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Vacuum microwave production process of meat puffing chips

A production process, a vacuum microwave technology, is applied in the production field of meat puffing to achieve the effects of removing the fishy smell of meat, improving the texture of the meat, and shortening the heating time.

Active Publication Date: 2015-02-18
南京欧旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement and improvement of people's living conditions, everyone pays more and more attention to the ecology and health of meat products. The non-green and unhealthy links and factors in the traditional meat product processing technology have gradually restricted the increase in market consumption.

Method used

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  • Vacuum microwave production process of meat puffing chips
  • Vacuum microwave production process of meat puffing chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. The preparation process of puffed duck breast meat:

[0032] Preparation of marinade: add 2 kg of ammonium bicarbonate, 2 kg of sodium chloride, 0.5 kg of grass fruit, 0.15 kg of fennel and 0.3 kg of Chinese prickly ash into 995.05 kg of pure water, and mix well to form a 1000 kg marinade.

[0033] Take 5 kg of fresh or thawed duck breast meat that has been washed and drained, and cut it into slices with a length of 5 cm, a width of 3 cm, and a thickness of 0.5 cm.

[0034] Marinate the above meat slices in the marinade, take them out after 4 hours, and put the meat slices in a 55°C oven to pre-dry until the moisture content is 40-55%.

[0035] Take out the meat slices and put them in an airtight container, and store the container at an ambient temperature of 4° C. for 5 to 8 hours for equal humidity treatment.

[0036] Put the meat slices after the wet equalization treatment into the vacuum microwave equipment for puffing and drying. The microwave power during puff...

Embodiment 2

[0059] Embodiment 2: the preparation of puffed pork breast meat:

[0060] Preparation of marinade: Add 2 kg of ammonium bicarbonate, 2.05 kg of sodium chloride, 0.2 kg of grass fruit, 0.15 kg of fennel and 0.3 kg of Chinese prickly ash into 995.3 kg of pure water, and mix well to form a 1000 kg marinade.

[0061] Get 5 kilograms of cleaned fresh or thawed pork breast meat, cut it into slices of length 10cm, width 5cm, and thickness 1cm.

[0062] Marinate the above meat slices in the marinade, take them out after 4 hours, and put the meat slices in a 55°C oven to pre-dry until the moisture content is 67-70%.

[0063] Take out the meat slices and put them in an airtight container, and store the container at an ambient temperature of 4° C. for 10 to 15 hours for equal humidity treatment.

[0064] The meat slices after the wet equalization treatment are put into vacuum microwave equipment for puffing and drying. The microwave power during puffing and drying is 4800W, and the vacu...

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Abstract

The invention relates to a vacuum microwave production process of meat puffing chips, belonging to the technical field of deep processing of agricultural products. The production process comprises the steps of cleaning raw material meat, cutting the cleaned meat into pieces, pickling the meat pieces by pickling seasonings, pre-drying by hot air, carrying out samming treatment, and puffing and drying by vacuum microwave; finally, sterilizing by irradiation to obtain the meat puffing leisure product which is high in crispness and good in flavor. After the preparation technology is adopted, the nutritional ingredients of the raw material are maintained to the utmost extent; the meat puffing chips are crisp in mouth feel and convenient to eat. After the preparation method and the practical technology of the meat puffing chips are used, a practical and feasible new way is provided for deep processing and utilization of meat products.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, in particular to the production technology of meat puffing. Background technique [0002] At present, vacuum microwave puffing technology is more applied to fruit and vegetable products to form leisure food such as fruit and vegetable slices and grains. The published ZL200310112748.2 patent document discloses a processing method for leisure seasoning dehydrated fruits and vegetables: first, the vegetables , fruit or edible mushroom raw materials are selected, peeled, washed, sliced, blanched to inactivate enzymes, color protection and other conventional pretreatments, then carry out conventional hot air drying to a safe moisture content of 5-7%, and then rehydrate in the seasoning liquid After 30-60 minutes, the moisture content is increased to 20-60%, followed by vacuum drying, or vacuum microwave drying, or vacuum freeze-drying to a safe moisture content of 3-7%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23P30/30A23P30/32A23V2002/00A23V2300/10
Inventor 吴海虹诸永志卞欢魏巍徐为民刘芳王道营蒋宁张牧晗耿志明
Owner 南京欧旺食品科技有限公司
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