公开(公告)号：US20140134319A1

公开(公告)日：2014-05-15

申请号：US14130952

申请日：2012-07-31

申请人： Kwang Nam Ko ,  Eun Jung Lee ,  Hyon Ho Baek ,  Min Gyu Song ,  Jyung Hee Jeon ,  Yu Ri Jung ,  Kyung Hee Cho ,  Eun Ji Lim

发明人： Kwang Nam Ko ,  Eun Jung Lee ,  Hyon Ho Baek ,  Min Gyu Song ,  Jyung Hee Jeon ,  Yu Ri Jung ,  Kyung Hee Cho ,  Eun Ji Lim

IPC分类号： A23L1/314

CPC分类号： A23P20/20 ,  A23L13/03 ,  A23L13/422 ,  A23L13/432 ,  A23L13/65

摘要： The present invention relates to a processed meat product (sausage and ham) having no added phosphate, which is a harmful ingredient to humans and is used in processes for producing processed meat products, and to a method for producing same. According to the present invention, the pH of ground raw meat is raised to increase the water retention thereof, and a basic pH control agent, alone or combined with a hydrocolloid, is used as a substituting means for phosphate in order to improve syneresis and texture. According to the present invention, a processed meat product having added phosphate may be provided having improved quality without including phosphate.

摘要翻译： 本发明涉及不含添加磷酸盐的加工肉制品（香肠和火腿）及其制造方法。 根据本发明，提高研磨生肉的pH以增加其保水性，并且使用单独或与水胶体组合的碱性pH控制剂作为磷酸盐的替代方法以改善脱水收缩和质地 。 根据本发明，可以提供具有添加磷酸盐的加工肉制品，其具有改进的质量而不包括磷酸盐。