Extrusion production technique for meat simulated fibers
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production technology, extrusion technology, applied in the field of food science, can solve problems such as backward processing technology, and achieve the effects of stable product quality, uniform mixing, and prevention of oxidation and loss
Inactive Publication Date: 2011-05-11
TIANJIN UNIV OF SCI & TECH
View PDF0 Cites 13 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] Traditional product processing technology is backward: my country has a history of thousands of years of development, and there are many traditional flavor foods, but most of them are mainly processed by hand in workshops, and the processing technology is backward. means to improve and enhance
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
example 1
[0036] 1. Remove the head, tail and viscera of fresh or thawed freshwater fish, and then separate the flesh from the skin, bones and bones.
[0037] 2. Under the condition of 10°C, mix and wash the fish meat with 5‰NaCl solution at a mass ratio of 1:5, and rinse twice, each time for 10-20 minutes.
[0038] 3. Crush the rinsed fish meat, put it into the crushing machine, enter one part to destroy the fish meat tissue, and the time is about 5 minutes; then add 2% to 2.5% salt to the minced fish and continue to crush until the minced fish becomes sticky Thicken, the time is about 15 minutes; finally seasoning and crushing, add 6% sugar, 10% potato starch and other auxiliary materials in proportion to the surimi, the time is about 15 minutes.
[0039] 4. Chop the cleaned kelp and then soak for 6-12h, NaCO 3 Transformation, alcohol precipitation and drying process to make kelp glue; fish skin fish bone collagen is washed with 1% to 5% salt water, and then the collagen is extracted...
example 2
[0044] 1. Remove ribs, bones, tendons and other sundries from fresh or frozen chicken;
[0045] 2. Under the condition of 10°C, mix and wash the chicken with 5‰NaCl solution at a mass ratio of 1:5, and rinse twice, each time for 10-20 minutes.
[0046] 3. Put the tidied and cleaned chicken into the crushing machine, and enter one part to destroy the chicken tissue. The time is about 5 minutes; then add 2% to 2.5% salt to the minced chicken and continue to crush until the minced chicken becomes sticky. The time is about 15 minutes; finally, seasoning is crushed, and auxiliary materials such as 6% granulated sugar and 10% potato starch are added to the minced chicken in proportion, and the time is about 15 minutes.
[0047] 4. Add chicken mince, carrots, soybean protein, eggs, kelp glue, chicken bone skin collagen, etc., according to the raw meat accounted for 40%, the amount of eggs added is 8.1%, the amount of added soybean protein is 5.4%, and the amount of carrots is 5.3%. ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to an extrusion production technique for meat simulated fibers, and belongs to the technical field of food science. A low-value meat raw material is used as a main raw material. The technique comprises the following steps of: adding auxiliary materials such as soy protein, animal dermal bone collagen, transglutaminase serving as meat protein coagulation additive, kelp glue serving as kelp extract and the like, performing recombination and cross-linking on multiple proteins and macromolecular polysaccharides by adopting double-screw extrusion technology (the rotational speed of screws is 280 to 450 revolutions per minute, the pressure of a micropore template is 1.7 to 6.0MPa at the temperature of between 150 and 200 DEG C, and the temperature of a cylinder is 170 DEG C), forming meat silk simulated fibers by extrusion, forming cross-linking reaction among meat protein molecules and in molecules, and reshaping micropore formed fibers to obtain recombinant meat food with good color, fragrance, taste and shape. The meat product produced by using the silk muscle simulated fibers produced by the technique is pure natural green food, does not contain chemical substances or preservatives, has the mouthfeel of real meat silks and the specific flavor of meat, has special fragrance and color at the same time, and can be absorbed more easily. Moreover, the added auxiliary materials such as collagen, kelp glue and the like form protein and polysaccharide polymers, so the nutritional components of the product are increased, the quality and structure properties of the product are greatly improved, the water holding property is improved, the problems such as gel cracking and the like are effectively avoided, the quality guarantee period of the product is prolonged, and the social benefit and the economic benefit of the product are increased.
Description
technical field [0001] The invention relates to an extrusion method production technology of imitation meat fiber. The invention belongs to the field of food science and technology. Background technique [0002] my country is currently the largest meat producing country in the world, and it is also the country with the largest total consumption of meat products. However, the total amount of meat products in my country accounts for 4% of the total amount of meat, while that in developed countries abroad accounts for 40% to 70%, which shows that my country's meat product deep processing still has great potential. my country's meat processing industry has developed into a processing system including frozen small packages, frozen prepared foods, dried products, minced meat and its products, canned food, cooked foods, pickled and smoked products, algae foods, pharmaceutical chemicals and health products. And use biochemical and enzymatic technology to develop a large number of ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more