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A kind of recombinant fat meat and its preparation method and application

A fat meat, weight percentage technology, applied in the direction of application, edible oil/fat, and food ingredients as taste improvers, etc., can solve the problems of high unsaturated fatty acid content, saturated fatty acid content of restructured fat meat, low cholesterol content, and difficulty in liquid lard Application and other issues to achieve the effect of lowering cholesterol and saturated fatty acids

Inactive Publication Date: 2019-04-02
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a kind of recombined fat meat and its preparation method and application. The content of saturated fatty acid and cholesterol in the restructured fat meat is low, and the content of unsaturated fatty acid is high, which solves the problem that liquid lard is difficult to apply in the processing of meat products. For the preparation of a variety of functional meat products with different needs

Method used

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  • A kind of recombinant fat meat and its preparation method and application
  • A kind of recombinant fat meat and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation method of reconstituted fat meat, the concrete steps are as follows:

[0047] (1) Extraction: Make fresh pork fat into a paste, add isopropyl alcohol with a weight of 2.5 times the pig fat slurry and a mass concentration of 94%, stir and extract at 70 ° C for 60 minutes, filter, The pig fat extract was obtained; the pig fat extract was cooled to 16° C. and kept for 12 h, and the supernatant was collected; the supernatant was heated to above 83° C. to completely evaporate the isopropanol to obtain liquid lard I.

[0048] (2) Cholesterol removal: based on the quality of liquid lard I, add 1.5% β-cyclodextrin and 20% water to the liquid lard, heat to 60° C., keep stirring for 70 min, and centrifuge to obtain low Cholesterol in Liquid Lard II.

[0049] (3) Emulsification: Based on the quality of the liquid lard II, to the low-cholesterol liquid lard II, add 2.2% acetylated mono-diglyceride fatty acid ester, 1.8% citric acid fatty acid glyceride, 40% Sodium s...

Embodiment 2

[0054] A preparation method of reconstituted fat meat, the concrete steps are as follows:

[0055] (1) Fractionation: Make fresh pork fat into a paste, add isopropyl alcohol with a weight of 1.5 times the pig fat slurry and a mass concentration of 100%, stir and extract at 70 ° C for 60 minutes, filter, The pig fat extract was obtained; the pig fat extract was cooled to 16° C. and kept for 12 h, and the supernatant was collected; the supernatant was heated to above 83° C. to completely evaporate the isopropanol to obtain liquid lard I.

[0056] (2) Cholesterol removal: based on the quality of liquid lard I, add 4% β-cyclodextrin and 40% water to liquid lard I, heat to 60° C., keep stirring for 70 min, and centrifuge to obtain Low Cholesterol Liquid Lard II.

[0057] (3) Emulsification: Based on the quality of liquid lard II, add 2% acetylated mono-diglycerol fatty acid ester, 2% citric acid fatty acid glyceride, 50% octene to low-cholesterol liquid lard II Sodium starch base...

Embodiment 3

[0062] A preparation method of reconstituted fat meat, the concrete steps are as follows:

[0063] (1) Fractionation: The lard made from pork fat is heated to above 60°C, and then cooled to 24°C. After the heat preservation produces crystallization, the supernatant liquid is separated; Insulation, crystallization, and separation; like this, the temperature is lowered by 3 °C each time, and the supernatant is cooled to 15 °C all the time, and the separated supernatant is liquid lard I after the heat preservation produces crystallization.

[0064] (2) Cholesterol removal: based on the quality of liquid lard I, add 2.5% β-cyclodextrin and 30% water to liquid lard I, heat to 60° C., keep stirring for 70 min, and centrifuge to obtain Low Cholesterol Liquid Lard II.

[0065] (3) Emulsification: Based on the quality of the liquid lard II, to the low-cholesterol liquid lard II, add 1.8% acetylated mono-diglyceride fatty acid ester, 2.2% citric acid fatty acid glyceride, 60% Sodium s...

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Abstract

The invention discloses a preparation method of recombinant fat. The recombinant fat is prepared by using liquid lard as a raw material and is prepared through the steps of cholesterol removal, emulsifying, curing and dehydrating treatment, wherein the cholesterol removal is performed by a beta-cyclodextrin clathration technology; ACETEM and CITREM are used as main components of an emulsifying agent for emulsifying; gellan gum and agar are used as a curing agent for curing. According to the preparation method disclosed by the invention, the liquid lard is extracted from pig fat, and the liquid lard is used as the raw material to be prepared into the solid-state recombinant fat through the steps of cholesterol removal, emulsifying, curing and dehydrating treatment, so that the solid-state recombinant fat can be conveniently applied to various meat products, and the problem that the liquid lard and powder grease are difficult to apply in the processing of the meat products in the prior art is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a reconstituted fatty meat and a preparation method and application thereof. Background technique [0002] Pork products are high in pig fat, which provides meat products with rich nutrients, rich flavor, and a juicy and tender texture. However, pig fat contains more saturated fatty acids and cholesterol, and excessive consumption can easily cause diseases such as hyperlipidemia, coronary heart disease, atherosclerosis and hypertension. Therefore, low-fat meat products that can meet the nutritional needs of the human body while improving the dietary structure and reducing the occurrence of hypertension and hyperlipidemia have emerged as the times require, and have become a hot spot of food science and technology workers and consumers. [0003] At present, the method of reducing fat in meat products is to use fat substitutes to replace part of the fat. There are three typ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04A23L13/40A23L13/60
CPCA23D9/04A23V2002/00A23V2200/14A23V2200/15A23V2250/18
Inventor 陈有亮毛文敏
Owner ZHEJIANG UNIV
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