Production method for freeze-dried meat product

A production method and technology of meat products, applied in the direction of textured treatment, plant protein processing, etc., can solve the problems of poor maintenance of meat color, shape, and taste, large loss of nutritional components, and low nutritional value , to achieve the effect that is beneficial to human health, does not lose nutrients, and meets market demand

Inactive Publication Date: 2014-05-07
李康伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, the processing of the same kind of diced meat is all high-temperature dried products. The color, shape and taste of the processed meat cannot be well maintained due to the influence of high temperature, and the rehydration rate of the finished product is low, and the nutrients are lost. low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The production method of the freeze-dried meat product provided by the present embodiment comprises the following steps:

[0043] Soaking: Soak tissue protein and water in a mass ratio of 1:4 for 2 hours;

[0044] Seasoning: mix the essence and spices into the tissue protein in proportion, mix it evenly, and let it stand for 0.5 hours. The essence is pork bone extract, and the pork bone extract accounts for 0.03% of the total mass of tissue protein. ;

[0045] Cutting: Cut the seasoned tissue protein into the desired shape;

[0046] Drain: Put the cut tissue protein into the centrifuge to shake off the water;

[0047] Quick-freezing: Put the drained tissue protein into the -30°C quick-freezer and freeze for 4 hours;

[0048] Vacuum drying: Put the quick-frozen tissue protein into the vacuum drying equipment, set the temperature at 90°C, vacuum at 110pa, and dry for 18 hours;

[0049] Moisture-proof packaging: the dried tissue protein is cooled to room temperature in...

Embodiment 2

[0051] The production method of the freeze-dried meat product provided by the present embodiment comprises the following steps:

[0052] Soaking: Soak tissue protein and water in a mass ratio of 1:4 for 2 hours;

[0053] Seasoning: mix the essence and spices into the tissue protein in proportion, mix them evenly, and let it stand for 1.5 hours. The essence is pork bone extract, and the pork bone extract accounts for 0.03% of the total mass of tissue protein. ;

[0054] Cutting: Cut the seasoned tissue protein into the desired shape;

[0055] Drain: Put the cut tissue protein into the centrifuge to shake off the water;

[0056] Quick-freezing: Put the drained tissue protein into the -40°C quick-freezer and freeze for 2 hours;

[0057] Vacuum drying: Put the quick-frozen tissue protein into the vacuum drying equipment, set the temperature at 70°C, vacuum at 130pa, and dry for 22 hours;

[0058] Moisture-proof packaging: the dried tissue protein is cooled to room temperature ...

Embodiment 3

[0060] The production method of the freeze-dried meat product provided by the present embodiment comprises the following steps:

[0061] Soaking: Soak tissue protein and water in a mass ratio of 1:4 for 2 hours;

[0062] Seasoning: mix the essence and spices into the tissue protein in proportion, mix it evenly, and let it stand for 1 hour. The essence is pork bone extract, and the pork bone extract accounts for 0.03% of the total mass of tissue protein. ;

[0063] Cutting: Cut the seasoned tissue protein into the desired shape;

[0064] Drain: Put the cut tissue protein into the centrifuge to shake off the water;

[0065] Quick-freezing: Put the drained tissue protein into the -35°C quick-freezer and freeze for 3 hours;

[0066] Vacuum drying: Put the quick-frozen tissue protein into the vacuum drying equipment, set the temperature at 80°C, vacuum at 120pa, and dry for 20 hours;

[0067] Moisture-proof packaging: the dried tissue protein is cooled to room temperature in th...

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PUM

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Abstract

The invention discloses a production method for a freeze-dried meat product. The method comprises: immersing, specifically immersing tissue protein in water according to a tissue protein/water mass ratio of 1:4; seasoning, specifically adding essence and spices into tissue protein according to ratios; cutting; draining water; freezing quickly; drying in vacuum; and performing moistureproof packaging, specifically cooling dried tissue protein in drying equipment to normal temperature and bagging. The meat product prepared by employing the provided production method for the freeze-dried meat product has the advantages of high protein and high cellulose; during processing, nutritional compositions are not lost, the water recovery rate is high and complete water recovery can be finished within 3 min; and during processing, the raw materials are not influenced by temperature, the color, the appearance and the taste basically remain unchanged, the taste is not changed, and the meat product is beneficial for human body health and is capable of satisfying market demands.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a production method of freeze-dried meat products. Background technique [0002] Meat drying has a long history in our country. The working people in our country have created, accumulated and summarized the rich and valuable experience and methods of drying fruits using natural conditions in thousands of years of production practice. With the progress of the times, especially after my country's reform and opening up, the pace of people's life has accelerated, the meat processing industry has developed rapidly, and the export volume of dehydrated meat products has increased year by year. The rapid growth of exports of dehydrated meat products has not only promoted the rapid development of the meat processing industry, but also led to the rapid improvement of meat drying technology and equipment levels. [0003] But at present, the processing of the same kind of diced meat is all high-t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/24
Inventor 李康伟
Owner 李康伟
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