Stabilized meat products

A technology for food and gelling agent, applied in the application field of acid buffer solution in stabilizing food, can solve the problems of equipment corrosion and high salt intake, and achieve the effects of good network structure, good adhesion and good overall texture

Inactive Publication Date: 2015-05-13
MAREL TOWNSEND FURTHER PROCESSING +1
View PDF23 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, increased levels of divalent ions can cause changes in taste, such as bitterness, possibly due to higher salt intake and corrosion of equipment

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Stabilized meat products
  • Stabilized meat products
  • Stabilized meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] A 250 mM, pH 3.5 buffer solution containing 38.93 g / kg of citric acid and 19.03 g / kg of sodium citrate and 892.04 g of water was prepared. Blend the mixture with a high-speed blender until both the citric acid and sodium citrate are dissolved. Add 50g / kg of sodium alginate to the mixed solution of water, citric acid and sodium citrate. The mixture was mixed for about 5 minutes to hydrate the sodium alginate. After mixing, the resulting gel is vacuumed to extract as much trapped air as possible, thereby improving squeezability. The produced gel is then co-extruded with the food bolus in order to produce coated food skewers.

Embodiment 2

[0099] A 250 mM, pH 3.5 buffer solution containing 38.93 g / kg of citric acid and 19.03 g / kg of sodium citrate and 877.04 g of water was prepared. Blend the mixture with a high-speed blender until both the citric acid and sodium citrate are dissolved. Add 50g / kg of collagen fibers and mix until the collagen fibers are fully swollen. Add 15g / kg of sodium alginate to the solution of water, citric acid, sodium citrate and collagen fibers that have been mixed. The mixture was mixed for about 5 minutes to hydrate the sodium alginate. After mixing, the resulting gel is vacuumed to extract as much trapped air as possible, thereby improving squeezability. The resulting gel is then co-extruded with the food bolus to produce coated food skewers.

[0100] Figure 7-Figure 9 Shown is the use of a coated gel material comprising phosphate-free meatballs that has not been treated with the acidic buffer solution of the present invention ( Figure 7 ) and the coated gel material comprising...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products.

Description

technical field [0001] The present invention relates to a method of preparing food by treating food particles with a gelling agent, an apparatus suitable for carrying out the above method, a food obtained by the method of the invention, and an acidic buffer solution in a stabilized food Applications. Background technique [0002] The general principles of producing food products by extrusion are well known in the art. Extrusion is now possible to produce food with specific ingredients and shapes at high production speeds. In the production of sausages, extrusion is a particularly common method. [0003] There is a special form of extrusion operation known as coextrusion. The principle of coextrusion in food is described in one of the Dutch patents with the number NL 6909339. This document describes the application of a collagen coating to a series of food bolus strings by coextrusion. After extrusion, the coated bolus strings are guided and strengthened through a floccu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00A22C11/02A23L1/0524A23L1/0532A23L1/0534A23L1/0562A23L1/05A23L1/317A23P1/08A23P1/12A23L1/025A23L5/30A23L13/50A23L13/60A23L29/20A23L29/231A23L29/256A23L29/262A23L29/281A23P30/25
CPCA22C11/02A22C13/00A22C13/0006A22C13/0016A23L13/60A23L29/20A23L29/231A23L29/256A23L29/262A23L29/281A23L29/284A23P30/25
Inventor J·里潘Y·皮埃尔F·里派比克L·M·F·斯皮尔斯P·R·M·胡克斯特拉-苏J·M·Q·库尔斯J·M·梅仑迪
Owner MAREL TOWNSEND FURTHER PROCESSING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap