Yue Jin

Title: Innovations in Sausage Production by Yue Jin

Introduction

Yue Jin is an innovative inventor based in Zhejiang, China. He has made significant contributions to the food industry, particularly in the development of methods for preparing cooked grilling sausages. His work focuses on enhancing the texture and quality of sausages through advanced manufacturing techniques.

Latest Patents

Yue Jin holds a patent for a "Method for preparing cooked grilling sausage." This patent describes a process where lean animal meat is treated with a high-voltage pulsed electric field. This treatment promotes the dissolution of salt-soluble proteins and enhances hydration during the curing process. The result is a minced meat that forms a three-dimensional gel-like texture, making the cooked grilling sausage chewy, tender, and juicy. The ingredients include lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By utilizing complex phosphates with low viscosity, the texture of fresh lean animal meat is transformed into a tender, elastic, and juicy sausage with high water-holding capacity.

Career Highlights

Yue Jin has worked at notable institutions, including the Innovation Center of Yangtze River Delta and ZJU. His expertise in food technology has allowed him to develop innovative solutions that improve food quality and consumer satisfaction.

Collaborations

Yue Jin has collaborated with talented individuals such as Qihe Chen and Shuang Qiu, who have contributed to his research and development efforts in the food industry.

Conclusion

Yue Jin's innovative methods in sausage production demonstrate his commitment to enhancing food quality through scientific advancements. His patent reflects a significant step forward in the food manufacturing process, ensuring that consumers enjoy a superior product.