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Instant dry seasoned meat and its manufacturing method

A manufacturing method and drying belt technology, applied in the direction of food science, etc., can solve the problems of poor dispersibility to raw meat, high solid content of pickling liquid, unsatisfactory taste and restorability, etc., so as to simplify the manufacturing process, shorten the manufacturing period, The effect of reducing manufacturing loss

Active Publication Date: 2020-06-30
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this production method, since the seasoning is performed once, the solid content of the pickling liquid becomes too high, the dispersibility to the raw meat is poor, and similar to Patent Document 2, the texture and recovery properties are poor. Satisfy

Method used

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  • Instant dry seasoned meat and its manufacturing method
  • Instant dry seasoned meat and its manufacturing method
  • Instant dry seasoned meat and its manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0056] After the pork ribs were cleaned and the tendons were cut with a tendon cutter, a pickling liquid in which the soluble solids value shown in Table 1 was adjusted to 37 was injected using an injection needle in an amount of 50% by weight relative to the weight of the pork ribs. .

[0057] The injected pork ribs were tumbled for 6 hours at a temperature of 10-14° C. and a reduced pressure below −0.08 MPa, and then left to stand below 10° C. for 12 hours. The pork rib meat after standing still was filled in the jacket of the fibrous material whose lamination size was 109 mm and the interlaced perforation was 7 mm so that the longitudinal direction became 56 g / cm.

[0058] Use steam to increase the heating temperature in stages at 70°C for 60 minutes; 80°C for 30 minutes; 95°C for 20 minutes; 100°C for 75 minutes to heat the filled pork ribs until the pork ribs The product temperature reaches 100°C.

[0059] The pork ribs after heat sterilization were cooled, and frozen i...

Embodiment 1-2

[0062] Production was carried out in accordance with the method of Example 1-1 except that the pickle solution having the soluble solids value shown in Table 1 adjusted to 38 was injected using an injection needle in an amount of 45% by weight relative to the weight of the pork loin.

Embodiment 1-3

[0064] Production was carried out in accordance with the method of Example 1-1, except that the pickle liquid having the soluble solids value shown in Table 1 adjusted to 35 was injected using an injection needle in an amount of 50% by weight relative to the weight of the pork loin.

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Abstract

The invention provides instant dried meet with seasoning and the manufacturing method thereof. In the method for manufacturing instant dried meet with seasoning, taste and recovery performances are improved, even if the original meat seasoning process is simplified into one time. In the manufacturing method for instant dried meet is simplified into one time. In the seasoning process, pickling liquid with mixed seasoning material and cured materials is injected in or mixed with raw meat, and then the meat is heated with steam, frozen, cut and dried, wherein adjusting value of soluble solid of the mixture of seasoning and cured material is 22-38, and the weight of the raw meat added in the pickling liquid is 45-80 mass%, thereby solving the problems of taste and recovery performances.

Description

technical field [0001] The present invention relates to instant dry seasoned meat used as a soup ingredient of instant food and a method for producing the same. Background technique [0002] Instant food (such as cup-packed noodles) has been popularized on a large scale. As the ingredients for its soup, instant dry meat with condiments (such as dry barbecued pork) that can be stored at room temperature for a long time is used. Such instant dry seasoned meat can be easily reconstituted and eaten by adding hot water, cooking, cooking in a pot, cooking in a microwave oven, or the like. In recent years, the idea of ​​returning to the original state has been increasing, and there is a high desire for ready-to-eat dry seasoned meat with more flavor, good texture, and a certain thickness. [0003] In the past, the manufacture method of this instant dry band condiment flavor meat is as described in patent document 3. figure 2 , Patent Document 4 figure 1 and figure 2 As describ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/50A23L13/70A23L13/00A23L13/60
Inventor 吉田和树斋藤友宏中山贵照田中充
Owner NISSIN YORK