Novel meat paste product preparing method
A minced meat product, a new technology, applied in the direction of food ingredients, food ingredients as clouding agents, food ingredients as gelling agents, etc., can solve the problems of poor juiciness and poor taste, achieve delicate taste and increase diversity Effect
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Embodiment 1
[0029] A preparation method of a novel minced meat product, comprising the following steps:
[0030] Step 1. Select beef that has passed the quarantine and deboned, trimmed, dehaired, cleaned, and dried for later use;
[0031] Step 2, cut the beef into pieces and put it into a meat grinder to make minced meat with a particle size of 1mm;
[0032] Step 3: 0.6% curdlan gum, 0.6% sodium alginate, 0.6% gellan gum and 0.6% carrageenan are treated with 2% calcium chloride solution for 10 minutes, and 0.6% gluten is added. Aminamide transaminase, stirred at high speed for 5 minutes, placed in water at 50°C for 60 minutes, to form a strongly cohesive gel;
[0033] Step 4, adding 1.8% salt, 0.4% monosodium glutamate and 1.2% spices into the minced meat, mixing well, and marinating at 10°C for 48 hours;
[0034] Step 5. Add the marinated meat to the prepared gel, stir evenly at 50°C, pour into the mold, and place at 90°C to cook and form;
[0035] Step 6. Send the molded minced meat ...
Embodiment 2
[0037] A preparation method of a novel minced meat product, comprising the following steps:
[0038] Step 1. Select pork that has passed the quarantine and deboned, trimmed, dehaired, cleaned, and dried for later use;
[0039] Step 2, the pork is cut into pieces, and put into a meat grinder to make minced meat with a particle size of 0.5mm;
[0040] Step 3: 0.1% curdlan gum, 0.1% sodium alginate, 0.1% gellan gum and 0.1% carrageenan were treated with 1% calcium chloride solution for 2 minutes, and 0.3% gluten was added. Aminamide transaminase, stirred at high speed for 3 minutes, placed in water at 40°C for 40 minutes, to form a strongly cohesive gel;
[0041] Step 4, adding 1.2% salt, 0.2% monosodium glutamate and 1% spices to the minced meat, mixing well, and marinating at 0°C for 2 hours;
[0042] Step 5. Add the marinated meat to the prepared gel, stir evenly at 40°C, pour into the mold, and place at 85°C to cook and form;
[0043] Step 6. Send the molded minced meat pr...
Embodiment 3
[0045] A preparation method of a novel minced meat product, comprising the following steps:
[0046] Step 1. Select the chicken that has passed the quarantine and deboned, trimmed, dehaired, cleaned, and dried for later use;
[0047] Step 2, the chicken is cut into pieces, and put into a meat grinder to make minced meat with a particle size of 0.8mm;
[0048] Step 3: After 0.3% curdlan gum, sodium alginate, gellan gum and carrageenan were treated with 1.5% calcium chloride solution for 5 minutes, 0.4% transglutaminase was added and stirred at high speed for 34 minutes. Placed in water at 45°C for 50 minutes to form a highly cohesive gel;
[0049] Step 4, adding 1.6% salt, 0.3% monosodium glutamate and 1.1% spices into the minced meat, mixing well, and marinating at 5°C for 24 hours;
[0050] Step 5. Add the marinated meat to the prepared gel, stir evenly at 45°C, pour into the mold, and place at 88°C to cook and form;
[0051]Step 6. Send the molded minced meat product to t...
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