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Functional preformed conditioned porkpie and preparation method therefor

A functional, pork technology, used in food processing, chemical preservation of meat/fish, food ingredients as antioxidants, etc., can solve problems such as difficult quality fidelity, lack of intelligent equipment, and difficulty in ensuring hygiene and product quality. , to achieve the effect of product quality assurance

Inactive Publication Date: 2020-09-29
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are problems in the prefabricated and conditioned meat processing industry: 1) The processing depth is not enough and there are few layers, which cannot realize step-by-step value-added and cannot meet consumers' demand for finely divided products
Outdated production capacity is excessive, advanced production capacity is lacking, the quality of meat products is uneven, quality assurance is difficult, and the degree of standardization is low
2) Consumers prefer "emphasis on experience" but "lack of science" when choosing meat products
Lack of a large database of meat products suitable for my country's dietary pattern, it is impossible for consumers to understand the quality characteristics of various types of meat, to clarify the optimal processing and eating methods of various types of meat, and it is impossible to guide consumers and specific groups of people to purchase meat products of specific quality
3) Meat processing lacks full-chain intelligent equipment. Manual, semi-mechanized, and mechanized production of meat processing are common in China, but lack of intelligent equipment, low efficiency, high cost, and difficulty in ensuring hygienic quality and product quality. It is a labor-intensive industry
[0005] 2. At present, consumers prefer "emphasis on experience" but "lack of science" when choosing meat products
[0006] 3. At present, domestic meat processing lacks full-chain intelligent equipment. Manual, semi-mechanized, and mechanized production of meat processing in my country is common, but the lack of intelligent equipment, low efficiency, high cost, and difficulty in ensuring hygienic quality and product quality belong to labor. intensive industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] 1. Preparation of functional prefabricated pork patties

[0090] 1) Put fresh pork leg meat in a tray, remove connective tissue, and set aside;

[0091] 2) Put the pork hind legs and pork backs into the chopping machine according to the fat-to-thin ratio (2:8) to get minced pork, and keep the chopping machine at the lowest speed (knife speed: 1400r / min, pot speed: 12r / min), the chopping time is 1.5min, and the chopping temperature is lower than 8°C;

[0092]3) Put the four kinds of plants, clove, cinnamon, water chestnut husk, and Gorgon husk, into the tray evenly, place the tray in a digital blast drying oven at 60°C for 10 hours, take it out and cool it, use a high-speed grinder to crush it for 2 minutes, and then stop the machine. After being pulverized twice in a row, pass through a 60-mesh sieve, put it into a plastic bag and store it for later use. Mix cloves, cinnamon powder and 70% edible alcohol according to the ratio of solid to liquid (1:10), put them in a ...

Embodiment 2

[0144] Preparation of functional prefabricated conditioned pork patties

[0145] 1) Put fresh pork leg meat in a tray, remove connective tissue, and set aside;

[0146] 2) Put the pork hind legs and pork backs into the chopping machine according to the fat-to-thin ratio (2:8) to get minced pork, and keep the chopping machine at the lowest speed (knife speed: 1400r / min, pot speed: 12r / min), the chopping time is 1.5min, and the chopping temperature is lower than 8°C;

[0147] 3) Put the four kinds of plants, clove, cinnamon, water chestnut husk, and Gorgon husk, into the tray evenly, place the tray in a digital blast drying oven at 60°C for 10 hours, take it out and cool it, use a high-speed grinder to crush it for 2 minutes, and then stop the machine. After being pulverized twice in a row, pass through a 60-mesh sieve, put it into a plastic bag and store it for later use. Mix cloves, cinnamon powder and 70% edible alcohol according to the ratio of solid to liquid (1:10), put ...

Embodiment 3

[0154] Preparation of functional prefabricated conditioned pork patties

[0155] 1) Put fresh pork leg meat in a tray, remove connective tissue, and set aside;

[0156] 2) Put the pork hind legs and pork backs into the chopping machine according to the fat-to-thin ratio (2:8) to get minced pork, and keep the chopping machine at the lowest speed (knife speed: 1400r / min, pot speed: 12r / min), the chopping time is 1.5min, and the chopping temperature is lower than 8°C;

[0157] 3) Put the four kinds of plants, clove, cinnamon, water chestnut husk, and Gorgon husk, into the tray evenly, place the tray in a digital blast drying oven at 60°C for 10 hours, take it out and cool it, use a high-speed grinder to crush it for 2 minutes, and then stop the machine. After being pulverized twice in a row, pass through a 60-mesh sieve, put it into a plastic bag and store it for later use. Mix cloves, cinnamon powder and 70% edible alcohol according to the ratio of solid to liquid (1:10), put ...

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PUM

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Abstract

The invention belongs to the technical field of production processing of meat products and particularly relates to a functional preformed conditioned porkpie and a preparation method therefor. The method comprises the following steps: 1) preparing minced pork from connective-tissue-removed fresh hock and pig's backfat; 2) preparing a blend flavoring, wherein the blend flavoring comprises plant extracts and adjuvants, and the plant extracts comprise an origanum vulgare extract, a salvia officinalis extract, a water chestnut shell extract, a gordon euryale seed shell extract and a lotus node extract; 3) mixing the obtained blend flavoring, water and the obtained minced pork, so as to obtain conditioned pork; and 4) preparing the conditioned porkpie from the obtained conditioned pork. The functional preformed conditioned porkpie provided by the invention has high oxidation resistance; the functional preformed conditioned porkpie can have a longer shelf life under the condition of not adding additives; the functional preformed conditioned porkpie continuously has higher sensory qualities with higher commercial value in duration of storage; and the functional preformed conditioned porkpie continuously has higher physical and chemical qualities with higher commercial value in the duration of storage.

Description

technical field [0001] The invention belongs to the technical field of meat product production and processing, and in particular relates to a functional prefabricated conditioned pork cake and a preparation method thereof. Background technique [0002] Prefabricated pork patties: Prefabricated pork patties are a kind of meat products that use fresh pork leg meat as the main raw material, add appropriate amount of seasoning or auxiliary materials, store and transport at low temperature after proper processing, and can be eaten directly or after heat processing. It is favored by consumers because of its convenience, balanced nutrition, safety and health. [0003] There are problems in the prefabricated conditioned meat processing industry: 1) The processing depth is not enough and the layers are few, which cannot realize step-by-step value-added, and cannot meet consumers' demand for finely divided products. Outdated production capacity is excessive, advanced production capac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40A23B4/20
CPCA23B4/20A23V2002/00A23L13/428A23L13/67A23L13/72A23V2200/02A23V2200/10A23V2200/15A23V2250/1618A23V2250/21A23V2250/5036A23V2250/5118A23V2300/10A23V2300/14A23V2300/20A23V2300/50
Inventor 胥伟贺文杰王宏勋雷飞飞易阳张燕鹏
Owner WUHAN POLYTECHNIC UNIVERSITY
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