TH11577A3 - A recipe for pork without lard sausage using inulin and carrageenan as a fat substitute and manufacturing process. - Google Patents

Abstract

New requests, improvements Lard-free pork sausage recipe that uses inulin and carrageenan as a fat substitute, consisting of pork, ice, sugar, salt, sodium tripolyphosphate, MSG, inulin, carrageenan and clean water. And carrageenan added to the product of pork sausage that does not contain hard lard To replace the resulting fat Bad for health It also increases the choices for consumers.

Claims (4)

Disclaimer (all) which will not appear on the advertisement page. : New request, update 1. Recipes of pork without lard sausage using inulin and carrageenan as a fat substitute, consisting of 1) 70.10 percent pork by weight 2) 19.27 percent ice 3) 2.45 percent sugar by weight 4) Salt 1.68 percent by weight 5) Sodium tripolyphosphate 0.42 percent by weight 6) MSG 0.56 percent by weight 7) Inulin 2.52 percent by weight 8) Carrageenan 0.48 percent by weight 9) Clean water 2.52 percent by weight weight 2. Lard-free pork sausage using inulin and carrageenan is a fat substitute obtained from the recipe according to claim 1. 3. Lard-free pork sausage production process using inulin and carrageenan as a fat substitute consists of 1) cleaning pork. Then cut into 2 cm dice and put it to the frozen 2) mash with a meat grinder. Then put to freeze again. 3) Chop the frozen pork mixture with salt. And sodium tripolyphosphate 4) Add ice, inulin, sugar, monosodium glutamate, and carrageenan. 5) Continue to chop until the mixture is homogeneous. 6) Contain the collagen type filling. 7) Boil. In water at 55 ° C for 5 minutes 8) Boil in water at 70 ° C for 10 minutes 9) Immerse in cold water 1-4 ° C for 5 minutes. 4. Lard-free pork sausage using inulin and carrageenan is a fat substitute obtained from the process according to claim 3.