Processing method of preserved kebabs

A processing method and fresh meat technology, applied to the preservation of meat/fish with chemicals, the function of food ingredients, food ingredients as taste improvers, etc., can solve the problem of affecting consumers' desire to buy, restricting fresh meat sales, and time intervals Can not be determined, etc., to achieve the effect of protecting color, ideal gloss, and improving uniformity

Inactive Publication Date: 2018-09-04
山东如康清真食品有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in real life, the freshness, color and taste of the meat purchased by consumers are affected by uncertain factors because the time interval between the time when consumers buy fresh meat and the time when animals are processed and taken for meat cannot be determined. , after such meat is processed through the

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

[0034] A processing method for fresh meat kebabs, comprising the following steps:

[0035] (1) Soak

[0036] Take fresh meat, soak in 0.1% citric acid water for 20-30 minutes, remove blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove blood and water impurities, etc., and drain;

[0037] (2) Ultrasonic treatment

[0038] Prepare the pickling liquid according to the following proportions: 100 parts of soaked meat, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of fig protease, 0.2 parts of transglutaminase, and 1 part of potato starch 10 parts of water, ultrasonic treatment is carried out during the pickling process, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 20-30 minutes;

[0039] (3) Color protection

[0040] 100 parts of water, 10 parts of glutamic acid, 3 parts of cysteine ​​hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed vegetable pr...

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 processing technology of preserved kebabs. The processing technology mainly comprises the following steps: soaking, ultrasonic pickling, color protection, stringing, formingand packaging. The processing technology of the preserved kebabs has the beneficial effects: by combining soaking, ultrasonic treatment and pickling, a Maillard color protection technology and a packaging method, fresh meat is treated, strung and formed, thereby simultaneously meeting the requirements of people in multiple aspects of mouthfeel, appearance, flavor, nutritional components, shelf life, freshness and the like for the kebabs.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a method for pretreatment of meat, in particular to a method for processing fresh meat kebabs. Background technique [0002] In order to meet the taste and demand of the public, the deep processing of meat has been industrialized, and meat skewers are one of the deep processing products of meat. Nowadays, barbecues on the street generally use raw meat to be grilled on skewers. Most of the meat is cut into thin slices and interspersed with barbecue. If the meat is made into large pieces for grilling, it will not only consume time and materials, but also easily cause the appearance of the skewers to become burnt due to too long grilling time, which is not good for the human body and cannot obtain a fresh and tender taste; Cooked, not suitable for Chinese people's eating habits. [0003] Conventional industrial production is mostly based on quick-frozen meat skewers, which are ...

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
IPC IPC(8): A23L13/10A23L13/50A23L13/40A23L13/70A23L5/20A23L5/30A23B4/16A23B4/20A23B4/22A23B4/24
CPCA23B4/16A23B4/20A23B4/22A23B4/24A23V2002/00A23L5/27A23L5/276A23L5/32A23L5/41A23L13/10A23L13/426A23L13/428A23L13/432A23L13/48A23L13/50A23L13/72A23V2200/16A23V2200/048A23V2200/14
Inventor 曹晨张涛
Owner 山东如康清真食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap