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Low-salt meat product and processing method thereof

A technology for salted meat and products, applied in the field of low-salt meat products and their processing, can solve the problems of meat product flavor, texture quality and shelf life deterioration, etc., and achieve the effects of good water holding capacity, pure meat aroma and good flavor

Inactive Publication Date: 2019-01-04
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term intake of high-concentration sodium salt can induce cardiovascular diseases such as high blood pressure and stroke; simply reducing the amount of salt used in meat products will lead to deterioration of the flavor, texture quality and shelf life of meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A low-salt meat product, comprising the following components by weight: 100 parts of raw meat, 10 parts of pickling solution, 0.1 part of table salt, 1 part of pepper, 0.05 part of chicken essence, 1 part of Chinese prickly ash, 1 part of green onion, 2 parts of ginger, 1 part of garlic, 2 parts of fragrant leaves, 0.2 part of preservative and 0.2 part of anti-oxidant and water-retaining agent.

[0056] Wherein, the pickling solution includes the following components by weight: 3 parts of starch, 4 parts of egg white and 3 parts of cooking wine.

[0057] The antioxidant water retaining agent comprises the following components in parts by weight: 2 parts of soybean peptide powder, 1 part of grape seed extract, 0.5 part of algin oligosaccharide liposome and 1 part of konjac extract.

[0058] The preservatives include the following components in parts by weight: 1 part of malic acid, 0.5 part of sodium lactate, 1 part of carrageenan, 0.5 part of bamboo leaf extract, 0.5 pa...

Embodiment 2

[0092] A low-salt meat product, comprising the following components by weight: 100 parts of raw meat, 18 parts of pickling solution, 0.3 parts of table salt, 5 parts of pepper, 0.2 part of chicken essence, 3 parts of Chinese prickly ash, 4 parts of green onion, 6 parts of ginger, 3 parts of garlic, 5 parts of fragrant leaves, 0.6 parts of preservatives and 0.6 parts of antioxidant and water-retaining agent.

[0093] Wherein, the pickling solution includes the following components in parts by weight: 6 parts of starch, 10 parts of egg white and 3 parts of cooking wine.

[0094] The antioxidant water retaining agent comprises the following components by weight: 5 parts of soybean peptide powder, 4 parts of grape seed extract, 2 parts of algin oligosaccharide liposome and 3 parts of konjac extract.

[0095] The preservative includes the following components in parts by weight: 3 parts of malic acid, 1.2 parts of sodium lactate, 3 parts of carrageenan, 2 parts of bamboo leaf extra...

Embodiment 3

[0129] A low-salt meat product, comprising the following components by weight: a low-salt meat product, comprising the following components by weight: 100 parts of raw meat, 15 parts of marinade, 0.3 parts of table salt, 5 parts of pepper, chicken essence 0.1 part, 2 parts pepper, 3 parts green onion, 4 parts ginger, 1 part garlic, 3 parts bay leaf, 0.4 part preservative, 0.5 part antioxidant water retaining agent.

[0130] Wherein, the pickling solution includes the following components by weight: 5 parts of starch, 8 parts of egg white and 3 parts of cooking wine.

[0131] The antioxidant water retaining agent comprises the following components by weight: 4 parts of soybean peptide powder, 3 parts of grape seed extract, 1 part of algin oligosaccharide liposome and 2 parts of konjac extract.

[0132] The preservatives include the following components in parts by weight: 2 parts of malic acid, 1 part of sodium lactate, 1.5 parts of carrageenan, 1.5 parts of bamboo leaf extract...

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PUM

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Abstract

The invention discloses a low-salt meat product and a processing method thereof. The low-salt meat product is composed of, by weight part, 100 parts of raw meat, 10-18 parts of seasoning liquor, 0.1-0.3 part of edible salt, 1-5 parts of chilli, 0.05-0.2 part of chicken essence, 1-3 parts of pepper, 1-4 parts of green onion, 2-6 parts of ginger, 1-3 parts of garlic, 2-5 parts of myrcia, 0.2-0.6 part of preservatives and 0.2-0.6 part of antioxidant water-retaining agent. The processing method of the low-salt meat product comprises finishing and mincing, preparation of auxiliary materials, rolling, standing, plate packaging, drying, slicing and bagging, and sterilization. Under the condition of low salt content, by compounding other ingredients for processing, the processed low-salt meat product can be pure in flavor, good in taste, uniform in color, elastic, and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a low-salt meat product and a processing method thereof. Background technique [0002] The protein, fat and other components contained in meat products are not only the structural components of meat products, but also the basic substances that present the specific flavor of meat products. As an industry with a gradually increasing consumption ratio, meat products occupy an important position in my country's food industry products, and its quality has an important impact on the health of consumers. [0003] Salt is the most commonly used auxiliary material in meat processing, which has an important impact on the flavor, texture, water retention and shelf life of meat products. However, long-term intake of high-concentration sodium salt can induce cardiovascular diseases such as high blood pressure and stroke; simply reducing the amount of salt used in meat produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23B4/20A23L13/40
CPCA23B4/20A23V2002/00A23L13/42A23L13/426A23L13/60A23V2200/02A23V2200/10A23V2200/06A23V2250/044A23V2250/21A23V2250/21166A23V2250/5036A23V2250/55A23V2300/14
Inventor 雷激李玉锋张俊刘江任倩苏菲烟胡玲
Owner XIHUA UNIV
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