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

Inactive Publication Date: 2016-03-16
SICHUAN RENCONGZHONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, although the traditional minced meat products have better solved the problem of elasticity and toughness of the product, the protein gel properties determine that the juiciness of the traditional product is not good, and the taste of the mouth is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a novel meat paste product preparing method. The method comprises the steps of conducting pretreatment and meat paste preparation with one or more kinds of livestock meat as the raw material, then adding gel prepared from curdlan gum, sodium alga acid, gellan gum and carrageenan, and obtaining a novel meat paste product by means of glutamine transaminase. By adding multiple gel agents to form the gel which reacts with myosin and actomyosin to form a protein gelinite, the elasticity, tenacity and juiciness of the product are controlled, and then the novel elastic, tenacious and juicy meat paste product which tastes strong is produced.

Description

technical field [0001] The invention relates to the production field of minced meat products, in particular to a preparation method of a novel minced meat product. Background technique [0002] Minced meat products in food, such as meatballs and fish balls, are traditional foods in China. They have been passed down for a long time in the history of Chinese cooking. The representative of the product, the traditional minced meat product is to use one or more kinds of poultry and fish meat, after pretreatment, making minced meat and other process steps, the myosin and actomyosin, which constitute the main protein of the muscle, form a protein gel, thereby It constitutes the main morphological structure of the product, forming the product characteristics of the unique elasticity and toughness of meatballs and fishballs. [0003] However, although traditional minced meat products have better solved the problems of elasticity and toughness of the product, the protein gel properti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/40A23L29/256A23L29/20
CPCA23V2002/00A23V2200/14A23V2200/228A23V2250/5036A23V2250/5054A23V2250/5026A23V2250/502A23V2200/216
Inventor 刘正伏郭勇贾雪芬
Owner SICHUAN RENCONGZHONG FOOD CO LTD
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