Novel horse meat product and preparation method thereof
A technology for horse meat and products, which is applied in the field of magnetic field pickling and ultrasonic tenderization technology to prepare new horse meat products and horse meat products. The effect of improving the brightness of the appearance color
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Embodiment 1
[0040] Embodiment one: the preparation of novel horse meat product
[0041] A novel horse meat product is obtained through the following specific preparation method, the specific preparation method is as follows:
[0042] (1) Material selection: low-fat, high-protein horse meat is used as raw material.
[0043] (2) Finishing: Remove the connective tissue and obvious fat of the horse meat in step (1).
[0044] (3) Pickling: add salt and nitrate to the finished product of step (2), according to the need for 100g of salt and 0.15g of nitrate per 1kg of meat, weigh the required salt and nitrate according to the weight of the above meat, Mix the salt and nitrate in the container, put the prepared meat in the container and roll it back and forth, cover the surface of the meat with the mixture of salt and nitrate, put the container at a voltage of ±2kv-±8kv, The ambient temperature is 0-4°C magnetic field, marinated for 16-18 hours.
[0045] (4) Tenderization: Wash the finished ...
Embodiment 2
[0050] Embodiment two: the prescription of novel horse meat product sauce
[0051] According to the weight ratio of the sauce, the sauce consists of 14-16% fenugreek powder, 14-16% red pepper powder, 9-11% garlic paste, 9-11% cumin powder, 2-4% star anise powder, 2-3 % Zanthoxylum bungeanum powder, 40-50% water are fully mixed.
Embodiment 3
[0052] Example 3: Optimization of the formula for adding spices to the sauce of new horse meat products
[0053] The sauce is calculated according to the weight ratio. The basic sauce is composed of fenugreek powder, red pepper powder, and garlic in a ratio of 3:3:2. On the basis of the original sauce, pepper, bay leaves, cloves, star anise, cinnamon However, a single factor test was carried out to select three coordinated flavor substances. After adding prickly ash, star anise, and cumin to the original sauce, the horse meat has the highest flavor identification score (8-9 points), which is higher than the score of the control group. Flavor identification scores were all low (3.5-4.5 points), and lower than the flavor identification scores of the control group, so pepper, star anise, cumin were in harmony with the flavor of horse meat, while fragrant leaves, cloves, cinnamon, etc. were all in harmony with the flavor of horse meat uncoordinated.
[0054] Table 1: Scoring...
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