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Mate for red meat processing and cooking

A mate and red meat technology, applied in the fields of application, food ingredients as antimicrobial preservation, food ingredients as odor improvers, etc., can solve problems such as no public reports

Inactive Publication Date: 2016-07-06
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

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Embodiment Construction

[0011] The product used for red meat cooking and processing of the present invention is obtained through the following specific steps:

[0012] a. The mass ratio of raw materials is: 25% green tea, 10% Puer tea, 5% black tea, 10% oolong tea, 5% Moringa, 5% chrysanthemum, 5% hawthorn, 5% jasmine, 15% honeysuckle, 5% tartary buckwheat , orange peel 10%;

[0013] b. The above raw materials are mixed in proportion and pulverized with a pulverizer, and passed through a 100-200 mesh sieve;

[0014] c. According to the mixed powder: water = 1:10 or 30 or 50 (m / v), add boiling pure water at a constant temperature of 80°C or 90°C for 60min extraction, filter and separate the filtrate and filter residue, and then add boiling pure water at a constant temperature of 80°C or Extract at 90°C for 60 minutes, collect and combine the two filtrates;

[0015] d. Spray drying, air inlet temperature control: 105°C or 150°C or 200°C, nozzle diameter: 0.5mm or 1mm, and finally dry red meat compani...

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PUM

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Abstract

The invention relates to a mate for red meat processing and cooking and belongs to the technical field of food.The production method of the mate for red meat processing and cooking includes the steps of a, using 25% of green tea, 10% of Pu'er tea, 5% of black tea, 10% of oolong tea, 5% of moringa oleifera, 5% of chrysanthemum, 5% of fructus crataegi, 5% of jasmine flower, 15% of lonicera japonica, 5% of fagopyrum tataricum and 10% of pericarpium citri reticulatae as raw materials; b, mixing the raw materials, crushing with a crusher, and sieving with a 100- to 200-mesh sieve; c, adding boiling purified water for extraction for 60 minutes at constant temperature of 80-90 DEG C, filtering to separate filtrate and filter residues, adding boiling purified water into the filter residues for extraction for 60 minutes at constant temperature of 80-90 DEG C, and collecting and combining the filtrate, wherein the proportion of the mixed powder to the water is 1:10-50(m / v); d, performing spraying drying to obtain the dried mate for red meat processing and cooking, wherein air inlet temperature is controlled to be 105-200 DEG C, and the diameter of each nozzle is 0.5-1mm.The mate for red meat processing and cooking is produced by using natural food extract and can effectively lower the olefine aldehyde, heterocyclic amine and polycyclic aromatic hydrocarbon cancerogenic substances of red meat and products processed by the red meat.

Description

Technical field: [0001] The invention relates to a companion for red meat processing and cooking, which belongs to the technical field of food. Background technique: [0002] On October 26, 2015, the International Agency for Research on Cancer under the World Health Organization evaluated the carcinogenicity of red meat and processed meat products, and issued a conclusion that eating red meat (raw red meat, that is, cattle, sheep, pigs and other mammals meat) may be carcinogenic, so it is listed as a food with "higher carcinogenic potential" and is included in the second-level Class A carcinogenic factors. At the same time, processed meat products (ham, sausage, jerky and other processed meat products) are listed Class I carcinogens. In March 2012, researchers at the Harvard School of Public Health analyzed the health data of about 120,000 people in the past 30 years to study their eating habits and health status. After considering age, weight, exercise and family medical h...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L27/10
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/10A23V2250/21A23V2250/214
Inventor 龚加顺谭超陈张冉露
Owner YUNNAN AGRICULTURAL UNIVERSITY
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