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Luncheon meat containing brown algae dietary fiber and preparation method of luncheon meat

A technology of dietary fiber and dietary fiber powder is applied to the field of luncheon meat containing brown algae dietary fiber and its preparation, which can solve the problems of digestive disorders, obesity, and incompatibility with the needs of rich and balanced nutrition, and achieves increased dietary fiber content and balanced nutrition. , to ensure the effect of water retention and structural quality

Pending Publication Date: 2020-05-29
QINGDAO BRIGHT MOON SEAWEED GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a luncheon meat containing brown algae dietary fiber and its preparation method, which solves the problem that the main nutrition of luncheon meat in the prior art is high fat and high calories, which easily causes digestive disorders, makes people fat, and does not conform to the rich and balanced modern nutrition. demand problem

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  • Luncheon meat containing brown algae dietary fiber and preparation method of luncheon meat

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preparation example Construction

[0028] A kind of preparation method of the lunch meat containing brown algae dietary fiber of the present invention comprises the following steps:

[0029] 1) Pre-treatment of raw materials: take pork, chicken and pig fat, rinse and remove impurities to obtain raw meat;

[0030] 2) ground meat: mix the raw meat obtained in step 1), and ground the meat to obtain meat grains;

[0031] 3) Pickling: Take edible salt, sweetener, nitrite and phosphate, and mix to obtain a mixture; add the mixture to the meat granules obtained in step 2), stir evenly, at 0-4°C, Marinate for 48-72 hours to get marinated meat;

[0032] 4) Stirring: take brown algae dietary fiber powder, ice chips, protein powder, umami regulator, starch, pigment and flavor regulator, add brown algae dietary fiber powder and ice chips to the marinated meat obtained in step 3), and stir , and then continue to add protein powder, umami taste regulator, starch, pigment and flavor regulator to it, and mix evenly to get me...

Embodiment 1

[0037] A kind of preparation method of the lunch meat containing brown algae dietary fiber of the present invention comprises the following steps:

[0038] 1) Configuration of brown algae dietary fiber powder: take 50 parts of sodium alginate, 10 parts of wakame oligosaccharides, 10 parts of food grade calcium carbonate and 10 parts of gluconolactone, mix them to make brown algae dietary fiber powder, sodium alginate Viscosity is 500mPa · s;

[0039] 2) Preparation of raw materials: Weigh 20 parts of pork, 8 parts of chicken, 5 parts of pig fat, 45 parts of ice chips, 2.5 parts of protein powder, 1.2 parts of edible salt, 0.8 parts of white sugar, 0.12 parts of monosodium glutamate, and 0.012 parts of sodium nitrite , 2.5 parts of brown algae dietary fiber powder obtained in step 1), 2.5 parts of cornstarch, 0.05 part of sodium pyrophosphate, and 1 part of essence;

[0040] 3) Pre-treatment of raw materials: take pork, chicken and pig fat, rinse and remove impurities to obta...

Embodiment 2

[0047] A kind of preparation method of the lunch meat containing brown algae dietary fiber of the present invention comprises the following steps:

[0048] 1) Configuration of brown algae dietary fiber powder: Take 70 parts of potassium alginate, 5 parts of kelp oligosaccharide, 15 parts of food grade calcium sulfate and 5 parts of sodium pyrophosphate, and mix them to make brown algae dietary fiber powder. The viscosity of potassium alginate is 700mPa · s;

[0049] 2) Raw material preparation: Weigh 30 parts of pork, 10 parts of chicken, 3 parts of pig fat, 30 parts of ice chips, 1.0 part of protein powder, 0.8 parts of edible salt, 1.5 parts of white sugar, 0.08 parts of monosodium glutamate, and 0.014 parts of sodium nitrite , 1.5 parts of brown algae dietary fiber powder obtained in step 1), 5.0 parts of cornstarch, 0.2 part of sodium tripolyphosphate, and 1 part of pigment;

[0050] 3) Pre-treatment of raw materials: take the thawed pork, chicken and pig fat, rinse and ...

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Abstract

The invention discloses luncheon meat containing brown algae dietary fiber and a preparation method of the luncheon meat. The luncheon meat comprises the following raw materials in parts by weight: 20-30 parts of pork, 8-10 parts of chicken, 3-5 parts of pork fat, 30-45 parts of flake ice, 1.0-2.5 parts of protein powder, 0.8-1.2 parts of edible salt, 0.8-1.5 parts of sweetening agent, 0.08-0.12 part of umami regulator, 0.012-0.014 part of nitrite, 1.5-2.5 parts of brown algae dietary fiber powder, 2.5-5 parts of starch, 0.05-0.2 part of phosphate, 0-1 part of pigment and 0-1 part of flavor regulator. Through the luncheon meat disclosed by the invention, the use amount of meat is reduced, the brown algae dietary fiber powder is added, the use amount of phosphate is reduced, and the original flavor and sensory experience of luncheon meat are kept; the luncheon meat is in low fat and calorie and balanced in nutrition; and the preparation method disclosed by the invention is simple in process, convenient to control and easy to industrialize, and the water retention property and the yield of the luncheon meat are improved.

Description

technical field [0001] The invention belongs to the technical field of deep processing of meat food, in particular to a luncheon meat containing brown algae dietary fiber and a preparation method thereof. Background technique [0002] Luncheon meat is a kind of canned compressed minced meat, the main raw material is pork, chicken or beef, and it is made by adding starch, spices and other food additives. In modern life, people usually slice luncheon meat for bread, hot food or hot pot. The canned food is convenient to eat and can be carried around, and is a good product for traveling and travelling. Luncheon meat is popular among consumers for its convenience, delicious meat quality and long shelf life, and has huge market value. [0003] There have been a lot of preparation methods of luncheon meat in the prior art. At present, many good sensory properties of the luncheon meat shown by these preparation methods of luncheon meat, such as: juicy, delicious and smooth, etc. m...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/70A23L13/50A23L13/40A23L33/21
CPCA23L13/67A23L13/72A23L13/52A23L13/422A23L13/426A23L13/432A23L33/21A23V2002/00A23V2200/32A23V2200/3262A23V2200/30A23V2200/332A23V2200/326A23V2200/228A23V2250/1578A23V2250/5026A23V2250/5118A23V2250/1614
Inventor 范素琴代增英杨照悦陈鑫炳马兴胜袁付红王晓梅
Owner QINGDAO BRIGHT MOON SEAWEED GROUP
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