Raw meat powder serving as meat food raw material
A raw meat and meat powder technology, applied in food drying, food science, etc., can solve problems such as hardening, restricting the form of meat products, and shrinking the volume
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Embodiment 1
[0097] Wash 2,000 grams of lean pork meat, drain the water, and grind it in a meat grinder; 1,000 grams of the ground meat is directly vacuum-dried (moisture content is about 3%), and the other 1,000 grams of ground meat is steamed and then vacuum-dried. Dried (moisture content about 3%); the dried pork was pulverized with a powder machine (8000 rpm); 50 grams were sampled in 0.5 minutes, 1 minute, 2 minutes, and 5 minutes, observed the appearance and sieved, and weighed ( First pass through a 60-mesh sieve and weigh; then pass the 60-mesh sieve through 120 mesh and weigh; finally pass the 120-mesh sieve through 200 mesh and weigh). The results are shown in Table 1-1 and 1-2:
[0098] Table 1-1 raw meat powder
[0099]
[0100] Table 1-2 cooked meat powder
[0101]
[0102] Note: " / " indicates that the powder is too small and has not been weighed.
Embodiment 2
[0104] Wash 6,000 grams of lean pork meat, drain the water, and grind it in a meat grinder; mix the ground meat and water at a weight ratio of 1:1 to obtain a meat slurry, adjust the pH to 8.0-9.0, and divide it into 2 grades 1.5% papain of meat weight was added to one portion of meat slurry, and 1.5% trypsin+papain (1:1) (enzyme activity 200,000 U / g) was added to another portion of meat slurry. Protease group (PG), trypsin / papain group (TPG); the meat pulp of each group was stirred at 37°C, and the pH was maintained at 8.0-9, and the enzymes containing 1000g of meat pulp were sampled at 5, 10, and 30 minutes respectively. Solution, after vacuum drying (moisture content about 3%), pulverizer (8000 rpm) pulverizes; Sampling 50 grams respectively in 0.5 minute, 1 minute, 2 minutes, 5 minutes, observe appearance and sieve, weigh ( First pass through a 60-mesh sieve and weigh; then pass the 60-mesh sieve through 120 mesh and weigh; finally pass the 120-mesh sieve through 200 mesh ...
Embodiment 3
[0114] From the raw meat powder (embodiment 1 raw-5min) that powdered 5 minutes of embodiment 1, the PG enzymolysis of embodiment 2 was 5 minutes (PG-5-5min), 10 minutes (PG-10-5min), 30 minutes ( PG-30-5min), in meat powder that has been powdered for 5 minutes, TPG enzymatic hydrolysis for 5 minutes (TPG-5-5min), 10 minutes (TPG-10-5min), 30 minutes (TPG-30-5min), powdered for 5 minutes Take 100g of the meat powder, add water at a weight ratio of 4:1 (meat: water), stir evenly, and make a 3*3*0.5cm meatloaf, bake in a preheated oven at 150°C for 20 minutes, and bake The finished jerky was subjected to sensory evaluation, and texture evaluation was carried out to the hardness using a texture analyzer (measure the hardness of the finished product (in g) with a Perten TVT-300XP texture analyzer. The test conditions are: use Perten 67.11.70 to cut off the probe , using compression method, single cycle, the speed before, during and after the test is 1.5mm / s, 2mm / s, 5mm / s respectiv...
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