TH12754C3 - Vietnamese pork recipes using inulin as a fat substitute and the production process. - Google Patents

Abstract

Edited 25/10/2016 Moo Yau recipes that use Inulin as a fat substitute. Containing Pork thigh meat, pork fat, inulin, ice, sugar, salt, sodium tripolyphosphate, pepper, MSG, fish sauce, shallot, garlic and tapioca starch. Mince, mix the pork, pork fat and inulin well, add the ingredients together. Then packaged uncle plastic, put it in a stainless steel barrel and cover, then bring to a boil. In which the development of Vietnamese sausage products using inulin as a fat substitute It adds value to the product. In order to reach more consumers who care about healthy food -------------------------------------------------- ------------------------------------------------ Vietnamese Pork Recipes That uses inulin as a fat substitute Containing Pork hip, pork fat, inulin, ice, sugar, salt, sodium tripolyphosphate, pepper, monosodium glutamate, fish sauce, shallot, garlic and cassava cassava, which inulin was developed using inulin as a fat substitute. It adds value to the product. To reach Consumers who pay more attention to healthy food

Claims (5)

Disclaimer (all) which will not appear on the advertisement page: Amendment 25/10/2016 1. A recipe for pork yolk using inulin as a fat substitute, consisting of 63.0-65.0% pork hip fat. 5.0-7.0% by ice weight, 7.0-9.0% by weight, salt 1.2-1.4% by weight, sodium tripolyphosphate% 0.2-0.4% by weight, sugar 1.4-1.6% by weight, MSG 0.3-0.5% by Fish sauce weight 0.7-0.9% by weight, cassava starch 2.0-4.0% by weight, shallot 0.7-0.9% by weight, garlic 0.4-0.6% by weight, pepper 0.3-0.5% by weight, inulin 11.0- 13.0 by weight 2. Inulin is a fat substitute according to claim 1, where the best combination of Vietnamese sausage used Inulin is a fat substitute, 64.30% pork hip weight, 6.13% lard weight, 8.35% ice weight, 1.29% salt weight, 0.25% sodium tripolyphosphate by 1.47% sugar weight. MSG 0.37% by weight, fish sauce 0.80% by weight, tapioca starch 3.07% by weight, shallot 0.77% by weight, garlic 0.53% by weight, pepper 0.39% by weight, Inulin 12.27% by weight 3. Moo Yau using Inulin as a fat substitute obtained from the recipe under claim 1 or 2. 4. Production process using Inulin as a fat substitute. The steps are as follows: a. Dissolve inulin in hot water 90 degrees Celsius and freeze for 1 hour. B. The pork lard was flanged 2 mm. Frozen for 1 hour, chopped, mixed with ice (recipe), add sodium tripolyphosphate salt. Finely chop and mix, then add ice (recipe), add in the frozen inulin. Chop and mix to be homogeneous. And add sugar, pepper, MSG, fish sauce, shallots, garlic and tapioca flour Chop and mix until all ingredients have a final temperature of 6 degrees Celsius. C. Put the ingredients in a plastic bag. Tie the bag tightly. Put in a stainless steel barrel and cover with a lid. Boil in hot water at 85 degrees Celsius for 30 minutes. When the time is complete, refrigerate in 1-4 ° C cold water for 10 minutes. Fat substitutes that meet any 1 to 4 claim -------------------------------------------------- -------------------------------------------------- ------------------- 1. Recipes of pork sausage using inulin as a fat substitute, consisting of 1) pork hip 63.0-65.0% by weight 2) lard 5.0-7.0% by weight 3) ice 7.0-9.0% by weight 4) Salt 1.2-1.4% by weight 5) Sodium tripolyphosphate 0.2-0.4% by weight 6) Sugar 1.4-1.6% by weight 7) MSG 0.3-0.5% by weight 8) Fish sauce 0.7-0.9% By weight 9) Tapioca starch 2.0-4.0% by weight 10) Shallots 0.7-0.9% by weight 11) Garlic 0.4-0.6% by weight 12) Pepper 0.3-0.5% by weight 13) Inulin 100% 11.0-13.0 each by weight 2. Recipe for Moo Vietnamese that uses Inulin as a fat substitute according to claim 1, where the best ingredients of Vietnamese Sausage used Inulin as a fat substitute: 1) 64.31% pork hip, 2) 6.13% lard by weight, 3) 8.35% ice, 4) salt 1.29% by weight, 5) tripolyte sodium. Phosphate 0.25% by weight 6) Sugar 1.47% by weight 7) MSG 0.37% by weight 8) Fish sauce 0.80% by weight 9) Tapioca starch 3.07% by weight 10) Shallot 0.77% by weight 11) Garlic 0.53% by weight 12) pepper 0.39% by weight 13) Inulin 12.27% by weight 3. Moo Yau using Inulin as a fat substitute obtained from the recipe according to claim 1 or 2. 4. The production process of Vietnamese sausage using inulin as a fat substitute consists of: a. Inulin is dissolved in hot water 90 degrees Celsius, then frozen for 1 hour. B. And pork lard through a 2 mm flange, frozen for 1 hour, chopped, mixed with 1/2 part ice, added salt. And sodium tripolyphosphate Finely chop and mix, then add another 1/2 part of the frozen inulin. Chop and mix to be homogeneous. And add sugar, pepper, MSG, fish sauce, shallots, garlic and tapioca flour Chop and mix until all ingredients reach a final temperature of 6 degrees Celsius. C. Put the ingredients in a plastic bag, tie the bag in a stainless steel cylinder and cover with a lid. Boil in hot water at 85 degrees Celsius for 30. Min. When the time is over, refrigerate in 1-4 degrees Celsius water for 10 minutes. 5. Inulin used as a fat substitute according to one of the claims 1 to 4.