Restructured meat and processing method thereof

Abstract

The invention discloses restructured meat and a processing method thereof. The restructured meat consists of the following raw materials in percentage by weight: 17%-19% of soy protein isolate, 14%-18% of peeled chicken breast meat, 0.2%-0.4% of anhydrous sodium carbonate, 0.25%-0.45% of sodium pyrophosphate, 0.02% of transglutaminase and 64%-67% of water. The restructured meat disclosed by the invention is provided for meat product processing to be used for replacing raw material meat, the situation that the restructured meat has the same meat feeling and experience as meat can be guaranteed,the situation that the restructured meat contains animal protein and vegetable protein at the same time can be guaranteed, the protein source is rich, and the restructured meat has obvious advantageson the cost.

Description

technical field [0001] The invention relates to the technical field of restructured meat products, in particular to a restructured meat and a processing method thereof. Background technique [0002] At present, with the continuous improvement of people's living standards, people's demand for meat products is also increasing year by year, and the demand for raw materials for meat product processing continues to increase every year. The number of livestock and poultry is not very stable, and the price fluctuates greatly. The market has a greater impact, and excessive consumption of meat products can cause diseases such as high blood pressure, hyperlipidemia, and obesity. Therefore, it is imminent to develop new meat products with comprehensive nutrition, low fat and low cholesterol, which can not only meet the needs of meat consumption, but also benefit the health of consumers. [0003] There are also open prior art at present, such as application publication number CN 102626...

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Problems solved by technology

[0003] At present, there are also open prior art, such as application publication number CN 102626231 A, a patent application titled recombined meat jerky and its preparation method, and application publication number CN 103535744 A, a patent application titled recombinant meat product and its forming method, Describes the formation method of the recombined meat, which mainly highlights the retention of the original shape of the raw meat, the process is complicated and the cost is high

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