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Cooked liquid meat and preparation method thereof

A liquid and cooked technology, applied in food heat treatment, food science, etc., can solve problems such as difficult chewing, inability to ingest animal meat protein, and patients can only drink broth

Pending Publication Date: 2019-02-15
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, once the meat is heated, it will solidify and is not easy to chew, so patients can only drink broth and cannot take in more meat protein

Method used

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  • Cooked liquid meat and preparation method thereof
  • Cooked liquid meat and preparation method thereof
  • Cooked liquid meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: A cooked liquid meat prepared from raw materials in the following weight ratio: minced raw meat: water = 1:1.5.

[0016] The method for preparing the above-mentioned cooked liquid meat is to mix minced raw meat with water, fully stir it into a meat paste with a mixer, heat it in a boiling water bath for 100 seconds while stirring, wait to cool to room temperature, and use it evenly. Homogenize at 13000rpm for 35s until uniform; transfer to a container, seal with plastic wrap, heat in a boiling water bath for 15min, shake continuously during the period, take out after heating and cool to room temperature, then homogenize at 13000rpm for 35s until uniform; repeat Heating in a boiling water bath for 15 minutes and homogenizing twice; use a sieve with a pore size of 3 mm to filter out large unground meat pieces, and heat the obtained liquid at 105°C for 25 minutes to obtain cooked liquid meat.

Embodiment 2

[0017] Embodiment 2: A cooked liquid meat prepared from raw materials in the following weight ratio: minced raw meat: water = 1:2.

[0018] The method for preparing the cooked liquid meat is to mix the minced raw meat with water, fully stir it into a meat paste with a mixer, heat it in a boiling water bath for a total of 90 seconds while stirring, wait to cool to room temperature, and use it evenly. Homogenize at 10000rpm for 30s until uniform; transfer to a container, seal with plastic wrap, heat in a boiling water bath for 10min, shake continuously during the period, take out after heating and cool to room temperature, then homogenize at 10000rpm for 25-35s until uniform; Repeat heating in a boiling water bath for 10 minutes and homogenization twice; use a sieve with a pore size of 3 mm to filter out large particles of unground meat, and heat the obtained liquid at 121°C for 20 minutes to obtain cooked liquid meat.

Embodiment 3

[0019] Embodiment 3: A cooked liquid meat prepared from raw materials in the following weight ratio: minced raw meat: water = 1:2.5.

[0020] The method for preparing the cooked liquid meat is to mix the minced raw meat with water, fully stir it into a meat paste with a blender, heat it in a boiling water bath for 95 seconds while stirring, wait to cool to room temperature, and use it evenly. Homogenize at 12000rpm for 25s until uniform; transfer to a container, seal with plastic wrap, heat in a boiling water bath for 12min, shake continuously during the period, take out after heating and cool to room temperature, then homogenize at 12000rpm for 25s until uniform; repeat Heating in a boiling water bath for 12 minutes and homogenizing twice; use a sieve with a 3mm aperture to filter out large unground meat pieces, and heat the obtained liquid at 110°C for 23 minutes to obtain cooked liquid meat.

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Abstract

The invention belongs to the technical field of meat product preparation and provides cooked liquid meat and a preparation method thereof to solve the problem that existing meat products cannot form milky liquid meat. Minced meat and water are mixed in the ratio being 1:2, the mixture is fully stirred by a stirrer into meat paste, and after the meat paste is heated in a pot for 90 s while stirring, the meat paste is cooled to the room temperature and uniformly homogenized; the obtained product is transferred to a container, the container is sealed by a preservative film, heating is performed in boiling water bath for 10 min, shaking is performed during heating, and the substance is taken out, cooled to the room temperature and homogenized; heating is performed again in boiling water bath for 10 min and homogenization is performed twice; large-particle non-minced meat pieces are filtered out, an obtained liquid is heated at 121 DEG C for 20 min to form the cooked liquid meat. Solid meatis processed into water-soluble milky liquid meat. The liquid meat is applicable to postoperative patients needing to eat liquid diet, can be suitable for people such as children and old people who cannot directly eat meat products easily and can also be produced into some high-end meat products such as some healthcare products produced from tortoise meat and venison. The basis is provided for liquid meat and richer nutrient source is provided for patients.

Description

technical field [0001] The invention belongs to the technical field of meat product preparation, and in particular relates to cooked liquid meat and a preparation method thereof. Background technique [0002] Livestock meat is an indispensable food in people's daily life. It can provide the body with protein, amino acids, inorganic salts, vitamins and other nutrients. It is the main source of supplementing human animal protein and can also supplement the deficiency of vegetable protein. For some patients with oral function problems or esophageal and pharyngeal diseases, as well as those who are extremely weak and unable to chew food, they need to eat liquid food to supplement their daily nutritional needs. Liquid food is a liquid food that is easy to swallow and digest. When the protein is heated and solidified, only a small part dissolves in water. As the food nutrient source of the human body, how can the patient who needs to eat liquid food also be able to supplement the...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L5/10
CPCA23V2002/00A23L5/10A23L13/60A23V2300/24
Inventor 马俪珍李秀明周伟吴晨燕杨华
Owner TIANJIN AGRICULTURE COLLEGE
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