Nutrition-enriched recombinant translucent meat slices and preparation method thereof

A kind of eutrophication and lamp shadow technology, applied in food preparation, application, food science, etc., can solve the problem of the impossibility of exerting the flavoring effect of tartary buckwheat, the binding effect of tartary buckwheat and the health care effect of tartary buckwheat, and the impossibility of making homogeneous and nutritionally balanced products , Yak beef tendon and pork raw material sources are limited, etc., to achieve the effect of improving flavor and sensory, increasing aroma, and consistent texture

Inactive Publication Date: 2013-03-27
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the traditional method of making Dengying meat slices, the source of raw materials for yak tendon meat is very limited, and it has defects such as single flavor and unbalanced nutrition, and yak meat has more smell
[0008] Chinese Patent Application No. 200810054471.5 discloses buckwheat pheasant soup formula and preparation method, Chinese Patent No. 201210114948.0 discloses a kind of instant tartary buckwheat meat food and its processing technology, but This technology mainly adds a very small amount of tartary buckwheat to the enema. Practice has proved that this method cannot exert the flavoring effect, binding effect and health care effect of tartary buckwheat; Chinese Patent No. 03117172.9 discloses a production method of thin-sliced ​​pork food , but the raw material used is pork, without considering the impact of recombination and collocation with vegetable protein on nutrition and quality; Chinese Patent No. 201010177600.7 discloses a processing technology for pork paper, and Chinese Patent No. 201210082093.8 discloses a paper meat slice and its preparation method, Since this patent does not consider the processes of crushing and chopping of raw materials, it is impossible to produce homogeneous and nutritionally balanced products
For this reason at present, utilize tartary buckwheat powder, black sesame seed, peanut, melon and fruit plant tuber and other plant components as adhesive agent and flavoring agent of yak meat or other meats, make the Dengying pork slices recombined with the animal and plant raw materials with balanced nutrition and have not seen yet. public report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1, Nutrient-enriched Dengying Meat Slices Recombined with Peanuts and Sesame

[0059] Comprising the following raw materials in parts by weight:

[0060] Yak meat stuffing 60.0 parts,

[0061] 15.0 parts of sucrose,

[0062] 35.0 parts of expanded peanut powder and expanded sesame powder, wherein 20.0 parts of expanded peanut powder, 15.0 parts of expanded sesame powder,

[0063] 20.0 parts of puffed tartary buckwheat flour,

[0064] 5.0 parts of edible salt,

[0065] 1.5 servings of food additives.

[0066] The raw materials in the described food additives and the weight fractions in the food additives are as follows:

[0067] Microbial TG enzyme 0.05 part,

[0068] Sodium glutamate 0.70 parts,

[0069] 0.60 parts of yeast extract,

[0070] 0.06 part of the mixture of disodium inosinate and disodium guanylate, by weight, wherein disodium inosinate accounts for 50%, disodium guanylate accounts for 50%,

[0071] 0.05 parts of ethyl maltol,

[0072] 0.08...

Embodiment 2

[0076] Example 2, Nutrient-enriched Dengying Meat Slices Recombined with Peanuts and Sesame

[0077] Comprising the following raw materials in parts by weight:

[0078] Pork stuffing 50.0 parts,

[0079] Sucrose 15.0 parts,

[0080] Expanded peanut powder and expanded sesame powder 30.0, wherein expanded peanut powder 15.0 parts, expanded sesame powder 15.0 parts,

[0081] 15.0 parts of puffed tartary buckwheat flour,

[0082] 3.0 parts of edible salt,

[0083] Food additive 1.0 parts.

[0084] The raw materials in the described food additives and the weight fractions in the food additives are as follows:

[0085] Microbial TG enzyme 0.03 parts,

[0086] Sodium glutamate 0.40 parts,

[0087] 0.50 parts of yeast extract,

[0088] 0.04 part of the mixture of disodium inosinate and disodium guanylate, by weight, wherein disodium inosinate accounts for 50%, disodium guanylate accounts for 50%,

[0089] 0.03 parts of ethyl maltol,

[0090] 0.05 part of natural pigment,

...

Embodiment 3

[0094] Example 3, the nutrient-rich recombined Dengying meat slices with melon and fruit root puree

[0095] Comprising the following raw materials in parts by weight:

[0096] 40.0 servings of beef mince,

[0097] 10.0 parts of sucrose,

[0098] 10.0 parts of pureed melon and fruit root meat, including 2.0 parts of pumpkin, 1.0 part of apple, 7.0 parts of potato,

[0099] 10.0 parts of puffed tartary buckwheat flour,

[0100] 2.0 parts of edible salt,

[0101] Food additive 0.5 parts.

[0102] The raw materials in the described food additives and the weight fractions in the food additives are as follows:

[0103] Microbial TG enzyme 0.01 part,

[0104] Sodium glutamate 0.20 parts,

[0105] 0.50 parts of yeast extract,

[0106] 0.02 part of the mixture of disodium inosinate and disodium guanylate, by weight, wherein disodium inosinate accounts for 50%, disodium guanylate accounts for 50%,

[0107] 0.01 parts of ethyl maltol,

[0108] 0.03 part of natural pigment,

...

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PUM

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Abstract

The invention discloses nutrition-enriched recombinant translucent meat slices and a preparation method thereof. The translucent meat slices comprise the raw materials of meat stuffing, cane sugar, mixed powder of puffed peanut powder, puffed sesame powder and puffed tartary buckwheat flour or a pulp-powder mixture of mashed fruit and melon earthnut pulp and puffed tartary buckwheat flour, edible salt and food additives. The preparation method comprises the steps of mincing of meant, puffing, pulping, chopping, emulsifying, slicing of the quick-frozen meat and then curing, thus obtaining the recombinant translucent meat slices. The method is capable of preparing the translucent meat slices from the minced meat fully; tartary buckwheat, peanuts and semen sesami nigrum, or fruit and melon earthnut can be added into the meat slices as binding agent or seasoning materials, and the tartary buckwheat also covers meat taint, so that the prepared recombinant nutrition-enriched translucent meat slices are thicker in taste, and balanced and rich in nutrition; the preparation process is exquisite; and the types of products are varied to meet the requirements of different people. Besides, after being baked, the translucent meat slices are crisper, are more balanced in nutritional ingredient and do not generate harmful substances.

Description

technical field [0001] The invention belongs to the field of meat food processing, and more specifically relates to a meat light film made by twisting meat and vegetable edible raw materials into mixed minced meat and a preparation method thereof. Background technique [0002] Tartary buckwheat is a natural medicinal and edible crop, containing a large amount of flavonoids, proanthocyanidins (the content of buckwheat bran can reach up to 5.03%), gallic acid, protocatechuic acid, vanillic acid, syringic acid, ferulic acid and other classified compounds , At the same time, it also contains D-chiro-inositol, weakly alkaline tartary buckwheat, active protein and rich minerals and vitamins. According to the "Compendium of Materia Medica" records: tartary buckwheat is bitter in taste, cold in nature, can strengthen the intestines and stomach, benefit energy, maintain spirit, benefit eyes and ears, and refine the five internal organs; in "Qian Jin Yao Fang", "Chinese Medicine Dicti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/30A23L13/10A23L13/40A23L13/60
Inventor 唐善虎
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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