Method for processing meat paste product by utilizing livers of livestock and poultry

A technology for livestock and poultry livers and livestock and poultry is applied in the field of processing minced meat products using livestock and poultry livers, which can solve problems such as not being efficiently utilized, and achieve the effects of good appearance, homogeneous appearance, good sliceability and taste.

Active Publication Date: 2013-10-09
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, except for a very small amount of biochemical products, it is mostly used for frying dishes or making ready-to-sell sauces, pickles and other products, so that this high-nutrition raw material has not been efficiently utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Canned minced pork liver

[0024] The processing and primary processing of pig liver: select the fresh pig liver just removed after slaughtering, remove the tendon, fat, bleeding point, etc. attached to the liver, cut it into long strips and put it in a cold storage at 0-1°C for use Soak in 0.4% edible vinegar solution for 24 hours, take out and filter out the water, and continue to store it in the cold storage for subsequent use;

[0025] Treatment and initial processing of fat meat: select fresh pig backfat fat meat, cut into long strips and then cut into square cubes of about 1cm, cool some of the fat cubes in a cold storage at 0-1°C for at least 36 hours, and the other part of fat meat Blanch the diced meat quickly in boiling water, drain the water, and freeze in a -5°C freezer;

[0026] Treatment and initial processing of lean meat from livestock and poultry: Take fresh lean pork and beef, remove tendons, fat, bleeding spots and stains attached to the me...

Embodiment 2

[0031] Example 2 Ham sausage with minced rabbit liver meat

[0032] Rabbit liver treatment and initial processing: select fresh rabbit liver just removed after slaughter, remove the tendons, fat, bleeding points, etc. attached to the liver, cut it into long strips and put it in a 0-1 ℃ cold storage for use Soak in 0.35% edible vinegar solution for 20 hours, take out and drain the water, and continue to store it in the cold storage for subsequent use;

[0033] Treatment and initial processing of fat meat: select fresh pig backfat fat meat, cut into long strips and then cut into square cubes of about 1cm, cool some of the fat cubes in a cold storage at 0-1°C for at least 36 hours, and the other part of fat meat Blanch the diced meat quickly in boiling water, drain the water, and freeze in a freezer at -6°C;

[0034] Handling and initial processing of lean meat from livestock and poultry: Take fresh pork, rabbit meat and chicken, remove tendons, fat, bleeding spots and stains at...

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PUM

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Abstract

The invention discloses a method for processing a meat paste product by utilizing livers of livestock and poultry. The method for processing the meat paste product by utilizing livers of livestock and poultry comprises the following steps of: with livers of livestock and poultry and fat and lean of the livestock and poultry as raw materials and milk protein, seasoners and blending materials as auxiliary materials, processing the livers, processing meat material, pickling, preparing concentrated milk protein, preparing liver emulsion, preparing meat paste, filling, carrying out two-stage hot processing and high temperature sterilization, and cooling. Therefore, the meat paste product with good slicing property, taste and flavour is processed, the utilization rate of the livers of the livestock and poultry is increased, content of vitamin A in the meat paste product is increased, ordinary people can take in required vitamin A while eating meat, and improvement on deficiency of the vitamin A in the ordinary people, especially children and the aged can be facilitated.

Description

technical field [0001] The invention relates to a method for processing minced meat products, in particular to a method for processing minced meat products using livestock and poultry livers. Background technique [0002] Liver is the main by-product of slaughtered livestock and poultry, accounting for 1.5-2.0% of livestock and poultry body weight. The liver is rich in nutrients such as protein, amino acids, minerals, vitamins and fatty acids, especially its vitamin A is as high as 50 micrograms per gram, which is more than 300 times that of lean meat of livestock and poultry. Although livestock and poultry liver is rich in nutrients, it has not been fully utilized at present. Abroad, it is mainly used to process emulsified liver sausage for breakfast pasta, or as a raw material for pet food. In China, except for a very small amount of biochemical products, it is mostly used for frying dishes or making ready-to-sell sauces, pickles and other products, so that this high-nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/317A23L1/314A23L13/20A23L13/40A23L13/60
Inventor 王卫张佳敏唐仁勇白婷
Owner CHENGDU UNIV
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