7results about How to "Reduce cooking loss" patented technology

The invention discloses a method for reducing peculiar smell and improving quality of marinated pork intestines. The method comprises the following steps: step 1, pretreating fresh pork intestines until no macroscopic impurities and no obvious peculiar smell exist; step 2, uniformly stirring the pretreated pork intestines and compound protease, and pickling for 1-2 hours; step 3, blanching the pickled pork intestines for 3-5 minutes, so that the surface temperature of the pork intestines is rapidly cooled to 25 DEG C or below; and step 4, adding a marinating material into the rapidly cooled pork intestines, marinating for 50-70 minutes, taking out the marinated pork intestines, reducing the central temperature of the pork intestines to-18 DEG C or below to obtain marinated pork intestines, and freezing and storing the marinated pork intestines, wherein the marinating material in the step 4 comprises ethyl maltol, and the mass ratio of the compound protease to the ethyl maltol is 40: 1. According to the invention, the peculiar smell of the marinated pork intestines can be effectively reduced, the quality of the marinated pork intestines is greatly improved, and the preparation process is simple and is beneficial to large-scale industrial production of the marinated pork intestines.

The invention discloses a method for improving the meal output rate of frozen prepared fish fillets, and the processing steps are five main steps of raw material slicing water retention, thickener addition, powder coating, static pickling, and quick-frozen packaging. The components and mass ratios of the thickener are as follows: 20-30 parts of starch, 15-20 parts of maltodextrin, 10-20 parts of soybean fiber, 15-25 parts of glucose, 2-5 parts of psyllium powder, and 1-3 parts of sodium polyacrylate. The fish fillet thickener disclosed in the invention has a reasonable formula, and through the stability and adhesion of the macromolecular substance sodium polyacrylate, combined with the natural water-locking and texture-improving ability of psyllium powder, the formation of ice crystals of frozen food can be inhibited, and other auxiliary materials such as dextrin and modified starch can be assisted to improve water retention and cooked yield, so as to effectively improve the meal output rate and overall quality of frozen prepared fish fillets, and solve the problems of easy water loss when thawing with a water-retaining agent alone under high yield conditions, low cooked yield, and soft taste.

The invention relates to the technical field of food processing, and discloses a low-fat steamed stuffed bun stuffing with high water binding capacity and a preparation method thereof.The low-fat steamed stuffed bun stuffing is prepared from, by mass, 100-200 parts of beef, 55-100 parts of pig fat, 30-50 parts of fat substitutes, 40-80 parts of soybean protein vegetarian meat, 55-110 parts of celery, 30-60 parts of green Chinese onions, 2-4 parts of fresh ginger, 35-70 parts of agar jelly and 0.1-0.2 part of baking soda. 20-40 parts of drinking water, 8-16 parts of a tackifier, 19.8-40.6 parts of a flavoring agent and 5-9 parts of a flavor enhancer; the fat substitute comprises monoglyceride gel oil and maltodextrin. The fat substitute is used for partially replacing pig fat in the stuffing, the content of saturated fatty acid and cholesterol in the stuffing is reduced while the overall flavor is not affected, the cooking loss rate of the stuffing is reduced, and the stuffing becomes juicy, fine and rich in fragrance.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

The application of Lactobacillus plantarum LPJZ‑658 in improving the growth performance, meat quality and disease resistance of broilers relates to the field of microbial agents. The Lactobacillus plantarum LPJZ‑658 was deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration on July 16, 2021, with a deposit number of CGMCC No. 22908. The present invention found that Lactobacillus plantarum LPJZ‑658 can significantly increase the average daily feed intake and average daily weight gain of broilers, significantly reduce the feed-to-weight ratio, significantly reduce the liver / body weight ratio and intermuscular fat width, significantly increase the pH value and meat color of the breast muscle, significantly reduce the cooking loss of the breast muscle, significantly improve the color of the leg muscle, significantly reduce the malondialdehyde content in the immune hind leg muscle, significantly increase the level of superoxide dismutase in the immune hind leg muscle, significantly increase the height of the duodenal and ileal villi and the ratio of the villus crypts, and significantly increase the level of IgG antibodies in the serum.

The present invention relates to a green and efficient method for improving the antifreeze and water retention of pre-prepared conditioned crayfish, which belongs to the field of deep processing of agricultural products. Fresh crayfish are selected as raw materials, and after being cleaned and shelled, variable frequency ultrasonic assisted impregnation is performed. In the first stage, the crayfish is placed in a trehalose solution, the frequency is set to 45KHz, and the power density is 0.35-0.42W / cm 2 , temperature 20-25℃, time 5-8min; in the second stage, put it into alginate oligosaccharide solution, set the frequency to 20KHz, and the power density to 0.55-0.62W / cm 2 , temperature 20-25℃, time 6-8min; seasoning, cooking, cooling, quick freezing, packaging and then frozen storage. The method of the invention significantly reduces the loss rate of cooking and thawing of pre-prepared conditioned crayfish, and effectively maintains its texture characteristics.

A recombinant meat binder composed of microbial polysaccharides and TG enzyme, its application, and a method for preparing recombinant meat are disclosed. The recombinant meat binder is composed of TG enzyme (transglutaminase), xanthan gum, and chitosan, wherein the weight ratio of TG enzyme:xanthan gum:chitosan is (12-16):(1.5-3):(3-5). This invention also discloses the application of this recombinant meat binder composed of microbial polysaccharides and TG enzyme in recombinant meat processing, and a method for preparing recombinant meat using this recombinant meat binder. In this recombinant meat binder composed of microbial polysaccharides and TG enzyme, xanthan gum and chitosan oligosaccharides enhance water retention through physical adsorption and hydrogen bonding, while TG enzyme catalyzes the cross-linking of protein molecules to form a gel network. These synergistic effects significantly improve the texture, water retention, gel strength, and nutritional value of processed mutton mince, achieving a gel strength of 6.66 N.