Preparation method for antioxidant meat paste
A technology of anti-oxidation and minced meat, which is applied in the direction of chemical preservation of meat/fish, protein components of fish, food science, etc., can solve the problems of unfavorable human health, easy oxidation and deterioration, etc., and achieve good antioxidant activity, The preparation method is simple and the effect of prolonging the shelf life
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Embodiment 1
[0028] A preparation method of antioxidative meat paste, comprising the steps of:
[0029] (1) Raw material processing: take fresh or frozen soft-shelled turtle skirt as raw material, chop it up, remove impurities, remove fat, wash it several times with distilled water, drain it fully and set aside;
[0030] (2) Ultrasonic extraction of collagen: add 0.5mol / L acid solution of 15 times the mass of the raw material to the raw material, place the solution in an ultrasonic device for ultrasonic extraction, the ultrasonic frequency is 20kHz, the ultrasonic power is 100W, and the ultrasonic time is 5min, the ultrasonic temperature is 20°C, and the rest time of the ultrasonic device is 5s every 3s;
[0031] (3) Separation of collagen: After the ultrasonic wave is over, the solution is centrifuged and the supernatant is taken. The centrifugation conditions are as follows: the rotation speed is 8000rmp, the centrifugation time is 15min, and a 5kD fiber membrane is used for ultrafiltrat...
Embodiment 2
[0036] A preparation method of antioxidative meat paste, comprising the steps of:
[0037] (1) Raw material processing: take fresh or frozen soft-shelled turtle skirt as raw material, chop it up, remove impurities, remove fat, wash it several times with distilled water, drain it fully and set aside;
[0038] (2) Ultrasonic extraction of collagen: add 0.4mol / L acid solution of 20 times the mass of raw material to the raw material, place the solution in an ultrasonic device for ultrasonic extraction, the ultrasonic frequency is 22kHz, the ultrasonic power is 60W, and the ultrasonic time is 8min, the ultrasonic temperature is 25°C, and the rest time of the ultrasonic device is 4s every 2s;
[0039] (3) Separation of collagen: After the ultrasonic wave is over, the solution is centrifuged and the supernatant is taken. The centrifugation conditions are: the rotation speed is 10000rmp, the centrifugation time is 10min, and a 10kD fiber membrane is used for ultrafiltration, and the u...
Embodiment 3
[0044] A preparation method of antioxidative meat paste, comprising the steps of:
[0045] (1) Raw material processing: take fresh or frozen soft-shelled turtle skirt as raw material, chop it up, remove impurities, remove fat, wash it several times with distilled water, drain it fully and set aside;
[0046] (2) Ultrasonic extraction of collagen: add 0.35mol / L acid solution of 25 times the mass of the raw material to the raw material, place the solution in an ultrasonic device for ultrasonic extraction, the ultrasonic frequency is 24kHz, the ultrasonic power is 50W, and the ultrasonic time is 10min, the ultrasonic temperature is 30°C, and the rest time of the ultrasonic device is 3s every 2s;
[0047] (3) Separation of collagen: After the ultrasonic wave is over, the solution is centrifuged and the supernatant is taken. The centrifugation conditions are: the rotation speed is 12000rmp, the centrifugation time is 5min, and a 10kD fiber membrane is used for ultrafiltration, and th...
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