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Preparation method of combined meat

A technology for meat pellets and meat material, which is applied in the field of preparation of combined meat pellets, can solve the problems of affecting the nutritional function of finished products, dicing and breaking, and adversely affect the taste of finished products, and achieves the effects of unique taste, convenient eating and good hygienic performance.

Inactive Publication Date: 2008-12-31
马顺廷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The addition of adhesives not only affects the nutritional function of the finished product, but also has a certain degree of adverse effect on the taste of the finished product
[0004] In the above two technical proposals, the compacting and shaping process are adopted, but according to the compacting and shaping process parameters recorded in it, if no binder is added, serious breakage will occur when pelletizing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1), meat seasoning pretreatment:

[0026] Meat material selection: choose pork, beef, and mutton, and perform the following seasoning pretreatment respectively;

[0027] First, boil the meat, 0.6% salt by weight of the meat, white granulated sugar 0.6% by weight of the meat, soy sauce 0.5% by weight of the meat, spices 0.3% by weight of the meat, and water of 160% by weight of the meat for 90 minute;

[0028] Then, add soybean protein powder of 1.0% by weight of the meat material, and prepare evenly;

[0029] 2) Drying: the pre-seasoned meat is dried in a drying tunnel at 75°C for 2-3 hours, and the moisture content is controlled at 20-25%;

[0030] 3), chopping: chop the meat obtained in step 2) into small pieces of 3-8 mm / piece (3 mm is the minimum size of the small piece, 8 mm is the maximum size of the small piece, the same below);

[0031] 4) Mixing: mix the chopped materials evenly, add water until the moisture content is 28-35%;

[0032] 5), forming process: ...

Embodiment 2

[0038] 1), meat seasoning pretreatment:

[0039] Meat material selection: choose beef, chicken, squid, and perform the following seasoning pretreatment respectively;

[0040] First, boil the meat, 0.5% salt by weight of the meat, white granulated sugar 0.7% by weight of the meat, soy sauce 0.4% by weight of the meat, spices 0.4% by weight of the meat, and water of 120% by weight of the meat for 120 minutes. minute;

[0041] Then, add peanut protein powder of 0.8% by weight of the meat material, and prepare evenly;

[0042] 2) Drying: the pre-seasoned meat is dried in a drying tunnel at 80°C for 2 to 3 hours, and the moisture content is controlled at 20 to 25%;

[0043] 3), chopping: chop the meat obtained in step 2) into small pieces of 3-8 mm / piece (3 mm is the minimum size of the small piece, 8 mm is the maximum size of the small piece, the same below);

[0044] 4) Mixing: mix the chopped materials evenly, add water until the moisture content is 28-35%;

[0045] 5), form...

Embodiment 3

[0051] 1), meat seasoning pretreatment:

[0052] Meat selection: select rabbit meat and fish, and perform the following seasoning pretreatment respectively;

[0053] First, boil the meat, 0.7% salt by weight of the meat, white granulated sugar 0.5% by weight of the meat, soy sauce 0.6% by weight of the meat, spices 0.2% by weight of the meat, and water of 200% by weight of the meat for 60 minute;

[0054] Then, add corn gluten powder of 1.2% by weight of the meat material, and modulate evenly;

[0055] 2) Drying: the pre-seasoned meat is dried in a drying tunnel at 70°C for 2 to 3 hours, and the water content is controlled at 20 to 25%;

[0056] 3), chopping: chop the meat obtained in step 2) into small pieces of 3-8 mm / piece (3 mm is the minimum size of the small piece, 8 mm is the maximum size of the small piece, the same below);

[0057] 4) Mixing: mix the chopped materials evenly, add water until the moisture content is 28-35%;

[0058] 5), forming process: press the m...

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Abstract

The invention relates to a method for preparing combined meat particles and includes the following sequential steps of pretreatment of meat seasoning, oven drying, chopping, material mixing, high pressure molding and processing, low temperature stabilized finish, particle cutting, bactericidal treatment and drying treatment. By adopting the method of the invention, more than two meats of livestock and poultry or seafood can be processed into combined meat particles; no adhesive is used in the process and nutrition in finished products is richer; the assortment is more reasonable and the taste is better.

Description

technical field [0001] The invention relates to a method for preparing meat granules mainly used as leisure food, in particular, a method for preparing combined meat granules. Background technique [0002] Existing meat grains are increasingly popular with consumers as snack foods. For example, the Chinese patent application whose publication number is CN1915097 "a kind of seafood beef grain and its preparation method" and the Chinese patent application whose publication number is CN1915096 "a kind of preparation method of seafood fish flesh fruit" disclose seafood beef grain and seafood fish flesh fruit respectively. The preparation method, described two kinds of products have obtained a kind of favor of numerous users after being put on the market. [0003] In order to make a good combination of different kinds of meat materials, maltodextrin is added as a binder in the preparation process of the above two products. The addition of the binder not only affects the nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/315A23L1/317A23L1/326A23L1/333A23P1/04A23L13/10A23L13/50A23L13/60A23L17/10A23L17/50A23P10/22
Inventor 彭为锋王小玲马顺廷
Owner 马顺廷
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