Preparation of Low-Temperature Healthy Sea Intestine-Pork Sausages

Abstract

Abstract: Low-temperature healthy sea intestine-pork sausages maintaining the traditional flavor and pork sausages and having improved nutritional and health functions were made mainly from sea intestine and pork. The optimal sea intestine-to-pork ratio in the formula was 15:75, and the pork used was composed of fat and lean at a mixing ratio of 3:7. Meanwhile, natural flavor additives were added to prepare sausages with quite delicious taste and abundant ingredients beneficial to human health.

Key words: sea intestine, health protection, low-temperature sausage, texture

CLC Number:

TS251.6 TS254.4

[1]	WANG Qi, ZHU Yang, CHEN Jianshe. Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception [J]. FOOD SCIENCE, 2021, 42(9): 222-232.
[2]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[3]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[4]	LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing. Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus) [J]. FOOD SCIENCE, 2021, 42(7): 240-246.
[5]	JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan. Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese [J]. FOOD SCIENCE, 2021, 42(5): 84-91.
[6]	CAO Yungang, LI Ying, GUO Anqi, XIONG Youling. Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage [J]. FOOD SCIENCE, 2021, 42(4): 94-99.
[7]	XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng. Effects of Cooking Methods on the Eating Quality of Penaeus vannamei [J]. FOOD SCIENCE, 2021, 42(3): 136-142.
[8]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[9]	CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji. Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage [J]. FOOD SCIENCE, 2021, 42(16): 8-13.
[10]	LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng. Effect of Curdlan on Processing and Eating Quality of Rice Noodles [J]. FOOD SCIENCE, 2021, 42(16): 23-28.
[11]	CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai. Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11 [J]. FOOD SCIENCE, 2021, 42(14): 39-45.
[12]	LÜ Jian, YU Xiaoyan, BI Jinfeng, WANG Fengzhao, XIE Jin, ZHANG Siwei, GUO Chongting. Effects of Syrup Characteristics on Texture of Canned Yellow Peach during Storage [J]. FOOD SCIENCE, 2021, 42(13): 208-214.
[13]	YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning. Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel [J]. FOOD SCIENCE, 2021, 42(12): 37-44.
[14]	LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong. Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream [J]. FOOD SCIENCE, 2021, 42(10): 32-37.
[15]	WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng. Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough [J]. FOOD SCIENCE, 2021, 42(10): 146-153.

Preparation of Low-Temperature Healthy Sea Intestine-Pork Sausages

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments