with carrageenan gel as an additive. Fat substitute The steps are as follows: a. Dissolve carrageenan gel in hot water at 70 degrees Celsius and leave it at room temperature for the gel to set up. Then put in the refrigerator at 4 degrees Celsius for 6 hours. B. Bring the pork hip. And it was made through a 7 mm flange to mix with gel, carrageenan, sugar, salt, sodium tripolyphosphate. Tapioca starch, pepper, monosodium glutamate, water and minced garlic are mixed into a homogeneous mass. 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 carrageenan gel is a fat substitute according to one of the claims 1 to 4. -------------------------------------------------- ------------------------------------------- 1. Pork Patti Recipes using carrageenan 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) Carrageenan gel 14.0-16.0% by weight 2. Pork Patti Recipe that uses carrageenan as a fat substitute according to claim 1 where the best ingredients of the recipe are Pork Patties using carrageenan as a fat substitute are 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) Carrageenan gel 14.99% by weight 3. Pork Patti using carrageenan as a fat substitute obtained from the recipe according to claim 1 or 2. 4. The process of producing pork Patti using carrageenan as a fat substitute consists of: g. Dissolve carrageenan in hot water at 70 degrees Celsius and leave it at room temperature for gel to set. body Then put in the refrigerator at 4 degrees Celsius for 6 hours. B. Bring the pork hip. And pork lard through a 7 mm flange chopped mixed with carrageenan gel, sugar, sodium tripolyphosphate Tapioca starch, pepper, monosodium glutamate, water and chopped garlic are mixed to homogeneous. Weight: 70 grams, packed in a plastic bag, sealed by vacuum system, stored at -18 degrees Celsius for 24 hours, d. Defrosted for 2 hours, then grilled with an electric stove at 160 degrees Celsius each side. minute 5. Carrageenan Pork Patti is a fat substitute that meets one of the 1 to 4 claims.