Preparation method of goose meat, skin and bone mixed luncheon meat

A technology of luncheon meat and mixed meat, which is applied in the field of food processing, can solve the problems of poor taste and juiciness of products, and achieve the effects of high production efficiency, good shape and simple process

Inactive Publication Date: 2013-10-02
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process does not add any gelling agent to improve the gel performance of the meat paste, and only relies on the gelation of the endogenous protease of the meat paste, which may lead to poor taste and juiciness of the product

Method used

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Examples

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Effect test

Embodiment

[0040] A kind of preparation method of goose meat, skin, bone mixed luncheon meat, its processing technology process is as follows:

[0041] (1) Pretreatment of goose meat, goose skin and goose bones

[0042] Raw goose is divided according to the standard procedure at 4°C, take goose breast and goose leg (1:1), remove visible fascia, fat and connective tissue, and cut into 1cm with a knife 3 Small pieces, and then use a meat grinder to make minced meat (the meat hole diameter of the meat grinder is 0.5cm, grind twice) for later use. Choose goose skin with normal color and no impurities, wash it, drain the water, put it in a meat grinder and grind it into minced meat (the hole diameter of the meat grinder is 0.5cm, grind it twice) for later use. Remove the head and buttocks from the goose bones after harvesting, add an appropriate amount of water and put them in an autoclave to soften for 1 hour (121°C, 0.1MPa), remove all non-bone components from the softened goose bo...

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PUM

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Abstract

The invention discloses a preparation method of goose meat, skin and bone mixed luncheon meat, which is characterized in that raw material components contain goose meat, goose skins and goose bones, and formula components contain transglutaminase (TG). The method comprises the following steps of: selecting and pretreating goose meat, goose skins and goose bones; pickling the goose meat, the goose skins and the goose bones; adding the goose meat and bone meal mixed meat paste, carrying out chopping on the obtained mixture; adding compound phosphate, and carrying out chopping on the obtained object; adding the goose skins, and carrying out chopping on the obtained object; adding pigments and spices, and carrying out chopping on the obtained object; adding starches and soy isolate proteins, and carrying out chopping on the obtained object; adding the TG, and carrying out chopping on the obtained object; carrying out weighing and die-filling on the obtained product; and sequentially carrying out TG enzyme reaction, enzyme deactivation, ripening, cooling, packaging and sterilization on the obtained product. According to the invention, the goose meat, skin and bone mixed luncheon meat is prepared by using the cross-linking effect of TG, therefore, the product form of goose products is enriched, the utilization rate of goose by-products is improved, and finally obtained products are not only better in flavor, good in taste, elastic, and good in water retention, but also has the characteristics of low fat content, high protein and high calcium, therefore, the finally obtained products are especially applicable to the crowds with obesity, hyperlipidemia, hypertension and insufficient calcium intake.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of goose meat, skin and bone mixed luncheon meat. Background technique [0002] my country is the largest goose producer in the world. In 2009, 647 million geese were slaughtered globally, of which 605 million were slaughtered in my country, accounting for 93.5% of the total; goose meat production was about 1.48 million tons, accounting for the world's total output 94.36%, but the proportion of my country's goose products processing only accounts for 3.1% ~ 4.2% of the total goose output. Goose meat has excellent nutritional characteristics, but at present our goose meat products are single in variety, the degree of fine and deep processing is low, and the utilization rate of goose by-products is not high. Therefore, the development of goose meat products and the comprehensive utilization of by-products need to arouse food workers focus on. [0003] It has bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L13/50A23L13/20A23L13/40
Inventor 李诚冯锦聪王亚利付刚苏赵
Owner SICHUAN AGRI UNIV
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