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Method for processing pot-stewed meat products adopting pulsed electric field and pulsed ultrasound

A technology of stewed meat products with sauce and pulse ultrasound, applied in the direction of preservation of meat/fish through radiation/electrical treatment, etc., can solve problems such as uneven penetration of salt, long cooking time, and reduced yield, so as to maintain the taste and flavor, The effect of shortening the curing time and improving production efficiency

Inactive Publication Date: 2015-09-30
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, pickling is the key to determine the quality of the product. The commonly used pre-salting method is soaking. However, due to the uneven penetration of salt, the appearance, taste and taste of the product are unstable, the chewiness is insufficient, the yield is low, and the spicy taste is not very good. Well, the comfort of the taste is relatively poor
Moreover, soaking and marinating takes a long time, and the processed product is hard, and it is easy to cause microbial contamination
The tenderization of existing stewed meat products is mainly achieved by long-term stewing, but the long stewing time reduces the yield of the product and causes a lot of energy consumption
[0004] At present, the commonly used methods for keeping meat products fresh include refrigeration and high-temperature sterilization. Refrigeration can maintain the color, aroma and tissue state of the product, but it is not convenient to carry. It must be guaranteed by a cold chain, and the cost is high. High-temperature sterilization can be stored at room temperature , easy to carry, but destroys the flavor and organizational state of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1 Braised duck neck with sauce

[0015] (1) Duck neck treatment: rinse 150kg of fresh duck neck with clean water and set aside;

[0016] (2) Pickling: Take 2.4kg of salt, 1.0kg of monosodium glutamate, 1.0kg of white sugar, 1.0kg of chicken bouillon, 0.68kg of spices, 0.65kg of white wine, 0.65kg of cooking wine, 1.0kg of ginger and 2.0kg of green onion broken), add 26.0kg of water and mix evenly to make a pickle solution, put the washed duck neck into the pickle solution and stir evenly, and then place it in a high-voltage pulse electric field processor. Count 40, the pulse width is 4μs, the pulse frequency is 667pps, and the initial temperature is 10°C, treat for 30 minutes, and turn it every 10 minutes during the period;

[0017] (3) Preparation of spiced brine: Put 100kg of salad oil into a pot and heat to 120°C, then add 10kg of bean paste, 1.8kg of salt, 2.0kg of soy sauce, 2.0kg of white sugar, 0.5kg of pepper, 0.5kg of pepper, Five-spice powder 1.8kg, ...

Embodiment 2

[0021] Example 2 Sauce stewed rabbit head

[0022] (1) Treatment of the rabbit head: Thaw 100kg of the rabbit head and rinse it with clean water, clean the rabbit fur on the surface of the rabbit head and the blood in the rabbit mouth, and set aside;

[0023] (2) Pickling: Take 1.5kg of salt, 0.5kg of monosodium glutamate, 0.5kg of white sugar, 0.5kg of chicken bouillon, 0.5kg of spices, 0.4kg of white wine, 0.4kg of cooking wine, 0.65kg of ginger and 1.2kg of green onion broken), add 15kg of water and mix evenly to make a pickle solution, put the washed rabbit head into the pickle solution and stir evenly, and then place it in a high-voltage pulse electric field processor. 20 pieces, pulse width 2μs, pulse frequency 667pps, under the condition of initial temperature of 10℃, treatment for 50min;

[0024] (3) Preparation of spicy brine: Put 100kg of salad oil into a pot and heat to 120°C, then add 10kg of bean paste, 15.0kg of dried chili, 18kg of millet pepper, 3.5kg of spice...

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PUM

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Abstract

The invention discloses a method for processing pot-stewed meat products adopting a pulsed electric field and pulsed ultrasound. According to the method, the salting process is assisted in and optimized through the pulsed electric field, the pulsed ultrasound is used for deep disinfection, production efficiency can be effectively improved, pot-stewed meat quality is stabilized, a pot-stewed meat shelf life is prolonged, main components and sensory quality of the pot-stewed meat cannot remarkably changed, and the flavor and taste of the pot-stewed meat products can be maintained to the largest extent.

Description

technical field [0001] The invention relates to a processing method of stewed meat products in sauce, in particular to a method for processing stewed meat products in sauce by using pulse electric field and pulse ultrasonic. Background technique [0002] Sauce and marinated meat products are a relatively traditional meat product in Chinese food culture. It has a stable domestic consumer group, is deeply loved by Chinese consumers, and has broad development prospects. [0003] The stewed sauce method is the main method for preparing stewed meat products, and the processing process of the stewed sauce method mainly includes seasoning, pickling, stewing and sterilization. Among them, pickling is the key to determine the quality of the product. The commonly used pre-salting method is soaking. However, due to the uneven penetration of salt, the appearance, taste and taste of the product are unstable, the chewiness is insufficient, the yield is low, and the spicy taste is not very...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015
Inventor 刘文龙王卫张佳敏卓勇贤
Owner CHENGDU UNIV
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