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A kind of stewed meat product with unique taste and processing method thereof

A processing method and technology of meat products, applied in food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve problems such as short shelf life, single variety, hidden safety hazards, etc., to prevent oxidation and microbial contamination , shorten the production time, improve the effect of utilization

Active Publication Date: 2019-01-29
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing stewed meat products have a single variety, a single taste, and a short shelf life. After opening the package, they are easily oxidized and contaminated by microorganisms, and there are certain safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Production of minced skin: Take 6 parts of pig’s tendon and 4 parts of pig’s skin, boil them in boiling water for 25 minutes, cool them down, scrape off the fat, residual hair and dirt attached to the pig’s skin, and then wash them to remove the fat attached to the pig’s tendons. Wash the tendons and impurities, boil the washed tendons for 5.5 hours, remove and wash, cut the drained tendons and skin into small cubes of about 4 cm, put them in the automatic Add 1.2% salt and 100u / g neutral protease to the heated chopping machine, chop slowly and then chop at a high speed to form a slurry, and then keep the slurry at 40°C for 2.5 After 1 hour, keep warm at 85°C for 15 minutes, stir several times during the process, add 0.3% compound phosphate, 0.7% white sugar and 0.9% chicken essence to the total weight of pig tendons and pigskin after cooling, and put it into a colloid mill for ultrafine grinding 2-3 times to obtain emulsified skin with a fineness of 0.2-0.3 μm;

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Embodiment 2

[0028] (1) Production of minced skin: Take 7 parts of beef tendon and 3 parts of pig skin, cook in boiling water for 20 minutes, cool down, scrape off the fat, residual hair and dirt attached to the pig skin, and then wash to remove the fat attached to the pig’s tendon. Wash the tendons and impurities, cook the washed tendons for another 5 hours, take them out and wash them, cut the drained tendons and pigskin into small cubes of about 4cm, put them in the Add 1.3% salt and 90u / g neutral protease to a warm chopping machine, chop slowly and then chop at a high speed to form a slurry, and then keep the slurry at 42°C for 2 hours , and then kept at 80°C for 20min, stirring several times during the process, after cooling, add 0.35% compound phosphate, 0.6% white sugar and 0.8% chicken essence, and put it into the colloid mill for ultrafine grinding 2- 3 times to obtain emulsified skin with a fineness of 0.2-0.3 μm;

[0029] (2) Preparation of stewed meat crisps: Take fresh chicke...

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PUM

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Abstract

The invention discloses a braised meat product with a unique taste and a processing method of the braised meat product. The processing method is characterized in that the surface of the braised meat is coated by a layer of emulsified minced skin, so that the braised meat product is rich in collagen and has a unique taste that the feeling of chewing the braised meat product is similar to that of chewing a chewing gum; moreover, the emulsified minced skin is a natural protective film which effectively prevents the braised meat product from oxidation and microbial contamination during storage, so that the shelf life of the braised meat product is effectively prolonged.

Description

technical field [0001] The invention relates to a stewed meat product and a processing method thereof, in particular to a stewed meat product with a unique taste and a long shelf life and a processing method thereof. Background technique [0002] Stewed meat products are traditional flavor foods that are loved by consumers in general. The existing stewed meat products have a single variety, a single taste, and a short shelf life. After opening the package, they are easily oxidized and polluted by microorganisms, and there are certain potential safety hazards. By-products such as livestock skin and tendon are rich in collagen, and are currently only used as raw materials for simple catering dishes. Combining livestock skin, tendon and stewed meat products can not only expand the types of stewed meat products, but also extend the shelf life of stewed meat products , and make effective use of by-products such as livestock skin and hoof tendons. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/20A23L13/50A23L13/40
CPCA23V2002/00A23V2200/14A23V2200/15
Inventor 王卫张佳敏白婷李水源
Owner CHENGDU UNIV