Low-fat pork ball with prinsepia utilis royle protein high-internal-phase emulsion as fat substitute and preparation method of low-fat pork ball

The invention discloses a low-fat pork ball with prinsepia utilis royle protein high-internal-phase emulsion as a fat substitute and a preparation method of the low-fat pork ball. The raw material formula comprises the following raw materials in parts by weight: 45 to 55 parts by weight of lean meat...

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Bibliographische Detailangaben
Hauptverfasser: FANG WENQI, XU BAOCAI, WANG ZHAOMING, WANG XUEFENG, XU FEIRAN, CHANG XIANNA, ZHOU KAI, HUANG AIXIANG, LI SHUGANG, ZHANG BAO
Format: Patent
Sprache:chi ; eng
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Zusammenfassung:The invention discloses a low-fat pork ball with prinsepia utilis royle protein high-internal-phase emulsion as a fat substitute and a preparation method of the low-fat pork ball. The raw material formula comprises the following raw materials in parts by weight: 45 to 55 parts by weight of lean meat, 8 to 12 parts by weight of prinsepia utilis royle protein high internal phase emulsion, 16 to 24 parts by weight of water, 12 to 16 parts by weight of starch, 0.2 to 0.7 part by weight of phosphate, 0.5 to 1.5 parts by weight of table salt, 1.2 to 3 parts by weight of sorbitol and 0.05 to 0.15 part by weight of monosodium glutamate. According to the prepared low-fat pork balls, the fat content is greatly reduced, meanwhile, the sensory characteristics are improved in the cooking process, and good texture and shape are maintained. 一种青刺果蛋白高内相乳液作为脂肪替代物的低脂猪肉丸及其制备方法,原料配方包括下列重量份的原料:瘦肉45-55重量份、青刺果蛋白高内相乳液8-12重量份、水16-24重量份、淀粉12-16重量份、磷酸盐0.2-0.7重量份、食盐0.5-1.5重量份、山梨醇1.2-3重量份、味精0.05-0.15重量份。本发明制备的低脂猪肉丸,脂肪含量大大降低,同时在蒸煮过程中改善感官特性