Functional recombined leisure dried meat slice and preparation method thereof

A functional, dried meat technology, applied in the field of food processing, to achieve the effect of soft texture, light rose fragrance, and improved yield

Inactive Publication Date: 2013-09-18
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there has not been any relevant research report on the effective proportioning and compound processing of pure natural functional plant materials rich in dietary fiber and flavonoids into leisure meat products at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A functional recombined leisure meat jerky, using fresh lean meat, removing bone, fat and connective tissue as raw meat, using microwave extraction to prepare the mixed extract of Pang Hai, Polygonum multiflorum and red dates, and using hot water extraction to prepare the mixed extract of grass jelly and rose Extraction solution, the pickling solution made of compound phosphate and refined salt is injected into the meat, and after rolling and kneading, add the mixed extract of fat sea, Polygonum multiflorum and red dates, eggs, white pepper, sugar, white wine, The monosodium glutamate is mixed with jelly grass and rose extract, marinated for 1 to 4 hours, molded, baked, cut into pieces, packaged and sterilized to obtain a functional leisure meat product rich in dietary fiber, flavonoids and iron.

[0033] In this specific example, the mixing ratio of raw meat, fat sea / polygonum multiflorum / red dates mixed extract, eggs, white pepper powder, sugar, white wine, monosod...

Embodiment 2

[0035] A method for preparing functionally recombined leisure jerky, using jelly grass, roses, fat sea, fleece-flower root, red dates and meat as raw materials, specifically comprising the following steps:

[0036] (1) Selection and processing of meat

[0037] Choose fresh lean meat as the raw material, wash the blood, remove the bone, fat and connective tissue, divide it into 15-25cm long meat pieces along the direction of the muscle fibers, wash off the greasy impurities with warm water, and drain the water for later use;

[0038] (2) Preparation of mixed extracts of Panda Dahai, Polygonum multiflorum and Jujube

[0039] Grind the fat sea, Polygonum multiflorum and red dates through an 80-mesh sieve, mix them according to the ratio of mass ratio 1.2:1:4, and slowly add the mixed dry powder of fat sea, polygonum multiflorum and red dates into the pure In the water, stir while adding, then use microwave power 350KW, extract for 18 minutes, then concentrate to 2 / 7 of the vol...

Embodiment 3

[0053] With embodiment 2, its difference is:

[0054] In step (2): Grind the fat sea, Polygonum multiflorum and red dates through a 60-mesh sieve, mix them according to the ratio of mass ratio 1:1:3, and blend the fat sea, Polygonum multiflorum and red dates according to the ratio of material to liquid mass ratio 1:35 Slowly add the mixed dry powder into purified water, stir while adding, then use microwave power 350KW, extract for 15 minutes, and then concentrate to 1 / 3 of the volume of boiling water to obtain the mixed extract of Panda Dahai, Polygonum multiflorum and Jujube;

[0055] In step (3): Grind the grass jelly and the rose through a 60-mesh sieve, slowly add the dry powder of the grass jelly and rose into the boiling water at a mass ratio of 1:30, and stir while adding, then heat Keep boiling for 55 minutes, then concentrate to 1 / 3 of the boiling water volume to obtain the mixed extract of grass jelly and rose;

[0056] In step (4): uniformly inject the marinade so...

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PUM

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Abstract

The invention discloses a functional recombined leisure dried meat slice and a preparation method thereof. The preparation method is characterized by comprising the following steps of: selecting fresh lean meat and removing bones, fat and connective tissues to be used as raw material meat; extracting and preparing a scaphium scaphigerum, polygonum multiflorum and red date mixed extracting solution by adopting microwaves; extracting and preparing a grass jelly and rose mixed extracting solution by adopting hot water; injecting a pickling solution prepared by composite phosphate and refined salt into meat blocks and tumbling; chopping and sequentially adding the scaphium scaphigerum, polygonum multiflorum and red date mixed extracting solution, eggs, white pepper powder, white sugar, white spirit, monosodium glutamate and the grass jelly and rose mixed extracting solution; pickling for 1-4 hours; and filling into a mould, baking, chopping, packaging and sterilizing to obtain a finished product. The functional recombined leisure dried meat slice has the advantages of being enriched with dietary fibers, flavone and iron, and having high protein, high dietary fibers, low fat, low heat, dryness and crispiness, and obvious lipid reduction effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a functional recombined leisure meat jerky and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's consumption level, great changes have taken place in the dietary structure of Chinese residents. The intake of high-energy meat products provides abundant high-quality animal protein, and its proportion in the dietary structure gradually increases, but it also increases the incidence of obesity. The incidence of these chronic diseases is increasing year by year, and has become an important public health problem worldwide. Domestic surveys show that in 2002, the incidences of overweight and obesity among adults in my country were 22.8% and 7.1% respectively. Overweight and obesity have affected 270 million people, and the total cost of treatment of obesity and related diseases is as high as 10 billion RMB / year. In t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/308A23L1/30A23L13/10
Inventor 曹锦轩潘道东欧昌荣邵兴锋许凤张玉林蒋亚婷谢媚
Owner NINGBO UNIV
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