Low-salt lotus leaf minced meat slices

A technology of lotus leaf and pork, which is applied in application, food preparation, food science, etc., can solve the problems of high sodium content of dried meat, weakened aroma substances, fat oxidation and rancidity, etc., to increase calcium nutrient content, improve tenderness, The effect of delaying fat oxidation

Inactive Publication Date: 2015-04-01
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of high sodium salt content, single flavor, fat oxidation and rancidity during storage,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] Raw materials: 80g of lean pork and 20g of fat.

[0026] Accessories: 0.2g lotus leaf powder, 10g ice water, 1.5g compound salt (the ratio of salt to food grade calcium lactate is 8:2), monosodium glutamate 0.3g, cooking wine 1.6g, white sugar 10g, light soy sauce 4g, Vc 0.04g, Red yeast rice 0.007g, ginger powder 0.1g; the lotus leaf powder is dried lotus leaf powder with a particle size of 100 mesh or more.

[0027] The processing method is as follows:

[0028] (1) Preparation of meat emulsion: After thawing the divided pork lean and fat meat at 4℃, they are minced twice with a meat grinder with a hole plate diameter of 5 mm to obtain lean meat and fat meat respectively, and press 2: The fat to lean ratio of 8 is mixed to obtain mixed meat;

[0029] (2) Chopping and pickling: Pour the ice water with Vc and red yeast rice into the chopper, add the mixed minced meat in (1) and stir at low speed for 5 minutes; then add lotus leaf powder, compound salt and othe...

Example Embodiment

[0036] Example 2

[0037] Ingredients: 90g of lean pork and 10g of fat.

[0038] Accessories: 0.4g lotus leaf powder, 12g ice water, 1.5g compound salt (the ratio of salt to food grade calcium lactate is 9:1), monosodium glutamate 0.5g, cooking wine 2.0g white sugar 15g, light soy sauce 5g, Vc 0.05g, Red yeast rice 0.007g, ginger powder 0.2g;

[0039] Processing method: make 4mm thin slices, bake 4h in 70℃ drying room, turn over every 1h, cut the baked meat slices into 30×45mm small slices. The other steps are the same as in Example 1.

[0040] The moisture content of the obtained product is less than or equal to 18%, and the sodium content is less than or equal to 2.6 (far lower than the specified sodium content of less than or equal to 5% in SBT 10283-2007 dried meat); other quality indicators are the same as in Example 1.

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Abstract

The invention relates to low-salt lotus leaf minced meat slices. A preparation method comprises the following steps: adding 0.2-0.4 mass percent of dried lotus leaf powder with the granularity of more than 100 meshes; adding 10-20 mass percent of food grade calcium lactate to partially replace sodium salt in the meat slices, uniformly mixing with raw material meat and other auxiliary materials by virtue of a chopping process to form a uniform emulsion system, salting under low temperature conditions, and manufacturing according to a traditional processing technology of minced meat slices. According to the method disclosed by the invention, the content of sodium salt in the minced meat slices can be effectively reduced, fat oxidative rancidity of the minced meat slices in the processing and storage process is delayed, the fading speed of the minced meat slices is reduced, the flavor of the minced meat slices is improved, the elasticity and chewiness of the minced meat slices are improved, and the manufactured low-salt lotus leaf minced meat slices are good in taste, and unique, strong and long-lasting in flavor.

Description

technical field [0001] The invention relates to a method for improving the flavor and texture of dried meat, and belongs to the technical field of meat product processing. Background technique [0002] Dried meat is a traditional leisure meat product in my country, which has the characteristics of high protein, low fat, delicious taste and rich aroma. It is one of the necessary leisure meat products for travel enthusiasts. In recent years, researchers have developed various new types of jerky. For example, Li Sen et al. disclosed a processing method for charcoal-grilled jerky (Chinese Patent No. CN102349659A); Ran Fen disclosed a processing technology for spicy beef ( Chinese Patent No. CN103251064A); Chen Sijiu disclosed a matcha beef jerky (Chinese Patent No. CN103494233A); Chen Mengyin developed a new processing technology for fruit and vegetable jerky (Packaging and Food Machinery, 2008, 26, No4:20-23), etc. [0003] From the research content of the above-mentioned res...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/237A23L13/60A23L13/40A23L27/40
Inventor 吴双双陈从贵姚静谢婷婷李月双
Owner HEFEI UNIV OF TECH
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