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Processing method of three-delicacy flavored sandwich sauce

A processing method and sandwich sauce technology, which are applied in the field of sauce processing, can solve problems such as reducing the quality of meat products, and achieve the effects of reducing water activity, improving tenderness, and inhibiting growth and reproduction.

Inactive Publication Date: 2017-12-01
ANHUI BENCAOTANG BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Higher-intensity ultrasonic waves may denature muscle proteins and reduce the quality of meat products, but low-intensity ultrasonic waves are difficult to achieve the purpose of promoting the diffusion of pickling agents and improving meat quality. Therefore, appropriate ultrasonic waves should be selected when marinating Intensity and time of sonication

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method for sandwich sauce with three delicacies, characterized in that it is composed of the following steps:

[0016] 1) Wash and remove the head of the sturgeon. After deboning the fish body, cut into pieces and immerse in 16% salt water, marinate at 10°C for 9 hours, drain and dry in a hot air drying oven at 45°C for 2 hours. Then add 35% rice distiller's grains and 10% white wine to vacuum grain for 42 days, take it out and vacuum dry until the moisture content is 20%;

[0017] 2) Remove the tendon from the slaughtered chicken, wash it well, cut it into pieces evenly, add 10% pre-cooled to 2°C with 2.5% salt water and 12% cooking wine and marinate for 25 minutes, then at 2°C with 20r / Min's tumbler continuously tumbling in one direction for 12 minutes, then 25kHz, 800W ultrasonic treatment for 60 seconds, such tumbling and ultrasonic treatment alternately for 39 minutes;

[0018] 3) Thaw and rinse the chilled fresh pork, cut into slices and soak in the...

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PUM

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Abstract

The invention relates to a processing method of three-delicacy flavored sandwich sauce. The processing method is characterized in that ultrasonic-assisted rolling and kneading processes can be utilized for promoting degradation of proteins with high molecular weight, and meanwhile, more proteins with low molecular weight are produced; and the fragmentation degree of myofibril is increased within a shorter period of time, the fragmentation degree of myofibril is increased, and the tenderness of chicken is improved. The chicken, pork and fish are respectively flavored and then cooked as well as milled by a colloid mill to obtain minced meat, so that the sandwich sauce contains rich nutrients, and has enhanced mouth feel and the sweet taste of traditional bread sandwich sauce is changed.

Description

technical field [0001] The invention relates to the field of sauce processing, and mainly relates to a processing method of sandwich sauce with three fresh flavors. Background technique [0002] Distiller's lees fish is a traditional freshwater fish processing product in my country. The product has a unique flavor and is deeply loved by consumers. It takes 3-7 days to adopt the traditional dry pickling method, and the fat oxidation degree of the obtained product is serious, and the taste is too salty; the traditional air-drying method is mostly natural drying, the dehydration rate is slow, and the air-drying process is less affected by natural conditions. It is difficult to control the hygienic status of the product and the uniformity of product quality in different batches; the distiller's lees processing stage is the formation stage of the unique flavor of the product, which is crucial to the formation of the product flavor, and the traditional atmospheric pressure lees pr...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L17/00A23L27/60
CPCA23L13/52A23L13/70A23L17/70A23L27/60Y02A40/90
Inventor 陈晓辉
Owner ANHUI BENCAOTANG BIOLOGICAL TECH