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Method for changing purse color of raw meat

A technology for raw materials and color, applied in the field of changing the color of raw meat to purple and black, can solve the problems of deep color of raw meat and poor product quality, and achieve the effects of improving sensory attributes, improving edible and sensory quality, and increasing economic benefits.

Pending Publication Date: 2019-08-02
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problem of poor product quality due to the dark color of raw meat in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] First, the yak meat is cleaned and shaped, shaken and replaced, and then quick-frozen meat products are produced through quick-freezing and other processes.

[0027] (1) Raw material selection and arrangement: select healthy and disease-free fresh yak meat, remove surface fat and sundries, wash and cut into 1.5-4cm thick meat pieces.

[0028] (2) Vibration and packaging: Add 3% (g / 100mL) food nutrition enhancer magnesium chloride (GB25584-2010) solution to the cut meat, the mass ratio of material to liquid is 1:1, and shake it with a shaker for 2 -2.5h, the solution temperature is 20-30°C, and the rotation speed is 150-200rpm. After shaking, take out the meat pieces and put them in bags at 0-4°C, then vacuum pack them.

[0029] (3) Quick-freezing: place the meat pieces at -40°C to -60°C for quick-freezing.

[0030] (4) Frozen storage: the product is stored in a cold storage below -18°C, and the storage temperature is controlled at -18°C, while the temperature is stabl...

Embodiment 2

[0032] A 1% (g / 100mL) food nutrition fortifier magnesium chloride (GB 25584-2010) solution was used as the salt solution containing divalent cations, and the light-shielding shaking time was 3 hours. The other steps were the same as in Example 1.

Embodiment 3

[0034] A 4% (g / 100mL) food nutrition fortifier magnesium chloride (GB 25584-2010) solution was used as the salt solution containing divalent cations, and the light-shielding shaking time was 1 to 1.5 hours. Other steps were the same as in Example 1.

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PUM

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Abstract

The method discloses a method for changing the purse color of raw meat. A salt solution containing divalent cations is added to the raw meat, and oscillating treatment is performed, so that 10%-30% ofiron ions on porphyrin iron in the raw meat are replaced, thereby improving the color of the raw meat. The method oscillates the raw meat with a shaker, and10% to 30% of the iron ions on the porphyrin iron are replaced by adding divalent cations such as calcium, magnesium and zinc, and a redness value in a color difference is significantly reduced. The method disclosed by the invention effectively improves the color of the raw meat and improves the sensory quality, thereby directly increasing the economic benefit of an enterprise.

Description

technical field [0001] The invention relates to a new method for changing the purple-black color of raw meat. The method uses the principle of ion substitution to make the product have good color. This method is applicable to yak meat, beef, mutton, etc. Background technique [0002] At present, there are many kinds of raw meat at home and abroad, and the products processed with meat as raw materials are also widely used, but the darker color of some raw meat will directly affect the purchase behavior of sellers, and also affect the processing and application of their meat products. Such as yak meat, beef and mutton. [0003] The yak, known as the boat of the plateau, mainly lives in the anoxic plateau at an altitude of 3000-5000 meters, and can withstand the severe cold of -30°C-40°C. It is the mammal that lives at the highest altitude in the world. At present, there are about 14 million yaks in the world, 95% of which are distributed in the Qinghai-Tibet Plateau and its ...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23L5/10
CPCA23L5/41A23L5/10A23V2002/00
Inventor 张雅玮杨璐王超
Owner NANJING AGRICULTURAL UNIVERSITY