TH8372A3 - Recipe and method for producing sausage, reducing saturated fat. - Google Patents

Abstract

DC60 (07/04/55) Formula and method for producing fat reduction sausage according to this invention. It is the introduction of hydrocolloids, including carbosimethyl cellulose. Or xanthangum Mixed with vegetable oil In the right amount To replace animal fat In the production of sausage To help the sausage has a lower total fat and saturated fat. While still the way Sensory accepted by consumers is no different from the formula used for animal fat. Recipes and methods Production of sausage, reducing fat according to this invention consists of Mixing meat, 50-70% by weight and salt, 2-4% by weight, mixed with hydrocolloid 1-2% by weight of meat that was dispersed in 8-16% of vegetable oil. Meat weight Kneaded with sugar 20-30% by weight and spices 1-2% by weight. Pack the resulting ingredients into the filling, tie the heads and ends, dry in the sun or heat at 45-65 ° C for 24 hours or until. Products remaining 20% moisture by reducing saturated fat according to this invention can reduce The saturated fat content can be reduced by 50% from the original formula. The formula and production process of sausage reduced fat according to this invention is the use of hydrocolloid such as carbosimethyl cellulose or xanthan gum mixed with appropriate amount of vegetable oil to replace animal fat in the production of sausage. To help reduce the total fat content and saturated fat, while maintaining the sensory characteristics of the consumers, not different from the original formula used in the fat, the formula and the production method. It consists of meat mixing 50-70% by weight with salt, 2-4% by weight, mixed with hydrocolloid, 1-2% by weight of meat that was dispersed in 8-16% vegetable oil. The meat is kneaded with sugar 20-30% by weight and spices 1-2% by weight. The resulting ingredients are packed into the filling, tied head and tail, dried in the sun or heat at 45-65 ° C for a period of time. Not less than 24 hours or until the product remains less than 20% moisture. The sausage product has reduced saturated fat according to this invention can reduce the amount of saturated fat by at least 50% from the original formula.

Claims (1)

1. The formula for this invention reduced saturated fat Chinese sausage contains (1) meat of choice from a group containing 50-70% pork, chicken, duck, fish, or a combination thereof. By weight (2) hydrocolloid selected from the group containing xanthan gum gum), carbosymethylcellulose (carboxymethylcellulose), or a combination thereof, 1-2% by weight of meat (3), vegetable oil 8-16% by weight of meat (4), sugar 20- 30% by weight (5) Salt 2-4% by weight (6) Spices 1-2% by weight