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Processing method of polypeptides dried meat floss rich in nutrient

A processing method and technology of peptide meat floss, which are applied in protein food processing, animal protein processing, food preparation and other directions, can solve the problems of inability to meet different consumer groups, single nutrient components, and difficult to absorb, and achieve the improvement of biological nutritional value, Nutrient-rich, easy-to-absorb effect

Active Publication Date: 2008-11-19
西藏林芝绝味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The meat floss produced by the existing traditional method has the following defects: the one is that the nutritional ingredients are single, although it belongs to high-protein and low-fat nutritious food, the composition is only protein, and this protein is a macromolecular protein, which is difficult for human body to absorb: the two is that the taste type is single , can not meet the needs of different consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The processing method of embodiment 1 seafood nutrient-rich polypeptide dried meat floss

[0024] (1) Raw material processing: Select healthy and high-quality meat rabbits, slaughter, depilate, eviscerate, and clean, then place them in the cold room for at least 12 to 14 hours, until the temperature of the meat center is 2°C, remove the fat and tendons after deboning, and twist about 0.5cm 3 Meat;

[0025] (2) Chopping and emulsification: Put the meat into the chopping machine, chop at a low speed (200~220r / min) into meat paste, add ice chips equal to the amount of meat while chopping to control the temperature of the meat at the end of chopping temperature is not higher than 16°C;

[0026] (3) Heating and aging: Put the chopped minced meat into a cooker, add an equal amount of water, heat to 75°C, keep warm for 22 minutes until aging, and stir 3 times during the process;

[0027] (4) Preparation of polypeptide by enzymatic hydrolysis: put the mature minced meat in a...

Embodiment 2

[0031] The processing method of embodiment 2 curry flavor nutrient-rich polypeptide meat floss

[0032] (1) Raw material processing: select healthy and high-quality black-bone chickens, slaughter, depilate, eviscerate, and clean, and then put them in the cold room for at least 14 to 15 hours until the meat center temperature is 2°C. Made to about 0.5cm 3 Meat;

[0033] (2) Chopping and emulsification: Put the meat into the chopping machine, chop at a low speed (200~220r / min) into meat paste, add ice chips equal to the amount of meat while chopping to control the temperature of the meat at the end of chopping temperature is not higher than 16°C;

[0034] (3) Heating and aging: Put the chopped minced meat into a cooker, add an equal amount of water, heat to 78°C, keep warm for 25 minutes until aging, and stir 3 times during the process;

[0035] (4) Preparation of polypeptide by enzymatic hydrolysis: put the ripened minced meat in a fermenter, cool down to 45°C, add papain in...

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PUM

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Abstract

The invention discloses a method for processing nutrition-rich polypeptide meat floss, which comprises following steps: processing the raw materials, cutting, stirring, emulsifying, heating, aging, hydrolyzing with enzyme to obtain polypeptide, preparing carrot paste, homogenizing and drying, flavoring, and packaging. The method combined with the prior bio-enzymolysis technology and conventional meat floss processing technology can process meat floss with rich nutrition, good absorption effect and unique flavor by adding vitamins such as carrot.

Description

technical field [0001] The invention relates to a processing method of livestock and poultry meat products, in particular to a processing method of nutrient-rich polypeptide dried meat floss. Background technique [0002] Meat floss is a traditional instant meat product loved by consumers. Its processing method is to first cut lean meat such as pork, beef, rabbit meat or poultry meat such as chicken and duck into small pieces, and then add salt, sugar and Other spices are made by cooking for a long time until the meat is rotten, the soup is dry and the juice is exhausted, then fried or dried, and then crushed to fine powder. The meat floss produced by the existing traditional method has the following defects: the one is that the nutritional ingredients are single, although it belongs to high-protein and low-fat nutritious food, the composition is only protein, and this protein is a macromolecular protein, which is difficult for the human body to absorb: the two is that the t...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/212A23L1/29A23L1/302A23L1/305A23J3/04A23J3/34A23L33/18
Inventor 王卫
Owner 西藏林芝绝味食品有限公司
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