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Freeze-dried meat paste and nondestructive processing and making method thereof

A technology for processing and manufacturing meat, which is applied in the field of non-destructive processing and manufacturing of freeze-dried meat, can solve the problems of limited circulation consumption, harmful to consumers' health, lack of original flavor, etc., and achieves benefits such as human health, food safety and freshness, and convenience The effect of carrying and eating

Inactive Publication Date: 2018-11-02
冯辉军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there are relatively large defects in the above meat sauce: 1. In order to ensure that the process of storage and transportation does not deteriorate, in the production process, various chemical additives such as antiseptic, flavor-enhancing, and thickening are used in food, and long-term consumption is harmful to the health of consumers.
[0006] 2. Sauces and other packaging are mostly bagged or bottled liquid packaging, which has high transportation costs and is easily damaged, and the circulation and consumption are limited.
[0007] 3. Using reconstituted broth powder as raw material, lacking original flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1: a kind of non-destructive processing and manufacturing method of freeze-dried minced meat, comprising the following steps:

[0059] a. Crush the fresh fish into fine particles to form a meat slurry, add water, green onion, ginger, garlic and other ingredients, add edible salt, pepper, chili and other natural seasonings for seasoning, and boil to obtain the original meat juice;

[0060] b. Add cooked mutton and cooked carrots to the raw meat juice, sterilize the meat and cool it down;

[0061] c. Place the sterilized minced meat in a freeze-drying device, cool down to -50°C to -30°C for freezing, then vacuumize, raise the temperature to 10°C to 50°C, make the water turn into water vapor and discharge to obtain the finished product.

[0062] The finished product obtained by freeze-drying is made into powder or block, sealed and packaged in an aluminum foil bag, and warm water is added for brewing and eating or seasoning with food.

Embodiment 2

[0063] Example 2: The preparation process is the same as in Example 1, except that the added solid granules are a mixture of cooked beef granules and cooked onion granules; the mass ratio of cooked beef granules to cooked onion granules is 1:5; the finished product obtained by freeze-drying is made Block shape, packaged in an aluminum foil packaging bag, add warm water to brew and eat or serve with food for seasoning.

Embodiment 3

[0064] Embodiment 3: a kind of non-destructive processing and manufacturing method of freeze-dried minced meat, comprising the following steps:

[0065] a. Crush the fresh shrimp meat into fine particles to form a meat slurry, add water, green onion, ginger, garlic and other ingredients, add edible salt, pepper, chili and other natural seasonings for seasoning, and boil to obtain the original meat juice;

[0066] b. Add cooked fish granules and cooked crab meat granules to the minced meat juice, sterilize the minced meat, and cool it down;

[0067] c. Place the sterilized minced meat in a freeze-drying device, cool down to -50°C to -40°C for freezing, then vacuumize, raise the temperature to 10°C to 40°C, make the water turn into water vapor and discharge to obtain the finished product.

[0068] The finished product obtained by freeze-drying is made into blocks, packaged in aluminum foil packaging bags, and warm water is added for brewing and eating or seasoning with meals.

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PUM

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Abstract

The invention discloses a nondestructive processing and making method of freeze-dried meat paste. The method comprises the following steps: a, grinding fresh meat into fine granules so as to form meatslurry, adding water, green onions, ginger, garlic and other ingredients, adding edible salt, pepper, pepper and other natural condiments for flavoring, and cooking to obtain an original meat paste juice; b, adding cooked meat granules and cooked vegetable granules into the original meat paste juice, and sterilizing and cooling the meat paste; c, freeze-drying the sterilized meat paste, so as toobtain the finished product. According to the meat paste with excellent taste and nutritive value and the nondestructive processing and making method thereof in the invention, the meat paste does notcontain any preservatives, is long in preservation time and simple in making method, maintains the initial flavor and taste of the meat paste, does not contain any essences, pigments, preservatives orother additives, and is safe and fresh to eat. In addition, the finished product is light in weight, excellent in reconstitution property and convenient to carry and eat.

Description

technical field [0001] The invention belongs to the field of food, in particular to a non-destructive processing and manufacturing method of freeze-dried minced meat. Background technique [0002] Minced meat refers to a seasoning sauce made from meat products, commonly known as meat sauce, which is used for food seasoning or as an accompaniment to meals. There are currently two technical solutions in the market: [0003] Option 1: "Spaghetti Bolognese" uses beef, pork, and chicken as raw materials to make pulp, uses transglutaminase as a cross-linking agent, uses ginger, green onions, and garlic as seasonings, and uses sodium glutamate, bone broth, etc. The extract, disodium 5'-flavored nucleotides are used as a flavor enhancer, and xanthan gum is used as a thickener. They are mixed according to the proportion and then boiled with water. After cooling, they are subjected to high-temperature instantaneous sterilization. Finally, it is aseptically packaged into a small bag....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/037A23L13/60A23L19/00
CPCA23B4/037A23L13/60A23L19/03
Inventor 冯辉军
Owner 冯辉军
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