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A kind of hanging loose meat granules and preparation method thereof

A technology for loosening and cooking meat, applied in multi-step food processing, food science and other directions, can solve problems such as unfavorable product promotion, low meat production frequency, increased cost, etc., to improve marinating efficiency, improve taste and quality, The effect of suppressing hardening problems

Active Publication Date: 2016-06-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the frequency of traditional meat pellets is low, generally no more than 40%, which increases the cost of meat pellets and is not conducive to product promotion.

Method used

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  • A kind of hanging loose meat granules and preparation method thereof

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preparation example Construction

[0034] A kind of preparation method such as hanging loose meat grains, wherein, comprises the following steps:

[0035] Step 1. Preparation of cooked meat granules. After initial cooking, the raw meat granules are placed in the cooking liquid and boiled for a certain period of time. After the meat granules are fully cooked, they are taken out and drained to obtain cooked meat granules;

[0036] Step 2: Preparation of cooked meat floss. After removing the sarcolemma, tendon and fat from the minced meat, it is first boiled, placed in the cooking liquid and boiled for a certain period of time to obtain cooked minced meat, which is boiled and minced. The meat is placed in a stir-frying machine for dry frying until it becomes fluffy to obtain the cooked meat floss;

[0037] Step 3, hanging pine, put the cooked meat granules and cooked meat floss together into a slow mixer, mix and stir, and hang pine, the speed of the mixer is 8-10r / min, and the stirring time is 2-3min, until the c...

Embodiment 1

[0045] 1) Select frozen beef hindquarters from non-epidemic areas and meet the hygienic requirements as raw materials, with a weight of about 10kg. Thaw the raw meat at 4°C until the center temperature is -2~0°C, remove the skin, bones, fat, tendon and fascia, etc., and then cut the meat into 1.0cm 3 Beef cubes are placed in a special container, and the weight is about 9.5kg at this time.

[0046] 2) After mixing the prepared marinade and raw meat, place it in a vacuum tumbler for slow, low-temperature, intermittent marinating. The temperature is 0-4°C, the intermittent time is 20 minutes, and the vacuum degree is 0.07Mpa, the rotating speed is 8r / min, and the total marinating time is 160min. After pickling, put it in a special container in a natural state, and the weight is about 14kg at this time.

[0047] 3) Put the marinated beef cubes into boiling water in batches for initial boiling until the water bath is slightly boiling, remove the blood and minced meat, remove the ...

Embodiment 2

[0053] Adopting the frozen meat of mutton hind leg that is selected from the non-epidemic area and meets the hygienic requirements as raw material, the weight is about 10kg, after the processing steps described in steps 1-7 described in Example 1, about 7.15kg of loose mutton is obtained Grains, the yield rate is about 71.50%.

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Abstract

The invention discloses meat particles with dried meat floss and a preparation method of the meat particles. The preparation method comprises the following steps: putting primarily cooked raw meat particles in a cooking solution for cooking to obtain cooked meat particles; putting primarily cooked ground meat in the cooking solution for cooking, frying until the meat is fluffy to obtain cooked dried meat floss; stirring the cooked meat particles and the cooked dried meat floss, and thus obtaining the meat particles with dried meat floss. A compound monosaccharide solution is contained in the cooking solution, and the cooking solution contains 50-60% of glucose, 2-4% of fructose, 1-3% of xylose, 2-4% of glycerinum and 1-3% of vegetable oil. Through the adoption of the technologies such as quantitative pickling, muscle fiber depolymerization and saccharides crystallization resistance, the appearance of the product, the utilization rate of raw meat and the product yield of the product are improved, and meanwhile a better mouthfeel of the product is obtained. The product yield of the meat particles with dried meat floss provided by the invention is more than 70%; compared with a traditional process of processing meat particles, the product yield is improved by more than 30%, the production cost of processing the meat particles is greatly reduced, and a new idea is provided for the development of the meat particle product.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a diced dried meat and a preparation method thereof. Background technique [0002] Beef and mutton cubes are traditional meat products in my country. Because they are rich in protein, essential amino acids, minerals, vitamins and other nutrients, and are easy to carry and have a long storage time, they are deeply loved by consumers. At present, the raw material utilization rate and product yield of traditional meat granules are low, the texture is hard, the taste is poor, the quality is unstable, the appearance is not good, and the cost is high, which is not conducive to market promotion. Therefore, aiming at the deficiencies of the above existing preparation methods, according to the characteristics of the production process of meat granules, a new type of hanging pine meat granules is developed. Moreover, the traditional meat grains have a lower output frequenc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/70
CPCA23L5/11A23L5/13A23L13/10A23L13/428A23V2002/00A23V2300/38
Inventor 张春晖谢小雷王春青魏秀丽李侠王金枝
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI