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Meat pickling powder and preparation method and use method thereof

A technology of meat powder and meat products, applied in the field of food seasoning, which can solve the problems of harm to the human body, not achieving the best effect, and the rehydration property needs to be improved, so as to achieve good taste, improve the curing effect, and overcome the effect of single function

Inactive Publication Date: 2017-01-04
成都大龙燚餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the meat products marinated by the traditional method are exquisite in appearance and smooth in taste, some are harmful to the human body; the current meat products prepared by enzymatic method conform to the concept of healthy consumption, but their rehydration properties need to be improved; at the same time, the existing tender meat powder Although meat products can be marinated better, but the best effect has not been achieved, and there is still a lot of room for improvement

Method used

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  • Meat pickling powder and preparation method and use method thereof
  • Meat pickling powder and preparation method and use method thereof
  • Meat pickling powder and preparation method and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A cured meat powder, comprising 50 parts of cornstarch, 20 parts of baking soda, 0.2 parts of papain, 2 parts of glucose, 10 parts of table salt, 5.5 parts of monosodium glutamate, and 11 parts of sodium tripolyphosphate.

[0051] Concrete preparation method comprises the following steps:

[0052] (1) Raw material acceptance: sampling the raw materials, and inspecting the various quality indicators of the sampled samples according to the "National Standards" and "Enterprise Standards", combined with the actual situation of the enterprise;

[0053] (2) weighing each raw material according to parts by weight;

[0054] (3) Mixing and stirring: evenly mix one or its compound of cornstarch, baking soda, papain, glucose, salt, etc., which is cured meat powder;

[0055] (4) The bacon powder is weighed, packaged and preserved.

[0056] The specific process of weighing, packaging and preserving cured meat powder includes the following steps:

[0057] (4.1) Weighing: quantitat...

Embodiment 2

[0063] In order to determine the weight ratio of each raw material, 6 groups of raw material ratios selected based on a large amount of practical experience in the past were used as comparative tests, and the optimal raw material ratio range was selected through the customer's evaluation. The specific steps are:

[0064] Prepare 6 groups of cured meat powder, number each group of cured meat powder from 1 to 6, and marinate beef separately. Each group is measured by a catty of beef for a comparative test of marinating. The specific marinating process is: add 10g of salt, 8g of chicken essence, marinate Make the beef sticky to the touch; then dissolve 15g of bacon powder in 100g of water according to the number to make 6 groups of marinade; add the 6 groups of marinade to the beef and stir evenly, and add the marinade to the beef in 3 times. Stir and marinate for 30 minutes; put the marinated beef into the refrigerator for 3 hours, and the parts by weight of each group of raw mat...

Embodiment 3

[0073] According to above-mentioned embodiment, can draw the range value of each raw material weight ratio of bacon powder, but the optimal proportioning scheme of bacon powder needs to carry out further test and analysis, present embodiment adopts orthogonal test method to obtain the optimal ratio of raw material The best ratio plan, the specific steps are:

[0074] Take the 2, 3, 4, and 5 groups with the highest scores, among which there are 5 influencing factors, and each factor has 4 levels. If the test is carried out according to the comprehensive test method, 4 tests are required. 5 (1024) tests, the steps are very cumbersome, the orthogonal test method is a design method of multi-factor and multi-level research, it selects some representative points from the comprehensive test according to the orthogonality, and these are useful The representative points have the characteristics of "evenly dispersed, neat and comparable". Orthogonal experiment is the main method of anal...

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Abstract

The present invention discloses meat pickling powder and a preparation method and a use method thereof. The meat pickling powder comprises corn starch, baking soda, papain, glucose and edible salt. The preparation method comprises the following steps of raw material inspecting and accepting, weighing, mixing and stirring, weighing, packaging and preserving. The use method comprises meat product pickling, pickling material preparing, meat product stirring, and cold storing. The meat pickling powder combines the various raw materials together, utilizes different functions of different accessory materials, can enable the pickled meat products to be fresh and tender, high in shaping degrees, and good in tasty degrees, overcomes the single function of single raw material, reduces the pickling steps, is wide in application ranges, can be used in pickling meat products of beef, mutton, pork, etc., can also be used to pickle edible materials of animal internal organs, etc., has a clear combination method of raw materials in parts by weight, and has theoretical basis and practical application supports.

Description

technical field [0001] The invention relates to the field of food seasoning, in particular to cured meat powder and its preparation method and use method. Background technique [0002] The traditional processing method of meat products is edible alkali treatment, and its processing technology is very backward. In the processing and production of hot pot meat products, there are often individual processors or illegal vendors who add formalin and related external disinfection to hot pot meat products. Agents such as boric acid, potassium permanganate, etc. are used to tenderize meat and preserve the quality, resulting in the presence of a large number of harmful and toxic chemicals on hot pot meat products, which seriously endanger human health. At present, the biotechnology development method has begun to be applied to the treatment of hot pot meat products. According to the biological characteristics of meat products, food compound enzymes are selected to carry out enzymatic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40A23L13/10A23L13/20
Inventor 柳鸷
Owner 成都大龙燚餐饮管理有限公司
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