Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lard dregs production process

A production process and technology of lard residue, which are applied in the directions of food preservation, heating preservation of meat/fish, food heat treatment, etc., can solve the problems of complex production process of lard residue, poor edible taste of lard residue, and high production cost, and achieve cost Low, clean and hygienic taste, waste reduction effect

Inactive Publication Date: 2017-05-10
浙江金恩食品科技股份有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, generally healthy people can eat a small amount, but obese people, the elderly, or patients with cardiovascular and cerebrovascular diseases should not eat it.
The existing lard residue production process is complicated, the production cost is high, and the edible taste of the produced lard residue is poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of lard dregs production technology, comprises the following steps:

[0020] A. Frozen meat is sliced ​​and processed;

[0021] B. Precook the sliced ​​meat: put the sliced ​​meat into hot water at 70°C for precooking, the precooking time is 20 minutes, and then dry it;

[0022] C. The precooked meat is fried, the frying temperature is 125°C, the frying time is 20min, and fry until the meat floats;

[0023] D. Add ingredients to the fried meat and stir in a blender;

[0024] E. The stirred meat is pressed and cut into pieces;

[0025] F. Vacuum packaging the processed meat: put the squeezed and cut meat into a vacuum packaging bag, and put the vacuum packaging bag into a vacuum packaging machine, first vacuumize for 40 seconds, and then heat seal , the heat-sealing temperature is 60°C, and the heat-sealing time is 3s;

[0026] G. Sterilize the vacuum-packed meat;

[0027] H. Store the sterilized meat: clean the vacuum-packed bag sterilized in step G first, t...

Embodiment 2

[0032] A kind of lard dregs production technology, comprises the following steps:

[0033] A. Frozen meat is sliced ​​and processed;

[0034] B. Precook the sliced ​​meat: put the sliced ​​meat into hot water at 80°C for precooking, the precooking time is 30min, and then dry it;

[0035] C. The pre-cooked meat is fried, the frying temperature is 145°C, the frying time is 25min, and fry until the meat floats;

[0036] D. Add ingredients to the fried meat and stir in a blender;

[0037] E. The stirred meat is pressed and cut into pieces;

[0038] F. Vacuum packaging the processed meat: put the squeezed and cut meat into a vacuum packaging bag, and put the vacuum packaging bag into a vacuum packaging machine, first vacuumize for 45 seconds, and then heat seal , the heat-sealing temperature is 70°C, and the heat-sealing time is 4s;

[0039] G. Sterilize the vacuum-packed meat;

[0040] H. Store the sterilized meat: clean the vacuum-packed bag sterilized in step G first, then ...

Embodiment 3

[0045] A kind of lard dregs production technology, comprises the following steps:

[0046] A. Frozen meat is sliced ​​and processed;

[0047] B. Precook the sliced ​​meat: put the sliced ​​meat into hot water at 72°C for precooking, the precooking time is 23 minutes, and then dry it;

[0048] C. The pre-cooked meat is fried, the frying temperature is 130°C, the frying time is 22min, and fry until the meat floats;

[0049] D. Add ingredients to the fried meat and stir in a blender;

[0050] E. The stirred meat is pressed and cut into pieces;

[0051] F. Vacuum packaging the processed meat: put the squeezed and cut meat into a vacuum packaging bag, and put the vacuum packaging bag into the vacuum packaging machine, first vacuumize, the vacuum time is 42s, and then heat seal , the heat-sealing temperature is 62°C, and the heat-sealing time is 3s;

[0052] G. Sterilize the vacuum-packed meat;

[0053] H. Store the sterilized meat: clean the vacuum-packed bag sterilized in ste...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a lard dregs production process, comprising the steps of A, slicing frozen pork; B, pre-boiling the sliced pork; C, deep-drying the pre-cooked pork; D, adding seasonings to the deep-fried pork, and stirring; E, pressing and dicing the stirred pork; F, packaging the treated pork under vacuum; G, sterilizing the pork packaged under vacuum; H, storing the sterilized pork. The lard dregs production process is simple to perform and low in cost, can provide treatment and reutilization for lard dregs to reduce waste, and the produced lard dregs is clean, sanitary and good in taste.

Description

technical field [0001] The invention relates to the technical field of lard residue production, in particular to a lard residue production process. Background technique [0002] The adipose tissue in pork is boiled and refined so that various fatty acids (ie lard, lard) are separated from the fat cell tissue. After boiling and extracting the lard, the remaining solid lump is lard residue, which contains fat cell tissue with a large amount of inseparable saturated fatty acids. Lard residue contains a large amount of animal fat, and its fat belongs to saturated fatty acid, that is, stearin. It is okay to eat less, but eating more is harmful to the human body, because it can not only cause obesity, but also increase cholesterol, leading to arteriosclerosis, high blood pressure and heart disease. Therefore, generally healthy people can eat a small amount, but obese people, the elderly, or patients with cardiovascular and cerebrovascular diseases should not eat it. The existin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23B4/005
CPCA23B4/0056A23V2002/00A23V2300/24
Inventor 郑润潘安钦
Owner 浙江金恩食品科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com