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Meat product and processing method thereof

A production method and technology of meat products, applied in the direction of food preparation, application, food science, etc., can solve the problems of unfavorable development of meat processing industry, poor product flavor and taste, energy waste, etc., to improve conversion rate and utilization rate, Low production cost, improve the effect of color and fragrance

Inactive Publication Date: 2013-10-09
杜兆侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature heat treatment is one of the safest and most reliable methods of meat product preservation. Heat treatment uses high temperature to kill microorganisms, but it has defects such as poor product flavor and taste, and serious nutritional loss.
Low-temperature (80-99°C) processing and sterilization technology has a short shelf life (generally 7-10 days), and storage, transportation, sales and other links need to be carried out at low temperature, resulting in energy waste and cost increase, which is inconsistent with my country's actual national conditions , is not conducive to the development of my country's meat processing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A meat product, comprising the following raw materials in parts by weight:

[0047] Main ingredients: 80 parts by weight of lean meat, 60 parts by weight of chicken, 5 parts of lean fat meat, and the fat content of the lean meat is 70%;

[0048] Ingredients: 4 parts of salt, 6 parts of sugar, 0.15 parts of monosodium glutamate, 3 parts of gelatin;

[0049] Spices: amomum 0.1-0.15 parts, cinnamon 0.2-0.3 parts, bay leaves 0.2-0.3 parts, angelica 0.1-0.3 parts, ginger 1-1.5 parts, tangerine peel 0.2-0.4 parts, cinnamon bark 0.2-0.25 parts, grass fruit 0.3 parts -0.35 parts, 0.2-0.3 parts of pepper, 0.1-0.3 parts of cinnamon, 0.2-0.3 parts of cumin, 0.3-0.4 parts of licorice, 0.2-0.3 parts of star anise, 0.1-0.3 parts of star anise; preservative: 0.15 parts of potassium sorbate , Vitamin C 0.35 parts.

[0050] A method for making meat products, comprising the following steps:

[0051] (1) Wash the lean meat, chicken and lean meat in the main ingredients and then cut int...

Embodiment 2

[0066] A meat product, comprising the following raw materials in parts by weight:

[0067] Main ingredients: 80 parts by weight of lean meat, 60 parts by weight of chicken, 8 parts of lean meat, the fat content of the lean meat is 80%;

[0068] Ingredients: 7 parts of salt, 8 parts of sugar, 0.15 parts of monosodium glutamate, 5 parts of gelatin;

[0069] Spices: 0.15 parts Amomum, 0.3 parts cinnamon, 0.3 parts bay leaf, 0.3 parts Angelica dahurica, 1.5 parts ginger, 0.4 parts tangerine peel, 0.25 parts cinnamon, 0.35 parts grass fruit, 0.3 parts pepper, 0.3 parts cinnamon, 0.3 parts cumin , 0.4 part of licorice, 0.3 part of star anise, 0.3 part of anise; preservatives: 0.25 part of potassium sorbate, 0.75 part of vitamin C.

[0070] A method for making meat products, comprising the following steps:

[0071] (1) Wash the lean meat, chicken and lean meat in the main ingredients and then cut into pieces, wash the lean meat and shred it;

[0072] (2) The process of treating th...

Embodiment 3

[0087] A meat product, comprising the following raw materials in parts by weight:

[0088] Main ingredients: 80 parts by weight of lean meat, 60 parts by weight of chicken, 6 parts of lean meat, and the fat content of the lean meat is 75%;

[0089] Ingredients: 6 parts of salt, 7 parts of sugar, 0.13 parts of monosodium glutamate, 4 parts of gelatin;

[0090] Spices: 0.13 parts Amomum, 0.25 parts cinnamon, 0.25 parts bay leaf, 0.2 parts Angelica dahurica, 1.25 parts ginger, 0.3 parts tangerine peel, 0.22 parts cinnamon, 0.33 parts grass fruit, 0.25 parts pepper, 0.2 parts cinnamon, 0.25 parts cumin , 0.35 parts of licorice, 0.25 parts of star anise, 0.2 parts of anise; preservatives: 0.2 parts of potassium sorbate, 0.5 parts of vitamin C.

[0091] A method for making meat products, comprising the following steps:

[0092] (1) Wash the lean meat, chicken and lean meat in the main ingredients and then cut into pieces, wash the lean meat and shred it;

[0093] (2) The process ...

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PUM

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Abstract

The invention discloses a meat product which comprises raw materials of lean meat, chicken and fat meat and auxiliary materials of salt, white sugar, monosodium glutamate, fructus amomi, fructus cinnamomi, bay leaves, radix angelicae, gingers, dried orange peels, cassia barks, amomum tsao-ko, peppers and combs. The invention further discloses a processing method of the meat product, and the processing method comprises the following steps of: selecting materials, cleaning the materials, disacidifying the cleaned materials, sterilizing the disacidified materials, feeding the sterilized materials, packaging the fed materials, and the like. The product disclosed by the invention not only meets dietary habits of Chinese people but also can meet the requirements of exportation on the sensation, the nutrition and the safety of the meat product; meanwhile, the processing method provided by the invention is not limited by seasons and environment temperature and can form industrialization and large-scale industrial production.

Description

[0001] technical field [0002] The invention relates to a meat processing method, in particular to a meat product and a preparation method thereof. Background technique [0003] At present, the total amount of meat in my country has reached 70 million tons, ranking first in the world, while meat products in my country account for less than 4% of the total meat, and the per capita is about 2Kg, which is the same as that of developed countries. Compared with more than 50% of the total and 80Kg per capita, the gap is huge. It can be said that my country's meat processing is still in its infancy. [0004] The production of meat products in developed countries is based on the fact that their meat products have good hygiene and safety conditions, advanced technology, and a high degree of intensification. It is determined that low-temperature processing and sterilization is the main method. The taste, flavor and nutritional value of low-temperature meat products are better tha...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/315A23L13/40A23L13/50A23L13/70
Inventor 杜兆侠
Owner 杜兆侠
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