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Method for making meat-liver composite sandwich crisp

A production method and sandwich technology are applied in the functions of food ingredients, food ingredients as antioxidants, food ingredients as taste improvers, etc. The color is easy to deteriorate, turning black and brown, etc., to enhance the immunity of the body, improve the effect of removing fishy, ​​and prevent the color deterioration.

Pending Publication Date: 2020-04-24
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although beef and sheep livers contain high nutritional and edible qualities, there are still many technical difficulties in the production and processing process, such as the liver has a strong fishy smell and is difficult to remove, the color is easy to deteriorate and become black and brown, and the texture is very poor. The state is rough and easy to loose, which is very unfavorable to the production of cattle and sheep liver products and the acceptance of consumers. , The development and utilization of sheep liver has brought certain difficulties

Method used

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  • Method for making meat-liver composite sandwich crisp
  • Method for making meat-liver composite sandwich crisp

Examples

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Effect test

Embodiment 1

[0046] The present embodiment provides a nutritious and crispy medicinal beef liver compound sandwich crisp snack food and a preparation method thereof, comprising the following steps, which are further described in detail with specific operation examples and effects thereof below:

[0047] (1) Beef liver and meat pretreatment:

[0048] Select qualified fresh beef liver and beef as raw materials, remove surface fat, connective tissue and blood vessels visible to the naked eye, wash repeatedly until no blood flows out of the muscle, drain the surface water after washing, take beef and beef liver in proportion, cut the beef liver into A uniform block with a thickness of 6cm is ready for use.

[0049] (2) Beef marinated with medicinal food:

[0050] Put the sliced ​​beef in step (1) into the herbal pickle preparation, the formula of the herbal pickle preparation: 1% wolfberry, 1% fern, 1% ginseng, 2% licorice, 1% kaempferen, 3% orange peel 1%, Chinese yam 1%, Gastrodia elata 3%...

Embodiment 2

[0070] The present embodiment provides a nutritious and crispy herbal diet mutton liver composite sandwich crisp snack food and its preparation method, comprising the following steps, which will be further described in detail with specific operation examples and effects thereof below:

[0071] (1) Lamb liver and meat pretreatment:

[0072] Select qualified and fresh lamb liver and mutton as raw materials, remove surface fat, connective tissue and blood vessels visible to the naked eye, wash repeatedly until no blood flows out of the muscle, drain the surface water after cleaning, take mutton and lamb liver according to the proportion, and cut the lamb liver Divide into uniform blocks with a thickness of 6cm for later use.

[0073] (2) Pickled mutton medicinal food:

[0074] Put the cut mutton in step (1) into the medicated food pickle preparation, the formula of the medicated food pickle preparation is: 3% wolfberry, 3% fern, 3% ginseng, 4% licorice, 2% kaempferen, 5% orange ...

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PUM

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Abstract

The invention discloses a method for making meat-liver composite sandwich crisp. A Chinese medicinal formula is used to remove raw meat smell from the liver; a natural antioxidant is used to protect the color; a medicinal diet formula is used to pickle the liver and meat of cattle and sheep; liver vegetable puree is prepared; beef, mutton and liver vegetable puree are smeared and compounded, and then the outer layer is wrapped with pulp; finally, the meat and liver sandwich crisp nutritious snack food is prepared by sectional drying, dehydration and puffing treatments, so that the product notonly has the nutrition and flavor characteristics of traditional beef and mutton and liver, but also has the characteristics of crisp outside and tender inside, fragrant and strong taste, crisp taste,balance portion of vegetables and meat, attractive color, beautiful appearance and convenient eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing meat and liver composite sandwich crisps. Background technique [0002] Cattle and sheep livers are important edible organs of animal origin. They are rich in iron and have a good blood-enriching effect. The liver is rich in fatty acids, as well as rich in unsaturated fatty acids EPA and DHA, which can strengthen the human body. Immunity, anti-oxidation, anti-aging, and vitamin B2, vitamin C, and selenium elements that have a certain inhibitory effect on the production of tumor cells, so they have good nutritional and health effects; at the same time, beef and sheep livers also have high tenderness, Good water retention, good taste, high cooked meat rate, low processing loss and other excellent eating quality. [0003] Cattle and sheep livers have high nutritional and health effects and are suitable for processing. With the increasing emphasis on t...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/70A23L13/40A23L5/41A23L13/00A23L13/60A23L5/10A23L5/30A23L33/00A23L33/10
CPCA23L13/20A23L13/72A23L13/428A23L5/41A23L13/03A23L13/42A23L13/62A23L5/10A23L5/34A23L33/00A23L33/10A23V2002/00A23V2200/02A23V2200/048A23V2200/15A23V2200/044A23V2200/30A23V2200/14A23V2200/318A23V2200/302A23V2200/324A23V2200/32A23V2300/10A23V2250/5118A23V2250/2106A23V2250/21A23V2250/202Y02A40/90
Inventor 王琳琳李键陈炼红杜荣胜蔡自建王远微张岩
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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