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A kind of crispy meat and its processing method

A processing method and crispy technology, applied in food science and other fields, can solve problems affecting health and other problems, and achieve the effect of rich nutrition and high nutritional value

Active Publication Date: 2020-10-23
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If you simply replace the consumption of meat with other foods, you will not be able to take in enough trace elements such as iron and zinc, vitamin B12, protein, niacin, thiamine, riboflavin, and phosphorus that are rich in meat, which will affect people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Raw material processing: cut 100kg of pork tenderloin into small pieces with a length of about 1cm, wash it with water and put it in a meat blender, dissolve 2kg of sugar in 4kg of water to make sugar water, dissolve 5kg of salt in 15kg of water to make Salt water, mix sugar water and salt water to make a seasoning solution, add the seasoning solution to the meat blender, then turn on the power of the meat blender and process for 2 minutes.

[0028] 2) Sterilization: sterilize the crushed mixture at 70° C. for 20 minutes.

[0029] 3) De-juice: After the temperature is cooled to 70°C, put it into an extruder to remove the juice part in the meat liquid, and collect the minced meat rich in meat fiber, wherein the water content in the minced meat is 4%.

[0030] 4) Baking: Cut the minced meat into thin slices with a thickness of 1.0 mm, bake in an oven at 70°C for 20 minutes, and pack them.

[0031] The crispy meat product prepared in Example 1 has bright color, crisp t...

Embodiment 2

[0033] 1) Raw material processing: Cut 100kg of lean beef into small pieces with a length of about 1cm, wash them with water, put them in a meat blender, dissolve 6kg of sugar and 3kg of salt to make a seasoning liquid and add them to the meat blender, then, Turn on the power of the meat blender and process for 3 minutes.

[0034] 2) Sterilization: sterilize the crushed mixture at 121° C. for 5 minutes.

[0035] 3) Juice removal: After the temperature is cooled to 60°C, put it into an extruder, squeeze out the juice part in the meat liquid, and collect the minced meat rich in meat fiber, wherein the water content in the minced meat is 3%.

[0036] 4) Fermentation: Cool the minced meat to 40°C, then add 3kg of bacteria, stir evenly and cut into thin slices with a thickness of 0.5mm under aseptic conditions. Store at 0°C for post-fermentation.

[0037] The strain is prepared by mixing Pediococcus pentosaceae and Staphylococcus carnosus in an equal weight ratio.

[0038] The c...

Embodiment 3

[0040] 1) Raw material processing: cut the chicken lean meat into small pieces with a length of about 1cm, wash it with water and put it into a meat blender, dissolve 6kg of sugar, 2kg of salt and 6kg of fructooligosaccharide to make a seasoning liquid and add it to the meat blender Then, turn on the power of the meat blender and process for 3 minutes.

[0041] 2) Sterilization: sterilize the crushed mixture at 70° C. for 20 minutes.

[0042] 3) Juicing: After the temperature is cooled to 50° C., put it into an extruder to remove the juice in the meat liquid, leaving minced meat rich in meat fiber, wherein the moisture content of the minced meat is 3.8%.

[0043] 4) Fermentation: Cool the minced meat to 40°C, then add 4kg of bacteria, stir evenly and cut into thin slices with a thickness of 0.5mm under aseptic conditions. Store at 4°C for post-fermentation.

[0044] The strains are prepared by mixing Staphylococcus xylosus, Pediococcus pentosaceae, Lactobacillus sake and Sta...

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PUM

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Abstract

The invention provides a meat crispbread and a processing method thereof. The meat crispbread is prepared by raw material treatment, sterilizing, juice removing and baking, and a fermented meat crispbread can be obtained by fermenting. In the meat crispbread, lean meat of livestock is taken as a raw material, and auxiliary materials such as salt and sugar are added, so that fresh meat is developed into a sea-sedge-like crispbread, and a new meat consumable variety is innovated. The meat crispbread is a consumable which is rich in nutrients, has a high nutrient value and is safe, convenient and fashionable.

Description

technical field [0001] The invention belongs to the field of meat product processing, and relates to a new meat product, in particular to a crispy meat and a processing method thereof. Background technique [0002] The 2016 Chinese Residents Balanced Diet Pagoda recommends that consumers consume 40-75 grams of livestock and poultry meat and 40-75 grams of aquatic products every day. Generally, the consumption of meat is mainly home-cooked meat or edible meat products (meat products). Among them, edible meat products are more convenient and have various tastes, which are deeply loved by consumers. [0003] However, the meat products produced by simply using the lean parts of livestock and poultry meat have a dry and hard taste, which is difficult to meet the tastes of consumers. In order to make the meat products taste better, it is often necessary to add a certain proportion of fat meat to increase the flavor of the product , and make the product more soft and tender to imp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40
Inventor 闫文杰李祁盛赵卓
Owner BEIJING UNION UNIVERSITY
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