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Processing method of low-sodium-salt sauce-marinated poultry meat product

A processing method and low sodium salt technology, applied in protein food processing, animal protein processing, preservation of food ingredients as antimicrobials, etc., can solve problems such as aggravating heart failure symptoms, heavy heart load, arteriosclerosis, etc., and achieve accelerated absorption. , reduce dosage, enhance the effect of flavor

Pending Publication Date: 2020-08-25
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if sodium ions accumulate too much in the human body, the osmotic pressure of the cells will change. In order to maintain a certain osmotic pressure, the human body will absorb a large amount of water, and the volume of the whole blood will increase, which will overload the heart and induce or Aggravate the symptoms of heart failure; at the same time, it will also cause increased blood pressure, arteriosclerosis, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of processing method of braised poultry meat product in low-sodium salt sauce

[0025] A processing method of braised poultry meat products in low-sodium sauce is characterized by comprising the following technical steps.

[0026] (1) Slaughter and evisceration

[0027] The poultry raw material is one of fresh and alive chickens, ducks, geese, meat pigeons, muscovy ducks and quails. This embodiment is specifically a goose.

[0028] Slaughter the poultry raw materials, collect the blood, and set aside; scald the poultry body to remove hair, open the evisceration under the right wing, cut off the wing tips and feet; After the viscera and residual blood were crushed, the poultry carcass was obtained, hung in the air for 1.5 hours at room temperature, and drained.

[0029] (2) Preparation of salty peptides

[0030] Centrifuge at high speed. Place fresh poultry blood in a high-speed centrifuge for centrifugation at a speed of 14,000 rpm for 7 minute...

Embodiment 2

[0047] Embodiment 2: A kind of processing method of braised poultry meat product in low-sodium salt sauce

[0048] A method for processing low-sodium salt sauce marinated poultry meat products, comprising the following steps:

[0049] Step 1: Slaughter poultry raw materials and let blood, collect blood, scald poultry body to remove hair, eviscerate under right wing, chop off wing tips and feet; then soak in purified water at 0°C for 1 hour, wash the broken internal organs and After residual blood, obtain the poultry carcass, hang it in the air for 1h at room temperature, and drain the water;

[0050] Step 2: Place the blood in a centrifuge for centrifugation at a speed of 12000rmp and a centrifugation time of 5min, and take the supernatant; add trypsin, neutral protease and papain to the supernatant, and perform enzymatic hydrolysis at 37°C Obtain the enzymolysis solution; put the enzymolysis solution in the membrane concentration equipment to concentrate and dehydrate, the m...

Embodiment 3

[0060] Embodiment 3: A kind of processing method of braised poultry meat product in low-sodium salt sauce

[0061] A method for processing low-sodium salt sauce marinated poultry meat products, comprising the following steps:

[0062] Step 1: Slaughter poultry raw materials and let blood, collect blood, scald poultry body to remove hair, eviscerate under the right wing, cut off wing tips and feet; then soak in purified water at 15°C for 2 hours, wash the broken internal organs and After residual blood, poultry carcasses were obtained, hung in the air for 2 hours at room temperature, and drained;

[0063] Step 2: Place the blood in a centrifuge for centrifugation at a speed of 16,000rmp and a centrifugation time of 10 minutes, and take the supernatant; add trypsin, neutral protease and papain to the supernatant, and perform enzymatic hydrolysis at 38°C Obtain the enzymolysis solution; put the enzymolysis solution in the membrane concentration equipment to concentrate and dehyd...

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Abstract

The invention discloses a processing method of a low-sodium-salt sauce-marinated poultry meat product. The method comprises the following technical steps: (1) slaughtering and eviscerating; (2) preparation of salty peptides; (3) ultrasonic-assisted pickling with composite salt; (4) preparation of sauce soup; (5) decoction of the sauce soup; and (6) sterilization, and forming of a preservative filmlayer. Compared with common products, the low-sodium-salt sauce-marinated poultry meat product prepared by the method has the advantages that: the sodium salt content is reduced by 50-70%, the flavoris excellent, and the shelf life is long.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for processing low-sodium-salt marinated poultry meat products. Background technique [0002] Sodium ions are the main cations in extracellular fluid and play an important role in maintaining the osmotic pressure of extracellular liquid crystals. In the human body, sodium ions play an important role in maintaining nerve and muscle excitability and cell membrane permeability. However, if sodium ions accumulate too much in the human body, the osmotic pressure of the cells will change. In order to maintain a certain osmotic pressure, the human body will absorb a large amount of water, and the volume of the whole blood will increase, which will overload the heart and induce or Aggravate the symptoms of heart failure; at the same time, it can also cause increased blood pressure and arteriosclerosis. [0003] Sodium salt refers to salts formed by combining sodium ions ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23B4/20A23B4/10A23L5/30A23J1/06A23J3/12A23J3/34
CPCA23L13/57A23L13/72A23L13/428A23L13/424A23B4/20A23B4/10A23L5/32A23J1/06A23J3/12A23J3/345A23V2002/00A23V2250/55A23V2300/10A23V2300/48A23V2250/1614A23V2250/16A23V2250/1578A23V2250/306A23V2250/5044A23V2250/636A23V2250/032A23V2250/511A23V2250/5072A23V2200/16A23V2200/10Y02A40/90
Inventor 蔡克周聂文胡高峰胡展源汪永陈从贵徐宝才
Owner HEFEI UNIV OF TECH
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