Method for processing nutritive milk powder rich in meat protein
A processing method and protein technology, which can be used in milk preparations, dairy products, applications, etc., can solve the problems of acid resistance, poor solubility and difficult absorption of vegetable protein, and achieve the improvement of overall nutritional potency, improvement of nutritional balance, elimination of The effect of fishy smell
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Embodiment 1
[0018] (1) Take fresh yak meat, remove tendons, fat and lymph, put it in a cold room at -2-0°C, relative humidity 85-95%, and wind speed 0.3-3m / s to cool for 24 hours until the temperature of the meat center is not higher than 7°C , and then placed in a cold room for 10 days of deacidification and tenderization at 0-2°C, after taking it out, deboning and cutting into meat pieces;
[0019] (2) Grind the processed meat into a meat grinder, then put it into a steaming sandwich pot, add water of 1 times the weight of the meat, heat at 85°C for 70 minutes, and stir from time to time until the meat is cooked;
[0020] (3) Add 0.6% of β-cyclodextrin, 0.25% of ethyl maltol and 0.1% of taurine to the cured meat pulp, keep warm at 85°C for 15 minutes, and stir from time to time;
[0021] (4) Add 2% whole milk powder, 7% modified starch, 1.0% carrageenan, 0.8% monoglyceride, and 0.4% yeast extract to the meat slurry prepared in step (3). liquid, 1.0% spice extract, 3.5% carrot pulp;
...
Embodiment 2
[0027] (1) Take fresh rabbit meat, remove tendons, fat and lymph, put it in a cold room and cool it at -2-0°C for 12 hours until the temperature of the center of the meat is not higher than 7°C, and then put it in a cold room at 0-2°C to drain the acid Tenderize for 7 days, remove the bones and cut into pieces;
[0028] (2) Grind the processed meat into a meat grinder, then put it into a cooking pot, add water 0.9 times the weight of the meat, heat at 80°C for 60 minutes, and stir from time to time until the meat is cooked;
[0029] (3) Add ?-cyclodextrin, 0.25% ethyl maltol and 0.09% taurine accounting for 0.5% of the weight of the meat slurry to the cured meat slurry, and keep it warm at 80°C for 10 minutes, stirring from time to time;
[0030] (4) Add 3% whole milk powder, 8% modified starch, 0.9% carrageenan, 0.8% monoglyceride, and 0.1% osteoin to the meat slurry prepared in step (3). , 0.3% yeast extract, 0.8% stipe powder and 3.0% carrot pulp;
[0031] The stipe powde...
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