A method for forming dry matter of air-dried beef and mutton
A beef and mutton dry quality technology, which is applied in food drying, food science, food heat treatment, etc., can solve the problems of limiting the source of raw materials and product types of air-dried beef and mutton jerky products, unfavorable enterprise promotion, and high molding costs, so as to save production costs , easy to cut strips, reduce the use of the effect
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Embodiment 1
[0051] Embodiment 1, vacuum stirring pickling and non-vacuum stirring pickling verification
[0052]Thaw chunks of frozen beef at -2°C to 0°C, trim off the visible fat and fascia on the surface, put it into a meat grinder, pass through an 8mm orifice plate and grind it into minced meat, and then divide the minced meat into two parts equally. Put a part into the vacuum mixer, add auxiliary materials in batches, stir for 2 minutes in the forward direction, and then stir in the reverse direction for 2 minutes, evenly put in 3‰ transglutaminase (150U / kg raw meat), vacuumize until the vacuum degree reaches 0.06 Above MPa, rotate forward for 4 minutes, reverse for 4 minutes, and cycle once. A total of 16 minutes of vacuum stirring at a speed of 22 rpm. Put the other part of minced meat into the non-vacuum mixer, add the auxiliary materials in batches, stir for 2 minutes in the forward direction, and then reverse the stirring for 2 minutes, evenly add 3‰ transglutaminase (150U / kg raw...
Embodiment 2
[0056] Example 2. Validation of Muscle Gradient-variable Temperature Air-drying Effect
[0057] Mutton myofibrillar protein was dissolved in 50mM phosphate buffer (pH6.0) containing 0.6M NaCl, and the protein concentration was adjusted to 30mg·mL -1 . Use 1M NaOH or HCl to adjust the system to the pH value required for the test, and heat it in a water bath after dispensing. -1 The temperature was raised linearly to 75°C and held for 20 minutes. During the heating process, the molecular force was studied for gels at 25°C, 35°C, 45°C, 55°C, 65°C, and 75°C. In addition, differential scanning calorimeter (DSC) was used to analyze the thermal stability of lamb myofibrillar protein under different pH value systems. The test conditions of DSC were that the temperature scanning range was 25°C-100°C, and the heating rate was 5°C·min. -1 , use the Q20 empty aluminum box as a blank control, and use the software that comes with the instrument to analyze the thermal denaturation temperat...
Embodiment 3
[0066] Embodiment 3, the preparation method of air-dried mutton with peanuts
[0067] 1) Select 100kg of frozen mutton hind legs, remove obvious fat and fascia, and thaw at 2-4°C;
[0068] 2) Put the thawed mutton pieces into a meat grinder and pass through an 8nrn orifice plate to obtain minced meat;
[0069] 3) Put the minced mutton into the vacuum mixer, add the auxiliary materials in batches, stir for 2 minutes in the forward direction, and then reverse the stirring for 2 minutes, and evenly add 3‰ of transglutaminase (150U / kg raw meat) . Vacuumize until the vacuum degree reaches above 0.06MPa, rotate forward for 4 minutes, reverse for 4 minutes, and cycle once, a total of 16 minutes of vacuum stirring, the speed is 22 rpm;
[0070] The auxiliary materials are: 10kg crushed peanuts, 1.1kg salt, 0.12kg chicken essence, 0.1kg monosodium glutamate, 0.1kg soft white sugar, 0.2kg beef paste, 0.1kg chicken paste, 0.15kg dark soy sauce, 0.15kg light soy sauce, marinated sea mus...
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