Livestock heart meat pie and preparation method thereof

A technology for livestock and poultry and meat pies, which is applied in the direction of yeast-containing food ingredients, oil-containing food ingredients, food science, etc., and can solve the problems of poor gel performance, inability to form, and low content of saturated fatty acids in livestock and poultry heart meat, and achieve the appearance Good formability, elastic taste, and the effect of reducing the content of saturated fatty acids

Active Publication Date: 2019-10-25
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One object of the present invention is to provide a kind of livestock and poultry heart meat cake and its preparation method, which solves the problem that the gel performance of livestock and poultry heart meat mince is poor and cannot be formed when gel oil is used to directly replace fat to prepare meat cakes. Recombination of secondary properties improves the gel properties of minced livestock and poultry heart meat, making the prepared livestock and poultry heart meat patties well-shaped, low in saturated fatty acids, and healthy in nutrition

Method used

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  • Livestock heart meat pie and preparation method thereof
  • Livestock heart meat pie and preparation method thereof
  • Livestock heart meat pie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present invention provides a kind of duck heart cake, and it is made by following steps:

[0027] S0, pretreatment: wash away bloodstains and dirt on the surface of the duck heart, remove connective tissue, fascia and fat, then place it in clear water, and add 2% of salt and 2% of the quality of the clear water to the clear water After mixing the yeast, soak for 2 hours.

[0028] S1, mincing: mince the pretreated 50 parts by weight of duck heart with a meat grinder to obtain minced duck heart;

[0029] S2, one-time physical recombination: add 10 parts by weight of gel oil, 0.8 parts by weight of table salt, 1.7 parts by weight of egg whites, 0.2 parts by weight of sodium carbonate and 0.1 parts by weight of compound phosphate into the heart of the obtained broken duck, and stir evenly Afterwards, seal and stand still for 2h to obtain minced meat; the preparation method of the gel oil is: add beeswax and 0.3% sorbitan monostearate that account for 10% of the rapesee...

Embodiment 2

[0034] The invention provides a kind of beef heart cake, and it is made by following steps:

[0035] S0, pretreatment: wash away bloodstains and dirt on the surface of beef heart, remove connective tissue, fascia and fat, then place it in clear water, and add 2% of salt and 2% of the quality of the clear water to the clear water After mixing the yeast, soak for 2 hours.

[0036] S1. Grinding: Grinding 60 parts by weight of pretreated beef heart with a meat grinder to obtain crushed beef heart;

[0037] S2. One-time physical recombination: add 15 parts by weight of gel oil, 1 part by weight of table salt, 2.8 parts by weight of egg white, 0.3 parts by weight of sodium carbonate and 0.3 parts by weight of compound phosphate into the heart of the obtained minced beef, and stir evenly Afterwards, seal and stand still for 2h to obtain minced meat; the preparation method of the gel oil is: add beeswax and 0.3% sorbitan monostearate that account for 10% of the rapeseed oil quality t...

Embodiment 3

[0042] The invention provides a kind of pig heart cake, and it is made by following steps:

[0043] S0, pretreatment: wash away bloodstains and dirt on the surface of the pig heart, remove connective tissue, fascia and fat, then place it in clear water, and add 2% of salt and 2% of the quality of the clear water to the clear water After mixing the yeast, soak for 2 hours.

[0044] S1, mincing: mincing the pretreated 56 parts by weight of pig hearts with a meat grinder to obtain minced livestock and poultry hearts;

[0045] S2. One-time physical recombination: add 13 parts by weight of gel oil, 0.9 parts by weight of table salt, 2.1 parts by weight of egg white, 0.26 parts by weight of sodium carbonate and 0.24 parts by weight of compound phosphate into the heart of the obtained minced pig, and stir evenly Afterwards, seal and stand still for 2h to obtain minced meat; the preparation method of the gel oil is: add beeswax and 0.3% sorbitan monostearate that account for 10% of the...

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Abstract

The invention discloses a preparation method of a livestock heart meat pie and the livestock heart meat pie prepared by the method. The preparation method includes the steps: mincing preprocessed livestock hearts by a meat mincer to obtain minced livestock hearts; adding gel oil, salt, egg white, sodium carbonate and composite phosphate into the minced livestock hearts, and performing sealed standing for 2 hours after uniform stirring to obtain meat paste; placing the meat paste into a chopper mixer, adding starch, carrageenan, xanthan gum, transglutaminase and sodium caseinate and performingchopping and mixing for 8-10 minutes until minced meat is gelatinous; adding seasoning powder into the minced meat and performing chopping and mixing for 5-8 minutes until uniform mixing; processing seasoned minced meat and frying the minced meat at the oil temperature of 110-120 DEG C for 5-7 minutes. Physical properties are recombined twice to improve the gel properties of the livestock heart meat paste, so that the prepared livestock heart meat pie is good in formability, low in saturated fatty acid content, nutritious and healthy.

Description

technical field [0001] The invention relates to the field of livestock and poultry by-product processing. More specifically, the present invention relates to a kind of meat pie of livestock and poultry heart and its preparation method. Background technique [0002] By 2017, my country's meat production had reached more than 86 million tons, and the per capita meat consumption and share both exceeded the world average. With the continuous development of my country's livestock and poultry slaughtering and processing industry, more than 18 million tons of livestock and poultry by-products will be produced every year. Judging from the current slaughtering and processing, 70% to 80% of the by-products such as bones, blood and organs after slaughtering livestock and poultry circulate in the form of raw materials. Among them, the heart of livestock and poultry is rich in various nutrients and sodium necessary for the human body. Mineral elements such as , potassium, magnesium, zi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/40
CPCA23L13/20A23L13/52A23L13/428A23L13/42A23V2002/00A23V2250/1614A23V2250/1618A23V2250/5118A23V2250/5036A23V2250/5086A23V2250/18A23V2250/76Y02A40/90
Inventor 张丽余群力韩玲李明华高艳蕾
Owner GANSU AGRI UNIV
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