Luncheon meat with lemon dietary fiber and preparation method thereof

A technology of lemon dietary fiber and luncheon meat, which is applied in food preparation, food science, food ingredients, etc., can solve the problems of luncheon meat's taste influence, the yield of finished products needs to be further improved, and the average water holding capacity of the product is not high enough, so as to improve the water holding capacity , The effect of increasing the yield of finished products and reducing the cost of products

Inactive Publication Date: 2014-05-28
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are following problems in the commercially available luncheon meat prepared by the existing method: 1, although the residual amount of nitrite meets the national standard, it still needs to be reduced, because nitrite in meat products can form N-nitrite under certain conditions Amine compounds, and N-nitrosamine compounds are a class of substances that have a strong carcinogenic effect on animals, and the lower the content, the safer it is for the human body
2. The average water holding capacity of the product is not high enough, which will have a certain impact on the taste of luncheon meat
3. The finished product yield rate needs to be further improved

Method used

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  • Luncheon meat with lemon dietary fiber and preparation method thereof
  • Luncheon meat with lemon dietary fiber and preparation method thereof
  • Luncheon meat with lemon dietary fiber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] The processing steps of the preparation method of the luncheon meat that adds lemon dietary fiber described in the present embodiment are as follows in sequence:

[0068] (1) Raw meat processing

[0069] Clean the fresh pork and remove the tendons and weigh 1000g as the raw meat. In the raw meat, the weight ratio of fat meat to lean meat is 1:9. Separate the fat meat and lean meat and cut them into pieces with a side length of about 1cm. block;

[0070] (2) Pickled

[0071] The fat meat and lean meat in the raw meat were marinated with a mixture for 48 hours at 0° C., and the components of the mixture and the weight percentages of each component and the raw meat were as follows:

[0072] Salt 2%,

[0073] White sugar 0.5%,

[0074] Sodium nitrite 0.012%;

[0075] (3) Chopped and mixed

[0076] The cured meat is placed in a chopping machine, then add lemon dietary fiber, auxiliary materials and ice chips and mix and chop for 10min. The addition of the lemon dietary...

Embodiment 2

[0086] The processing steps of the preparation method of the luncheon meat that adds lemon dietary fiber described in the present embodiment are as follows in sequence:

[0087] (1) Raw meat processing

[0088] Clean the fresh pork and remove the tendons and weigh 1000g as the raw meat. In the raw meat, the weight ratio of fat meat to lean meat is 1:3. Separate the fat meat and lean meat and cut them into pieces with a side length of about 5cm. block;

[0089] (2) Pickled

[0090] The fat meat and lean meat in the raw meat were marinated with a mixture for 72 hours at 4° C., and the components of the mixture and the weight percentages of each component and the raw meat were as follows:

[0091] Salt 2.5%,

[0092] White sugar 1.0%,

[0093] Sodium nitrite 0.014%;

[0094] (3) Chopped and mixed

[0095] The cured meat is placed in a chopping machine, then add lemon dietary fiber, auxiliary materials and ice chips and mix for 5 minutes. The addition of the lemon dietary fi...

Embodiment 3

[0105] The processing steps of the preparation method of the luncheon meat that adds lemon dietary fiber described in the present embodiment are as follows in sequence:

[0106] (1) Raw meat processing

[0107] Clean the fresh pork and remove the tendons and weigh 1000g as the raw meat. In the raw meat, the weight ratio of fat meat to lean meat is 1:5. Separate the fat meat and lean meat and cut them into pieces with a side length of about 3cm. block;

[0108] (2) Pickled

[0109] The fat meat and lean meat in the raw meat were marinated with a mixture for 60 hours at 1° C., and the components of the mixture and the weight percentages of each component and the raw meat were as follows:

[0110] Salt 2.3%,

[0111] White sugar 0.6%,

[0112] Sodium nitrite 0.013%;

[0113] (3) Chopped and mixed

[0114] The cured meat is placed in a chopping machine, then add lemon dietary fiber, auxiliary materials and ice chips and mix for 7 minutes. The addition of the lemon dietary fibe...

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PUM

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Abstract

The invention provides a preparation method for a luncheon meat with lemon dietary fiber. The preparation method comprises the following steps: (1) cleaning, stripping and slicing raw meat; (2) pickling the raw meat with a mixture at a temperature of 0 to 4 DEG C for 48 to 72 h, wherein the mixture comprises salt, white sugar and sodium nitrite; (3) carrying out chopping and mixing, i.e., placing the pickled meat in a chopping and mixing machine, adding lemon dietary fiber and flake ice and carrying out mixing and chopping for 5 to 10 min; and (4) carrying out packaging and sterilization, i.e., filling the chopped and mixed meat into a high temperature retort pouch, carrying out vacuum sealing, then carrying out sterilization at a temperature of 118 to 121 DEG C for 30 to 60 min and then carrying out back pressure cooling to room temperature. The luncheon meat prepared by using the method contains lemon dietary fiber and has reduced residual quantity of nitrite, improved water retention ability and product yield and strong resistance to oxidation.

Description

technical field [0001] The invention belongs to the technical field of deep processing of meat food, and relates to luncheon meat and a preparation method thereof. Background technique [0002] Luncheon meat is very popular among consumers because of its convenient eating, delicious meat quality and long shelf life, and has great market value. But there are following problems in the commercially available luncheon meat prepared by the existing method: 1, although the residual amount of nitrite meets the national standard, it still needs to be reduced, because nitrite in meat products can form N-nitrite under certain conditions Amine compounds, and N-nitrosamine compounds are a class of substances that have a strong carcinogenic effect on animals, and the lower the content, the safer it is for the human body. 2. The average water holding capacity of the product is not high enough, which will have a certain impact on the taste of luncheon meat. 3. The finished product yield ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/317A23L1/212A23L1/308A23L33/105A23L33/22
CPCA23L13/428A23L13/426A23L27/10A23V2002/00A23V2250/5116
Inventor 雷激李玉锋李铁志石秀梅
Owner XIHUA UNIV
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