Cell culture meat, preparation method and application
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A cell and heat reaction technology, applied in the field of cell cultured meat and preparation, to achieve good market prospects, improve flavor and color, and accelerate development
Active Publication Date: 2021-03-19
CHINA MEAT RES CENT
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Abstract
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Problems solved by technology
[0005] The difficulty in solving the above problems and defects is: to collect cultivated meat raw materials for food, high moisture
Method used
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preparation example Construction
[0025] Such as figure 1 As shown, the preparation method of the cell cultured meat provided by the embodiment of the present invention comprises the following steps:
[0026] S101, adding auxiliary materials, flavor supplements and color supplements to the cultivated meat raw material, and mixing evenly;
[0027] S102, using the raw materials obtained in S101 to obtain cell-cultured meat products by 3D printing.
[0028] In step S101 provided by the embodiment of the present invention, the cultivated meat material is calculated in parts by weight, consisting of 100 parts of cultivated meat raw material, 1-10 parts of water, 0.5-1 part of yeast extract, 0.1-0.2 part of glutamic acid, 0.01-0.03 parts of nucleotide, 0.5-1 part of glucose, 0.5-1 part of thiamine, 0.1-0.2 part of monascus red, 0.1-0.3 part of soy sauce, and 0-0.05 part of sodium tripolyphosphate.
[0029] In step S101 provided by the embodiment of the present invention, the flavor supplement consists of 100 parts...
Embodiment 1
[0038] This embodiment provides a method for imparting flavor and color to cell-cultured meat, specifically as follows:
[0039] Flavor supplement: Dissolve yeast extract, glutamic acid, nucleotides, glucose, and thiamine in water, stir evenly, heat at 80°C for 4 hours, and cool to room temperature. The formula is as follows:
[0040]
[0041]
[0042] Color Supplement: Combine Monascus Red and soy sauce until smooth. The formula is as follows:
[0043] 15 parts of red yeast rice
[0044] 15 parts of soy sauce
[0045] Mix the above flavor extender and color extender well.
Embodiment 2
[0047] This embodiment provides a method for imparting flavor and color to cell-cultured meat, which differs from Embodiment 1 in that:
[0048] (1) The flavor supplement formula is as follows:
[0049]
[0050] (2) The formula of the color supplement is as follows:
[0051] 15 parts of red yeast rice
[0052] 15 parts of soy sauce
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Abstract
The invention belongs to the technical field of food processing, and discloses cell culture meat, a preparation method and applications thereof, the preparation method of the cell culture meat comprises the following steps: adding auxiliary materials, a flavor supplement and a color supplement to a culture meat raw material, and uniformly mixing; carrying out a 3D printing method on the obtained raw materials to obtain a cell culture meat product; wherein the addition amount of the flavor supplement is 1%-5% of that of the raw material for cultivating meat; wherein the addition amount of the color supplement is 0.2%-0.5% of that of the raw material for cultivating meat. According to the invention, the flavor supplement and the color supplement are added in the preparation process of the cell culture meat, and 3D printing is carried out, so that the cell culture meat without meat color and smell is endowed with ruddy color and meat flavor of fresh meat, the process is simple, and the industrial production of the product is convenient to realize; the flavor and color of the product can be improved, and a new thought is provided for engineering development of cultured meat; the development of the meat cultivation industry can be accelerated, the industrialization can be realized as soon as possible, and the market prospect is good.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to cell-cultured meat, a preparation method and application thereof. Background technique [0002] At present, cultured meat is a new type of meat that is collected and processed by controlling the rapid proliferation and directional differentiation of animal cells by culturing them in vitro. The traditional meat production method is at the cost of consuming a lot of food and water resources and seriously polluting the environment. With the increasing environmental pressure in modern society, the meat brought about by the rapid population growth cannot meet the pressure of consumption on protein demand. The production of cultivated meat will be used as an efficient, environmentally friendly and sustainable new meat production method to meet the needs of the future. Human meat supply. The research on cultured meat belongs to the international cutting-edge techno...
Claims
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Application Information
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