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A kind of preparation method of high-calcium dried meat floss

A technology of calcium meat floss and meat floss is applied in the field of preparation of high-calcium meat floss, which can solve problems such as unfavorable health, lower absorption and digestion utilization rate than expected, and achieve the effects of protecting the environment, increasing profits, and improving absorption efficiency.

Active Publication Date: 2021-03-30
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, calcium supplement measures mainly increase calcium absorption by eating special calcium tablets or calcium supplement health products. Although the dose is sufficient, the absorption, digestion and utilization rate is far lower than expected, and most of them are supplemented under the symptoms of severe calcium deficiency, which is not conducive to maintaining normal health. Therefore, supplementing calcium in normal food plays an important role in improving calcium absorption, maintaining health and preventing calcium loss

Method used

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Effect test

Embodiment 1

[0030] Embodiment 1: a kind of preparation method of high-calcium dried meat floss

[0031] A kind of preparation method of high-calcium dried meat floss, operates according to the following steps:

[0032] (1) Slaughter the livestock and poultry, cut the bones into 15 cm lengths to obtain the boiled bones; add 1 part of citric acid monohydrate to 100 parts of water and mix well to obtain a citric acid solution ; Place 50 parts of steamed bones in 100 parts of citric acid solution, cook at 121 degrees Celsius for 1 hour to obtain a cooking soup; conduct ultrasonic treatment on the cooking soup, the ultrasonic working frequency is 60KHz, and the ultrasonic time is 10 minutes. Take it out, skim off the oil floating on the surface of the soup, and filter through a 20-mesh sieve to remove solid impurities to obtain a calcium-containing soup; add solid calcium carbonate to the calcium-containing soup to adjust the pH to pH7; obtain a neutral broth; Add nano-scale silicon dioxide p...

Embodiment 2

[0036] Embodiment 2: a kind of preparation method of high-calcium dried meat floss

[0037] A kind of preparation method of high-calcium dried meat floss is characterized in that it is operated according to the following steps:

[0038] (1) Slaughter the livestock and poultry, process and divide the remaining bones, cut the bones into 5 cm long, and obtain the boiled bones; add 0.2 parts of citric acid monohydrate to 100 parts of water, mix well, and obtain a citric acid solution ;Place 10 parts of steamed bones in 100 parts of citric acid solution, cook at 100 degrees Celsius for 1 hour to obtain cooking soup; carry out ultrasonic treatment on the cooking soup, the ultrasonic working frequency is 30KHz, and the ultrasonic time is 5 minutes, and the steamed bones Take it out, skim off the oil floating on the surface of the soup, and filter through a 20-mesh sieve to remove solid impurities to obtain a calcium-containing soup; add solid calcium carbonate to the calcium-containi...

Embodiment 3

[0040] Embodiment 3: a kind of preparation method of high-calcium dried meat floss

[0041] A kind of preparation method of high-calcium dried meat floss is characterized in that it is operated according to the following steps:

[0042] (1) Slaughter the livestock and poultry, process and divide the remaining bones, cut the bones into 10 cm long, and obtain the boiled bones; add 0.6 parts of citric acid monohydrate to 100 parts of water, mix well, and obtain a citric acid solution ; Place 30 parts of steamed bones in 100 parts of citric acid solution, cook at 111 degrees Celsius for 1.5 hours to obtain a cooking soup; conduct ultrasonic treatment on the cooking soup, the ultrasonic working frequency is 45KHz, and the ultrasonic time is 10 minutes. Take it out, skim off the oil floating on the surface of the soup, filter through a 20-mesh sieve to remove solid impurities, and obtain a calcium-containing soup; add solid calcium carbonate to the calcium-containing soup to adjust ...

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Abstract

The present invention discloses a preparation method of high calcium dried meat floss. The preparation method comprises the following steps: calcium-containing soup juice is prepared, solid calcium carbonate is added into the calcium-containing soup juice, a pH value is adjusted to be 6-7 to obtain neutral broth, nano-silicon dioxide powder is added into the neutral broth, and the materials are mixed evenly to obtain neutral silicon and calcium-containing soup juice; water boiled meat blocks and the neutral silicon and calcium-containing soup juice are mixed, the mixture is boiled, during theboiling process, a stirring is conducted to smash the water boiled meat blocks, cooking wine and white sugar are added, after the broth is boiled dry, then the meat blocks are stir-fried and pressed until muscle fibers are loose, and a meat floss primary product is obtained; the meat floss primary product is stir-fried until a water content is 15-18%, and then meat floss jumping, meat floss picking and packaging are conducted to obtain the high calcium dried meat floss. The nano-silicon dioxide is added before crystallization and precipitation of calcium carbonate and calcium citrate, and thenano-silicon dioxide can adsorb a certain amount of the calcium carbonate and calcium citrate, and effectively prevents aggregations of the calcium carbonate and calcium citrate, so that the meat floss product is high in a calcium content.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of high-calcium dried meat floss. Background technique [0002] Meat floss or minced meat is generally made of lean meat from poultry, fish or pork, which is processed by traditional techniques after removing the moisture. Meat floss is rich in protein. It is not only eaten directly as a high-protein food, but also widely used in food processing such as cakes as an auxiliary material for food processing. Currently, meat floss products in the market mainly focus on color, texture and taste. Among the specific objects that the products are aimed at, except for children’s meat floss developed for children, there are few functional meat floss products developed. Therefore, the development of meat floss products for specific objects is a healthy development trend of the meat floss industry. [0003] With the development of Chinese society, agi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/60A23L33/10
Inventor 杨培周单浩东姜绍通郑志朱星星黄鹏兴黄瑛黄广源
Owner HEFEI UNIV OF TECH