Snapper meat sausage added with pre-emulsified fish oil and preparation method thereof
The invention discloses a preparation method of a snapper meat sausage added with pre-emulsified fish oil. The preparation method comprises the following steps: preparing a pectin-chitosan oligosaccharide composite particle suspension; preparing a chitosan solution; pre-chopping and mixing the mince...
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| creator | LI BING ZHANG LIYAN DU XIAOTING FAN YIZHUO LAN JIAYU |
| description | The invention discloses a preparation method of a snapper meat sausage added with pre-emulsified fish oil. The preparation method comprises the following steps: preparing a pectin-chitosan oligosaccharide composite particle suspension; preparing a chitosan solution; pre-chopping and mixing the minced fillet; pre-emulsifying the fish oil; mixing and emulsifying minced fillet and fish oil; performing seasoning; sausage filling; heating and gelatinizing; and cooling, packaging and refrigerating to prepare the snapper meat sausage added with the pre-emulsified fish oil. The invention also discloses the snapper meat sausages added with the pre-emulsified fish oil prepared by the preparation method. The pectin-chitosan oligosaccharide composite particles and the minced fillet protein are used for double emulsification, the fish oil is stabilized, and the synergistic effect of the chitosan and the corn starch is combined, so that the prepared snapper meat sausages containing the pre-emulsified fish oil are pure whit |
| format | Patent |
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The preparation method comprises the following steps: preparing a pectin-chitosan oligosaccharide composite particle suspension; preparing a chitosan solution; pre-chopping and mixing the minced fillet; pre-emulsifying the fish oil; mixing and emulsifying minced fillet and fish oil; performing seasoning; sausage filling; heating and gelatinizing; and cooling, packaging and refrigerating to prepare the snapper meat sausage added with the pre-emulsified fish oil. The invention also discloses the snapper meat sausages added with the pre-emulsified fish oil prepared by the preparation method. The pectin-chitosan oligosaccharide composite particles and the minced fillet protein are used for double emulsification, the fish oil is stabilized, and the synergistic effect of the chitosan and the corn starch is combined, so that the prepared snapper meat sausages containing the pre-emulsified fish oil are pure whit</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240312&DB=EPODOC&CC=CN&NR=117678714A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240312&DB=EPODOC&CC=CN&NR=117678714A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LI BING</creatorcontrib><creatorcontrib>ZHANG LIYAN</creatorcontrib><creatorcontrib>DU XIAOTING</creatorcontrib><creatorcontrib>FAN YIZHUO</creatorcontrib><creatorcontrib>LAN JIAYU</creatorcontrib><title>Snapper meat sausage added with pre-emulsified fish oil and preparation method thereof</title><description>The invention discloses a preparation method of a snapper meat sausage added with pre-emulsified fish oil. The preparation method comprises the following steps: preparing a pectin-chitosan oligosaccharide composite particle suspension; preparing a chitosan solution; pre-chopping and mixing the minced fillet; pre-emulsifying the fish oil; mixing and emulsifying minced fillet and fish oil; performing seasoning; sausage filling; heating and gelatinizing; and cooling, packaging and refrigerating to prepare the snapper meat sausage added with the pre-emulsified fish oil. The invention also discloses the snapper meat sausages added with the pre-emulsified fish oil prepared by the preparation method. The pectin-chitosan oligosaccharide composite particles and the minced fillet protein are used for double emulsification, the fish oil is stabilized, and the synergistic effect of the chitosan and the corn starch is combined, so that the prepared snapper meat sausages containing the pre-emulsified fish oil are pure whit</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi7EKwjAURbs4iPoPzw_oEBTjWori5KK4loe5MYE0CXkp_r4V_ACnC-ecu2wet8g5o9AIriQ8Cb9AbAwMvX11lAtajFMQb_3MrBdHyQfiaL4uc-HqU5z_1SVD1aEg2XWzsBwEm9-umu35dO8vLXIaIJmfiKhDf1VKH_RRq323-6f5ABC1OZc</recordid><startdate>20240312</startdate><enddate>20240312</enddate><creator>LI BING</creator><creator>ZHANG LIYAN</creator><creator>DU XIAOTING</creator><creator>FAN YIZHUO</creator><creator>LAN JIAYU</creator><scope>EVB</scope></search><sort><creationdate>20240312</creationdate><title>Snapper meat sausage added with pre-emulsified fish oil and preparation method thereof</title><author>LI BING ; ZHANG LIYAN ; DU XIAOTING ; FAN YIZHUO ; LAN JIAYU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117678714A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LI BING</creatorcontrib><creatorcontrib>ZHANG LIYAN</creatorcontrib><creatorcontrib>DU XIAOTING</creatorcontrib><creatorcontrib>FAN YIZHUO</creatorcontrib><creatorcontrib>LAN JIAYU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LI BING</au><au>ZHANG LIYAN</au><au>DU XIAOTING</au><au>FAN YIZHUO</au><au>LAN JIAYU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Snapper meat sausage added with pre-emulsified fish oil and preparation method thereof</title><date>2024-03-12</date><risdate>2024</risdate><abstract>The invention discloses a preparation method of a snapper meat sausage added with pre-emulsified fish oil. The preparation method comprises the following steps: preparing a pectin-chitosan oligosaccharide composite particle suspension; preparing a chitosan solution; pre-chopping and mixing the minced fillet; pre-emulsifying the fish oil; mixing and emulsifying minced fillet and fish oil; performing seasoning; sausage filling; heating and gelatinizing; and cooling, packaging and refrigerating to prepare the snapper meat sausage added with the pre-emulsified fish oil. The invention also discloses the snapper meat sausages added with the pre-emulsified fish oil prepared by the preparation method. The pectin-chitosan oligosaccharide composite particles and the minced fillet protein are used for double emulsification, the fish oil is stabilized, and the synergistic effect of the chitosan and the corn starch is combined, so that the prepared snapper meat sausages containing the pre-emulsified fish oil are pure whit</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Snapper meat sausage added with pre-emulsified fish oil and preparation method thereof |
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