Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rabbit dried meat slice made of mince and method for processing rabbit dried meat slice

A processing method and technology for rabbit meat, which are applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc. Difficulty and difficulty in mechanized production

Inactive Publication Date: 2018-12-25
NANJING FORESTRY UNIV
View PDF11 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using the traditional process to produce jerky, there are difficulties in slicing and screening, and the requirements for raw materials of meat products are very high, it is difficult to use small pieces of meat, poultry, fish, etc., and this process is not easy to mechanized production, and the flavor is not good

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rabbit dried meat slice made of mince and method for processing rabbit dried meat slice
  • Rabbit dried meat slice made of mince and method for processing rabbit dried meat slice
  • Rabbit dried meat slice made of mince and method for processing rabbit dried meat slice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A processing method for minced rabbit meat, characterized in that it comprises the following steps:

[0046] (1) Deboning the whole rabbit, removing the connective tissue, and cleaning; washing with rice washing water not higher than 25°C, and then washing with water;

[0047] (2) Remove the fishy smell: remove the fishy smell from the cleaned rabbit meat; the method of removing the fishy smell is as follows:

[0048] a) Take lysozyme dry powder and dissolve it in normal temperature water, cut the rabbit meat into pieces and soak in the lysozyme solution for 10 minutes; the amount of the lysozyme is 0.5% of the total weight of the rabbit meat; the amount of normal temperature water does not exceed the rabbit meat The volume of the meat block is > 1dm 3 ;

[0049] b) Wash the above rabbit meat with clean water; put it into a pot of cold water and heat it up, keep the fire to the minimum under the premise of not extinguishing, and turn off the fire after 30 minutes;

...

Embodiment 2

[0062] The step (4) chopping and mixing process is as follows: the soybean protein isolate is put into the chopping machine, and the soybean protein isolate is added ice water for chopping Then add the marinated rabbit meat, chop and mix, and slowly add ice water until the viscosity of the rabbit meat increases, and finally form a viscous whole; add the remaining marinade and continue to chop and mix Add starch and minced pork back fat, continue chopping The addition amount of described starch is the total weight of rabbit minced meat The added amount of the pig backfat minced meat is 5% of the total weight of the rabbit minced meat. During the chopping process, the temperature of the chopping knife is strictly controlled by gradually adding ice chips, and the final temperature of the chopping is controlled at

[0063] All the other parts are the same as in Example 1.

[0064] Flavor and mouthfeel tests were carried out on the rabbit jerky prepared with different c...

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 provides a rabbit dried meat slice made of mince and a method for processing the rabbit dried meat slice. The rabbit dried meat slice and the method have the advantages that the rabbit dried meat slice is produced and prepared from the rabbit mice which is a raw material, fishy flavor is comprehensively removed by the aid of steps of carrying out sterilization, removing dirty blood,inhibiting generation of fishy smell substances, removing aldehyde substances and the like, the traditional rabbit dried meat slices are improved from multiple dimensions such as pickling material component simplification and optimization, accordingly, the rabbit dried meat slice can be conveniently mechanically produced, and flavor and mouth feel of the rabbit dried meat slice further can be greatly enhanced; rabbit meat contains tender fibers, fibers of the rabbit dried meat slice made of the rabbit mince are cut off, and accordingly the rabbit dried meat slice is easy to chew, digest and absorb and particularly suitable to be eaten by old people and children.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of minced rabbit meat and dried rabbit meat and the prepared dried rabbit meat. Background technique [0002] According to measurement, protein content in rabbit meat is about 21.37%, lysine 9.6%, fat 9.76%, inorganic salt 1.52%, every hectogram contains 65mg of cholesterol, and the quantity of heat produced per kilogram of rabbit meat is 0.671KJ. Free meat is rich in vitamins. Every 100 grams of free meat contains 0.11 μg of thiamine and 0.37 mg of riboflavin; Vitamin 2.8mg. Compared with other meats, rabbit meat protein content (21.37%) is higher than pork (15.54%), beef (20.07%), mutton (16.35%), chicken (19.50%); Amino acid content is also higher than pork (3.7%), beef (8.0%), mutton (8.7%), chicken (8.4%); Rabbit meat digestibility is 85%, higher than pork (75%), chicken (50%) ), beef (68%), mutton (55%); fat content is lower than p...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L5/20A23L5/10
CPCA23V2002/00A23L5/10A23L5/21A23L5/25A23L5/27A23L13/426A23L13/428A23L13/48A23L13/67A23V2200/14A23V2200/16A23V2200/15
Inventor 褚兰玲孙承锋
Owner NANJING FORESTRY UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com